Over the years we have tried to do some fun company-wide things to break up the monotony of work, day after day after day. We have tried to come up with some fun things- movie night, mini golf, Wii tournament, etc. In the end though, most of our activities end up being food related- Thanksgiving, dessert afternoon, bar-b-que, pizza parties, breakfasts, chili day, etc. But the one that ends up being the most interesting and diverse every time is Crock Pot Day. Yesterday we did the first crock pot day in our new home, and it was long overdue. And as is always the case, there was too much food and it was all amazing. The diversity of food is a bit indicative of our company as a whole, a little bit of everything/everyone. A lot of people have asked for the recipes and who won for the best food. A lot of the recipes are below and for what it’s worth, Wendy was the unofficial judging.
Wendy Cydrus- Super Easy Artichoke and Cheese Dip
- 16 oz mozzarella cheese
- 1 cup parmesan cheese
- 1 cup mayonnaise
- 1 cup drained and chopped artichoke hearts
- 1-2 teaspoons grated onion (optional)
- Chopped green onion (optional)
Mix ingredients together and place in lightly buttered slow cooker on high for about 1 hour. Sprinkle with the chopped green onion and serve with crusty bread or crackers.
Caroline McKenna- Crock Pot Betty
Ingredients:
6 cups thinly sliced apples
1 cup granulated sugar
1 Tablespoon all purpose flour
1 teaspoon cinnamon
juice and zest of 1 lemon
1/2 cup melted butter
3 cups soft bread crumbs
Directions:
1. In a large bowl combine apples, sugar, flour, cinnamon and lemon zest.
2. In another bowl, combine butter and bread crumbs.
3. In prepared slow cooker, layer one third of bread crumb mixture, then one half of apple mixture. Repeat layers of bread
crumbs and fruit, then finish with a final layer of bread crumbs on top.
4. Cover and cook on high for 4 hours until bubbly and brown.
Doris Shepherd- Slow Cook Lasagna
1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) BREAKSTONE’S or KNUDSEN Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted
David Bain- Italian Beef Sub
Ingredients
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion salt
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (5 pound) rump roast
Directions
Combine everything water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Crock on low for 12 hours.
Charles Moore- Crock Salad
Lettuce (three types), Shredded; carrots, cheese, grape tomatoes and diced bacon, all served in a chilled Crock Pot.
Duncan Kennedy- Buffalo Wing Dip
- 32 oz diced chicken (breasts or canned)
- (1) 12oz bottle of Frank’s Red Hot sauce
- (1) brick of cream cheese
- (1) jar of Marie’s Blue Cheese dressing
- (1) cup of shredded cheddar cheese
Put on top of salad, eat with celery sticks, or pita chips.
Sam Patterson- Pulled Pork
Boston Butt
coat with dry pork rub
coat with brown sugar
in crock pot add 2 tbl spoons water
cook for eight hours
John Lux- Mac & Cheese
Directions: Make box of Kraft Macaroni & Cheese and put in crock pot to stay warm. Yes, it’s totally cheating.
