CHICKEN GNOCCHI SOUP

1. 2 15-oz jars Alfredo sauce
2. 2 cups water
3. 2 cups cooked, cubed chicken
4. 2 16-oz. pkgs potato gnocchi
5. 2 cans chopped spinach
6. 1 can creamed corn
7. 1 10-oz evaporated milk

    

    Add all ingredients except gnocchi to the slow cooker and combine well.

1. Cook on high for 2 hours or low 4 hours.
2. Add gnocchi to soup and combine well. Cook for 1 hour longer on low.
3. Fills a 6 qt slow cooker to capacity. Cut recipe in half for a 4 qt. cooker.

Note: If you have leftovers to warm later, add a little water.  Soup thickens when it sits.

As you know, I am not a chicken eater.  I saw this recipe and thought my family would like it and you might want it, too.  I cannot give my opinion of this recipe either good or bad.  This recipe is from Marty's Musings.

PAULA DEEN'S CROCK POT POTATO SOUP

1 bag hash browns
2 cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1/3 tsp black pepper
1 8-oz block cream cheese

Combine the hash browns, chicken broth, soup, onion, and pepper together in the crockpot/slow cooker. Place lid on cooker and cook for 5 hours on low.

Stir in the cream cheese and cook for another 30 minutes, stirring occasionally.

SMOKED SAUSAGE, SAUERKRAUT, AND APPLES

1 can (14-oz) sauerkraut, rinsed and drained well
1 lb smoked sausage, cut into chunks
3 medium Granny Smith apples, cored and cut into eight wedges each
1/2 cup packed brown sugar
1/2 tsp caraway seeds (or use Bavarian-style kraut instead of regular)
dash of freshly ground black pepper
3/4 cup apple juice

This recipe works best in a 3-quart cooker.

Layer half the sauerkraut in the bottom of the cooker; top with (in order given) sausage, apples, brown sugar, caraway seeds, and pepper.  Spread the remaining sauerkraut over the top.  Pour the apple juice overall.

Place lid on cooker and cook on low for 4 to 5 hours or until the apples are tender.

HAM BALLS

3 large eggs
3 cups crushed graham crackers
2 cups milk
2 tsp dried minced onion
1/4 tsp black pepper
2 lbs extra-lean ground ham
1 1/2 lbs lean ground beef
1 1/2 lbs ground pork that has been trimmed of fat
nonstick cooking spray

Beat eggs slightly in a large mixing bowl.  Add the crushed crackers, milk, onion, pepper, and ground meats; mix well.

Form the mixture into 24 balls, using 1/2 cup for each ball.

Make the TOPPING:
1/2 cup ketchup
1/4 cup water
1/2 cup brown sugar
1/4 cup + 2 tbsp vinegar
1/2 tsp dry mustard

Combine all the topping ingredients in a small bowl until well mixed.

Layer the meatballs in a lightly sprayed 6-quart slow cooker or crock pot.  Pour topping over the meatballs.
Do this in layers, meatballs, topping, meatballs, topping if necessary.

Place lid on cooker and cook on high for 1 hour.  Reduce the heat to low and continue to cook 3 to 4 hours until meatballs are cooked through.

CROCK POT ROAST WITH GRAVY

1	2-3 lb. roast of choice
1 Tbsp	kitchen bouquet*
3/4 c	beef broth
1can(s)	cream of mushroom soup
1 pkg	onion soup mix
1 Tbsp	worcestershire sauce
1 Tbsp	red wine vinegar
1/2tsp	garlic powder
1/2tsp	dried thyme
1/4tsp	black pepper
2Tbsp	butter
2Tbsp	flour n a medium bowl, combine broth, mushroom soup, onion soup mix, Worcestershire, red wine vinegar, garlic, thyme, and pepper. Stir to mix well and set aside. 2  Rub kitchen bouquet over the roast, coating all sides. Heat a little oil in a large skillet over medium high heat. Brown both sides of the roast ( you'll know it's ready to flip when the meat no longer sticks). Transfer to the crock pot. 3  Reduce heat to medium and add butter to skillet. When melted add flour. Cook for a minute, stirring with a whisk. Add gravy from bowl to skillet. Using a whisk, loosen up brown bits from the bottom of the skillet. Continue to cook until thickened. Pour gravy over roast. 4  Cover and cook on LOW for 7-8 hours, or until roast is fall-apart tender. Serve over buttered egg noodles. Enjoy! * Kitchen Bouquet is a browning/seasoning sauce that helps to add color and a little flavor to meats and gravy. You can usually find it in the grocery with the Worcestershire sauce. If you click on the picture next to step 1, you'll see what it looks like- a little brown bottle with yellow cap and a yellow label. Note: I got this recipe from Just a Pinch

CREAMED CORN

• 3 (15.25-ounces) cans whole kernel corn, drained
• 1 cup milk
• 1 tablespoon sugar
• 1/4 teaspoon pepper 
  
  
• 8 ounces cream cheese, cubed
• 1/2 cup (1 stick) unsalted butter, cut into thin slices

• Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
• Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
• Serve immediately.

NOTES

Adapted from Family Fresh Meals

ROASTED ROOT VEGETABLES

2 large parsnips, peeled and cut into 1/2-inch pieces
4 large carrots, peeled and cut into 1/2-inch pieces
6 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 tbsp fresh tarragon, minced
1/4 cup butter, melted
1/2 tsp salt
1/2 tsp pepper
1 tsp brown sugar

Combine all ingredients in a crock pot or slow cooker.  Stir to thoroughly coat the vegetables with the seasonings, butter, and brown sugar.

Place lid on cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Serves 6.

Note: This is a stock photo and is not a complete replica of this recipe.

ZESTY ITALIAN BBQ MEATBALLS

Meatballs:
2 lbs ground beef
1 medium onion, chopped fine
1 cup bread crumbs
1/4 cup fresh Italian parsley, minced
2 garlic cloves, minced
1/2 tsp freshly ground black pepper
1/2 tsp dry mustard
2 eggs beaten

Combine all the above ingredients in a mixing bowl; mix well and form into approximately 40 meatballs. Place in a shallow baking dish and bake at 350 degrees for 20 minutes. Remove from oven, drain off fat, transfer meatballs to a slow cooker or crock pot.

Sauce:
1 1/2 cups favorite bottled bbq sauce
3/4 cup tomato paste
1/3 cup ketchup
1/3 cup brown sugar
1/2 cup water, as needed
1 tsp liquid smoke

Combine the sauce ingredients in a bowl, mixing well.  Pour sauce over the meatballs in the cooker.

Place lid on cooker and cook on low for 4 hours or on high 2 hours.  Stir halfway through cooking time to baste all the meatballs.

SLOW COOKER TURKEY BREAST I

5 slices bacon

1 5 1/2-lb bone-in turkey breast (skin removed)

1/2 tsp garlic pepper

1 can (10 1/2-oz) turkey gravy

2 tbsp flour

1 tbsp Worcestershire sauce

1 tsp dried sage

1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
2. Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
3. Cover slow cooker, and cook turkey 8 hours on Low.

This is basically a recipe from allrecipes.com

LAND O' LAKES CHICKEN CHOWDER

1 1/4 pounds boneless skinless chicken breast halves or turkey, cut into 1-inch pieces

8 small new red potatoes, cut into 1-inch pieces

1 large (1 cup) onion, chopped

1 (16-ounce) package frozen mixed vegetables

2 (14-ounce) cans chicken broth

1 1/2 teaspoons dried marjoram leaves

2 teaspoons garlic salt

1/2 teaspoon dried thyme leaves

1/2 teaspoon pepper

1 cup Land O Lakes® Half & Half

2 tablespoons cornstarch

1 (8-ounce) container onion and chive-flavored cream cheese, softened

Topping

2 tablespoons Land O Lakes® Butter

1/2 cup dried breadcrumbs

Combine all chowder ingredients except half & half, cornstarch and cream cheese in 5-quart slow cooker. Cover; cook on Low heat setting 6 to-8 hours, or High heat setting 4-5 hours or until potatoes are tender.

During the last cooking hour, combine half & half and cornstarch in small bowl until smooth; gradually stir into chicken mixture. Cover; cook on High heat setting until mixture is thickened.

Meanwhile, melt butter in 1-quart saucepan until sizzling; add bread crumbs. Cook over medium heat, stirring constantly, 4-5 minutes or until golden brown. Set aside.

Just before serving, stir cream cheese into chowder until melted. To serve, sprinkle each serving with 1 tablespoon topping.

SLOW COOKER NAVY BEAN SOUP

Ingredients

1 lb of dry white beans soaked and drained (navy or northern)

2 lb of meat (ground beef, chicken, turkey, sausage (I used 1lb italian sausageand 1 lb ground chicken)

1/2 c chopped onion

10 c chicken stock or bullion

1 can cream of onion soup

1/2 c grated carrot

Season to taste

Instructions

Brown meat

Add all ingredients to a 7-8 qt slow cooker and cook on low for 6-8 hours.

Notes

This may be divided for smaller quantities and smaller slow cookers.

3 ENVELOPE ROAST

A friend sent me this recipe today so I am sharing it with you.  Sounds good and easy - my two favorite things about food!

Ingredients:
3-pound beef roast such as chuck roast
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

SLOW-COOKED ENCHILADA DINNER

I love Mexican food and I find that Taste of Home Recipes are almost always very good.  Having said that, I will say I have not yet tried this recipe.  I got it this morning from a friend who credits it to Taste of Home and that is good enough for me!

1 lb 90% lean ground beef
1 small onion, chopped
1 can (15-oz) Ranch-Style Beans
1 can (10-oz) diced tomatoes with green chilies, do not drain
1/4 cup chopped green bell pepper
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
6 (6-inch) flour tortillas

In a large skillet cook the beef and onion until the beef is not longer pink; drain.

Stir the beans, tomatoes, bell pepper, chili powder, salt, cumin, and black pepper into the beef mixture.

Combine the cheeses in a small bowl; set aside.

Cut 3 25-inch by 3-inch strips of heavy duty aluminum foil and crisscross so they resemble spokes of a wheel.  Place onto the bottom and up sides of cooker.  Spray with nonstick cooking spray.

Place two tortillas in the cooker, overlapping if necessary; top with a third of the beef mixture then 1/3 of the cheese.  Repeat layers twice.

Place cover on cooker and cook on low for 2 to 2 1/2 hours.

Use the foil strips as handles to remove from cooker to serving platter.

STUFFED CHICKEN BREASTS

1 cup ricotta cheese
1/4 cup Parmesan cheese
1/2 cup pesto sauce
6 skinless boneless chicken breasts, pound out thin
salt and pepper to suit your taste
1/2 (10 1/2-oz size) can cream of mushroom soup
1/4 cup milk
1/4 cup white cooking wine
fresh basil leaves for garnish, if desired

In small mixing bowl combine the cheeses and pesto; place a dollop on each of the chicken breast.  Roll chicken breast around the mixture and secure with a wooden toothpick.

Season rolls with salt and pepper then place in crock pot or slow cooker.

In a mixing bowl whisk together the soup, milk, and wine (or chicken broth); pour over the chicken in the cooker.

Place lid on cooker and cook 4 to 6 hours on low or 3 to 4 hours on high.

NOTE: REMOVE TOOTHPICKS BEFORE SERVING!

Garnish with fresh basil leaves for serving, if desired.

HEALTHIER SLOW COOKER CHICKEN STROGANOFF

I got this recipe from allrecipes.com for all my readers who want more chicken recipes and healthy recipes.

1 tablespoon chopped carrot

• 1 tablespoon chopped parsley
  1 tablespoon chopped onion
  1 clove garlic
  1/4 teaspoon lemon zest
  1 teaspoon salt
  1/4 teaspoon ground black pepper
  4 skinless, boneless chicken breasts halves, cubed
  2 tablespoons butter
  4 ounces Neufchatel cheese
  8 ounces natural cream of chicken soup
  1 cup frozen peas
  
  

  1. Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and mix. Cook on Low for 5 to 6 hours.
  2. Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

CROCKPOT STUFFED BELL PEPPERS

• 6 bell peppers, green, red, or orange (washed, topped, and seeded)

1 tbsp shortening

1 1/2 lb ground beef

1 cup cooked brown rice

1 small onion, chopped

1 tsp salt

1/8 black pepper

1/8 tsp basil

1/2 cup ketchup

1 8-oz can tomato sauce 

Heat shortening in skillet and brown beef.  Combine meat and next 6 ingredients.  Stuff bell peppers.  Arrange peppers in large crock pot (may be stacked if necessary).  Pour tomato sauce over peppers.  Cook on low for 6-7 hours or on high for 3-4 hours.

Personal note: I like to use 2 red, 2 green, and 2 orange bell peppers for color and replace the ketchup and tomato sauce with a favorite pasta sauce.

Note: I got the main ideas for this recipe from Recipes4Living.

FORGOTTEN JAMBALAYA RECIPE

This is a Taste of Home recipe that was submitted by a lady from my neighboring city of Coppell, Texas a few years ago.

1 can (14.5-oz) diced tomatoes, undrained
1 can (14.5-oz) beef or chicken broth
1 can (6-oz) tomato paste
3 celery ribs, chopped
2 medium green bell peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 tsps dried parsley flakes
2 tsps dried basil
1 1/2 tsp dried oregano
1 1/4 tsps salt
1/2 tsp cayenne pepper
1/2 tsp hot pepper sauce
1 lb boneless, skinless chicken breasts, cubed
1 lb smoked sausage, halved and cut into 1/4-inch slices
1/2 lb uncooked medium shrimp, peeled and deveined
Hot cooked rice for serving

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage.

Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turns pink. 

Serve with rice. 

Yield: 11 servings.

RIVAL CROCK-POT SMOTHERED STEAK

1 1/2 lbs chuck or round steak, cut in strips
1/3 cup flour
1 tsp salt
1/4 tsp pepper
1 large onion, sliced
1 - 2 green peppers, sliced
1 lb can tomatoes
1 4-oz can mushrooms, drained
2 tbsp molasses, optional
3 tbsp soy sauce
1 10-ounce package frozen green beans, french-style, optional

Put the steak strips, flour, salt and pepper in crock-pot.  Stir well to coat steak.  Add all the remaining ingredients.  Cover and cook on High 1 hour then turn to Low for 8 hours. (High: 5 hours). Serve with rice.

Note: This is a recipe that came in the booklet pictured below that came with my first crockpot in the 1970s.

BALSAMIC GLAZED PORK TENDERLOIN

I got this recipe from another blogger, loved it and thought you might, too!

2 pork tenderloins, approximately 3 lbs total
2 tsp ground sage
1 tsp salt
1/2 tsp ground black pepper
3 garlic cloves, pressed
1 cup water, divided
1/2 cup brown sugar
1 tbsp cornstarch
1/4 cup balsamic vinegar
2 tbsp soy sauce

Lay the tenderloins in the bottom of a large crockpot or slow cooker; rub with the sage, salt, pepper.  Pour half the water in the bottom of the cooker; add the pressed garlic.  Place lid on cooker and cook on low for 6 hours.

In a small microwave-safe bowl combine the remaining water, brown sugar, cornstarch, vinegar, and soy sauce.  Cook on high for one minute; whisk and cook another minute or until thickened.   Pour half the mixture over the tenderloins and continue cooking for another hour or two.

Before serving, warm the remaining glaze and serve with the tenderloin.

This recipe is one I got from Shugary Sweets.

HEAVENLY CROCKPOT DESSERT

1 box Betty Crocker Fudge Brownie Mix
1/2 cup butter, melted
4 eggs
1 pouch Betty Crocker Chocolate Chip Cookie Mix

Mix all ingredients together and put into a crockpot that has been sprayed lightly with cooking oil spray.
Place lid on cooker and cook on low approximately 3 hours.

Delicious served with ice cream.

Today's recipe is from the Crockin' Girls.  I friend of mine recommended this.  As you all know if you follow my blog, I don't eat chicken.  However, I get more requests for chicken dishes than any other so here you are:

• 4 Chicken Breasts (boneless, skinless)
• 2 Tablespoons Butter
• 1 Can Cream of Chicken Soup
• 1 Can Cream of Celery Soup
• 3 1/2 Cups Chicken Broth
• 1 Onion, finely diced
• 1 Cup Celery, diced
• 1 Cup Carrots, diced
• 2 Chicken bouillon cube
• 10 Ounces Can of Biscuits, but you can make your own

EXCLUDING THE BISCUITS put all ingredients in, then cover and cook on LOW for 8 hours.

1. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture.

2. Place the torn biscuit dough in and cook until the dough is no longer raw in the center.

   
   
   
   
   
   Note: This recipe has a 4 out of 5 star rating on the Crockin' Girls site.

SAVE ENERGY, USE A SLOW COOKER!

I received a post today from my electric company listing ways to save money on your electric bill.  It list the common ones like use ceiling fans, close blinds and curtains, etc.  Then I noticed this one:

Use a slow cooker when you can, since it uses less power than an electric stove top. When you do cook on the stove, use covered pans with well-fitting lids so contents cook faster. - See more at: http://energyinyourlife.com/know-unique-ways-save-power/#sthash.qawuwp8u.dpuf

Just another good reason to keep that slow cooker out!

SLOW COOKER CABBAGE ROLLS WITH V8 JUICE

I love cabbage and by extension cabbage rolls.  A friend of mine posted this recipe on facebook today, I noticed it is a little different from my recipe so I am going to try it.  I love V8 juice so I just know this will be good.  Credit is given at the end to someone (original?, I don't know) who posted it earlier.

Slow Cooker Cabbage Rolls

To **SAVE** this recipe, be sure to click **SHARE** so it will store on your personal page in case you want to find it later.*

•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

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SLOW COOKER PEACH COBBLER

August is National Peach Month.  Celebrate with the tasty peach cobbler.

4 cups fresh, peeled, sliced peaches
1/4 cup granulated sugar
1/4 tsp ground cinnamon
1 cup baking mix
1/2 cup granulated sugar
3/4 cup milk
1 tsp vanilla
2 tbsps butter
vanilla ice cream for serving

Spray interior of cooker with nonstick cooking spray.

Add the peaches, 1/4 cup granulated sugar, and cinnamon; stir to mix.

In a medium mixing bowl combine the baking mix, 1/2 cup granulated sugar, milk, and vanilla until well blended.  Pour this mixture over the peach mixture in the cooker.  Cut butter into slices and arrange over all.

Place the lid on cooker and cook on low for 2 hours and 45 minutes.  Turn cooker to high and cook another 30 minutes.

Serve warm with ice cream.  Yummy!

GUIDELINES FOR CHANGING RECIPES FROM REGULAR TO SLOW COOKER

Do you have some good recipes you would like to make in your crock pot or slow cooker but you aren't sure how long they should cook?  If so, here are some guidelines to follow:

• Almost all meat/vegetable combinations should cook at least 8 hours on low or 4 hours on high.
• Recipes that say to cook or bake 15 to 30 minutes should cook at least 1 1/2 to 2 1/2 hours on high or 4 to 8 hours on low setting.
• Recipes that say to cook or bake 35 to 45 minutes should cook at least 3 to 4 hours on high or 6 to 8 hours on low.
• Recipes that say to cook or bake 50 minutes to 3 hours should cook at least 4 to 6 hours on high or 8 to 18 hours on low.