Buffalo Wild Wing Parmesan Garlic Chicken Pasta

Ingredients:
1 Bottle Buffalo Wild Wings Parmesan Garlic Sauce

1 Bottle Half & Half

1 Block of Cream Cheese

1 Bag of Shredded Parmesan Cheese

1 Box of Farfalle Pasta

3-4 Boneless/Skinless Chicken Breasts or the equivalent in Chicken Tenders

Black Pepper, measure with your heart

Slap Ya Mama Seasoning, measure with your heart

Lining your crockpot with a plastic liner saves on clean up with this recipe and highly recommended.

Add Buffalo Wild Wings Parmesan Garlic sauce to your crockpot.

Add a small amount of Half & Half to the same bottle and add cover back on.  Shake to get as much of the sauce out of the bottle, adding to the crockpot.  Then fill the bottle with Half & Half and add to the crockpot.

Give the sauce a stir.

Cut chicken breast or tenders into bite size pieces, and also chop up the brick of cream cheese into pieces.

Add Slap Ya Mama and Pepper to the chicken.  

Add the parmesan cheese to the crockpot along with the cream cheese and give it a stir.

Add the seasoned chicken to the crockpot and give it yet another stir, making sure that all of the chicken is coded with the sauce.

Cook on low for 5 hours, or 2 hours on high, stirring occasionally.  Make sure to get allllll the way to the bottom and around allllll the edges or you may end up with some scorched sauce.

At the 5-hour or 2-hour mark, take out a piece of chicken and test to make sure there is no pink center.  Once there is no pink in a cut piece of chicken, boil your water and make pasta as directed on the box.  

Once your pasta is done to your preferred tenderness, drain.  Add pasta to crockpot and stir. 

Once combined, turn crockpot off and serve.  I served ours with a side of steamed broccoli.

This dish has sooooo much flavor and was instantly put on the "must make again" list.  Next time I may also sauté some button mushrooms to add to your individual bowl and make some oven rolls.

Note: You can purchase the BBW sauce at any location, but I've also found it recently at my local Menards for way cheaper.  I've also heard that it can be found at Target, and for those of you in Wisconsin that they have it at Woodman's.  

Hamburger Beef Stew

Ingredients:
1 1/2 lbs. ground beef

1 small onion, chopped

4 carrots, peeled and sliced

4 potatoes, peeled and cubed - bite size

28 oz stewed tomatoes, plus juice

10.5 oz beef broth, and then possibly an additional 10oz or more

2 Tbsp. parsley flakes

2 Tbsp, tapioca

1 Tbsp. Worcestershire sauce

1 tsp salt

1/4 tsp pepper

2 - 5.5oz cans of v-8 original

1 head of cauliflower, chopped - bite size

1 can peas

Brown ground beef with onion until the meat is no longer pink.

Meanwhile, chop other ingredients.  Set cauliflower aside. 

*Note I decided I should have cut potatoes smaller - more bite size after this batch!

Add all ingredients into the crockpot, except cauliflower, canned peas and 2nd portion of beef broth. Keep bay leaves on top for easy removal later.

Cook on low of 8 hours or on high for 4-5 hours.  

Add cauliflower, canned peas and 2nd portion of beef broth (as much as needed for the consistency that you prefer) the last cooking hour.

I served this with frozen dinner rolls that I popped into the oven the last 15 minutes of cooking with a little bit of melted butter on the top.  

Collard Greens

Ingredients: 

Collard greens (about 2 pounds), large stem portion removed (if desired) and rinsed well (discard any yellow leaves) 

2-3 ham hocks (about 1–1/4 pounds) 

1 tablespoon brown sugar 

4 cups low sodium chicken broth (32 ounces) 

1 tablespoon apple cider vinegar

1 teaspoon salt 

1 teaspoon black pepper

Rinse collard greens- even the precut bagged variety. Stack 3 to 4 collard leaves on top of one another and chop into 2-inch pieces. Place the collard greens in crockpot (6-quart capacity or larger) and add remaining ingredients. Stir to coat leaves with the chicken broth.

Cover and cook on high heat for 5 hours or low heat for 10 hours, or until collards are tender to your liking, but do stir 2 to 3 times throughout cooking time. Remove ham hocks and roughly chop or shred (be sure to remove all pieces of bone; some can be very small). Discard bone and skin. Return meat to slow cooker and stir to combine. Season with additional salt and pepper, if desired.

Note: the last time this was made 5 hours on high was not long enough per JT. Ended up being on high atleast another hour.

Aunt Elaine's Crockpot Beans

1 lb ground beef
3/4 package of bacon (about 3/4 of a lb)
2 - 1 lb 15oz can of Pork & Beans
1 - 1 lb kidney beans - drained
1 - 1 lb can of butter beans - drained
1 cup ketchup
1/4 cup brown sugar
1 tablespoon liquid smoke
3 tablespoons white vinegar
1 teaspoon salt
dash of black pepper

Missing from picture is bacon and the 2 cans of Pork and Beans :(

Brown ground beef and onion. Drain and place in crockpot.
Chop bacon into bite size pieces. Brown and drain. Add to crockpot.

Add pork & beans, kidney beans, and butter beans to crockpot and stir.

Mix together in a separate bow: ketchup, brown sugar, liquid smoke, white vinegar, salt and pepper.  Stir into crockpot mixture.

Cover crockpot and cook on low 4 - 9 hours.

Arendt's Hot Beef aka Lick the Air Beef

1 (4-5lb) roast (rolled rump or chuck)

2 large yellow onions or 4 small yellow onions quartered

1 (6oz) bottle of soy sauce

pepper to taste

Put all ingredients into a large crock pot on high for 8-10 hours if using frozen meat, and 6 hours on high of fresh meat.  

When you come home from a long day of work you will want to lick the air it will smell soooooooooo good!

Mash with potato masher or Pampered Chef Mix ‘N Chop.  Remove any fatty pieces.

 Serve on buns and reminisce on Arendt's Meat Market's Hot Beef from back in the day. Num!

Crockpot Pot Roast

Ingredients:1 (2-pound) boneless chuck roast, trimmed and cut in half
1/4 cup low-sodium soy sauce
2 garlic cloves, minced
1 cup beef broth
1 cup sliced mushrooms
1 tablespoon cracked black pepper
3 tablespoons tomato paste
2 medium onions (about 3/4 pound), quartered
1 (16-ounce) package baby carrots
2 pounds red potatoes, quartered
1 tablespoon vegetable oil
1 1/2 tablespoons all-purpose flour
3 tablespoons water

Place roast, soy sauce, and garlic in a large ziplock plastic bag. Marinate in refrigerator at least 8 hours, turning bag occasionally.

Boil beef broth in a small saucepan; add mushrooms. Remove from heat; cover and let stand 20 minutes. Drain mushrooms through a colander over a bowl, saving broth mixture.

Remove roast from bag, saving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushroom broth mixture, and tomato paste; stir well, and set aside.

Place mushrooms, onion, carrot and potato in a 6-quart crockpot; toss gently.

Heat oil in a large skillet over medium-high heat. Add roast, browing well on all sides. Place roast over vegetables in crockpot.

Pour tomato paste mixture into skillet, scraping to loosen browned bits. Pour tomato paste mixture over roast and vegetables.

Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 8 hours or until roast is tender. 

Place roast and vegetables on a serving platter; keep warm. Reserve liquid in crockpot; increase to high-heat setting.

Place flour in a small bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to liquid in crockpot. Cook, uncovered, 15 minutes or until slightly thick, stirring frequently.

Serve gravy with roast and vegetables.

Pulled BBQ Chicken Sandwiches

Ingredients:
1 cup BBQ sauce
1 large onion largely chopped
3lbs of boneless skinless chicken breasts

Put chicken in bottom of crock pot. Add onion on top. Do not mix.

Pour BBQ sauce over chicken and onion.

Cook in crock pot on high for 5 hours. After 5 hours shred chicken with two forks.

Serve on buns... was great with fries.

Crockpot - Hawaiian Chicken

Ingredients:
5-6 or 3 pounds skinless, boneless chicken breasts, halved
1 can pineapple slices, drained
1 can mandarin oranges, drained
3 Tblsp cornstarch
3 Tblsp brown sugar, packed
1 envelope stir-fry chicken seasoning blend
1/4 cup chicken broth


Combine all ingredients, except the chicken in the crock pot. Stir well. Add the chicken and stir well to coat. Cover and cook on preferred setting: Low - 6 to 8 hours; High - 3 hours.



My suggestions: I added a little soy sauce to mine and Jerome just added salt and pepper to his. It didn't have a ton of flavor to it until adding them. I would make it again - less liquid though... especially pineapple and oranges.