Self-Frosting Chocolate Cake
2 1/4 C. chocolate. fudge pudding cake mix
3/4 C. water
3 T. oil
1/4 C. warm water
2 eggs
1/3 C. walnuts
1/4 C. chocolate syrup
3 T. sugar
Combine cake mix, 3/4 C. water, oil and eggs. Beat 2 minutes. Pour into greased bread n’ cake pan. Sprinkle nuts over batter. Blend together chocolate syrup, 1/4 C. water and sugar. Spoon syrup mixture evenly over batter. Cover, Bake in covered crock pot on high for 2 hours or until tests done.
Rocky Road Sundae Sauce
1/3 C. whipping cream
1/2 C. miniature marshmallows
1 C. (6 oz.) semisweet chocolate chips
1/4 C. slivered almonds
Vanilla or chocolate ice cream
In a 2- or 4-cup electric slowcooker (crock-ette), combine cream, marshmallows, and chocolate chips. Cover and heat until chocolate is melted (40 to 45 minutes). Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally; pour out of pan and set aside. Stir chocolate mixture until smooth; then stir in almonds. Spoon hot sauce over ice cream. Makes 6 servings.
Rhubarb Dessert
1 1/2 lb. rhubarb
1/2 C sugar
1/2 t powdered ginger
1/2 C strawberry or raspberry jam
1/4 C water (forgot — really didn’t need)
1 C fresh strawberries or raspberries
heavy cream (ice cream)
Cut rhubarb into 2″ slices. Place half in bottom of crock. Sprinkle
with 1/4 C sugar and 1/4 tsp. ginger. Spoon on 1/4 C jam. Repeat for
second layer. Cover and cook on Low 4-6 hours. Serve with fresh berries and
cream/ice cream.
Raspberry Fudge Brownies
1/2 C. margarine or butter
2 oz. unsweetened chocolate
2 eggs
3/4 C. sugar
1/3 C. seedless raspberry jam
1 tsp. vanilla
3/4 C. all-purpose flour
1/4 tsp. baking powder
Vanilla ice cream – optional
Chocolate ice cream topping – optional
Fresh raspberries — optional
Generously grease two 1-pint straight-sided, wide mouth canning jars. Flour the greased jars; set aside. In a saucepan melt margarine or butter and chocolate over low heat. Remove from heat, Stir in eggs, sugar, jam , and vanilla. Using a spoon, beat lightly just until combines. Stir in flour and baking powder. Pour batter into prepared jars. Cover jars tightly with greased foil, greased side down. Place jars in crockpot. Pour 1 C. water around jars. Cover; cook on high for 3 to 3 1/2 hours or until a toothpick inserted near centers of brownie rolls comes out clean. Remove jars from crockpot; cool for 10 minutes. Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely. To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice cream topping, and fresh raspberries.
Raisin Bread Pudding
8 slices bread, cubed
4 eggs
2 c milk
1/4 C. sugar
1/4 c butter or mar. melted
1/2 tsp. ground cinnamon
SAUCE:
2 T. butter or mar.
2 T. all-purpose flour
1 C. water
3/4 C. sugar
1 tsp. vanilla extract
Place bread cubes in a greased slow cooker. In a bowl, beat eggs and milk; stir in sugar, butter, raisins and cinnamon. Pour over bread and stir. Cook on high for 1 hour then low for 3-4 hours or until thermometer reads 160^.Just before serving, melt butter in sauce pan, stir in flour until smooth. slowly add water, sugar and vanilla. Bring to a boil, cook for two minutes or until thickened. Serve with warm bread pudding.
Pumpkin Job
1 can (16 oz.) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
1 can evap. milk
3/4 c. sugar
1/2 c. Bisquick
2 T. margarine (melted I suppose)
2 eggs
Spray crock with non-stick spray. Beat ingredients together until smooth. Pour into crockery.
Pumpkin Pie Pudding
1 can (15 oz.) solid-pack pumpkin
1 can (12 oz.) evaporated milk
3/4 C. sugar
1/2 C. biscuit/baking mix
2 eggs, beaten
2 T. butter or margarine, melted
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla extract
whipped topping, optional
In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6 to 7 hours or until a thermometer reads 160 degrees. Serve in bowls with whipped topping if desired. Good hot or cold. Yield: 6 to 8 servings.
Puff Pudding
1/4 c butter
1/2 c sugar
1 t grated lemon rind
2 egg yolks
3 T lemon juice
2 T all-purpose flour
1/4 c Post Grape-Nuts Cereal
1 c milk
2 egg whites, stiffly beaten
Thoroughly cream together butter, sugar, and lemon rind. Add egg yolks; beat until light and fluffy. Blend in lemon juice, flour, cereal, and milk. (Mixture will look curdled, but this will not affect finished product.) Fold in beaten egg whites. Spoon into crockpot, lightly sprayed with cooking spray. Cook on high for 1/2 hour then reduce to low for 1 1/2 hours or until top springs back when lightly touched or knife inserted into the middle comes out clean. When done, pudding has a cake-like layer on top with custard below. Serve warm or cold.
Peanut Butter and Hot Fudge Pudding Cake
1/2 c. all purpose flour
1/4 c. sugar
3/4 t. baking powder
1/3 c. milk
1 T. vegetable oil
1/2 t. vanilla
1/4 c. peanut butter
1/2 c. sugar
3 T. unsweetened cocoa powder
1 c. boiling water
In a bowl, combine flour, 1/4 c. sugar, and baking powder. Add milk, oil, and vanilla; stir until smooth. Mix in peanut butter. Pour into CP. In the same mixing bowl, stir together the 1/2 c. sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in CP. Do not stir. Cover and cook on high 2-3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce, and top with nuts.
Hot Caramel Apples
4 large tart apples, cored (I used Granny Smith)
1/2 c. apple juice
8 T. brown sugar
12 red-hot candies
4 T. butter or margarine
8 caramels
1/4 tsp. ground cinnamon
whipped cream, optional
Peel about 3/4 in. off the top of each apple; place in slow cooker. Pour juice over apples. Fill the center of each apple with 2 T. of sugar, 3 candies, 1 T. butter and 2 caramels. Sprinkle with cinnamon. Cover and cook on low for 4-6 hours or until apples are tender. Serve immediately with whipped cream if desired. 4 servings.
Garnet Pears
3 (3 oz.) pkg. Sugar free black-cherry gelatin
1 1/2 c. boiling water
1 C. cranberry juice cocktail
6 cinnamon sticks
6 whole cloves
15 pears, cored and halved, or canned pears, 4 (1 lb. 13 oz.) cans, drained
In crock-pot, combine gelatin and boiling water. Stir in cranberry juice cocktail, cinnamon and cloves. Add pears, turning to cover all sides. Cover and cook. Crock-Pot: Fresh pears, low 6 to 8 hours; high 3 to 4 hours. Canned pears, low 5 hours; high 2 to 3 hours.
English Bread Pudding
16 slices day-old firm-textured white bread
1 3/4 C. milk
1 package (8 oz.) mixed dried fruit, cut up into small pieces
1/2 chopped nuts
1 medium apple, cored and chopped
1/4 butter or margarine, melted
1/3 C. packed brown sugar
1 egg, slightly beaten
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
Tear bread, with crusts, into 1- to 2-inch pieces. Place in slow cooker. Pour milk over bread; let soak 30 minutes. Stir in dried fruit, nuts and apples. Combine remaining ingredients in small bowl. Pour over bread mixture. Stir well to blend. Cover and cook on LOW 3 1/2 to 4 hours or until skewer inserted in center comes out clean. Makes 6 to 8 servings.
Christmas Bread Pudding
9 Whole-wheat bread slices
3 Egg yolks — beaten
1 1/2 C. Light cream
1/3 C. Sugar
1 dash Salt
1 1/2 tsp. Vanilla extract
2/3 C. Light raisins
2/3 C. Dark raisins
1/3 C. Candied red cherries — halved
1 C. Water
Sherry sauce ingredients:
2 Eggs — beaten
2 T. Cream sherry
1/4 tsp. Vanilla
1/2 C. Whipping cream
Remove crusts from bread; set crusts aside for another use. Cover bread slices with paper towels and let stand overnight. For custard, in heavy med. saucepan combine 3 egg yolks, light cream, sugar and salt. Cook and stir over med. heat. Continue till mixture coats a spoon. Remove from heat; cool at once by placing pan in sink of ice water. Stir for 2 minutes. Stir in 1 1/2 tsp. vanilla. Cover surface w/plastic wrap. In sm. bowl, combine raisins; set aside. Combine cherries. Pour only 2/3 c warm sherry over raisins; pour remaining sherry over cherries. Fold cut bread (about 9 C.) into custard till coated. Grease a 6 1/2-cup tower mold (without tube). Drain raisins and cherries, reserving sherry. Arrange 1/4 of cherries in bottom of mold; sprinkle 1/3 c raisins into mold. Add 1/4 of bread mixture. Sprinkle with 2 T. reserved sherry. Repeat layers 3 times, arranging cherries and raisins near edges of mold. Lightly press last layer with back of spoon.
Pour remaining sherry over all. Cover mold tightly with foil. Set mold into 3 1/2 or 4 qt. crockpot with liner in place. Pour 1 c water into cooker around mold. Cover; cook on low-heat about 5 1/2 hrs. or high for 3 hrs. or till pudding springs back when touched. Remove mold from crockpot and let stand for 10 minutes. Carefully un-mold onto serving platter. Serve warm with sherry sauce (below).
TO DO AHEAD: Remove from mold, cover and chill. Before serving, return to same mold. Cover with foil, and place in crockpot. Then pour 1 C. of water around mold. Cook in crockpot for 1 1/2 hours (or ’til warm) on high setting. Un-mold and serve warm with sherry sauce. SHERRY SAUCE: In mixing bowl: combine 2 egg yolks, powdered sugar, 2 T sherry and 1/4 t. vanilla. Beat whipping in small mixing bowl till soft peaks form. Gently fold whipped cream into egg yolk mixture. Cover and chill till serving time. Serve warm.
Chocolate Peanut Butter Cake
2 C. chocolate milk
1/3 C. creamy peanut butter
2 eggs
1 package chocolate cake mix
1/2 C. chopped nuts
1/2 C. water
Combine all ingrediants in mixing bowl. Beat 2 minutes. Pour into greased and floured 2 lb. coffee can. Place can in crock pot. Cover top of can with 8 paper towels. Cover and bake on high for 2 to 3 hours.
Chocolate Mayonnaise Cake
2 C. all-purpose flour
1 C. sugar
3 T. baking cocoa
2 tsp. baking soda
1 C. water
1 C. mayonnaise
1 tsp. vanilla extract
Plug in and start heating your crock pot. Spray with oil. In a large mixing bowl, combine flour, sugar, cocoa and baking soda. Add water, mayonnaise and vanilla; beat at med. speed until thoroughly combined. Layer a few paper towels across the top, then replace the lid. This will help it be cook all the way through. Cook on high for about 2 hours.
Bumbleberry Cobbler
1 C. all-purpose flour
1/2 C. sugar
1-1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 large eggs, fork-beaten
2 T. cooking oil
2 T. milk
1 tsp. vanilla
1 C. fresh or frozen raspberries
1 C. fresh or frozen blueberries
1 C. sliced fresh or whole frozen, sliced strawberries
3/4 C. sugar
1/2 C. water
Stir first 5 ingredients together in bowl. Add eggs, cooking oil, milk and vanilla. Mix well. Turn into ungreased 3-1/2 quart slow cooker. Measure remaining 5 ingredients into saucepan. Heat, stirring occasionally, until boiling. Pour over batter in slow cooker. Place 5 paper towels between top of slow cooker and lid. Cook on High for 1-3/4 to 2 hours.
Black & White Chocolate Fondue
4 oz. semisweet chocolate, coarsely chopped
1/3 C. whipping cream
1 T. creme de cacao or brandy
1 oz. white chocolate, coarsely shredded
3 to 4 C. strawberries, rinsed and patted dry
In a 2- or 4-cup electric slow cooker (Crockette), combine semisweet chocolate and cream. Cover and heat until chocolate is melted (30 to 45 minutes). Stir mixture until smooth. Blend in creme de cacao. Sprinkle white chocolate over surface of fondue, then draw a spoon through fondue 2 or 3 times to swirl white chocolate through. Serve fondue hot, with strawberries for dipping. Makes 4 to 6 servings.
Applesauce Spiced Cake
1 (1-lb. 3-oz.) package spice cake mix
1 (1-lb.) can applesauce
2 eggs
Browned Butter Frosting:
1/3 C. butter
3 C. sifted powdered sugar
1-1/2 tsp. vanilla
2 T. milk
In a large bowl, combine cake mix with applesauce and eggs. Blend for 1/2 min., then beat at medium speed for 4 min. Pour into greased and floured 6-cup mold. Place in crockpot. Arrange several layers of paper towels on top of the mold. Cover crockpot, leaving the lid slightly afar. Cook on high for 2 – 3 hours. Let stand 5 min. Turn out onto a cooling rack.
Frosting: Heat butter in saucepan over medium heat until a delicate light brown, being careful not to let it get deep brown. Remove from heat. Stir in sugar, vanilla and milk. Beat with a wooden spoon until smooth, adding a few drops of milk if mixture is too thick. Spread over cake.
Applesauce
8-10 apples, peeled, cored, and sliced
1/2 C. water
1/2 C. white sugar
1/3 C. brown sugar
1/8 tsp. cinnamon
Put apples in crockpot and pour water over them. Cover and cook overnight on Low. In the morning add the sugars and cinnamon and then mush the mixture with your potato masher. Turn off and let it sit…enjoy! I have a 6 qt slowcooker and I double this but you can easily even triple it and store in containers in the freezer.
Apple Topping
3 lb. Granny Smith apples, peeled, cored, and sliced
1 tsp. cinnamon
Dash of fresh grated nutmeg, optional
3 T. cornstarch
1 C. granulated sugar
1 to 2 T. of butter, cut in small pieces
Place apple slices in the crockpot; stir in remaining ingredients and dot with the butter. Cover and cook on low for about 6 hours, or until apples are tender but not mushy. Stir about halfway through cooking. Makes 2 1/2 to 3 C.
Apple Pie
8 Tart Apples peeled and sliced
1 1/4 t ground cinnamon
1/4 t allspice
1/4 t nutmeg
3/4 C. milk
2 T butter soften
3/4 c sugar
2 eggs
1 t vanilla
1/2 c Bisquick
1 c Bisquick
1/3 c brown sugar
3 T cold butter
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in CP. Combine milk soften butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 C. Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.
Apple Peanut Crumble
5 cooking apples, peeled and sliced (I use Fuji Apples)
2/3 C. brown sugar, packed
1/2 C. flour
1/2 C. quick-cooking rolled oats
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 C. butter, softened
2 T peanut butter
Place apple slices in slow cooker. In medium bowl, combine sugar, flour, oats, cinnamon, and nutmeg. Mix in butter and peanut butter with pastry blender or fork. Sprinkle over apples. Cover pot and cook on low for 5 – 6 hours. Serve warm; plain or with ice cream.
Apple Butter
8 C. mashed apples
4 C. sugar
1 tsp. cinnamon
1/2 tsp. cloves
Cook and mash the apples. Put all ingredients into the crockpot. Cook on high for 5 hours, then on low heat for 3 hours. Stir occasionally. Put in jars and seal.
Vegetable Beef Soup
1 lb. boneless round steak cut into 1/2 inch cubes
1 can (14 1/2 oz.) diced tomatoes, undrained
3 C. water
2 med. potatoes, peeled and cubed
2 med. onions, diced
3 celery ribs, sliced
3 beef bouillon cubes
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 C. frozen mixed veggies
In a slow cooker combine the first 12 ingredients. Cover and cook on high for 6 hours. Add frozen vegetables; cover and cook on high 2 hours longer or until the meat and veggies are tender.
Tomato Soup
1 can (46 oz.) tomato juice
1 can (8 oz.) tomato sauce
3 beef bouillon cubes or equivalent in powder
1 tsp. peppercorns
1 bay leaf
1/2 tsp. Leaf basil
1 small onion, thinly sliced
3 T. sugar
1/2 tsp. Whole cloves
1 T. chopped celery leaves
Stir all ingredients together in Crock-pot. Cover and cook on low setting for 5-10 hours.
If thicker soup is desired, turn to High setting and remove lid for last hour of cooking. Strain before serving.
Turkey Soup
1 lb. ground turkey
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
3 tsp. beef bouillon
3 C. boiling water
1 C. (8 oz.) tomato sauce
1 T. soy sauce
1 C. diced celery
1 C. diced carrots
1 lg. diced onion
1 C. fresh mushrooms
1 C. diced green pepper
Add all ingredients except sliced mushrooms. Cover and cook on low for 6 to 8 hours. Add mushrooms and turn up to high for 10 to 15 minutes.
Texas Chili
6 strips bacon
2 lb. boneless beef cubes
2 cans (15 oz.) kidney beans, drained
1 can (28 oz.) tomatoes, cut up
1 can (8 oz.) tomato sauce
1 C. finely chopped onion
1/2 C. thinly sliced carrots
1/2 C. finely chopped green pepper
1/2 C. finely chopped celery
2 T. minced parsley
2 cloves garlic minced
1 bay leaf
2 T. chili powder
1 tsp. salt
1/8 tsp. pepper
Fry bacon until crisp. Remove bacon and drain on paper towel. Brown half the beef cubes in pan with bacon drippings five minutes. Place in slow cooker. Repeat with remaining meat. Stir bacon and remaining ingredients into 3 1/2 quart slow cooker. Cover and cook on low setting about 10 hours or until beef is tender. Stir occasionally. If you don’t have a slow cooker place in large pot, cover, place on stove under low heat and follow directions above.
Split Pea Soup
1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty hamhocks, or 2 C. diced ham
3 carrots, peeled and sliced
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 C. fresh parsley, chopped (optional)
1 T. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. *Freezes well.
Southwestern Stew
2 T. vegetable oil
1 lb. boneless pork cut up into cubes
1 large onion diced
2 cloves garlic chopped
1 packet taco seasoning
2 cans diced tomatos
1 can rotel tomatoes with green chiles (or one small can green chilies and one can tomatoes)
1/2 C. beef broth
1 can corn
1 can pinto beans
Heat oil in skillet, brown pork and onion and garlic. Transfer to crockpot. Add remaining ingredients and cook on low for 4-6 hours. Serve with corn bread, garnish with black olives and sour cream. NOTE: I have made it with out browning the meat and onion and garlic, just dumped it all in the crockpot and it tasted the same.
San Francisco Stew
1-1/2 lb. ground beef, browned
1 onion cut into large chunks
1 tall can pork & beans
1/4 C. brown sugar
1 large can stewed tomatoes
3-6 slices raw bacon
Put into layers in a crockpot or slow cooker. Cook all day on low, or 4-5 hours on high.
Potato Soup Chowder
1/2 lb. of bacon, cooked and crumbled (I used a lb. of smoked
sausage, sliced)
6 to 8 white potatoes, cut into chunks (I used 10-12 small to medium)
1 can cream of potato soup (I used 2 cans)
1- 8 oz. sour cream (I used about 12 ozs)
2 heaping T.p. corn starch
(Optional 8 oz. cream cheese)
1 c. milk
In crockpot place potatoes, un-diluted cream of potato soup and bacon pieces, cover and cook 6-8 hours. (I layered potatoes, soup, sausage, potatoes, soup and about 2 T.p. water as it seemed dry to me and I cooked for 6 hours) Uncover and mash by hand some of the potatoes not all and not fine , you want it chunky. (I did not need to mash as I cut the chunks somewhat small about 1/2″ thick or so so I did not need to mash). Now blend cornstarch with the milk, sour cream and cream cheese – if you add cream cheese, first blend it until smooth with sour cream. (I softened the cream cheese in the microwave for 15 seconds, added sour cream and mixed with mixer until mostly smooth, added to milk and cornstarch, mix well.) Add all to pot and mix well, continue cooking until hot and bubble. (I cut the crockpot off before mixing the milk, sour cream, etc. as it was plenty hot. I added the this mix to the potatoes and sausage and covered until ready to eat).
Pepper Soup
2 lb. ground meat, cooked and drained
28-30 oz. tomato sauce
28 oz. diced tomatoes (I use one quart of home-canned stewed tomatoes)
2 C. cooked rice
2 C. green, red, or yellow pepper, chopped (I use more)
2 beef bouillon cubes
1/4 C. brown sugar
2 tsp. salt
1 tsp. pepper
Combine all in CP. Cover and cook on low for 6-8 hours or on high for 4 hours.
Nordic Potato Soup with Ham
3 medium – size thin-skinned potatoes (about 1 1/2 lb. total) peeled and
diced (I use small red potatoes and quarter them–don’t peel it saves time)
1 large onion finely chopped (I have used dehydrated onion )
1 smoked ham hock -about 1 lb. (I have used leftover ham)
1 T dry dill weed
2 t grated lemon peel
1/4 t ground white pepper (I use black pepper)
2 1/2 C. chicken broth (I use low sodium bouillon cubes)
1 T cornstarch
1/2 c. whipping cream
Dill sprigs – optional
In a 3 quart or larger crock pot combine potatoes, onion, ham hock, dill weed, lemon peel, pepper and broth. Cover and cook at low setting until ham hock and potatoes are very tender when pierced – 7 1/2 to 8 hours. Lift out ham hock and let stand until cool enough to handle. Meanwhile remove about 1 C. of the potatoes with a little of the broth (I remove all of the potatoes and enough broth to cover the potatoes); whirl in a blender or food processor until pureed. Return puree to cooker. ( We like the soup smooth – just take out 1 C. if you like it lumpy) In a small bowl, mix cornstarch and cream; blend into potato mixture. Increase cooker heat setting to high. Remove and discard fat and bone from ham; tear meat into bite-size pieces and stir into soup. Cover and cook, stirring 2 or 3 times for 20 more minutes. Garnish with dill sprigs, if desired. Makes 4 to 6 first course servings. (I always double the recipe because that way I can use the whole container of whipping cream).
Meatball Stew
1 lb. lean ground beef
1/4 tsp. garlic powder
salt and pepper
few sprigs parsley, chopped
1/4 tsp. marjoram
1/4 tsp. basil
1 egg
1/2 C. soft bread crumbs
1 T. Butter or Shortening
4 small carrots, peeled and diced
3 potatoes, peeled and diced
1 onion, chopped
1 lb. green beans, cut in 1 1/2″ lengths
1 can (1 lb.) stewed tomatoes
1 C. water
Mix beef, garlic powder, 1 tsp. salt, the parsley, herbs, egg, bread crumbs, and monosodium glutamate. Shape in 12 balls and brown on all sides in fat. Put carrots, potatoes, onion and green beans in cooker. Sprinkle with salt and pepper. Add meatballs. Mix tomatoes and water and pour over top. Cover and cook on low 6-8 hours.
Meatball Cheese Soup
2 C. water
1 C. corn whole kernel
1 C. potato chopped
1 C. celery chopped
1/2 C. carrot sliced
1/2 C. onion chopped
2 cubes beef bouillon
1/2 tsp. Tabasco pepper sauce
1 jar 16 oz. Cheez Whiz
Meatballs
1 lb. ground beef
1/4 C. bread crumbs
1 large egg
1/2 tsp. salt
1/2 tsp. Tabasco sauce
Meatballs: mix ingredients together thoroughly. Shape into medium size meatballs. Place uncooked meatballs and all other ingredients, except Cheez Whiz, in electric slow cooker. Stir gently. Cover and cook on low for 8 to 10 hours. Before serving add Cheez Whiz, stirring gently until well blended.
Lentil Soup
1 1/2 lb. dry lentils
2 medium carrots, sliced 1/4 inch thick
1 medium onion, chopped
1 C. sliced celery
1/4 C. snipped parsley
3 C. water
1 (10 3/4 oz.) can cream of mushroom soup
2 T. instant beef bouillon granules
dairy sour cream
In a 3 1/2 or 4 quart CP, combine lentils, carrots, onions, celery and parsley. Stir in water, mushroom soup and bouillon granules. Cover, cook on low setting for 10 to 12 hours or high for 5 to 6 hours. Top each serving with a dollop of sour cream. Makes four servings.
For a 5 or 6 quart CP, use 8 C. water and 2 T. bouillon granules. Double remaining ingredients. Prepare as above. 8 servings.
Lentil and Canadian Bacon Soup
4 C. water
1 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 cans (14 1/2 oz. each) vegetable broth
2 medium carrots, cut into 1/2-inch pieces (1 C.)
1 medium potato, peeled and cut into 1/2-inch pieces (1 C.)
1 medium onion, finely chopped (1/2 C.)
1 medium celery stalk, cut into 1/2-inch pieces
1 package (16 oz.) lentils (2 1/4 C.), sorted and rinsed
1 package (6 oz.) sliced Canadian-style bacon, coarsely chopped
Mix all ingredients in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 8 to 9 hours or until lentils are tender. Stir well before serving. 8 servings.
Italian Sausage Soup
1 lb. ground pork sausage
1/2 tsp. salt (I usually end up adding more salt at the end )
1/2 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1 tsp. garlic powder
1/2 envelope of Italian salad dressing powder
4 C. water
8 oz. can of tomato sauce
1 T. soy sauce
1 C. shredded potatoes
1 C. shredded carrots
1/2 C. fine chopped onion
1 can green beans
Brown sausage in frying pan, drain and add to crockpot. Add water, tomato sauce and soy sauce. Mix in spices. Add the potatoes, carrots, onions and beans. Cover and cook on low for 6-8 hours.
Notes: I have found that if you shred the potatoes for this soup they will be well cooked when the cooking time is over. I have had trouble with potatoes still being hard after cooking in a crockpot even when they were cut very small. This seems to take care of that problem. Shredding the carrots is not a complete necessity but blends well with the shredded potatoes.
Hungarian Goulash
4 T. butter
3 C. thinly sliced onions
4 medium potatoes, quartered
1 1/2 lb. chuck steak, cut into large cubes
2 1/2 tsp. salt
4 tsp. paprika
1 C. water
Melt two T. on the butter in a large fry pan. Sauté the onions until golden brown. Remove to the crockery pot. Put the potatoes on top of the onions. Melt the remaining butter in the fry pan and brown the meat on all sides. Sprinkle the meat with the salt and paprika and put into the crockery pot. Pour the water into the fry pan and scrape the bottom. Cook on a low heat for one minute. Pour over the meat. Cover and cook on the low setting for eight to ten hours. Serves 4.
Ham and Lentil Soup
2 C. lentils
1/2 lb. ham — diced
1 onion — chopped
1 bay leaf
2 ribs celery — chopped
1 clove garlic — minced
Salt and pepper — to taste
Combine all ingredients with 2 quarts water in the crock pot. Cook on low, covered, 8 to 10 hours. Adjust seasonings and serve.
Golden Glow Soup
1 yellow onion, chopped
2 C. peeled, chopped carrots
1 1/2 C. peeled, chopped sweet potato (about one large)
2 C. orange juice
3 C. chicken stock
Add all ingredients to crock pot and cook on low until carrots and sweet potatoes are tender. Add salt and pepper to taste and serve as is, or puree soup in a blender for a smoother texture. Optional: Top each serving of soup with 1 T. sour cream and 1 T. chopped green onion.