CHEESY CAULIFLOWER

2 pkgs (10-oz each) frozen cauliflower, slightly thawed

2 tbsp butter, melted in a saucepan
1 tbsp flour
1 cup evaporated milk
1/4 cup cheddar cheese
2 tbsp cottage cheese
1 tbsp Parmesan cheese
4-5 slices bacon, fried crisp, drained, crumbled

Place the cauliflower evenly in a crock-pot or slow cooker.

Stir the flour and evaporated milk into the butter, stirring until smooth.  Heat over low heat, stirring constantly, until thickened.  Stir in the cheddar, cottage, and Parmesan cheeses; pour over the cauliflower in the cooker.

Sprinkle the crumbled bacon over all.  Place lid on cooker and cook on low heat 4 to 5 hours.

Yield: 4 to 6 servings

Note: This is a stock photo.

CHILI PEANUTS

1/2 stick butter, melted

2 cans (12-oz) cocktail peanuts
1 packet (1 5/8-oz) chili seasoning mix

Place the peanuts in a 3-quart slow-cooker; pour butter over nuts.  Sprinkle the dry chili mix overall.  Stir to blend.

Place lid on cooker and cook on low 2 1/2 hours.  After 2 1/2 hours remove the lid and turn cooker to high.  Cook nuts on high, without the lid for about 15 minutes.

Delicious served warm or cooled.
Store in an airtight container.

 
 Note: File Photo

SLOW COOKER HAM-POTATO CHOWDER

1 pkg (5-oz) scalloped potatoes with sauce mix

1 cup lean ham, cubed
4 tsp chicken-flavored bouillon powder
4 cups water
1 cup chopped celery
1 small carrot, diced
1/4 cup chopped onion
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 cups low fat cream
1/3 cup all-purpose flour
shredded cheddar cheese for garnish, if desired
chopped green onion for garnish, if desired

In a 4-quart slow cooker, combine the potatoes with the powdered sauce mix, ham, bouillon, water, celery, carrot, onion, salt and pepper; stir to blend well.

Place lid on cooker and cook chowder on low for 7 hours.

In a small bowl, mix the cream into the flour blending until smooth.  Slowly stir the mixture into the chowder, stirring constantly. until smooth.  Replace lid and continue cooking for 45 minutes to one hour or until thickened, stirring several times.

Ladle chowder into serving bowls and sprinkle with cheese and/or green onion, if desired.

SLOW-COOKER DOUBLE CHILI

1 lb ground beef

1 can (28-oz) diced tomatoes with the juice
1 medium onion, chopped
1 medium-sized green bell pepper, chopped
1 can (15-oz) fat-free vegetarian chili
1 can (8-oz) tomato sauce
2 tbsp chili powder
2 tbsp minced fresh parsley
1 tbsp dried basil
2 tsp ground cumiin
4 garlic cloves, minced
1 tsp dried oregano
3/4 tsp black pepper
1/8 tsp hot pepper sauce
6 tbsp shredded reduced-fat cheddar or other cheese
1 tbsp minced chives or sliced green onion.

In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-quart slow cooker. Add the tomatoes, onion, green pepper, chili, tomato sauce, chili powder, parsley, basil, cumin, garlic, oregano, pepper and hot sauce. Cover and cook on low for 6 to 8 hours. Sprinkle with cheese and chives or green onion before serving.
 

Yield: 6 servings
Per 1 1/3 cups serving: 266 cal, 8 g fat (3 g sat), 42 mg chol, 759 mg sodium, 27 g carbs, 8 g fiber, 23 g protein
Diabetic exchanges: 3 lean meat, 3 vegetables, ½ starch

BISTRO-STYLE SHORT RIBS

 

3 lbs beef short ribs

1 cup chopped onion
2 medium carrots, chopped
1 celery stalk, chopped
2 3/4 cups marinara sauce
1 3/4 cups beef stock

Cut the short ribs into individual rib pieces.

Spray a 12-inch nonstick skillet with nonstick cooking spray.  Brown ribs on all sides.

Place the onion, carrots, and celery in the bottom of a 5-quart crockpot or slow cooker; top with the ribs.  Blend the marinara sauce and the beef stock together; pour over the ribs and vegetables.

Place lid on cooker and cook on low 7 to 8 hours or until the ribs are fork tender.  If cooking on high setting, cook for 3 1/2 to 4 hours.

 Yield: 4 servings

Note: File Photo

EASY ITALIAN SAUSAGE SCRAMBLE

Note: This is a recipe from Rival, maker of the Crock Pot.

1 medium onion, diced
1 1/2 lbs. Italian sausage, removed from casing
6 medium red potatoes, diced
1 medium tomato, diced
1 cup fresh or frozen kernel corn
1/4 cup fresh Italian parsley, minced
2 cups cheddar cheese, grated
1 cup milk
1 1/2 tsp salt
2 tsp freshly ground black pepper

In a medium skillet, saute the onion and brown and crumble the sausage.  Drain any fat and transfer sausage and onions to the Crock-Pot slow cooker.  Add the remaining ingredients, mixing well to combine thoroughly.  Cover; cook on Low for 6 to 8 hours (or on High for 3 to 4 hours), or until the potatoes are tender.  Makes 6 servings.

Note: Choose your favorite style of Italian sausage to make this dish memorable or try a sweet or extra spicy style as an exciting variation.

 

One of Rival's many Crock-Pots.

CROCK POT SPINACH DIP

This makes a warm version of the classic spinach dips.

12-oz cream cheese, cubed
1/2 cup heavy whipping cream
1 pkg (10-oz) frozen chopped spinach
1 envelope dry onion soup mix
1 tsp hot sauce
1/2 cup green onions, finely sliced
1 tsp fresh lemon juice

Combine the cream cheese and whipping cream in the cooker.  Place the lid on the cooker and cook on high until the cream cheese is melted.  This will take 45-50 minutes.

Add the spinach to the cooker along with soup mix, and hot sauce; stir together thoroughly.

Place lid back on the cooker and cook on high for another 30 minutes. 

About 5 minutes before serving, add the green onions and stir in the lemon juice; mix together well.

Serve directly from the cooker or place in a bread bowl.

Serve dip with fresh veggies, party crackers, toasted breads or party breads.

 

Note: This is a file photo.

NUTTY PUMPKIN-PIE PUDDING

Nonstick cooking spray

1 15 ounce can pumpkin

1 5 ounce can evaporated milk (2/3 cup)

1/3 cup sugar

2 tablespoons pumpkin pie spice

1 1-layer-size yellow cake mix

1 cup pecans or walnuts, toasted and chopped

1/4 cup butter, melted

Frozen whipped dessert topping, thawed (optional)

Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.

2. In a medium bowl stir together cake mix, nuts, and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.

3. Cover and cook on high-heat setting for 2 1/2 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 minutes.

4. To serve, spoon warm pudding into dessert dishes. If desired, servings with dessert topping.

I got this recipe around a dozen years ago from Better Homes & Gardens.

SPICY LENTIL SOUP

1 cup rinsed lentils

1 can (28-oz) stewed tomatoes with juice
2 large red potatoes, diced
2 large carrots, sliced thin
1 medium-size yellow onion, diced
1 stalk celery, sliced thin
3 large garlic cloves, minced
3 bay leaves
3 tbsp curry powder
1 tsp salt
1 tsp coarsely ground black pepper
1 tsp ground cumin
1 tsp Cajun seasoning
4 cups vegetable broth*

Combine the ingredients in a crockpot or slow cooker.  Place lid on cooker and cook on low setting 8 to 10 hours or on high half that time or until the lentils are tender.  Remove the bay leaves and discard before serving.
Serves 4 to 6

 

file photo

PEPPERONI PIZZA-FLAVORED RICE

2 cups uncooked brown rice

2 cups pizza sauce
3 1/2 cups water
1 can (7-oz) mushrooms, drained
3 oz pepperoni slices
1 cup grated mozzarella cheese

In a crockpot or slow cooker, combine the rice, pizza sauce, water, mushrooms, and pepperoni slices, stirring to combine well.  Place lid on cooker and cook on low 4 to 6 hours or in high 4 to 5 hours.

Before serving, sprinkle with the mozzarella cheese.

I was glad to see a recipe that uses brown rice. I suggest always using brown rice.  It is so good you will hardly notice a difference and brown rice is a whole-grain, making it much better for you.  White rice is refined rice. Tip: Brown rice usually requires a little more cooking time (if you are substituting brown for white in your recipes).

APPLE CHICKEN

1 1/2 lbs boneless skinless chicken breasts, large diced

1 1/2 cups whole-grain croutons
1/2 cup no-sugar-added apple juice
1 tsp salt
1 tsp coarsely ground black pepper
1/4 tsp paprika
1 1/2 tsp curry powder
1 large garlic clove, minced
3/4 cup sliced celery
1/2 cup golden raisins
1 large Granny Smith apple, cored and diced
1 small onion, chopped
1/2 tablespoon brown sugar

Combine all ingredients in a large mixing bowl and toss to mix well.  Transfer to a crockpot or slow cooker.  Place lid on cooker and cook on low approximately 8 hours or on high 3 1/2 hours.

Suggestion: Serve with brown rice and a green salad.

BACON CABBAGE WITH APPLES

6 slices bacon, fried, drained on paper towels, crumbled into large pieces

1 head (approx. 2 lbs) cabbage, sliced
1 yellow onion, chopped
3 Granny Smith apples, cored, quartered
1 tsp salt
1/4 tsp coarsely ground black pepper
1 cup hot water
1 tbsp sugar
1/3 cup cider vinegar
1 1/2 tbsp of the bacon drippings

Layer ingredients in a slow cooker or crock-pot in the following order: cabbage, bacon, onion, salt, apples, pepper, sugar, vinegar, bacon drippings, and water.

Place lid on cooker and cook on low approximately 8 hours or on high about 3 hours until cabbage is tender.  Stir well before serving.

I prefer this type of cooker for this recipe but to each his own.  I like these ingredients spread out in layers rather than so stacked.
Yield: approximately 6 servings

CROCKIN' GIRLS PINEAPPLE UPSIDE DOWN CAKE

This recipe makes a great cake, so I wanted to share it with you.  It is from the Crockin' Girls.

1 box of pineapple cake mix (prepare according to box)

2-3 eggs (will be listed on the box)

vegetable oil (will be listed on the box)

Milk (use instead of water on the box)

1 Can of pineapple rings or 1 fresh pineapple cut into 8 rings

1 Can of maraschino cherries

1 small bag brown sugar

  

Spray 6-quart slow cooker with bakers joy or spray and flour lightly.

 

Lightly coat the bottom of the slow cooker with brown sugar.

 

Place pineapple rings of pineapple on top of the brown sugar. Insert one cherry in the middle of each pineapple ring.

 

In a separate bowl, make box cake according to the package directions and pour batter into the slow cooker.

 

Cook on HIGH for 2-3 hours or until toothpick inserted comes out clean.

 

Remove crock from the base & let cake cool for about 10-15 minutes.

 

Place a platter over the top of the crock and flip crock over, letting the cake fall onto the platter. Serve as is or top with fresh pineapple and cool whip.         

 

SPICED BEEF AND APPLE STEW

This recipe is an old Kraft Foods/McCormick Seasonings Recipe which is why it calls for McCormick seasonings.  Normally I do not list ingredients by brand but since this is their recipe, used with permission, I will leave their name in the ingredients.  This is a great dish so I thought you would probably enjoy having the recipe.  The picture is theirs, too.

4 teaspoons McCormick® Gourmet Collection Cumin Seed 

1 1/2 pounds lean beef stew meat, cut into 1-inch cubes 
3 tablespoons flour 
1 tablespoon oil 
1 3/4 cups Kitchen Basics® Beef Stock 
1 can (6 ounces) frozen apple juice concentrate, undiluted 
1 1/2 teaspoons McCormick® Gourmet Collection Thyme Leaves 
1/2 teaspoon McCormick® Gourmet Collection Allspice, Ground 
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind 
1/2 teaspoon salt 
2 medium sweet potatoes, peeled, cut into 1-inch chunks 
2 medium firm red cooking apples, peeled, cored and cut into 1 1/2-inch chunks

Heat small skillet on medium heat. Add cumin seed; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Set aside.

Coat meat with flour. Heat oil in large saucepan or Dutch oven on medium-high heat. Add meat in batches; cook 5 minutes or until browned. Place meat and remaining ingredients in slow cooker; toss to coat well. Cover.

Cook 8 hours on LOW or 4 hours on HIGH. 

 

Thicken with additional flour, if desired.

file photo

SLOW COOKER TACO SOUP

1 1/2 lbs ground beef (may substitute ground turkey or chicken)

1 cup chopped red onion

1 pkg (1.25-oz) taco seasoning mix

1 pkg (1-oz) Ranch-style dressing mix

2 cans whole kernel corn, undrained

1 can pinto beans, undrained

1 can black beans, undrained

2 (10-oz ea) cans chili-style diced tomatoes with green chilies, undrained

1 1/2 cup water

Topping suggestions: Shredded cheese, sour cream, tortilla chips, cilantro, avocado slices

Cook the meat and onion over medium-high heat in a large skillet until browned, stirring to break up, drain well.

Combine the meat mixture with the remaining ingredients, except toppings, in a 5 1/2-quart slow cooker. Cover and cook on low heat 5 to 6 hours. Serve with your choice of toppings.

Yield: 16 cups

file photo for reference

MEATLOAF FROM COOKING LIGHT

I don't like much meat but I love meatloaf and I love mushrooms. I was immediately drawn to this recipe and thought some of you might like to have it, too.  I won't touch poultry so I will make mine all beef but I'm sure most of you will enjoy it just as listed.

Ingredients

• 2 (1-ounce) slices whole wheat bread
• 3/4 pound ground round
• 3/4 pound ground turkey
• 1 1/2 cups sliced shiitake mushrooms
• 1/2 cup grated fresh onion
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 garlic clove, minced
• 2 tablespoons ketchup
• 1 1/2 teaspoons Dijon mustard
• 1/8 teaspoon ground red pepper

directions

Place bread in a food processor, and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.
Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.

Amount Per Serving

• mono fat:5.1 g
• saturated fat:4.2 g
• fiber:1.9 g
• sodium:545 mg
• iron:3 mg
• calories:265
• protein:25.2 g
• calcium:41 mg
• poly fat:1.7 g
• carbohydrate:12.7 g
• cholesterol:152 mg
• calories from fat:43 %
• fat:12.7 g

Photography: Photography: Karry Hosford;

Because no evaporation takes place, the crock-pot makes an especially moist and tender meat loaf. The mushrooms add moisture as well.

Servings:6 servings (serving size: 4 ounces)

 

DUSTIN'S PORK CHOPS

As most of you know, several of my grandchildren love to cook.  Today I told my 19-year-old* grandson I was going to put some pork chops in the slow cooker.  He immediately headed to the kitchen.  Here is the result and I must say they were juicy, tender, and tasty.  Thank you, Dustin!

4 bone-in pork chops
salt to taste
freshly ground black pepper to taste
garlic powder to taste
1/4 cup bottled barbecue sauce
1 tbsp water
1 large garlic clove, minced

Rinse chops and pat dry.  Season with salt, pepper, and garlic salt to suit your taste.  (Dustin loves garlic so we won't recommend the amount!)  Place chops in the cooker.

Pour the barbecue sauce over the chops then use the water to rinse out the measuring cup and pour over the chops.  Sprinkle the minced garlic overall.

Place lid on cooker and cook on high 2 to 4 hours until chops are tender and cooked through (or 4 to 6 hours on low.  Dustin's were cooked on low about 2 1/2 to 3 hours and then on high for 1 hour.

  For a stronger barbecue flavor, double the amount of barbecue sauce.

 *I first wrote this ten years ago. He is now 29 and still enjoys cooking.

HOW TO COOK FROZEN MEATS IN A CROCKPOT OR SLOW COOKER

It is okay to put frozen meats directly into your slow cooker or crockpot, however it is best to make these changes to your recipe.

• Before placing the meat into the cooker add a cup of warm liquid (broth, water, etc - whatever liquid your recipe calls for).
• Do not preheat the cooker before adding frozen meat.
• Cook the recipe for an additional 4 to 6 hours on low or 2 to 3 hours on high.