CROCKPOT RECIPES 4

CROCKPOT RECIPES 4

HONEYED CHICKEN WINGS

* 3 lb. chicken wings

* Salt & pepper, to taste

* 1 c. honey

* 1/2 c. soy sauce

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* 2 tbsp. vegetable oil

* 2 tbsp. ketchup

* 1/2 garlic clove, minced

Cut off and discard chicken wing tips. Cut each wing into 2 parts and sprinkle with

salt and pepper. Combine remaining ingredients and mix well. Place wings in slow

cooker and pour sauce over. Cook 6 to 8 hours on low.

HOT ARTICHOKE DIP

* 6 ounces Artichoke hearts, marinated

* 1/3 cup Mayonnaise

* 1 tablespoon Pimento, diced (optional)

* 1/2 cup Parmesan cheese, grated

* 1/3 cup Sour cream

* 1/8 teaspoon Garlic powder

Drain and chop artichoke hearts. Combine all ingredients and place in Crock Pot.

Cover and heat 30 to 60 minutes until hot. Serve with tortilla chips or assorted

crackers.

HOT BROCCOLI DIP

* 1 (10 oz.) chopped frozen broccoli, thawed

* 1 stick margarine

* 1 med. onion, chopped

* 1 (10 3/4 oz.) cans of cream of mushroom soup

* 14 oz. Velveeta cheese, cut up

* 1 to 2 1/2 oz. can mushroom stems and pieces

Combine first 3 ingredients in a saute pan and cook until onions are clear.

Transfer to the slow cooker/Crock Pot. Add soup, cheese, and mushrooms, heat on low

for about 1 1/2 to 2 hours, or until cheese is melted and mixture is hot. Dip with

large corn chips or can be poured over baked potatoes. Freezes well.

HOT CARAMEL APPLES

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4 Lg. tart apples, cored

1/2 C. apple juice

8 Tblspoons brown sugar

12 red-hot candies

4 Tblspoons butter or margarine

8 caramels

1/4 tsp. ground cinnamon

Peel about 3/4 inch off the top of each apple; place in crock. Pour juice over apples. Fill the center

of each apple with 2 Tblspoons of sugar, 3 red-hots, 1Tblspoon of butter and 2 caramels. Sprinkle

with cinnamon. Cover and cook on low for 4-6 hours or until apples are tender. May serve

immediately with whipped cream if desired.

Makes 4 servings.

HOT CHICKEN SANDWICHES

12 eggs

1 loaf of bread (cubed)

2 large (or 3 small) boiler chickens (reserve some broth for use in

recipe) salt to taste pepper to taste

Boil the chickens until done and let cool. When the chicken meat is completely cool to the touch,

pick the chicken meat from the bones and set aside. Reserve a little of the broth for later.

Cube the loaf of bread and put it in a large bowl. Mix in the 12 eggs with the cubed bread. Add the

chicken meat you picked from the bone and enough broth from the chicken to moisten. Add salt

and pepper to your own taste. Mix well.

Spread mixture into a lightly greased casserole dish and bake in a preheated 350 degrees F (175

degrees C) oven for 30 minutes. Or spray a slow cooker/Crock Pot with cooking spray to prevent

sticking and pour in the chicken mixture. Let cook on low for about 6 hours. Serve by scooping

onto buns.

Makes 12 to 18 servings

Tina's Comments: My husband thinks it could use some chopped up onions in it (I'm not an onion

fan......) but I did add a little bit of parsley to it.

HOT CHILI CON QUESO

* 1 1/2 cups half-and-half, scalded

* 1/2 pound grated Monterrey Jack cheese

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* 1/2 pound grated sharp process cheese

* 1 tablespoon butter

* 1/2 onion, minced

* 1 medium clove garlic, minced

* 1/4 cup dry white wine or low-sodium stock

* 1/4 cup flour

* 1/4 cup water

* 1 can chopped green chile peppers (4 oz)

* 1 to 2 tablespoons chopped jalapeno (more or less depending on taste)

* salt and pepper

* dash cayenne pepper

Pour scalded half-and-half into buttered Crock Pot. Turn to high and stir in

cheeses.

In small skillet, saute onion and garlic in butter until onion is tender. Add wine

or stock and stir well. Add to cheese mixture. Combine flour with water and stir

in. Cook covered on high for 30 minutes, or until cheese begins to melt. Turn to

low and cook about 4 to 6 hours, stirring 2 or 3 times during the first hour and

occasionally after that. If the mixture is too thin, mix 2 tablespoons of flour

with 2 tablespoons of water and add. Serve warm with tortilla chips and/or other

dippers.

HOT DOG AND BACON ROLLUPS

* 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 to 4 hours.

HOT DOG HORS D'OEUVRES

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* 2 (1 lb.) pkgs all beef hot dogs, sliced in half

* 1 lb. bacon, sliced in half

* Brown sugar

Wrap each hot dog half with bacon strip. Fasten with toothpick. Layer in slow

cooker/Crock Pot, sprinkling each layer with a thin layer of brown sugar. Repeat

layers until hot dogs run out. Cook on low for 2-3 hours, stirring gently with

wooden spoon every 30 minutes.

HOT FRUIT COMPOTE

1 can peaches, drained

1 can pears, drained

1 can pineapple chunks, drained

1 cup brown sugar

1 tsp. cinnamon

1/2 stick margarine (4oz)

1 can cherry pie filling

Cut all fruit into bite-size pieces. Add rest of ingredients. Stir all together. Cover and cook on low 3

to 6 hours. Use as a side dish for breakfast or a meal, or as a topping for a dessert.

HOT 'N' SPICY PECANS

* 1/4 cup butter, cut in pieces (4 oz)

* 6 cups pecans

* 2 teaspoons chili powder

* 1/2 teaspoon onion salt

* 1/2 teaspoon garlic powder

Place cut up butter in Crock Pot and heat, uncovered, on high until melted (15 to

20 minutes). Add pecans; stir to coat.

Cover and cook on high 30 minutes. Uncover and cook on high 2 1/2 hours longer,

stirring occasionally.

Sprinkle with the seasonings and toss to coat; Spread on a baking sheet to cool.

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Store in an airtight container in the refrigerator for up to 6 weeks, or freeze for

up to 3 months. Serve at room temperature or warm.

HOT SPINACH DIP

* 2 (10 oz.) pkgs. frozen chopped spinach

* 1 lg. jar jalapeno Cheez Whiz

* 1 can cream of mushroom soup

* 1 (3 oz.) pkg. cream cheese

* 2 tbsp. dried minced onion

Thaw spinach completely. Drain, and squeeze as much moisture as possible from

spinach. Combine all ingredients in the slow cooker/Crock Pot and cook on low about

2 hours, until hot (stir a few times to blend well). Keep warm in Crock Pot or

chafing dish. Serve with corn chips or crackers.

INDIAN PUDDING

* 3 c. milk

* 1/2 c. cornmeal

* 1/2 tsp. salt

* 3 eggs

* 1/4 c. light brown sugar

* 1/3 c. molasses

* 2 tbsp. butter

* 1/2 tsp. cinnamon

* 1/4 tsp. allspice

* 1/2 tsp. ginger

Lightly grease crockpot. Preheat on high for 20 minutes. Meanwhile bring milk,

cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and

simmer an additional 10 minutes. In a large bowl, combine remaining ingredients.

Gradually beat in hot cornmeal mixture and whisk until smooth. Pour into crock and

cook on high for 2 to 3 hours or low for 6 to 8 hours.

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INSTANT APPETIZER MEATBALLS

I find the following to be a real crowd pleaser: I take about half a bag of those

great frozen meatballs from Sam's Club and dump them into the slow cooker/Crock

Pot. Then I take 2 packages of brown gravy, mix them up according to the directions

and then pour over the meatballs. Heat on low for 4 hours or so and you have

instant appetizers.

ITALIAN GREEN BEANS

1/3-1/2 lb. sweet Italian sausage

15 oz can stewed tomatoes, chopped

4 cans(8 oz) sliced mushrooms (do not drain)

1/4-1/2 tsp. onion &/or garlic powders

1/2 tsp. basil &/or oregano

3 (1 lb.) cans Italian style green beans, 2 of them drained

1/2 cup Parmesan cheese

Brown sausage and drain. Add all ingredients except green beans. Mix thoroughly and simmer for

15 minutes. Add green beans and mix. Bake at 250 degrees in a covered casserole for 30 minutes

to 2 hours; or in a slow cooker on low up to 3 hours.

JERK CHICKEN

(A traditional Jamaican dish adapted to the crockpot)

1 large onion, cut into 8 pieces

1 generous tablespoon chopped crystallized ginger

1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear

gloves!)

1/2 teaspoon ground allspice

2 tablespoons dry mustard

1 teaspoon freshly ground black pepper

2 tablespoons red wine or balsamic vinegar

2 tablespoons soy sauce

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2 cloves garlic, crushed and minced

3 to 4 pounds chicken tenders

Combine onion and ginger in a food processor; process until finely chopped. Add remaining

ingredients, except chicken, and pulse until well combined.

Place chicken in a 3 1/2-quart (or larger) slow cooker/Crock Pot and cover with sauce. Cover, set

on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).

4 servings.

LAZY CROCKPOT CHICKEN

1 pkg. boneless chicken breasts

1 can cream of mushroom soup

1/4 c. flour

1 jar sliced mushrooms

Salt, pepper and paprika

Rinse chicken breasts. Put salt, pepper and paprika on both sides. Place in Crock Pot. Mix other

ingredients together. Add to Crock Pot. Cook on LOW all day. Serve over noodles, rice, or mashed

potatoes.

LEMON BAKED CHICKEN

16 ounces skinned and boned uncooked chicken breasts, cut into 4 pieces

1 lemon

1 teaspoon lemon pepper

1 teaspoon paprika

Place chicken pieces in a slow cooker. Squeeze juice of half a lemon over chicken. Sprinkle lemon

pepper and paprika over top. Cut remaining lemon half into thin slices. Arrange slices around

chicken. Cover and cook on HIGH for 4 hours.

LEMON-GARLIC CHICKEN

3 pounds Chicken

1/2 cup Lemon juice

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1/2 cup Garlic cloves, crushed

1 teaspoon Seasoned salt

1 teaspoon Poultry seasoning

2 dashes Tabasco

1 cup White wine

Skin and cut up chicken. Combine with other ingredients in slow cooker/Crock Pot. Set on low.

Upon return from work, debone chicken. Serve over rice. If you freeze chicken pieces separately,

and mix up other ingredients the night before, you can dump it all together quickly in the morning.

And if you start with frozen chicken it doesn't fall apart.

LEMON PEPPER CHICKEN

5 boneless skinless chicken breasts (or any chicken pieces)

Lemon Pepper seasoning

2 tbsp. melted or squeeze margarine

Put chicken in slow cooker/Crock Pot. Sprinkle generously with seasoning. Pour margarine over

chicken. Cook on low for 10 hrs. or on high for 6 hrs.

LEMON-POPPYSEED UPSIDE DOWN CAKE

This cake makes its own custard-like topping.

1 pkg. Lemon-Poppyseed Bread Mix

1 egg

8 ounces light sour cream

1/2 cup water

Sauce:

1 tablespoon butter

3/4 cup water

1/2 cup sugar

juice from one lemon (about 1/4 cup)

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Mix the first 4 ingredients together until well moistened. Spread batter in a lightly greased 3 1/2

quart slow cooker/Crock Pot. Combine sauce ingredients in a small saucepan; bring to a boil. Pour

boiling mixture over the batter; cover and cook on high for 2 to 2 1/2 hours. Edges will be slightly

browned. Turn heat off and leave in the pot for about 30 minutes with cover slightly ajar. When

cool enough to handle, hold a large plate over the top of the pot then invert.

LEMON-ROSEMARY CHICKEN

1/2 c. lemon juice

1 tbsp. vegetable oil

1 garlic clove, crushed

1 teaspoon. dried rosemary

1/4 teaspoon. salt

1/4 teaspoon. pepper

1 1/2 to 2 lbs.boneless, skinless chicken breasts

In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken.

Close bag and marinate in refrigerator 4 hours or overnight, turning bag frequently. Place chicken

in the slow cooker/Crock Pot and pour marinade over. Cover and cook for 6 to 8 hours, or until

tender, basting occasionally with the marinade, if possible. You may add frozen broccoli and carrots

about 1 to 1 1/2 hours before done.

Serves 4 to 6.

LEMON TARRAGON CHICKEN WITH ASPARAGUS

1 pound frozen chicken breasts, boneless

1/4 cup lemon juice

1/4 cup chicken stock

1 teaspoon tarragon (dried)

1 package frozen asparagus (or fresh partially cooked)

2 tablespoons flour

1/2 cup heavy or whipping cream

salt and pepper to taste

Put frozen chicken breasts in Crock Pot and add lemon juice, broth, and tarragon. Cook on low 6

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hours. Add asparagus; whisk cream and flour together and add. Cook another hour on high or until

asparagus is tender and sauce is thickened. Serve over noodles or rice. Artichokes are good in this

too!

Lo-Cal Crock Pot Chicken

2 med. onions, thinly sliced

2-3 lb. chicken, cut up and skinned

2 cloves garlic, minced

1 lg. can tomatoes

1 tsp. salt

1/4 tsp. pepper

1/2 tsp. oregano, crushed

1/2 tsp. basil

1/2 tsp. celery seed

1 bay leaf

Layer in order and cook on low 6-8 hours, or on high 2 1/2 - 4 hours.

LOW-FAT CHICKEN & VEGGIE BAKE

8 boneless, skinless chicken breasts

2 cans whole potatoes, drained

1 tsp garlic powder

1 bottle fat free Italian salad dressing

1 pkg frozen veggies

1 can water chestnuts (optional)

salt & pepper

Sprinke chicken breasts with salt, pepper and garlic. Put chicken in bottom of slow cooker/Crock

Pot. Add remaining ingredients. Cook on high for 4-6 hours or on low for 8-10 hours.

Serves 8

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LOW-FAT GLAZED CHICKEN IN SLOW COOKER

6 ounces orange juice, frozen concentrate-thawed

3 chicken breasts, split

1/2 tsp marjoram

1 dash ground nutmeg

1 dash garlic powder (optional)

1/4 cup water

2 Tbsp cornstarch

Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the

marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip pieces

into the orange juice to coat completely. Place in slow cooker/Crock Pot. Pour the remaining orange

juice mixture over the chicken. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if

you wish. Precise cooking time is not important in slow cooker/Crock Pot cooking.

When chicken is done, remove to serving platter. Pour the sauce that remains into a saucepan. Mix

the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly,

until thick and bubbly. Serve the sauce over the chicken.

LUSCIOUS LEMON CHEESECAKE

Crust:

1 cup vanilla wafer crumbs

1/2 teaspoon lemon zest

1 tablespoons sugar

3 tablespoons butter, melted

Filling:

16 ounces cream cheese

2/3 cup sugar

2 large eggs

1 tablespoon flour or cornstarch

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1 teaspoon fresh lemon zest

2 tablespoons fresh lemon juice

Combine crust ingredients. Pat into a 7-inch springform pan.

Beat cream cheese and sugar together until smooth; beat in eggs and continue beating on medium

speed of a hand-held electric mixer for about 3 minutes. Beat in remaining ingredients and

continue beating for about 1 minute. Pour batter into the prepared crust. Place the cheesecake on

a rack in the Crock Pot. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot

after turning it off for about an hour or 2, until cool enough to handle. Cool thoroughly before

removing pan sides. Chill in the refrigerator before serving, and refrigerate any leftovers.

MACARONI PIE

8 oz. box (cooked) macaroni

3 c. grated cheese

1 (16 oz.) can of evaporated milk

1 1/2 c. sweet milk

2 eggs

1/4 c. margarine

1 tsp. sugar

Salt and pepper to taste

Combine cooked macaroni with other ingredients and pour into a greased crockpot.

Cook 3 1/2 hours on medium heat.

MANHATTEN MEATBALLS

* 1 lb ground beef

* 1 lb. mild pork sausage (or use all beef)

* 2 c. soft bread crumbs or 1 1/2 c. oatmeal

* 2 eggs

* 1/2 c. chopped onion

* 2 tbsp. parsley

* 2 tsp. salt

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* 1/2 tsp. garlic salt

Sauce:

* 1 (12 oz) jar apricot preserves

* 1/2 c. barbecue sauce

Mix first 8 ingredients together and form meatballs. Brown in skillet, or in oven

at 450 degrees for 15 minutes. Heat sauce, pour over meatballs. Bake at 350 degrees

for 25 minutes or cook in Crock Pot. Can be served over rice or as an appetizer

with toothpicks.

Makes 4 or 5 dozen.

MAPLE-FLAVORED BARBECUE CHICKEN

1 c. ketchup

1/2 c. maple flavored syrup

2 tbsp. prepared mustard

2 tbsp. Worcestershire sauce

2 tsp. lemon juice

1/2 tsp. chili powder

1/4 tsp. garlic powder

4 boneless, skinned chicken breasts

Place all ingredients in slow cooker/Crock Pot and cook on low for about 7 to 8 hours or until

chicken is done. Remove meat, shred and return to sauce. Place on buns for sandwiches or serve

over hot rice.

Serves 4 to 6.

MAPLE GLAZED SWEET POTATOES

5 medium sweet potatoes

1/4 cup brown sugar

1/4 cup pure maple syrup

1/4 cup apple cider

dash salt and pepper to taste

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Peel sweet potatoes and cut into 1/4 to 1/2-inch thick slices; place in Crock Pot. Whisk remaining

ingredients together and pour over potatoes. Cover and cook on low 7 to 9 hours. Stir a few times,

if possible, to keep them coated.

Serves 4.

MARINER FONDUE

* 2 cans (10 3/4 oz each) condensed cream of celery soup

* 2 c. grated sharp process cheese

* 1 c. chunked cooked lobster

* 1/2 c. chopped cooked shrimp

* 1/2 c. chopped cooked crabmeat

* 1/4 c. finely chopped, cooked scallops

* dash paprika

* dash cayenne peppe

* 1 loaf of French bread, cut into 1 inch cubes

Combine all ingredients except bread cubes in lightly greased Crock-Pot; stir

thoroughly. Cover and cook on High for 1 hour or until cheese is melted. Turn to

Low for serving. Using fondue forks, dip bread cubes into fondue.

Makes about 1 1/2 qts.

MARMALADE-GLAZED CARROTS

1 package (32oz) fresh baby carrots

1/2 cup marmalade

1 tablespoon water

2 tablespoon brown sugar

1 tablespoon butter

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoons cornstarch

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2 tablespoons water

salt and pepper to taste

Combine all ingredients in Crock Pot and cook on low for 7 to 9 hours, until carrots are tender.

About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots

Taste and adjust seasonings.

Serves 4 to 6 as a side dish.

MEATBALLS

* 2 pounds Ground beef

* 1 medium Onion-grated or minced

* 20 Ritz crackers, crushed

* 1/4 teaspoon Black pepper

* 1/4 teaspoon Garlic salt

* 1/2 teaspoon Dry mustard

* 2 large Eggs, beaten

* 1 1/2 cups Bottled Barbecue Sauce

* 3/4 cup Tomato paste

* 1 teaspoon Liquid smoke

* 1/3 cup Catsup

* 1/3 cup Brown sugar

* 1/2 cup Water or as needed

In a large bowl combine the ground beef, onion, crushed crackers, pepper, garlic

salt, dry mustard and eggs. Squish the mixture together by hand until well mixed

and form into walnut sized balls. Place them on a flat wire rack in a roasting pan

or a large cake pan. Bake the meatballs in a 350 degree oven for 15 minutes, turn

and bake for 15 minutes more. In a Crock Pot combine the remaining ingredients.

Cook on high 30 minutes. Add the meatballs and simmer for several hours.

Makes about 60 meatballs.

MEDITERRANEAN STYLE CHICKEN

6 skinless and boneless chicken breasts

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1 large can tomato sauce

1 small can tomato puree

1 can sliced mushrooms

1 can ripe olives, sliced or whole

1 tablespoon garlic

1 tablespoon lemon juice

1 teaspoon oregano

1 onion, chopped

1/2 cup wine or brandy (optional)

cooked rice

Salt to taste

Wash and remove excess fat from chicken. Combine all ingredients in the slow cooker/Crock Pot,

except the rice. Cover and cook on low for 6 to 8 hours. Serve chicken and sauce over rice.

Serves 6.

MEXICAN CHEESE DIP

* 1/2 pound Velveeta

* 1 teaspoon Taco seasoning (optional)

* 1/2 can Ro-Tel Tomatoes with chilies

Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted,

stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating

30 minutes.

Serve with tortilla chips or corn chips.

MEXICAN CHICKEN IN CROCKPOT

* Chicken pieces

* Taco seasoning

Let cook all day on low or several hours on high. Serve as chicken tacos or with a

side dish as the main course. Super simple. You really cannot go wrong. Be careful

because if you cook too long the bones could come apart into small pieces and could

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be difficult to separate from meat.

MEXICAN CHILI

2 (15 1/2 oz.) cans red kidney beans, drained

1 (28 oz.) can tomatoes, cut up

1 c. chopped celery

1 c. chopped onion

1 (6 oz.) can tomato paste

1/2 c. chopped green pepper

1 (4 oz.) can green chili peppers, drained and chopped

2 tbsp. sugar

1 bay leaf

1/2 tsp. garlic powder

1 tsp. salt

1 tsp. dried, crushed marjoram

Dash of pepper

1 lb. ground beef

In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8

to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!

MINT BUTTER WAFERS

* 2 T. butter

* 1/4 C. milk

* 1 pkg. white frosting mix (dry)

* 3 drops peppermint flavoring

Melt butter and milk together in a covered cooker on high. Stir in frosting and

cook 1 to 2 minutes more. Add flavoring. Turn to low and drop by teaspoonfuls onto

waxed paper.

Makes 5 dozen.

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MIXED VEGETABLE BAKE

* 2 cans Creamed corn, 17 oz each

* 2 cans Green beans; cut, 16 oz each

* 2 cans Peas, 16 oz each

* 1 can Tomatoes, 17 oz

* 1/2 cup Mayonnaise

* 1 teaspoon Tarragon

* 1 teaspoon Basil

* 1/2 teaspoon Salt

* Pepper

Combine all ingredients in removable liner, mix well to blend herbs. Place liner in

base. Cover and cook on low 4-6 hours.

NO-BEAN CHILI

2 pounds ground beef, or cubed lean stew beef

1 (8 oz) can Tomato sauce

1 (6 oz) can Tomato paste

1 (16 oz) can Stewed tomatoes , optional

2 tablespoons Chili powder

1 1/2 teaspoons Salt

1 teaspoon Hot pepper sauce, or more

Combine all ingredients in slow cooker. Cover and cook on low for 8-10 hours. (Add a can of your

favorite beans if you wish.)

Serves 4 to 6.

OLD FASHIONED CROCKPOT APPLE BUTTER

14 cooking apples (Winesap)

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2 1/2 c. sugar

1 c. apple juice

1 tbsp. cinnamon

1 tbsp. cloves

1 tsp. Allspice

Wash and core apples; cut in 1/4 pieces. Slightly grease crockpot, put in apples

and apple juice. Cook on high for 5 hours. Add other ingredients and cook for 6

hours on high. Stir each hour. Pack in 1/2 pint jars and seal. Makes 5 (1/2 pint)

jars.

ONE POT CHICKEN AND GRAVY

Boneless, skinless chicken breasts

Potatoes, quartered, with jackets

About 6 stalks celery

1/2 pkg baby carrots

1 can cream of chicken soup*

1 pkg dry onion soup mix

Place vegetables on bottom of Crock Pot. Brown chicken breasts in PAM or vegetable spray. Place

over vegetables. Cover with the cream of chicken soup, undiluted. Sprinkle with dry onion soup

mix. Do not add water. Cover and cook all day on low, or 6 hours on high.

* I had planned to substitute either Campbell's healthy choice or reduced fat cream of chicken. I

have done this in other recipes, and cannot taste the difference.

ORANGE-GLAZED CHICKEN

6 ounces orange juice, frozen concentrate, thawed

6 chicken breast halves

1/2 teaspoon marjoram

1 dash ground nutmeg

1 dsah garlic powder

1/4 cup water

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2 tablespoons cornstarch

Combine thawed orange juice concentrate in a bowl with the marjoram, garlic powder and nutmeg.

Dip each chicken breast half into the orange juice to coat completely. Place in slow cooker/Crock

Pot. Pour the remaining orange juice mixture over the chicken.

Cover and cook on low for 6-8 hours, or on high for about 4 hours.

ORANGE BURGUNDY CHICKEN

* 2 1/2 to 3 pounds frying chicken, cut up

* 1/2 cup orange marmalade

* 1/2 cup orange juice

* 1/2 cup dry red wine

* 2 tablespoons cornstarch

* 2 tablespoons brown sugar, packed

* 1 tablespoon lemon juice

* 1 teaspoon salt

Remove skin from chicken. Rinse and place in slow cooker. Combine remaining

ingredients in a bowl and pour over chicken. Cover and cook on low 6 to 8 hours.

Serve with rice and spinach salad.

Serves 6.

ORANGE GLAZED CARROTS (CROCKPOT)

* 3 cups Thinly sliced carrots

* 3 tablespoons Butter or margarine

* 2 cups Water

* 3 tablespoons Orange marmalade

* 1/4 teaspoon Salt

* 2 tablespoons Chopped pecans

Combine carrots, water, and salt in Crock Pot. Cover and cook on high 2 to 3 hours

or until the carrots are done. Drain well; stir in remaining ingredients. Cover and

cook on high 20-30 minutes.

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Makes 5 to 6 servings.

PAPRIKOSH

5 large Carrots (cubed)

8 large Potatoes (cubed)

5 large Celery stalks

2 large Onions (sliced thin)

3 tablespoons Paprika*, salt & pepper to taste

Throw all ingredients into the slow cooker/Crock Pot, add water to top veggies (it makes a sort of

"gravy") and cook on high for 4 hours.

PARMESAN SCALLOPED POTATOES

5 to 6 red potatoes, sliced (about 5 cups sliced)

6 slices turkey bacon or other smoked meat

3 ounces freshly grated parmesan cheese

1 can condensed cream of mushroom soup

salt and pepper to taste

Layer all ingredients in lightly buttered 3 1/2-quart Crock Pot (or use a souffle dish to fit in a larger

Crock Pot); cover and cook on low for 7 to 9 hours. Adjust seasonings.

Serves 4.

PARTY HAMBURGER DIP

* 1 pound Hamburger

* 1 1/2 pounds Velveeta

* 1 can Ro-Tel tomatoes and chiles

* 1/2 Onion, diced

* 1 8 - 12 oz fresh mushrooms, sliced

Brown hamburger, mushrooms & onion; drain. Melt Velveeta in slow cooker. Add

remaining ingredients and simmer (high) for about 30 minutes. Serve with corn chips

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or crackers. Turn pot to low while serving.

PARTY MIX

* 7 cups assorted cereal (oat, rice, wheat in various shapes)

* 1 cup peanuts, pecans, cashews, or mixed nuts

* 1 cup mini pretzel sticks

* 1/2 cup butter or margarine, melted

* 4 tablespoons Worcestershire sauce

* dash hot pepper sauce

* 1/2 teaspoon seasoned salt

* 1/2 teaspoon garlic salt

* 1/2 teaspoon onion salt

Combine cereals, nuts and pretzels in Crock Pot. Mix melted butter with remaining

ingredients and pour over the cereal mixture, tossing to coat. Cook uncovered on

high for 2 hours, stirring about every 30 minutes. Turn to low and cook another 2

to 6 hours. Store in an airtight container. Makes about 10 cups.

PASTA AND BROCCOLI

1 med. onion

1 can cream of mushroom soup

1 lb. Velveeta

1 pkg. frozen broccoli & cauliflower

1 pkg. shell noodles

Mix onion, cream of mushroom soup and Velveeta in a slow cooker/Crock Pot on high until melted.

Add broccoli and cauliflower until hot. Add cooked shells right before serving.

PEACH BUTTER

6 cups unsweetened peaches

3 cups white sugar

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1 1/2 cups apricot nectar

2 tablespoons orange or lemon juice

1 teaspoon vanilla

Put peaches through food mill or food processor. Mix all ingredients together well and put in Crock Pot. Bring to a

good boil, uncover and boil until thick or 4 hours, high or low to keep it boiling. When it boils good, remove cover.

PHEASANT AND WILD RICE

1 cup raw wild raw rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 can mushrooms

2 1/2 cups water

2 pheasants, cut up, flour and brown

1 pkg instant onion soup mix

Mix rice, canned soup, water, mushrooms and water together in slow cooker/Crock Pot. Place

pheasants in slow cooker/Crock Pot (I never brown mine, I just put them in and they come out

fine). Sprinkle with onion soup mix. Cover. Cook on low 6 to 8 hours. Add a splash more water if

rice is looking dry towards end of cooking time.

PHILIPPINE CHICKEN

* 1 chicken, cut up

* 1 cup water

* 1/2 cup vinegar

* 1/4 cup soy sauce

* 2 cloves garlic, sliced

Put all in Crock Pot; cook for 6 to 8 hours on low. Serve over rice.

PICANTE CHEESE DIP

* 1 1/2 pounds ground beef (browned)

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* 1 can (11 oz.) cream of mushroom soup

* 2 pound processed cheese (Velveeta)

* 1 stick margarine

* 1 onion, chopped

* 2 tbsp. chili powder

* 1 cup picante sauce

Brown meat and onion. Drain. Add all ingredients to slow cooker/Crock Pot and cook

on low heat until cheese melts, about 1 1/2 hours. Serve in slow cooker/Crock Pot

with tortilla chips.

PIZZA DIP

* 1 large cream cheese softened

* 1 jar pizza sauce

* 1 small can chopped olives

* 1 medium onion chopped

* 1 pkg. sliced pepperoni

* 1 pkg. grated cheese for pizza

Spread cream cheese in bottom of slow cooker/Crock Pot. Then mix up the pizza

sauce, onion, olives and pepperoni and spread on top of the cream cheese. Sprinkle

with the pizza cheese and cook on low until the cheese on top melts. Serve with

tortilla chips.

You could add other pizza toppings to this or delete some that are listed.

PIZZA FONDUE

* 1 lb. ground beef

* 2 cans Chef Boy-ardee pizza sauce with cheese

* 8 oz. grated cheddar cheese

* 8 oz. grated Mozzarella

* 1 tsp. oregano

* 1/2 tsp. fennel seed

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* 1 tbsp. cornstarch

Brown ground beef and drain. Add all other ingredients place in slow cooker/Crock

Pot and heat through.

Serve with tortilla chips.

POTATO CASSEROLE

1 pkg frozen hash browns

1 small carton Ranch Dip

1 can Cream of Potato Soup

salt, pepper

dried onions to taste

4-5 oz of grated cheddar cheese

Mix 1st 4 ingredients. Put into slow cooker/Crock Pot. Place grated cheese on top. I cooked on high

for about 4 hours. They were delicious. You could probably add ham or other meat, for a complete

meal in one.

POTATOES PERFECT

1/4 pound Bacon, diced

2 md Onions, thinly sliced

4 md Potatoes, thinly sliced

1/2 pound Cheddar cheese, thinly slice

Salt and pepper

Butter

Line slow cooker/Crock Pot with aluminum foil, leaving enough to overlap poatoes when finished.

Layer half each of the bacon, onions, potatoes and cheese in slow cooker/Crock Pot. Season to

taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.

Overlap with remaining foil. Cover and cook on low setting for 10 to 12 hours.

PROVINCIAL CHICKEN

* 1 1/2 pounds chicken tenders, frozen

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* 2 small zucchini, diced

* 1 can (4 oz) sliced black olives

* 1 tablespoon sherry wine vinegar or balsamic vinegar

* 1 can good-quality diced tomatoes (about 15 ounces)

* 1 can (10 oz) cream of chicken soup with herbs

* 2 teaspoons dried parsley flakes

* 1 teaspoon dried basil

* 1 tablespoon dried minced onion

* 1 cup shredded cheddar cheese

* 2 to 3 tablespoons sour cream (optional)

* hot noodles, rice or pasta

Combine first 9 ingredients in 3 1/2-quart slow cooker/Crock Pot (or larger). Cover

and cook on low for 6 to 8 hours. Add cheese and sour cream during the last 15

minutes. Serve over hot noodles, rice or pasta.

PUDDING CAKE

1 cup Flour

1/2 cup Sugar

1/2 cup Coarsely chopped pecans, or walnuts

1/4 cup Unsweetened cocoa

2 teaspoons Baking powder

1/2 teaspoon Salt

1/2 cup Milk

1/4 cup Oil

1 teaspoon Vanilla extract

1 cup Boiling water

1/2 cup Chocolate syrup

Whipped cream or ice cream

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Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla. Mix boiling water and

chocolate syrup. Pour over batter . Place small trivet or band from canning jar in bottom of cooker ,

add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels. Cover

cooker and cook on high 3 to 4 hours. Serve warm with cream.

PUMPKIN BREAD

* 1 cup all-purpose flour

* 1 1/2 tsp baking powder

* 1 tsp pumpkin pie spice

* 1/2 cup brown sugar, firmly packed

* 2 Tb vegetable oil

* 2 eggs

* 1/2 cup pumpkin (canned)

* 4 Tb raisins or dried currants, finely chopped

In small bowl combine flour, baking powder and pumpkin pie spice; set aside.

In med. mixing bowl combine brown sugar and oil; beat till well combined. Beat in

eggs. Add pumpkin; mix well. Add flour mixture. Beat just until combined. Stir in

raisins.

Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided

canning jars. Cover jars tightly with greased foil. Place a piece of crumpled foil

in 3-1/2 or 4 qt. crockery cooker with liner in place. Place jars atop crumpled

foil.

Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden toothpick

inserted near centers comes out clean.

Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars. Cool

thoroughly on wire rack. Makes 2 loaves.

PUMPKIN TEA BREAD

* 1/2 c. oil

* 1/2 c. sugar

* 1/2 c. brown sugar

* 2 beaten eggs

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* 1 c. canned pumpkin

* 1 1/2 c. sifted flour

* 1/2 tsp. salt

* 1/2 tsp. cinnamon

* 1/2 tsp. nutmeg

* 1 tsp. soda

* 1 c. chopped walnuts

Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients

together. Add and then stir in nuts. Pour batter into greased and floured 1 lb. 10

oz. coffee can. Place can in Crock Pot. Cover top of can with 6-8 paper towels;

place lid on top. Bake on high 2 1/2 - 3 1/2 hours. No fair peeking until last

hour.

RED RICE

* 4 to 6 slices bacon, fried & crumbled

* 1 large onion, coarsely chopped

* 2 cans chopped tomatoes, (15 oz each)

* 1 cup converted rice

* 1/2 to 1 cup cooked chopped ham

* salt and pepper, to taste

* 1/8 teaspoon hot pepper sauce, or to taste

Fry bacon; drain and crumble. Cook onion in bacon grease just until softened.

Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for 6

to 7 hours, or until rice is tender but not mushy.

Serves 6 to 8

REFRIED BEAN DIP

* 1 (20 oz can) refried beans

* 1/4 teaspoon salt

* 1 cup shredded cheddar cheese

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* 1 (4 oz can) chopped green chiles

* 2 tablespoons bottled taco sauce

* 1/2 cup chopped green onions

* tortilla chips

In Crock Pot combine beans with cheese, chiles, onions, salt, and taco sauce. Cover

and cook on low for 2 to 2-1/2 hours. Serve hot from the pot.

REUBEN DIP

* 1 small can sauerkraut

* 1 (8 oz.) cream cheese

* 1 (6 oz.) shredded Swiss cheese

* 6 ounces diced corned beef

* 2 tbsp. Thousand Island Dressing

Drain and rinse sauerkraut, mix with cream cheese and Swiss cheese. Add diced

corned beef and Thousand Island dressing. Cover and heat on low until cheeses are

melted, stirring occasionally to blend all ingredients. Serve warm with crackers or

cocktail rye bread.

RHUBARB BAKE

* 1 3/4 cup fresh rhubarb

* 3/4 cup sugar

* 1 cinnamon stick

* 2 whole cloves

* 1 teaspoon grated lemon peel

* 1/4 cup butter or margarine

* 1/3 cup flour

* 1/3 cup sugar

Cut rhubarb into small pieces. Combine rhubarb with 3/4 cup sugar, cinnamon, cloves

and lemon peel in cooker. Cover and cook on low for 3 to 4 hours. Remove whole

spices. Spoon rhubarb into baking dish. Combine remaining ingredients and sprinkle

over rhubarb. Bake at 400 degrees for 20 to 25 minutes.

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Serves 4 to 6.

RICE PUDDING

* 2 1/2 c. cooked rice

* 1 1/2 c. scalded milk

* 2/3 c. white or brown sugar

* 3 eggs, beaten

* 1 tsp. salt

* 2 tbsp. vanilla

* 1 tsp. cinnamon

* 1 tsp. nutmeg

* 1/2 c. raisins

* 3 tbsp. soft butter

Combine all ingredients. Pour into lightly greased Crock Pot. Cook on high 1 to 2

hours. Stir during first 30 minutes. Recipe can be doubled.

RICE PUDDING WITH FRUIT

1/2 gallon milk*

1 cup uncooked rice

1 cup sugar

3 tablespoons cold margarine

1/4 teaspoon salt, optional

1 teaspoon vanilla extract

1/2 cup dried apricots or peaches, minced

1/4 teaspoon ground cinnamon

*Use half nonfat and half whole milk or all nonfat for lower fat content. Can substitute evaporated milk for a very

rich flavor.

The cooking time will vary greatly, anywhere from 1 1/2 to 3 1/2 hours. The longer it cooks, the thicker it will be.

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It is important to have the dried apricots minced. Put all ingredients into the slow cooker/Crock Pot. Stir to blend

well. Cover and cook on high for 1 1/2 hours; stir once after about an hour. Or, cook on high for the first 30

minutes, turn to low and cook as long as desired. Check after the first 2 hours of low cooking and stir. If the rice is

not absorbing the milk quickly enough, turn the slow cooker/Crock Pot up to high again. Keep cover on at all

times.

Slow Cooker temperatures vary widely among different brands. Only experimentation can tell you the correct

amount of time for cooking in your slow cooker/Crock Pot. Rarely will a slow cooker/Crock Pot recipe fail, though,

as the long, slow cooking process does not require precise timing.

Serves 8.

RICH BROWNIES IN A NUT CRUST

1/4 cup butter or margarine, melted

1 cup chopped nuts

1 family-size package brownie mix (about 23 oz.)

Pour melted butter into 2-pound coffee can; swirl to butter sides. Sprinkle with half the nuts. Mix

brownies according to the package directions. Pour half the batter into coffee can, covering nuts

evenly. Add remaining half of nuts, then batter. Place can in Crock-Pot. Cover top of can with 8

paper towels. Cover and bake on High setting for 3 hours. Do not check or remove cover until last

hour. (If using Bread 'n Cake Bake pan, bake in covered pan on High setting for 2 to 3 hours.)

Remove can and discard paper towels. Let stand 5 minutes. Unmold and serve warm.

24 brownies (for 3 1/2- or 5-quart Crock-Pot).

RICOTTA AMARETTO CHEESECAKE

Crust:

1 cup vanilla wafer crumbs (about 21 to 23 cookies)

1 tablespoon sugar

1/8 teaspoon almond extract

3 tablespoons butter

Filling:

15 ounces light ricotta cheese

8 ounces cream cheese

2/3 cup sugar

3 large eggs plus 1 egg yolk

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1/4 cup Amaretto liqueur

2 tablespoons all-purpose flour

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

Combine crust ingredients well; pat into a 7-inch springform pan. Beat sugar into the cheeses; add

eggs; beat for 2 to 3 minutes on medium speed of an electric hand-held mixer. Add remaining

filling ingredients and beat about 2 minutes more. Pour into prepared crust. Place the cheesecake

on a rack in the Crock Pot (or use a "ring" of aluminum foil to keep it off the bottom of the pot).

Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for

about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill

before serving; store leftovers in the refrigerator.

ROASTED VEGGIE TRIO POT

3 cups (15 oz) sliced raw potatoes

3 cups sliced carrots

1-3/4 cups (one 15 oz can) Swanson Beef Broth

1/2 cup chopped onions

In a slow cooker, combine potatoes, carrots and onion. Pour beef broth evenly over top. Cover and

cook on HIGH for 4 - 6 hours. Mix well before serving.

RUSSIAN CHICKEN

* 1 bottle Russian dressing (16 oz.)

* 1 envelope onion soup mix

* 1 jar apricot preserves (10 oz.)

* 4 pieces chicken -- (4 to 6)

* Seasoned salt and pepper to taste

Combine dressing, preserves and onion soup mix in bowl and pour into a slow

cooker/Crock Pot. Sprinkle chicken with seasoned salt and pepper. Place chicken,

skin side down, in slow cooker/Crock Pot. Cook on LOW for 8 hours (HIGH 4 hours)

Serves 4 - 6.

SALMON AND POTATO CASSEROLE

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* 4 potatoes, peeled and thinly sliced

* 3 tablespoons flour

* salt and pepper

* 1 can (16 ounces) salmon, drained and flaked

* 1 medium onion, chopped

* 1 can (10 3/4 ounces) cream of mushroom soup

* 1/4 cup water

* nutmeg

Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle with half of

the flour, salt and pepper. Cover with half the salmon; sprinkle with half the

onion. Repeat layers in order. Combine soup and water. Pour over potato-salmon

mixture. Dust with nutmeg. Cover and cook on Low for 7-10 hours.

Serves 6.

SALMON BAKE IN CROCKPOT

* 3 cans Salmon, 1 lb each

* 4 cups Bread crumbs, soft 10 slices

* 1 can Tomatoes in puree, 1 lb.

* 1 Green pepper, chopped

* 3 teaspoons Lemon juice

* 1 can Cream of onion soup, cond.

* 2 Chicken bouillon cubes, crushed

* 6 Eggs, well beaten

* 1 can Cream of celery soup, cond.

* 1/2 cup Milk

Grease removable liner well. Combine all ingredients, except celery soup and milk,

in removable liner. Place liner in base. Cover and cook on low 4-6 hours or auto

for 3 hours. Combine cream of celery soup with 1/2 cup of milk and heat in

saucepan. Use as sauce for salmon bake.

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SAVORY SALSA-CORN CAKE

* 2 boxes corn muffin mix, (8 oz each)

* 1 can creamed corn, (15 ounce)

* 2 eggs

* 1/2 cup sour cream

* 1 can chopped green chiles, (4 ounces) undrained

* 2 tablespoons soft margarine

* 3 to 4 Tbs chunky salsa

In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and margarine.

Whisk together until well combined. Add corn muffin mix, stirring well to combine.

Generously grease a 3 1/2-quart slow cooker/Crock Pot with margarine or butter.

Pour batter into the slow cooker/Crock Pot. Spoon salsa over the top and cut into

the batter. Cover and cook on high for about 2 1/2 hours. Turn heat off and let

cool with lid ajar, for about 15 minutes. Loosen sides with a knife and invert onto

a large plate. If a little of the top sticks to the bottom of the pot, dollop a

little salsa on the top, or decorate with sour cream and chopped green onion.

Delicious side dish! From Southernfood.About.com.

Serves 6 to 8.

SCALLOPED CORN

3 large eggs

1 cup half and half

1 Tablespoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

3 to 4 tablespoons minced onion

2 cups frozen creamed corn, thawed

1 cup coarsely crushed cracker crumbs

Wisk milk and eggs together, then mix in remaining ingredients. Pour into lightly buttered

casserole which will fit in the slow cooker/Crock Pot. Cover and cook on high for 2 1/2 hours, or

until knife inserted in center comes out clean.

Serves 6 as a side dish.

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SCALLOPED POTATO-TOMATO POT

6 cups (20 oz) frozen shredded hash browns

2 cups (one 16 oz can) cut green beans, rinsed and drained

1/4 cup finely chopped onion

1 teaspoon dried parsley flakes

1 (10-3/4 oz) can Healthy Request Cream of Celery Soup

1-3/4 cups (one 14-1/2 oz can) stewed tomatoes, undrained

In a slow cooker, combine hash browns, green beans and onion. In a medium bowl, combine

parsley flakes, celery soup and undrained stewed tomatoes. Add soup mixture to potato mixture.

Mix well to combine. Cover and cook on LOW for 6 - 8 hours. Mix well before serving.

SCALLOPED POTATOES

10 large Potatoes, thin slice

2 large Onions, chopped

2 cans Cheddar cheese soup, cond.

1 cup Milk

In a small bowl, combine soup with milk. In removable liner, layer one half the potatoes and one

half the chopped onions; spread one half the soup-milk mixture. Repeat layering using rest of

ingredients. Placed in base. Cover and cook on low for 6-8 hours, high for 3-4 hours or auto for 5

hours.

SCALLOPED POTATOES WITH HAM

1/2 cup diced ham

8 to 10 med. potatoes, thinly sliced

1 c. grated American cheese

Salt and pepper

1 can cream of mushroom soup, or 1 cup medium white sauce

Paprika

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1 onion, thinly sliced

In slow cooker/Crock Pot layer half of ham, half of potatoes, half of onions, half of cheese. Sprinkle

with salt and pepper. Repeat layers with remaining half of ingredients. Spoon undiluted soup or

white sauce over top and sprinkle with paprika.

Cover and cook on low for 7 to 9 hours.

SHRIMP CREOLE

1 1/2 c diced celery

1 1/4 c chopped onion

3/4 c chopped bell pepper

1 (8oz) can tomato sauce

1 (28 oz) can whole tomatoes

1 clove garlic*

1 tsp salt

1/4 tsp pepper

6 drops Tabasco sauce (optional)

1 lb shrimp, deveined and shelled

Combine all ingredients except shrimp. Cook 3 - 4 hours on high or 6 - 8 hours on low. Add shrimp

last hour of cooking. Serve over hot rice. Chicken, rabbit or crawfish may be substituted for the

shrimp. * 1 tsp garlic salt or 1/4 tsp garlic powder may be substituted.

SHRIMP MARINARA

* 1 (16 oz.) can of tomatoes, cut up

* 2 tbsp. minced parsley

* 1 clove of garlic, minced

* 1/2 tsp. dried basil

* 1 tsp. salt

* 1/4 tsp. pepper

* 1 tsp. dried oregano

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* 1 (6 oz.) can tomato paste

* 1/2 tsp. seasoned salt

* 1 lb. cooked shelled shrimp

* Grated Parmesan cheese

* Cooked spaghetti

In a Crock Pot, combine tomatoes with parsley, garlic, basil, salt, pepper,

oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours.

Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes

more.

Serve over cooked spaghetti. Top with Parmesan cheese.

SIMPLE SAUCY POTATOES

* 4 cans ( 15 ounces each )sliced white potatoes , drained

* 2 cans condensed cream of celery soup , undiluted

* 2 cups sour cream

* 10 bacon strips, cooked and crumbled

* 6 green onions , thinly sliced

Place potatoes in slow cooker. Combine the remaining ingredients; pour over the

potatoes and mix well. Cover and cook on high for 4-5 hours.

SLOW-COOKED BROCCOLI

2 packages (10 oz. each) frozen chopped broccoli, partially thawed

1 can (10-3/4 oz.) condensed cream of celery soup, undiluted

1-1/2 cups shredded sharp cheddar cheese, divided

1/4 cup chopped onion

1/2 teaspoon Worchestershire sauce

1/4 teaspoon pepper

1 cup crushed butter-flavored crackers(about 25)

2 tablespoons butter or margarine

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In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper.

Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high

for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is

melted.

Yield: 8-10 servings.

SLOW-COOKED CORN PUDDING

1/4 cup chopped onion

1/4 cup chopped green pepper

1/4 cup chopped fresh tomato

1 16 oz can cream-style corn

4 large eggs

1/2 cup evaporated milk

1/2 teaspoon salt

1/4 teaspoon pepper

Saute onion and green pepper until slightly softened; add tomato and saute for 1 minute more.

In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the

sauteed vegetables. Lightly grease a 3 1/2 quart Crock Pot (or a souffle dish which fits in a larger

Crock Pot) and pour the mixture in. Cook on high 2 1/2 to 3 hours; add grated cheese to the top

and cook until cheese is melted.

SLOW-COOKER CANDY

* 2 lbs. white almond bark

* 4 oz. bar German chocolate

* 12 oz. pkg. semi-sweet chocolate chips

* 24 oz. jar dry roasted peanuts

Put all ingredients in Crock Pot; cook 1 hour on high. Do not stir. Turn Crock Pot

to low and stir every 15 minutes for 1 hour.

Drop on waxed paper and cool. Store in an air-tight container.

SLOW-COOKER CREAMY CORN

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* 1 large Bag frozen corn

* 8 ounces Pkg. cream cheese

* 1 Stick margarine

* Salt and pepper to taste

Melt cream cheese and margarine in microwave. Spray slow cooker/Crock Pot with

vegetable spray. Put melted cream cheese and margarine in slow cooker/Crock Pot.

Add corn, salt and pepper. Cook in slow cooker/Crock Pot for two hours on low.

SLOW-COOKER CREAMY SCALLOPED POTATOES AND HAM

3 lbs. med. size potatoes peeled and sliced

1 onion chopped

1 cup shredded cheddar cheese

1 cup cooked ham

1 can (10 3/4 oz) reduced fat cream of mushroom soup

1/2 cup water

Combine potatoes, onion, cheese and ham in slow cooker/Crock Pot. In small bowl, stir together

soup & water. Pour over potato mixture. Cover pot. Cook on High for 4 hours or until potatoes are

tender. Stir mixture just before serving. Makes 6 servings

SLOW-COOKER SEAFOOD CHOWDER

* 2 lbs. frozen fish filets

* 1/4 lb. bacon or salt pork, diced

* 1 medium onion, chopped

* 4 medium potatoes, peeled and cubed

* 2 cups water

* 1 1/2 tsp. salt (unless you are using fresh salt-water fish)

* 1/4 tsp. pepper

* 1 can evaporated milk

Thaw frozen fish in refrigerator. Cut into bite-sized pieces. In skillet, saute

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bacon or salt pork and onion until meat is cooked and onion is golden. Drain and

put into Crock Pot with the fish pieces. Add potatoes, water, salt and pepper.

Cover and cook on low for 6 - 9 hours. Add evaporated milk during last hour. If the

chowder is thicker than you like, add more milk (any kind).

SLOW-COOKER SHRIMP CREOLE

* 1 1/2 c. diced celery

* 1 1/4 c. chopped onion

* 3/4 c. chopped bell pepper

* 1 (8 oz.) can tomato sauce

* 1 (28 oz.) can whole tomatoes

* 1 clove garlic*

* 1 tsp. salt

* 1/4 tsp. pepper

* 6 drops Tabasco (opt.)

* 1 lb. shrimp, deveined & shelled

*1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted. Combine

all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low.

Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawfish

may be substituted for shrimp. Stove top version, if you don't have a Crock Pot.

Saute celery, onion and bell peppers in oil or butter until tender. (Better if left

a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least

30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes

more.

This is even better reheated the next day.

SOUTHERN STYLE GREEN BEAN & POTATO CASSEROLE

4 to 6 medium red potatoes, sliced about 1/4" thick (peeled or not)

4 to 5 cups whole fresh green beans, trimmed

6 slices bacon, diced fried and drained

2 tablspoons minced dried onion

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1 can 98% fat free cream of celery soup

salt and pepper to taste

Place sliced potatoes and green beans in slow cooker/Crock Pot; add other ingredients. Cover and

cook on low 7 to 9 hours.

Serves 4 to 6.

SOUR CREAM CHILI BAKE

1 pound Ground beef

1 can Pinto beans, drained (15 oz)

1 can Enchilada sauce (10 oz)

1 can Tomato sauce (8 oz)

1 cup Shredded process Amer cheese

1 tablespoon Instant minced onion

1 cup Water

4 cups Corn chips

1 cup Sour cream

1/2 cup Shredded process American cheese

Brown ground beef; drain. Transfer meat to Crock Pot. Stir in beans, enchilada sauce, tomato

sauce, 1 cup of cheese, onion and 1 cup of water.

Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture. Cover and

cook on low heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved

corn chips.

SPAGHETTI SAUCE WITH CHICKEN & SAUSAGE

* 1 lb. Italian sausage

* 3-4 boneless chicken breasts, cut into 1-inch chunks

* 1 cup chopped green pepper

* 1 cup chopped onion

* 1-2 tsp. Italian seasoning

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* 2 (4 oz. each) cans mushroom stems and pieces, drained

* 2 jars favorite spaghetti sauce

* Hot cooked pasta

In skillet, brown Italian sausage, piercing casings to allow excess fat to run out.

Remove to plate and cut into 1/2 to 1-inch chunks.

In same skillet, brown chicken pieces. (I like to sauté the pepper and onion a bit,

too.)

Place sausage and chicken in slow cooker. Add pepper and onion. Sprinkle with

Italian seasoning. Add mushrooms. Pour sauce over everything. Cover and cook on low

for 6 to 8 hours. Stir before serving over spaghetti or other pasta.

SPAGHETTI SQUASH

2 cups water

1 spaghetti squash, a size which will fit in slow cooker/Crock Pot

With a skewer or large fork, puncture several holes in the squash. Pour water in the slow

cooker/Crock Pot, add the whole squash. Cover and cook on low for 8 to 9 hours. Split and remove

seeds, then transfer the "spaghetti" strands to a bowl. Serve tossed with butter and salt and

pepper, Parmesan cheese or your favorite sauce.

SPANISH CHICKEN

2 lb. boneless skinless chicken breast

Seasoned salt & pepper to taste

Black olives, pitted

Sliced mushrooms, drained

Stewed tomatoes

Liquid to cover (beer, tomato soup or tomato sauce w/equal amount of

water or stock)

Cut chicken into bite-sized pieces; season. Place with remaining ingredients in slow cooker.

Simmer all day on low. Serve over rice.

Serves 4.

SPICY CHICKEN WINGS

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* 3 tbsp. vinegar

* 24 chicken wings, drummettes

* 1/4 c. hot pepper sauce, or less

* 1/2 c. melted butter

* 1 pkg. Hidden Valley Ranch original dry salad dressing mix

Preheat oven to 350 degrees. Mix all ingredients together except chicken wings and

salad dressing mix. Place chicken wings in baking dish or pan in a single layer.

Pour mixture over wings. Sprinkle with dry dressing mix. Bake 25 - 30 minutes or

until browned. Sprinkle with paprika if you like. Chicken wings may be made in slow

cooker/Crock Pot - cook on low 4 to 5 hours.

SPICY FRANKS

* 1 cup ketchup

* 1/4 cup brown sugar, packed

* 1 tablespoon red wine vinegar

* 2 teaspoons soy sauce

* 2 teaspoons Dijon mustard

* 1/8 teaspoon garlic powder

* 1 pound hot dogs, cut into bite-size pieces, or cocktail wieners, smoked sausage,

etc.

Combine everything but hot dogs in the Crock Pot; cover and cook on high 1 to 2

hours, until well blended. Add hot dogs, stir, and cook another 1 to 2 hours, until

heated through. Turn to low to keep warm and serve from the Crock Pot.

SPICY MARMALADE MEATBALLS

Meatballs:

* 2 lbs ground beef (chuck)

* 1/2 cup bread crumbs

* 1 teaspoon Worcestershire sauce

* 1/2 teaspoon salt

* 1/4 teaspoon pepper

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* 1 small onion, minced

* 1/2 teaspoon chili powder

* 1/4 teaspoon garlic powder

* 3 eggs

Sauce:

* 2 cups ketchup

* 1/4 cup Worcestershire sauce

* 1 jar orange marmalade (10 to 12 ounces)

* dash cayenne, more or less to taste

* 1 teaspoon chili powder

Combine sauce ingredients in slow cooker/Crock Pot; cover and cook on high while

preparing meatballs. Combine meatball ingredients. Heat a large skillet over medium

high heat. Add meatballs; brown on all sides. You might have to do this in batches.

Place browned meatballs in a 325° oven and bake for 45 minutes (if the skillet

isn't ovenproof, transfer to a baking dish). Transfer meatballs to slow

cooker/Crock Pot with a slotted spoon or drain on brown paper first. Cover and

reduce to LOW for 2 to 4 hours. Serve hot as an appetizer or over rice for a main

dish.

Recipe by southernfood.about.com

Makes 24 to 48 meatballs, depending on size.

SPICY REFRIED BEAN DIP

* 2 cans refried beans, (16ounce each)

* 1 package taco seasoning mix, about 1 1/4 oz

* 1/2 cup chopped onion

* 2 cups Monterey jack cheese, shredded

* a few drops Tabasco sauce, to taste

* chopped jalapeno or mild chiles, to taste

Place refried beans, taco seasoning, onion, cheese, and Tabasco sauce in the slow

cooker/Crock Pot; stir well. Stir in chopped chiles. Cover and cook on low until

cheese is melted, about 1 hour; add a little water if mixture seems too thick.

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Serve from the slow cooker/Crock Pot with French bread, crackers, or chips.

Makes about 4 cups.

SPINACH, CHEESE & BACON STRATA

4 cups sliced & buttered French bread, cubed

1 bag frozen spinach (16 oz)

6 to 8 ounces diced, cooked bacon, ham, or turkey ham

1 1/2 to 2 cups shredded cheddar cheese

salt and pepper, to taste

1 can (10oz) cream of mushroom soup (the 98% fat free is fine)

1/2 cup evaporated milk

5 eggs

1 tablespoon minced dried onion (optional)

Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Layer with half of the buttered bread cubes,

spinach, bacon, and cheese; salt and pepper to taste. Repeat layers ending with cheese. Whisk

together the soup, milk, eggs, and dried onion. Pour over slow cooker/Crock Pot mixture. Chill for 1

hour or overnight. Cover and cook on low for 3 1/2 to 4 1/2 hours.

Serves 4 to 6.

SPINACH SOUFFLE

2 pounds frozen spinach, thawed and drained

1/4 cup grated onion

1 8 oz pkg light cream cheese, softened

1/2 cup mayonnaise

1/2 cup shredded Cheddar cheese

2 eggs, beaten

1/4 teaspoon white or black pepper

dash nutmeg

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Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in

spinach mixture. Spoon mixture into a lightly buttered 3 1/2-quart Crock Pot (or souffle dish to fit

in a larger crock pot) and cook on high for 2 to 3 hours.

SPOON PEACHES

1/3 cup sugar

1/2 cup brown sugar

2 tsp. margarine, melted

1/2 can evaporated milk

3/4 cup Bisquik

2 eggs

2 cups peaches, mashed

2 tsp. vanilla

3/4 tsp. cinnamon

Spray slow cooker/Crock Pot with non-stick cooking spray. Combine sugars and Bisquik. Add eggs and vanilla.

Add margarine and milk. Add peaches and cinnamon. Pour into slow cooker/Crock Pot. Cook on low for 6 to 8

hours.

SQUASH CASSEROLE I

5 cups yellow squash, canned or frozen

1/2 cup butter or margarine, melted

1 can cream of chicken soup

2 slices cubed bread

1 cup sour cream

Place squash in slow cooker with butter and cook for 1 hour. Add soup as it comes from the can,

and cook until hot. Add bread and sour cream and cook until bubbly.

SQUASH CASSEROLE II

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2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)

1/2 medium onion, chopped

1 cup pared shredded carrot

1 can (10 1/4 ounces) condensed cream of chicken soup

1 cup sour cream

1/4 cup flour

1 package (8 ounces) seasoned stuffing crumbs

1/2 cup butter or margarine, melted

In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour, stir into

vegetables. Toss stuffing crumbs with butter and place half in slow cooker/Crock Pot. Add

vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6-8 hrs.

Serves 4 to 6.

STEWED TOMATOES

6 to 8 ripe tomatoes

2 tablespoons margarine

1 medium onion, thinly sliced

3/4 cup chopped celery

1/2 cup chopped green pepper

3 tablespoons sugar (more or less)

1 small bay leaf

1 teaspoon salt

1/8 teaspoon pepper

Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool

quickly; peel. Cut tomatoes in wedges. In Crock Pot, combine all ingredients. Cover and cook on

low 8-9 hours. Remove bay leaf. Sprinkle top with parsley, if desired. Serve as a side dish or freeze

in portions for soups or other recipes.

Serves 6.

STREUSEL POUND CAKE

1 pkg. pound cake mix (16 oz.) size

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1/4 c. packed brown sugar

1 tbsp. flour

1/4 c. finely chopped nuts

1 tsp. cinnamon

Mix cake mix according to package directions. Pour batter into well greased and

floured 2 pound coffee tin. Combine sugar, flour, nuts and cinnamon and sprinkle

over cake batter. Place can in crockpot. Cover top of can with 8 layers of paper

towels. Cover pot and bake on high 3 to 4 hours.

STUFFED GREEN PEPPERS

1 package (10 oz) frozen corn kernels

1 can (15 oz) red kidney beans drained and rinsed

1 can ( 14.5 oz) diced tomatoes

1/4 cup salsa

1/4 cup chopped onions

1 1/2 cups cooked rice

1 tsp Worcestershire sauce

1/4 tsp salt

1/2 tsp pepper

2 cups shredded reduced fat Cheddar cheese, divided

6 green peppers. tops removed & seeded

Combine all ingredients, except 1/4 cup cheese and green peppers. Stuff peppers. Arrange peppers

in Crock Pot. Cover, cook on low 6 - 8 hours (high 3 - 4 hours) Sprinkle with 1/4 cup cheese during

the last 30 minutes.

Makes 6 servings

STUFFED POTATOES

* 6 baking potatoes, washed

* 3 tbsp butter

* 1 cup milk

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* chopped chives

* 1 tsp salt

* 1//8 tsp pepper

* 3 tbls Parmesan cheese

* shredded cheddar cheese

Place damp potatoes in bottom of cooker. Cover and cook on low for 6 to 8 hours.

Remove and cut a slice, lengthwise, from each potato. Scoop out insides. Save

shell. Add remaining ingredients and beat until fluffy. Spoon mixture back into

shells and top each with shredded cheddar cheese. Bake at 425 degrees for 15

minutes or until cheese is melted and bubbly.

Serves 6.

SUGARED PECANS

* 16 ounces pecan halves

* 1/2 cup butter, melted

* 1/2 cup powdered sugar

* 1 1/2 teaspoons ground cinnamon

* 1/4 teaspoon ground ginger

* 1/4 teaspoon ground allspice

Stir the pecans and butter in a 3 1/2-quart Crock Pot until combined. Add powdered

sugar, stirring to coat. Cover and cook on high for 15 minutes. Turn to low and

cook uncovered for about 2 hours, or until the nuts are covered with a crisp glaze.

Transfer to a bowl, combine spices and sift over nuts, tossing to distribute

evenly. Cool before serving.

SUGARED WALNUTS & PECANS

* 1 pound Pecans or Walnut pieces

* 1/2 cup Unsalted butter - melted

* 1/2 cup Powdered sugar

* 1/4 tsp Allspice - ground

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* 1/8 tsp Cloves - ground

* 1 1/2 tsp Cinnamon - ground

* 1/4 tsp Ginger - ground

- - Preheat slow cooker/Crock Pot on high for 15 minutes.

- - First, in preheated slow cooker/Crock Pot stir the walnuts (or pecans) and

butter until mixed well.

- - Add the powdered sugar, stirring to coat evenly.

- - Cover and slow-cook on high for 15 minutes.

- - Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally, until

the nuts are coated with a crisp glaze (should be about 2 hours.)

- - Transfer the nuts to a bowl.

- - In another small bowl, combine the spices and sift them over the nuts, stirring

to coat evenly.

- - Let cool before serving.

SUN-DRIED TOMATO SPAGHETTI SAUCE

1 1/2 cups chopped sun-dried tomatoes

1 medium onion, chopped

1 cup celery, chopped

2 cloves garlic, minced

36 oz whole or chopped tomatoes, undrained

2/3 cup chablis or other dry white wine 1

teaspoon dried fennel seed

1 1/2 tsp. basil

1/2 teaspoon oregano

1/2 teaspoon pepper

Salt to taste

Place all ingredients in slow cooker/Crock Pot and cook on low for 6-8 hours.

Note: You can add mushrooms if desired.

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SUNSHINE SQUASH

1 butternut squash, about 2 pounds, peeled, seeded and diced

1 can(14-1/2-ounce) tomatoes, undrained

1 can(about 15-ounces) corn, drained

1 medium onion, coarsley chopped

1 clove garlic, minced well

1 green bell pepper, seeded and cut into 1-" pieces

1 canned green chili, coarsely chopped

1/2 cup chicken broth

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon plus 1-1/2- teaspoons tomato paste

Combine all ingredients except tomato paste in slow-cooker. Cover and cook on LOW 6 hours or

until squash is tender. Remove about 1/4- cup cooking liquid and blend with tomato paste. Stir into

slow-cooker. Cook 30 minutes or until mixture is slightly thickened and heated through. Serves 6-

8.

SWEET AND SOUR CABBAGE

4 bacon slices, diced

1/4 cup packed

brown sugar

2 tbsp. all-purpose flour

1/2 tsp. salt

1/8 tsp. pepper

1/4 cup water

1/4 cup vinegar

1 medium head red cabbage, shredded(about

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8 cups)

1 small onion finely chopped

In a skillet, cook bacon until crisp; reserve drippings. Combine 1 tbsp. drippings in a slow cooker

with remaining ingredients, except cooked bacon. Cover and cook on LOW 6 1/2 to 7 hours or until

cabbage is tender. Spoon into serving bowl; sprinkle with reserved bacon.

SWEET ‘N’ SOUR CHICKEN

6 med. carrots, cut into 1/2" chunks

1/2 c. finely chopped green pepper

1 sm. onion, finely chopped

3 split chicken breasts (remove skin, optional)

1/2 tsp. salt

1 (10 oz.) jar Sweet N Sour sauce

1 (15 oz.) can pineapple chunks, drained

2 tbsp. cornstarch

Place all ingredients in slow cooker/Crock Pot with chicken on top. Cover and cook on low 6-8 hours. Remove

chicken and thicken with 2 tablespoons cornstarch dissolved to a medium thick paste with water. Pour over

chicken breasts - or remove chicken from bone and come with sauce mixture. Serve with steamed white or brown

rice.

SWEET AND SOUR FRANKS

* 1 cup chili sauce

* 1 cup currant jelly

* 3 tablespoons lemon juice

* 1 tablespoon prepared mustard

* 2 pounds cocktail franks or hot dogs cut into bite-sized pieces

* 2 cans Pineapple chunks, 27 ozs

Combine first four ingredients in Crock Pot; mix well to break up jelly chunks.

Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce

ingredients. Add cut-up hot dogs or cocktail franks. Add pineapple. Cover and cook

on high for 2 hours; or low for 4 hours. Keep on low while serving.

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SWEET AND SOUR KIELBASA

* 1 pound kielbasa

* 1 (10 oz.) jar red currant jelly

* 1/2 (5 oz.) jar golden spicy mustard (add whole jar for more spicy)

Cut kielbasa to bite-size pieces. Add to boiling water. Boil 8 to 10 minutes; poke

with fork to release grease from meat. In slow cooker/Crock Pot, melt jelly on low

heat. Add mustard. When kielbasa is done boiling, rinse, then add to slow

cooker/Crock Pot mixture. Coat all of the meat. Simmer for 1 hour or more on low.

SWEET AND SOUR SAUSAGE BALLS

* 1/2 c. brown sugar

* 2 lbs. sausage

* 1 1/4 c. ketchup

* 1 tbsp. soy sauce

* 1 tbsp. lemon juice

* 1 can chunk pineapple

Roll sausage in balls, brown and add other ingredients. Cook until done in slow

cooker.

SWEET AND SOUR SHRIMP

1 package (6 ox.) frozen Chinese pea pods, partially thawed

1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and reserve

juice)

2 tbls cornstarch

3 tbls sugar

1 chicken bouillon cube

1 cup boiling water

1/2 cup reserved pineapple juice

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2 tsp soy sauce

1/2 tsp ground ginger

2 cans (4 1/2 oz. each) shrimp, rinsed & drained

2 tbls cider vinegar

Fluffy rice

Place pea pods and drained pineapple in Crock-Pot. In a small saucepan, stir together cornstarch

and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to

saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and

transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on Low setting for 4

to 6 hours.

Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over

hot rice.

4 to 5 servings (about 1 1/2 quarts)

SWEET POTATO AND PINEAPPLE PUDDING

3 pounds sweet potatoes, peeled and shredded

2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained

1 can (12 oz.) evaporated milk

1 1/4 cups brown sugar, firmly packed

6 T. margarine or butter, cut in cubes

3 eggs, slightly beaten

1 t. ground cinnamon

1/2 t. nutmeg

Lightly grease Crock Pot. In Crock Pot, combine sweet potatoes, pineapple, evaporated milk, brown

sugar, margarine, eggs, cinnamon, and nutmeg. Cover and cook on low 7-8 hours or on High 4

hours, stirring every 2 hours until the potatoes are tender. Serve hot or at room temperature.

NOTE: This dish may appear to be curdling, however it will come together toward the end of the

cooking. Serve 10 - 12. (This was for the 5 quart model).

SWEET POTATOES WITH APPLES

5 medium sweet potatoes

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3 apples (such as Granny Smith) peeled & cored, cut in wedges

1/4 teaspoon Ground nutmeg

1/4 teaspoon ground cinnamon

1/4 cup Maple flavored syrup

2 tablespoons butter, melted

1/4 cup pecan pieces

Generously grease the bottom and sides of the slow cooker/Crock Pot with butter or margarine.

Peel sweet potatoes; cut into 1/2" slices. Place on bottom of slow cooker/Crock Pot. Top with apple

wedges; then nutmeg and cinnamon, maple syrup, and the melted butter. Cover and cook on low

about 4 hours or until potatoes are tender. Sprinkle with pecans the last 30 minutes.

Serves 4 to 6.

SWEET SWEET-POTATOES

2 pounds sweet potatoes---peel and grated

1/3 cup brown sugar---packed good

1/4 cup butter---melted

1/4 cup coconut---flaked

1/4 cup broken pecans---toasted

1/4 teaspoon cinnamon

1/4 teaspoon coconut extract

1/4 teaspoon vanilla

In a slow cooker/Crock Pot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover

and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in coconut and vanilla extracts.

SWISS CHEESE SCALLOPED POTATOES

* 2 pounds baking potatoes, peeled and thinly sliced

* 1/2 cup finely chopped yellow onion

* 1/4 tsp salt

* 1/4 tsp ground nutmeg

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* 3 TBS butter, cut into 1/8-inch pieces

* 1/2 cup milk

* 2 TBS all-purpose flour

* 3 oz. Swiss cheese slices, torn into small pieces

* 1/4 cup finely chopped green onion (optional)

1. Layer half the potatoes, 1/4 cup onion, 1/8 tsp salt, 1/8 tsp nutmeg, 1 TBS

butter in slow cooker. Repeat layers. Cover and cook on LOW 7 hours or on HIGH 4

hours. Remove potatoes with slotted spoon to serving dish.

2. Blend milk and flour in small bowl until smooth. Stir mixture into slow cooker.

Add cheese; stir to combine. If slow cooker is on LOW, turn to HIGH, cover and cook

until slightly thickened, about 10 minutes. Stir. Pour cheese mixture over potatoes

and serve. Garnish with chopped green onions, if desired.

Makes 5 to 6 servings.

SWISS CHICKEN CASSEROLE

* 6 chicken breasts, boneless and skinless

* 6 slices Swiss cheese

* 1 can cream of mushroom soup

* 1/4 cup milk

* 2 cups stuffing mix

* 1/2 cup butter or margarine, melted

Lightly greas Crock Pot or spray with cooking spray. Place chicken breasts in pot.

Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle

with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10

hours or high 4 to 6 hours.

Serves 6.

TACO CHILI

1 1/2 to 2 pounds lean ground beef

1 medium onion, chopped

1 pkg (1 1/4oz) taco seasoning mix

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2 cans (14 1/2oz ea.) diced tomatoes

1 can (10oz) diced tomatoes with green chilies

1 can (16oz) pinto beans, rinsed and drained

1 15oz can chili beans in sauce

1 cup frozen whole kernel corn

Shredded cheese (mozzarella, Monterey Jack or

cheddar)

Slightly crushed tortilla chips

In a large skillet, cook ground beef and onion, one-half at a time, till meat is browned and onion is

tender. Drain off fat. Transfer to a 3 1/2- to 5-quart crockery cooker.

Stir in dry taco seasoning mix, diced tomatoes, diced tomatoes with green chilies, pinto beans, chili

beans in chili sauce, and corn.

Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Sprinkle each serving with some cheese and chips.

Makes 8 servings.

TEXAS CHILI

6 strips bacon

2 lbs. boneless beef cubes

2 cans (15 oz.) kidney beans, drained

1 can (28 oz.) tomatoes, cut up

1 can (8 oz.) tomato sauce

1 c. finely chopped onion

1/2 c. thinly sliced carrots

1/2 c. finely chopped green pepper

1/2 c. finely chopped celery

2 tbsp. minced parsley

2 cloves garlic minced

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1 bay leaf

2 tbsp. chili powder

1 tsp. salt

1/8 tsp. pepper

Fry bacon until crisp. Remove bacon and drain on paper towel. Brown half the beef cubes in pan with bacon

drippings five minutes. Place in slow cooker. Repeat with remaining meat. Stir bacon and remaining ingredients

into 3 1/2 quart slow cooker. Cover and cook on low setting about 10 hours or until beef is tender. Stir

occasionally. If you don't have a slow cooker place in large pot, cover, place on stove under low heat and follow

directions above.

TERIYAKI SAUCE WINGS

* 3 pounds chicken wings

* 1 onion, chopped

* 1 cup soy sauce

* 1 cup brown sugar

* 2 teaspoons ground ginger

* 2 cloves garlic, crushed

* 1/4 cup dry sherry

Rinse chicken, and pat dry. Cut off wing tips and discard. Cut each wing into 2

pieces, cutting at the joint. Broil wings 4 inches from heat for about 10 minutes

on each side, or until browned. Transfer to Crock Pot.

Mix all remaining ingredients together and pour over chicken wings. Cook, covered,

on low for 5 to 6 hours or on high for 2 to 3 hours. Stir once or twice to keep

wings coated with sauce.

Makes about 32 wings.

TRIPLE CHOCOLATE MESS

1 package chocolate cake mix(any)

1 pint sour cream

1 pkg. instant chocolate pudding(any size)

1 6oz. bag chocolate chips

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3/4 c. oil

4 eggs

1 c. water

Spray c.p. with non-stick spray. Mix all ingrediants. Cook on low for 6-8 hours Try not to lift the lid.

Serve with ice cream.

I tried this with low fat cake mix,sour cream and fat free pudding. It turned out great! It is VERY

rich, so be sure to have some ice cream in the house. A little goes a long way. Keeps in fidge for a

while. Just heat and serve.

TUNA NOODLE CASSEROLE

* 2 cans cream of celery soup

* 1/3 cup dry sherry

* 2/3 cup Milk

* 2 tablespoons parsley flakes

* 10 ounces frozen peas

* 2 cans tuna, drained

* 10 ounces egg noodles, cooked

* 2 tablespoons butter or margarine

* dash curry powder (optional)

In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables,

and tuna. Fold in noodles. Pour into greased Crock Pot. Dot with butter or

margarine. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender.)

TUNA SALAD CASSEROLE

2 cans tuna, drained and flaked

1 can cream of celery soup

4 hard-cooked eggs, chopped

1 cup diced celery

1/2 cup mayonnaise

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1/4 tsp. pepper

1 1/2 cups crushed potato chips

Combine all ingredients except 1/4 cup of the crushed potato chips; stir well. Pour into greased

Crock Pot. Top with remaining potato chips. Cover and cook on Low setting for 5-8 hours.

TURKEY AND RICE CASSEROLE

2 cans cream of mushroom soup

3 cups water

3 cups converted long-grain white rice (uncooked)

1 cup thinly sliced celery

1 to 2 cups cubed cooked turkey

2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.)

1 teaspoon poultry seasoning

1 tablespoon dried minced onion

Pour soup and water into Crock Pot and stir to combine. Add remaining ingredients and mix well.

Cover and cook 6 to 8 hours on low or 3 to 4 hours on high. Add soy sauce if desired.

TURKEY BARBECUE

2 to 3 lb. turkey fillets

2 green peppers

1 teaspoon. celery salt

Dash of pepper

2 teaspoon. chopped onion

18 ounce thick barbecue sauce

Prepare turkey fillets with dash of pepper across tops. Bake in 350 degree oven for 1 hour covered.

Uncover for desired darker color. Prepare chopped green peppers, onions. Mix barbecue sauce,

celery salt, (thin with water if needed) in 5 quart slow cooker/Crock Pot, set on high. Add green

peppers and onions. Allow to heat while turkey is baking. Chop turkey (as desired in small to

medium chunks) and add to slow cooker/Crock Pot. Simmer for 2 to 3 hours, or turn to low and

cook for 4 to 6 hours. Serve on fresh rolls.

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Serves 4 to 6.

TURKEY MADEIRA

1 1/2 lb turkey breast tenders

2 ounce porcini mushrooms (dried)

3/4 cup chicken broth

3 tablespoons Madeira wine

1 tablespoon lemon juice

salt and pepper to taste

Cover and cook on low for 6 to 8 hours. Thicken juices with cornstarch if desired, and serve with

rice.

Serves 4.

VEGETABLE BEEF SOUP

1 pound ground chuck

1 cup chopped onion

1 large (28 oz.) can whole tomatoes (chopped)

3 cup diced potatoes

1 (16 oz.) can cut green beans

2 teaspoon chili powder

2-3 dashes cayenne pepper sauce

2 (10 1/2 oz.) cans condensed beef bouillon

1 cup chopped celery

1 cup sliced carrots

1 teaspoon salt

1 teaspoon Worcestershire sauce

Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups

water. Cover and cook on low for 8-10 hours.

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VEGETABLE CASSEROLE

* 2 cups carrots, cut in strips, cooked & drained

* 2 cups celery, diced

* 1 onion, diced

* 1/4 cup green pepper, diced

* 1 pint tomato juice

* 4 cups green beans, drained

* 1 teaspoon salt

* dash of pepper

* 3 tablespoons tapioca

* 1 tablespoon sugar

Mix all ingredients together in slow cooker/Crock Pot.

Dot with 2 tablespoons margarine and cook on low for 8-10 hour or on high for 4-5

hours.

VEGETABLE CURRY

* 4 medium Carrots, bias sliced into inch slices

* 2 medium Potatoes, cut into 1/2 cubes

* 15 ounces Can garbanzo beans, drained

* 8 ounces Green beans, cut into 1 pieces

* 1 cup Coarsely chopped onion

* 3 to 4 cloves Garlic, minced

* 2 tablespoons Quick-cooking tapioca

* 2 teaspoons Curry powder

* 1 teaspoon Ground coriander

* 1/2 teaspoon Crushed red pepper (opt'l)

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* 1/4 teaspoon Salt

* 1/8 teaspoon Ground cinnamon

* 14 ounces Can vegetable broth

* 16 ounces Can tomatoes, cut up

* 2 cups Hot cooked rice

In a 3 1/2, 4, or 5 quart crockery cooker combine carrots, garbanzo beans,

potatoes, green beans, onion, garlic, tapioca, curry powder, coriander, red pepper

(if desired), salt, and cinnamon. Pour broth over all. Cover; cook on low-heat

setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in

Undrained tomatoes. Cover; let stand 5 minutes.

Serve with cooked rice. Makes 4 servings.

VEGETABLE PASTA FOR CROCKPOT

* 2 tablespoons Butter Or Margarine

* 1 Zucchini, 1/4" slice

* 1 Yellow Squash, 1/4" slice

* 2 Carrots, thinly sliced

* 1 1/2 cups Mushrooms, fresh, sliced

* 1 package Broccoli, Frozen, cuts

* 4 Green Onions, sliced

* 2 to 3 cloves Garlic, minced

* 1/2 teaspoon Basil, dried

* 1/4 teaspoon Salt

* 1/2 teaspoon Pepper

* 1 cup Parmesan Cheese, grated

* 12 ounces Fettucine

* 1 cup Mozzarella Cheese,

* Shredded

* 1 cup Cream

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* 2 Egg Yolks

Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms,

broccoli, onions, garlic, seasonings and parmesan in the Crock Pot. Cover; cook on

High 2 hours.

Cook fettucine according to package directions; drain. Add cooked fettucine,

mozzarella, cream and egg yolks. Stir to blend well.

Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.

Serves 6.

VEGETABLE SLOW COOKER

8 Potatoes

1 Onion, chopped

4 Carrots, peeled and sliced

2 Stalks celery, sliced

4 Chicken bouillon cubes

1 tablespoon Parsley flakes

5 cups Water

1/3 cup Butter or margarine

Ham - cubed to taste

13 ounces Can evaporated milk

Peel & cut potatoes into bite-sized pieces. Put all ingredients except evaporated milk in Crock Pot.

Cover and cook 10 to 12 hours. Stir in evaporated milk during last hour. Add flour to thicken, if

desired. This is made in the Crock Pot-very easy recipes and yummy!

VEGETABLES ITALIAN-STYLE

1 teaspoon salt

1 medium eggplant, cut in 1" cubes

2 to 3 medium zucchini, halved & sliced 1/2"

1 large onion, sliced thinly

12 ounces fresh mushrooms, sliced

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1 tablespoon olive oil

4 plum tomatoes, sliced 1/4" thick

1 1/2 cups mozzarella cheese, shredded

2 cups tomato sauce

1 teaspoon oregano

salt and pepper, to taste

Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to

drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium

heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender. In the slow

cooker/Crock Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato

sauce. and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more

times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or other grain.

Serves 6.

VELVEETA SALSA DIP

* 1 pound Velveeta Cheese spread, cubed (can use light

* 1 package Picante sauce or salsa

* 2 tablespoons Cilantro (optional)

1. Place brick of Velveeta and jar of picante sauce in a slow cooker or Crock Pot,

and turn on high stirring occasionally until melted and blended. Stir in cilantro

when melted.

2. Serve with tortilla chips.

Note: You can substitute two cans of chopped tomatoes and chiles for the salsa, or

add one can of tomatoes and chiles. Play around with this, and you might even add a

little Louisiana hot sauce!

White Chili with Chicken

1 lb. dry white northern beans

5 1/4 c. chicken broth

2 cloves garlic, minced

1 lg. white onion, chopped

1 tbsp. ground white pepper

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1 tsp. salt

1 tbsp. dried oregano

1 tbsp. ground cumin

1/2 tsp. ground cloves

1 (7 oz.) can diced green chilies

5 c. diced cooked chicken breast

1 3/4 c. chicken broth

1 tbsp. diced jalapeno pepper

(optional)

Flour tortillas

Condiments:

Shredded Monterey Jack cheese

Sliced black olives

Chunky salsa

Sour cream

Diced avocados

Soak beans in water to cover for 24 hours then drain. In slow cooker/Crock Pot or large kettle,

combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper, salt, oregano, cumin, cloves.

Simmer covered for at least 5 hours until beans are tender. Stir occasionally. Stir in green chiles,

chicken and 1 3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour.

Serve with flour tortillas and condiments.

WILD RICE CASSEROLE

1 1/2 c. uncooked long-grained rice

1/2 c. uncooked wild rice

1 envelope dry onion soup mix

1 tbsp. snipped parsley (optional)

4 c. water

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1 bunch green onions, chopped

8 oz. fresh or canned mushrooms, sliced

1/4 c. butter or margarine, melted

Combine all ingredients. Pour into lightly greased slow cooker. Cover, cook on high 2 1/2 hours,

stirring occasionally.

WINNING WINGS IN SWEET AND SOUR SAUCE

* 16 Chicken wings

* 4 tablespoons Wine or balsamic vinegar

* 1 cup Apricot preserves

* 2 tablespoons Peanut butter (optional)

* 1 cup Ketchup

* 4 tablespoons Horseradish

* 1 cup Sweet onion, finely chopped

* 1 teaspoon Hot sauce (optional)

Pat the chicken wings dry and place then in the slow cooker/Crock Pot.

In a bowl, mix together remaining ingredients.

Taste-check for a good balance of sweet and sour.

Pour the sauce over the wings. Cover the slow cooker/Crock Pot and cook on low

until the chicken is tender, about 4 hours.

YUMMY CHICKEN WINGS

12-18 chicken wings

1/3 c soy sauce

1 tsp. ginger

2 garlic cloves minced

2 green onions minced

1 TBS honey

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2 tsp. oil

Combine ingredients in your Crock Pot!! Cook on low for 6-8 hours serves 2-4 people depending on

appetizer or main dish

ZUCCHINI BREAD

* 2 eggs

* 2/3 c. vegetable oil

* 1 1/4 cup sugar

* 1 1/3 c. zucchini, peeled and grated

* 2 tsp. vanilla

* 2 c. flour

* 1/4 tsp. salt

* 1/2 tsp. baking powder

* 1 tsp. cinnamon

* 1/2 tsp. nutmeg

* 1/2 to 1 c. chopped nuts

With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and

vanilla. Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix

well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in

Crock Pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours.

DO NOT CHECK OR REMOVE cover until last hour of baking. Let stand 5 minutes before

unmolding.

ZUCCHINI CASSEROLE

1 red onion, sliced

1 green pepper, cut in thin strips

4 med. zucchini, sliced & unpeeled

1 (16 oz.) can diced tomatoes, undrained

1 tsp. salt

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1/2 tsp. pepper

1/2 tsp. basil

1 tbsp. oleo

1/4 c. grated Parmesan cheese

Combine all ingredients, except oleo and cheese, in a slow cooker. Set temperature on low and

heat for 3 hours. Dot casserole with oleo and sprinkle with cheese. Cook 1 1/2 hours more on low

setting.

Makes 6 servings.

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