MERRY CHRISTMAS! Brown Sugar Holiday Ham

Today we will be with Miracle on 6th Street in Norco, CA feeding people & giving gifts to those less fortunate. Afterwards, here's what's for dinner! Brown Sugar Holiday Ham Serves: 10-12 Prep time: 5 mins Cook time: 6 hours Total time: 6 hours 5 mins Ingredients 7 lb Cooked Bone-In Cooked Ham or Spiral Cooked Ham 1 Cup Brown Sugar 2 Cups Pineapple Juice ½ Cup Maple Syrup Instructions Place ham in a large slow cooker flat side down. Rub brown sugar over all sides of the ham. Drizzle with juice and syrup. Cover and cook on low for 6 to 8 hours. Recipesthatcrock.com

Crockpot Creamy Pesto Chicken

Spent too much time away, and using Pinterest instead of this blog. Found many more wonderful recipes and am happy to share! TheFrugalgirls.com has an amazing blog with some great ideas, here's one to share. I love easy recipes and I love using my crockpot, this one is one of the best! I buy my pesto already made at Costco and the best part is you just freeze whatever pesto you don't use. The jar looks small, but I've gotten 3-4 meals out of each jar - it goes a long way. 4-5 boneless chicken breasts (I like to use both breasts & thighs), thawed 1 cup pesto 3/4 cup sour cream 1. Cook chicken in covered crockpot on high 3-4 hours. (3 hours if breasts only, more for thighs) Drain liquid. 2. Mix together pesto & sour cream 3. Pour over chicken, cover and cook 30 minutes more. Serve over rice or noodles

Crock-Pot Crab Rangoon Dip

Ingredients 2 8oz Cream Cheese, softened 1/2 Cup Sour Cream 4 Green Onions, chopped 1 1/2 Teaspoon Worcestershire Sauce 2 Tablespoons Powdered Sugar 1/2 Teaspoon Garlic Powder 1 12oz Package Imitation Crab Meat, pulverized Instructions Add ingredients to crock-pot. Stir as well as you can. Cook on low for 2 hours stirring at least once. Serve with crackers crockpotladies.com

Chicken & Broccoli {In The Slow Cooker}

2 cups white rice 1 quart organic chicken broth 1 onion chopped 4 cups fresh broccoli very coarsely chopped 2 chicken breasts 3-4 Tablespoons cold butter, sliced Salt, to taste 1/4 teaspoon rosemary 1/2 teaspoon garlic powder 16 ounces sour cream 3-4 cups shredded cheddar cheese Lightly spray a large slow cooker crock. Pour in rice and chicken broth. Sprinkle with salt and stir. Layer onion, broccoli and chicken breasts. Sprinkle breasts with salt, rosemary and garlic powder. Place sliced butter over chicken breasts. Cover and cook on high for 4 1/2-5 hours until chicken breasts are cooked through. Remove chicken breasts and cut into bite-sized pieces. Add chicken back to crock as well as sour cream and cheddar cheese. Stir all together. Add more salt, if desired. http://myblessedlife.net/ I tried this and everything turned to mush! Won't try this again

Garlic Honey Mustard Slow Cooked Ham

Ingredients: 9-10 pound precooked spiral cut ham, bone in 2 cups honey 1 cup Dijon mustard 1/4 cup Worcestershire sauce 2 tablespoons minced garlic (I use jarred) Directions: Combine all ingredients except ham in your blender and pulse until well blended. Reserve one cup of glaze. Place ham in crock pot, flat side down. Slowly pour glaze over ham, making sure to get some between each spiral slice. Lift ham to get glaze underneath as well. Cook on low for 2 hours. Pour remaining glaze over ham and continue cooking on low for an additional 1 to 2 hours. Enjoy! http://blissfullydomestic.com/

"Rotisserie" Chicken- Crock Pot Style

I made this yesterday for a potluck and it was devoured! Ingredients: 1 whole chicken Pam coooking spray Lawry's seasoned salt Optional: garlic, onions, fresh herbs Directions: Spray crockpot with cooking spray. Pat dry chicken & salt chicken all over. Place in crockpot, adding any optional items desired. Cook on high for 6 hours or on Low for 8-10 hours. Eat!

Crock Pot Apple Butter

Makes a little more than 1 pint 1 dozen apples, peeled, cored, cubed 1/2 Cup Water 1/4 Cup Brown Sugar 1/2 teaspoon Cinnamon 1/2 teaspoon All Spice Step 1: Peel, Core, and Chop a dozen apples. I used apples from our trip to the Apple Orchard. I’m no apple expert, but these apples were more dense than the apples I typically buy in the grocery store. The flavor was great, but it took longer to break down in the Crockpot. Step 2: Toss the apples in the sugar and spices. Step 3: Put everything in the Crockpot, then [say it with me] Set It, and Forget It! anyone else remember that infomercial? After a few more hours on low, I bumped it to high and propped the lid. it cooked down and thickened quite a bit. Step 4: I suppose it’s optional, but I decided to blend the butter down smooth. You can eat it right out of the Crockpot, I did. I just took a spoon to the Crockpot and dove in, it was divine. However, for the finished product I wanted it smoother and pulled out my Magic Bullet since I don’t own an immersion blender. Then poured it into clean canning jars. So after 15 hours and a dozen apples picked right from the tree, I had 1 pint of delicious apple butter. I froze half the batch and have the other half in the fridge just waiting to be eaten…maybe straight from the jar. http://changingmydestiny.wordpress.com/

Melt-In-Your-Mouth Meat Loaf (For the Crock Pot)

INGREDIENTS: 2 eggs 3/4 cup milk 2/3 cup seasoned bread crumbs 2 teaspoons dried minced onion 1 teaspoon salt 1/2 teaspoon rubbed sage 1/2 cup sliced fresh mushrooms or more, to taste 1 1/2 pounds ground beef 1/2 cup ketchup ¼ cup brown sugar 2 teaspoons ground mustard 1 teaspoon Worcestershire sauce DIRECTIONS: 1. Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours. 2. Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting. allrecipes.com

Crock-Pot Hawaiian BBQ Chicken

Prep Time: 5 minutes Cook Time: 3-6 hours depending on setting Serves: 4-6 ingredients: 4-6 Frozen Boneless Chicken Breasts 1 Bottle of Sweet Baby Ray’s Original BBQ Sauce 1 20oz can of Pineapple Chunks, drained directions: Place the frozen chicken breasts in the crock-pot, Add entire bottle of BBQ sauce, covering the chicken, Add drained can of Pineapple Chunks on top, Cover and cook: 2-3 hours on HIGH or 4-6 hours on LOW You can either serve this over white rice, or shred it and make sliders. YUM! http://adventuresnabbyland.com/

Smoky Beef Chili with Tortilla Chip Crust

Ingredients: • 4 1/2 lb. beef chuck roast, cut into 1-inch cubes • Kosher salt and freshly ground pepper, to taste • 5 Tbs. vegetable oil • 3 large yellow onions, diced • 2 carrots, peeled and diced • 1 celery stalk, diced • 2 red bell peppers, seeded and diced • 10 garlic cloves, minced • 2/3 cup chili powder • 2 Tbs. ground cumin • 1 Tbs. dried oregano • 2 tsp. ground coriander • 1 cup beef broth • 2 cans (each 28 oz.) crushed tomatoes • 1 can (15 oz.) kidney beans, rinsed and drained • 1 can (15 oz.) black beans, rinsed and drained • 1/4 cup finely ground cornmeal • 8 oz. sharp cheddar cheese, shredded • 3 cups tortilla chips • Guacamole for serving • Sour cream for serving

Directions: Season the beef generously with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 Tbs. of the oil. Add one-third of the beef and sear until well browned on all sides, 6 to 8 minutes. Transfer to a large bowl. Sear the remaining beef in 2 more batches, warming 1 Tbs. oil in the insert before searing each batch. Reduce the heat to medium and warm the remaining 2 Tbs. oil. Add the onions, carrots, celery and bell peppers and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Add the chili powder, cumin, oregano and coriander and cook, stirring constantly, for 1 minute. Add the beef, broth and tomatoes, and season with salt and pepper. Place the insert on the slow-cooker base, cover and cook on high according to the manufacturer’s instructions until the meat is tender, about 5 hours; during the last 30 minutes of cooking, stir in the kidney beans, black beans and cornmeal. Fill the chamber of a handheld smoking gun with mesquite wood chips according to the manufacturer’s instructions. Place the nozzle directly above the chili, cover the slow cooker tightly with plastic wrap and smoke the chili. Repeat the smoking with another chamber of chips. Remove the nozzle and cover the slow cooker tightly with plastic wrap. Let stand for 10 minutes, then remove the plastic wrap. Fill the chamber of the smoking gun with mesquite wood chips. Place the cheese in a pie dish, place the nozzle directly above the cheese, cover the dish tightly with plastic wrap and smoke the cheese. Remove the nozzle and cover the dish tightly with plastic wrap. Let stand for 10 minutes, then remove the plastic wrap. Position a rack in the middle of an oven and preheat the broiler. Top the chili evenly with the tortilla chips and sprinkle with 1 cup of the cheese. Transfer the insert to the broiler and broil until the cheese is melted, about 4 minutes. Serve with the remaining cheese, guacamole and sour cream alongside. Serves 10 to 12. Williams-Sonoma Kitchen

Crockpot French Onion Soup

3 onions, sliced 3 Tbsp. butter 3 Tbsp. all-purpose flour 1 Tbsp. Worcestershire sauce 1 tsp. sugar 1/2 tsp. pepper 2 32-oz cartons of beef broth French bread, sliced on the bias Swiss or gruyere cheese

With your crockpot on high, add the butter and let melt. Once butter is melted, add in sliced onions and cover. Cook onions on high for about 45 minutes to 1 hour or until onions are caramelized. Mix together flour, Worcestershire sauce, sugar and pepper in another bowl. Slowly add flour mixture and broth to onion stirring well. Cover and cook on low for 6-8 hours or on high for 3-4. To make the crusty bread, slice French bread on the bias and place slices of Swiss or gruyere cheese on top. Toast in oven at 250 degrees for 20 minutes. Pour soup into bowls and top with cheesy bread slices smashedpeasandcarrots.com

Crock Pot Pork Chops

INGREDIENTS: 2 tablespoons shortening 4 pork chops 1 egg, beaten 1/2 cup all-purpose flour 1 large onion, sliced 2 (10.75 ounce) cans condensed cream of mushroom soup 2 cups milk Additional mushrooms to taste

DIRECTIONS: 1. Melt shortening in a large skillet over medium-high heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides. 2. Place pork chops into a slow cooker, and arrange sliced onions over meat. Pour soup and milk over the meat and onions. 3. Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.

Slow Cooker Mongolian Beef

INGREDIENTS: 1 pound flank steak, cut into bite-size pieces 1/4 cup cornstarch 2 teaspoons olive oil 1 onion, thinly sliced 1 tablespoon minced garlic 3 large green onions, sliced diagonally into 1/2 inch pieces 1/2 cup soy sauce 1/2 cup water 1/2 cup brown sugar 1/2 teaspoon minced fresh ginger root 1/2 cup hoisin sauce

DIRECTIONS: 1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes. 2. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

Spiked Fall Cider

INGREDIENTS: 2 cups apple cider 1/2 cup orange juice 1/4 cup peach schnapps 1/4 cup triple sec (orange-flavored liqueur) 1 pinch ground cinnamon 1 pinch ground nutmeg

DIRECTIONS: 1. Pour the apple cider, orange juice, schnapps, triple sec, cinnamon, and nutmeg into a saucepan. Bring to a simmer over medium-high heat, then reduce heat to low, and cook for 20 minutes. Serve hot. Can also increase amounts & put into crockpot with cinnamon sticks instead of cinnamon

Crock Pot Green Bean Casserole

INGREDIENTS • 2 12-oz bags frozen green beans • 2 cans cream of mushroom soup • 1/3 cup milk or soy milk • 1/4 tsp salt • 1/4 tsp black pepper • 1/2 tsp soy sauce • 1 can French-fried onions

DIRECTIONS • Mix together the green beans, soup, soy sauce and milk in the crock pot or slow cooker. Sprinkle with salt and pepper and half of the French-fried onions. • Cover and cook on low for 5 to 6 hours. • Top with remaining onions just before serving.If you want crunchy onions put them on a pan in the oven or broiler for a few minutes before serving

Crock-Pot Pumpkin Angel Food Cake with Caramel Topping

Prep Time: 10 mins Cooke Time: 4 hours

Serves: 8-10 Ingredients • 1 cup canned pumpkin • 1 teaspoon vanilla extract • 1 1/2 tsp Pumpkin Pie spice • 1 package (16 ounces) angel food cake mix • 1 Can sweetened condensed milk Directions 1. Preheat Crock-pot on high. 2. Prepare the angel food cake mix according to package. 3. In a separate bowl mix together pumpkin, spice, & vanilla. 4. Fold pumpkin mix into angel food mix until well incorporated. 5. Place clean paperless sweetened condensed milk can in the center of a 5 qt or larger crock-pot. Spray the entire crock-pot and can with baking spray to avoid sticking. 6. Pour cake mix into crock-pot around can, cover, and let cook on high for 2 hours. 7. After two hours check cake with a toothpick to make sure it is cooked through, it should also be pulling away from the sides of the crock-pot. 8. Carefully remove the can and gently flip the cake out on to a baking rack to cool. 9. Return the can and 2 cups of water to the crock-pot for the caramel to continue to cook for 2 hours while the cake cools. 10. When done remove the can and allow to cool. Carefully open to reveal the carmel. Serve with the cake. momswithcrockpots.com

Couldn't Be Easier Slow Cooker Bread

• Prep Time: 15 mins • Total Time: 3 hrs 15 mins • Servings: 12 Ingredients o 1 tablespoon yeast o 1/4 cup warm water o 1 cup warm skim milk or 1 cup buttermilk o 1/2 cup rolled oats o 1 teaspoon salt o 2 tablespoons olive oil o 2 tablespoons honey o 1 whole eggs o 1/4 cup wheat germ o 2 3/4 cups whole wheat flour

Directions 1. Grease a deep metal or glass bowl or 1 lb coffee can (we use a glass 18 cm Pyrex soufflé dish); turn slow-cooker on high to preheat. 2. Dissolve yeast in water; combine with milk, oats, salt, oil, honey, egg, and wheat germ. 3. Add flour and knead until smooth and elastic, about 5 minutes. 4. Turn dough immediately into bowl or can; cover LOOSELY with foil. 5. In bottom of slow-cooker, place 1/2 cup of water and a trivet or some crumpled foil. 6. Place can or bowl on this; cover and bake on High for 3 hours. 7. Note: sides of bread brown and crisp beautifully, top will slightly brown and be soft to touch. 8. Yield: 1 medium sized loaf of bread.

Crock Pot Apple Butter

• Prep Time: 10 mins • Total Time: 10 mins • Servings: 8 Ingredients o 11 apples o 1/2 cup water o 1/2 cup sugar o 2 teaspoons cinnamon o 1/2 cup brown sugar

Directions 1. Wash and quarter apples. Place in 3 1/2 to 4 quart crock pot. Add all other ingredients. Cook on low all day. 2. This also freezes well

Tangy Lemon Chicken Slow Cooker Recipe

The Ingredients. serves 4-6 3 to 4 pounds chicken parts (I used frozen legs and a few breast halves) 1 (6-ounce) box Lemon Jell-O powder 3 tablespoons melted butter 1 tablespoon prepared Dijon mustard 1 tablespoon dried minced onion flakes (or one tiny onion, finely diced)

The Directions. Use a 4 to 6 quart slow cooker. I used a 4-quart for this one, and didn't brown the legs beforehand. The color on the chicken you see up above came only from slow-cooking. If you prefer more of a brown color, or more texture, go ahead and brown beforehand. My chicken was frozen solid, too. If you have thawed chicken, shave about 90 minutes off of the cooking time. Place the chicken into your slow cooker. In a small mixing bowl, combine the Jell-O powder, melted butter, Dijon mustard, and onion flakes. Stir together to make a paste. This isn't liquidy at all--- it's sort of a combo between paste and play dough. Smear this onto your chicken the best you can. Cover, and cook on low for 6 to 8 hours. I cooked our chicken on low for exactly 7 hours, and then kept it on the warm setting for another 2 hours. Serve with mashed potatoes, or rice pilaf and something green. Sit back and watch your family go nuts.

Pulled Barbecued Chicken Sandwiches

Yield: 8 to 10 sandwiches Prep Time: 10 min Cook Time: 6 hrs Ingredients: 2 pounds boneless, skinless chicken breasts 1 cup barbecue sauce (a flavor you like) 1/3 cup Italian dressing (reduced-fat or fat-free okay) 2 tablespoons packed brown sugar 1 tablespoon Worcestershire sauce 2 tablespoons cornstarch 2 tablespoons chicken broth additional barbecue sauce, if desired rolls, for serving as sandwiches bread and butter pickles, optional

Directions: 1. Place chicken in the slow cooker. In a medium bowl, whisk together the barbecue sauce, Italian dressing, sugar and Worcestershire sauce. Pour the sauce over the chicken. Cover and cook on low for 4 1/2 to 5 hours. 2. Remove the chicken to a cutting board. In a small bowl, mix cornstarch and chicken broth. Stir it into the sauce in the slow cooker. Cover and cook on high until the sauce is thickened and heated through (10 to 15 minutes). Meanwhile, use two forks to shred the chicken. Return the shredded chicken to the slow cooker and stir. Add additional barbecue sauce if more sauce is needed or desired. Cover and continue cooking on low for 45 minutes. Serve chicken piled onto rolls. Add pickles, if desired. Tips: *The brand of barbecue sauce that you use can make a big difference in the flavor of the chicken. I like Sweet Baby Ray's! Source: RecipeGirl.com (Adapted slightly from All You)