Easy Crock Pot Potato Soup

Ingredients:
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.

Fried Peach Pie
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For the filling:
6 to 7 oz dried fruit, such as peaches, apples, or apricots
2 cups water
1 cup sugar
4 Tbsp (½ stick) butter or margarine
1 Tbsp lemon juice
½ tsp ground cinnamon

For the dough:
2 cups all-purpose flour
1 tsp salt
½ cup shortening
½ cup milk, plus more if needed
Vegetable Oil

1.Place the dried fruit in a large saucepan and add the water and sugar. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook until the fruit is tender and the sugar is dissolved, about 20 minutes.

2.Add all the other ingredients and mash together with a potato masher or fork. Set aside while you prepare the dough.

3.To make the dough, in a medium bowl, combine the flour and salt. Cut in the shortening with a long-tined fork. Add the milk and stir until the dough sticks together. Divide into 10 portions. Roll each portion out on a floured surface into a 5- or 6-inch circle. Place 2 tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.

4.In a large skillet, pour the oil to a depth of ¼ inch and heat over medium heat. Add the fruit pies to the hot oil and fry until browned on both sides, 3 to 4 minutes, turning as needed. Remove to a paper towel-lined plate.
Makes 10 pies

That sounds like the perfect "Cop food" for when you run out of donuts!

Haha, fat chance of that happening! We've now got TWO donut shops just 6 miles away!

An LEO Heaven!

Crockpot Mexican Pulled Pork

This is a super easy recipe that has perfect crunchy caramelized brown bits from the pork that really makes the difference. This recipe is said to be ‘no fail’. It makes a lot of super moist pulled pork, enough for 10-12 servings, which provides plenty for more than one meal. You can use the pork for enchiladas, nachos, tacos, burritos, quesadillas, and anything you can imagine. Many thanks to Nagi at RecipeTinEats.com for sharing this delicious entry.

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Pork Carnitas

INGREDIENTS

5 lb / 2.5 kg pork shoulder, skinless, bone-in (4lb/2kg without bone)
1 onion, coarsely chopped
1 jalapeno, seeded and ribs removed, chopped
2 tbsp salt
1 tsp black pepper
4 cloves garlic, minced
2 oranges, juice only
Rub
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil

INSTRUCTIONS

Rinse and dry the pork shoulder, rub in salt and pepper.
Combine the rub ingredients then rub all over the pork.
Place the pork in a slow cooker, top with the onion, jalapeno, minced garlic (don’t worry about spreading it) and squeeze over the juice of the orange.
Cook on low for 8 to 10 hours or on high for 6 hours.
The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.
Skim off the fat from the juices remaining in the slow cooker. If you have a lot more than 1½ to 2 cups, then reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). Set aside.

To Freeze

Pour the juices over the pulled pork and store in zip-lock bags or airtight containers. Freeze in small batches for convenience. To use, defrost completely before following the next steps to brown.

To Serve

Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan and press down and cook until the bottom side is golden brown and crusty.
Pour over the juices and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat).
If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.

GOT THIS FROM A FRIEND.....

Been doing this for years! My mother taught it to me! Unopened can of sweetened condensed milk + 8 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! This is the best caramel I've ever had, let alone made! It's so easy! Need to try this! — 3 hours on the stovetop!

lazy stuffed peppers recipe

prep time
20 mins
cook time
40 mins
total time
1 hour

recipe type: main meals
makes: 6-8 servings
what you'll need

2 Tbsp olive oil
1 lb extra-lean ground beef
1 medium yellow onion, finely diced
3 bell peppers, seeded and diced large
2 cloves garlic, minced
14.5 oz can petite diced tomatoes, with juices
14.5 oz can chicken or beef broth
8 oz can tomato sauce
2 tsp beef or chicken bouillon
2 tsp Worcestershire sauce
1 tsp Italian seasoning or oregano
1 cup white long grain rice, uncooked
1½ cups shredded cheddar cheese

let's do it

Place a large skillet with a tight fitting lid over medium-high heat then add olive oil. When the oil is hot, add ground beef and cook 5–7 minutes, breaking into small pieces as it browns.
Add onions, bell peppers and garlic in with beef; stir to combine. Once the peppers have started to soften and the onions are translucent, carefully drain excess grease from skillet.
Return to stove reducing heat to medium. Stir in diced tomatoes with juice, broth, tomato sauce, bouillon, Worcestershire sauce and Italian seasoning.
Bring to a boil then stir in uncooked rice. Return to a boil, reduce heat to low, cover and simmer for 25 minutes, or until rice is tender.
Remove skillet from heat, stir lightly to fluff up the rice, sprinkle with shredded cheddar cheese and replace the lid. Allow the casserole to rest, covered, for about 10 minutes before serving. Enjoy!

Ingredients
4 boneless pork chops, 1/2" thick
1 Tbsp olive oil
1 c parmesan cheese
1 c Itialian bread crumbs
1 tsp black pepper
1 tsp garlic powder

Directions
On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

This is oh so yummy...

In the Army we made what we called Ranger Cookies. You take the Creamer, Hot Cocoa , and sugar packets from your MRE and mix them all up adding some water...or milk if you could scrounge some. Pour the goop into your mess kit / metal canteen holder / or aluminum foil and hold over the fire till its a Cookie.

Bet that made you guys huuuungry huh.

No I wasn't a bad assed Ranger, that's just what we called them. I signed up as 11B aka infantry. However during basic I was redesigned to 11x meaning they just put you where most help is needed I guess. This was in 1990 round Desert Storm / Shield. Bastages changed my MOS to 11M. Mechanized... stuck me in the back of a Bradley. And I'm Claustrophobic. Instead of Infantry in Saudi I became Mechanized infantry in Germany.

Ugh that pissed me off.

Rant over.

Crock Pot Beef

3 pound beef roast such as a chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry Ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired) Add the meat to your cooker. Pour the water, salad dressing mixture over the roast.In the slow cooker, cook it on high for about 4 hours, on low about 8 hours.

** The lower sodium version and just as good:
Use low sodium gravy mix, with only 1/2 of each of the other two packets. Still taste as delicious, but a whole lot less sodium.