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

file photo for reference

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!

file photo.

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.

file photo of this recipe

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 

file photo

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.

file photo

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.

file photo

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

file photo for reference only

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.

file photo