Crockpots are such a wonderful invention! At last, a way to come home from a long day at work only to find a hot cooked meal ready and waiting for us! Crockpots save us money as well as time, and in these difficult economic times, any way to save money while not sacrificing flavor is an A+ in my book. If you need a high quality crockpot, click here.
Below are 2 of my favorite crockpot recipes. I hope you enjoy them as well.
CROCKPOT CHEESY BACON DIP
2 pkgs (8 oz) cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 T mustard
1 T chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked and crumbled
Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in crock pot. Cover and cook, stirring occasionally, on low 1 hour or until cheese melts. Stir in bacon; adjust seasonings. Serve with crusty bread or crackers.
CROCKPOT BACON AND CORN CHOWDER
6 slices bacon, diced
1/2 c. chopped onion
2 c. diced peeled potatoes
2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart
1 can (16 oz) cream-style corn
1 Tbs. sugar
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. water
In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients in CP; stir well. Cover and cook on Low setting for 4 to 7 hours. Makes about 1 1/2 quarts.
Author: Diane Cantrell
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