HOT CHOCOLATE OATMEAL

 5 cups water

 1 cup steel-cut oats

1/3

cup packed brown sugar

 

1/3

cup instant cocoa mix

 

1/2

teaspoon salt

Chocolate chips and additional brown sugar, if desired

Spray 4- to 5-quart slow cooker with cooking spray. In large bowl, mix water and oats. Pour into slow cooker.

Cover; cook on Low heat setting 6 hours or until oats are cooked through and liquid is absorbed. Stir in 1/3 cup brown sugar, the instant cocoa mix and salt just before serving. Serve with chocolate chips and additional brown sugar.

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APPLE CONFIT

This is basically an Eating Well recipe with a few Linda touches.

3 lbs sturdy apples such as Granny Smith or Rome
1/4 cup sugar
1/2 tsp ground cinnamon
1 tsp vanilla extract

Peel apples and slice into 1/4-inch slices (you should have around 9 cups).  Place apple slices in a 4-quart or large slow cooker or crock pot. Add the sugar and cinnamon; toss to coat well.

Place lid on cooker and cook until apples are very tender and almost translucent but not pureed for 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low. Stir in the vanilla.

Transfer apples to a bowl and allow to cool slightly. Cover and refrigerate until chilled.

To serve, place in serving dish and top with ice cream and/or chopped nuts, if desired.

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MEXICAN PORK TACOS

Note: This is a Pillsbury recipe I saw and liked. I love Mexican food and pork is my favorite meat. Since I am diabetic, I traded the biscuits for whole-grain tortillas but for you who can have them, the biscuits sound delicious!

2

tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

 

1

boneless pork shoulder (3 lb)

 

1

can (10 oz) Old El Paso® red enchilada sauce

 

2

cans (16.3 oz each) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (16 biscuits total)

 

1/4

cup all-purpose flour

 

1/2

cup vegetable oil

Salsa, shredded lettuce and shredded Mexican cheese blend, if desired

Spray 5-quart slow cooker with cooking spray. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.

Cover; cook on High heat setting 5 to 6 hours or until tender.

During last 20 minutes of cooking, make taco shells: Separate dough into 16 biscuits. Sprinkle flour on work surface; press or roll each biscuit to form 6-inch round. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 biscuit rounds to skillet; cook 1 minute on each side or until light golden brown. Repeat with remaining biscuit rounds, adding more oil as needed.

Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add 1 cup of the strained sauce. Stir well. Spoon pork mixture into taco shells. Top with salsa, lettuce and cheese.

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SMOKED SAUSAGE WITH ONION AND MUSTARD SAUCE

 

2 lb smoked sausage, cut into 2-inch chunks

1 medium onion, sliced
4 tbsp grainy brown mustard
4 tbsp balsamic vinegar
4 tbsp brown sugar
3 tbsp honey

Spread the onion over the bottom of the cooker; top with the sliced sausages.

Combine the mustard, vinegar, brown sugar, and honey together in a cup; pour over the sausages.

Place lid on cooker and cook on low 5 to 7 hours or on high for half that time.

This dish is good served with rice. May also be cut into smaller pieces and served directly from the cooker as appetizers.

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CRANBERRY SWEET POTATOES

1/4 cup orange juice

1 stick butter
1/4 cup brown sugar
2 tsp ground cinnamon
1/2 tsp salt
4 to 5 lbs sweet potatoes
1 cup dried cranberries

In a 6-quart crock pot or slow cooker, combine the orange juice, butter, brown sugar, cinnamon and salt. Place lid on cooker and cook on high while you prepare the potatoes.

To prepare potatoes, wash, peel, and cut into 1-inch pieces; stir potatoes into the warm mixture in the cooker. Replace lid and cook on high 3 to 4 hours.

Once the potatoes are soft, stir to mashed consistency; add cranberries and reduce heat setting to low. Cook for another 30 minutes.

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ROOT BEER PULLED PORK SANDWICHES

 

1 (2 lb) pork tenderloin
1 (12-oz) can or bottle of root beer
1 (18-oz) your favorite barbecue sauce
8 buns, split and lightly toasted

Place pork in a slow cooker; pour the root beer over the meat.

Place lid on cooker and cook on low 6 to 7 hours or until well cooked and shreds easily.

Drain well and stir in the barbecue sauce.

Serve on the buns. Top with your favorite condiments or cole slaw (my preference).

Yield: 8 sandwiches

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CHEESEBURGER SOUP

 

1 1/2 pounds lean ground beef

1/4 teaspoon salt
1 large red onion, chopped (about 2 cups)
2 garlic cloves, minced
3 Tablespoons Worcestershire sauce
1 package (8 oz.) sliced mushrooms
2 Tablespoons Dijon mustard
2 cans (10 3/4 oz. each) fat free condensed cream of mushroom soup
2 cans (14.5 oz. each) beef broth
1/4 cup flour
1 package (8 oz.) shredded sharp Cheddar cheese
1/2 cup chopped fresh chives
Garnishes: Arugula, freshly ground black pepper, cheddar cheese, grape tomatoes

Cook first 4 ingredients in a large nonstick skillet over high heat, stirring occasionally, 8 minutes or until beef is browned. Stir in Worcestershire and cook 1 to 2 minutes.
Place mushrooms in an even layer in bottom of slow cooker crock. Top with cooked beef mixture and drizzle with mustard. Pour soups over mixture.
Cover and cook on HIGH 3 to 3 1/2 hours or LOW 6 to 7 hours. Whisk together flour and 1/2 cup water and whisk into soup. Cook uncovered 8 minutes, stirring occasionally. Turn off slow cooker or place on the WARM setting and add cheese, stirring until melted. Stir in chives. Top with garnishes. 

Notes: This basic recipe is from Hamilton-Beach appliances. Suggestion: Serve with toasted garlic bread.

CROCK POT CARAMEL APPLE CIDER

• 12 c. apple juice (if you buy a gallon you will have some left over)
• 6 cinnamon sticks
• 1/2 c. caramel sauce,, plus more for drizzling
• Whipped cream for the top

1. In a 5 quart crock pot, heat apple juice and cinnamon sticks.
2. Cover. Cook for about 4 hours on High.
3. NOTE: Cinnamon sticks will soften and uncurl.
4. Just before serving, stir in 1/2 cup of caramel sauce and serve in heat proof cups.
5. Top with whipped cream and a drizzle of caramel.

Delicious and pretty! Even the kids will love it!

This recipe is from get crocked or Crock Pot Girl.

PORK BURRITO BOWL

 1 large sweet onion, sliced 

1 large garlic clove, minced

 

2

tablespoons taco seasoning mix (from 1-oz package)

 

1

boneless pork shoulder (about 3 lb)

 

1

can (10 oz) red enchilada sauce

 

1

can (4.5 oz) chopped green chilies, drained

 

1/2

teaspoon salt

 

6

cups hot cooked brown rice

 

2

cups shredded lettuce

Salsa, shredded Mexican cheese blend and chopped fresh cilantro for toppings, if desired

Spray 5-quart slow cooker with cooking spray. Place onion in cooker.

Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.

Cover; cook on High heat setting 5 to 6 hours or until tender. Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add chilies, salt and 1 cup of the strained sauce. Stir well.

Spoon about 3/4 cup rice into each of 8 individual serving bowls. Top each with about 1/2 cup pork mixture and 1/4 cup lettuce. Garnish with salsa, cheese and/or cilantro.

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MEXICAN-STYLE MACARONI AND CHEESE

2 pkgs (8 oz each) elbow macaroni

1

lb ground beef round

 

2

pkgs (1.25 oz each) taco seasoning mix

 

1

cup water

 

2

jars (15 oz each) Old El Paso® mild cheese 'n salsa

 

2

cans (12 oz each) evaporated milk

 

2

cans (4.5 oz each) chopped green chilies, drained

 

2

cups shredded pepper Jack cheese (8 oz)

2

jalapeño chilies, thinly sliced

Spray bottom of 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.

Meanwhile, in 12-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water; simmer 2 to 3 minutes or until most of liquid is absorbed.

In large bowl, mix cheese sauce, milk and green chilies. Stir in macaroni and beef mixture. Spoon into slow cooker.

Cover; cook on Low heat setting 2 hours. Stir; sprinkle with cheese. Cover, let stand 15 minutes or until cheese is melted. Garnish with jalapeños.

I have had this recipe and photo for many years. I do not remember where I got it.

WISHING YOU A HAPPY VALENTINE'S DAY

 

VEGGIE-TRIPLE CHEESE FRITTATA

1 cup thinly sliced zucchini

1 cup thinly sliced yellow squash
1/2 cup seeded and diced red bell pepper
2 garlic cloves, minced
1 cup 1-inch cut pieces asparagus
8 large eggs
1/2 cup grated fontina cheese
1/2 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh Italian parsley, minced
1 tsp salt
1 tsp freshly ground black pepper

Saute the zucchini, yellow squash, bell pepper, and garlic together in a medium skillet until tender. Transfer the sauteed veggies to a crock pot or slow cooker.  Add the remaining ingredients; mix thoroughly to combine.

Place lid on cooker and cook on low 4 to 6 hours or on high 2 to 3 hours.

Yield: 6 servings

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SLOW COOKER ITALIAN DINNER ROLLS

 1 tbsp cornmeal

1 can (11 oz) Pillsbury® refrigerated crusty French loaf

 

2

tablespoons butter, melted

 

1

teaspoon Italian herb blend

1/2

teaspoon salt

Line 3- to 3 1/2-quart slow cooker with sheet of cooking parchment paper. Sprinkle cornmeal in bottom of parchment-lined slow cooker.

Cut loaf of dough crosswise into 7 pieces to make rolls. Arrange rolls in slow cooker. In small bowl, mix melted butter, herb blend and salt. Brush over rolls.

Cover; cook on High heat setting 1 hour 40 minutes to 1 hour 50 minutes or until rolls are golden brown around edges and cooked through in center.

This is a Pillsbury recipe.