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Category: Crockpot

Dilled Barley Veggie Soup

Dilled Barley Veggie Soup

Dilled Barley Veggie Soup

 

1 15 oz. can red beans, drained

1 10 oz. pkg frozen whole kernel corn

1/2 c med pearl barley

1 14.5 oz. can stewed tomatoes

2 c sliced fresh mushrooms

1 c chopped onion

1 med carrot, coarsely chopped

1 stalk celery, coarsely chopped

3 cloves garlic, minced

2 tsp. dried dillweed

1/4 tsp. pepper

1 bay leaf

5 C. vegetable broth or chicken broth

 

Place all ingredients in a 4 quart cooker and pour broth over. Cover and cook on low for 8 – 10 hours or high for 4 – 5 hours. Discard bay leaf when done cooking.

Dill Turkey Chowder

Dill Turkey Chowder

Dill Turkey Chowder

 

1 lb. uncooked turkey breast slices, cut into 1 ” pieces

3/4 tsp. garlic pepper

1/2 tsp. salt

6-8 new potatoes, cut into 1″ pieces

1 med onion, chopped (1/2 C)

2 med carrots, sliced (1 C)

2 tsp. dried dill weed

2 1/2 C chicken broth

1 15 oz. can whole kernel corn, drained

1 C half & half

3 T cornstarch

 

Place turkey in 4-5 qt slowcooker.  Sprinkle with garlic pepper and salt.  Stir in remaining ingredients, except half & half and cornstarch.  Cover and cook on low for 6-8 hours, or until veggies are tender. Mix half & half and cornstarch.  Gradually stir in chowder until blended. Cover and cook on high for about 20 minutes, stirring occasionally until thickened.  Makes 6 servings.

Corn Chowder

Corn Chowder

Corn Chowder

 

6 slices bacon, diced

1/2 C. chopped onion

2 C. diced, peeled potatoes

2  packages (10 oz. each) frozen whole kernel corn, broken apart

1 can (16 oz.) cream style corn

1 T. sugar

1 tsp. Worcestershire sauce

1 tsp. seasoned salt

1/4 tsp. pepper

1 C. water

Couple of drops of hot sauce (optional)

 

In skillet, fry bacon until crisp; remove & reserve.  Add onion and potatoes to bacon drippings and sauté for about 5 minutes; drain well. Combine all ingredients in Crock Pot; stir well.  Cover and cook on LOW for 4 – 7 hours.

Country Stew

Country Stew

Country Stew

 

2 lb. beef cuts

5 carrots, sliced

3 cut onions

6 potatoes, cut up

3 ribs celery, sliced

28 oz. can whole tomatoes cut up (juice also)

1 C. water

6 T. Minute tapioca

3 T. Worcestershire sauce

Pepper and salt to taste

Ground allspice, marjoram, thyme to taste

2 bay leaves

1 (10 oz.) pkg frozen sweet peas

 

Put all ingredients except peas into a slow cooker. Mix all the above together in the crockpot cover; put on low and cook all day or overnight. Turn to high and add frozen peas 1/2 hour to 1 hour before serving.

Colorful Chicken Stew

Colorful Chicken Stew

Colorful Chicken Stew

 

1 lb. boneless skinless chicken breasts, cubed

1 can (141/2 oz.) Italian diced tomatoes, undrained

2 medium potatoes, peeled and cut into 1/2-inch cubes

5 medium carrots, chopped

3 celery ribs, chopped

1 large onion, chopped

1 medium green pepper, chopped

2 cans (4 oz. each) mushroom stems and pieces, drain

2 chicken bouillon cubes

2 tsp. sugar

1 tsp. chili powder

1/4 tsp. pepper

1 T. cornstarch

2 C. cold water

 

In a 5-qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8-10 hours or until vegetables are tender.

Chile Stew

Chile Stew

Chile Stew

 

1 Whole chicken, cut up

4 c Water

10 oz. can cream of mushroom Or cream of chicken soup

12 Corn tortillas

1 tsp. Garlic salt

1 pkg. Chicken gravy mix

1/2 C. Chopped green Chiles

 

Cook chicken in crockpot with water to cover, about 4 hours. Add remaining ingredients the last half hour of cooking. Allow to boil until tortillas are tender. Serve over rice.

Beef Stew II

Beef Stew II

Beef Stew II

 

2 lb. Stewing Beef — 1″ pieces

1 package Onion Soup Mix

1/2 C. Red wine

1 can Cream of Mushroom Soup

1/4 C. Quick Tapioca

1 can Mushrooms, whole — (4 oz.)

 

Combine all ingredients in crockpot, stirring together to mix will. Cover and cook on LOW 8 – 12 hours (4 – 6 hours on HIGH). Serve over noodles or rice.

 

Cabbage and Beef Soup

1 1/2 lb. round steak, cut into cubes

2 1/2 T. oil

4 C. water

4 tsp. soy sauce

4 C. shredded cabbage

2 medium onions, chopped

1 clove garlic, minced

1/4 lb. bacon, chopped

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dry mustard

1/4 lb. diced potatoes

1/4 lb. diced sweet potatoes

1 1/2 T. tomato paste

 

Sauté the meat in the oil until well browned on all sides.  Put in the crockerypot.  Add the remaining ingredients and mix well.  Cover and cook on the low setting for 6-8 hours.  Serves 6.

Beef Stew

Beef Stew

Beef Stew

 

10 small New potatoes, halved not peeled

12 small White onions, peeled

30 Baby carrots, 1/2-lb.

1 Red or green bell pepper, seeded, cut into 1″

1 1/2 lb. Beef stew meat — cut into 1″

1.1/2″ cubes

2 C. Beef broth or bouillon

2 tsp. Fresh oregano leaves, chopped

1/4 tsp. Paprika

1 T. Fresh parsley, chopped

1 T. Worcestershire sauce

1/2 tsp. Salt

1/8 tsp. Pepper

3 T. Cornstarch

3 T. Cold water

 

Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables. Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until thickened, stirring occasionally.

Bean and Sausage Soup

Bean and Sausage Soup

Bean and Sausage Soup

 

3/4 lb. mixed dried beans

1 28-oz. can whole plum tomatoes in juice, chopped

2 14-oz. cans low-fat, low-sodium chicken broth

1 C. white wine

1 large red bell pepper, chopped

1 medium onion, chopped

2 stalks celery, chopped

2 large carrots, chopped

2 C. frozen peas, corn, green beans or a combination

1 1/2 lb. Italian poultry sausage links

 

Pick through and rinse beans. Place in a 4-quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight. Drain and rinse beans. Place beans in crockpot with canned tomatoes, broth, white wine and vegetables. Cover, and cook on low for 7 to 8 hours. In a skillet, cook the sausage over medium heat until done. Slice links into 1/2-inch pieces. Add meat to crockpot, and cook soup another 30 to 60 minutes.

16 Bean Soup

16 Bean Soup

16 Bean Soup

 

1 lb. 16 bean mixture

2 quarts water

1 large onion, chopped

1 clove garlic, minced

1/2 to 3/4 tsp. Salt

1 (16 oz.) can tomatoes, undrained and chopped

1 (10 oz.) can tomatoes and green chiles, undrained (or use canned tomatoes with a can of diced green chiles)

1 lb. of ham hocks or smoked meat (just something cheap) for flavor

 

I have done this two ways. I have put everything into the crockpot and cooked it on High all day and the beans cooked and were not hard. I have also just put the beans, water, onion and garlic and cooked that for about 4 hours on low then added the salt, ham, tomatoes and cooked that another few hours. Note: In the package of beans there is a nasty “ham flavoring” packet that I just throw out. I use the smoked ham hocks or anything that is cheap and then I throw that meat out because it is usually tasteless by then. I just use it for the flavor.

Yams

Yams

Yams

 

3 large yams or sweet potatoes (1 1/2 to 2 lb. total), peeled and diced

1 medium size Golden Delicious apple, peeled, cored and diced

1 C. fresh or frozen (unthawed) cranberries

3/4 C. firmly packed brown sugar

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/3 C. orange juice

1/2 C. coarsely chopped pecans

 

In a 3 qt. or large electric slow cooker, combine yams and apple, sprinkle with cranberries. In a small bowl, mix sugar, cinnamon and nutmeg; sprinkle over yam mixture. Drizzle with liquer (or orange juice). Cover and cook at low setting until yams are very tender when pierced (8 1/2 to 10 hours). Meanwhile, toast pecans in a wide nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Pour out of pan and set aside. To serve, stir yam mixture lightly, then sprinkle with pecans. Makes 6 to 8 servings.

Texas Baked Beans

Texas Baked Beans

Texas Baked Beans

 

1 lb. dried navy beans

6 oz. slab bacon, diced

1 large onion, chopped

1 green bell pepper, cut in 1/4-inch dice

1 red bell pepper, cut in 1/4-inch dice

1 can (28 oz.) plum tomatoes, chopped, with their juices

1/2 lb. honey-baked ham, in 1/4-inch dice

1 smoked pork chop, in 1/4-inch dice

1 C. ketchup

3/4 C. packed dark brown sugar

1/4 C. honey

1/4 C. dark molasses

1 T. Worcestershire sauce

1 tsp. dry mustard

Salt to taste

 

Wash beans and soak overnight in enough cold water to cover by 2 inches. Drain, rinse and drain again. Place in large, heavy pot; add water to cover by 2 inches. Bring to boil, reduce heat and simmer until beans are tender but not mushy, about 45 minutes. While cooking, skim off any foam that rises to the top. Drain beans and set aside. Cook bacon over low heat until fat is just rendered (do not brown), 5 to 6 minutes. Remove bacon with a slotted spoon and set aside. Sauté onion in bacon fat until wilted. Add bell peppers and stir-fry for five minutes. Place all ingredients except salt in crock pot and cook for 6 hrs. Add salt to taste. Makes six to eight servings.

Sweet Sweet-Potatoes

Sweet Sweet-Potatoes

Sweet Sweet-Potatoes

 

2 lb. sweet potatoes—peel and grated

1/3 C. brown sugar—packed good

1/4 C. butter—melted

1/4 C. coconut—flaked

1/4 C. broken pecans—toasted

1/4 tsp. cinnamon

1/4 tsp. coconut extract

1/4 tsp. vanilla

 

In a crockpot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in coconut and vanilla extracts.

Spinach Soufflé

Spinach Soufflé

Spinach Soufflé

 

2 lb. frozen spinach — thawed and drained

1/4 C. grated onion

8 oz. light cream cheese – softened

1/2 C. mayonnaise

1/2 C. shredded cheddar cheese

2 eggs – beaten

1/4 tsp. white or black pepper

1 Dash nutmeg

 

Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in spinach mixture. Spoon mixture into a lightly buttered 3 1/2-quart crock pot (or soufflé dish to fit in a larger crock pot) and cook on high for 2 to 3 hours.

Spiced Lentils in Pocket Bread

Spiced Lentils in Pocket Bread

Spiced Lentils in Pocket Bread

 

For a Sunday night sandwich supper, spoon this savory lentil filling—warm or at room temperature–into heated pita bread halves.

 

1 C. lentils, rinsed and drained

1 medium-size carrot, shredded

1/2 C. finely chopped red bell pepper

2 cloves garlic, minced or pressed

1 dry bay leaf

1 small dried hot red chile

1 tsp. ground cumin

2 C. water

Yogurt Sauce (recipe follows at end of message)

3 T. each olive oil, red wine vinegar

1/2 C. thinly sliced green onions

2 stalks celery, thinly sliced

salt and pepper

4 pita breads (each about 6 inches in diameter, cut into halves and warmed)

 

In 3-quart or larger electric slow cooker, combine lentils, carrot, bell pepper, garlic, bay leaf, chile, and cumin; pour in water. Cover and cook at low setting until lentils are tender when mashed with a fork (6-7 hours). Prepare Yogurt Sauce. Drain lentil mixture, if necessary; remove and discard chile and bay leaf. Mix in oil and vinegar; sitr in onions and celery. Season to taste with salt and pepper. To serve, spoon lentil mixture into pita bread halves; add Yogurt Sauce to taste. Makes 4 servings.

Yogurt Sauce: In small bowl, mix 1 C. plain lowfat or nonfat yogurt and 2 T. each golden raisins and chopped fresh mint.

Slow-Cooked Broccoli

Slow-Cooked Broccoli

Slow-Cooked Broccoli

 

2 pkg. (10 oz.) frozen chopped broccoli, partially thawed

1 can (10 3/4 oz.) condensed cream of celery soup, undiluted

1 1/2 C. shredded sharp cheddar cheese, divided

1/4 C. chopped onion

1/2 tsp. Worcestershire sauce

1/4 tsp. pepper

1 C. crushed butter-flavored crackers, crushed

2 T butter or margarine

 

In a large bowl, combine broccoli, soup, 1 C. cheese, onion, Worcestershire sauce, and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 1-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted. 8-10 servings.

Potatoes Perfect

Potatoes Perfect

Potatoes Perfect

 

1/4 lb. Bacon; diced

2 med. Onions; thinly sliced

4 med. Potatoes; thinly sliced

1/2 lb. Cheddar cheese; thinly slice

Salt and pepper

Butter

 

Line crockpot with aluminum foil, leaving enough to overlap potatoes when finished. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Overlap with remaining foil. Cover and cook on low setting for 10 to 12 hours.

Potato and onion Priazzo

Potato and onion Priazzo

Potato and onion Priazzo

 

Brown one full head of garlic, 3 or 4 onions thinly sliced, and 2 lb. Italian Sausage (your heat preference) in olive oil. Don’t over cook it, just enough to get it started.  Take off heat, Mix in 2 T. fennel seed, and if the sausage isn’t hot enough, kick it up a notch with some chili pepper flakes. Layer it in the crock with TONS of thinly sliced potatoes, (which you will have, of course, held in cold water so they don’t turn brown). Alternate the meat mixture with the potatoes.  Cook on low all day.

Then, roll out some ready-made bread dough into a 9 x 13 pan. Spoon onion-potato mixture onto dough.  Roll another layer of dough on top of the casserole; rub with olive oil and cracked pepper. Cook for about 20 minutes in the oven until dough is done.  Let cool for 10 min or so.

Pineapple Baked Beans

Pineapple Baked Beans

Pineapple Baked Beans

 

1 lb. ground beef

28 oz. baked beans

8 oz. pineapple tidbits – drained

1 large onion – chopped

1 large green pepper – chopped

1/2 C. barbecue sauce

2 T. soy sauce

1 garlic clove – minced

1/2 tsp. salt

1/4 tsp. pepper

 

In a skillet, brown beef; drain. Transfer to a 5-qt. slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours or until bubbly. Serve in bowls.

Orange-Glazed Carrots

Orange-Glazed Carrots

Orange-Glazed Carrots

 

3 C. thinly sliced carrots

2 C. water

1/4 tsp. salt

3 T. butter

3 T. orange marmalade

2 T. chopped pecans (optional)

 

Combine carrots, water, & salt in crockpot.  Cover & cook on high 2-3 hours.  Drain well;  stir in remaining ingredients.  Cover & cook on high for 20 to 30 minutes more.  6 servings

Maple Glazed Sweet Potatoes

Maple Glazed Sweet Potatoes

Maple Glazed Sweet Potatoes

 

5 medium sweet potatoes

1/4 C. brown sugar

1/4 C. pure maple syrup

1/4 C. apple cider

dash salt and pepper to taste

 

Peel sweet potatoes and cut into 1/4 to 1/2 inch thick slices, place in crockpot. Whisk remaining ingredients together and pour over potatoes. Cover and cook on low 7 to 9 hours. Stir a few times, if possible, to keep them coated. Serves 4

Macaroni Pie

Macaroni Pie

Macaroni Pie

 

8 oz. box (cooked) macaroni

3 C. grated cheese

1 (16 oz.) can of evaporated milk

1 1/2 C. sweet milk

2 eggs

1/4 C. margarine

1 tsp. sugar

Salt and pepper to taste

 

Combine cooked macaroni with other ingredients and pour into a greased crockpot. Cook 3 1/2 hours on medium heat.

Lentil-Rice Casserole

Lentil-Rice Casserole

Lentil-Rice Casserole

 

3 C. chicken broth

3/4 C. lentils, uncooked

1/2 brown rice, uncooked

3/4 C. chopped onion

1/2 tsp. sweet basil

1/4 tsp. oregano

1/4 tsp. thyme

1/4 tsp. garlic powder

Blend all together in a crock pot and cook on low, six hours or so.

Italian Zucchini

Italian Zucchini

Italian Zucchini

 

2 lb. Zucchini, cut into 1 1/2 inch pieces

1 8 oz. Can stewed tomatoes

1 to 2 Cloves garlic, chopped optional

1/4 tsp. Oregano or Italian Seasoning

1/2 tsp. Salt

1/4 tsp. Pepper

Parmesan cheese, grated

 

Place zucchini in a crock pot, and combine remaining ingredients, except cheese. Pour mixture of ingredients over squash and cover. Cook at high temp for 2 to 4 hours or until zucchini is just tender. Serve topped with a sprinkling of parmesan cheese.

Hunter’s Crockpot Beans

Hunter’s Crockpot Beans

Hunter’s Crockpot Beans

 

1 lb. ground beef

3/4 lb. fried crumbled bacon

1 C. chopped onions

1 C. ketchup

1/4 C. brown sugar

1/2 tsp. pepper

1 tsp. hickory smoke flavoring

1 lb. can each pork and beans, lima beans, butter beans, and kidney beans

 

Cook on low in crockpot for 4-8 hours. The longer it cooks, the smokier it tastes.

Hidden Valley Ranch Potatoes

Hidden Valley Ranch Potatoes

Hidden Valley Ranch Potatoes

 

2 bags of frozen hash browns, semi-thawed

2 8 oz. pkg. cream cheese

2 envelopes Hidden Valley Ranch dressing mix

2 cans cream of potato soup

 

Put potatoes in crock pot. Mix remaining ingredients in a bowl and add to potatoes. Stir well. Cook on low 7-9 hours. Stir before serving.

 

Homemade Baked Beans

3 C. (1 1/2 lb.) of dried white navy beans (soaked over night or boiled 1 hour)

1 1/2 C. ketchup

1 1/2 C. water

1/4 C. molasses

1 large onion chopped

1 T. dry mustard

1 T. salt

6 slices uncooked side bacon, chopped into 1-inch pieces (I used salt pork)

1 C. brown sugar

 

Place all ingredients in slow cooker and cook for 8-10 hours on low. Stir occasionally if possible, but not necessary. These freeze well.

Herbed Squash Au Gratin

Herbed Squash Au Gratin

Herbed Squash Au Gratin

 

8 to 10 summer squash (about 2 lb.)

Water

1 tsp. salt

1/4 C. butter or margarine

2 C. herb-seasoned croutons

1/2 C. grated cheddar cheese

 

Cut squash into 1/4 inch thick crosswise slices.  Cover with water in slow-cooking pot.  Add salt.  Cover and cook on low for 3 to 4 hours or until tender.  Drain.  Meanwhile, melt butter in small skillet.  Stir in croutons; heat until lightly browned.  Add cheese.  Sprinkle over well-drained squash.  Makes 6 to 8 servings.

Green Beans with Savory Mushroom Sauce

Green Beans with Savory Mushroom Sauce

Green Beans with Savory Mushroom Sauce

 

2 packages (10 oz. each) frozen French-style green beans, thawed

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

1/4 C. dry vermouth or dry white wine

4 oz. (1-1/2 C.) fresh mushrooms, sliced

1/2 tsp. salt

1/2 tsp. dried thyme leaves

1/4 tsp. black pepper

1 C. crushed prepared croutons or canned fried onion rings

 

Combine all ingredients except croutons in slow cooker. Mix until well blended. Cover and cook on LOW 3 to 4 hours or until beans are crisp-tender. Sprinkle with croutons. Serve warm.

Fresh Green Beans

Fresh Green Beans

Fresh Green Beans

 

2 lb. fresh green beans (remove all strings)

2 oz. salt pork or bacon diced

1 tsp. salt

1 med. onion chopped

1 clove garlic chopped

1 med. russet potato, peeled and diced

 

Wash and snap off the ends of the beans. Sauté bacon or pork in pan with garlic and onion until onion is wilted. Transfer all to crockpot including the drippings, add water and other ingredients and cook on low about 3-4 hours. Note: If desired, arrange additional 12 small new potatoes on top of beans.

Cuban Black Beans

Cuban Black Beans

Cuban Black Beans

 

1 1/2 C. black beans

1 lg. onion, chopped

1 lg. green pepper, chopped

1 tsp. salt

2 minced cloves of garlic

2 bay leaves

1 tsp. Pepper

1/2 C. pimentos, chopped

2 tsp. Vinegar

2 dash Tabasco (more if you like a hotter flavor)

1 ham hock (if desired, or 4 strips of bacon, cut into 1/4″ pieces and fried well)

Cooked white rice

 

This requires a little preparation the night before, then it all gets dumped in the crock pot and left ‘until you’re ready to eat. Rinse beans. Cover with 6 – 8 C. water. Boil on Hi for 10 min. Turn off heat, cover. Let set overnight. In the morning, place beans, about 1 C. water, and all the rest of the ingredients in crock pot. Cook on Hi for about 4 to 5 hours, or on low for 8 to 10 hours. Serve hot or cold, but best served hot over white rice with a grated jack cheese topping.

Crockpot Stuffing

Crockpot Stuffing

Crockpot Stuffing

 

1/3 C. butter or margarine

1 C. onions, chopped

1 C. celery, chopped

1/2 tsp. poultry seasoning

2 T. parsley, chopped

1/2 tsp. salt

1/2 tsp. sage

1/4 tsp. thyme, or marjoram

8 oz. canned mushrooms

6 1/2 C. dry bread cubes

10 1/2 oz. condensed cream of chicken soup + water to equal 2 C.

1 well beaten egg

 

Sauté onions, celery and mushrooms in margarine until tender, approximately 7 minutes. Combine all ingredients. Add egg last. Pour mixture into crockpot, cover, cook on high 45 minutes. Turn heat to low for 5 to 8 hours. Determine if you should use full amount of liquid by the moistness of the cubes. For large recipe 13 to 14 C., double all ingredients except soup.

Creamy Ranch Potatoes

Creamy Ranch Potatoes

Creamy Ranch Potatoes

 

2 lb. small red potatoes, quartered

1 8 oz. pkg cream cheese, softened

1 envelope buttermilk ranch dry salad dressing mix

1 10 3/4 oz. can condensed cream of potato soup

 

Place potatoes in a 3.5 quart crockery cooker. In a small bowl combine cream cheese and salad dressing mix. Stir in soup. Add potatoes. Cover and cook on low-heat setting for 7 – 9 hours or on high heat for 3.5 to 4.5 hours. Stir to blend before serving.

Corn Pudding

Corn Pudding

Corn Pudding

 

1/4 C. chopped onion

1/4 C. chopped green pepper

1/4 C. chopped fresh tomato

1 16-oz. can cream-style corn

4 large eggs

1/2 C. evaporated milk

1/2 tsp. salt

1/4 tsp. pepper

 

Sauté onion and green pepper until slightly softened; add tomato and sauté for 1 minute more. In medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sautéed vegetables. Lightly grease a 3 & 1/2 qt. crock pot or a soufflé dish which fits in a larger crock pot and pour the mixture in. Cook on HIGH 2 & 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted.

Cheesy Potatoes

Cheesy Potatoes

Cheesy Potatoes

 

5-6 medium potatoes

1 can Cheddar Cheese Soup

3 T. melted butter

Salt & Pepper to taste

 

Peel and slice potatoes then arrange in CP. Combine soup, butter, salt, and pepper in a microwavable bowl. Microwave on high for one minute. Pour over potatoes.

Caribbean Style Black Eyed Peas

Caribbean Style Black Eyed Peas

Caribbean Style Black Eyed Peas

 

1 C. dried black-eyed peas

1/2 to 1 C. diced ham

2 cloves garlic, minced

1 medium onion, chopped

1/2 tsp. dried thyme

1/4 tsp. black pepper

1 habañero pepper, seeds and stem removed, minced (cover hands)

1 can coconut milk, unsweetened (14 to16 oz.)

1/4 C. water or broth

3 C. hot cooked rice

 

Soak black-eyed peas overnight; drain. Combine peas with ham, garlic, onion, thyme, pepper, minced habañero, coconut milk, and water in a slow cooker. Cover and cook on low 8 to 12 hours. Before serving, mix in rice (You can make the rice the night before and refrigerate; add to peas about 30 minutes before serving, turn to high, and heat through).

Calico Beans

Calico Beans

Calico Beans

 

1/2 – 1 lb. of ground beef

1/4 lb. Bacon

1 large onion

2 cans large white butter beans

2 cans pork and beans

1 can dark kidney beans

1 can light kidney beans

1 c. ketchup

1 c. brown sugar

4 T. cider vinegar

2 T. prepared mustard

 

Brown ground beef, onion, and bacon. Drain and rinse (this helps break up the meat so it goes farther and gets rid of a lot of fat!). Drain and rinse the butter beans and the kidney beans; add to ground beef mixture. Add pork and beans (undrained). Combine brown sugar, vinegar, ketchup, and mustard. Add to other ingredients and mix well. Pour into a large crockpot (this fills up my 3 1/2 qt.) and cook on Low 4-5 hours.

Bulgur Pilaf

Bulgur Pilaf

Bulgur Pilaf

 

2 C. bulgur wheat

1 onion, chopped

1 bunch green onions, sliced

1 C. sliced mushrooms

5 C. beef or chicken broth

 

Combine all ingredients in the crock pot and stir well. Cover and cook on low for 8 to 10 hours.

Broccoli and Cheese

Broccoli and Cheese

Broccoli and Cheese

 

2 packages (10 oz. ea.) frozen chopped broccoli, partially thawed

1 can (10-3/4 oz.) cream of cerlery soup, undiluted

1-1/2 C. shredded sharp cheddar cheese, divided

1/4 C. chopped onion

1/2 tsp. pepper

1/2 tsp. Worcestershire sauce

1 C. crushed butter-flavored crackers

2 T. butter or margarine

 

In a large bowl, combine broccoli, soup, 1 C. cheese, onion, Worst sauce and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.

BBQ Pinto Beans

BBQ Pinto Beans

BBQ Pinto Beans

 

1 lb. dried pinto beans, rinsed and picked over

4 C. hot water

2 onions, chopped

1 T. chili powder

3/4 C. barbecue sauce

1/2 C. ketchup

1-1/2 T. prepared mustard

1/8 tsp. hot red pepper sauce, or to taste

 

Combine first 4 ingredients in an electric slow cooker on low heat. Cover and cook about 7 hours or until beans are tender. Drain cooking liquid. Stir in remaining ingredients. Set on high heat and cook uncovered 10-15 minutes, or until heated through.

Baked Onions

Baked Onions

Baked Onions

 

4 onions

2 T. butter/margarine, melted

1/4 C. brown sugar

2 T. hot water

1/2 tsp. salt

1/2 tsp. paprika

 

Peel onions and cut in half.  Place cut side up.  Combine remaining ingredients and pour over onions.  Cook on low for 7-8 hours or high for 3-5 hours.