I am looking for new recipes for crock pot cooking aside from the usual, pot roast, chicken & rice and pork.
ALL DAY MACARONI AND CHEESE
8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.
CAJUN BREW PORK N BEANS (CROCKPOT)
5 cans Pork-n-Beans (2nd to smallest size)
2 8oz cans tomatoe sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce (average size)
The following are “to taste”
Hot sauce (I like Crystal hot sauce)
Cajun Seasonings (I like Tony Chacere’s seasonings)
Mix all ingredients in a crockpot and crank it up to high. Let it cook all day, stirring occasionally.
Can also be made on the stove top, but let it simmer for several hours stirring occasionally.
CASSEROLE IN THE COOKER
1 package (16 oz) frozen broccoli cuts, thawed and drained
3 cp cubed fully cooked ham
1 can condensed cream of mushroom soup, undiluted
1 jar (8 oz) process cheese sauce
1 cp milk
1 cp uncooked instant rice
1 celery rib, chopped
1 small onion, chopped
In a slow cooker, combine broccoli and ham. Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the broccoli mixture. Cover and cook on low 4-5 hours or until rice is tender. 4 servings.
1/2 pound Lean ground beef
1 pound Kielbasa sausage – sliced
1 Can whole tomatoes – (28 ounces) undrained
9 ounces Frozen French-cut Green beans
1 Can pitted black olives – (6 ounces)(drained and left whole)
1/2 cup Red wine
3 Garlic cloves – minced
1 medium Onion – sliced
1 medium Green pepper – chopped
1 teaspoon Basil – crushed
1 teaspoon Oregano – crushed
1/2 teaspoon Thyme – crushed
1/4 teaspoon Pepper
1 pound Pasta of your choice
4 ounces Parmesan – freshly grated
In a medium skillet, saute ground beef. When browned, transfer to crockpot. Add all other ingredients except pasta and parmesan Simmer on low for 6-8 hours. Cook pasta according to directions. Ladle Crocked Kielbasa over pasta in large bowls. Pass the Parmesan cheese to garnish.
CROCKPOT ALMOST LASAGNA
1 box rotini (or ziti), any fun, flavorful pasta will do
2 - 28-oz jars pasta sauce(one with tomato chunks works well)
1/2 lb ground beef
1/2 lb sausage
2 tbsp olive oil
1 C. parmesan cheese
1/2 C italian breadcrumbs
1 bag mozzarella cheese
16-20 oz. ricotta cheese
1 C. parmesan cheese
1 1/2 tsp. parsley flakes
dash salt & pepper
Grease crock-pot, or spray with non-stick cooking spray. Cook rotini according to package directions, drain. Brown and drain meat. Toss pasta with olive oil. Add pasta sauce to mixture, toss well. Stir together parmesan cheese, breadcrumbs, egg, 1/2 bag mozzarella cheese, and browned meat. Can sprinkle lightly with garlic powder. Beat together ricotta, 2 eggs, parmesan, parsley, salt & pepper. Pour half of pasta/sauce/meat mixture into crock-pot. Spread entire ricotta mixture over first layer of pasta. Cover ricotta layer with remaining pasta mixture, and cover with remaining cheese. Cover, and cook on low 4-6 hours.
CROCKETTE RICE PUDDING
2 Cups Milk
1/3 Cup Rice
1/4 Cup Sugar
1 tsp. Butter
1 tsp. Vanilla
1/8 tsp. Cinnamon
Pinch of Salt
Pinch of Nutmeg
Grease Crockette. Disolve sugar in milk and mix all ingredients together. Put in Crockette. Cook on high for 6 hours, stirring occasionally.
CROCKPOT APPLE BROWN BETTY
3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.
CROCKPOT APPLE CAKE DESSERT
6 apples peeled, cored and sliced
8 oz of yellow cake mix
1/4 c melted butter or margarine
Put slices of apples in CP. Pour half a package of dry cake mix over apples. Drizzle butter over cake mix. Sprinkle cinnamon and sugar mixture over that and cook on low 1 1/2 to 2 hours. Keep checking and it’s done when the apples are soft.
CROCKPOT APPLE CARAMEL DESSERT
2 med apple
1/2 c apple juice
7 oz caramel candy
1 tsp vanilla
1/8 tsp ground cardamom
1/2 tsp ground cinnamon
1/3 c peanut butter, creamy
7 slices angel food cake
1 qt vanilla ice cream
Peel, core and cut each aplle into 18 wedges; set aside. Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter, 1 tsp at a time, over ingredients in crock pot and stir. Add apple wedges; cover and cook on LOW for 5 hrs. Stir thoroughly, then cook 1 hr more. Serve approx 1/3 cup of warm mixture over a slice of angel food cake or ice cream.
CROCKPOT BAKED BEANS
1 pound dried small white beans – rinsed
4 1/2 cups water
1/3 cup molasses
1/4 cup brown sugar
1 onion – chopped
1/4 pound salt pork – cut into 1" cubes
1 tablespoon dijon-style mustard
1/2 teaspoon salt
In slow-cooker, combine all ingredients. Cover and cook on LOW 13 to 14 hours, stirring occasionally, if possible.
CROCKPOT BANANA NUT BREAD
1/3 c shortening
1/2 c sugar
1-3/4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed ripe bananas
1/2 c chopped walnuts
Cream together shortening and sugar; add eggs and beat well. Sift dry ingreds; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 4-6 cup mold (I used a ceramic souffle dish). Cover with foil and tie a string tightly around it to keep foil down. Pour 2 cups hot water in slow-cooking pot. Place mold on rack or trivet (I modified a metal veggie steamer) in pot. Cover with crockpot lid and cook on high 2 to 3 hours or until bread is done. Be sure not to check bread during the first 2 hours of cooking.
CROCKPOT BROCCOLI SOUP WITH A LITTLE HELP
Serving Size : 8
4 tablespoons margarine
1/2 cup finely chopped celery
1 cup chopped onion
1 carrots – thinly sliced (1 to 2)
1 cup water
1/4 cup rice
1/8 teaspoon cayenne pepper
2 heads broccoli (about a pound)
1 can cream of broccoli soup
3 cups 2% low-fat milk
paprika – for garnish
Saute onion, carrot slices and celery in margarine until tender. Stir in water, rice, pepper, and cream of broccoli soup. Stir until smooth. Cover and cook over low to medium heat for 15 minutes. Cut off broccoli stems and slice into very thin pieces - the size of a match stick. Separate tops into florets and steam broccoli until tender. Save a few tops for garnish. Stir broccoli into soup and cook until everything is tender and hot. Now you have a choice. You can place a whole batch of soup into your blender, add the milk and blend until smooth. Or, you can put just half the soup in your blender - add the milk and still have some whole pieces of veggies to eat or you can just add the milk and leave all the pieces of veggies alone and enjoy the soup like it is. Anyway, you want to reheat the soup but do not boil. Garnish bowls of soup with paprika and broccoli florets.
NOTES : you can leave the cream of broccoli soup out, if you wish, but it does add a little more body and a few more interesting tastes to the dish.
Prepare cake mix as follows:
1 chocolate cake mix
1 chocolate instant pudding (4 serving size)
1/2 cup oil
1 cup water
Line bottom of slow cooker with foil. Pour in batter. Place 5 paper towels between cooker and lid. Put wooden match or equivalent in size between paper and lid to allow steam to escape. Do not lift lid for at least 2 hours. Cook on hi for at least 2 1/2 hours or till toothpick comes out clean when tested. Leave in, shut off cooker to cool at least 20 min. Loosen sides of cake with knife. Invert cake onto plate, foil up. Then on to rack foil side down to cool. Remove foil before serving.
For Carrot cake add to yellow cake mix :
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups grated carrots
1/3 cup oil
1/2 cup water
Follow same instructions for cooking chocolate cake.
CROCKPOT CARAMEL APPLES
2 packages (14oz) bags caramels
1/4 cup Water
8 Medium apples
In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple. Place on greased wax paper to cool.
CROCKPOT CHEESE SOUFFLE
14 slices fresh white bread, crust removed
3 c. grated sharp cheese, Cheddar
1/4 c. oleo
6 lg. eggs
3 c. milk, scalded
2 tbsp. Worcestershire sauce
1/2 tsp. salt
Tear bread in small pieces. Place 1/2 in well greased crock pot. Add 1/2 cheese, 1/2 butter. Add remaining bread, cheese and butter. Beat eggs, milk, Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with paprika. Cover and cook on low 4-6 hours. Do not open until ready to serve.
CROCKPOT CHEESY CREAMED CORN
3 16 oz. pkgs frozen corn
1 8 oz. pkg cream cheese
1 3 oz. pkg cream cheese
4 TBLSP butter
3 TBLSP water
3 TBLSP milk
2 TBLSP sugar
6 slices American cheese
Combine all ingrediants in cp, mix well. Cover and cook 4 - 5 hours on low, or until heated through and cheese is melted. Stir well before serving.
CROCKPOT CHOCOLATE PEANUT BUTTER CAKE
2 c. chocolate cake mix
1/2 c. water
1/3 c. creamy peanut butter
1/2 c. chopped nuts
Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour batter into greased and floured 2 pound coffee can. Place can in crockpot. Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours.
CROCKPOT CHOW MEIN
4 oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stocks celery
2 med. onions
1 c. hot water with 3 bouillon cubes
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lb. can Chinese vegetables
2 tbsp. cornstarch and 2 tbsp. water
Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water.
CROCKPOT CLAM CHOWDER
4 cans of Cream of Potato soup
4 cans of New England Clam Chowder
2 cans minced clams with juice
1 onion, chopped and sauteed in
1 stick butter
1 quart half and half
Saute onions in butter, then add all ingredients in crockpot for 4 hours…
I usually put it on low and cook it all day… Also it makes alot and sometimes over fills my crockpot… Dont know if its my crockpot being too small or just too much stuff LOL … Im sure if you wanted you could cut the ingredients in half … ENJOY!!
All you do is bake a batch of biscuits and let them cool. Chunk them up and put about half in the bottom of your crockpot.
1/4 cup brown sugar
1/2 t. cinnamon
1/2 cup butter
Sprinkle some of that on top. Spread canned pie filling (I thought cherry would be good) on top and repeat until you’re out of ingredients. Bake on high for 2 hours.
CROCKPOT CORNED BEEF HASH
1 can of corned beef (Or 2 cups of cooked corned beef)
1 med onion shredded
2 med. celery sticks chopped
5 fair sized potatoes chopped
2 tbsp. butter
1 diced green pepper
garlic to your taste (I use about 3 cloves or so)
1 cup mushrooms (I omit this now since my daughter has decided they are gross ) LOL
1 tbsp of worcestshire sauce
a dash or two of italian seasoning
salt and pepper to taste
2- 10 oz cans of chicken broth
Grind up or chop your corned beef and toss it in the crock pot with all the other ingredients in the list above.
Cook in your crock pot on low for 8 hours. When the potatoes are well cooked I mash them in the pot and add a little water if need be.
Then I serve it with warm buns and salad!
CROCKPOT CREAMY ORANGE CHEESECAKE
3/4 cup cookie or graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
16 ounces cream cheese (light)
2/3 cup sugar
1 egg yolk
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon orange or lemon zest, or dried grated rind
1 tablespoon flour
1/2 teaspoon vanilla
Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a 7-inch springform pan.
In a medium bowl, cream together the cream cheese and sugar. Add eggs and yolk and beat for about 3 minutes on medium with a hand-held electric mixer. Beat in orange juice, zest, flour, and vanilla. Beat for another 2 minutes. Pour batter into prepared crust; place on a rack or aluminum foil ring in the crockery cooker (so it doesn’t rest on the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to remove. Cool completely and remove the sides of the pan. Chill before serving, and store leftovers in the refrigerator.
1 stick butter (melted)
2 cups diced onion
2 cups diced celery
1 large skillet cornbread (crumbled)
1 tsp. salt
4 tsp. sage
1/2 tsp. pepper
2 eggs (well beaten)
1 can Golden Mushroom soup
1 can cream of chicken soup
1.5-3 cups chicken broth
3 cups chicken
Mix all ingredients together and cook on high 45 minutes, then on low for 4 hours.
CROCKPOT EASY DOES IT SPAGHETTI
1 lb. ground chuck
1/2 c. chopped onion
2 cloves garlic, minced
2 (8 oz each) cans tomato sauce
1 to 1 1/2 tsp Italian seasoning
1 (4 oz) can sliced mushrooms, drained
3 c. tomato juice
6 oz. dry spaghetti, broken into 4 to 5 inch pieces
Brown ground chuck in skillet, drain and put in Crock-Pot. Add all remaining ingredients except dry spaghetti; stir well. Cover; cook on Low 6 to 8 hours (High: 3 to 5 hours). Turn to high last hour and stir in dry spaghetti. 4 servings.
CROCKPOT FRENCH ONION SOUP
2 quarts bouillon, beef – blended
6 cups onions – thinly sliced
1/4 cup margarine
1 1/2 teaspoons salt
1/4 cup sugar
2 tablespoons flour
1/4 cup cooking sherry – optional
Pour bouillon in crockpot; cover and set on high. Cook onions slowly in large skillet in margarine; cover and let cook for about 15 minutes.
Uncover and add salt, sugar and flour. Stir well. Add to stock in crockpot. Cover and cook on low for 6-8 hours. Add sherry anytime during the last 2-3 hours of cooking. NOTE: The sugar aids the browning process. Place a slice of french bread in each serving dish. Place a slice of jack, mozzarella or similar cheese over the bread. Pour hot soup over this combination.
1 lb ground beef
1 large onion, chopped
2 garlic gloves, minced
1 can (29 oz)tomato sauce
1 cp water
1 can (6 oz) tomato paste
1 tsp salt
1 tsp dried oregano
1 package (8oz) no-cook lasagna noodles
4 cps (16 oz) shredded mozzarella cheese
1 1/2 cps (12 oz) small-curd cottage cheese
1/2 cp grated Parmesan cheese
In a skillet, cook beef, onion and garlic over med. heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Yield: 6-8 servings.
LAZY CABBAGE ROLLS
1 1/2 lbs ground beef
1 medium onion chopped
1/2 cabbage, shredded
1 cup raw, long cooking rice
2 cups water, boiling
1 large can diced tomatoes
1 small can tomato paste
salt and pepper
Brown the ground beef and onion together. Drain the fat. Put cabbage and rice into a large casserole dish or crockpot pot. Add boiling water. Mix in the ground beef and onion and seasonings. (I also add some basil). Cover and cook in oven at 350Â°F for 45 minutes or on low in crockpot for 3 hours. Add tomatoes and paste. Mix well. Back into oven or crockpot until the cabbage is soft. Usually another half an hour in the oven. Crockpot… I think another few hours. (Sorry to be so vague, I think this would be an all day recipe, you could mix the tomatoes in at the beginning).
CROCKPOT LAZY DAY BEEF AND VEGETABLE SOUP
2 1/2 pounds beef for stew, cut into 3/4" pieces
2 cans (14 to 14 1/2 ounces each) ready-to-serve beef broth
1 can (15 ounces) chickpeas, drained
1 can (15 ounces) diced tomatoes with garlic and onions, undrained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon pepper
2 cups frozen mixed vegetables
1 cup uncooked ditalini or other small pasta
Shredded Romano cheese (optional)
Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 4 1/2 to 5 1/2-quart slow cooker; mix well. Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking)
Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. Stir well before serving. Serve with cheese, if desired.
My changes: I always use whatever meat I’ve found on sale (I keep a stockpile of cheap steaks in the freezer and use it for soups, stirfry, etc.). I try to use low fat and/or low sodium broth, and I never add extra salt. I used plain diced tomatoes and added fresh onion and garlic. The pasta was bow ties.
In my cookbok, I will call this BUSY day, instead of LAZY day soup… we had soccer practice at 5, so I put the vegetables and pasta in before we left and turned it down to keep warm. By the time we ate at 7 it was perfect, and gave me an hour for practice, plus time to get the kids in the shower, and make some breadsticks for the side.
CROCKPOT MACARONI PIE
1 box macaroni – (8 ounces) (cooked)
3 cups grated cheese
1 can evaporated milk – (16 oz.)
1 1/2 cups sweet milk
1/4 cup margarine
1 teaspoon sugar
Salt and pepper to taste
Combine cooked macaroni with other ingredients and pour into a greased crockpot. Cook 3 1/2 hours on medium heat.
CROCKPOT MONTEREY CLAM CHOWDER
1 Carrot, diced (1)
1 md Onion, diced (1 1/2)
1 Potato, diced (2)
1 Stalk of celery, diced (2)
1/2 lb Minced bacon (3/4 lb.)
1/4 lb Margarine
3 Cloves fresh garlic, minced
1/2 qt Clam juice
1 1/2 c Flour
2 c Milk
2 c Heavy whipping cream
2 c Half-and-half
1/2 ts Black pepper
1/2 lb Chopped clams (fresh, frozen or canned)
1/2 ts Clam base (optional, available in most gourmet shops)
Place vegetables, bacon and margarine in a 5 quart sauce pot. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch. When vegetables are tender, add flour to make a roux. Cook for two minutes, allowing flour to cook while stirring occasionally. Add clam juice and dairy products. Stir by using a wire whip. Add fresh garlic, black pepper, chopped clams and clam base. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for two hours or until chowder is brought to desired thickness.
If a crockpot, or small steam kettle is available, it is recommended.
Also, clam juice can be added to thin chowder down if it gets too thick. YIELD: 4 servings
THESE RECIPES AND MANY MANY MORE CAN BE FOUND AT:
Hey Kitchen Witch, when making the Mac and Cheese Crock pot, does the mac get mushy? You precook it and it cooks for 6-8 hrs longer? This does sound good. Infact there were a few I can’t wait to try.
Chicken Chile Spaghetti
1 (2 to 3 pound) whole chicken
12 ounces vermicelli pasta
3/4 cup butter
4 stalks celery, chopped
1 clove garlic, minced
1 onion, chopped
1 green bell pepper, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers
1 pound processed cheese, cubed
2 (4.5 ounce) cans sliced mushrooms
Place whole chicken in large pot or Dutch oven and cover with water. Bring to a boil, reduce heat and simmer 40 to 60 minutes, until tender. Remove chicken from pot, reserving broth. Skin and bone chicken; set meat aside.
Preheat oven to 350 degrees F (175 degrees C).
Bring chicken broth to a boil. Stir in pasta and cook 8 to 10 minutes, until al dente. Remove pasta from pot and set aside.
In a large skillet over medium heat, melt butter. Cook celery, garlic, onion and bell pepper in butter until tender. Toss celery mixture with pasta, diced tomatoes and green chiles, processed cheese, sliced mushrooms and chicken meat. Place in 9x13 inch baking dish. Pour reserved chicken broth over to moisten.
Bake in preheated oven 20 minutes, until hot and bubbly.
Note: I top with some cheese like mozzarella, cheddar, jack, etc.use no butter and add 1 cup of canned chicken broth." Original recipe yield: 10 servings.
Hungarian Noodle Side Dish
1 (16 ounce) package wide egg noodles
3 cubes chicken bouillon
1/4 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
2 tablespoons Worcestershire sauce
1 tablespoon poppy seeds
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
2 cups cottage cheese
2 cups sour cream
1/4 cup grated Parmesan cheese
1 pinch paprika
Cook egg noodles in a large pot with boiling salted water. Drain well.
In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
Cover and cook on high for 3 to 4 hours. Serve immediately.
Chicken Salsa Soup
3 chicken breasts cook, deboned, and pulled apart
1 49 1/2 oz can Sweet Sue chicken broth
1 to 2 teaspoons chili powder or to taste
1 to 2 teaspoons ground cumin powder or to taste
2 cups frozen corn
2 cups chunky salsa
Save for topping
2 cups shredded cheese of choice ( I use Co-jack)
2 cups crushed taco chips
Combine all ingreadints and cook for 30 minutes.
Serve very hot and top with cheese and chips.
This is great to put in crock-pot.
Cook chicken ahead and put all ingredients in crock-pot
Prep Time: 10 min/Cook Time: 10 hr, 15 min/Servings: 12
5 Cans (14 & 1/2 oz each) chicken or vegetable broth
1 Package (20 oz) 15- or 16 dried bean soup mix, sorted & rinsed
4 Medium carrots, chopped (2 cups)
3 Medium stalks celery, chopped (1 & 1/2 cups)
1 large onion, chopped (1 cup)
2 Tablespoons tomato paste
1/2 Teaspoon pepper
1 Teaspoon Italian Seasoning
1 Can (14 & 1/2 oz) diced tomatoes, undrained.
Mix all ingredients, except tomatoes in a 5-to 6 quart crock-pot.
Cover & cook on low setting for 8 to 10 hours or until beans are tender.
Stir in tomatoes, cover & cook on high setting until hot, about 15 minuts.
NOTE You can use small amounts of lefotover fried beans you may have in your cupboard. Mix them togetheer to make 2 & 1/4 cups of beans instead of purchasing a package of bean soup mix. You can also use vegetable broth in place of chicken broth if you are vegetarian.
16 BEAN SOUP
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
Combine first 5 ingredients (liquid should cover mixture by 1"-2") in
Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more
zing, add cayenne or crushed red pepper when adding second set of
Serve as complete meal or over rice. Freezes well.
ALL DAY CROCKPOT DELIGHT
2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain
off excess fat. In crock pot, combine browned meat with onion, salt,
pepper, garlic and beer.
Cover and cook on low 5-7 hours (all day) until meat is tender. Turn
control to high. Dissolve remaining 1/4 cup flour in small amount of
water. Stir into meat mixture, cook on high 30-40 minutes. Serve with
rice and salad.
4 large Granny Smith apples, peeled & coarsely sliced (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 or margarine
In a casserole 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.
BAKED HAM IN FOIL
Pour 1/2 cup water in Crock-Pot.
Wrap precooked 3 to 4 pound ham in foil, place in Crock-Pot. Cover and cook on High 1 hour, then Low 6 to 7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.
If cooking larger ham, cook 1 hour on high then low 8 to 10 hours.
1 1/2 quarts green uncooked peanuts
1/2 cup salt
2 1/2 quarts water
Wash Peanuts until water runs clear. Put clean peanuts in crockery pot,
add salt and water; stir.
Cook, covered, on high for 5 to 7 hours. Add additional water during
cooking, if necessary, to keep peanuts covered.
CANNELLINI ALLA CATANIA
1 lb Dried canellini beans (white kidney beans)
use white northern if unable to find canellini
6 c Water
2 Hot Italian sausages, sliced
1 lg Onion, chopped
1 lg Garlic clove, minced
2 lg Tomatoes, ripe, peeled and coarsley chopped
1 Bay leaf, crumbled
1/2 ts Thyme, crumbled
1/2 ts Basil, crumbled
3 Strips of orange rind (1in)
1 ts Salt
1/4 ts Pepper
1 ts Instant beef broth
Pick over beans and rinse. Cover beans with water in a large kettle;
bring to boiling; cover; cook 2 minutes; remove from heat; let stand 1
hour. Pour into an electric slow cooker.
Brown sausages in a small skillet; push to one side; saute onion and
garlic in same pan until soft; stir in tomato, bay leaf, thyme, basil,
orange strips, salt and pepper and instant beef broth; bring to boiling;
stir into beans; cover.
Cook on low for 10 hours or on high for 5 hours or until beans are
tender. YIELD: 6 servings
- 1 1/2 lb. fish fillets
- Salt and pepper to taste
- 1 med. onion, chopped
- 5 tbsp. chopped parsley
- 4 tsp. oil
- 2 tsp. grated lemon rind
- 2 tsp. grated orange rind
- Orange and lemon slices
Butter slow cooker/Crock Pot and put salt and pepper on fish to taste.
Then place fish in pot. Put onion, parsley and grated rinds and oil over
fish. Cover and cook on low for 1 1/2 hours. Serve garnished with
orange and lemon slices.
2 cans (16 oz) whole kernel corn, drained
2 to 3 medium potatoes, chopped
1 onion, chopped
1/2 teaspoon salt
pepper to taste
2 cups chicken broth
2 cups milk
1/4 cup butter or margarine
Combine first 6 ingredients in Crock Pot. Cover and cook on low for 7
to 9 hours. Puree in a blender or food processor, if desired, then return
to pot. Stir in milk and butter; cook on high about 1 hour more.
Serves 6 to 8.
CROCKPOT APPLE CIDER
Put 1 gallon of apple cider in a crock pot. Add 3 cinnamon sticks, about a tsp of whole cloves, and about 3 or 4 whole allspice. Slice up an orange and put orange rings in there. Put it on low and let it simmer all day. It’s easier if you can put the spices in cheese cloth but I don’t always have that.
Also, taste it after about 4 or 5 hours to make sure it’s not getting too
strong. Remove the spices and oranges when the flavor reaches the
taste you prefer.
CROCKPOT BARBECUED SHORT RIBS
2 c. water
3 or 4 lbs. boneless short ribs
18 oz. bottle barbecue sauce
1 tbsp. Worcestershire sauce
3 oz. Heinz 57 hickory smoke sauce
1/4 tsp. angostura (an aromatic bitters that is a highly concentrated food and beverage flavouring)
1/4 tbsp. lemon pepper seasoning
Combine water, barbecue sauce, Worcestershire, Heinz 57 sauce,
angostura, lemon pepper and short ribs in crock pot on low heat for 12
hours. I usually cook this recipe overnight.
CROCKPOT BLACK EYED PEAS AND OKRA
2 (16 oz each) packages frozen Black Eyed peas
2 cups water
1 (15 oz) can Ranch Style Beans with Jalapenos undrained
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 (12 to 16 oz)package frozen sliced okra
1 can Ro Tel tomatoes and Green chiles
Dump all ingredients in Crock Pot. Cook on low 8 to 10 hours. May
take even longer.
I start mine on high for several hours, then switch to low for the
VARIATION: Substitute 4 (15oz) cans of canned Black Eyed peas
(undrained) and omit the water.
BOSTON BAKED BEANS
1 lb small dry white beans
1 medium onion, chopped
4 slices bacon, chopped
1/4 cup light (mild) molasses
1/4 cup packed dark brown sugar
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
Rinse beans with cold running water and discard any stones or
shriveled beans. In a large bowl, place beans and enough water to
cover by 2 inches. Cover and let stand at room temperature overnight.
(Or, in a 6-qt sauce pot, place beans and enough water to cover by 2
Heat to boiling over high heat; cook 2 minutes.
Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
In 4 1/2 to 5 1/2 quart Crockpot, stir 3 1/2 cups water with beans
and remaining ingredients except salt until blended.
Cover CP with lid and cook beans on low setting about 14 hours or
until beans are tender and sauce is syrupy. Stir salt into bean mixture
4 medium-sized apples, peeled and sliced
1/4 cup honey
1 tsp. cinnamon
2 Tbs. butter, melted
2 cups granola cereal
Place apples in slow cooker and mix in remaining ingredients. Cover
and cook on LOW for 7-9 hours (overnight). Serve with milk.