SPINACH DIP WITH BLUE CHEESE AND BACON

4 slices bacon

1 cup coarsely chopped sweet onion

2 14-oz cans artichoke hearts, drained and coarsely chopped 

1 10-oz pkg frozen chopped spinach, thawed and well drained

1 cup chopped red bell pepper

1 cup olive oil mayonnaise

1 brick (8-oz) cream cheese, cut up

4-oz blue cheese, crumbled

3 garlic cloves, minced

1/2 tsp dry mustard

Assorted crackers and/or pita chips for dipping

In a medium skillet, cook bacon until crisp. Drain on paper towels, reserving the drippings in the skillet. Crumble bacon, cover and chill until ready to use. Cook onion in 1 tablespoon of the bacon drippings for about 5 minutes or until tender.

In a 3 1/2 or 4-qt slow cooker combine onion, artichoke hearts, spinach, bell pepper, mayo, cream cheese, blue cheese, garlic and mustard. Cover and cook on low 3 to 4 hours (do not cook on high setting) or until cheese melts and dip is heated through. Stir in the bacon before serving.

May be served immediately or kept warn, covered, on warm setting up to 1 hour. Serve with the crackers and/or pita chips.

the file photo of this recipe

CROCKPOT STUFFED BELL PEPPERS

6 bell peppers, green, red, or orange (washed, topped, and seeded)

1 tbsp shortening

1 1/2 lb ground beef

1 cup cooked brown rice

1 small onion, chopped

1 tsp salt

1/8 black pepper

1/8 tsp basil

1/2 cup ketchup

1 8-oz can tomato sauce 

Heat shortening in skillet and brown beef.  Combine meat and next 6 ingredients.  Stuff bell peppers.  Arrange peppers in large crock pot (may be stacked if necessary).  Pour tomato sauce over peppers.  Cook on low for 6-7 hours or on high for 3-4 hours.

Personal note: Sometimes I like to use 2 red, 2 green, and 2 orange bell peppers for color and replace the ketchup and tomato sauce with a favorite pasta sauce.

Note: I got the main ideas for this recipe from Recipes4Living over a dozen years ago.

FORGOTTEN JAMBALAYA RECIPE

This is a Taste of Home recipe that was submitted by a lady from my neighboring city of Coppell, Texas several years ago.

1 can (14.5-oz) diced tomatoes, undrained
1 can (14.5-oz) beef or chicken broth
1 can (6-oz) tomato paste
3 celery ribs, chopped
2 medium green bell peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 tsps dried parsley flakes
2 tsps dried basil
1 1/2 tsp dried oregano
1 1/4 tsps salt
1/2 tsp cayenne pepper
1/2 tsp hot pepper sauce
1 lb boneless, skinless chicken breasts, cubed
1 lb smoked sausage, halved and cut into 1/4-inch slices
1/2 lb uncooked medium shrimp, peeled and deveined
Hot cooked rice for serving

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage.

Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turns pink. 

Serve with rice. 

Yield: 11 servings.

RIVAL CROCK-POT SMOTHERED STEAK

1 1/2 lbs chuck or round steak, cut in strips

1/3 cup flour
1 tsp salt
1/4 tsp pepper
1 large onion, sliced
1 - 2 green peppers, sliced
1 lb can tomatoes
1 4-oz can mushrooms, drained
2 tbsp molasses, optional
3 tbsp soy sauce
1 10-ounce package frozen green beans, french-style, optional

Put the steak strips, flour, salt and pepper in crock-pot.  Stir well to coat steak.  Add all the remaining ingredients.  Cover and cook on High 1 hour then turn to Low for 8 hours. (High: 5 hours). Serve with rice.

Note: This is a recipe that came in the booklet pictured below that came with my first crockpot in the 1970s.

CHICKEN GNOCCHI SOUP

2 15-oz jars Alfredo sauce

1. 2 cups water
2. 2 cups cooked, cubed chicken
3. 2 16-oz. pkgs potato gnocchi
4. 2 cans chopped spinach
5. 1 can creamed corn
6. 1 10-oz evaporated milk

    

    Add all ingredients except gnocchi to the slow cooker and combine well.

1. Cook on high for 2 hours or low 4 hours.
2. Add gnocchi to soup and combine well. Cook for 1 hour longer on low.
3. Fills a 6 qt slow cooker to capacity. Cut recipe in half for a 4 qt. cooker.

Note: If you have leftovers to warm later, add a little water.  Soup thickens when it sits.

As you know, I am not a chicken eater.  I saw this recipe and thought my family would like it and you might want it, too.  I cannot give my opinion of this recipe either good or bad.  This recipe is from Marty's Musings.

SLOW COOKER PEACH COBBLER

4 cups fresh, peeled, sliced peaches

1/4 cup granulated sugar
1/4 tsp ground cinnamon
1 cup baking mix
1/2 cup granulated sugar
3/4 cup milk
1 tsp vanilla
2 tbsps butter
vanilla ice cream for serving

Spray interior of cooker with nonstick cooking spray.

Add the peaches, 1/4 cup granulated sugar, and cinnamon; stir to mix.

In a medium mixing bowl combine the baking mix, 1/2 cup granulated sugar, milk, and vanilla until well blended.  Pour this mixture over the peach mixture in the cooker.  Cut butter into slices and arrange over all.

Place the lid on cooker and cook on low for 2 hours and 45 minutes.  Turn cooker to high and cook another 30 minutes.

Serve warm with ice cream.  Yummy!

file photo for reference

DUTCH APPLE PUDDING CAKE

nonstick cooking spray

1 can (20-21 oz) apple pie filling

1/2 cup dried cherries, cranberries or raisins

1 cup all-purpose flour

1/4 cup granulated sugar

1 tsp baking powder

1/4 tsp salt

1/2 cup milk

2 tbsp butter, melted

1/2 cup chopped walnuts, toasted

1 1/4 cups apple juice

1/3 cup packed brown sugar

1 tbsp butter

Whipped cream for serving, optional

Toasted chopped walnuts for garnish, optional

Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray, set aside.

In a small saucepan bring apple pie filling to boiling. Stir in the dried fruit. Transfer to the slow cooker.

In a medium bowl, stir together flour, sugar, baking powder and salt. Add the milk and melted butter, stir just until combined. Stir in the 1/2 cup of walnuts. Pour mixture and spread evenly over the apple mixture in the cooker.

Foor the sauce, in the same small saucepan, combine apple juice, brown sugar and the tablespoon of butter. Bring to boiling. Boil gently, uncovered, for 2 minutes. Carefully pour sauce over the batter in the cooker.

Place lid on cooker and cook on high for 2 to 2 1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Remove crockery insert from the cooker (if possible) or turn off cooker. Cool uncovered, 30 to 45 minutes.

To serve, spoon warm cake and sauce into dessert dishes. Top with whipped cream and chopped walnuts, if desired. 

file photo of this recipe

BALSAMIC GLAZED PORK TENDERLOIN

2 pork tenderloins, approximately 3 lbs total

2 tsp ground sage
1 tsp salt
1/2 tsp ground black pepper
3 garlic cloves, pressed
1 cup water, divided
1/2 cup brown sugar
1 tbsp cornstarch
1/4 cup balsamic vinegar
2 tbsp soy sauce

Lay the tenderloins in the bottom of a large crockpot or slow cooker; rub with the sage, salt, pepper.  Pour half the water in the bottom of the cooker; add the pressed garlic. Place lid on cooker and cook on low for 6 hours.
In a small microwave-safe bowl combine the remaining water, brown sugar, cornstarch, vinegar, and soy sauce.  Cook on high for one minute; whisk and cook another minute or until thickened.   Pour half the mixture over the tenderloins and continue cooking for another hour or two.

Before serving, warm the remaining glaze and serve with the tenderloin.

from Shugary Sweets over a dozen years ago

HEAVENLY CROCKPOT DESSERT

1 box Betty Crocker Fudge Brownie Mix
1/2 cup butter, melted
4 eggs
1 pouch Betty Crocker Chocolate Chip Cookie Mix

Mix all ingredients together and put into a crockpot that has been sprayed lightly with cooking oil spray.
Place lid on cooker and cook on low approximately 3 hours.

Delicious served with ice cream.

file photo 

CROCKIN' GIRLS CHICKEN SOUP

This recipe is from the Crockin' Girls in 2013.  I friend of mine recommended this.  As you all know if you follow my blog, I don't eat chicken.  However, I get more requests for chicken dishes than any other so here you are: 

• 4 Chicken Breasts (boneless, skinless)
• 2 Tablespoons Butter
• 1 Can Cream of Chicken Soup
• 1 Can Cream of Celery Soup
• 3 1/2 Cups Chicken Broth
• 1 Onion, finely diced
• 1 Cup Celery, diced
• 1 Cup Carrots, diced
• 2 Chicken bouillon cube
• 10 Ounces Can of Biscuits, but you can make your own

EXCLUDING THE BISCUITS put all ingredients in, then cover and cook on LOW for 8 hours.

1. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture.

2. Place the torn biscuit dough in and cook until the dough is no longer raw in the center.

   
   
   
   
   
   Note: This recipe has a 4 out of 5 star rating on the Crockin' Girls site.