Tuesday, March 19, 2013

53 Pages of Crock Pot Recipes!

2 Peas Crock-Pot Recipes

Cajun Chicken with Rice
* 6-8 chicken tenders or 4-6 chicken breasts
* 1 can crushed tomatoes
* 1 can tomato paste
* 1/2 C chopped red bell pepper
* 1/4 C minced onion
* 3 tsp. minced garlic
* 1 1/2 tsp. Cajun season

Place chicken in the crock-pot. Combine remaining ingredients in a bowl and pour over chicken. Cook on low for 6-8+ hours. Serve over rice.

A1 Steaks and Potatoes
* 1 bottle of A1 Marinade (this comes in several different flavors, Classic, Chicago Style, Jamaican Jerk, etc. any of these will work)
* 4-6 petite sirloin steaks

Place steaks in the crock-pot, pour the A1 sauce over the top. Cook on low for 6-8+ hours. Serve with a baked potato.

Crock Pot Pork
* 5-6 boneless pork chops
* 2 cans cream mushroom soup
* 1-2 cans cream chicken soup
* sliced potatoes and carrots

Add all ingredients in crock-pot. Cook on high for 3 hours and then on low for 3 hours. Serve over rice.

Crock Pot Cream Cheese Chicken
* 4-6 chicken breasts
* 1 8-oz pkg cream cheese
* 1 packet Italian dressing
* 1 can cream chicken soup
* 1 cube butter

Melt butter with Italian dressing packet. Pour over chicken in the crock-pot. Cook 4-6 hours. In a separate bowl, mix cream cheese and soup together until no longer lumpy. Pour into crock-pot and cook for another 30-45 minutes stirring every 15 minutes until warmed through. Serve over rice. **TIP** Do not over cook the cream cheese as it will separate.

Crock Pot Chili
* 1 pound hamburger
* 1 can dark or light kidney beans
* 1 can pinto beans
* 1 can black beans
* 2 cans stewed tomatoes
* 2-3 tbsp chili powder
* 1tsp cumin
* 1 tsp crushed red pepper
* salt and pepper

Brown hamburger and place in crock-pot. Drain one can of juice into a bowl and mix with 1 tbsp flour, pour into crock-pot, add remaining beans and spices. Stir well and cook on low for 6-8+ hours.

**TIP** Brown your hamburger the night before for a quick morning recipe. Or mix all ingredients together in a bowl the night before and add to crock-pot in the morning!

**TIP** If you prefer a more spicy chili add Mexican style stewed tomatoes and more crushed red peppers!

Crock Pot BBQ Chicken
* 4-6 chicken breasts
* 1 bottle of your favorite BBQ sauce

Mix all ingredients in a crock-pot. Cook on high for 3-4 hours or on low for 5-6 hours. Shred chicken and spoon into hamburger buns.

Cheesy Bacon Potato Soup
* 5 Cups water
* 4 chicken bouillon cubes
* 6-8 potatoes (peeled and chopped into pieces)

Cook on low for 4-5 hours.

* 6 slices of bacon (cooked and chopped)
* 1 can evaporated milk
* Grated cheddar cheese (1 cup or more depending on your preference)

After cooking potatoes on low, add cooked/chopped bacon, evaporated milk and grated cheddar cheese. Stir into crock-pot and cook for another 1/2 hour until the cheese melts.
Serve in bread bowls or with homemade bread

Salsa Chicken
* 4-6 chicken breasts or tenderloins
* 1 jar of favorite salsa

Add chicken to the crock-pot and pour salsa on top of chicken. Cook on low for 6-8 hours. Shred chicken and serve in soft tortilla shells. Add cheese, black beans, sour cream, guacamole, etc. as toppings.

I use homemade salsa for this recipe. Here is how you make it:

* 1 can diced tomatoes
* 1 can diced tomatoes w/ green peppers
* 2 cans diced tomatoes with green chili’s
* 1 can tomato sauce
* 1 clove garlic (minced)
* 1 green pepper (rinsed, seeds removed and chopped into pieces)
* 1 bunch cilantro
* 1 pkg. green onions (sliced)
* 1 tbsp salt
* 1 tbsp sugar

Using your blender, pour in two cans diced tomatoes, half can tomato sauce, half green peppers, half of the garlic and 1/4 bunch of cilantro. Blend until smooth. Repeat steps with remaining cans, green pepper, garlic and 1/4 bunch of cilantro. Pour into large bowl. Stir in salt and sugar and green onions. Spoon into jars or keep in airtight bowl in the fridge. Delicious with the above recipe or with chips!!

Broccoli Cheese Soup
* 1 - 32oz bag frozen broccoli florets
* 1 can evaporated milk
* 2 cans Campbell’s cheddar cheese soup
* dried minced onions

Pour frozen broccoli into crock-pot. Open cans of cheddar cheese soup and pour over the top. Pour evaporated milk on top. Sprinkle in minced onions (a couple of TBSP). Cook on low for 4-6 hours.

Teriyaki Pineapple Chicken
* 4-6 chicken breasts or tenderloins
* 1 can pineapple chunks
* 1 bottle Lawry's Teriyaki marinade

Place chicken in crock-pot, pour marinade on top. Drain half the juice from the pineapple and pour remaining juice and pineapple chunks into crock-pot. Cook on low 4-6 hours.
Serve over rice.

Taco Soup
* 1 lb hamburger browned and drained
* 1 can black beans
* 1 can kidney beans
* 1 can pinto beans
* 2-3 cans stewed tomatoes w/ green peppers
* 1 packet taco seasoning
* 1 can corn

Combine all ingredients into the crock-pot and cook on low for 6-8 hours. Serve at the table with sour cream and Fritos Scoops as silverware!

Honey Ribs and Rice
* 2 pounds extra-lean back ribs
* 1 can (10 1/2 ounces) condensed beef stock
* 1/2 cup water
* 2 tablespoons maple syrup
* 2 tablespoons honey
* 3 tablespoons soy sauce
* 2 tablespoons barbecue sauce
* 1/2 teaspoon dry mustard
* 1-2 cups quick cooking rice

If ribs are fat, place on broiler rack and broil for 15 to 20 minutes; drain well. Otherwise, wash ribs and pat dry. Cut ribs into single servings. Combine remaining ingredients except rice in Crock-Pot; stir to mix. Add ribs. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Serve with rice.

Tortellini Soup
* 1 LB. Italian sausage (hot or mild)
* 1 can (14 1/2 oz) Diced Tomatoes with Basil, Garlic & Oregano
* 1 pkg (9 oz.) fresh or frozen cheese tortellini
* 1 can (14 oz) beef broth
* 1 c. water
* 1 tsp. oregano
* 1 tsp. basil
* 1/4 tsp. hot pepper
* 1 Tbsp. garlic
* 1 small onion chopped
* 2 zucchini, diced
* 2 green onions, sliced
* fresh grated Parmesan cheese

Brown & drain sausage. Put remaining ingredients, except tortellini & cheese in crock-pot. Cook on low 4 - 5 hours. Turn crock-pot to high. Add tortellini. Continue cooking until tortellini is tender. Serve with a sprinkling of cheese.

Cheddar Cheese Chicken
* 6 chicken breasts (boneless, skinless)
* salt and pepper, to taste
* garlic powder, to taste
* 2 cans condensed cream of chicken soup
* 1 can condensed cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crock-pot. Cook on low all day (6 to 8 hours). Serve over rice or noodles.

Shredded Pork

~Night before~
* 3 1/2 to 4lb pork roast
* 2 tbsp brown sugar
* 1 to 1-1/2 tsp red pepper (cayenne)
* 2 tsp cumin
* 1 tsp salt

Mix together and rub on pork roast. Put in crock-pot on low all night.

~Next Morning~
* 1 can coke
* 1 cup chicken broth
* 2 gloves garlic, minced
* 1 small onion, chopped

Keep on low until ready to serve for lunch or dinner.
About 1 hour before serving, shred roast and add 1 cup brown sugar. Use in tacos or on salad with tomatillo dressing.

Apricot Chicken or Pork
* 4 chicken breasts (or equal amount of pork chop)
* 2-4 C apricot jam
* 1 pkg onion soup mix

Mix jam and soup mix together, spread over chicken (or pork). Place in crock-pot on low for 6-8 hours. Serve over rice or noodles, along with a green salad.

Pantry Pot Roast
* 1 2-pound beef chuck pot roast
* 1 tablespoon cooking oil
* Dash of salt and pepper
* 1 7- to 8-ounce package mixed dried fruit
* 1 large onion, cut into thin wedges
* 1/4 teaspoon ground allspice
* 1 5-1/2-ounce can apple juice

In a warm pan, brown all sides of the roast, sprinkling with salt and pepper. Cut up large pieces of fruit into bite sized pieces. In a 3-1/2- or 4-quart electric crockery cooker, place fruit and onion. Add browned meat. Sprinkle with allspice, add apple juice. Cover and cook on low-heat setting for 8 to 10 hours or until meat is tender. (Or, cover and cook on high-heat setting for 4 to 5 hours or until meat is tender.) Makes 6 servings.
*Kitchen Tip: Don't confuse the fruits in this recipe with dried fruit bits. Look for the packaged mixture of regular-size dried fruits.

Basil Chicken
* 4 boneless, skinless chicken breasts
* 1/2 teaspoon pepper
* 1 tsp dried basil
* 1 can cream of celery soup
* 1/2 green pepper, sliced

Place chicken breasts in slow cooker. Sprinkle with pepper and basil. Spread soup on top of chicken. Arrange slices of green pepper on top of soup. Cover and cook on low 6 to 8 hours or high 4 hours. Serve over pasta.

Tamale Pie
* 3/4 cup yellow cornmeal
* 1 cup beef broth
* 1 pound ground beef
* 1 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 16 ounces thick and chunky salsa
* 16 ounces whole-kernel corn -- drained
* 1/4 cup sliced ripe olives (optional)
* 1/2 cup shredded Cheddar cheese

In a large bowl, mix together the cornmeal and beef broth; let stand 5 minutes. Stir in beef, chili powder, cumin, salsa, corn, and olives.

Pour into crockpot. Cover; cook on low for 4-8 hours or until thick. Turn heat to high. Sprinkle cheese over top; cover and cook another 5 minutes or until cheese melts.

French Onion Soup
* 2 Tbsp butter, melted
* 3 onions, sliced and separated into rings
* 1 package gravy mix
* 3 cups water
* 4 slices French bread, cubed
* 4 slices Swiss Cheese

Place the sliced onions in the slow cooker. Pour in the butter and mix thoroughly. Stir in the bread and add the water and gravy mix. Stir well. Cover cook on Low for 10 to 18 hours or on High for 4 to 5 hours. Cover with Swiss cheese before serving.

BBQ Baked Beans
1 pound hamburger
1 onion
1 bottle Kraft original BBQ sauce
1 pound bacon
4 cans Pinto beans (drained)
1/4 cup brown sugar
2 green bell peppers (chopped)
2 tsp. mustard

Sautee hamburger, onion and bell pepper, drain, add to crock pot. Sautee bacon, cut up in bite size pieces or smaller. Add to crock-pot... add in BBQ sauce, mustard and brown sugar. Add salt and pepper to taste. Taste test to make sure enough brown sugar has been added. If mixture is to thick you can add a bit of water... but you do NOT want it to be a soupy consistency... you want to it to be a little thick. Turn crock-pot on low and cook about three to four hours. The longer this cooks, the better the flavor will be.

BBQ Pork Sandwiches
* 1/2 cup barbecue sauce
* 1/2 cup purchased sweet and sour sauce
* 1 garlic clove -- minced
* 2 pounds boneless country-style pork ribs -- trimmed of fat
* 6 Kaiser rolls -- split

Combine all ingredients except pork and rolls in crock-pot; mix well. Add pork; stir to coat. Cover; cook on low setting for 8 to 10 hours. Remove pork from slow cooker. Shred pork by pulling apart with 2 forks. Add pork back to sauce in slow cooker; mix well. If desired, to toast rolls, place cut sides up on un-greased cookie sheet; broil 4 to 6 inches from heat for 1 to 2 minutes. Spoon about 1/2 cup pork mixture into each roll.

* 2 cups diced boiled ham
* 2 medium onions, coarsely chopped
* 2 stalks celery, sliced
* 1/2 green pepper, seeded and diced
* 1 can (28 ounces) whole tomatoes
* 1/4 cup tomato paste
* 3 cloves garlic, minced
* 1 tablespoon minced parsley
* 1/2 teaspoon leaf thyme
* 2 whole cloves
* 2 tablespoons salad oil
* 1 cup raw long-grain converted rice
* 1 pound fresh or frozen shrimp, shelled and cleaned

Thoroughly mix all ingredients except shrimp in Crock-Pot. Cover and cook on low for 8 to 10 hours. One hour before serving, turn Crock-Pot to High. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.

Easy Macaroni and Cheese
* 2 cups (8 ounces) elbow macaroni
* 1/4 cup butter or margarine
* 1 teaspoon onion powder (optional)
* 1/4 teaspoon salt
* Pinch of freshly ground pepper
* 1 (8 ounce) package processed cheese, sliced
* 1/2 cup evaporated milk or buttermilk

Cook macaroni in boiling water for 4 minutes; drain. Return to pot and toss with margarine, onion powder, salt and pepper. Make 2 layers, macaroni and cheese in crock. Pour milk over all. Cook on low for 3 hours on high for 1.5 hours or until hot. Serve from crock. Makes 6 crusty servings.

Magic Meat Loaf
* 2 lbs ground chuck
* 1/2 cup green pepper, chopped
* 1/2 cup onion, chopped
* 1-1/2 tsp salt*
* 1 cup cracker crumbs*
* 1 egg
* 1 pkg (3/4 - 1 ounce) brown gravy mix
* 1 cup milk

Mix all ingredients in large bowl. Shape into a loaf and place in crock-pot. Cover and cook on low 10 hours. *Note: Use seasoned bread crumbs and omit the salt - the gravy contains plenty of sodium. Variation: Omit gravy mix and milk - add one 8-ounce can tomato sauce. Stir half into ingredients and pour remaining sauce over top of loaf - cook as directed above.

Breakfast Potatoes
* 4 Potatoes, sliced
* 1 Onion, sliced fairly thin
* 4 oz. Cheese, grated
* 1 Tbsp Margarine or Butter
* 4-6 slices of Bacon, fried or micro waved
(If in a rush, use the Bacon-Bits from the bottle, sprinkle liberally)

Layer: Potatoes and margarine; then, onions; then, bacon; then, cheese. Repeat. Cook on low for 8 to 10 hours. This recipe serves 6.

Black Forest Cheese Cake
* 3/4 cup chocolate graham cracker cookies, crushed
* 3 packages (8 oz each) fat-free cream cheese, softened
* 1 1/2 cups sugar
* 3/4 cup egg substitute
* 1 cup semisweet chocolate morsels, melted
* 1/4 cup unsweetened cocoa
* 1 1/2 teaspoons vanilla extract
* 1 carton (8 oz) light sour cream
* 1 can (21 oz) cherry pie filling
* 3/4 cup reduced-calorie frozen whipped topping, thawed

Grease and flour Bread N’ Cake Bake Pan. Spread crushed cookies in bottom of pan; set aside. Beat cream cheese with an electric mixer until fluffy; gradually add sugar, beat well. Add egg substitute slowly, mixing well. Add melted chocolate, cocoa, and vanilla until well blended. Pour into prepared Bread N’ Cake Bake Pan. Place lid on pan. Place in Crock-Pot. Cover Crock-Pot and cook on High for 4 hours. Remove from Crock-Pot and remove Bread N’ Cake Bake Lid. Run a knife around edge of pan to release the sides. Let cool completely.

Place lid back on Bread N’ Cake Bake Pan and refrigerate cheesecake for at least 8 hours. Remove cheesecake from refrigerator, invert pan and run bottom of Bread N’ Cake Bake Pan briefly under warm water. On a plate turn invert Bread N’ Cake Bake Pan and remove cheesecake. Then invert cheesecake right side up onto serving platter. Spread cheesecake with cherry pie filling. Spread with thawed frozen whipped topping or top each slice with a dollop of whipped topping. Slice and serve.

Sweet & Sour Pork
* 3 cups cubed peeled potatoes (Idaho or Yukon gold)
* 1 cup chopped onion
* 3 pound pork roast, trimmed
* 4 cloves garlic, minced
* 1 cup water
* 1/2 cup ketchup
* 3 tablespoons red wine vinegar
* 2 tablespoons light brown sugar
* 2 tablespoons reduced-sodium soy sauce
* 1 teaspoon Dijon mustard
* 1/2 teaspoon ground black pepper
* Salt

Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork. In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork. Cover
and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Pulled Pork Sandwiches
* 12 ounces leftover cooked pork, shredded
* 1 cup reduced-sodium chicken broth
* 2 tablespoons balsamic vinegar
* 2 tablespoons light brown sugar
* 1 tablespoon chili powder
* 1 teaspoon paprika
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 4 Kaiser rolls, halved

Put pulled pork into the marinade mixture overnight. The next day place pan over medium heat and bring to a simmer. Cook 15 minutes, until liquid reduces and sauce thickens. Serve pork on halved Kaiser rolls.

Baby Back Ribs
* 2 racks of baby back ribs, 1 1/2 - 2 lbs. each
* 1/2 tsp. onion powder
* 2 cups ketchup
* 2 tbs. Worcestershire sauce
* 1/4 cup molasses
* 1/4 cup brown sugar
* 2 tbs. liquid smoke
* 1/2 tsp. hot pepper sauce

Rinse and dry the ribs. Turn unit to High, insert rack to accommodate ribs. In a bowl, combine the sauce ingredients and blend well. Reserve 1/2 for serving. Liberally coat each side of ribs with sauce. Place ribs in crock-pot and cook for 5 hours or until ribs are very tender and can be easily separated. Brush the ribs with sauce several times during cooking for better flavor. Serve with reserved sauce.

Vegetarian Enchilada Casserole
* 1 (28 oz) can crushed tomatoes in puree
* 1 (14.5 oz) can chunky salsa
* 1 (6 oz) can tomato paste
* 2 cans black beans -- rinsed & drained
* 1 can corn -- drained
* 1 (4 oz) can green chilies -- chopped
* 1 1/2 tbsp ground cumin
* 1/2 tsp garlic powder
* 5 corn tortillas -- cut to fit c/p
* 1 can sliced black olives -- drained

In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chilies, cumin and garlic powder; mix well. Ladle about 1 cup of the mixture into the bottom of a 4 qt slow cooker; spread evenly. Top with 1-1/2 tortillas, cutting to fit as necessary.
Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives overall. Cover and cook on the LOW setting about 5 hours. Serve hot.

Garlic Lime Chicken
* 1 whole fryer chicken
* 2 limes sliced in half
* Several cloves of garlic, whole
* 2 Tbsp butter
* 1 can mushrooms
* 1 cup liquid (1/2 C wine, 1/2 C water OR 1 C water)

Rinse chicken, stuff with limes, garlic, and butter. Place in crock-pot with liquid and mushrooms. If you don't want to cook with wine, just do one cup of water. Sprinkle salt and pepper on top of chicken. Cook on low for 4-8 hours. No need to carve. Meat is so tender it comes off easily. Make gravy with drippings and serve.

Asian Pork Roast
* 3-4 lb Pork roast
* 1 tbsp Flour
* 1 tbsp Sugar
* 1 tsp Garlic powder
* 1/2 tsp Ginger
* 1/2 tsp Salt
* 1/2 C Orange juice
* 1/4 C Lemon juice
* 1/4 C Soy sauce
* 2 tbsp Ketchup

Mix ingredients together, except roast. Place roast (Brown roast before placing in the crock pot, if desired) in crock pot and pour mixture over it. Cook on low for 6-8 hours.

Creamy Black Bean Salsa Chicken
* 2-4 chicken breasts
* 1 C chicken broth
* 1 C salsa
* 1 can corn (drained)
* 1 can black beans (drained)
* 1 pkg taco seasoning
* 1/2 C sour cream
* 1 C grated cheddar cheese

Place chicken in crock, pour broth, salsa, corn, beans and taco seasoning over chicken. Cook for 6-8 hours on low. Remove chicken with slotted spoon and place on plate or serving tray. Stir in sour cream and cheese. Shred chicken with 2 forks and return to crock-pot. Mix well and serve with warm tortillas and Spanish rice.

Apple Chicken
* 2 C sliced onions
* 2 apples, peeled, cored and sliced (thick slices if you don't want them to end up basically disintegrated)
* 2 pounds cut up chicken pieces
* 1/2 tsp salt
* 1/4 tsp ground black pepper
* 2 tbsp chopped fresh rosemary leaves
* 1 C reduced-sodium chicken broth
* 1 can cream of celery soup
* 2 C cooked rice (white or brown)

Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken. In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Serve chicken, sauce, apples, and onions over rice.

Sour Cream Pork Chops
* 6 pork chops (1 in. thick)
* 2 cubes chicken bouillon
* 2 C boiling water
* 2 tbsp all purpose flour
* 1/2 C all purpose flour
* 1 (8 oz) container sour cream
* 1 large onion
* Salt & pepper to taste
* Garlic powder to taste

Season pork chops with salt, pepper and garlic powder, then dredge in 1/2 C. flour. In a small skillet over medium heat, lightly brown chops in small amount of oil. Place chops in crock-pot and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops; cover and cook on low 7-8 hours. Preheat oven to 200 degrees F (95 degrees C). After the chops have cooked, transfer chops to the oven to keep warm. Be careful--the chops are so tender they will fall apart. In a small bowl, blend 2 tbsp flour with sour cream; mix into meat juices. Turn crock-pot to High for 15-30 minutes or until sauce is slightly thickened. Serve sauce over pork chops.

Weight Watchers Beef Stroganoff
* 1 (1-pound) top round steak (1 inch thick)
* 1 (8-ounce) package pre-sliced fresh mushrooms
* 1 C chopped onion
* 1 tbsp dried parsley flakes
* 2 tbsp Dijon mustard
* 3/4 tsp salt
* 1/2 tsp dried dill
* 1/2 tsp pepper
* 3 garlic cloves, minced
* 1/3 C all-purpose flour
* 1 C beef broth
* 1 (8-ounce) container 50%-less-fat sour cream
* 2 C hot cooked medium egg noodles (about 4 ounces uncooked), cooked without salt or fat

Trim fat from steak; cut steak diagonally across grain into ¼-inch-thick slices. Place sliced steak, mushrooms, and next 7 ingredients into 3-quart electric slow cooker; stir well. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles. Yield: 4 servings (serving size: about 1 cup stroganoff and ½ c noodles).

Saucy Meatballs
* 1 pkg (6 oz.) STOVE TOP Stuffing Mix for Turkey
* 1-1/2 lb. lean ground beef
* 1 egg, lightly beaten
* 1/2 C water
* 2 C sliced mushrooms
* 2 medium green peppers, sliced (about 2 cups)
* 4 C spaghetti sauce
* 1 pkg (1 lb.) spaghetti
* 1/3 C Grated Parmesan Cheese
Combine stuffing mix, meat, egg and water. Shape into 1-inch balls.
Place in slow cooker; top with mushrooms, peppers and spaghetti sauce.
Cover with lid. Cook on LOW for 6 to 8 hours (or on for HIGH 3 to 4
hours). Cook spaghetti as directed on package; drain. Serve meatballs
with sauce over spaghetti. Sprinkle with cheese.

Honey Mustard Chicken Wings
* 3 pounds chicken wing drummettes
* 1 tsp salt
* 1 tsp pepper
* 1/2 C honey
* 1/2 C barbeque sauce
* 2 tbsp spicy brown mustard
* 1 clove garlic, minced
* 3 to 4 thin lemon slices

Rinse chicken and pat dry. Cut off wing tips; discard. Cut each wing at joint to make two pieces. Sprinkle salt and pepper on both sides of chicken. Place wing pieces on broiler rack. Broil 4 to 5 inches from heat about 10 minutes, turning halfway through cooking time. Place broiled chicken wings in slow cooker.

Combine honey, barbeque sauce, mustard and garlic in small bowl; mix well. Pour sauce over chicken wings. Top with lemon slices. Cover; cook on LOW 4 to 5 hours. Remove and discard lemon slices. Serve wings with sauce.

Chili Mac

* 1 pound ground beef or turkey
* 1 can (14.5 oz) diced tomatoes, drained
* 1 C chopped onion
* 1 clove garlic, minced
* 1 tbsp chili powder
* 1/2 tsp salt
* 1/2 tsp dried oregano
* 1/4 - 1/2 tsp red pepper flakes
* 1/4 tsp black pepper
* 8 oz Reduced Card Elbow noodles (4 C cooked)
* Grated cheddar cheese

Brown ground beef or turkey in large skillet, drain off fat. Place cooked meat in slow cooker with remaining ingredients except elbows and cheese. Mix well. Cook on LOW 4 hours. Cook elbows according to package directions; drain. Stir in cooked elbows and cook on LOW 1 hour more. Top each serving with grated cheese, if desired.

*NOTE* Add your favorite beans to this dish, 1 can of black, kidney,
or pinto etc.

Chicken Parisienne

* 6 boneless skinless chicken breasts, cubed
* 1/2 tsp salt
* 1/2 tsp black pepper
* 1/2 tsp paprika
* 1 can condensed cream of mushroom or cream of chicken soup, undiluted
* 2 cans (4 oz each) sliced mushrooms, drained
* 1/2 C dry white wine (optional - can be substituted with 1/2 C water)
* 1 C sour cream
* 6 C hot cooked egg noodles

Place chicken in slow cooker. Sprinkle with salt, pepper and paprika. Add soup, mushrooms and wine/water to slow cooker; mix well. Cover; cook on HIGH 2 to 3 hours, or LOW 4 to 6 hours. Add sour cream during the last 30 minutes of cooking. Serve over noodles.

TIP: For a variation, try this dish over hot cooked rice instead of noodles.

Decadent Chocolate Delight

* 1 pkg chocolate cake mix
* 1 C sour cream
* 1 C chocolate chips
* 1 C water
* 4 eggs
* 3/4 C vegetable oil
* 1 pkg (4-serving size) instant chocolate pudding and pie filling mix
* Vanilla ice cream

Grease inside of slow cooker. Combine cake mix, sour cream, chips, water, eggs, oil and pudding and pie filling mix in slow cooker; mix well. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Serve hot/warm with vanilla ice cream.

Hearty Calico Bean Dip
* 3/4 lb ground beef
* 1/2 lb sliced bacon, crisp-cooked and crumbled
* 1 can baked beans
* 1 can great northern beans, rinsed and drained
* 1 can kidney beans, rinsed and drained
* 1 small onion, chopped
* 1/2 C brown sugar
* 1/2 C ketchup
* 1 tbsp vinegar
* 1 tsp prepared yellow mustard
* Tortilla chips

Brown ground beef in large nonstick skillet, drain and discard fat. Spoon meat into slow cooker. Add bacon, beans, onion, brown sugar, ketchup, vinegar and mustard to slow cooker; mix well. Cover; cook on LOW 4 hours or on HIGH 2 hours. Serve with tortilla chips.

Corned Beef and Cabbage

* 6 to 8 medium potatoes, peeled, cut into 1/2-inch slices
* 3 medium carrots, thinly sliced
* 2 ribs celery, thinly sliced
* 1 corned beef brisket, about 3 pounds
* 1 cabbage, about 2 pounds
* 1/2 tsp black pepper
* 1 1/2 C water

Lightly butter or spray a 5 to 6-quart crock-pot; layer potato slices over bottom of pot with carrots. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water. Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender. Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.

Raspberry Chocolate Caramel Fondue

* 1/2 C seedless raspberry jam or preserves
* 12 oz pkg semi-sweet chocolate chips
* 12 oz bottle/jar caramel ice cream topping

Combine all ingredients into greased slow cooker. Cover; cook on LOW 1 1/2 hours, stirring every 30 minutes until smooth. If fondue is too thick, stir in 1 tbsp at a time of evaporated milk until desired creamy consistency. Keep warm up to 2 hours.

Dipping suggestions: chocolate chip cookies, any and all fruit (apple slices, pineapple, bananas, strawberries, etc.), bite size cake pieces, gummy bears, marshmallows, licorice, etc..

Chicken Pot Pie

* 4-5 C diced potatoes (raw)
* 3-4 C baby carrots, diced
* 4 boneless skinless chicken breasts
* 1 tsp garlic salt
* 1 tsp black pepper
* 1 tbsp dry onion
* 2 cans cream chicken soup
* 1 1/2 C frozen peas
* 1 pkg Pillsbury refrig. biscuits
* 1 C shredded cheese

Fill crock pot 2/3 full of veggies, layering potatoes, carrots. Place chicken on top of veggies, sprinkle with garlic, pepper, and dry onion. Spread cream of chicken soup on top. Cook on HIGH 4-5 hours or LOW 6-8 hours (or til veggies are tender). Shred the chicken, stir in peas, replace lid and heat 20 minutes. Bake biscuits according to package instructions. Break in half and spoon chicken mix on top, sprinkle with shredded cheese.

Extra Good Mashed Potatoes
* 5 lb bag potatoes, boiled and mashed
* 1 1/2 C sour cream
* 3 tsp salt
* 1/4 tsp pepper
* 2 tbsp butter

Mix all ingredients together in slow cooker. Cook on LOW for 5-6 hours. *Note: Don't add milk or butter when mashing the potatoes, they need to be plain potatoes

Harvest Ham Supper
* 6 carrots, sliced in half lengthwise
* 3 sweet potatoes, sliced in half lengthwise
* 1 pound boneless ham (about 1 1/2 lbs)
* 1 C maple syrup or maple-flavored syrup

Place carrots and potatoes in bottom of slow cooker to form a rack. Place ham on top of vegetables. Pour syrup over ham and vegetables. Cover; cook on LOW 6 to 8 hours.

TIP: Maple-flavored syrup is a mixture of a less expensive syrup,
usually corn syrup and maple syrup. Once opened, maple syrup should be

Turkey Tacos w/ Spicy Sour Cream Dressing
* 1 lb ground turkey
* 1 medium onion, chopped
* 1 can tomato paste
* 1/2 C chunky salsa
* 1 tbsp chopped fresh cilantro
* 1/2 tsp salt
* 1 tbsp butter
* 1 tbsp all purpose flour
* 1/4 tsp salt
* 1/3 C milk
* 1/2 C sour cream
* ground red pepper
* taco shells

Brown turkey and onion in large skillet over medium heat, stirring to separate meat. Combine turkey mixture, tomato paste, salsa, cilantro and 1/2 tsp salt in slow cooker. Cover; cook on LOW 4 to 5 hours. Just before serving, melt butter in small saucepan over low heat. Stir in flour and 1/4 tsp salt; cook 1 minute. Carefully stir in milk. Cook and stir over low heat until thickened. Remove from heat. Combine sour cream and a sprinkle of ground red pepper in small bowl. Stir into hot milk mixture. Return to heat; cook over low heat 1 minute, stirring constantly. Spoon 1/4 C turkey mixture into each taco shell; keep warm. Spoon spicy sour cream mixture over taco filling.

Gypsy's BBQ Chicken
* 6 boneless skinless chicken breasts
* 1 bottle favorite BBQ sauce
* 6 slices bacon
* 6 slices swiss cheese

Place chicken in slow cooker. Cover with BBQ sauce. Cover; cook on LOW 8 to 9 hours. Before serving, cut bacon slices in half. Cook bacon in microwave or on stove top, keeping bacon flat. Place 2 slices cooked bacon over each piece of chicken in slow cooker. Top with cheese slices. Cover; cook on HIGH until cheese melts.

*TIP: If sauce becomes too thick during cooking, add a little water*

Overnight Oatmeal
* 1 cup steel cut oats
* 1 cup dried cranberries
* 1 cup dried figs
* 4 cups water
* 1/2 cup half-and-half (can be substituted for non-fat milk)
In a slow cooker, combine all ingredients and set to LOW heat. Cover and let cook for 8 to 9 hours. Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.
*TIP* Add your favorite dried fruit, such as blueberries instead of cranberries & figs, or dried strawberries and bananas, then add a little whipped cream topping in the morning.. the possibilities are endless and you can make this recipe work to fit your family!

French Dip Roast
* 1 large onion (chopped or sliced)
* 3 pound beef bottom roast
* 1/2 cup water
* 1 pkg. dry au jus gravy mix
* 1 can beef broth
Place onion in slow cooker and add roast. Combine water and gravy mix. Pour over roast. Add broth. Cover; cook on HIGH 5-6 hours, or LOW 8-10 hours. Remove meat from liquid. Let stand 5 minutes before slicing thinly across grain.
*TIP: shred roast and serve on Kaiser rolls.

Stew Provencal
* 2 cans (14.5 oz each) beef broth, divided
* 1/3 C all-purpose flour
* 1-2 pork tenderloins (about 2 lbs), trimmed and diced
* 4 red potatoes, unpeeled, cut into cubes
* 2 C frozen cut green beans, thawed
* 1 onion, chopped
* 1 tsp salt
* 1 tsp dried thyme
* 1/2 tsp black pepper
Combine 3/4 C beef broth and flour in small bowl, set aside. Add remaining broth, pork, potatoes, beans, onion, garlic, salt, thyme and pepper to slow cooker; mix well. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Stir flour mixture into slow cooker. Cook, uncovered, 30 minutes or until thickened.

Shredded Apricot Pork Sandwiches Ingredients:
* 2 medium onions, thinly sliced
* 1 C apricot preserves
* 1/2 C packed dark brown sugar
* 1/2 C BBQ sauce
* 1/4 C cider vinegar
* 2 tbsp Worcestershire sauce
* 1/2 tsp red pepper flakes
* 1 (4-pound) boneless pork top loin roast, trimmed of fat
* 1/4 C cold water
* 2 tbsp cornstarch
* 1 tbsp grated fresh ginger
* 1 tsp salt
* 1 tsp black pepper
* 10-12 sesame or onion rolls, toasted

Combine onions, preserves, brown sugar, BBQ sauce, vinegar, worcestershire sauce and pepper flakes in a small bowl. Place pork roast in slow cooker. Pour apricot mixture over roast. Cover; cook on LOW 8 to 9 hours. Transfer roast to cutting board; cool slightly. Shred pork into coarse shreds using 2 forks. Let cooking liquid stand 5 minutes to allow fat to rise. Skim fat. Blend water, cornstarch, ginger, salt and pepper until smooth. Whisk cornstarch mixture into cooking liquid. Cook, uncovered, on HIGH 15 to 30 minutes or until thickened. Return shredded pork to slow cooker; mix well. Serve on toasted buns.

Slow Cooker Lasagna Ingredients:
* 8 lasagna noodles, broken into bite-size pieces
* 2 tsp cooking oil (optional)
* 2 tsp salt
* 1 1/2 lbs lean ground beef
* 3/4 cup finely chopped onion
* 2 -14oz canned tomatoes, with juice (slice tomatoes into smaller pieces)
* 5.5 oz can tomato paste
* 1 C creamed cottage cheese
* 2 C grated mozzarella cheese
* 2 tsp granulated sugar
* 1 tsp parsley flakes
* 1/2 tsp dried whole oregano
* 1/4 tsp garlic powder
* 1/4 tsp dried sweet basil
* 1 1/4 tsp salt
* 1/2 tsp pepper

Cook lasagna noodle pieces in boiling water, cooking oil and salt in large pot for 14-16 minutes until tender but firm. Drain. Brown ground beef; drain well. Place into crock pot. Add remaining ingredients; stir well. Add lasagna noodle pieces; stir. Cover; cook on LOW for 7 to 9 hours or on HIGH for 3 1/2 to 4 1/2 hours. Makes 10 cups.

Bacon & Cheese Dip Ingredients:
* 2 pkgs 8-oz reduced-fat cream cheese, softened and cut into cubes
* 4 C shredded reduced-fat sharp Cheddar cheese
* 1 C evaporated skimmed milk
* 2 tbsp prepared yellow mustard
* 1 tbsp chopped onion
* 2 tbsp Worcestershire sauce
* 1/2 tsp salt
* 1/4 tsp hot pepper sauce
* 1 lb turkey bacon, crisp-cooked and crumbled

Place cream cheese, Cheddar cheese, evaporated milk, mustard, onion, Worcestershire sauce, salt and pepper sauce in slow cooker. Cover; cook on LOW, stirring occasionally, 1 hour or until cheese melts. Stir in bacon; adjust seasonings as desired. *TIP* Serve dip with potato chips, crusty bread, crackers or cut up veggies! *NOTE* Use your favorite bacon in place of turkey bacon.

Tostada Ole' Ingredients:
* 4 C shredded cooked chicken or turkey
* 1 packet enchilada sauce mix
* 2 6-oz cans tomato paste
* 1/2 C water
* 1 small can diced green chilies
* 1 C grated Monterey jack cheese

Mix all ingredients except cheese into crock pot, stir well. Cover; cook on LOW 3 to 4 hours or on HIGH 1 to 2 hours. Serve in tostada shells, sprinkle with cheese and other favorite toppings, such as black beans, corn, diced tomatoes, sour cream, etc...

*NOTE* this recipe calls for COOKED chicken or turkey, however you can put uncooked chicken/turkey in the crock pot cook on LOW 7 to 8 hours or on HIGH 5 to 6 hours. Making sure chicken/turkey is fully cooked.

Slow Cooker Stir Fry Ingredients:
* 6-8 chicken tenders (or 4-5 chicken breasts)
* 2 16-oz packages frozen stir fry veggies
* 1 bottle Mr. Yoshida's sweet teriyaki sauce (or other favorite stir fry sauce)

Mix all ingredients in slow cooker. Cover; cook on LOW 5-6 hours. Serve over rice or angel hair noodles.

Spanish Paella-Style Rice Ingredients:
* 2 cans (14.5 oz each) chicken broth
* 1 1/2 C uncooked converted long grain rice
* 1 small red bell pepper, diced
* 1/3 C dry white wine or water
* 1/2 tsp powdered saffron or 1/2 tsp ground turmeric
*1/8 tsp red pepper flakes
* 1/2 C frozen peas, thawed
* salt

Combine broth, rice, bell pepper, wine/water, saffron and pepper flakes in slow cooker; mix well. Cover; cook on LOW 4 hour or until liquid is absorbed. Stir in peas. Cover; cook 15 to 30 minutes or until peas are hot. Season with salt. *NOTE* Paella is a Spanish dish of saffron-flavored rice combined with a variety of meats, seafood and vegetables. Since saffron is very expensive, turmeric is given as an alternative; with turmeric the finished dish will look similar but the flavor will differ. *TIP* For richer flavor and color, add 1/2 C cooked chicken, ham or shrimp, or quartered and marinated artichokes (drained) with peas.

Best Beef Brisket Sandwich Ever Ingredients:
* 1 beef brisket (about 3 pounds)
* 2 C apple cider, divided
* 1 hear garlic, cloves separated, crushed and peeled
* 2 tbsp whole peppercorns
* 2 tbsp dried thyme or 1/3 C chopped fresh thyme
* 1 tbsp mustard seed
* 1 tbsp Cajun seasoning
* 1 tsp ground allspice
* 1 tsp ground cumin
* 1 tsp celery seed
* 2-4 whole cloves
* 1 bottle dark beer (optional, can be substituted with water or beef broth)
* 10 to 12 sourdough sandwich rolls, halved

Place brisket, 1/2 C cider, garlic, peppercorns, thyme, mustard seed, Cajun seasoning, allspice, cumin, celery seed and cloves in large re-sealable food storage bag. Seal bag; marinate in refrigerator overnight. Place brisket and marinade in slow cooker. Add remaining 1 1/2 C apple cider and beer/water/beef broth. Cover; cook on LOW 10
hours or until brisket is tender. Strain sauce, drizzle over meat. Slice brisket and place on sandwich rolls, if desired. *TIP* Top sandwiches with prepared mustard or horseradish sauce.

Linguicia & Sauerkraut Soup
* 1 large can of Sauerkraut
* 1 can kidney beans (dark or light)
* 4 potatoes peeled and cubed
* 1 small onion, minced
* 1 package of Linguicia (or favorite sausage), cut to bite size pieces
* 2 cans chicken broth

Combine all ingredients into slow cooker, mix well. Cover; cook on LOW
6-8 hours. *NOTE* Do NOT use the sausage that is made for breakfast. (aka Jimmy
Dean or similar).

Pineapple Daiquiri Sundae
* 1 pineapple, cored, peeled and cut into 1/2 inch chunks
* 1/2 C dark rum
* 1/2 C sugar
* 3 tbsp lime juice
* Peel of 2 limes, cut in long strands
* 1 tbsp cornstarch or arrowroot
* Vanilla ice cream
* Fresh raspberries and mint leaves (optional)

Place pineapple, rum, sugar, lime juice, peel and cornstarch in slow cooker; mix well. Cover; cook on HIGH 3 to 4 hours. Serve hot over ice cream. Sprinkle with raspberries and mint leaves, if desired. *TIP* Substitute 1 can (20 oz) crushed pineapple (drained) for fresh pineapple. Cook on HIGH 3 hours. For a variation, serve sauce over pound cake instead of ice cream.

Three Pepper Pasta Sauce
* 1 each: red, yellow and green bell peppers, cut into 1-inch pieces
* 2 cans diced tomatoes (undrained)
* 1 C chopped onion
* 1 can (6 oz) tomato paste
* 4 cloves garlic, minced
* 2 tbsp olive oil
* 1 tsp dried basil
* 1 tsp dried oregano
* 1/2 tsp salt
* 1/4 tsp red pepper flakes or black pepper
* Hot Cooked Pasta
* Shredded Parmesan or Romano cheese

Combine all ingredients except pasta and cheese in slow cooker. Cover; cook on LOW 7 to 8 hours or until vegetables are tender. Adjust seasonings, if desired. Serve with pasta and cheese. *TIP* To speed up preparation, substitute 3 cups mixed bell pepper chunks from a salad bar.

Slow Cooker Pizza
* 1 ½ lbs. ground beef
* 1 (8 oz) package rigatoni pasta
* 1 (16 oz) package shredded mozzarella cheese
* 1 (10 ¾ oz) can condensed cream of tomato soup
* 2 (14 oz) jars pizza sauce
* 1 (8 oz) package sliced (or diced) pepperoni sausage

Bring a large pot of lightly salted water to a boil. Add pasta and cook 8 – 10 minutes until al dente (still firm); drain and set aside. Brown the ground beef in a skillet and drain. In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni.
Cover; cook on LOW for 4 hours. *Note* you can adjust to your taste by adding mushrooms, green peppers, etc.

Chicken Parmesan Ingredients:
* 1 package onion soup mix
* 2 cans (10 3/4 oz’s each) cream of mushroom soup, undiluted
* 1 & 1/2 C milk
* 1 C water
* 1 C uncooked converted white rice
* 6 chicken breasts, boneless and skinless
* 6 tbsp margarine or butter
* salt to taste
* pepper to taste
* grated Parmesan cheese

Mix onion soup mix, cream of mushroom soup, milk, water, and rice in a small mixing bowl. Spray Crock-Pot with cooking spray. Lay chicken breasts in Crock-Pot. Place one tbsp margarine on each chicken breast. Pour soup mixture over chicken breasts. Salt and pepper to taste. Sprinkle with grated Parmesan cheese. Cover; cook on LOW 8 to 10 hours or on HIGH for 4 to 6 hours. Serves 6.

Simple Turkey Soup
* 2 lbs. ground turkey, cooked and drained
* 1 can (28 oz) whole tomatoes, undrained
* 2 cans (14 oz) beef broth
* 1 bag (16 oz) frozen mixed soup vegetables (such as carrots, beans, okra, corn or onion)
* 1/2 C uncooked barley
* 1 tsp salt
* 1 tsp dried thyme
* 1/2 tsp ground coriander
* black pepper to taste

Combine all ingredients in slow cooker. Add water to cover. Cover; cook on HIGH 3 to 4 hours or until barley and vegetables are tender. *TIP* Try adding other frozen or canned vegetables or diced potatoes and extra carrots. Sliced, diced or stewed tomatoes can be substituted for the whole tomatoes.

Spicy Italian Beef
* 1 boneless beef chuck roast (3 to 4 lbs)
* 1 jar peperoncini (12 oz)
* 1 can beef broth (14.5 oz)
* 1 bottle beer (can be substituted with water)
* 1 onion, peeled and minced
* 2 tbsp Italian herb blend
* 1 loaf French bread, cut into thick slices
* 10 slices provolone cheese (optional)

Trim fat from roast. Cut roast, if necessary, to fit in slow cooker, leaving meat in as many large pieces as possible. Drain peperoncini, pull of stem ends and discard. Add peperoncini, broth, beer/water, onion and herb blend to slow cooker; do not stir. Cover; cook on LOW 8 to 10 hours. Remove meat from slow cooker; shred with 2 forks.
Returned shredded meat to slow cooker; mix well. Serve on French bread, topped with cheese, if desired. Add additional sauce, if desired. *NOTE* Peperoncini are thin, 2- to 3-inch-long pickled mild peppers. Look for them in the Italian foods or pickled foods section of the grocery store.

Seafood Chowder
* 1 quart (4 cups) half-and-half
* 2 cans (14.5 oz each) whole white potatoes, drained and cubed
* 2 cans (10 3/4 oz) condensed cream of mushroom soup, undiluted
* 1 bag (16 oz) frozen hash brown potatoes
* 1 medium onion, minced
* 1/2 C (1 stick/cube) butter, diced
* 1 tsp salt
* 1 tsp black pepper
* 5 cans (about 8 oz each) whole oysters, drained and rinsed
* 2 cans (about 6 oz each) minced clams
* 2 cans (about 4 oz each) cocktail shrimp, drained and rinsed

Combine half-and-half, canned potatoes, soup, frozen potatoes, onion, butter, salt and pepper in slow cooker. Mix well. Add oysters, clams and shrimp; stir gently. Cover; cook on LOW 4 to 5 hours.

Party Mix
* 3 C bite-size rice cereal
* 2 C O-shaped oat cereal
* 2 C bite-size shredded wheat cereal
* 1 C peanuts or pistachios
* 1 C thin pretzel sticks
* 1/2 C (1 cube/stick) butter, melted
* 1 tbsp Worcestershire sauce
* 1 tsp seasoned salt
* 1/2 tsp garlic powder
* 1/8 tsp ground red pepper (optional)

Combine cereals, nuts and pretzels in slow cooker. Mix melted butter, Worcestershire sauce, seasoned salt, garlic powder and red pepper in a small bowl. Pour over cereal mixture in slow cooker; toss lightly to coat. Cover; cook on LOW 3 hours, stirring well every 30 minutes. Remove cover; cook an additional 30 minutes. Store in airtight

Chuck Wagon Beans
* 2 large cans Bush's Baked Beans
* 1/2 lb bacon - cooked & crumbled
* 1 small onion, diced
* 1/4 C mustard
* 1 lbs hamburger, browned and drained
* 4 celery stalks, chopped
* 1/2 C ketchup
* 2 tbsp brown sugar

Mix all ingredients together in slow cooker. Cover; cook on LOW 1-2 hours. *NOTE* You can also put this in a casserole dish and bake for 45 minutes to 1 hour at 350 degrees.

Chocolate Mud Cake
* 1 C flour
* 2 tsp baking powder
* 6 tbsp butter
* 2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
* 2/3 plus 1/3 C sugar
* 3 tbsp plus 1/3 C cocoa
* 1 tbsp vanilla
* 1/4 tsp salt
* 1/3 C milk
* 1 egg yolk
* 1/3 C brown sugar
* 1 1/2 C hot water
* Whipped cream or ice cream

Coat the inside of a slow cooker with cooking spray. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or in a double boiler and mix well.

Whisk in the 2/3 cup of sugar, 3 tablespoons cocoa, vanilla, salt, milk and egg yolk. Add the flour mixture and stir until thoroughly mixed. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, coca, and hot water until the sugar is dissolved. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 or 2 hours, depending on the size of the crock pot.

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know its ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.) When it's done, turn off power and remove the lid. Let it cool for 25 and minutes, and then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

Asian Orange Ribs
* 2.5 to 3 lbs. boneless country-style pork ribs
* 1-10 ounce jar orange marmalade
* 1-7.25 ounce jar hoisin sauce (can be found at any grocery store in
the Asian foods section)
* 3 cloves garlic, minced
* 1 tsp sesame oil

Trim fat from ribs. Brown ribs on all side in a hot skillet coated with non-stick spray. Drain off any fat. Place ribs in a 3.5 or 4 quart slow cooker. In a bowl, stir together marmalade, hoisin sauce, garlic and sesame oil. Pour over ribs in slow cooker--stir to coat meat with sauce. Cover and cook on high for 1 hours. Reduce to low and cook for 6 to 8 hours.

Hawaiian Chicken
* 3 to 4 skinless, boneless chicken breasts, halved
* 32 oz. canned pineapple slices, drained
* 30 oz. canned mandarin oranges, drained
* 16 oz. jar maraschino cherries, drained
* 1/4 C cornstarch
* 1/4 C brown sugar, packed
* 1.5 oz. envelope stir-fry chicken seasoning blend

Combine all ingredients in crock pot. Stir. Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Serve over rice. *NOTE* For extra flavor, DO NOT drain the pineapple slices. If you drain all the fruits, add 1/2 to 1 C water in the crock pot.

Sunshine Chicken (or Pork)
* 8 skinless boneless chicken breasts
* 1 C favorite BBQ sauce
* 1/4 C orange juice

Place in a crock-pot and cook on LOW for 6 to 8 hours. Shred and serve on rolls or over rice.

Asparagus Casserole
* 2 packages (10 oz's each) frozen asparagus spears, thawed
* 1 can (10 3/4 oz's) condensed cream of celery soup
* 1 can (10 3/4 oz's) condensed cream of chicken soup
* 2 C crushed saltine crackers
* 1 C cubed process American cheese
* 1 egg
* 1/2 C slivered almonds

In large bowl, combine all ingredients well. Pour into lightly greased Crock-Pot. Cover; cook on HIGH for 3 to 3 1/2 hours. After cooking, dish may be held on LOW for up to 2 hours before serving. Serves 4 to 6. Note: Two cans (14 1/2 oz's each) asparagus pieces, drained, may be substituted for frozen asparagus.

Camp Out Chili Dogs
* 1 pound frankfurters
* 1 large onion, finely chopped or 3 tbsp dried minced onion
* 2 cans (15 ounces each) chili with beans
* 1 tsp chili powder
* 1/4 lb cheddar cheese - cubed or grated
* frankfurter rolls (aka hot dog bun)

Combine all ingredients except cheese and rolls in Crock-Pot. Stir well. Cover; cook on LOW for 5 to 10 hours or on HIGH for 2 to 3 hours. Add cheese just before serving and allow to melt slightly. Serve each frankfurter in a roll and spoon sauce over top. Serves 6 to 8.

Sweet n' Sour Shrimp
* 1 package (6 oz's) frozen Chinese pea pods, partially thawed.
* 1 can (13 oz's) juice-pack pineapple chunks or tidbits (drain and reserve juice)
* 2 tbsp cornstarch
* 3 tbsp sugar
* 1 chicken bouillon cube
* 1 C boiling water
* 1/2 C reserved pineapple juice
* 2 tsp soy sauce
* 1/2 tsp ground ginger
* 2 cans (4 1/2 oz's each) shrimp, rinsed and drained
* 2 tbsp cider vinegar
* fluffy rice

Place pea pods and drained pineapple in Crock-Pot. In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover; cook on LOW for 5 to 6 hours. Before serving, add shrimp and vinegar, stirring care-fully to avoid breaking up shrimp. Heat until warm. Serve over hot rice. Serves 4.

Beef Burritos
* 1 1/2 - 2 lb-London Broil
* 1 Envelope Taco Seasoning Mix
* 1 Med White Onion, diced
* 1 Can Ortega Diced Green Chilies (not drained)
* Flour tortillas
* sour cream
* diced tomatoes
* shredded cheese

Put onion in bottom of crock pot, pour Chilies over onion. Rub taco seasoning over both sides of meat and place in crock pot. Cook on high about 5 hours or on low about 8 hours. Remove meat to cutting board, and shred using 2 forks. Return meat to pot and mix with onions, peppers and liquid. Serve in flour tortillas with guacamole, sour cream, tomatoes and cheese.

Candied Polynesian Spareribs
* 2 pounds lean pork spareribs
* 1/3 C soy sauce
* 1 tbsp ground ginger
* 1/4 C cornstarch
* 1/2 C cider vinegar
* 1 C sugar
* 1/4 C water
* 1 tsp salt
* 1/2 tsp dry mustard
* 1 small piece gingerroot or crystallized ginger (about 1 inch)

Cut spareribs into individual 3-inch pieces. Mix soy sauce, ground ginger and cornstarch until smooth; brush mixture over spareribs. Place ribs on rack of broiler pan. Bake in preheated 425 oven for 20 minutes to remove fat; drain. Combine remaining ingredients in Crock- Pot; stir well. Add browned ribs. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. If desired, brown and crisp ribs in broiler for 10 minutes before serving. Serves 4.

Chop Suey
* 2-3 pork shoulder chops, boned, well trimmed and diced
* 2 C cubed, cooked or raw chicken
* 1/2 C chicken broth
* 1 C diagonally sliced celery
* 2 tsp soy sauce
* 1/2 tsp sugar
* salt to taste
* 1-1/2 C water chestnuts, thinly sliced
* 1-1/2 C bamboo shoots, in julienne strips

Combine all ingredients in Crock-Pot; stir well. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. If desired, thicken sauce with a cornstarch-water paste just before serving. Serves 4. Double recipe for 5-quart Crock-Pot.

Cantonese Sweet n' Sour Pork
* 2 pounds lean pork shoulder, cut into strips
* 1 green pepper, seeded and cut into strips
* 1/2 medium onion, thinly sliced
* 1/4 C brown sugar (packed)
* 2 tbsp cornstarch
* 2 C pineapple chunks (reserve juice)
* 1/4 C cider vinegar
* 1/4 C water
* 1 tbsp soy sauce
* 1/2 tsp salt
* Chow mein noodles

Place pork strips in Crock-Pot. Add green pepper and sliced onion. In bowl, mix brown sugar and cornstarch. Add 1 cup reserved pineapple juice, the vinegar, water, soy sauce and salt; blend until smooth. Pour over meat and vegetables. Cover; cook on LOW for 7 to 9 hours. One hour before serving, add pineapple chunks; stir into meat and sauce. Serve over chow mein noodles. Serves 4 to 6.

Caramel Apple Dessert
* 2 medium sized apples
* 1/2 C apple juice
* 7 oz caramel candy
* 1 tsp vanilla
* 1/8 tsp ground cardamom
* 1/2 tsp ground cinnamon
* 1/3 C peanut butter, creamy
* 7 slices angel food cake
* 1 qt vanilla ice cream

Peel, core and cut each apple into 18 wedges; set aside. Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter, 1 tsp. at a time, over ingredients in crock pot and stir. Add apple wedges; cover and cook on LOW for 5 hours. Stir thoroughly, cook 1 hour more. Serve approx. 1/3 cup of warm mixture over a slice of angel food cake or ice cream.

Sloppy Joes
* 3 pounds ground beef
* 1 C chopped onion
* 2 cloves garlic, minced or 1/4 teaspoon garlic powder
* 1 & 1/2 C ketchup
* 1 C chopped green sweet pepper
* 1/2 C water
* 4 tbsp brown sugar
* 4 tbsp prepared mustard
* 4 tbsp vinegar
* 4 tbsp Worcestershire sauce
* 3 tsp chili powder
* hamburger buns

In a large skillet brown ground beef, onion, and garlic. Cook until meat is brown and onion is tender. Drain off fat. In any size Crock-Pot, combine ketchup, green sweet pepper, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture. Cover; cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. Spoon into hamburger buns. Serves 8 to 10. NOTE: Substitute ground turkey, chicken, or pork in place of the ground beef.

Peach Crisp
* 2/3 C old fashioned oats
* 1/3 C all-purpose baking mix, such as Bisquick
* 1/2 tsp cinnamon
* 1/2 C sugar
* 1/2 C packed brown sugar
* 4 C sliced peaches

Lightly grease inside of Crock-Pot or spray with non-stick cooking spray. Mix dry ingredients together in a large bowl. Stir in peaches until well blended. Pour into Crock-Pot. Cover; cook on LOW 4 to 6 hours.

Swiss Chicken
* 6 chicken breasts, boneless and skinless
* 6 slices (4 x 4-inch) Swiss cheese
* 1 can cream of mushroom soup, undiluted
* 1/4 C milk
* 2 C herb stuffing mix
* 1/2 C margarine or butter, melted

Spray Crock-Pot with cooking spray. Arrange chicken breasts in Crock-Pot. Top with cheese, layering cheese if necessary. Combine soup and milk; stir well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted margarine over stuffing mix. Cover, cook on LOW 8 to10 hours or on HIGH 4 to 6 hours. Serves 6.

Arroz Con Queso
* 1 1/2 cups raw long-grain converted rice
* 1 can (16 oz) whole tomatoes, mashed
* 1 can (16 oz) Mexican-style beans
* 3 cloves garlic, minced
* 1 large onion, finely chopped
* 2 tbsp vegetable oil
* 1 C cottage cheese
* 1 can (4 oz) green chili peppers, drained, seeded and chopped
* 2 C grated Monterey Jack cheese

Mix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased Crock-Pot. Cover; cook on LOW for 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese. Serves 6 to 8.

White Bread
* 1 package active dry yeast
* 1 tsp sugar
* 1/4 C warm water
* 1 egg
* 1/4 C vegetable oil
* 1 C lukewarm water
* 1 tsp salt
* 1/4 C sugar
* 3-1/2 to 4 C flour

In large bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water. Allow to stand until it bubbles and foams. Add egg, oil, lukewarm water, salt, 1/4 cup sugar and 2 cups of the flour. Beat with an electric mixer for 2 minutes. With wooden spoon, stir in remaining 1-1/2 to 2 cups flour until dough leaves the side of the bowl. Place dough in well-greased Bread `n Cake Bake pan; cover. Place pan in Crock-Pot. Cover and bake on High for 2 to 3 hours or until edges are browned. Remove pan and uncover. Let stand 5 minutes. Unmold on cake rack.

Chicken Stew Mexican Style
* 2 lbs skinless boneless chicken breasts cut into 1 & 1/2-inch pieces
* 4 medium russet potatoes, peeled and cut very small
* 1 (15 oz) can mild salsa
* 1 (4 oz) can diced green chilies
* 1 (1 1/4 oz) pkg taco seasoning mix
* 1 (8oz) can tomato sauce

Mix all ingredients together in crock-pot. Cover; cook on LOW for 6 to 8 hours. Serve with flour tortillas. *TIP* Add corn and beans whatever your fancy!

BBQ Meatballs
* 2 pounds ground beef
* 1 C onion flavored bread crumbs or plain-flavored crumbs
* 1 tsp garlic powder
* 2 packages onion soup mix
* 2 tsp Worcestershire sauce
* 2 eggs

In large bowl combine all ingredients. Shape into meatballs. Brown in skillet with 1 tbsp oil. Drain on paper towel. Makes about 60 meatballs.

BBQ Sauce:
* 2 large onions, chopped
* 2 (6 ounces each) cans tomato paste
* 2 cloves garlic, minced
* 1/4 C Worcestershire sauce
* 1/4 C red wine vinegar
* 1/2 C brown sugar
* 1/2 C sweet pickle relish
* 1/2 C beef broth
* 2 tsp salt
* 2 tsp dry mustard

Add sauce ingredients to Crock-Pot and stir well. Place meatballs in Crock-Pot. Cover; cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours or until hot. Serve directly from Crock-Pot. *NOTE* No time to make the BBQ Sauce, just add your favorite bottled
BBQ Sauce for this recipe!

Chicken a la King
* 1- 1/2 pounds boneless chicken strips
* 1/2 C green pepper, chopped
* 1/4 C onion, chopped
* 1/2 C celery, chopped
* 1 jar (2 oz.) pimento
* 1 can (4 oz.) mushrooms, drained
* 1 pkg. (10 oz.) peas

Combine all ingredients in crockpot. Stir to mix well. Cover; cook on LOW 6 to 9 hours or on HIGH 2 1/2 to 3 1/2 hours.

Baked Potatoes
* 6-12 baked potatoes
* foil

Wash potatoes and prick with fork, wrap them in foil. Fill crock-pot with potatoes and cover; cook on LOW for 8 to 10 hours or on HIGH 2 to 4 hours. *DO NOT ADD WATER*

Corn on the Cob
* 6-8 ears of corn
* 1/2 cup water

Gently pull back husks to remove silk, without removing the actual husks. Remove stems and cut off ends of corn so that they can stand in the slow cooker with the lid on. Add water, cover and cook on low for 2-3 hours. *TIP* Add a tablespoon of butter to the water for an added flavor.

Low Carb Seasoned Chicken
* 4 boneless skinless chicken breast halves
* 4 medium zucchini, sliced
* 1 medium onion, peeled and sliced
* 1 C chicken broth
* 3 tbsp oil
* 2 tbsp paprika
* 1 tsp salt

In a crock pot, place four chicken breasts in the bottom and sprinkle evenly with half the amount of paprika. Add zucchini and onion, then the chicken broth. Add oil on top, then sprinkle with remaining paprika & salt. Cover; cook on LOW 6 to 8 hours.

Tex Mex Pork Chops
* 6 porkchops, approx 3/4" thick
* 1- 15 oz can Tex Mex or Mexi style chili beans
* 1-1/2 cups salsa (mild or hot, your preference)
* 1 C frozen corn

Place pork chops in your slow cooker. Combine beans and salsa, and pour over pork chops. Cover; cook on LOW for 5 hours or on HIGH for 3 hours. Stir in corn (if cooking on low, you might want to quickly heat the corn in the microwave before adding). Cover and continue cooking for half an hour. Serve over rice or pasta.

Breakfast Potatoes
* 4 Med-large potatoes
* 1 Onion - peeled and chopped
* 1 tbsp butter
* 4-6 slices of bacon
* 4 oz. Cheddar Cheese

Fry or cook bacon until crisp. Slice potatoes, chop onions, grate cheese. Layer potatoes, butter, onion, bacon, cheese. Layer this 2 times. Cover; cook on HIGH 8-10 hours.
*NOTE* Serve with a sprinkling of cheese and sour cream or ketchup.

Roasted Red Pepper Chicken
* 4 chicken breasts
* 15 oz can black beans, drained
* 12 oz jar roasted red peppers (w/ juice)
* 14 oz can Mexican stewed tomatoes
* 1 large onion, chopped
* Salt & pepper (to taste)

Place breasts in slow cooker. In bowl, combine beans, peppers, tomatoes, onion, salt & pepper, then pour over chicken. Cover; cook on LOW 4-6 hours. Serve over rice or pasta.

Corn Chip Chili
* 1 lb Ground Beef, browned and drained
* 1/2 large onion, chopped
* 1 can (14.5 oz) diced tomatoes and green chilies, w/ liquid
* 1 can (8 oz.) tomato sauce
* 1/2 C water
* 1 tbsp chili powder
* 1 tsp salt
* 1/2 tsp pepper
* 1/2 tsp minced garlic

Combine all ingredients in slow cooker, stirring well. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Serve over a bed of corn chips and top with grated cheddar cheese.

Baked Apples
* 6-8 apples, washed and cored (*not sliced)
* 2 tbsp raisins
* 1/4 C sugar
* 1 tsp ground cinnamon
* 2 tbsp butter or margarine

Mix raisins and sugar; fill center of apples. Sprinkle cinnamon and dot with butter. Put in Crock Pot; add 1/2 cup water. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

Caribbean Shrimp and Rice
* 12 oz. pkg. frozen shrimp, thawed
* 1/2 C chicken broth
* 1/2 tsp garlic powder
* 1 tsp chili powder
* 1/2 tsp dried oregano
* 1 C frozen peas
* 1/2 C diced tomatoes, fresh or canned
* 2 C cooked rice

Combine shrimp, broth and dry seasonings in slow cooker. Salt to taste. Cover; cook on LOW 2 hours. Add peas, tomatoes and rice. Cover and cook on High for 10 minutes until heated through.

Taco Bake
* 1 pound ground beef
* 1 onion, chopped
* 3/4 C water
* 1 package (1 1/4 oz) taco seasoning
* 1- 15 oz can tomato sauce
* 2 cans (8 oz each) tomato sauce
* 1 package (8 oz) shell macaroni, uncooked
* 1- 4 oz can mild chopped green chilies
* 2 C mild shredded cheddar cheese

In a skillet, brown ground beef and onion; drain fat. Add the water, taco seasoning and tomato sauce; mix. Simmer for 20 minutes. Transfer to Crock-Pot. Stir in macaroni and chopped green chilies. Cover; cook on LOW for 6 to 8 hours or on HIGH 3 to 4 hours. In the last 30 minutes of cooking top with shredded cheddar cheese. Serves 6 to 8.
*NOTE* Check the noodles often to prevent being overcooked.

Rice Pudding
* 2 1/2 C cooked rice
* 1 1/2 C scalded milk
* 2/3 C white or brown sugar
* 3 eggs, beaten
* 1 tsp salt
* 2 tbsp vanilla
* 1 tsp cinnamon
* 1 tsp nutmeg
* 1/2 C raisins
* 3 tbsp soft butter

Combine all ingredients. Pour into lightly greased crock pot. Cook on high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.

Firecracker Mix
* 1/4 C Worcestershire sauce
* 4 tbsp margarine or butter, melted
* 2 tbsp brown sugar
* 1-1/2 tsp salt
* 1/2 to 1 tsp ground red pepper (cayenne), optional
* 8 C popped corn
* 4 C corn cereal squares
* 3 C pretzel sticks

Mix together Worcestershire, margarine, brown sugar, salt and cayenne pepper (if using). Place popped corn, corn cereal squares and pretzel sticks in 6-quart slow cooker. Pour Worcestershire sauce, softened margarine, brown sugar, salt and cayenne mixture over all and mix thoroughly. Cover; cook on LOW for 2 to 3 hours. Remove lid for 1 more hour. Pour mixture onto wax paper and allow to cool. Store in storage bags or containers. The mix may be made up to one week in advance. Makes 12 to 15 (1-cup) servings.

Cranberry Roast
* 1 (1 oz) envelope dry onion soup mix
* 1 (3 lb or so) beef chuck roast
* 1 (16 oz) can jellied cranberry sauce
* 2 tbsp butter
* 2 tbsp all-purpose flour

Place onion soup mix in the bottom of the slow cooker. Place roast on top of soup mix and top with cranberry sauce. Cover; cook on LOW for 8 hours. Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

Lasagna with White Sauce

* 1 pound ground beef
* 1 onion, chopped
* 1 can (14 1/2 ounces) diced tomatoes
* 2 tbsp tomato paste
* 1 beef bouillon cube
* 1 1/2 tsp Italian seasoning
* 1 tsp salt
* 1/2 tsp black pepper
* 1/4 tsp cayenne pepper
* 1 package (8 ounces) mini lasagna noodles, cooked and drained

White Sauce
* 2 tbsp margarine or butter, melted
* 3 tbsp all-purpose flour
* 1 tsp salt
* 1/4 tsp black pepper
* 2 C milk
* 2 C shredded mozzarella, divided

Cook lasagna noodles in boiling water for 5 minutes. Drain. In a skillet, brown ground beef and onion, until onion is tender. Drain fat. Transfer meat mixture to Crock-Pot. Stir in tomatoes, tomato paste, bouillon, and seasonings. Add cooked lasagna noodles. In a
small bowl, mix melted margarine, flour, salt, pepper, milk, and 1 cup of mozzarella cheese. Stir into Crock-Pot. Cover; cook on LOW 4 to 6 hours or on HIGH 2 to 3 hours. In the last 30 minutes, turn Crock-Pot to High, if cooking on Low. Top with remainder of
mozzarella cheese. Serve when cheese is melted. Serves 10 to 12.

Chicken Fettuccine
* 2 Chicken breasts; halved
* 2 tbsp Olive oil
* 1/4 C Green onions; chopped
* 1 tsp Garlic; minced
* 14 1/2 oz Canned tomatoes; drained and chopped
* 1 tbsp Basil
* 1 C Heavy cream
* 2 Egg yolks
* 3/4 C Parmesan cheese
* 8 oz Fettuccine
* 1 C Peas (frozen); thawed
* 1 1/2 C Mushrooms (fresh); sliced (optional)

In skillet, brown chicken breasts in olive oil. Place chicken in crock-pot. Add green onions, garlic, tomatoes, and basil. Cover; cook on LOW 7 to 9 hours. Remove chicken and cut into pieces. Return chicken pieces to pot. Stir in cream, egg yolks, and Parmesan cheese. Cover and cook on high 30 minutes to thicken. While sauce is thickening, cook fettuccine according to package directions; drain. Add fettuccine, peas and mushrooms. Cover and cook on high 30 to 60 minutes.

Banana Bread
* 1 3/4 C flour
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/3 C shortening
* 2/3 C sugar
* 2 eggs, well beaten
* 1 1/2 C banana, well mashed, overripe
* 1/2 C walnuts, coarsely chopped (optional)

Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the
bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

Orange Cinnamon Chicken
* 1 chicken, cut into serving pie
* 1 C chicken broth, homemade or canned
* 1/4 pound butter
* 2 C orange juice
* 1 C raisins
* salt and fresh black pepper to taste
* 1/4 tsp cinnamon
* 2 tbsp flour

Heat butter in large skillet, and brown chicken. Remove chicken pieces to slow cooker as they brown. Combine all other ingredients, except flour, mix well and pour over chicken. Cover pot, turn on LOW and cook 4 to 6 hours, or until chicken is tender. Remove 1 cup of sauce from the pot and combine with flour, mixing well. Return sauce – flour mixture to pot. Turn pot on HIGH, and cook additional half hour.

Layered Vegetarian Dinner
* 6 potatoes, sliced
* 1 large onion, sliced
* 2 carrots, sliced
* 1 green pepper, sliced
* 1 zucchini, sliced
* 1 C corn, frozen or fresh
* 1 C peas, frozen or fresh
* mushrooms
* broccoli
* green beans
* 2 1/2 C tomato sauce
* 1/4 C soy sauce, low-sodium
* 1 tsp thyme, ground
* 1 tsp dry mustard
* 1 tsp basil
* 2 tsp chili powder
* 1/2 tsp cinnamon
* 1/8 tsp sage
* 2 tbsp parsley

Layer vegetables in crock-pot in order given. Mix together ingredients for sauce and pour over vegetables. Cover; cook on LOW for 12 hours or on HIGH for 6 hours.

Cajun Style Buffalo Wings
* 3 lbs chicken wings
* 1 bottle Kraft spicy BBQ sauce
* 1 1/2 tsp. red cayenne Pepper
* 1/4 tsp. salt
* 2 tsp. black pepper
* 1/2 tsp. garlic flakes, minced
* 1 tsp. onion flakes, minced
* 3 tbsp. Worcestershire Sauce
* 2 tbsp. jalapeno sauce
* 1 tbsp. Tabasco sauce
* 1 tbsp. Cajun spice

In a crock pot, add chicken, BBQ sauce, and all spices. Stir and heat on low for 4 hours.

Lemon Chicken (Weight Watchers 5 points)
* 6 boneless, skinless chicken thighs, cut into 1 inch pieces
* 1/3 C flour
* 1 tsp salt
* 1/4 tsp pepper
* 2 tbsp olive oil
* 1 tsp balsamic vinegar
* 3 tbsp catsup
* 3 tbsp brown sugar
* 6 oz. can frozen lemonade concentrate, thawed
* 2 tbsp cornstarch
* 1/4 C water

Mix flour with salt and pepper in a shallow dish. Coat chicken in this mix. Shake off excess and brown in olive oil in a nonstick skillet over medium heat. Remove chicken and place in a 3-4 qt. crock- pot. Mix vinegar, catsup, brown sugar and lemonade in a small bowl and pour over the chicken. Cover; cook on HIGH for 3-4 hours. When
ready to serve, remove the chicken to a warm platter and cover. Combine cornstarch and water in a small bowl, mix well and stir into the sauce. Cook on high for 20-30 minutes until thickened. Serve with chicken and hot rice (add points for rice).

Chicken & Dumplings
* 4 boneless/skinless chicken breasts
* 2 tbsp butter
* 2 cans cream of chicken soup
* 1 onion, finely diced
* baby carrots up to 1 pound
* 2 (10 oz) pkgs refrigerated biscuits cut into 6 pieces per biscuit

Place chicken, butter, soup, onion and carrots in slow cooker and fill with water to cover all if needed. Cover; cook on HIGH for 5 to 6 hours or LOW 8 to 10 hours. 30 minutes before serving place biscuit pieces on top of chicken mixture. Cover; cook until biscuits are cooked.

Sweet and Sour Pork (Weight Watchers 6 points)
* 1 pound pork shoulder, lean only
* 15 oz. canned tomato sauce
* 2 tsp chili powder
* 2 tsp paprika
* 1/4 C sugar
* 1 tsp salt
* 1/2 C vinegar
* 1/2 C molasses
* 2 C carrots
* 2 C onions
* 2 medium green peppers
* 1 cup canned water chestnuts (optional)

Cube meat and brown in skillet. Transfer to crock pot. Add all remaining ingredients and mix well. Cover; cook on LOW for 6-7 hours or on HIGH for 4 hours. Serve over bed of rice (add points for rice).

Texas Stew
* 2 lbs. beef tips, cut into 1" pieces
* 1 (14.5 oz) can mexican style stewed tomatoes
* 1 (10.5 oz.) can beef broth, undiluted
* 1 (8 oz.) jar mild picante sauce
* 3 carrots, cut into 1/2" pieces
* 1 onion, cut into thin wedges
* 2 garlic cloves, pressed
* 1/2 tsp ground cumin
* 1/2 tsp salt
* 1/2 C water
* 1/4 C all purpose flour

Combine all ingredients except 1/2 C water and 1/4 C flour in a 5 quart slow cooker. Cover; cook on HIGH 3-4 hours or until meat is tender. In a small bowl, stir together water and flour. Stir into meat mixture – cover; cook on HIGH 1 hour or until thickened.

Chicken Stroganoff (Weight Watchers 4 points)
* 1 pound frozen boneless skinless chicken breast
* 1 can fat free cream of mushroom soup
* 1 jar sliced mushrooms, drained
* 16 oz. carton fat free sour cream
* 1 envelope dry onion soup mix

Put frozen chicken in the bottom of the crock-pot. Mix soup, sour cream, onion soup mix, mushrooms, and pour over chicken. Cover; cook on LOW for 6-8 hours. Serve over rice or noodles (add points).

Chicken Lickin' Good Pork Chops
* 6-8 lean pork chops (1" thick)
* 1/2 C flour
* 1 1/2 tsp salt
* 1/4 tsp garlic powder
* 2 tbsp oil
* 1 can chicken and rice soup (undiluted)

Dredge pork chops in mixture of flour, salt, and garlic powder. Brown in oil in a large skillet. Place pork chops in crock pot. Pour soup over chops. Cover; cook on LOW 6-8 hours or on HIGH for 3 1/2 hours.

Roast with Mushrooms (Weight Watchers 7 points)
* 2 1/4 pound lean beef round roast
* 2 medium onions
* 8 garlic cloves
* 8 medium uncooked potatoes
* 2 1/2 cups fat-free cream of mushroom soup
* 1 pkg. dry onion soup mix
* 1 pkg. (1/2 lb) mushrooms, slices

Slice onion and garlic and place on bottom of crock pot. Place roast on top. Quarter potatoes and arrange around roast. Mix soup, soup mix, and sliced mushrooms. Spoon over roast. Add pepper to taste. Cover; cook on LOW for 8 hours.

Smothered Steak
* 1 1/2 pounds chuck or round steak, cut into strips
* 1/3 C all purpose flour
* 1 tsp salt
* 1/4 tsp pepper
* 1 large onion, sliced
* 1 (16 oz.) can tomatoes
* 1 (4 oz.) can mushrooms, drained
* 2 tbsp molasses
* 3 tbsp soy sauce
* 1 (10 oz) pkg. french style green beans

Put steak strips, flour, salt and pepper in crock pot. Stir well to coat steak. Add all remaining ingredients. Cover and cook on LOW for 8 hours. Serve over rice or noodles.

Tortilla Stack Ingredients:
* 1 lb. ground beef, lean (browned and drained)
* 5 corn tortillas, cut into 6 wedges
* 2/3 can of undiluted cheddar cheese soup
* 2/3 package taco seasoning mix
* 2 med. tomatoes, chopped
* 1/4 C sour cream
* 1 1/3 C lettuce, shredded
* Any other desired toppings

Brown ground beef, drain, crumble 1/4 of ground beef into bottom of slow cooker. Top with 1/4 of tortilla wedges. In a small bowl mix soup and taco mix. Spread 1/4 of soup over tortillas. Sprinkle with 1/4 of tomatoes. Repeat layering until all ingredients are used. Cover and cook on LOW 4-5 hours. Spoon onto individual plates. Top each serving
with sour cream, lettuce, etc.

Three Beans and Sausage
* 1-1/2 pounds smoked sausage, cut into 1-inch pieces
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 can (15-1/2 ounces) great northern beans, rinsed and drained
* 1 can (15 ounces) black beans, rinsed and drained
* 1 C chopped onion
* 1 C water
* 1 can (8 ounces) tomato sauce
* 2/3 C chopped celery
* 1 tsp chicken bouillon granules
* 1 tsp minced garlic
* 1 bay leaf
* 1/2 tsp pepper
* 1/4 tsp dried oregano, optional
* 1/4 tsp dried thyme, optional
* Hot cooked rice

In a 5-qt. slow cooker, combine the first 12 ingredients. Sprinkle with oregano and thyme if desired. Cover; cook on LOW for 4 to 4-1/2 hours or until heated through. Discard bay leaf. Serve with rice.

Brunch Casserole
* 1 1/2 pounds Ground beef
* 1 each Onion; large, finely chopped
* 2 tablespoons Olive oil or butter
* 2 each Garlic; cloves, minced
* 1 can Mushrooms; sliced; drained, 4oz
* 2 teaspoons Salt
* 1/2 teaspoon Nutmeg
* 1/2 teaspoon Oregano, leaf
* 1/2 package frozen Spinach; thawed and drained
* 3 tablespoons Flour
* 6 each Eggs, beaten
* 1/4 cup Milk, scalded
* 1/2 cup Cheddar cheese; sharp, grated

In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well greased crockpot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with
additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese. 6 to 8 servings.

Cola Chicken
* 1 cup Cola, regular
* 1 cup Catsup
* 1 Onion, sliced
* 1 1/2 pounds chicken breasts or tenders
* Salt and pepper to taste.

Put chicken in crockpot and onions on top. Add cola and catsup and cook on LOW 6 to 8 hours. Serve with corn on the cob and a green salad.

Porcupine Meatballs
* 1 1/2 lbs lean ground beef
* 1/2 C raw rice
* 1/2 C onion, finely chopped
* 1/2 C green pepper, finely chopped
* 1 egg
* 1 tsp salt
* 1/4 tsp pepper
* 1 (10 1/2 oz.) can tomato soup
* 1 can diced tomatoes and liquid

In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt, and pepper. Mix well to blend. Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in crock pot. Pour soup over meatballs. Cover; cook on LOW for 7 to 8 hours. Makes 4 to 6 servings.

Fresh Artichokes
* 2 large Fresh artichokes
* 6 C Water, hot
* 4 slices Lemon, thin slices
* 1/3 C Butter; or margarine, melted
* 3 tbsp Lemon juice
* 1/4 tsp Seasoned salt

With sharp knife, slice about 1" off top of each artichoke; cut off stem near base. With scissors, trim about 1/2" off top of each leaf. With sharp knife, halve each artichoke vertically; then scoop out and discard the fuzzy center or choke. Place artichoke halves in
slowcooker; add hot water and lemon slices. Cover and cook on HIGH 4 to 5 hrs. or until done. Drain; serve with sauce. Lemon butter sauce - combine all ingredients.

Ham & Scalloped Potatoes
* 8 slices of ham
* 10 medium Potatoes, thinly sliced
* 1 C Grated Cheddar
* 2 Onions, thinly sliced
* 1 can Cream of mushroom soup
* Paprika
* Salt and pepper to taste

Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain. Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover; cook on LOW 8 to 10 hours or on HIGH 4 hours.

Hot Broccoli Cheese Dip
* 3/4 C butter
* 3 stalks celery, thinly sliced
* 1 onion, chopped
* 1 4-oz can sliced mushrooms, drained
* 3 tbsp flour
* 1 10 3/4-oz can cream of celery soup
* 1 C shredded cheddar cheese
* 1 10-oz package chopped broccoli

In a small skillet, melt the butter and sauté the celery, onion and mushrooms. Stir in the flour. Place into a lightly greased slow cooker and stir in remaining ingredients. Cover; cook on HIGH, stirring about every 15 minutes until the cheese is melted. Turn to Low for 2 to 4 hours or until ready to serve.

Asian Spiced Chicken Wings
* 3 lbs chicken wings
* 1 cup soy sauce
* 1 cup brown sugar
* 1/2 cup ketchup
* 2 tsp fresh ginger, minced
* 1/4 cup dry sherry
* 1/2 hoisin sauce
* 1 tbsp fresh lime juice
* 3 tbsp sesame seeds, toasted
* 1/4 cup green onions, thinly sliced

Broil the chicken wings 10 minutes on each side, or until browned. Transfer the chicken wings to the slow cooker. Add the remaining ingredients, except the hoisin sauce, lime juice, sesame seeds, and green onions and stir thoroughly. Cover; cook on Low for 5 to 6 hours or on High for 2 to 3 hours. Stir once in the middle of cooking to baste the wings with sauce. Remove the wings from the stoneware and reserve 1/4 cup of the juice in the slow cooker. Combine this juice with the hoisin sauce and lime juice. Drizzle over the chicken wings. Before serving, sprinkle wings with toasted sesame seeds and green onions, and mix to coat evenly.

Chicken Tortilla Soup
* 4 boneless, skinless chicken thighs
* 1 can (4 ounces) chopped mild green chilies, drained
* 2 cloves of garlic, minced
* 1 yellow onion, diced
* 2 cans (15 ounces each) diced tomatoes, including juice
* 1/2- 1 cup chicken broth
* 1 tsp cumin
* salt and pepper to taste
* 2 tbsp chopped fresh cilantro leaves
* Juice of 1 lime
* 4 corn tortillas, sliced into 1/4 inch strips
* 1/2 cup shredded Monterey Jack cheese
* 1 avocado, seeded, peeled, diced and tossed with lime juice to prevent browning

Place chicken in Crock-Pot, combine chilies, garlic, onion, tomatoes, 1/2 cup chicken broth and cumin in a small bowl. Pour mixture over chicken. Cook on HIGH for 3 hours. When chicken is tender, use the tines of 2 forks to shred the meat. Adjust seasonings adding additional broth if necessary. Just before serving, add tortillas and cilantro to Crock-Pot slow cooker. Stir to blend. Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice.

Hearty Cheese Hash Browns
* 5 cups frozen hash brown potatoes
* 2 cups cheddar cheese, grated
* 1 cup milk
* 1/2 cup half-and-half
* 1/2 cup green onions, thinly sliced
* 1 cup frozen peas
* 1 tsp salt
* 1 tsp black pepper
* 1 tsp paprika

Combine all ingredients in the slow cooker and mix thoroughly. Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Bananas Foster
* 6 bananas, peeled and cut in quarters
* 1/2 cup flaked coconut
* 1/2 tsp cinnamon
* 1/4 tsp salt
* 1/2 cup dark corn syrup
* 1/3 cup unsalted butter, melted
* 1 tsp lemon zest, grated
* 3 tbsp lemon juice
* 1 tsp rum (optional)
* 12 slices pound cake
* 1 quart French vanilla ice cream, softened
* Confectioners sugar, for garnish

Combine the bananas and coconut in the slow cooker. In a medium mixing bowl, combine the cinnamon, salt, corn syrup, butter, lemon zest, lemon juice and rum. Pour over the banana and coconut mixture. Cover cook on Low for 1 to 2 hours. To create individual servings, place one scoop of the ice cream between two slices of pound cake.
Ladle the bananas and sauce over each ice cream sandwich and dust with confectioners sugar.

Cajun Shrimp Dip
* 1 slice bacon
* 3 onions, chopped
* 1 clove garlic, minced
* 4 jumbo shrimp, peeled and de-veined
* 1 tomato, peeled and chopped
* 3 cups shredded Monterey Jack cheese
* 1 tsp Tabasco Sauce
* 1/2 tsp cayenne pepper
* salt and pepper to taste

Cook the bacon until crisp and drain on a paper towel. Sauté the onion and garlic in the bacon drippings until soft. Drain on a paper towel. Chop the shrimp. Crumble the bacon and place in the stoneware along with all other ingredients. Cover cook on Low for 1 hour or until the cheese is melted.

East-West BBQ Chicken
* 6 - 8 chicken breast halves (bone-in)
* 1/3 cup ketchup
* 1/3 cup orange marmalade
* 2 tbsp brown sugar
* 3 tbsp soy sauce
* 1 tbsp white wine vinegar
* 1 tsp fresh minced ginger
* 1 clove garlic, minced

Place chicken in stoneware. In a small bowl, combine remaining ingredients and pour over chicken. Cover cook on Low 7 to 9 hours or on High 3 to 5 hours.

Breakfast Berry Bread Pudding
* Vegetable cooking spray or butter
* 6 cups bread, preferably dense peasant style or sourdough, cut into 3/4 - 1-inch cubes
* 1/2 cup slivered almonds, toasted
* 1 cup raisins
* 6 large eggs, beaten
* 1 3/4 cup milk (1% or greater)
* 1 tsp vanilla extract
* 1 1/2 cups brown sugar (increase to 2 cups if making bread pudding for dessert)
* 1 1/2 tsp cinnamon
* 3 cups sliced fresh strawberries
* 2 cups fresh blueberries
* Fresh mint leaves (optional)

Spray or butter the inside of the Crock-Pot. Place the bread, nuts and raisins in the stoneware and toss to combine. Whisk together the eggs, milk, vanilla, sugar and cinnamon in a separate bowl. Pour the egg mixture over the bread mixture and toss to blend. Cover; cook on Low and 4 to 4 1/2 hours or High for 3 hours. Remove stoneware from heating unit and allow bread pudding to cool and set prior to serving. Serve garnished with berries and mint leaves if desired.

Homestyle Apple Brown Betty
* 6 cups apples, peeled, cored and cut into slices
* 3 cups bread crumbs
* 1/2 cup brown sugar
* 1 tsp cinnamon
* 1 tsp nutmeg
* 1/8 tsp salt
* 1/2 cup butter or margarine, melted
* 1/4 cup walnuts, finely chopped (optional)

Place the apples in the bottom of the stoneware. In a mixing bowl, combine the bread crumbs, cinnamon, nutmeg, salt, brown sugar, butter and walnuts. Spread mixture over the apples in the stoneware. Cover cook on Low for 3 to 4 hours or on High for 1 1/2 to 2 hours.

Our family

Our family
James, Seth, Me and My Mom

Hello from the Morris Family!

We moved to Nebraska in May, 2005 for my husbands job at Union Pacific. We are positive the Lord moved us here and we love Nebraska!! My Mom moved in with us in August, 2006.

We picked a family verse many years ago. You will see it below. As a family we want to live a Godly life and we try to glorify God. It's a daily battle. But, our God is faithful to forgive us daily. I'm very thankful for a God who allowed His Son to die for MY sins. I'm very thankful that I heard and accepted that Truth in my heart and can say I have a home in Heaven for eternity. I'm glad that I don't have to 'do' anything else for His Salvation but accept what Christ did for me by dying for my sins. What I 'do' now is because I love Him, not because I'm trying to earn my way to Heaven.

Romans 10:9,10,13 says, “That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised Him from the dead, thou shalt be saved. For with the heart man believeth unto righteousness, and with the mouth confession is made unto salvation… For whosoever shall call upon the name of the Lord shall be saved.”

If you want to know how YOU can also be sure you are going to Heaven, just email me (justdeanna23@gmail.com) I would love to share it with you straight from the Bible.

Our Family Verse:

"I beseech you therefore, brethren, by the mercies of God, that ye present your bodies a living sacrifice, holy, acceptable unto God, which is your reasonable service. And be not conformed to this world: but be ye transformed by the renewing of your mind, that ye may prove what is that good, and acceptable, and perfect, will of God." Romans 12:1,2