APPLE CHICKEN

This is a repost of an old popular recipe. If you follow my blogs, you know I don't eat chicken. I am relying on what others have told me about how good this is.

1 1/2 lbs boneless skinless chicken breasts, large diced

1 1/2 cups whole-grain croutons
1/2 cup no-sugar-added apple juice
1 tsp salt
1 tsp coarsely ground black pepper
1/4 tsp paprika
1 1/2 tsp curry powder
1 large garlic clove, minced
3/4 cup sliced celery
1/2 cup golden raisins
1 large Granny Smith apple, cored and diced
1 small onion, chopped
1/2 tablespoon brown sugar

Combine all ingredients in a large mixing bowl and toss to mix well.  Transfer to a crockpot or slow cooker.  Place lid on cooker and cook on low approximately 8 hours or on high 3 1/2 hours.

Suggestion: Serve with brown rice and a green salad.

BACON CABBAGE WITH APPLES

6 slices bacon, fried, drained on paper towels, crumbled into large pieces

1 head (approx. 2 lbs) cabbage, sliced
1 yellow onion, chopped
3 Granny Smith apples, cored, quartered
1 tsp salt
1/4 tsp coarsely ground black pepper
1 cup hot water
1 tbsp sugar
1/3 cup cider vinegar
1 1/2 tbsp of the bacon drippings

Layer ingredients in a slow cooker or crock-pot in the following order: cabbage, bacon, onion, salt, apples, pepper, sugar, vinegar, bacon drippings, and water.

Place lid on cooker and cook on low approximately 8 hours or on high about 3 hours until cabbage is tender.  Stir well before serving.

Yield: approximately 6 servings

file photo for reference only

CROCKIN' GIRLS PINEAPPLE UPSIDE DOWN CAKE

I got this recipe from the Crockin' Girls some years ago. Sharing it again, as it makes a pretty tasty cake.

1 box of pineapple cake mix (prepare according to box)

2-3 eggs (will be listed on the box)

vegetable oil (will be listed on the box)

Milk (use instead of water on the box)

1 Can of pineapple rings or 1 fresh pineapple cut into 8 rings

1 Can of maraschino cherries

1 small bag brown sugar

  

Spray 6-quart slow cooker with bakers joy or spray and flour lightly.

 

Lightly coat the bottom of the slow cooker with brown sugar.

 

Place pineapple rings of pineapple on top of the brown sugar. Insert one cherry in the middle of each pineapple ring.

 

In a separate bowl, make box cake according to the package directions and pour batter into the slow cooker.

 

Cook on HIGH for 2-3 hours or until toothpick inserted comes out clean.

 

Remove crock from the base & let cake cool for about 10-15 minutes.

 

Place a platter over the top of the crock and flip crock over, letting the cake fall onto the platter. Serve as is or top with fresh pineapple and cool whip.         

 

Crockin' Girls photo

CILANTRO-LIME PORK

2 lb pork tenderloin

1 envelope (1-oz) taco seasoning mix

1 tbsp lime juice

1/2 cup water

1/4 cup snipped fresh cilantro

8 (8 t0 10-inch flour tortillas

Your choice of the following toppings: Salsa, avocado slices, snipped fresh cilantro, and/o lime wedges, optional

Place pork in a 3 to 4-quart slow cooker. Sprinkle taco seasoning over the pork. Pour the lime juice and water over pork. Cover and cook on low 6 to 7 hours.

Transfer pork to a cutting board and shred using two forks. Return meat and the cilantro to the cooker and stir to combine the cooking liquid. Serve the meat in the flour tortillas with your desired toppings.

Yield: 8 servings

recipe idea and photo slow cooker favorites vol 4

PASTA WITH BEEF-FENNEL RAGU

1 lb very lean ground beef

2 cans (14.5-oz each) diced tomatoes with basil, garlic, and oregano, undrained

2 cups reduced sodium chicken broth

2 small fennel bulbs, trimmed, quartered, cored, and thinly sliced (should have about 2 cups)

1 can (15-oz) tomato sauce

1/3 cup chopped onion

4 garlic cloves, minced

1 1/2 tsp fennel seeds, lightly crushed

1 tsp dried oregano

1/2 tsp black pepper

1 pkg (12-oz) no-boil, no-drain penne pasta (such as Barilla Pronto brand) 

1/2 cup snipped fresh basil

Break ground beef into bite-size pieces and place in a 6-quart slow cooker. Add the remaining ingredients through the black pepper. Cover and cook on low 7 to 9 hours or on high 3 1/2 to 4 1/2 hours.

If using low setting, turn to high. Stir in the pasta, replace the cover and cook 20 minutes on high or just until the pasta is tender, stirring after 10 minutes. Stir in the basil and it is ready to serve.

Yield: 8 servings

file photo of this recipe

DIPS FOR APPLE SLICES

This looks like a fun idea for Fall gatherings and parties. I got this from Kitchen Fun With My 3 Sons. You can get the full recipe there, if you need it. I think most of us could do this without a recipe.

CAJUN BOILED PEANUTS

2 lbs raw peanuts, in the shell

3/4 cup salt

12 cups water

1 pkg (3-oz) boil-in-bag shrimp and crab boil

1/3 cup hot sauce

Combine all the ingredients in a 5 to 6-quart slow cooker or crockpot.

Place lid on cooker and cook on high for 18 hours or until the peanuts are soft.

Drain peanuts before serving or storing.

To store, place in ziptop plastic freezer bags and keep in the refrigerator for up to 2 weeks.

You can also freeze these peanuts in resealable freezer bags up to 2 months. May be reheated in microwave before serving.

 

File photo

PERFECT CROCK POT RICE

I got this recipe several years ago from another blogger.

1 cup rice
salt
2 cups water
butter

Directions
Rub your slow cooker lightly with 1 tablespoon butter or margarine. Pour in rice, water and salt. Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally.

This is the picture that came with the recipe.

Note: Up to 4 cups raw rice may be prepared in a slow cooker making 10 cups cooked.

ITALIAN BEEF SANDWICHES

1  lb boneless beef chuck roast

1 can (15-oz) tomato sauce with Italian seasonings

2 medium green bell peppers, sliced

2 medium onions, sliced

1 jar (12 to16-oz) pepperoncini salad peppers, drained and stems removed

1 envelope (0.65-oz) cheese-garlic dry salad dressing mix

12 sandwiches rolls, split and toasted

2 cups shredded Italian-blend cheeses, optional

 Trim fat from meat. Place meat in a 5 to 6-quart slow cooker. Add tomato sauce. Top with bell peppers, onions, pepperoncini peppers. Sprinkle with the dry dressing mix. Cover and cook on low setting 10 to 12 hours or on high setting 5 to 6 hours. Transfer meat to a cutting board. Shred beef using two forks. Return meat to the cooker. Using a slotted spoon, spoon shredded meat, peppers and onions onto the toasted rolls. If desired, sprinkle with the cheese. Spoon some cooking liquid into bowls for dipping.

Yield: 12 servings

file photo for reference

SPICED BEEF AND APPLE STEW

Perfect for Fall.

This recipe is an old Kraft Foods/McCormick Seasonings Recipe which is why it calls for McCormick seasonings.  Normally I do not list ingredients by brand but since this is their recipe, used with permission, I will leave their name in the ingredients.  This is a great dish so I thought you would probably enjoy having the recipe.  The picture is theirs, too.

4 teaspoons McCormick® Gourmet Collection Cumin Seed 

1 1/2 pounds lean beef stew meat, cut into 1-inch cubes 
3 tablespoons flour 
1 tablespoon oil 
1 3/4 cups Kitchen Basics® Beef Stock 
1 can (6 ounces) frozen apple juice concentrate, undiluted 
1 1/2 teaspoons McCormick® Gourmet Collection Thyme Leaves 
1/2 teaspoon McCormick® Gourmet Collection Allspice, Ground 
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind 
1/2 teaspoon salt 
2 medium sweet potatoes, peeled, cut into 1-inch chunks 
2 medium firm red cooking apples, peeled, cored and cut into 1 1/2-inch chunks

Heat small skillet on medium heat. Add cumin seed; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Set aside.

Coat meat with flour. Heat oil in large saucepan or Dutch oven on medium-high heat. Add meat in batches; cook 5 minutes or until browned. Place meat and remaining ingredients in slow cooker; toss to coat well. Cover.

Cook 8 hours on LOW or 4 hours on HIGH. 

 

Thicken with additional flour, if desired.