Posts Tagged ‘crockpot’

I’m sure I’ve said this before, but the crockpot is the single greatest invention for lazy cooks – hands down, case closed. If you have the capability to purchase ingredients, unwrap them and dump them into a circular heating vessel, you sound like you’d be a whiz at crockpot cooking.

I’ve used my own crockpot for hundreds of lazy meals, but the one thing I’ve really not used it for is baked goods. Well, this might all have to change, because this recipe looks super easy and delicious. It takes pre-made tubes of cinnamon rolls, which are obviously a base of deliciousness.

Crockpot Cinnamon Roll Casserole


Crockpot Cinnamon Roll Casserole


  • 2 12 oz tubes of cinnamon rolls cut into quarters- divided
  • 4 eggs
  • ½ cup whipping cream
  • 3 Tbsp maple syrup
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp nutmeg

For the rest of the instructions and full recipe, please visit Recipes that Crock (amazing blog name). 

Images courtesy of Recipes that Crock


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In tribute to my roommate, who flew around the kitchen in a flurry of awesomeness making a “Mexican Casserole” in the crockpot this morning, I’ve decided to make today’s recipe a slow cooker favorite. While searching for crockpot recipes, I stumbled on the Snappy Gourmet’s recipe for Spicy Sausage & Beer Cheese Dip. I’ve not actually tried this, but I love cheese and beer together, so there’s actually a good possibility that this could be on tap during the holidays. If I make it, I’ll update and let you know how it was!

Crockpot Beer Cheese Dip

Slow Cooker Spicy Sausage Beer Cheese Dip from The Snappy Gourmet

Slow Cooker Spicy Sausage & Beer Cheese Dip

1 (16oz.) roll Hot Sausage (any variety), crumbled
1 small green pepper; seeds removed & finely chopped
1 small onion, finely chopped
4 garlic cloves, minced
1(12oz.) can beer
6 cups [or 3 (8oz.) packages] shredded cheese (such as Monterrey Jack)
1 (8oz.) block cream cheese, cut into cubes
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco
Salt & Pepper to taste

In a large skillet cook sausage, green pepper, onion, and garlic over medium-high heat for about 5-7 minutes or until meat is cooked through and vegetables start to soften. Drain any excess fat, then pour sausage and vegetables into bottom of slow cooker.

Add beer, shredded cheese, Worcestershire sauce, Tabasco, and salt and pepper to taste to slow cooker on top of sausage and vegetables. Stir everything to combine.

Cook dip on low for about 2 hours or until heated through and cheese has melted. Stir well. Remove cover and keep on low to serve warm.

Makes about 6 cups

You can cook the dip longer than 2 hours, but if it may thin out a little due to the condensation dripping from the top of your slow cooker.

I used 16 ounces of Monterey Jack cheese and 8 ounces Italian Blend cheese only because that’s what I had in my fridge, but I’m sure many kinds of cheese would work although some varieties including lowfat may not melt well. You can also substitute other vegetables for the onion and/or pepper or omit one. Other peppers such as jalapenos would also be a good addition.

Slow Cooker Spicy Sausage Beer Cheese Dip from The Snappy Gourmet

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I absolutely love my crockpot, and this recipe is one of the best things I’ve made in it. It’s fairly quick to make, and although the recipe calls for making your own sauce, I’m sure you could use jarred sauce to save time. This is absolutely a must-try. I made it for my work Christmas party a few years ago, and it was a huge hit. I make it a few times a year now, and every time I do, I wonder why I don’t make it more often.

The recipe, believe it or not, is from Weight Watchers.

slow cooker lasagna

Slow Cooker Lasagna


1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) shredded part-skim mozzarella cheeses, divided
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano


  • Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
  • Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  • Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
  • Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
  • In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.


  • I usually end up adding another layer of noodles/cheese/sauce, because I have the more oval/tall crockpot.
  • To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.
  • Don’t overcook this…tends to dry out a bit if cooked too long. I’d say 4 hours on low is perfect.
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