| Black Eyed Peas |
|
Ingredients: 1 lb. dry black eyed peas 1 1/2 - 2 cups fully cooked chopped ham (we use our ham from the holidays) salt and pepper to taste water |
Directions: Sort through black eyed peas and get any dirt out. For quick soak pour peas into boiling water and boil for 2 minutes. Remove from heat and let sit for 1 hour. After the hour discard water and pour peas into the slow cooker. Add your ham and salt and pepper to taste. Pour enough water over peas to cover. Cook for 6-8 hours on LOW. |
| Brown Sugar smokies Wrapped in Bacon |
|
Ingredients: 1 package uncooked bacon 1-2 packages little smokies (we like the turkey smokies) about 2 cups brown sugar toothpicks |
Directions: Cut bacon into thirds. Take the individual bacon pieces and wrap 1 bacon bacon piece around 1 little smokie and secure with a toothpick until all little smokies have been wrapped. Place brown sugar on the bottom of the slow cooker and add a layer of smokies, repeat layers of brown sugar and smokies until all gone. Cook on high for 2-3 hours until bacon is fully cooked......stirring occasionally. |
| BBQ Chicken Sliders |
|
Ingredients: 3 large boneless skinless chicken breasts 1 bottle of your favorite BBQ sauce (We used Sweet Baby Rays) 1 can cream of chicken soup 1-2 packages prepared dinner rolls Garnishes: lettuce tomatoes pickles onion |
Directions: Place chicken breasts in the slow cooker. Pour cream of chicken soup and BBQ sauce over the chicken. Cook on LOW for 6-8 hours and shred chicken when fully cooked. Slice dinner rolls and stuff with BBQ chicken and garnish. |
| Spinach Artichoke Dip |
|
Ingredients: Crackers or Chips for dipping 1 can Artichoke hearts drained and chopped 1 lb. frozen spinach thawed and chopped 2 blocks cream cheese 2 1/2 cups monterrey jack cheese, cubed 2 1/2 cups mozzarella cheese, shredded 3 teaspoons minced garlic pepper to taste |
Directions: Place all in the slow cooker and cook on HIGH for 1-2 hours until cheese in melted. Stir occasionally. Would even be great served in a bread bowl. |
