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.