Monday, February 4, 2008

Crock Pot Split Pea Soup

7 cups water
1 lb. dried green split peas
2 cups diced onions
1-1/2 cups carrots, peeled and diced
1 cup diced celery
2 tsp. minced garlic
1/2 tsp. ground black pepper
3 chicken bouillon cubes
1-1/4 lb. ham hocks

Put all ingredients in a 5-1/2 quart or larger crock pot/slow cooker.

Cover and cook on HIGH heat setting for 6 hours or on LOW heat setting for 12 hours until peas are very soft and fall apart.

Remove ham. When cool enough to handle, cut meat off the bone, dice and return to soup.

Discard rind and bones.

Serves: 4

Crockpot Lima Bean Soup

4 cups water
5 to 6 beef bouillon cubes
2 bay leaves
4 stalks celery, diced
2 large potatoes, peeled and cubed
2 large carrots, sliced in 1/2" slices
1 large diced onion
1 large package dry lima beans
salt and pepper to taste
1/2 to 1 pound smoked kielbasa

Cook in your crock pot 6-8 hours on LOW. Soup will thicken as it cooks.

Corn Chowder

1 can (32 oz.) whole kernel corn, drained
3 medium potatoes, diced
1 onion, chopped
salt and pepper to taste
2 cups chicken broth
2 cups milk
1/4 cup butter

Combine corn, potatoes, onion, salt and pepper, and chicken broth in crockpot. Cover; cook on LOW for 7-9 hours. Depending on how chunky you like your chowder, puree half the batch in a blender or food processor, or puree all of it for a smooth, creamy soup. Then return mixture to crockpot and stir in milk and butter. Increase heat to HIGH and cook for one more hour.

Slow-Cooked Sweet Potato Casserole

2 cans (18oz) sweet potatoes, drained and mashed
1/4 cup butter or margarine, melted
2 tablespoons sugar
2 tablespoons light brown sugar, packed
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/2 cup chopped pecans
1/2 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons butter or margarine, melted

Lightly butter the crock pot. Mix mashed sweet potatoes, butter, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar together in a large bowl. Beat in juice, eggs, and milk. Transfer to the crock pot.

Combine pecans, brown sugar, flour, and 2 tablespoons butter. Spread evenly over the top of the sweet potatoes. Cover and cook on high for 3 to 4 hours.

Crock Pot Spanish Rice

2 lbs. ground chuck or beef
1 med. onion, chopped
1 green pepper, chopped
1 (28 oz.) can stewed tomatoes
1 (16 oz.) can tomato sauce
1 1/2 c. water
2 1/2 tsp. chili powder (or to taste)
2 tsp. seasoned salt (to taste)
2 tbsp. Worcestershire sauce
2 c. raw rice, converted
3 stalks celery, chopped
grated Monterey Jack or Cheddar cheese (optional)

Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 6 to 8 hours or on High 3 hours. Sprinkle with grated cheese before serving, if desired.

Creole Zucchini

2 pounds zucchini
1 small green pepper -- chopped
1 small onion -- chopped
1 clove garlic -- minced
1 teaspoon salt
1/4 pepper
4 tomatoes -- peeled and chopped
2 tablespoons butter
2 tablespoons minced parsley

Cut zucchini into 1/4-inch slices. In slow-cooking pot, combine zucchini with green pepper, onion, garlic, salt, and pepper. Top with chopped tomatoes, then butter. Cover and cook on high for about 2 hours or until tender. Sprinkle with chopped parsley.

Baked Beans

3 pounds Navy beans (6 cups)
4 quarts Water
1 pound Salt pork -- 1" cubes
6 teaspoons Salt
1 cup Onion -- chopped
1/2 cup Molasses
1 1/2 cups Catsup
1/2 cup Brown sugar
4 teaspoons Dry mustard

Wash and pick over beans. Put into crockpot.
Add water, salt pork, salt and onion. Mix well so beans cover pork.
Place liner in base. Cover and cook on low for 14-16 hours or until beans are tender.
Cooking time can be reduced if beans are soaked overnight then cooked on low 10-12 hours
When beans are tender, drain bean liquid reserving 4 cups.
Combine reserved liquid, molasses, catsup, brown sugar and mustard. Add to beans in liner; stir well.
Cover and cook on low 6-8 hours longer.

Salmon Patties

2 large eggs, fork beaten
2.75 oz. can salmon, drained, skin and round bones removed
1/2 cup water
1 cup soda cracker crumbs
1/2 tsp. celery salt
1/2 tsp. onion powder
1/4 tsp. Salt
1/4 tsp. dill weed
1/16 tsp. Pepper
1/2 cup cornflake crumbs

Combine the first 9 ingredients in a bowl. Shape into 8 patties. Coat with cornflake crumbs. Place 4 patties on bottom of a 3 1/2 to 5 qt. crockpot. Place remaining patties on top. Cover. Cook on low for 4-5 hrs or on HIGH for 2 to 2 -1/2 hrs.

Makes 4 servings ( 2 patties each ) .

Shrimp Marinara

1 (16 oz.) can of tomatoes, cut up
2 tbsp. minced parsley
1 clove of garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti

In a Crock Pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more
. Serve over cooked spaghetti. Top with Parmesan cheese.

Lazy Lasagna Crockpot

1 box ziti or other favorite pasta, cooked
1 1/2 lbs. ground chuck or ground turkey, browned & drained
1 lg. pkg. sliced pepperoni
1 green pepper, chopped
1 lg. pkg. Mozzarella cheese
2 lg. cans pizza or tomato sauce
1 med. onion, chopped
8 oz. mushrooms

Begin with layer of sauce on bottom of crock pot. Stir all remaining ingredients together. Place in crock pot and cook on low for 5 hours.

Pulled Pork with Root Beer Sauce

1 (2-1/2 to 3 lb.) pork sirloin roast
1/2 tsp. salt
1/2 tsp. ground black pepper
1 TB cooking oil
2 medium onions, cut into thin wedges
1 cup root beer
2 TB minced garlic
3 cups root beer (two 12 oz. cans or bottles)
1 cup bottled chili sauce
1/4 tsp. root beer concentrate (optional)
Several dashes bottled hot pepper sauce (optional)
8 to 10 hamburger buns, split (and toasted, if desired)
Lettuce leaves (optional)
Tomato slices (optional)

Trim fat from meat. If necessary, cut roast to fit into a 3-1/2 to 5 quart crock pot/slow cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic. Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours.

To make the sauce:
in a medium saucepan combine the 2 cans or bottles of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce.

Makes 8 to 10 servings.

Crockpot Cherry Pork Chops

1 (21 ounce) can cherry pie filling
4 pork chops

Pour cherry pie filling into slow cooker. Add pork chops and stir to coat with filling. Cover and cook on low all day. Cook until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).

serves 4

Cabbage Roll Casserole

1 1/2 pounds sausage -- sweet italian
2 large potatoes
2 onions -- chopped
4 carrots -- sliced
10 ounces chicken stock
19 ounces tomatoes -- can, undrained, -- chop
2 tablespoons fresh dill -- chopped, or 1 tablespoon dried dill
1/2 teaspoon caraway seed
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
4 cups cabbage -- coarsely sliced
1/2 can fresh parsley -- coarsely chopped
4 cloves garlic -- chopped

Discard casings from sausage; cut sausage into bite-size pieces. In large skillet, brown sausage over medium-high heat; drain off fat and transfer sausage to Crockpot.
Meanwhile, peel potatoes, grate 1 and dice 1. Add potatoes to Crockpot along with onions, garlic, carrots, chicken stock, tomatoes, dill, caraway seeds, celery seeds, salt, pepper and nutmeg. Cover and cook on low heat for 7 1/2 hours.
Add cabbage, parsley and butter, pushing cabbage down into liquid; cook for 30 to 60 minutes or until vegetables are tender.

Sesame Chicken

3 lbs. boneless, skinless chicken
l/2 c. soy sauce
l/3 c. packed brown sugar
l/4 tsp. garlic powder
l/4 tsp. ground ginger
2 tablespoons ketchup
2 tablespoons toasted sesame seeds

Place chicken thighs in crock pot. Whisk together remaining ingredients in a bowl then pour over chicken making sure to sauce on all pieces of chicken. Cover and cook for 6 to 8 hrs. on low or 3 to 4 hours on high.

Crock Pot Coq Au Vin

4 cups (1 pkg. 10 oz.) sliced mushrooms
4 cups (1 bag 16 oz.) frozen small white onions
1 sprig fresh rosemary
2 to 2-1/2 lb. skinless, boneless chicken (combination of thighs and breasts), cut into 1" strips
1/4 cup cornstarch
1 cup (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup
1 cup Burgundy OR other dry red wine
Hot mashed OR oven roasted potatoes

Place mushrooms, onions, rosemary and chicken in 3-1/2 quart crock pot/slow cooker.
Mix cornstarch, soup and wine until smooth. Pour over chicken and vegetables.
Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours.
Remove rosemary. Serve with potatoes.

Serves: 6.

Slow Cooker Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk 4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Bloody Mary Chicken Crockpot

4 boneless, skinless chicken breast halves
1/2 stick butter
1 small red onion, finely chopped
1/8 cup flour
14 1/2 ounce can Hunt's Diced Tomatoes with Roasted Garlic(OR can tomatoes and minced Garlic)
1/4 cup brown sugar
1/4 cup dried celery or 2 ribs fresh celery, chopped
1 tablespoon A-1® Steak Sauce
1 liter Major Peters All Natural Bloody Mary Mix

Trim all visible fat from the chicken breasts. Saute the chicken breasts in 2 tablespoons of the butter. When golden brown, remove them to the crockpot. Add the rest of the butter to the skillet and saute the onions and cook them until clear and getting tender. Sprinkle the flour over the butter and onion mix to form a paste, then add the tomatoes, brown sugar, A-1, celery, and the bloody mary mix. When hot, pour the sauce over the chicken breasts in the crockpot. Cover the crockpot and cook on low for 8 hours.

Crock Pot Almond Chicken

1 can (14 ozs) chicken broth
1 slice bacon, diced
2 tablespoons butter
3/4 to 1 pound boned chicken breasts, cut into 1-inch pieces
1-1/2 cups diagonally sliced celery
1 small onion, sliced
1 can (4 ounce) sliced mushrooms, drained
2 tablespoons soy sauce
1/2 teaspoon salt
fluffy rice
2/3 cup slivered almonds, toasted

Pour chicken broth into Crock-Pot. Cover and turn Crock-Pot to High while browning meats and vegetables. In skillet, heat bacon and butter; add chicken pieces and brown quickly on all sides. With slotted spoon, remove browned chicken to Crock-Pot. Quickly sauté celery, onion and mushrooms in skillet until just slightly limp. Add contents of skillet to Crock-Pot with soy sauce and salt; stir well. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Serve over hot fluffy rice and garnish with toasted almonds.

Mock Prime Rib

2-3 lb. rolled rump roast
1 can Swanson's beef broth
1 pkg. Good Seasons Italian dressing mix
1 pkg. Schilling au jus mix
1 beef bouillon cube

Place roast in large crockpot.Mix broth,dressing mix,au jus mix and crumbled beef bouillon cube. Pour over roast. Cook on low heat 8-10 hours.

Crockpot Swiss Steak

1 1/2 lbs. round steak, trimmed of fat 1 chopped carrot
1 cup chopped celery 1 can tomato sauce
1 onion, sliced 2 tbs. flour
1 tsp. salt 1/4 tsp. black pepper
1 tsp. garlic powder

Cut steak into serving pieces. Combine flour, garlic powder, salt, & pepper & sprinkle over meat. Mix well & put into crock pot. Add carrot, celery, & onion. Pour tomato sauce on top. Cook on low for 8 to 10 hours.

Italian Beef Au Jus in Crock Pot

6 pound rump roast, trimmed
2 packages au jus gravy packets
2 packages dry Italian dressing mix
2 cans of beef broth

Place meat in crock pot. Combine remaining ingredients and pour over beef. Cook on low for six to eight hours.

Serves 8

Crockpot Burgundy Beef Roast

3 lbs. boneless beef chuck roast
10 3/4 ounces condensed cream of mushroom soup
10 3/4 ounces condensed French onion soup
1 cup sliced mushrooms
1/2 cup chopped onions
1/4 cup Burgundy wine

Trim fat from roast. You can leave whole or cut into bite size pieces. Mix remaining ingredients and pour over beef. Cook on High for 4 to 5 hours or Low for 8 to 9 hours. Serve over noodles and French-cut green beans.

Broccoli and Beef Pasta

2 cups broccoli florets
1 medium onion, thinly sliced
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1 141/2-oz Italian-style diced tomatoes, undrained
1 10-oz. can beef broth
1 lb lean ground beef or beef strips
2 cloves garlic, minced
2 Tbs tomato paste
2 cups cooked rotini pasta
3-oz. shredded Cheddar cheese or grated Parmesan cheese

Combine beef and garlic in large nonstick skillet cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Strain in a colander to remove excess fat and drippings. Add beef mixture to Crock-Pot® slow cooker. Layer broccoli, onion, basil, oregano, thyme, tomatoes, tomato paste and beef broth in the stoneware. Cover cook on Low 6-8 hours.Serve over pasta and sprinkle cheese on top.

Crock Pot Chuckwagon Meatballs

2 lbs. ground beef
1/2 c. rice
1/2 c. onion, chopped
1 egg, slightly beaten
1 tsp. salt
1 (16 oz.) can tomatoes
1/4 c. vinegar
3 tbsp. brown sugar
1 tbsp. paprika
1 tsp. chili powder
2 to 3 tbsp. Worcestershire sauce
1 1/2 tsp. salt

Combine meat, rice, onion, egg, and salt. Form into 1 to 2 inch meatballs. Brown in hot skillet or cook in microwave on rack for 5 minutes on high. Place in Crockpot. Mix remaining ingredients and pour over meatballs. Cook on low 4 to 6 hours or on high 2 to 3 hours. Stir occasionally.

Crockpot Beef Bourguignon

6 strips bacon, cut into 1-2 inch pieces
3 lbs beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 tsp salt
1/2 tsp pepper
3 Tbs flour
1 10-oz. can condensed beef broth
2 cups red or Burgundy wine
1 Tbs tomato paste
2 cloves garlic, minced
1/2 tsp whole thyme
1 whole bay leaf
1/2 lb small white onions, peeled
1 lb fresh mushrooms, sliced

Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours.

Barbeque Goulash

2-onions, sliced
2-cloves garlic, minced
2-lb stewing beef cubes
2-tbsp packed brown sugar
1/2-cup chili sauce
2-tbsp Worcestershire sauce
2-tbsp paprika
1-tsp caraway seeds
1-tsp marjoram
1/2-tsp dry mustard
1/2-tsp salt
1/2-tsp pepper
3-tbsp all-purpose flour

Place onions and garlic in the slow cooker.
Trim and cut the beef into 1-inch cubes; place on onions.
Combine 1-cup water with the chili sauce sugar, Worcestershire, paprika, marjoram, mustard, salt & pepper.
Pour into slow cooker.
Cover and cook on low for 8-10 hours or until meat is tender.
Stir flour with 1/4-cup cold water.
Whisk into slow cooker.
Cover and cook another 10-15 minutes or until thickened
Serve with boiled potatoes or egg noodles

Bacon Cheese Dip

2 pkgs (8 oz) cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 T mustard
1 T chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked and crumbled

Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in crock pot.
Cover and cook, stirring occasionally, on low 1 hour or until cheese melts.
Stir in bacon; adjust seasonings. Serve with crusty bread or crackers.

serves 12

Monday, January 14, 2008

Broccoli Casserole

2 lbs frozen broccoli
2 cups instant rice (uncooked)
1 cup onions (chopped)
2 cups Velveeta cheese (cubed)
1 cup water
2 (10 1/2 ounce) cans cream of mushroom soup
11 tablespoons butter

Thaw broccoli and add remaining ingredients in crock pot.
Cook on high for 1 hour then turn to low and cook until ready to serve. Stir occasionally.

Crock Pot Asparagus Casserole

2 (10 ounce) cans asparagus
1 (10 ounce) can cream of mushroom soup
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines
1 teaspoon butter

Place drained asparagus in lightly buttered crock pot.
Combine soup and cheese.
Top asparagus with soup mixture, then the cracker crumbs.
Dot with butter.
Cover and cook on low for 4 to 6 hours.

Crock Pot Mashed Potatoes

5 lbs potatoes, peeled and quartered (about 15 medium)
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
2 egg whites, slightly beaten
1 tablespoon butter

Cook potatoes in large pot of boiling water until tender.
Mash until there are no lumps.
Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well.
Cool slightly, place in removable liner of your crock pot and place in the refrigerator.
Take out of refrigerator about 3 1/2 hours before you plan to serve them.
Place in crockpot and dot with butter.
Cook on LOW for 3 hours, stirring once or twice.

Slow Cooker Ham

1/2 cup unsweetened pineapple juice
2 cups brown sugar
1 (7-8 lb) whole cured picnic ham

Pour the pineapple juice into the bottom of the crockpot/slow cooker.
Sprinkle about 1-1/2 cups brown sugar onto the juice.
Place the ham flat-side down into the crockpot (depending on the size of your crockpot you may need to trim the ham slightly to make it fit).
Using clean hands rub the remaining brown sugar onto the ham.
Cover and cook on LOW for 8-9 hours.
You may baste the ham halfway through cooking if desired.

Crock Pot Chow Mein

1 lb ground beef
1 medium onion, chopped
1 bunch celery, sliced
2 (14 ounce) cans Chinese vegetables, drained
2 (1 1/4 ounce) envelopes brown gravy mix
2 tablespoons soy sauce
hot cooked rice

In a skillet, cook beef and onion over medium heat until meat is no longer pink and drain.
Transfer to crock pot.
Stir in the celery, Chinese vegetables, gravy mixes and soy sauce.
Cover and cook on low for 4 hours or until celery is tender, stirring occasionally.
Serve over rice.

Crock Pot Pesto Pork Roast

1 (600 g) pork roast
1/4 cup olive oil
1 teaspoon dill weed
1 teaspoon freshly snipped mint
1 tablespoon dried oregano flakes
1 tablespoon whole grain mustard
1 tablespoon minced garlic paste
1 tablespoon pesto sauce (I used my walnut-basil pesto)
1 teaspoon white pepper
1 teaspoon soy sauce
1 teaspoon cornstarch
1 teaspoon freshly snipped garlic chives

Stab pork roast several times on all sides with a knife.
Mix olive oil, dill weed, mint, oregano, mustard, garlic, pesto, pepper, and soy sauce in a bowl.
Rub the mixture thoroughly rub on all sides of the pork roast.
Place the roast on the bottom of the crock pot and pour the remaining mixture over the roast Cover and cook on low for 10 – 12 hours.
Remove pork roast from crock pot and slice. Quickly stir corn starch to remaining juices in crock pot. Plate sliced pork and ladle on liquid. Sprinkle with garlic chives.

Crock Pot Venison Stroganoff

2-3 lbs venison (stew meat)
28 ounces crushed tomatoes
2 (28 ounce) cans water
5 teaspoons minced garlic
4 teaspoons salt
3 teaspoons pepper
1 tablespoon sugar
2 teaspoons paprika
2 teaspoons thyme
1 medium onion, chopped
1 cup red wine
2 cups sour cream
1 1/2 lbs wide egg noodles, uncooked
vegetable oil

Cut stew meat into 1" pieces. Dredge meat in flour. Brown meat in oil with onion.
Transfer meat & onion to crock pot. Add garlic, spices, wine and crushed tomatoes.
Cook on low for 4-5 hours. 30 minutes before serving add sour cream.
Boil noodles according to package directions. Serve over noodles.

Crock Pot Orange Chicken

3 1/2 lbs boneless skinless chicken breasts (4 large)
6 tablespoons flour
2/3 cup smuckers sugar-free orange marmalade
2/3 cup jack daniel's barbecue sauce
4 tablespoons kikkoman light soy sauce
2 tablespoons fresh ginger, grated (or jarred)

Put chicken and flour into a bag and toss together. Place the chicken in the crock pot. Add the rest of the ingredients, cover and cook on low for 6 - 8 hours, or on high for 3 - 4 hours

Crock Pot Pizza Soup

12 ounces egg noodles
1/4 cup onions
4 1/2 ounces mushrooms
3 1/2 ounces pepperoni, sliced and halved
1 1/2 lbs ground beef
28 ounces spaghetti sauce
1 1/2 teaspoons italian seasoning
1 garlic clove

Spray Crockpot.
Cook the noodles.
fry onion, garlic, beef, drain.
stir in spaghetti sauce, mushrooms, italian seasoning.
Cover and cook on low for 3-4 hours.

Crock Pot Apple Sauce

12 cups pared cored, thinly sliced, cooking apples
1/2 cup sugar
1/2 teaspoon cinnamon
1 cup water
1 tablespoon lemon juice
freshly grated nutmeg (optional)

Place apples in slow cooker.
Combine sugar & cinnamon.
Mix with apples.
Stir in water, lemon juice, & nutmeg (optional).
Cover & cook on low 5-7 hours or on high 2 1/2 - 3 1/2 hours.

Crock Pot Candy

16 ounces unsalted dry roasted peanuts
16 ounces lightly salted dry roasted salted peanuts
12 ounces semi-sweet chocolate chips
12 ounces white chocolate chips
16 ounces vanilla bark or almond bark

I whirl my peanuts in the food processor just to grind them a bit but if you prefer just go ahead and use them as is.
Pour peanuts into a large crock-pot; add chips and vanilla or almond bark. Cover and turn setting on low. Now get busy with something else for an hour or so. When you come back, stir mixture with a large spoon making sure all the peanuts are well coated.
Using whatever size spoon is appropriate for you, (I use a small cooking scoop and it just fills the mini muffin cake liners) spoon out on a cookie sheet and let harden.
Keep crock-pot on, no big rush, this is a generous recipe and you will have plenty.

- Julie B's Hive

Hamburg Macaroni Crock Pot Soup

3 lbs lean hamburger
2 (28 ounce) cans diced tomatoes
1 (13 ounce) can tomato paste
2 cups green peas
2 cups carrots
2 cups mushrooms
3/4 cup onions
5 cups water
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup elbow macaroni

Brown hamburger and drain off grease.
Add hamburger, tomatoes, and tomato paste to crock pot.
Chop vegetables and add to soup.
Add salt and pepper.
Top up with water.
In last 30 minutes add dry macaroni to soup.

Old-Fashioned Crockpot Onion Soup

3 lbs onions, large, peeled and thinly sliced
4 ounces butter, melted
6-8 slices French bread, cubed
4-5 cups chicken or vegetable broth

Put sliced onions in slow cooker.
Pour in melted butter and mix to coat onions thoroughly.
Stir in cubed bread.
Add chicken broth to cover and stir well.
Cover and cook on Low 10-18 hours or on High.
4-5 hours, stirring occasionally.
Stir well during last hour.

- WV Mermaid

Crockpot Chicken With Cranberries

6 boneless skinless chicken breasts
1 small onion, chopped
1 cup fresh cranberries
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 tablespoons brown sugar or honey
1 cup orange juice
3 tablespoons flour, mixed with 2 tablespoons cold water

Place all ingredients, except flour-water mixture, in the slow cooker/Crock Pot.
Cover and cook on low 6 to 7 hours, until chicken is tender.
Add flour mixture in the last 15 to 20 minutes and cook until thickened.

Beef Tamale Pie

1 lb lean ground beef
1 onion, chopped
2 garlic cloves, minced
1 (15 ounce) can kidney beans, rinsed and drained
10 ounces enchilada sauce (canned or fresh)
1 (6 ounce) package corn muffin mix
1/3 cup milk (for muffin mix)
2 tablespoons oil (for muffin mix)
1 egg (for muffin mix)
1 cup colby cheese, shredded
1 (4 ounce) can green chilies, undrained
1/2 cup sour cream
1/2 cup your favorite salsa
1/4 cup fresh cilantro, chopped

In a non-stick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked.
Drain thoroughly and stir in the drained kidney beans and enchilada sauce.
Pour into a 4-5 quart crockpot.
In a large bowl, mix together corn muffin mix, milk,oil and egg just until combined.
Next, add cheese and chiles, including the liquid from the chile can.
Spoon over beef in crockpot.
Cover crockpot and ook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa and cilantro; serve with pie.