HOT MULLED PUNCH

1 1/2-qt bottle cranberry juice

2 qts apple juice

1/2 cup brown sugar

1/2 tsp salt

4 cinnamon sticks

1 1/2 tsp whole cloves. 

Pour cranberry juice and apple juice into the slow cooker. Add the brown sugar and salt. Stir mixture until the sugar is dissolved.

Tie the cinnamon sticks and cloves into a piece of cheesecake; drop into the liquid.

Place lid on cooker and simmer on medium setting until temperature reaches 170 degrees. This will take 2 to 4 hours. Remove the spice bag. You can keep warm on the low or keep warm setting.

Yield: approximately 2 dozen 4-oz servings

file photo for reference only

This idea from 1976 West Bend

SWEET AND SPICY BEANS

 

1 can kidney beans, rinsed and drained

1 can whole kernel corn, drained
1 can garbanzo beans, rinsed and drained
1 can black beans, rinsed and drained
1 can chili with beans
1 cup barbecue sauce
1 cup salsa
1/3 cup packed brown sugar
1/4 tsp hot pepper sauce
Chopped green onions for garnish, optional

Combine all ingredients except the green onions in a 4 to 5-quart slow cooker. Place lid on cooker and cook on low 5 to 6 hours.

Top with the green onions when serving, if desired.

Source: This is a recipe and picture I got from a TOH magazine probably 7 or 8 years ago.

FIVE-CHEESE SPINACH AND ARTICHOKE DIP

1 jar (12-oz) roasted sweet red peppers

1 jar (6.5-oz) marinated quartered artichoke hearts
1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
8-oz fresh mozzarella cheese, cubed
1 1/2 cups shredded Asiago cheese
2 pkg (3-oz each) cream cheese, softened and cubed
1 cup (4-oz) crumbled feta cheese
1/3 cup shredded provolone cheese
1/3 cup minced fresh basil
1/4 cup finely chopped red onion
2 tbsp mayonnaise
2 garlic cloves, minced
Assorted crackers for dipping

Drain peppers, reserving 1 tablespoon of the liquid; chop peppers.

Drain artichokes, reserving 2 tablespoons of the liquid; coarsely chop artichokes.

Spray a 3-quart slow cooker with nonstick cooking spray. Place the spinach, cheeses, basil, onion, mayonnaise, garlic, peppers and artichokes in the cooker; stir in the reserved liquid from the peppers and artichokes.

Place lid on cooker and cook on high 2 hours. Stir dip, replace lid and cook another 30 minutes to 1 hour. Stir before serving with the assorted crackers.

Yield: 16 servings of 1/4 cup each
Per serving: 197 calories, 16g fat - 8g saturated, 4g carbs, 1g fiber, 9g protein

This was from an old TOH magazine when I got it 5 years ago.

CREAMY RANCH POTATOES

 

2 lbs of small red potatoes

1 can of cream of potato soup

1 (8 oz) brick of cream cheese, softened

1 ranch seasoning packet

1/2 cup of water

Cut potatoes into bite size pieces.

In a bowl, combine the potato soup, cream cheese, seasoning packet, and water; add the potatoes and mix until potatoes are coated. 

Lightly spray crock-pot with nonstick cooking spray and transfer potatoes to crock-pot.

Cook on low setting 5 to 6 hours or on high setting 3 to 4 hours. 

Note: From Family Fresh Meals

SWEET AND SAVORY COUNTRY-STYLE RIBS

 

1 large onion, chopped

4 lb boneless country-style pork ribs
1 bottle (18-oz) honey barbecue sauce
1/3 cup maple syrup
1/4 cup spicy brown mustard
1/2 tsp salt
1/4 tsp pepper

Place onion in bottom of a 5-quart slow cooker. Layer ribs over the onion.

In a mixing bowl combine the barbecue sauce, syrup, mustard, salt and pepper; pour over the ribs.

Place lid on cooker and cook on low 8 to 9 hours or until the ribs are tender.

Source: TOH 2013

SMOKY RED PORK ROAST

1 (approx 4 lb) pork shoulder roast

1 can (14.5-oz) stewed tomatoes, drained

1 can (6-oz) tomato paste with basil, oregano, garlic

1 cup chopped red bell pepper

2 to 3 canned chipotle peppers in adobo sauce, finely chopped and mashed with a fork (remove seeds before mashing, if you prefer less heat)

1 tsp salt

1 1/2 to 2 tablespoons sugar

Spray crock-pot /slow cooker with nonstick cooking spray. Place pork, fat side up, into cooker. Combine remaining ingredients, except sugar, in a small bowl; pour over pork.

Place lid on cooker and cook on high 5 hours. Scrape the tomato mixture from pork into the crock-pot juices. Transfer meat to a cutting board and let stand 15 minutes.

Stir the sugar into the cooking liquid. Cook, uncovered, on high 15 minutes.

To serve, remove fat from pork and slice. Pour the sauce over the pork slices.

Yield: 8 servings

file photo

AUTUMN DELIGHT STEAKS

1 tbsp olive oil

4 to 6 beef cube steaks

2 cans (10 1/4-oz each) condensed cream of mushroom soup, undiluted

1 cup water

1 pkg dry onion soup mix or brown gravy mix

Heat oil in a large skillet over medium heat until hot. Lightly brown steaks on both sides. Place browned steaks in a crock-pot or slow cooker.

Combine the soup, water and soup mix in a bowl; mix well. Pour over the steaks and place lid on cooker. Cook on low setting 4 to 6 hours. 

Yield: 4 to 6 servings

file photo for referencs

ROYAL ROUNDSTEAK

1 to 2 lbs roundsteak or stew meat cubes

1 to 2 tbsp oil

1 envelope (1-oz) dry onion soup mix

2 cans cream of mushroom soup

Heat oil in a large skillet over medium-high heat and brown meat on all sides.

Combine dry soup mix and canned soup in a mixing bowl. Pour into your crock-pot or slow cooker. Add browned meat. Cover, cook on high for 6 to 7 hours.

Serve over the hot rice or noodles.

 

PESTO RICE AND BEANS

1 can (15-oz) Great Northern Beans, rinsed and drained

1 can (14-oz) chicken or vegetable broth

3/4 cup uncooked long-grain rice

1 1/4 cup frozen cut green beans, thawed and drained

1/2 cup prepared pesto

Grated Parmesan cheese, optional

Combine the beans, broth and rice in a crock-pot or slow cooker. Place lid on cooker and cook on low for 2 hours.

Stir green beans into the rice mixture and cook on low another hour or until beans are tender.

Turn cooker to off and remove the interior to a hot pad or other heat-proof surface. Stir in the pesto and the cheese, if using. Replace lid and let stand for 5 minutes or until cheese is melted. Serve immediately.

Yield: 8 servings

Recipe and photo from CROCK-POT 

CHERRY RICE PUDDING

1 1/2 cups milk

1 cup hot cooked rice

3 eggs, beaten

1/2 cup sugar

1/4 cup dried cherries (May substitute dried cranberries)

1/2 tsp almond extract

1/4 tsp salt

Combine all ingredients in a large bowl then poor into a greased 1 1/2-quart casserole dish. Cover with foil.

Place rack in bottom of crock-pot and pour in 1 cup of water. Set casserole dish on rack , place lid on cooker and cook on low 4 to 5 hours.

Remove dish from crock-pot and let stand 15 minutes before serving.

Yield: 6 servings

file photo for reference only