CRANBERRY APPLE BUTTER

This is good on toast or biscuits, as a pancake topping, and even as an ice cream or pound cake topping.

6 large apples, cored, peeled, thinly sliced
1 cup unsweetened apple juice
1/2 cup fresh cranberries
1 tbsp grated lemon zest
2 tbsp fresh lemon juice
3/4 cup granulated sugar

Combine all the ingredients together in a slow cooker or crockpot; mix thoroughly.

Place lid on cooker and cook on low for 8 to 10 hours (high half that long).

Stir the ingredients every couple of hours during the cooking process.  After the first 3 hours of cooking, remove the lid.  This will allow the steam to escape and the mixture to cook down.

Spoon the mixture into hot sterilized jars and seal with hot sterilized lids.  Process a few minutes in a hot water bath if jars do not seal immediately.  You will know jars have sealed if they make a popping sound and the lid indents slightly in the center.

 

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HEALTHY CHUNKY VEGETABLE CHILI

2 cans (15-oz each) great northern beans, rinsed and drained

1 cup frozen corn
1 medium yellow onion, chopped
2 celery ribs, diced
1 can (6-oz) tomato paste
1 can (4-oz) diced mild green chilies, undrained
1 large carrot, diced
3 garlic cloves, minced
1 tbsp chili powder
2 tsp oregano
1 tsp salt
1 cup water

In a slow cooker or crockpot combine the beans, corn, onion, celery, green chilies, carrot, garlic, chili powder, oregano, salt, and tomato paste.  Stir to combine well.  Add the water and stir in.  Place lid on cooker, turn setting to low and cook approximately 6 hours.
This is a healthy dish.  Serve with an assortment of whole-grain crackers to keep it healthy.

 

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WARM CRANBERRY PUNCH FOR A CROWD

3 quarts bottled cranberry juice

2 quarts apple juice
1 cup brown sugar
3/4 tsp salt
8 cinnamon sticks
3 tsp whle cloves

In a large slow cooker or crockpot, mix the cranberry juice, apple juice, sugar, and salt together until the sugar is dissolved.  Tie the cloves and cinnamon sticks together in cheesecloth and add to the mixture.  Cover and cook for 2to 3 hours on low setting.  Remove spice bag.

Yield: 56 4-ounce servings.

Note: Lower the heat to the 'keep warm' setting if not using at once.

If your crowd isn't that big, reduced the ingredients by half.

 Note: File Photo for reference only.

CHICKEN MEATBALL SUBS

1/4 cup chopped yellow onion

1 can (15-oz) diced tomatoes, drained; juice saved
1 can (8-oz) tomato sauce
2 tbsp tomato paste
1 tsp dried Italian seasoning
1 lb ground chicken (read label; no ground skin)
1/2 cup whole-grain bread crumbs (approx 1 slice, crumbled)
1 egg white lightly beaten
3 tbsp finely chopped fresh parsley
2 cloves garlic, minced
1/4 tsp salt
couple dashes of black pepper
4 small hard sub rolls
2 tbsp grated Parmesan cheese

Combine the onion, tomatoes, 1/2 cup of the tomato juice, tomato sauce, tomato paste, and Italian seasoning in the slow cooker or crock-pot.  Cover and cook on low setting for approximately 4 hours until the onion is soft.

During the last 30 minutes of the above cooking time, prepare the meatballs by combining the chicken, bread crumbs, egg white, parsley, garlic, salt and pepper together in a medium bowl.  Wet hands and form the mixture into 12 to 16 equal-sized meatballs.  Spray a medium skillet with nonstick cooking spray and heat over medium heat.  When skillet is hot, add the meatballs and cook approximately 10 minutes until browned all over and cooked thoroughly.

To make sandwiches: Place 3 to 4 meatballs on the bottom of each sub roll.  Evenly divide the sauce over each of the 4 sandwiches.  Sprinkle the cheese over the sauce, top with other part of the roll and serve.

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VEGGIE-STUFFED PORK CHOPS

4 double pork loin chops, well trimmed

salt and pepper
1 can (15 1/4-oz) corn, drained
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 cup Italian-style seasoned dry bread crumbs
1/2 cup uncooked, long-grain converted rice
1 can (8-oz) tomato sauce

Cut pocket in each pork chop, cutting from edge nearest bone.  Lightly season pockets with salt and pepper to taste.  Combine corn, onion, bell pepper, bread crumbs, and rice in a large bowl.  Stuff chops with the mixture.  Secure along the fat side with wooden toothpicks.

Pour any remaining vegetable-rice mixture into the slow cooker or crock-pot.  Add the stuffed chops to the cooker and moisten the top of each chop with the tomato sauce.  Pour the remaining sauce over the tops of the chops.  Place lid on cooker and cook on low for 8 to 10 hours or until done.

Remove the chops to a serving platter and serve with the vegetable-rice mixture.

Yield: 4 servings.

 

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EASY BARBECUED BEEF

 3 lbs boneless chuck roast

1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 tsp liquid smoke flavoring
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
Seeded sandwich buns

Place the roast in a crockpot or slow cooker.  In a large mixing bowl combine the ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper, and garlic.  Pour the sauce mixture over the roast.  Place the lid on the cooker and cook on low for 8 to 10 hours or 1/2 that time on high.

Remove the roast from the cooker and using a fork, shred the meat for sandwiches.  Return the meat to the cooker and stir to coat the meat evenly with the sauce.  Spoon onto the sandwich buns and top meat with additional sauce, if desired.
Yield: 12 sandwiches

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CHICKEN STEW OVER NOODLES

2 cups cubed peeled eggplant

2 cups sliced mushrooms
3/4 cup coarsely chopped onion
2 garlic cloves, minced
1 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1 1/4 cups chicken broth +3 tbsp chicken broth
1 1/2 tsp flour
2 lb skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 can (14-oz) artichoke hearts, drained
12-oz uncooked wide egg noodles

Combine the eggplant, mushrooms, onion, garlic, spices, 1 1/4 cups chicken broth, and flour in a slow cooker or crockpot.  Cover and cook on high for 1 hour.

Lightly coat the chicken with the flour.  Spray a large skillet with nonstick cooking spray; heat over medium heat until hot.  Cook the chicken about 10 to 15 minutes until browned on both sides.

Remove the vegetables from the cooker using a large slotted spoon.  Layer the chicken in the cooker and then return the vegetables over the chicken.  Add the 3 tablespoons of chicken broth, salt, and pepper.  Reduce the heat to low and cover and cook 6 to 7 hours or until chicken is no longer pink in the center and the veggies are tender.

Stir in the artichokes; cover and cook 45 minutes to 1 hour or until heated through.

Cook the noodles according to the package directions and serve the stew over the noodles.

Yield: 6 servings

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LEMONY ROASTED CHICKEN

1 (3 to 4 lb) whole chicken

1/2 cup chopped onion
2 tbsp butter
1 lemon, juiced
2 tsp grated lemon peel
1 tbsp fresh parsley, coarsely chopped
1/4 tsp salt
1/4 tsp thyme

Rinse chicken and pat dry with paper toweling.  Remove and discard any excess fat.

Place the onion in the chicken's cavity and rub the butter over the skin.  Place in a slow cooker or crockpot.  Squeeze the lemon juice over the chicken and sprinkle with the parsley, lemon peel, salt, and thyme.

Cover and cook on low for 6 to 8 hours or until chicken is cooked through.

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YELLOW-CHOCOLATE HAZELNUT CAKE

1 box (2-la;yer size) yellow cake mix

1 cup water
4 large eggs
1/2 cup sour cream
1/2 cup canola or soy oil
1 cup mini chocolate chips (semisweet)
1/2 cup chopped hazelnuts
Whipped cream, optional

Spray a 6-quart crock-pot or slow cooker with nonstick cooking spray. 

In a large mixer bowl combine the cake mix, water, eggs, sour cream, and oil; mix until smooth.  Pour the batter into the prepared cooker.  Place lid on cooker and cook on High setting for 2 hours or until the batter is almost set.

Sprinkle the mini chocolate chips and the chopped hazelnuts over the cake.  Cover and cook on high for another 30 minutes or until a wooden toothpick inserted in the center comes out clean  or the cake begins to pull away from the sides of the cooker.

Remove cake from base, lift out stoneware, however your cooker works remove from the heat but let stand until cool.  Slice and serve with a dollop of whipped cream, if desired.

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CROCKPOT ITALIAN EGGPLANT

 1 1/4 lbs eggplant, cut into 1-inch cubes

2 medium onions, sliced thin
2 ribs of celery, coarse chopped
1 tbsp olive oil
1 can (1-lb) diced tomatoes with juice
3 tbsp tomato sauce
1/2 cup sliced ripe olives
2 tbsp balsamic vinegar
1 tbsp sugar
1 tbsp capers, drained
1 tsp basil
1/2 tsp oregano
salt to taste
pepper to taste

Combine the eggplant, onions, celery, olive oil, tomatoes and tomato sauce in a slow cooker or crock-pot; cover and cook on low 3 1/2 to 4 hours until the eggplant is tender.  Stir in the olives, balsamic vinegar, sugar, capers, and seasonings.  Replace lid and cook for another hour to blend the flavors and heat through.
Yield: 6 servings

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CRAB BRUSCHETTA

4 cups diced Roma tomatoes

1 cup diced white onion
2 tsp minced garlic
1/3 cup olive oil
2 tbsp balsamic vinegar
1/2 tsp dried oregano
2 tbsp sugar
1 lb lump blue crabmeat, be sure all shells are removed
1 1/2 tsp salt
1/2 tsp freshly ground coarse black pepper
1/3 cup minced fresh basil
2 baguettes, sliced, toasted

In crock-pot or slow cooker combine the tomatoes, onion, garlic, oil, vinegar, oregano, and sugar; place lid on cooker and cook on low setting for 2 hours.  Gently stir in the crab, salt, and pepper.  Cook on low for another hour.  Fold in the basil.

Top the toasted baguette slices with the warm bruschetta for serving.

Note:  If you prefer, you can serve on whole-grain crackers for a healthier touch!

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CHUNKY CHILI

1 lb lean ground beef

1 medium onion, chopped
1 tbsp chili powder
1 1/2 tsp ground cumin
2 cans 16-oz each) diced chili-ready tomatoes, do not drain
1 can (15-16-oz) chili beans, do not drain
1/2 cup jarred salsa
salt and pepper to taste
1/2 cup shredded Cheddar cheese for garnish, if desired
sour cream for garnish, if desired
4 tsp sliced black olives for garnish, if desired

In a large skillet over medium heat, cook the ground beef and onion together until the beef is browned and the onion is translucent.  Drain off any excess fat.

Place the beef/onion mixture in a slow cooker or crockpot.  Add the chili powder, tomatoes, beans, salsa, salt and pepper.  Stir to blend well.  Place cover on the cooker and cook for 5 to 6 hours on low setting or until the chili is bubbly. 

Ladle into soup bowls and top with the cheese, sour cream and/or olives, if desired.

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MEATLESS SLOPPY JOES

2 cups thinly sliced onions

2 cups chopped green bell peppers
1 can kidney beans, drained and mashed
1 can (8-oz) tomato sauce
2 garlic cloves, minced
2 tbsp ketchup
1 tablespoon prepared mustard
1 tsp chili powder
cider vinegar, optional
4 whole-grain sandwich rolls, split

Combine the onions, bell peppers, beans, tomato sauce, garlic, ketchup, mustard, and chili powder in a crock-pot or slow cooker.  Stir in the cider vinegar, if using.  Place lid on cooker and cook approximately 5 hours on low setting. 

Serve on the sandwich rolls with your favorite condiments such as lettuce leaves, sliced tomatoes, thin avocado slices, etc.

 File photo for reference only.

BEAN AND CORNBREAD CASSEROLE

1 medium onion, chopped

1 medium green bell pepper, chopped
2 garlic cloves, minced
1 can (16-oz) red kidney beans, undrained
1 can (16-oz) pinto beans, undrained
1 can (16-oz) diced tomatoes, undrained
1 can (8-oz) tomato sauce
1 tsp chili powder
1/2 tsp black pepper
1/2 tsp prepared mustard
Dash of hot sauce

Lightly grease crock pot or spray interior with nonstick cooking spray.

In a skillet that has been sprayed with nonstick cooking spray, cook the onion, bell pepper, and garlic until tender. Transfer to the crock pot and stir in the beans. Add the tomatoes, tomato sauce, chili powder, pepper, mustard and hot sauce. Cover and cook on high setting for 1 hour. Make the cornbread.

Cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1 1/4 cups milk
2 eggs
3 tbsp olive oil
1 can (8.5-oz) cream-style corn

In a mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Stir in the eggs, oil, and corn. Spoon cornbread mixture* over the beans. Cover and cook on high 1 1/2 to 2 hours.

*Depending on the type and size of your crock pot, you may have leftover cornbread batter. If so, place in greased muffin tins and bake at 375 degrees for a half hour or until browned.

Yield: 6 to 8 servings.

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TURKEY CHILI MAC

3/4 to 1 lb ground turkey breast

1 can black beans
1 can Mexican-style stewed tomatoes
1 can diced tomatoes
1 cup whole-kernel corn (drained, if canned)
1/2 cup chopped onion
2 garlic cloves, minced
1 tsp chili powder
1/2 cup raw elbow macaroni
sour cream, for garnish, if desired

In a large skillet sprayed with nonstick cooking spray, cook the turkey with the onion until turkey is browned lightly.  Combine the turkey/onion mixture in a slow cooker or crockpot along with the beans, stewed tomatoes including the juice, diced tomatoes including the juice, corn, garlic, and chili powder.  Place lid on cooker and cook 4 to 6 hours on low setting.

Stir the macaroni into the cooker, replace lid and cook for 10 minutes.  Remove the lid and stir the chili well.  Replace lid and cook approximately another half hour or until the macaroni is tender.

To serve, ladle into soup bowl and garnish with a dollop of sour cream, if desired.

Yield: 4 to 6 servings

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A CLASSIC - FRENCH ONION SOUP

1/4 cup butter

3 large yellow onions, sliced
1 cup dry white cooking wine
3 can (approx. 14-oz each) beef (or chicken) broth
1/2 tsp thyme
1/2 tsp salt
1 tsp Worcestershire sauce
4 thick slices French bread, toasted
4 oz shredded Swiss cheese
Fresh thyme or parsley for garnish, if desired

In a large skillet, over high heat, melt the butter; add the onions and cook, stirring, for 15 minutes or until the onions are lightly browned.  Stir in the wine.

In a slow cooker or crockpot, combine the onion mixture from the skillet with the broth, thyme, salt, and Worcestershire sauce.  Place lid on cooker and cook for 4 to 5 hours on low setting.

To serve, ladle the soup into individual serving bowls, top with one of the toasted bread slices and the cheese.  Garnish with the thyme or parsley, if desired.
Yield: 4 servings

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HAM AND SHRIMP JAMBALAYA

2 cups diced boiled ham

2 medium yellow onions, coarsely chopped
2 stalks of celery, sliced
1 small green bell pepper, seeded and diced
1 can (28-oz) whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 tbsp minced parsley
1/2 tsp thyme
2 whole cloves
2 tbsp canola oil
1 cup uncooked long grain rice
1 lb fresh or frozen shrimp, shelled and deveined

Set crockpot or slow cooker temperature on low.  Add the ham, onions, celery, and bell pepper to the cooker; stir to mix.  Add the undrained tomatoes, tomato paste, garlic, parsley, thyme, and cloves; stir to mix.  Add the  canola oil and rice, again stirring to blend well.  Place lid on cooker and cook for 8 to 10 hours.  One hour before serving, turn the heat to high, stir in the shrimp, replace lid and cook until the shrimp are pink and tender.    

 

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THICK AND HEARTY CHICKEN CHOWDER

2 tbsp butter

1 1/2 lbs chicken breasts or tenders, cut into bite-size pieces
2 small onions, chopped
2 celery ribs, sliced
2 carrots, sliced
2 cups frozen corn kernels
2 cans (10 3/4-oz each) cream of potato soup
1 1/2 cups chicken broth
1 tsp dried dill
1/2 cup half-and-half cream
Plain toasted croutons for garnish
Sprigs of fresh dill for garnish, if desired

Melt the butter in a large skillet; add chicken and cook until browned. 

Turn slow cooker or crock-pot to low setting.  Add the browned chicken, onions, celery, carrots, corn, potato soup, broth, and dill to the crock-pot.  Place lid on cooker and cook on low for 3 to 4 hours until the chicken is no longer pink in the center and the vegetables are tender.

Turn the heat off the cooker and stir in the half-and-half cream.  Place lid back on the cooker and allow to stand 10 minutes or until heated through.

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EASY CHEESY FONDUE

1 tbsp butter

1/4 cup finely chopped sweet onion
2 garlic cloves, finely minced
1 tbsp all-purpose or whole-wheat flour
3/4 cup low-fat milk
2 cups shredded Cheddar cheese
1 small pkg (3-oz) cream cheese, cut into small pieces
1/2 cup crumbled blue cheese
dash of ground red pepper
4 to 6 (depends on your heat quotient) drops hot sauce
Assorted fresh vegetables, crusty breads sticks or whole-grain crackers for dipping

In a slow cooker or crock-pot combine the butter, onion, garlic, flour, milk, all cheeses, red pepper, and hot sauce; stir to combine well.  Place lid on cooker and cook on low setting for 2 to 3 hours, stirring a couple of times during the cooking process.  Fondue is done when the cheeses are melted and smooth.  Increase the temperature to high and cook another 1 to 1 1/2-hours or until heated through. 

To serve, place fondue in a warmed bowl and serve with the vegetables, bread sticks, or crackers.

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VIENNESE COFFEE

3 cups freshly brewed strong coffee

3 tbsp chocolate syrup
1 tsp sugar
1/3 cup heavy cream
1/4 cup creme de cacao
Whipped cream
chocolate shavings for garnish

In the crockpot or slow cooker combine the coffee, chocolate syrup, and sugar.  Place the lid on the cooker and cook on low setting fo 2 to 3 hours.  Stir in the heavy cream and the creme de cacao.  Replace lid and cook another half hour or until heated through.

To serve, ladle the coffee into cups or mugs and top with the whipped cream and chocolate shavings.

Yields 3 to 4 servings    

SOUTHWESTERN-STYLE 3-BEAN CHILI

1 can (15-oz) garbanzo beans, rinsed and drained

1 can (15-oz) red kidney beans, rinsed and drained
1 can (15-oz) black beans, rinsed and drained
1 cup chicken broth
4 minced garlic cloves
1 1/2 cups frozen corn
2 medium or 1 large green bell pepper, seeded and chopped
1 can (16-oz) tomato sauce
1 can (14.5-oz) Mexican-style stewed tomatoes, do not drain
3 tbsp chili powder
1 tbsp unsweetened cocoa powder
1 tsp ground cumin
1/2 tsp salt
Hot cooked brown rice (to serve chili over)
Optional garnishes: shredded cheese, ripe olives, sour cream, avocado slices, sliced green onion

Combine the beans, chicken broth, garlic, corn, bell pepper, tomato sauce, tomatoes with their juice, chili powder, cocoa powder, cumin and salt in the slow cooker or crock-pot.  Place the lid on the cooker and cook on low setting for 6 to 7 hours.

To serve, spoon the hot rice into bowls and top with chili.  Top with condiments as desired.

Yield: 8 to 10 servings.

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CRANBERRY-BARBECUE TURKEY MEATBALLS

1 can (16-oz) jellied cranberry sauce

1/2 cup your favorite barbecue sauce
1 egg white
1 lb ground turkey*
1 green onion with top, sliced
2 tsp grated orange rind
1 tsp soy sauce
1/4 tsp black pepper
1/8 tsp ground red pepper

In a small bowl, whisk together the cranberry sauce and the barbecue sauce.  Pour the mixture into the slow cooker or crock-pot.  Cover and cook on high setting for approximately half an hour until the cranberry sauce melts and the mixture is hot.  Stir about every 10 minutes during this time.

While sauce cooks, beat the egg white lightly in a medium-size bowl.  Add the turkey, green onion, orange peel, soy sauce, and the two peppers.  Using your hands, mix well to blend.  Shape the mixture into 24 meatballs. 

Spray a large skillet with nonstick cooking spray.  Add the meatballs and cook over medium heat 8 to 10 minutes until no longer pink in centers.  Turn during cooking to brown all sides.  Add the meatballs to the heated sauce in the cooker; stir to coat meatballs. 

Reduce the heat on the cooker to low, cover, and cook for 3 to 3 1/2 hours.  To serve, remove to a serving plate, garnish with fresh cilantro or rosemary, if desired.  Serve with decorative picks or tiny forks.

*Check the  label to be sure you ground turkey is lean and does not contain skin.

I have had this recipe for so many years I am not sure but think it is from a Reiman Publication.

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BEAN STEW WITH DUMPLINGS

1 can (28-oz) tomatoes, undrained & chopped

2 cups chopped red bell peppers
1 can (15-oz) black beans, rinsed & drained
1 can (15-oz) pinto beans, rinsed & drained
2 small zucchini, sliced
2 large onions, chopped
1 poblano pepper, seeded & chopped
1/2 cup sliced celery
3 garlic cloves, minced
3 tbsp chili powder
2 tsp ground cumin
1 tsp oregano
1/4 tsp salt

Combine all the above ingredients in the slow cooker or crockpot; stir to blend.  Place lid on cooker and cook 4 1/2 hours or until the vegetables are tender.  During that last half hour, prepare the dumplings.

Dumplings
1/4 tsp salt
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp sugar
2 tbsp cold butter
1/4 cup shredded Cheddar cheese
1 tbsp fresh cilantro, minced
1/2 cup milk

In a medium mixing bowl combine the salt, flour cornmeal, baking powder, and sugar.  Cut in the butter using a pastry blender or two knives until the mixture resembles coarse crumbs.  Stir in the cheese and the cilantro.  Pour the milk into the mixture and blend with a wooden spoon or silicone spatula until the flour mixture is just moistened.  Drop the dumpling dough, approximately 1/6 at a time, onto the top of the stew.  Replace the lid and cook another 45 minutes to 1 hour or until the toothpick inserted into the dumplings comes out clean.

Yield: 6 servings.

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SPICED APPLE TEA

3 bags cinnamon herbal tea

3 cups boiling water
2 cups unsweetened apple juice
6 whole cloves
1 cinnamon stick

Place the tea bags in the slow cooker or crockpot.  Pour the boiling water over the tea, place lid on cooker and allow to steep for 10 minutes.  Remove the tea bags.

Add the apple juice, cloves, and cinnamon to the cooker; cover and cook on low setting for 2 to 3 hours.

Remove the cloves and cinnamon stick before serving the tea in warmed mugs.

Yield: 4 servings (for more servings, double or triple the ingredients)

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