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Pulled Chicken
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This is my favorite slow-cooker pulled chicken recipe. It's so easy to make and is lower in calories, fat, and sugar than traditional pulled pork.
Pulled Chicken
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This is my favorite slow-cooker pulled chicken recipe. It's so easy to make and is lower in calories, fat, and sugar than traditional pulled pork.
Ingredients
Servings:
Instructions
  1. Grease slow cooker with nonstick cooking spray. Add the chicken breasts into slow cooker, covering with BBQ sauce. Cook on LOW for 3–4 hours, until the chicken breasts are cooked through and shred easily with a fork. For frozen chicken breasts, cook 4–6 hours.
  2. Transfer cooked chicken to a large bowl and shred, using two forks. Add additional BBQ sauce, if needed, and transfer back to the slow cooker on WARM setting to serve.
Recipe Notes

Recipe courtesy of Katelin Maidment, New Auburn, WI.

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Parmesan Crusted Chicken
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Servings
4
Servings
4
Parmesan Crusted Chicken
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Servings
4
Servings
4
Instructions
  1. Combine mayonnaise with Parmesan cheese. Arrange chicken on a baking sheet and top with mayonnaise mixture. Sprinkle tops of chicken with breadcrumbs. Bake at 425 degrees for 20 minutes.
Recipe Notes

Recipe courtesy of Judy Stoney, Clinton, WI.

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Lazy Day Overnight Lasagna
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Servings
12
Servings
12
Lazy Day Overnight Lasagna
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Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Brown the beef, drain well. Add spaghetti sauce and water. Blend well and simmer five minutes.
  2. In medium bowl, combine ricotta cheese, orgeano, and egg. In bottom of a 9-x13-inch pan, spread 1-1/2 cups meat sauce, top with noodles, half of ricotta cheese mixture, and half of mozzarella cheese. Repeat layers and top with remaining meat mixture. Sprinkle with Parmesan cheese. Cover and refrigerate overnight.
  3. To cook, bake uncovered at 350 degrees for 35–40 minutes until lightly browned. Let stand 10 minutes before cutting.
Recipe Notes

Recipe courtesy of Judy Stoney, Clinton, WI.

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Italian Beef with Au Jus
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Servings
8-10
Servings
8-10
Italian Beef with Au Jus
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Servings
8-10
Servings
8-10
Ingredients
Servings:
Instructions
  1. Place sirloin tip in a slow cooker. Combine remaining ingredients and pour over sirloin. Cover and cook on LOW for 8 hours. Slice or shred with two forks and serve on French bread rolls. Makes 8–10 servings.
Recipe Notes

Recipe courtesy of Judy Stoney, Clinton, WI.

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BBQ Hamburger
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This is a 4th generation secret BBQ hamburger recipe. I usually make it in 3-pound batches but have made it in 12-pound batches with the same results, and it can be frozen with the same flavor. Be aware of notes at the end. This recipe is old and bottle contents have changed. Hope this will work well for your needs. Our family loves it and often takes containers to go.
Servings
12
Servings
12
BBQ Hamburger
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This is a 4th generation secret BBQ hamburger recipe. I usually make it in 3-pound batches but have made it in 12-pound batches with the same results, and it can be frozen with the same flavor. Be aware of notes at the end. This recipe is old and bottle contents have changed. Hope this will work well for your needs. Our family loves it and often takes containers to go.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Brown beef in large pot. Add remaining ingredients except BBQ sauce. Stir and simmer 1 hour. Add BBQ sauce and cook for another hour. Serve on hamburger buns.
Recipe Notes

NOTES: When this recipe was originally made, ketchup only came in 12-ounce bottles. Brooks ketchup is a spicy blend and I can only find it online, so use what you have available. The BBQ sauce available at the time was Open Pit, so we used half of a 24-ounce bottle. Very good if made the day before. I have tried the current, off-the-shelf brand of spicy ketchup and it is not the same as Brooks brand.

Recipe courtesy of Dianne Wilke.

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