CROCKIN' GIRLS PINEAPPLE UPSIDE DOWN CAKE

I got this recipe from the Crockin' Girls some years ago. Sharing it again, as it makes a pretty tasty cake.

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.         

 

Crockin' Girls photo

CILANTRO-LIME PORK

2 lb pork tenderloin

1 envelope (1-oz) taco seasoning mix

1 tbsp lime juice

1/2 cup water

1/4 cup snipped fresh cilantro

8 (8 t0 10-inch flour tortillas

Your choice of the following toppings: Salsa, avocado slices, snipped fresh cilantro, and/o lime wedges, optional

Place pork in a 3 to 4-quart slow cooker. Sprinkle taco seasoning over the pork. Pour the lime juice and water over pork. Cover and cook on low 6 to 7 hours.

Transfer pork to a cutting board and shred using two forks. Return meat and the cilantro to the cooker and stir to combine the cooking liquid. Serve the meat in the flour tortillas with your desired toppings.

Yield: 8 servings

recipe idea and photo slow cooker favorites vol 4

PASTA WITH BEEF-FENNEL RAGU

1 lb very lean ground beef

2 cans (14.5-oz each) diced tomatoes with basil, garlic, and oregano, undrained

2 cups reduced sodium chicken broth

2 small fennel bulbs, trimmed, quartered, cored, and thinly sliced (should have about 2 cups)

1 can (15-oz) tomato sauce

1/3 cup chopped onion

4 garlic cloves, minced

1 1/2 tsp fennel seeds, lightly crushed

1 tsp dried oregano

1/2 tsp black pepper

1 pkg (12-oz) no-boil, no-drain penne pasta (such as Barilla Pronto brand) 

1/2 cup snipped fresh basil

Break ground beef into bite-size pieces and place in a 6-quart slow cooker. Add the remaining ingredients through the black pepper. Cover and cook on low 7 to 9 hours or on high 3 1/2 to 4 1/2 hours.

If using low setting, turn to high. Stir in the pasta, replace the cover and cook 20 minutes on high or just until the pasta is tender, stirring after 10 minutes. Stir in the basil and it is ready to serve.

Yield: 8 servings

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DIPS FOR APPLE SLICES

This looks like a fun idea for Fall gatherings and parties. I got this from Kitchen Fun With My 3 Sons. You can get the full recipe there, if you need it. I think most of us could do this without a recipe.

CAJUN BOILED PEANUTS

2 lbs raw peanuts, in the shell

3/4 cup salt

12 cups water

1 pkg (3-oz) boil-in-bag shrimp and crab boil

1/3 cup hot sauce

Combine all the ingredients in a 5 to 6-quart slow cooker or crockpot.

Place lid on cooker and cook on high for 18 hours or until the peanuts are soft.

Drain peanuts before serving or storing.

To store, place in ziptop plastic freezer bags and keep in the refrigerator for up to 2 weeks.

You can also freeze these peanuts in resealable freezer bags up to 2 months. May be reheated in microwave before serving.

 

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PERFECT CROCK POT RICE

I got this recipe several years ago from another blogger.

1 cup rice
salt
2 cups water
butter

Directions
Rub your slow cooker lightly with 1 tablespoon butter or margarine. Pour in rice, water and salt. Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally.

This is the picture that came with the recipe.

Note: Up to 4 cups raw rice may be prepared in a slow cooker making 10 cups cooked.

ITALIAN BEEF SANDWICHES

1  lb boneless beef chuck roast

1 can (15-oz) tomato sauce with Italian seasonings

2 medium green bell peppers, sliced

2 medium onions, sliced

1 jar (12 to16-oz) pepperoncini salad peppers, drained and stems removed

1 envelope (0.65-oz) cheese-garlic dry salad dressing mix

12 sandwiches rolls, split and toasted

2 cups shredded Italian-blend cheeses, optional

 Trim fat from meat. Place meat in a 5 to 6-quart slow cooker. Add tomato sauce. Top with bell peppers, onions, pepperoncini peppers. Sprinkle with the dry dressing mix. Cover and cook on low setting 10 to 12 hours or on high setting 5 to 6 hours. Transfer meat to a cutting board. Shred beef using two forks. Return meat to the cooker. Using a slotted spoon, spoon shredded meat, peppers and onions onto the toasted rolls. If desired, sprinkle with the cheese. Spoon some cooking liquid into bowls for dipping.

Yield: 12 servings

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SPICED BEEF AND APPLE STEW

Perfect for Fall.

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.

CLEANING WOODEN CUTTING BOARDS

This is information I shared some years ago. I try to share it every few years for those who may have missed it before.

This is a post from my health blog. I am sharing on my food blogs as this is important information.

Bacteria can grow in the deep knife cuts on wooden cutting boards because wood is porous and nearly impossible to clean.  A quick wipe is not enough to kill the germs on such a board.  To be sure you are getting rid of all the germs, soak wooden cutting boards in 1 tablespoon of bleach per gallon of water for at least 2 minutes.  Wash the board with hot soapy water following the soaking.

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APPLE BUTTER PORK CHOPS

 

CHEDDAR-BEER WEENIES

1 pkg (14-16 oz) beef cocktail wieners

12 - 16 slices bacon, cut crosswise into thirds

2 tbsp butter

1 cup finely chopped onion

2 garlic cloves, minced 1 cup beer

3/4 cup cheddar pasta sauce OR one can (10.75-oz) condensed cheddar cheese soup

1 tsp hot pepper sauce

1/2 tsp chili powder

Preheat oven to 400-degrees. Line a 15x10-inch baking pan with foil or parchment paper. 

Tightly wrap each cocktail wiener in a piece of bacon and secure with a wooden toothpick. Place on the prepared baking pan. Bake 30-35 minutes or until bacon is browned and slightly crisp. Cool slightly then remove and discard toothpicks.

Meanwhile, for sauce, in a medium saucepan heat butter over medium heat until melted. Add onion and garlic, cook 5 to 8 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in the remaining ingredients.

In a 1 1/2-quart slow cooker combine cocktail wieners and sauce. Cover and cook on low 4 to 5 hours or until heated. (If no heat setting is available, cook 3 to 4 hours) Serve immediately or keep warm, covered, on warm or low up to 2 hours.

Yield: 8 servings

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LENTIL AND RICE STUFFED PEPPERS

1/4 cup water

4 green and/or red bell peppers

3/4 cup uncooked brown rice

3 cups water

1/2 tsp salt

3/4 cup uncooked brown lentils, rinsed and drained

1 can (14.5-oz) diced tomatoes with garlic and onion, undrained

1 cup chopped carrots

1 cup chopped celery

1 tbsp packed brown sugar

1 tbsp yellow mustard

1 tbsp cider vinegar

Snipped fresh Italian parsley for garnish, optional

Pour the 1/4 cup water into a 6-quart ovel slow cooker. Halve pepper lengthwise and remove and discard seeds and membranes.

In a large saucepan combine rice, 3 cups water and 1/4 teaspoon of the salt. Bring to a boil, stir in rice and reduce heat. Cover and simmer 15 minutes. Stir in the lentils. Cover and simmer 25 minutes more or until rice and lentils are tender. Drain off any liquid and stir in tomatoes, carrots, celery, brown sugar, mustard, vinegar, and the remaining 1/4 tsp salt.

Fill each pepper half with the rice mixture and arrange in the prepared cooker carefully stacking pepper halves on each other. Cover and cook on low 3 to 3 1/2 hours or until peppers are tender and filling is heat through.

Carefully remove peppers with a large spoon. Sprinkle with the parsley, if desired.

Yield: 8 servings

the file photo of this recipe

CAJUN-SEASONED VEGETARIAN GUMBO

2 cans (15-oz each) reduced-sodium black beans, rinsed and drained

1 can (28-oz) diced fire-roasted tomatoes, undrained 

1 pkg (14.4-oz) frozen sweet pepper and onion stir-fry vegetables

2 cups frozen cut okra

1 1/2 to 2 tsp Cajun seasoning 

Hot cooked brown rice or farro, optional

Combine beans, tomatoes, frozen stir-fry vegetables, frozen okra and seasoning in a 3 1/2 to 4 1/2-quart slow cooker. Cover cooker and cool ln low 6 to 8 hours or on high 3 to 4 hours.

If desired, serve over the hot cooked brown rice or farro.

Yield: 6 servings

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WHEAT BERRY TABBOULEH

3 cups reduced-sodium chicken broth

1 can (14.5-oz) no-salt-added diced fire-roasted tomatoes undrained

2 1/2 cups whole wheat berries

3/4 cup chopped cucumber

1/2 cup snipped fresh Italian parsley

1/4 cup thinly sliced green onions

1 tbsp snipped fresh mint

1/4 cup lemon juice

2 tbsp olive oil

1/2 tsp ground cumin

1/4 tsp garlic salt

1 lb chopped cooked chicken or shrimp

1/4 cup crumbled feta cheese

In a 4 to 5-quart slow cooker combine broth, tomatoes. Cover and cook on low 7 1/2 to 8 hours or until the wheat berries are tender.

Using a slotted spoon, transfer wheat berry mixture to a large bowl. Cool to room temperature. Stir in the cucumber parsley, green onions and mint.

For the dressing, in a jar with a screw-top lid, combine the lemon juice olive oil, cumin and garlic salt, Cover and shake well. Pour dressing over the wheat berry mixture; toss gently to coat. Top with the chopped chicken or shrimp Sprinkle the feta overall.

Yield: 8 servings

recipe and photo First for women 2022

SOY-GINGER SOUP WITH CHICKEN

Nonstick cooking spray

1 lb skinless, boneless chicken thighs, cut into 1-inch pieces 

1 cup coarsely shredded carrots

2 tbsp dry sherry, optional

1 tbsprice vinegar

1 tbsp soy sauce

1 tbsp grated fresh ginger or 1 1/2 tsp ground ginger

1/4 tsp black pepper

3 cans (14.5-oz each) reduced sodium chicken broth

1 cup water

2-oz dried somen (thin, white noodles), broken in half

1 pkg (6-oz) frozen snow pea pods

Coat a large skillet with cooking spray, heat over medium-high heat. Add chicken and cook until browned. Drain off any fat. 

In a 3 1/2-4-quart slow cooker combine the chicken with the carrots, sherry, vinegar, soy sauce, ginger and pepper. Add broth and water. Cover and cook on low 4 to 6 hours or on high 2 to 3 hours. Stir in noodles and frozen pea pods. Cover and cook for 3 to4 minutes more. 

Serve with additional soy sauce, if desired.

Yield: 6 servings

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CHICKEN BRATS WITH BROCCOLI SLAW SALAD

3 large onions, about (1 1/2 lbs) sliced 1/2-inch thick

1/2 cup apple cider or apple juice

2 garlic cloves, minced

1/2 tsp dried thyme, crushed

1/4 tsp black pepper

8 cooked smoked chicken or turkey bratwurst

1/4 cup buttermilk

2 tbsp snipped fresh Italian parsley

1 tbsp mayonnaise

1/4 tsp caraway seeds, crushed

Dash cayenne pepper

2 cups broccoli slaw mix

8 whole grain or white hot dog buns, split and toasted

In a 3 1/2 to 4-quart slow cooker combine the first 5 ingredients. Arrange the bratwurst over the top. Cover and cook on low 5 to 6 hours or on high 2 1/2 to 3 hours.

Meanwhile, for broccoli slaw, in a medium bowl combine the buttermilk, parsley, mayonnaise, caraway seeds and cayenne pepper. Stir in the broccoli slaw mix to coat and refrigerate until serving time.

Remove brats from the cooker. Using a slotted spoon, remove onions, draining well. Discard the cooking liquid.

Fill the toasted buns with onions and brats. Top with the broccoli slaw.

Yield: 8 servings

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FRENCH DIPS WITH PEPPERS AND ONIONS

1 (3-3 1/2 lb) beef bottom round or rump roast

Salt and Black Pepper1 tbsp olive oil

1 large onion, cut into 1/2-inch slices

1 can (14.5-oz) 50% less-sodium beef broth

1 red bell pepper, cut into 1/2- inch slices

1 green bell pepper, cut into 1/2-inch slices

8 hoagie buns, split and toasted

Trim fat from roast. If necessary, cut roast to fit into a 4 or 5-quart slow cooker. Season with salt and pepper to suit taste. In a large skillet brown meat on all sides in hot oil. Drain off fat and transfer to the cooker. Add onion and broth.

Cover and cook on low 11 to 12 hours or on high 5 1/2 to 6 hours. Add the bell peppers slices the last 30 minutes of cooking time. Remove meat from cooker; cover and let stand 10 minutes.

Meanwhile, remove peppers and onions using a slotted spoon. Thinly slice meat. Arrange meat, pepper, onion slices on the toasted buns. Pour cooking juices into a measuring cup; skim off fat. Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with sandwiches for dipping. 

Makes 8 sandwiches.

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GYRO NACHOS WITH TZATZIKI SAUCE

2 - 2 1/2 lbs bone-in chicken thighs

1 medium red onion, thinly sliced

2 tbsp lemon juice

2 tbsp red wine vinegar

2 tbsp olive oil

4 tsp dried oregano, crushed

6 garlic cloves, minced

1 tsp salt

8-oz plain pita chips

1 recipe Tzatziki sauce (recipe below)

1/2 cup chopped tomato

In a 3 1/2 or 4-quart slow cooker combine the first eight ingredients. Cover and cook on low 6 to 7 hours or on high 3 to 3 1/2 hours.

Using a slotted spoon, remove chicken and onion from the cooker, reserving cooking juices. Remove bones from the chicken; shred using two forks. In a bowl combine shredded chicken and onion; toss with enough cooking juices to moisten.

Serve chicken mixture over pita chips. Top with Tzatziki sauce and tomato.

Yield: 10 servings

To make Tzatziki sauce: In a bowl, combine 1 cup chopped cucumber, 1 6-oz carton plain Greek yogurt, 2 teaspoons snipped fresh dill, 2 garlic cloves, minced; 1 teaspoon lemon juice and 1/4 teaspoon salt.

Makes 1 1/3 cups

Yield: 10 servings

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CHUNK-STYLE APPLESAUCE

8 large cooking apples, peeled, cored, and cut into chunks

1/4 cup water

1 tsp ground cinnamon

1/2 cup sugar 

Combine all ingredients in slow cooker. Cover and cook on high 3 to 4 hours or on low 8 hours.

Serve warm although it is also very good served cold.

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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

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REUBEN SANDWICHES

1 (2 to 3 lb) corned beef brisket with spice packet

1 can or jar (14-16 oz) sauerkraut, drained

1/2 cup Thousand Island salad dressing

16 slices rye bread, toasted

8 slices Swiss cheese

Additional Thousand Island salad dressing

Trim fat from corned beef brisket. If necessary, cut corned beef brisket to fit in a 3 1/2 or 4-quart slow cooker. Place brisket in the cooker. Sprinkle spices from packet evenly over brisket, rub in with your fingers. Add sauerkraut and drizzle the 1/2 cup of salad dressing over all.

Cover cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Transfer brisket to a cutting board. Thinly slice brisket against the grain. Return sliced brisket to cooker and stir to combine with cooking liquid. Using a slotted spoon, spoon corned beef mixture onto half of the toasted bread slices and top with cheese. If desired, drizzle with additional salad dressing. Top with the remaining bread 

Yield: 8 servings

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VEGETABLE CHILI CON QUESO

2 1/2 cups chopped zucchini and/or yellow summer squash

1 can (15-oz) pinto beans, rinsed and drained

1 can (15-oz) black beans, rinsed and drained

1 can (15-oz) chili beans in chili gravy

1 can (14.5-oz) no-salt-added diced tomatoes, undrained

1 cup chopped onion

1/4 cup no-salt-added tomato paste

1 fresh jalapeno, seeded and finely chopped (best to wear gloves when handling jalapenos)

2 to 3 tsp chili powder

4 garlic cloves, minced

3 cups shredded Colby and Monterey Jack Cheese

16-oz baked tortilla chips

In a 3 1/2 or 4-quart slow cooker combine the first 10 ingredients (through garlic).

 

Cover and cook on low 6 to7 hours or on high 3 to 3 1/2 hours. Gradually stir in cheese until melted. Serve immediately or keep warm, covered, on warm or low up to 1 hour. Serve with the tortilla chips.

Garnish with additional slices jalapenos, if desired. 

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DOLLY PARTON'S STAMPEDE SOUP

So many of us have had Dolly Parton on our minds since her passing last week. I thought you might like to try her Stampede Soup. I got to visit Dolly's Stampede Show in Gatlinburg not too long ago. I really enjoyed the show and the food was good, too. Here is a recipe said to be hers. It may or may not be, but it sounds good.

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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.

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)

 

Cooking Light Photo

ITALIAN BEEF STEW

This is a repost of this very popular recipe I first posted in 2013.

I got this from the Cooking Classy blog.  I like it as a crockpot recipe.  Here is what she has to say about making it in the crock pot: "toss it all in the slow cooker (skip the browning), then walk away and come back to dinner."  I first saw this recipe after a friend pinned it on Pinterest.

• 4 medium carrots, chopped into 1/2-inch-thick pieces (2 cups)
• 3 stalks celery, chopped into 1/2-inch-thick pieces (1 1/2 cups)
• 1 large yellow onion, diced
• 3 cloves garlic, finely minced
• 5 Tbsp extra virgin olive oil, divided
• 2 1/2 lbs rump roast, trimmed of fat and cut into 1-inch pieces
• 1/3 cup all-purpose flour
• salt and freshly ground black pepper
• 4 cups low-sodium beef broth
• 1 Tbsp red wine vinegar
• 2 (15 oz) cans diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried thyme
• 3/4 tsp dried rosemary, crushed
• 1/2 tsp dried marjoram
• 2 bay leaves
• 1 1/2 lbs Russet potatoes, peeled and diced into 1-inch pieces
• 8 oz cremini mushroom, sliced
• 3 Tbsp chopped fresh basil
• 2 Tbsp chopped fresh parsley
• Parmesan or Romano cheese, for serving (optional)

• Heat 2 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once hot add carrots, celery and onion and sauté until lightly golden, about 5 - 6 minutes. Add garlic and sauté 30 seconds longer. Pour mixture into a heat proof bowl and set aside.
• Place beef in a large resealable bag, add flour and season lightly with salt and pepper. Seal bag and toss well to evenly coat beef in flour. Return pot to medium-high heat, add remaining 3 Tbsp olive oil. Once oil is hot add beef and cook stirring occasionally until beef has browned. Add 1 cup broth and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, potatoes, mushrooms and sauteed veggie mixture. Season with salt and pepper to taste and bring mixture just to a boil, stirring occasionally. Reduce heat, cover pot and simmer 3 - 4 hours, stirring occasionally, until beef is very tender.
• Stir in fresh basil and parsley. Serve warm sprinkled with Parmesan or Romano cheese if desired.
• Recipe Source: Cooking Classy

HONEY GARLIC CHICKEN THIGHS

4 to 6 boneless, skinless chicken thighs

4 garlic cloves, minced
⅓ cup honey
½ cup low sodium ketchup
½ cup low sodium soy sauce
½ teaspoon dried oregano
2 tablespoons fresh parsley
½ tablespoon toasted sesame seeds

Arrange chicken thighs on the bottom of slow cooker; set aside.

In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.

Pour the sauce over the chicken thighs.

Close with a lid and cook for 4 to 5 hours on LOW, or 3 1/2 to 4 hours on high. Remove lid and transfer chicken to a serving plate. Spoon sauce over chicken and sprinkle with toasted sesame seeds.
This recipe showed up on my page and I figured some of you chicken recipe lovers would enjoy it. I believe it is attributed to http://diethood.com

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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 In 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 several years ago.

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.

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CROCK POT DRESSING

1 cup butter, melted
2 cups chopped onion
2 cups chopped celery
1/2 cup chopped parsley
2 cups mushrooms (drain if using canned)
2 eggs beaten
3 1/2 to 4 1/2 cups chicken broth (enough to moisten well)
13 cups cubed dry bread
1 1/2 tsp poultry seasoning
2 tsp salt
2 tsp sage
1 tsp thyme
1 tsp pepper
1/2 tsp marjoram, optional

Melt butter in a large skillet and saute onion and celery until softened. Mix with the remaining ingredients and toss together well. Pack in a large crock pot. Add lid and cook on high for 45 minutes then turn down to low and cook 6 to 8 hours.

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