Slow-Cooker Meatloaf

This Slow-Cooker Meatloaf is a breeze to make, holds together and slices nicely plus it’s delicious!

Slow-Cooker Meatloaf

Five pantry-friendly ingredients and a slow-cooker are all you need to complete this hands-free meatloaf.

This is a sure winner from my mother-in-law, who is a fabulous cook. Feel free to experiment with Ro-Tel tomatoes or other ingredients.

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Slow-Cooker Meatloaf
Ingredients
  • 2 eggs beaten
  • 3/4 cup milk
  • 3/4 cup dry breadcrumbs
  • 1 1 ounce envelope dry onion soup mix
  • 2 lbs lean ground beef
Instructions
  1. To remove the loaf when it's done, line your crock with a wide strip of aluminum foil, coming up the sides of the crock.
  2. In a large bowl combine the eggs, milk, bread crumbs, and soup mix. Mix well, then add the meat. Mix thoroughly and then shape into a rectangle or oval that won't touch the sides of the crock. Place in crock. Cover and cook on low for 6 hours or high for 3 hours.

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Recipe based on one by ToiCara
Photo by Delicious as it Looks

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Mexican Grilled Chicken

I love when recipes are easy, yet still are impressive and I love this Mexican Grilled Chicken. It’s mildly spicy, moist, and flavorful.

Mexican Grilled Chicken

The marinade whips up in a minute in the food processor or blender.

Marinade the chicken a while and all that’s left to do is throw it on the grill!

Great choice for a summer cookout paired with Paula’s Mexican rice and corn on the cob.

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Mexican Grilled Chicken
Ingredients
  • 8 chicken thighs or 4 chicken breast halves on the bone
Marinade ingredients
  • 1/2 onion
  • 1 large garlic clove
  • 1/4 cup olive oil
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried chipotle powder
  • 1 teaspoon paprika
  • 1 limes juice of or 2 tablespoons apple cider vinegar
  • 1 handful cilantro leaf optional
Instructions
  1. Put all the marinade ingredients in a blender or food processor and liquify.
  2. Put the marinade in a gallon-size zip lock bag and add the chicken pieces. Turn a few times to distribute the marinade. Refrigerate for at least 2 hours. I leave it for about 10 hours.
  3. Remove the chicken from the marinade and place on a hot grill. Discard the marinade.
  4. Grill, turning occasionally, until the chicken is cooked through.

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Recipe based on one by Pesto lover
Photo by gailanng

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Chicken Breasts Diane

I have been making Chicken Breasts Diane for years and it’s one of the most requested recipes I have! The parsley and chives add great flavor and wonderful color.

Chicken Breasts Diane

It’s a nice change from “ordinary” chicken! Goes well with steamed broccoli.

You might try extra brandy because it adds the ‘magic’ touch.

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Chicken Breasts Diane
Ingredients
  • 4 large boneless skinless chicken breast halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh coarse ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 tablespoons chopped chives
  • 1/2 lime juice of
  • 2 tablespoons brandy
  • 3 tablespoons chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 1/4 cup chicken broth
Instructions
  1. Place the chicken breast halves between wax paper and pound slightly with mallet. Sprinkle with salt and pepper.
  2. Heat 1 Tbsp each oil and butter in large skillet. Cook the chicken over high heat 4 minutes each side.
  3. Do not cook longer or they will be dry. Transfer to a warm serving platter.
  4. Add the chives, lime, brandy, parsley, and mustard to the pan, whisking constantly for 15 seconds. Whisk in the broth. Stir until sauce is smooth. Whisk in the remaining butter and oil.
  5. Pour the sauce over the chicken and serve immediately.

Enjoy!

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Recipe based on one by Wendy W88
Photo by Derf

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3 Ingredient Chocolate Cherry Dump Cake

I had this 3 Ingredient Chocolate Cherry Dump Cake for the first time at my cousins’ house! I could not believe it when she told me you just dumped 3 ingredients into a pan (no bowls or mixing) and just baked it!

It’s really great and just too easy!

I recommend waiting a day or so before you eat this if you can help yourself. This will allow the cake to blend a bit. It will be moister and will have more of the cherry flavor soaked into it.

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3 Ingredient Chocolate Cherry Dump Cake
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3 Ingredient Chocolate Cherry Dump Cake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

This 3 Ingredient Chocolate Cherry Dump Cake is just to doggone easy to be so doggone good!

Course: Dessert
Cuisine: American
Keyword: 3 Ingredient Chocolate Cherry Dump Cake
Servings: 4
Calories: 395 kcal
Ingredients
  • 2 20 ounce cans cherry pie filling
  • 1 18 1/2 ounce box chocolate cake mix, unprepared
  • 3/4 cup butter melted
Instructions
  1. Preheat oven to 350 degrees.
  2. Dump the cherry pie filling into 13 x 9 inch cake pan. Spread out evenly in the pan.
  3. Sprinkle the cake mix evenly over filling. Drizzle the butter over the top.
  4. Bake for 1 hour. Serve from the pan.

Enjoy!

Up Next:

Sugar Cookie Apple Crisp

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Recipe based on one by Karen=^..^=
Photo by Dine & Dish

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Fudge Crinkles – A Great 4 Ingredient Cake Mix Cookie

Fudge Crinkles – A Great 4 Ingredient Cake Mix Cookie! Cookies couldn’t be easier to make than when you make them from cake mix!

Fudge Crinkles

These are chewy, fudgy, SUPER EASY cookies that you can probably make right now!

I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out. It’s that easy!

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Fudge Crinkles - A Great 4 Ingredient Cake Mix Cookie
Ingredients
  • 1 18 1/4 ounce box devil's food cake mix (Betty Crocker Super Moist suggested)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • confectioners' sugar or granulated sugar for rolling
Instructions
  1. Preheat oven to 350F.
  2. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
  3. Dust hands with confectioners' sugar and shape dough into 1 1/2" balls. Allow the balls to sit on the counter for a few minutes. This allows them to dry slightly so the powdered sugar will not be absorbed so much.
  4. Roll the balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
  5. Bake for 8-10 minutes or until center is JUST SET.

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Recipe based on one by Karen=^..^=
Photo by DanaClover

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German Chocolate Cheesecake

For all you who, like me, love cheesecake but aren’t that great at making it, this German Chocolate Cheesecake is for us! A cake/cheesecake combination with a most delicious frosting. This is a great cake!

German Chocolate Cheesecake

I love the texture of this cake with the cream cheese filling. The icing is super great too.

I recommend making this a day or two in advance, since the flavors are definitely better after the day it’s made.

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German Chocolate Cheesecake
Ingredients
  • 1 18 1/4 ounce package German chocolate cake mix
  • 2 8 ounce packages cream cheese, softened
  • 1 1/2 cups sugar
  • 4 eggs lightly beaten
Frosting
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1/4 cup butter cubed (or margarine)
  • 3 egg yolks beaten
  • 1 teaspoon vanilla or vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup pecans chopped
Instructions
  1. Prepare cake batter according to package directions; set aside.
  2. In a small mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs; beat on low speed, just until combined.
  3. Pour half the cake batter into a greased 9x13 pan; gently pour cream cheese mixture over batter. Gently spoon remaining batter over top, spreading to edge of pan.
  4. Bake at 325F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
  5. Frosting: Combine the sugar, milk, butter, and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened.
  6. Remove from heat, stir in the vanilla and fold in the coconut and pecans. Cool until the frosting reaches spreading consistency. Frost cooled cake.
Recipe Notes

Refrigerate leftovers.

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Recipe based on one by Swan Valley Tammi
Photo by Danny’s Wife 😀

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Moist Cheddar-Garlic Oven Fried Chicken Breast

This Cheddar-Garlic Oven Fried Chicken recipe is great. My family and friends absolutely love it. It’s really easy to make and the chicken is always moist and flavorful. Oh so good!

Cheddar-Garlic Oven Fried Chicken

Fantastic. You just can’t beat moist and flavorful and not a lot of work.

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Moist Baked Cheddar-Garlic Oven Fried Chicken Breasts
Ingredients
  • 1/3 cup butter melted
  • 2 tablespoons minced garlic can use more or less
  • 2 teaspoons garlic powder divided (garlic lovers can use more)
  • 1/2 teaspoon seasoning salt or can use white salt
  • 3/4 cup seasoned dry bread crumb seasoned or plain
  • 1/2 cup finely grated cheddar cheese
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 teaspoon ground black pepper or to taste
  • 4 boneless skinless chicken breasts
  • shredded cheddar cheese optional and use any amount desired, or can use shredded mozzarella cheese
Instructions
  1. Preheat oven to 350°F.
  2. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
  3. In a bowl, combine the melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
  4. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese, 1 teaspoon garlic powder and coarse ground black pepper.
  5. Dip the chicken in the butter mixture; then in the crumb mixture.
  6. Place in a prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
  7. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is optional).

Enjoy!

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Recipe based on one by Kittencal
Photo by CandyTX

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Slow Roast Pork Butt – Fall Apart Tender

Pork butt is a less-expensive cut but this Slow Roast Pork Butt cooks at a very low temperature. That ensures a tender, juicy roast, that’s delicious.

 

The slow roasting dissolves the fat and connective tissue and that ensures tenderness.

I will be making this again and again! This is a very forgiving recipe.

I’ve tried so many pork roast recipes but I’m done looking. This is it!

This can also be made in a slow cooker set on high for 30 minutes, then turned down to low for the day, oven cooking time will vary depending on the size of your roast.

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Slow Roast Pork Butt
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Fall Apart Tender Slow Roast Pork Butt
Prep Time
30 mins
Cook Time
4 hrs
Marinating Time
1 hr 30 mins
Total Time
6 hrs
 

Low temperature cooking make this Slow Roast Pork Butt moist and tender. When it comes to pork roast low and slow is the way to go!

Course: Main Course
Cuisine: American
Servings: 8
Calories: 325 kcal
Ingredients
  • 1 4 lb pork shoulder butt, roast
  • whole garlic clove optional, use as many as desired
  • 1/3 cup Lea & Perrins Worcestershire Sauce
  • 3/4 cup light brown sugar
  • 1 1/4 cups unsweetened apple juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper or to taste
Instructions
  1. Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
  2. Place the roast in a greased casserole dish with a lid. Sprinkle the roast on all sides with Worcestershire sauce. Let sit at room temperature for 1-1/2 hours.
  3. After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
  4. Using your hands press the brown sugar well into the meat on all sides making certain to adhere the sugar to the meat.
  5. Pour the apple juice into the bottom of the casserole. Cover tightly.
  6. Preheat oven to 425 degrees F for 15 minutes.
  7. Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
  8. Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
  9. Stir the salt and black pepper into the juice (do not omit the salt!).
  10. Slice meat as desired.

 

Enjoy!

Up Next:

Cajun Pork Chops – Economical and Delicious!

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Recipe based on one by Kittencal
Photo by Kristy

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Slow Cooker Honey Sauce Chicken Wings

These Slow Cooker Honey Sauce Chicken Wings are the perfect appetizer for a get together. The sauce is not too salty or too sweet and the meat just falls off the bone.

Slow Cooker Honey Sauce Chicken Wings

Without the combination of soy sauce, chili sauce and honey, life would be so much less enjoyable.

These are sooo good and really easy to make in the slow cooker.

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Slow Cooker Honey Sauce Chicken Wings
Ingredients
  • 1 2 lb package chicken wings
  • salt and pepper
  • 2 cups honey
  • 3/4 cup soy sauce
  • 3/4 cup chili sauce
  • 1/4 cup oil
  • 1 teaspoon garlic prepared minced
Instructions
  1. Rinse chicken, pat dry and sprinkle very lightly with salt and pepper.
  2. Place wings on a broiler pan; broil for 20 minutes, 10 minutes on each side.
  3. Transfer to a slow cooker sprayed with vegetable cooking spray.
  4. In a large bowl, combine the honey, soy sauce, chili sauce, oil, and garlic; spoon over wingettes.
  5. Cover and cook on low for 4 to 5 hours, or on high for 2 to 2-1/2 hours.
Recipe Notes

Garnish with dried parsley.

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Recipe based on one by weekend cooker
Photo by gailanng

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Crock Pot Roast With Horseradish Sauce

This Crock Pot Roast With Horseradish Sauce is a very easy recipe that originally came from a Southern Living cookbook. The beef literally melts on your tongue, it’s just amazing!

Crock Pot Roast With Horseradish Sauce

And that sauce is delicious too! Don’t forget the horseradish sauce. It’s key to the whole dish.

Great for novice cooks because it’s an easy set-n-forget recipe. Very tasty and tender with that wonderful sauce.

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Crock Pot Roast With Horseradish Sauce
Ingredients
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 lbs beef eye round
Horseradish Sauce
  • 1 8 ounce carton sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon prepared horseradish or fresh would be even better
  • 1 clove of crushed garlic
  • 1 teaspoon beef bouillon granules I didn't use. (optional)
Instructions
  1. For the roast: Combine the seasonings and rub the mixture over the roast. Place in the slow cooker, cover and cook on low for 8-10 hours.
  2. Remove the meat and let it rest for 15 minutes.
  3. Cut diagonally across the grain into thin slices.
  4. Serve with horseradish sauce.
  5. While the roast is cooking, prepare the horseradish sauce by combining all ingredients. Cover and chill.

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Recipe based on one by anni
Photo by anniesnomsblog

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