~Crock Pot Recipes~

Corny Ham and Potato Scallop

This combination of ham, potatoes, cheese and corn is wonderful, plus it's a great way to use leftover ham.
5 baking potatoes, peeled and cut into 1" cubes
1 1/2 cups cubed cooked ham
1 15 oz can whole kernel corn, drained
1/4 cup green bell pepper -- chopped
2 teaspoons instant minced onion
1 can cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour
In a 3-1/2 to 4 quart crockpot slow cooker, combine potatoes, ham, corn, pepper and onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7 to 9 hours or until potatoes are tender. Makes 6 (1-1/2 cup) servings.

Favorite Beef Stew

This classic cooks unattended in the crockpot and freezes beautifully.
1 1/2 pounds stew beef -- cubed
1/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons oil
2 cups hot water
15 ounces tomato sauce
1 each onion -- coarsely chopped
1/2 teaspoon basil
1 each bay leaf
2 each potatoes -- cubed
3 each carrots -- sliced
2 each celery ribs -- sliced
Place flour, salt and pepper in a paper bag. Add beef cubes, a few at a time, and shake until coated. Brown meat, in batches, in oil in a large, heavy dutch oven. Place meat cubes in a crockpot as they are browned. Add all remaining ingredients to crockpot, stir, cover and cook on low for 8 to 10 hours. (Note: if doubling recipe, use a large 5 quart crockpot).

Triple Chocolate Mess

A very chocolatey dessert that is a cross between a cake, a souffle, and pudding. Serve warm with a scoop of vanilla ice cream on it..
1 package chocolate cake mix
1 package instant chocolate pudding
4 eggs
1 cup water
1 pint sour cream
3/4 cup oil
6 ounces chocolate chips
In a large bowl stir together the cake mix and the pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and stir until smooth. Add the liquid to the dry ingredients and beat well. Stir in the chocolate chips.
Spray the inside of the crockpot with non-stick spray. Pour batter into crockpot. Place a paper towel over the top of the crockpot and then cover and cook on low for 6 hours. The paper towel absorbs the moisture and keeps it from dripping back into the pot. Change it once or twice if it gets really wet.
Serve the dessert warm in a bowl with ice cream or whipped cream.  Yield: 10 servings



CROCKPOT ROAST (French Dip Sandwich)

Ingredients :
3-4 lb. beef roast
1 can beer
1 pkg. onion soup mix
Preparation : Trim fat from roast. Put roast in crock pot and sprinkle with soup mix. Pour beer over top. Cook on low for about 8 hours. Cut or pull apart to make sandwiches on hard roll. Juice makes an excellent dip.


CROCKPOT SPLIT PEA SOUP

Ingredients :
1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty hamhocks, or 2 c. diced ham
3 carrots, peeled and sliced
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 c. fresh parsley, chopped (optional)
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
Preparation : Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. *Freezes well.


CROCKPOT POT BARBECUE

Ingredients :
1 (5 lb.) pork shoulder
1 tbsp. salt
2 tbsp. sugar
Pepper to taste
1 1/4 c. vinegar
1/2 c. ketchup
1/2 c. hickory smoked barbecue sauce
1/2 tsp. hot sauce
1/2 tbsp. red pepper, crushed
Preparation : Trim skin and most of fat as possible from shoulder. Put whole shoulder into crockpot. Sprinkle salt, sugar and pepper over shoulder. Add vinegar and cover. Start at 7:00 and cook all night. Next day, remove from pot and remove bones, mince. Strain liquid, using 2 cups liquid. Add ketchup, barbecue sauce, crushed pepper and hot sauce. Mix with minced meat and return to crockpot. Cook on low until juice has cooked down to the desired moisture.



Au Gratin Potatoes and Ham

6 cups potatoes -- peel/slice
1 medium onion -- coarsely chop
1 1/2 cups ham -- cook/cube
1 cup american cheese -- shredded
1 can cream of mushroom soup
1/2 cup milk
1/4 teaspoon thyme
In slow cooker, loayer half each of the potatoes, onion, ham and cheese; repaeat layers. In small bowl, combine soup, milk and thyme; pour over top. Cover; cook on high setting for 1 hour. Reduce to low setting; cook for 6 to 8 hours or until potatoes are tender.


Black and Blue Cobbler

1 cup all-purpose flour
1 1/2 cups sugar -- divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs beaten
2 tablespoons milk
2 tablespoons vegetable oil
2 cups fresh or frozen blackberries
2 cups fresh or frozen blueberries
3/4 cup water
1 teaspoon grated orange peel
whipped cream or ice cream optional

In a bowl, combine flour, 3/4 cup sugar. baking powder, salt, cinnamon, and nutmeg. Combine eggs, milk and oil; stir into dry ingredients just until moistened. Spread batter evenly on the bottom of a well greased 5-quart slow cooker. In a saucepan, combine berries, water, orange peel and remaining sugar; bring to a boil. Remove from heat; immediately pour over batter. COver and cook on high for 2 to 2-1/ hours or until a toothpick inserted into batter comes out clean. Turn cooker off uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired. Makes 6 servings.




Chicken in Wine and Mushroom Sauce

1 large Onion -- finely chopped
20 milliliters Garlic -- minced
2 large Carrots -- peeled and grated shredded
8 ounces Fresh mushrooms -- sliced
1 Bay leaf
5 large Chicken breast halves -- skin fat removed about -- 3-1/2 lbs
1 teaspoon Dried thyme leaves
1 teaspoon Dried basil leaves 1 teaspoon Dry mustard
1/2 teaspoon Salt -- optional
1/4 teaspoon Black pepper
3/4 cup Red Burgundy wine
3 tablespoons Tomato paste
1 tablespoon Worcestershire sauce
12 ounces Uncooked spaghetti or 12 ounces Other pasta
Parsley sprigs -- for garnish

In a large crockpot, combine onion, garlic, carrots, mushrooms and bay leaf. Arrange chicken over vegetables. Sprinkle with thyme, basil, mustard, salt, if desired, and black pepper. In a cup, combine wine, tomato paste, and Worcestershire sauce. Stir to mix well. Pour over chicken. Cover and cook 1 hour on high. Stir. Reduce heat to low and cook an additional 5-6 hours or until chicken is done . Remove and discard bay leaf. Cook pasta according to package directions and drain well in colander. Meanwhile, cut chicken into slices and return to sauce. Spoon individual portions of sauce and chicken over pasta. Garnish with parsley sprigs if desired.



Eight-Layer Casserole

1/2 pound lean ground beef
2 tablespoons imitation bacon bits
1 small onion, chopped
15 oz can tomato sauce
1/2 cup water
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup long-grain rice
8 3/4 oz can whole-kernel corn, drained
1/2 cup chopped green bell pepper
Crumble ground beef evenly over bottom of a slow cooker. Sprinkle with bacon bits, then onion. In a medium bowl, combine tomato sauce, water, chili powder, salt, and black pepper; pour half over beef and onion layers. Sprinkle rice evenly over top, then corn. Top with remaining tomato sauce mixture, then bell pepper. Cover and cook on LOW about 5 hours or until rice is tender.


Eight-layer Casserole
Makes 4 or 5 servings.

1/2 pound lean ground beef
3 cloves garlic, chopped
1 small onion, chopped
1 (15-oz.) can tomato sauce
1/2 cup water
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup long-grain rice
1 (8 3/4 oz.) can whole-kernel corn, drained
1/2 cup chopped bell pepper
Crumble ground beef evenly over bottom of a 3 1/2-quart slow cooker. Sprinkle with garlic, then onion. In a medium bowl, combine tomato sauce, water, chili power, salt, and black pepper; pour half over beef and onion layers. Sprinkle rice evenly over top, then corn. Top with remaining tomato sauce mixture, then bell pepper. Cover and cook on LOW about 5 hours or until rice is tender.



Lemon-Garlic Chicken
Yield: 6 servings

3 lb chicken
1/2 c lemon juice
1/2 c garlic cloves; crushed
1 ts seasoned salt
1 ts poultry seasoning
2 ds Tabasco
1 c white wine
Skin and cut up chicken. Combine with other ingredients in crockpot. 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.




Creamy Broccoli Chicken

1 Can Cream of Broccoli Soup
Boneless Breasts of Chicken (as many as you need) *I buy the frozen ones with 6-7 in a bag - approx. 3 pounds
1 C. milk
Extra bag of frozen broccoli if desired
Place chicken in the crock. Cover with frozen veggies, cream of broccoli soup and milk. Salt & Pepper to taste. Cook on LOW all day [8-10 hrs] long or HIGH 4-6 hours. Serve poured over rice!!!


Crock Pot Stuffed Peppers

ingredients:
6- 8 small green and/or red peppers (tops removed and seeded)
1 10 oz. pkg. frozen corn
1 lb Ground chuck (browned and drained)
1 8 oz. can tomato sauce
1/4 t Salt
1/2 t Garlic salt
1/4 t Pepper
1 c Shredded cheese (I use Cheddar or Swiss)
1/2 t Worcestershire sauce
1/4 c Chopped onion
2 T Ketchup
preparation:
Wash peppers and drain well. Combine all remaining ingredients except ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full. Pour 3 T water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers. Cover and cook on low 7 9 hours or high 3 4 hours.


CROCKPOT CHICKEN CACCIATORE

1 large onion, thinly sliced
1 1/2 lb. skinless, boneless chicken breasts
2 (6 oz each) cans tomato paste
8 oz. fresh sliced mushrooms
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. basil
1 bay leaf
1/4 c. dry white wine
1/4 c. water

Put sliced onion in bottom of crock pot. Add chicken pieces. Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water. Spread over chicken. Cover; cook on Low 7 to 9 hours (High: 3 to 4 hours). Serve chicken pieces over hot spaghetti or vermicelli. 4 servings.




CROCKPOT COQ AU VIN

12 sm White onions, peeled
4 lb Roasting chicken, cut up
1/2 ts Salt
1/4 ts Black pepper
1/4 c Brandy or cognac
2 ea Cloves garlic, peeled and crushed
1/4 ts Ground thyme
1 ea Bay leaf
1 1/2 c Dry, strong red wine
5 tb All purpose flour
1 c Chicken bouillon
3/4 lb Fresh mushrooms, wiped and stemmed
1 tb Butter or margarine
1/4 ts Salt
1 tb Chopped fresh parsley

To cook: Place the onions in the slow cooker. Remove the fat from the vent of the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saute the chicken until well browned. Season with 1/2 tsp salt and the pepper. Warm the brandy in a ladle or a small saucepan; light it with match and pour it over the chicken. When the flame dies,lift the chicken into the slow cooker and add the garlic, thyme, and bay leaf. Pour the wine into the hot skillet and scrape up the pan juices. Dissolve the flour in the bouillon, turn it into the skillet and bring to simmering, stirring briskly to prevent lumps. Turn into the slow cooker. Cover and cook on Low 7-9 hours. Before serving: About 10 minutes before serving, in a medium skillet, saute the mushrooms in the butter over medium high heat. In about 5 minutes, they will be tender and the moisture will have evaporated from the skillet. Season with 1/4 tsp salt and add to the chicken casserole. If the sauce seems thin, simmer it in the mushroom skillet long enough to thicken to the consistency of heavy cream. Garnish the Coq au Vin with parsley before serving.


SLOW COOKED MEATLOAF AND POTATOES

2 medium potatoes - peeled and cut into 1"
2 lbs of ground beef
1 large onion finely chopped
1-1/2 cups ketchup - divided
3/4 cup crushed butter flavored crackers (ie ritz)
2 eggs
2 teaspoons salt
1/3 cup firmly packed brown sugar
1/2 teaspoon prepared mustard

Place the potatoes in a slow cooker. In a large bowl, combine the beef, onion, 3/4 cup ketchup, cracker crumbs, eggs and salt. Mix weel. Place over the potatoes and pat down to form a loaf. In the same bowl, combine the brown sugar, mustard and the remaining 3/4 cup ketchup, mix well. Spread over top of loaf. Cook on low setting for 6 - 10 hours. Drain excess liquid and serve!

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