HAM AND CHEESE HASH BROWNS

1 1/2 cups diced ham

5 cups frozen hash browns
2 cups grated cheddar cheese
1 cup milk
1/2 cup evaporated milk
1/2 cup sliced green onions
1 cup frozen peas
1 tsp salt
1 tsp freshly ground black pepper
1 tsp paprika

Combine all the ingredients together in a crock-pot or slow cooker.  Place lid on cooker and cook approximately 8 hours on low or 3 to 4 hours on high.

Yield: 8 servings

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MEATBALLS AND MUSHROOMS

1 medium onion, finely chopped

1 tbsp vegetable oil

2 lbs lean ground beef

1 lb lean ground pork

4 eggs

1 tbsp fresh dill, chopped

1 tsp salt

1 tsp pepper

4-oz mushrooms, cut up

1 cab cream of mushroom soup

1 cup seasoned breadcrumbs

2 tbsp lemon juice 

12-oz beer

Chopped parsley

Brown the onion in the oil. Mix the ground beef and ground pork, onion. eggs, dill, salt, pepper and beer. Shape the mixture into bite-size meatballs. Brown meatballs in an ungreased skillet.

Blend mushrooms with the soup and lemon juice. Layer the meatballs in the slow cooker, moistening each layer with the soup and lemon mixture. Place lid on cooker and cook on low for 4 hours. Before serving, skim any fat off the top and sprinkle with the chopped parsley.

Yield: Approximately 9 to 10 dozen meatballs. Serve alone as appetizer. 

May be served as a main dish by serving over hot noodles or rice. If serving as a main dish, add another can of soup. The mushroom soup with roasted garlic works good as the second soup.

Betty Crocker file photo for reference only - not this exact recipe

BACON AND ONION POT ROAST

1 (approx. 3 lbs) beef roast

1 lb small red potatoes
2 tsp hamburger/steak seasoning of your choice
8 slices bacon, cooked but not crispy
1 can cream of mushroom soup
2 garlic cloves, minced
1/2 lb fresh mushrooms, sliced
1 large onion, peeled and sliced into medium-thick slices, divided

Wash potatoes and cut any large ones in half; place in the bottom of a slow cooker or crockpot. Lay half the onion slices atop the potatoes.

Sprinkle 1 teaspoon of the seasoning on each side of the roast, rubbing in slightly; place roast over the potatoes and onion slices.  Arrange the bacon slices over the roast.

In a small bowl blend the soup and garlic cloves.  Pour mixture over the roast and bacon.  Top with the remaining onion slices and the mushrooms.

Place the lid on the cooker and cook on low setting for 8 to 10 hours or on high setting for 4 to 5 hours.

When serving, garnish with fresh sprigs of rosemary or thyme, if desired.
The basic idea for this recipe and the photo came from Sandra Lee.

CATALINA CHICKEN

2 lbs chicken breast tenders, rinsed

2 green bell peppers, cut into large strips
1 red bell pepper, cut into large strips
1 yellow bell pepper, cut into large strips
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp lemon pepper
1 cup Catalina-style bottled salad dressing
2 1/2 tbsp frozen orange juice concentrate, thawed

Layer the bell peppers in the bottom of a crock-pot or slow cooker.

Combine the salt, black pepper, and lemon pepper together in a small bowl or cup; sprinkle evenly over both sides of the chicken strips.  Layer atop the bell peppers.

In a 2-cup glass measuring cup combine the salad dressing and orange juice concentrate; pour over the chicken.

Place lid on cooker and cook on low for approximately 4 hours.

Suggestion: Serve over brown rice.
Yield: 4 servings
Note: I got the basic idea for this recipe from a Sandra Lee Semi-Homemade Recipe.

PINEAPPLE CHICKEN DRUMSTICKS

3 lb chicken legs

1/2 cup apricot preserves
1/4 cup pineapple jam
2 tbsp soy sauce
1 tsp ground ginger
1 tsp fresh grated lemon peel
3/4 cups pineapple chunks, drained

In a small shallow bowl combine the preserves, jam, soy sauce, ginger, and lemon peel; dip chicken legs, one at a time, into the mixture and place into a crockpot or slow cooker.  Pour any remaining mixture over the chicken.  Add the pineapple chunks and mix thoroughly.

Place lid on cooker and cook on low 4 to 6 hours or on high 2 to 3 hours.

Remove chicken and the pineapple chucks to a broiler pan.  Broil approximately 10 minutes until chicken is browned.  Turn to brown both sides!

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RHUBARB-STRAWBERRY PANDOWDY

1 1/2 lbs rhubarb, cut into 1/2-inch pieces

1-pint strawberries, quartered
1 cup sugar
1 tbsp lemon juice
2 tsp grated lemon zest

Lightly grease a crock-pot or slow cooker.

In a large mixing bowl combine the rhubarb, strawberries, sugar, lemon juice and zest.  Pour the mixture into the prepared cooker.

Topping:
3/4 cup baking mix (such as Bisquick)
1/2 cup butter
1/4 cup brown sugar

Combine all the topping ingredients in a bowl until they form a crumbly dough.  Evenly sprinkle the dough over the fruit mixture.  Place lid on cooker and cook on low setting 6 to 8 hours or on high setting 3 to 4 hours.

Serve warm pandowdy topped with vanilla ice cream, if desired.

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SPIRAL PASTA WITH TURKEY MEATBALLS

2 cans (14.5-oz each) no-salt-added tomatoes with juice

1 can (8-oz) tomato sauce
1/4 cup finely chopped yellow onion
1/4 cup grated carrot
2 tbsp tomato paste
2 tbsp chopped fresh basil (or 1/2 tsp dried basil)
1 garlic clove, minced
1/2 tsp thyme
1/4 tsp sugar
black pepper
1 bay leaf
1 lb lean ground turkey
1 egg, lightly beaten
1 tbsp milk
1/4 cup dry Italian seasoned breadcrumbs
2 tbsp chopped fresh parsley
8-oz uncooked spiral (fusilli) pasta

Combine the tomatoes, tomato sauce, tomato paste, onion, carrot, basil, garlic, thyme, sugar, 1/8 teaspoon black pepper, and the bay leaf in a crock-pot or slow cooker.  Using a large spoon, gently break up the tomatoes.  Place lid on cooker and cook for 4 to 5 hours.

About 45 minutes before the end of the cooking time, prepare the meatballs.  To prepare, preheat oven to 350 degrees.  Combine the ground turkey, egg, and milk together well.  Add the milk; blend in the breadcrumbs and parsley and 1/8 tsp black pepper.  Wet hands and shape the mixture into small meatballs.  Spray a baking sheet with nonstick cooking spray and arrange the meatballs on the baking sheet.  Bake for 25 minutes or until cooked through and no longer pink in the center.  Add to the slow cooker or crock-pot.  Replace lid and cook for another 45 minutes to 1 hour. 

Prepare the pasta according to the package directions, drain.

To serve, divide pasta into 4 serving shallow bowls.  Remove bay leaf from meatball mixture.  Divide the meatballs and sauce evenly over the pasta in the bowls.  Garnish as desired.

 Note: This photo came with this recipe.

EASY MOCK SWISS STEAK

2 lb boneless beef chuck eye roast

1/4 cup steak sauce
1 medium onion, sliced into thin rings
1 can (14 1/2-oz) diced tomatoes
2 tbsp all-purpose flour
1/4 cup water

Cut the roast into bite-size pieces and place in a crock-pot or slow cooker.  Add the steak sauce (I recommend A1 but use your choice) and stir to mix.  Top with the onion slices; pour the undrained tomatoes overall.  Place lid on cooker and cooker on low 9 to 10 hours or on high 4 to 5 hours.

Combine the flour and water together until smooth; stir into the beef mixture.  Replace lid and cook about 5 more minutes until juices are thickened, stirring a couple of times.

Yield: 6 to 8 servings 

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NECTARINE SYRUP TOPPING

1 1/2 cups water

3 tbsp sugar
1/2 cup fresh basil, finely shredded
1 cinnamon stick
8 fresh nectarines, pitted and quartered
1 tbsp lemon juice

Combine the water, sugar, basil, cinnamon stick and nectarines in a crockpot or slow cooker.  Place lid on cooker and cook on high 2 to 3 hours.  Remove the nectarines and set aside.  Remove the cinnamon stick and discard.  Let the syrup cool then strain.

Stir the lemon juice into the strained syrup, place nectarines back into the syrup.

This is a great topping for ice cream, pound cake, etc.

file photo for reference

EASY MIXED BAKED BEANS

3 cans (15-oz each) great northern beans

2 cans (15-oz each navy beans
1/2 lb bacon, fried, drained, crumbled
1 small yellow onion, chopped
1/2 cup molasses
1 cup ketchup
3 tbsp prepared mustard
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp freshly ground black pepper
salt, as desired

Combine the two types of beans, bacon, and onion in a crock-pot or slow cooker.

Stir the molasses, ketchup, mustard, and spices together in a medium bowl.  Pour over the bean mixture and stir to mix well.

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

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PERFECTLY SPICED PULLED PORK

5 lbs boneless pork butt shoulder

1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water
buns or rolls for serving

In a small bowl combine the paprika, both peppers, thyme, garlic, and salt; rub evenly over the pork.

Place the pork in a 6-quart slow cooker or crockpot; add the water.  Place lid on cooker and cook for 6 to 8 hours on low setting or 4 to 5 hours on high setting until the meat is tender and cooked through.

Remove pork from cooker and place on a large cutting board or platter and let rest for about 15 minutes.  Pull meat from bones, discard fat, and place on buns or rolls to serve.

Add condiments to suit your taste.

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BEEF TIPS AND RICE

2 lb lean beef chuck cubes

1 envelope dry onion soup mix

1 can cream of mushroom soup

1 cup ginger ale

3 cups hot cooked rice for serving

Layer beef, soup mix and soup in the slow cooker. Pour ginger ale overall. Cook on low 6 to 8 hours. Serve over the rice.

Yield: 6 servings

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GERMAN-STYLE BEEF SHORT RIBS

Love this recipe I got from Country Woman magazine in 2006 for short ribs. I love the addition of mango chutney, one of my favorites. I thought some of you would probably love these ribs, too.

3/4 cup dry red wine or beef broth

1/2 cup mango chutney

3 tablespoons quick-cooking tapioca

1/4 cup water

3 tablespoons brown sugar

3 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon ground mustard

1/2 teaspoon chili powder

1/2 teaspoon pepper

4 pounds bone-in beef short ribs

2 medium onions, sliced

Hot cooked egg noodles

In a 5-qt. slow cooker, combine the first 11 ingredients. Add ribs and turn to coat. Top with onions.

Cover and cook on low for 8-10 hours or until meat is tender. Remove ribs from slow cooker. Skim fat from cooking juices; serve with ribs and noodles. 

Yield: 8 servings. 

file photo Country Woman

RISOTTO WITH ASPARAGUS AND PEAS

12 cups low-sodium chicken broth

8 tbsp butter

3 cups arborio rice*

4 cloves garlic minced

16-oz asparagus, trimmed

1 cup frozen peas, thawed, drained

 1/3 cup grated Parmesan cheese

Parmesan shavings and lemon zest for garnish, optional

*Cooking the rice before adding to the slow cooker enhances the flavor, making the dish tastier.

In a large pot, bring 11 cups chicken broth to a boil. Remove from heat and set aside. 

In a 12=inch nonstick skillet, heat 4 tablespoons of the butter over medium-low heat and cook rice, stirring occasionally, until the edges are translucent, about 5 minutes. Add the garlic during the last minute of cooking time. Transfer to the slow cooker, stir in the remaining cup of chicken broth adding 1/2 teaspoon of salt.

Place lid on cooker and cook on high setting until the rice is tender, about 1 1/h hours.

Meanwhile, cut asparagus into 2-inch pieces. In a large nonstick skillet, heat remaining 4 tablespoons of butter over medium-low heat. Add asparagus and 1/2 teaspoon salt, cooking while stirring occasionally until tender, about 7 to 8 minutes. Add the peas and cook, stirring, until heated through, about 3 minutes.

In a medium pot, heat the remaining 1 cup of broth over medium heat; add Parmesan and 1/2 teaspoon pepper. Stir into the low cooker along with the veggie mixture.

To serve, transfer into bowls and add the Parmesan shavings and/or lemon zest, if desired.

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WHITE CHICKEN CHILI

2 to3 lbs boneless chicken breasts

8-oz low-fat sour cream

48-oz jar great northern beans

10-oz fat-free cream of chicken soup

Chili powder to taste

1/2 can regular-size Milnot

Salt and Pepper to taste

Cook chicken and cut into bite-size pieces. Place in a crock-pot that has been sprayed with olive oil spray. Cover with the beans, soup, Milnot and chili powder. Cook on low 3 to 4 hours. Add the sour cream last half hour of cooking time. Season with salt and pepper to suit taste.

file photo for reference only

CREAM OF BROCCOLI SOUP

 1 small onion, chopped fine

1 tbsp olive or canola oil

2 (10-oz each) pkgs frozen broccoli

2 cans cream of celery soup

1 can cream of mushroom soup

1 cup grated American cheese or shredded cheddar cheese

2 soup cans of milk

1/4 tsp pepper

Sauté onion in oil until clear. Combine broccoli, soups, cheese, milk and pepper in a crock-pot that has been sprayed with cooking spray. Cook on low setting around 4 hours.

When serving, garnish with additional broccoli or shredded cheese, if desired.

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VEGETABLE BEEF SOUP

1/2 lb lean beef, cut into bite-size pieces, browned

1 lb frozen California blend vegetables

2 (14-oz) cans diced tomatoes

1 large can tomato juice

1/4 cup sugar

1 1/2 tsp seasoned salt

2 tsp chili powder

Brown beef in skillet with the seasoned salt. Place beef and drippings in bottom of a 5-quart slow-cooker. Cover with the vegetables, tomatoes, sugar, juice and chili powder. Place lid on cooker and cook on low 6 to 8 hours.

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STUFFED FLANK STEAK

2 lb beef flank steak

1 medium onion, chopped

1 garlic clove, minced

1 tbsp butter

1 1/2 cups soft breadcrumbs (3 slices)

1/2 cup chopped fresh mushrooms 

1/4 cup minced fresh parsley

1/4 cup egg substitute (or 1 egg)

3/4 tsp poultry seasoning

1/2 tsp salt

1/8 tsp pepper

1/2 cup beef broth

2 tsp cornstarch

4 tsp water

Flatten steak to 1/2-inch thickness, set aside. 

In a nonstick skillet, sauté onion and garlic in butter until tender. Add breadcrumbs, mushrooms, parsley, egg, salt, pepper and poultry seasoning, mixing well.  Spread over steak to within 1-inch of edge. Roll up jellyroll-style starting with the long side. Tie with kitchen string and place in a 5-quart slow cooker. Add the broth and cover. Cook on low setting 8-10 hours. Remove meat to a serving platter and keep warm. Skim fat from cooking juices and pour juices into a small saucepan. Combine the cornstarch and water until smooth; stir into the juices and bring to a boil. Cook, stirring, a minute or two until thickened.

Remove the string from the steak before slicing. Serve with the juices.

file photo for reference only

not this exact recipe

CROCKPOT CHICKEN STROGANOFF

 1 lb boneless, skinless chicken breasts, frozen

1 can 98% fat-free cream of mushroom soup

16 oz fat-free sour cream

1 envelope dry onion soup mix

Hot buttered noodles for serving.

Place frozen chicken on the bottom of a crockpot or slow cooker. Mix soup, sour cream and onion soup mix together and pour over the chicken. Cook on low setting at least 7 hours.  Shred or cut up chicken then return to crockpot. Stir well before serving over the noodles.

May be made in a Dutch oven, baked in the oven for 6 hours at 250-degrees.

This recipe is from a Southern Indiana Veteran's cookbook.

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PORK RIBS AND SPICY SPAGHETTI NOODLES

1 can (14-oz) beef broth

1/2 cup water
1/4 cup rice wine vinegar
2-inch piece fresh ginger, peeled & grated
1 cup dried shiitake mushrooms
1/4 tsp red pepper flakes
1 tbsp Chinese 5-spice powder
1 tsp ground ginger
1 tsp chili powder
1 tbsp toasted sesame oil
2 full racks (approximately 4 lbs) pork ribs
3/4 cup hoisin sauce, divided
16-oz thin spaghetti, cooked according to pkg directions
1/4 cup thinly sliced green onion
1/4 cup chopped fresh cilantro

Stir the broth, water, vinegar, grated ginger, mushrooms, and red pepper flakes together in a 6-quart slow cooker or crock-pot.

Combine the 5-spice powder, ground ginger, chili powder, and sesame oil together in a small bowl to form a paste.

Blot the ribs dry using paper toweling.  Brush the dried ribs with half the hoisin sauce and place in the cooker with the liquid but do not stir!  Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 5 to 6 hours.  Remove ribs to a platter or cutting board and brush with the remaining hoisin sauce.  Keep warm until ready to serve.

Skim any fat from the cooking sauce.

Place the hot spaghetti into a shallow bowl.  Spread some of the cooking broth over the spaghetti and sprinkle with green onion and cilantro.  Cut the ribs apart and serve over the spaghetti.
Yield: 4 servings

File Photo of this Recipe

FIRE-ROASTED SALSA STEAK FAJITAS

1/2 cup jarred fire-roasted salsa

1 garlic clove, minced
1 tbsp fresh lime juice
1 tsp fresh ground black pepper
1/2 tsp salt
1 1/2 lbs beef flank steak, trimmed of excess fat
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1 large onion, thinly sliced
2 tsp fresh cilantro, minced
flour tortillas for serving

In a small bowl combine the salsa, garlic, juice, pepper and salt. 

Place the steak into a crock pot or slow cooker and pour the sauce mixture over the steak coating it well.  Add the three bell peppers and onion, place the lid on the cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Remove the steak, peppers, and onion and let stand for 10 minutes before slicing the steak.  Slice the steak in thin slices across the grain.  Serve with the peppers and onion with flour tortillas.

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SAUCY MEATBALLS

1 1/2 lb ground beef

1/2 lb hot sausage
2/3 cup Italian-style dry breadcrumbs
2 eggs
1 tsp salt
1 onion, chopped

Mix all the above ingredients together well, form into meatballs, and brown on all sides in a large skillet.  Transfer from the skillet to a crock-pot or slow cooker using a large slotted spoon.  All drippings to drip through the spoon before placing meatballs into the cooker.

Make a sauce by combining the following ingredients together in a mixing bowl then pour over the meatballs in the cooker:

1 medium onion, chopped
4 small cans tomato sauce
1 small can tomato paste
1/2 small green bell pepper, chopped
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp celery salt
1/4 tsp parsley
4 bay leaves
2 garlic cloves, minced
1 tbsp brown sugar
salt to taste
freshly ground black pepper to taste

Cook meatballs in the sauce in cooker on high setting for 3 hours.

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WW's Pork-Pineapple Skewers

This is an old Weight Watcher's Recipe.

1 lb boneless pork loin, timmed and cut into 3/4-inch cubes
2 tablespoons cornstarch
2 teaspoons Asian (dark) sesame oil
2 cans (8-oz) pineapple chunks in juice
1 red onion, chopped
1 yellow bell pepper, diced
1/4 cup ketchup
3 tablespoons rice vinegar
3 tablespoons honey
2 tablespoons low-sodium soy sauce
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 tablespoons chopped fresh cilantro

Mix pork and 1 tablespoon cornstarch in large bowl.  Heat oil in large nonstick skillet over medium-high heat.  Add pork and cook, turning frequently, until browned, 3 - 4 minutes.

Drain pineapple, reserving juice from 1 can. (Refrigerate juice from other can for another use.)  Combine remaining 1 tablespoon cornstarch, pineapple and reserved juice, onion, bell pepper, ketchup, vinegar, honey, soy sauce, garlic, and ginger in 5 - 6 quart slow cooker.  Stir in the pork.  Cover and cook until pork is fork-tender, 4 to 5 hours on high or 8 to 10 hours on low.

At the end of the cooking time, stir cilantro into slow cooker.  Thread pork and pineapple evenly on 8 12-inch skewers.  Serve with the sauce.

Per 1 skewer and 2 tablespoons sauce: 159 calories, 3 g fat, 1 g sat fat, 0 g trans fat, 32 mg chol, 379 mg sodium, 21 g carbs, 1 g fiber, 12 g protein, 12 mg calc  POINTS value: 3

CHICKEN MEATBALL SUBS

1/4 cup chopped yellow onion

1 can (15-oz) diced tomatoes, drained; juice saved
1 can (8-oz) tomato sauce
2 tbsp tomato paste
1 tsp dried Italian seasoning
1 lb ground chicken (read label; no ground skin)
1/2 cup whole-grain breadcrumbs (approx 1 slice, crumbled)
1 egg white lightly beaten
3 tbsp finely chopped fresh parsley
2 cloves garlic, minced
1/4 tsp salt
couple dashes of black pepper
4 small hard sub rolls
2 tbsp grated Parmesan cheese

Combine the onion, tomatoes, 1/2 cup of the tomato juice, tomato sauce, tomato paste, and Italian seasoning in the slow cooker or crock-pot.  Cover and cook on low setting for approximately 4 hours until the onion is soft.

During the last 30 minutes of the above cooking time, prepare the meatballs by combining the chicken, breadcrumbs, egg white, parsley, garlic, salt and pepper together in a medium bowl.  Wet hands and form the mixture into 12 to 16 equal-sized meatballs.  Spray a medium skillet with nonstick cooking spray and heat over medium heat.  When skillet is hot, add the meatballs and cook approximately 10 minutes until browned all over and cooked thoroughly.

To make sandwiches: Place 3 to 4 meatballs on the bottom of each sub roll.  Evenly divide the sauce over each of the 4 sandwiches.  Sprinkle the cheese over the sauce, top with other part of the roll and serve.

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VEGGIE-STUFFED PORK CHOPS

4 double pork loin chops, well-trimmed

salt and pepper
1 can (15 1/4-oz) corn, drained
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 cup Italian-style seasoned dry bread crumbs
1/2 cup uncooked, long-grain converted rice
1 can (8-oz) tomato sauce

Cut pocket in each pork chop, cutting from edge nearest bone.  Lightly season pockets with salt and pepper to taste.  Combine corn, onion, bell pepper, bread crumbs, and rice in a large bowl.  Stuff chops with the mixture.  Secure along the fat side with wooden toothpicks.

Pour any remaining vegetable-rice mixture into the slow cooker or crock-pot.  Add the stuffed chops to the cooker and moisten the top of each chop with the tomato sauce.  Pour the remaining sauce over the tops of the chops.  Place lid on cooker and cook on low for 8 to 10 hours or until done.

Remove the chops to a serving platter and serve with the vegetable-rice mixture.

Yield: 4 servings.

 

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EASY BARBECUED BEEF

3 lbs boneless chuck roast

1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 tsp liquid smoke flavoring
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
Seeded sandwich buns

Place the roast in a crockpot or slow cooker.  In a large mixing bowl combine the ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper, and garlic.  Pour the sauce mixture over the roast.  Place the lid on the cooker and cook on low for 8 to 10 hours or 1/2 that time on high.

Remove the roast from the cooker and using a fork, shred the meat for sandwiches.  Return the meat to the cooker and stir to coat the meat evenly with the sauce.  Spoon onto the sandwich buns and top meat with additional sauce, if desired.
Yield: 12 sandwiches

File photo of this recipe.

YELLOW-CHOCOLATE HAZELNUT CAKE

1 box (2-layer size) yellow cake mix

1 cup water
4 large eggs
1/2 cup sour cream
1/2 cup canola or soy oil
1 cup mini chocolate chips (semisweet)
1/2 cup chopped hazelnuts
Whipped cream, optional

Spray a 6-quart crock-pot or slow cooker with nonstick cooking spray. 

In a large mixer bowl combine the cake mix, water, eggs, sour cream, and oil; mix until smooth.  Pour the batter into the prepared cooker.  Place lid on cooker and cook on High setting for 2 hours or until the batter is almost set.

Sprinkle the mini chocolate chips and the chopped hazelnuts over the cake.  Cover and cook on high for another 30 minutes or until a wooden toothpick inserted in the center comes out clean  or the cake begins to pull away from the sides of the cooker.

Remove cake from base, lift out stoneware, however your cooker works remove from the heat but let stand until cool.  Slice and serve with a dollop of whipped cream, if desired.

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CHICKEN STEW OVER NOODLES

2 cups cubed peeled eggplant

2 cups sliced mushrooms
3/4 cup coarsely chopped onion
2 garlic cloves, minced
1 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1 1/4 cups chicken broth +3 tbsp chicken broth
1 1/2 tsp flour
2 lb skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 can (14-oz) artichoke hearts, drained
12-oz uncooked wide egg noodles

Combine the eggplant, mushrooms, onion, garlic, spices, 1 1/4 cups chicken broth, and flour in a slow cooker or crockpot.  Cover and cook on high for 1 hour.

Lightly coat the chicken with the flour.  Spray a large skillet with nonstick cooking spray; heat over medium heat until hot.  Cook the chicken about 10 to 15 minutes until browned on both sides.

Remove the vegetables from the cooker using a large slotted spoon.  Layer the chicken in the cooker and then return the vegetables over the chicken.  Add the 3 tablespoons of chicken broth, salt, and pepper.  Reduce the heat to low and cover and cook 6 to 7 hours or until chicken is no longer pink in the center and the veggies are tender.

Stir in the artichokes; cover and cook 45 minutes to 1 hour or until heated through.

Cook the noodles according to the package directions and serve the stew over the noodles.

Yield: 6 servings

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CROCKPOT ITALIAN EGGPLANT

1 1/4 lbs eggplant, cut into 1-inch cubes

2 medium onions, sliced thin
2 ribs of celery, coarse chopped
1 tbsp olive oil
1 can (1-lb) diced tomatoes with juice
3 tbsp tomato sauce
1/2 cup sliced ripe olives
2 tbsp balsamic vinegar
1 tbsp sugar
1 tbsp capers, drained
1 tsp basil
1/2 tsp oregano
salt to taste
pepper to taste

Combine the eggplant, onions, celery, olive oil, tomatoes and tomato sauce in a slow cooker or crock-pot; cover and cook on low 3 1/2 to 4 hours until the eggplant is tender.  Stir in the olives, balsamic vinegar, sugar, capers, and seasonings.  Replace lid and cook for another hour to blend the flavors and heat through.
Yield: 6 servings

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CRAB BRUSCHETTA

4 cups diced Roma tomatoes

1 cup diced white onion
2 tsp minced garlic
1/3 cup olive oil
2 tbsp balsamic vinegar
1/2 tsp dried oregano
2 tbsp sugar
1 lb lump blue crabmeat, be sure all shells are removed
1 1/2 tsp salt
1/2 tsp freshly ground coarse black pepper
1/3 cup minced fresh basil
2 baguettes, sliced, toasted

In crock-pot or slow cooker combine the tomatoes, onion, garlic, oil, vinegar, oregano, and sugar; place lid on cooker and cook on low setting for 2 hours.  Gently stir in the crab, salt, and pepper.  Cook on low for another hour.  Fold in the basil.

Top the toasted baguette slices with the warm bruschetta for serving.

Note:  If you prefer, you can serve on whole-grain crackers for a healthier touch!

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THE BEST CROCKPOT MEAL

 I saw this recipe on facebook a few days ago and thought some of you might be interested in it. I have not tried it, as I don't care for tortellini.