Shredded Ham Sandwiches
2 pounds shredded ham
1 bottle (20 ounces) cola*
1 bottle (16 ounces) barbecue sauce
Combine all ingredients in a greased 3 ½ – 4 ½ quart slow cooker. Cover and cook on high heat 4-5 hours or on low hear 8-10 hours. Using a slotted spoon, remove ham and serve on warm hamburger buns. Makes 6-8 servings.
*DO NOT use diet soda for this recipe.
1 box (about 18 ounces) carrot cake mix
1 box (3 ounces) instant butterscotch pudding
1 cup light sour cream
1 cup water
2/3 cup canola oil
Combine all ingredients by hand in a large bowl, until well mixed. Pour batter into a greased slow cooker or greased foil or glass pan. Cover with paper towels sandwiched between the slow cooker stoneware and lid. Cook on high heat 3 – 4 hours. When cake is done, remove from slow cooker and let cook 15 minutes before cutting. Serve alone or with cream cheese frosting. Makes 10-15 servings.
Spinach Artichoke Dip
1 package (10 ounces) frozen leaf spinach, thawed, drained and chopped
1 can (14 ounces) artichoke hearts, drained and chopped
½ cup Alfredo sauce
½ cup mayonnaise
¼ teaspoon salt
1 teaspoon black pepper
1 cup shredded mozzarella cheese
Combine all ingredients in a greased 1 ½ quart greased slow cooker. Cover and cook on high heat 1 – 1 ½ hours, stirring frequently. Serve warm with crackers. Makes 10-15 appetizer servings.
1 package (about 21 ounces) brownie mix
¼ cup water
½ cup canola oil
½ cup chopped Andes Mint Candies (available by the bag near the chocolate chips, or hand chop individually wrapped whole Andes Mints)
In a large bowl, combine brownie mix, eggs, water, and oil. Stir only until combined. Fold in Andes mint candy. Pour batter into prepared pan. Cover with paper towels sandwiched between the slow cooker stoneware and lid. Cook on low heat 4 ½ – 6 hours. When done, allow to cool 15 minutes before cutting. Makes 8-10 servings.
Creamy Chicken Soft Tacos
4 frozen boneless, skinless chicken breasts
1 jar (16 ounces) salsa
1 cup sour cream
Place chicken in a greased 3 ½ – 4 ½ quart slow cooker. Pour salsa over the top. Cover and cook on high heat 6-8 hours or on low heat 10-12 hours. Shred chicken by pulling apart with two forks or potato masher. During last 30 minutes of cooking stir in sour cream. To serve, fold chicken mixture into a warm tortilla. Makes 8-10 servings.