CROCK POT PEANUT BUTTER CUP CAKE

 

1 (18.25 oz) pkg chocolate cake mix

1 1/2 cups sour cream
1/2 cup peanut butter
1 (3 or 4 oz) pkg of instant chocolate pudding mix any size will be fine
1 cup mini peanut butter cups, or 1 cup chopped peanut butter cups
3/4 cup vegetable oil
4 eggs
1 cup water
Spray crock pot with non stick spray. I used my 8 qt crock pot.
Mix all ingredients together and pour in crock.
Cover and cook on low for 6 1/2-7 hours until center is set.
Serve warm with ice cream.

I got this from a cookies and cups pinterest post several years ago. However, I believe it is a Kraft Foods Recipe.

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CAPONATA

1 med (approx. 1 lb) eggplant, peeled and cut into 1/2-inch pieces

1 can (14.5-oz) diced Italian tomatoes, undrained
1 med onion, chopped
1 red bell pepper, seeded and cut into 1/2-inch pieces
1/2 cup salsa (your choice of heat)
1/4 cup olive oil
2 tbsp capers, drained
2 tbsp balsamic vinegar
3 garlic cloves, minced
1 tsp dried oregano
1/4 tsp salt
1/3 cup packed fresh basil, cut into thin strips
Sliced, toasted Italian or French bread

Combine the first 11 ingredients in a slow cooker or crock-pot.  Place lid on cooker and cook on low for 7 to 8 hours until the veggies are crisp tender.  Stir in the basil.

Serve at room temperature on the toasted bread.

Note: the file photo

TURKEY LASAGNA

If you know me or you follow my blog, you know I don't like chicken or turkey.  In fact, I refuse to eat poultry or anything that has poultry in it.  However, I get more requests for chicken/turkey recipes than for anything else so here is a recipe for you that Family Circle sent me several years ago.

• 1 medium-size onion, chopped

• 2 cloves garlic, minced

• 1 1/4 pounds ground turkey

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 15-ounce container low-fat ricotta

• 1 cup Italian-blend shredded cheese

• 12 lasagna noodles (12 ounces) broken in half

• 1 10-ounce package frozen chopped broccoli, thawed and squeezed dry

• 1 26-ounce jar chunky tomato sauce

1. In a large nonstick skillet, cook onions and garlic over medium-high heat for 4 minutes or until softened. Add turkey to skillet and cook, breaking up large chunks, for about 6 minutes or until no longer pink; drain fat. Season turkey with oregano, salt and pepper. Set aside.

2. In a small bowl, combine ricotta and 1/2 cup of the Italian shredded cheese.

3. In a 5- to 6-quart slow cooker, layer half the uncooked noodles, overlapping as necessary. Spread half of both the meat mixture and broccoli over noodles, then top with about half of the tomato sauce and 1/4 cup water. Gently spread ricotta mixture on top, and continue layering with remaining noodles, meat, broccoli, sauce and an additional 1/4 cup water.

4. Cover and cook on HIGH for 4 hours or LOW for 5 hours. Sprinkle remaining 1/2 cup of Italian cheese on top for last 15 minutes of cooking time or until melted.

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POT ROAST WITH ROSEMARY AND WORCESTERSHIRE

 

1 med onion, sliced
2 lbs boneless beef chuck roast
2 tsp chopped fresh rosemary
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
3 carrots, peeled & cut into 1-inch pieces
3/4 lb small new potatoes, scrubbed but not peeled
1 cup beef broth
2 tbsp Worcestershire sauce
2 tbsp flour
3 tbsp water

In the bottom of a 4 or 5-quart slow cooker or crock-pot, scatter half the onion slices.

Season the beef with half the rosemary, salt garlic powder, and pepper.  Place in the cooker atop the onion slices.

Place the carrots and potatoes along with the remaining onion slices around and over the roast.  Sprinkle the last half of the rosemary overall.

In a small mixing bowl, using a wire whisk, combine the broth and Worcestershire sauce; pour over the vegetables.

Place lid on cooker and cook on high for 6 1/2 hours or on low for 8 hours.

Using a large, slotted spoon, remove the vegetables to a serving platter and place the meat in the center of the platter.

Skim any fat from the cooking liquid and transfer liquid to a small saucepan. Combine the flour and water together until smooth and whisk into the liquid.  Bring mixture to a simmer over medium heat.  Cook 3 minutes and serve alongside the meat and vegetables or pour over the meat.

Happy Christmas Weekend

 

GROUND BEEF-SAUSAGE SANDWICHES

 

2 lbs lean ground beef

1 lb bulk Italian sausage
2 cups chopped onion
1 can (15-oz) tomato sauce
1 can (15-oz) diced tomatoes
2 tbsps quick-cooking tapioca
2 tbsps seeded & finely chopped jalapeno peppers
2 tsps sugar
2 tsps oregano
16 French-style rolls, split lengthwise
shredded Monterey cheese

In a large skillet brown the meats together until no longer pink; drain well.

In a 5 or 6-quart slow cooker or crock pot combine the onion, tomato sauce, tomatoes, tapioca, peppers, sugar, and oregano.  Stir in the well drained meat.

Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.

Use a fork to hollow out most of the bread from the bottom half of the rolls, leaving a quarter-inch shell.

Spoon the hot sandwich mixture into the hollowed-out rolls, sprinkle cheese over meat and place the top half of the roll over cheese.

Not a brand reference.

TEX-MEX BEEF TACO STEW

 

2 lb beef chuck, cut into 1-inch pieces

• 1 onion, sliced
• 2 14 1/2 ounces diced tomatoes with jalapeno
• 1 1ounce packet reduced sodium taco seasoning
• 1 15 1/2 ounce can pinto beans, drained and rinsed
• 1 15 1/2 ounce can kidney beans, drained and rinsed
• 1 10 ounce package frozen corn, thawed
• Sour cream, sliced scallions and tortilla chips for garnish (optional)

1. Coat slow-cooker bowl with nonstick cooking spray. Place beef and onion in bottom of slow cooker. Combine tomatoes and taco seasoning; pour over beef.

2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. One hour before end of cooking time, stir in beans and corn.

3. Serve with sour cream, sliced scallions and tortilla chips, if desired.

File photo

Yield: 6 servings.

This recipe is suitable for diabetics as it has 42 g carbs and 41 g protein per serving.

CHICKEN AND TWO POTATO STEW

You know I don't eat chicken but since so many of you do and are always requesting chicken recipes, here is one for you that is a little different. My family also loves chicken.

4 boneless, skinless chicken breasts, cut into bite-size pieces
2 medium-size sweet potatoes, peeled and cubed
2 medium-size Yukon Gold potatoes, peeled and cubed
2 medium-size carrots, peeled and cut into 1/2-inch slices
1 can (28-oz) whole stewed tomatoes
1 tsp salt
1/2 tsp freshly ground black pepper
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp paprika
1 tsp celery seed
1/4 cup fresh basil, chopped
1 cup chicken broth

Combine all the ingredients in a crock-pot or slow cooker.  Place lid on cooker and cook for 6 to 8 hours on low or 3 to 4 hours on high.

Note: This is a Rival recipe I adapted. File photo.

HEALTHY CHICKEN BREASTS WITH WILD MUSHROOMS

 

6 skinless, boneless chicken breasts

1 tsp fresh lemon juice
1 tsp freshly ground black pepper
1 tsp salt
1 tsp garlic powder
1 can (10 3/4-oz) fat-free cream of chicken soup
1 can (10 3/4-oz) fat-free cream of mushroom soup
8 cremini mushrooms, sliced
2 shiitake mushrooms, sliced
2 tbsps dried porcini mushrooms
1 tbsp fresh Italian parsley, minced
1 garlic clove, minced
1 pkg (16-oz) eggless noodles, cooked and drained

Season chicken with the lemon juice, pepper, salt, and garlic powder; place in crockpot or slow cooker.

In a mixing bowl combine the soups, mushrooms, parsley, and garlic clove; pour over the chicken.

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

To serve place chicken over the noodles and drizzle the cooking sauce overall.

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POT ROAST WITH CARROTS & PARSNIPS

 

4 lb lean boneless chuck roast, any fat trimmed off

1/2 tsp salt
1/4 tsp freshly ground black pepper
4 large carrots, scraped and cut into 3-inch pieces
4 parsnips, peeled, quartered lengthwise, cut into 3-inch pieces
2 celery ribs, finely chopped
1 large yellow onion, finely chopped
2 bay leaves
1 can beef broth
1/2 cup water (or red wine)
3 tbsps flour
3 tbsp butter, softened

Place the roast in a slow cooker/crock pot and sprinkle over all with the salt and pepper.  Add the carrots, parsnips, celery, onion, and bay leaves around the roast.

Combine the broth and water (or wine) and pour over the roast and vegetables.

Place cover on cooker and cook on low setting for 10 hours.

Form a paste by mashing the flour and butter together.

Transfer the meat and vegetables to a warm platter; keep warm.

Whisk the paste into the liquid in the cooker then strain into a medium saucepan. Place pan over medium-high heat and bring to a boil.  Boil for 2 to 3 minutes until mixture thickens.  Remove the bay leaves and discard.  Serve the sauce over the meat and vegetables.

File Photo

BARBECUE PULLED CHICKEN SANDWICHES

It doesn't get any easier than this.  For you chicken lovers, including my family, give this one a try!

2 lbs boneless, skinless chicken breasts
1 bottle your favorite barbecue sauce
1 large onion, chopped (or sliced, if you prefer)
2 dashes hot sauce, optional

Place ingredients in crock pot or slow cooker in the following order

• onion
• chicken
• barbecue sauce
• hot sauce, if using

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

Remove chicken to a cutting board and shred using 2 forks.  Return meat to cooker and stir to blend well.

Place chicken on a hamburger bun and top with your favorite condiments.  (Cole slaw works well on these
sandwiches.)

Yield: 8 sandwiches

Original recipe idea from violet_sierras Photo is a stock photo.

PEPPER, PORK, POTATO STEW

1 lb boneless pork shoulder roast, cut into bite-size cubes

1 tbsp canola oil
1 lb tiny whole new potatoes, quartered
2 medium yellow onions, chopped
2 fresh poblano peppers, seeded, chopped
1 fresh jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 inches of stick cinnamon
3 cups chicken broth
1 can (14 1/2-oz) diced tomatoes
1 tbsp chili powder
1 tsp dried oregano, crushed
1/4 tsp freshly ground black pepper
1/4 cup snipped fresh cilantro
Hot cooked long-grain or brown rice for serving

Heat oil in a large skillet; brown meat in hot oil; drain off any fat.

Place the potatoes, onions, peppers, garlic, and cinnamon in the slow cooker/crock pot in the order listed. Layer the meat over the top.

In a mixing bowl combine the broth, tomatoes - do not drain, chili powder,oregano, and black pepper; pour over all.

Place lid on cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Remove and discard cinnamon.

Stir in the cilantro.

Serve over the hot cooked rice.

I picked up this cookbook a few weeks ago in my library's used book section.  I love pork, peppers, and stew so I knew this was one I would enjoy!

TOMATILLO PORK STEW

2 lbs boneless pork shoulder or pork butt, cut into 2-inch pieces

1 tsp dried oregano
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
2 onions, halved and sliced
4 garlic cloves, chopped
2 green bell peppers, cored, seeded and sliced
1 jar (16-oz) tomatillo salsa
2 tbsp cornmeal
3 cups cooked white rice
sour cream and cilantro (optional)

Coat slow cooker or crock pot with nonstick cooking spray.  Place pork in bottom of cooker and toss with the oregano, cumin, salt, and pepper.

Scatter the onions, then garlic, and last bell peppers over all.

Pour the salsa evenly over all.

Cover and cook on high for 6 hours or on low for 8 hours.  Stir in the cornmeal during the last 15 minutes of cooking time.

Serve with the hot cooked rice and top with sour cream and/or cilantro, if desired.

I got this from a Family Circle Magazine many years ago.

RAT-A-TOUILLE

1 (1 lb) eggplant, peeled, cut into 1/2-inch cubes

1/8 tsp salt

Place eggplant in a strainer and sprinkle with the salt.  Let stand for 20 minutes then press out as much liquid as you can.

1/4 tsp salt
1 medium red onion, chopped
1 medium yellow bell pepper, seeded and cut into 1/2 to 3/4-inch pieces
1 red bell pepper, seeded and cut into 1/2 to 3/4-inch pieces
1 pkg (10-oz) fresh mushrooms, cleaned and quartered
1 can (14.5-oz) diced roasted tomatoes
1 can (8-oz) tomato sauce
3/4 tsp freshly ground black pepper
1/2 tsp Italian seasoning
1 medium yellow squash, cut in half lengthwise and cut into 1/2 to 3/4-inch pieces
1 tbsp fresh chopped basil

In a 4-quart or larger slow cooker or crock pot combine the eggplant, onion, bell peppers, and mushrooms. Drain the tomatoes and add tomatoes to the cooker.  Add the tomato sauce, pepper, and Italian seasoning.

Place lid on cooker and cook on low setting for 5 hours or on high setting for 3 hours. During the last 45 minutes of cooking time add the squash.

Stir in the salt and fresh basil before serving.

Yield: 6 servings

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EASY BBQ PORK SANDWICHES

 

1 (2 1/2 lbs) boneless pork loin roast, trimmed, cut in half lengthwise

1 cup water
1 1/4 cups your favorite barbecue sauce
4 cups packaged coleslaw mix
1/2 cup coleslaw dressing
8 whole-grain hamburger buns

Place the roast and water in a crockpot or slow cooker.  Place lid on cooker and cook on high setting for 3 hours or on low setting for 5 hours.

Remove meat and discard the liquid.

Place meat on a large cutting board or other surface and shred meat into bite-size pieces; discard fat.

Stir the barbecue sauce into the pork.

In a separate bowl combine the coleslaw with the dressing.

To assemble sandwiches:  Place approximately 1/2 cup of the meat/sauce mixture on the bottom of a hamburger bun.  Top meat with 1/2 cup of the coleslaw; add top half of bun.

"ONE POT" DINNER

This is another of the recipes that comes from the booklet that came with my first crock pot in the early 1970s.

1/2 to 1 pound ground beef
3/4 cup bacon, cut in small pieces
1 cup chopped onion
2 cans (1-pound, 15-ounce size) pork and beans
1 can (1-pound) kidney beans, drained
1 can (1-pound) butter limas, drained
1 cup ketchup
1/4 cup brown sugar
1 tablespoon liquid smoke
3 tablespoons white vinegar
1 teaspoon salt
Dash of pepper

Brown ground beef in skillet; drain off fat and put beef in CROCK-POT.  Brown bacon and onions; drain off fat.  Add bacon, onions, and remaining ingredients to CROCK-POT.  Stir together well.  Cover and cook on Low 4 to 6 hours.

If using the 2-quart CROCK-POT, reduce this recipe by half.

CROCK POT FRUIT COBBLER

For all my diabetic friends, you can use this recipe by substituting a sugar-free cake mix and no-sugar-added fruit pie filling. Use the larger amount of nuts.Yummy!

1 -2 cans* (21-oz) fruit pie filling (I prefer cherry but that is just my favorite.  You can use apple, blueberry, etc)
1 stick butter, melted
1 box yellow cake mix
1 tbsp vanilla extract
1/3 to 1/2 cup chopped nuts (use according to pie filling used; ie almonds with cherry, walnut or pecan, etc

Place pie filling in the bottom of the cooker.

In a medium mixing bowl combine the cake mix with the butter and vanilla, mixing well.  This will have the consistency of dough.  Sprinkle over the fruit mixture.  Sprinkle the nuts over the top.

Place lid on cooker and cook on low 3 to 4 hours or on high 2 hours.

*I prefer 2 cans as I like lots of fruit.  If you prefer more dough, use only 1 can.

Really good served warm with ice cream.

EASY-DOES-IT SPAGHETTI

I have never made this recipe.  It is from the little recipe/instruction book that came with my first crockpot back in the early 1970s.

1 lb ground beef
1 tbsp instant minced onion
1 1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp each: mace, allspice, and pepper
4 ounces dry spaghetti (1 1/2 cups) broken in 4 - 5-inch pieces
8-ounce can tomato sauce
4-ounce can mushrooms
3 cups tomato juice

Brown ground beef well in skillet and place in CROCK-POT.  Add all remaining ingredients except dry spaghetti; stir well.  Cover and cook on low for 6 to 8 hours. (High: 3 1/2 hours) Turn to high last hour and stir in dry spaghetti.

SLOW COOKER LEMON CHICKEN

If you follow my blogs, you know chicken does not enter my mouth. However, my readers continue to love chicken recipes, so I continue to post them. No, I have not made this recipe.

1 (2 1/2 to 3 lbs)whole roasting chicken
1/2 stick butter, softened
1 1/4 tsp lemon pepper
1 thick slice from the center of a lemon
2 or 3 (depending on size) garlic cloves, minced
2 tbsp olive oil
1 3/4 tsp seasoned salt
1 tsp dried thyme
cracked black pepper to suit taste

Remove giblets from chicken and discard.  Rinse chicken and pat dry using paper toweling.  With your fingers, gently loosen the skin over the breast and thighs.

In a small bowl, mix the lemon pepper into the softened butter.  Insert the butter mixture under the loosened skin.  Place the garlic and lemon slice in the chicken cavity.

Place the chicken into the slow cooker and rub the skin with the olive oil.  Sprinkle with the seasoned salt, thyme, and cracked black pepper.

Place lid on cooker and cook chicken on low for 6 to 8 hours.  Internal temperature should read 160 degrees before serving.  Meat thermometer should not touch the bone as that will cause a misreading.

File photo

CHEESY CHICKEN TATER TOT CASSEROLE

This recipe is from a fellow blogger Andrea's Country Home Cookin

1 (32 oz.) bag frozen tater tots
1 pack of cooked bacon
1-pound boneless, RAW skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste
chicken Seasoning

Spray slow cooker with nonstick cooking spray.

Layer half of the frozen tater tots on the bottom of the slow cooker.

Sprinkle with 1/3 of the bacon pieces.

Now top with 1/3 of the shredded cheese.

Add diced chicken on top. Season with salt, pepper, and chicken seasoning. Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.

Put the rest of the frozen tater tots on top.

Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.

Pour 3/4 cup milk all over the top.

Cover and cook on low about 4-6 hours. (If your crock-pot is newer, really watch around the 4-hour mark)

Note: If you don't have a crock-pot, you could bake it in the oven for at least an hour at 375'. Just check your meat!

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SWEET BABY RAY'S POULTRY BREAST

I got this from a friend's site.  If you follow my blogs, you know I won't eat this, but I know many of you will enjoy this dish.

4-6 chicken breast
1 btl Sweet Baby Ray's sauce -large for normal crocks
1/4 c vinegar - any kind
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder

Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

 

Photo came with recipe.

CANTONESE DINNER

This recipe is another from the little cookbook that came with my first crock-pot back in the 1970s.

1 1/2 lbs pork steak, 1/2-inch thick, cut into strips
2 tbsp oil
1 large onion, sliced
1 small green pepper, cut into strips
1 can (4-oz) mushrooms, drained
3/4 cup evaporated milk
1 can (8-oz) tomato sauce
3 tbsp brown sugar
1 1/2 tbsp vinegar
1 1/2 tsp salt
2 tsp Worcestershire sauce

Brown pork strips in oil in a skillet to remove excess fat.  Drain on double paper towels.  Place strips into crockpot along with the remaining ingredients.

Cover pot and cook on low for 6 to 8 hours or on high for 4 hours.

Serve over hot fluffy rice.

EASY CORNED BEEF AND CABBAGE

3 to 4 lb corned beef brisket

3 carrots, cut in 3-inch pieces
2 to 3 medium onions, quartered
cabbage, cut into small wedges
1 to 2 cups water

Place the carrots into crockpot or slow cooker; add brisket, onions, and cabbage.  Pour the water overall.

Place lid on cooker and cook on low 12 to 24 hours or on high 7 to 10 hours.

Remove lid and press cabbage wedges down into the liquid after about 6 hours of cooking on low or 3 hours on high.

Note: This is another recipe I got with my first crockpot.  I like to add a little salt and some freshly ground black pepper to mine in the original step.

 

This is the little booklet that came with my first crock-pot. 

Mine was the orange one. My dad bought one for my mother, my sister, and me.

We all three loved them. 

CHOCOLATE AND PEANUT BUTTER PUDDING CAKE

Two of my favorites; chocolate and peanut butter.  This cake served with ice cream - delicious!

1/2 cup all-purpose flour
1/2 cup white whole-wheat flour
1/2 cup sugar (may use Splenda granulated)
2 tbsp unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 cup low-fat milk
2 tbsp coconut oil
1 tsp vanilla extract
3/4 cup peanut butter chips
3/4 cup sugar (may use Splenda Granulated)
1/4 cup unsweetened cocoa powder
2 cups boiling water
1/2 cup chunky peanut butter
2 tbsp chopped (unsalted) dry-roasted peanuts

In a mixing bowl combine the flours, 1/2 cup of sugar, 2 tablespoons of cocoa powder, and the baking powder.  Add milk, oil, and vanilla extract; stir together until batter is smooth.  Stir in the peanut butter chips.

Spray a 3 1/2 to 4-quart crockpot or slow cooker and spread the batter in the bottom of the cooker.

In another mixing bowl combine the 3/4 cup sugar and the 1/4 cup cocoa powder.

Stir the boiling water and the peanut butter together; stir into the sugar/cocoa mixture.  Pour mixture evenly over the batter in the cooker.

Place lid on cooker and cook on high for 2 to 2 1/2 hours until a toothpick inserted 1-inch into the center of the cake comes out clean.  Turn off cooker and leave lid off and all the cake to stand 30 to 40 minutes to slightly cool.

To serve, spoon pudding into dessert dishes and serve with ice cream for a really tasty treat.  Top with some chopped peanuts or chopped peanut butter cup candy, if desired.

 This is a file photo.