Recipe Exchange #4: Crock Pot Meals

This weeks theme: CROCK POT MEALS

Send in your favorite Crock Pot recipe - preferrably a "whole meal" type recipe (ie: pork roast & potatoes or something along those lines).

When you send in your recipe, please include a difficulty rating (Easy, Moderate, Difficult). This should help you decide if you'd like to try out the recipe or not.

I will post recipes as they come to me, each recipe will get their own blog post. You can sumbit as many as you'd like and pictures are a big plus if you have them.

NEW: When you email your recipe, please put all the info in the body of your email rather than as an attachment. I've been having issues with pasting info from attachments and I've been needing to re-type a lot of the recipes I receive. It gets time consuming, so this would be much appreciated!

Please send your recipes to: ninerrecipeexchange@gmail.com Please include your Nest screen name when you sumbit your recipe!!

The next exchange will be held in 2 weeks.

Mini Mushroom Tartlets

Submitted by: Dalto

Difficulty Rating: Easy

Recipe from Hungry Girl

INGREDIENTS:

• 15 mini phyllo dough shells (found in the freezer aisle)
• 1 cup finely chopped portabello mushrooms
• 1/3 cup finely chopped white onion
• 3 tablespoons chopped scallions
• 3 tablespoons fat-free cream cheese, room temperature
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt
• 2 dashes black pepper
• 2 dashes nutmeg

DIRECTIONS:

• Preheat oven to 375 degrees.
• Bring a pan sprayed with nonstick spray to medium-high heat on the stove.  Add mushrooms and onion, and cook until soft.
• Place mushrooms and onion in a small bowl.  Add scallions, cream cheese, garlic, salt, pepper, and nutmeg, and mix well.
• Evenly distribute mushroom mixture among the phyllo shells.  Arrange shells on a baking sheet sprayed lightly with nonstick spray.  Bake in the oven for 12 to 15 minutes, until edges of tartlets are crisp.
• Allow to cool slightly before serving.

 

Pepper Cheese

Submitted by: lneuner09

Difficulty Rating: Easy

Hands down everyone's favorite at every party. Warning - it's crazy addicting. And best with Keebler Club Crackers :)


INGREDIENTS:

• 8oz cream cheese, softened
• 1 pkg dry italian dressing mix
• 2 tbsp butter, softened
• 1/2 cup parmesan cheese

DIRECTIONS:

• Mix ingredients well, spread in a shallow dish.
• Top with coarse ground pepper.
• Serve immediately.

 

*Note: can cover with plastic wrap and refridgerate until needed. If you do so, take cheese out of fridge at least 30 minutes before serving to soften up.

Black Bean Salsa

Submitted by: lneuner09

Difficulty Rating: Easy

Warning: HIGHLY addictive and my most requested recipe. This is a Mizzou tailgating staple. I got the recipe from someone my mom works with. Who knows where it came from, and WHO CARES. It's so yummy the whole world should make it.

 

INGREDIENTS:

• 2 - 15oz cans black beans, rinsed
• 1 - 11oz can white shoe peg corn, rinsed
• 2 - 14.5 oz cans of Rotel
• 1/2 of a red onion, chopped
• 1/3 cup lime juice
• 1/3 cup extra virgin olive oil
• 1 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro

DIRECTIONS:

• Combine ingredients and stir until blended
• Cover and refrigerate overnight

Taco Cresents

Submitted by: AbsoluteSweetniss1977 by request of D74LeadinLady :)

Difficulty Rating: Easy

INGREDIENTS:

• ground hamburger or turkey
• 2 packages of crescent rolls (I used reduced fat ones)
• a package of taco seasoning
• mexican cheese
• salsa
• shredded lettuce.

DIRECTIONS:

• Brown up the hamburger or turkey, add the taco seasoning like you were making tacos.
• Preheat the oven to whatever is on the crescent roll package.
• Take the crescent rolls out and lay them on a pizza pan in a circle so that it looks like a big sun - you want to lay the rolls slightly over each other so that it forms a ring.
• Put the taco mixture on each crescent, then top with some cheese.
• Fold the end of the roll over the mixture - when you have done that to all of them it will look like a big ring.
• Pop it in the oven and bake for the time from the crescent roll package & then its done! :)

Pineapple Cheeseball

Submitted by: Diamond_Doll

Difficulty Rating: Easy

(I know pineapple and cheese sounds weird, but this is delicious! It's my mom's signature recipe.)


INGREDIENTS:

• 16oz cream cheese, softened
• 5oz crushed pineapple, drained well
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green pepper
• 2 cups chopped pecans
• 1 tbsp seasoned salt

DIRECTIONS:

• Whip cream cheese with fork until creamy.
• Mix all ingredients except 1 cup of the pecans.
• Form into a ball. Roll the ball in the remained 1 cup of pecans to coat.
• Wrap in foil and refrigerate overnight.

Crab Puffs

Submitted by: Diamond_Doll

Difficulty Rating: Easy

This is a good appetizer to make ahead, freeze, and bake when needed.


INGREDIENTS:

• 1 stick margarine
• 5oz jar Old English cheese (found in the aisle with Cheez Wiz)
• 1 1/2 tsp mayo
• 1/2 tsp garlic salt
• 7oz can crabmeat
• 6 English muffins split in half

DIRECTIONS:

• Blend ingredients and spread onto split English muffins. Freeze.
• When ready to cook, place on greased cookie sheet.
• Bake at 350 degrees for 15-20 minutes or until crispy.
• Cut each muffin into 4ths.

Bacon Swiss Dip

Submitted by: Diamond_Doll

Difficulty Rating: Easy

INGREDIENTS:

• 8oz cream cheese, softened
• 1/2 cup mayo
• 1 cup shredded Swiss cheese
• 10 slices bacon, cooked and crumbled
• 2 tbsp green onion, chopped
• Ritz crackers

DIRECTIONS:

• Mix together cream cheese, mayo, Swiss cheese, and onions.
• Place in a greased baking sheet. Top with bacon and crushed Ritz crackers.
• Bake for 15-20 minutes on 350degrees.
• Serve with Ritz crackers.

Cannoli Dip (Dessert Dip)

Submitted by: melpfaff

Difficulty Rating: Easy

Recipe from Pampered Chef

INGREDIENTS:

• 1 container part-skim ricotta cheese
• 1 cup powdered sugar
• ½ container cool whip, thawed
• 2 cups mini chocolate chips

DIRECTIONS:

• Mix ingredients together in small mixing bowl.
• Serve with graham cracker sticks, fruit (esp strawberries).

Sweet and spicy chicken wings

Submitted by: melpfaff

Difficulty Rating: Easy

INGREDIENTS:

• Juice of 2 limes
• 1/2 cup of cilantro (I use the paste that can be find in produce aisle, refrigerated tube)
• 1/4 cup veg or olive oil
• 3 tbsp honey
• 1 jar diced jalapenos (drain)
• 1 jar tomato paste tomato paste
• 4 garlic cloves (I use minced garlic)
• 1 tsp chili powder 
• Salt and pepper 
• 3 lbs wings
  

DIRECTIONS

• Clean and pat dry the wings
• Mix all remaining ingredients, pour over wings
• Bake wings at 375 for about 30 min or until crispy

Asian style cocktail meatballs

Submitted by: melpfaff

Difficulty Rating: Easy 

INGREDIENTS:

• 1 package of your favorite frozen meatballs
• 1/2 cup Thai Chili Pepper sauce
• 1/2 cup Teriyaki Sauce
• 1 tablespoon toasted sesame seeds
• 2 tablespoons honey
• pinch or dash of ground ginger
• pinch or dash of garlic powder

DIRECTIONS:

• Combine ingredients in small mixing bowl. Add meatballs to crock pot or chafing dish. Cover with sauce. Garnish with green onions.
• Heat on high 1 hr, then on low until ready to be served.

Phyllo Dough Tarts

Submitted by: melpfaff

Difficulty Rating: Easy

Pre-made phyllo dough cups are your friend. I buy Athens brand.

INGREDIENTS:

• 1 pkg frozen spinach
• 1 container part skim ricotta cheese
• 8 oz feta cheese
• 1 tsp minced garlic
• 1 tbsp parsley

DIRECTIONS:

• Defrost, and drain spinach using paper towels or cheesecloth.
• Mince garlic if needed.
• Combine ricotta, spinach, and garlic by hand or using hand mixer on low. Add feta cheese crumbles.
• Spoon into phyllo cups. Garnish with parsley.
• Bake 10 – 12 min at 375.

Asparagus and Pear Wrapped in Prosciutto and goat cheese

Submitted by: melpfaff

Difficulty Rating: Easy - but they look fancy

INGREDIENTS:

• 5 Bartlett or Bosch pears
• prosciutto
• 1 container soft goat cheese
• 2 tbsp honey
• 1 bundle asparagus

DIRECTIONS:

• Steam asparagus in microwave or using double boiler so that the asparagus is still “al dente”.
• Cut pears into 1 inch pieces, lengthwise.
• To start with pear, place a dollop of goat cheese on top of pear, and wrap around the center a piece of prosciutto.
• When finished, drizzle the pears with honey.
• For asparagus, spread a dollop of goat cheese around the middle, then wrap with prosciutto.

Bruschetta

Submitted by: melpfaff

Difficulty Rating: Easy

INGREDIENTS:

• 1 loaf french bread
• 5 vine tomatoes
• minced garlic
• basil-dried or fresh
• Parmesan cheese
• olive oil

DIRECTIONS:

• Preheat oven to 375
• Dice tomatoes. Dice basil into ribbons if using fresh and mince garlic. Combine tomatoes, basil, garlic and a drizzle of olive oil in mixing bowl.
• Cut bread into 1 in slices, and arrange on baking tray. Using pastry brush, brush lightly with olive oil. Spoon tomato mixture onto bread. Sprinkle fresh or jarred Parmesan cheese.
• Bake 10 min.

White Bean and Garlic Dip

Submitted by: melpfaff

Difficulty Rating: Easy

INGREDIENTS:

• 1 can white cannelloni beans
• 2 cloves garlic or 1 tbsp minced garlic
• olive oil
• Parmesan cheese

DIRECTIONS:

• In mini food processor (I use magic bullet), dice garlic. Add beans gradually and a drizzle of olive oil.
• Finish with Parmesan cheese.
• Serve with crackers, tostadas,or veggies.

Cold Spinach Dip

Submitted by: melpfaff

Difficulty Rating: Easy - this can be made in a snap

INGREDIENTS:

• 1 8 oz package neufchatel cream cheese
• 1 cup low fat sour cream
• 1 package frozen spinach
• 1 tsp minced garlic

DIRECTIONS:

• Use microwave to defrost spinach. Drain and remove excess water from spinach using paper towels or cheesecloths.
• Mix ingredients together with hand mixer. Also add black ground pepper or parm cheese if desired.
• Serve with cold veggies, bread, pita chips, or crackers.

Hot Spinach Dip

Submitted by: melpfaff

Difficulty: Moderate, more time-consuming. I usually use this in winter, and use a casserole dish with tea lights underneath to keep it warm. Works well with pita chips, bread, veggies.

Taken from Emeril Lagasse/Food network

INGREDIENTS:

• 2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed
• 4 tablespoons unsalted butter
• 1 cup chopped yellow onions
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup heavy cream
• 2 teaspoons fresh lemon juice
• 2 cup grated Monterrey Jack
• 1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
• 1/4 cup grated Parmesan

DIRECTIONS:

• Preheat the oven to 350 degrees F. Lightly grease a 9-inch round chafing dish and set aside.
• Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside.
• In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the cubed and grated cheeses, artichoke hearts, and stir well. Remove from the heat and pour into the prepared dish.
• Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.

Notes: Make sure the pan is hot and stir constantly when making a roux. I usually omit the onions. I sometimes add diced tomatoes or red peppers. Also, make sure you rinse the artichokes, to get rid of the “vinegar” taste.

Bacon and Tomato Cups

Submitted by: becs11048

Recipe from: http://allrecipes.com/recipe/bacon-and-tomato-cups/detail.aspx

Difficulty Rating: Medium

INGREDIENTS:

• 8 slices bacon
• 1 tomato, chopped
• 1/2 onion, chopped
• 3 ounces shredded Swiss cheese
• 1/2 cup mayonnaise
• 1 teaspoon dried basil
• 1 (16 ounce) can refrigerated buttermilk biscuit dough

 

DIRECTIONS:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
• In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
• Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown.

Stuffed Mushrooms

Submitted by: amelianguy

Difficulty: Easy

INGREDIENTS: 

• 1 package button mushrooms
• 1 package pre-cooked bacon strips
• 1 1/4 cup shredded cheese (any you like, although sharper cheeses work better)

DIRECTIONS:

• Wash mushrooms and pat dry. Remove the stems (keep them!) and place the mushrooms, top down, on a baking sheet. Finely chop the stems and put into a bowl. Chop bacon strips and add to mushroom stems. Add 1 cup of the cheese, combine.
• Spoon the mixture into the mushroom caps, packing it down so it
  will stay. Top each cap with more cheese.
• Bake at 350 degrees for 10 minutes, until the cheese is melted and the mushrooms are heated through. Cool slightly and serve.

Easy Bruschetta

Submitted by: amelianguy

Difficulty: Easy

INGREDIENTS:

• 6-8 Roma tomatoes
• 1/4 cup olive oil
• 1 tsp. dried basil or 3-4 fresh basil leaves, chopped
• 2 cloves fresh garlic, finely chopped or 1 tbsp. jarred minced garlic
• 1/2 cup parmasean cheese, grated
• 2 tbsp. balsamic vinegar (optional)
• salt and pepper to taste
• 1 loaf baguette

DIRECTIONS:

• Chop tomatoes and put in mixing bowl. Add all other ingredients and combine. Slice baguette and toast, serve.
• This tastes better the longer it sits, so if you refrigerate it overnight and then let it come back to room temp before serving, the flavors will be stronger.

Creamy Spinach Dip

Submitted by: amelianguy

Difficulty: Easy

INGREDIENTS:

• 1 - 10oz package of frozen chopped spinach, thawed.
• 1 1/2 cups Sour Cream
• 1 cup Mayonnaise
• 1 pkg. Knorr vegetable soup mix
• 1 8oz. can Water Chestnuts, chopped
• 3 green onions, chopped (optional)
• Tortilla chips or sliced bread to serve

DIRECTIONS:

• Thoroughly thaw the spinach and squeeze as much water as you can out of it, until it's dry.
• Mix all the ingredients together in a large bowl, chill for 2 hours, serve with chips or bread.

Avocado Salsa

Submitted by: aortiz59

Difficulty Rating: Medium

Yields 4-5 c.

INGREDIENTS:

• 2 ripe avocados
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can shoepeg corn, drained and rinsed
• 1 c. bell pepper (any color), diced
• 1 jalapeno, finely minced
• 2 plum tomatoes, diced
• 1/2 c. green onion, chopped
• 1/4 c. lime juice
• 1 tbs. taco seasoning mix
• 2 tbs. olive oil
• Salt, to taste

DIRECTIONS:

• Mix together beans, corn, peppers, green onion, and tomatoes in a large bowl. Slice avocados around the pit, so that you will have 2 halves per avocado. Remove the pit. Sprinkle halves with salt and about 2 tsp. of the lime juice. Using a small knife, slice the avocados into bite sized chunks while still in skin. Then, using a large spoon, gently remove the avocado chunks from the skin and add to the bowl.
• Whisk together remaining lime juice, taco seasoning, and olive oil in a small bowl. Pour over the salsa mixture, and gently stir to combine. Serve with tortilla chips. 
  

 
* No taco seasoning? You can use 1 tsp. cumin, 1 tsp. chili powder, 1 tsp. garlic powder, and 1/2 tsp. black pepper instead.

Veggie Pizza

Submitted by: aortiz59

Difficulty Rating: Easy

Yields 32 slices.

INGREDIENTS:

• 2 (8oz) cans of refrigerated crescent rolls
• 1 (8oz) package of cream cheese, softened
• 1/2 c. sour cream
• 1 pkg. dried ranch dressing seasoning
• 1/2 c. small broccoli florets
• 1/2 c. cucumber slices, quartered
• 1 plum tomato, seeded and chopped
• 1/4 c. shredded carrot
• 1/4 c. shredded cheese, any variety

DIRECTIONS:

• Preheat oven to 375. Unroll crescent rolls into 4 long rectangles. On an ungreased baking sheet, press crescent rolls into the bottom of the pan and up the sides to form a crust. Bake 13 to 17 minutes, or until golden brown. Allow to cool completely, about 30 minutes.
• In a small bowl, mix cream cheese, sour cream, and ranch seasoning until smooth. Spread on crust evenly. Top with vegetables. Cut into 8 rows x 4 rows.

* You can adjust the recipe to make a "taco" pizza as well - substitute ranch seasoning for a taco seasoning packet. Use tomatoes, bell peppers, black olives, and cheese as toppings.

Exchange #3! Appetizers!

Steph started this one up a few weeks back, but with little response. So we'll give this one another shot!

This weeks theme: APPETIZERS

Send in your favorite appetizer recipe! I love apps, so I can't wait to try out all the new yumminess that is sure to come my way!

When you send in your recipe, please include a difficulty rating (Easy, Moderate, Difficult). This should help you decide if you'd like to try out the recipe or not.

I will post recipes as they come to me, each recipe will get their own blog post. You can sumbit as many as you'd like and pictures are a big plus if you have them.

Please send your recipes to: ninerrecipeexchange@gmail.com Please include your Nest screen name when you sumbit your recipe!!

The next exchange will be held in 2 weeks.

Happy app making everyone!