CHICKEN SPAGHETTI

 

4 boneless skinless chicken breast halves

salt and pepper to taste
1 can (8-oz) tomato sauce
1 can (6-oz) tomato paste
1/4 cup water
3 garlic cloves, minced
2 tsp oregano
1 tsp basil
1 tsp sugar
1 cup shredded mozzarella cheese
Grated Parmesan cheese
Hot cooked spaghetti for 4 servings

Generously sprinkle the chicken with salt and pepper; place in slow cooker or crock pot. In a small bowl combine the tomato sauce, tomato paste, water, garlic, oregano, basil, and sugar together well; pour over the chicken in the cooker. Put lid on cooker and cook chicken on low setting for approximately 8 hours.

Remove the chicken from the cooker to a warm platter. Turn cooker to high setting and stir in the mozzarella cheese. Replace lid and cook until the cheese is melted and the sauce is heated thoroughly.

To serve, divide the spaghetti into four servings. Top each serving with a chicken breast and a fourth of the sauce. Sprinkle with the grated Parmesan cheese.

file photo for reference

APPLE CIDER STEW

  

2 lbs beef stew meat

3 tbsp canola oil
3 tbsp flour
2 tsp salt
1/4 tsp thyme
1/4 tsp black pepper
4 carrots, chopped
3 potatoes, peeled and chopped
2 onions, sliced
1 stalk celery, chopped
1 apple, chopped
2 cups apple cider
1 tbsp vinegar
1/2 cup water
1/4 cup flour

In skillet or large saucepan brown meat in canola oil. Drain off excess fat. Combine the 3 tablespoons of flour, salt, thyme, and black pepper. Toss browned meat in the flour mixture to coat. Place the carrots, potatoes, onions, celery, and apple in the cooker. Place the meat over the vegetables. Combine the apple cider and the vinegar; pour over the meat. Place lid on cooker and cook on low 10 to 12 hours.

Turn cooker to high setting. Blend the cold water into the 1/4 cup flour until smooth. Stir slowly into the stew. Replace lid and cook another 15 minutes until thickened.

Yield: 8 servings.

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CHOCOLATE PECAN PIE CAKE

 

Cake:

• 1 package (2-layer size) chocolate cake mix
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• Pecan Pie Topping:
• 2 cups chopped pecans
• 1 1/2 cups light corn syrup
• 1 1/2 cups firmly packed brown sugar
• 1/2 cup (1 stick) butter, melted
• 1 tablespoon vanilla extract
• Spray inside of 6-quart slow cooker with no stick cooking spray. 
• For the Chocolate Cake, prepare cake batter as directed on package, stirring in cinnamon and vanilla. Pour into greased slow cooker. Place towel over slow cooker and cover with lid.
• Cook 2 hours on LOW or until cake is almost set.
• For the Pecan Pie Topping, sprinkle pecans over cake. Beat remaining ingredients with wire whisk until smooth. Slowly pour over pecans. Cover.
• Cook 10 minutes longer on LOW. Turn off slow cooker. Carefully remove slow cooker insert and place on wire rack. Cool 20 minutes before serving. Serve with vanilla ice cream, if desired.
• Yield: 12-14 servings
•  
• This is a McCormick's recipe.

CHEESY TURKEY COTTAGE FRIES

3 to 4 cups frozen cottage-style potatoes

2 cups cubed cooked turkey

2 cups frozen cut broccoli, thawed and drained

1 cup pasteurized processed cheese product

1 jar (2-oz) diced pimiento, drained

Spray the inside of a crock-pot or slow cooker with nonstick cooking spray.

Layer the potatoes over the bottom of the cooker.

In a bowl, combine the turkey, broccoli, cheese, and pimento; stir to mix well. Pour over the potatoes in the cooker.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

Yield: Serves 4

free clipart

GINGER BAKED BEANS

 

2 tsp instant minced onion

1/4 cup water
2 cans (16-oz) cans pork and beans
1/2 cup finely crushed gingersnap cookies
1/4 cup catsup
2 tbsp light molasses

Place the instant minced onion and the water in a crock pot or slow cooker; let stand for 5 minutes. Add the pork and beans, gingersnap crumbs, catsup and molasses. Stir to combine the mixture. Place lid on cooker and cook on low setting for 3 to 4 hours.

Yield: 6 servings

Note: File Photo

EASY SLOW COOKER PINEAPPLE SALSA

 

10-11 plum tomatoes

2 large garlic cloves
1 small to medium onion, cut to thin wedges
2 jalapeno peppers, steamed and seeded (leave seeds if a hotter salsa is desired)
1/4  up fresh cilantro leaves
Dash of salt
1/4 cup crushed pineapple, squeezed dry

Cui a small slit in two tomatoes and insert a garlic clove in each.

Place tomatoes and onion in a slow cooker; add jalapenos. Cover and cook on high 2-3 hours until veggies are tender. Remove from cooker and allow to cool.

Pour cooked mixture, cilantro and salt into blender bowl and process until blended. Stir in pineapple.

Serve with tortilla chips.

Note: Refrigerate leftovers.

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BARBECUED PORK SANDWICHES

 

1/2 cup chopped onion

1/4 cup chopped celery
1 garlic clove, minced
2 tbsp butter
1 bottle (12-oz) chili sauce
3 tbsp brown sugar
2 tbsp Worcestershire sauce
2 tbsp apple-cider vinegar
1 tsp chili powder
1/4 tsp salt
1/8 tsp black pepper
1/2 cup water
3 cups thin sliced cooked pork
1 tbsp flour
2 tbsp cold water
12 buns

In a skillet cook the onion, celery, and garlic in the butter until tender but not browned. Transfer the mixture to a crockpot or slowcooker. Add the chili sauce, brown sugar, Worcestershire sauce, vinegar, chili powder, salt, pepper, and water, mixing well. Stir in the sliced pork, coating all sides. Add lid to the cooker and cook on low setting for 3 to 4 hours. Turn the heat to the high setting.

In a small bowl or cup blend the flour and cold water until smooth; stir into the pork mixture. Cover again and cook another 15 minutes or so until the sauce is thickened, stirring occasionally.

To serve, place approximately a third cup of the pork mixture on each bun.

Yield: 12 sandwiches

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ENCHILADAS

 1 pound ground beef

1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 flour tortillas (6 inches)

In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. 

Combine cheeses.

In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. 

Yield: 4 servings

Recipe and photo from TOH around 25-years-ago.

EASY JAMBALAYA

2 tbsp olive oil

1 lb boneless, skinless, chicken thighs, cut into 1-inch pieces

1 lb smoked sausage, cut into 1-inch thick slices

1/4 tsp salt

1/4 tsp freshly ground black pepper

2 celery ribs, diced

1 green pepper, diced

1 small onion, diced

2 cloves garlic, minced

1 quart (4 cups) chicken or vegetable broth

1 can (14.5-oz) crushed tomatoes

2 tsp dry Cajun Seasoning

1 tsp smoked paprika

1/2 tsp Tabasco or hot sauce

8-oz shrimp, peeled, deveined

3 cups hot cooked rice, for serving

Heat oil in a large skillet over medium-high heat. Add chicken, sausage, salt and half the pepper; cook turning until meat is browned. This should take 8 or 9 minutes. Transfer to slow cooker, reserving drippings in the skillet.

Add the celery, green pepper, onion and garlic to the skillet and cook over medium-high heat, stirring until softened, 2 or 3 minutes. Transfer to the slow cooker with the meat. Add the broth, tomatoes, seasoning, paprika and Tabasco or hot pepper sauce. Place lid on cooker and cook on low 6 to 8 hours or half that time on high.

Once jambalaya is cooked, turn off cooker and skim away any excess oil on surface. Add shrimp; stir until pink and cook through, 3 to 5 minutes. The residual heat from the cooker is enough to cook the shrimp. Serve over the hot rice.

Yield: 6 servings

Source Woman's World 2012

WINGS

 

2 1/2 lbs chicken wingettes

1 med onion, chopped
1 cup soy sauce
1 cup packed brown sugar
1 tsp finely chopped garlic
1 1/2 tsp ground ginger

Rinse chicken and pat dry with paper towels.

Place chicken on broiler pan and broil 8-10 minutes per side. Remove to a slow cooker.

Combine remaining ingredients and spoon over wings.

Cook 2 hours on high setting. Stir once during cooking.

Yield: Approximately 8 servings.

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