CHEESY MEATBALLS

1 egg

1/2 cup milk

2 tbsp dried minced onion

4 tbsp chili powder, divided

1 tsp salt

1 tsp black pepper

1 1/2 cups crushed Ritz crackers (around 1 sleeve)

2 lbs ground beef

1 lb bulk sausage

2 cups shredded process cheese (Velveeta)

1 can (26-oz) condensed tomato soup, undiluted

2 1/2 cups water

1 cup packed brown sugar

Preheat oven to 400-degrees. In a large bowl, whisk egg, milk, onion, 2 tbsp chili powder, salt and pepper. When combined, stir in crushed Ritz crackers. Add the meats and cheese, mix lightly but thoroughly.

Shape meat mixture into 1-inch balls. Place meatballs on greased racks in baking pans. Bake 15 to 18 minutes or until browned.

Meanwhile, in a 5 to 6-quart slow cooker, combine the soup, water, brown sugar and the remaining 2 tbsp of chili powder. Gently stir in the meatballs. Cook, covered, on low 4 to 5 hours or until the meatballs are cooked through.

Yield: 12-16 servings

file photo for reference

CROCK POT BUFFALO PULLED CHICKEN

As most of you know by now, I simply do not put chicken into my mouth!  However, most of you request chicken recipes and my family members all love chicken.  I got this recipe from A Family Feast.

Ingredients

• Non-stick cooking spray
• 1 pound skinless boneless chicken breast
• 1 pound skinless boneless chicken thighs
• 1 cup plus 2 tablespoons Franks' RedHot Original sauce
• 1 stick butter
• 1 teaspoon ground cumin

Instructions

1. In a large slow-cooker, spray the bottom and sides of the insert. Add chicken in single layer.
2. In a microwave safe bowl or saucepan, melt butter. Add 1 cup of hot sauce and cumin and stir to combine. Pour over chicken.
3. Cover and set on high for four hours.
4. When done, remove chicken and shred with two forks and place in bowl. Stir liquid from pot and add ¼ cup to shredded chicken. Add two tablespoons (or more if you like it hotter) of Franks' hot sauce and mix well.

TAMALE PIE

I love Tamale Pie so when I saw this slow cooker version from TOH I knew I had to share it with you.

1 lb ground beef
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp black pepper
1 can (15-oz) black beans, rinsed and drained
1 can (14.5-oz) diced tomatoes with green chilies, undrained
1 can (11-oz) whole kernel corn, drained
1 can (10-oz) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg (8 1/2-oz) corn bread/muffin mix
2 eggs
1 cup shredded Mexican blend cheese
sour cream for garnish, optional
fresh chopped cilantro for garnish, if desired

In a large skillet cook the ground beef, cumin, salt, chili powder, and pepper together until the beef is crumbled and no longer pink; drain well.

Transfer meat to a 4-quart or larger slow cooker/crock pot.  Stir in the beans, tomatoes, corn, enchilada sauce, onions, and minced cilantro.  Place lid on cooker and cook on low for 6 to 8 hours.

In a small bowl combine the eggs, and corn bread mix until smooth.  Spread over the mixture in the cooker, replace cover and cook for another hour or until a toothpick inserted in the center of the cornbread comes out clean.

Sprinkle the cheese overall, replace cover and let set around 5 minutes.

Place on individual serving plates and top with sour cream and/or cilantro, if desired.

TOH recipe

SLOW-COOKER ORANGE CHICKEN

This is a recipe I got many years ago from a TOH cookbook.

1 (3 lb) chicken, cut-up and skinned
3 cups orange juice
1 cup chopped celery
1 cup chopped green bell pepper
1 can (4-oz) mushroom stems and pieces, drained
4 tsps dried minced onion
1 tsp dried parsley flakes
1/2 tsp salt
1/4 tsp pepper
3 tbsps cornstarch
3 tbsps cold water
Hot rice for 4 servings

In a slow cooker or crock pot, combine the chicken, orange juice, celery, bell pepper, mushrooms, minced onion, parsley flakes, salt, and pepper.

Place cover on cooker and cook on low setting 4 hours or until the chicken juices are clear when pierced with a fork.

Combine the cornstarch and water, stirring with a small whisk until smooth.  Stir the mixture into the juices in cooker.

Replace cover on cooker and cook on high for 30 to 45 minutes or until the juices are thickened.

Serve over rice.

file photo for reference

GREEN RICE CASSEROLE

This recipe was in the little book that came with my first crock-pot back in the 70s. My dad bought my mom, sister and I each one for Christmas one year. The picture is of my book.

1 1/3 cups evaporated milk
1/2 cup cooking oil
3 eggs
1/4 small onion, minced
1/2 small carrot, minced (optional)
2 cups fresh parsley leaves, minced OR 1 (10-oz) pkg frozen chopped spinach, thawed and drained
2 tsp salt
1/4 tsp pepper
1 cup shredded sharp cheese
3 cups cooked long grain rice

In a large bowl beat milk, oil and eggs together until well combined.  Add all remaining ingredients; mix well. Pour into greased crockpot.  Cover and cook on high for 1 hour, then set on low for 4 to 6 hours.  Stir during first hour of cooking.
This recipe may be doubled for the 4 1/2-quart crockpot.

NOTE: This is another recipe from the booklet I got with my very first crockpot in the 1970s.

SLOW COOKER CHICKEN and WHITE BEAN STEW

2 pounds skinless, boneless chicken thighs
2 teaspoons ground cumin
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1 jar of Classico Alfredo sauce
1 (15 ounce) can Cannellini beans, rinsed and drained
1 cup reduced-sodium chicken broth
1/2 cup chopped red onion (1 medium)
4 cloves garlic, minced
1/4 cup shredded sharp cheddar cheese or Monterey Jack cheese
Fresh parsley leaves (optional)

Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and black pepper. In a large skillet cook chicken, half at a time, in hot oil over medium heat until browned. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in Alfredo sauce, beans, broth, onion, and garlic.

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and/or parsley.

Recipe slightly adapted from BHG

CROCKPOT BEAN SOUP

This is a recipe I cut from an old Indiana Rural Co-op magazine several years ago.

ROOT VEGETABLE BEEF STEW

2 lbs beef stew meat

1 tsp salt
1/2 tsp freshly ground black pepper
1 large yellow onion, chopped
2 large garlic cloves, minced
1/2 lb baby carrots
3/4 lb parsnips, peeled & cut into bite-size pieces
1/2 lb turnips, peeled and cut into bite-size pieces
1 lb small red potatoes, halved or quartered depending on size
1/2 tsp thyme
2 1/2 cups beef broth
3 tbsp cornstarch
2 tbsp water

Spray a crockpot or slow cooker with nonstick cooking spray.

Season meat with half the salt and half the pepper.  Place into the cooker.

In the following order, place the following ingredients over the meat; onion, garlic, carrots, parsnips, turnips, potatoes, and thyme.  Pour the broth overall.

Place lid on cooker and cook on high for 5 hours or on low for 7 hours.

Using a slotted spoon gently remove vegetables into a large bowl, set cooker on high.  Mix the cornstarch and water together. Slowly stir the mixture into the liquid in the cooker along with the other half of the salt and pepper.  Stir and cook until slightly thickened.  Return the vegetables to the cooker and stir to blend.

Yield: 6 servings

file photo

PUMPKIN SPICE LATTES

I got this perfect for Fall recipe from Urban Nester a few years ago.

8 T of pumpkin puree
8 T of vanilla
2 t of cinnamon
8 cinnamon sticks
4 cups of strongly brewed coffee
6 cups of milk
8 T of sugar
whipping cream [optional]

Combine the milk and coffee and pour into the crockpot. Whip together the other ingredients [minus the cinnamon sticks and whipping cream] and pour into the crockpot. Mix together well.

Cover the crockpot and cook on high for 2 hours.

Yield: 8 servings

SLOW COOKER SWEET CHICKEN CHILI

This is a recipe I got from another recipe blog.  It is a good slow cooker recipe but is also a recipe I recommend for diabetics.  Don't remember for sure but I think I got this from All Recipes.com

 6 skinless, boneless chicken breast halves

1 (15 ounce) can dark red kidney beans, undrained

1 (15 ounce) can pinto beans, undrained

1 (15 ounce) can black beans, undrained

2 onions, cut into chunks

1 green bell pepper, coarsely chopped

1 (6 ounce) can tomato paste

1/3 cup brown sugar

2 tablespoons seasoned rice vinegar

1 tablespoon Asian chili black bean sauce

1/2 teaspoon sea salt

1/2 cup shredded Cheddar cheese

 

Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir to combine all ingredients and set the cooker to High. Cook for 1 hour; stir again and set the cooker to Low. Cook for 4 more hours.

 

Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili.
sprinkle top of the chili with Cheddar cheese and serve.