Happy Football Friday. We are snacking our way through the playoffs. The games have been exciting. We have Oregon and Indiana left to decide who will take on The U in the championship game. These are super easy recipes. Dump it all in the crockpot while you pregame with your favorite beverage. I hope you enjoy the tasty treats and the semi-final game this weekend.
Football Friday Tailgate Recipes: Semi-Finals Edition
Hot Bacon Cheese Dip
Ingredients:
- 2 packages (8 ounces each) cream cheese, cubed
- 4 cups shredded cheddar cheese
- 1 cup half-and-half cream
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried minced onion
- 1 teaspoon prepared mustard
- 16 bacon strips, cooked and crumbled
- Tortilla chips or toasted French bread slices
Directions:
- In a 1-1/2-qt. slow cooker, combine the first 6 ingredients.
- Cover and cook on low for 2-3 hours or until cheeses are melted, stirring occasionally.
- Just before serving, stir in bacon.
- If desired, top with crumbled bacon.
- Serve warm with tortilla chips or toasted bread.
Slow-Cooker Chicken Tacos
Ingredients:
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 1 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 8 boneless skinless chicken thighs (about 2 1/2 lb.)
- 1 (10-oz.) can diced tomatoes and green chiles (such as Rotel)
- Fresh tortillas, warmed
- Fresh cilantro leaves, lime wedges, sour cream, and salsa, for serving
Directions:
- Gather all ingredients.
- Stir together cumin, chili powder, salt, black pepper, and garlic powder in a 6-quart slow cooker.
- Add chicken and toss until coated evenly in spice mix. Arrange chicken in an evenly layer in bottom of slow cooker.
- Spoon diced tomatoes and green chiles evenly over chicken.
- Cover and cook until chicken is very tender, about 2 hours on HIGH or 4 hours on LOW.
- Transfer chicken to a cutting board; shred using 2 forks.
- Return chicken to liquid in slow cooker (about 1 1/2 cups) and toss until well coated. Serve in warmed tortillas with desired toppings.
Slow Cooker Beef on Rice
Ingredients:
- 2 pounds beef chunks
- 4 cups beef broth
- 1 onion, chopped
- 1 teaspoon Italian seasoning
- 2-3 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- ¼ cup cold water
- 3 tablespoons corn starch
- 4-6 cups brown or white rice , (for serving)
Directions:
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Add beef, broth, and chopped onions to slow cooker. Sprinkle with salt, pepper, and Italian seasoning.
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Cover and cook on low for 8 hours or on high for 4 hours.
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About 10-15 minutes before serving, Transfer slow cooker contents to a large stock pot and bring to a boil.
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Whisk together cold water and corn starch, add to pot, and stir until thickened.
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Serve over rice and sprinkle with chopped parsley if desired. Enjoy!
Slow-Cooker Vegetable Soup
Ingredients:
- 4 thick-cut bacon slices, cut into 1/2-in. pieces
- 1 1/2 lbs. baby Yukon Gold potatoes, halved
- 1 1/2 cups chopped yellow onion (from 1 medium onion)
- 1 cup 1/4-inch-thick carrot slices (from 3 medium carrots)
- 1 cup dried navy beans
- 3/4 cup 1/4-in.-thick parsnip slices (from 2 medium parsnips)
- 3/4 cup 1/4-in.-thick celery slices (from 2 stalks)
- 6 cups chicken broth
- 1 Tbsp. minced garlic (from 3 garlic cloves)
- 1/2 tsp. black pepper, plus more for garnish
- 1/4 tsp. kosher salt
- 3 cups chopped curly kale (from 1 bunch)
- 1 Tbsp. fresh lemon juice (from 1 lemon)
- Fresh thyme leaves
Directions:
- Cook and crumble bacon: Cook bacon in microwave until crisp, according to package directions. Crumble bacon.
- Add vegetables and beans to slow cooker: Place potatoes, onion, carrots, beans, parsnips, celery, broth, garlic, pepper, salt, and bacon in a 5- to 6-quart slow cooker.
- Cook soup: Cover and cook on LOW until potatoes and beans are tender, 5 1/2 to 6 hours.
- Add kale and lemon juice: Uncover and stir in kale. Cook, uncovered, until kale is tender, about 2 minutes.
- Stir in lemon juice.
- Garnish, and serve:
- Ladle soup into serving bowls, and garnish with black pepper and thyme leaves.
Salted Caramel Crock Pot Brownies
Ingredients:
- 1 box fudge brownie mix
- 2 teaspoons kosher salt
- 2/3 cup oil
- 1/4 cup water
- 2 eggs
- 12 ounces caramel sauce
Directions:
- Grease a large slow cooker very liberally with cooking spray.
- In a large bowl, combine the brownie mix and salt. Then whisk in the oil, 1/4 cup water, and eggs until combined. Pour into the prepared slow cooker.
- Pour the caramel sauce over the brownie batter, doing your best to keep it away from the sides. Top with the lid and cook on HIGH for 2 1/2 to 3 hours.
- The brownies will be gooey in the center at the end of cooking (especially if you end around 2 1/2 hours) but the edges should be set. Scoop out and serve with a spoon and top with ice cream.
On The Menu
Enjoy the Indiana / Oregon game. We will get more recipes ready for the championship game.
Main Photo: Taste of Home dot com
