Crock Pot Spicy Crackers

 

3/4 cup cooking oil

1 tsp orange peel

1 tsp garlic powder

1 tsp onion powder

1 tsp Perfect Pinch Garlic and Bell Pepper

1 pkg  powdered Ranch Dressing

Honey- large squeeze from bottle

20 oz oyster crackers

 

Rub small amount of oil on crock pot.

Mix dry ingredients together.

Stir in remaining oil and honey to dry ingredients, mixing well.

Add crackers and stir, coating all crackers completely.

Pour into crock pot.

Cook on low for 2-3 hours, stirring often.

Store in large zip sealed baggie, or glass container.

 

Helpful Hints:

Just my opinion, but glass is much easier to clean than Tupperware, when storing greasy foods!

Using a larger crock pot will make it easier to stir.

This is one of those “add what you like” recipes. Any spice can be added/subtracted to suit your own tastes.

 

Another Crock Pot Roast

 

1 1/2 lb roast

 

1 onion, sliced

2 small pkgs of tiny carrots (4 pkg in bag)

4 celery stalks, chopped

 

1 can cream of celery soup

1 soup can of water

1 small pkg  powdered Italian dressing

1 small pkg brown gravy

 

Put roast in bottom of crock pot.

Layer veggies around it.

Mix last 4 ingredients and pour over all.

Cook on low for 7 hours, until roast is tender and veggies done.

Three Cheese Baked Mac and Cheese

2 cups cooked macaroni, drained

3/4 cups evaporated milk

1/2 cup shredded Velveeta

1/2 cup shredded Triple Cheddar with Touch of Philly

1 heaping TB of margarine

1 heaping TB of cream cheese

 

1/2  cup of each shredded cheese

1/2  cup panko crumbs

1 heaping TB of melted margarine

 

Stir first 6  ingredients until blended in large bowl.

Pour into quart size casserole dish.

Add 1/2 cup of each cheese on top.

Top with panko crumbs (cover casserole completely) and melted butter.

Bake at 350 for 30 minutes.

This is a drier mac- you could add more milk or cheese if you want the creamier version.

 

Cheesy Asparagus with Potatoes and Rice

Cheesy Asparagus Rice

1 cup frozen mixed peppers and onions

1 stick butter (or margarine)

12 oz frozen small hashbrown potatoes, microwaved until thawed

1 can cream of broccoli soup

1/2 can petite diced tomatoes, drained well

1 can or jar of asparagus, drained and chopped into small pieces

4 oz velveeta cheese

1 cup instant rice, cooked

 

Saute the peppers and onions in melted butter. Add thawed potatoes and simmer until thick and translucent. Add soup, tomatoes, asparagus, cheese and rice.

Mix well and pour into casserole dish.

Bake at 350 for 30 minutes.  Stir and serve.

This is another basic “everything but the kitchen sink” recipe. Black olives or water chestnuts would also be good to add.Cream of anything soup could be substituted. Different types of shredded cheese could be used.

I love recipes that can be added to or taken from, depending on your personal taste. This one is very similar to my other asparagus recipe. I just wanted to post it to show other possibilities.

And bonus points for using a glass jar of asparagus- it had a neat shape and I will be making some sort of candle holder with it!