Good morning and welcome to your Sunday edition of A to Z Recipes. I'll be honest and tell you right now, I put off getting everything edited for this HUGE theme issue because I had so much else going on. And... I was feeling lazy. So, I waited until the last minute, promising myself I would sit down at the computer on Saturday and just DO it. Well, I did just that; I sat right here to finish editing recipes. Luckily I had enough of them to split up the work between 2 issues, but I still had about 70 to do for this issue alone. I no sooner sat down to work when the phone rang. You guessed it... it was the real job calling, asking if I could work graveyards. I was real tempted to say 'no' but agreed to come in. I am proud to say that I not only finished doing the recipes and issue materials, I managed to take my kids on an outing (which I had promised!). Nope, I didn't get a nap before going in, but we were so busy last night at work, I didn't have time to yawn!

I've had a few emails from some of you remarking on the tight race going for third place in the Cumuli.com ratings. A couple folks have sent me a day-to-day run-down on the votes (they are die-hard a2z'ers!). We've been nip and tuck and tied the past few days. While I really admire the "other ezine", I wouldn't mind at all if this issue offered enough keepers for you to where you clicked on that voting link! Of course, voting is strictly optional because you're going to get your a2z regardless of where we stand in the ratings.

Don't forget the newest theme topic of "Cheese, Please!". I had suggestions for a cream cheese theme, another for cottage cheese, and yet others for various other cheeses. So, being the diplomat that I am, I opted for a topic which encompassed all cheeses. Make sure to send in those recipes where cheese is the star (or saving grace!). Visit the Monthly Theme section for the link and particulars.

OK boys and girls, here's the theme issue. I believe this topic was a huge success. I'm sure when you take a gander at all the tasty recipes, you'll be dusting off that slow cooker (or running out to Wal-Mart to buy one!). I hope you enjoy all the goodies today. We will see you on Wednesday, God willing.

While Crock-Pots seem like a relic from the 1970s, a poll by Betty Crocker shows their use is on the rise in recent years -- 82 percent of moms admit to owning one.

Viewing Ourselves

Shared by Angelique, TX

We can deprecate and denigrate ourselves without the slightest hesitation. It can actually be a medium of exchange for us. If we were able to play a videotape of the thoughts that go through our mind in the course of a day, we would be surprised to find how many of those thoughts are negative. 

Even when we have a clear self-awareness and a strong self-esteem, we still not only see our flaws, our faults, our failings but we place such undue focus on them that they take on an overwhelming place in our heart, mind and soul. We often stumble around in the house of shame and guilt rather than dance through the halls of freedom. 

But if our heart is insistent on condemning us, God's eye of deepest love and mercy sees the goodness and preciousness that is written in the fabric of our very being. The clouds of imperfection that we insist on claiming are invisibly burned away by the flame and heat of divine love. 

If we took the chance to spend a day thinking about ourselves and viewing ourselves through the eyes of God rather than the eyes of criticism and censure, the videotape we played that evening would look very different. Instead of the ominous gray of gathering thunderclouds over our soul, we would see the slender sliver of bright sun cutting the clouds and leading us into the light of love. Why not try it, if only for a day? 

O God, thank you for creating me in your image, the image that is pure and radiant. 
-Renee Miller-

Slow and Easy Crockpot Cooking - You DO Have Time for Home Cooked Meals
By Becky Hand, Licensed & Registered Dietician

Shared by Treva, Eastern, TN

How often do you find yourself starving when you get home at night? And how often, as a result, do you grab anything and everything in sight? Why does it seem like we can stay true to our diets so well during the day only to derail when we get home?

A delicious and healthy ready-to-eat meal awaiting your arrival can help you stay on track (and NOT eat that box of crackers for dinner).

Cooking in the Crockpot (or the slow cooker) can be easy, fun and healthy. These handy kitchen appliances allow you to prepare food ahead of time and cook it without any attention. Instead of worrying all day about what to make for dinner, you know a hot meal will be ready when you get home. It's also perfect for batch cooking a healthy meal that will last 4-5 days. 

A Crockpot can be a great help in preparing wholesome, nutritious meals that are veggie-rich, packed with complex carbs, and low in fat and calories. Long cooking on low heat tenderizes meat, so it is an excellent way to cook those cuts of meat that have less fat, are less tender, but are also less expensive. 

Adapting Recipes 

Brown and drain the fat from high-fat meats (like ground beef), before adding it to the Crockpot. Leaner meats such as stew beef, poultry, or pork chops do not have to be cooked beforehand. 

Whole herbs and spices work better than crushed. If using crushed herbs, do not add them until closer to the end of the cooking time. 

Always fill the Crockpot at least half full. 

Reduce the liquid in your recipe to about one cup or less. The slow cooking method saves all the food's natural juices and the juices do not cook off. 

Use canned soups, broths, wine, vegetable juice or water as the liquid in your Crockpot. 

Add dairy products only during the final 30 minutes of cooking. 

Vegetables take longer to cook than most meat, so put them on the bottom. 

Cooking Time

Dried beans should be cooked and softened before you add them to the recipe. Cover the beans with 3 times their volume in unsalted water and bring to a boil on the stovetop. Boil 10 minutes, reduce heat, cover and allow to simmer 1 � hours or until the beans are tender. Discard the water after boiling. The beans can now be added to the Crockpot recipe. 

Cook pasta, rice and noodles until just tender. Add to the Crockpot toward the end of cooking. 

Uncooked meat and vegetable combinations require 8-10 hours on low or 4-5 hours on high. 

One hour of simmering on a range, or baking at 350 degrees in an oven, is equivalent to 8-10 hours on low or 4-5 hours on high. 

Fresh vegetables should be added at the beginning of cooking. Canned and frozen vegetables (remember to thaw first) should be added during the last hour of cooking. 

Do not remove the cover of the crockpot unless it's necessary for stirring, though most recipes don't need stirring. You can lose 30 minutes of cooking time each time the lid is removed. 

Safety Concerns

Although your Crockpot thermometer may be at 200 degrees Fahrenheit, everything in the pot may not be at that temperature. To avoid problems, follow one or more of these tips: 

If you plan to cook on the low, 200 degree setting, run the Crockpot on the high, 300 degree setting, for the first hour. Then turn it down to the low setting. 

Put the removable stoneware pot and the food contents in the microwave. Microwave on high for 5-10 minutes, stir and then place in the Crockpot on the low setting. 

Never use frozen vegetables in the crockpot. Always thaw them in the microwave or on the stove first. 

If you start with chilled meat, make sure the liquid you add is boiling. 

Warm meat before adding it. Either brown the meat on the stove or use the microwave.

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

Some of Life's More Pressing Questions . . .

Shared by Don, GA

How come wrong numbers are never busy?

Do people in Australia call the rest of the world "upover"?

Does that screwdriver belong to Philip?

Does killing time damage eternity?

Why doesn't Tarzan have a beard?

Why is it called lipstick if you can still move your lips?

Why is it that night falls but day breaks?

Why is the third hand on the watch called a second hand?

Why is it that when you're driving and looking for an address, you turn down the volume on the radio?

Why is lemon juice made with artificial flavor, and dishwashing liquid made with real lemons?

Are part-time bandleaders semi-conductors?

Can you buy an entire chess set in a pawnshop?

Daylight savings time - why are they saving it and where do they keep it?

Did Noah keep his bees in archives?

Do jellyfish get gas from eating jellybeans?

Do pilots take crash-courses?

Do stars clean themselves with meteor showers?

Do you think that when they asked George Washington for an ID that he just whipped out a quarter?

Have you ever imagined a world with no hypothetical situations?

Have you ever seen a toad on a toadstool?

How can there be self-help "groups"?



Bumper Snickers

Shared by Jean, Syracuse, NY

Don't play stupid with me... I'm better at it!

This car is designed by computer, built by a robot, driven by a moron.

This truck has been in 15 accidents...and hasn't lost one yet..

Humpty-Dumpty was pushed!

Faster than a speeding ticket!

Adults are just kids with money.

T.G.I.F Thank God I'm Female.

You are right where you belong, behind me!

They keep saying the right person will come along; I think a bus hit mine.

Reality is a nice place, but I wouldn't want to live there.

Do unto others before they do unto you.

Was today really necessary?

In theory, everything works.

Death is life's way of telling you you're fired.

Nothing is illegal until you get caught.

Your lucky color has faded.

Too many freaks, not enough circuses!

A bartender is just a pharmacist with a limited inventory.

The more I learn, the less I understand.

Have you ever had deja vu? Have you ever had deja vu?

RE: Slow Cooker Recipes

~Submitted by Jean, FL

Dear a2z recipe friends, and Maggie, I am an old lady who has always had plenty of time to cook, so I have been reluctant to use Slow-cookers and didn't like pressure cookers either. This is by way of apologizing to you all for not having any wonderful slow-cooker recipes to send. Therefore, if I take any of the recipes that all of you send, please indulge me. And so it goes !!!!


CROCK POT SWEET POTATOES

~Submitted by Vicki, Sarasota, FL

**Start the night before on low if you want to eat early, like 2 or 3. Start in the morning on high for an evening meal

Peel about 6 medium sweet potatoes, un-cooked. (you may need more or less depending on the size of the crock pot), or you can scrub them and leave the peels on. (I did)

Place one layer of slices on the bottom of the crockpot. Put a few pats of butter, a dash of cinnamon, and 2 tbsp. of sugar, or even better, maple syrup!!). Repeat the layers till pot is full. Cover an cook on low or high, depending on the time to be done. 

(Note: I used the syrup.... YUM)

Source: ConAgra, many years ago


MAPLE-LIME SWEET POTATOES

~Submitted by Vicki, Sarasota, FL

Yield: 4 servings
8-10 hours on low in the crock pot

2 large or 4 small sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup Vermont Maple Syrup
1/2 cup Apple Cider
Juice of one lime
1 heaping Tbsp. fresh ginger, peeled and chopped

Mix all but potatoes in the pot. Add potatoes. Cook on low for 8-10 hours or until potatoes are very tender. Puree in a blender or use a hand blender, and serve warm. 

Source: ConAgra, many years ago


LAMB SHANKS

~Submitted by Pat, Minden, NV

Source: My husband's cookbook ("Who Says Amateurs Can't Cook????")

6 lamb shanks (about 3 lbs.)
2 ( 1 oz. each) packages brown gravy mix
2 cups hot water
1/4 teaspoon nutmeg
1/2 teaspoon rosemary, crumbled
1 cup red wine
1 (15 oz can) S & W Italian tomatoes, with garlic, oregano and basil
1/2 white onion, chopped

In crockpot, place gravy mix and add hot water. Stir until smooth. Add nutmeg, rosemary, wine, tomatoes and onion. Stir until blended. Add lamb shanks. Add additional water as needed to cover lamb shanks. Cook on LOW for 5 to 6 hours.

Serves 6


SLOW COOKER HOT FUDGE SUNDAE CAKE

~Submitted by Pat, Minden, NV

Source: Betty Crocker

My Family raved over this one!

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 a 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.

I served this with Cool Whip.


CROCKPOT PORK CHOPS

~Submitted by Pat, Minden, NV

Source: My husband's cookbook "Who Says Amateurs Can't Cook"

You will be really missing out if you do not try this one...we have it at least every other week...the aroma alone will get you!

1 1/2 lbs. pork chops, trimmed and deboned
1/2 cup flour
2 teaspoons dry mustard
1 teaspoon garlic powder
1 (10 oz.) can cream of chicken soup
2 (10 oz.) cans chicken and rice soup
water
2 tablespoons olive oil

Mix dry ingredients together in plastic bag. Place pork chops in bag and shake until covered. Brown chops in hot oil. Remove form pan and place in crockpot with soups. Add water to cover meat. Cook on LOW for 8 to 9 hours. Serve with mashed potatoes, pouring the gravy over the potatoes.


CROCKPOT POT ROAST

~Submitted by Pat, Minden, NV

Source: My husband's cookbook "Who Says Amateurs Can't Cook"

Here is another GREAT one...we use the leftovers for a second go around and sandwiches...sandwiches are made with leftover meat, cheese slices and green chilies on sourdough grilled with Parmesan Cheese.

3 to 3 1/2 lb. chuck roast (your can also use a 7- bone or boneless chuck)
1 red onion, sliced
2 (10 oz.) cans beef broth
garlic powder
lemon pepper

Place half the onion slices on bottom of crock pot. Sprinkle both sides of meat with garlic powder and lemon pepper. Place roast on top of onions, place remaining onion on top of meat. Pour beef broth over meat. Cook on LOW for 8 to 9 hours.


CROCKPOT BRISKET

~Submitted by Pat, Minden, NV

Source: My husband's cookbook "Who Says Amateurs Can't Cook"

3 to 4 lbs. brisket
1 onion, sliced
2 cloves garlic. crushed
1 envelope onion soup mix
water
1 tablespoon tomato catsup
1 tablespoon brown sugar
3 carrots, peeled and sliced
1 tablespoon parsley flakes
2 (12 oz.) cans beer

Mix soup mix, catsup and brown sugar with enough water to form a paste. Spoon over brisket to cover meat. Place sliced onions on bottom of crockpot. Add meat, carrots, garlic and parsley. Pour beer over meat. Cook on LOW for 8 to 10 hours.


SIMMERED SMOKED LINKS

~Submitted by Pat, Minden, NV

2 packages (16 oz. each) miniature smoked sausage links
1 cup packed brown sugar
1/2 cup ketchup
1/4 cup prepared horseradish

Place sausages in a slow cooker. Mix brown sugar, ketchup and horseradish; pour over sausages. Cover and cook on low for 4 hours.


SLOW COOKER PARTY MIX

~Submitted by Pat, Minden, NV

4 cups Wheat Chex
4 cups Cheerios
3 Cups pretzel sticks
1 can (12 oz.) salted peanuts
1/4 cup butter or margarine, melted
2 to 3 tablespoons grated Parmesan cheese
1 teaspoon celery salt
1/2 to 3/4 teaspoon seasoned salt

In a 5-qt. slow cooker, combine cereals, pretzels and peanuts. Combine butter, Parmesan cheese, celery salt and seasoned salt; drizzle over cereal mixture and mix well. Cover and cook on low for up to 3 hours, stirring every 30 minutes. Serve warm or at room temperature.


SLOW COOKER CIDER

~Submitted by Pat, Minden, NV

2 cinnamon sticks (4 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice
2 quarts apple cider
1/2 cup packed brown sugar
1 medium orange, sliced

Place cinnamon, cloves and allspice in a double thickness of cheesecloth; bring up the corners of cloth and tie with a string to form a bag. Place cider and brown sugar in a slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-5 hours. Remove spice bag before serving.


RICH FRENCH ONION SOUP

~Submitted by Pat, Minden, NV

6 large onions, chopped
1/2 cup butter or margarine
6 cans (10 1/2 oz. each) condensed beef broth, undiluted
1-1/2 teaspoons Worcestershire sauce
3 bay leaves
10 slices French bread, toasted
Shredded Parmesan and mozzarella cheeses

In a large skillet, saute onions in butter until crisp-tender. Transfer to an ungreased 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves. Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves. Top each serving with French bread and cheeses.


SLOW-COOKED TAMALE CASSEROLE

~Submitted by Pat, Minden, NV 

1 pound ground beef
1 egg
1-1/2 cups milk
3/4 cups cornmeal
1 can (15-1/4 oz) whole kernel corn, drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (2-1/4 oz.) sliced ripe olives, drained
1 envelope chili seasoning
1 teaspoon seasoned salt
1 cup (4 oz.) shredded cheddar cheese

In a skillet, cook beef over medium heat until no longer pink; drain. In a bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. Transfer to a greased slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese, cover and cook 15 minutes longer or until cheese is melted.


TACO MEAT LOAF

~Submitted by Pat, Minden, NV

1 egg
1/2 cup sour cream
1/3 cup salsa
2 to 4 tablespoons taco seasoning
1 cup crushed tortilla chips
1.2 cup shredded cheddar cheese
2 pounds lean ground beef
Optional toppings; sour cream, salsa, shredded cheddar cheese, shredded lettuce, sliced ripe olives

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix will. Pat into the bottom of a slow cooker. Cover and cook on low for 8 hours or until a meat thermometer reads 160 degrees. Top with sour cream, salsa, cheese, lettuce and olives if desired.


CHICKEN WITH ROSEMARY, APPLES AND ONIONS

~Submitted by Beverley, Ontario, Canada

2 cups sliced onions 
2 apples, peeled, cored and sliced 
2 pounds cut up chicken pieces (with bone), with or without skin (cubes of pork would be good too)
1/2 teaspoon salt 
1/4 teaspoon ground black pepper 
2 tablespoons chopped fresh rosemary leaves 
1 cup reduced-sodium chicken broth 
1/2 cup cream of celery soup 
2 cups 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


SLOW COOKER BEEF STEW

~Submitted by Beverley, Ontario, Canada

1 onion, chopped
4 small red potatoes, quartered
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 (3-pound) chuck, rump or x-rib roast 
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (15-ounce) can tomato sauce 
2/3 cup brown sugar 
2 teaspoons chili powder 
1 teaspoon ground cumin
1 teaspoon mustard powder 
1 teaspoon garlic powder

Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker. 

Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours. 

Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.


CHILI CON QUESO

~Submitted by Jean, Syracuse, NY

2 Tbs (30 ml) butter 
1/2 medium onion, finely chopped 
1-2 cloves garlic, finely chopped 
2 ripe tomatoes, peeled, seeded, and chopped
1-2 jalapeno peppers, seeded and finely chopped, or to taste 
2 1/2 cups (625 ml) grated Monterey Jack or cheddar cheese

Set the slow cooker to high (300F, 150C) and add the butter, onion, and garlic. Saute until tender but not brown.

Add the remaining ingredients and cook on low heat (200F, 95C) for 1 hour, stirring once or twice.

You may serve this directly from the slow cooker while it is still on the low setting to keep the cheese melted.

Serves 6 to 8. 


COLA CHICKEN

~Submitted by Jean, Syracuse, NY

1 cup Cola -- regular
1 cup Ketchup
1 Onion -- sliced
1 1/2 pounds Chicken -- whole

Wash and pat dry chicken. Salt and pepper to taste. Put chicken in crockpot and onions on top. Add cola and ketchup and cook on LOW 6 to 8 hours. When cooked place in refrigerator to cool and then skim off the fat. Reheat and eat.

Servings: 4 


CRANBERRY GLAZED PORK ROAST

~Submitted by Jean, Syracuse, NY

16 oz jellied cranberry sauce 
1/2 cup sugar 
1/2 cup cranberry juice cocktail 
1 teaspoon dry mustard 
1/4 teaspoon cloves 
1 sirloin pork roast, extra-lean and boneless 
2 tablespoons cornstarch 
2 tablespoons cold water 
salt to taste

In a medium bowl, mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves. Place pork roast in slow cooker and pour cranberry sauce mixture over it. Cook on low setting for 6 to 8 hours or until meat is tender. Remove roast and keep warm. With a metal spoon, skim the fat from the liquid in the slow cooker. Pour 2 cups of the liquid (add water to fill out the measure, if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with pork.

Makes 12 servings.


CREAM CHEESE CHICKEN

~Submitted by Jean, Syracuse, NY

4 pounds Chicken Thighs without skin -- ready to cook 
2 tablespoons Butter or Margarine -- melted 
1/2 teaspoon Black Pepper 
1/2 teaspoon Salt 
1 ounce Italian Salad Dressing Mix -- low salt 
1 can Condensed Cream of Chicken soup 
8 ounces Cream Cheese -- cubed 
1/2 cup Chicken Broth 
1 large Onion -- chopped 
2 tablespoons Chicken Broth -- to cook onion 
2 cloves Garlic -- minced

Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy bowl.


CHILI CON CARNE

~Submitted by Larry Holmes, Ontario, Canada

1 pound pinto beans
6 cups water
1 cup diced sweet Spanish onion
1 cup chopped green pepper
1 clove garlic, minced
1 1/2 pounds lean ground beef
1 can (29 ounces) tomatoes
1 can (6 ounces) tomato paste
1 beef bouillon cube
2 tablespoons chili powder
1 1/2 teaspoons salt
1/4 teaspoon cumin
1 bay leaf

Soak beans in water overnight. For quick soak, bring beans and water to boil and boil for 2 minutes. Remove from heat and let stand 1 hour. Drain beans reserving 1 cup liquid. Alternate beans with remaining ingredients in slow cooker. Add reserved liquid. Cover and cook on low for 10 to 12 hours.

Makes 6 to 8 servings.

Chili Con Carne Variations:
Over rice: Serve over steamed rice topping with grated sharp Cheddar cheese for a nutritious meal in itself.

Sloppy Joe: Spoon chili over half a hamburger but; sprinkle with shopped green onion and top with remaining bun half for a filling sandwich.

Cheese Dip: Combine 1 cup chili with 1 cup grated sharp Cheddar cheese and heat through until cheese is melted. Serve as a dip for chips.

Cornbread Bake: Fill a casserole two-thirds full with Chili Con Carne. Using half of a box (15 ounces) of cornbread mix, prepare according to directions for muffins. Spoon onto chili. Bake in 450F oven for 15 minutes or until muffins are lightly browned.


BEEF-BARLEY CASSEROLE FOR A CROWD

~Submitted by Larry Holmes, Ontario, Canada

1 cup quick-cooking barley
2 tablespoons butter
2 pounds lean ground beef
1 cup finely diced celery
1 can (16 ounces) diced carrots with liquid
1 can (16 ounces) tomatoes
1 can (10 1/2 ounces) condensed tomato soup
1/2 cup water
1/2 teaspoon chili powder
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 bay leaf
1 cup soft bread crumbs
1 cup shredded process American cheese

Brown barley lightly in the butter. Put into cooker. Saut?eef, breaking up with fork, in skillet until meat loses its red color. Drain and put in cooked with remaining ingredients except crumbs and cheese. Mix crumbs and cheese and sprinkle on mixture. Cover and cook on low 6 to 8 hours (high:4 hours). 

Makes 12 servings.


STEAMED BLUEBERRY PUDDING WITH FOAMY BLUEBERRY SAUCE

~Submitted by Larry Holmes, Ontario, Canada

3 tablespoons butter
1/2 cup sugar
1 egg
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1 cup blueberries, washed
foamy blueberry sauce

Cream butter and sugar. Add egg and beat well. Add dry ingredients and milk and mix well. Fold in berries. Turn into greased and floured 1-pound coffee can, cover top with foil and tie. Set on trivet in cooker and pour 1 cup hot water around can. Cover cooker and steam on high about 2 1/2 hours. Let stand in can on cake rack about 10 minutes.

Turn out and serve hot with sauce.

Makes 4 to 6 servings.

Foamy Blueberry Sauce

1/4 cup butter
1 cup sugar
1 cup blueberries, crushed
1 tablespoon lemon juice
1/4 teaspoon salt
1 egg white

Cream butter with sugar. Add blueberries and lemon juice and beat well. Cook in top part of double boiler over boiling water 5 minutes. 

Add salt to egg white and beat until stiff. Fold into sauce and serve at once.


MANHATTAN CLAM CHOWDER

~Submitted by Larry Holmes, Ontario, Canada

1/4 pound salt pork, diced and fried until brown
1 large onion, sliced
1/2 medium green pepper, chopped
1/2 cup each diced celery, carrot and turnip
3 cups diced peeled potatoes
salt
2 cans (6 1/4 ounces each) minced clams with liquid
2 cups tomato puree
2 1/2 cups water
chopped parsley

Put all ingredients except parsley in cooker. Cover and cook on low 8 to 10 hours. Garnish with parsley.

Makes 4 to 6 servings.


CROCK POT LASAGNA

~Submitted by Hal, OH

1 lb. hamburger
1 large onion, chopped
2 garlic cloves, minced
1 quart jar spaghetti sauce
8 oz. lasagna noodles
4 cups mozzarella cheese, shredded
1-1/2 cup cottage cheese
1/2 cup grated or shredded Parmesan cheese

Saute beef, onion, and garlic. Drain. Add spaghetti sauce and mix well.

Spread 1/4 meat sauce in bottom of crock pot. Arrange uncooked noodles over sauce. Combine cheeses and add 1/3 over noodles. Repeat 2 more like layers.

Top with remaining meat sauce. Cover and cook on LOW heat setting for 4-5 hours or until noodles are tender. 


SWEET AND SOUR BEEF (Crockpot)

~Submitted by Hal, OH

1 (2-pound) boneless chuck roast
1/2 cup flour
Salt and pepper to taste
Oil
1 onion, sliced
1/2 cup chili sauce
3/4 cup packed brown sugar
1/4 cup red wine vinegar
1 T Worcestershire sauce
1 cup water
1 (16 oz) package peeled baby carrots

Cut beef into 1-inch cubes and dredge in flour, salt and pepper. In skillet, brown beef in a little oil and place in crockpot. Add remaining ingredients, except carrots. Cover and cook on low for 7 to 8 hours. Add carrots and cook 1-1/2 hours.

NOTE: After browning the meat, I combined the remaining ingredients in a bowl and added the mixture to the meat skillet to scrape up the browned 'goodies' which add flavor.


SPICY CROCKPOT PECANS

~Submitted by Hal, OH

Any other nuts would be good prepared this way - especially peanuts or cashews. 

1/3 cup butter, melted
1/2 tsp. garlic powder
1/2 tsp. powdered ginger
1/8 tsp. red pepper
1/8 tsp. black pepper
1/8 tsp. white pepper
3 Tbsp. Worcestershire sauce
4 cups pecan halves

In small bowl, combine butter, spices, peppers, and Worcestershire sauce. Mix well. Place pecans in 3-4 quart slow cooker. Pour butter mixture over and stir well. Cover and cook on LOW for 2 hours. Stir well. Cover again and cook on HIGH for 30 minutes. Remove from crockpot and cool. Store tightly covered in a cool, dark place. 


CROCK POT ITALIAN BEEF

~Submitted by Hal, OH 

3 to 4 pound rump roast 
1 (8 oz.) can tomato sauce (no sugar added variety) 
2 1/2 cups water 
1 teaspoon salt 
1 teaspoon pepper 
1 teaspoon parsley flakes 
1 teaspoon garlic powder 
1 teaspoon basil 
1 teaspoon oregano 
Dash Worcestershire sauce 
Dash soy sauce 
1 package Italian salad dressing mix (Good Seasons) 

Put roast in crock pot. Combine remaining ingredients in saucepan and cook over medium-high heat until mixture comes to a full boil. 

Remove from heat and pour over roast in crock pot. Cook all night on low or 6 to 8 hours on high. About 1 and 1/2 hours before serving, flake meat apart and continue cooking.

Serves 6 - 8. Approx. 1 gram per serving.


POTATO SOUP FOR THE CROCK POT

~Submitted by Hal, OH

6 potatoes
1/2 tsp garlic powder or 1 minced garlic clove
2 medium onions, diced
2 carrots, thinly sliced
2 celery ribs, thinly sliced
2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
1 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1/4 cup all-purpose flour
1-1/2 cups half-and-half or whole milk

Peel and cut potatoes into 1/2-inch cubes.

Combine first 8 ingredients in a 4 1/2-quart slow cooker. Cook, covered, at high for 3 hours or until vegetables are tender.

Stir together flour and milk; stir into soup. Cover and cook 30 minutes or until thoroughly heated.

Makes 8 1/2 cups


HOT DOG & BACON ROLL-UPS

~Submitted by Hal, OH

2 pkg. hot dogs, cut in half 
Brown sugar 
1 lb. bacon, cut into in the middle 

Take a piece of hot dog and piece of bacon, wrap bacon around hot dog. Stick a toothpick through bacon to hold. Place one layer in bottom of Crock-Pot and cover with brown sugar. 

Repeat until all the hot dogs have been used. Cook 3-4 hours.


CROCK POT POTATOES

~Submitted by Hal, OH

1 carton sour cream (16 oz)
2 cans cheddar cheese soup
few shakes dried onions
1 stick margarine
6-8 medium potatoes (boiled)

Melt margarine in saucepan and add sour cream and soups and onions. Combine with cooked potatoes in crock pot on low. Heat up for 1-2 hours.


CROCK POT STICKY CHICKEN

~Submitted by Hal, OH

4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1 large roasting chicken
1 Cup chopped onion

In a small bowl, thoroughly combine all the spices.

Remove the giblets from chicken, clean the cavity well with paper towels. Rub the spice mix into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a Ziploc type bag and refrigerate over night.

When ready to cook, put the onions in the bird's cavity and put it in the crock pot. Do not add any liquid to the pot. Cook on low for 8-10 hours. It will be falling off the bone tender.

This recipe can also be used in the oven. Roast in a very slow 275*F. oven for 4-5 hours.


CROCKPOT CHICKEN MERLOT WITH MUSHROOMS

~Submitted by Angelique, TX

Source: cookingcache.com

2 1/2 to 3 lbs. meaty chicken pieces, skinned
3 c. sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1 6-ounce can tomato paste
1/4 c. dry red wine (such as Merlot) or chicken broth (I used broth)
2 tbsp. quick-cooking tapioca
2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed (I used dried)
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 c. hot cooked noodles
2 tbsp. finely shredded Parmesan cheese (I used the kind in a shaker)

Rinse chicken; set aside. 

In a 3 1/2-4-or 5-quart crockery cooker place mushrooms, onion, and garlic. Place chicken pieces on top of the vegetables.

In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over all. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using, stir in fresh basil.

To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles Sprinkle with Parmesan cheese.

Makes 4 to 6 servings.
Prep time: 25 min.


CROCKPOT MAPLE COUNTRY STYLE RIBS

~Submitted by Angelique, TX

Source: cookingcache.com

1 1/2 pounds country style ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper

Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.


CRANBERRY PORK ROAST

~Submitted by Pam, OH

Bill was at the Fulton Co. Sheriff's Office trying to learn to be a dispatcher when he and Diana Zientek and Barb Vanetten got to talking about recipes and cooking and such. Diana shared this recipe with him that she found in an article about slow cooking. The original contributor is Kimberley Scasney (No, we don't have any idea who she is; we just like her pork roast.) of Douglasville, Georgia.

Pam did modify this a little since neither of us is supposed to have all that much salt. The original recipe called for 1/2 tsp. salt. She substituted 1/2 tsp. of vegetable bouillon for the salt. Also, although the original recipe doesn't call for it, she made gravy from the meat/cranberry juices. She then served the meat with real live mashed potatoes and skillet corn. The result was absolutely delicious and is definitely something we will make again.

One boneless rolled pork loin roast (2 1/2 to 3 lbs.) cut in half to fit your slow cooker. Ours is oval, so we cut the roast lengthwise.
1/2 tsp. vegetable bouillon
1/4 tsp. black pepper
1 can whole berry cranberry sauce
1/4 cup honey
1 tsp. grated orange peel
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg

Place roast in slow cooker; sprinkle with bouillon and pepper. Combine remaining ingredients; pour over roast. Cover and cook on low for 4 to 5 hours or until a meat thermometer reads 1600F. Let stand 10 minutes before slicing.


ALL-DAY-LONG CROCKPOT BEEF

~Submitted by Pam, OH

1 1/2 lb favorite cut beef roast
1/2 tsp black pepper
2 garlic cloves, minced
1/2 pk onion soup mix
2 tsp Worcestershire sauce
1 Tbs steak sauce
3 carrots, sliced
2 celery stalks, diced
1 green bell pepper, chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice

Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.

Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.

Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.

Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours.

Keep the crockpot covered as much as possible throughout cooking time. A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference.

When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot to high and thicken liquid with a little flour or cornstarch.


PORK ROAST WITH PEACH CHUTNEY

~Submitted by Lou, FL

Here is one we plan on having tomorrow. I am out of raisins right now.

1 (16 ounce) can sliced peaches, drained 
1/4 cup raisins 
1/4 cup brown sugar, firmly packed
1/4 cup vinegar 
1/2 small onion 
1 tablespoon prepared mustard 
1 (3 to 4 pound) pork loin roast

Combine all ingredients except roast in blender or food processor. Process until coarsely chopped.

Place roast in crockpot and pour chutney over top. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.


GERMAN POTATO SALAD

~Submitted by Lou, FL

I found out that the slow cooker was great for this dish. It kept it warm and ready for all the different schedules when the kids were all in school.

INGREDIENTS:
6 cups sliced raw potatoes
1 cup chopped onion
1 cup chopped celery
1 cup water
1/4 cup cider vinegar
1/4 cup granulated sugar or sugar substitute
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried parsley flakes
4 slices bacon, cooked, drained, and crumbled, or about 4 tablespoons real bacon bits

PREPARATION:
In a slow cooker, combine potatoes, onion, and celery. In a medium bowl, combine water, vinegar, sugar, black pepper and parsley flakes. Pour mixture over potato mixture. mix well to combine. Cover and cook on LOW for 8 hours. Stir in crumbled bacon. Serve hot.

I always like to add a little of the bacon fat to the potatoes. Maybe a couple of tablespoons. Like Emeril says "Hog fat rules!!"


CROCKPOT PORK CHOPS

~Submitted by Barbara, Chula Vista, CA

6 pork chops
1 small onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 cup catsup
1/2 cup water
juice of 1 lemon
4 tablespoons brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 tablespoon mustard
1/2 can tomato paste, (3 ounces)
1/4 teaspoon pepper

Whisk all the ingredients together (except the pork chops). Place pork chops in the crockpot and pour the mixture over them. Cover and cook on LOW setting for 8 hours.

Source: A friend


CROCKPOT CHICKEN LIVERS

~Submitted by Jane, Jamestown, TN

2 pounds Chicken livers
1/2 cup Flour
1 teaspoon Salt
1/4 teaspoon Pepper
3 Bacon slices, diced
3 Green onions, with tops, chopped
1 cup Chicken bouillon
1 can (10 1/2 oz.) Golden Mushroom soup
1 can Sliced mushrooms, 4-ounce (drained)
1/4 cup White wine -- dry or sauterne

Cut chicken livers into bite-size pieces; toss in flour, salt and pepper.

Fry bacon pieces in large skillet; remove when brown. Add flour-coated chicken livers and green onion to bacon grease in skillet; saute until lightly browned. Pour chicken bouillon into skillet and stir into drippings.

Pour all into crockpot. Add browned bacon bits and all remaining ingredients.

Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered noodles.

Makes 5 servings.


CROCKPOT BBQ BEEF FOR SANDWICHES

~Submitted by Helen, N. Ft. Myers, FL

INGREDIENTS:

3 pounds Chuck roast
1 cup Water
2 Beef bouillon cubes
1 tablespoon Minced onion
15 ounces Can tomato sauce
1/4 cup Brown sugar
1/4 cup Ketchup
1/4 cup Mustard
dash Worcestershire sauce

DIRECTIONS:

Roast meat, along with 1 cup water and bouillon cubes until very tender or cook on low in the crock pot 8 to 10 hours, until tender. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients to shredded meat. Put in a crock pot and cook on low heat 3 to 4 hours (or on high 1 1/2 to 2 hrs). Serve over dinner rolls.


CROCK POT DELIGHT

~Submitted by Helen, N. Ft. Myers, FL

1 lb lean hamburger
6 or 8 medium potatoes
1 medium onion
2 eggs
3/4 cup breadcrumbs
3 jars beef gravy (12 oz each or so)
1/2 lb fresh string beans - cleaned and cut
seasoned salt and pepper to taste

Wash potatoes and cut into bite-size chunks. Cut onion into large chunks.

Mix hamburger, eggs, onion, breadcrumbs and seasonings like you would for a meatloaf. Make meatballs and place on the bottom of your crockpot. Place potatoes gently on top of meatballs.

Add the cut string beans. Pour all 3 jars of gravy over everything and add a bit more seasoning, cover and set on low for about 6 hours.


SHANNON'S SLOW COOKER CHICKEN

~Submitted by Shannon H., MI

This is a recipe I created myself using some leftovers and what ever I had in the house.

Rice
3-4 chicken breasts
2 small cans chicken gravy
4 chicken bouillon cubes
leftover chicken noodle soup (or 2 cans)
Shredded cheddar cheese
season to taste

Sprinkle rice in bottom of slow cooker until it just covers the bottom of the pot. Add the chicken breasts. Pour soup and gravy over chicken. Add bouillon and any other seasonings (I prefer to use Tone's Canadian Steak Seasoning found at Sam's Club stores). You can try to stir it up if you want but it generally mixes itself together as it bubbles. Cook 1-2 hours or until rice is cooked and chicken is no longer raw. Add the cheese and allow it to melt.


CROCKPOT GARLIC CHICKEN ALFREDO

~Submitted by Brenda, AL

My cousin gave me this recipe don't know where she got it and haven't made it yet but will this week.

1 (16oz) jar creamy garlic alfredo sauce or no garlic flavor
4 to 6 boneless chicken breasts halves
1 (4oz) can sliced mushrooms, drained
8 oz hot cooked spaghetti when ready to serve
grated parmesan cheese

Pour 1/3 of sauce into crockpot. Place chicken on top. Add mushrooms and remaining sauce. Cook on low for 6 to8 hours or until chicken is done. Serve over hot cooked spaghetti; sprinkle with parmesan cheese. 

Serves 4 to 6


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).

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

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

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

6 tsp 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

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.

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 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



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

SHOP HERE TO SUPPORT A TO Z RECIPES:

Maggie's Choice:


Rival 33511LD-C 5-Quart Round CrockPot Slow Cooker with Dipper, Brushed Stainless Steel
Price: $31.07 & this item ships for F-R-E-E with Super Saver Shipping.


Not Your Mother's Slow Cooker Cookbook
Price: $11.02 & eligible for F-R-E-E Super Saver Shipping


Biggest Book of Slow Cooker Recipes (Better Homes & Gardens)
Price: $12.97 & eligible for F-R-E-E Super Saver Shipping