CROCK-POT LASAGNA II

2 large jars Ragu sauce

1 large carton cottage cheese

1lb ground beef

1 pkg lasagna noodles

1 pkg Mozzarella cheese

In bottom of crock-pot, add a layer of Ragu, then noodles, cheese, Ragu, noodles, cheese and all the cottage cheese. Keep layering. If you cook on high, cook 2 hours. If you cook on low, cook all day.

Note: This recipe is from an old Midwestern church cookbook.

file photo for reference

BEAN POT

1 pkg (1 lb) navy beans

1 carrot, chopped

1 celery stalk, chopped

1 small onion, chopped

1 Ham hock with some ham still on it

1 dash each of oregano, chopped garlic, ginger

1/2 tsp salt

1 bay leaf

1 tsp black pepper

Soak beans covered in water overnight. Drain and place in a crock-pot. Cover beans with 1 quart of water, cook on high 1 hour.  Add remaining ingredients and cook on medium until beans are tender and soup is thick.

Yield: 8 servings

file photo

CREAMY CHICKEN NOODLE SOUP

2 cans condensed cream of chicken and mushroom soup

5 cups water

2 cups chopped cooked chicken 

1 pkg (10-oz) frozen mixed vegetables

1 tsp garlic-pepper seasoning

1 1/2 cups egg noodles

Combine the soup and water in a crock-pot or slow cooker. Stir in the chicken, frozen vegetables and the seasoning. Cover and cook on low 6-8 hours or on high 3 to 4 hours.

If using low setting, turn heat to high. Stir the uncooked noodles into the soup mixture and cook on high 20 to 30 minutes or until noodles are tender.

Yield: 6 to 8 servings

file photo

TASTY HOT MULLED CIDER

1/2-gallon apple cider

1/2 cup packed light brown sugar
1 1/2 tsp balsamic or cider vinegar
1 tsp vanilla
1 cinnamon stick
6 whole cloves

Combine all the ingredients in your crock-pot or slow cooker.  Cover and set on low.  Cook 5 to 6 hours.  Discard cinnamon stick and cloves.  Serve in hot mugs.

Yield: 16 servings

file photo

CRANBERRY APPLE BUTTER

This is good on toast or biscuits, as a pancake topping, and even as an ice cream or pound cake topping.

6 large apples, cored, peeled, thinly sliced
1 cup unsweetened apple juice
1/2 cup fresh cranberries
1 tbsp grated lemon zest
2 tbsp fresh lemon juice
3/4 cup granulated sugar

Combine all the ingredients together in a slow cooker or crockpot; mix thoroughly.

Place lid on cooker and cook on low for 8 to 10 hours (high half that long).

Stir the ingredients every couple of hours during the cooking process.  After the first 3 hours of cooking, remove the lid.  This will allow the steam to escape and the mixture to cook down.

Spoon the mixture into hot sterilized jars and seal with hot sterilized lids.  Process a few minutes in a hot water bath if jars do not seal immediately.  You will know jars have sealed if they make a popping sound and the lid indents slightly in the center.

 

file photo

APPLES AND PEARS SAUCE

1 1/2 lbs apples (preferably Gala), peeled and sliced

1 1/2 lbs Anjou or Bartlett pears, peeled and sliced

1 tbsp fresh lemon juice

1/2 cup packed brown sugar

1/2 cup pure maple syrup

1/4 cup butter, melted

1/4 cup chopped pecans

1/4 cup raisins

1/2 tsp ground cinnamon

2 tbsp water

1 tbsp cornstarch

Place the fruits and lemon juice in slow and toss gently.

Combine the brown sugar, maple syrup, and butter, stirring well. Add the pecans, raisins and cinnamon, stir gently.

Place lid on cooker and cook on low setting 5 1/2 hours.

In a small bowl combine the water and cornstarch, stirring until smooth. Stir into the fruit mixture. Replace the lid and continue to cook on low about 20 minutes or until slightly thickened.

Serve with ice cream, over pound or angel food cake, etc.

file photo

MOSTLY FAT-FREE HOT CHOCOLATE

1/3 cup unsweetened cocoa

5 1/2 cups fat-free milk, divided

1 tbsp vanilla extract

1 can (14-oz) fat-free sweetened condensed milk

1 (3-in) cinnamon stick, optional

30 miniature marshmallows

Place the cocoa in a 3-quart slow cooker or crockpot. Gradually add 1 cup of the fat-free milk, stirring with a whisk until blended.  Add the remaining fat-free milk, vanilla, and sweetened condensed milk. Stir with a whisk until completely blended. Add the cinnamon stick, if desired. Cover and cook on low 4 to 8 hours. Discard the cinnamon stick and whisk well before ladling into mugs to serve. Top each mug with marshmallows.

Yield: 10 three-fourth cup size servings.

file photo

BARLEY-BEEF (OR LAMB) SOUP

12-oz lamb or beef stew meat

1 tbsp olive oil

4 cans (14.5-oz each) lower-sodium beef broth

1 can (14.5-oz) diced tomatoes, do not drain

1 cup chopped onion

1 cup peeled parsnip or potato, cut into bite size pieces

1 cup frozen mixed vegetables

2/3 cup regular barley

1/2 cup chopped celery

1 bay leaf

2 garlic cloves, minced

1 tsp dried oregano or basil

1/4 tsp ground black pepper

Trim fat from meat. Cut into 1-inch size pieces. Heat oil in a large skillet and cook meat over medium-high heat until browned. Drain. Transfer to 5 to 6-quart slow cooker.

Add broth, tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper. c

Cover and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours. Remove and discard bay leaf before serving.

Yield: 8 servings

file photo of this recipe

STEAMED PUMPKIN CAKE

Disclaimer - I have never made this cake.

1 1/2 cups all-purpose flour

1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/2 cup unsalted butter, melted
2 cups packed light brown sugar
3 eggs, beaten
1 can (15-oz) solid-pack pumpkin
Whipped cream, optional

Grease a 2 1/2-qt souffle or baking dish that will fit into your slow cooker.

Combine the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium mixing bowl; set aside.

Beat the butter, brown sugar and eggs in large mixer bowl with mixer at medium speed, until creamy. Beat in the pumpkin. Stir the flour mixture into the pumpkin mixture. Spoon batter into the prepared dish.

Place hot water in cooker to 1-inch depth.

Make foil handles by tearing off 3 18" x 2" strips of heavy-duty foil. Crisscross the strips in a spoke design and place dish on center of strips. Pull strips up to make handles for easy removal of the dish. Place into cooker.

Place lid on cooker and cook on high 3 to 3 1/2 hours or until a wooden toothpick inserted in the center of the cake comes out clean.

Using the foil handles, lift dish from the cooker and allow to cool 15 minutes. Invert onto serving platter.

To serve, cut cake and serve with whipped cream, if desired.

Also try with a topping of sauteed apples or pears, if desired.

file photo of a crockpot pumpkin cake

RED BEANS AND RICE SOUP BY ROBIN HAAS

I got the recipe several years ago from a fellow blogger.  This recipe should work for most diabetics, too.

Red Beans & Rice Soup

A healthy vegetarian soup loaded with beans, veggies and brown rice--just combine all the ingredients in your crock pot and top with green onions and tomatoes.
Ingredients:

2× 15 oz cans	Small Red Beans, rinsed and drained well
¾ cup	Brown Rice
1	Medium Onion, finely diced
1 stalk	Celery, finely chopped
1 tsp	Black Pepper
½ tsp	Salt
1 tsp	Ground Cumin
6 cups	Low Fat Low Sodium Vegetable Broth
3-4	Green Onions, chopped
1	Medium Tomato, chopped and drained

Directions:

Mash one can of beans with a fork and combine all ingredients, except the green onions and tomato, into a crock pot. Cover, cook on low for 5-6 hours, or until the rice is tender. Ladle into bowls and sprinkle with green onions and chopped tomato.

Yield: 6 servings

file photo