Too Hot To Cook

I know it's hot everywhere!
When it gets like this I really HATE cooking dinner.

Of course I can grill but, for some odd reason 

(maybe it's just me) 

standing OUTSIDE in the yard 

with the sun still BLAZING hot 

over ACTUAL FIRE doesn't seem like a better idea....

call me crazy....

What I like are crock-pot meals......in fact....I love crock-pot meals.


Put it in and leave.....
go to the beach
go to the waterpark
go work on furniture
go thrifting
go to the mall
in fact......just do anything you want but COOK 
at 6pm with a group of people asking
 "how long before we eat?"


So, here are a few for you........


This one was HOT....and my kids like HOT....it was too hot for them so you may want to cool it down a bit.
You can put it in tortillias or eat it over rice.

Crockpot Buffalo Chicken

3lb bag of frozen chicken breasts

1 bottle Frank’s Wings Buffalo Sauce

1 packet ranch dip mix

2 Tablespoons butter

1.   Put frozen chicken in crockpot

2.   Pour wing sauce over chicken and shake dip mix over all

3.   Cook on low for 6 -7hrs.

4.   Shred chicken with two forks and return to crockpot

5.   Add butter and cook another hour

This one is Paula Deen's heart attack mac and cheese.....
I'm sure if you just drink red wine with it you'll be fine.....

Paula Deen’s Crockpot Macaroni and Cheese

2 cups uncooked elbow macaroni

½ stick butter, cut into pieces

2 ½ cups (about 10 oz) grated sharp (I like extra sharp) cheddar cheese

3 eggs beaten

½ cup sour cream

1 can (10 ¾ oz) cheddar cheese soup

½ tsp salt

1 cup whole milk

½ tsp dry mustard

½ tsp black pepper

1.   Cook macaroni until tender, drain and set aside.

2.   In saucepan, mix butter and cheese and heat until cheese is melted, stirring occasionally.

3.   In the crockpot, mix together everything except the macaroni. Stir until well combined.

4.   Add the macaroni, stir again.

5.   Cook on low for 3 hrs

My husband loves stuffed peppers and if you have a garden, you may have quite a few to use up. 

Paula Deen’s Crockpot Stuffed Peppers

6 large green bell peppers

2 cups cooked wild rice

1 ½ lbs ground chuck

2 cups chicken stock

1 (16oz) can diced tomatoes

1 medium onion, chopped

1 cup cheddar cheese, grated

¼ cup chopped walnuts

1 lg egg

Salt and pepper

½ tsp red pepper flakes

¼ tsp nutmeg

1.   In large bowl, combine beef, rice, ½ can of tomatoes, onion, cheese, egg, walnuts, red pepper flakes, nutmeg, salt and pepper. Mix well.

2.   Cut the tops off the peppers and remove seeds and ribs.

3.   Stuff with beef mixture.

4.   Place stuffed peppers in crockpot stuffed side up and pour stock and remaining tomatoes over all.

5.   Cover and cook on HIGH for 5-6 hrs or on LOW for 8-9 hrs.

If you put this last one on after dinner, 

you'll have something when they come down after TWO HOURS 

and tell you they're hungry AGAIN.

Crockpot Caramel Apple Crumble

1 cup brown sugar

½ cup granulated sugar

5 large apples cut into chunks

¼ tsp salt

1 tsp cinnamon

Topping

2/3 cup oats

2/3 cup loosely packed brown sugar

¼ cup flour

½ tsp cinnamon

3 – 4 Tablespoons softened butter

1 tsp vanilla

1.   Toss apple chunks with salt and cinnamon

2.   In bottom of crockpot mix brown and granulated sugars, then spread evenly to cover bottom.

3.   Layer apples, keeping them in a single layer as much as possible but adding the rest on top if needed.

4.   Mix the topping ingredients together in a bowl, using your fingers to add the butter in evenly.

5.   Sprinkle topping over apples. Cook on LOW for 4 hrs or HIGH for 2 hrs.

6.   When time is up, turn off crockpot and let sit, covered, for 1 hr. This allows the caramel to thicken.

7.   Serve over ice cream

Stay cool and stay OUT OF THE KITCHEN.......
Whole books have apparently been written about this subject

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