Wiley Family Chili

Ingredients:
· 1 pound Italian sausage (casings removed), cooked and crumbled)
· 1 pound ground round, cooked and crumbled
· 1 tablespoon olive oil
· 2 medium onions, peeled and diced
· 2 cups fresh sliced mushrooms
· 3 (15 ounce) cans chili beans
· 2 (15 ounce) cans tomato sauce
· 2 (15 ounce) cans diced tomatoes
· 2 tablespoons chili powder
· 2 tablespoons brown sugar
· 1 teaspoon dried oregano
· 1 teaspoon salt
· 1 teaspoon pepper
· Garnish: shredded cheese, corn chips, sour cream, hot sauce

Directions:
1. Place sausage and beef in a large slow cooker.
2. Drizzle olive oil in a large skillet. Add onion and mushrooms. Cook until soft and add to slow cooker.
3. Add remaining ingredients to slow cooker and stir well. Cover and cook on low 4 to 6 hours.
4. Serve with desired toppings.

Huddle Up Dip

Ingredients:
2 pounds pork sausage
2 (8 ounce) packages cream cheese
2 cans diced tomatoes with green chilies
Tortilla chips

Directions:
1. Cook, crumble and drain the sausage.
2. Place cooked sausage in a large saucepan over medium heat. 
3. Add cream cheese and stir until it is melted. 
4. Add tomatoes and heat through. 
5. Serve immediately with tortilla chips. If desired, transfer to a small slow cooker to serve and keep warm.

Slow Cooker Lasagna

Ingredients:
· 2 cups shredded mozzarella cheese, divided
· 1 (15 ounce) container ricotta cheese
· 1 (10 ounce) package frozen spinach, thawed and patted dry
· 1 pound mild Italian sausage
· 1 jar pasta sauce
· 1 teaspoon Italian seasoning
· Salt, to taste
· ½ cup water
· 9 lasagna noodles, no boil variety

Directions:
1. In a medium bowl, combine 1 cup mozzarella, the ricotta cheese and the spinach.
2. In a skillet, brown the sausage and drained. Add the sauce, Italian seasoning, salt and water to the sausage.
3. Spread 1 cup of sauce on the bottom of the slow cooker that has been sprayed with cooking spray. Layer 3 lasagna noodles on top, breaking to fit if necessary.
4. Put another layer of sauce on top of the noodles, then ½ the cheese mixture and then 3 more lasagna noodles. Then more of the sauce, the rest of the cheese mixture and 3 lasagna noodles.
5. Finally, add the last of the sauce and 1 cup mozzarella.
6. Cook on low for 3 to 4 hours or until noodles are tender.

Shrimp and Sausage Gumbo

Ingredients:
1/2 cup all-purpose flour
1 pound Andouille sausage, sliced
1 (14.5-oz.) can diced tomatoes
1 large onion, chopped
1 large green bell pepper, chopped
2 celery ribs, chopped
4 garlic cloves, chopped
3 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
4 cups chicken broth
3 pounds unpeeled, large raw shrimp, peeled and deveined
1 bunch green onions, sliced
1/4 cup chopped fresh flat-leaf parsley
Garnish: sliced green onions

Directions:
1. Preheat oven to 400°. Sprinkle flour in a 9-inch cast-iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once. Cool 10 minutes.
2. Meanwhile, cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes or until browned. Drain on paper towels. Place sausage in a 6 quart slow cooker; add tomatoes and next 7 ingredients.
3. Whisk together browned flour and broth until smooth. Pour into slow cooker.
4. Cover and cook on high 5 to 6 hours.
5. Stir in shrimp, green onions, and parsley.
6. Cover and cook on high 30 minutes, stirring once. Discard bay leaves before serving.

Italian Beef Sandwiches

Ingredients:
3 pound Sirloin Tip Roast
2 packages of Au Jus dry mix
2 packages of brown gravy with mushrooms dry mix
1 package Italian salad dressing dry mix 
Hoagie Rolls

Directions:
Place roast in greased slow cooker. Add 1 cup water. Sprinkle dry mixes on top of roast.
Cook on low for 8 hours. 

Slice meat into thin slices.
Serve on hoagie rolls with mayonnaise and mustard.
Prepare additional Au Jus mix for dipping.

Chocolate Toffee Drops

Ingredients:
· 2 pounds white chocolate bark, broken into pieces
· 1 (12-ounce) package semisweet chocolate chips
· 1 (4-ounce) chocolate bar, broken into pieces
· 1 (8-ounce) package toffee bits
· 1 ½ cups chopped pecans 

Directions:
1. Place the chocolate bark, chocolate chips and chocolate bar in a medium-size slow cooker. Cover and cook on high for 1 hour.
2. Reduce temperature to low. After 15 minutes stir the mixture. (Don’t stir before now). Continue cooking 45 minutes, stirring every 15 minutes.
3. Add the toffee bits and chopped pecans, stirring well.
4. Drop by tablespoons full onto wax paper. Let cool completely and store in air right containers.
Makes about 36 drops.

Italian Beef Sandwiches

Okay, can you stand one more? I've made this Italian Beef recipe for my family for more than 20 years. I've had friends and family request it; taken it on picnics; and fixed it for a group of hungry teenage boys more times than I can count. It's always a hit. Add a little bowl of au jus next to it for dipping; maybe some potato salad and some baked beans and you're good to go! 

Italian Beef Sandwiches:

Ingredients:
3 pound Sirloin Tip Roast
2 packages Au Jus dry mix
2 packages brown gravy with mushrooms dry mix
1 package Italian salad dressing dry mix
Hoagie rolls
Optional: Mayonnaise, Mustard

Directions:
1. Place roast in greased slow cooker. Add 1 cup water.
2. Sprinkle 1 package au jus dry mix, 2 packages of brown gravy mix and 1 pack Italian dressing mix on top of roast.
3. Cook on low for 8 hours.
4. Slice meat into thin slices.
5. Serve on hoagie rolls with mayonnaise and mustard.
6. Prepare additional Au Jus mix for dipping.

Slow Cooker Candied Pecans

Ingredients:
· 1 cup sugar
· ½ cup brown sugar
· 1 ½ tablespoons cinnamon
· 1 egg white
· 2 teaspoons vanilla
· 4 cups pecan halves
· ¼ cup water

Directions:
1. In a large bowl, mix together sugar, brown sugar and cinnamon. Set aside.
2. In a separate bowl, whisk together the egg white and vanilla until it becomes a little frothy.
3. Place pecans in a slow cooker sprayed with cooking spray. Pour egg white mixture over pecans and stir until nuts are evenly coated.
4. Sprinkle cinnamon sugar mixture over pecans and stir until nuts are all coated well. Cook covered on low for 3 hours, stirring every 20 minutes. Depending on the slow cooker, be careful not to burn. When 20 minutes are left, pour ¼ cup water into the slow cooker and stir. This will make the nuts crunchy.
5. When cooking time is up, spread nuts out on a cookie sheet to cool for 15 to 20 minutes.
6. Store in an airtight container.

Great Christmas gift!

Classic Slow Cooker BBQ Ribs

Ingredients:
· 4 lb. bone-in country-style pork ribs
· 2 teaspoon salt, divided
· 1 medium onion, chopped
· 1 cup firmly packed light brown sugar
· 1 cup apple butter
· 1 cup ketchup
· ½ cup lemon juice
· ½ cup orange juice
· 1 tablespoon steak sauce
· 1 teaspoon pepper
· 1 teaspoon minced onion

Directions:
Cut ribs apart, if necessary, and trim excess fat. Sprinkle with 1 teaspoon salt evenly over ribs.
Stir together remaining salt, onion and remaining ingredients until blended.
Pour half of mixture into slow cooker. Place ribs in slow cooker and pour remaining mixture over them.
Cover and cook on high 6 to 7 hours until tender.

Chicken with Artichokes & Mushrooms (Slow Cooker)

Ingredients:
· 2 boneless, skinless chicken breasts
· 2 chicken drumsticks
· 2 boneless, skinless chicken thighs
· 3 tablespoons all-purpose flour
· 1 teaspoon salt
· ½ teaspoon pepper
· 3 Tablespoon olive oil
· 2 4-ounce packages mushrooms
· 2 ½ cups vertically sliced Vidalia or other sweet onion
· 1 cup chicken broth
· 1 (12-ounce) jar artichoke hearts


Directions:
Rinse chicken, pat dry. Combine flour, salt and pepper in a large zip lock plastic freezer bag. Place chicken in bag, seal bag and shake to coat. Remove chicken.
Heat olive oil in a large skillet over medium high heat until hot; add chicken.
Cook 3 minutes on each side or until lightly browned. Place chicken in a large 5 quart slow cooker, reserving drippings in skillet.
Cook mushrooms and onions in hot drippings for 5 minutes or until tender. Add mushrooms, onions, broth and artichokes to slow cooker.
Cover and cook on low for 4 hours or until chicken is tender.

Slow Cooker Macaroni and Cheese

Ingredients:
· 2 cups uncooked elbow macaroni
· 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
· 1 cup milk
· 1/2 cup sour cream
· 1/4 cup butter, cubed
· 1/2 teaspoon onion powder
· 1/4 teaspoon pepper
· 1/8 teaspoon salt
· 1 cup shredded cheddar cheese
· 1 cup shredded mozzarella cheese
· 1 cup shredded provolone cheese

Directions:
1. Cook macaroni according to package directions for al dente.
2. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheese until melted.
3. Drain pasta; transfer to greased 3 quart slow cooker. Stir in cheese mixture. Cook, covered on low 1-2 hours or until heated through.

Bacon Cheeseburger Soup

Ingredients: 
·1 (32-ounce) bag frozen shredded hash browns
·1 pound ground chuck, cooked and crumbled
·½ pound bacon, cooked and crumbled
·2 pounds Velveeta cheese, cut into cubes
·32 ounces chicken broth
·1 teaspoon pepper
·1 tablespoon dried, minced onion flakes
·1 teaspoon garlic powder

·2 teaspoons Worcestershire sauce

Directions:
1. Combine all ingredients in a slow cooker.
2. Cook on low for 6-8 hours.
3. Serve with crumbled potato chips, if desired.

Autumn Apple Chicken

Ingredients:
1 whole chicken; chicken pieces; or boneless chicken breasts
Butter
Salt and Pepper, to taste
1 sweet onion, peeled and sliced
2 Granny Smith apples, peeled, cored and sliced
1 small bag peeled baby carrots
2 cups apple cider or apple juice

Directions:
1. Rub the chicken with butter then sprinkle with salt and pepper.
2. Line the bottom of the slow cooker with onion slices, top with chicken, then add the apple slices and carrots.
3. Pour apple cider (or juice) over the top of chicken and vegetables.
4. Cover and cook on low for 6 to 8 hours.

Taco Soup

Ingredients:
2 pounds ground beef
2 cups diced onions
1 (1-ounce) package ranch salad dressing mix
1 (1 1/4-ounce) package taco seasoning mix
2 (4 1/2-ounce) cans diced green chilies
1 (14 1/2-ounce) can tomatoes with chilies
2 (14 1/2-ounce) can diced tomatoes
1 (15 1/4-ounce) can whole kernel corn, drained
1 (15 1/2-ounce) can red beans, drained
1 (15 ½ ounce) can black beans, rinsed and drained
1 (15-1/2 ounce) can kidney beans, drained
Garnish: Jalapenos , Chopped green onions, Grated cheese, Sour cream, Corn chips

Directions:
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker.
Add the seasonings, chilies, tomatoes, corn and beans. Cook on low 6 to 8 hours.
To serve, top with jalapenos, onions, cheese, sour cream and corn chips.

Roll Call of Ingredients!



Browning the ground beef and onion together. Be sure and drain this well. The last thing you want from your Taco Soup is grease. This is an essential step in the process.



I don't ever cook in the slow cooker that I don't use these liners. Clean up is a breeze with these!



Underneath the bean, green chili, and tomato goodness, is the ground beef and onion mixture. This is looking yummy!






I let this soup simmer on low all day.



Talk about good. This was delicious! Perfect for a cool fall evening! 

Slow Cooker BBQ Ribs

Ingredients:
· 2 slabs of pork baby back ribs
· 1 (12-ounce) can Coke or Dr. Pepper
· 1 (18-ounce) bottle Sweet Baby Ray’s BBQ sauce
· Salt and pepper, to taste

Directions:
1. Place ribs in a slanted circular direction in the slow cooker. Pour soda over the ribs and sprinkle with salt and pepper.
2. Cover and cook on low for 7 hours.
3. Empty the liquid from the slow cooker and pour the BBQ sauce over ribs and cook on high for an additional hour.

Slow Cooker Spanish Rie

Ingredients:
1 cup long cooking rice, uncooked
1 cup water
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon minced garlic
1 teaspoon chili powder
½ teaspoon salt
1 can diced tomatoes

Directions:
1. Combine rice, water, onion, pepper, garlic, chili powder and salt in a slow cooker sprayed with cooking spray. Pour tomatoes over the top of mixture.
2. Cover and cook on low for 1 ½ - 2 hours.

Creamy Hash Brown Potatoes

Ingredients:
· 1 (30 ounce) package frozen cubed hash brown potatoes
· 1 (10.75 ounce) can condensed cream of potato soup, undiluted
· 2 cups shredded Colby-Monterey jack cheese
· 1 cup sour cream
· Salt and pepper, to taste
· 1 (8 ounce) carton spreadable chive and onion cream cheese

Directions:
1. Place the hash browns in a lightly greased 4-quart slow cooker. In a large bowl, combine the soup, cheese, sour cream, salt and pepper. Pour mixture over the potatoes and mix well.
2. Cook and cover on low for 3 ½ to 4 hours or until potatoes are tender. Stir in cream cheese and serve.

Blueberry Buttermilk Cobber

You all know I am a fan of slow cooker desserts ever since I discovered the Slow Cooker Heavenly Chocolate Dessert.  So when I was thinking about a dessert for this week, I thought about a cobbler ... and blueberries.  This would be perfect for Sunday lunch.  Just mix it up and turn it on before you go to church and as soon as you get home, turn it off and take off the lid.  It will be done just in time!  And do not forget the vanilla ice cream ... in generous scoops.  :)

Ingredients:
· 5 cups blueberries
· ½ cup firmly packed brown sugar
· 2 tablespoons plus ¾ cups all-purpose flour, divided
· 1 lemon
· ¾ cup self-rising cornmeal
· 1/3 cup white sugar
· 1 egg
· 2/3 cup buttermilk
· 4 tablespoons unsalted butter, melted
· Vanilla ice cream

Directions:
1. Place the blueberries in a lightly greased medium slow cooker. Sprinkle with brown sugar and 2 tablespoons flour.
2. Grate the zest of half of the lemon and squeeze 2 tablespoons of the juice onto the blueberries. Toss gently to combine.
3. In a medium bowl, whisk together the remaining ¾ cup flour, cornmeal, and white sugar. Make a well in the center and add the egg, buttermilk and butter. Stir until just mixed and drop spoonfuls of the batter onto the blueberry mixture.
4. Cover and cook on high for 3 ½ hours. Turn off the heat and uncover. Let stand for 1 hour before serving with generous scoops of vanilla ice cream. 

Crock Pot Cube Steak and Gravy

With all of this nasty weather I sure was glad that I had some things to go in the slow cooker this week.  I've been wanting to make this cube steak and gravy recipe forever so I thought this was a good time to load us up with some comfort food.  And heavens, it was super easy and the meat was oh so tender and tasty.  I served it up with some rice, green peas and a fruit salad.  Snow day meal perfection!

Ingredients:
1 package cube steak
2 cans (10.75 ounce) cream of mushroom soup
1 envelope onion soup mix
3/4 cup water
Salt and pepper to taste

Directions:
1.  Put one layer of cube steak in slow cooker.
2.  Mix together mushroom soup, onion soup mix and water.  Pour between the layers of meat and on top of last layer.
3.  Cook on low 7-8 hours. 

Saucy Bean Medley

This Saucy Bean Medley is so good!  I served these with ham and cole slaw and we couldn't stop eating them.  I'm going to remember these beans this summer for a side for hamburgers.  They would also be perfect for tailgating.  Winner winner chicken dinner!!

Ingredients:
· 1 ½ cups ketchup
· 1 medium onion, chopped
· 1 sweet red pepper, chopped
· ½ cup packed brown sugar
· ½ cup water
· ½ cup Italian salad dressing
· 2 bay leaves
· 1 tablespoon cider vinegar
· 1 teaspoon ground mustard
· Pepper, to taste
· 1 (16-ounce) can kidney beans, rinsed and drained
· 1 (15.5 ounce) can black-eyed peas, rinsed and drained
· 1 (15.5 ounce) can great northern beans, rinsed and drained
· 1 (15.25 ounce) can whole kernel corn, drained
· 1 (15.25 ounce) can lima beans, rinsed and drained
· 1 (15.25 ounce) can black beans, rinsed and drained

Directions:
In a 5-quart slow cooker, combine ketchup, onion, pepper, brown sugar, water, salad dressing, bay leaves, cider vinegar and mustard. Stir in remaining ingredients. Cover and cook on low for 5-6 hours or onion and pepper are tender. Discard bay leaves.