Sparklers Recipe Book
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    Crock Pot Chicken (Jamie-Bear Family)

    4 boneless skinless breast
    1 can cream mushroom
    1 can cream chicken
    1 box chicken flavored Rice a Roni

    Mix soups together, place chicken in bottom of pot pour soup over it. Cook on low all day (I am usually gone 10-11 hrs). When you get home make box of rice and serve chicken on top with the gravy.

    We normally eat it with a yummy salad or whatever vegtable is laying around.
    Last edited by Chloe&Matt; 11-29-2009 at 02:50 AM.

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    Potato soup (Aurora-strawberryshortk86)

    chicken broth
    2 big tomatoes chopped in small squares
    small amount of olive oil (or whatever oil you prefer) or you can use a spray just so it wont stick
    half an Onion chopped
    potatoes ~1 to 2 per person depending on size (cut in cubes of around 1 inch)
    Monterrey Jack cheese


    In a pot heat up the oil. When hot put in the chopped tomatoes, let them heat up and release their juice then you can smash them. Add the chicken broth to that same pot enough for each person and the chopped onions. Let it boil then add the potato cubes. Let it cook until potatoe is done. Before serving add the cheese to each bowl and it will melt as you serve it. Takes around 30 minutes or less to make.
    Last edited by Chloe&Matt; 11-29-2009 at 02:51 AM.

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    Crock pot chicken and dumplings (Jaime-scootsmom)

    4 chicken breasts
    1 onion diced
    4 carrots diced
    4 celery diced
    2 cans cream of chicken soup
    1 box chicken broth
    2 10 oz cans of refrigerated biscuit dough

    Put chicken,onion,carrots,celery and soup in crock pot and pour in enough broth to cover. Cook on high 5-6 hours. 30 minutes before serving, tear biscuit dough into peices and add to pot.
    Last edited by Chloe&Matt; 11-29-2009 at 02:51 AM.

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    Crock pot ribs (Angela-JuneorJulyBaby?)

    Cut up ribs into 4-5 rib chuncks. Place in crockpot. Add any kind of bottled BBQ sauce (regular flavor is best, even store brand!) enough so that the ribs are coated in the sauce and make sure there is some on the bottom of the crockpot. Cook on low for however long you are at work (we usually do about 9 hrs).

    Ribs are falling off the bone tender and so yummy.
    Last edited by Chloe&Matt; 11-29-2009 at 02:51 AM.

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    Spicy chicken wraps (Angela-JuneorJulyBaby?)

    Tortilla shells (I like the spinach ones, DH likes flour)
    Bagged shredded lettuce (or make your own)
    Diced tomatoes
    Ranch dressing
    Shredded cheese (cheddar or mexican blend work well)
    Tyson's buffalo chicken strips

    Cook 3-4 chicken strips in the oven as directed. Chop into tiny pieces. Add lettuce, chicken, tomatoes, and cheese to the middle of the tortilla. Add a little drizzle of ranch on the inside and roll up like a wrap. Voila- an entire meal in 20 min or so. Makes 4 wraps.
    Last edited by Chloe&Matt; 11-29-2009 at 02:52 AM.

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    Beef Barley Soup (Robin-Macky.)

    1/4 cup vegetable oil (I always use olive oil and it's fine)
    1/4 cup flour
    1 1/2 lbs stewing beef, bite-sized chunks
    1 large onion, finely chopped
    2 cloves garlic,finely minced
    1 tablespoon tomato paste
    1/2 cup red wine
    6 cups beef stock
    1 teaspoon thyme
    10 black peppercorns (I use 1/2 teaspoon freshly ground)
    1 bay leaf (I like bay leaves so I use 2 or 3 dried ones)
    2 carrots, sliced
    1/2 cup barley

    Something extra I add to the recipe:
    2 cups canned diced tomatoes (or 2 lbs fresh, chopped)

    Heat oil in a large saucepan over medium heat. Pour flour into a plastic bag, then add meat a bit at a time to coat it. Saute beef in batches until well browned. Transfer to a bowl. Saute onion in same pan until soft. Add garlic and saute briefly. Add tomato paste and saute until mixure turns a dark rusty colour (a couple of minutes). Deglaze the pan with the wine. Add beef, stock, thyme, peppercorns and bay leaf. Bring back to a boil, then reduce heat and simmer for 30 minutes. Remove any scum at the surface. Add carrots and barley and cook until tender, about 30 minutes.
    Last edited by Chloe&Matt; 11-29-2009 at 02:52 AM.

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    Slow cooker pork loin roast (Beverly-JJO_Mommy712)

    1 pork loin roast (I bought boneless; would have preferred bone-in, but there wasn't any at the store)
    Bottled BBQ sauce
    Worcestershire sauce
    2 carrots, peeled and cut into chunks
    Baby potatoes (or regular ones, but I use baby ones b/c I don't have to peel and cut them. Just wash and throw 'em in! I used 8 baby new potatoes)

    Cut 4-5 inch-deep slits in roast. Sprinkle roast with salt and pepper. Sprinkle with worcestershire sauce, making sure some gets in the slits.

    Put 2 tablespoons of water into the slow cooker (to prevent it from sticking). Place roast in slow cooker. Pour in BBQ sauce on top of the roast, making sure plenty gets into the slits, and that there's some sauce in the slow cooker pot. (The recipe called for submerging the roast in BBQ sauce, but I think that's overkill! I just pour it onto the roast and make sure there's a small amount around it in the pot.) Put the carrots and potatoes around the roast.

    Cook for 4-8 hours. I always choose 8 in the slow cooker. Half an hour before time's up, shred the meat and then put the lid back on and let it cook for the last half hour, shredded. (if you don't want to shred the meat, that's fine, too). Serve on rolls or as is, with veggies on the side.
    Last edited by Chloe&Matt; 11-29-2009 at 02:52 AM.

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    Slow cooker chicken (Donna-ocmommy)

    4-6 chicken pieces (I usually use chicken legs, but you can use thighs or breasts)
    Can of Cream of Mushroom soup
    1 jar of medium - hot salsa, depending on your preference

    throw everything together in the slow cooker, cook on low for 6 hours.

    So simple, so good!!!!!
    Last edited by Chloe&Matt; 11-29-2009 at 02:52 AM.

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    Chili Dip (tink9702-Mel)

    cream cheese - one block
    Hormel chili - one can without beans (you could also use homemade chili)
    1 1/2 cups shredded cheddar cheese
    red pepper flakes

    9x9 pan, spread cream cheese on bottom, spread chili on top of that, then cheese on top and sprinkle red pepper flakes. Bake on 350 for 15 to 20 minutes, serve with tortilla chips.
    Last edited by Chloe&Matt; 11-29-2009 at 02:53 AM.

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