Rock Crok Recipes

I love the Pampered Chef Rockcrok's. If you are not familiar with them, then you are missing out on something amazing. You can use them to cook on the grill, stovetop, microwave, oven and broiler. you can also put them in the freezer, store them in the refrigerator and put them in the dishwasher. Now that we also have a slow cooker stand, you can also put start a dish off on the stove, to brown meat, and then put in the stand to slow cook all day. Then take it out of the stand and put on table to serve.

I think one of the reasons I love my Rockcrok is that it is like faith. Our faith gets us through all kinds of challenges in our life and enables us to see the light and the blessings even when we are feeling the heat that is making life challenging at the moment. Our faith, like the ceramic the Rockcroks's are made of, allows us to withstand and stay strong no matter what the heat source or the degrees of heat. Our faith gets us through.

Our faith is not anything fancy, it just is. The Rockcrok's are not much to look at, just plain black ceramic, but what you can create on them and in them is amazing. What our faith brings us through is also amazing. 

So here are a few recipes that you can use in your Rockcroks, which by the way now come in 6 sizes

Let me start with a few recipes you can find on the Pampered Chef website and then I will add a few that colleagues of mine have shared

One of my new favorite dips - Mexican Street Corn Dip

IThe dish in the image above is Baked Macaroni and Cheese with Shrimp

I also love the Slow Cooker Carnitas which I have made with Chicken and Pork 

I can even make loaves of bread in the Rockcrok like this Rustic No Knead Bread

I love that I can even use the Rockcrok's for deserts like this Coconut Tres Leches cake. 

Here are a few recipes I have gathered from other Pampered Chef consultants.  If you have a recipe you want to share, please do so in the comments section :)

Jalapeno Popper Dip

This dip tastes just like jalapeno poppers without all the fuss of stuffing each one.
You can use bacon or sausage. (If you use bacon 8 slices cooked crispy and diced)

8 oz Bob Evans Italian Sausage AND 8 oz Bob Evans Zest Sausage
2 (8-oz) packages of cream cheese, softened
1 cup of mayonnaise
4-6 jalapeno’s, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
Topping:
1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Brown sausage or bacon in Rockcrock 2.5 qt Everyday Pan* on stovetop. Use mix n chop to stir. Once browned, drain if needed. Add meat back to the Rockcrock. Turn heat onto lowest setting. Add rest of ingredients stirring until cheese is melted and well blended.

Preheat Broiler on High

Remove from heat and put in microwave for two minutes with lid on. Stir dip and return to microwave, heating until hot all the way through (depending on microwave, 2-3 additional minutes)
While dip is heating combine topping ingredients in batter bowl. Mix well.  Once dip is heated pull out of microwave. Top dip with cracker topping.  Place Rockcrock under broiler for 2-3 minutes until topping is browned.
*Please note ANY recipe for the 2.5 Qt Everyday Pan can also be done in the 4 qt. Dutch Oven.

Annelie Heinen’s Penne with Italian Sausage and Zucchini

1 box of penne pasta
3/4 lb ground Italian sausage or turkey sausage
2 small zucchini, sliced with Spiral & Slice
1 cup cherry tomatoes, sliced in half
2 cloves garlic
1 jar of marinara sauce
1 T 3 onion rub
1 T Italian seasoning
2 cups mozzarellacheese , grated
1/2 cup Parmesan, finely grated

1. Add box of penne to water in DUTCH OVEN ROCKCROKand boil in MICROWAVE, about 15 min.
2. Drain pasta in Stainless Mesh Colander.
3. Add to Large Stainless Bowl.  Add jar of marinara , 2 cloves garlic pressed with Garlic press.  Add 3 onion  rub and Italian Seasoning. Mix well.
4. Cook Sausage until browned using mix and chop Scoop sausage with Drain and Scoop and add to pasta mixture.  Discard excess fat.
5. Add sliced zucchini and tomatoes to Pasta Mixture.
6. Preheat Broiler.
7. Grate Mozzarella with Coarse Grater.  Grate parmesan with Fine grateror microplane Zester.
8. Add 1 CUP grated mozzarella to pasta mixture and pour mixture back into ROCKCROK.  Microwave 2-3 minutes until Zucchini is Crisp tender and cheese is melted
9. Remove from Microwave and top with remaining mozzarella and Parmesean.
10. Broil until cheese is golden brown and bubbly, about 5 minutes, check frequently.

Rhoda Feuer’s Beef Mexican Casserole

1 lb lean ground beef
1 TBSP Three Onion Rub or 1/2 cup onions chopped
1 can diced tomatoes with chilies, drained
1 can kernel corn, drained
1 can black beans, rinsed and drained
1-2 TBSP Southwest Seasoning or 1 pkg. taco seasonings
8 corn tortillas
3/4 cup nonfat sour cream or nonfat Greek yogurt
1/3 cup reduced fat Colby Jack cheese shredded
1/3 bunch cilantro chopped to taste
Jalapenos (optional if you want it spicy)

DIRECTIONS
Brown ground beef and onions together in Rock Crok. drain if needed
Add corn, beans, canned tomatoes and seasoning, mix well and simmer until heated.
Place mixture in a bowl to layer the recipe.
Place 4 tortillas on the bottom (use one more if you want the bottom covered)
Spoon half of beef mixture on top, then layer again.
Pre heat oven to 350 and bake for 25 minutes remove from oven and sprinkle with cheese then broil to brown cheese. Top with cilantro.

Jenny Gray's Upside Down Cherry Cheesecake

Mix 9 oz. white cake mix
1 cup of sour cream
1 egg;
Pour into Rockcrok and spread evenly on bottom.
For cheesecake filling,
4 oz. softened cream cheese,
3 TBS powdered sugar
¼  tsp vanilla.
Stir until smooth then drop evenly over top of cake with Small Scoop. Press a strawberry into each cheesecake dollop as well as in between dollops.
Microwave for 6 minutes.

You can find more recipes at http://pamperedchef.biz/sharonjacobson