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crockpotrecipeexchange.blogspot

  • 10 3/4 oz. can cream of chicken soup
  • 12 oz. can evaporated milk
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons seasoned salt
  • 3 cups shredded cheddar cheese
  • 10 oz. can of chicken breast chunks, drained
  • 10 or 11 oz. package frozen broccoli florets, thawed and drained
  • regular size bag (28 - 32 oz.) of frozen tater tots (I used crispy crowns--same thing, just smaller in size)
4.5/5 (31 Votes)

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Love pumpkin? You'll love this pumpkin cheesecake with a gingersnap crust! Serve plain or with a dollop of real wh...

  • 2 cups gingersnap cookie crumbs, about 32
  • 1/4 cup butter or margarine, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
4.5/5 (32 Votes)

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”Hand your guests a tall shake and direct them to the table to doll it up with all of the garnishes!” —David

  • Milk shake:
  • 3 cups strawberry ice cream
  • 2 bananas, peeled and halved
  • 2 cups whole milk
  • 1/2 cup mini semi-sweet chocolate chips
  • Garnish:
  • 4 oz whipped topping
  • 4 Tbsp caramel sauce
  • 4 Tbsp chocolate syrup
  • 1/3 cup walnuts, chopped and toasted
  • 4 maraschino cherries
4.5/5 (30 Votes)

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Quick Pumpkin Cake

  • Cake:
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (15 ounce) can pumpkin puree
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2 teaspoons pumpkin pie spice
  • Frosting:
  • 3/4 cup cream cheese, softened
  • 1/2 cup butter, softened
  • 1 tablespoon vanilla extract
  • 3 cups confectioners' sugar
4.5/5 (30 Votes)

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This Creamy Apple Cranberry Coleslaw recipe is perfect for your Thanksgiving dinner

  • 1 cup Miracle Whip Dressing
  • 1/4 cup milk
  • 2 tablespoons white vinegar
  • 1 1/2 tablespoon sugar
  • 1 package coleslaw blend, 16 ounces (cabbage slaw mix)
  • 1 medium crisp apple such as Granny Smith, Braeburn or Fuji, chopped
  • 1/2 cup dried cranberries
4.5/5 (32 Votes)

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Yields: 6 servings | Serving Size: 1 wrap | Calories: 282 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | ...

  • 6 cups baby spinach, loosely packed
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup cooked brown rice or Mexican Rice, (recipe for Mexican Rice recipe)
  • 1/2 cups chopped romaine heart lettuce
  • 1/2 cup grated cheddar cheese, reduced-fat
  • 1/2 cup salsa (recipe), optional Pico de Gallo
  • 6 tablespoons Greek yogurt, fat-free
  • Kosher or sea salt to taste
  • 6 (8" whole grain) wraps or tortillas
4.4/5 (32 Votes)

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There is only one way to explain the taste of these doughnuts

  • 1 box lemon cake mix
  • 1 small packet jello instant lemon pudding mix
  • 2 lemons, zested and juiced
  • 1 stick of butter, melted
  • 1 c. half and half milk
  • 1 tsp. vanilla
  • 2 eggs
  • doughnut pan
  • lemon glaze (recipe below)
4.5/5 (30 Votes)

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Decadent homemade coconut cake with the most tender crumb of any cake I've ever eaten

  • NOTE: All ingredients must be at room temperature.
  • Sift together . . .
  • 2 1/2 cups sifted all-purpose flour
  • 4 1/2 teaspoons double-acting baking powder
  • 1 teaspoon salt
  • 1 3/4 cups sugar
  • Then Add . . .
  • 3/4 cup vegetable shortening
  • 1 1/8 cups milk
  • Beat . . .
  • for 2 minutes at medium speed of mixer until batter is well-blended and glossy.
  • Then Add . . .
  • 3/4 teaspoon almond or vanilla extract
  • 2/3 cup egg whites, unbeaten
  • Beat . . .
  • for 2 more minutes.
4.3/5 (34 Votes)

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Preheat oven to 350 degrees and lightly grease an 9 X 13 baking dish

  • 1 1/2 lb. lean ground beef
  • 4 cups thinly sliced potatoes (either peeled or with thin skins)
  • 1/2 cup chopped onions
  • 1 can Cream of Mushroom soup
  • 1 can Cream if Chicken soup
  • 1 1/3 cups milk
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup Monterrey Jack cheese
  • salt and pepper to taste
3.8/5 (320 Votes)

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Filled with the citrus flavors of Mandarin Oranges, crushed pineapples, creamy vanilla pudding, and whipped cream, ...

  • 1 (18.25-ounce) yellow or butter recipe cake mix
  • 1/2 cup vegetable or canola oil
  • 1 (15-ounce) can mandarin oranges, undrained
  • 3 eggs
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 (3.4-ounce) box vanilla or French vanilla instant pudding mix
  • 1 (13-ounce) cool whip or whipped cream
  • butter and flour to prepare 2 (9-inch) round cake pans
4.2/5 (51 Votes)

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Taking an old family favorite and making it in the slow cooker y'all! My great grandma, "Big Mama", taught the wome...

  • 1 bag (24 ounce) frozen cut broccoli
  • 2 2/3 cups quick-cooking rice (uncooked)
  • 1 stick butter, cut into pieces
  • 2 cans cream soup (Big Mama used cream of celery, we used cream of mushroom)
  • 2 jars (15 ounce) Cheez Whiz
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • Salt and pepper, to taste
4/5 (83 Votes)

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Preheat the oven to 400 degrees F

  • 1 spaghetti squash (about 2 1/2 pounds)
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 2 teaspoons mild curry powder
  • 2 teaspoons minced shallots
  • 1 teaspoon minced fresh cilantro
  • 1/2 teaspoon kosher salt, plus more if needed
  • Finely grated zest of 1/2 lemon
  • Freshly ground black pepper
  • 1/3 cup toasted pine nuts (about 1 1/2 ounces)
4.6/5 (25 Votes)

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Roasted Spaghetti Squash with Curry-Shallot Butter Crock Pot Chicken, Broccoli & Cheese Tater Tot Casserole