Summer CrockPot Dump & Go Recipes // In The Kitchen with Momma Mel

 

Crockpot BBQ Pork Chops

Ingredients
  • Infinity thick pork chops (Can be bone in or boneless)
  • salt and pepper taste
  • Infinity cup bottled BBQ sauce
  • Infinity cup peach or apricot jelly
Instructions
  1. 1
    Step 1

    Spray the inside of your crockpot with a little nonstick spray, season your chops with salt and pepper and lay them in the crockpot.

    In a small bowl combine the BBQ sauce and jelly and then pour over the chops. (If you're using a smaller or round crockpot you will need to layer the chops and I suggest pouring some of the mixture between the layers.)

    Cover and cook on low 4-6 hours or high 3-4 hours - every crockpot cooks a little differently, make sure your chops are an internal temp of 145 degrees. 

Read it online: https://inthekitchenwithmommamel.com/recipes/crockpot-bbq-pork-chops/

Crockpot Garlic Parmesan Sundried Tomato Chicken Pasta

Ingredients
  • Infinity lb uncooked short tubular pasta like penne or rotini
  • Infinity boneless skinless chicken breasts
  • Infinity oz cream cheese, cubed
  • Infinity tsp minced garlic
  • Infinity cup shredded parmesan cheese (Sometimes I will use mozzarella and it pairs well with the flavor of the sauce, too)
  • Infinity oz bottle of Buffalo Wild Wings garlic parm sauce (Use your favorite brand, many stores have this under their own label now)
  • Infinity cup diced sundried tomatoes in oil
  • Infinity cup heavy cream
Instructions
  1. 1
    Step 1
    Place the chicken breasts in the bottom of a 6-quart slow cooker. (I use my 4 quart but it's really full once you add the pasta)
    Then add the cream cheese, garlic, parmesan cheese, and garlic parmesan sauce.
    Cover and cook on high for 2½ - 3½ hours or low for 4½ - 5½ hours.
    Shred the chicken with two forks - I just do it right inside the crockpot with my mix and chop but you can remove it to shred it then add it back in. Now add the heavy cream and mix everything until well combined.
    Cook your pasta to al dente per directions on the package, then drain it and add to the crock pot and mix it all until well combined.
    Enjoy!
Read it online: https://inthekitchenwithmommamel.com/recipes/crockpot-garlic-parmesan-sundried-tomato-chicken-pasta/

Ingredients

Instructions

  1. Step 1

    I just spray the inside of my crockpot with some nonstick spray and dump everything except the meatballs in and give it a good mix. Then I add the meatballs and toss them around well to coat them all. 

    Cover and cook on low 4-5 hours or high about 2-3 (If you cook them on high watch them closely they can burn pretty easily if left too long)

    The meatballs need to get thawed and warmed through and the sauce thick and bubbly. Then serve as appetizers, over rice, egg noodles, mashed potatoes, eat them sub style like we did or hey - just eat em however you want - they're delicious!

Granny’s Coleslaw

Ingredients
  • Infinity oz bag of coleslaw mix (Granny prefers it without the purple cabbage)
  • Infinity tbsp sugar
  • Infinity cup mayonnaise
Instructions
  1. 1
    Step 1

    Granny says the secret to her great tasting coleslaw is taking the slaw mix and grating it even finer. Of course you can use a head of cabbage, but her technique using the slaw mix is so convenient.

    You can use a hand grater or one of the little pull string choppers like Granny's.

  2. 2
    Step 2

    Once your slaw is grated really fine just mix in the sugar and mayo. That's it, LOL. She doesn't use any seasonings, vinegar, or anything. Just chill and serve and let the rave reviews come rolling in LOL

Read it online: https://inthekitchenwithmommamel.com/recipes/grannys-coleslaw/

No Bake Chocolate Chip Cookie Pie

Description

I first saw folks making this no bake pie years ago and I've always thought I wanted to try but as the saying goes, I just never got around to it. Well, I finally did and I can't believe how simple, quick, easy and absolutely delicious this dessert is! It only takes 4 inexpensive ingredients to make, plus it's one of those recipes that you really can't mess up. Your family is going to LOVE THIS and the kids would have a ball making it with you.

Ingredients
  • Infinity oz package chocolate chip cookies (The original crunchy kind, not soft batch or chewy)
  • Infinity oz prepared chocolate pie crust (If you can't find the chocolate one, graham cracker crust is yummy too)
  • Infinity cup milk
  • Infinity oz carton of Cool Whip
Instructions
  1. 1
    Step 1

    Begin by spreading a small amount of Cool Whip in the bottom of the pie crust.

    Then dunk cookies, one at a time, in the milk and place in a single layer on top of the Cool Whip. Dunk each cookie quickly or it will absorb too much milk and crumble apart on you. I like to break a cookie into smaller pieces to fill in the small spaces between the whole cookies. And be sure to lay a couple cookies aside to crumble over the top of the pie.

    Now spread 1/3 of the Cool Whip evenly over the cookies, do another layer of cookies, 1/3 Cool Whip, another layer of cookies, and the final layer of Cool Whip. 

    Crumble the reserved cookies over the top, cover and refrigerate for at least 8 hours, I like to let it sit in the fridge overnight. 

    Slice and enjoy!

Read it online: https://inthekitchenwithmommamel.com/recipes/no-bake-chocolate-chip-cookie-pie/

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