HOT FUDGE CAKE

1 cup + 3/4 cup packed brown sugar, divided

1 cup flour
1/4 cup + 3 tbsp unsweetened baking cocoa, divided
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbsps butter, melted
1/2 tsp vanilla
1 3/4 cups boiling water

Combine the 1 cup of brown sugar, flour, 3 tablespoons of cocoa, baking powder and salt in a mixing bowl until well blended. Stir in the milk, butter, and vanilla.  Spread the mixture over the bottom of a 3 1/2-quart crockpot or slow cooker.

In a separate bowl, mix the 3/4 cup of brown sugar and the 1/4 cup cup cocoa.  Sprinkle the mixture evenly over the mixture in the cooker.  DO NOT STIR.

Pour the boiling water over the ingredients in the cooker.  Again, DO NOT STIR.

Place lid on cooker and cook on high 2 to 3 hours or until a wooden toothpick inserted in the center comes out clean.

Serve cake warm topped with ice cream or whipped cream, if desired.

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MUSTARD BARBECUED PORK

This is a recipe I got a few years ago from Southern Living magazine.  I love mustard and pork is one of the few meats I eat so this one was a natural for me!  Since I am a diabetic, I substitute 1 1/2 tablespoons of Splenda Brown Sugar Blend for the brown sugar listed.  With the pork, I have never had a blood sugar problem from the honey.

1/3 cup firmly packed light brown sugar

2 1/2 teaspoons salt

1 1/2 teaspoons garlic powder

1 1/2 teaspoons paprika

1 teaspoon onion powder

1/2 teaspoon ground red pepper

1 (4- to 5-lb.) bone-in pork shoulder roast (Boston butt)

1 cup yellow mustard

1/3 cup honey

1/4 cup apple cider vinegar

1 1/2 teaspoons Worcestershire sauce

 

Stir together the brown sugar, salt, garlic powder, paprika, onion powder, and red pepper; rub brown sugar mixture over roast; place roast in a lightly greased 6-qt. slow cooker.

Whisk together mustard, honey, vinegar, and Worcestershire sauce. Pour mixture over top of roast. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours) or until meat shreds easily with a fork. Let stand 15 minutes. Shred pork with a fork; stir until sauce is incorporated.

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YUMMY BEEF STEW/SOUP

1 lb beef stew meat, fat trimmed and cut into bite-size cubes

1 can diced tomatoes, undrained (I like to use the Italian or Mexican-style tomatoes)
1 cup sliced carrots
1 cup large-diced potatoes
1/2 cup celery, sliced
1/2 cup chopped onion
1 cup frozen cut green beans
1 packet slow-cooker vegetable-soup mix
3 cups water

Place the stew meat, tomatoes with juice, carrots, potatoes, celery, onion, and green beans into a slow cooker or crockpot.

Mix the packet of seasoning mix with the water until well blended; pour over the meat and veggies in the cooker.  Place lid on cooker.

Cook on low setting for approximately 8 hours until meat is tender.
 Yield: 6 to 8 servings

This is the file photo.

CHICKEN AND NOODLES ITALIAN-STYLE

 

1 1/2 pounds boneless skinless chicken thighs

2 tsp thyme
1 1/2 tsp oregano
1 can (14.5-oz) chicken broth
1 can (14/5-oz) Italian-style diced tomatoes, do not drain
1 1/2 cup thinly sliced carrots
1 stalk celery, thinly sliced
1 onion, diced
3 cups uncooked twisty noodles
3/4 cup frozen peas

Cut each piece of chicken into fourths; sprinkle with the thyme and oregano.

Place the broth, tomatoes, carrots, celery, and onion into a slow cooker or crockpot; place the chicken pieces over the mixture.

Place lid on cooker and cook for 8 hours on low setting or 4 hours on high setting.

Remove lid and stir in the noodles and peas.  Replace lid, be sure temperature is on high and cook for another 15 minutes or until the noodles are tender.

Yield: 4 to 6 servings
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CHICKEN WINGS IN HONEY SAUCE

3 lbs chicken wings

salt to taste
freshly ground black pepper to taste
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup canola oil
2 garlic cloves, minced
sesame seeds for garnish, optional
thin green onion swirls for garnish, optional

Rinse wings and pat dry.  Cut off and discard tips.

Cut each wing at the joint to make 2 pieces.  Sprinkle wings with the salt and pepper.

Place wings on broiler pan and broil 4 to 5 inches from the heat for 20 minutes turning halfway through cooking time.  Transfer wings to crock pot or slow cooker.

Make sauce by combining the honey, soy sauce, ketchup, canola oil, and garlic in a bowl; pour over the wings in the cooker.

Place cover on cooker and cook on low 4 to 5 hours on or high 1 to 2 1/2 hours.

To serve garnish with the sesame seeds and/or green onion swirls if desired.

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SLOW COOKER TAMALE PIE

2 pounds ground beef, cooked and drained

2 (28-ounce) cans diced tomatoes, drained

2 cups frozen whole kernel corn

1 (2-1/4-ounce) can sliced black olives, drained

1 medium-sized onion, diced

1 (1.25-ounce) package taco seasoning mix

1 (16-ounce) package cornbread mix

1 cup shredded Cheddar cheese

 

In a large bowl, combine the beef, diced tomatoes, corn, olives, onion, and taco seasoning, mixing well.  Pour mixture into a slow cooker or crockpot.
    
Prepare the cornbread mix according to package directions; spoon over beef mixture. Sprinkle the cheese overall.
    
Place lid on cooker and cook on high setting for 3 hours or low setting for 6 hours.

 

NOTE: This is another of my old Mr. Food recipes.  Years ago when my daughter worked in school food service she met him and brought me an autographed book.  I have enjoyed his recipes over the years.

CINNAMON RAISIN BREAD PUDDING WITH A TOUCH OF LEMON

Put that slow cooker/crock-pot to use making dessert!

4 cups bread cubes (about 7 slices day-old bread), preferably multi grain
5 eggs beaten
1 tsp vanilla extract
1/2 tsp lemon flavoring
3/4 cup brown sugar
3 1/2 cups milk
1/2 teaspoon salt
2 tablespoon ground cinnamon
1/4 cup golden seedless raisins (or regular raisins)
1 tablespoon butter melted

 

In a large mixing bowl, combine all the ingredients together until the bread is wet. 

 

Spray the inside of the cooker with nonstick cooking spray.  Transfer the mixture to the cooker.  Place lid on cooker and cook on high 4 to 5 hours.  About 30 minutes before the end of the cooking time, remove lid to help the juices cook down.

SLOW COOKER BLUEBERRIES AND DUMPLINGS

Crock-pots and slow cookers are also great appliances for making desserts.  Try these berries and dumplings for a delicious warm dessert.  You can always switch out different types of berries, if you prefer.

1 1/4 cups + 2 tbsp granulated sugar, divided
3 tbsp all-purpose flour
2 tsp grated lemon zest
2 pkgs (16-oz each) frozen unsweetened blueberries
1 1/2 cups biscuit/baking mix
3 tbsp butter
1 carton (8-oz) sour cream

Combine the 1 1/4 cups sugar, both flours, and the lemon zest in a 3-quart heavy saucepan.  Add the blueberries and cook, stirring constantly, over low heat until the sugar is dissolved.  Bring the mixture to a boil and increase heat to medium-high; cook, stirring often, about 5 minutes until slightly thickened. 

Pour the biscuit/baking mix into a bowl and stir in the remaining 2 tablespoons of sugar; cut in the butter until crumbly.  Add the sour cream, mixing together until a soft dough forms.

Pour the hot berry filling into a round 5-quart slow cooker or crockpot.  Carefully drop the dough into 6 large clumps over the filling.

Place lid on cooker and cook on low setting for 3 hours or until the dumplings are a golden brown.

Remove the lid carefully so as to keep the condensation from getting on the dumplings and making them soggy.
Note: Have had this recipe for a long time.  I think it is another of my Mr. Food recipes.

CROCK-POT APPLE BROWN BETTY

4 large Granny Smith apples, cored and cut into 8 wedges each

1 loaf white wheat bread, crusts removed and discarded, bread cut into 1-inch cubes
1 heaping tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 cup packed brown sugar
1 stick butter

Place the apple wedges over the bottom of a crockpot or slow cooker.

In a small saucepan melt the butter; add the brown sugar, cinnamon, nutmeg, and salt.

In a medium, heatproof bowl, put the bread cubes and stir in the butter mixture.  Pour the mixture over the apple wedges.

Place lid on cooker and cook for 2 to 3 hours on low setting.

Yield: approximately 6 servings

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SPICY CHICKEN CASSEROLE

Another recipe for all you chicken lovers! I will admit I have never made this recipe. If you follow this blog, you know I never eat chicken. I do make it often for my family but have never made this particular recipe.

1 1/2 lbs boneless, skinless chicken breasts and/or thighs
2 tbsp canola oil
1 tsp whole cumin seeds
1 cinnamon stick
2 bay leaves
1 medium-size onion, minced
4 garlic cloves, minced
2 tsp finely chopped ginger
1/2 tsp turmeric
1 cup plain fat-free yogurt
1-1 1/2 tsp salt, divided
1/2 tsp garam masala (found in major supermarkets, natural food stores, etc)
1 1/2 cups uncooked brown basmati rice
2 cups water
fresh cilantro for garnish, if desired

Cut chicken into 1-inch pieces; set aside.

Heat the canola oil in a large heavy skillet over medium-high heat.  Add the cumin seeds, cinnamon, and bay leaves.  Cook, stirring, for a few seconds until cumin seeds are a golden brown.

Add the onions, garlic, and ginger to the skillet and cook until the onions are transparent and tender.

Add the chicken to the skillet and cook until chicken turns white, about 4 minutes; stir occasionally.  Add the turmeric and stir to mix in well. 

Transfer the mixture to a slow cooker/crockpot.

Using a fork, whip the yogurt and pour over the chicken mixture.  Sprinkle 1 teaspoon of the salt overall and add the garam masala.

Add the rice to the cooker in an even layer over the chicken mixture.  Sprinkle with remaining salt, if desired.  Pour the water over the rice.

Cook on high setting for 4 hours.

Before serving, remove and discard the bay leaves and the cinnamon stick.

Serve warm, garnished with the cilantro if desired.

Yield: 8 servings

This is the file photo that came with the recipe.

COCA-COLA BEEF ROAST

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 (3-1/2- to 4-1/2-pound) boneless beef bottom round roast

4 carrots, peeled and sliced

4 large red potatoes, halved

1 large onion, cut into half-moons

1 (12-ounce) can cola

1 (12-ounce) bottle chili sauce

2 tablespoons Worcestershire sauce

2 tablespoons hot pepper sauce, optional

 

Sprinkle salt, pepper, and garlic powder evenly over entire roast; place in a 6-quart crockpot or slow cooker. Place carrots, potatoes, and onion around roast.

In a medium bowl, combine coke,chili sauce, Worcestershire sauce and hot pepper sauce, if using; mix well then pour over roast.

Place lid on cooker and cook on low setting 7 to 8 hours, or until fork-tender. Slice and serve topped with sauce and vegetables.

 

This is another of my old Mr Food's recipes.

OLD SETTLERS' BEANS

 

1/2 lb bacon, fried, drained on paper towels, crumbled in large pieces

1 1/2 lb hamburger, browned and drained
1/2 bag frozen onion and peppers
1/2 cup brown sugar
1/2 tsp pepper
1 tbsp chili powder
1/4 ketchup
1 can pork & beans
1 can red kidney beans
1 can butter beans
2 tbsp mustard
1/2 cup hot sauce, optional

Combine all the above ingredients in a crock pot or slow cooker. Place lid on the cooker and cook on low setting for 6 hours.

Note: The hot sauce is optional, according to your taste. If you want just a little heat cut the hot sauce back to a couple of tablespoons.

 

This is a file photo.

ASIAN SWEET & SOUR SHRIMP

This is a recipe I got many years ago from Rival, maker of the Crock-Pot.

1 can (13-oz) chunk pineapple, drained - save 1/2 cup of the juice
2 stalks of celery, sliced
2 medium-size tomatoes, cut into small wedges
1 cup broccoli florets
1 medium-size onion, chopped
1 cup chicken broth
3 garlic cloves, minced
3 tbsp sugar
1 tbsp white vinegar
2 tsp fish sauce (optional)
2 tsp soy sauce
1/2 tsp fresh ginger, minced
1/2 lb medium shrimp, peeled, deveined
2 tbsp cornstarch
1/3 cup water

Combine all the ingredients, except for the shrimp, cornstarch, and water, in a crock-pot or slow cooker.  Place lid on cooker and cook on low 4 to 6 hours or on high 2 to 3 hours.  Add the shrimp to the cooker during the final 30 minutes of cooking and be sure heat is on high.

Whisk together the cornstarch and water until smooth.  At the end of cooking, stir the mixture into the sauce in the cooker.  Stir to blend in well and thicken.

Serve over hot white rice.  (Personal note: For health reasons, never serve white rice.  Always serve brown rice as brown is a healthier whole grain.)

Yield: 6 servings.

SWEET POTATO-BLACK BEAN CHILI

3 sweet potatoes, peeled and diced

1 red bell pepper, diced

1 onion, diced

2 (14-1/2-ounce) cans diced tomatoes, undrained

2 (15-1/4-ounce) cans black beans, undrained

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon salt

1/2 teaspoon black pepper
shredded cheddar cheese for garnish, if desired.

In a large slow cooker, combine all ingredients; mix well.

Place lid on cooker and cook on high 4 hours, or until potatoes are fork-tender.

I believe this is another of my older Mr. Foods recipes. It is a file photo.

RICE BEEF STEW

1 onion, chopped

2 garlic cloves, minced

3 1/2 cups peeled, cubed potatoes

1 1/2 cups chopped cabbage

3 carrots, peeled and sliced

1/4 cup uncooked long-grain white rice

1 pound beef, trimmed of fat and cut into small bite-size pieces

1 1/2 cups beef broth

3/4 cup red wine or water

1/4 cup ketchup

1 1/2 teaspoons dried thyme

1 teaspoon chili powder

1/2 teaspoon dry mustard

1/4 teaspoon pepper

 

In a slow cooker or crockpot, combine the onion, garlic, potatoes, cabbage, carrots, rice, and beef.

In bowl, stir together broth, wine or water, ketchup, thyme, chili powder, dry mustard, and pepper.

Pour mixture over meat and vegetables and mix together.

Cover cooker and cook on low for 8 to 10 hours.

 

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ONION MUSHROOM POT ROAST

 

2 10.75 oz. cans condensed cream of mushroom soup

1 1 oz. package dry onion soup mix

1 1/4 cup beef broth

5 1/2 lb. pot roast

1 small onion

4 to 5 large potatoes, quartered

1 lb baby carrots

Combine the mushroom soup, dry onion soup mix, and beef broth.

Slice the onion cross-wise into thirds; place in the bottom of the slow cooker or crock-pot.  Place the roast atop the onion.  Arrange the potatoes and carrots around the roast and pour the soup mixture over all.

Cover and cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours until meat is tender.

 

 Add a salad and/or steamed broccoli and you have an easy meal.

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HONEY MUSTARD BBQ CHICKEN WINGS

3 lbs chicken wings

salt to taste
freshly ground black pepper to taste
1 1/2 cups your favorite bottled barbecue sauce
1/4 cup honey
2 tsp spicy brown mustard
2 tsp Worcestershire sauce
Tabasco sauce to taste, optional

Rinse wings and pat dry with paper towels.  Cut off and discard wing tips.  Cut each wing in the joint to make 2 pieces. 

Sprinkle the salt and pepper over the wings; place in a broiler pan and broil 4 to 5-inches from the heat for 15 to 20 minutes to brown.  Turn once to brown both sides.  Transfer to a crockpot or slow cooker.

Make the sauce by combining the barbecue sauce, honey, mustard, Worcestershire sauce, and Tabasco if you like a little more heat, together in a small mixing bowl.  Pour over the chicken wings in the cooker.

Place lid on cooker and cook on low setting 4 to 5 hours or on high setting 2 1/2 hours.
This is a file photo.

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GREEN BEAN CASSEROLE

2 lbs fresh green beans, washed and broken into bite-size pieces

1 can (10 1/2-oz) cream of mushroom soup, undiluted
1 small can French-fried onion rings
1 cup grated Cheddar cheese
1 can water chestnuts, sliced thin
salt to taste
1/8 tsp black pepper
1/2 cup water

Divide the green beans into thirds and layer a third on the bottom of the crockpot or slowcooker. Cover with a third of the mushroom soup. Spread a third of the onion rings over the soup. Top with a third of the water chestnuts. Sprinkle with a little salt and a third of the pepper. Repeat the layers two more times, saving a few of the onion rings for later. Pour the water over all. Put the lid on the cooker and cook on high setting for 8 to 10 hours. About 20 minutes before serving, remove the lid and sprinkle the remaining onion rings over the top for a crunchy topping.

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BRAISED CHICKEN THIGHS DINNER

This is another chicken recipe for those of you who unlike me enjoy eating chicken. This is a recipe I got for my family from Mr Food.  Did you know that the dark meat of chicken or turkey is very healthy, too, and contains more minerals than the white?

1 onion, halved lengthwise and sliced

4 new potatoes (about 1 pound), cut into 1/4-inch slices

2 cups baby carrots

 

1 1/4 teaspoons salt, divided

1/2 teaspoon black pepper, divided

1/4 cup chicken broth

1/4 cup dry white wine (See Note)

1 teaspoon minced garlic

1/2 teaspoon dried thyme

1 teaspoon paprika

6 bone-in, skinned chicken thighs (1-1/2 to 1-3/4 pounds)

Coat a 6-quart round slow cooker with cooking spray.  Add onion then top with potatoes and carrots.
 

In a medium bowl, combine 3/4 teaspoon salt, 1/4 teaspoon pepper, the broth, wine, garlic, and thyme. Pour broth mixture over vegetables. Combine paprika, remaining salt, and remaining pepper; rub evenly over chicken thighs, and arrange over vegetables.
 

Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked through and tender.

Note: Feel free to substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.

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OLD-WORLD SAUERBRATEN FOR DIABETICS (OTHER INSTRUCTIONS INCLUDED)

1 1/2 cups water, divided

1 1/4 cups cider vinegar, divided
2 large onions, sliced, divided
1 med lemon, sliced
15 whole cloves, divided
6 bay leaves, divided
6 whole peppercorns
2 tbsp Splenda (non-diabetics may use sugar)
2 tsp salt
1 beef sirloin tip roast (3 lbs), cut in half
1/4 tsp pepper

12 sugar-free gingersnap cookies, crumbled, (non-diabetics may use regular gingersnap cookies)

In a large resealable plastic bag, combine 1 cup water, 1 cup vinegar, half of the onions, lemon, 10 cloves, four bay leaves, peppercorns, Splenda, and salt; mix well. Add roast. Seal bag and turn to coat meat well. Refrigerate overnight, turn a couple of times.

Drain and discard marinade. Place roast in a slow cooker; add pepper and remaining water, vinegar, onions, cloves, and bay leaves. Cover and cook on low for 6 to 8 hours or until the meat is tender. Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps. Cover and cook on high for 10 to 15 minutes or until gravy is thickened.
Slice roast; serve with gravy.

Yield: 12 servings.
Note: File Photo

 

Note: This is a file photo.