TAMALE CASSEROLE

1 lb ground beef

1 large egg, beaten
3/4 cup cornmeal
1 1/2 cups milk
1 can whole kernel corn
1 can Mexican-flavored diced tomatoes
1 can ripe olives
1 envelope chili seasoning mix
1 tsp seasoned salt
1 cup shredded cheddar cheese

In a skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef.

Transfer to a greased 3-qt. slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted. 

Yield: 6 servings

This recipe is from an old Country Extra.

MARINATED POT ROAST DINNER

1 approximately 3 lb beef chuck roast

MARINADE:
1 1/2 cups tomato juice
1/4 cup wine vinegar
1 clove of garlic, minced
2 tsp Worcestershire sauce
1 1/2 tsp salt
1 tsp sugar
1/2 tsp basil
1/2 tsp thyme
1/4 tsp pepper

Trim excess fat from the roast. Cut roast if necessary to fit into the slow cooker or crockpot. Place the meat in a large, zippered plastic bag sitting in a bowl.

For the marinade, stir together the tomato juice, vinegar, garlic, Worcestershire sauce, salt, sugar, basil, thyme, and pepper. Pour the marinade over the meat in the bag. Marinate overnight in the refrigerator, turning twice.

6 small onions, halved
1 cup chopped carrot
1/2 cup cold water
1/4 cup all-purpose flour

Place the onions and carrots in the bottom of the cooker. Place the meat over the vegetables and add the marinade. Add lid to the cooker and cook on low setting for 8 to 10 hours.

Before serving, remove the roast and vegetables from the cooker. Skim excess fat from the liquid in the cooker. Measure 2 cups of the cooking liquid and pour into a saucepan. Return the meat and vegetables to cooker and cover to keep warm.

Blend the cold water slowly into the flour until smooth. Stir the flour mixture into the cooking liquid in the saucepan. Cook while stirring until mixture is thickened and bubbly. Place the meat on a warm serving platter and top with the vegetables. Pour some of the gravy overall. Set the remaining gravy on table and pass as needed.

TOH phoeo

CROCKPOT CHEESECAKE

I have to say I have never made a crock pot cheesecake.

Ingredients

3 8oz Packages of Philadelphia Cream Cheese

3 Eggs

3/4 Cup Sugar

6 Graham Crackers (full pieces), pulverized into crumbs

3 Tablespoons of Stick Butter, melted

Instructions

1. Allow Cream Cheese to get to room temperature.
2. Open cream cheese and place in large bowl.
3. Add Sugar.
4. Mix until sugar and cream cheese are well blended.
5. Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
6. In a separate bowl, add graham cracker crumbs and melted butter.
7. Mix well as this will form your crust.
8. Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
9. Add the graham cracker crumbs mixture to the bottom of the pan.
10. With a spoon, pat the graham crackers out til you have a smooth layer.
11. Add the cream cheese mixture to the top of the graham crackers.
12. Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
13. Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
14. Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
15. The cheesecake will begin to crack on the sides.
16. Let cool for 30m to 1h.
17. Remove and let set in the refrigerator for at least 1 hour.
18. Serve.

Read more at http://crockpotladies.com/recipe-categories/desserts/crockpot-cheesecake/#RZqF7Jh40f9qHESM.99 

CROCK POT PINEAPPLE SALSA CHICKEN

For all of you who love chicken recipes here is one for you.  I don't eat chicken, but I know many of you love chicken recipes.  I got this one from the frugal girls a dozen or so years ago.

• 4 – 5 Boneless Skinless Chicken Breasts, thawed
• 1 jar Smucker’s Pineapple Preserves {18 oz.}
• 1 jar Pace Medium Chunky Salsa {16 oz.}

• Cook chicken in crockpot on high for 3 hours {covered}
• After 3 hours, drain juices from crockpot
• Mix together Salsa and Pineapple Preserves
• Pour mixture over chicken, and cook on high for 30 more minutes {covered}, or until done.

 

BEEF BURGUNDY AND BACON

1 slice bacon, cut into squares
2 lbs sirloin tip or round steak, cubed, trimmed
1 tsp canola oil
1/4 cup flour
1/8 tsp salt
1/2 tsp seasoning salt
1/4 tsp dried marjoram
1/4 tsp dried thyme
1/4 tsp pepper
1 garlic clove, minced
1 beef bouillon cube, crushed
1 cup burgundy cooking
wine
1/4 lb fresh mushrooms, sliced
2 tbsp cornstarch
2 tbsp cold water
Hot butter noodles for 6, for serving

Cook the bacon in a skillet until browned; remove bacon.

Coat the beef with the flour and brown on all sides in canola oil. Cut meat into bite-size pieces.

Combine steak, bacon drippings, bacon, seasonings, garlic, bouillon, and wine in the slow cooker or crock pot.

Place lid on cooker and cook on low 6 to 8 hours.

Add the mushrooms.

Dissolve the cornstarch in the cold water and stir into the cooker.

Replace lid on cooker and cook on high for 15 minutes.

Serve over hot buttered noodles.

 

HEALTHIER SLOW COOKER CHICKEN STROGANOFF

I got this recipe from allrecipes.com for all my readers who want more chicken recipes and healthy recipes.

1 tablespoon chopped carrot

• 1 tablespoon chopped parsley
  1 tablespoon chopped onion
  1 clove garlic
  1/4 teaspoon lemon zest
  1 teaspoon salt
  1/4 teaspoon ground black pepper
  4 skinless, boneless chicken breasts halves, cubed
  2 tablespoons butter
  4 ounces Neufchatel cheese
  8 ounces natural cream of chicken soup
  1 cup frozen peas
  
  

  1. Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and mix. Cook on Low for 5 to 6 hours.
  2. Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

 

BBQ Ham Sandwiches

3 cups ketchup

3/4 cup chopped onion

3/4 cup chopped green pepper

3/4 cup packed brown sugar

1/2 cup lemon juice

1/3 cup Worcestershire sauce

1 tbsp prepared mustard

1 1/4 tsp ground allspice

1 1/2 tsp liquid smoke, optional

3 lbs thinly sliced deli ham

16 kaiser or ciabatta rolls, split

In a large saucepan, combine the first 8 ingredients. Stir in the liquid smoke, if using. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.

Place ham in a 5- or 6-quart slow cooker. Add the sauce, stirring gently to combine. Cook, covered, on low 2 to 3 hours or until heated through. Serve on the rolls with condiments of your choice, if desired.

Yield: 16 servings

recipe and photo TOH 2015

 

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.

file photo for reference

*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.

file photo

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.

file photo