Best Slow Cooker Recipes

SLOW COOKER SPICY TACO MEAT LOAF

2011-02-06T08:09:00.003-06:00

INGREDIENTS

3 eggs, lightly beaten
1 (28 oz) can fire roasted crushed tomatoes
3/4 cup crushed tortilla chips
1 finely chopped medium onion
2 garlic cloves, minced
2 tsp ground cumin
1 tsp chili powder
1 lb ground beef
1 lb ground pork
1 cup frozen whole kernel corn
1/2 cup Monterey Pepper Jack shredded cheese
Corn tortillas, warmed
1 recipe Smoky Tomato Salsa (recipe below)*
Sliced avocado, green onions, whole kernel corn,
and cilantro (optional)
1/2 tsp salt
1/2 tsp black pepper
Lime wedges (optional)

DIRECTIONS

1. In a large bowl combine eggs, 1/2 cup of the crushed tomatoes (reserve remaining tomatoes for Smoky Tomato Salsa)* and crushed tortilla chips. Stir in onion, garlic, cumin, chili powder, 1/2 tsp each salt and black pepper. Add beef, pork and corn; mix well. Shape mixture into a round loaf or oblong loaf to fit the slow cooker.

2. Crisscross three 18-inch strips of foil, folded to double thickness. (see Cooking Tip**, below). Place meat loaf in center of strips. Bring up foil strips to lift and transfer meat and foil to a 3 1/2 or 4 quart slow cooker. (If needed, push meat away from side of slow cooker to avoid burning).

3. Cover and cook on LOW 5 to 6 hours or HIGH 2 1/2 to 3 hours, or until an instant read thermometer inserted into the center of loaf reads 160 F.

Yield: 8 servings

Smoky Tomato Salsa:*

In medium bowl combine reserved tomatoes; 1 green bell pepper, chopped; 1/3 cup chopped green onions; 1 /4 cup chopped fresh cilantro; 2 minced, seeded jalapeno peppers; 1 tbsp lime juice and 1/4 tsp salt.

COOKING TIP:**

To place meat loaf in and lift out of a slow cooker while keeping it
intact, make a foil sling. Tear off three 18 inch strips of foil folded to double thickness. Crisscross the strips in a spoke like fashion. Place the loaf in the center of the spokes. Lift the ends of the foil strips to transfer the loaf to the cooker, leaving the foil in place during cooking. Use the foil again to lift the loaf from the cooker to a serving platter. Gently pull foil strips away from the loaf and discard.

OPTIONAL_

OVEN DIRECTIONS

Preheat oven to 350 F. Place shaped loaf in shallow baking pan.
Bake 1 1/4 hours or until an instant read thermometer inserted into center of loaf reads 160 F. Sprinkle with cheese and serve as directed in main recipe.

Nutrition Information

Calories405
Total Fat (g)25
Saturated Fat (g)9
Monounsaturated Fat (g)10
Polyunsaturated Fat (g)3
Cholesterol (mg)159
Sodium (mg)598
Carbohydrate (g)20
Total Sugar (g)5
Fiber (g)3
Protein (g)25
Vitamin C (DV%)47
Calcium (DV%)8
Iron (DV%)17
Percent Daily Values are based on a 2,000 calorie diet.

EASY SLOW COOKER TEX-MEX BEEF STEW

2011-01-31T03:47:00.002-06:00

INGREDIENTS

1 lb boneless beef chuck roast

1 tbsp ground Ancho chile pepper

1 tbsp cooking oil
1 (16 oz) bag frozen stew vegetables
1 cup frozen whole kernel corn
1 (16 oz) jar salsa
1/2 cup water

DIRECTIONS

1. Trim fat from meat. Cut into 1 inch pieces.
Sprinkle with ancho chile pepper, tossing to coat all sides.
In a large skillet, heat oil over medium high heat. Brown,
half at a time in the hot oil. Drain off fat.

2. In a 3 1/2 or 4 quart slow cooker, combine frozen stew
vegetables and frozen corn. Top with meat.
Pour salsa and the water over all.

3. Cover and cook on LOW 8 to 9 hours or HIGH 4 to 4 1/2 hours.

Yield: (4) Equally divided servings.

Nutrition Information

Calories302
Fat (g)9
Cholesterol (mg)50
Sodium (mg)842
Carbohydrate (g)28
Fiber (g)5
Protein (g)30
Percent Daily Values are based on a 2,000 calorie diet.

SLOW COOKER CORNED BEEF AND CABBAGE

2011-01-24T08:47:00.003-06:00

Ingredients

1 3 lb corned beef brisket
5 medium size potatoes, scrubbed and sliced in
1 inch chunks DO NOT PEEL.

1 large onion cut into wedges
4 cups apple juice
1 cup brown sugar, packed
1 tbsp Dijon mustard

Directions

1. Place meat, potatoes, onion and cabbage in a large slow cooker.

2. Sprinkle with the seasoning packet that came packaged with
the corned beef.

3. Combine apple juice, brown sugar and mustard in a medium bowl.

4. Pour over the vegetables and meat.

5. Cover and cook on HIGH 6 to 6 1/2 hours or LOW 10 to 12 hours.
The meat and vegetables should be very tender.

6. Remove the meat and vegetables from the slow cooker.

7. Thinly slice meat across the grain and serve with the vegetables.

Serving size= 1 slice of corned beef with a serving of cabbage and potatoes.

Yield: 8 Servings

Suggestion: This recipe goes well with a good medium bodied wine such as Merlot.

EASY SLOW COOKER CREAM OF CRAB SOUP

2011-01-16T06:24:00.004-06:00

Ingredients

2 cups crab meat, flaked and picked
2 cups whole milk
2 cups half and half
3 tbsp butter
2 strips of lemon peel
1/2 tsp ground mace
Salt, to taste
White or black pepper, to taste
2 tbsp sherry (optional)
1/2 cup crackers, crushed

Directions

1. Combine all ingredients except sherry and crushed crackers in slow cooker. Stir well.

2. Cover and cook on LOW 3 to 5 hours.

3. Just prior to serving, stir in sherry and cracker crumbs to thicken.

Yield: About 4 servings

WEIGHT WATCHERS 8 PointsPlus+Tex-Mex PORK CHOPS

2011-01-14T11:26:00.002-06:00

Ingredients

6 pork rib chops, cut 3/4 inch thick (about 2 1/2 lbs)
1 (15 oz) can chili beans
1 1/4 cups salsa
1 cup fresh or frozen whole kernel corn
2 cups hot cooked rice

Directions

1. Trim excess fat from chops. Place chops in the bottom of a
3 1/2 or 4 quart crock pot. Add chili beans and salsa. Cover and
cook on HIGH 2 1/2 hours or LOW for 5 hours. When that step is complete, turn to HIGH setting if necessary. Stir in corn. Cover and cook 30 minutes longer on HIGH setting. Serve over rice. Sprinkle with chopped cilantro, if desired.

2. For all day cooking:
Substitute 8 boneless pork chops for the 6 rib chops. (When cooked this long, chops with bone may leave bony fragments in the cooked mixture). Cover and cook on LOW setting for 9 1/2 hours. Turn to HIGH setting. Stir in corn. Cover and cook 30 minutes longer.

Servings Per Recipe=6 Serving Size=1/6 of recipe

Weight Watchers PointsPlus+ =8 per serving

Nutritional Information

Calories334
Total Fat (g)7
Saturated Fat (g)2
Monounsaturated Fat (g)3
Polyunsaturated Fat (g)1
Cholesterol (mg)77
Sodium (mg)716
Carbohydrate (g)34
Fiber (g)4
Protein (g)33
Vitamin C (DV%)13
Calcium (DV%)6
Iron (DV%)19
Percent Daily Values are based on a 2,000 calorie diet

EASY SLOW COOKER PORK CHOPS AND MUSHROOM GRAVY

2010-12-26T08:24:00.002-06:00

INGREDIENTS

6 thick pork chops
flour for dredging
2 cloves garlic, minced
1 can tomato paste
1 can mushrooms, drained
1 can mushroom soup, undiluted
Salt and black pepper to taste

DIRECTIONS

1. Dredge pork chops in flour, salt and pepper. Place in slow cooker.

2. Add remaining ingredients and cook on LOW 5 to 6 hours
or until tender.

3. Serve over buttered noodles, mashed potatoes or rice.

Yield: 6 servings

EASY SLOW COOKER STEAK

2010-12-26T05:17:00.002-06:00

INGREDIENTS

2 lbs sirloin steak
3 bay leaves
1 can cream of chicken soup
1 cup water
Salt and black pepper to taste

DIRECTIONS

1. Place steak in crock pot

2. Lay bay leaves on top of steak

3. Mix cream of chicken soup and water together then pour over steak.
Salt and pepper as desired.

4. Cover and cook 8 to 10 hours on LOW.

Yield: 6 servings

EASY SLOW COOKER TACO CASSEROLE

2010-12-07T03:59:00.002-06:00

INGREDIENTS

1 1/2 lbs ground beef
1 small onion, chopped
1 clove garlic, minced
1 (1.25 oz) envelope taco seasoning mix
1 tsp salt
1/2 tsp ground black pepper
9 (5 1/2 inch) uncooked corn tortillas
1/2 cup chicken broth
4 oz (1/2 cup) tomato sauce
1 (10 oz) can enchilada sauce
6 oz cheddar cheese, finely shredded
2 (15 oz) cans red beans, drained
1 (11 oz) can Mexicorn, drained
1 (4 1/2 oz) can chopped green chiles
1 (2 1/4 oz) can chopped ripe olives
Sour Cream

DIRECTIONS

1. Spray inside of 3 1/2 or 4 quart slow cooker with nonstick cooking spray.

2. In a large skillet, brown ground beef with onion and garlic over medium high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain well.
Stir in taco seasoning mix, salt and pepper.

3. Place 3 tortillas in bottom of crock pot. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese. Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese.

4. Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives.

5. Cook on HIGH 2 1/2 to 3 hours or LOW 6 to 7 hours. Uncover for the last 30 minutes of cooking time.

Servings: 8

EASY SLOW COOKER STUFFING

2010-12-06T05:06:00.002-06:00

INGREDIENTS

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 oz sliced mushrooms
12 cups dry bread cubes
1 tsp poultry seasoning
1 1/2 tsp dried sage
1 tsp dried thyme
1/2 teaspoon dried marjoram
1 1/2 tsp salt
1/2 tsp ground black pepper
4 1/2 cups chicken broth, or as needed*(see note below)
2 eggs, beaten

DIRECTIONS

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom and parsley in butter while stirring frequently.

2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, salt and pepper. Pour in enough broth to moisten and mix in eggs.
Transfer mixture to slow cooker, and cover.

3. Cook on HIGH 45 minutes then reduce heat to LOW
and cook 4 to 8 hours.

This recipe is designed for use in a 4 quart slow cooker.
Larger slow cookers will also work.

*NOTES:

DON'T ADD ALL 4 1/2 CUPS CHICKEN BROTH. Just add enough to moisten the bread because you'll be checking on it all day and can add more as needed.
Stir about once an hour and add more broth if needed.

SLOW COOKER TURKEY DUMPLING SOUP

2010-11-22T03:08:00.003-06:00

Ingredients

2 cups chopped cooked turkey
1 onion, chopped
2 celery ribs, chopped
3 potatoes, peeled and cubed
1 cup carrots, chopped
1 cup whole kernel corn
2 tbsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1 (32 oz) container chicken broth
salt and ground black pepper to taste

Dumpling Ingredients

1 cup flour
2 tsp baking powder
1 tsp salt
2 tbsp butter, melted

Directions

1. Place turkey, onion, celery, potatoes, carrots, corn, poultry seasoning, onion powder and garlic powder into a slow cooker and pour the chicken stock over the turkey and vegetables. Mix well and season to taste with salt and black pepper.
Set cooker to LOW, cover and cook until vegetables are tender(about 6 hours).

2. Whisk the flour, baking powder and 1 tsp of salt together in a bowl. Mix in the melted butter. Stir the dough until it begins to firm up, 1 to 2 minutes. Drop dough by tablespoons into the simmering soup. Replace lid and cook about 15 minutes longer.

Yield: 6 Servings Serving Size: 1/6 of recipe.

Nutrition Information per Serving

Calories 336
Calories from fat 66
Total Fat 7.3g
Saturated Fat 3.5g
Cholesterol 46mg
Sodium 1164mg
Potassium 849mg
Total Carbohydrates 48.7g
Dietary Fiber 5.2g
Protein 20.2g
Sugars 5.3g

EASY SLOW COOKER RED BEANS AND RICE

2010-11-21T16:22:00.004-06:00

Ingredients

3 1/2 cups dry red beans (1 1/2 lbs),
rinsed and drained

5 cups water
2 (4 oz) cans sliced mushrooms, drained
6 cloves garlic, minced
2 tbsp Creole seasoning
1 (14 1/2 oz) can diced tomatoes with basil,
garlic, and oregano

2 cups instant brown rice
2 medium size bell peppers, cut in strips

Directions

1. Place beans in a large saucepan.
Add enough water to cover beans by 2 inches.
Bring to boil and reduce heat.
Simmer uncovered for 10 minutes.
Remove from heat. Cover and let stand for 1 hour.
Drain and rinse beans.

2. In a 5 quart slow cooker, combine beans, 5 cups water, onion,
mushrooms, garlic and Creole seasoning.

3. Cover and cook on LOW 11 to 13 hours or HIGH 5 1/2 to 6 1/2 hours.

4. If using LOW setting, turn to HIGH setting and stir in undrained tomatoes, uncooked rice and bell peppers. Cover and cook for 30 minutes more.
If desired, pass bottled hot sauce.

Yield: 4 to 5 Servings

EASY SLOW COOKER BARBECUED TURKEY DRUMSTICKS

2010-11-16T07:29:00.003-06:00

Ingredients:

4 to 6 turkey legs
Salt and pepper to taste
1/2 cup ketchup
5 tbsp cider vinegar
1 tbsp Worcestershire sauce
4 tbsp dark brown sugar
1 tsp liquid smoke
1 can (8 oz) crushed pineapple, well drained
1/2 cup chopped onion

Directions

1. Lightly grease the crock pot.

2. Arrange turkey legs in the crock pot and sprinkle with salt and pepper.
Combine the remaining ingredients and spoon over the turkey legs.

3. Turn to coat legs well.

4. Cover and cook on LOW 7 to 9 hours.

Serves 4 to 6.

EASY SLOW COOKER HAMBURGER STROGANOFF

2010-11-15T12:56:00.004-06:00

Ingredients

2 lbs ground beef
2 medium onions, chopped
2 cloves garlic, minced
1 small can sliced mushrooms, drained
2 1/2 tsp salt
1 tsp black pepper
1 cup beef bouillon
3 tbsp tomato paste
1 1/2 cups sour cream
4 tbsp flour

Directions

1. Mix sour cream and flour together and set aside.

2. Brown ground beef in a large skillet. Add onions, garlic and mushrooms.
Saute until onion is golden brown.

3. Place beef mixture in crock pot and stir in salt, pepper, bouillon, tomato paste and sour cream flour mixture.

4. Cover and cook on LOW 6 to 8 hours.

5. Serve over hot buttered noodles or rice.

Serves: 8

SLOW COOKER CHOCOLATE PEANUT CLUSTERS

2010-11-05T03:17:00.003-05:00

INGREDIENTS

1 (16 oz) jar dry roasted peanuts(salted)
1 (16 oz) jar dry roasted peanuts(unsalted)
18 (2 oz) chocolate bark coating squares, cut in half
1 (12 oz) bag semisweet chocolate morsels
1 (4 oz) pkg German chocolate baking squares,
broken into pieces
1 (9 3/4 oz) can whole salted cashews
1 tsp vanilla extract

DIRECTIONS

1. Combine first 5 ingredients in a 3 1/2 or 4 quart slow cooker

2. Cover and cook on LOW 2 hours or until melted. Stir chocolate mixture.
Add cashews and vanilla, stirring well to coat cashews.

3. Drop mixture by heaping tablespoonfuls onto wax paper.
Let stand until firm.
Store in an airtight container.

Yield: Makes 5 lbs (about 60 clusters)
May be frozen up to 30 days.

EASY SLOW COOKER APPLE STREUSEL

2010-10-24T04:59:00.004-05:00

Ingredients

8 tart apples, peeled and sliced
1 1/4 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground nutmeg
3/4 cup milk
2 tbsp butter or margarine, softened
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups Bisquick
1/3 cup brown sugar
3 tbsp cold butter or margarine

Directions

1. Toss apples in large bowl with cinnamon, allspice and nutmeg.
Place in slow cooker.

2. Combine milk, softened butter, sugar, eggs,
vanilla and 1/2 cup Bisquick. Spoon over apples.

3. Combine 1 cup Bisquick and brown sugar. Cut cold butter into mixture
until crumbly. Sprinkle mixture over top of apple mix in the slow cooker.

4. Cover and cook on low 6 to 7 hours or until apples are soft.

SLOW COOKER SWISS STEAK

2010-10-12T11:41:00.003-05:00

Ingredients:

1/4 cup Italian salad dressing
1 boneless chuck blade or shoulder steak (1 lb),
cut into 4 pieces
1/4 cup flour
1/4 cup tomato paste
1 can (141/2 oz) diced tomatoes, or sliced stewed, undrained

1/2 cup beef broth
1 green pepper, chopped
1/2 cup shredded Swiss cheese, optional

Directions:

1. Heat dressing in large nonstick skillet on medium high heat. Meanwhile, coat steaks with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 minutes on each side or until steaks are browned on both sides. Remove from heat.

2. Combine tomatoes, broth and tomato paste in slow cooker. Add steaks and peppers. Cover with lid and cook on HIGH 3 to 4 hours, or LOW 8 to 10 hours.

3. If desired sprinkle with cheese just before serving.

Yield: 4 servings

Suggestion: Serve with hot mashed potatoes.

Slow Cooker Cheesey Ham and Potatoes

2010-10-03T05:04:00.004-05:00

Ingredients:

6 slices cooked ham
6 potatoes, peeled and sliced
1 cup water
1/4 teaspoon cream of tartar
1 large onion, sliced
1 can Campbell's Cheddar Cheese soup, undiluted
1 package scalloped potato seasoning
1 cup warm water

Directions:

1. Dissolve cream of tartar in the water.

2. Slice potatoes and place in a bowl with the dissolved cream of tartar.
Cover, shake then drain (this prevents potatoes from turning brown).

3. Line Crock Pot with a layer of potatoes, then onions, then ham;
repeat until ingredients are used.

4. Mix scallop mixture with warm water until dissolved.
Pour over potato mixture.

5. Spread soup over top evenly.

6. Cook on LOW 6 to 8 hours or until desired tenderness.

EASY SLOW COOKER BEEF AND BEER STEW

2010-09-22T15:37:00.002-05:00

Ingredients:

2 lbs beef stew meat, cut in bite size pieces
2 potatoes, quartered
2 cups carrots, sliced
2 cups celery, sliced
1/2 lb fresh mushrooms (halved if large)
1 cup onions, chopped
2 cups tomato juice
1 cup water
1/2 to 3/4 cup dry brown gravy mix
1 tbsp sugar
1 slice day old bread, broken up
1 tbsp Worcestershire sauce
1 (12 oz)bottle or can of beer
Salt and pepper to taste

Directions:

Sear stew meat in hot skillet with a little oil.

Add meat to slow cooker along with the rest of ingredients.

Cover and cook on HIGH 5 to 6 hours.

Yield: 6 Servings.

Slow Cooker Sloppy Joes Recipe

2010-07-20T08:30:00.003-05:00

Ingredients:

1 lb ground turkey or lean ground beef
1/2 cup ketchup
1/4 cup BBQ Sauce
1 tbsp yellow mustard
1/4 cup chopped onion
1/4 cup chopped green bell pepper

Directions:

1. In a skillet, cook the meat til done breaking apart into
small clumps as it cooks. (For double or triple batches,
cook the meat in a couple of skillets for more surface area.)

2. Add all the remaining ingredients to a slow cooker.

3. Stir in the cooked meat, cover and cook on HIGH, stirring
occasionally if possible for 4 to 5 hours.
(longer is fine)

4. Serve on hamburger buns and enjoy!

Yield: Serves 4 (easily doubled or tripled for a crowd)

Slow Cooker Beef Cacciatore

2010-05-22T12:22:00.003-05:00

Ingredients:

1 red bell pepper seeded and cut in 1/2 inch strips
1 green bell pepper seeded and cut in 1/2 inch strips
2 small onions quartered with segments separated
1 (3 1/2 lb) bottom round roast
1 (8 oz) pkg fresh mushrooms, sliced
1 (24 oz) jar spaghetti sauce
1/4 cup water
3 garlic cloves, chopped
1/2 tsp dried basil
1/4 tsp salt
1/2 teaspoon black pepper

Directions:

1. Place pepper strips and onions in a 6 quart slow cooker.
Place roast over vegetables. Place mushrooms over roast then
pour spaghetti sauce and water over top.

2. Add garlic, basil, salt, and pepper. Stir gently, cover and cook
on LOW 8 hours or until meat is fork tender.

Easy Slow Cooker Kalua Pork Recipe

2010-03-26T09:24:00.003-05:00

Ingredients:

1 (6 lb) pork butt roast
1 1/2 tbsp Hawaiian sea salt, or
(course grind Kosher salt may be substituted)

1-1/2 tbsp hickory liquid smoke
(found in barbecue sauce area)

Directions:
1. Pierce pork all over with a carving fork.
Rub salt then liquid smoke over meat. Place roast in slow cooker.

2. Cover and cook on LOW 15 to 16 hours, turning once during
cooking time. After 8 hours or about 1/2 way through.

3. Remove meat from slow cooker and shred,
adding drippings as needed to moisten.

Yield: 12 Servings

Serve over, or accompanied with rice. (optional)

Easy Slow Cooker Beef Roast Recipe

2010-03-10T09:33:00.002-06:00

Ingredients:

3 lb round tri-tip beef roast
2 tbsp cracked black pepper
2 cloves garlic, minced
3 tbsp balsamic vinegar
1/4 cup soy sauce
2 tbsp Worcestershire sauce
2 tsp dry mustard
1 bay leaf

Directions:

1. Rub cracked black pepper and garlic on to roast.
Put roast in slow cooker. Make several shallow slits in top of roast.

2. In a small bowl, combine remaining ingredients and pour over meat.

3. Cover and cook on LOW 8 to 10 hours or HIGH 4 to 5 hours.

Suggestion:

Use your leftover roast for hot open faced beef sandwiches the next day.
Save the juices for making the gravy;
add the bread and side of mashed potatoes. YUMMY!

Slow Cooker Irish Stew

2010-03-08T03:09:00.002-06:00

Ingredients:

1 lb lean boneless lamb
1 tbsp cooking oil
2 1/2 cups peeled turnips cut into 1/2 inch pieces
1 1/2 cups carrots cut into 1/2 inch pieces (3 medium)
1 1/2 cups peeled potatoes cut into 1/2 inch pieces (2 medium)
2 medium onions, cut into wedges
1/4 cup Minute tapioca
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp crushed dried thyme
3 cups beef broth

Directions:

1. Cut meat into 1 inch pieces. In a large skillet brown meat, half at a time in hot oil. Drain off fat. In a 3 1/2 or 4 quart slow cooker stir together turnips, carrots, potatoes, onion, tapioca, salt, pepper and thyme. Stir in meat and broth.

2. Cover and cook on LOW setting for 10 to 12 hours or on HIGH setting for 5 to 6 hours.

YIELD: 4 to 5 Servings.

Slow Cooker Easy Beef Vegetable Soup

2010-03-06T04:43:00.003-06:00

Ingredients:

1 lb beef stew meat
1 (15 1/4 oz) can whole kernel corn, undrained
1 (15 oz) can green beans, undrained
1 (15 oz) can carrots, undrained
1 (15 oz) can sliced potatoes, undrained
1 (28 oz)can crushed tomatoes
1 (1 1/4 oz) pkg beefy onion soup mix
salt and pepper to taste

Directions:

1. Place meat, corn, green beans, carrots, potatoes, tomatoes,

soup mix and salt and pepper to taste into the slow cooker; stir to combine.

2. Cook on LOW at least 6 hours. Add water if necessary.

YIELD: 6 Servings

Slow Cooker BBQ Pork Strips

2010-03-04T05:47:00.002-06:00

Ingredients:

*1/2 cup soy sauce
* 1/4 cup dry sherry
* 1/2 cup brown sugar
* 2 cloves garlic, crushed
* 1/8 teaspoon pepper
* 1/2 cup barbecue sauce
* 1 (8 oz) can pineapple chunks (do not drain)
* 3 pounds lean pork, cut into strips, browned, and drained

Directions:

1. Combine all ingredients except pork strips in Crock Pot and stir well.

2. Add pork and stir to coat. Cook on LOW covered for 8 to 10 hours. Serve with sauce.

Makes about 15 servings.

Slow Cooker Ham and Cheese Dinner

2010-03-01T07:30:00.002-06:00

Ingredients:

2 cups ground cooked ham, about 1/2 pound
1/2 cup cheese crackers, finely crushed
1 egg
1/3 cup barbecue sauce
4 large potatoes,peeled and thinly sliced
1 medium onion, thinly sliced
2 tbsp butter
2 tbsp vegetable oil
2/3 cup evaporated milk
1 cup mozzarella cheese, grated
1 tsp salt
1/4 tsp paprika
1/8 tsp black pepper

Directions:

1. Combine ground ham, crushed crackers, egg and barbecue sauce together. Shape into 6 patties.

2. In a skillet saute potato and onion slices in butter and oil over medium heat turning frequently to prevent browning. Drain and place in slow cooker.

3. Combine milk, cheese and seasonings and pour over potatoes and onions. Layer ham patties on top.

4. Cover and cook on LOW 3 to 5 hours.

Serves: 6

Crock Pot Chicken Lasagna

2010-02-23T05:05:00.003-06:00

Ingredients:

2 large chicken breast halves, boneless
2 ribs celery chopped
1 small onion, chopped or 1 to 2 tbsp dried minced onion
1/2 tsp thyme
salt and pepper to taste
6 to 9 lasagna noodles
1 pkg frozen spinach, thawed and squeezed dry
6 oz fresh mushrooms, thickly sliced, or 1 (4 to 8 oz can)
1 1/2 cups shredded Cheddar and American cheese mixture
1 (10 3/4 oz) can cream of mushroom soup
1 small can (10 0z) tomatoes with green chiles
1 pkg (1 ounce) chicken gravy mix
3/4 cup reserved broth

Directions:

1. In a 2 qt saucepan simmer chicken breasts with celery, onion, thyme, salt and pepper until tender; about 25 minutes.

2. Remove chicken and let cool; cut in bite size pieces or shred. Reserve 3/4 cup of broth. Discard remaining broth.

3. Break lasagna noodles in half; boil for about 5 to 8 minutes, until just flexible. Drain and rinse with cold water for easier handling.

4. In a medium bowl, combine soup, tomatoes, gravy mix and reserved broth.

5. In a 3 1/2 to 4 quart crock pot, pour in 3/4 cup of the soup mixture. Place 4 to 6 lasagna noodle halves on top of the soup mixture. Add 1/3 of the spinach, 1/3 of the chicken, 1/3 of the mushrooms and 1/2 cup of shredded cheese. Pour additional 3/4 cup soup mixture over all.

6. Repeat layers twice more; ending with remaining soup mixture. Cover and cook on LOW 4 to 5 hours. If cooked too long the noodles might become mushy so check after 4 1/2 hours.

Number of Servings: 4

Slow Cooker Persian Beef Stew

2010-02-21T06:11:00.002-06:00

Ingredients:

1 1/2 to 2 lbs beef stew meat
1 tbsp cooking oil
3 leeks, cut into 1 inch pieces
1 large onion, chopped
1/2 cup dry yellow split peas
2 bay leaves
4 cloves garlic, sliced
1 tsp dried oregano, crushed
1 1/2 tsp ground cumin
1/4 tsp black pepper
3 cups chicken broth
1/3 cup raisins
2 tbsp lemon juice
3 cups hot cooked rice

Directions:

1. Trim fat from meat and cut into 1 inch cubes. In a large skillet brown meat, half at a time in hot oil. Drain fat.

2. Transfer meat to a 3 1/2, 4 or 5 quart slow cooker. Stir in leeks, onion, split peas, bay leaves, garlic, dried oregano, cumin and pepper. Pour chicken broth over all.

3. Cover and cook on LOW 8 ton 10 hours or HIGH for 4 to 5 hours. If using low setting, after end of cooking time turn to HIGH setting. Stir raisins into meat mixture. Cover and cook for 10 minutes more. Discard bay leaves. Stir in lemon juice.

4. To serve, divide the hot rice among 6 shallow bowls. Spoon the meat mixture over rice.

Makes 6 Servings

Slow Cooker Oriental Lamb Chops

2010-02-21T03:39:00.003-06:00

Ingredients:

8 Lamb Chops
1/4 cup Soy Sauce
1 tablespoon Honey
1 tablespoons Red Wine Vinegar
2 tablespoons Sherry
2 cloves garlic; crushed
1 teaspoon Ginger; ground
1/2 cup chicken stock

Put the chops in the crock pot.

Mix remaining ingredients in a bowl and pour over chops.

Cover pot and cook for about 8 hours on LOW. Stir about half way through.

Just before serving, Spoon out some liquid into a small saucepan. Add about a tablespoon of corn starch to a little water so it dissolves. Boil for a minute, stirring until it thickens. and add this to the sauce to thicken.

Pour over chops and enjoy.

Serve with mashed potatoes , rice or noodles.

Slow Cooker Pork Cacciatore

2010-02-20T01:49:00.002-06:00

Ingredients:

2 tbsp olive oil
1 onion, sliced
4 boneless pork chops
1 (28 oz) jar pasta sauce
1 (28 oz) can diced tomatoes
1 green bell pepper, seeded and sliced into strips
1 (8 oz) package fresh mushrooms, sliced
2 large cloves garlic, minced
1 tbsp Italian seasoning
1 teaspoon dried basil
1/2 cup dry white wine
4 slices mozzarella cheese

Directions:

1. In a large skillet, brown chops over medium-high heat. Transfer to slow cooker.

2. In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms and bell pepper; cook until vegetables are soft. Mix in pasta sauce, diced tomatoes and white wine; add spices and pour over pork chops in slow cooker.

3. Cook on LOW for 7 to 8 hours. To serve, place a slice of cheese over each chop and cover with sauce.

Yield: 4 Servings

SLOW COOKER APPLE AND BROWN SUGAR CORNED BEEF

2010-02-17T04:24:00.002-06:00

Ingredients:

1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 tbsp prepared mustard
8 small red boiling potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks

Directions:

1. Place all ingredients in large crock pot (cut meat in half if necessary).
Stir to mix.

2. Cook on HIGH 4 to 5 hours or LOW 8 to 10 hours. Remove
meat and vegetables and some of the cooking liquid. Slice meat thinly
across the grain.

3. Serve with the vegetables and some of the liquid.
(Use left over corn beef the next day.....layer in crock pot with
sauerkraut and Swiss cheese. Warm and serve on rye bread with 1000
Island dressing!)

Slow Cooker Chile Pepper Pork Stew Recipe

2010-02-10T07:46:00.002-06:00

Ingredients:

2 lb boneless pork sirloin or shoulder roast
1 tbsp cooking oil
1/2 cup chopped onion
3 cups water
4 medium potatoes, peel and cut in 1/2 inch cubes
1 (15 oz) can hominy or whole kernel corn, drained
2 (4 oz) cans chopped green chile peppers
2 tbsp quick cooking tapioca
1 tsp garlic salt
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/8 tsp dried oregano, crushed
Snipped fresh cilantro (optional)

Directions:

1. Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet brown half of the pork in hot oil. Transfer meat to a 3-1/2- to 4-1/2-quart slow cooker. Brown remaining meat with onion. Drain off the fat and transfer meat and onion to the slow cooker.

2. Add water, potatoes, hominy, chile peppers, tapioca, garlic salt, salt, black pepper, cumin and oregano. Cover and cook on LOW 7 to 8 hours or on HIGH 4 to 5 hours. Garnish with snipped cilantro, if desired.

Makes: 5 to 6 Servings

Slow Cooker Easy Fried Pork Chops

2010-02-10T04:20:00.004-06:00

Ingredients:

1/2 cup flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork loin chops (3/4 inch thick), trimmed
2 tbsp vegetable oil
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/3 cup water

Directions:

1. In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops.

2. In skillet brown chops on both sides in oil. Place in slow cooker. Combine soup and water and pour over the pork chops. Cover and cook on LOW for 6 to 8 hours or until meat is tender.

Yield: 6 Servings

Slow Cooker Buffalo Chicken Wing Soup Recipe

2010-02-07T12:08:00.001-06:00

Ingredients:

4 cups milk
3 (10 3/4 oz) cans condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken
1 cup sour cream
1 cup hot sauce
Bleu Cheese Crumbles, optional

Directions:

Combine all ingredients in a slow cooker. Cover and cook on LOW for 4 to5 hours.
Top each serving with bleu cheese if desired. (your option).

Yield: 8 Servings

Slow Cooker 3 Bean Meatless Chili Recipe

2010-02-07T06:28:00.002-06:00

Ingredients:

1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can dark red kidney beans, rinsed and drained
1 (15 oz) can garbanzo beans, rinsed and drained
2 large onions, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
3 tbsp chili powder
2 tbsp bottled minced garlic (12 cloves)
1 can chipotle chile pepper in adobo sauce, finely chopped
1 tsp ground cumin
1/4 tsp salt
2 (14 1/2 oz) cans diced tomatoes, undrained
1 (14 oz) can chicken broth
1/4 cup snipped fresh cilantro
Hot cooked white or brown rice (optional)

1. In 4 to 5 quart slow cooker, combine black beans, kidney beans, garbanzo beans, onion, red and green sweet peppers, chili powder, garlic, chipotle chile pepper, cumin and salt. Add tomatoes and broth.

2. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Stir in cilantro. If desired, serve bean mixture with rice. Makes 8 (1 1/4 cup) servings.

Slow Cooker BBQ Pulled Beef

2010-01-27T04:42:00.004-06:00

Ingredients:

3 cloves garlic, minced
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp ground black pepper
1 3 to 4 lb beef brisket
1 (18 oz)bottle barbecue sauce
2 onions, chopped
1 tbs Worcestershire sauce
1 tsp liquid smoke
12 large size buns(your choice of variety)

Directions:

1. Mix the minced garlic, salt, garlic powder, onion powder, paprika and pepper. Rub over the brisket.

2. In a small bowl mix the barbecue sauce, onions, Worcestershire sauce and liquid smoke.

3. Place brisket in slow cooker and add sauce. Cook on LOW 10 hours or until the brisket is fork tender. Remove beef from cooker and pull apart into strips.

4. Ladle cooking liquid into a bowl or glass measuring cup and skim off fat. Mix juices with pulled beef. Serve on buns.

Yield: 12 Servings

WEIGHT WATCHERS 4 Points Plus HAM BALLS

2010-01-26T13:15:00.009-06:00

Ingredients:

1 egg, beaten
1/2 cup finely crushed graham crackers
1/4 cup finely chopped onion
2 tbs snipped dried cranberries
2 tbs milk
Dash ground cloves
8 oz ground pork
8 oz ground cooked ham
Nonstick cooking spray
1 can (16 oz) jellied cranberry sauce
1 bottle (12 oz) chili sauce
1 tbs vinegar
1/2 tsp dry mustard
1 (16 oz) pkg "Little Smokies" (brand name) or similar sausages.

Directions:

1. Preheat oven to 350 degree F. For meatballs; in a large mixing bowl combine the egg, crushed graham crackers, onion, cranberries, milk and cloves. Add ground pork and ham. Shape into 50 meatballs.

2. Lightly coat a 15 by 10 by 1 inch baking pan with nonstick cooking spray. Place meatballs in pan. Bake in oven and cook for 15 minutes or until no longer pink inside. Drain.

3. Meanwhile in a medium saucepan stir together the cranberry sauce, chili sauce, vinegar and dry mustard. Cook over medium heat until cranberry sauce is melted stirring occasionally
.
4. In a 3 1/2 to 5 quart slow cooker combine the baked meatballs and smoked sausage links. Pour sauce over meatballs and links. Cover and cook on HIGH 2 to 3 hours. Serve immediately or keep warm on LOW setting for up to 2 hours. Serve with toothpicks.

Yield: 25 Servings. Serving Size: = 2 ham balls per person

Weight Watchers Points Plus= 4 Per Serving

Nutrition Facts Per Serving:

Calories-------138
Fat------------7 g
Cholesterol 29 mg
Carbs---------13g
Sugar ---------9 g
Fiber----------1 g
Protein--------6 g
Percent Daily Values are based on a 2,000 calorie diet.

Easy Slow Cooker Chili

2010-01-17T05:12:00.004-06:00

Ingredients

2 cans red, kidney OR chili beans( your choice)
2 (14.5 oz) cans diced tomatoes with liquid
1 1/2 to 2 lbs ground beef, browned
2 medium onions, chopped
1 tsp cumin
1 1/2 tsp chili powder
1 pkg chili seasoning mix
1 small can tomato sauce
1 cup water
salt to taste

Directions:

1. Brown meat in large skillet and drain.

2. Add to crock pot with and all other ingredients.

3. Combine all together in crock pot.

4.Cook on LOW 6 to 8 hours. Check every 2 hours. Add water as needed.

Slow Cooker Beef and Bean Tortilla

2010-01-15T18:45:00.002-06:00

Ingredients

* 1 lb ground beef
* 1 small onion, chopped
* 1 (15oz) can pinto or black beans, drained and rinsed
* 1 (10 oz)can diced tomatoes and green chilies, undrained
* 1 (2 1/4 oz) can sliced ripe olives, drained
* 2 tsp chili powder, or to taste
* 1/2 tsp salt
* 1/8 tsp ground black pepper
* 3 dashes hot sauce
* 4 (8 inch) flour tortillas, flavored or plain
* 1 cup shredded Mexican cheese blend(divided into 1/4 cups)

Directions

1. Cut four 20 by 3 inch strips of heavy duty foil. Fit into a 5 quart slow cooker in a crisscross pattern so they resemble spokes of a wheel. Covering entire bottom of cooker with the tortillas

2.Place strips on the bottom and up the sides of a 5 qt. slow cooker.

3. In a large skillet over medium high heat, cook beef and onion until meat is no longer pink about 8 minutes. Drain excess fat. Stir in the beans, tomatoes, olives, chili powder, salt, pepper and hot sauce.
4. Place 1 tortilla in bottom of slow cooker. Spoon about 1 2/3 cups meat mixture and top with 1/4 cup cheese. Repeat layering three times using remaining meat mixture and cheese, finishing with cheese.

5. Cover and cook on LOW for 4 to 5 hours or until heated through. Using foil strips as handles, remove the tortilla stack to a platter. Sprinkle with cilantro. Serve with salsa, sour cream, lettuce and tomatoes if desired.

Yield: 4 Servings

Crock Pot Venison Recipe

2010-01-15T14:40:00.003-06:00

Ingredients:

2 to 3 pounds venison steaks
2 tablespoons shortening or oil
2 tablespoons flour
1 large onion, sliced
1 large bell pepper, sliced
2 cans condensed cream of mushroom soup
1 cup water
Salt to taste

Preparation:

Brown venison in heavy skillet in shortening. Saute onion and pepper in drippings. Add 2 tablespoons flour to drippings and stir until well blended. Stir in soups and water. In crock pot, combine the browned venison, cooked pepper and onion, and the gravy. Cover and cook on LOW 7 to 9 hours or until tender. Add salt to taste.

Slow Cooker Pheasant With Wild Rice

2010-01-15T09:15:00.003-06:00

Ingredients:

2 pheasant, cut up
salt and pepper
flour
1 cup raw wild rice
1 can(10 3/4 oz)condensed cream of mushroom soup or cream of celery soup
1 can(10 3/4 oz)condensed cream of chicken soup
1 can (4 oz)mushrooms, undrained
2 1/4 cups water
1 pkg instant onion soup mix

Directions

Wash pheasant pieces; pat dry; sprinkle with salt and pepper then toss with flour. If desired, brown pheasant pieces in skillet in a little oil or butter.

Combine rice, canned soup, undrained mushrooms and water in slow cooker and stir to blend. Place pheasant pieces in slow cooker. Sprinkle with onion soup mix. Cover and cook on LOW 6 to 8 hours. Check after about 5 hours and add a little water if necessary.

Slow Cooker Smoky Pork Chili

2010-01-13T13:08:00.001-06:00

Ingredients

4 ounces smoked Spanish chorizo or smoked sausage, halved lengthwise and sliced into 1/4-inch-thick slices
1/3 cup coarsely chopped onion
2 cloves garlic, minced
4 medium or 6 plum tomatoes, cored, halved, seeded and coarsely chopped
1 to 3 canned chipotle peppers in adobo sauce, chopped, or fresh jalapenos, stems and about half the seeds removed and chopped
1 small green sweet pepper, coarsely chopped
1 small red sweet pepper, coarsely chopped
1 tablespoon chili powder
Pinch crushed red pepper or a few dashes bottled hot sauce
1-1/2 teaspoons cumin seeds
1-1/2 teaspoon kosher salt or salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 2-pound boneless beef rump or chuck roast
1 tablespoon olive oil or cooking oil
3/4 cup dark lager beer
1 14-ounce can beef broth or 1 3/4 cups water
1 15-ounce can black beans, rinsed and drained
1 cup fresh green beans, trimmed and cut into 1-inch pieces (optional)
Kosher salt or salt
Freshly ground black pepper
Hot cooked rice
Thinly sliced toasted tortilla strips**; chopped tomatoes; and dairy sour cream

Directions

1. In a large saucepan cook the chorizo, onion and garlic over medium heat for 5 minutes or until the onion is tender. Stir in the tomatoes, chipotle peppers, green sweet peppers, red sweet peppers, chili powder and crushed red pepper, if you like. Bring to boiling, reduce heat and simmer, uncovered, for 10 to 15 minutes or until mixture is thickened.

2. Meanwhile, in a heavy skillet, toast cumin seeds over medium heat until toasted and aromatic. Using a spice grinder, coarsely grind cumin seeds. In a small bowl combine the ground cumin seeds, 1 1/2 teaspoons kosher salt, oregano, and 1/2 teaspoon black pepper. Rub the beef roast all over with mixture. Set aside.

3. In a 4-1/2- to 5-quart Dutch oven or pot brown the coated roast in hot oil, turning to brown sides evenly. Remove from the pot. Remove pot from heat. Add the beer. Return pot to heat, cooking and stirring to remove any bits from the bottom of the pan. Simmer, uncovered, about 3 minutes or until the beer is reduced by half. Add the browned roast back to the pot. Add the beef broth or water.

4. Stir the thickened tomato mixture into the pot with the beef roast. Bring to boiling, reduce heat and simmer, covered, for 2 hours. Stir in the black beans and green beans, if you like. Simmer, covered for 1 hour more.

5. Carefully remove the beef roast from the pot. Using 2 forks, pull meat apart into shreds. Stir shredded meat back into the pot. Season to taste with additional salt and ground black pepper.

6. Serve over rice with toasted tortilla strips, chopped tomatoes, and a dollop of sour cream. Makes 8 to 12 servings.

*Note: Jalapeno peppers contain volatile oils that can burn your skin and eyes. Avoid direct contact with chilies as much as possible. When working with chile peppers, wear plastic or rubber gloves.

**Note: Slice flour tortillas into 1/8- to 1/4-inch thick strips; place in a single layer on a large baking sheet. Bake, uncovered, in a 350 degree F. oven about 8 minutes or until lightly browned

Slow Cooker Easy Pork Tenderloin and Sauerkraut

2010-01-13T10:26:00.003-06:00

Ingredients

2 lbs fresh sauerkraut
2 Tablespoons caraway seeds
1 cup vegetable broth
1 Granny Smith apple, peeled, cored and coarsely chopped
1 medium red onion, diced
2 Tablespoons red wine vinegar
2 Tablespoons dark brown sugar
1 tsp salt
1 tsp freshly ground pepper
1, 1 lb pork tenderloin, cut into bite size pieces
1 lb kielbasa (or Polish) sausage, cut into bite size pieces

Directions:

Place all ingredients in slow cooker.
Cook on LOW 6 to 7 hours.

Hearty Bratwurst Stew

2010-01-12T12:08:00.003-06:00

Ingredients

4 cups coarsely chopped green cabbage (about 1/2 of a head)
1 pound smoked bratwurst, cut into 1/2-inch-thick slices
1-1/2 cups coarsely chopped round red potatoes
3/4 cup chopped red sweet pepper (1 medium)
1 medium onion, cut into thin wedges
2 14-ounce cans chicken broth
1 tablespoon spicy brown mustard
1 tablespoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon celery seed
Shredded Swiss cheese (optional)

Directions

1. In a 5- to 6-quart slow cooker, combine cabbage, bratwurst, potatoes, sweet pepper, and onion. In a large bowl, whisk together broth, mustard, vinegar, salt, black pepper, and celery seed. Pour over all in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If desired, top each serving with cheese. Makes 6 servings.

Slow Cooker Southwestern Pork Chops

2010-01-09T09:54:00.002-06:00

Ingredients

6 pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
1 15-ounce can Mexican-style or Tex-Mex-style chili beans
1-1/4 cups bottled salsa
1 cup fresh* or frozen whole kernel corn
2 cups hot cooked rice
Snipped fresh cilantro (optional)

Directions

1. Trim excess fat from chops. Place chops in the bottom of a 3-1/2- or 4-quart crockery cooker. Add chili beans and salsa. Cover; cook on high-heat setting for 2-1/2 hours or low-heat setting for 5 hours. When that step is complete, turn to high-heat setting, if necessary. Stir in corn. Cover and cook 30 minutes longer on high-heat setting. Serve over rice. Sprinkle with cilantro, if desired.

2. For all-day cooking: Substitute 8 boneless pork chops for the 6 rib chops. (When cooked this long, chops with bone may leave bony fragments in the cooked mixture.) Cover and cook on low-heat setting for 9-1/2 hours. Turn to high-heat setting Stir in corn. Cover and cook 30 minutes longer. Serve as above. Makes 6 servings.

Slow Cooker Corned Beef and Cabbage

2010-01-07T06:15:00.007-06:00

6 to 8 medium potatoes, peeled and cut into(about 1/2 inch)slices
3 medium carrots, thinly sliced
2 ribs celery, thinly sliced
1 corned beef brisket, about 3 pounds(I use 'Boyles' brand,it comes with corned beef seasoning packet)
1 cabbage, about 2 pounds
1/2 teaspoon black pepper
1 1/2 cups water

Directions:

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

Slow Cooker Beef Tri Tip Roast

2010-01-07T03:47:00.001-06:00

Ingredients:

3 lb tri-tip roast
5 large potatoes, diced
1 large onion, sliced
1 envelope onion soup mix
1 can beef broth
2 cans water
2 tsp Worcestershire sauce
salt, pepper and garlic powder to taste

Directions:

1. Place onions and potatoes on bottom of slow cooker.

2.Place roast on top of vegetables

3.Add the 2 tsp Worcestershire to one of the cans of water.

4.Add remaining ingredients to cooker.

5.Cover and cook on LOW 7 to 8 hours.

Slow Cooker Adobo Pork Tostados

2010-01-05T11:52:00.000-06:00

Ingredients

     1 3 to 3 1/2 pound boneless pork shoulder roast
     1 15 ounce can tomato sauce
     1/2 cup chicken broth
     2 tablespoons finely chopped canned chipotle peppers in adobo sauce
     6 cloves garlic, minced (1 tablespoon)
     1/2 teaspoon salt
     1/2 teaspoon ground cumin
     1/2 teaspoon ground coriander
     1/4 teaspoon ground black pepper
     1 cup canned refried beans
     8 corn tostada shells
     1 cup packaged mixed salad greens
     1 cup chopped tomato (2 medium)
     1 avocado, halved, seeded, peeled and thinly sliced
     1 cup queso fresco cheese, crumbled (4 ounces)
     1/2 cup dairy sour cream

Directions

1. Trim fat from roast; cut pork into chunks. Place pork in a 4 or 5 quart slow cooker. In a medium bowl, stir together tomato sauce, chicken broth, chipotle peppers, garlic, salt, cumin, coriander and pepper; pour over pork in cooker.

2. Cover and cook on LOW for 10 to 12 hours or HIGH for 5 to 6 hours.

3. Remove pork from cooker. Using two forks, shred pork. Reserve half of the pork(about 3 cups) and 2 cups of the sauce; store as directed below. Mix the remaining pork with 1/2 cup of the sauce. Discard any remaining sauce.

4. Spread refried beans over tostada shells. Top evenly with pork mixture. Divide greens, tomato, avocado, and cheese evenly among tostadas. Top each with sour cream.

Makes 4 servings.

Slow Cooker Spicy Pineapple Pork Chili

2010-01-05T06:17:00.000-06:00

1 lb lean boneless pork, cut into 1 inch pieces
1 cup dried small white beans, rinsed, drained and picked over
1 cup hot water
1 (14 1/2 oz)can diced tomatoes with liquid,
1 (6 oz) can tomato paste
1 (20 oz) can unsweetened pineapple chunks, drained (reserve liquid)
1 (4 oz) can diced green chiles
1 medium onion, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon garlic powder

Instructions

1. In a 3 1/2 quart slow cooker combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice drained from the pineapple chunks, chiles, onion, chili powder, cumin and garlic powder. Mix well.

2. Cover and cook on the LOW heat setting 8 1/2 to 9 hours, until the pork and beans are tender, stirring once halfway through the cooking time, if possible. Stir in the pineapple chunks and serve.

Slow Cooker Spaghetti and Meat Sauce

2010-01-04T16:45:00.000-06:00

Ingredients:
1 1/2 lbs ground beef
1 (14 oz) can tomato sauce
1 envelope dry spaghetti sauce mix
salt, to taste
oregano, to taste
Italian seasoning, to taste
1 cup onion, chopped

Instructions

Preheat crock pot on LOW as you brown beef in skillet.
Drain beef well and add to crock pot.
Saute onions and add to ground beef.
Stir in tomato sauce.
Add package of spaghetti sauce mix and stir in spices
Let Cook on LOW all day.

7. Add uncooked spaghetti one hour before serving or cook spaghetti separately and add as desired.

Crock Pot Cubed Steak and Rice

2010-01-04T02:26:00.000-06:00

Ingredients:

4 to 6 Cube Steaks cut in bite size pieces
2 packages of onion soup mix
2 cans of cream of mushroom soup
1/2 cups of water
2 to 3 bags of boil in bag rice

Mix cube steak, soup mix, cream of mushroom soup, and water.

Put into a crock pot and cook on low for 4 hours.

After cubed steak is cooked make rice according to package directions.

Place rice in bottom of bowl, and add cubed steak and gravy over rice.

Usually serves 4 to 6 people

Slow Cooker Lamb and Spinach

2010-01-03T14:24:00.000-06:00

Ingredients:

2 pounds lamb stew meat, diced
1/2 cup all purpose flour
1 tbs ground coriander
½ tbs ground cumin
1 tbs paprika
½ tsp cayenne pepper
2 garlic cloves, minced
1 tbs fresh ginger, minced
1 medium onion, finely diced
1 (28 oz) can crushed tomatoes
1 (8 oz) container plain yogurt
1 cup packed fresh spinach leaves

Directions:

1. Place the flour in a plastic bag add lamb a few pieces at a time and coat well.

2. Place the lamb in the Crock Pot.

2. Mix the remaining ingredients together in a bowl except the spinach leaves.

3. Pour over the lamb.

4. Cook on LOW 8 to 10 hours.

5. An hour before serving stir in the spinach leaves.

Serves: 4 to 6 Serve with steamed veggies and rice or noodles.

Slow Cooker Lamb Chops Oriental

2010-01-03T11:04:00.003-06:00

Ingredients:
8 lamb chops
1/4 cup Soy Sauce
1 tablespoon Honey
1 tablespoons Red Wine Vinegar
2 tablespoons Sherry
2 cloves garlic; crushed
1 teaspoon Ginger; ground
1/2 cup chicken stock

Place chops in crock pot. (You could brown first if you like).

Mix all the other ingredients in a small bowl and pour over chops.

Cover and cook for 8 hours on LOW

Just before serving, spoon out some liquid into a small saucepan. add about a tablespoon of corn starch to a little water so it dissolves and add this to the liquid. Boil for a minute, stirring until it thickens. Add to remaining liquid in crock pot to thicken.

Pour over chops and enjoy.

Crock Pot Meatloaf Stew

2010-01-03T04:46:00.023-06:00

Ingredients:

1 pound extra lean ground beef
1 egg
1 package of dry onion soup mix
1/2 cup fine bread crumbs

DIRECTIONS:
Mix thoroughly shape into an oval Meat Loaf.

Wrap & Freeze!!

This is the best part, you can make a Meat Loaf in any size that fits you family and have it on hand at any time.

When ready to cook:

Unwrap frozen Meat Loaf.

Mix a 10 oz can of Cream of Mushroom Soup, with as much Onion Soup Mix as you desire for taste.

Put 1/2 of the mixture in the bottom of your Crock Pot and place frozen Meat Loaf on top.

You can add drained canned potatoes, baby carrots and chopped onion at this time as desired.

Pour the remaining soup mixture over the ingredients, cover and cook on LOW for at least 7 hours. Check with meat thermometer for doneness.

Slow Cooker Boston Brown Bread

2010-01-03T02:30:00.000-06:00

Ingredients

1/2 cup whole wheat flour
1/4 cup all purpose flour
1/4 cup corn meal
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg,beaten
3/4 cupnbuttermilk
1/4 cup molasses
2 tablespoons sugar
2 teaspoons cooking oil
2 tablespoons raisins, finely chopped
1/2 cup warm water

1. In a large bowl stir together whole wheat flour, all purpose flour, cornmeal, baking powder, baking soda and salt.

2. In a small bowl, combine egg, buttermilk, molasses, sugar and oil. Add egg mixture to flour mixture, stirring just till combined. Stir in raisins.

3. Pour mixture into 2 well greased 1 pint straight sided wide mouth canning jars. Cover the jars tightly with foil and set jars in slow cooker.

4. Pour 1/2 cup warm water into the slow cooker around the jars. Cover and cook on HIGH about 2 hours or till a wooden toothpick inserted near center comes out clean.

5. Remove jars from cooker. Cool 10 minutes. Carefully remove bread from jars. Cool completely on rack before cutting.

Makes 2 loaves

Slow Cooker Cider Pork Stew

2010-01-02T04:41:00.000-06:00

2	pounds boneless pork shoulder roast
3	medium cubed potatoes (about 2-1/2 cups))
3	medium carrots, cut into 1/2-inch pieces (about 1-1/2 cups)
2	medium onions, sliced
1	cup coarsely chopped apple (1 medium)
1/2	cup coarsely chopped celery (1 stalk)
3	tablespoons quick-cooking tapioca
2	cups apple juice or apple cider
1	teaspoon salt
1	teaspoon caraway seeds
1/4	teaspoon black pepper
	Celery leaves (optional)

1. Cut meat into 1-inch cubes. In a 3-1/2- to 5-1/2quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery, and tapioca. Stir in apple juice, salt, caraway seeds, and pepper.
2. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. If desired, garnish individual servings with celery leaves. Makes: 8 servings

Slow Cooker Cajun Pot Roast with Maque Choux

2009-12-31T10:02:00.008-06:00

Cajun spices and hot pepper sauce add a fiery kick to this beef roast!

Ingredients

    * 1 2 to 2 1/2 pound boneless beef chuck roast
    * 1 tablespoon Cajun seasoning
    * 1 10 ounce package frozen whole kernel corn
    * 1 large bell pepper(Your choice of color), chopped
    * 1 medium onion, chopped
    * 1 teaspoon sugar
    * 1/2 teaspoon bottled hot pepper sauce
    * 1/8 teaspoon ground black pepper
    * 1 (14 1/2 oz) can diced tomatoes, undrained

Directions

1. Trim fat from meat. Sprinkle Cajun seasoning evenly over all sides of the meat; rub in with your fingers. If necessary, cut meat to fit into a 3 1/2 to 4 1/2 quart slow cooker.

2. Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.

3. Cover; cook on LOW 8 to 10 hours or HIGH for 4 to 5 hours.

4. Remove meat from cooker. Drain vegetables, discarding cooking liquid. Serve meat with vegetables. Makes: 6 servings

Slow Cooker German Style Pot Roast

2009-12-31T07:33:00.002-06:00

Ingredients

    * 1 2 1/2 to 3-pound boneless beef chuck pot roast
    * 1 tablespoon cooking oil
    * 2 cups sliced carrots (2)
    * 2 cups chopped onions (2 large)
    * 1 cup sliced celery (2 ribs)
    * 3/4 cup chopped kosher style dill pickles
    * 1/2 cup dry red wine or beef broth
    * 1/3 cup German-style mustard
    * 1/2 teaspoon coarse ground black pepper
    * 1/4 teaspoon ground cloves
    * 2 bay leaves
    * 2 tablespoons all purpose flour
    * 2 tablespoons dry red wine or beef broth
    *   Hot cooked noodles
    *   Snipped fresh parsley (optional)

Directions

1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2 or 4-quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat.

2. In the cooker, combine the carrots, onions, celery, and pickles. Place the meat on top of vegetables. In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over meat and vegetables in cooker.

3. Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.

4. For gravy: Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat. Discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked noodles If desired, sprinkle with parsley.

Makes 8 servings.

Crock Pot Easy Beef Roast

2009-12-31T02:53:00.000-06:00

Ingredients:
2 1/2 lb beef roast
1 envelope dry onion soup mix
1 (10 3/4 oz) can condensed cream of mushroom soup, undiluted
1/3 cup A-1 Steak sauce

Directions:

Place roast in crock pot
Mix together remaining ingredients and pour over roast.
Cover pot and cook on LOW 7 to 8 hours.

Enjoy!

Slow Cooker Venison Stew

2009-12-30T10:13:00.016-06:00

Ingredients

3 stalks celery, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 tablespoons vegetable oil
2 pounds venison stew meat
salt and pepper to taste
dried oregano to taste
dried basil to taste
1 (15 oz) can tomato sauce
1/2 cup dry red wine
1/2 cup water

Directions

Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.

Best Slow Cooker Kalua Pork

2009-12-30T07:29:00.002-06:00

Ingredients:

1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
2 tablespoons liquid smoke flavoring

Directions

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Yield 12 servings

Slow Cooker Pork Carnitas

2009-12-29T05:08:00.000-06:00

The word carnitas in Spanish literally means “little meats”. In this case the meat is shredded into little pieces. This is a favorite southwestern dish.

Ingredients

1 pork tenderloin or pork shoulder (about 1 pound), trimmed of excess fat.
1/2 cup chicken broth
1/2 cup salsa, such as Pace
1 tablespoon tomato paste
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper

1. Place meat into slow cooker that has been coated with cooking spray.

2. Combine the remaining ingredients in a bowl,pour over the pork and cover.
Cook on LOW 6 hours.

Serve the pork as a main dish, spooning the sauce over it; or shred the pork and serve it as a filling for tacos. Remaining liquid in cooker may be used as a sauce if desired.

Slow Cooker Broccoli Corn and Cheese

2009-12-27T15:49:00.005-06:00

Ingredients

* 1 package (16 ounces) frozen corn, thawed
* 1 package (16 ounces) frozen broccoli florets, thawed
* 4 ounces processed cheese (Such as Velveeta), cubed
* 1/2 cup shredded cheddar cheese
* 1 can (10 1/4 oz)condensed cream of chicken soup, undiluted
* 1/4 cup milk

Directions

* In a 4 qt. slow cooker, combine the corn, broccoli and cheeses. In a small bowl, combine soup and milk; pour over vegetable mixture. Cover and cook on LOW for 3 to 4 hours or until heated through. Stir before serving. Yield: 8 servings.

Slow Cooker Zucchini Bread

2009-12-27T13:04:00.001-06:00

If you are looking for the best zucchini bread recipe, then you have found it!

Ingredients

1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1 1/2 cup flour
1 1/2 teaspoon cinnamon
2 eggs
1/2 cup oil
1 cup sugar
1 1/2 teaspoon vanilla
2 cups zucchini, shredded
1/2 cup nuts, chopped

1. Sift salt, baking soda, baking powder, flour and cinnamon together, set aside.

2. Mix eggs, oil, sugar and vanilla until blended. Sift in dry ingredients and mix until moistened. Fold in zucchini and nuts.

3. Place in a greased and floured mold or slow cooker insert pan. Place in slow cooker, cover and cook on high for 2-3 hours.

Slow Cooker Ham Casserole

2009-12-26T04:33:00.000-06:00


1 package (16 oz) frozen broccoli cuts, thawed and drained
3 cups cubed fully cooked ham
1 can condensed cream of mushroom soup, undiluted
1 jar (8 oz) process cheese sauce
1 cup milk
1 cup uncooked instant rice
1 celery rib, chopped
1 small onion, chopped


In a slow cooker, combine broccoli and ham.
Combine the soup, cheese sauce, milk, rice, celery and onion; stir into
the broccoli mixture. Cover and cook on low 4-5 hours or until rice is
tender. 4 servings.

Crock Pot Apple Cheesecake

2009-12-25T11:37:00.003-06:00

1 cup graham cracker crumbs
¹/2 teaspoon cinnamon
2 tablespoon sugar
3 tablespoon butter, melted
¹/4 cup finely chopped pecans or walnuts
¹/4 cup brown sugar
¹/2 cup granulated white sugar
2 large eggs
3 tablespoon heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
¹/4 cup sugar
1 tablespoon finely chopped pecans or walnuts
16 oz cream cheese

Instructions

1. Combine graham cracker crumbs, 2 tablespoons sugar, cinnamon and butter; pat into a 7-inch spring form pan.

2. Beat granulated white sugar and brown sugar into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand
electric mixer.

3. Pour mixture into the prepared crust.

4. Combine apple slices with remaining sugar, cinnamon and nuts; place topping evenly over the top of cheesecake.

5. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the slow cooker. Cover and cook on HIGH for 2 1/2 to 3 hours.

6. 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.

Slow Cooker Short Ribs

2009-12-25T08:48:00.002-06:00

Ingredients

3 ¹/2 pound beef short ribs
1 tablespoon vegetable oil
1 large onion, cut into wedges
1 cup water
1 cup tomato ketchup
¹/3 cup red wine vinegar
1 tablespoon paprika
1 teaspoon curry powder
¹/2 teaspoon chili powder
¹/2 teaspoon dry mustard
2 teaspoon salt
4 medium potatoes, peeled
4 medium carrots, pared, cubed
1 tablespoon cornstarch, optional
¹/4 cup water

Instructions

Mix all ingredients and cook on low for 6-8 hours.

Slow Cooker Beef Lo Mein

2009-12-23T12:24:00.000-06:00

Ingredients

12 ounces dried lo mein noodles, Chinese egg noodles, or fettuccine
1 large onion, sliced
1 tablespoon cooking oil
1 16-ounce package frozen broccoli, carrots, red peppers, celery, water chestnuts, and mushrooms stir-fry vegetables
2 cups Shredded Beef Master Recipe (see below)
1 12.1-ounce jar stir-fry sauce
1 4-ounce can (drained weight) sliced mushrooms, drained
1/3 cup coarsely chopped cashews
2 green onions, cut into thin strips

Directions

1. Make the Shredded Beef Master Recipe (below), in your Slow Cooker.

1. Prepare noodles according to package directions; set aside.

2. In a large skillet or wok, cook and stir sliced onion in hot oil over medium-high heat for 2 minutes. Add frozen stir-fry vegetables; cook and stir about 5 minutes more or until crisp-tender. Add shredded beef, stir-fry sauce, and mushrooms. Heat until bubbly. Serve over noodles. Top with cashews and green onion. Makes 4 to 6 servings.

Shredded Beef Master Recipe: Trim fat from a 3 to 3-1/2 lb. boneless beef chuck pot roast. Cut 2 large onions into thin wedges and mince 2 cloves of garlic. Add onions and garlic to a 4 to 5-quart slow cooker. Top with beef. If necessary, cut up meat to fit in cooker. In a medium bowl, combine one 14-ounce can broth, 1 tablespoon Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

Slow Cooker Ham and Scalloped Potatoes

2009-12-23T04:50:00.000-06:00

Ingredients:

1 (20 ounce) bag refrigerated sliced potatoes
2 cups diced ham
1 yellow onion, thinly sliced
1 (2 ounce) jar diced pimientos
1 (8 ounce) container garden vegetable flavored cream cheese
1 (12 ounce) can evaporated skim milk
2 tablespoons flour
1/2 teaspoon ground nutmeg
1/4 cup bacon bits
1/2 cup cornflake crumbs
Sliced green onions

Directions:
In 4 quart electric slow cooker, combine the potatoes, ham, sliced onion and pimientos. Meanwhile, in microwave-safe bowl, place the cream cheese, evaporated milk, flour and nutmeg. Heat on HIGH (100% power) 1 to 1 1/2 minutes or until smooth and slightly thickened. Pour cheese mixture over the potatoes and ham. Cover and cook on LOW 5 to 6 hours or until potatoes are tender. Before serving, stir in bacon bits and sprinkle with corn flakes and green onions.

Serves: 6

Crock Pot Rice And Coconut Pudding

2009-12-22T04:35:00.000-06:00

Ingredients:

2 3/4 cups water
3/4 cup long-grain white rice
1 can (15 ounces) cream of coconut, (not coconut milk)
1 can (12 ounces) evaporated milk
2/3 cup sweetened flaked coconut, (optional)
1 tablespoon dark rum, (optional)

In 4 1/2 to 6 quart slow-cooker bowl, stir water, rice, cream of coconut and evaporated milk until combined. Cover slow cooker with lid and cook as manufacturer directs on low setting 4 to 5 hours or on high setting 2 1/2 to 3 hours.
If you like, while pudding cooks, toast coconut: Heat nonstick small skillet over medium heat until hot. Add coconut; cook 4 to 5 minutes or until lightly browned, stirring constantly. Transfer coconut to plate.
Remove bowl from slow cooker. Stir in rum, if using. Let pudding stand 10 minutes. Transfer pudding to serving bowl. If not serving right away, press sheet of plastic wrap onto pudding; refrigerate up to 2 days.
To serve, spoon pudding into dessert bowls; sprinkle with toasted coconut if using.

Slow Cooker Cream of Crab Soup

2009-12-21T05:45:00.000-06:00

Ingredients:

* 2 cups crab meat, flaked and picked
* 2 cups milk
* 2 cups half-and-half
* 3 tablespoons butter
* 2 strips of lemon peel
* 1/4 teaspoon ground nutmeg, or to taste
* salt and pepper
* 2 tablespoons dry sherry
* 1/2 cup saltine crackers

Preparation:
Combine all ingredients except sherry and crushed crackers in slow cooker; stir to blend ingredients. Cover and cook on LOW for 3 to 5 hours. Just before serving, stir in sherry and cracker crumbs to thicken.
Makes about 6 to 8 servings

Crock Pot Oriental Stew

2009-12-20T05:39:00.000-06:00

1/2 teaspoon five spice powder
1 carrot, sliced
1 star anise
1 medium onion, chopped
1 1/2 cinnamon sticks
1 1/2 teaspoons sugar
2 cloves garlic, minced
2 cups beef broth
2 tbs vegetable oil
2 1/2 lbs beef stew meat
3 slices fresh ginger root
3 tbs soy sauce

Directions:

Heat oil in wok over high heat.

Add the ginger, garlic, and onion. Stir fry for 1 minute.

Add beef chunks and carrots, and continue to stir fry for 2 to 2 1/2 minutes on high heat.

Add remaining ingredients and mix well.

Transfer to crock pot and cook on LOW 6 to 8 hours.

Serve over rice.

Enjoy!

Slow Cooker Apple Bread Pudding

2009-12-20T02:27:00.000-06:00

Ingredients

1 cup pecans, coarsely chopped
3 large eggs
8 slices raisin bread, diced
2 cup half and half or milk
2 medium green apples
¹/4 cup bourbon or brandy
1 cup sugar
¹/4 cup butter or margarine, melted
1 teaspoon cinnamon
¹/2 teaspoon nutmeg, for garnish

Instructions

1. Preheat oven to 350 degrees F. Spread pecans in a shallow
baking pan and bake until golden, about 8 to10 minutes, stirring occasionally.

2. Meanwhile, place bread cubes in a greased 3 quart or larger
slow cooker.

3. Peel, core and thinly slice the apples.

4. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy.

5. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter.

6. Cover and cook on LOW until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours.

7. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream if desired.

Slow Cooker Beef Bourguignon

2009-12-18T17:36:00.003-06:00

INGREDIENTS:

1 lb. bacon, cooked, reserve grease
3 lbs. beef stew meat
1 bottle red wine
1 lb. onions, chopped
1 lb. celery, sliced
1 lb. carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour

DIRECTIONS:

Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter. Saute vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently combine beef, vegetables, bacon and half the wine. Add bay leaf. Salt and pepper to taste.

Cook on LOW 8 to 10 hours

Slow Cooker Tangy Pork Loin Roast

2009-12-17T09:05:00.000-06:00

Ingredients

1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup granulated sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
Dash hot pepper sauce, or to taste.

1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder and hot sauce; pour over roast.

2. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours.

Serve with buttered egg noodles and sugar snap peas and you've got a meal!

Servings: 8

Slow Cooker Shrimp Dip

2009-12-14T11:00:00.003-06:00

Ingredients:

1 slice bacon (fried crisp and crumbled),(Reserve grease)
3 medium onions, chopped
1 garlic clove, minced
4 jumbo shrimp, peeled, deveined and coarsely chopped
1 medium size tomato, peeled and chopped
3 cups Monterrey Jack cheese, shredded
4 drops Tabasco sauce
1/8 tsp cayenne (red) pepper
dash of black pepper

Directions:

Saute onion and garlic in bacon drippings. Drain on paper towel

Combine all ingredients except shrimp in slow cooker.

Cover and cook on LOW 1 hour or until cheese is melted.

Thin with milk if too thick. Serve with chips.

Yield: 3 to 4 cups

Slow Cooker Italian Beef Stew

2009-12-14T07:25:00.002-06:00

Ingredients:

1 1/2 lbs beef stew meat
2 to 3 carrots, sliced
3 to 4 ribs celery (sliced in 3/4 to 1 inch thickness)
1 1/2 cups coarsely chopped onion
1 (14 1/2 oz) can stewed or diced tomatoes
1/3 cup Minute Tapioca
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp Worcestershire sauce
1/2 tsp Italian seasoning

Combine all ingredients in slow cooker.
Cover and cook on LOW 8 to 10 hours.

Yield: 6 Servings

Slow Cooker HOT Chili Dip

2009-12-13T05:15:00.003-06:00

Ingredients

1 (24 ounce) jar salsa
1 (15 ounce) can chili with beans
2 (2.25 ounce) cans sliced ripe olives, drained
12 ounces process American cheese, cubed
Tortilla chips

Directions

In a small slow cooker, combine the salsa, chili and olives. Stir in cheese. Cover and cook on low for 1to2 hours or until cheese is melted, stirring halfway through. Serve with chips.

Yields 16 servings

Crock Pot Bloody Mary Chili

2009-12-12T11:08:00.003-06:00

Ingredients:

2 cans (15 ounce) pinto beans

3 to 4 medium tomatoes, coarsely chopped
2 pounds coarsely ground chuck
2 medium onions, coarsely chopped
1 large bell pepper, coarsely chopped
2 cloves garlic, crushed
1/2 tsp. cayenne pepper, or to taste
salt and pepper to taste
1 bottle Bloody Mary mix

Place all ingredients into crock pot using 1/2 of the bottle of Bloody Mary mix.
Cover and cook on LOW about 4 to 6 hours. Add more Bloody Mary mix to taste.

Slow Cooker Cheesy Seafood Dip

2009-12-12T03:03:00.000-06:00

Ingredients

1 (8 ounce) package processed cheese food (such as Velveeta®)
2 tablespoons reduced fat cream cheese
1 1/2 cups sour cream
1/2 cup cooked small shrimp
1/2 cup cooked crab meat, flaked
1/2 cup cooked lobster, flaked
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon Worcestershire sauce
1 loaf (1/2 inch-thick) slices French bread, lightly toasted

Directions

Combine processed cheese food, cream cheese, sour cream, shrimp, crab, and lobster in a crock pot. Cover and cook on Low heat until cheese is melted, about 1 hour, stirring occasionally to break up lumps. Once the cheese is melted, stir in seafood seasoning and Worcestershire sauce. Serve with French bread.

Yield: 10 Servings

Slow Cooker Teriyaki Beef Noodle Soup

2009-12-11T14:51:00.001-06:00

Ingredients

1 pound beef stir fry strips
2 14 ounce cans beef broth
2 cups water
2 medium red or green sweet peppers, cut into 1/2-inch pieces
1 8 ounce can sliced water chestnuts, drained and chopped
6 green onions, cut into 1 inch pieces
3 tablespoons soy sauce
1 teaspoon ground ginger
1/4 teaspoon ground black pepper
5 to 6 ounces dried Chinese noodles
Green onion, cut into thin strips (optional)

Directions

1. In a 3 1/2 or 4 quart slow cooker combine beef, beef broth, water, sweet peppers, water chestnuts, green onions, soy sauce, ginger, and black pepper.

2. Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips. Makes 6 servings.

Slow Cooker Sauerbraten

2009-12-10T19:00:00.003-06:00

One of Germany's best known dishes is sauerbraten or "sour roast." Similar to pot roast with a typical sweet and sour taste.

Ingredients:
1 cup cider vinegar
3/4 cup red wine vinegar
2 tsp salt
1/2 tsp black pepper
6 whole cloves
2 bay leaves
1 tablespoon mustard seeds
3 1/2 lb boneless top round roast
20 gingersnaps(about 5 oz.), crushed

Directions:
1. Combine vinegars, salt, pepper and mustard seed in a large bowl. Place roast in bowl; cover
and refrigerate overnight turning once.

2. Place roast and marinade in slow cooker and cook on HIGH for 6 hours or LOW 8 hours.

3. Remove roast to platter and keep warm. Strain liquid from slow cooker and stir in crushed gingersnaps until well blended. Slice roast and serve with mashed potatoes and salad if desired.

Makes 10 servings

Slow Cooker Harvest Roast

2009-12-10T16:37:00.000-06:00

Ingredients:

6 slices bacon, halved crosswise
2 pounds red skinned or Yukon gold potatoes, peeled and cut in 2 inch pieces
1 small rutabaga, cut in 2 inch pieces
4 to 6 carrots, peeled, cut in 2 inch lengths, halved lengthwise
Salt and pepper
1 teaspoon dried leaf thyme, divided
1 boneless beef chuck roast, about 3 pounds
1 bag, about 16 ounces, frozen small white onions
8 ounces mushrooms, scrubbed and left whole, halved if large
1 1/2 cups beef broth
3 tablespoons tomato paste
2 tablespoons flour
2 to 3 tablespoons cold water

Preparation:

Place bacon over the bottom of the crock pot. Arrange potatoes, rutabaga, and carrots over the bacon. Sprinkle lightly with salt, pepper, and half of the thyme. Place the pot roast on the vegetables, then add onions, and mushrooms over and around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours.

Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.

Separate fat and broth using a fat separator, or skim fat off the top of the broth; discard fat. Put the broth in a saucepan and bring to a boil; reduce heat to medium and simmer for 5 minutes.

In a cup of small bowl, whisk flour with water until smooth. Whisk the flour mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables.

Serves 6

Slow Cooker Pineapple Pork Roast

2009-12-10T06:17:00.001-06:00

Ingredients

1 (3 pound) boneless pork roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 (20 ounce) can pineapple chunks, undrained
1 can whole cranberries
1 cup terriyaki sauce

Directions

Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice and cranberries, pour terriyaki sauce over all.
Cover, and cook 7 hours on Low.

Slow Cooker Pork Chili

2009-12-08T11:32:00.000-06:00

Ingredients

* 1 pound dried black beans, soaked in cold water overnight
* 2 poblano peppers
* 3 slices bacon
* 5 pounds meaty country style pork ribs
* 2 cups chopped white onion
* 1 red bell pepper, chopped
* 2 tablespoons chopped garlic
* 2 tablespoons chili powder
* 2 teaspoons ground cumin
* 1/2 teaspoon dried oregano, crumbled
* 1 can (28 oz.) crushed tomatoes in thick puree
* 1 cup strong brewed coffee
* 1/2 cup chopped cilantro, plus sprigs for garnish
* Lime wedges, for garnish
* 1 sliced avocado for garnish
* 1 sliced red onion for garnish

Directions

1. Rinse and drain beans in a colander. Pick over beans and transfer to slow cooker.

2. Roast poblanos over a gas flame or broil, turning with metal tongs, until just charred all over (about 3 minutes). Transfer to a bowl and tightly cover with plastic wrap. Let stand at room temperature 15 minutes. Remove plastic wrap and using paper towels, rub skins off poblanos; stem, halve, seed, and chop.

3. Cook bacon in a large skillet over moderate heat, turning, until crisp. Transfer to paper towels to drain, reserving fat in skillet. Crumble bacon and reserve for garnish.

4. Rinse pork and pat dry; season with salt and pepper. Heat reserved bacon fat in skillet over moderately high heat until hot but not smoking. Add ribs, in batches, and cook, turning, until browned on all sides (about 7 minutes). Transfer to a plate. Add onion, chiles, bell pepper, garlic, chili powder, cumin, and oregano; cook over moderate heat 2 minutes; stirring and scraping up any brown bits from bottom of skillet. Transfer to slow cooker along with tomatoes with puree and the coffee. Nestle ribs in bean mixture and cook, covered, on low heat until ribs are very tender, about 6 hours. Pull meat from bones and discard bones. Stir in cilantro. Salt and pepper to taste.

5. Ladle chili into serving bowls. Garnish with bacon, cilantro sprigs, lime wedges, avocado and red onion.

Makes 8 servings.

Slow Cooker Tamale Pie

2009-12-07T15:37:00.000-06:00

Ingredients:

3/4 cup yellow cornmeal
1 cup of milk
1 egg slightly beaten
1 pound extra lean ground beef
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon seasoned salt
1 can (14 to 22 oz.) chunky picante sauce
1 can (16 oz.)whole kernel corn, drained
1 can (2.25 oz.)sliced ripe olives, drained
1 cup shredded Cheddar cheese

Directions:

1. In a large bowl mix cornmeal, milk and egg.

2. Stir in meat, chili powder, cumin, salt, salsa, corn, and olives.

3. Cover and cook on High 3 to 4 hours.

4. Sprinkle cheese over top, cover and cook another 5 minutes.

Serves 6 to 8

Slow Cooker Swedish Cabbage Rolls

2009-12-04T20:15:00.001-06:00

Ingredients:

12 Large cabbage leaves
1 lb Lean ground beef
1 Beaten egg
1 cup Cooked rice
1/4 cup Milk
8 oz Tomato sauce
1/4 cup Finely chopped onions
1 tsp Brown sugar
1 tsp Salt
1 tsp Worcestershire sauce
1/4 tsp Pepper
1 tbs Lemon juice

Method:
Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over the meat. Place in a crock-pot. Combine tomato sauce with brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours.

Yield: 6 Servings

Slow Cooker Irish Stew

2009-12-04T18:02:00.000-06:00

Ingredients:

2 large onions, sliced
2 1/4 lbs. lamb neck pieces
2 tsps mixed dried herbs
salt & freshly ground black pepper
2 to 3 large potatoes, peeled and sliced
2 cups chicken stock
1 Tbs fresh parsley, chopped (for garnish)

Place one quarter of the onions in slow cooker and place the lamb on top. Sprinkle with herbs and season well.

Combine remaining onions and potatoes and place over lamb. Season well, pour over stock and cook for 5 1/2 hours on HIGH.

Serve your choice of Vegetables

Serves: 4

Slow Cooker Apple Streusel

2009-12-04T08:47:00.000-06:00

This easy to make dessert recipe is perfect for the crock pot.

Ingredients

8 tart apples, peeled and sliced
1 ¹/4 teaspoon ground cinnamon
¹/4 teaspoon allspice
¹/4 teaspoon ground nutmeg
³/4 cup milk
2 tablespoon butter or margarine, softened
³/4 cup sugar
2 eggs
1 teaspoon vanilla
1 ¹/2 cup Bisquick
¹/3 cup brown sugar
3 tablespoon cold butter or margarine

1. Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in crock-pot.

2. Combine milk, softened butter, sugar, eggs, vanilla, and 1/2 cup Bisquick. Spoon
over apples.

3. combine the 1 cup Bisquick and brown sugar together. Cut the cold butter into mixture until crumbly. Sprinkle mixture over the top of the apple mix in the crock pot.

4. Cover and cook on low 6-7 hours or until the apples are soft.

Slow Cooker Diabetic Pot Roast Weight Watchers PointsPlus=4

2009-12-04T04:01:00.001-06:00

Ingredients

1 2 to 2 1/2-pound boneless beef chuck roast

2 medium onions, cut into wedges

1 8 ounce can tomato sauce

1/4 cup water

1 tablespoon yellow mustard

1 to 2 teaspoons prepared horseradish

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons all-purpose flour

2 tablespoons cold water.

1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in the cooker. Top with onions. In a small bowl, combine tomato sauce, the 1/4 cup water, the mustard, horseradish, salt, and pepper; pour over meat and onions.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Transfer meat and onions to a serving platter. For sauce, transfer juices from cooker to a small saucepan. Skim off fat. In a small bowl, stir together flour and the 2 tablespoons cold water. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with meat and onions. Makes 8 servings.

Nutrition Facts:

Weight Watchers PointsPlus=4 Serving size= 1/8 of Recipe

Calories 171, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 67 mg, Sodium 375 mg, Carbohydrate 5 g, Fiber 1 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet .

Slow Cooker Pork Tenderloin

2009-12-01T03:34:00.000-06:00

Ingredients:

1 (2 lb) pork tenderloin
1 (1 ounce) package of dry onion soup mix
1 cup of water
3/4 cup of red wine
3 Tablespoons of minced garlic
3 Tablespoons soy sauce
Freshly ground black pepper, season to taste

Directions:
1. Place pork tenderloin in a slow cooker with the contents of the soup packet.
2. Pour water, wine and soy sauce over the top; turning the pork roast to coat.
3. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as
possible. Sprinkle with the pepper.
4. Cover and cook on LOW for 4 hours.

5. Serve with cooking liquid on the side as au jus.

Slow Cooker Polish Sausage Dinner

2009-11-29T12:30:00.003-06:00

2 pkgs refrigerated shredded hash brown potatoes
1 onion, chopped
1 large (27 oz.) can cream of mushroom soup
1(28 oz) can sauerkraut, drained
10 to 12 Polish sausages, sliced
1/2 cup cream cheese (about 4 oz.)
Steak seasoning
1 tsp Dijon mustard
2 cups cream or milk
1/2 cup butter

Saute onions in butter. Add them and all other ingredients to crock pot; stir well and cook 2 to 3 hours on LOW heat setting until potatoes are done.

Servings: 8 to12

Slow Cooker Ham

2009-11-29T09:51:00.000-06:00

This recipe is for a 5 to 6 quart crock pot.

This will be of great use to the cook who has her oven tied up with other
things during holidays and family gatherings, etc.

Ingredients

2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham

Directions

Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker. You might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Slow Cooker Apple Butter

2009-11-28T17:00:00.007-06:00

5 lbs. apples – peeled and sliced
3 cups granulated sugar
1 cup brown sugar
3 cups apple cider
4 teaspoons cinnamon
1 teaspoon cloves

Cook the cider and sliced apples for 25 minutes in a large pot. Press through a sieve. If you do not have a sieve, process the apples in batches in your food processor until they were very smooth. Put the processed apples in a 5 or 6 quart crock pot and add sugars and spices. Cook on high without lid for 7-8 hours. Seal in jars

Slow Cooker Apple Cake

2009-11-28T14:05:00.000-06:00

Ingredients:

2 cups sugar
1 cup vegetable oil
2 eggs
1 tsp vanilla
2 cups chopped apples
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp nutmeg
1 cup chopped walnuts or pecans

1. Beat together sugar, oil, and eggs. Add vanilla.
2. Add apples. Mix well.
3. Sift together flour, salt, baking soda and nutmeg.
4. Pour batter into greased and floured bread or cake pan that will fit
into your slow cooker. Cover with pan's lid or greased aluminum foil.
5. Bake on HIGH 3 1/2 to 4 hours. Let cake stand in pan 5 minutes
after removing from slow cooker.
6. Remove cake from pan, slice and serve.

Makes 8 to 10 servings

Slow Cooker Italian Turkey

2009-11-28T09:47:00.002-06:00

Ingredients:

4 beef bouillon cubes
1 quart water, or as needed
1 skinless, boneless turkey breast half
1/4 cup white vinegar
1 medium onion, chopped
1 green bell pepper, seeded and cut into strips
2 cloves garlic, minced
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 (3/4 ounce) packet brown gravy mix
1/2 cup water

Dissolve the beef bouillon cubes in 1 quart water, and pour into a slow cooker. Place turkey in slow cooker, adding more water to cover if needed.
Cover, and cook 10 hours on Low. Two hours before end of cook time, mix the vinegar, onion, green bell pepper, garlic, oregano, and Worcestershire sauce into slow cooker.
Blend the brown gravy mix and water in a small bowl, and stir into the slow cooker, continue cooking 20 minutes.

Yield 6 servings
Suggestion: Add hoagie buns and make into sandwich with mozzarella cheese. you then have an
awesome meal!

Slow Cooker Turkey Sandwich Recipe

2009-11-27T04:23:00.000-06:00

2	boneless skinless turkey thighs, cut into 1-inch cubes
1	medium onion, chopped ( 1/2 cup)
1	medium stalk celery, chopped ( 1/2 cup)
1	medium carrot, chopped ( 1/2 cup)
1	package (14 ounces) sage-and-onion stuffing mix
2	cups chicken broth
16	hamburger buns, buttered if desired



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1.	Toss all ingredients except buns in 3 1/2 to 4-quart slow cooker.
2.	Cover and cook on low heat setting 8 to 9 hours.
3.	To serve, scoop about 1/2 cup turkey mixture into each bun.

Slow cooker Harvey Wallbanger Cake

2009-11-26T03:18:00.000-06:00

Cake:
1 (16 oz.) pkg pound cake mix
1/3 cup vanilla instant pudding mix(reserve rest of pudding mix from 3 oz. pkg for glaze)
1/4 cup vegetable oil
3 eggs
2 tbsp Galliano liqueur
2/3 cup orange juice

Glaze:
Reserved pudding mix
2/3 cup orange juice
1 tbsp Galliano liqueur

Directions:

1. Mix together all ingredients for cake. Beat for 3 minutes.
Pour batter into greased and floured bread or cake pan
that will fit into your slow cooker. Cover pan.
2. Cover slow cooker and cook on HIGH 2 1/2 to 3 hours.
3. Invert cake onto serving platter.
4. Mix together glaze ingredients. Spoon over cake.

Yield: 8 Servings

Slow Cooker Bread Pudding

2009-11-25T06:42:00.000-06:00

Ingredients:

8 slices bread( raisin bread is an excellent choice, but optional), cubed
4 eggs
2 cups milk
1/4 cup granulated sugar
1/4 cup melted butter or margarine
1/2 cup raisins ( use only 1/4 cup if using raisin bread)
1/2 tsp. cinnamon

Sauce:

2 tbsp. butter or margarine
2 tbsp. flour
1 cup water
3/4 cup granulated sugar
1 tsp. vanilla extract

Directions:

1. Place bread cubes in greased slow cooker.
2. Beat together eggs and milk. Stir in sugar, butter, raisins, and cinnamon.
Pour over bread and stir.
3. Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 3 to 4 hours,
or until thermometer reaches 160 F.
4. Make sauce just before pudding has finished baking.
5. Begin by melting butter in saucepan. Stir in flour until smooth.
Gradually add water, sugar and vanilla.
Bring to boil. Cook, stirring constantly for 2 minutes or until thickened.
6. Serve sauce over warm pudding.

Yield: 6 servings

Slow Cooker Cherry Cola Ham

2009-11-25T02:26:00.002-06:00

Ingredients

1 cup packed brown sugar
2/3 cup cherry flavor cola
2 tablespoons lemon juice
1 tablespoon dry mustard
1 5 to 5 1/2-pound cooked boneless ham
1/4 cup cold water
2 tablespoons cornstarch
1 tablespoon prepared horseradish
Fresh sage leaves (optional)

Directions

In a 5 1/2 or 6 quart slow cooker, combine brown sugar, cola, lemon juice, and mustard. Add ham, turning to coat. Cover and cook on low heat setting for 8 to 9 hours.

Transfer ham to a platter; cover to keep warm. In a small saucepan, stir together the water and cornstarch. Add cooking juices from cooker. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in horseradish. Slice ham and serve with sauce. If desired, garnish with sage leaves.

Makes: 20 to 24 servings