*ITALIAN BEEF*
/~Submitted by Carol, Northern NY State/
I have brought this to a good many "potluck" luncheons and it is always
a hit! I bring lots of crusty rolls, to sop up the juice.
* Exported from MasterCook *
Italian Beef
Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Crock Pot Dishes Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef roast
1 pkg Lipton Onion soup mix
3 cups water
2 tsp fresh basil
2 tsp fresh oregano leaves
1/4 tsp cayenne pepper
1/4 tsp garlic salt
1 tsp salt
Cook the roast in 1/2 inch of water in a Dutch oven at 350F for 3-4
hours. Remove from the oven, put on a plate and refrigerate until cold.
Slice thinly and put the meat back in the pan. Add rest of the
ingredients and cook, covered again, at 350F for another hour. Allow to
cool slightly and spoon meat and juices over thick slices of French or
Italian bread.
MY METHOD: I put it in a crock pot, overnight. Chill and slice the same
way. Reheat in the crockpot for a couple of hours. Serve the sliced meat
on split crusty Italian rolls. Serve bowls of juice for dipping!!
*HOMEMADE PORK BBQ*
/~Submitted by Lisa H., Belmont, NC/
5lb Boston butt pork
1 medium size jar of bbq sauce *your choice*
1/3 cup brown sugar
Place pork in crock pot, cook on low all night (at least 6-8 hrs). Do
not add any water. When done in the am, drain excess fat/water off. Then
add the sauce, brown sugar and cook for another 2 hours. Delicious!
*HAM AND SCALLOPED POTATOES*
/~Submitted by Leslie, Pittsburgh, PA/
6-8 slices of ham, chopped
8-10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 cup grated cheddar or American cheese, I know I use more
2 cans cream of mushroom soup
paprika
Put half of ham, potatoes and onions in crock pot. Sprinkle with salt
and pepper, then grated cheese. Spoon on one can of soup. Repeat with
remaining half. Spoon on other can soup. Sprinkle with paprika. Cover
and cook on low 8-10 hours, high 4 hours. Amounts of ingredients except
for cans of soup are forgiving. Crock pot will be very full, ingredients
can be halved easily.
*BARLEY BEEF SOUP*
/~Submitted by Treva, Eastern TN/
This soup is thick & hearty - makes a great supper served with salad & buns.
1/2 lb lean ground beef (225 g)
1 large onion, chopped
1 tbsp oil (15 ml)
1 16 oz bag of shredded coleslaw mix (about 8.5 cups) (454 g)
1 14 oz can diced tomatoes (398 ml)
1 cup frozen mixed vegetables (250 ml)
1 10 oz can beef broth (284 ml)
6 cups water (1.5 L)
1/2 cup pearl barley (125 ml)
1 bay leaf
1 tsp dried whole oregano (5 ml)
1 tbsp beef bouillon powder (15 ml)
Brown ground beef & onion. Drain off any fat. Put into crock pot. Add
rest of ingredients & mix. Cover & cook on low for 6 or 7 hours (or on
high for 3 to 3.5 hours).
Makes 12 - 13 cups of soup.
*CROCKPOT PORK CHOPS WITH MUSHROOM SAUCE*
/~Submitted by Treva, Eastern TN/
8 Pork chops
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon sage
1 can cream of mushroom soup
1 tablespoon dried onion flakes
Trim the excess fat from the chops and use it to grease a large skillet.
Over high heat, brown each chop lightly on both sides. Salt and pepper
each as it finishes and place it in the crockpot. Add the sage. Then the
undiluted soup and the onion flakes into the still hot skillet. Scrape
the pan juices and turn them into the crockpot. Cover and cook on Low
for 8-10 hours.
I have substituted a package of dry onion soup mix for the onion flakes
and we like it better at my house.
*EASY BEEF CROCKPOT CASSEROLE*
/~Submitted by Treva, Eastern TN/
1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms
1 lg. envelope instant onion soup mix
1/2 c. milk
1 or 2 lbs. stew beef
Combine above and cook in crockpot on low 8 to 10 hours (can be
thickened with 1 tablespoon flour and water mixture for thicker gravy).
Serve over rice, egg noodles or elbow macaroni.
Serves 4.
*CROCKPOT HASH BROWN CASSEROLE*
/~Submitted by Treva, Eastern TN/
2 cups sour cream
1 can (10 & 3/4 oz) cream of mushroom soup
dash pepper
2 cups Velveeta cheese, shredded or cubed
1/2 cup chopped onions
3/4 teaspoon salt
1/4 teaspoon pepper
2 pounds frozen hash brown potatoes
In a large bowl, combine sour cream, soup, pepper, cheese, onions, salt
and pepper; gently stir in potatoes. Spoon mixture into lightly buttered
slow cooker or crockpot.
Cover and cook on high for 1 & 1/2 hours; turn to low and cook 2 & 1/2
hours longer.
Serves 8 to 10.
*SWEET & SOUR PORK*
/~Submitted by Treva, Eastern TN/
1 can (20 ounces) pineapple chunks in juice
1 & 1/2 to 2 pounds pork shoulder, cut into strips
1 medium green bell pepper, cut into strips
1/2 medium onion, thinly sliced
1/4 cup light brown sugar, packed
2 tablespoons cornstarch
1/4 cup cider vinegar
1/4 cup water
1 tablespoon light soy sauce
1/2 teaspoon salt, or to taste
hot cooked rice
Drain pineapple, reserving juice. Refrigerate pineapple chunks until
ready to use.
Place pork in slow cooker; add green bell pepper and sliced onion. In a
bowl, combine brown sugar, cornstarch, 3/4 cup pineapple juice (add
water to make 3/4 cup if necessary), vinegar, water, soy sauce, and
salt; blend until smooth and pour over pork and vegetables. Cover and
cook on LOW setting for 8 hours. Add pineapple chunks about 45 minutes
before end of cooking time.
Serves 4 to 6.
*CROCKPOT LASAGNA*
/~Submitted by Treva, Eastern TN/
1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2 (15 oz.) cans tomato sauce
1 (6 oz). can tomato paste
1 & 1/2 tsp. salt
1 tsp. dried oregano
1 (12 oz). carton cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna noodles, uncooked
12 oz. shredded mozzarella cheese
Brown ground beef and onion in skillet. Add garlic powder, tomato sauce,
tomato paste, salt and oregano. Cook long enough to get it warm.
Spoon a layer of meat sauce onto the bottom of the crockpot. Add a
double layer of uncooked lasagna noodles (break to fit) and top with
cheeses. Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 6-8 hours.
10 Servings
*SLOW-COOKED SWISS STEAK*
~Submitted by Treva, Eastern TN/
2 Tbsp. All-purpose flour
1/2 tsp. Salt
1/4 tsp. Pepper
1 (1/2 lb) boneless beef round steak, cut into six pieces
1 medium onion, cut into 1/4 inch slices
1 celery rib, cut into 1/2-inch slices
2 cans (8 oz.) tomato sauce
In a large resealable plastic bag, combine the flour, salt and pepper.
Add the steak; seal bag and toss to coat. Place the onion in a greased
slow cooker. Top with the steak, celery and tomato sauce. Cover and cook
on low for 6-8 hours or until meat is tender.
Yield: 6 servings
*CROCKPOT STROGANOFF*
/~Submitted by Treva, Eastern TN/
1.5 lbs beef stew meat
2 cans mushroom soup
1 can mushrooms (drained)
2 tbl ketchup
2 tbl Worcestershire sauce
1/8 tsp garlic powder
1/8 tsp black pepper
1 pint whole dairy sour cream
1 pkg egg noodles
Flour and sear stew meat in a frying pan with a small amount of oil. Add
all ingredients (except sour cream and egg noodles) to the crock pot and
cook on low for 6-7 hrs. 30 mins before serving stir in sour cream.
Prepare egg noodles as directed on the package and drain. Serve
stroganoff over noodles for a warm and filling meal.
*BEEFY STUFFED PEPPERS*
/~Submitted by Treva, Eastern TN/
The only way this recipe could get any simpler is if it were to cook
itself -- which it practically does! It's a busy parent's best friend, a
nutritious family favorite that kids love. The meatloaf-and-rice-style
stuffing is cooked and served in hollowed-out peppers that serve as
edible individual casseroles. You can use peppers of any color, but I
prefer red and yellow. They're sweeter than others and make a more
colorful presentation.
6 red or yellow bell peppers
1 1/2 pounds ground beef
1/2 cup Uncle Ben's Original converted rice
1 can (11 ounces) Green Giant Mexican-style corn
1 can (7 ounces) sliced olives
1 cup Sargento Mexican-style shredded cheese
1 package Lawry's taco seasoning
1 can (10 3/4 ounces) Campbell's condensed tomato soup
1 can (10 ounces) Rotel diced tomatoes
1/4 cup Sargento Mexican-style shredded cheese
Cut tops off peppers. Remove stems, seeds and cores from peppers. Dice
pepper tops.
In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice,
taco seasoning and diced pepper tops. Stuff peppers with equal portions
of meat mixture. Place stuffed bell peppers in a slow cooker.
In another bowl, combine soup and tomatoes. Pour over stuffed peppers in
slow cooker. Top peppers with 1/4 cup shredded cheese. Cover and cook on
high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours.
*AWESOME CROCKPOT CHOPS*
/~Submitted by Treva, Eastern TN/
4 pork chops
1 envelope onion soup mix
1 can cream of mushroom soup
1 packet dry pork gravy mix
1 cup chicken broth
Place pork chops in crockpot. In a bowl, combine soup mix, cream of
mushroom, gravy mix and chicken broth, stir. Pour over chops. Cook on
low 6 to 8 hours.
*CROCKPOT CHICKEN WITH FRESH HERBS*
/~Submitted by Treva, Eastern TN/
2 leeks -- sliced and rinsed
6 boneless skinless chicken breast halves or thighs
4 ears corn
1 large carrot -- shredded
2 tomatoes -- coarsely chopped
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic -- crushed
Place leeks on bottom of slow cooker. Top with chicken. Cut corn kernels
off the cobs. Sprinkle corn over chicken. Layer carrot over corn and
chicken.
Combine tomatoes, oregano, thyme, salt, pepper, and garlic in a small
bowl. Spoon into slow cooker.
Cover and cook on LOW about 5 hours or until chicken is tender.
*POT ROAST WITH VEGETABLES*
/~Submitted by Treva, Eastern TN/
1 pot roast, chuck or round, about 2 & 1/2 to 3 pounds
1 tablespoon cooking oil
2 carrots, chopped
2 ribs celery, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 can (14.5 ounces) stewed tomatoes
1 can (6 ounces) tomato paste
1 tablespoon quick cooking tapioca
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
In a heavy skillet, heat oil over medium heat. Brown pot roast on all
sides then transfer to crockpot. Add carrots, celery, onion, and garlic.
In a bowl, combine tomatoes, tomato paste, tapioca, brown sugar, salt,
pepper, and bay leaf. Pour over meat mixture in crockpot. Cover and cook
on LOW setting for 10 to 12 hours. Remove bay leaf before serving.
If desired, serve over hot cooked medium noodles.
Serves 8.
*SANTA FE STEW*
/~Submitted by Treva, Eastern TN/
1 lb Hamburger Brown and Drain Grease
1 Small Onion Chopped and Sauteed W/Meat
1 Can Mexican Stewed Tomatoes
1 Can Rotel tomatoes (Mild)
1 Can Regular Corn
1 Can Pinto Beans
1 Small Jar Salsa Cheez Whiz or Small Block of Mexican Velveeta (Mild)
Add all the ingredients to the crock pot and simmer on high for 1-2
hours. If it's cooking to fast turn to low. You might want to cut the
cheese in cubes if using the Velveeta.
*APPLE PIE COBBLER*
/~Submitted by Treva, Eastern TN/
2 cups tart apples, peeled & sliced
1/4 cup honey
2 Tbsp. melted butter
2 cups granola cereal
1 tsp cinnamon
Spray inside of 3-4 quart slow cooker with nonstick cooking spray. Add
apples, cereal and cinnamon to slow cooker and mix well. Stir together
honey and butter in a small bowl; drizzle over apple mixture. Mix
gently. Cover and cook on low 8 hours until apples are tender.
*EASY BREAD PUDDING IN THE CROCKPOT*
/~Submitted by Treva, Eastern TN/
3 eggs beaten
3 & 1/2 cups milk
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp salt
3 cups bread cubes (or plain crumbs)
3/4 cup packed brown sugar
1/2 cup raisins
Mix all ingredients together till bread is thoroughly wet. Place mixture
into greased crockpot. Cook on HIGH for 3-4 hours (or until a knife
through center comes out clean).
Heart Healthy
*CROCKPOT VEGETABLE SOUP*
/~Submitted by Jean, Syracuse, NY/
1 (16-ounce) package frozen whole-kernel corn, thawed and drained
1 (16-ounce) package frozen baby lima beans, thawed and drained
2 (14-1/2 ounce) cans diced tomatoes with basil, garlic, and oregano,
undrained
2 (14-1/2 ounce) cans vegetable broth
1 (10-ounce) package frozen sliced okra, thawed and drained
1-1/4 cups chopped onion
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
3 garlic cloves, minced
1 bay leaf
Place all ingredients in a 4-quart electric slow cooker; stir well.
Cover with lid; cook on high-heat setting 5 to 6 hours or until
vegetables are tender.
Remove bay leaf, and serve.
Yield 8 servings.
*LOW FAT SOUTHERN CROCKPOT CHICKEN AND GRITS*
/~Submitted by Angelique, TX/
Serving Size: 4
1 3/4 cups fat-free chicken broth
6 tablespoons corn grits -- uncooked
1 tablespoon olive oil
1 small onion -- diced
1 medium clove garlic -- minced
1 cup mushrooms -- sliced
1 medium jalapeno pepper -- seeded and minced
1 medium red bell pepper -- or yellow pepper, chopped
2 medium tomatoes -- cored and chopped
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless chicken thighs boneless, cut into 1-inch chunks
1. Place broth in a 3 to 5 quart crockpot. Slowly add grits, stirring
constantly, to avoid lumps, set slow cooker aside.
2. Heat oil in a large skillet over medium-high heat. Add onion, garlic,
mushrooms, jalapeno and red pepper; saut?stirring frequently, about 5
minutes. Add vegetables to slow cooker. Place tomatoes, cumin, salt and
pepper in slow cooker; stir to mix. Add chicken thighs.
3. Cover and cook at medium setting for 5 to 6 hours.
Source: WeightWatchers.com <http://www.WeightWatchers.com>
Per Serving (excluding unknown items):
207 Calories; 6g Fat (26.2% calories from fat); 20g Protein; 21g
Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 549mg Sodium.
Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
NOTES : Yields about 1 1/2 cups per serving.
POINTS PER SERVING: 4
Diabetic Choices
*CROCKPOT CHICKEN NOODLE SOUP*
Ingredients:
1 3-pound (1.4 kg) whole chicken, cut into 8 pieces
1 large onion, peeled and quartered
1 large carrot, peeled and quartered
3 sprigs flat-leaf parsley
1/2 teaspoon (2.5 ml) crushed dried thyme
1/2 teaspoon (2.5 ml) crushed dried marjoram
1/4 teaspoon (1.25 ml) freshly ground pepper
1 quart (1 l) canned no-salt, no-fat chicken broth
1 quart (1 l boiling water
6 ounces (180 g) medium-wide noodles
4 ounces (120 g) button mushrooms, sliced
1/2 pound (240 g) fresh spinach, well washed and large stems removed
Directions:
Rinse and pat dry chicken. Place in a 5-quart (5 l) or larger crockery
slow cooker. Place the onion, carrot, and parsley around chicken pieces.
Sprinkle with thyme, marjoram, and pepper.
Add chicken broth, cover, and cook on LOW for 7 to 8 hours or on HIGH
for 2 1/2 to 3 hours.
When chicken is done, remove from broth and cool for about 10 minutes,
until cool enough to handle. Discard the onion, carrot, and parsley.
Remove and discard the chicken skin and bones. Shred chicken and set
aside. Skim off and discard all surface fat from the broth.
If cooking on LOW, change setting to HIGH. Add the boiling water,
noodles, and mushrooms. Cook until noodles are almost tender, about 5
minutes. Add spinach and continue to cook until noodles and tender and
spinach wilts, about 3 minutes. Gently stir in shredded chicken and heat
through.
Makes six servings
Per serving: 285 calories (22% calories from fat), 31 g protein, 7 g
total fat (1.8 g saturated fat), 24 g carbohydrates, 2 g dietary fiber,
72 mg cholesterol, 615 mg potassium, 121 mg sodium
Diabetic exchanges: 4 lean protein, 1 1/2 carbohydrate (bread/starch)
Source: http://www.turtletrack.org
*BROCCOLI CHEESE SOUP*
/~Submitted by Shirley, WA State/
Makes 8 servings
2 16 oz pkgs of frozen chopped broccoli
10 oz. can cheddar cheese soup
12 oz. can of fat-free evaporated milk
2 1/2 c. fat free half and half milk
1/4 c. finely chopped onions
1 Tbl. dry Italian Seasoning mix (recipe to follow)
1/4 tsp. black pepper
2 oz. cheddar cheese
Crumbled crisp bacon
1. Combine all ingredients except bacon in slow cooker.
2. Cover. Cook on LOW 8-10 hours.
3. Garnish with bacon.
Calories 171, Cal from fat 36, Chol. 12 mg. Sodium 581, Total Carb. 22
gm., Fiber 4 gm, Sugar 12 gm, Protein 12 gm.
Italian Seasoning Mix
Makes 13 (1 Tbl) servings
6tsp of each of the dried herbs: marjoram, thyme leaves, rosemary,
savory, oregano leaves, basil leaves
3 tsp. ground sage
Blend well and store in a small jar air tight.
*SLOW COOKER PUMPKIN PIE PUDDIN'*
/~Submitted by Shirley, WA State/
Makes 8 servings
15 oz can solid pack pumpkin
12 can fat free evaporated milk (Skim)
1/2 c. sugar
2 Tbl. Splenda
1/2 c. buttermilk baking mix (Betty Crocker)
2 lg. eggs, beaten
2 Tbl. butter, melted
1 Tbl. pumpkin pie spice
2 tsp. real Vanilla
1. Mix together all ingredients. Pour into greased slow cooker.
2. Cover and cook on LOW 6-7 hours or until thermometer reads 160 degrees.
3. Serve in bowls topped with fat-free topping or ice milk.
Calories 171, Total fat 4 gm, Chol. 53 mg., Sodium 203., Fiber 2 gm.,
Sugar 19 gm., Protein 6 gm
*A to Z Recipes Handy Links for Diabetics
<http://www.a2zrecipes.net/03292004a.html>*
For Two
*CROCKPOT CHICKEN IN WINE*
/~Submitted by Jean, Syracuse, NY/
Serves 2 to 3
1 lb. boneless chicken breasts or chicken thighs
1 onion sliced
1 clove garlic
1/2 cup white wine
1 bay leaf
salt and pepper
Put onions, garlic, wine and bay leaf in slow cooker. Salt and pepper
chicken and place on top. Cook for 2-3 hours till tender.
Publisher's Choice
*SLOW COOKER MACARONI AND CHEESE*
I am a bit of a die-hard about using a slow cooker for convenience. If I
have to do all the preparation and "pre-cooking" of items, dirtying up
several pots, pans, and bowls, then I don't need to use a slow cooker! I
want something that makes full use of the appliance, without all the
fuss and hype. This recipe, which I modified from one found on the
AllRecipes <http://www.AllRecipes.com> site, is right up my alley. And,
guess what? It is great tasting! Note: I added a few shakes of minced
onions and used white pepper in mine.
Prep Time: 10 Minutes
Cook Time: 6 Hours
Ready In: 6 Hours 10 Minutes
Yields: 6 servings
"This creamy, comforting meal takes just moments to assemble. Eggs
beaten with milk are mixed with uncooked macaroni and a generous pile of
Cheddar cheese. Pour into a slow cooker, top with more cheese, then let
your cooker do the work."
INGREDIENTS:
1/2 pound elbow macaroni
4 cups shredded Cheddar cheese, divided
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper (I use white pepper instead, opt.)
A few shakes of minced onions (I use, opt.)
DIRECTIONS:
1. Coat the inside of the slow cooker with cooking spray.
2. In a large bowl, beat eggs with fresh and evaporated milks. Mix in
uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker,
and sprinkle remaining cheese on top.
3. Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.
*CROCKPOT EGG CASSEROLE*
While this recipe requires sauteng vegetables in a skillet before
placing in the crockpot, it is such a dream to wake up to on weekends.
INGREDIENTS:
32 oz. bag frozen hash brown potatoes
1 lb. cooked ham, cubed
1 onion, chopped
1 green bell pepper, chopped
1 Tbsp. olive oil
1-1/2 cups shredded Cheddar cheese
12 eggs
1 cup whole milk
1/2 tsp. salt
1/2 tsp. pepper
PREPARATION:
Spray inside of slow cooker with nonstick cooking spray. In small
skillet, cook onion and green pepper in olive oil until crisp tender.
Let cool about 10 minutes. Place one third of the frozen hash brown
potatoes in the slow cooker. Add one third of the ham, onion, green
pepper and cheese. Repeat layers, ending with the cheese.
In a large bowl, beat the eggs, milk and seasonings until well mixed.
Pour over the ingredients in the slow cooker, cover and turn on low.
Cook for 10-12 hours, until casserole is set and eggs are thoroughly cooked.
Serves 12
Note from Maggie: I like to add 1 teaspoon dry mustard to the egg-milk
mixture.
HAM AND SCALLOPED POTATOES*
6 to 8 slices of ham
8 to 10 med. potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 c. grated Cheddar or American cheese
1 can cream of celery or mushroom soup
Put half of ham, potatoes and onions in crock pot. Sprinkle with salt
and pepper, then grated cheese. Repeat with remaining half. Spoon
undiluted soup over top. Cover and cook on low 8 to 10 hours in crock
pot or high 4 hours.
Variations: sausage instead of ham and omit the cheese.
*SLOW COOKER HOT FUDGE SUNDAE CAKE*
It's magic! A rich hot fudge sauce forms while the cake bakes. Yum!
Prep: 15 min Cook: 2 hr 30 min Cool: 40 min
1 cup Gold Medal? all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix
flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt
in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in
nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water
until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or
until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to
cool slightly before serving. Spoon warm cake into dessert dishes. Spoon
sauce over top.
Makes 6 servings
Nutritional Info Per 1 Serving: Calories 380 (Calories from Fat 110);
Fat 12g (Saturated 2g); Cholesterol 0mg; Sodium 380mg; Potassium 270mg;
Carbohydrate 66g (Dietary Fiber 3g); Protein 5g
Source: Back of the Box Recipes
www.backofthebox.com <http://www.backofthebox.com>
Slow Cooker Sausage Florentine>
*SLOW COOKER SAUSAGE FLORENTINE*
Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 15 Minutes
Yields: 6 servings
"Sausage is layered into a slow cooker with spinach, mushrooms and
cheese for an easy and delicious meal."
INGREDIENTS:
1 pound Bob Evans or Owens Original/Regular Recipe Sausage Roll
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) can sliced mushrooms, drained
6 eggs
3/4 cup milk
1/2 cup shredded Cheddar cheese
DIRECTIONS:
1. Spray interior of slow cooker with non-stick vegetable spray.
2. In medium skillet over medium heat, crumble and cook sausage until
brown. Place sausage in slow cooker. Add spinach and mushrooms. Stir to
combine.
3. In small bowl, beat eggs and milk until mixed. Pour over sausage
mixture. Cover and cook on low 4 to 6 hours. Five minutes before
serving, top with Cheddar cheese. Recover to melt cheese.
Source: Bob Evans and Owens and printed from AllRecipes
<http://www.AllRecipes.com>
/~Submitted by Carol, Northern NY State/
I have brought this to a good many "potluck" luncheons and it is always
a hit! I bring lots of crusty rolls, to sop up the juice.
* Exported from MasterCook *
Italian Beef
Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Crock Pot Dishes Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef roast
1 pkg Lipton Onion soup mix
3 cups water
2 tsp fresh basil
2 tsp fresh oregano leaves
1/4 tsp cayenne pepper
1/4 tsp garlic salt
1 tsp salt
Cook the roast in 1/2 inch of water in a Dutch oven at 350F for 3-4
hours. Remove from the oven, put on a plate and refrigerate until cold.
Slice thinly and put the meat back in the pan. Add rest of the
ingredients and cook, covered again, at 350F for another hour. Allow to
cool slightly and spoon meat and juices over thick slices of French or
Italian bread.
MY METHOD: I put it in a crock pot, overnight. Chill and slice the same
way. Reheat in the crockpot for a couple of hours. Serve the sliced meat
on split crusty Italian rolls. Serve bowls of juice for dipping!!
*HOMEMADE PORK BBQ*
/~Submitted by Lisa H., Belmont, NC/
5lb Boston butt pork
1 medium size jar of bbq sauce *your choice*
1/3 cup brown sugar
Place pork in crock pot, cook on low all night (at least 6-8 hrs). Do
not add any water. When done in the am, drain excess fat/water off. Then
add the sauce, brown sugar and cook for another 2 hours. Delicious!
*HAM AND SCALLOPED POTATOES*
/~Submitted by Leslie, Pittsburgh, PA/
6-8 slices of ham, chopped
8-10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 cup grated cheddar or American cheese, I know I use more
2 cans cream of mushroom soup
paprika
Put half of ham, potatoes and onions in crock pot. Sprinkle with salt
and pepper, then grated cheese. Spoon on one can of soup. Repeat with
remaining half. Spoon on other can soup. Sprinkle with paprika. Cover
and cook on low 8-10 hours, high 4 hours. Amounts of ingredients except
for cans of soup are forgiving. Crock pot will be very full, ingredients
can be halved easily.
*BARLEY BEEF SOUP*
/~Submitted by Treva, Eastern TN/
This soup is thick & hearty - makes a great supper served with salad & buns.
1/2 lb lean ground beef (225 g)
1 large onion, chopped
1 tbsp oil (15 ml)
1 16 oz bag of shredded coleslaw mix (about 8.5 cups) (454 g)
1 14 oz can diced tomatoes (398 ml)
1 cup frozen mixed vegetables (250 ml)
1 10 oz can beef broth (284 ml)
6 cups water (1.5 L)
1/2 cup pearl barley (125 ml)
1 bay leaf
1 tsp dried whole oregano (5 ml)
1 tbsp beef bouillon powder (15 ml)
Brown ground beef & onion. Drain off any fat. Put into crock pot. Add
rest of ingredients & mix. Cover & cook on low for 6 or 7 hours (or on
high for 3 to 3.5 hours).
Makes 12 - 13 cups of soup.
*CROCKPOT PORK CHOPS WITH MUSHROOM SAUCE*
/~Submitted by Treva, Eastern TN/
8 Pork chops
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon sage
1 can cream of mushroom soup
1 tablespoon dried onion flakes
Trim the excess fat from the chops and use it to grease a large skillet.
Over high heat, brown each chop lightly on both sides. Salt and pepper
each as it finishes and place it in the crockpot. Add the sage. Then the
undiluted soup and the onion flakes into the still hot skillet. Scrape
the pan juices and turn them into the crockpot. Cover and cook on Low
for 8-10 hours.
I have substituted a package of dry onion soup mix for the onion flakes
and we like it better at my house.
*EASY BEEF CROCKPOT CASSEROLE*
/~Submitted by Treva, Eastern TN/
1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms
1 lg. envelope instant onion soup mix
1/2 c. milk
1 or 2 lbs. stew beef
Combine above and cook in crockpot on low 8 to 10 hours (can be
thickened with 1 tablespoon flour and water mixture for thicker gravy).
Serve over rice, egg noodles or elbow macaroni.
Serves 4.
*CROCKPOT HASH BROWN CASSEROLE*
/~Submitted by Treva, Eastern TN/
2 cups sour cream
1 can (10 & 3/4 oz) cream of mushroom soup
dash pepper
2 cups Velveeta cheese, shredded or cubed
1/2 cup chopped onions
3/4 teaspoon salt
1/4 teaspoon pepper
2 pounds frozen hash brown potatoes
In a large bowl, combine sour cream, soup, pepper, cheese, onions, salt
and pepper; gently stir in potatoes. Spoon mixture into lightly buttered
slow cooker or crockpot.
Cover and cook on high for 1 & 1/2 hours; turn to low and cook 2 & 1/2
hours longer.
Serves 8 to 10.
*SWEET & SOUR PORK*
/~Submitted by Treva, Eastern TN/
1 can (20 ounces) pineapple chunks in juice
1 & 1/2 to 2 pounds pork shoulder, cut into strips
1 medium green bell pepper, cut into strips
1/2 medium onion, thinly sliced
1/4 cup light brown sugar, packed
2 tablespoons cornstarch
1/4 cup cider vinegar
1/4 cup water
1 tablespoon light soy sauce
1/2 teaspoon salt, or to taste
hot cooked rice
Drain pineapple, reserving juice. Refrigerate pineapple chunks until
ready to use.
Place pork in slow cooker; add green bell pepper and sliced onion. In a
bowl, combine brown sugar, cornstarch, 3/4 cup pineapple juice (add
water to make 3/4 cup if necessary), vinegar, water, soy sauce, and
salt; blend until smooth and pour over pork and vegetables. Cover and
cook on LOW setting for 8 hours. Add pineapple chunks about 45 minutes
before end of cooking time.
Serves 4 to 6.
*CROCKPOT LASAGNA*
/~Submitted by Treva, Eastern TN/
1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2 (15 oz.) cans tomato sauce
1 (6 oz). can tomato paste
1 & 1/2 tsp. salt
1 tsp. dried oregano
1 (12 oz). carton cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna noodles, uncooked
12 oz. shredded mozzarella cheese
Brown ground beef and onion in skillet. Add garlic powder, tomato sauce,
tomato paste, salt and oregano. Cook long enough to get it warm.
Spoon a layer of meat sauce onto the bottom of the crockpot. Add a
double layer of uncooked lasagna noodles (break to fit) and top with
cheeses. Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 6-8 hours.
10 Servings
*SLOW-COOKED SWISS STEAK*
~Submitted by Treva, Eastern TN/
2 Tbsp. All-purpose flour
1/2 tsp. Salt
1/4 tsp. Pepper
1 (1/2 lb) boneless beef round steak, cut into six pieces
1 medium onion, cut into 1/4 inch slices
1 celery rib, cut into 1/2-inch slices
2 cans (8 oz.) tomato sauce
In a large resealable plastic bag, combine the flour, salt and pepper.
Add the steak; seal bag and toss to coat. Place the onion in a greased
slow cooker. Top with the steak, celery and tomato sauce. Cover and cook
on low for 6-8 hours or until meat is tender.
Yield: 6 servings
*CROCKPOT STROGANOFF*
/~Submitted by Treva, Eastern TN/
1.5 lbs beef stew meat
2 cans mushroom soup
1 can mushrooms (drained)
2 tbl ketchup
2 tbl Worcestershire sauce
1/8 tsp garlic powder
1/8 tsp black pepper
1 pint whole dairy sour cream
1 pkg egg noodles
Flour and sear stew meat in a frying pan with a small amount of oil. Add
all ingredients (except sour cream and egg noodles) to the crock pot and
cook on low for 6-7 hrs. 30 mins before serving stir in sour cream.
Prepare egg noodles as directed on the package and drain. Serve
stroganoff over noodles for a warm and filling meal.
*BEEFY STUFFED PEPPERS*
/~Submitted by Treva, Eastern TN/
The only way this recipe could get any simpler is if it were to cook
itself -- which it practically does! It's a busy parent's best friend, a
nutritious family favorite that kids love. The meatloaf-and-rice-style
stuffing is cooked and served in hollowed-out peppers that serve as
edible individual casseroles. You can use peppers of any color, but I
prefer red and yellow. They're sweeter than others and make a more
colorful presentation.
6 red or yellow bell peppers
1 1/2 pounds ground beef
1/2 cup Uncle Ben's Original converted rice
1 can (11 ounces) Green Giant Mexican-style corn
1 can (7 ounces) sliced olives
1 cup Sargento Mexican-style shredded cheese
1 package Lawry's taco seasoning
1 can (10 3/4 ounces) Campbell's condensed tomato soup
1 can (10 ounces) Rotel diced tomatoes
1/4 cup Sargento Mexican-style shredded cheese
Cut tops off peppers. Remove stems, seeds and cores from peppers. Dice
pepper tops.
In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice,
taco seasoning and diced pepper tops. Stuff peppers with equal portions
of meat mixture. Place stuffed bell peppers in a slow cooker.
In another bowl, combine soup and tomatoes. Pour over stuffed peppers in
slow cooker. Top peppers with 1/4 cup shredded cheese. Cover and cook on
high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours.
*AWESOME CROCKPOT CHOPS*
/~Submitted by Treva, Eastern TN/
4 pork chops
1 envelope onion soup mix
1 can cream of mushroom soup
1 packet dry pork gravy mix
1 cup chicken broth
Place pork chops in crockpot. In a bowl, combine soup mix, cream of
mushroom, gravy mix and chicken broth, stir. Pour over chops. Cook on
low 6 to 8 hours.
*CROCKPOT CHICKEN WITH FRESH HERBS*
/~Submitted by Treva, Eastern TN/
2 leeks -- sliced and rinsed
6 boneless skinless chicken breast halves or thighs
4 ears corn
1 large carrot -- shredded
2 tomatoes -- coarsely chopped
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic -- crushed
Place leeks on bottom of slow cooker. Top with chicken. Cut corn kernels
off the cobs. Sprinkle corn over chicken. Layer carrot over corn and
chicken.
Combine tomatoes, oregano, thyme, salt, pepper, and garlic in a small
bowl. Spoon into slow cooker.
Cover and cook on LOW about 5 hours or until chicken is tender.
*POT ROAST WITH VEGETABLES*
/~Submitted by Treva, Eastern TN/
1 pot roast, chuck or round, about 2 & 1/2 to 3 pounds
1 tablespoon cooking oil
2 carrots, chopped
2 ribs celery, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 can (14.5 ounces) stewed tomatoes
1 can (6 ounces) tomato paste
1 tablespoon quick cooking tapioca
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
In a heavy skillet, heat oil over medium heat. Brown pot roast on all
sides then transfer to crockpot. Add carrots, celery, onion, and garlic.
In a bowl, combine tomatoes, tomato paste, tapioca, brown sugar, salt,
pepper, and bay leaf. Pour over meat mixture in crockpot. Cover and cook
on LOW setting for 10 to 12 hours. Remove bay leaf before serving.
If desired, serve over hot cooked medium noodles.
Serves 8.
*SANTA FE STEW*
/~Submitted by Treva, Eastern TN/
1 lb Hamburger Brown and Drain Grease
1 Small Onion Chopped and Sauteed W/Meat
1 Can Mexican Stewed Tomatoes
1 Can Rotel tomatoes (Mild)
1 Can Regular Corn
1 Can Pinto Beans
1 Small Jar Salsa Cheez Whiz or Small Block of Mexican Velveeta (Mild)
Add all the ingredients to the crock pot and simmer on high for 1-2
hours. If it's cooking to fast turn to low. You might want to cut the
cheese in cubes if using the Velveeta.
*APPLE PIE COBBLER*
/~Submitted by Treva, Eastern TN/
2 cups tart apples, peeled & sliced
1/4 cup honey
2 Tbsp. melted butter
2 cups granola cereal
1 tsp cinnamon
Spray inside of 3-4 quart slow cooker with nonstick cooking spray. Add
apples, cereal and cinnamon to slow cooker and mix well. Stir together
honey and butter in a small bowl; drizzle over apple mixture. Mix
gently. Cover and cook on low 8 hours until apples are tender.
*EASY BREAD PUDDING IN THE CROCKPOT*
/~Submitted by Treva, Eastern TN/
3 eggs beaten
3 & 1/2 cups milk
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp salt
3 cups bread cubes (or plain crumbs)
3/4 cup packed brown sugar
1/2 cup raisins
Mix all ingredients together till bread is thoroughly wet. Place mixture
into greased crockpot. Cook on HIGH for 3-4 hours (or until a knife
through center comes out clean).
Heart Healthy
*CROCKPOT VEGETABLE SOUP*
/~Submitted by Jean, Syracuse, NY/
1 (16-ounce) package frozen whole-kernel corn, thawed and drained
1 (16-ounce) package frozen baby lima beans, thawed and drained
2 (14-1/2 ounce) cans diced tomatoes with basil, garlic, and oregano,
undrained
2 (14-1/2 ounce) cans vegetable broth
1 (10-ounce) package frozen sliced okra, thawed and drained
1-1/4 cups chopped onion
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
3 garlic cloves, minced
1 bay leaf
Place all ingredients in a 4-quart electric slow cooker; stir well.
Cover with lid; cook on high-heat setting 5 to 6 hours or until
vegetables are tender.
Remove bay leaf, and serve.
Yield 8 servings.
*LOW FAT SOUTHERN CROCKPOT CHICKEN AND GRITS*
/~Submitted by Angelique, TX/
Serving Size: 4
1 3/4 cups fat-free chicken broth
6 tablespoons corn grits -- uncooked
1 tablespoon olive oil
1 small onion -- diced
1 medium clove garlic -- minced
1 cup mushrooms -- sliced
1 medium jalapeno pepper -- seeded and minced
1 medium red bell pepper -- or yellow pepper, chopped
2 medium tomatoes -- cored and chopped
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless chicken thighs boneless, cut into 1-inch chunks
1. Place broth in a 3 to 5 quart crockpot. Slowly add grits, stirring
constantly, to avoid lumps, set slow cooker aside.
2. Heat oil in a large skillet over medium-high heat. Add onion, garlic,
mushrooms, jalapeno and red pepper; saut?stirring frequently, about 5
minutes. Add vegetables to slow cooker. Place tomatoes, cumin, salt and
pepper in slow cooker; stir to mix. Add chicken thighs.
3. Cover and cook at medium setting for 5 to 6 hours.
Source: WeightWatchers.com <http://www.WeightWatchers.com>
Per Serving (excluding unknown items):
207 Calories; 6g Fat (26.2% calories from fat); 20g Protein; 21g
Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 549mg Sodium.
Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
NOTES : Yields about 1 1/2 cups per serving.
POINTS PER SERVING: 4
Diabetic Choices
*CROCKPOT CHICKEN NOODLE SOUP*
Ingredients:
1 3-pound (1.4 kg) whole chicken, cut into 8 pieces
1 large onion, peeled and quartered
1 large carrot, peeled and quartered
3 sprigs flat-leaf parsley
1/2 teaspoon (2.5 ml) crushed dried thyme
1/2 teaspoon (2.5 ml) crushed dried marjoram
1/4 teaspoon (1.25 ml) freshly ground pepper
1 quart (1 l) canned no-salt, no-fat chicken broth
1 quart (1 l boiling water
6 ounces (180 g) medium-wide noodles
4 ounces (120 g) button mushrooms, sliced
1/2 pound (240 g) fresh spinach, well washed and large stems removed
Directions:
Rinse and pat dry chicken. Place in a 5-quart (5 l) or larger crockery
slow cooker. Place the onion, carrot, and parsley around chicken pieces.
Sprinkle with thyme, marjoram, and pepper.
Add chicken broth, cover, and cook on LOW for 7 to 8 hours or on HIGH
for 2 1/2 to 3 hours.
When chicken is done, remove from broth and cool for about 10 minutes,
until cool enough to handle. Discard the onion, carrot, and parsley.
Remove and discard the chicken skin and bones. Shred chicken and set
aside. Skim off and discard all surface fat from the broth.
If cooking on LOW, change setting to HIGH. Add the boiling water,
noodles, and mushrooms. Cook until noodles are almost tender, about 5
minutes. Add spinach and continue to cook until noodles and tender and
spinach wilts, about 3 minutes. Gently stir in shredded chicken and heat
through.
Makes six servings
Per serving: 285 calories (22% calories from fat), 31 g protein, 7 g
total fat (1.8 g saturated fat), 24 g carbohydrates, 2 g dietary fiber,
72 mg cholesterol, 615 mg potassium, 121 mg sodium
Diabetic exchanges: 4 lean protein, 1 1/2 carbohydrate (bread/starch)
Source: http://www.turtletrack.org
*BROCCOLI CHEESE SOUP*
/~Submitted by Shirley, WA State/
Makes 8 servings
2 16 oz pkgs of frozen chopped broccoli
10 oz. can cheddar cheese soup
12 oz. can of fat-free evaporated milk
2 1/2 c. fat free half and half milk
1/4 c. finely chopped onions
1 Tbl. dry Italian Seasoning mix (recipe to follow)
1/4 tsp. black pepper
2 oz. cheddar cheese
Crumbled crisp bacon
1. Combine all ingredients except bacon in slow cooker.
2. Cover. Cook on LOW 8-10 hours.
3. Garnish with bacon.
Calories 171, Cal from fat 36, Chol. 12 mg. Sodium 581, Total Carb. 22
gm., Fiber 4 gm, Sugar 12 gm, Protein 12 gm.
Italian Seasoning Mix
Makes 13 (1 Tbl) servings
6tsp of each of the dried herbs: marjoram, thyme leaves, rosemary,
savory, oregano leaves, basil leaves
3 tsp. ground sage
Blend well and store in a small jar air tight.
*SLOW COOKER PUMPKIN PIE PUDDIN'*
/~Submitted by Shirley, WA State/
Makes 8 servings
15 oz can solid pack pumpkin
12 can fat free evaporated milk (Skim)
1/2 c. sugar
2 Tbl. Splenda
1/2 c. buttermilk baking mix (Betty Crocker)
2 lg. eggs, beaten
2 Tbl. butter, melted
1 Tbl. pumpkin pie spice
2 tsp. real Vanilla
1. Mix together all ingredients. Pour into greased slow cooker.
2. Cover and cook on LOW 6-7 hours or until thermometer reads 160 degrees.
3. Serve in bowls topped with fat-free topping or ice milk.
Calories 171, Total fat 4 gm, Chol. 53 mg., Sodium 203., Fiber 2 gm.,
Sugar 19 gm., Protein 6 gm
*A to Z Recipes Handy Links for Diabetics
<http://www.a2zrecipes.net/03292004a.html>*
For Two
*CROCKPOT CHICKEN IN WINE*
/~Submitted by Jean, Syracuse, NY/
Serves 2 to 3
1 lb. boneless chicken breasts or chicken thighs
1 onion sliced
1 clove garlic
1/2 cup white wine
1 bay leaf
salt and pepper
Put onions, garlic, wine and bay leaf in slow cooker. Salt and pepper
chicken and place on top. Cook for 2-3 hours till tender.
Publisher's Choice
*SLOW COOKER MACARONI AND CHEESE*
I am a bit of a die-hard about using a slow cooker for convenience. If I
have to do all the preparation and "pre-cooking" of items, dirtying up
several pots, pans, and bowls, then I don't need to use a slow cooker! I
want something that makes full use of the appliance, without all the
fuss and hype. This recipe, which I modified from one found on the
AllRecipes <http://www.AllRecipes.com> site, is right up my alley. And,
guess what? It is great tasting! Note: I added a few shakes of minced
onions and used white pepper in mine.
Prep Time: 10 Minutes
Cook Time: 6 Hours
Ready In: 6 Hours 10 Minutes
Yields: 6 servings
"This creamy, comforting meal takes just moments to assemble. Eggs
beaten with milk are mixed with uncooked macaroni and a generous pile of
Cheddar cheese. Pour into a slow cooker, top with more cheese, then let
your cooker do the work."
INGREDIENTS:
1/2 pound elbow macaroni
4 cups shredded Cheddar cheese, divided
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper (I use white pepper instead, opt.)
A few shakes of minced onions (I use, opt.)
DIRECTIONS:
1. Coat the inside of the slow cooker with cooking spray.
2. In a large bowl, beat eggs with fresh and evaporated milks. Mix in
uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker,
and sprinkle remaining cheese on top.
3. Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.
*CROCKPOT EGG CASSEROLE*
While this recipe requires sauteng vegetables in a skillet before
placing in the crockpot, it is such a dream to wake up to on weekends.
INGREDIENTS:
32 oz. bag frozen hash brown potatoes
1 lb. cooked ham, cubed
1 onion, chopped
1 green bell pepper, chopped
1 Tbsp. olive oil
1-1/2 cups shredded Cheddar cheese
12 eggs
1 cup whole milk
1/2 tsp. salt
1/2 tsp. pepper
PREPARATION:
Spray inside of slow cooker with nonstick cooking spray. In small
skillet, cook onion and green pepper in olive oil until crisp tender.
Let cool about 10 minutes. Place one third of the frozen hash brown
potatoes in the slow cooker. Add one third of the ham, onion, green
pepper and cheese. Repeat layers, ending with the cheese.
In a large bowl, beat the eggs, milk and seasonings until well mixed.
Pour over the ingredients in the slow cooker, cover and turn on low.
Cook for 10-12 hours, until casserole is set and eggs are thoroughly cooked.
Serves 12
Note from Maggie: I like to add 1 teaspoon dry mustard to the egg-milk
mixture.
HAM AND SCALLOPED POTATOES*
6 to 8 slices of ham
8 to 10 med. potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 c. grated Cheddar or American cheese
1 can cream of celery or mushroom soup
Put half of ham, potatoes and onions in crock pot. Sprinkle with salt
and pepper, then grated cheese. Repeat with remaining half. Spoon
undiluted soup over top. Cover and cook on low 8 to 10 hours in crock
pot or high 4 hours.
Variations: sausage instead of ham and omit the cheese.
*SLOW COOKER HOT FUDGE SUNDAE CAKE*
It's magic! A rich hot fudge sauce forms while the cake bakes. Yum!
Prep: 15 min Cook: 2 hr 30 min Cool: 40 min
1 cup Gold Medal? all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix
flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt
in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in
nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water
until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or
until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to
cool slightly before serving. Spoon warm cake into dessert dishes. Spoon
sauce over top.
Makes 6 servings
Nutritional Info Per 1 Serving: Calories 380 (Calories from Fat 110);
Fat 12g (Saturated 2g); Cholesterol 0mg; Sodium 380mg; Potassium 270mg;
Carbohydrate 66g (Dietary Fiber 3g); Protein 5g
Source: Back of the Box Recipes
www.backofthebox.com <http://www.backofthebox.com>
Slow Cooker Sausage Florentine>
*SLOW COOKER SAUSAGE FLORENTINE*
Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 15 Minutes
Yields: 6 servings
"Sausage is layered into a slow cooker with spinach, mushrooms and
cheese for an easy and delicious meal."
INGREDIENTS:
1 pound Bob Evans or Owens Original/Regular Recipe Sausage Roll
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) can sliced mushrooms, drained
6 eggs
3/4 cup milk
1/2 cup shredded Cheddar cheese
DIRECTIONS:
1. Spray interior of slow cooker with non-stick vegetable spray.
2. In medium skillet over medium heat, crumble and cook sausage until
brown. Place sausage in slow cooker. Add spinach and mushrooms. Stir to
combine.
3. In small bowl, beat eggs and milk until mixed. Pour over sausage
mixture. Cover and cook on low 4 to 6 hours. Five minutes before
serving, top with Cheddar cheese. Recover to melt cheese.
Source: Bob Evans and Owens and printed from AllRecipes
<http://www.AllRecipes.com>