A Guide to Quick and Easy Recipe's Using A Crock Pot

Slow cookers have been around for years. Your grandmother probably made casseroles in them, your mother probably made the same casseroles in them as your grandmother did, and no doubt your mother has probably passed those recipes down to you. Sure, crock pots are great for cooking casseroles, stews, and other normally long-cooking dishes in. But, those recipes no longer have to be the same-old, same-old dishes you're used to eating. Crock pots offer a wonderful variety of cooking procedures, and can be used for everything from starters to desserts. You'll find a quick guide here to a fabulous three course meal, all made without ever turning on a stove or heating up your house with an oven.

Appetizer: Spinach and Artichoke Dip

1 box frozen precut spinach

1 large jar artichoke hearts, packed in water

1 ½ cup sour cream

4 ounces cream cheese, softened

2/3 cup grated Parmesean cheese

½ tsp. nutmeg

½ tsp. salt

½ tsp. black pepper

Sliced crusty bread and various crackers.

1. Remove spinach from box, place in clean kitchen towel, and squeeze out excess water over sink.
2. Drain artichokes, and chop into bite-sized pieces.
3. Mix sour cream and cream cheese in large bowl until smooth.
4. Add chopped spinach and artichokes to sour cream mixture, combining well.
5. Stir in nutmeg, salt, pepper and half of the Parmesean cheese.
6. Place mixture into well-greased crock pot and top with remaining cheese.
7. Cook on low for 3-4 hours, until warm and bubbly. Serve with sliced bread and crackers.

Main Course: Chicken Pot Pie

2 pounds chicken beast, cut into cubes

1 two-pound bag frozen mixed vegetables

1 can cream of chicken soup

1 can cream of celery soup

1 ½ cup milk

1 pint heavy whipping cream

1 ½ cup flour

¼ tsp. salt

½ tsp. black pepper

1. Combine soups, milk, salt and pepper in bowl, stirring to combine.
2. Place chicken breast and frozen vegetables in crock pot, the pour in soup mix.
3. Combine flour and heavy cream in bowl, mixing until the consistency of biscuit dough.
4. Drop dough in large spoonfuls on top of chicken mixture, spacing approximately ½" apart.
5. Cook on low for 6-7 hours, until chicken is cooked through, and dough is done.

Dessert: Chocolate Bread Pudding

1 pound dense bread (French bread works well)

2 ½ cups milk

½ cup heavy cream

5 eggs

1 ½ cup sugar

½ cup light brown sugar

1 tsp. cinnamon

1 tsp. vanilla extract

1/3 cup cocoa powder

2 cups semisweet chocolate chips

1. Cut bread into cubes, and place in large bowl.
2. Combine eggs and sugars in bowl, stirring until creamy, add milk and cream and stir together.
3. Stir in vanilla, cinnamon and cocoa power until well combined.
4. Pour liquid mixture over bread cubes, and fold in chocolate chips.
5. Let sit in bowl for approximately 30 minutes, until all the liquid is absorbed, and bread is soft to the touch.
6. Pour into well-greased crock pot, and cook on low for 3-4 hours, until toothpick inserted into center comes out clean.
7. Serve with additional whipped cream, or ice cream if desired.

Crock pots are a highly versatile, easy to use kitchen appliance that no one should be without. With a little forethought, and a little patience, an entire meal can be cooked without ever having to fire up the stove, saving you money, and a little time not having to wash mountains of pots and pans.