POT ROAST SOUP

1. 1 beef Shoulder Roast Boneless (2-1/2 pounds)
2. 2 cups chopped onions
3. 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
4. 1 cup frozen hash brown potatoes (cubes)
5. 1 cup beef broth
6. 1 tablespoon minced garlic
7. 1 teaspoon dried thyme leaves
8. 1/2 teaspoon salt
9. 1/4 teaspoon pepper
10. 2 cups broccoli slaw
11. 1/2 cup frozen peas

1. Cut beef roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

Note: This is a recipe with photo I got years ago from BEEF It's What's For Dinner.

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VEGETARIAN VEGETABLE BEAN SOUP

I don't care much for meat but I do love a good vegetable soup! In my opinion, the cabbage makes this soup!

3 cans (14-oz each) vegetable broth
2 cups unpeeled cubed potatoes
2 cups sliced leeks, white part only
1 can (14.5-oz) diced tomatoes, undrained
1 medium onion, chopped
1 cup chopped or shredded cabbage
1 cup sliced celery
1 cup sliced carrots
3 garlic cloves, chopped
1/8 tsp rosemary
1 can (16-oz) great northern beans, rinsed and drained
salt to taste
freshly ground black pepper to taste

In a 5-quart slow cooker/crock pot, combine the broth, potatoes, leeks, tomatoes, onion, cabbage, celery, carrots, garlic, and rosemary. Cover and cook on low 8 hours.

Stir in the beans and season with the salt and pepper. Replace cover and cook an additional 30 minutes.

Yield: 8-10 servings

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TOMATO CHILI POT ROAST

4 lb pot roast

2 cups water
2 cans whole tomatoes
2 tsp salt, optional
1 1/2 tsp freshly ground black pepper
2 tsp chili powder
2 bay leaves
1 tsp thyme
1 large onion, quartered
1/4 cup cooking sherry, optional
parsley for garnish, if desired

Place the roast in the cooker and add the remaining ingredients. Place lid on cooker and cook on high 4 to 5 hours or on low 8 to 10 hours or until meat is tender and sauce has cooked down.

Serve meat with sauce garnished with parsley, if desired.

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PARTY HAM

This is a recipe I received from Kraft Foods. Yummy and easy.

1

 (7-lb.) skinless bone-in ham (shank or butt-end portion)

1/3

cup  KRAFT Original Barbecue Sauce

1/3

cup  honey

1/3

cup  packed brown sugar

1

can  (14 oz.) pineapple tidbits, drained

2

Tbsp.  cornstarch

2

Tbsp.  water

PLACE ham in slow cooker sprayed with cooking spray.

MIX barbecue sauce, honey and sugar in medium bowl until blended. Stir in pineapple; pour over ham. Cover with lid. Cook on LOW 4 hours or until ham is heated through, turning after 2 hours.

TRANSFER ham to platter, reserving sauce in slow cooker; cover ham to keep warm. Whisk cornstarch and water until blended. Add to reserved sauce; cook, uncovered, 5 min. or until thickened, stirring occasionally. Serve with the ham.

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PUMPKIN - CRANBERRY CUSTARD

1 can (30-oz) pumpkin pie filling

1 can (12-oz) evaporated milk
1 cup dried cranberries
4 eggs, lightly beaten
1 cup crushed or whole gingersnap cookies (optional)
Whipped cream (optional)

Combine pumpkin, milk, cranberries and eggs in slow cooker; mix thoroughly.

Place lid on cooker and cook on high 4 to 4 1/2 hours.

Serve with crushed or whole ginger snaps and whipped cream, if desired.

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HOT DOGS

Yes, you can make tasty hot dogs in your slow cooker. Many years ago I had a Rival slow cooker that was rectangular. I took my 4th and 5th grade Sunday School class to the park one evening for a time of games and food. The small park by my house did not have grills but it did have a gazebo with an electrical outlet. I put hot dogs in my slow cooker and they were perfect. Several of the kids said they were the best hot dogs. I got the idea from this little booklet that came with my very first crock-pot back in the 60s. I still use this method often. My grandchildren love them fixed this way.

"Prepare hot dogs in the CROCK-POT  - using no water! Just drop in the dogs (or Knockwurst, or Polish Sausage) and cook them in their own juice on High 45 minutes to an hour. In about one hour, the dogs will begin to 'brown' wherever they touch the sides of the pot."

ITALIAN-STYLE SAUSAGE WITH RICE

1 lb mild Italian sausage links, cut into 1-inch pieces

1 can (15-oz) pinto beans, rinsed and drained
1 cup your favorite pasta sauce
1 green bell pepper, cut into strips
1 small onion, halved and sliced
1/2 tsp salt
1/4 tsp freshly ground black pepper
Hot cooked rice for 4 for serving
Chopped fresh basil for garnish, optional

Brown the sausage in a large nonstick skillet over medium heat; drain and discard fat.

Place the sausage, beans, pasta sauce, bell pepper, onion, salt and pepper into a slow cooker. Cover and cook 4 to 6 hours on low.

Serve with hot cooked rice and garnish with chopped basil, if desired.

Yield: 4 servings

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CRANBERRY APRICOT OATMEAL

 

8 cups water

2 cups steel-cut oats (no substitutes!)
1/3 cup dried cranberries

1/3 cup dried apricots, cut up
1/4 to 1/2 tsp salt (to suit your taste)

Combine all ingredients in a 5 to 6-quart slow cooker and place lid on cooker.

Turn to low setting and cook for 7 to 8 hours until the oats are tender and the mixture is creamy.

Yield: 8 servings

Note: This is a recipe and photo I received from Eating Well.

RICE AND PEAS

1 1/2 cups converted long-grain white rice

3/4 cup chopped onion
2 garlic cloves, minced
2 can (14-oz each) reduced-sodium chicken broth
1/3 cup water
3/4 tsp Italian seasoning
1/2 tsp dried basil
1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts, optional

Combine the rice, onion, and garlic in a slow cooker.

Bring the chicken broth and water to a boil in a saucepan; stir into the rice mixture along with the Italian seasoning and basil.

Place lid on cooker and cook on low for 2 to 3 hours or until the liquid is absorbed by the rice.

Add the peas, replace cover and cook for 1 more hour.

Stir in the Parmesan cheese. Transfer to a serving bowl and sprinkle with the pine nuts, if using.

Yield: 6 servings

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CHICKEN AND CHEESY RICE

This is an old Uncle Ben's Rice Recipe

6-8 chicken breast
1 can of cream of chicken soup
1 can of cream of mushroom soup
½ cup of green chilies
1 tsp of salt
1 tsp of pepper
1 tsp of butter
1 tsp of “secret seasoning” (celery salt)
1 bag of Uncle Ben’s Creamy Four Cheese Rice

Combine all ingredients in crock pot and cook on low 8 to 10 hours.

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BBQ RANCH MEATLOAF

A friend shared this recipe from Chef In Training with me. I don't like sausage in my meatloaf so I do all beef. It works either way.

• 3 lbs. ground beef
• 1 lb. sausage
• ½ cup bread crumbs
• 3 eggs
• 1 packet dry powdered ranch mix
• ¼ cup BBQ sauce, plus more for topping after it is cooked
• ½ medium onion, chopped finely
• 1 tsp. salt
• 1 Tbsp. garlic

1. In a large bowl, mix beef, sausage, bread crumbs, eggs, ranch packet, ¼ cup of BBQ sauce, onion, salt and garlic together by hand in large bowl.
2. Add to slow cooker and form into a loaf shape.
3. Add desired amount of BBQ sauce on top of loaf to glaze and cook on LOW for 6 hours.
4. Once cooked and ready to serve, top with more BBQ sauce if needed.

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HONEY-ROSEMARY ROAST LAMB WITH POTATOES AND GREEN BEANS

I do not cook or eat lamb but try to post lamb recipes occasionally for you who do. I received this recipe from Better Homes and Gardens several years ago, so I am sharing it with you.

1 3/4 lbs boneless lamb leg roast
nonstick cooking spray
2 medium Yukon Gold potatoes, cut into 1-inch wedges
1 large red onion, ct into thin wedges
3 cups green beans (12-oz), trimmed if desired
2 tbsp quick-cooking tapioca
2 tbsp honey
2 tbsp lemon juice
1 tbsp snipped fresh rosemary
4 garlic cloves, minced
1/2 tsp salt
1/4 tsp ground black pepper

1. Trim fat from meat. Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Cook meat in hot skillet until brown on all sides. Set aside.
2. Coat a 3 1/2- or 4-quart SLOW cooker with cooking spray. Place potatoes in the bottom of the prepared cooker. Add onion; top with green beans.
3. In a small bowl combine tapioca, honey, lemon juice, snipped rosemary, garlic, salt, and pepper. Pour mixture over vegetables. Top with meat. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
4. Remove meat from cooker; slice meat. Serve meat with vegetables and some of the cooking juices.
5. 
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CROCK-POT BEEF STROGANOFF RECIPE

I got this recipe from a facebook friend. I haven't tried it yet but I will. Thought you might like to try it, too.

The Absolute BEST Crock-pot Beef Stroganoff Recipe
SHARE!! SHARE!!

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tbsp of Worcestershire
1/2 cup water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.

Cook on Low for 8 hours.

Cut up the cream cheese into cubes just before serving and turn crock-pot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

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CRANBERRY CHICKEN

 

6 boneless skinless chicken beasts

1 tbsp canola or coconut oil
1 cup chopped onion
1 cup ketchup
1/2 cup brown sugar
1 can whole-cranberry sauce

Place chicken in bottom of slow cooker, cover and cook on high while you make the sauce.

In a saucepan, cook the onions for a minute in the oil; add the ketchup, brown sugar, and cranberry sauce; cook over low-heat while stirring until the brown sugar melts and sauce is broken up.

Remove lid from cooker and pour the warm sauce over the chicken.

Turn cooker to low and cook 3 to 4 hours until the chicken is cooked through. Always be sure chicken is cooked through before serving.

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ULTIMATE PARTY MEATBALLS

This is the perfect recipe for busy hosts/hostesses. So if the party is at your house purchase these three ingredients, throw them in the slow cooker four hours before the guests are expected and you are set to go!

1 can (14-oz) Jellied Cranberry Sauce
1 bottle (12-oz) chili sauce
1 bag (2 lb) frozen, precooked, cocktail-size meatballs

Combine the sauces in a bowl and whisk together until smooth.

Place the meatballs into the cooker and pour the sauce overall.

Place lid on cooker and cook on high for 4 hours.

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SLOW COOKER BLACK BEAN SOUP WITH TURKEY

 

2 red onions, halved
2 tbsp extra-virgin olive oil
3 medium carrots, cut down to large chunks
4 cloves garlic, smashed
1 tbsp all-purpose flour
2 tbsp water1 lb dried black beans, cleaned, rinsed and drained
1 large smoked turkey drumstick
2 tbsp pickling spices, tied in cheesecloth
3/4 tsp red pepper flakes
salt and freshly ground pepper to taste
8 cups water
1/2 cup chopped fresh cilantro for garnish
Sour cream for serving

Set aside half an onion and chop the remaining

Heat the olive oil in a large skillet over medium-high heat.  Add the chopped onions, carrots, and garlic.  Sprinkle the flour over all and cook, stirring, until lightly browned (about 5 minutes).  Add the 2 tablespoons of water and scrape up any browned bits.  Transfer all to a slow cooker or crockpot. 

Add the beans, turkey, spice packet, red pepper flakes and some salt and pepper.  Place lid on the cooker and cook on low for 6 hours.

Remove the pickling spice from the cooker.  Remove turkey and pull meat off the bone and shred; keep warm.  Remove about 2 cups of the beans from the pot and blend until smooth.  Return turkey and blended beans to the cooker.  Add more salt and pepper if needed.

Mince the remaining half an onion.  Ladle the soup into the serving bowls and top with the minced onion and the fresh cilantro.  Place a dollop of sour cream in the center of each bowl for serving.

Yield: 6 servings

Note:  This is basically a food network magazine recipe.

GROUND BEEF-VEGGIE CASSEROLE

1 1/2 lbs lean ground beef, lightly browned and drained
2 large potatoes, sliced
3 carrots, sliced
1 pkg (10-oz) frozen peas, partially thawed
3 medium onions, sliced
2 stalks of celery sliced
1 can (approx 10-oz) tomato soup
1 soup can of water
Salt
Pepper

In the crock-pot or slow cooker layer the potatoes, carrots, peas, onions and celery, in that order.  Lightly season each layer with salt and pepper as desired.  Layer the browned beef over the celery.  In a bowl, mix the soup and water together with a whisk until smooth.  Pour the soup mixture over the ground beef.  Place the lid on the cooker and cook on low setting 6 to 8 hours or on the high setting 3 to 4 hours.  Stir occasionally.

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SUMMER FRUIT COMPOTE

This makes a great Summer dessert served with or over ice cream, pound cake, etc.  Good anytime of the year though!

3 cups fresh pineapple chunks
2 medium pears, peeled, cored, chunked

2 cups frozen sliced peaches (with syrup)
1 cup frozen  cherries
3/4 cup dried apricots, quartered
2/3 cup frozen orange juice concentrate, thawed
1 tbsp packed dark-brown sugar
1 tsp vanilla extract
2 tbsp cornstarch
1/2 cup sliced almonds, toasted
Vanilla ice cream for serving, optional
Pound cake for servings, optional

Combine the pineapple, pears, peaches, cherries, apricots, oj, brown sugar, and vanilla in a crockpot or slow cooker.

Place lid on cooker and cook for 5 to 6 hours on low or 3 to 4 hours on high.

Remove lid from cooker and transfer about 2 to 3 tablespoons of the liquid to a small heat-proof bowl. Add the cornstarch to the liquid and stir until smooth.  Return the liquid to the cooker and cook another 15 minutes or so until juice is thickened.  Sprinkle the almonds over the top.

Serve in a bowl, with ice cream, poundcake, or as desired.

Yield: 6 servings

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BAKED ZITI

•  
• 
  
• 1 1/4 pound Italian sausage

• 1 onion, chopped
• 2 garlic cloves, minced
• 1 (15-ounce) container ricotta cheese
• 2 egg whites
• 2 cups shredded mozzarella cheese, divided
• 1 cup Parmesan cheese, divided
• 1/2 teaspoon oregano
• 2 (26-ounce) jars spaghetti sauce
• 1 (16-ounce) box uncooked ziti pasta
• 1/4 teaspoon chopped parsley
• 
  
• Coat a 5-quart slow cooker with cooking spray.
   
• Rinse uncooked pasta, drain and set aside.
   
• In a large skillet over medium-high heat, cook sausage, onion, and garlic 6 to 8 minutes, or until browned; drain and set aside.
   
• In a medium bowl, combine ricotta cheese, egg whites, 3/4 cup mozzarella cheese, 3/4 cup Parmesan cheese, and oregano; mix well.
   
• In the slow cooker, layer 2 cups sauce, half the sausage mixture, 1/2 cup mozzarella cheese, half the ziti, and half the ricotta mixture; repeat layers. Top with remaining sauce and remaining mozzarella cheese. Sprinkle the remaining Parmesan cheese and parsley on top.
   
• Cover and cook on low 4 to 5 hours, or until pasta is tender.
• Note: This recipe has been around so much I am not sure where it originated but I think maybe with the Crockin' Girls.

WORCESTERSHIRE PULLED PORK

2/3 cup Worcestershire sauce

1/2 cup tomato ketchup
1/4 cup firmly packed brown sugar
1/4 cup tomato paste
1 medium white onion, chopped
2 tbsp prepared yellow mustard
2 tbsp white vinegar
3 1/2 lb boneless pork shoulder, trimmed & cut into 4 pieces

In a 6-quart slow cooker, mix all ingredients except pork. Add pork, turning to cover. Cook on low for 8 to 10 hours.

Remove pork to a cutting board and shred using two forks. Return meat to cook and stir into the sauce.

To serve, spoon a half cup of meat onto each hamburger bun.

Yield: 10 servings.

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BEEF AND CARROT RAGU

This is an old Better Homes and Gardens recipe that I adapted to suit my tastes.

1 lb boneless beef short ribs
salt to taste
freshly ground black pepper to taste
10 garlic cloves
8-oz peeled carrots, chopped
1 lb Roma tomatoes, chopped
1/2 can (6-oz size) tomato paste with Italian seasonings
1/2 cup water
Chopped fresh basil leaves for garnish, if desired

1. Trim excess fat from rib meat. Cut beef in chunks, then sprinkle lightly with salt and pepper. Place beef in a 3 1/2- or 4-quart slow cooker.
2. Smash garlic clove with the flat side of a chef's knife or meat mallet. Separate and discard garlic skins. Place smashed garlic on beef. Add carrots and tomatoes to slow cooker.
3. In a medium bowl, whisk together tomato paste and water or wine. Poor over meat and vegetables. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours.
4. Stir well before serving. Top servings with basil leaves, if using.

Note: Shown here with lasagna noodles. I prefer a smaller pasta or mashed potatoes.

CROCK-POT APPLE-RAISIN OATMEAL

2 apples, chunked

1 cup raisins
2/3 cup brown sugar
3 tsp ground cinnamon
2 cups oats
5 cups water

Combine all ingredients in the crock-pot and cook on low 6 to 8 hours.

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CHICKEN TORTILLA SOUP

1 lb chicken breasts

1 can (15-oz) diced Rotel tomatoes
1 can (10-oz) can enchilada sauce
1 onion, chopped
1 can (4-oz) diced green chilies
2 garlic cloves, minced
2 cups water
1 carton (14.5 oz) chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 pkg (10-oz) frozen corn
2 tbsp fresh chopped cilantro

Put all ingredients in the cooker in the order listed above: stir to blend.

Place lid on cooker and cook on low 6 to 8 hours or in high 3 to 4 hours.  About 30 minutes before soup is done, remove chicken to a cutting board and shred; return chicken to cooker.

Serve with tortilla chips, shredded Mexi-blend cheese and sour cream, if desired.

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FRENCH DIP ROAST BEEF

A friend sent me this recipe from 12 Tomatoes to share with you.

• 1 medium yellow onion
• 2 cups beef broth
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 3-4 peppercorns
• 1 bay leaf
• 1 teaspoon dried thyme
• salt to taste
• 3lb boneless beef bottom roast

1. Slice the onion into 1/4" rings and layer the bottom of the crock pot.
2. Trim the roast of visible fat, then salt both sides of the roast. Place on top of the onions. 
3. Add the remaining ingredients to the slow cooker, pouring the broth and soy sauce over the beef. If the roast isn't covered, add enough water to almost cover the meat in liquid.
4. Cover and cook on high for 4-6 hours or low 10-12 hours. Remove the meat from the liquid. Let stand 5 minutes before slicing thinly across the grain.
5. Serve the meat in a sandwich with a small cup of the au jus to the side.
6. Enjoy!

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IS IT SAFE TO REHEAT REFRIGERATED LEFTOVERS IN A SLOW COOKER?

Slow cookers/crockpots can keep food warm up to 2 hours after turning off.  But if you are planning to reheat food that has been refrigerated, these cookers are not recommended.  This is a safety issue as it takes the cookers too long to reach a safe temperature.  Reheat on stovetop or in microwave and then transfer to the cooker to keep if desired.

CLIPART

CROCK-POT SLOPPY JOES

 

3 lb lean ground beef or lean ground turkey

1 can (16-oz) tomato sauce
1 cup water
1 green bell pepper, finely chopped
2 medium yellow onions, chopped
2 pkgs dry Sloppy Joe mix
salt and pepper to taste

Brown ground beef in a skillet and drain off the excess fat. Put ground beef into the crockpot and add the remaining ingredients; stir to mix well. Cook on low setting 8 to 10 hours or on high setting for 5 to 6 hours.

Serve on hamburger buns with your favorite condiments.

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