HILLBILLY BAKED BEANS

1/2 lb lean ground beef, browned and drained

1/2 cup chopped yellow onion
1 1/2 cups prepared barbecue sauce
1/3 cup brown sugar
1/2 cup water
1 can red kidney beans, drained
1 can butter beans, drained
1 can pork and beans, do not drain
1/2 lb bacon, fried crisp, drained on paper towels, crumbled

In a 5 or 6-quart slow cooker, combine the beef, onion, barbecue sauce, sugar and water; stir to mix well. Add the beans and bacon, stirring to combine.

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

Yield: 8 servings

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BREAKFAST APPLE COBBLER

4 medium-sized apples, peeled and sliced 

1/4 C. honey 
1 t. cinnamon 
2 T. butter, melted 
2 C. granola cereal 

Spray inside of Crock-Pot with nonstick spray. 

Place apples in slow cooker and mix in remaining ingredients. 

Cover and cook on warm 8-9 hours, or overnight. 

Serve with milk. 

Note: File Photo

PIZZA CASSEROLE

 

1 pkg (16-oz) whole-grain rigatoni, uncooked

1 1/2 lbs lean ground beef
1 small yellow onion, chopped
1 pkg (16-oz) shredded mozzarella cheese
2 cans (15-oz each) pizza sauce
1 can cream of mushroom soup - do not dilute
1 pkg (8-oz) sliced pepperoni

Cook the pasta according to the package directions; drain in a colander.

While the pasta cooks, place the beef and onion in a large skillet and cook until meat is no longer pink. Stir often during cooking to break up the beef. Drain meat and onion well in a colander.

Place the pasta in a 5 or 6-quart slow cooker; stir in the beef and onion mixture. Add the remaining ingredients and stir to mix well.

Place lid on cooker and cook on low for approximately 3 hours or until heated through.

Yield: About 12 servings

Source: This is my version of a recipe I saw in a Holiday Book many years ago. The picture is from TOH.

S'MORES FONDUE

1 (14-ounce) can sweetened condensed milk

2 teaspoons ground allspice
1/2 cup fat-free caramel topping
1 (16-ounce) package chocolate-flavored bark candy coating, broken into chunks
1/4 cup dark chocolate chips
Graham cracker sticks
Marshmallows 

Combine milk, allspice and topping in a 3-quart slow cooker; add candy coating and chocolate chips.

Cover and cook on LOW setting 1-1/2 hours. Stir and serve fondue with graham cracker sticks and marshmallows.

Note: You make make the s'mores more traditional by toasting large marshmallows under a broiler for a minute or two. Place a marshmallow on a graham cracker (use regular crackers, not the strips), top marshmallow with another graham cracker and drizzle the fondue overall.

This is a file photo from Bing.

RED BEAN SOUP WITH ANDOUILLE SAUSAGE

 

2 tbsp unsalted butter

1 large sweet onion, diced
3 stalks celery, sliced
2 large garlic cloves, chopped
8 cups chicken broth
1 ham hock
1 1/2 cups dried red kidney beans, soaked in cold water for 1 hour, rinsed, drained
1 bay leaf
2 parsnips, diced
1 sweet potato, peeled and diced
1 lb andouille* sausage, cut into 1/2-inch thick slices
Salt and pepper to taste

In a large saucepan, over medium heat, melt the butter. Add the onion, celery, and garlic; cook, stirring, for 5 minutes or until tender. Remove to a 6-quart slow cooker.

Add the broth, ham hock, beans, and bay leaf to the cooker. Place lid on cooker and cook for 2 hours on high.

Remove ham hock from cooker and discard. Add the parsnips and sweet potato; replace lid and cook 2 more hours.

Add the sausage, replace lid and cook for 30 minutes or until heated through. Remove and discard the bay leaf. Season with salt and pepper to suit taste.

Yield: 6 to 8 servings

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STEAK FAJITAS

 

1 lb beef flank steak

1 medium onion, cut into thin strips
1/2 cup medium (or hot, if you prefer) salsa
2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
2 garlic cloves, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1 small-size green bell pepper, cut into strips
1 small-size red bell pepper, cut into strips
8 flour tortillas, warmed
Additional salsa for serving

Cut steak lengthwise in half then cut crosswise into thin strips. Place meat in slow cooker.

Combine the onion, salsa, cilantro, lime juice, garlic, and spices in a bowl; put over meat in the cooker.

Place lid on cooker and cook on low 6 hours; add peppers and cook another hour.

Place mixture inside the tortillas and garnish with additional salsa.

Yield: 4 servings of 2 fajitas

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MINESTRONE WITH ROTINI

 

4 stalks Swiss Chard

2 tbsp olive oil
1 medium-size red onion, finely chopped
6 cups vegetable broth
2 cans (14 1/2-oz each) fire-roasted diced tomatoes, do not drain
1 can (16-oz) kidney beans, rinsed and drained
1 can (15-oz) garbanzo beans, rinsed and drained
1 small-size yellow squash, halved lengthwise and cut into thin strips
1 small-size zucchini squash, halved lengthwise and cut into thin strips
1 medium-size red bell pepper, finely chopped
1 medium-size carrot, finely chopped
2 large garlic cloves, minced
1 1/2 cups uncooked rotini pasta (we like the rainbow pasta)
1/4 cup prepared pesto, optional

Cut the stems from the chard and cut stems and leaves separately. Set leaves aside for adding later.

Heat the olive oil in a large skillet over medium heat; add the chard stems and onion. Cook, stirring 3 to 5 minutes until tender. Transfer to a 6-quart slow cooker.

Stir the broth, tomatoes, beans, squash, pepper, carrot and garlic into the cooker. Place lid on cooker and cook 6 to 8 hours on low until vegetables are tender.

Stir in the chard leaves and the rotini. Replace lid and cook another 30 minutes or until the rotini is tender.

To serve, place in serving bowls and top with pesto, if using.

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Wishing You a Happy Thanksgiving Day

 

STUFFING MADE WITH APPLESAUCE

1 stick (1/2 cup) butter

1 cup chopped walnuts or pecans
2 yellow onions, chopped
1 pkg (14-oz) cubed herb stuffing mix
1 1/2 cups no-sugar-added applesauce
1 cup water
Nonstick cooking spray

Melt 2 tablespoons of the butter in a large skillet over medium heat; add the nuts and cook, stirring often, for 5 minutes to toast. Remove nuts to a small dish and set aside.

Add the remaining butter to the skillet, add onion and saute until tender, 3 to 4 minutes.

Spray the inside of a 4 to 6-quart slow cooker with the cooking spray.

Spread the stuffing mix over bottom of cooker; add the butter/onion mixture and stir to combine.

Add the applesauce and water to the cooker and stir gently to combine.

Place lid on cooker and cook on low 4 to 5 hours.

Before serving, sprinkle the toasted nuts over all.

Note: Add some cooked shredded turkey or chicken, if desired.

Note: File Photo

TEX-MEX MAC AND CHEESE

5 cups rotini pasta, cooked just to al dente, drained well

2 cups cubed American cheese
1 can (12-oz) evaporated milk
1 cup cubed sharp cheddar cheese
1 can (4-oz) diced green chilies, drained
2 tsp chili powder
2 medium-size tomatoes, seeded and chopped
5 green onions, sliced

Place the pasta, cheeses, milk, chilies, and chili powder in a slow cooker; stir to mix well.

Place lid on cooker and cook on high for 2 hours, stirring twice during cooking.

Stir in the tomatoes and onions; cook until they are heated through.

Yield: 4 servings

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ROSEMARY BREAD

I have not made this bread. Posting here to save the recipe to try later.

3 cups All purpose flour
1 tbsp. Dry active yeast 
⅓ cup Sugar
1 cup Warm water
2 tbsp. Rosemary chopped, divided
3 tbsp. Vegetable oil
1 ½ tsp. Kosher salt

• In a large bowl, mix together the water, yeast, and sugar.
• Allow to everything dissolve.
• Let sit for 15 minutes in a warm location.
• The mixture should become foamy.
• Add in the salt and stir until dissolved.
• Add the vegetable oil. And stir to combine.
• Now add all of the flour.
• Mix with a wooden spoon for a little bit to combine.
• Now finish mixing with your hands until it is all combined.
• Knead the dough for 5 minutes.
• Place the dough in a large bowl that is lightly coated with olive oil.
• Cover the dough with plastic wrap and place in a warm area for 45 minutes.
• The dough should double in size.
• Take 2 sheets of parchment paper and line your crock-pot.
• Turn the crock-pot on high.
• Spray the parchment paper with non stick baking spray.
• Place the dough into the crock-pot and lightly top the dough with olive oil.
• Sprinkle Rosemary on top.
• Cook on high for 2.25 hours.
• Remove from the crock-pot and place the bread along with the parchment paper on a baking sheet.
• Top with butter and sprinkle more rosemary if desired.
• Place in the oven in Broil high for 2 minutes to give the top a golden color and light crunch.

Source: My Heavenly Recipes

 

BLUEBERRY BREAKFAST CAKE WITH LEMON DRIZZLE ICING

Cake:

2 cans (7.5-oz) refrigerated biscuits
1 cup frozen blueberries
1/4 cup sugar
1 tsp cornstarch
1 tbsp melted butter

Drizzle Icing:
1 cup powdered sugar
2 tbsp lemon juice
1 to 3 tbsp milk (depending on how thin you want the icing)

Spray crock pot or slow cooker inside well with nonstick cooking spray.

Too blueberries, sugar, and cornstarch together in a small mixing bowl.

Cut each biscuit into quarters.

Arrange half the cut biscuits into the cooker.

Sprinkle the blueberries over the biscuits and top with the remaining biscuits. Brush the melted butter over the top.

Place lid on cooker and cook on high 2-3 hours or on low 4-5 hours until the biscuits are cooked through and are no longer doughy.

Allow cake to cool then remove from the cooker to a platter.

In a small bowl, combine the powdered sugar, lemon juice, and 1 tablespoon of the milk. Stir until smooth, using more of the milk if needed. Drizzle over the cake, slice and serve.

Note: A fellow blogger shared this recipe with me a few years ago.

ORANGE-SPICE GLAZED CARROTS

32-oz baby carrots

1/2 cup packed light brown sugar
1/2 cup orange juice
3 tbsp butter
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup cold water
2 tbsp cornstarch

Combine the carrots, brown sugar, orange juice, butter and spices in a slow cooker. Place lid on cooker and cook on low about 4 hours or until carrots are just crisp-tender.

Using a slotted spoon, transfer carrots into a serving bowl; set aside.

Transfer the cooking juices to a small saucepan; bring to a boil. Meanwhile mix the cold water and cornstarch together until smooth; stir into the saucepan. Boil mixture 1 minute or until thickened while stirring constantly. Spoon mixture over the carrots.

Yield: 6 servings

 

CORN CHOWDER

3 bacon slices, diced

1/2 cup onion, minced
1/2 cup celery, minced
2 cups water
3 teaspoons chicken bouillon
2 cups potatoes, minced
2 cups milk or soy/rice milk
2 cups liquid non-dairy creamer, mocha flavor, cream, milk or soy/rice milk
3 cans corn, cream style
2 tablespoons margarine

Fry diced bacon until crisp, remove from pan. Add minced onion and celery to bacon grease and saute until limp. 

Combine above in slow cooker with water, bouillon, potatoes, margarine and corn. 

Cover and cook on low 7 to 9 hours.

Add milk and cream, cook 30 minutes more or until heated through.

FILE PHOTO

CINNAMON SWIRL CAKE

1 box (21 1/2-oz) cinnamon swirl cake mix

1 box (4-serving size) instant French Vanilla pudding mix

1 cup sour cream

1 cup cinnamon-flavored baking chips

1 cup water

3/4 cup vegetable oil

Coat a 4 1/2-quart slow cooker with nonstick cooking spray. 

Set cinnamon swirl mix packet aside.

Mix remaining cake mix and pudding mix together and place in the cooker.

Add sour cream, baking chips, water and oil, stir well to combine. Batter will be slightly lumpy. Add the reserved swirl mix, slowly swirling through the batter with a knife.

Place lid on cooker and cook on low 3 to 4 hours or on high 1 1/2 to 1 3/4 hours or until a toothpick inserted in the center comes out clean.

Good served warm with cinnamon or vanilla ice cream.

Yield: 10 to 12 servings

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MEXICAN CHICKEN SPAGHETTI

 4 (1 to 1 1/2 lbs) chicken breasts

1 medium onion, sliced

 1 can cream of chicken soup, do not dilute - just rinse can out with small amount of water

1 can Mexican-style diced tomatoes with green chiles, do not drain

1 pkg (8-oz) Velveeta-style cheese, cubed

Cooked spaghetti for 4, for serving

Place chicken, onion, soup and tomatoes in a crock-pot/slow cooker. Place lid on cooker and cook on low 6 to 8 hours or on high 4 hours.

Break up the chicken into bite-sized pieces. Add the cheese and cook on high until cheese is melted.

Serve over the cooked spaghetti.

Yield: 4 servings

SWEET AND SPICY MEATBALLS

1 bag frozen homestyle meatballs (about 50)

1 jar chili sauce

1 bottle squeezable grape jelly

Place meatballs, chili sauce and 1/2 the bottle of grape jelly in a  crock pot or slow cooker. Heat on high for about 5 hours or until meatballs are heated through.

Makes a great party snack or appetizer.

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BBQ TURKEY LEGS

 6 turkey drumsticks

2 tsp salt

2 tsp pepper

1 (16-oz) bottle you favorite BBQ sauce

Season drumsticks with the salt and pepper. Place in a lightly sprayed crock-pot/slow cooker. Add the bbq sauce and turn drumsticks to fully coat. Cover and cook on high 3 to 4 hours or on low 7 to 8 hours.

May be enjoyed hot or cold.

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EASY TURKEY BREAST

1/2 to 1 tsp garlic powder, or to taste

1/2 to 1 tsp paprika, or to taste

1 (4 to 6 lb) turkey breast

1 tbsp dried parsley flakes

Blend the garlic powder and paprika together in a small bowl or cup. Rub mixture into the turkey skin.

Place turkey in the cooker that has been lightly sprayed with nonstick cooking spray. Sprinkle the parsley over the turkey.

Cover and cook on low 6 to 8 hours or high 2 1/2 to 3 hours. Test to see that a meat thermometer reads 165 degrees when inserted into the thickest part without touching the bone.

Allow to stand 10 to 15 minutes before slicing to serve.

Yield: 4 to 6 servings

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PORK CHOPS VERDE

1 tbsp olive oil

6 boneless pork chops

Enough sliced fresh carrots to cover the bottom of your cooker

1 jar (24-oz) mild salsa verde

1/3 cup chopped onions, optional

In a large skillet, over medium-low heat, heat the oil and brown the chops on both sides. Drain off any excess fat.

Cover the bottom of the cooker with the sliced carrots. Place chops over the carrots and pour the salsa overall. Sprinkle the onion over the salsa, if using.

Place lid on cooker and cook on high 6 to 8 hours until chops are cooked through.

This recipe works best with thicker chops.

CHICKEN AND BISCUITS

 4 boneless skinless chicken breasts

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

1 pkg (10-oz) frozen peas and carrots

1 pkg refrigerated biscuits

Cut chicken into bite-size pieces and place in the slow cooker. Pour soup over the chicken. Place lid on cooker and cook on low 4 hours or until chicken is tender and no longer pink in center. Stir in the frozen vegetables. Cover and cook another 30 minutes or until the vegetables are heated through.

Bake biscuits according to package directions.

Split biscuits on serving plate or a bowl and spoon chicken mixture over the biscuit.

Yield: 4 servings

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CHERRY DELIGHT

1 can (21-oz) cherry pie filling

1 box yellow cake mix

1 stick butter, melted

1/3 cup chopped walnuts

Whipped cream or vanilla ice cream, optional

Place pie filling in a 2 to 4-quart crock-pot or slow cooker.

Mix cake mix and butter together in a medium bowl. Spread over the pie filling. Sprinkle the walnuts over the top. Place lid on cooker and cook on low 3 to 4 hours or on high 1 1/2 to 2 hours.

Spoon into serving dishes and serve warm topped with whipped cream or ice cream, if desired.

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SPICY TURKEY WITH CITRUS AU JUS

1 (4 lb) bone-in turkey breast, thawed, rinsed, patted dry

4 tbsp butter, room temperature

1 medium lemon peel, grated

1 tsp chili powder

1/4 tsp black pepper

1/4 tsp red pepper flakes

1 tbsp lemon juice

Salt and pepper to taste, optional

Spray inside of crock-pot with nonstick cooking spray. Place turkey breast inside.

Mix the butter, peel, chili powder, black pepper and pepper flakes in a small bowl until well blended; spread over top and sides of turkey. Cover and cook on low 4 to 5 hours or on high 2 1/2 to 3 hours. Meat thermometer should read 165 degrees and the juices should run clear. Do not undercook, also do not overcook.

Transfer the turkey to a cutting board and allow to stand 10 minutes before slicing. Turn cooker heat to low.

Stir lemon juice into the cooking liquid. Pour the mixture through a fine-mesh sieve and discard the solids. Let stand 5 minutes. Skim the excess fat and discard. Add salt and pepper, if desired. Return mixture to cooker and cover to keep warm. Serve with the turkey.

Yield: 6 to 8 servings

file photo for reference - not this exact recipe

CHICKEN BREASTS AND DRESSING

4 boneless skinless chicken breasts

Salt to taste

Black pepper to taste

4 slices Swiss cheese

1 can (14 1/2-oz) chicken broth

2 cans condensed cream of celery soup

3 cups packaged stuffing mix

1/2 cup butter, melted

Place the chicken in the cooker and sprinkle with salt and pepper.

Top each breast with a cheese slice.

In a bowl, combine the broth and soup and pour over the chicken/cheese.

Sprinkle the stuffing mix over all and pour butter over stuffing.

Place lid on cooker and cook on low 6 to 8 hours or 3 to 4 hours on high. Be sure chicken is cooked through before serving.

Yield: 4 servings

This is a file photo - not this exact reciipe.

DELICIOUS PORK AND APPLES

6 boneless pork chops

4 medium golden delicious apples, sliced

3 tbsp packed brown sugar

1 tsp ground cinnamon

1/2 tsp salt

Place chops in bottom of crock pot/slow cooker, cover with the apple slices.

In a bowl, combine the sugar, cinnamon and salt. Sprinkle mixture over the apples. 

Place lid on cooker and cook on low 6 to 8 hours.

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CHORIZO CHILI

1 lb 90% lean ground beef

1/2-lb raw chorizo sausage, remove casing

1 can (16-oz) chili beans in chili sauce

2 cans zesty chili-style diced tomatoes, do not drain

Place meats in slow cooker breaking up well. Stir in the beans and tomatoes.

Place lid on cooker and cook on low 7 hours.

Before serving, skim off excess fat and discard. Serve topped with sour cream and/or grated cheese.

Yield: 6 servings 

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BUCK COUNTRY RIBS WITH SAUERKRAUT

4 to 6 lbs pork country-style ribs

1 tsp salt

1 jar (28-oz) sauerkraut, drained

1 medium apple, diced

1 tbsp sugar

1 cup chicken broth OR 1 cup water with 1 tsp chicken bouillon granules

Place ribs in slow cooker/crock pot. Sprinkle with the salt.

Spoon sauerkraut over ribs. Top with the apple pieces. Add broth and cover. Cook on low 8 to 9 hours.

Yield: 4 to 6 servings

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SCALLOPED POTATOES & HAM

6 large russet potatoes, sliced into 1/4-inch rounds

1 ham steak, approx 1 1/2-lbs, cut into cubes

1 can condensed cream of mushroom soup, undiluted

1 cup can of water

1 cup shredded Cheddar cheese

Grill seasoning to taste

Spray the inside of your slow cooker with nonstick cooking spray. Layer the potatoes and ham in the cooker.

In a large mixing bowl, combine soup, water, cheese and seasoning; pour over the potatoes and ham.

Cover, cook on high setting 3 1/2 hours or until potatoes are fork tender. Turn heat to low and continue cooking about 1 hour or until done.

Yield: 5 to 6 servings

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