HOT MULLED PUNCH

1 1/2-qt bottle cranberry juice

2 qts apple juice

1/2 cup brown sugar

1/2 tsp salt

4 cinnamon sticks

1 1/2 tsp whole cloves. 

Pour cranberry juice and apple juice into the slow cooker. Add the brown sugar and salt. Stir mixture until the sugar is dissolved.

Tie the cinnamon sticks and cloves into a piece of cheesecake; drop into the liquid.

Place lid on cooker and simmer on medium setting until temperature reaches 170 degrees. This will take 2 to 4 hours. Remove the spice bag. You can keep warm on the low or keep warm setting.

Yield: approximately 2 dozen 4-oz servings

file photo for reference only

This idea from 1976 West Bend

SWEET AND SPICY BEANS

 

1 can kidney beans, rinsed and drained

1 can whole kernel corn, drained
1 can garbanzo beans, rinsed and drained
1 can black beans, rinsed and drained
1 can chili with beans
1 cup barbecue sauce
1 cup salsa
1/3 cup packed brown sugar
1/4 tsp hot pepper sauce
Chopped green onions for garnish, optional

Combine all ingredients except the green onions in a 4 to 5-quart slow cooker. Place lid on cooker and cook on low 5 to 6 hours.

Top with the green onions when serving, if desired.

Source: This is a recipe and picture I got from a TOH magazine probably 7 or 8 years ago.

FIVE-CHEESE SPINACH AND ARTICHOKE DIP

1 jar (12-oz) roasted sweet red peppers

1 jar (6.5-oz) marinated quartered artichoke hearts
1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
8-oz fresh mozzarella cheese, cubed
1 1/2 cups shredded Asiago cheese
2 pkg (3-oz each) cream cheese, softened and cubed
1 cup (4-oz) crumbled feta cheese
1/3 cup shredded provolone cheese
1/3 cup minced fresh basil
1/4 cup finely chopped red onion
2 tbsp mayonnaise
2 garlic cloves, minced
Assorted crackers for dipping

Drain peppers, reserving 1 tablespoon of the liquid; chop peppers.

Drain artichokes, reserving 2 tablespoons of the liquid; coarsely chop artichokes.

Spray a 3-quart slow cooker with nonstick cooking spray. Place the spinach, cheeses, basil, onion, mayonnaise, garlic, peppers and artichokes in the cooker; stir in the reserved liquid from the peppers and artichokes.

Place lid on cooker and cook on high 2 hours. Stir dip, replace lid and cook another 30 minutes to 1 hour. Stir before serving with the assorted crackers.

Yield: 16 servings of 1/4 cup each
Per serving: 197 calories, 16g fat - 8g saturated, 4g carbs, 1g fiber, 9g protein

This was from an old TOH magazine when I got it 5 years ago.

CREAMY RANCH POTATOES

 

2 lbs of small red potatoes

1 can of cream of potato soup

1 (8 oz) brick of cream cheese, softened

1 ranch seasoning packet

1/2 cup of water

Cut potatoes into bite size pieces.

In a bowl, combine the potato soup, cream cheese, seasoning packet, and water; add the potatoes and mix until potatoes are coated. 

Lightly spray crock-pot with nonstick cooking spray and transfer potatoes to crock-pot.

Cook on low setting 5 to 6 hours or on high setting 3 to 4 hours. 

Note: From Family Fresh Meals

SWEET AND SAVORY COUNTRY-STYLE RIBS

 

1 large onion, chopped

4 lb boneless country-style pork ribs
1 bottle (18-oz) honey barbecue sauce
1/3 cup maple syrup
1/4 cup spicy brown mustard
1/2 tsp salt
1/4 tsp pepper

Place onion in bottom of a 5-quart slow cooker. Layer ribs over the onion.

In a mixing bowl combine the barbecue sauce, syrup, mustard, salt and pepper; pour over the ribs.

Place lid on cooker and cook on low 8 to 9 hours or until the ribs are tender.

Source: TOH 2013

SMOKY RED PORK ROAST

1 (approx 4 lb) pork shoulder roast

1 can (14.5-oz) stewed tomatoes, drained

1 can (6-oz) tomato paste with basil, oregano, garlic

1 cup chopped red bell pepper

2 to 3 canned chipotle peppers in adobo sauce, finely chopped and mashed with a fork (remove seeds before mashing, if you prefer less heat)

1 tsp salt

1 1/2 to 2 tablespoons sugar

Spray crock-pot /slow cooker with nonstick cooking spray. Place pork, fat side up, into cooker. Combine remaining ingredients, except sugar, in a small bowl; pour over pork.

Place lid on cooker and cook on high 5 hours. Scrape the tomato mixture from pork into the crock-pot juices. Transfer meat to a cutting board and let stand 15 minutes.

Stir the sugar into the cooking liquid. Cook, uncovered, on high 15 minutes.

To serve, remove fat from pork and slice. Pour the sauce over the pork slices.

Yield: 8 servings

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AUTUMN DELIGHT STEAKS

1 tbsp olive oil

4 to 6 beef cube steaks

2 cans (10 1/4-oz each) condensed cream of mushroom soup, undiluted

1 cup water

1 pkg dry onion soup mix or brown gravy mix

Heat oil in a large skillet over medium heat until hot. Lightly brown steaks on both sides. Place browned steaks in a crock-pot or slow cooker.

Combine the soup, water and soup mix in a bowl; mix well. Pour over the steaks and place lid on cooker. Cook on low setting 4 to 6 hours. 

Yield: 4 to 6 servings

file photo for referencs

ROYAL ROUNDSTEAK

1 to 2 lbs roundsteak or stew meat cubes

1 to 2 tbsp oil

1 envelope (1-oz) dry onion soup mix

2 cans cream of mushroom soup

Heat oil in a large skillet over medium-high heat and brown meat on all sides.

Combine dry soup mix and canned soup in a mixing bowl. Pour into your crock-pot or slow cooker. Add browned meat. Cover, cook on high for 6 to 7 hours.

Serve over the hot rice or noodles.

 

PESTO RICE AND BEANS

1 can (15-oz) Great Northern Beans, rinsed and drained

1 can (14-oz) chicken or vegetable broth

3/4 cup uncooked long-grain rice

1 1/4 cup frozen cut green beans, thawed and drained

1/2 cup prepared pesto

Grated Parmesan cheese, optional

Combine the beans, broth and rice in a crock-pot or slow cooker. Place lid on cooker and cook on low for 2 hours.

Stir green beans into the rice mixture and cook on low another hour or until beans are tender.

Turn cooker to off and remove the interior to a hot pad or other heat-proof surface. Stir in the pesto and the cheese, if using. Replace lid and let stand for 5 minutes or until cheese is melted. Serve immediately.

Yield: 8 servings

Recipe and photo from CROCK-POT 

CHERRY RICE PUDDING

1 1/2 cups milk

1 cup hot cooked rice

3 eggs, beaten

1/2 cup sugar

1/4 cup dried cherries (May substitute dried cranberries)

1/2 tsp almond extract

1/4 tsp salt

Combine all ingredients in a large bowl then poor into a greased 1 1/2-quart casserole dish. Cover with foil.

Place rack in bottom of crock-pot and pour in 1 cup of water. Set casserole dish on rack , place lid on cooker and cook on low 4 to 5 hours.

Remove dish from crock-pot and let stand 15 minutes before serving.

Yield: 6 servings

file photo for reference only

GREEN BEANS WITH BACON AND TOMATOES

 

1 lb thick-sliced bacon, cut into bite-size pieces

1 red onion, chopped
2 pkg (16-oz each) frozen cut green beans
1 can (28-oz) petite diced tomatoes, undrained
1/4 cup packed brown sugar
1 tbsp freshly ground black pepper
1/2 tsp seasoned salt
1 can (16-oz) red beans, rinsed and drained

In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Drain bacon well on paper towels. Reserve 2 tablespoons of the drippings in the skillet and add the onion. Cook onion, stirring, over medium-high heat until tender.

Place the green beans, tomatoes, brown sugar, pepper, salt, bacon and onion into a 4 or 5-quart slow cooker. Place lid on cooker and cook on low for 4 hours.

Stir in the red beans and cook another 30 minutes or until heated through.

Yield: 12 servings
Per serving: 162 cal, 7 g (2 g sat) fat, 20 g carbs, 5 g fiber, 7 g protein

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CREAMY CHICKEN POT PIE

2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces

  

1

cup heavy whipping cream

   

1/4

cup all-purpose flour

   

1

package (0.87 oz) chicken gravy mix

   

1

tablespoon poultry seasoning

   

1

bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables

1

can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits

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

In small bowl, mix cream, flour, gravy mix, poultry seasoning and 1/2 teaspoon salt; pour over chicken. Cover and cook on Low heat setting 8 hours.

Heat oven to 350°F. Microwave mixed vegetables as directed on bag. Remove slow cooker insert. Stir in vegetables, and break up chicken pieces.

Separate dough into 8 biscuits. Top mixture with biscuits. Bake uncovered 33 to 37 minutes or until biscuits are dark brown on top and cooked all the way through.

Note: This is a Pillsbury recipe thus it calls for their brand products.

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EASY BREAKFAST POTATOES

These potatoes may be called a breakfast food but I think they are good anytime.

4 medium to large potatoes, sliced

1 onion, peeled and chopped
1 tablespoon butter
4 slices bacon, cooked and crumbled
4 ounces Cheddar cheese, grated

Layer 1/2 of all ingredients in slow cooker in the following order: Potatoes, butter, onion, bacon, cheese. 

 Repeat with a second layer. 

Cover and cook on high approximately 8 hours.

free clipart

PERNIL PORK

A different way to make pork in your slow cooker.

4 cloves garlic

1 large onion, quartered
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 teaspoons ground ancho chili pepper
2 teaspoons salt
2 teaspoons ground black pepper
olive oil
1 tablespoon white wine vinegar
1 (3 pound) boneless pork loin roast
1 lime, cut into wedges


Place the garlic, onion, oregano, cumin, chili pepper, salt, and pepper into a blender. Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker.

Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

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CRANBERRY-CHIPOTLE BEEF

 

1 (2 1/2 lb) boneless beef chuck pot roast

1 medium onion, cut into thin wedges
3 garlic cloves, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 can (16-oz) whole berry cranberry sauce
2 tsp finely chopped chipotle pepper in adobo sauce
6-inch flour tortillas for serving
salsa for serving
Fresh jalapeno slices for serving, optional
Lime wedges, optional

Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place onion in the cooker. Add meat; sprinkle with garlic, salt, and black pepper. In a small bowl combine cranberry sauce and chipotle pepper. Pour over meat.

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

Transfer meat to a serving platter. Skim fat from onion mixture. Serve meat and onion mixture with tortillas. If desired, garnish with salsa, jalapeno pepper slices, and/or lime wedges.

Yield: 6 servings  Per serving: 419 cal, 6 g fat (2 g sat), 229g sodium, 61 g carbs, 4 g fiber, 30 g protein

Source: My version of a BH&G recipe.

CHEESY CHICKEN SPAGHETTI

 

1/2 cup diced yellow onion

1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small can mild diced green chiles
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt & pepper, to taste
2 chicken breasts {about 1 lb.}
1 can cream of mushroom soup

3/4-1 lb. cooked spaghetti

3 cups grated cheddar cheese

a few splashes chicken stock {optional}

Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.

**Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above.

Yield: Serves 4

Source: Lauren's Latest

HEALTHY HOMEMADE CROCK POT KETCHUP/BBQ SAUCE (NO PROCESSED WHITE SUGAR)

 

1 (28 oz) can organic tomato puree (I try to by Eden brand for canned - it is BPA free) 

2 small cans organic tomato paste 
1 small onion, chopped 
1/2 cup apple cider vinegar (use good quality such as Braggs) 
3 tablespoons raw, organic honey 
1/4 teaspoon ground allspice 
1/4 teaspoon ground cinnamon 
1/4 teaspoon ground ginger 
1/4 teaspoon ground cloves 
1/4 teaspoon ground red pepper 
sea salt to taste 
fresh ground black pepper to taste
Place all ingredients into medium sized crock pot. Stir well. Cover and turn on high for 2 - 2 1/2 hours, stirring occasionally. Remove the lid and puree with an immersion blender, or use a food processor to blend until smooth. Cook in crock pot for another ½ hour or so, until thick in consistency. 
Cool and transfer to storage container, leaving about 1 - 1 ½ cups in the crock pot.

Healthy Homemade BBQ Sauce

Remaining ketchup in crock pot (1 - 1 ½ cups) 
1 can organic tomato paste 
1 cup organic apple cider or apple juice 
2 tablespoons organic molasses 
2 tablespoons cider vinegar 
1 tablespoon raw, organic honey 
1 tablespoon maple syrup 
2 tablespoons, dry yellow mustard 
¼ teaspoon cayenne pepper 
Ground black pepper to taste 
1 tablespoon chili powder
Place all ingredients in crock pot, stir well. Cover and cook on high for about 1 hour. Stir well, adjust taste as needed. Cook for another ½ to 1 hour with lid off until sauce thickens. 
Pour into storage container. The best BBQ Sauce you have ever had,and it is all healthy!

 File Photo

Article Source: http://EzineArticles.com/8297786

LOW CARB HOT ARTICHOKE DIP

2 medium leeks, sliced thin

1 tbsp olive oil

2 cans (14-oz each) artichoke hearts, drained and coarsely chopped

2 cups light mayonnaise (Do not use regular mayonnaise or cook on high or the dip will separate)

1 cup finely shredded Parmesan cheese + additional for garnish

1 tsp lemon-pepper 

Fresh Veggies and/or whole grain pita chips for dipping

Yield: 15 cups

In a large skillet cook the leeks in hot olive oil over medium heat until tender. Transfer leeks to a slow cooker. Stir in the artichoke hearts, mayonnaise, sweet pepper, the 1 cup of Parmesan cheese and lemon-pepper.

Place lid on cooker, cook on low setting 3 to 4 hours until cheese is melted and the dip is heated through.

To serve, stir the dip  and sprinkle with additional Parmesan cheese.

Keep warm on low or warm setting for 1 hour.

Per a serving of 1/4 cup dip and 1 cup fresh veggies: 146 calories, 11g fat (3g sat), 14 mg cholesterol, 373 mg sodium, 10 g carbs, 3g fiber, 4 g protein

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CHICKEN SALTIMBOCCA

6 boneless skinless chicken breast halves

6 thin slices deli ham6 slice

6 slices Swiss cheese

1/4 cup all-purpose flour

1/4 cup grated Parmesan cheese

1/2 tsp salt

1/4 tsp pepper

2 tbsp vegetable oil

1 can (10 3/4-oz) condensed cream of chicken soup, undiluted

1/2 cup dry white wine or chicken broth

Hot cooked rice

Flatten chicken to 1/4-inch thickness. Top each chicken piece with a slice of ham and a slice of cheese. Roll up tightly and secure with wooden toothpicks (be very sure to remove before serving).

In a shallow bowl, combine the flour, cheese, salt and pepper. Roll chicken in mixture and refrigerate for 1 hour.

In a skillet, brown roll-ups in the oil, browning on all sides. Transfer chicken to the slow cooker.

Combine the soup with the vine or chicken broth and pour over the chicken. Cover and cook 4-5 hours or until a meat thermometer reads 170-degrees. Remove the chicken and stir the sauce. Serve with the sauce over the rice.

Yield: 6 servings

Betty Crocker file photo-not this exact recipe