BALSAMIC CHICKEN POT

1 tbsp coconut oil

1 lb boneless skinless chicken breasts strips

1 small yellow onion, sliced thin

1/2 tsp salt

1/2 tsp freshly ground black pepper

2 ripe pears, peeled, cored, and sliced lengthwise into strips

1 lb fresh asparagus, trimmed

3 to 5 garlic cloves (depending on size), minced

2 tbsp balsamic vinegar

3 tbsp unsweetened apple juice

1 tsp rosemary

1 tsp ground ginger

2 tbsp brown sugar

In a large skillet over medium heat, heat the oil until hot; add chicken and cook just until browned on all sides, approximately 3 to 4 minutes.  Transfer chicken to a crock pot or slow cooker.

Sprinkle the chicken with the salt and pepper.  Add the onion.

Arrange the pears and asparagus over the onion.

In a small bowl combine the remaining ingredients and pour over all.

Place the lid on the cooker and cook on low around 5 hours.

Note: I got the basics of this recipe from allrecipes.com if I remember correctly. I have had it for years.

EASY POT ROAST WITH VEGETABLES

I like this recipe because I love easy, and I love mushrooms.  I have had this recipe several years; think I got it the original from Mr. Food, but you know me, I have made changes.

1 (approx 3-lb) eye of round roast, trim any excess fat
4 medium to large red potatoes, scrubbed and quartered or halved
3 large carrots, cut into chunks
1 medium onion, sliced into thick slices
1 large garlic clove, minced
1/4 cup brown rice or white whole wheat flour
2 tsp salt
1/2 tsp freshly ground black pepper
1 can (4-oz) mushrooms, drained
1 can beef gravy
1 1/2 tsp browning sauce

In a 6-quart slow cooker or crockpot place the vegetables.

In a shallow dish combine the flour, salt, and pepper; use to coat the beef on all sides. Place the beef over the vegetables.

Combine the mushrooms and the gravy; pour over the roast.  Place lid on cooker and cook on low around 8 hours.  About an hour before serving, turn the roast over and continue to cook.

When roast is finished, remove to a cutting board.

Stir the browning sauce into the vegetables and gently stir to blend.

Slice the roast for serving and serve with the vegetables and gravy.
Yield: 4 servings

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CURRIED SPLIT PEA SOUP

1 1/4 cups dry green split peas

1 small meaty ham bone
1 cup coarsely chopped onion
1 cup coarsely chopped celery
1 cup coarsely chopped carrot
1 tbsp curry powder
1 tsp dried thyme
1 bay leaf
salt to taste
1/4 tsp freshly ground black pepper
5 cups chicken or vegetable broth
1 cup half-and-half cream

Rinse the peas and drain.

Place the peas into a 4 to 5-quart slow cooker or crock pot.  Add the ham bone, onion, celery, carrots, curry powder, thyme, salt, pepper, and bay leaf.  Pour broth over all.

Place lid on cooker and cook on low for 10 to 12 hours or on high half that time.

Remove bone and cut off any meat; discard bone and bay leaf.

Return the meat to the cooker.

Stir in the cream.
Yield: 5 servings

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SPAGHETTI MEAT SAUCE FOR A CROWD

2 tbsp olive oil

1 (28-oz) can crushed tomatoes

1 (28-oz) can tomato sauce

1 (15-oz) can Italian stewed tomatoes

1 (6-oz) can tomato paste 

2 to 3 (depending on taste) tbsp dried basil

2 tbsp dried oregano

2 tbsp brown sugar

2 tbsp garlic paste or 2 med cloves, peeled and minced

2 lb lean ground beef (or turkey)

Pour olive oil into the cooker, use a paper towel to spread over the entire inside. Add all the ingredients except the meat. Stir and turn cooker on low.

In a large skillet, brown the meat and drain off any fat. Add meat to the cooker and cook on low 8 hours. 

Serve over spaghetti or your choice of pasta.

file photo for reference

RAVIOLI BEEF STEW

 

1 lb beef stew meat, cubed into bite-size pieces

3 medium carrots, cut-up
1 1/2 cups fresh mushrooms, halved
2 garlic cloves, minced
1 tsp basil
1/2 tsp oregano
3 tbsp quick-cooking tapioca
1 can (14.5-oz) diced tomatoes
1 can (8-oz) tomato sauce
2 1/2 cup water
1 1/2 tsp instant beef bouillon granules
1 pkg (9-oz) refrigerated cheese ravioli

In a crockpot or slow cooker, place the carrots, onion, mushrooms, garlic, basil and oregano.  Sprinkle the tapioca overall.   Add the stew meat.

Combine the water, tomatoes (do not drain), tomato sauce, and bouillon granules in a bowl; pour over the meat.

Place lid on cooker and cook on low setting for approximately 8 hours or on high setting approximately 4 hours or until the meat is tender.

Be sure heat is set on high and stir in the ravioli.  Place lid back on cooker and cook 30 minutes on high or until the ravioli is cooked.

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3 ENVELOPE ROAST

A friend sent me this recipe ten years ago.  It is good and easy - my two favorite things about food!

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3 Envelope Roast

Ingredients:
3-pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

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.

 

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CHERRY PORK ROAST

 

1 (2 - 2 1/2 lb) boneless pork shoulder roast

2 tbsp canola oil
1 tbsp quick-cooking tapioca
1 tsp dried thyme
1/2 tsp pepper
1 medium onion, sliced
1 cup dried cherries
1/2 cup apple juice
Hot cooked brown rice for 6 to 8 for serving, if desired.

Trim fat from the roast.

Heat the canola oil in a large skillet and brown the roast on all sides; drain.  Transfer to a crock pot or slow cooker.

Sprinkle the tapioca, thyme, and pepper over the roast; add the onion and cherries.  Pour the juice over all.

Place lid on cooker and cook on low for 7 to 9 hours or on high for half that time.

Remove meat to a warm serving platter.

Skim any fat from the cooking juices.  Serve the pork with the cooking juices over rice, if desired.

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CHOCOLATE HEAVEN IN A CROCKPOT

 1 box family-size fudge brownie mix

1 stick butter, melted
4 large eggs, lightly beaten
1 pouch chocolate chip cookie mix
vanilla ice cream for serving
chocolate chips for garnish

In a crock-pot or slow cooker, combine the brownie mix, butter, eggs, and cookie mix.

Place cover on cooker and cook mixture on low setting for 3 hours.

To serve, place in serving bowls and top with ice cream and chocolate chips.

Note: This is my variation of a Betty Crocker Recipe.

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.

APRICOT-GLAZED HAM BALLS

 

1 large egg, beaten

1/2 cup graham cracker crumbs
2 tbsps pineapple juice (unsweetened)
1 tsp dry mustard
1/4 tsp salt
1/2 lb ground fully cooked ham
1/2 lb ground pork
1/2 cup snipped dried apricots
1 jar (18-oz) apricot preserves
1/2 cup unsweetened pineapple juice
1 tbsp cider vinegar
1/2 tsp ground ginger

Preheat oven to 350 degrees.

In a large bowl combine the egg, cracker crumbs, 2 tablespoons pineapple juice, dry mustard, and salt.  Once combined, add the ham, pork, and apricots; mix together well.

Shape the mixture into 30 meatballs and arrange in a single layer on a 15 x 10 x 1-inch baking pan.  Bake, uncovered, for 20 minutes.  Drain all fat from meatballs and transfer meatballs to a slow cooker/crock pot.

To make the sauce:
In a small bowl combine the preserves, pineapple juice, vinegar, and ginger; pour over the meatballs in the cooker.

Place lid on cooker and cook on low setting 4 to 5 hours or on high setting around 2 hours.

Serve immediately or keep covered on keep-warm setting for 2 hours.

Stir before serving.

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SWEET AND CREAMY CORN

Note: This recipe goes together quickly and easily but it does require 2 to 5 hours in a slow cooker.

2 bags (16-oz each) frozen whole-kernel corn
1 brick (8-oz) cream cheese
1/4 cup butter, cut-up
2 tbsp sugar
chopped fresh parsley for garnish, optional

Combine all ingredients except parsley in a 4-quart slow cooker. 

Cook on high, stirring a couple of times, for 2 to 2 1/2 hours or on low for 4 to 5 hours until cream cheese is melted and flavors are blended.

Note: Recipe and picture are from Land 'O Lakes butter.

CROCK POT HERB BREAD

This is another recipe from a favorite blogger.

If you have been following me for a while, you KNOW how much I love my crockpots! I saw this and knew I would have to try this.  We all liked it--thought it would make a great Thanksgiving stuffing bread, too.  I don't have a round crockpot anymore, so used a 4 qt oval.  Very tasty.  I used a toothpick to prop the lid open.

Crock Pot Herb Bread
Posted By: Easystreetster

1 teaspoon granulated sugar
1 1/3 cups warm water
1 (8 g) envelope active dry yeast (1 Tbsp. )
2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
2 tablespoons cooking oil
1 teaspoon dried oregano
1 teaspoon ground sage
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1 cup unbleached all-purpose flour

1. Stir first amount of sugar into warm water in large warmed bowl and sprinkle with yeast.
2. Let stand for 10 minutes.
3. Stir to dissolve yeast, add next 8 ingredients and beat on low to moisten. Beat on medium for 2 minutes, work in second amount of flour.
4. Turn into greased 3-1/2 quart slow cooker.
5. Smooth top with wet spoon or hand.
6. Place 5 paper towels between top of slow cooker and lid.
7. Put wooden match or an object 1/8-inch thick between paper towels and edge of slow cooker to allow a bit of steam to escape. Beth used a toothpick
8. Do not lift lid for the first 2 hours cooking time.
9. Cook on High for about 2-1/2 hours.
10. Loosen sides with knife and turn out onto rack to cool.
11. Cuts into 14 slices.

Servings Per Recipe: 14   3 PP
Calories 121.7
Total Fat 2.2 g
Total Carbohydrate 22.0 g
Dietary Fiber 0.9 g
Protein 3.0 g

BEER CHILI

 

I have never made this recipe so cannot recommend it one way or the other.

2 lb lean ground beef
1 onion, chopped
4 garlic cloves, minced
2 tbsp chili powder
2 tsp ground cumin
1 tsp ground red pepper
1 tsp paprika
1 can (6-oz) tomato paste
1 can (14 1/2-oz) can beef broth
1 12-oz dark beer
3 cans (8-oz each) tomato sauce
2 cans (15-oz) chili beans
1 can (4 1/2-oz) chopped green chilies
1 tbsp Worcestershire sauce

In a large skillet, cook the beef, onion, and garlic, stirring occasionally, until the beef is no longer pink and the onion is tender.  Drain well and place into a slow cooker or crock-pot.  Stir in the chili powder, cumin, red pepper, and paprika, blending well.

Add the remaining ingredients and stir to mix together well.

Place lid on cooker and cook on low approximately 6-8 hours or on high 3 to 4 hours or until chili is cooked through and the flavors have blended well.

Yield: 8-10 servings

Note: File Photo

HOT BUTTERED RUM

I have never made this recipe as I do not drink alcohol but for those of you who wanted it, here is a hot buttered rum recipe for your slow cooker or crock-pot.

2 cups brown sugar

1/2 cup butter
pinch of salt
3 sticks cinnamon
6 whole cloves
1 whole nutmeg or 1/2 tsp ground nutmeg
2 quarts hot water
2 1/2 cups rum

Combine all the above ingredients in a slow cooker or crockpot and stir together well.  Place lid on cooker and cook on high setting for 2 hours; turn down to low setting and cook for 3 to 4 hours.  Can keep warm in cooker for up to 6 additional hours.

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GUADALAJARA CHICKEN

I got the basics of this recipe off the internet many years ago.  It originated in Guadalajara, Mexico, thus the name. Note: Be careful when seeding the peppers; do not touch face or eyes until hands have been washed thoroughly.

4 boneless skinless chicken breasts
1 medium-size yellow onion, coarsely chopped
1/2 to 3/4 of a 1 lb chorizo (Mexican) sausage
1 can (15-oz) tomato sauce
1 can (7-oz) chipotle chiles in adobo sauce, seeded & chopped
2 fresh medium-size jalapeno peppers, seeded and chopped
2 large garlic cloves, minced
1 tsp ground oregano
1 tsp ground cumin
1 tsp chili powder
dash of red pepper flakes

Place the chicken breasts in the slow cooker or crock pot.

Combine the onion, tomato sauce, chipotle peppers with the sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes.  Pour mixture over the chicken.

Cook on the low setting for 2 to 3 hours or until the chicken is no longer pink in the center.  Remove the chicken from the cooker to a cutting board.  Using two forks, shred the chicken and return it to the cooker.

In a large skillet over medium-high heat, cook the sausage approximately 10 minutes until browned and crumbly.  Drain well.  Stir into the chicken mixture in the cooker.

Cook for another hour.

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EASY CHICKEN AND STUFFING

 

4 boneless skinless chicken breast halves

1 can condensed cream of chicken soup
1/2 cup sour cream
1 box (6-oz) stuffing mix

Very lightly spray crock-pot or slow  cooker with nonstick canola or olive oil cooking spray.

Lay chicken in the bottom of the cooker.

Sprinkle the stuffing mix over the chicken.

In a mixing bowl combine the soup and sour cream; pour over the stuffing mix.

Place lid on cooker.

Cook on low setting 4 hours or until chicken is cooked through.

Yield: 4 servings

 

This is a file photo.

CUBED STEAK

I got this recipe from a friend in Indiana.

1 large onion, thinly sliced
1/3 cup all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
6 (about 4 oz. each) beef cube steaks
1 Tbsp. canola oil
3 c. water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix


Spray the inside of a 3-5 quart slow
cooker with nonstick cooking spray. Place the sliced onions in the slow cooker. Combine flour, garlic powder, onion powder and pepper in a large sealing plastic bag. Add steaks, a few at a time and shake until completely coated. Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water overall. Cover and cook on Low for 8 hours or until meat is tender.
In a bowl, whisk together the 3 gravy mixes with remaining 1 cup water. Add to slow cooker and cover and cook on Low
for 30 minutes longer.

 

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CHOCOLATE COCONUT BREAD PUDDING

3 large eggs

2 cans (13 1/2-oz each) coconut milk
3/4 cup sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 loaf French bread, cut into 1-inch cubes (day-old works best)
1 cup flaked coconut
1 cup chocolate chips
1/2 cup chopped pecans, optional
whipped cream for serving, optional

In a large bowl, use a wire whisk to combine the eggs, coconut milk, sugar, cinnamon, nutmeg, and salt until well blended.

Add the bread cubes, coconut, chocolate chips, and pecans - if using - to the egg mixture; still gently just until coated.  Cover and refrigerate for an hour.

Lightly spray a 4 to 5-quart slow cooker or crockpot with canola or olive oil cooking spray.  Transfer the bread mixture to the cooker.  Place lid on cooker and cook on low setting for approximately 3 hours or until set.

To serve top with whipped cream, if desired.

Note: File Photo

VEGGIE CHILI

 This recipe is from a 2008 SL magazine.

2 large carrots, diced (1 cup)

2 celery ribs, diced (1/2 cup)

1 medium-size sweet onion, diced

Vegetable oil cooking spray

2 (8-oz each) pkgs sliced fresh mushrooms

1 large zucchini, chopped (1 1/2 cups)

1 yellow squash, chopped (1 cup)

1 Tbsp chili powder

1 tsp dried basil

1 tsp seasoned pepper

1 (8-oz) can tomato sauce

3 cups tomato juice

2 (14.5-oz) cans diced tomatoes, undrained

4 (15-oz) cans pinto, black, great Northern, or kidney beans, rinsed and drained*

1 cup frozen whole kernel corn

Sauté the first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onion is translucent. Add the mushrooms, zucchini and squash; saute 3 more minutes.

Stir together the tomato sauce and tomato juice in a 6-qt slow cooker until smooth. Stir in the diced tomatoes, beans, corn. and carrot mixture. Cover and cook on Low setting 8 hours.

Leftovers may be frozen in freezer containers or freezer bags for up to 2 months.

*Personally, I prefer chili beans, undrained, for 1 or 2 cans of the beans.

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BACON CHEESE POTATOES

This is not my original recipe and I'm not sure where it originated.  If you love potatoes, bacon, cheese, etc, this is the dish for you.

1/4 pound bacon, diced

2 medium onions, sliced thin
4 medium potatoes,cut into small chunks
1/2 pound cheddar cheese, thinly sliced
salt and pepper
butter
Green Onions (optional)

Instructions

1. Line crock-pot with foil, leaving enough to cover the potatoes when finished.

2. Layer half each of the bacon, onions, potatoes and cheese in crock-pot. Season to taste and dot with butter.

3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.

4. Cover with remaining foil.

5. Cover and cook on low for 10-12 hours.

Notes: Make this recipe bigger if you are expecting company. Great to serve for a brunch!

Delicious served with sour cream.

 

This is a file photo.

TERIYAKI CHICKEN WINGS

 

3 lbs chicken wings
1 large onion, chopped
1 cup soy sauce
1 cup brown sugar
2 tsp ground ginger
2 garlic cloves, minced
1/4 cup dry cooking sherry, optional
Sesame seeds for sprinkling, if desired

Rinse chicken, pat dry, and cut off and discard the tips.  Cut wings at the joint to make 2 pieces.

Place wings on broiler pan and broil about 4-inches from the heat for about 20 minutes, turning after 10 minutes.

Transfer wings to crockpot or slow cooker.

In a bowl, combine the remaining ingredients; pour over the wings in the cooker.

Place lid on cooker and cook on low 5 to 6 hours or on high around 3 hours.  Stir about halfway through cooking time to ensure the wings are all coated with the sauce.  Sprinkle with sesame seeds, if using, before serving.
This is a file photo.

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CHEESE POTATO PUFF

An old recipe from Rival, maker of the crock-pot.

12 medium potatoes, peeled and quartered
water
1 tsp salt, divided
3/4 cup butter, melted
2 cups shredded cheddar cheese
1 cup milk
2 eggs, beaten
dried chopped chives for garnish, if desired

Place the potatoes in a large saucepan, cover with water, sprinkle with half the salt and bring to a boil.  Cook about 15 minutes until tender.

Lightly grease (I now use nonstick cooking spray) crock-pot or slow cooker.

Drain potatoes and mash.  Place mashed potatoes into the cooker.

Stir the remaining salt, butter, cheese, milk, and eggs into the potatoes till well blended.

Place lid on cooker and cook on high setting for 3 to 4 hours.

Before serving sprinkle with the chives, if desired.

Yield: 10 to 12 servings.

 

An older Rival Crock-pot.

BASIC COOKED CHICKEN

You can cook chicken in your slow cooker/crockpot to have on hand for quick chicken enchiladas, tacos, casseroles, etc.  You will also have homemade chicken stock for use from this recipe.

2 to 3 lbs chicken breasts, thighs, etc
4 cups water
2 tbsp chopped fresh parsley
2 tsp garlic powder or two to three large garlic cloves, minced
1 bay leaf
1 tbsp minced onion
1 tsp seasoned salt

Place all the ingredients into the cooker; cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

Remove chicken from the cooker to a cutting board.  When cool enough to handle, debone and skin.  Chop or shred chicken to use in recipes.  May be refrigerated for a few days or frozen for later use.

Discard bay leaf and save stock for use in recipes.
This is a file photo.

BEEF AND BROCCOLI II

 

6 Medium Carrots (cut into 1" pieces)
2 Medium Onions (cut into wedges)
1 1/2 Pounds Beef Round Steak (cut into 1/2" strips)
1 TBSP Minced Fresh Ginger
2 Large Cloves Garlic, minced
1/2 Cup Water
2 TBSP Reduced Sodium Soy Sauce
1 packet (.75-oz) Dry Beef Gravy Mix 

4 Cups Broccoli Florets

1 cup sliced fresh mushrooms

- In a 4 quart slow cooker place carrots, onions, meat, optional ginger, and garlic. In a small bowl combine water, soy sauce and beef gravy mix. Pour over meat and veggies.

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

**If using low heat setting, turn to high heat setting. Add the broccoli and mushrooms; stir to blend in. Cover and cook for another 15 minutes or until broccoli is crisp and tender and mushrooms are cooked through.

Note: I got the main idea for this recipe from Penny Smart several years ago.

SLOW COOKER BLACK BEAN ENCHILADA CASSEROLE

• (This is a post from my blog in 2013.) Lately I have been searching out some new slow cooker recipes and I have found some good ones.  This week I have decided to share them with you, my readers.  This one is from ZAGLEFT. (And now, 6 years later, I am sharing this again.)
• 
  
• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 3 15-oz. cans of black beans, rinsed and drained
• 3 cups packed fresh baby spinach
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 24-oz. jar of your favorite salsa
• 9 large flour tortillas
• 1 cup cheddar cheese

1. Heat the oil on medium heat in a large skillet. Add the onions to the pan and cook for 2 minutes.
2. Add the garlic and cook for 2 minutes more.
3. Stir in the cumin, salt and pepper.
4. Add the beans and cook for 2 minutes.
5. Stir in the spinach until it just begins to wilt, about 2 minutes.
6. Remove pan from heat and set aside.
7. Place 1/2 of the jar of salsa on the bottom of the slow cooker and spread.
8. Place 3 of the tortillas on top of the salsa (or use more so that the salsa is covered)
9. Place a scoop or two, (depending on the size of your slow cooker) of the bean and spinach mixture on top of the tortillas.
10. Place 3 more tortillas on top of the bean and spinach mixture.
11. Repeat the layers until you've used all of the ingredients and ending with a layer of tortillas on top.
12. Top with the remainder of the salsa and the cheddar cheese.
13. Place the lid on the slow cooker.
14. Cook for 4 hours on low.

 

Note: File Phot

• 
  

SLOW-COOKED REFRIED BEANS

A friend posted that she made these beans and they were very good.  Thought I would share this old recipe from Six Sisters with you.  Personally, I won't eat anything with all that chicken broth, but I will try them with vegetable broth.  My friend said rather than mash them she left them whole.  I think this is a recipe each of us can personalize to suit our own family's taste.

Slow Cooker Refried Beans
Ingredients:
1 onion, peeled and halved 
3 cups dry pinto beans, rinsed 
1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 because I wanted my kids to eat it and not think it was too hot) 
2 tablespoons minced garlic 
3 teaspoons salt 
1 3/4 teaspoons fresh ground black pepper 
1/8 teaspoon ground cumin (optional) 
5 cups water 
4 cups chicken broth

Directions: 

-Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

 -If you want to turn this into a big batch of bean dip, add the following: 

 2 cups salsa

2 cups shredded Colby Jack cheese

2 cups shredded pepperjack cheese

8 oz. cream cheese

16 oz. sour cream 

2 Tbls chili powder

1/2 tsp. ground cumin

Mix in with the beans and let cook a couple hours longer so flavors can blend. Makes a huge batch so just freeze leftovers!

CHEESE STEAK SANDWICHES

2 lbs beef tri-tip steak

1 cup beef broth
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 tsp olive or canola oil
1 large onion, sliced
1 large green bell pepper, sliced
8 oz sliced fresh mushrooms
12 slices white American or Provolone cheese
6 French (or Italian) sandwich rolls, split

Place the steak in the slow cooker or crockpot; pour the broth, vinegar, and Worcestershire sauce over the steak.  Cook on low 3 to 4 hours for medium (adjust time for rare or well done).

Remove steak from the broth; set aside.  Reserve the broth.

Preheat oven to 350 degrees.

Heat the oil in a large skillet over medium-high heat.  Add mushrooms and cook until they begin to soften; add the onion and bell pepper.  Cook vegetables, stirring, until veggies are soft, approximately 5 minutes.

Slice the steak very thin.  Divide the beef between the 6 rolls.  Divide the vegetable mixture over the steak.  Add 2 slices of cheese to each sandwich.  Wrap sandwiches in foil.

Place foil wrapped sandwiches in the preheated oven until the cheese is melted.  This should take about 10 minutes.  Serve the sandwiches hot and with the reserved beef broth, if desired.

Yield: 6 sandwiches

 

 This is a file photo.

BROWNIE CREAM CHEESE PUDDING CAKE

1 pkg (18-oz) brownie mix

4 large eggs, divided
1/4 cup canola oil
2 tbsp water
1 brick (8-oz) cream cheese, softened
1/4 cup butter, softened
1/2 cup sugar
1 tsp vanilla
2 tbsp 100% whole-wheat white flour
1/2 cup milk chocolate chips

Spray a 3-quart slow cooker lightly with nonstick cooking spray.

Combine the brownie mix, 2 of the eggs, oil, and water together in a mixing bowl.  Spread half the batter into the bottom of the prepared cooker.

Beat the cream cheese and butter together on medium speed of electric mixer until completely blended and creamy, gradually beat in the sugar.  Add the remaining 2 eggs, one at a time, beating well after each one.  Stir in the vanilla.  Fold in the flour and the chocolate chips.

Pour the cream cheese over the brownie mixture in the cookie.  Using a large spoon, dollop the remaining batter over the cream cheese mixture.  Using a butter knife, swirl the dollops into the cream cheese mixture.

Place lid on cooker and cook on low setting for 5 1/2 hours or until completely set.  Using pot holders, carefully remove the insert from the heating unit.  Allow to stand 45 minutes before serving.

Note: This is my version of a Mr. Foods recipe.