LOADED BAKED POTATO SOUP

• 30 ounces bag frozen, shredded hash browns
• 10 3/4 ounces cream of chicken soup
• 32 ounces chicken broth
• 1 med. onion, diced
• 1 teaspoon freshly-ground black pepper
• 8 ounces Neufchatel cream cheese
• 1 cup cooked, crumbled bacon
• 1 cup shredded cheddar cheese
• 1 cup chopped chives or green onions
• 1 cup sour cream
• Place the first five ingredients (through the black pepper) in the slow-cooker.
• Cook on low for 6 to 8 hours.
• One hour before you’re ready to eat, add the cream cheese.
• Let it melt, then stir to fully blend.
• When serving, top with crumbled bacon, chives, shredded cheese and sour cream, if desired.
• This recipe is one I received through email from the Real Women of Philadelphia (KRAFT Foods).
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PERFECT PORK CHOPS

4 small onions

4 (3/4-inch thick) boneless, center loin pork chops

1 tbsp hot olive oil

1/2 tsp fresh ground black pepper

2 chicken bouillon cubes 1/2 cup boiling water

1/4 cup prepared mustard with white wine

Cut off ends of onions and peel. Cut onions in half crosswise to make 4 thick wheels. Place the onion wheels in the bottom of a slow cooker.

Sear both sides of the chops in hot olive oil in a heavy skillet, about 2 to 3 minutes on each side. Place in cooker on top of onions. Sprinkle with the pepper.

Dissolve bouillon cubes in boiling water. Stir in mustard. Pour into the slow cooker. Place lid on cooker and cook on high 3 hours or until the pork is cooked through and the onions are tender.

file photo of this recipe

Entertaining Menus 2007

SLOW COOKER MOCHA SUPREME

2 quarts strong brewed coffee

1/2 cup instant hot chocolate beverage mix
1 cinnamon stick, broken into halves
1 cup whipping cream
1 tbsp powdered sugar

In a slow cooker, place the coffee, hot chocolate mix, and the cinnamon stick halves; stir to dissolve the hot chocolate mix and to combine.

Place lid on cooker and cook on high 2 to 2 1/2 hours or until hot.  Remove the cinnamon sticks and discard them.

Beat the cream in a medium-size chilled bowl with an electric mixer on high speed until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.

Ladle the hot beverage into mugs and top with a dollop of whipped cream.

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HAM BALLS

3 large eggs

3 cups crushed graham crackers
2 cups milk
2 tsp dried minced onion
1/4 tsp black pepper
2 lbs extra-lean ground ham
1 1/2 lbs lean ground beef
1 1/2 lbs ground pork that has been trimmed of fat
nonstick cooking spray

Beat eggs slightly in a large mixing bowl.  Add the crushed crackers, milk, onion, pepper, and ground meats; mix well.

Form the mixture into 24 balls, using 1/2 cup for each ball.

Make the TOPPING:
1/2 cup ketchup
1/4 cup water
1/2 cup brown sugar
1/4 cup + 2 tbsp vinegar
1/2 tsp dry mustard

Combine all the topping ingredients in a small bowl until well mixed.

Layer the meatballs in a lightly sprayed 6-quart slow cooker or crock pot.  Pour topping over the meatballs.
Do this in layers, meatballs, topping, meatballs, topping if necessary.

Place lid on cooker and cook on high for 1 hour.  Reduce the heat to low and continue to cook 3 to 4 hours until meatballs are cooked through.

Ham Balls

SMOKED SAUSAGE, SAUERKRAUT, AND APPLES

1 can (14-oz) sauerkraut, rinsed and drained well

1 lb smoked sausage, cut into chunks
3 medium Granny Smith apples, cored and cut into eight wedges each
1/2 cup packed brown sugar
1/2 tsp caraway seeds (or use Bavarian-style kraut instead of regular)
dash of freshly ground black pepper
3/4 cup apple juice

This recipe works best in a 3-quart cooker.

Layer half the sauerkraut in the bottom of the cooker; top with (in order given) sausage, apples, brown sugar, caraway seeds, and pepper.  Spread the remaining sauerkraut over the top.  Pour the apple juice overall.

Place lid on cooker and cook on low for 4 to 5 hours or until the apples are tender.

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STUFFED CHICKEN BREASTS

1 cup ricotta cheese

1/4 cup Parmesan cheese
1/2 cup pesto sauce
6 skinless boneless chicken breasts, pound out thin
salt and pepper to suit your taste
1/2 (10 1/2-oz size) can cream of mushroom soup
1/4 cup milk
1/4 cup white cooking wine
fresh basil leaves for garnish, if desired

In small mixing bowl combine the cheeses and pesto; place a dollop on each of the chicken breast.  Roll chicken breast around the mixture and secure with a wooden toothpick.

Season rolls with salt and pepper then place in crock pot or slow cooker.

In a mixing bowl whisk together the soup, milk, and wine (or chicken broth); pour over the chicken in the cooker.

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

Garnish with fresh basil when serving, if using.
NOTE: REMOVE TOOTHPICKS BEFORE SERVING!

file photo for reference only - not this exact recipe

LENTIL & CANADIAN BACON SOUP

4 cups water

1/2 tsp salt

1/4 tsp pepper

1 tsp thyme

2 cans vegetable broth

2 medium carrots, cut into 2-inch pieces

 1 cup chopped potato

1 medium onion, chopped

1 stalk celery, cut into small pieces

1 16-oz pkg dried lentils, sorted and rinsed

6-oz Canadian bacon, chopped

Mix all ingredients in a slow cooker. Cover and cook on low setting 8 to 9 hours or until the lentils are tender. Stir well before serving. Garnish with sour cream, if desired

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CREAMED CORN

• 3 (15.25-ounces) cans whole kernel corn, drained
• 1 cup milk
• 1 tablespoon sugar
• 1/4 teaspoon pepper 
  
  
• 8 ounces cream cheese, cubed
• 1/2 cup (1 stick) unsalted butter, cut into thin slices

• Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
• Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
• Serve immediately.

ROASTED ROOT VEGETABLES

2 large parsnips, peeled and cut into 1/2-inch pieces
4 large carrots, peeled and cut into 1/2-inch pieces
6 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 tbsp fresh tarragon, minced
1/4 cup butter, melted
1/2 tsp salt
1/2 tsp pepper
1 tsp brown sugar

Combine all ingredients in a crock pot or slow cooker.  Stir to thoroughly coat the vegetables with the seasonings, butter, and brown sugar.

Place lid on cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Serves 6.

file photo for reference only - not this exact recipe

ZESTY ITALIAN BBQ MEATBALLS

Meatballs:
2 lbs ground beef
1 medium onion, chopped fine
1 cup breadcrumbs
1/4 cup fresh Italian parsley, minced
2 garlic cloves, minced
1/2 tsp freshly ground black pepper
1/2 tsp dry mustard
2 eggs beaten

Combine all the above ingredients in a mixing bowl; mix well and form into approximately 40 meatballs. Place in a shallow baking dish and bake at 350 degrees for 20 minutes. Remove from oven, drain off fat, transfer meatballs to a slow cooker or crock pot.

Sauce:
1 1/2 cups favorite bottled bbq sauce
3/4 cup tomato paste
1/3 cup ketchup
1/3 cup brown sugar
1/2 cup water, as needed
1 tsp liquid smoke

Combine the sauce ingredients in a bowl, mixing well.  Pour sauce over the meatballs in the cooker.

Place lid on cooker and cook on low for 4 hours or on high 2 hours.  Stir halfway through cooking time to baste all the meatballs.

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SLOW COOKER TURKEY BREAST I

5 slices bacon

1 5 1/2-lb bone-in turkey breast (skin removed)

1/2 tsp garlic pepper

1 can (10 1/2-oz) turkey gravy

2 tbsp flour

1 tbsp Worcestershire sauce

1 tsp dried sage

1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
2. Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
3. Cover slow cooker and cook turkey 8 hours on Low.

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USING HERBS IN YOUR CROCK POT/SLOW COOKER

Did you know when you add herbs to foods you cook in a slow cooker it makes a difference?  Dried herbs should be added at the beginning of the cooking time but most fresh herbs should be added near or at the end of cooking time.  When fresh herbs are added at the beginning they will lose not only their color but also their flavor by the end of the long cooking time used in slow cookers.  There is one exception to the fresh herb rule and that is rosemary.  Rosemary can withstand the long hours of slow cooking and may be added in the beginning.

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LAND O' LAKES CHICKEN CHOWDER

1 1/4 poundsboneless skinless chicken breast halves or turkey, cut into 1-inch pieces

8 small new red potatoes, cut into 1-inch pieces

1 large (1 cup) onion, chopped

1 (16-ounce) package frozen mixed vegetables

2 (14-ounce) cans chicken broth

1 1/2 teaspoons dried marjoram leaves

2 teaspoons garlic salt

1/2 teaspoon dried thyme leaves

1/2 teaspoon pepper

1 cup Land O Lakes® Half & Half

2 tablespoons cornstarch

1 (8-ounce) container onion and chive-flavored cream cheese, softened

Topping

2 tablespoons Land O Lakes® Butter

1/2 cup dried breadcrumbs

Combine all chowder ingredients except half & half, cornstarch and cream cheese in 5-quart slow cooker. Cover; cook on Low heat setting 6 to-8 hours, or High heat setting 4-5 hours or until potatoes are tender.

During the last cooking hour, combine half & half and cornstarch in small bowl until smooth; gradually stir into chicken mixture. Cover; cook on High heat setting until mixture is thickened.

Meanwhile, melt butter in 1-quart saucepan until sizzling; add bread crumbs. Cook over medium heat, stirring constantly, 4-5 minutes or until golden brown. Set aside.

Just before serving, stir cream cheese into chowder until melted. To serve, sprinkle each serving with 1 tablespoon topping.

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SLOW COOKER NAVY BEAN SOUP

Ingredients

1 lb of dry white beans soaked and drained (navy or northern)

2 lb of meat (ground beef, chicken, turkey, sausage (I used 1lb italian sausageand 1 lb ground chicken)

1/2 c chopped onion

10 c chicken stock or bullion

1 can cream of onion soup

1/2 c grated carrot

Season to taste

Instructions

Brown meat

Add all ingredients to a 7-8 qt slow cooker and cook on low for 6-8 hours.

This may be divided for smaller quantities and smaller slow cookers.

WARM PUMPKIN-BLUEBERRY CAKE

Nonstick cooking spray

3/4 cup canned pumpkin 

1/2 cup half-and-half

2 tbsp packed brown sugar

2 cups all-purpose flour

2 tsp baking powder

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

1/4 cup cold butter, cubed

3/4 cup fresh blueberries

1 tbsp all-purpose flour

1/2 cup maple syrup

2 tbsp melted butter

1/2 cup coarsely chopped pecans, toasted 

Coat a 4-quart oval slow cooker with cooking spray. In a medium bowl stir together pumpkin, half-and-half and brown sugar; set aside. 

In a large bowl stir together 2 cups flour, baking powder, pumpkin pie spice and salt. Using a pastry blender, cut in 1/4 cup cold butter until pieces are pea sized. Add pumpkin mixture all at once to the flour mixture. Stir just until combined. In a small bowl combine blueberries with the 1 tablespoon of flour by tossing until berries are coated. Fold the berries into the batter.

Spoon batter into the slow cooker and pour maple syrup and 2 tablespoons melted butter over the batter in the slow cooker. Sprinkle with the pecans. Cover and cook on high setting 2 to 2 1/2 hours. If possible, carefully rotate crockery liner halfway through cooking time to ensure even cooking. Turn off cooker and carefully remove the lid to avoid condensation from dripping on the cake. Completely cover the opening in the slow cooker with paper towels, place lid on top. Cool 30 to 45 minutes. Run a thin knife around the inside of the crockery liner and remove cake from cooker. Cool completely on a wire rack. (I imagine mine being served from the cooker.)

slow cooker favorites volume 2