CHINESE CHICKEN STEW

1 lb boneless skinless chicken thighs, cut into bite-size pieces
1 tsp Chinese 5 spice powder
1/2 tsp red pepper flakes
1 tbsp peanut or canola oil
1 large onion, coarsely chopped
1 lb fresh mushrooms, sliced
2 garlic cloves, minced
1 can (14-oz) chicken broth, divided
1 tbsp cornstarch
1 large red bell pepper, cut into bite-size pieces
2 tbsp low-sodium soy sauce
1 tbsp sesame oil
2 large or 3 medium green onions, cut into half-inch pieces
3 cups hot cooked rice, optional
1/4 cup coarsely chopped cilantro, optional

In a bowl, toss the cut-up chicken pieces with the Chinese spice.  Stir in the red pepper flakes. 

In a large skillet, heat the peanut or canola oil and add the onion and chicken; cook, stirring, about 5 minutes or until the chicken is browned.  Add the mushrooms and garlic, cooking until the chicken is cooked through.

Combine 1/4 cup chicken broth and cornstarch in a small bowl; set aside.  Place the cooked chicken mixture into a slow cooker or crockpot.  Add the remaining broth, bell pepper, and soy sauce; stir to blend.  Place lid on the cooker and cook for 3 1/2 hours or until the bell pepper is tender.

Stir in the cornstarch mixture, sesame oil, and the green onions.  Cook another 30 to 45 minutes until the juices have thickened. 

To serve, ladle into soup bowls and scoop a half cup rice, if using, into center of each bowl.  Sprinkle with the chopped cilantro, if desired.

yield: 6 servings

the file photo

EASY SLOW COOKER HAM

2 cups packed brown sugar

1 (about 8 lb) bone-in picnic ham
1 can (6-oz) crushed pineapple, optional
Pineapple rings for serving, if desired

Place 1 1/2 cups of the brown sugar over the bottom to a slow cooker/crockpot.  Place the ham over the brown sugar, flat side down.  Trim bottom a little if needed to be able to fit lid over cooker.

Using your hands, rub the remaining brown sugar all over the ham.  Add the pineapple, if using.

Place lid on cooker and cook on low for 8 hours.  (This time is for a picnic ham.  It is too long for a spiral sliced ham!)

file photo for reference only

SPINACH-PARMESAN DIP

Nonstick cooking spray

2 (10-oz ea) pkgs frozen chopped spinach, thawed

1 (14-oz) can quartered artichoke hearts, drained and coarsely chopped 

1 cup chopped onion

1 tbsp Dijon mustard

4 cloves garlic, minced

1/2 tsp dried oregano, crushed

1/4 tsp cayenne pepper

1/2 cup light mayonnaise (I use olive oil mayo)

1/2 cup fat-free sour cream

1/4 cup shredded Parmesan cheese

1/4 cup shredded Italian cheese blend

1 tbsp lemon juice

Crackers and/or fresh veggies for serving

Coat a 3 1/2 or 4-quart slow cooker with cooking spray.

Squeeze spinach dry, reserving 1/3 cup of the spinach liquid. Combine spinach, spinach liquid, artichoke hearts, onion, Dijon mustard, garlic, oregano, cayenne pepper.

Place lid on cooker and cook on low 2 1/2 to 3 hours or on high 1 1/2 hours. Turn off cooker, stir in the mayo, sour cream, cheeses and lemon juice. Serve with the crackers and/or fresh veggies.

Yields: 16 serving

file photo for reference

CHICKEN STEW WITH DUMPLINGS

2 cups sliced carrots
1 cup chopped onion
1 large green bell pepper, sliced into strips
1/2 cup sliced celery
2 cans (approx 14-oz each) chicken broth
2/3 cup all-purpose flour
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 large red potatoes, skin on and cut into bite-size cubes
1 pkg (6-oz) fresh mushrooms, halved
3/4 cup frozen peas
1 tsp dried basil
3/4 tsp dried rosemary
1/4 tsp dried tarragon
3/4 tsp salt
1/4 tsp black pepper
1/4 cup heavy cream (or 1/4 cup fat-free evaporated milk)

Combine the carrots, onion, bell pepper, and celery in a slow cooker or crockpot.  Stir in the chicken broth, saving 1 cup for later.  Place lid on cooker and cook on low setting for 2 hours.

Stir the flour into the 1 cup of saved chicken broth until smooth.  Slowly stir the mixture into the mixture in the cooker.  Add the chicken, potatoes, mushrooms, peas, and seasonings to the cooker; cover and cook an additional 4 hours until the chicken is cooked through and the veggies are tender.  Stir in the cream.

DUMPLINGS:
1 cup biscuit mix
1/4 tsp dried basil
1/4 tsp dried rosemary
1/8 tsp dried tarragon
1/3 cup low-fat milk

In a small bowl combine the biscuit mix and herbs.  Stir in the milk to form a soft dough.  Spoon the dough on top of the stew in four large spoonfuls.  Cook, uncovered, for 30 minutes then cover and cook for another 30 to 45 minutes.  The dumplings should be firm and a wooden toothpick inserted in the center should come out clean.   

Yield: 4 servings

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SPARERIBS & SAUERKRAUT

3 - 4 lbs lean pork spareribs, cut into serving-size pieces

salt to your taste
pepper to your taste
2 cans sauerkraut
1 onion, thinly sliced
1 apple, quartered, cored, sliced
1 tsp caraway seeds
1 cup water
1 tsp salt, optional

Sprinkle the salt and pepper to taste on the spareribs and brown ribs in a heavy skillet or the broiler.  Layer half of each of the following; ribs, sauerkraut, onion, and apple.  Repeat with the remaining half.
Add the caraway seeds to the water with additional salt, if using, and pour over the layers.  Cover and cook on low setting for 6 to 8 hours or on high for about 4 hours.

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EASY SOUTHERN BRUNSWICK STEW

2 to 3 lbs pork butt

17-oz can white whole-kernel corn, undrained

14-oz bottle ketchup

2 cups diced cooked potatoes

1 lb pkg frozen green peas

2 cans (10 1/2-oz) tomato soup

2 tsp hot sauce

1 tsp salt

1 tsp pepper

Place pork in a slow cooker. Cover and cook on high 1 hour; turn heat to low and cook another 4 to 6 hours. Remove meat from the bone and shred, Discard the juices.

Combine all ingredients in the slow cooker, cover and bring to a boil on high. Reduce heat to low and cook another 30 minutes.

Yield: 10 to 12 servings

file photo for reference, not this exact recipe

FRUITED PORK CHOPS

• 6 boneless pork loin chops, approximately 1-inch thick
• 1 tsp dried thyme
• 2 pkgs (7-oz each) mixed dried fruit
• 1 medium-size red bell pepper, seeded and sliced
• 1 cup favorite barbecue sauce
• Fresh thyme sprigs for garnish, if desired 

Trim any excess fat from the chops; place in slow cooker or crock pot.  Sprinkle the dried thyme over the chops.  Top with the dried fruit and bell pepper.  Pour the barbecue sauce overall.

Place cover on cooker and cook on low for 4 to 4 1/2 hours or on high for half that time.

Remove pork chops to serving platter, top each with some of the peppers and fruit. Skim fat from the cooking juices in the cooker.  Spoon some sauce over the chops and serve remaining sauce alongside, if desired.  

Garnish with the fresh thyme, if desired.

Photo and basic recipe from an old BH&G

 

HAMBURGER-PEPPERONI CROCKPOT PIZZA

1 1/2 lbs ground beef
1 yellow onion, chopped
salt to taste
pepper to taste
1 lb rigatoni pasta, cooked according to package directions
1 green bell pepper, chopped
1 small can mushroom stems and pieces, drained
1 small pkg sliced pepperoni
10-oz mozzarella cheese
10-oz pkg cheddar cheese
2 cans (8-oz each) pizza sauce

Brown the ground beef with the onion, salt, and pepper until no longer pink; drain. In the crockpot (or slowcooker) put half the ground beef/onion mixture. Top with half the rigatoni, half the bell pepper, half the mushrooms, and half the pepperoni. Sprinkle the cheddar cheese over the pepperoni and pour 1 can of the pizza sauce over all.

Repeat layer with the remaining ground beef/onion mixture, remaining rigatoni, bell pepper, mushrooms then the sauce, remaining pepperoni and end with the mozzarella cheese.

Cook on low heat in the crockpot for at least 3 hours up to 5 hours or until the cheese is melted and casserole is bubbly.

Sprinkle with Parmesan cheese, if desired, when serving.

 

PORK STROGANOFF

1 1/2 lbs boneless pork shoulder, cubed 

1 tbsp canola oil 

1/2 cup chopped onion 

1 garlic clove, minced 

1 cup water 

1 can (3-oz) mushrooms stems and pieces, drained 

1 tbsp instant beef bouillon granules 

1 tsp dillweed 

1/8 tsp pepper 

1/2 cup dairy sour cream 

1/4 cup cooking white wine, optional 

3 tbsp flour 

Hot cooked noodles for 6 servings. 

Heat the canola oil in a large skillet and brown the pork cubes with the garlic and onion; drain. Transfer the meat mixture to the cooker. In a small bowl combine the water, mushrooms, bouillon, dillweed, and pepper; pour over the meat in the cooker. Add lid to the cooker and cook on the low setting for 8 to 10 hours. Turn cooker heat to high and heat until bubbly, about 15 or 20 minutes. Blend the sour cream, wine-if using, and the flour together until smooth. Stir sour cream mixture into the cooker and cook about another 15 minutes until heated through and slightly thickened. To serve, place stroganoff over the hot cooked noodles. Garnish with fresh parsley, if desired.

file photo for reference

file photo for reference

CROCK POT CHOCOLATE FUDGE SAUCE

Ingredients

1/2 Cup Stick Butter

1 Cup Dark Chocolate Chips

1 Can Sweetened Condensed Milk

Instructions

1. Add the ingredients to the crock-pot.
2. Cook on low for about 5 minutes stirring as the ingredients melt.
3. Stir until the chocolate has mixed and melted.
4. Store in a container in the refrigerator.

I got this recipe from the crockpotladies in 2013

 

GLAZED MEATBALLS

 1 squeeze bottle (2/1/2 cups) Welch's Concord Grape Jelly

1 bottle (18-oz) barbecue sauce (Sweet Baby Ray's recommended)

1 pkg (2-lb) frozen prepared meatballs

Add jelly and barbecue sauce to a slow cooker, stir to blend well. Stir in meatballs to coat. Cover and cook on high 3 to 3 1/2 hours, stirring halfway through cooking time,

file photo for reference

CREAMY CROCKPOT COCOA

This is a recipe from Pinterest in the Fall of 2014. It was pinned by onegoodthingbyjillee. Evidently, she got it from someone named Amanda.

• 1 cup whipping cream
• 1 14oz can sweetened condensed milk
• 8 cups milk
• 1 teaspoon vanilla
• 2 cups of chocolate chips (I used milk chocolate)

Instructions

Pour all the ingredients into a crockpot and whisk together until well combined. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Whisk well before serving. Garnish as desired (which means MARSHMALLOWS of course!)

According to Amanda you can also make it with white chocolate, butterscotch, even MINT chocolate chips! I DO love mint chocolate! The possibilities here are vast! I’m thinking of maybe trying a salted caramel version! Yummmm!

BUTTERNUT SQUASH WITH CORN AND TOMATOES

1 butternut squash (approx. 2 lb) peeled, seeded, diced

1 can (14.5-oz) tomatoes, including juice
1 can (15-oz) whole-kernel corn, drained
1 medium onion, coarsely chopped
1 garlic clove, minced
1 green bell pepper, seeded and cut into 1-inch pieces
1 canned green chili, coarsely chopped
1/2 cup chicken (or vegetable for vegetarians) broth
1/2 tsp salt
1/4 tsp black pepper
1 1/2 tbsp tomato paste

Combine everything except the tomato paste in a slow cooker or crockpot.  Place lid on cooker and cook on low for 6 hours or until the squash is tender.

Remove 1/4 cup of the cooking liquid and mix with the tomato paste; stir into the cooker.  Cook another half hour or so until the mixture is slightly thickened and heat through.

Yield: 6 to 8 servings

file photo for reference only - not this recipe

OLD FASHION RICE PUDDING WITH RAISINS

2 1/2 cups cooked rice
1 1/2 cups evaporated milk
2/3 cup brown sugar
3 tbsp soft butter
2 tsp vanilla extract
1/2 tsp nutmeg
3 beaten eggs
3/4 cup raisins

Lightly grease or spray with nonstick cooking spray the inside of a crockpot or slow cooker.

In a mixing bowl thoroughly combine the rice with the remaining ingredients.  Pour the mixture into the prepared cooker.  Place lid on cooker and cook on low setting for 4 to 6 hours or on high setting for 1 to 2 hours.  Stir once or twice during the first 30 minutes of cooking to rice from clumping together.

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TRISHA YEARWOOD'S CROCKPOT MACARONI AND CHEESE

This is from Singer (and cook) Trisha Yearwood's Second Cookbook -- home cooking with tricia yearwood

8 ounces elbow macaroni, cooked
1 12-ounce can evaporated milk
1 1/2 cups whole milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
Dash of pepper
2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper, and all but 1/2 cup of the grated cheese.  Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.  Cook on low heat for 3 hours and 15 minute Turn off the crockpot, stir the mixture, and serve hot.

If you don't have a crockpot, grease a 9 x 13 x 2-inch pan with butter, add the mixture, and bake at 350 degrees for 50 minutes.

YUMMY CHILI CON QUESO

1 lb pasteurized process cheese spread, cut into cubes (Velveeta-type cheese)

1 can (10-oz) diced tomatoes and green chiles, do not drain
1 cup sliced green onions
2 tsp ground coriander
2 tsp ground cumin
3/4 tsp hot pepper sauce
Green onion strips for garnish, optional
Hot pepper slices for garnish, optional

Combine all ingredients except green onion and hot pepper slices in a slow cooker or crock pot until well blended.  Cover and cook on low 2 to 3 hours or until hot.

Garnish with the green onion strips and/or hot pepper slices, if desired.

Yield: Around 3 cups

Serve with tortilla chips or toasted pita chips (directions follow).

To make toasted pita chips:
Cut pita bread into triangles and toast in a preheated 400-degree oven for 5 minutes or until crisp.

CROCK POT MAPLE BROWN SUGAR HAM

7-8 pound spiral-cut ham (bone-in or boneless)

1 cup brown sugar
1/2 cup maple syrup
2 cups pineapple juice

Directions: Use a 6-7 quart crock pot. Unwrap ham from wrapper, and discard the flavor packet. Place ham inside crock pot, flat side down. Rub the brown sugar over all sides of the ham. Then pour on the maple syrup and pineapple juice. Cover and cook on low heat for 4-5 hours. Baste ham with juices an hour or so before serving. When cooking is done, carefully remove ham from crock pot and place on a cutting board. Let rest 15 minutes before carving. Enjoy ♥

from pinterest 2013

CHICKEN AND WILD RICE SOUP

A good soup recipe for the cold days of Winter. 

1/2 cup uncooked wild rice, rinsed
1/2 cup shredded carrot
3 cans (14-oz each) chicken broth
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup celery, chopped
1/2 cup yellow onion, chopped
1 cup sour cream
1/2 cup white whole-wheat flour
1/2 cup sliced toasted almonds, optional

In slow cooker/crock pot, combine the rice, carrot, broth, chicken, celery, and onion.

Place lid on cooker and cook on low 6 to 8 hours or on high 4 to 6 hours until the chicken and rice are tender.

Before serving, stir the sour cream and flour together until smooth.  With the cooker on high heat setting, stir the sour cream mixture into the soup, stirring constantly.  Replace lid and continue to cook 5 to 10 minutes, stirring often, until the soup starts to thicken and is creamy.

Ladle into soup bowls and top with the almonds, if using.

Serves 6 to 8.

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CHICKEN STUFFING

Note: This is just as good with turkey and is a good way to use up leftover holiday turkey.

1 pkg (12-serving size) chicken stuffing mix
3 cans (10 3/4-oz each) cream of chicken soup
3 to 4 cups cooked, cubed chicken
1/2 cup milk
2 cups shredded milk Cheddar cheese

Prepare the stuffing mix according to the package directions and place in a 5-quart crock pot/slow cooker. Stir in 2 cans of the cream of chicken soup.

In a mixing bowl, stir together the remaining can of soup, chicken, and milk.  Spread this mixture over the stuffing mixture in the cooker.  Sprinkle the cheese over all.

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

file photo for reference

ASIAN SPICED CHICKEN WINGS

3 lbs chicken wings

1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
2 tsp fresh ginger, minced
2 garlic cloves, minced
1/4 cup dry sherry or chicken broth
1/2 cup hoisin sauce
1 tbsp fresh lime juice
3 tbsp toasted sesame seeds
1/4 cup thinly sliced green onions

Preheat broiler.

Broil the wings for 10 minutes per side or until browned.  Transfer to a crockpot or slow cooker.

Add the soy sauce, brown sugar, ketchup, ginger, garlic, and sherry or broth to the cooker.  Place lid on cooker and cook on low 5 to 6 hours or on high 2 to 3 hours.  Stir halfway during the cooking time to baste wings.

Remove wings from cooker to a serving platter.

Remove 1/4 cup of the juice in the cooker and stir together with the hoisin sauce and lime juice; drizzle sauce over the wings.

Sprinkle with the sesame seeds and green onions.

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TAMALE CASSEROLE

1 lb ground beef

1 large egg, beaten
3/4 cup cornmeal
1 1/2 cups milk
1 can whole kernel corn
1 can Mexican-flavored diced tomatoes
1 can ripe olives
1 envelope chili seasoning mix
1 tsp seasoned salt
1 cup shredded cheddar cheese

In a skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef.

Transfer to a greased 3-qt. slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted. 

Yield: 6 servings

This recipe is from an old Country Extra.

MARINATED POT ROAST DINNER

1 approximately 3 lb beef chuck roast

MARINADE:
1 1/2 cups tomato juice
1/4 cup wine vinegar
1 clove of garlic, minced
2 tsp Worcestershire sauce
1 1/2 tsp salt
1 tsp sugar
1/2 tsp basil
1/2 tsp thyme
1/4 tsp pepper

Trim excess fat from the roast. Cut roast if necessary to fit into the slow cooker or crockpot. Place the meat in a large, zippered plastic bag sitting in a bowl.

For the marinade, stir together the tomato juice, vinegar, garlic, Worcestershire sauce, salt, sugar, basil, thyme, and pepper. Pour the marinade over the meat in the bag. Marinate overnight in the refrigerator, turning twice.

6 small onions, halved
1 cup chopped carrot
1/2 cup cold water
1/4 cup all-purpose flour

Place the onions and carrots in the bottom of the cooker. Place the meat over the vegetables and add the marinade. Add lid to the cooker and cook on low setting for 8 to 10 hours.

Before serving, remove the roast and vegetables from the cooker. Skim excess fat from the liquid in the cooker. Measure 2 cups of the cooking liquid and pour into a saucepan. Return the meat and vegetables to cooker and cover to keep warm.

Blend the cold water slowly into the flour until smooth. Stir the flour mixture into the cooking liquid in the saucepan. Cook while stirring until mixture is thickened and bubbly. Place the meat on a warm serving platter and top with the vegetables. Pour some of the gravy overall. Set the remaining gravy on table and pass as needed.

TOH phoeo

CROCKPOT CHEESECAKE

I have to say I have never made a crock pot cheesecake.

Ingredients

3 8oz Packages of Philadelphia Cream Cheese

3 Eggs

3/4 Cup Sugar

6 Graham Crackers (full pieces), pulverized into crumbs

3 Tablespoons of Stick Butter, melted

Instructions

1. Allow Cream Cheese to get to room temperature.
2. Open cream cheese and place in large bowl.
3. Add Sugar.
4. Mix until sugar and cream cheese are well blended.
5. Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
6. In a separate bowl, add graham cracker crumbs and melted butter.
7. Mix well as this will form your crust.
8. Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
9. Add the graham cracker crumbs mixture to the bottom of the pan.
10. With a spoon, pat the graham crackers out til you have a smooth layer.
11. Add the cream cheese mixture to the top of the graham crackers.
12. Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
13. Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
14. Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
15. The cheesecake will begin to crack on the sides.
16. Let cool for 30m to 1h.
17. Remove and let set in the refrigerator for at least 1 hour.
18. Serve.

Read more at http://crockpotladies.com/recipe-categories/desserts/crockpot-cheesecake/#RZqF7Jh40f9qHESM.99 

CROCK POT PINEAPPLE SALSA CHICKEN

For all of you who love chicken recipes here is one for you.  I don't eat chicken, but I know many of you love chicken recipes.  I got this one from the frugal girls a dozen or so years ago.

• 4 – 5 Boneless Skinless Chicken Breasts, thawed
• 1 jar Smucker’s Pineapple Preserves {18 oz.}
• 1 jar Pace Medium Chunky Salsa {16 oz.}

• Cook chicken in crockpot on high for 3 hours {covered}
• After 3 hours, drain juices from crockpot
• Mix together Salsa and Pineapple Preserves
• Pour mixture over chicken, and cook on high for 30 more minutes {covered}, or until done.

 

BEEF BURGUNDY AND BACON

1 slice bacon, cut into squares
2 lbs sirloin tip or round steak, cubed, trimmed
1 tsp canola oil
1/4 cup flour
1/8 tsp salt
1/2 tsp seasoning salt
1/4 tsp dried marjoram
1/4 tsp dried thyme
1/4 tsp pepper
1 garlic clove, minced
1 beef bouillon cube, crushed
1 cup burgundy cooking
wine
1/4 lb fresh mushrooms, sliced
2 tbsp cornstarch
2 tbsp cold water
Hot butter noodles for 6, for serving

Cook the bacon in a skillet until browned; remove bacon.

Coat the beef with the flour and brown on all sides in canola oil. Cut meat into bite-size pieces.

Combine steak, bacon drippings, bacon, seasonings, garlic, bouillon, and wine in the slow cooker or crock pot.

Place lid on cooker and cook on low 6 to 8 hours.

Add the mushrooms.

Dissolve the cornstarch in the cold water and stir into the cooker.

Replace lid on cooker and cook on high for 15 minutes.

Serve over hot buttered noodles.

 

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.

 

BBQ Ham Sandwiches

3 cups ketchup

3/4 cup chopped onion

3/4 cup chopped green pepper

3/4 cup packed brown sugar

1/2 cup lemon juice

1/3 cup Worcestershire sauce

1 tbsp prepared mustard

1 1/4 tsp ground allspice

1 1/2 tsp liquid smoke, optional

3 lbs thinly sliced deli ham

16 kaiser or ciabatta rolls, split

In a large saucepan, combine the first 8 ingredients. Stir in the liquid smoke, if using. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.

Place ham in a 5- or 6-quart slow cooker. Add the sauce, stirring gently to combine. Cook, covered, on low 2 to 3 hours or until heated through. Serve on the rolls with condiments of your choice, if desired.

Yield: 16 servings

recipe and photo TOH 2015

 

CHUNKY APPLESAUCE

10 large apples

1/2 cup water
1 teaspoon cinnamon
1/2 to 1 cup sugar (depends on natural sweetness of the apples)*

Peel, core, and slice apples. Place the apples into crock pot along with the water, cinnamon, and sugar. Stir gently to combine. Cover the cooker and cook on low overnight all all day 8 to 10 hours). Delicious served warm or can be kept in the refrigerator in a sealed container for around a week.

file photo for reference

*Make this a diabetic applesauce by substituting Splenda granular for the sugar. You probably won't need a full cup.

OLD-FASHION CROCKPOT BEEF STEW

3 carrots, cut into chunks

3 potatoes, quartered
2 lb beef chuck or stew meat in 1 to 1 1/2-inch cubes
1 cup water
1 tsp Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1 tbsp salt
1/2 tsp pepper
1 tsp paprika
3 yellow onions, quartered
1 stalk celery, cut up

Put the ingredients into the crockpot in the order listed above. Stir just enough to mix in the spices. Place lid on crockpot and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

file photo