CHUNKY APPLESAUCE

10 large apples

1/2 cup water
1 teaspoon cinnamon
1/2 to 1 cup sugar (depends on natural sweetness of the apples)*

Peel, core, and slice apples. Place the apples into crock pot along with the water, cinnamon, and sugar. Stir gently to combine. Cover the cooker and cook on low overnight all all day 8 to 10 hours). Delicious served warm or can be kept in the refrigerator in a sealed container for around a week.

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*Make this a diabetic applesauce by substituting Splenda granular for the sugar. You probably won't need a full cup.

OLD-FASHION CROCKPOT BEEF STEW

3 carrots, cut into chunks

3 potatoes, quartered
2 lb beef chuck or stew meat in 1 to 1 1/2-inch cubes
1 cup water
1 tsp Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1 tbsp salt
1/2 tsp pepper
1 tsp paprika
3 yellow onions, quartered
1 stalk celery, cut up

Put the ingredients into the crockpot in the order listed above. Stir just enough to mix in the spices. Place lid on crockpot and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

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EASY SWEET POTATO CASSEROLE

2 cans (18-oz each) sweet potatoes, drained and mashed

1/3 cup butter, melted
2 tbsp granulated sugar
2 tbsp + 1/3 cup brown sugar, divided
1 tbsp orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
2 tbsp all-purpose flour
2 tbsp butter, melted

Lightly grease a crock pot or slow cooker.

In a large mixing bowl mix the sweet potatoes, 1/3 cup margarine, granulated sugar and the 2 tablespoons of brown sugar. Beat in the orange juice, eggs, and milk. Transfer the mixture to the greased cooker.

In a small bowl combine the pecans, flour, and 2 tablespoons melted butter. Spread this mixture over the sweet potato mixture. Place lid on the cooker and cook on high 3 to 4 hours.

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JALAPENO POPPER & SAUSAGE DIP

1 lb bulk spicy pork sausage

2 pkg (8-oz each) cream cheese cubed

4 cups shredded Parmesan cheese

1 cup sour cream

1 can (4-oz) chopped green chilies

1 can (4-oz) diced jalapeno peppers

Assorted fresh veggies for dipping

In s skillet, cook sausage over medium heat 6-8 minutes or until no long pink, breaking into crumbles. Using a slotted spoon, transfer cooked sausage to a 3-quart slow cooker.

Stir in the cream cheese, Parmesan cheese, sour cream, chilies and peppers. Cook, covered, on low 3 to 3 1/2 hours or until heated through. Stir before serving with the assorted veggies.

Yield: 24 servings of 1/4 cup each

Note: To keep prep the day of serving, brown the sausage the night before and refrigerate until needed.

file photo and recipe from TOH 2015 The lady who shared this recipe said it won a contest at her work.

CROCKPOT 5 BEAN BAKE

1 large onion, chopped

6 bacon slices, cut into small pieces
1 garlic clove, minced
1 can (16-oz) lima beans, drained
1 can (16-oz) pork and beans (with the sauce)
1 can (1 lb) red kidney beans, drained
1 can (1 lb) butter beans, drained
1 can (1 lb) garbanzo beans, drained
3/4 cup catsup
1/2 cup molasses
1/4 cup packed brown sugar
1 tbsp mustard
1 tbsp Worcestershire sauce

Cook bacon and onion together in a skillet until bacon is done and onion is crisp tender. Drain the mixture well.

In a big mixing bowl, combine the onion and bacon mixture with the catsup, molasses, brown sugar, mustard, Worcestershire sauce and all 5 types of beans stirring to mix well. Pour the mixture into a 3 1/2 to 4-quart crockpot, add the lid and cook beans on low for 10 to 12 hours or on high for 4 to 5 hours

Serves 12 to 15.

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EASY-PEASY CROCK POT PULLED CHICKEN SANDWICHES

4 to 5 boneless skinless chicken breasts

1 block fat-free cream cheese

1 packet dry Ranch seasoning

Place chicken, cream cheese, and Ranch dressing mix in crock pot. Cook on low 6 to 8 hours or on high 4 hours, until chicken shreds easily. Serve warm on Kings Hawaiian rolls or to be healthier, on Dave's Organic 21-Whole Grains and Seeds Bread, toasted.

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Slow-Cooked Taco Chicken

You all know I don't eat chicken, and I know most of you do, a lot!  So here is a recipe from Campbell's Kitchens that you and my family can enjoy!

2 1/2 pounds skinless, boneless chicken breast halves 
Salt and ground black pepper 
3 medium onions, diced (about 1 1/2 cups) 
2 cups Swanson® Mexican Tortilla Flavor Infused Broth 
2 tablespoons tomato paste 
20 flour tortillas (8-inch) or taco shells, warmed 
Shredded lettuce, sour cream, shredded Cheddar cheese, salsa and/or guacamole 

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• Season the chicken with the salt and black pepper.  Place the chicken into a 6-quart slow cooker.  Add the onions and broth.
• Cover and cook on HIGH for 4 to 5 hours or until the chicken is fork-tender.  Using 2 forks, shred the chicken.  Stir in the tomato paste.
• Spoon about 1/3 cup chicken mixture in the center of each tortilla.  Top with the lettuce, sour cream, cheese, salsa and/or guacamole, if desired.  Fold the tortillas around the filling.
• 
  

TASTY BEEF BOURGUIGNON

3 lb boneless beef sirloin steak, trimmed, cubed
1/2 cup flour
4 bacon slices, cut up
2 medium carrots, diced
8 new red potatoes, quartered
approx. 10 mushrooms, sliced
1 1/2 to 2 dozen fresh pearl onions
3 garlic cloves, minced
1 bay leaf
1 tsp marjoram
1 tsp thyme
1/2 tsp salt
pepper to taste
2 1/2 cups Burgandy wine or beef broth

Coat the beef with flour, shaking off the excess; set aside.

Cook the bacon in a large skillet over medium heat until partially cooked.  Add the floured beef to the skillet and cook until browned.  Using a slotted spoon, remove the bacon and beef from the skillet.

In a slow cooker or crockpot layer the carrots, potatoes, mushrooms, onion, garlic, bay leaf, spices, and meat mixture.  Pour the wine or beef broth over all.  Place a lid on the cooker and cook on low setting for 8 to 9 hours or until the beef is tender. 

Discard the bay leaf before serving.

Yield: 10-12 servings

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POTLUCK MACARONI & CHEESE

3 cups uncooked elbow macaroni

1 pkg (16-oz) process cheese (Velveeta), cubed

2 cups (8-oz) shredded Mexican cheese blend

2 cups (8-oz) shredded white cheddar cheese

1 3/4 cup whole milk

1 can (12-oz) evaporated milk

3/4 cup butter, melted

3 eggs, lightly beaten

Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-quart slow cooker. Stir in remaining ingredients.

Cook, covered, on low for 2 to 2 1/2 hours or until a food thermometer reads at least 160 degrees. Stir once during this cooking time.

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CHEESY MEATBALLS

1 egg

1/2 cup milk

2 tbsp dried minced onion

4 tbsp chili powder, divided

1 tsp salt

1 tsp black pepper

1 1/2 cups crushed Ritz crackers (around 1 sleeve)

2 lbs ground beef

1 lb bulk sausage

2 cups shredded process cheese (Velveeta)

1 can (26-oz) condensed tomato soup, undiluted

2 1/2 cups water

1 cup packed brown sugar

Preheat oven to 400-degrees. In a large bowl, whisk egg, milk, onion, 2 tbsp chili powder, salt and pepper. When combined, stir in crushed Ritz crackers. Add the meats and cheese, mix lightly but thoroughly.

Shape meat mixture into 1-inch balls. Place meatballs on greased racks in baking pans. Bake 15 to 18 minutes or until browned.

Meanwhile, in a 5 to 6-quart slow cooker, combine the soup, water, brown sugar and the remaining 2 tbsp of chili powder. Gently stir in the meatballs. Cook, covered, on low 4 to 5 hours or until the meatballs are cooked through.

Yield: 12-16 servings

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