GRANNY SMITH BAKED BEANS

4 tbsp salt-free butter 2 large Granny Smith apples, cored and cubed (do not peel) 1/2 cup (not packed)Brown Sugar 3 tbsp Granulated Sugar 1/2 cup ketchup 1 1/4 tsp ground cinnamon 1 can (24-oz) great northern beans (do not drain) 1 can (24-oz) pinto beans (do not drain) 1 bay leaf, optional Melt butter in a large skillet; add apples and cook until tender. Stir in the sugars and cook until melted. Add the ketchup and cinnamon. Add the two types of beans and the bay leaf-if using, mixing well. Pour the mixture into a slow cooker or crock-pot. Place lid on cooker and cook on high 2 to 4 hours. File photo for reference only, not this exact recipe

HOISIN-AND-HONEY CHICKEN WINGS

16 chicken wings (About 3 lb total)

1/2 cup hoisin sauce

1/4 cup honey

1 tbsp grated fresh ginger

1 tbsp toasted sesame oil

4 cloves garlic, minced

Sliced green onions and/or toasted sesame seeds for garnish

Prevent oven to 375-degrees. Line a 15x10-inch baking pan with foil. Using a sharp knife, carefully cup off tips of chicken wings and discard tips. Cut wings at the joint to make 32 pieces. Place chicken pieces in the prepared pan and bake 20 minutes. Drain off fat.

In a 3 1/2 to 4 1/2-quart slow cooker combine the next five ingredients. Add chicken and stir to coat with the sauce. Cover and cook on low 4 to 5 hours or on high 2 to 2 1/2 hours. Serve immediately or keep on warm up to 2 hours. Sprinkle with the green onions and/or sesame seeds.

Yield: 16 servings

file photo

BRUNSWICK STEW

Place the chicken and chopped onion in the slow cooker.

Add the corn, lima beans, and diced tomatoes.

Stir well to combine.

Cover and cook on LOW for 6–7 hours until the meat is tender.

Shred the meat if needed, stir, and serve warm. Nothing beats a warm bowl of tender meat and hearty veggies shared around the family table.

I saw this on another site and thought some of you would like it. If you follow me, you know I don't eat chicken so this is for you.

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