crock pot cooking

[Yvonne Belisle]

Crocked Oatmeal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole eggs
1/2 cup oil
2 cups milk
1 teaspoon vanilla -- optional
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
3 cups old-fashioned oats -- not quick
raisins, nuts, etc. -- optional

Mix the wet ingredients in the crockpot. Stir together the dry ingredients
in a separate bowl, then add to the wet stuff in the 'pot. Turn on LOW about
10 or 11 p.m. When you get up at 6:30 a.m. Turn it off. Good with milk or
cream poured on top.

In my experimenting, I found that you need the large amount of milk because
of the long cooking time, and it is important (I think) to use the
old-fashioned oats so that the dish doesn't turn to mush. My opinion is that
oatmeal isn't worth eating unless it tastes like cookie dough. If you don't
like so much sugar you can reduce the amount.



------------------------------------------------------------------------------------


Crockpot Apple Streusel

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 apples -- tart
1 1/4 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 can milk
2 tablespoons butter -- softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups biscuit mix -- or Bisquick divided
1/3 cup brown sugar
3 tablespoons butter -- cold
1/2 cup nuts -- chopped

Peel and slice apples, to make 6 cups. In a large bowl, toss apples with
cinnamon, allspice and nutmeg. Place in a large (4-6 qt.) greased crockpot.
In another bowl, combine milk, butter or margarine, sugar, eggs, vanilla,
1/2 cup Bisquick. Spoon over apples. In another bowl, combine 1 c. Bisquick
and brown sugar, cut in until crumbly butter. Add nuts. Sprinkle the
streusel topping over the apples in the crockpot. Cover and cook on low 6-7
hours or until the apples are tender. Serve warm with vanilla ice cream or
whipped cream

[moonmagick4]

3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla
1can(14 oz)sweetened condensed milk
1 can(12 oz) evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon

1.Spray inside of 2-31/2 quart slow cooker with cooking spray
2.mix all ingredients except sugar and cinnamon in cooker.
3.Cover and cook on low heat setting 3-4 hours or until liquid
is absorbed.Stir pudding.
4.Sprinkle pudding with sugar and cinnamon.Serve warm.
;)

[moonmagick4]

1 can(21 oz) cherry pie filling
1 cup all-purpose flour
1/4 cup sugar
1/4 cup margarine or butter,melted
1/2 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon almond extract
1/4 teaspoon salt

1.Spray inside of 2-3 1/2 quart slow cooker with cooking spray.
2.Pour pie filling into cooker.
3.Beat remaining ingredients with spoon until smooth.Spread
batter over pie filling.
4.Cover and cook on high heat setting 1 1/2 - 2 hours or until toothpick inserted in center comes out clean.:)

[moonmagick4]

5 cups apple cider
3 cups dry red wine
1/4 cup granulated or packed brown sugar
1/2 teaspoon whole cloves
1/4 teaspoon whole allspice
1 stick cinnamon,3 inches long

1.Mix all ingredients in 3 1/2 - 6 quart slow cooker.
2.Cover and cook on low heat setting 3-4 hours.Remove cloves,allspice,and cinnamon before serving.:p

[Hope]

thanks, thanks, thanks!!!

blessings
hope

[moonmagick4]

1 bottle(48 oz.)apple cider(6 cups)
1 bottle(48 oz.)cranberry juice cocktail(6 cups)
1/3 cup packed brown sugar
2 teaspoons whole allspice
4 sticks cinnamon,3 inches long


1.Mix all ingredients in 3 1/2- to 6- quart slow cooker.
2.Cover and cook on low heat setting 4 to 6 hours.Remove
allspice and cinnamon before serving.


;) :mmm: :mmm: :mmm: :mmm: :mmm: :mmm: :mmm: :mmm: ;)

[MammaStar]

The apple struessel sounds LOVEL-LY!!!!! Eshallet likes it too. Now, where did we put my Mom's crock pot????

Thanks for all the great recipies, everyone!

:boing: :heartthro :boing:

[Yvonne Belisle]

Crock Pot White Chicken Chili

6 skinless chicken thighs (1 1/2 lbs.)(I used boneless, skinless breasts)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (14 1/2 oz.) chicken broth
1 tsp. ground cumin
1 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. red pepper sauce (Tabasco)
2 cans (15 to 16 oz.) great northern beans, rinsed and drained
1 can (15 oz.) corn, shoe peg or whole kernel, drained (opt.)
3 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro

1. Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano,
salt and pepper sauce in 3 1/2 - 6 quart crock. Add chicken.
2. Cover and cook on low 4-5 hours or until chicken is tender.
3. Remove chicken. Use 2 forks to remove bones and shred chicken into
pieces. Discard bones; return chicken to crock. Stir in beans, corn, lime
juice and cilantro. Cover and cook on low 15-20 minutes or until beans and
corn are hot. Source: Betty Crocker New Slow Cooker Recipes

[Yvonne Belisle]

bump

[Yvonne Belisle]

IMPERIAL DUCKLING

* 4 1/2 pound duckling
* 2 Tbs. onion, minced
* 1/4 tsp. tarragon
* 2 Tbs. butter
* 1/2 cup orange juice
* 1/8 tsp. salt
* 1/8 tsp. dry mustard
* 1/4 cup currant jelly
* 2 Tbs. grated orange peel
* 2 Tbs. port wine
* 1 orange, peeled and sectioned
* 1 1/2 tsp. cornstarch

With a fork, prick skin of duckling all over at approximately
2-inch intervals. Place duckling, breast side up, on metal
rack or trivet in slow-cooking pot.

In saucepan, saute onion and tarragon leaves in butter. Add
orange juice, salt, mustard, currant jelly, and orange peel.
Cook over medium heat, stirring constantly, until jelly is
melted. Reduce heat; stir in wine and orange sections. Brush
1/3 of the sauce over duck; cover slow-cooking pot and cook on
low 7-9 hours.

During cooking drain fat and turn duck once, if possible. Stir
remaining sauce into cornstarch and cook over medium heat
until sauce thickens, then simmer 1 minute. Pour sauce over
duck just before serving.

To lower the fat content somewhat, pour the sauce off the meat
and refrigerate until fat rises to the top. Skim off the fat
and reheat before serving.

Duckling may be cut into halves or quarters to fit into 3 1/2
quart or smaller slow-cooking pot.
___________

[MoonRaven]

And to think, the other day I was telling myself "what on earth would I do with a crock pot?"

Maybe I SHOULD get one. Any suggestions?

[Yvonne Belisle]

Larger ones offer more versitility on what and how much you can make. They really are great even if you live alone it is a great pick up at the end of the day to come home walk in the door and smell a wonderful dinner.

[Old Witch]

Moonraven, I have 3. One is a smaller Rival crock......I believe its 4 qts, 2 is another Rival identical to 1 but it is a 6qt one. The one I loooove is an enormous 7qt oval one made by Hamilton Beach...I can cook enough to eat and freeze at one time in that sucker. The smallest one would do for a small maybe 3 person family, maybe......My big one easily feeds 6 and I have leftovers............

[Faery-Wings]

Ooh I love my crock pot. It is also oval and I would recommend that over round. It is also 5 or 6 qt- which is a nice size. i can't wait for the cooler weather and get some slow cooking meals going!

[Faery-Wings]

And some links to get you started :)

http://busycooks.about.com/cs/crockpotrecipes/index.htm (this one has tons of links, recipes, collections etc!)

http://boards2.ivillage.com/messages/get/fdcrockpot109.html

[Yvonne Belisle]

There is no need to wait for cool weather if you have a porch or balcony or a back yard. Set it up on a table and enjoy that night. :)

[Faery-Wings]

Originally posted by Yvonne Thomas
There is no need to wait for cool weather if you have a porch or balcony or a back yard. Set it up on a table and enjoy that night. :)

Not when you have bears as neighbors!
:D :eek: :scream: :lol:

[callalily]

Ooh! Thank you! I just (finally) bought one and have to convince the DH it's a worthwhile option.

[Arzhela]

I've only done one thing in a crockpot, and that was apple crisp. It was absolutely ghastly (I don't know how it's possible to mess up apple crisp, but I did it). All this stuff here has given me new hope:) Thanks, guys!

[Faery-Wings]

Yeah, I did rice pudding once in mine and it was yucky! I thought the same thing, how can rice pudding get so bad? :lol:

[Faery-Wings]

French Onion Beef
Pillsbury One-Dish Meals Cookbook

1 1/4 lb boneless beef round steak (1/2 to 3/4-inch thick)
1 (8oz) pkg sliced fresh mushrooms (3 cups)
1 large onion, sliced, separated into rings
1 (10 3/4 oz) can condensed French onion soup
1 (6oz) pkg 10 minute herb stuffing mix
1/4 cup margarine or butter, melted
4 ounces (1 cup) shredded mozzarella cheese
Cut beef into 6 serving sized pieces. Layer half each of beef, mushrooms and onion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup over ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink. Before serving, in medium bowl, combine stuffing mix, contents of seasoning packet, melted margarine and 1/2 cup of liquid from slow cooker; toss to mix. Place stuffing on top of contents in slow cooker. Increase heat to high setting. Cover; cook an additional 10 minutes or until stuffing is fluffy. Sprinkle with cheese. Cover; cook until cheese is melted.
Serves 6.

[Faery-Wings]

Chicken & Apple-Pecan Stuffing
Southern U.S. Cuisine - Diana Rattray

4 to 6 boneless, skinless chicken breasts
3 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup chopped apple (about 1 apple)
1/3 cup applesauce
1/4 cup chopped pecans
1 box Stove Top stuffing mix (6 oz)
1/2 cup water
1 can cream of chicken soup (Healthy Request or low fat)
Wash chicken breasts and pat dry; place in Crock Pot. Melt the butter in a skillet over medium low heat and saute the chopped onion, celery, and apple. Add pecans, water, applesauce, cream of chicken soup, and stuffing mix. Mix together; spoon over chicken in the Crock Pot. Cover and cook on low for 6 to 8 hours.
Serves 4.

[Arzhela]

<gasp> Stuffing? Stuffing!!!!!! :mmm: :thumbsup: That's it, Breaking out the crock pot this weekend for a final battle!!! Wish me luck! :nonono:

[Yvonne Belisle]

I love crock pots as soon as I can I am replacing mine it died in the move kids dropping it will do that lol. You can make all kinds of things in them sometimes what comes out best is to toss in a meat you like some liquid such as water, wine or barbque sauce and some veggies with seasonings and let it go. You would be amazed at how good that can be.

[Pan]

Oh yeah! BUMP!!!

[Fairywolf]

I have a real simple one. It looks funny when it is done but I love the way it tastes!!

No Peek Beef

1 lb stew meat cut up into bite size pieces
1 can cream of mushroom soup
1 can crem of chicken soup
1 cup of milk
1 packet Knorr French onion soup mix

Put all in the pot mix it up and cook on low all day. I usually start at about 9 in the morning and it is ready by supper time. Then you can serve it over rice or egg noodles. I prefer the rice myself.

[Pan]

That sounds good!

Why not just put them over rice noodles and there you go!

Could you sub something else for the french onion soup? I don't like onions. :(

[Faery-Wings]

Oh I forgot about this thread. Thanks for bumping it. :)

As soon as the weather cools off, I am sure I'll being using mine a lot again.

[~*Ginger*~]

Ya'll are so marvelous!!!
Great thread!

*loves her crock pot too*

[Lunacie]

I got ours out yesterday to cook pork steak with cubed potatoes and baby carrots. Yumm. It beats heating up the house by having the oven on for three hours, eh? My friend gave me this recipe. He dumps in a can of mushroom soup and a jar of alfredo or 3-cheese sauce, stirs well, and adds a bag of frozen meatballs. Cook for a couple of hours until hot and serve over noodles. I make my own meatballs but I just love this recipe and it's so easy.

[CalliopeHellice]

I think I'll try that rice pudding recipe! I LOOOVE rice pudding...and my boyfriend and I have to travel to get really GOOD rice pudding at Angel's Diner.

My favourite crock "recipe" ( I never measure anything):

-one roast (whatever cut you like)
-bottle of beer (Canadian is best, or try Guinness!)
-cut of carrots, onions, potatoes (and any other veggies)
-water or oxo (bouillon)
-garlic and/or herbs of choice

Throw that baby into the crock pot, add the yummy veggies, pour half the beer over the roast, add the water or oxo, and cook on low all day. When it's just about ready, add the rest of the beer, some garlic and/or other herbs, and continue cooking for about a half hour (you may need to turn it up a bit).

DO NOT overcook! Beef should be slightly pink in the middle for full flavour!

Take it out, and enjoy very tendor and flavourful beef with veggies...just make some Gravy out of the leftover juice (pour juice into a saucepan, mix some corn starch and water, bring juice to a boil and add the cornstarch mix, stir vigorously), and voila!

Another favourite? Vegetarian Chili!

-cans of various beans (red, white, navy, etc.)
-can of chickpeas and can of lentils
-fresh or frozen or canned corn
-if you want, some cut up celery (or other veggies)
-tomato sauce
-garlic, chili power, basil and bay

Throw all of this in a crock pot, mix well, and cook on low all day. MMMMMMM chili!

[DayDreamer]

1 pork tenderloin
1 clove fresh garlic, minced (or roasted garlic, minced)
1 tbsp. italian seasoning
6 potatoes, peeled and cut up
1 lb. peeled baby carrots
1/2 cup sherry
1 cup water

Place all ingredients into crockpot, put on the cover, and cook on high for about 8 hours.

[DayDreamer]

The ultimate party food!

large package of frozen prepared meatballs (not the kind in sauce!)
1 large bottle of chili sauce (Heinz brand is great)
1 jar grape jelly (about same size as chili sauce)

On top of the stove, heat chili sauce and jelly until it becomes liquid. Fill crockpot with the prepared frozen meatballs - about 3/4 full. Pour the sauce/jelly over top. Cook on high in crockpot for minimum of 6 hours. Yum.

[Seren Mara]

IMHO, the best thing about the crockpot is that you don't need recipes! As Yvonne said earlier on in the thread (about two years earlier probably!) just get your meat, lightly brown it, bung some veg in, but not kidney beans because they're dangerous in a crockpot, put some stock in, stick some tomato puree in, little bit of Lea and Perrins maybe, and switch it on. By tea time there's something lovely stewing away. Makes me hungry just thinking about it!

Edit: I know this is fairly obvious for most of you, but when I got mine I didn't have the faintest what to do with it, my mum had to tell me. So hopefully I've passed something on to someone!

[MoonRaven]

Wow, to think a year ago I was in this thread saying I should get a crock pot. I got one just a few months later for Christmas, and we do ALL kinds of things in it. In fact, I think in the first month that I had it I did half our dinners in it. It's indispensable for making chili and beans & wieners :kooky:

One of the things we love to do is to get a roast and drop it in the crock pot with a bottle of BBQ sauce and just enough beef broth to cover. We let that go until it's falling apart, then shred it and put it on buns. I add cornstarch to some of the liquid to thicken it, then we pour it over the meat (soaking the bun of course!) It's a really tasty, really filling dinner, and even better, you can add some gingerale to the leftover liquid and make incredible pork chops the next day!

[writitive]

Moonraven, that's almost exactly how my mom always made her bbq sandwiches too, just drop in the roast with a whole bottle of your favorite sauce and let it go all day long. Easy and delicious.

Another family favorite is my grandma's recipe for roast with mushroom gravy. All she does is drop in a roast, and add 1 envelope of the Lipton Onion-Mushroom soup mix, and 1 can of cream of mushroom soup, and let it go for hours and hours. It's delicious with mashed potatoes.

I love my crockpot. But I'm used to only using it to make things like roasts...now that I'm a vegetarian, I've got to come up with some other ways to use it. I'm thinking lentil soup sounds awfully good these days...

[Moon Dragon]

Just searching for recipes and thought i'd give this a lil shove out there :)

got a potluck dinner on friday night, but dont have a ton of time to sit and watch over it, but this can easily be done at my friends house if she can stir it every once in awhile for me while i'm doing my thing on campus =\

[Pan]

Bump

[Janelle]

Minestrone Soup:
1 can (15 oz.) navy beans, rinsed & drained
1 C shredded cabbage
½ C sliced carrot
½ C sliced celery
½ C chopped onion
1 can (14-½ oz.) Italian diced tomatoes
1 can (14 oz.) beef broth
3 C water
¼ tsp. salt
¼ tsp. black pepper
8 oz. fresh green beans, cut into 2” pieces
½ C tiny shell macaroni
2 Tbs. snipped fresh parsley
½ C finely shredded Parmesan cheese

In a 3-½ to 6 quart slow cooker, place navy beans, cabbage, carrot, celery and onion. Stir in undrained tomatoes, broth, water, salt and pepper. Cover & cook on low-heat setting for 8-10 hours or on high-heat for 4-5 hours. If using low, turn to high heat. Stir in green beans and macaroni. Cover; cook for 30 minutes longer. Stir in parsley, and serve in soup bowls. Sprinkle each serving with Parmesan cheese.


Pork Roast:
5 lb. pork roast
3-4 garlic cloves, sliced
1 tsp. salt
3 bay leaves
1/2 Tbs. black pepper
1/2 cup cider vinegar
1-1/2 cups water
1 tsp. dried thyme
1/2 tsp. dried rosemary, crushed

With a small knife, pierce top of roast. Force garlic slices into cuts. Sprinkle the roast with salt and pepper. Place bay leaves in bottom of slow cooker. Place roast on top of bay leaves. Mix water, vinegar, thyme and rosemary in a small bowl and pour over top of roast. Cook on low 9-10 hours (the longer it cooks, the better!).


Best Meatloaf:
2 eggs
2/3 cup milk
3 slices of bread, torn into pieces
½ cup chopped onion
½ cup grated carrot
½ cup shredded cheddar
1 tsp. salt
1 tsp. dried basil, thyme or sage
¼ tsp. pepper
1-½ lbs. ground beef
1 Tbs. chopped fresh parsley (or 1 tsp. dried)

Topping for Meatloaf:
½ cup tomato sauce
½ cup brown sugar
1 tsp. prepared mustard

In a large bowl: Beat eggs; add milk and bread. Let stand for a few minutes. Stir in onion, carrot, cheese and seasonings - add beef and mix well. Shape into large loaf. In a small bowl, mix topping ingredients. Make three long strips of aluminum foil and fold them three times lengthwise. Put one strip in the slow cooker so both ends hang out the top - repeat with other two strips (hard to explain, but you are trying to make a cradle so that when the meatloaf is done you can easily pull it out without destroying it). Place loaf in the slow cooker - flatten the top a bit so some of the topping sits on it. Pour the topping on. Cook on low 8-9 hours.

[Haruka2077]

Oooo some wonderful recipes! I love the convenience of my crockpot but I rarely use it because I'm so picky and most of the recipes I find just seem so... weird. But a lot of these look really good!

[Nyght_Mystic]

I take chicken legs with the bone put in the crock. The 1 cup of ketchup and 1 can of coke pour over the chicken. I usally start it about 11 in the morning on high for a hour to 2 hours then put on low but my crock pot cooks at a high temp even on low so would watch it and check. I also use different seasonings depending on my mood.
I guess need to start writing down what I put in my stuff.
:rotfl:
Nyght Mystic

[Atheleisia]

Oooh, there are some yummy looking recipes in here, and I've been looking for new things to cook. I guess if I'm going to be stealing everybody else's recipes, I might as well offer one up myself. ;)

Crockpot Chicken Tacos
4-5 boneless, skinless chicken breasts
1 14 1/2 ounce can diced tomatoes, undrained
1/3 cup chopped white or yellow onion
1 to 2 (or more to taste) canned chipotle peppers in adobo sauce, chopped
1 clove garlic, minced
1 to 2 tsps taco seasoning (I use La Tiara)

Dump everything in the crockpot, and cook it on low for 8-10 hours. When time's up, shred the chicken with a couple of forks. Serve with your favorite taco stuff: salsa, tomatoes, cheese, sour cream, lettuce, whatever.

I've also done this recipe by using round steak in place of the chicken, omitting the taco seasoning, and in the taco seasoning's place, I add 1 teaspoon dried oregano, crushed and 1/4 teaspoon ground cumin.

(I'm going to cheat and add one more recipe; it's not crockpot, but it goes pretty well with the tacos, I think.)

Corn Salsa
1 15oz can corn, drained OR equivalent amount of fresh or frozen corn
1 to 2 jalapenos, seeded and chopped
appx. 2 Tbs. fresh cilantro, chiffonaded
appx. 1/2 cup chopped red onion
juice of one lime

Dump the first four ingredients in a bowl, squeeze lime juice over it all, mix it up and serve.

[Serendipity]

Man this stuff all sounds so good!

I know this is so cliche, but here's how I make my roast in a crock pot.

I have a small pot..maybe 4 quart, so you may want to adjust for the size of yours.

Take the roast and sear all edges in a skillet. Place potatos, carrots, onions, or any other veggies in the bottom of the crock pot. Take one can of Tomato sauce and poor it over the vegies. Salt and pepper. I use a package of brown gravy mix and empty it into the tomato sauce can. Add water to the can and desolve the gravy mix. Poor it on the veggies and stir it all up. (You may want to add more tomato sauce and an extra gravy mix packet if you have a larger roast/crock pot).

I cook on low for about 12 hours. At about 11 hours I take out the roast and take it apart with a fork and put it back into the pot so it can simmer in the broth for about an hour or so.

It's YUMMY!

[ShaDowElf]

Ok I don't think anyone has posted this yet.

If you like spicy you will LOVE this dish!

Crockpot Roast Sticky Chicken
(don't know why they call it sticky - it's not)

2 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper (I skip this and double the black)
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken (I use skinless thighs but you can use any parts)
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.

Place in a resealable plastic bag, seal and refrigerate overnight. (I actually skip this part and it still comes out great)

When ready to cook chicken put it in the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.

I serve this over beans and rice - spicy and delish!
Even hotter the next day and the leftovers are great!

Enjoy.

[fireswimmer]

I love all sorts of soups and chilli's in crock pots. One of my favorite crock pot dishes has got to be good old fashioned bean soup. I have one because I dropped my second one and broke it... POUT POUT!

[misty]

Here is a good one!

Southwest Crockpot Chicken

chicken boobies
salsa
black beans
corn

Throw them all in and cook away! Eat over rice or in tortillas with cheese and sour cream!

[Lala]

This recipe is originally was found in Cooking Lite Magazine: October 1998, Page 124
I'm not sure if there'll be a copywrite issue in putting this in?????
I've made adjustments to suit...but I love, love, LOVE this...and everyone I've ever fed it to loves the sandwiches!!!

5tbls dark brown sugar, divided
3/4 black pepper
2 (1-lb flank steaks) * I use just one, it works fine
1 cup chopped onion
1 cup tomato paste
3 tbls worchestershire sauce
3 tbls molasses
3 tbls cider vinegar
1 tbls chili powder
1 teas garlic powder (I use real garlic, about 3-4 gloves, minced or chopped finely)
1 teas dried mustard (for fun, I'll add a nice specialty mustard, extra, 1 tbs, but I'm a mustard maniac)
1 teas ground cumin
1/2 teas salt

Chopped red onion
diced kill pickle

Combine 1 tablespoon brown sugar and pepper and rub alover steak both sides

combine 1/4 cup brown sugar, onion and next 9 ingrediants (onion through salt) in the crock pot
Cover, and cook on high for one hour.
Reduce heat to low, and cook for 7 hours (it really needs at least 5 1/2 to soften, but 7 hours is the best)
Remove steaks; reserve sauce
Shred steaks with 2 forks
Return shredded steak to cooker; stir into sauce.

Spoon 1/2 steak mixture onto bottom half of a sub roll (I prefer crusty ones myself)

top with onion or pickle..

ohhhh, it'll be a party in your mouth!!!!

[Lala]

Here is a good one!

Southwest Crockpot Chicken

chicken boobies
salsa
black beans
corn

Throw them all in and cook away! Eat over rice or in tortillas with cheese and sour cream!

Similar to MistyWich's recipe,

this is yummy too:

chicken, i use breasts
1/2 cup salsa
1/4 cup dijon mustard
juice of 1/2 to one lime

let it cook on high for an hour, and then drop to low

it looks very yucky....
but I serve it on wild rice

oh, think that's going to be dinner tonight!

[FlyingBear]

There's a fabulous cook book series out called " Fix it and forget about it". It's alllll about the crock pot, baby! I have the first one and it's terrific! Not very expensive either as cook books go and has a spiral spine which saves on the pages alot.

Anyway, check it out!


:tub:

[misschief]

this isn't exactly a reciipe.. but i wanted to add that i found these awesome crock pot dinners at kroger. they come frozen with everything you need for $5. they're called crock pot classics or something like that and way cheaper than buying all the ingredients for the dinner. anyway... i do have some really good REAL recipes laying around here.. and i love the crock pot, so i'll post some in a lil bit. :)

[Hearthwitch]

oh wow the crock pot oatmeal sounds yummy!

[Hearthwitch]

Actually one of the easiest crock pot dinners I do is a roast;
Roast
1 can cream of mushroom soup
1 envelope onion soup mix
Throw it all in the crock pot together, put lid on. Cook on Low for 6-8 hours. I like to serve it with rice to soak up some of the gravy that is left in the pot. Super yummy.

I have a great beef brisket BBQ recipe for the summer (or winter, we like sandwiches in the winter too), if anyone would be interested. Some of the best recipes I have I got from those little cookbook on sale at the check out counter (Pillsbury and Betty Crocker).

[Lala]

Do you leave your crockpots unattended all day?
I'm afraid to leave my home to work, with it on...

What do you do?

[Morgandria]

I leave mine on overnight, when I'm away...it's perfectly fine. You just have to maintain the crock pot, and make sure it's in good working order and clean.

-M.

[Hearthwitch]

Do you leave your crockpots unattended all day?
I'm afraid to leave my home to work, with it on...

What do you do?

I leave mine on all day. I make sure my cords are not frayed etc. I am normally home during the day but have been known to leave the hosue with it on. Crockpots sure do make life a bit easier.

[Serendipity]

Yep, I leave my crockpot unattended, too. I usually cook my roasts while I'm sleeping and I'll also run errands and such with it on.

[HolographicJoe]

Do you leave your crockpots unattended all day?
I'm afraid to leave my home to work, with it on...

What do you do?


Yes.

[Janelle]

I agree - make sure it is in good working order. I leave mine unattended quite a bit. I turn it on in the morning before I go to work. Dinner is ready when I get home. I just make sure the cooking time is compatible with the length of time that I'm gone - don't want anything to burn! Roasts are easy & great- the longer the cook - the better they are!

[misschief]

Bavarian Beef - 8 Servings

It's a pot roast with German seasonings (including pickles, wine, and mustard), resulting in an especially flavorful gravy. Make the spaetzle from scratch or from a mix.



Prep: 25 min Cook: 4 hr min





Ingredients

• 1 2 1/2 to 3 pound boneless beef chuck pot roast
• 1 tablespoon cooking oil
• 4 medium carrots, sliced (2 cups)
• 2 cups chopped onion
• 2 large kosher-style dill pickles, chopped (3/4 cup)
• 2 stalks celery, sliced (1 cup)
• 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 small bay leaves
• 2 tablespoons all-purpose flour
• 2 tablespoons dry red wine or beef broth
• 8 servings hot cooked spaetzle or cooked noodles
• 1/2 cup chopped dill pickle (optional)
• 1/4 cup cooked, crumbled bacon (optional)


Directions

1. Trim fat from the pot roast. If necessary cut the roast to fit into a 3-1/2- or 4-quart crockery cooker; reserve trimmings for another use. In a large skillet brown the roast slowly on all sides in hot oil.


2. Meanwhile, in the crockery cooker place carrots, onions, 3/4 cup pickles, and celery. Place meat atop the vegetables. In a small bowl combine red wine or beef broth, mustard, pepper, cloves, and bay leaves.


3. Pour over meat. Cover and cook on the low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker and place on a serving platter; keep warm.


4. For gravy, transfer vegetables and cooking liquid to a 2-quart saucepan. Skim off fat. Remove bay leaves. Stir together flour and the remaining 2 tablespoons wine or beef broth. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve meat and vegetables with gravy and hot cooked spaetzle or noodles. If desired, top with additional chopped pickle and bacon. Makes 8 servings.



Nutritional Information

1 serving:Calories 454;Fat 15g(Saturated 5g);Cholesterol 158mg;Sodium 548mg;Carbohydrate 35g(Dietary Fiber 4g);(Protein 41g)

[Serendipity]

Yum!

[Lala]

[QUOTE=Atheleisia]Oooh, there are some yummy looking recipes in here, and I've been looking for new things to cook. I guess if I'm going to be stealing everybody else's recipes, I might as well offer one up myself. ;)

Crockpot Chicken Tacos


With a little variation, I made the above today...
YUM YUM YUM,
Thanks for the recipe!!!!

[Fairyelf]

im getting hungry :sniffsnif

[Hearthwitch]

Here is what we are having for dinner tonight (I got the recipe from Betty Crocker's Slow Cooker Meals):
White Chicken Chili with Hominy
Prep: 5 minutes cook: 10 hours
1 1/4 pounds boneless, skinless chicken thighs
2 cans (15.8 ounces) great northern beans, rinsed and drained
1 can (15.5 ounces) white hominy, drained
1 envelope (1.25 ounces) taco seasoning mix
1 can (4.5 ounces) green chiles
1 can (10 3/4 ounces) condensed cream of mushroom soup
sour cream, shredded Monterey jack cheese, and chopped green onions, if desired
1. Place chicken in 3-4 quart slow cooker. Top with remaining ingredients except sour cream, cheese, and onions.
2. Cover and cook on low heat setting 8-10 hours
3. Before serving stir gently to break up chicken pieces. Serve topped with sour cream cheese or green onions if desired.
Makes 6 1 1/3 cups servings.

[Merrilyn]

I just got a new crockpot, my very first..so excited.:lol:
Some great recipes here..I know it's an old thread, but what the heck! Here's one I'm going to try this weekend, since I'll be running around for the most part.

HAMBURGER AND VEGETABLE CASSEROLE

4 lg. potatoes, sliced
4 carrots, sliced
1 can sweet peas, drained
2 lg. onions, sliced
1 1/2 to 2 lb. lean ground beef, browned and drained
1 lg. can tomato soup
1 small can sliced mushrooms
Water to equal soup
Place layers of the vegetables in the order given in a large crockpot. Season each layer with salt and pepper. End each layer with ground beef. Mix the soup and water and pour into crockpot.
Cover and cook on low for 6 to 8 hours or on high 4 hours. Stir occasionally

[Merrilyn]

I've been searching online for fun & easy recipes, and I hit the motherlode! This site must have over a hundred great recipes, from beef to chicken, cake to candy..enjoy, all you Crockers!!

http://whatscookin.proboards4.com/index.cgi?board=Crockpot&page=1

[Nitefalle]

Whoooo, I just got my first crockpot from the MIL for Christmas, I can't wait to try some of these recipes!!! I'm itching to try it out.

[Astara Seague]

I need a new one, mine is so old..but it still works really well..now when the handles fall off..well then I will have to get another :lol:
one of my favorite things to make is Chili verde in mine..theres something about cooking it all day long that makes it taste so much better!

[Merrilyn]

Let's get some more recipes up here!
I made this last night for my guy..and he LOVED it. When he came home from work he walked in, took a big ssnnifff..and said, "Oooh baby I'm hungry!":lol:

Chicken Cacciatore
(I used a 5qt cooker)

6 boneless skinless chciken breast filets
26oz can of DelMonte Spaghetti sauce (or what you prefer)
4oz can sliced mushrooms
1tsp chicken broth granules (use a 1/2 piece of chicken bouillon if you don't have granules)
1/2 cup water
1 tsp. Italian seasoning (blend of Oregano, Basil, etc)
1/2 tsp garlic powder
1/2 tsp onion powder

Place chicken in slow cooker. Pour on sauce, mushrooms & water, and sprinkle on seasonings and granules. I mixed the seasonings right into the sauce. You can play around with the seasonings to your taste.
Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours.
I started mine on HIGH for the first hour and a half, then cooked it on LOW for 4 and 1/2 hours.
Serve over rice or pasta.
The chicken came out so juicy, flavorful and tender..it practically fell apart!
I adapted this froma recipe in "Fix-It and Forget It", which I highly recommend to any Crock-Pot owner.
Enjoy.

[MoonRain]

OMG - I love this thread. I am a die hard crocker. I think I've used mine 5 times in the past two weeks. As a matter of fact I am crocking at this very moment.

Horseradish Pot Roast

This is from the Weight Watchers Slow-Cooker recipe book; but I have altered it ever so slightly.

1 Pot roast (eye of round) size will be determined by the size of your crock; I suggest about 1.5 KG so you'll still have room for the carrots and potatoes
6 oz white horseradish (don't worry if you don't like the heat of horseradish; it mellows when cooked for a very long time)
1 pound small red or white potatoes
3/4 pound baby carrots (I use parisienne carrots)
1 lg onion chopped
2 - 4 cloves of garlic minced
2 cups reduced sodium vegetable broth
1/2 cup unsweetened applesauce
2 tsp dried thyme
2 tsp paprika
1/2 tsp celery seed
1/2 tsp salt
1/2 tsp fresh group pepper

Brown the roast on all sides in a pre-heated skillet (about 5 minutes) and then transfer to your crock-pot and spread with horseradish. Place the carrots, potatoes, onion and garlic around the beef.

In a bowl combine; broth, applesauce, thyme, paprika, selery seeds, salt and pepper. Mix well and then pour over vegetables being careful not to disturb the horseradish coating on the beef.

(Note re: onions, I really hate onions so I puree the suckers in my magic bullet and add it to the broth mixture. Ditto for the garlic but I buy that pre-pureed; 1 tsp = 1 clove)

Cover and cook until the beef and vegetables are fork tender (4 - 5 hours on high; 8 - 10 hours on low). Once cooked, transfer beef to cuting board, let stand 10 minutes then slice and serve with the veggies and broth.

Enjoy!

[Windsmith]

Love this thread. My crock-pot is my most beloved kitchen gadget.

We made crock-pot sweet potatoes when my outlaws were over Christmas Eve day. My wife doesn't measure anything, so I can't give you specific measurements, but I'm pretty sure you can tell by looking when you have enough.


4-5 large sweet potatoes, peeled & cut into 1/2-inch slices
4 apples, Granny Smith or other tart variety, cored, peeled, and cut into smallish pieces
apple juice
a bit of chicken or vegetable stock
allspice
1/2 cup dried cranberries


Put sweet potato slices and apples into crockpot; sprinkle with allspice and pour juice and stock over everything. Cook on low for 6 hours, stirring occasionally.

About 15 minutes before ready to serve, stir in cranberries.

Delicious!

It makes a ton, so if you aren't feeding a lot of people, you can either cut down on the amount of sweet potatoes or have some freezer containers handy. Yummm!

[Merrilyn]

Mmm..two new recipes for me to try!
I have a question for you seasoned crockers. I'm having a problem with excessive condensation collecting around the rim of the crock, bubbling/dribbling over onto the counter, and into the metal base! I'm scared to use my 5qt crock because of this problem. Anyone have any ideas or suggestions?
I contacted Rival and they asked if my lid was laying flat. It sure is..flat and no wobbles.
Hmm.

[blueangel]

I have just been given a crock pot (or slow cooker as they are known in the UK). Do you guys have dumplings in your stews? They are so easy to make. Just mix up the dough and cook for the last 20mins - 1 hour of cooking:

Dumplings (as done by Delia Smith - kitchen goddess in the UK)
4oz/110g/roughly half a cup of self raising flour (or use plain flour and add a tsp of baking powder)
2oz/50g/about a quarter to a third of a cup of shredded suet - this is hard fat that is sold in rice sized pieces
Optional: a quarter of a teaspoon of dried herbs

Mix the ingredients and add seasoning. Add enough water to make a soft dough. Divide into 8 balls. Drop the balls into the crock pot between 20min-1hour before serving and leave to cook.

These little darlings rise and are absolutely delicious with a stew or soup. They take the place of potatoes or pasta or whatever so there is only the crockpot to clean!

[MoonRain]

This one doesn't have a name but I like to call it Cajun(ish) Chicken & Rice.

I have a habit of throwing stuff into the crock just to see what will happen; sometimes it's good and other times we just don't talk about. This was a good one.

Boneless, skinless chicken breasts (½ per person)
1 lg can of tomates
1 onion (size is your preference)
6 cloves garlic
1 tsp sea salt
fresh ground pepper (to taste)
2 tsp paprika
1 tsp celery salt
1 - 5 tsp cayenne pepper (depending on how hot you like it)
½ - 1 tsp red or green chili paste (same as above)
½ tsp cumin
½ tsp cardamom
cooked rice (½ cup per person - brown is healthier but white works too - I like basmati)
Fresh or Frozen veggies (your choice)

Optional
Your favourite fresh herbs

Cooking time
High: 4 - 5 hours
Low: 6 - 8 hours

In a skillet quickly brown chicken breasts (3 - 5 minutes each side) then transfer to crockpot. Turn crock to preferred setting.

In a blender or mixer bowl, combine everything except the rice and veggies, puree until it looks like a big tomato smoothie. Pour contents over chicken, cover crock and allow to cook for the specified time.

1 hour to 30 minutes before the chicken is ready, prepare your rice according to package directions (note: brown rice takes significantly longer to cook).

While the rice is cooking, use two large forks to pull apart the chicken breasts so they look stringy; they should be tender enough at this point that they will pull apart easily. Use a knife if necessary.

If you like your veggies soft, throw them into the crock when you start your rice; if you like them crunchy like I do, then put them in about 5 minutes before you're ready to eat.

Once the rice is prepared, transfer it to the crock, mix together well then simmer for 30 minutes to 1 hour.

Chop fresh herbs and sprinkle on each plate - makes a lovely presentation :hahugh:

Enjoy!

Note: rice in a crockpot - I have never been able to add rice to a crockpot meal and have it turn out well - this is why I prepare my rice separately. Suggestions are welcome.

[MoonRain]

..now when the handles fall off..well then I will have to get another :lol:

I find if you drop the metal base from a high place (say your bedroom window) or toss it out the car window whilst driving at high speeds, the handles will fall off quite easily.

Hope this helps!

[blithespirit]

I've got this one in the pot as we speak:

Crock pot Indian Chickpea Curry
Ingredients

* 2 tbsp organic non-GMO canola oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1 tsp cumin
* 1 tsp coriander
* 1 tsp turmeric
* 1 tsp salt
* 1 c. dried or 1 15 oz. can chickpeas
* 12 oz diced tomatoes
* 1/2 tsp gauram masala

If you are using dried chickpeas, boil them them for 5 minutes the night before. Discard the water. Soak them overnight and change the soak water once while soaking. Discard the soak water again. Cook the chickpeas in the pressure cooker for about 10 min before adding the chickpeas to the crockpot.

If you are using canned chickpeas in this simple vegetarian recipe, rinse and drain them thoroughly before using them.

In a stainless steel or cast iron pan, saute oil, onions, ginger, and garlic for 5 minutes. Place onion mixture and all other ingredients except for gauram masala in a crock pot. Cook on low for 6-9 hours. Before serving, add gauram masala.

********************************************

I'll let ya know how it turns out!

[Ceres]

Chicken & Apple-Pecan Stuffing
Southern U.S. Cuisine - Diana Rattray

4 to 6 boneless, skinless chicken breasts
3 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup chopped apple (about 1 apple)
1/3 cup applesauce
1/4 cup chopped pecans
1 box Stove Top stuffing mix (6 oz)
1/2 cup water
1 can cream of chicken soup (Healthy Request or low fat)
Wash chicken breasts and pat dry; place in Crock Pot. Melt the butter in a skillet over medium low heat and saute the chopped onion, celery, and apple. Add pecans, water, applesauce, cream of chicken soup, and stuffing mix. Mix together; spoon over chicken in the Crock Pot. Cover and cook on low for 6 to 8 hours.
Serves 4.

We had this tonight for supper. I left out the pecans because my husband doesnt like nuts in food, used chicken thighs instead of breasts (because I am cheap) and next time I would not put in the water, but it was really yummy! I served it with squash and corn.

[Merrilyn]

I've used rice a few times with good results. Haven't had a problem yet. A friend told me to always use Uncle Ben's Original Long Grain (it's parboiled already). I guess maybe that helps.
Dunno what you've been using, or in what sort of recipe.
I was also advised never to use more than 1 cup in the crock, or it'd either be way too gummy or not cooked thoroughly.
Also have to make sure there is plenty of water in there for it to absorb. What sort of recipe did you use?

[Merrilyn]

Easy Cheesy Chicken

6 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (8 ounce) container sour cream

Rinse chicken, and pat dry.
Sprinkle with salt, pepper and garlic powder.
Place in slow cooker.
In a medium bowl, mix together cream of chicken soup,
cream of mushroom soup and cream of Cheddar cheese soup. Cook on Low for 6 to 8 hours.
Stir in sour cream just before serving.

[Marcasite]

cube up an italian loaf

Throw in some wine on high in the slow cooker for 45 minutes- 1 hour
Stir in one cup each gruyere (sp?) and fontina cheese. Continue to heat for 30 minutes or until all the cheese is melted.
Add more wine/cheese as needed.

Dip your bread cubes in the cheese with a fork! I think there's some rule about kissing the person on your left if you drop your bread cube, but I can't remember. It's yummy!

You can also use different cheese combos, this one is personally my fav.

[MoonRain]

Here's another fortunate accident...I invented it this past weekend for my birthday feast...it doesn't have a name yet. I use the term 'invent' very loosely; what I really mean is I threw a bunch of stuff in the pot and waited to see what would happen.


Ingredients:

1 good sized pork tenderloin (serves 4-5)
1 carton Imagine Butternut Squash Soup
1 medium sized onion
6 tsps pureed garlic (or 6 cloves chopped)
Fresh parsley
Fresh chives
Fresh ground pepper

(Note: you can add a little salt if you wish…but I find the flavours of the soup, garlic, onions and chives don’t require additional seasoning)

In a blender combine soup, onion (quartered), garlic, parsley and chives (you can roughly chop the chives and parsley if you wish). Blend at high speed for 60 seconds; or until all the big chunks are gone.

Place tenderloin in crock-pot, pour soup mixture over tenderloin, pepper to taste, cook on high for 6 hours. When cooking is complete tenderloin will pull apart with ease.

Serve over brown rice with your favourite steamed veggies.

Delicious, Nutritious and Gluten-Free!

[Ceres]

bump

[Merrilyn]

SHEPHERD PIE

3 medium russet potatoes
1 can cream of mushroom soup
salt, pepper, garlic powder to taste
1 tsp beef flavor concentrate (I just used some crumbled bouillion)
1 pound ground beef
1 can (14-15 oz) green beans, drained (I added some corn at the end)
1/2 cup chopped onion
shredded cheddar cheese, for topping

Spray crockpot with cooking spray. Scrub about 3 med russet potatoes & cut into small-ish chunks, leaving skin on. (If you cut spuds into too large size pieces they will take too long to cook since everything else is basically done.) This made 1 layer on bottom of my 5-qt crockpot. Season spuds with salt, pepper & garlic powder to your own taste. Brown 1 lb of ground beef with 1/2 chopped onion, drain fat. Put on top of spuds. Mix can of soup with 1 tsp beef concentrate flavor. Drain can of cut green beans & put in crockpot. Cover & cook on high for 3 hrs, stirring couple of times. Turn to low & sprinkle shredded cheddar cheese on top & cook for 30 mins or so. Makes 4 servings..

[Brigid Rowan]

Some of these recipes in the thread look super GOOOOOOD!! Yummy. Im already planning on trying a lot of them this week.:boing:


Brigid's Red Wine Roast

Into your crockpot pour:

1/2 bottle of red wine (I recommend something italian and earthy)
enough stew beef to feed your clan (we have 5 kids, so I use several pounds of meat)
3 onions, cut into eights
around 20 small round red potatoes, cut in half
salt and pepper to taste
water to cover

Cook for 6-8 hours, then toss in:

2 cups mushrooms
2 tablespoons brown sugar
1 cup carrots

Cook another hour, then adjust salt/pepper to taste. Its really great served as either a stew, or over rice or pasta.

[Lunacie]

I miss having baked deserts in the summer when it's just too dang hot to turn on the oven. I never thought about cooking them in the crock pot, but I just tried making one of my favorites in the crock pot and it turned out scrumptuous.

Brownie Fudge Cake

1 cup packed brown sugar
1 cup all purpose flour
3 Tbsp baking cocoa
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 Tbsp butter, melted
1/2 tsp vanilla extract
-----------------------------
3/4 cup packed brown sugar
3 Tbsp baking cocoa
1 3/4 cup boiling water


1. In a bowl combine 1 cup brown sugar, flour, 3 Tbsp cocoa, baking powder and salt.
2. In another bowl combine milk, butter and vanilla. Stir into dry ingredients until just combined.
3. Spray a 3 quart slow cooker/crock pot with non-stick cooking spray and spread the batter evenly in the bottom.
4. In a bowl, combine 3/4 cup brown sugar and 3 Tbsp cocoa. Stir in boiling water.
5. Pour over batter (do not stir).
6. Cover and cook for 4 to 4 1/2 hours.
Serve warm with ice cream, milk, chopped nuts, whatever you'd put on a hot fudge sundae.

(this recipe does not use eggs)

[moonbride]

Ooh that was one of my favorites growing up... Mom used to make it all the time in the oven. I'll have to try this in the crock pot. Thank you!!

[banondraig]

I miss having baked deserts in the summer when it's just too dang hot to turn on the oven. I never thought about cooking them in the crock pot, but I just tried making one of my favorites in the crock pot and it turned out scrumptuous.

Brownie Fudge Cake

1 cup packed brown sugar
1 cup all purpose flour
3 Tbsp baking cocoa
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 Tbsp butter, melted
1/2 tsp vanilla extract
-----------------------------
3/4 cup packed brown sugar
3 Tbsp baking cocoa
1 3/4 cup boiling water


1. In a bowl combine 1 cup brown sugar, flour, 3 Tbsp cocoa, baking powder and salt.
2. In another bowl combine milk, butter and vanilla. Stir into dry ingredients until just combined.
3. Spray a 3 quart slow cooker/crock pot with non-stick cooking spray and spread the batter evenly in the bottom.
4. In a bowl, combine 3/4 cup brown sugar and 3 Tbsp cocoa. Stir in boiling water.
5. Pour over batter (do not stir).
6. Cover and cook for 4 to 4 1/2 hours.
Serve warm with ice cream, milk, chopped nuts, whatever you'd put on a hot fudge sundae.

(this recipe does not use eggs)


do yo uthink that would work well if reduced? all i have is a little 1 qt, and a 5qt with an improperly fitting lid. :(

[Lunacie]

do yo uthink that would work well if reduced? all i have is a little 1 qt, and a 5qt with an improperly fitting lid. :(

I dunno, I don't do a lot of crock pot cooking, but heck, go ahead and halve the recipe and give it a try. Maybe only cook it for 3 1/2 hours. I'd keep an eye on it the first time, might be done sooner or need to cook longer. Like with any cake, stick a toothpick in the center and if it comes out clean the cake is done.

OOPS, I forgot to add that you cook it on the high setting.

[banondraig]

I dunno, I don't do a lot of crock pot cooking, but heck, go ahead and halve the recipe and give it a try. Maybe only cook it for 3 1/2 hours. I'd keep an eye on it the first time, might be done sooner or need to cook longer. Like with any cake, stick a toothpick in the center and if it comes out clean the cake is done.

OOPS, I forgot to add that you cook it on the high setting.

that's good to know, thanks. :)

[Merrilyn]

I put this together for a quick supper before I left for work one day, using a 5qt Crock-Pot. I didn't measure anything, so I'll make estimates. Please use your better judgement/preferences.

Sorta-Mexican Meatloaf :)

2 lbs ground beef
1/2 packet Taco meat seasoning
1 can diced tomatoes seasoned with basil, oregano & onion, slightly drained (might want to try half a jar of your favorite salsa!)
1 small green bell pepper, chopped
1 small Spanish onion, chopped
1 large egg
1/4 cup milk
1 cup Mexican-Style shredded cheese
Seasoned dry breadcrumbs to texture (add gradually until desired texture is reached)
garlic powder to your taste
chili powder to your taste


In a large bowl combine ingredients, including 1/2 cup of cheese, reserving remaining 1/2 cup of cheese for the top of the meatloaf. Form into loaf and place in crock-pot. Make sure loaf doesn't touch sides of pot. Sprinkle 1/2 cup of cheese on top of loaf. Cover and cook on low 5-6 hours, or adjust to your own cooker, until meat is no longer pink in center and at safe temp. Mine only takes 3-4 hours on low..it cooks HOT!

[daphnerose]

Heres one of my fav crockpot recipes:

6 chicken breast
one can cream of celery
one can cream of chicken
half cup mushrooms, or one small can
one pint sour cream
half cup red wine or more if you like_whistle_
paprika to taste

I layer it all in the pot, just sprinkling the parika on each layer, then pour the wine over all.
I cook it on high for the first hour or so, then turn down to low. I let this cook at least 6 hours, and stir it up shredding the chicken, tho I like to leave a few chunks.
I serve this over egg noodles or toast. Its soooo good! Its great comfort food.
Enjoy!
daphne

[banondraig]

I miss having baked deserts in the summer when it's just too dang hot to turn on the oven. I never thought about cooking them in the crock pot, but I just tried making one of my favorites in the crock pot and it turned out scrumptuous.

Brownie Fudge Cake

1 cup packed brown sugar
1 cup all purpose flour
3 Tbsp baking cocoa
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 Tbsp butter, melted
1/2 tsp vanilla extract
-----------------------------
3/4 cup packed brown sugar
3 Tbsp baking cocoa
1 3/4 cup boiling water


1. In a bowl combine 1 cup brown sugar, flour, 3 Tbsp cocoa, baking powder and salt.
2. In another bowl combine milk, butter and vanilla. Stir into dry ingredients until just combined.
3. Spray a 3 quart slow cooker/crock pot with non-stick cooking spray and spread the batter evenly in the bottom.
4. In a bowl, combine 3/4 cup brown sugar and 3 Tbsp cocoa. Stir in boiling water.
5. Pour over batter (do not stir).
6. Cover and cook for 4 to 4 1/2 hours.
Serve warm with ice cream, milk, chopped nuts, whatever you'd put on a hot fudge sundae.

(this recipe does not use eggs)

would butter or margarine work the same as cooking spray in a crock pot, or should that not be substituted? i have sensitivities to aerosol propellant. :(

[RoseKitten]

would butter or margarine work the same as cooking spray in a crock pot, or should that not be substituted? i have sensitivities to aerosol propellant. :(

I'm not sure about the butter... but I might try something like a light coating of shortening. :) Not sure if that would work either, but it won't burn or leave taste like butter would. :)

[Lunacie]

would butter or margarine work the same as cooking spray in a crock pot, or should that not be substituted? i have sensitivities to aerosol propellant. :(

I used to be sensitive to those propellants but they changed them and I find I can use them in small amounts now.

I don't know if you could butter or margarine to keep the cake from sticking, they would probably brown more than the spray stuff, but heck it's worth a try.

[banondraig]

will have to try then, thanks. :)

[Tullip Troll]

you should get a pump botttle, put a vegtable or olive oil in in , you pump it then spray it, nothing is in the bottle except the oil. They are sold all over now.

[banondraig]

can those water sprayers do that or would you have to get a special one just for oil?

[Tullip Troll]

it's not a normal spray bottle, its a pump botttle that you have to pump air into to make it pressured. that way you get the fine spray.

pm with your real address and I can send you one (free)

[daphnerose]

I was going to say also, they make those pumps you can add your own olive oil to, for spraying. They are wonderful. I bought mine @ freddys.
daphne