G-Girls and Crockpots

This month the theme for Gourmet Girls was CROCKPOT CREATIONS. We did this theme the very first time we met. I decided to put in back on the schedule since we've all grown and learned so much since then. This time was a little more successful. First of all everyone was there and everyone made a dish. It's been a while since that's happened. It was so nice. The recipes were fabulous. I have some that I typed up and will post them here. Try 'em out. Also, if you're on Facebook, I started a page called COOK AT HEART. I will be posting my favorite recipes and cooking projects. I just posted the crockpot recipes and some Thanksgiving recipes too. Come check it out.

CROCKPOT PESTO LASAGNA by Amy

1-26oz. jar pasta sauce
1-10oz. box lasagna noodles
1 small jar pesto
1 small bag spinach
3 cups mozzarella, shredded
1 1/2 cups parmesan cheese
1 lg. container ricotta (larger then the 16oz.)
1/4 cup water

Spray crockpot with cooking spray. Put a spoonful of pasta sacue in the bottom of the crockpot. Add a layer of uncooked lasagna noodles. You will need to break them to make them fit. Next add the ricotta and then the pesto in layers. Add a handful of spinach and top with the parmesan, mozzarella and some sauce. Repeat layers until you've run out of ingredients. Add 1/4 cup of water to the sauce jar and shake. Pour the saucy water over the top of the lasagna. Cover and cook on low for 6 hours. It's ready when the top layer begins to brown and the cheese is melted and bubbly. It will also pull away fromthe sides a bit. Turn off and let sit 10-15 minutes before serving.

CROCKPOT BAKED OATMEAL by Kathryn

3 cups old fashion oats
1 cup milk
2 tsp. vanilla
1 cup brown sugar
1 tsp. salt
2 eggs
1/2 cup melted butter
3/4 cup dried fruit and nuts of your choice

Combine dry indgredients in the crockpot. Combine the wet ingredients in a bowl and addto the crockpot. Cook about 3 hours or until knife comes out from the middle clean.




CROCKPOT FRENCH DIP

4 lb rump roast
garlic powder
onion powder
worchestershire sauce
1-10.5oz. can beef broth
1-10.5oz. can french onion soup
1-12oz. dark beer (not Guiness)
6 french rolls
6 slice provolone cheese

Trim excess fat from the roast and place in crockpot. Season with garlic powder, onion powder and a few shots of worchestershire sauce. Add beef broth, onion soup and beer. Cook on low for 7 hours. Pull out roast and shred into large pieces. Add meat back into crockpot with the au jus. While the meat is soaking broil the french rolls with a bit of butter and garlic powder. Remove and add cheese to one side of the roll. Put back under the broiler until cheese is just melted. Add meat to other side of the roll. Serve with the au jus for dipping.



CROCKPOT HAM & TATER BREAKFAST CASSEROLE

1 lb frozen tater tots
1/2 lb diced ham
1/2 cup chopped onion
1/2 cup diced green pepper
3/4 cup shredded cheddar
6 eggs
1/2 cup milk
salt
pepper

Spray crockpot inte cooking spray. Layer ingredients in order; tots, ham, onion, green pepper and cheese. Repeat two more times ending with a layer of cheese. In a bowl beat the eggs, milk, salt and pepper. Pour egg mixture ofver the layers int he crockpot. Cover and cook on low for 10-12 hours.



CROCKPOT ASIAN SHORT RIBS

2 pkgs. short ribs, bone in
1 1/4 cup brown sugar
1/2 cup fish sauce
1/2 cup lemon juice
1/2 cup soy sauce
2 inches fresh ginger, finely smooshed
1 bunch green onion, largely chopped
3 T. sesame oil
3 garlic cloves, finely smooshed
3 jalapenos, halved and deseeded for hot (whole for mild spice)

Place thawed ribs in the crockpot. If using the jalapenos, place them on top of the ribs. If you want just a little bit of heat, put the peppers in whole. Mix all sauce ingredients together and pour over ribs. Cook on low for 6-8 hours depending on your crockpots running temperature. My crockpot cooks hot, so I don't cook things as long. Check the ribs 3/4 of the way through to ensure that all of the ribs are soaking up the sauce. Turn if needed. If you'd like to serve the ribs with the sauce you can thicken it with about 2 heaping tabelspoons of cornstarch and water.