Daniel Dip (Great bean dip for New Year's Eve!)

1 14 oz. can green enchilada chile sauce 

2 14 oz cans refried beans (or equivalent)

1 can chicken (or make your own) or 1 lb. ground beef (w/ 1packet taco seasoning) *

16 oz.-ish shredded cheddar cheese, or some other melting cheese blend

Chopped onion

Chopped green pepper

Chopped green onion 

*For genuine daniel dip flavor, dice and cook chicken in taco seasoning 

Combine all ingredients except green pepper and green onionin slow-cooker on low. Add pepper and green onions about an hour before serving. Serve with chips when hot throughout. Can also be made on stovetop. 

Crockpot Sausage and Cheese Tortellini

Ingredients: 

• 1 lb. Italian Sausage 
• 20 oz. Frozen Three-Cheese Tortellini 
• 32 oz. Chicken Broth
• 2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
• 8 oz. Cream Cheese 
• Grated Parmesan Cheese for topping!

1. Take your cream cheese out of the fridge, and let it sit while you quickly brown your meat.

2. Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.

3. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.

4. Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.

Slow Cooker Pot Roast Sliders Recipe: (from 'six sisters stuff')

Big smiley face in my cookbook!  (I think that this would be delicious on toast!)

Roast:

1 3-4 lb beef roast
1 cup water
1 cup salsa

1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix

Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours.

If you want to make sliders:

Three Envelope Pot Roast recipe (above), shredded

1 pkg. King's Hawaiian Rolls

Sliced Swiss cheese (1 slice per slider)

Creamy Chipotle Sauce (recipe below)

Cut each roll in half and place on a baking sheet. Place a slice of Swiss cheese on the bottom half of each roll. Place baking sheet in oven with broiler on low. Broil for 1-2 minutes or until edges of the rolls are golden and cheese has melted (be sure to watch them closely so they don't burn!). Remove baking sheet from oven.

Place a spoonful of shredded beef on top of each roll with Swiss cheese on it. Spread Creamy Chipotle sauce on the top half of each roll. Assemble each slider by placing the top half of the roll on top of the bottom.

Creamy Chipotle Sauce:
1/4 cup sour cream (I used fat free)
2 Tbsp chili sauce

2 tsp creamy horseradish sauce (I used Kraft)

Pepperoncini Beef

1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini (we like to remove the stems)
1 bell pepper, sliced
1/2 onion, sliced

1. Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, followed by pepper and onion. Pour the entire contents of the jar of pepperoncini, including liquid, over meat.
2. Cover, and cook on Low for 6 to 8 hours.

Serving Ideas: Filling for gyros or on hoagies with mozzarella cheese.

Chicken Curry

4 boneless, skinless chicken breast halves (or about 2 pounds of chicken breast)

1 onion, chopped

2 sweet potatoes (about 1 ½ pounds), cubed

2/3 cup orange juice

1 garlic clove, minced

1 tsp chicken bouillon granules (or paste)

1/3 t salt

¼ teaspoon pepper

4 teaspoons curry powder

2 tablespoons cornstarch

2 tablespoons cold water

brown rice

Possible Toppings:

sliced green onions

shredded coconut

peanuts

raisins

1. Place chicken in slow cooker. Cover with onions and sweet potatoes.

2. Combine orange juice, garlic, chicken bouillon, salt, pepper, and curry powder. Pour over vegetables and chicken.

3. Cover. Cook on Low 5-6 hours or High 2½-3 hours.

4. Remove chicken and vegetables and keep warm.*

5. Turn slow cooker to High if it is on Low. Dissolve cornstarch in cold water. Stir into sauce in slow cooker. Cover. Cook on High 15-20 minutes.

6. Serve chicken with vegetables and sauce over rice. Sprinkle with your choice of toppings.

*The handsome husband just put the lid on and poured the sauce into a saucepan for me. Then I turned the heat to medium and whisked in the cornstarch mixture. It thickened up within 5 minutes instead of the 15-20 in the recipe.

P.S. Half of us had no toppings and half of us had green onions. Also, I cannot imagine having raisins on this, but hey, if somebody really likes raisins who is reading this - I definitely want that person (or persons) to have the original topping ideas.

Crock Pot Recipe Conversion Information

Slow cookers don’t allow for evaporation, so you may need to adjust the amount of liquid in a regular recipe. If the recipe calls for 6 – 8 cups of water, start with 5 cups. If a recipe doesn’t include liquid, add ½ cup water or broth.

One hour of simmering or baking at 350 degrees equals 8 – 10 hours on low or 4 – 6 hours on high.

Conventional oven: Slow Cooker:

15 – 30 minutes Low: 6-8 hours High: 3-4 hours

35 – 45 minutes Low: 6-8 hours High: 3-4 hours

50 minutes or more Low: 8-10 hours High: 4-6 hours

New Year's Day Black-Eyed Peas

Ingredients

1 pound dry black-eyed peas

5 cups water or broth (we used chicken broth)

2 cups chopped cooked ham

3 cloves garlic, minced

2 onions, diced
1 large carrot, finely diced

1/2 cup bell pepper

1 (14.5 ounce) can diced tomatoes

salt and pepper to taste

Directions

Rinse and soak beans according to package directions. We did a quick soak which took just over an hour.

Place black-eyed peas in a slow cooker. Add water, ham, diced onions, bell pepper, tomatoes, garlic and season with salt and pepper. Cook on high for 4 hours, or until black-eyed peas are tender.