GLAZED MEATBALLS

 1 squeeze bottle (2/1/2 cups) Welch's Concord Grape Jelly

1 bottle (18-oz) barbecue sauce (Sweet Baby Ray's recommended)

1 pkg (2-lb) frozen prepared meatballs

Add jelly and barbecue sauce to a slow cooker, stir to blend well. Stir in meatballs to coat. Cover and cook on high 3 to 3 1/2 hours, stirring halfway through cooking time,

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CREAMY CROCKPOT COCOA

This is a recipe from Pinterest in the Fall of 2014. It was pinned by onegoodthingbyjillee. Evidently, she got it from someone named Amanda.

• 1 cup whipping cream
• 1 14oz can sweetened condensed milk
• 8 cups milk
• 1 teaspoon vanilla
• 2 cups of chocolate chips (I used milk chocolate)

Instructions

Pour all the ingredients into a crockpot and whisk together until well combined. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Whisk well before serving. Garnish as desired (which means MARSHMALLOWS of course!)

According to Amanda you can also make it with white chocolate, butterscotch, even MINT chocolate chips! I DO love mint chocolate! The possibilities here are vast! I’m thinking of maybe trying a salted caramel version! Yummmm!

BUTTERNUT SQUASH WITH CORN AND TOMATOES

1 butternut squash (approx. 2 lb) peeled, seeded, diced

1 can (14.5-oz) tomatoes, including juice
1 can (15-oz) whole-kernel corn, drained
1 medium onion, coarsely chopped
1 garlic clove, minced
1 green bell pepper, seeded and cut into 1-inch pieces
1 canned green chili, coarsely chopped
1/2 cup chicken (or vegetable for vegetarians) broth
1/2 tsp salt
1/4 tsp black pepper
1 1/2 tbsp tomato paste

Combine everything except the tomato paste in a slow cooker or crockpot.  Place lid on cooker and cook on low for 6 hours or until the squash is tender.

Remove 1/4 cup of the cooking liquid and mix with the tomato paste; stir into the cooker.  Cook another half hour or so until the mixture is slightly thickened and heat through.

Yield: 6 to 8 servings

file photo for reference only - not this recipe

OLD FASHION RICE PUDDING WITH RAISINS

2 1/2 cups cooked rice
1 1/2 cups evaporated milk
2/3 cup brown sugar
3 tbsp soft butter
2 tsp vanilla extract
1/2 tsp nutmeg
3 beaten eggs
3/4 cup raisins

Lightly grease or spray with nonstick cooking spray the inside of a crockpot or slow cooker.

In a mixing bowl thoroughly combine the rice with the remaining ingredients.  Pour the mixture into the prepared cooker.  Place lid on cooker and cook on low setting for 4 to 6 hours or on high setting for 1 to 2 hours.  Stir once or twice during the first 30 minutes of cooking to rice from clumping together.

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TRISHA YEARWOOD'S CROCKPOT MACARONI AND CHEESE

This is from Singer (and cook) Trisha Yearwood's Second Cookbook -- home cooking with tricia yearwood

8 ounces elbow macaroni, cooked
1 12-ounce can evaporated milk
1 1/2 cups whole milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
Dash of pepper
2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper, and all but 1/2 cup of the grated cheese.  Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.  Cook on low heat for 3 hours and 15 minute Turn off the crockpot, stir the mixture, and serve hot.

If you don't have a crockpot, grease a 9 x 13 x 2-inch pan with butter, add the mixture, and bake at 350 degrees for 50 minutes.

YUMMY CHILI CON QUESO

1 lb pasteurized process cheese spread, cut into cubes (Velveeta-type cheese)

1 can (10-oz) diced tomatoes and green chiles, do not drain
1 cup sliced green onions
2 tsp ground coriander
2 tsp ground cumin
3/4 tsp hot pepper sauce
Green onion strips for garnish, optional
Hot pepper slices for garnish, optional

Combine all ingredients except green onion and hot pepper slices in a slow cooker or crock pot until well blended.  Cover and cook on low 2 to 3 hours or until hot.

Garnish with the green onion strips and/or hot pepper slices, if desired.

Yield: Around 3 cups

Serve with tortilla chips or toasted pita chips (directions follow).

To make toasted pita chips:
Cut pita bread into triangles and toast in a preheated 400-degree oven for 5 minutes or until crisp.

CROCK POT MAPLE BROWN SUGAR HAM

7-8 pound spiral-cut ham (bone-in or boneless)

1 cup brown sugar
1/2 cup maple syrup
2 cups pineapple juice

Directions: Use a 6-7 quart crock pot. Unwrap ham from wrapper, and discard the flavor packet. Place ham inside crock pot, flat side down. Rub the brown sugar over all sides of the ham. Then pour on the maple syrup and pineapple juice. Cover and cook on low heat for 4-5 hours. Baste ham with juices an hour or so before serving. When cooking is done, carefully remove ham from crock pot and place on a cutting board. Let rest 15 minutes before carving. Enjoy ♥

from pinterest 2013

CHICKEN AND WILD RICE SOUP

A good soup recipe for the cold days of Winter. 

1/2 cup uncooked wild rice, rinsed
1/2 cup shredded carrot
3 cans (14-oz each) chicken broth
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup celery, chopped
1/2 cup yellow onion, chopped
1 cup sour cream
1/2 cup white whole-wheat flour
1/2 cup sliced toasted almonds, optional

In slow cooker/crock pot, combine the rice, carrot, broth, chicken, celery, and onion.

Place lid on cooker and cook on low 6 to 8 hours or on high 4 to 6 hours until the chicken and rice are tender.

Before serving, stir the sour cream and flour together until smooth.  With the cooker on high heat setting, stir the sour cream mixture into the soup, stirring constantly.  Replace lid and continue to cook 5 to 10 minutes, stirring often, until the soup starts to thicken and is creamy.

Ladle into soup bowls and top with the almonds, if using.

Serves 6 to 8.

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CHICKEN STUFFING

Note: This is just as good with turkey and is a good way to use up leftover holiday turkey.

1 pkg (12-serving size) chicken stuffing mix
3 cans (10 3/4-oz each) cream of chicken soup
3 to 4 cups cooked, cubed chicken
1/2 cup milk
2 cups shredded milk Cheddar cheese

Prepare the stuffing mix according to the package directions and place in a 5-quart crock pot/slow cooker. Stir in 2 cans of the cream of chicken soup.

In a mixing bowl, stir together the remaining can of soup, chicken, and milk.  Spread this mixture over the stuffing mixture in the cooker.  Sprinkle the cheese over all.

Place lid on cooker and cook on low 4 to 6 hours or on high 2 to 3 hours.

file photo for reference

ASIAN SPICED CHICKEN WINGS

3 lbs chicken wings

1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
2 tsp fresh ginger, minced
2 garlic cloves, minced
1/4 cup dry sherry or chicken broth
1/2 cup hoisin sauce
1 tbsp fresh lime juice
3 tbsp toasted sesame seeds
1/4 cup thinly sliced green onions

Preheat broiler.

Broil the wings for 10 minutes per side or until browned.  Transfer to a crockpot or slow cooker.

Add the soy sauce, brown sugar, ketchup, ginger, garlic, and sherry or broth to the cooker.  Place lid on cooker and cook on low 5 to 6 hours or on high 2 to 3 hours.  Stir halfway during the cooking time to baste wings.

Remove wings from cooker to a serving platter.

Remove 1/4 cup of the juice in the cooker and stir together with the hoisin sauce and lime juice; drizzle sauce over the wings.

Sprinkle with the sesame seeds and green onions.

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