French onion ground beef & rice


Joe’s dip

Honey Sesame Chicken


6-8 boneless, skinless chicken thighs or 4 chicken breasts (2 lbs. total)

Salt and pepper

1/2 cup diced onion

2 cloves garlic, minced

1/2 cup honey

1/4 cup ketchup

1/2 cup low-sodium soy sauce

2 tablespoons vegetable oil or olive oil

1/4 teaspoon red pepper flakes

4 teaspoons cornstarch

1/3 cup water

2 packets minute rice, optional

1/2 tablespoon (or more) sesame seeds

3 scallions, chopped


Place chicken in Crock Pot and lightly season both sides with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.

Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.



Crockpot Pepperoni Pasta/Spaghetti Pie

Slow Cooked Pepperoni Pasta

  • 4 eggs
  • 1- 5 ounce evaporated milk
  • 16 ounces fettuccine or spaghetti
  • 1/2 cup butter, softened
  • 8 ounce pepperoni, cut up into pieces
  • 1 cup grated parmesan cheese
  1. Cook pasta according to directions on package.
  2. Grease crock pot liner. This will keep the pasta from sticking.
  3. In a bowl beat together eggs and milk.
  4. Toss warm pasta with butter until butter has melted.
  5. Combine buttered pasta, egg mixture and pepperoni. Mix until combined.
  6. Pour into crock pot.
  7. Cover and cook on low 3-4 hours. I cooked it for right at 3 and it was just about perfect.
  8.  Sprinkle with parmesan cheese and serve.


Sunday Gravy


  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato puree
  • 2 tablespoons tomato paste
  • 1 medium onion, chopped
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon salt
  • 3/4 teaspoon dried rosemary, crumbled
  • 3 strips orange zest
  • 2 pounds boneless pork shoulder, cut into 2 chunks
  • 1 pound beef chuck in one piece
  • 3 pieces sweet Italian sausage
  • 3 pieces hot Italian sausage


  • In a 4 to 7 quart slow cooker stir together crushed tomatoes, tomato puree, tomato paste, onion, garlic, salt, rosemary, and orange zest.
  • Add pork, beef, and sausages, stirring to coat. Cook on low for 7 hours until pork is meltingly tender and falling apart. To serve, slice sausages and spoon sauce over hot spaghetti or linguine.


Creamy Crock Pot Mac and Cheese

adapted from America’s Test Kitchen Slow Cooker Revolution

1 pound of uncooked pasta

2 cans of evaporated milk

2 cans of condensed cheddar cheese soup

2 cups of shredded sharp cheddar cheese

2 cups of shredded jack cheese

1 teaspoon of salt, plus salt and pepper to taste

2 1/2 cups of hot water, plus 1/2 cup of hot water to add before serving

Spray insert with non stick cooking spray.

Add milk, soup, hot water and salt to crock pot insert and stir together. Heat soup mixture in the microwave for about 5 minutes. Slowly add both shredded cheeses to soup mixture and whisk until melted. Add uncooked pasta and mix well.

Cook on low for about 2 1/2 hours. Mac and cheese will be thick, so add 1/2 of a cup of very hot water after cooking and stir together to smooth out the sauce.





Slow Cooked Macaroni and Cheese

  • 1- 16 ounce package elbow macaroni, shells, or twists
  • 1/2 cup butter, melted
  • 1- 12 ounce can evaporated milk
  • 1 cup milk
  • 4 cups shredded cheddar or colby jack cheese
Cooking Directions
  1. Cook macaroni according to package directions and drain.
  2. Combine remaining ingredients with cooked pasta and stir well.
  3. Place in a greased slow cooker.
  4. Cook on low 3-4 hours.
  5. Serve and enjoy!


Almond Joy Brownie Bites

1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don’t skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.