SLOW COOKER CABBAGE ROLLS WITH V8 JUICE

I love cabbage and by extension cabbage rolls.  A friend of mine posted this recipe on facebook probably over a dozen years ago. I love V8 juice so I just knew this would be good. I was right.

•1 large head cabbage
•1 can (8 ounces) tomato sauce
•3/4 cup quick-cooking rice
•1/2 cup chopped green pepper
•1/2 cup crushed saltines (about 15 crackers)
•1 egg, lightly beaten
•1 ounce onion soup mix
•1-1/2 pounds lean ground beef (90% lean)
•1 can (46 ounces) V8 juice
•Salt to taste
•Grated Parmesan cheese, optional

Directions

•Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
•In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
•Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
•Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired

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ANGEL CHICKEN

This basics of this recipe are from an old Midwest Living magazine years ago.

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced (I use button, again)

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine (May substitute chicken broth, if desired.)

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta, for serving

Melt the butter in a saucepan and stir in the dry salad dressing mix. Using a wire whisk, stir in the soup, wine or broth, and cream cheese spread; stir until melted and smooth.

Cut up mushrooms and place in bottom of slow cooker; place chicken over the mushroom. Pour the sauce over the chicken.

Place lid on cooker and cook on low for 5 hours.

Serve with the hot rice or pasta, if desired.

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CROCK POT CHEX MIX

1/4 cup butter,

4 tsp Worcestershire sauce
1 tsp salt 
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sugar
1 box Chex Cereal

Fill crock-pot with your favorite cereal, pretzels, and nuts. 

In a saucepan - melt butter, Worcestershire sauce, salt, garlic and onion powders, sugar, dissolve.

Pour mix over the Chex mix, cover, and cook for 2 1/2 hours on LOW. Stir every 30 minutes to make sure the mix gets everywhere

from myfridge.com

ROOT BEER BARBECUED CHICKEN WINGS

This recipe for wings is a little different since it uses root beer.

Approx. 12 -14 Chicken Wings, thawed
1 bottle Sweet Baby Ray’s Honey Barbecue Sauce {18 oz.}
1/2 can A&W Root Beer

Place Chicken Wings in Crockpot.
Cover with lid and cook on High for 2.5 hours.
After 2.5 hours, remove juices from crockpot.
In small mixing bowl, combine Root Beer and BBQ Sauce and stir well.
Pour mixture over chicken.
Cover, and cook for 30 minutes more, or until done.

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TANGY CHERRY BARBECUE SAUSAGE

1 cup finely chopped onion

2/3 cup cherry preserves

1/4 cup no-salt-added tomato paste

1/4 cup cider vinegar

1 tsp ground chipotle chili pepper

2 lb light cooked smoked Polish sausage, cut into 1/2-inch pieces

In a 2-quart slow cooker, combine the first 5 ingredients. Add the sausage and toss to coat.

Cover and cook on low 4 hours. Serve immediately or keep warm covered and on low for up to an hour, stirring occasionally.

Yield: 36 servings

recipe and photo slow cooker favorites vol 4

CHICKEN CASSOULET

This is from a small booklet from Better Homes and Gardens 70 years of favorite recipes published in 1979.

Click on picture to enlarge for easier reading.

MEATBALLS AND SPAGHETTI SAUCE

1 1/2 lbs ground beef (preferably ground round)

2 eggs

1 cup fresh breadcrumbs

Olive oil

1 can (28-oz) tomato puree

1 can (6-oz) tomato paste

1 can (10 3/4-oz) can tomato soup

1/4 to 1/2 cup grated Romano or Parmesan cheese

1 tsp olive oil

1 garlic clove, minced

Sliced mushrooms, canned or fresh

Combine ground beef, eggs, and breadcrumbs. Form into 16 meatballs. Brown in olive oil in a skillet.

Combine tomato puree, tomato paste, tomato soup, cheese, 1 teaspoon olive oil and garlic in a slow cooker. Add meatballs and stir gently to coat. Cover cooker and cook on low 5 to 6 hours. Add mushrooms and cook 1 to 2 more hours.

Serve over hot spaghetti. Garnish with grated Parmesan cheese, if desired.

Yield: 6 to 8 servings

photo from cozi

CHERRY COLA CHOCOLATE CAKE

1/2 cup cola

1/2 cup dried tart cherries
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 squares (1-oz each) semisweet baking chocolate, chopped
2 1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate milk
1/2 cup butter, melted
2 tsp vanilla extract

Place the cola and cherries in a small saucepan; remove from heat and let stand for half an hour.

In a large mixing bowl, combine the flour, sugar, chocolate, baking powder and salt.

In a smaller bowl, combine the chocolate milk, butter, and vanilla extract; stir into the flour mixture just until moistened. Fold in the cherry cola mixture.

Spray the interior of a 3-quart slow cooker with nonstick cooking spray; pour batter into the cooker.

Make topping to pour over the batter:
Topping:
1 1/4 cups cola
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 squares (1-oz each) semisweet baking chocolate, chopped
1/4 cup dark rum

Combine the cola and sugars in a small saucepan; cook, stirring, until sugar is dissolved. Remove from heat and stir in the chocolate and rum. Pour over the batter but do not stir!

Place lid on cooker and cook on high setting for 2 to 2 1/2 hours or until set. Turn off the heat and let stand, covered, for another 30 minutes.

Serve warm with ice cream and maraschino cherries, if desired.

This recipe is from an old TOH magazine.

KEVIN BRYANT'S SLOW COOKER PORK CHOPS

BEST PORK CHOPS EVER!! I KNOW because I have made this recipe a dozen or more times!!

In crock pot layer pork chops, add a can of cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.
The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes
DO NOT ADD ANY WATER!!

The above is from Mr. Bryant. I personally have not made these pork chops, but I do intend to.

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CROCKPOT BALSAMIC CHICKEN THIGHS

3 pounds of boneless chicken thighs

1 small red onion diced

2 large cloves of garlic minced

1 teaspoon of basil or 1 small bunch of fresh basil chopped 

1 small bunch of parsley reserved

1/2 teaspoon of sea salt

1/2 teaspoon of pepper

1/2 cup of balsamic vinegar

1/8 cup of extra virgin olive oil 

Pour oil into bottom of crockpot. Add chicken and pour the vinegar on top. Add all other ingredients except the parsley. Cook on high for four hours or low for 8. Top with parsley! 

 

CHINESE VEGETABLES

1 bunch celery, sliced on the diagonal

1 large onion, sliced

1 can (14-oz) bean sprouts, drained

1 pkg (16-oz) frozen Asian vegetables

1 can (8-oz) sliced water chestnuts, drained

2 (4-oz each) cans sliced mushrooms

1 tbsp sugar

3 tbsp. low-solium soy sauce

3/4 cup water

1/4 tsp black pepper (or more to your taste)

Spray slow cooker with nonstick cooking spray.

Combine all ingredients in a slow cooker (ideally 4-quart).

Cover and cook on low 3 to 6 hours, depending on how soft or crunchy you like your veggies.

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CHEESY CHICKEN, BACON, & TATOR TOT BAKE

When I saw this today (back in 2014), I thought of the hundreds of readers out there who are always wanting chicken recipes. If you are a regular on my blogs, you know I do not allow chicken in my mouth, so this is for all you! Enjoy!

Crock Pot Cheesy Chicken, Bacon, & Tator Tots is a delicious and super easy meal to put together! Your whole family will love it!

Author: Stacey

Recipe type: main

Ingredients

• 1 (32 ounce) bag tater tots
• 3 ounce crumbled bacon pieces
• 1 lb skinless chicken breasts
• 1½ cups grated colby cheese
• 1½ cups grated monterey jack pepper cheese
• ¾ cup milk
• salt and pepper

Instructions

1. Grease the bottom of the crock pot
2. Layer ½ the tater tots on the bottom of the pot
3. Sprinkle ½ of the bacon pieces on top of the tator tots
4. Combine the two cheeses, and sprinkle ⅓ of it over the bacon and tots
5. Top cheese with the chicken breasts
6. Sprinkle chicken with salt and pepper to taste
7. Top chicken with another ⅓ of cheese
8. Sprinkle with other ½ of the bacon pieces
9. Add remainder of the tater tots
10. Top with final ⅓ of the cheese
11. Pour milk over the top
12. Set crock pot to high and cook 4-5 hours (3 was perfect for me)

SLOW COOKER MIGAS

6 large eggs, lightly beaten

1/2 cup thinly sliced green onions
1/2 cup red bell pepper, diced
1 cup grated Jack cheese
1 cup grated cheddar cheese
1/2 cup salsa
1 tsp cumin
1 tsp garlic powder
1 tbsp fresh minced oregano
1/2 cup milk
2 1/2 cups tortilla chips, broken up (This is a great way to use up chips that are getting stale.)

Combine all the ingredients together in a slow cooker or crock pot; mix together thoroughly.

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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NACHOS

1 lb ground beef

1/4 cup diced onions

1/4 cup diced green bell pepper

1 jar (13.4-oz) taco sauce

1 can (15-16 oz) refried beans

1 can cream of mushroom soup, undiluted

1 pkg (1.25 oz) dry taco seasoning mix

salt to taste

1 lb Velveeta cheese, cubed

Tortilla chips 

Shredded lettuce

Chopped tomatoes 

Sour cream

Brown beef, onions, and bell pepper in a saucepan. Drain well.

Combine the beef mixture, taco sauce, refried beans, soup, taco seasoning, salt and Velvetta cheese in a slow cooker. Cover and cook on high 1 hour, stirring occasionally until cheese is fully melted.

Serve immediately with the chips, lettuce, tomatoes and sour cream.

Yield: 8 servings

Variation: Instead of serving as nachos, you could serve as a dip straight from the cooker that has been set to warm.

SPICY HONEY SRIRACHA DIP

1 lb ground chicken

1 pkg (8-oz) cream cheese, cubed

1 cup shredded white cheddar cheese

1/4 cup chicken broth

2 to 4 tbsp Sriracha chili sauce

2 tbsp honey

Tortilla chips

Chopped green onions for garnish, optional

In a large skillet, cook chicken over medium heat until no longer pink, 6 to 8 minutes, breaking it into crumbles, drain. Transfer to a greased 3-qt slow cooker. Stir in cream cheese, cheddar cheese, broth, chili sauce and honey.

Cook, covered, on low for 3 to 4 hours or until cheese is melted, stirring every 30 minutes. Sprinkle with the green onions, if using and serve with the tortilla chips.

recipe and photo TOH 2025

PEACH OR APRICOT BUTTER

4 (1-lb 14-oz each) cans peaches or apricots, drained
3 to 4 cups sugar
2 teaspoons cinnamon
1 teaspoon cloves

Drain fruit and remove pits; puree fruits using blender or food strainer.  Pour into crock pot, Add remaining ingredients. Cover and cook on high 8-10 hours. Remove cover during last half of cooking. Stir occasionally.

Variation: Fresh peach or apricot butter: Wash, peel, pit and cook fruit until soft. Add sugar when cooked (using 1/2 to 3/4 cup sugar to each cup of fruit). Add spices and cook as directed above.

 

CREAMY CORN FOR A CROWD

1 (32-ounce) bag frozen whole kernel corn

1/2 teaspoon salt

2 tablespoons sugar

1/4 cup water

1 (8-ounce) package cream cheese

1/2 cup butter

3 to 4 strips bacon, fried crisp and crumbled, for garnish

1. Place corn in a 4- to 5-quart slow cooker. Sprinkle corn with salt and sugar; drizzle with water. Place cream cheese and butter on top of corn mixture (do not stir).
    
2. Cover and cook on LOW setting 4 hours. Stir well and garnish with the crumbled bacon before serving.

This is my version of a recipe I saw from Mr. Food several years ago.

 

CHEESY POTATO SOUP

6 cups peeled and chopped potatoes

2 1/2 cups water
1/2 cup chopped yellow onion
2 tsp instant chicken bouillon granules
1/4 to 1/2 tsp freshly ground black pepper
1 1/2 cups shredded American cheese
1 can (12-oz) evaporated milk
4 strips bacon, fried, drained on paper towels, crumbled, for garnish
Thin sliced green onion for garnish

In a 3 1/2 to 4-qt slow cooker or crock pot, combine the potatoes, water, yellow onion, bouillon, and pepper. Place lid on cooker and cook on low 8 to 9 hours or on high 4 to 4 1/2 hours.

Stir the cheese and milk into the soup and continue to cook 1 hour on low or 30 minutes on high.  Smash potatoes slightly if you like a thicker soup.

Ladle into soup bowls and top with crumbled bacon and green onions.

Yield: 4 servings.

file photo for reference

MARSHA'S CHICKEN ENCHILADA CASSEROLE

1 onion, chopped

1 garlic clove, minced

1 tbsp oil

1 can (10-oz) enchilada sauce

1 can (8-oz) tomato sauce

Salt and pepper to taste

8 corn tortillas

3 boneless, skinless chicken breast halves, cooked and cubed

1 can (15-oz) ranch-style beans, drained

1 can (11-oz) Mexicorn, drained

3/4 lb cheddar cheese, grated

1 can (2 1/4-oz) sliced black olives, drained

Sauté onion and garlic in oil in a saucepan. Stir in the enchilada sauce and tomato sauce. Season with salt and pepper.

Place2 tortilla in bottom of slow cooker. Layer one-third of chicken on top. Top with one-third of sauce mixture, one-third beans, one-third corn, one-third cheese and one-third black olives. Repeat layers two more times. Top with 2 tortillas.

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

Variation: Substitute 1 lb cooked and drained ground beef for the chicken.

Yield: 4 to 6 servings

file photo for reference

 

CHEESE TOPPED SWISS STEAK

2 lbs beef round steak, approx. 1-inch thick
1/4 cup flour
1 tsp salt
1 celery stalk, chopped
2 carrots, peeled and chopped
1/4 cup chopped onion
1/2 tsp Worcestershire sauce
1 can (8-oz) tomato sauce
1/2 cup grated American cheese

Cut steak into 4 serving-size pieces.

Combine the flour and salt in a shallow plate or pie pan; dredge meat in mixture, coating both sides. Place meat in a crock pot/slow cooker.

Add the celery, carrots, onion, and Worcestershire sauce. Pour the tomato sauce over all.

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

Just prior to serving, sprinkle the cheese over the meat.
 

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LOADED BAKED POTATO SOUP

• 30 ounces bag frozen, shredded hash browns
• 10 3/4 ounces cream of chicken soup
• 32 ounces chicken broth
• 1 med. onion, diced
• 1 teaspoon freshly-ground black pepper
• 8 ounces Neufchatel cream cheese
• 1 cup cooked, crumbled bacon
• 1 cup shredded cheddar cheese
• 1 cup chopped chives or green onions
• 1 cup sour cream
• Place the first five ingredients (through the black pepper) in the slow-cooker.
• Cook on low for 6 to 8 hours.
• One hour before you’re ready to eat, add the cream cheese.
• Let it melt, then stir to fully blend.
• When serving, top with crumbled bacon, chives, shredded cheese and sour cream, if desired.
• This recipe is one I received through email from the Real Women of Philadelphia (KRAFT Foods).
• 
  
  
  

PERFECT PORK CHOPS

4 small onions

4 (3/4-inch thick) boneless, center loin pork chops

1 tbsp hot olive oil

1/2 tsp fresh ground black pepper

2 chicken bouillon cubes 1/2 cup boiling water

1/4 cup prepared mustard with white wine

Cut off ends of onions and peel. Cut onions in half crosswise to make 4 thick wheels. Place the onion wheels in the bottom of a slow cooker.

Sear both sides of the chops in hot olive oil in a heavy skillet, about 2 to 3 minutes on each side. Place in cooker on top of onions. Sprinkle with the pepper.

Dissolve bouillon cubes in boiling water. Stir in mustard. Pour into the slow cooker. Place lid on cooker and cook on high 3 hours or until the pork is cooked through and the onions are tender.

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Entertaining Menus 2007

SLOW COOKER MOCHA SUPREME

2 quarts strong brewed coffee

1/2 cup instant hot chocolate beverage mix
1 cinnamon stick, broken into halves
1 cup whipping cream
1 tbsp powdered sugar

In a slow cooker, place the coffee, hot chocolate mix, and the cinnamon stick halves; stir to dissolve the hot chocolate mix and to combine.

Place lid on cooker and cook on high 2 to 2 1/2 hours or until hot.  Remove the cinnamon sticks and discard them.

Beat the cream in a medium-size chilled bowl with an electric mixer on high speed until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.

Ladle the hot beverage into mugs and top with a dollop of whipped cream.

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HAM BALLS

3 large eggs

3 cups crushed graham crackers
2 cups milk
2 tsp dried minced onion
1/4 tsp black pepper
2 lbs extra-lean ground ham
1 1/2 lbs lean ground beef
1 1/2 lbs ground pork that has been trimmed of fat
nonstick cooking spray

Beat eggs slightly in a large mixing bowl.  Add the crushed crackers, milk, onion, pepper, and ground meats; mix well.

Form the mixture into 24 balls, using 1/2 cup for each ball.

Make the TOPPING:
1/2 cup ketchup
1/4 cup water
1/2 cup brown sugar
1/4 cup + 2 tbsp vinegar
1/2 tsp dry mustard

Combine all the topping ingredients in a small bowl until well mixed.

Layer the meatballs in a lightly sprayed 6-quart slow cooker or crock pot.  Pour topping over the meatballs.
Do this in layers, meatballs, topping, meatballs, topping if necessary.

Place lid on cooker and cook on high for 1 hour.  Reduce the heat to low and continue to cook 3 to 4 hours until meatballs are cooked through.

Ham Balls

SMOKED SAUSAGE, SAUERKRAUT, AND APPLES

1 can (14-oz) sauerkraut, rinsed and drained well

1 lb smoked sausage, cut into chunks
3 medium Granny Smith apples, cored and cut into eight wedges each
1/2 cup packed brown sugar
1/2 tsp caraway seeds (or use Bavarian-style kraut instead of regular)
dash of freshly ground black pepper
3/4 cup apple juice

This recipe works best in a 3-quart cooker.

Layer half the sauerkraut in the bottom of the cooker; top with (in order given) sausage, apples, brown sugar, caraway seeds, and pepper.  Spread the remaining sauerkraut over the top.  Pour the apple juice overall.

Place lid on cooker and cook on low for 4 to 5 hours or until the apples are tender.

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STUFFED CHICKEN BREASTS

1 cup ricotta cheese

1/4 cup Parmesan cheese
1/2 cup pesto sauce
6 skinless boneless chicken breasts, pound out thin
salt and pepper to suit your taste
1/2 (10 1/2-oz size) can cream of mushroom soup
1/4 cup milk
1/4 cup white cooking wine
fresh basil leaves for garnish, if desired

In small mixing bowl combine the cheeses and pesto; place a dollop on each of the chicken breast.  Roll chicken breast around the mixture and secure with a wooden toothpick.

Season rolls with salt and pepper then place in crock pot or slow cooker.

In a mixing bowl whisk together the soup, milk, and wine (or chicken broth); pour over the chicken in the cooker.

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

Garnish with fresh basil when serving, if using.
NOTE: REMOVE TOOTHPICKS BEFORE SERVING!

file photo for reference only - not this exact recipe

LENTIL & CANADIAN BACON SOUP

4 cups water

1/2 tsp salt

1/4 tsp pepper

1 tsp thyme

2 cans vegetable broth

2 medium carrots, cut into 2-inch pieces

 1 cup chopped potato

1 medium onion, chopped

1 stalk celery, cut into small pieces

1 16-oz pkg dried lentils, sorted and rinsed

6-oz Canadian bacon, chopped

Mix all ingredients in a slow cooker. Cover and cook on low setting 8 to 9 hours or until the lentils are tender. Stir well before serving. Garnish with sour cream, if desired

the file photo

CREAMED CORN

• 3 (15.25-ounces) cans whole kernel corn, drained
• 1 cup milk
• 1 tablespoon sugar
• 1/4 teaspoon pepper 
  
  
• 8 ounces cream cheese, cubed
• 1/2 cup (1 stick) unsalted butter, cut into thin slices

• Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
• Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
• Serve immediately.

ROASTED ROOT VEGETABLES

2 large parsnips, peeled and cut into 1/2-inch pieces
4 large carrots, peeled and cut into 1/2-inch pieces
6 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 tbsp fresh tarragon, minced
1/4 cup butter, melted
1/2 tsp salt
1/2 tsp pepper
1 tsp brown sugar

Combine all ingredients in a crock pot or slow cooker.  Stir to thoroughly coat the vegetables with the seasonings, butter, and brown sugar.

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

Serves 6.

file photo for reference only - not this exact recipe

ZESTY ITALIAN BBQ MEATBALLS

Meatballs:
2 lbs ground beef
1 medium onion, chopped fine
1 cup breadcrumbs
1/4 cup fresh Italian parsley, minced
2 garlic cloves, minced
1/2 tsp freshly ground black pepper
1/2 tsp dry mustard
2 eggs beaten

Combine all the above ingredients in a mixing bowl; mix well and form into approximately 40 meatballs. Place in a shallow baking dish and bake at 350 degrees for 20 minutes. Remove from oven, drain off fat, transfer meatballs to a slow cooker or crock pot.

Sauce:
1 1/2 cups favorite bottled bbq sauce
3/4 cup tomato paste
1/3 cup ketchup
1/3 cup brown sugar
1/2 cup water, as needed
1 tsp liquid smoke

Combine the sauce ingredients in a bowl, mixing well.  Pour sauce over the meatballs in the cooker.

Place lid on cooker and cook on low for 4 hours or on high 2 hours.  Stir halfway through cooking time to baste all the meatballs.

the file photo