CROCK POT PEANUT BUTTER CUP CAKE

 

1 (18.25 oz) pkg chocolate cake mix

1 1/2 cups sour cream
1/2 cup peanut butter
1 (3 or 4 oz) pkg of instant chocolate pudding mix any size will be fine
1 cup mini peanut butter cups, or 1 cup chopped peanut butter cups
3/4 cup vegetable oil
4 eggs
1 cup water
Spray crock pot with non stick spray. I used my 8 qt crock pot.
Mix all ingredients together and pour in crock.
Cover and cook on low for 6 1/2-7 hours until center is set.
Serve warm with ice cream.

I got this from a cookies and cups pinterest post several years ago. However, I believe it is a Kraft Foods Recipe.

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CAPONATA

1 med (approx. 1 lb) eggplant, peeled and cut into 1/2-inch pieces

1 can (14.5-oz) diced Italian tomatoes, undrained
1 med onion, chopped
1 red bell pepper, seeded and cut into 1/2-inch pieces
1/2 cup salsa (your choice of heat)
1/4 cup olive oil
2 tbsp capers, drained
2 tbsp balsamic vinegar
3 garlic cloves, minced
1 tsp dried oregano
1/4 tsp salt
1/3 cup packed fresh basil, cut into thin strips
Sliced, toasted Italian or French bread

Combine the first 11 ingredients in a slow cooker or crock-pot.  Place lid on cooker and cook on low for 7 to 8 hours until the veggies are crisp tender.  Stir in the basil.

Serve at room temperature on the toasted bread.

Note: the file photo

TURKEY LASAGNA

If you know me or you follow my blog, you know I don't like chicken or turkey.  In fact, I refuse to eat poultry or anything that has poultry in it.  However, I get more requests for chicken/turkey recipes than for anything else so here is a recipe for you that Family Circle sent me several years ago.

• 1 medium-size onion, chopped

• 2 cloves garlic, minced

• 1 1/4 pounds ground turkey

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 15-ounce container low-fat ricotta

• 1 cup Italian-blend shredded cheese

• 12 lasagna noodles (12 ounces) broken in half

• 1 10-ounce package frozen chopped broccoli, thawed and squeezed dry

• 1 26-ounce jar chunky tomato sauce

1. In a large nonstick skillet, cook onions and garlic over medium-high heat for 4 minutes or until softened. Add turkey to skillet and cook, breaking up large chunks, for about 6 minutes or until no longer pink; drain fat. Season turkey with oregano, salt and pepper. Set aside.

2. In a small bowl, combine ricotta and 1/2 cup of the Italian shredded cheese.

3. In a 5- to 6-quart slow cooker, layer half the uncooked noodles, overlapping as necessary. Spread half of both the meat mixture and broccoli over noodles, then top with about half of the tomato sauce and 1/4 cup water. Gently spread ricotta mixture on top, and continue layering with remaining noodles, meat, broccoli, sauce and an additional 1/4 cup water.

4. Cover and cook on HIGH for 4 hours or LOW for 5 hours. Sprinkle remaining 1/2 cup of Italian cheese on top for last 15 minutes of cooking time or until melted.

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POT ROAST WITH ROSEMARY AND WORCESTERSHIRE

 

1 med onion, sliced
2 lbs boneless beef chuck roast
2 tsp chopped fresh rosemary
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
3 carrots, peeled & cut into 1-inch pieces
3/4 lb small new potatoes, scrubbed but not peeled
1 cup beef broth
2 tbsp Worcestershire sauce
2 tbsp flour
3 tbsp water

In the bottom of a 4 or 5-quart slow cooker or crock-pot, scatter half the onion slices.

Season the beef with half the rosemary, salt garlic powder, and pepper.  Place in the cooker atop the onion slices.

Place the carrots and potatoes along with the remaining onion slices around and over the roast.  Sprinkle the last half of the rosemary overall.

In a small mixing bowl, using a wire whisk, combine the broth and Worcestershire sauce; pour over the vegetables.

Place lid on cooker and cook on high for 6 1/2 hours or on low for 8 hours.

Using a large, slotted spoon, remove the vegetables to a serving platter and place the meat in the center of the platter.

Skim any fat from the cooking liquid and transfer liquid to a small saucepan. Combine the flour and water together until smooth and whisk into the liquid.  Bring mixture to a simmer over medium heat.  Cook 3 minutes and serve alongside the meat and vegetables or pour over the meat.

Happy Christmas Weekend

 

GROUND BEEF-SAUSAGE SANDWICHES

 

2 lbs lean ground beef

1 lb bulk Italian sausage
2 cups chopped onion
1 can (15-oz) tomato sauce
1 can (15-oz) diced tomatoes
2 tbsps quick-cooking tapioca
2 tbsps seeded & finely chopped jalapeno peppers
2 tsps sugar
2 tsps oregano
16 French-style rolls, split lengthwise
shredded Monterey cheese

In a large skillet brown the meats together until no longer pink; drain well.

In a 5 or 6-quart slow cooker or crock pot combine the onion, tomato sauce, tomatoes, tapioca, peppers, sugar, and oregano.  Stir in the well-drained meat.

Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.

Use a fork to hollow out most of the bread from the bottom half of the rolls, leaving a quarter-inch shell.

Spoon the hot sandwich mixture into the hollowed-out rolls, sprinkle cheese over meat and place the top half of the roll over cheese.

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TEX-MEX BEEF TACO STEW

 

2 lb beef chuck, cut into 1-inch pieces

• 1 onion, sliced
• 2 14 1/2 ounces diced tomatoes with jalapeno
• 1 1ounce packet reduced sodium taco seasoning
• 1 15 1/2 ounce can pinto beans, drained and rinsed
• 1 15 1/2 ounce can kidney beans, drained and rinsed
• 1 10 ounce package frozen corn, thawed
• Sour cream, sliced scallions and tortilla chips for garnish (optional)

1. Coat slow-cooker bowl with nonstick cooking spray. Place beef and onion in bottom of slow cooker. Combine tomatoes and taco seasoning; pour over beef.

2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. One hour before end of cooking time, stir in beans and corn.

3. Serve with sour cream, sliced scallions and tortilla chips, if desired.

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Yield: 6 servings.

This recipe is suitable for diabetics as it has 42 g carbs and 41 g protein per serving.

CHICKEN AND TWO POTATO STEW

You know I don't eat chicken but since so many of you do and are always requesting chicken recipes, here is one for you that is a little different. My family also loves chicken.

4 boneless, skinless chicken breasts, cut into bite-size pieces
2 medium-size sweet potatoes, peeled and cubed
2 medium-size Yukon Gold potatoes, peeled and cubed
2 medium-size carrots, peeled and cut into 1/2-inch slices
1 can (28-oz) whole stewed tomatoes
1 tsp salt
1/2 tsp freshly ground black pepper
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp paprika
1 tsp celery seed
1/4 cup fresh basil, chopped
1 cup chicken broth

Combine all the ingredients in a crock-pot or slow cooker.  Place lid on cooker and cook for 6 to 8 hours on low or 3 to 4 hours on high.

Note: This is a Rival recipe I adapted. File photo.

POT ROAST WITH CARROTS & PARSNIPS

 

4 lb lean boneless chuck roast, any fat trimmed off

1/2 tsp salt
1/4 tsp freshly ground black pepper
4 large carrots, scraped and cut into 3-inch pieces
4 parsnips, peeled, quartered lengthwise, cut into 3-inch pieces
2 celery ribs, finely chopped
1 large yellow onion, finely chopped
2 bay leaves
1 can beef broth
1/2 cup water (or red wine)
3 tbsps flour
3 tbsp butter, softened

Place the roast in a slow cooker/crock pot and sprinkle over all with the salt and pepper.  Add the carrots, parsnips, celery, onion, and bay leaves around the roast.

Combine the broth and water (or wine) and pour over the roast and vegetables.

Place cover on cooker and cook on low setting for 10 hours.

Form a paste by mashing the flour and butter together.

Transfer the meat and vegetables to a warm platter; keep warm.

Whisk the paste into the liquid in the cooker then strain into a medium saucepan. Place pan over medium-high heat and bring to a boil.  Boil for 2 to 3 minutes until mixture thickens.  Remove the bay leaves and discard.  Serve the sauce over the meat and vegetables.

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BARBECUE PULLED CHICKEN SANDWICHES

It doesn't get any easier than this.  For you chicken lovers, including my family, give this one a try!

2 lbs boneless, skinless chicken breasts
1 bottle your favorite barbecue sauce
1 large onion, chopped (or sliced, if you prefer)
2 dashes hot sauce, optional

Place ingredients in crock pot or slow cooker in the following order

• onion
• chicken
• barbecue sauce
• hot sauce, if using

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

Remove chicken to a cutting board and shred using 2 forks.  Return meat to cooker and stir to blend well.

Place chicken on a hamburger bun and top with your favorite condiments.  (Cole slaw works well on these
sandwiches.)

Yield: 8 sandwiches

Original recipe idea from violet_sierras Photo is a stock photo.