TASTY FLAVORED CHOCOLATE FONDUE

6 (1-oz each) squares unsweetened chocolate

1 1/2 cups sugar (Since I am now a diabetic I use Splenda granulated)
1/2 cup butter
dash of salt
3 tbsp orange liqueur or creme de cocoa
1/4 cup evaporated milk

Put all the above ingredients into the crockpot or slow cooker and stir until thoroughly mixed.  Cover and set on high for 30 minutes to get the chocolate melting.  Stir to blend chocolate in.  Reduce heat setting to low and continue cooking for 2 to 3 hours.  May reduce heat to keep warm setting for 4 to 6 hours, if desired.

Suggested dippers for your fondue: Angel food or pound cake cut into cubes, large marshmallows (kids especially like these), apples, pears, or bananas cut into pieces.

NOTE:  If you do not want to use the orange liqueur or creme de cocoa, you can use liquid flavorings.  A good example is peppermint flavoring especially at the holidays.  Start with a couple of teaspoonfuls, taste and add more according to your taste.

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OYSTER STEW

1 quart whole milk

1/2 cup butter
2 tsp salt
1 tsp Worcestershire sauce
2 tbsp flour
2 tbsp water
1 pint oysters with liquid
cayenne pepper

Mix the flour and water in a small bowl or cup until mixture is smooth.

Place the milk, butter, salt, and the Worcestershire sauce, in the crockpot or slow cooker.  Stir in the flour mixture until well blended.  Place the lid on the cooker and cook on high setting for 1 1/2 hours.  Stir well.  Add the oysters and cook on low for another 2 to 4 hours.  Sprinkle with the cayenne pepper before serving or garnish with thinly sliced green onions.

File Photo from magicskillet.com

NEW ENGLAND STYLE BAKED BEANS

1 1/2 lbs dry navy beans, cover with water and soak overnight

1 medium onion, chopped
1 cup ketchup
1 cup brown sugar
1 cup water
2 tsp dry mustard
2 tbsp molasses
1 tbsp salt
1/4 lb salt pork, diced

Place the beans in the crockpot or slow cooker with 1 cup water.  Cook on high for 30 to 45 minutes until softened.

Add the remaining ingredients to the beans in the cooker; mix together well.  Place lid on cooker and cook on low setting 10 to 12 hours or on high 4 to 6 hours.  Stir occasionally during cooking process.

file photo for reference

5-INGREDIENT MACARONI AND CHEESE

I found this recipe on Cooktop Cove a few years ago. I assume it is called 5-ingredient by lumping all cheeses into cheese.  I also noticed in the picture it is garnished with what appears to be bacon bits. I enjoyed the Real Bacon Bits. Tasty!

16 ounces macaroni pasta, cooked according to package directions

16 ounces Monterey Jack cheese, cubed

16 ounces Colby cheese, cubed

16 ounces Velveeta, cubed

1 stick of butter, cut into slices

16 ounces milk

Salt and pepper to taste

 

Toss half of the cooked macaroni in the bottom of a slow cooker.  

 

Layer on cubes of cheese and butter, then the rest of the macaroni, followed by more cheese and butter. 

 

Cover and cook for 2 hours on high, or 4 hours on low. Halfway through, stir, add the milk and stir again to combine. Cook until the cheese has completely melted.

  

TURKEY OLE'

4 cups shredded cooked turkey (chicken may be substituted)

1 pkg (1 5/8-oz) enchilada sauce mix
2 cans (6-oz each) tomato paste
1/2 cup water
1 cup shredded Montery Jack cheese
Corn chips for serving

Garnish ideas: sour cream, sliced green onions, sliced ripe olives, diced Roma tomatoes

Combine the turkey, enchilada sauce mix, tomato paste, and water in a slow cooker/crockpot.

Place lid on cooker and cook on low 7 to 8 hours or on high 3 to 4 hours.

Set temperature to high and add the cheese; allow cheese to melt overall.

Serve with the corn chips and garnish with your choice of garnish toppings.

Note: This is an okay dish for diabetics as it has a ratio of 27 g protein to 14 g carbs per serving.

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KIELBASA AND BEAN CASSOULET

1 1/2 cups dried Great Northern beans

1lb kielbasa, cut into half inch pieces

3 cups low-sodium chicken broth

1 can (15-oz) diced tomatoes, do not drain

1 medium yellow onion, finely chopped

2 garlic cloves, finely chopped

1/4 tsp dried thyme

salt and pepper to taste

croutons, for garnish,1/4 cup chopped flat-leaf parsley, for garnish

In a 4 to 6-quart slow cooker combine beans, kielbasa, broth, tomatoes, onion, garlic, thyme, and 1/2 teaspoon salt. Cover and cook until beans are tender, on low setting 7 to 8 hours or on high 5 hours. season to taste with pepper and additional salt, if desired.

Serve in bowls and topped with the croutons and parsley.

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CHICKEN ASIAN STYLE

2 pounds boneless, skinless chicken thighs, cut into strips

1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 can (19-ounce) pineapple chunks, undrained
1 can (8-ounce) sliced water chestnuts, drained
1 medium-sized red bell pepper, cut into 1/4-inch strips
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 cup cornstarch
4 scallions (green onions), sliced diagonally

 

In a 4-quart electric slow cooker, combine chicken, ginger, garlic powder, and black pepper; mix well. Stir in pineapple chunks with juice, the drained water chestnuts, bell pepper strips, and chicken broth.

Cover, and cook on low setting for 6 hours.

In a small bowl, combine soy sauce, vinegar, and cornstarch; mix until smooth then stir into chicken mixture. Add scallions, and serve.

Yield: 4 servings
Note: This is one of my old Mr. Food recipes.

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SOUTHWESTERN-STYLE PINTO BEANS SOUP

2 cups dry pinto beans, rinsed

5 cups cold water

Place the beans and water in a large cooking pot or Dutch oven. Bring beans to a boil; reduce heat and simmer 10 minutes. Turn off the heat but allow the beans to sit covered for 1 hour. Drain beans and rinse.

2 cans (14-oz each) chicken or vegetable broth
1 large yellow onion, chopped
1/2 cup water
3 large garlic cloves, minced
1 tsp ground cumin
1/4 tsp cayenne pepper
1 can (14-15 oz) fire-roasted diced tomatoes with the juice
Shredded Mexican-blend cheese for garnish, optional
Chopped fresh cilantro for garnish, optional

In a crock pot or slow cooker combine the drained beans, broth, onion, water, garlic, cumin, and cayenne pepper. Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.

Remove lid and add the tomatoes; cook for another 30 minutes.

To serve, dip into serving bowls and garnish with the cheese and/or cilantro, if desired. Serve with whole-grain crackers, a crusty bread or corn bread. Choose according to what your blood sugar can handle.

Yield: 6 servings

Note: I got the basics of this recipe from a diabetic web site. But this is a good healthy dish for anyone.

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CINNAMON ALMONDS

A friend posted this recipe on facebook. I copied it here to save. 

EASY BACON BAKED BEANS

5 to 6 slices bacon, fried crisp, drained, crumbled

2 cans (16-oz each) baked beans
1 small green bell pepper, finely chopped
1/2 medium-size onion, chopped
1 1/2 tsp stone-ground mustard
1/2 cup ketchup
1/2 cup your favorite barbecue sauce
1/2 cup packed brown sugar

Combine all ingredients together in a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 12 hours or on high 4 to 6 hours.

Yield: 6 to 8 servings.

Note: File photo