2 LBS OF WHITE COATING CHOCOLATE   BREAK INTO PIECES

2 CUPS OF SEMISWEET CHOCOLATE CHIPS

4 OZS SWEET GERMAN CHOCOLATE

 24 OZ OF PEANUTS 

 JUST COMBINE ALL IN VERY LARGE CROCK POT  MINUS NUTS.

 COVER AND COOK ON HIGH ONE HR . REDUCE HEAT  TO LOW ,.AND COOK  30 MINUTES MORE  OR UNTIL ALL IS MELTED 

 STIR OCC

 STIR IN PEANUTS

 DROP ONTO WAX PAPER

 LET STAND TILL FIRM

 MAKES ABOUT 3 DOZEN  OR MORE  FOR A LARGE GROUP

myyannie: sound yummy :)

Here the recipe I made a few years ago- and my friends and hubby loved it!

Chicken Delicious

From the Fix-It and Forget-It Cook Book:

INGREDIENTS 

• 5 skinless, boneless chicken breast halves
• 1/2 teaspoon fresh lemon juice
• salt and pepper to taste
• 1/8 teaspoon celery salt
• 1/2 teaspoon paprika
• 1/2 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 (10.75 ounce) can condensed cream of celery soup
• 2 tablespoons and 2 teaspoons dry sherry
• 2 tablespoons grated Parmesan cheese

I added som sliced mushrooms (also).

1. Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
2. In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
3. Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.

I served it with white rice (that I made in my rice maker) and I grilled some zucchini and onions for a quick side. Yum!

Here is a recipe I made last Sunday: 

2 to 3 lb boneless chuck roast

1 can cream of mushroom soup

1 pkg. lipton onion soup mix

2 tbsp. lea & perrins

 2 to 3 tbsp parsley flakes 

I just put everything in the crockpot & let it cook for about 8 hrs.

You can also do this in the oven, which is how I first learned this recipe (before crockpots)  wrap roast along with rest of ingredients in heavy duty aluminum foil. Bake at 250 degrees 1 hour per pound then raise temp to 350 degrees for another hour.  When you open this up be careful of the steam.  Serve with whatever sides you like.

I like that recipe too.  I do exactly like above or make a couple of tweaks depending on amounts I want to make and what I have on hand.

Often, I cut up potatoes, 1 onion, and add 1 small bag of baby carrots.  Other variations include 1-2 Tablespoons of Kitchen Bouquet, or for soups I use one cream of mushroom and one French onion.  I add enough veggies and soups to almost fill the crockpot, and we have leftovers for work lunches for a couple of days.  We also serve this with Louisiana hot sauce and sour cream, so anyone can doctor it up to their liking.  This works well with roasts, stew meat, or round steak.

Mix together in crockpot

1 restaurant size can of cream of mushroom soup

1 box dry onion soup (any flavor)

1/2 soup can of  milk

Add

1 bag pre made italian meatballs and mix well

Cover and simmer for 6 to 8 hours on low

Serve as appetizers or for main meal over noodles or rice

I also make it the same way and cook in oven @ 200 for 6 hours

when I do a party no matter how many batches I made there is never any left overs and everyone wants my recipe!

Hope you enjoy!!

this sounds really good!  What is a restaurant size can of soup, tho?  Is it the big cans on the bottom shelf in the store?

I love the smell of the house when you walk in the door to food in the crockpot! It's really nice when you work 8-5 and come home to dinner already cooked.

I don't usually use a recipe, most of the time I do what magnets704 does, and add a can of cream of mushroom or whatever cooking soup I have to some cut up beef and veggies. I usually add a little milk or water and whatever seasonings/spices/herbs I feel like throwing in. The fun of cooking...a little of this, a little of that!

When I don't use soup, I use a bottle of italian dressing. Some kind of meat with potatoes, carrots and maybe some onions. Real easy, tastes great! So long as you like italian dressing.

This is my first day joining this site. There's some really neat stuff on here! Anyone have a "favorite" part of this webiste I should know about??

Actually, I need help along these lines. My work just changed my schedule, and seeing as how I'm the cook in the house it posses a big problem. My husbands idea of cooking is Ramen for a snack, and Mac & Cheese for dinner. Any hunger level beyond that is a phone call or drive thru occasion.

I have a Chicken and Ritz Cracker Recipe & a Beef Stew/Pot Roast Recipe that my husband loves, but I don't want to eat those two 5 nights a week. Can I get a few more ideas/recipes for some meals that I can fix in the morning and either leave for my husband to heat up when he gets home, or just some crock pot ideas to keep things fresh? I normally keep a 2 to 3 week recipe rotation going, but right now I'm drawing a complete blank.

Any help would be appreciated!

Nicole

I think the best thing in the crock pot that all the kids love is ribs.

I just drop them in a large crock pot and dump a can of coke in with them and when I get home from work they are done.

I put a sweet BBQ sauce made from ketcup and brown sugar with smoke flavoring added.

It's easy and you have leftovers for pulled pork or beef sandwiches the next day.

I know it's not a recipe but I'm a taste and smell cook.

BBQ sauce.

Half bottle of ketcup and enough brown sugar to your liking.

We usually do a whole large bottle and half of a bag of brown sugar, if you like it sweeter add more and the other way around.

Same with the liquid smoke, depends on how smokey you really like them. We like them on the mild side.

Good luck

It's quick and easy

Peg

THIS IS ALMOST TOO EASY TO MAKE IN YOUR CROCKPOT - ONLY 4 INGREDIENTS:

1 LB. STEW BEEF

4 OZ. CAN MUSHROOMS

1 PACKAGE ONION SOUP MIX

10 OZ CAN CREAM OF MUSHROOM SOUP

PUT ALL INGREDIENTS IN CROCKPOT, STIR WELL TO MIX.   COVER AND  COOK ON LOW 6 - 8 HOURS.

WHEN YOU GET HOME, COOK 8 OZ. PACKAGE OF WIDE EGG NOODLES AS DIRECTED ON PACKAGE.  STIR INTO THE MEAT MIXTURE AND SERVE. 

I SOMETIMES SERVE SOUR CREAM ON THE SIDE FOR ANYONE WHO WANTS IT.

why do i have to wait? shar now.

season the roast with a touch of thyme ( a little goes a long way)  use 2 cans of beef broth and a least a can of water, cook the roast in this woth onions,carrots ,potatoes.  SAVE ALL LEFTOVERS.  throw all leftovers a freezer bag , then another day cut bag off,throw whole thing in pot along with a can of green beans,corn,peas. whatever you have on hand,  COME HOME TO A REALLY GREAT POT OF SOUP.  add a couple of slices of left fren bread from freezer and you have a great easy  10 min ( to wit for bread) dinner,    i forgot to say with the thyme,i season with salt,pepper,garlic ( just a hint) and onion powed. all that beef broth from the roast is a great base for soup.  also.

to save time later, when you watch tv or just chatting, sit and cut up a three lb bag of onion, a stalk of celery. and maybe a couple of green peppers. this does not take long to do. i cut into chunks and slices both. put this in freezer bags and store in freezer, anytime you need onion or a bag of mixute. break a chunk off and use as you cook.

this  is a great time and effort thing to do whether you work or not,

I love brisket made in a crock pot.  It falls apart and is delicious.  You can find the recipe in the cookbook that came with your crockpot.  If you don't have it, I will post it here.  Am pressed for time right now.

Hi CateC, One of my favorites, (that I think I have posted before) is turkey : 1, 3-5 lb. turkey , in bottom of cooker put 1 med. onion chopped fine or 1 package of dry onion soup mix, 2-4 sticks of celery chopped fine and just enough water to cover the bottom.Salt & pepper and  put  turkey in cooker with cavity up and add 1 stick butter/margarine. Cook on low 8 hrs or high 6 hrs. remove and let set about 10 minutes before slicing. What is left, I shred with two forks and put back into the juice and save for sandwiches.     Granna2                                               

The part, isn't the legs, thighs, wings or body, it won't let me post the part?!?