REAL TEXAS CHILI

1 tbsp canola oil

2 1/2 lb ground beef for chili (this beef is a coarser grind than regular ground beef)
2 lb diced onions
2 cans (28-oz each) diced tomatoes
1 cup water
4 tbsp chili powder
4 tbsp celery flakes
2 tsp salt
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp ground cumin
3/4 tsp powdered mustard
1/2 tsp curry powder
1/2 tsp garlic salt
1/2 tsp ground red pepper
2 cans (4-oz each) green chilies, drained & chopped
1 jalapeno pepper, chopped

Heat the oil in a large skillet; add the ground beef and onions, cooking and stirring until the meat is no longer pink.  Drain the mixture and place in a large slow cooker or crock pot.

Add the tomatoes, water, spices, green chilies, and the jalapeno pepper to the meat and onions.  Stir to blend well.

Cover and cook on high setting for 30 minutes.  Reduce heat to low and cook, stirring a couple of times, 4 to 6 hours.

 

Note: This is a file photo.

ASIAN-STYLE POT ROAST

1 (2-lb) boneless beef chuck roast

1 tbsp cooking oil

1 1/2 cups hot water

1/4 cup black bean garlic sauce* 

1 tsp instant beef bouillon granules

1 tbsp sugar, optional

1 med-size red bell pepper, cut into strips

1/2 med-size white onion, sliced into thin strips

1/2 lb fresh green beans, trimmed

3 tbsp cornstarch

3 tbsp cold water

Hot cooked brown rice for serving, optional

Trim fat from meat. Heat oil in skillet and brown meat on both sides, drain off any fat.

In a 4 to 5 1/2-quart slow cooker, stir together the hot water, garlic sauce, bouillon granules, and sugar if using. Add the bell pepper, onion, and green beans. Place the seared meat atop the veggies.

Place lid on cooker and cook on low 10 to 12 hours or on high 5 to 6 hours.

Transfer meat to a meat platter and cover with foil to keep warm.

Be sure heat is on high to make the sauce: In a small bowl, combine cornstarch and cold water until smooth. Stir into the cooking juices. Return lid to cooker and cook 15 minutes or until the sauce is slightly thickened.

To serve, use two forks to separate beef into serving portions and serve with the veggies and the rice, if desired.

Yield: 6 servings

Per serving: 261 calories, 9g fat (2g sat), 89 mg cholesterol, 10g carbs, 34 g protein, 470 mg sodium

file photo of similar recipe

for reference only

LOW-CARB TEX-MEX CHICKEN SOUP

1 can (14.5-oz) diced tomatoes, do not drain

1 can (14-oz) beef broth

2 cups water

1 can (8-oz) tomato sauce

1 medium onion, chopped

1 can (4-oz) green chile peppers, do not drain

1 tsp ground cumin

1 tsp chili powder

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1 pkg (9-oz) frozen cooked Southwestern-flavor chicken breast strips, thawed

8 corn tortillas, torn into 1 to 2-inch pieces

3/4 cup shredded cheddar cheese or Monterey Jack cheese with jalapeno peppers

In a slow cooker combine the tomatoes, broth, water, tomato sauce, onion, peppers, cumin, chili powder, Worcestershire sauce and garlic powder.

Cover and cook on low-heat 8 to 10 hours or on high heat 4 to 5 hours.

If using low setting, turn to high. Stir in the chicken strips. Cover and cook 15 minutes. Stir in the tortillas and serve immediately. Garnish with the shredded cheese.

Yield: 8 servings

Per serving: 189 calories, 6 g fat (3 g sat), 22 g carbs, 13 g protein

RIO GRANDE DIP

1/2 lb chorizo

2 cans (15-oz each) refried black beans

1 1/2 cups bottled salsa

1 can (4-oz) diced green chilies, do not drain

1 1/2 cups Monterey Jack cheese, shredded

chips or pita wedges for dipping

In a skillet, cook chorizo and onion until browned. Drain off all fat.

In a 3 1/2 to 4-qt slow cooker, combine the meat mixture, beans, salsa, and green chilies; stir to combine.

Stir in the cheese.

Cover and cook on low 3 to 4 hours or on high 1 1/2 to 2 hours.

Serve immediately or keep on keep warm setting up to 2 hours.

file photo

ROUND STEAK WITH HERBS

2 lbs round steak, 3/4-inch thick

1 medium onion, sliced

1 can (10 3/4-oz) condensed cream of celery soup

1/2 tsp dried oregano, crushed

1/4 tsp dried thyme, crushed

1/4 tsp black pepper

Hot cooked whole wheat pasta for serving, optional

Trim fat from steak and cut into serving-size portions. (Note: I once had a butcher in Las Vegas tell me to always cook a round steak whole then cut into serving portions before serving. He said you will have less shrinkage.)

Place the onion in the bottom of a 3 1/2 or 4-quart slow cooker. Place the meat on top of the onion.

In a small bowl, combine the soup and herbs until soup is blended. Pour mixture over the meat.

Cover and cook on low setting for 10 to 12 hours or on high setting 5 to 6 hours.

Serve with the pasta or side of your choice.

file photo, not this recipe

PICADILLO PITA WEDGES

1 lb lean ground beef or chicken

1 (16-oz) jar salsa

1 medium onion, chopped

1/2 cup raisins

1/4 cup chopped pimiento-stuffed olives

2 tbsp red wine vinegar

3 garlic cloves, minced

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/4 cup toasted slivered almonds

Toasted slivered almonds

Toasted whole wheat pita wedges

In a large skillet, cook meat until browned. Drain off any fat and place meat in a 3 1/2 to 4-quart slow cooker. Add the salsa, onion, raisins, olives, vinegar, garlic, cinnamon and cumin.

Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours. Stir in the 1/4 cup toasted slivered almonds. Sprinkle with the additional toasted slivered almonds and serve with the toasted pita wedges.

Serving size of 1/4 cup with 4 pita wedges = 127 calories, 5 g fat (1 sat), 257 mg sodium, 13 g carbs, 9 g protein.

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PORK CHOPS WITH POTATOES AND MUSHROOMS

I don't eat much meat as I just don't like it.  But I do enjoy pork and pork chops are a favorite.  I got this recipe and photo in 2911 from another recipe blog and thought I would share it with you.  Pork chops, potatoes, and mushrooms are three of my favorite foods.  Combine them in an easy slow cooker meal and to me that is a winner!  I think I got this from allrecipes but not sure.

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed golden mushroom soup

1 (1 ounce) package dry onion soup mix

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1/2 cup water

1 onion, sliced

1 (12 ounce) package sliced fresh mushrooms

4 potatoes, halved

4 pork chops

 

Mix together cream of mushroom soup, golden mushroom soup, onion soup mix, brown sugar, Worcestershire sauce, and water in a slow cooker.

Stir in onion, mushrooms, and potatoes.

 

Place pork chops in the mushroom mixture, turning to coat both sides.

 

Cover and cook on Low for 6 hours.

 

Spoon the mushroom sauce over the pork chops and potatoes for serving.

 

Yield: 4 servings

 

Note: For a healthier dish, I suggest using low-fat soups and buying red potatoes and cooking them in the skins.  You can also substitute 1 tablespoon of Splenda Brown Sugar Blend for the 2 tablespoons of brown sugar.

clipart

NEW ENGLAND CLAM CHOWDER

3 or 4 slices bacon, cut-up

1 medium-size onion, chopped
2 cans (8-oz each) clams, drained
3 medium to large garlic cloves, minced
3 medium-size potatoes, peeled and cubed
1 1/2 cups water
1 tsp salt
1/2 tsp freshly ground black pepper
1 can (13-oz) evaporated milk
Extra crumbled fried bacon for garnish, if desired
Chopped parlsey for garnish, if desired

In a medium skillet, cook the bacon and onion until bacon is browned and onion is tender.  Drain off grease and place bacon and onion into a crockpot or slow cooker.  Add the clams, garlic, potatoes, water, salt, and pepper. 

Place the lid on the cooker and cook on low 6 to 8 hours or on high 2 to 4 hours until the potatoes are tender.  During the last hour of cooking, add the milk and stir to blend together well.  Replace lid.

To serve, ladle into bowls and top with garnishes if desired.

Yield: 4 servings

Note: Bing File Photo

BUSY COOK'S STEW

1 1/2 lb lean stew meat

flour for dredging
2 tbsp canola oil
1 large onion, diced
1 large garlic clove, minced
4 large potatoes, chunked
6 large carrots, cut into chunks
1 can Italian-seasoned diced tomatoes
1 1/2 tomato cans of water
1 tsp Worcestershire sauce
salt to taste
freshly ground black pepper to taste

Sprinkle the stew meat with salt and pepper; dredge in flour, shaking to remove excess.

Heat the canola oil over medium-high heat in a large nonstick skillet.  Add the beef and brown on all sides. Remove to a slow cooker or crock-pot.

Add the remaining ingredients to the cooker and stir to blend.  Place lid on cooker and cook on low setting for approximately 8 hours until beef is tender.

Yield: 6 servings

CAFE RIO CHICKEN

 

CROCKPOT CHICKEN FROM A FELLOW BLOGGER

As most of you know I do not eat chicken.  However, my family loves it and you all seem to love chicken recipes.  I have borrowed this easy chicken recipe from a fellow blogger who swears it it delicious.  I will let you be the judge of that!  I like it because it can be the base of so many other recipes and that is always a good idea.

• 2 lbs chicken breasts
• 1/2 a small bottle of zesty Italian dressing
• 1/2 Tbsp. minced garlic
• 1 pkt ranch dressing mix (mixed with 1/2 cup of water)
• 1/2 Tbsp. chili powder
• 1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos…etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a lickity split meal.

 

RANCH MUSHROOMS FROM CDKITCHEN

1 pound fresh mushrooms

1/2 cup butter, melted
1 envelope Ranch salad dressing mix
Put mushrooms in a crock pot or slow cooker.

Mix melted butter with ranch dressing mix. Pour over the mushrooms & cook on low 3 to 4 hours.

The ranch and butter mixture will look like it will not coat all the mushrooms at first. Let them cook a little and the mushrooms will give off some juice. If not, add just a little water.

file photo

PORK CHOPS WITH MUSHROOM SAUCE

4 to 6 loin pork chops, about 1/2 lb each

1 tbsp canola oil
1 small onion, sliced thin
2 tbsp quick-cooking tapioca
1 can cream of chicken soup
1/2 cup apple juice
1 1/2 tsp Worcestershire sauce
3/4 tsp dried thyme
1/4 tsp garlic powder
1 1/2 cups sliced fresh mushrooms
Fresh thyme sprigs for garnish, if desired

Trim excess fat from the pork chops.

Heat the canola oil in a large skillet over medium heat; add chops and cook until brown, turning to brown evenly. Drain off the fat.

In a slow cooker or crockpot layer the onion and the chops.

Crush the tapioca and combine with the soup, apple juice, Worcestershire sauce, thyme, and garlic powder; stir in the mushrooms. Pour the mixture over the chops.

Place lid on the cooker and cook on low setting for 8 to 10 hours or on high 4 to 5 hours. Serve chops with the sauce poured over them. Garnish with the fresh thyme sprigs, if desired.

 

Note: File Photo

TURKEY SLOPPY JOES

1 red onion, chopped

1 green bell pepper, chopped
1 1/2 lbs lean cooked turkey, finely chopped
1 cup ketchup
1/2 tsp salt
1 large garlic clove, minced
1 tsp Dijon mustard
2 to 3 grinds of fresh ground black pepper
6 whole-wheat or multi-grain sandwich buns

Combine the onion, bell pepper, and turkey in a slow cooker or crockpot.

Combine the ketchup, salt, garlic, Dijon, and pepper together in a small bowl.  Pour mixture over the turkey and veggies; stir to mix well.

Place the lid on the cooker and cook on low setting for 4 to 6 hours.

Serve on the sandwich buns with your choice of condiments.

 

Note: File Photo

Yield: 6 sandwiches.

Note: If you need to cut back on the bread use whole-wheat or multi-grain sandwich thins.  You could even serve open-face sandwiches by putting the sloppy joes on bun or sandwich thin bottoms and eating with a fork.

Chuck Roast Barbecue

1 (2 1/2 lb) boneless chuck roast, trimmed

1 small onion, chopped

1 (12-oz) can Coke

1/3 cup Worcestershire sauce

1 1/2 tbsp white vinegar

1 1/2 tbsp beef bouillon granules

3/4 tsp dry mustard

3/4 tsp chili powder

1/4 to 1/2 tsp ground red pepper

3 garlic cloves, minced

1 cup ketchup

1 tbsp butter

Hamburger buns for serving

Place meat in a crock-pot and add the onion. Combine the Coke with the Worcestershire sauce, vinegar, bouillon granules, mustard, chili powder, red pepper, garlic. Take out 1 cup of sauce, cover and chill. Pour remaining sauce over the meat. Cover and cook on high 6 hours or until very tender.

Remove meat and onion to a cutting board and shred meat using two forks. 

In a saucepan, combine the reserved sauce, ketchup, and butter. Cook mixture over medium heat, stirring constantly, until thoroughly heated. Pour sauce over the meat, stirring gently to coat. Spoon onto the buns to serve.

file photo

TEXAS CHILI WITH BEEF CHUNKS

2 1/2 lbs beef chuck, cubed into bite-size pieces

2 tbsp brown sugar
salt to taste
2 tbsp canola oil
1 small onion, chopped fine
5 garlic cloves, minced
2 cans (4.5-oz) chopped green chiles, drained
1 tbsp ground cumin
3/4 cup chili powder
1 1/2 cups water
1 can (14-oz) diced tomatoes with chiles
1 to 2 tbsp hot sauce (to suit taste)
sliced green onions for garnish, optional
grated cheddar cheese for garnish, optional
sour cream for garnish, optional
tortilla chips, crackers, or cornbread for serving

Place the beef cubes in a large bowl and toss with half the brown sugar and salt to coat.

Heat the oil in a large skillet over medium-high heat; cook beef until browned on all sides; transfer to a crockpot or slow cooker (needs to hold 5 to 6 quarts).

Reduce heat under skillet to medium and add the onion, cooking 4 to 5 minutes until tender.  Add the garlic, chiles, cumin, chili powder to the skillet and cook, stirring, 2 to 3 minutes.  Add the water and tomatoes; simmer another 2 to 3 minutes while scraping the browned bits from the bottom of the skillet.  Pour the mixture into the slow cooker over the beef.

Place lid on the cooker and cook on low setting for 7 - 8 hours.

Stir in the remaining brown sugar and the hot sauce.

Ladle chili into serving bowls and top with your choice of toppings.  Serve with the chips, crackers, or cornbread.

Yield: 6 servings

Note: File Photo

COCONUT CHICKEN DRUMSTICKS

2 lb chicken legs

2 garlic cloves, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground fennel
1/2 tsp ground cinnamon
2 medium-size onions, sliced thin
1 cup coconut milk
1 cup water
1 tbsp fresh squeezed lemon juice
1/2 tsp grated lemon rind
2 green onions, sliced, for garnish, if desired

In a small bowl combine the garlic, salt, pepper, cumin, coriander, fennel, and cinnamon; rub all over the chicken legs.

Place the chicken legs in a slow cooker or crock-pot.  Sprinkle any leftover seasoning mixture over all.

Evenly distribute the onion slices over the chicken.

Combine the coconut milk, water, lemon juice, and lemon rind in a small bowl.  Pour over the chicken and onions.

Place lid on cooker and cook 6 to 8 hours on low setting or 3 to 4 hours on high setting.

 

Note: File Photo

CAULIFLOWER WITH CREAM CHEESE

1 large head cauliflower (2-2 1/2 lbs), broken into 8 pieces

1/4 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup vegetable broth (or chicken broth)
4-oz reduced fat cream cheese, cubed
1/2 tsp dried thyme
1/2 cup shredded reduced fat cheddar cheese

Place the cauliflower pieces in a 4 to 5-quart slow cooker or crockpot.  Sprinkle the salt and pepper evenly over the cauliflower and add the broth.

Place the lid on the cooker and cook on low setting for 3 to 4 hours. (In a hurry?  Cook on high setting for half that time.) Using a slotted large spoon, transfer the cauliflower to a serving bowl.

Make a sauce by adding the cream cheese and thyme to the liquid in the cooker, whisking until smooth.  Spoon the sauce over the cauliflower.  Sprinkle with the cheddar cheese and serve.

Yield: 6 to 8 servings.

File Photo

BARBECUE BEEF FOR SANDWICHES

2 1/2 to 3 lb lean, trimmed chuck or bottom round roast

1 1/2 cup 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

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder

Place roast in a crock-pot that has been lightly sprayed with nonstick cooking spray. Combine the remaining ingredients and pour over the roast. Place lid on cooker and cook meat on low setting 8 to 10 hours. 

Remove roast from cooker to a cutting board and shred the meat. Return the meat to the cooker and stir to coat well. Spoon the barbecued beef onto sandwich buns, adding extra sauce if desired.

Yield: 6 to 8 servings

file photo

GLACIER BAY, ALASKA WILDERNESS CHILI

2 lb ground beef (or other ground meat)

2 garlic cloves, finely chopped

3 celery stalks, veined and chopped

2 large onions, chopped

1 large can diced tomatoes

3 cans tomato sauce

1 tsp salt

1/2 tsp pepper

2 bay leaves

1 small can green chilies

1 1/4 tsp oregano

1/4 tsp cumin

1/4 tsp MSG, optional (I suggest omitting)

3 tbsp sugar

1 can pinto beans

1 can kidney beans

Brown meat, drain off any fat and place in a slow cooker. Add the vegetables, spices, and canned items to the meat. Stir to mix, place lid on cooker and cook on low until the raw veggies are tender and the flavors have blended.

EASY CROCKPOT MAC AND CHEESE

1 1/2 cups dry elbow macaroni

1 1/2 tbsp soft tub margarine made with olive oil
6 to 8 ounces (depending on how much you like cheese) Velveeta cheese, sliced thin
2 cups fat-free milk
1 cup (8-oz) fat-free evaporated milk
salt to suit your taste, if desired
freshly ground black pepper, if desired

Lightly spray a crockpot or slow cooker with nonstick canola oil cooking spray.

Combine the macaroni and margarine together in the bottom of the sprayed cooker; sprinkle with salt, if using.  Layer the cheese over the macaroni.

Combine the two milks and pour over all.  Sprinkle a couple grinds of pepper overall, if desired.

Place lid on cooker and cook on high 3 to 4 hours or until macaroni reaches desired tenderness.

Note: File Photo

BEANS, BEANS, AND MORE BEANS

1 1/2 lb ground beef

1/2 lb bacon, cut up
1 regular can baked beans
1 regular can kidney beans
1 regular can butter beans
1 regular can pork and beans
1/2 cup ketchup
1 yellow onion, chopped
1 tsp prepared mustard
1 cup brown sugar
4 tbsp apple cider vinegar

In a large skillet, brown the ground beef and bacon together; drain well.

Transfer the drained meat into a crockpot or slow cooker; add all the beans - do not drain.  Stir in the remaining ingredients until well blended. 

Place lid on cooker and cook on low 4 to 5 hours.

Note: File Photo

Note: Good served with cornbread.
NOTE: You can use other bean combinations to suit your taste.

Clean Eating Slow Cooker Southwestern 2 Bean Chicken

For my readers who love and request chicken recipes (you know I don't touch the stuff!), I am sharing this recipe I got from a fellow blogger.  This blogger has a "clean living" blog and does organic which I don't do.  I am just sharing the recipe and you can do as you please with the organic.  (Having been born and raised in the country, I know too much about organic.  It is in the same category as chicken in my little Southern Indiana farm country mind!  Yes, I know it's a mental problem, okay?) The blog information is on the picture below if you wish for more such recipes.

Ingredients
4 raw, boneless, skinless chicken breasts (about 8 oz. each)
1 (15 oz.) can pinto beans (rinsed and drained) or 1 1/3 cup home cooked beans
1 (15 oz.) can black beans (rinsed and drained) or 1 1/3 cup home cooked beans
1 (28 oz.) can diced tomatoes in juice, low sodium is best
1 lb. frozen and thawed organic corn (organic to avoid GMO corn)
1 (12 oz.) jar of your favorite salsa, no sugar added
Directions
Step 1 – Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over that and then layer on the beans and corn.
Step 2 – Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.
Eat and Enjoy!

COCA-COLA STEAK

1 (1-lb) round steak

1/2 cup flour (optional)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 medium onion, sliced into rings
4 tbsp catsup
2 cups Coca-Cola

Cut steak into 4 serving pieces.  Sprinkle with the salt and pepper then dredge in the flour, if using.

Spread half the onion in the bottom of the cooker.  Layer the steak pieces over the onion and top with the remaining onion.

Blend the catsup into half the coco-cola; pour overall.  Add the remaining coke.

Place the lid on the cooker and cook on low setting 6 to 8 hours or on low for 3 1/2 to 4 hours or until the meat is cooked through and tender.

Yield: 4 servings

ONIONY POTATOES

6 medium russet potatoes, diced

1/3 cup olive or canola oil
1 packet dry onion soup mix
2 green onions, sliced
1 small green bell pepper, diced

Combine the potatoes and oil in a large plastic bag and shake well to coat potatoes.

Add the dry soup mix and shake well to coat again.

Dump the mixture into a crock-pot or slow cooker; add the green onions and bell pepper, stirring to blend.

Place lid on cooker and cook on low setting for around 6 hours or on high for around 3 hours.

Yield: 6-7 servings

 Note: File Photo

HAM AND LENTILS

2 cups dry lentils, sorted and rinsed

1 medium-size onion, chopped
1/2 cup chopped celery
2 garlic cloves, minced
1 cup cooked, chopped ham
1/2 cup chopped carrots
1 cup diced tomatoes
1 tsp dried marjoram
1/2 tsp salt
1/4 tsp black pepper
1 tsp ground coriander
3 cups water
fresh cilantro sprigs for garnish, if desired

Place all ingredients in a crock-pot or slow cooker; stir to blend. Place lid on cooker and cook on low setting for approximately 8 hours.

Note:  Check cooker after about 5 hours.  If the mixture is getting too dry, you can add another cup of water.

Yield: Approximately 6 servings 

This is a file photo.

MEDITERRANEAN BEEF OVER NOODLES

2 tablespoons olive or canola oil

1-pound boneless top round, trimmed and sliced into 1/4 x 2-inch strips
1 small onion, chopped
1/2 cup green pepper, chopped
2 cloves garlic, minced
14 1/2 ounces artichoke hearts, canned, drained and halved
1 can (14 1/2 ounces) tomatoes with basil, garlic and oregano
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano leaves
1/4 teaspoon freshly ground black pepper
1/2 cup black olives, sliced, divided
12 ounces fettuccine, cooked according to package directions.

Heat oil in a nonstick skillet. Sauté beef until browned. Remove and drain.

Place beef in the crock-pot or slow cooker.

Add onion, green pepper, garlic, and artichoke hearts.

Combine tomatoes, tomato paste, tomato sauce, vinegar, oregano and pepper pour over ingredients in the cooker and stir well.

Stir in olives.

Cover; cook on Low 8 to 10 hours or on High for 4 to 5 hours.

Serve sauce over fettuccine and garnish with remaining olives.

Yield: 6 to 8 servings

Note: This basic recipe is from CROCK-POT the original slow cooker.

TRIPLE CHOCOLATE NUT CLUSTERS

Candy in your slow cooker? Absolutely!  And it is so good and easy.

1 jar (16-oz) dry-roasted peanuts
1 can (9 3/4-oz) salted whole cashews
2 cups pecan pieces
18 (2-oz each) squares of chocolate bark candy coating, cut each in half
1 pkg (12-oz) semisweet chocolate chips
4 (1-oz each) squares bittersweet chocolate, broken into pieces
1 tbsp shortening
1 tsp vanilla

In a 5-quart slow cooker or crockpot, combine the peanuts, cashews, pecan pieces, chocolate bark, chocolate chips, bittersweet chocolate, and shortening; cover and cook on low setting for 2 hours or until chocolate is melted. 

Stir chocolate and nuts together well and then stir in the vanilla blending well.

Drop the candy by heaping teaspoonfuls onto waxed paper.  Allow to stand for a couple of hours or until set and firm.  Once completely cooled and firm, candy may be stored in an airtight container.  This candy makes an excellent gift place in cellophane bags and tied with a pretty ribbon suited to the occasion.

Yield: 6 dozen candy nut clusters

Note: I got this several years ago from Southern Living.

APPLE-WALNUT BREAD PUDDING

8 slices multi-grain bread, cubed

2 medium-size tart apples, peeled & sliced
1 cup chopped toasted walnuts
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs, lightly beaten
2 egg whites, lightly beaten with the whole eggs
2 cups cream
1/4 cup apple juice
2 tablespoons butter, melted

Grease lightly or spray with nonstick cooking spray, the interior of a crockery slow cooker or crockpot.

Combine the bread cubes, apples, and walnuts together gently and place in the prepared slow cooking.

Combine the sugar, cinnamon, and nutmeg; add the eggs with egg whites, cream, apple juice, and butter.  Mix together well and pour over the bread cube mixture.

Cover and cook on low for 3 to 4 hours or until a knife inserted in the center comes out clean.

Serve with ice cream or whipped cream, if desired.

Yield: 8 to 10 servings

Note: File Photo

EASY PEACH COBBLER

1/3 cup buttermilk baking mix

2/3 cup dry quick oats
1/4 cup + 1 tbsp brown sugar
1 tsp cinnamon
4 cups sliced peaches (fresh or canned)
1/2 cup peach juice or water

Spray slow cooker or crock pot with nonstick cooking spray.

Mix the baking mix, oats, brown sugar, and cinnamon together in cooker.  Stir in the peaches and juice or water.

Place lid on cooker and cook on low for 5 hours.  If you like a drier cobbler, remove lid for the last 30 minutes of cooking time.

Yummy served warm with ice cream!

Note: File Photo

CHEESY CORN CHOWDER

3/4 cup water

1/2 cup chopped onions
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1/4 tsp salt
1/2 tsp pepper

Combine the above ingredients in a 4-quart slow cooker.  Cover and cook on high 4 to 6 hours until vegetables are getting tender.

1 can (15-oz) whole-kernel corn, drained
1 can (15-oz) cream-style corn
1 1/2 cups milk
1 1/2 cups half & half cream
1 cup grated cheddar cheese

Add the above ingredients to the cooker and stir to mix well.  Continue cooking on high for an hour then turn heat to low or keep warm until ready to serve.

Yield: 6 to 8 servings

 

Note: File Photo