Cheesy Hominy & Ham Crockpot Casserole

Cheesy Hominy & Ham Crockpot Casserole

Ingredients

2 15.5 oz     cans white or yellow hominy, drained
1 16oz pkg     cubed, pre-cooked ham
1 8oz pkg     sour cream
2-3 c     cheese, shredded [this time i used some shredded cheddar and 4 cheese italian blend of shredded cheeses]
1 4 oz     can chopped green chile's
1 4 oz     can sliced mushroom stems & pieces, drained
1 6 oz     can black olives, drained and sliced
1/4-1/3 c     chopped onion, optional
    fresh ground black peppercorns, to suit your taste

Directions

1  Mix the ingredients in the crockpot. Since I was here to keep an eye on the cooking food, I set the crockpot on high [my old crockpot's high setting isn't as hot as other machines I've had].

2  Check the cooking process in half hour intervals and stir the contents in the crockpot so the cheese is mixing well as the food cooks.

3  Once the crockpot's cheese is well blended and food is hot, about the 2-3 hour mark, turn the crockpot down to keep warm or low setting. Let food simmer until you are ready to serve.

Crock Pot Ham

Crock Pot Ham

Ingredients

1     smoked ham, that will fit into your crockpot
1/2 large     yellow onion, diced
2 stick     celery, diced
1 tsp     creole seasoning




Directions

1 Place ham in the crockpot.
Scatter onions and celery around the ham.
Sprinkle with Creole seasoning.

2 Place lid on slow cooker and turn on high for 6 hours.

3 Remove ham from crockpot and let rest for 20 minutes.
Cut up and serve! 

Crockpot Italian Chicken & Carrots

 Ingredients

SOAKING OR BRINING UTENSILS &
INGREDIENCE
1 large     soup kettle or pot
1     spoon to stir the pot
1 1/2 c     kosher salt or 1 cup table salt without iodine
6     chicken leg quarters or breasts without skin, frozen or thawed
 

RECIPE UTENSILS
1     oval crockpot preferred but any will do
1     dicing knife
1     set of measuring cups and spoons for wet and dry ingredients
1     wooden spoon to mix dry ingredients
1 small     mixing bowl
1     spoon to mix sauce in crockpot
1     pasta spoon to laddel pasta onto serving plate
1 small     colander
1 large     spoon to laddle crockpot ingredients on to serving plate
 

RECIPE INGREDIENTS
1 small     yellow onion finely diced
1 Tbsp     garlic finely minced
    extra virgin olive oil
30 small     fresh carrots - baby cut
14 1/2 oz     italian or plain diced tomatoes with the juice
26 1/2 oz     hunt's tomato sauce like mushroom, four cheese, etc. or any other brand that you like to use
1 Tbsp     fresh oregano
1/2 Tbsp     fresh basil leaves
1 Tbsp     parsley flakes
1 Tbsp     italian seasoning
2     bay leaves
1 Tbsp     garlic powder
    sea salt or table salt to taste
    coarse ground black pepper to taste
1 1/2 c     cold bottled water
1 lb     regular or angel hair pasta
    parmesan cheese for shaking onto each plate served

Directions

1  Soak or Brine CHICKEN 1 to 1 1/2 hours. In a pot put in the KOSHER or TABLE SALT and COLD WATER to almost the top of the pot. Stir the SALT/WATER mixture. Put in the 6 CHICKEN PIECES making sure they are completely submerged in the SALT/WATER mixture. Soak or brine for 1 to 1 1/2 hrs. FYI: Brining helps to remove all excess blood from the chicken and it keeps the chicken pieces moist and tender. Brining or salting is a way of increasing the moisture holding capacity of the chicken resulting in a moister product when it is cooked. Salt changes the structure of the muscle tissue in the chicken, which allows it to swell and absorb water and flavorings that results in a tender chicken and less shrinkage once cooked. Brining is also good for meat, poultry and/or pork.
 

2  While the Chicken Pieces are brining you can begin preparing your meal. Before starting to cook I like to gather and measure all my ingredients to make sure I have everything needed to prepare the meal. If you are like me and like to be organized the next thing I do is gather all the cooking utensils, pots and pans, etc I will be using
 

3  Turn Crockpot on LOW and begin placing into it the following ingredients:
OLIVE OIL to just cover the bottom of the Crockpot, DO NOT OVER FILL or your dish will be too greasy
Spread evenly in Crockpot the GARLIC and ONION to soak in the Olive Oil for 15 -20 minutes. This process really does enhance the flavor of the Garlic and Onion
After soaking the Garlic and Onion turn the Crockpot to HIGH
Evenly spread the CARROTS around the Crockpot
Evenly spread the ITALIAN DICE TOMATOES and the juice from the can around the Crockpot
Take each CHICKEN PIECE individually and rinse it good under cold water
Evenly lay the CHICKEN PIECES around the Crockpot. Try to make it one layer and not put one piece on top of another
Spread evenly the HUNT'S TOMATO SAUCE making sure each CHICKEN PIECE is covered with the sauce
 

4  IN A MEDIUM MIXING BOWL ADD THE FOLLOWING MEASURED INGREDIENTS:
Measure FRESH OREGANO into the palm of your hand then rub your hands together letting the ground ingredient fall into the mixing bowl
Measure FRESH BASIL LEAVES into the palm of your hand then rub your hands together letting the ground ingredient fall into the mixing bowl
Add to the bowl the PARSLEY, ITALIAN SEASONING, GARLIC POWDER, SALT and PEPPER.
Mix all the ingredients together well then sprinkle evenly over the tomato sauce in the Crockpot
Place 1 BAY LEAF down into the sauce on each
end of the crockpot.
Pour the WATER around the edges of the Crockpot evenly.
Cover the Crockpot with the lid and let cook for 4 hrs stiring occassionally.
 

5  After 4 hours prepare a pot of water on the stove adding some VEGITABLE OIL so that the PASTA doesn't stick together and a few shakes of TABLE SALT. When the water comes to a boil add in the PASTA. Cook PASTA to the desired consistency.
Once the PASTA is cooked pour it into a collander to drain off any excess water.

6  To serve place the Pasta on the plate in the center fanning out the Pasta to cover the plate. Spoon out sauce with Italian Diced Tomatoes, 5 Baby carrots and onions and put on top of Pasta. With a slotted spoon take out a piece of Chicken and place it in the center of the Pasta. Sprinkle with Parmesan Cheese and enjoy!!!

Crock Pot Sweet & Sour Meatballs

  Ingredients
1     reynolds slow cooker liner
1 - 10 oz. jar(s)     sweet & sour sauce
1/4 c     dark brown sugar, firmly packed
3 Tbsp     soy sauce, low sodium
1 tsp     garlic powder
1/2 tsp     pepper
3 lb     meatballs, frozen
2 - 20 oz. can(s)     pineapple chunks, drained

Directions
1 Place slow cooker liner inside crock pot.

2 Place all ingredients in crock pot; stir gently. Cover & cook on LOW for 7 - 8 hours or HIGH for 4 - 5 hours until done.

Italian Shepards Pie

Italian Shepards Pie (crockpot base)

Ingredients

INGREDIENTS PIE BASE
5     italian sausage casings removed and crumbled
2 medium     yellow/orange/red (whatever you have on hand) peppers roughly diced
3 c     button bella mushrooms sliced in half
1 large     onion roughly diced
3 large     carrots roughly diced
2 large     celery stalks roughly diced
2 small     zucchini roughly diced
3 Tbsp     olive oil
1 tsp     dried thyme
1 tsp     each salt & pepper
1 tsp     granulated garlic powder
1 can(s)     (14.5) oz beef broth

TO BE ADDED AFTER CROCKPOT COOKING
1/3 c     instant mashed potato flakes
1/4 c     parmesan cheese
1/2 c     fresh chopped parsley

MASHED POTATO TOPPING
8 medium     potatoes peeled and diced in cubes
1 tsp     dried thyme
3/4 c     grated parmesan cheese
1     egg
4 Tbsp     butter
1/2 c     milk
1/2 tsp     salt
    pinch of pepper

EXTRA TOPPINGS
1/4 c     pecorino romano (or any sharp cheese ex, asiago)
1/2 tsp     paprika
    pinch of pepper

Directions

1)  In a large skillet add your 3 tbsp of olive oil and heat to high, add your casings removed sausage and saute till no longer pink.

2)  Prepare your crock pot by drizzling 1 tbsp olive oil and coating it.

Dice all your veggies and and place in crock pot. I usually do this the night before except for the mushrooms and keep them in water till the next morning when I'm ready to prepare this.

3)  Add your dried seasonings over the veggies and finally add your sausage. Pour in your beef stock. Cover and cook on high for 3-1/2 - 4 hours or on low for 6-1/2 - 7 hours. This will ensure nicely cooked vegetables without them becoming mushy.

When you come home, remove the shepard's pie base mixture from the crock pot and using a slotted spoon (you don't want all the excess juices), add the mixture to a pre coated 13 x 9 casserole dish). Add in your instant potato flakes, your Parmesan cheese and finally your fresh parsley. Stir thoroughly and set aside to cool.

4)  As the base is cooling, let's start on the decadent mashed potato topping!
Peel and cube your potatoes and place in pan with enough water and a few pinches of salt till nice and tender, about 15-20 minutes.

Once cooked till tender, drain and return potatoes back to pan. Using a hand masher, mash larger chunks etc. Add remaining ingredients except the Parmesan cheese and egg into the hot potatoes. Using a hand mixer now, whip till nice and creamy.
Now add your egg & Parmesan cheese and whip again. Set aside.
Preheat oven to 375F.

5)  Spread the whipped mashed potatoes over the base mixture and spread evenly.

6)  Sprinkle Pecorino Romano cheese along with the paprika and pepper

7)  bake for 35-45 minutes till topping is nicely golden brown. Remove from oven and let stand 10 minutes.
This would be a perfect time to slice up some fresh tomatoes to go with this, or toss together a salad.

Cut into squares, try and contain yourself, heaven's knows I had to!!!

8)  Plate onto plate and serve with your favorite salad or vegetable, grab yourself a glass of wine and enjoy!! Knowing you made this amazing gourmet meal in 1 hour on a work week night!! *cheers*

Spiced Apricot Beverage

 

Ingredients:

• 1 can apricot nectar, 46 ounces
• 3 cups orange juice
• 1/2 cup brown sugar, packed
• 2 tablespoons fresh lemon juice
• 3 sticks cinnamon
• 2 whole cloves

Preparation:

In slow cooker, combine apricot nectar, orange juice, brown sugar and lemon juice. Tie cinnamon and cloves in a small cheesecloth bag; add to juices in the slow cooker. Cover and cook on LOW for 3 to 5 hours. Serve hot from crockpot.

 

Wild Rice Casserole

 

Ingredients:

• 1 1/2 c. uncooked long-grained rice
• 1/2 c. uncooked wild rice
• 1 envelope dry onion soup mix
• 1 tbsp. snipped parsley (optional)
• 4 c. water
• 1 bunch green onions, chopped
• 8 oz. fresh or canned mushrooms, sliced and drained
• 1/4 c. butter, melted

Preparation:

Combine all ingredients. Pour into lightly greased slow cooker. Cover and cook on high 2 1/2 hours, stirring occasionally. Rice will become mushy if overcooked, so watch carefully.

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 30 minutes

Crockpot Mulled Wine

 

Ingredients:

• 2 bottles dry red wine, like a Cabernet Sauvignon
• 1 cup light corn syrup
• 1 cup water
• 1 square (8 inches) double-thickness cheesecloth
• peel from 1 orange
• 1 cinnamon stick, broken into 2 or 3 pieces
• 8 whole cloves
• 1 whole nutmeg
• orange slices, optional

Preparation:

Combine red wine, corn syrup, and water in the crockpot. Rinse cheesecloth and squeeze out water. Wrap orange peel, cinnamon stick halves, cloves, and nutmeg in cheesecloth. Tie securely with cotton string or a long narrow strip of cheesecloth; add to slow cooker. Cover and cook on HIGH for 2 to 2 1/2 hours. Discard spice bag and ladle into mugs or heatproof glasses. Garnish each glass with thinly sliced orange, if desired.

Crockpot Dressing Recipe

Ingredients:

• 1 cup butter
• 1 1/2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup parsley sprigs
• 8 ounces fresh sliced mushrooms
• 12 to 13 cups slightly dry bread cubes
• 1 teaspoon poultry seasoning
• 1 teaspoon salt, or to taste
• 1 1/2 teaspoons crumbled dried sage
• 1 teaspoon dried leaf thyme
• 1/4 teaspoon pepper, or to taste
• 1/2 teaspoon ground marjoram
• 2 to 2 1/2 cups chicken broth
• diced giblets, optional
• 2 eggs, beaten

Preparation:

Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large bowl. Add seasonings and toss to blend ingredients well. Pour in enough chicken broth to moisten, then add giblets if using. Before adding eggs, taste to check seasonings. Add more salt and herbs if necessary. Add beaten eggs and mix together well. Pack lightly into a greased slow cooker. cover and cook on HIGH 45 minutes; reduce to LOW and continue to cook for 4 to 8 hours longer. You may use 14 ounces seasoned stuffing mixture in place of bread cubes, but omit herbs and salt (or add seasonings just to taste) and add about 1 extra cup of chicken broth.

 

Crockpot Pineapple Stuffing

Ingredients:

• 1 can (20oz) crushed pineapple, undrained
• 1/4 cup evaporated milk
• 1 cup packaged cornbread stuffing crumbs
• 3/4 cup sugar
• 1/4 cup melted butter or margarine
• 3 eggs, beaten

Preparation:

Lightly grease the bottom and sides of a 3 1/2-quart slow cooker/Crock Pot (you may use a baking dish that fits in a larger slow cooker/Crock Pot). Combine all ingredients; pour into the slow cooker/Crock Pot. Cover and cook on high 2 1/2 to 3 hours. Good with baked ham.
Serves 4 to 6.

 

White Chicken Chili

 Ingredients:

• 4 boneless chicken breast halves, skin removed, cut in 1/2-inch pieces
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 cans (14.5 ounces each) stewed tomatoes, cut up
• 16 oz. med. salsa or picante sauce
• 1 can chick peas or Great Northern beans, drained
• 6 to 8 oz. sliced mushrooms
• Olive oil

Preparation:

Brown chicken in 1 tablespoon olive oil. Chop celery, onion and mushrooms. Combine all ingredients in large slow cooker; stir and simmer on low heat for 6 to 8 hours. Serve with crusty bread or taco chips. *If you like it spicy, use hot salsa or picante sauce.

Rabbit Stew or Pheasant Stew

 

Ingredients:

• 1 or 2 rabbits or pheasants
• Salt, pepper and paprika to taste
• 1 c. sour cream
• 1 c. cream of mushroom soup
• 1/4 tsp. Worcestershire sauce
• 2 tbsp. instant onions

Preparation:

Season cut up meat. Mix sour cream, soup and Worcestershire sauce. Add instant onions. Cook in slow cooker on low for 8 hours.

Barbecued Venison

Marinate the venison roast then slow cook for a tender and tasty roast.

Ingredients:

• 1 venison roast, about 3 to 4 pounds, leg or rump
• 1 can (12 ounces) beer
• 3 cloves garlic, minced
• salt and pepper
• 2 onions, sliced
• 3 bay leaves
• 2 cups Barbecue Sauce, your favorite

Preparation:

Trim excess fat from venison. In large bowl combine beer, garlic, salt, pepper, onions and bay leaves; add venison (the marinade should cover meat). Marinate in refrigerator for 12 hours, turning occasionally. Remove venison and onions from marinade and place in slow cooker/Crock Pot. Pour 1 cup Barbecue Sauce over top. Cover and cook on LOW for 10 - 12 hours. Serve with remaining Barbecue Sauce.

Peanut Butter Cake with Chocolate Chips

 

Peanut butter cake is made with a yellow cake mix and vanilla pudding and peanut butter and chocolate chips.

Ingredients:

• soft butter
• 1/2 cup finely chopped peanuts
• 1 box (2 layer size) yellow cake mix
• 1 package instant vanilla pudding mix (3 3/4 ounces)
• 1/2 cup vegetable oil
• 1 1/4 cups water
• 4 eggs
• 1 cup peanut butter
• 1 cup semisweet chocolate chips
• 1/2 cup coconut, optional

Preparation:

Generously butter a 10-cup bunt cake pan with the soft butter. Sprinkle the finely chopped peanuts in pan; shake to coat entire buttered surface. In a mixing bowl beat cake mix and pudding mix, oil, water, and eggs until well blended, about 4 minutes at medium speed of electric mixer. Beat in the peanut butter. Pour about 1/3 of the batter into the pan; sprinkle with a layer of half of the chocolate chips and coconut. Repeat. Pour remaining batter into the pan and bake at 350° for about 55 minutes, or until a wooden pick inserted in center comes out clean.
Cool cake in pan for 10 minutes then turn out onto rack and cool thoroughly.

Chocolate Brownie Pudding Cake

Ingredients:

• 1/2 cup brown sugar
• 3/4 cup water
• 2 Tbsp cocoa
• 2 1/2 cups brownie mix (half of a 21.5oz pkg)
• 1 egg
• 1/4 cup peanut butter
• 1 tablespoon soft butter or margarine
• 1/4 cup water
• 1/4 to 1/2 cup milk chocolate chips, if desired

Preparation:

Combine 3/4 cup water, brown sugar, and cocoa in a saucepan. Bring to a boil. In the meantime combine the remaining ingredients in a mixing bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered slow cooker/Crock Pot. Pour boiling mixture over the batter. Cover and cook on high about 2 hours; turn heat off and let stand for about 30 minutes. I made this in a 5-quart pot, but I'm sure it would be fine in a 3 1/2- quart. Spoon into dessert dishes while warm; serve with whipped cream or ice cream.
Serves 6 to 8.

Family Beef Stew

Family Beef Stew

Ingredients:

    2 to 2 1/2 pounds stew beef, chuck or round, cut in 1-inch chunks
    8 carrots, sliced about 1 inch thick
    3 medium baking potatoes, cut in chunks
    2 large onions, coarsely chopped
    1 can stewed tomatoes, Italian seasoned (14-1/2 oz can)
    2 tablespoons flour
    seasoned salt and pepper, to taste
    1/4 teaspoon dried leaf thyme
    1/4 teaspoon dried leaf basil
    1/4 teaspoon dried leaf oregano
    2 teaspoons Worcestershire sauce

Preparation:
Place half of the vegetables in the crockpot; add beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add rest of vegetables and top with the stewed tomatoes and their juice. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. If desired, potatoes may be omitted and the stew, when done, may be served with large macaroni cooked separately.

Mama's Chicken Stew

Mama's Chicken Stew

Ingredients:

    1 pound boneless chicken breasts and/or thighs, skin removed, cut into bite sized pieces
    3 cups chicken broth
    1 cup frozen small whole onions
    1 cupsliced celery
    1 cup thinly sliced carrots
    1 teaspoon paprika
    1/2 teaspoon salt
    1 teaspoon poultry seasoning
    1/2 teaspoon pepper
    2 cups sliced or halved mushrooms
    1 can (6 oz.) tomato paste
    1/4 cup water
    3 tablespoons cornstarch
    2 cups frozen green peas

Preparation:
Combine first 11 ingredients in a large slow cooker. Cover and cook on HIGH for 3 to 4 hours or until vegetables are tender. Combine water and cornstarch in a small bowl, stirring until smooth and well blended blended. Add the cornstarch mixture and frozen peas to slow cooker; stir to blend. Cover and cook on HIGH for 30 minutes longer.

Barbecue Chicken Meatballs

Barbecue Chicken Meatballs

Ingredients:

    1 pound chicken thighs, boneless, without skin, or use purchased ground chicken
    2 slices bread, torn
    3 tablespoons milk
    1/4 cup coarsely chopped onion
    1/2 teaspoon minced garlic
    1/2 teaspoon ground thyme'
    1/2 teaspoon dried rubbed sage
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1/8 teaspoon ground nutmeg
    1/8 teaspoon ground allspice
    1/8 teaspoon ground cayenne pepper
    1 cup barbecue sauce

Preparation:
Cut the chicken into small chunks, trimming and discarding excess fat.

Soak the bread in the milk for a few minutes. In a food processor, combine the soaked bread with the chicken pieces, onion, garlic, thyme, sage, salt, black pepper, nutmeg, allspice, and cayenne. Process until ground and well blended. Or, grind the chicken and onion in a meat grinder then mix with the remaining ingredients.

Put the chicken mixture in a bowl, cover, and chill for about 1 to 2 hours.

Heat the oven to 425°.

Line a baking pan with parchment paper or foil.

Keeping hands moist with a little water, shape the mixture into 1-inch meatballs and arrange on the parchment-lined baking pan. Bake for 18 to 22 minutes, or until cooked through. The meatballs should register at least 160° to 165° on a food thermometer inserted into the center of a meatball.

Heat the meatballs in a saucepan or slow cooker with the barbecue sauce until hot and nicely glazed.

Makes about 2 dozen meatballs.

Bacon and Cheese Dip

Bacon and Cheese Dip

Ingredients:

    16 slices bacon (about 12 ounces), diced, fried and well drained
    16 ounces cream cheese, cubed, room temperature
    4 cups shredded cheddar cheese
    1 cup half-and-half
    2 teaspoons Worcestershire sauce
    1 teaspoon dried minced onion
    1/2 teaspoon dry mustard
    1/2 teaspoon salt
    dash hot sauce

Preparation:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread or other dippers.

Cheese Artichoke Dip

Cheese Artichoke Dip

Ingredients:

    8 ounces process American cheese (Velveeta)
    1 can (10 1/2 ounces) cream of mushroom soup, regular or reduced fat
    2 teaspoons Worcestershire sauce
    1/4 cup evaporated milk
    1 teaspoon dry mustard
    1 1/2 cups shredded cheddar cheese
    1/3 cup chopped roasted red pepper
    1 can artichoke hearts, drained and coarsely chopped

Preparation:
Combine all ingredients in the slow cooker. Cover and cook on LOW setting for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes, or chips.Combine with hot cooked pasta for a very tasty meal.

Crockpot Apple Sausage With Onion and Mustard Sauce

Crockpot Apple Sausage With Onion and Mustard Sauce
.
Ingredients:

    1 1/2 to 2 pounds chicken apple sausage links or similar smoked sausage
    1 medium sweet onion, sliced
    4 tablespoons Creole mustard or other grainy mustard
    4 tablespoons balsamic vinegar
    4 tablespoons brown sugar
    3 tablespoons honey

Preparation:
Cut sausages into 1- to 2-inch chunks. Put sliced onion in the bottom of a slow cooker; top with the sliced sausages. Combine remaining ingredients in a large cup or small bowl and pour over the sausages. Cover and cook on LOW for 5 to 7 hours, or on HIGH for 2 1/2 to 3 1/2 hours. Serve with rice or noodles and a side vegetable, or cut into smaller pieces and serve as an appetizer. Serves 6 to 8 as a main dish.

Barbecue Meatballs

Barbecue Meatballs

Ingredients:

    2 pounds lean ground beef
    2 tsp. Worcestershire sauce
    2/3 cup evaporated milk
    1 envelope dry onion soup mix

    Sauce:
    2 c. ketchup
    3/4 c. brown sugar, packed
    1 tbsp. Worcestershire sauce

Preparation:
Mix beef, 2 teaspoons Worcestershire sauce, evaporated milk and soup mix. Shape into balls the size of walnuts. Broil 4 inches from broiler for 12 minutes, or until meatballs are browned and cooked through. Turn several times to prevent burning. Mix sauce ingredients and bring to a boil; simmer for 10 minutes. Set slow cooker on low; add meatballs and pour sauce over. Makes about 50 meatballs.

Party Hamburger Dip

Party Hamburger Dip

Ingredients:

    1 pound lean ground beef
    1 1/2 pounds Velveeta cheese
    1 can (about 10 ounces) Ro-Tel Tomatoes With Chiles
    1/4 cup finely chopped onion
    1 can (4 ounces) chopped green chile peppers, mild, optional
    1 can (4 ounces) sliced mushrooms, drained, optional

Preparation:
Melt Velveeta cheese in slow cooker. Brown hamburger, mushrooms and onion; drain off excess grease. Add remaining ingredients and simmer (high) for about 30 minutes. Serve dip with tortilla chips or crackers. Turn pot to low while serving.

Apple-Coconut Crisp

Apple-Coconut Crisp

Ingredients:

    4 large Granny Smith apples, cored, peeled & coarsely chopped (about 4 cups)
    1/2 cup sweetened flaked coconut
    1 tablespoon flour
    1/3 cup brown sugar
    1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
    1/2 teaspoon cinnamon
    1/3 cup flour
    1/2 cup quick rolled oats
    2 tablespoons butter

Preparation:
In a 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.

Crockpot Apple Walnut Pudding Cake

Crockpot Apple Walnut Pudding Cake

Ingredients:

    2 cups granulated sugar
    1 cup vegetable oil
    2 eggs
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon nutmeg
    2 cups cooking apples, unpeeled, cored, finely chopped
    1 cup chopped walnuts

Preparation:
In a large mixer bowl, beat together the sugar, oil, eggs, and vanilla. Add flour, soda, and nutmeg; mix well. Spray a two-pound can with cooking spray or grease and flour it well, or use another baking dish which will fit in your slow cooker. Pour batter into can, filling up to 2/3 full. Place can in Crock Pot. Do not add water to the pot. Cover but leave cover slightly ajar to let steam escape. Cook on high 3 1/2 to 4 hours. Don't peek before the last hour of baking. Cake is done when top is set. Let stand in can a few minutes before tipping pudding out onto a plate. Serve with whipped topping, sweetened whipped cream, or a Dessert Sauce.

Crockpot Banana Bread Recipe

Crockpot Banana Bread Recipe

Ingredients:

    1/3 cup shortening
    1/2 cup sugar
    2 eggs
    1 3/4 cups flour
    1 tsp baking powder
    1/2 tsp salt
    1/2 tsp baking soda
    1 cup mashed bananas
    1/2 cup raisins or chopped dates
    1/2 cup chopped pecans, optional

Preparation:
In mixing bowl, cream together shortening and sugar; add eggs and beat well. Add dry ingredients alternately with mashed banana; stir in raisins or chopped dates and chopped pecans, if using. Grease a 4-cup can and pour batter in it. Cover top of can with 6 to 8 layers of paper towel; and place on rack in cooker. Cover crockpot and cook on HIGH for 2 to 3 hours (or until bread is done).

Crockpot Chocolate Peanut Butter Cake

Crockpot Chocolate Peanut Butter Cake

Ingredients:

    2 cups chocolate cake mix
    1/2 cup water
    1/3 c. creamy peanut butter
    vanilla glaze, below
    1/2 c. chopped dry roasted peanuts, divided
    .
    Vanilla Glaze:
    1/2 cup confectioners' sugar
    1/4 teaspoon vanilla
    2 to 3 tablespoons milk

Preparation:
Combine cake mix, water, and peanut butter in mixing bowl. Beat about 2 minutes; stir in all but2 tablespoons of the chopped peanuts. Pour batter into greased and floured 2 pound coffee can or baking dish which will fit in your crockpot. Place can in crockpot. Cover top of can with 8 paper towels. Cover slow cooker and bake on high for 2 to 3 hours. Cool 5 minutes; unmold. Drizzle with vanilla glaze and sprinkle with reserved chopped peanuts.

Festive Crockpot Bread Pudding Recipe

Festive Crockpot Bread Pudding Recipe

Ingredients:

    3 eggs, beaten
    3 1/2 cups milk
    2 teaspoons vanilla
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    3 cups bread cubes or soft torn bread
    3/4 cup packed brown sugar
    1/2 cup raisins
    1/2 cup whole candied cherries, red and green, halved

Preparation:
Combine all ingredients, gently stirring until bread crumbs or cubes are thoroughly moistened. Place mixture in a greased slow cooker. Cook on HIGH for 3 to 4 hours, or until a knife inserted in center comes out clean. Serve hot or cold.

Crockpot Peach Butter

Crockpot Peach Butter

Ingredients:

    6 cups unsweetened peaches
    3 cups white sugar
    1 1/2 cups apricot nectar
    2 tablespoons orange or lemon juice
    1 teaspoon vanilla

Preparation:
Put peaches through food mill or food processor. Combine all ingredients in a slow cooker. Cover and cook on LOW for 3 hours, stirring occasionally. Uncover and continue cooking until excess liquid cooks away, about 5 to 8 hours. Seal and refrigerate or freeze for longer storage.

Bean Soup with Cornmeal Dumplings

Bean Soup with Cornmeal Dumplings

Ingredients:

    1 (15 1/2 oz.) can red kidney beans, rinsed and drained
    1 (15 oz.) can black beans or pinto beans, rinsed and drained
    3 c. water
    1 (14 1/2 oz.) can stewed tomatoes (Mexican-style)
    2 tsp. chili powder
    2 cloves garlic, minced
    1 (10 oz.) pkg. frozen whole kernel corn
    2 carrots, sliced
    1 cup chopped onion
    1 (4 oz.) can chopped green chile peppers
    2 tbsp. instant beef or chicken bouillon or 6 bouillon cubes
    .
    Dumplings:
    1/3 c. all purpose flour
    1/4 c. cornmeal
    1 tsp. baking powder
    Dash of salt
    Dash of pepper
    1 beaten egg white
    2 tbsp. milk
    1 tbsp. cooking oil

Preparation:
In a slow cooker or crockpot combine beans, water, tomatoes, corn, carrots, onion, chile peppers, bouillon, chili powder and garlic. Cover and cook on low 10 to 12 hours. Can be put in at night and let cook overnight or on high for 4 to 5 hours.

For dumplings, in a small bowl stir together flour, cornmeal, baking powder, salt and pepper. In a medium bowl, combine egg white, milk, and oil. Add to flour mixture. Stir with a fork just until combined. Turn slow cooker to HIGH and drop the dumpling batter from a rounded teaspoon over top of soup. Cover and cook for 30 to 40 minutes longer, until dumplings are cooked through.

Black-Eyed Peas and Greens Soup

Black-Eyed Peas and Greens Soup

Ingredients:

    1 tablespoon vegetable oil
    1 cup diced onion
    1 cup diced celery
    1/2 cup diced sweet bell pepper, red or green
    4 to 6 ounces diced ham
    4 cloves garlic, minced
    4 cups chicken broth
    3 cups cooked black-eyed peas or 2 cans (15 to 16 ounces each) drained and rinsed
    1 1/2 cups frozen chopped turnip greens or spinach, thawed
    2 cans (14.5 ounces each) tomatoes, diced, with juice
    1/2 teaspoon Creole seasoning
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon dried oregano
    salt, to taste

Preparation:
Stovetop:
In a large Dutch oven or large saucepan over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer.

To the ham and vegetable mixture add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour. Taste and add salt, as needed.

Slow Cooker:
In a skillet over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer. Transfer ham and vegetables to the slow cooker; add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Cover and cook on LOW for 5 to 7 hours, or HIGH for 2 1/2 to 3 1/2 hours. Taste and add salt, as needed.



Alternatively, you could omit the raw rice and add cooked rice near the end of cooking time.

Makes 2 quarts of chicken rice soup.

Chicken Rice Soup

Chicken Rice Soup

Ingredients:

    1 pound boneless chicken breasts, cut into small cubes
    5 cups chicken broth
    8 oz. fresh mushrooms, sliced (2 cup)
    3/4 cup sliced celery
    1/2 cup sliced carrots
    1/2 cup raw rice, converted
    1/4 cup chopped onions
    1 cup frozen or canned mixed vegetables
    1/2 tsp. ground sage
    1/4 tsp. pepper

Preparation:
In slow cooker, combine chicken, broth, vegetables, rice, and seasonings.

Cover and cook on LOW 6 to 8 hours, or cook on high for 3 to 4 hours. Check after the shorter cooking time to make sure the rice isn't becoming too mushy.

Ground Turkey Soup Recipe

Ground Turkey Soup Recipe

This crockpot turkey soup contains ground turkey, vegetables, and Italian seasonings.
Ingredients:

    1 pound ground turkey
    1 cup fresh sliced mushrooms
    1 to 2 tablespoons butter
    1/4 tsp. pepper
    1/4 tsp. oregano
    1/4 tsp. basil
    3 tsp. beef bouillon
    3 cups boiling water
    1 cup (8 oz.) tomato sauce
    1 tbsp. soy sauce
    1 cup diced celery
    1 cup diced carrots
    1 cup chopped onion
    1 c. diced green pepper (optional)

Preparation:
In a skillet, saute ground turkey and mushrooms in butter until mushrooms are tender and turkey is browned. Add all ingredients to the crockpot. Cover and cook on LOW for 6 to 8 hours.
Serve with crusty rolls or garlic bread.
Serves 4 to 6.

Crockpot Clam Chowder

Crockpot Clam Chowder

Ingredients:

    4 (6 1/2 oz.) cans minced clams with juice
    1/2 lb. salt pork or bacon, diced
    1 cup chopped onion
    6 to 8 medium potatoes, peeled and cubed
    3 c. water
    3 1/2 tsp. salt
    1/4 tsp. pepper
    4 c. half and half cream or milk
    3 to 4 tbsp. cornstarch
    chopped fresh parsley, for garnish

Preparation:
Cut clams into bite-sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into slow cooker with clams. Add all remaining ingredients, except milk, cornstarch, and parsley. Cover and cook on high 3 to 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through.
Top each serving with a little chopped parsley and serve with crackers or crusty French bread.

CROCK POT BEEF TIPS AND MUSHROOMS!

CROCK POT BEEF TIPS AND MUSHROOMS!

Ingredients:
2 pounds lean chuck – cut in 1 – 3/4 inch pieces
1 can cream of mushroom soup
1 pkg. onion soup mix
1 can sprite or 7-Up

*Feel free to bulk this up with any zero point vegetables that you choose!

Directions:
Put meat in crock pot. Pour soup & onion soup mix over meat. Add Sprite/7up. Cook in crock pot all day on low (or high for at least 4 hours). Turn off and let sit for 30 minutes before serving.

Football Nacho Dip

Football Nacho Dip

 

• 1 ( 2 pound ) loaf processed cheese food, cubed
• 1 Pound spicy pork sausage
• 1 ( 10.75 ounce ) can condensed nacho cheese soup
• 1 ( 4 ounce ) can diced green chile peppers, drained
• 1 ( 14.5 ounce ) package corn tortilla chips

 

Place processed cheese into a slow cooker and set to Low. Stir occasionally until melted.
Meanwhile, cook sausage in a large skillet over medium-high heat until evenly browned. Stir frequently and break into small crumbles. Drain the grease, and stir into the cheese in the slow cooker. Mix in the cheese soup and green chilies. Keep warm in the slow cooker, and serve with tortilla chips.

Crock Pot Pork Roast w/ Beans

Crock Pot Pork Roast w/ Beans

 

• 1 boneless pork loin roast, about 3 to 4 pounds or bone-in if you prefer
• 1 pinch seasoned salt
• 1 Large onion, chopped
• 1 can ( 20 ounces ) pork and beans
• 1/2 Cup water
• 1 can ( 15 to 16 ounces ) black beans, drained
• can ( 15 to 16 ounces ) Lima beans or Baby Lima's, drained
• 1 Cup barbecue sauce of choice
• salt and pepper to taste

1.) Rub the pork roast all over with the barbecue seasonings or seasoned salt. Place in the crockpot; add water and onion.
 

2.) Cover and cook for 6 hours. Drain off liquids and add beans, barbecue sauce, 1/2 teaspoon of salt, and pepper; cook for 2 to 3 hours longer.

Crock Pot Chicken Stew

Crock Pot Chicken Stew

 

• 2 Pound boneless, skinless chicken breasts, cut in 1-inch cubes
• 2 Large onions, quartered and cut into 1/2-inch slices
• 2 Cup baby carrots, or 2 large carrots cut into 1-inch slices
• 3 Medium potatoes, cut into 1-inch cubes
• 3 1/2 Cup chicken broth
• 1 Teaspoon celery seed
• 1 Teaspoon dried thyme
• 1/2 Teaspoon black pepper or seasoned pepper mix
• 8 Ounce sliced mushrooms
• 1 Cup corn
• 1 Cup peas

 Brown the outside of the chicken in a pan then combine all ingredients, except peas, in the slow cooker/Crock Pot; stir well. Cover and cook on low 6 to 8 hours, until chicken is done and vegetables are tender; stir in peas the last 30 minutes.

Crock Pot 3-Crock Pot Pork Chops w/ Brown Sugar

Crock Pot Pork Chops w/ Brown Sugar

 

• 6 boneless pork chops
• 1/4 Cup brown sugar
• 1 Teaspoon ground ginger
• 1/4 Cup soy sauce
• 1/4 Cup ketchup
• 2 cloves garlic, crushed
• salt and pepper to taste

1.) Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
2.) Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees F (70 degrees C).

Simple Crock Pot Meatloaf

Simple Crock Pot  Meatloaf

 

• 3 Pound pounds of 80% lean hamburger or ground chuck
• 1/4 Cup bread crumbs
• 2 eggs
• 1/2 Cup ketchup
• 1/4 Cup milk
• salt and pepper to taste

 Beat eggs - add bread cubes. Add enough milk to moisten all. Add ground beef, mix all together with your hands. Season to taste. Place in slow cooker or Crock Pot....shape to fit, flatten. Pour ketchup on top (enough to cover completely) Crock on low all day 8 - 12 hours.

Crock Pot Lava Cake

Crock Pot Lava Cake

 

• 1 (18.25) ounce package devils food cake mix
• 3 eggs
• 1/3 Cup vegetable oil
• 1 2/3 Cup water
• 1 3.4 ounce package Chocolate Flavor Instant Pudding Mix
• 1 bag (12 oz.) semi-sweet chocolate chips
• 2 Cup cold milk

Prepare cake mix into batter using eggs, oil, and water. Pour into greased (see note below) 4 - 6 quart crock-pot.

Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.

Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but not jiggly, and little volcanoes of spitting chocolate appear on top. Serve with ice cream, whipped topping, or on its own for a really special dessert.

Creamy Crock Pot Potato Soup

Creamy Crock Pot Potato Soup

 

• 3 Slices bacon, cooked and crumbled
• 4 red potatoes, peeled and cut into 1/2 inch chunks
• 1/4 Cup butter
• 1/2 onion, chopped
• 3 cloves garlic, coarsely chopped
• 1/2 Cup milk
• 1/4 Cup all-purpose flour
• 3 Cup milk
• 1 Cup sour cream
• 1/4 Cup shredded Cheddar cheese
• 1/4 Cup grated Parmesan cheese
• 2 Tablespoon seasoned salt
• 1 Tablespoon chopped fresh parsley
• 1 Tablespoon crushed red pepper flakes
• 1/2 Teaspoon celery salt
• 1/2 Teaspoon dried basil
• chives for garnish (optional)

Preheat a large slow cooker by turning it to the High setting and covering with the lid.
Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.

Crock Pot Venison Roast

Crock Pot Venison Roast

 

• 3 Pound boneless venison roast
• 1 Large onion, sliced
• 1 Tablespoon soy sauce
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon garlic salt
• 1/4 Teaspoon ground black pepper
• 1 (1 ounce) package dry onion soup mix
• 1 (10.75 ounce) can condensed cream of mushroom soup

Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Crock Pot Lasagna

Crock Pot Lasagna

Prep Time 20 minutes, cooking time 4 to 5 hours
Servings: 4-6

 Ingredients:




1 lb lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces cottage cheese (we like 2%)
1/2 cup grated Parmesan cheese or 1/2 cup Asiago cheese
12 ounces lasagna noodles, uncooked
16 ounces shredded mozzarella cheese
Directions:

1]  Brown ground beef, onion and garlic in frypan.
 
2]  Add tomato sauce, tomato paste, salt and oregano.
 
3]  Cook long enough to get it warm.
 
4]  Spoon a layer of meat sauce onto the bottom of the slow cooker.
 
5]  Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
 
6]  Repeat with sauce, noodles and cheeses until all are used up.
 
7]  Cover and cook on low for 4 to 5 hours.

Crockpot Apple Butter

Crockpot apple butter

1 dozen apples, peeled, cored, cubed;
1/2 c water;
1/4 c brown sugar;
1/2 teaspoon cinnamon;
1/2 tsp all spice.

Put the apples, sugar and spices in a crock pot (4 quarts or larger), cover and cook on high for one hour.

Remove the lid, and cook on low stirring occasionally, until the apple butter reaches a spreadable consistency and is dark brown in color

Crockpot Margarita Chicken

Crockpot Margarita Chicken

 

• 3 cloves garlic, minced
• 1 whole (3-1/2-pound size) chicken, cut up
• 2 Tablespoon olive oil
• 1 lime, juiced
• 3 bay leaves
• 1 Cup orange juice
• 1/2 Cup tequila
• 2 Tablespoon lime juice
• 2 Tablespoon coarsely ground black pepper
• salt and pepper, to taste

Heat garlic in olive oil. Place chicken in the bottom of your slow cooker. Pour garlic oil into slow cooker. Add remaining ingredients. Cover and cook on low for 8 hours.

Crock Pot Chicken Cordon Bleu

Crock Pot Chicken Cordon Bleu

 

• 6 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 4 Ounce sliced ham
• 1 Cup milk
• 4 Ounce sliced Swiss cheese
• 1 (8 ounce) package herded dry bread stuffing mix
• 1/4 Cup butter, melted

 

 Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Crockpot Herb Chicken With Stuffing

Crockpot Herb Chicken With Stuffing

 

• 1 can (10 1/2 ounces) cream of chicken with herbs soup
• 1 can (10 1/2 ounces) cream of celery or cream of chicken soup
• 1/2 Cup dry white wine or chicken broth
• 1 Teaspoon dried parsley flakes
• 1 Teaspoon dried leaf thyme, crumbled
• 1/2 Teaspoon salt
• 1 Dash black pepper
• 6 boneless chicken breast halves, without skin
• 2 Cup seasoned stuffing crumbs
• 4 Tablespoon butter

 

Combine the soups, wine or broth, parsley, thyme, salt, and pepper. Wash chicken and pat dry.
Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of the stuffing crumbs over the bottom of the cooker and drizzle with about 1 tablespoon of the butter. Top with half of the chicken, then half of the remaining stuffing crumbs. Drizzle with half of the remaining butter and spoon half of the soup mixture over that. Repeat with remaining chicken, stuffing crumbs, butter, and soup mixture. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

Gluten-Free Turkey Soup Recipe

Gluten-Free Turkey Soup Recipe

 

• 1 1/2 Pound fresh turkey breast, skin on
• 3 cloves garlic, chopped
• Half a red onion, finely dived
• 2 ribs of celery, trimmed and chopped
• 4 carrots, sliced
• Half a medium-large winter squash, peeled and cubed
• Sea salt and fresh ground pepper, to taste
• Italian style herbs, to taste (basil, rosemary, thyme, marjoram)
• 1 Tablespoon balsamic vinegar
• Fresh cold water, as needed
• Fresh chopped parsley, for serving

 

 Turn the slow cooker on High.

Rinse the turkey breast in cold water and place it in the bottom of the slow cooker. Top with chopped garlic, onion, celery, carrots, squash. Season the goodies with sea salt, pepper and Italian herbs. Add the vinegar. Pour fresh cold water over the turkey and veggies until submerged.

Cover and cook on high until the turkey falls apart using a fork. This could be anywhere from 4 to 5 hours, depending upon the size of your Crock Pot and the size of your turkey breast.

Remove the piece of skin and discard. Pull apart the the cooked turkey into pieces, using two forks or a big spoon.

Stir and taste test. Does it need a pinch of sugar to offset the saltiness? How about a little more vinegar to brighten the flavor? Tweak the broth gently with small amounts of sweet, sour and salty until the balance is the way you like it.

If you like your turkey soup spicy, add some hot red pepper flakes!

Serve with a sprinkling of fresh chopped parsley.

Crock Pot 3-Bean Chili with Ground Chicken

Crock Pot 3-Bean Chili with Ground Chicken

 

• 1 Pound fresh ground chicken
• 1 3/4 Cup garbonzo beans
• 1 3/4 Cup black beans
• 1 can kidney beans
• 1/2 Medium sweet onion
• 1 3/4 Cup crushed tomatoes, canned
• 1 3/4 Cup canned tomato sauce
• 1 Tablespoon crushed garlic
• 1 1/2 Cup ro-tel
• 1 Tablespoon chili powder
• 2 Teaspoon garlic salt w/ parsley
• 1 Tablespoon pure olive oil

 

 1. Heat olive oil in a skillet over med/high...add chopped onion and garlic...sautee for 2-minutes and add ground chicken and 1-tsp of garlic salt, cook until done.

2. Drain Ro-tel tomatoes, garbonzo, black and kidney beans in a colander, do not rinse.

3. Add meat, beans with Ro-tel, a 28-oz can of crushed tomatoes, 28-oz can of tomato sauce, chili powder and teaspoon of garlic salt to a crock pot. Mix, cover and cook on low for 6-8 hours.

Crock Pot Berry Cobbler

Crock Pot Berry Cobbler

 

• 1 1/4 Cup all-purpose flour
• 1 Cup sugar
• 2 Tablespoon sugar
• 1 Teaspoon baking powder
• 1/4 Teaspoon ground cinnamon
• 1 egg, lightly beaten
• 1/4 Cup fat-free milk
• 2 Tablespoon canola oil
• 1/8 Teaspoon salt
• 2 Cup unsweetened raspberries
• 2 Cup unsweetened blueberries
• 2 Cup low-fat vanilla frozen yogurt, optional

In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In a small bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with cooking spray.
In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat. Spread over batter.
Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out without crumbs. Top each serving with 1/4 cup frozen yogurt if desired

Crock Pot Breakfast Oatmeal

Crock Pot Breakfast Oatmeal

 

• 4 Cup water
• 1/2 Cup milk
• 1/4 Cup brown sugar
• 1 Tablespoon butter
• 1/2 Teaspoon vanilla extract
• 1 Teaspoon cinnamon

Combine all in crock pot and cook on low for 8hrs. Serve with milk & cinnamon sugar.

Crockpot Salmon with Caramelized Onions and Carrots

Crockpot Salmon with Caramelized Onions and Carrots

• 2 Tablespoon butter
• 4 onions, coarsely chopped
• 1 (16 ounce) bag baby carrots
• 4 cloves garlic, minced
• 1 1/2 Pound boneless salmon filet
• 1/2 Teaspoon salt
• 1/8 Teaspoon pepper
• 1/2 Teaspoon dried dill weed

 

Place olive oil and butter in 4 quart crockpot. Add onions, baby carrots, and garlic, stir, cover, and cook on low for 6-7 hours, stirring once during cooking time, until vegetables are beginning to caramelize.
Place filet over vegetables in crockpot and sprinkle with salt, pepper, and dill weed. Cover and cook on low for 1 to 2 hours until salmon flakes when tested with a fork (test at one hour time, if salmon is done, turn crockpot off and keep covered until serving time). Place salmon on serving plate and top with onion mixture.

Crock Pot Corn Bread

Crock Pot Corn Bread

 

• 1 1/4 Cup flour
• 3/4 cornmeal
• 1/2 Cup sugar
• 4 Teaspoon baking powder
• 1/2 salt
• 1 egg, slightly beaten
• 1 Cup milk
• 1/3 Cup melted butter
•  Mix together flour, cornmeal, sugar, baking powder and salt. Mix in egg, milk, and butter until flour mixture is moistened. Pour into well buttered floured tin that will fit into pot. Cover with plate and put into pot. Cover and cook on high for 2 to 3 hours.

Slow Cooker Cabbage Rolls

Slow Cooker Cabbage Rolls

•1 large head cabbage
•1 can (8 ounces) tomato sauce
•3/4 cup quick-cooking rice
•1/2 cup chopped green pepper
•1/2 cup crushed saltines (about 15 crackers)
•1 egg, lightly beaten
•1 ounce onion soup mix
•1-1/2 pounds lean ground beef (90% lean)
•1 can (46 ounces) V8 juice
•Salt to taste
                                                                                    •Grated Parmesan cheese, optional

Directions

•Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
 
•In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
 
•Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
 
•Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired

Crockpot Pizza

Crockpot Pizza

• 1 1/2 lb. hamburger
• 1 onion, diced
• 1 green pepper, diced
• 1 can mushrooms (or 16 oz. fresh mushrooms, sliced)
• 1 can spaghetti sauce (your preference)
• 1 can pizza sauce
• 1 bag Kluski egg noodles
• 2 pkg. grated Mozzarella cheese
• 1 pkg. grated Cheddar cheese
• Pepperoni (however much you'd like)

 Brown hamburger, onion and green pepper. Add sauces and mushrooms; simmer. Cook noodles by directions on bag. Drain. Layer in crock pot: ground beef mixture, noodles, cheese, and pepperoni until full. Cook on low until cheese melts.

NOTE: This recipe calls for kluski noodles. A kluski noodle is basically a dense egg noodle and is normally made with chunks of dough. Kluski noodles resemble the taste and consistency of homemade pasta which is thicker than normal past you would buy out of the bag or box. That is why it is the perfect substitute for pizza dough in this recipe.

The great thing about this recipe is that you can modify or substitute the ingredients to what you enjoy on a pizza. Just like you were ordering a pizza..you have so many options and varieties to toppings! Enjoy

Beef Brisket

Beef Brisket

Cook time 12 hours- total time 12 hours

 Ingredients:

6 medium potatoes, peeled and chopped
6 medium carrots, sliced
3 medium onions, sliced
1/2 teaspoon salt or to taste
A dash of paprika
A dash of ground black pepper
1 beef brisket, about 3 1/2 to 4 1/s pounds
1 bay leaf
1 1/2 cups beef broth
2 tablespoon butter
1/3 cup cold water
3 tablespoon all-purpose flour
A dash of Gravy Master
Preparation
Place potatoes, carrots and onions in crockpot. Trim fat frm brisket and cut into 2 pieces. Sprinkle with a little salt, paprika and dash pepper; place n the vegetables. Add bay leaf and 1/2 cups beef broth. Cover and cook on low for 11 to 14 hours. Remove bay leaf. Lift brisket onto cutting bard. Drain vegetables and reserve 1 1/2 cups of the cooking liquid. Add butter to vegetables and mash; season with salt and pepper to taste. Keep beef and vegetables warm while you prepare gravy. In saucepan blend 1/3 cup cold water slowly into flour, stirring until smoth; stir in reserved 1 1/2 cups cooking liquid, along with a dash of gravy master. Cook and stir until gravy is thickened and bubbly. Season to taste. When slicing brisket make sure you cut against the grain. Serve with vegetables and gravy. ENJOY!

BBQ Beef Short Ribs and Vegetables

BBQ Beef Short Ribs and Vegetables

 Ingredients:

•4 to 6 medium potatoes, peeled and cut in 2-inch chunks
•1 cup baby carrots
•1 large onion, cut into 8 to 12 wedges
•3 1/2 pounds beef short ribs or beef chuck pot roast cut in chunks
•1 cup ketchup
•1/4 cup water
•1/4 cup red wine vinegar
•1 tablespoon paprika, regular or smoked paprika
•1 teaspoon chili powder
•1/2 teaspoon dry mustard
•dash garlic powder
•1 teaspoon Worcestershire sauce
•1 1/2 teaspoons salt
•1 tablespoon cornstarch
•1/4 cup water

Preparation:

Put the potatoes and carrots in a large slow cooker; top with the onion wedges then the beef. Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour over the beef. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.
Transfer the juices to a saucepan and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1 minutes. Serve the beef and vegetables with the thickened sauce.
Serves 4 to 6.

Sweet n' Sour Ribs

Sweet n' Sour Ribs

Ingredients:

•3 to 4 pounds country-style ribs
•1 (20-oz.) can undrained pineapple chunks
•2 (8-oz.) cans tomato sauce
•1/2 cup thinly sliced onion
•1/2 cup thickly sliced green pepper
•1/2 cup packed brown sugar
•1/4 cup cider vinegar
•1/4 cup tomato paste
•2 tbsp. Worcestershire sauce
•1 garlic clove, minced

Preparation:

Place ribs in slow cooker. In a bowl, combine pineapple, tomato sauce, onion, green pepper, brown sugar, vinegar, tomato paste, Worcestershire sauce, and garlic. Pour mixture over the country-style ribs; cover and cook low 8 to 10 hours, or until ribs are cooked through and tender.
Serves 6 to 8

Comforting Turkey and Rice Casserole

Comforting Turkey and Rice Casserole

 Ingredients:

•2 cans cream of mushroom soup
•3 cups water
•3 cups converted long-grain white rice (uncooked)
•1 cup thinly sliced celery
•2 to 3 cups cubed cooked turkey
•2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.)
•1 teaspoon poultry seasoning
•1 tablespoon dried minced onion

Preparation:

Combine soup and water in slow cooker. Add remaining ingredients and mix well. Cover and cook 6 to 7 hours on low or about 3 to 3 1/2 hours on high, until rice is tender but not mushy.
Serves 4 to 6.

 

Ground Turkey Sloppy Joes!

Ground Turkey Sloppy Joes!

 Ingredients:

•2 pounds ground turkey
•1 cup chopped onion
•2 cans (15 oz each) tomato sauce
•1 can (6 oz) tomato paste
•1/2 cup brown sugar (firmly packed)
•1/3 cup red wine or cider vinegar
•2 tablespoons Worcestershire sauce
•2 tablespoons liquid smoke
•1/2 teaspoon seasoned salt
•1/4 teaspoon black pepper

Preparation:

Brown turkey with onions over medium-high heat about 6 to 8 minutes. Drain.
Transfer the turkey and onions to slow cooker. Stir in the remaining ingredients.
Cover and cook on low 6 to 7 hours. Serve on rolls or sliced bread.
Serves 8 to 10.

CROCK POT CHICKEN CASSEROLE

CROCK POT CHICKEN CASSEROLE

Ingredients:

4 large chicken breasts
1 small can cream of chicken soup
1 small can cream of celery soup
1 small can cream of mushroom soup
1/2 cup diced celery
1 cup Minute Rice

Directions:

1. Mix in crock pot the soups and rice. Place chicken on top of mixture, then sprinkle diced celery over chicken.

2. Cook on low for 4 hours.

CROCK POT BEANS

The Ultimate CROCK POT BEANS!

 

Ingredients:

•2 pounds ground turkey
•1 cup chopped onion
•2 cans (15 oz each) tomato sauce
•1 can (6 oz) tomato paste
•1/2 cup brown sugar (firmly packed)
•1/3 cup red wine or cider vinegar
•2 tablespoons Worcestershire sauce
•2 tablespoons liquid smoke
•1/2 teaspoon seasoned salt
•1/4 teaspoon black pepper

Preparation:

Brown turkey with onions over medium-high heat about 6 to 8 minutes. Drain.
Transfer the turkey and onions to slow cooker. Stir in the remaining ingredients.
Cover and cook on low 6 to 7 hours. Serve on rolls or sliced bread.
Serves 8 to 10.

Chili Cheese Dip

Chili Cheese Dip - Out of this World

Ingredients:

1 (1 pound) package Velveeta
1 can Chili - no beans
1 pound medium or spicy sausage, browned and crumbled

Directions:

1. Put all ingredients into the Crock Pot on low until blended and then keep it there to serve

CROCK POT APPLE CIDER STEW

CROCK POT APPLE CIDER STEW - GREAT FLAVORS FOR FALL!

Ingredients:

1-2 lbs. beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 teaspoons salt
1/2 teaspoon thyme
2 Tablespoons minced onion
2 cups apple cider

Directions:

1. Place carrots, potatoes, and apples in crock pot.

2. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover.

3. Cook on low heat 10-12 hours. Thicken gravy.

CROCK-POT SPAGHETTI SAUCE

CROCK-POT SPAGHETTI SAUCE

1 lb. ground beef
Chopped onion, to taste
2 (1 lb.) cans tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (12 oz.) can tomato paste
1 c. beef broth (bouillon)
2 tbsp. parsley
1 tbsp. brown sugar
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. pepper

Brown meat and onion in fry pan, drain off fat; transfer to crock pot. Add remaining ingredients. Cover and cook on low for 6-8 hours. Serve over hot spaghetti. Can be made ahead and frozen.