APPLE BUTTER

I love apple butter and this Splenda recipe is tasty. A serving size is 1 tablespoon. This is an easy crock pot recipe that makes your house smell so good while it cooks.

• 5 lbs of apples – peeled, cored and thinly sliced (suggest Jonathan, Golden Delicious or Ida Red)
• 1 cinnamon stick
• ½ teaspoon of salt
• ½ cup SPLENDA^® Brown Sugar Blend
• ¼ teaspoon of nutmeg
• ½ teaspoon of cloves
• ½ teaspoon of allspice

1. Stir all ingredients together in slow cooker. Cook on high for 4 hours.
2. Remove and reserve cinnamon stick.
3. Place apple mixture into food processor and process until smooth.
4. Return mixture and cinnamon stick back to the crock pot and cook uncovered, on high, for about 4 hours or until mixture is thick and dark.
5. Place in containers and store in refrigerator for up to 3 weeks or freeze for up to 3 months.

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SQUASH AND APPLES

1 tsp salt

1/2 tsp freshly ground black pepper
1 (2 lb) butternut squash, peeled and seeded
2 apples, cored and cut in slices
1 medium onion, quartered and sliced
1 1/2 tbsp butter

Combine the salt and pepper in a small bowl; set aside.

Cut squash into 20-inch pieces and place in slow cooker; add the apples and onion. Sprinkle with salt/pepper mixture, stir well.

Place lid on cooker and cook on low 6 to 7 hours.

Right before serving, stir in the butter and adjust salt/pepper if needed.

For a variation, add 1/4 cup of packed brown sugar and 1/2 teaspoon of ground cinnamon with the butter.

Yield: 4 to 6 servings.

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BLACK BEAN AND PUMPKIN CHILI

This is an interesting and healthy recipe I got from Taste of Home. It was submitted by a Ms. Vliet of Holland, Michigan.

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 1 medium sweet yellow pepper, chopped

• 3 garlic cloves, minced

• 2 cans (15 ounces each) black beans, rinsed and drained

• 1 can (15 ounces) solid-pack pumpkin

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 3 cups chicken broth

• 2-1/2 cups cubed cooked turkey

• 2 teaspoons dried parsley flakes

• 2 teaspoons chili powder

• 1-1/2 teaspoons ground cumin

• 1-1/2 teaspoons dried oregano

• 1/2 teaspoon salt

• Cubed avocado and thinly sliced green onions, optional

• In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
• Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. Yield: 10 servings (2-1/2 quarts).
• NOTE: Of course I won't eat this since it has turkey but may try it with lean ground beef.

POT ROAST SOUP

1. 1 beef Shoulder Roast Boneless (2-1/2 pounds)
2. 2 cups chopped onions
3. 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
4. 1 cup frozen hash brown potatoes (cubes)
5. 1 cup beef broth
6. 1 tablespoon minced garlic
7. 1 teaspoon dried thyme leaves
8. 1/2 teaspoon salt
9. 1/4 teaspoon pepper
10. 2 cups broccoli slaw
11. 1/2 cup frozen peas

1. Cut beef roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

Note: This is a recipe with photo I got years ago from BEEF It's What's For Dinner.

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VEGETARIAN VEGETABLE BEAN SOUP

I don't care much for meat but I do love a good vegetable soup! In my opinion, the cabbage makes this soup!

3 cans (14-oz each) vegetable broth
2 cups unpeeled cubed potatoes
2 cups sliced leeks, white part only
1 can (14.5-oz) diced tomatoes, undrained
1 medium onion, chopped
1 cup chopped or shredded cabbage
1 cup sliced celery
1 cup sliced carrots
3 garlic cloves, chopped
1/8 tsp rosemary
1 can (16-oz) great northern beans, rinsed and drained
salt to taste
freshly ground black pepper to taste

In a 5-quart slow cooker/crock pot, combine the broth, potatoes, leeks, tomatoes, onion, cabbage, celery, carrots, garlic, and rosemary. Cover and cook on low 8 hours.

Stir in the beans and season with the salt and pepper. Replace cover and cook an additional 30 minutes.

Yield: 8-10 servings

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PARTY HAM

This is a recipe I received from Kraft Foods. Yummy and easy.

1

 (7-lb.) skinless bone-in ham (shank or butt-end portion)

1/3

cup  KRAFT Original Barbecue Sauce

1/3

cup  honey

1/3

cup  packed brown sugar

1

can  (14 oz.) pineapple tidbits, drained

2

Tbsp.  cornstarch

2

Tbsp.  water

PLACE ham in slow cooker sprayed with cooking spray.

MIX barbecue sauce, honey and sugar in medium bowl until blended. Stir in pineapple; pour over ham. Cover with lid. Cook on LOW 4 hours or until ham is heated through, turning after 2 hours.

TRANSFER ham to platter, reserving sauce in slow cooker; cover ham to keep warm. Whisk cornstarch and water until blended. Add to reserved sauce; cook, uncovered, 5 min. or until thickened, stirring occasionally. Serve with the ham.

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PUMPKIN - CRANBERRY CUSTARD

1 can (30-oz) pumpkin pie filling

1 can (12-oz) evaporated milk
1 cup dried cranberries
4 eggs, lightly beaten
1 cup crushed or whole gingersnap cookies (optional)
Whipped cream (optional)

Combine pumpkin, milk, cranberries and eggs in slow cooker; mix thoroughly.

Place lid on cooker and cook on high 4 to 4 1/2 hours.

Serve with crushed or whole ginger snaps and whipped cream, if desired.

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HOT DOGS

Yes, you can make tasty hot dogs in your slow cooker. Many years ago I had a Rival slow cooker that was rectangular. I took my 4th and 5th grade Sunday School class to the park one evening for a time of games and food. The small park by my house did not have grills but it did have a gazebo with an electrical outlet. I put hot dogs in my slow cooker and they were perfect. Several of the kids said they were the best hot dogs. I got the idea from this little booklet that came with my very first crock-pot back in the 60s. I still use this method often. My grandchildren love them fixed this way.

"Prepare hot dogs in the CROCK-POT  - using no water! Just drop in the dogs (or Knockwurst, or Polish Sausage) and cook them in their own juice on High 45 minutes to an hour. In about one hour, the dogs will begin to 'brown' wherever they touch the sides of the pot."

ITALIAN-STYLE SAUSAGE WITH RICE

1 lb mild Italian sausage links, cut into 1-inch pieces

1 can (15-oz) pinto beans, rinsed and drained
1 cup your favorite pasta sauce
1 green bell pepper, cut into strips
1 small onion, halved and sliced
1/2 tsp salt
1/4 tsp freshly ground black pepper
Hot cooked rice for 4 for serving
Chopped fresh basil for garnish, optional

Brown the sausage in a large nonstick skillet over medium heat; drain and discard fat.

Place the sausage, beans, pasta sauce, bell pepper, onion, salt and pepper into a slow cooker. Cover and cook 4 to 6 hours on low.

Serve with hot cooked rice and garnish with chopped basil, if desired.

Yield: 4 servings

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CRANBERRY APRICOT OATMEAL

 

8 cups water

2 cups steel-cut oats (no substitutes!)
1/3 cup dried cranberries

1/3 cup dried apricots, cut up
1/4 to 1/2 tsp salt (to suit your taste)

Combine all ingredients in a 5 to 6-quart slow cooker and place lid on cooker.

Turn to low setting and cook for 7 to 8 hours until the oats are tender and the mixture is creamy.

Yield: 8 servings

Note: This is a recipe and photo I received from Eating Well.