16 slices bacon, diced, fried and drained
2 8-ounce packages cream cheese, softened and cubed
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
Put all ingredients in the Crock Pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread.
1 large onion, cut into 8 pieces
1 generous tablespoon chopped crystallized ginger
1/2 to 1 habanero pepper, seeded, deveined, and finely minced
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders
Combine onion and ginger in a food processor; process until finely chopped. Add remaining ingredients, except chicken, and pulse until well combined. Place chicken in a 3 1/2-quart (or larger) slow cooker/Crock Pot and cover with sauce. Cover, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).
4 Pounds brisket
1 Teaspoon salt
2 Teaspoons dry mustard
2 Teaspoons paprika
1/8 Teaspoon pepper
1 Teaspoon garlic powder
Combine seasonings, rub into brisket.
Place brisket into Crock-Pot® slow cooker.
Cover; cook on Low 10 to 12 hours.
10 3/4 Ounces condensed cream of mushroom soup, canned
1/4 Cup water
1/2 Teaspoon dry mustard
16 Slices smoked bacon, cooked until crisp and crumbled
2 Cups broccoli florets, blanched and chopped
3 Cups cheddar cheese, shredded
In a small bowl, whisk together the soup, water, and dry mustard. Place the bacon, broccoli and cheese in the Crock-Pot® slow cooker and add the soup mixture. Stir well until combined. Cover; cook on High for 1 hour. Serve with sourdough bread
4-6 pork shoulder steaks
1 Tbls cooking oil
1 can (15 oz.) crushed pineapple
1/2 cup chopped green pepper
1/2 cup water
1/3 cup brown sugar
2 Tbls ketchup
1 Tbls quick-cooking tapioca
3 tsp soy sauce
1/2 tsp dry mustard
In skillet, brown pork steaks on both sides in hot oil. Drain fat. Transfer to CP. In a bowl, combine pineapple, green pepper, water, brown sugar, ketchup, tapioca, soy sauce and dry mustard. Pour over pork steaks. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Serve over rice.