Slow Cooker Saucy Green Peas & Onion 



16 ounces frozen green peas

2 tablespoons butter

2 tablespoons finely chopped onion

1/2 teaspoon Creole seasoning or similar seasoned salt

1 teaspoon flour

1/2 cup half and half

1/2 cup shredded Cheddar cheese

grating of nutmeg, optional



Place peas in crockpot with butter, onion, and

seasoning. Cover and cook on low for 3 hours. Sprinkle

peas with flour and stir gently. Add half-and-half (or

use cream), cheese, and nutmeg. Cook another 30 to 45

minutes, stirring occasionally.

Crock Pot Sweet and Sour Cabbage Rolls



1 large head green cabbage

1 can (15 oz.) black beans or red kidney beans, rinsed and drained

1 cup cooked brown rice

1/2 cup chopped carrots

1/2 cup chopped celery

1 medium onion, chopped

1 clove garlic, minced

3-1/2 cups marinara sauce or meatless spaghetti sauce

1/3  cup raisins

3 TB lemon juice

1 TB packed brown sugar

 

1. Remove 8 large outer leaves from head of cabbage. In a Dutch oven cook

cabbage leaves in

boiling water for 4 to 5 minutes or just until leaves are limp. Drain cabbage

leaves. Trim the thick rib

in center of each leaf. Set leaves aside. Shred 4 cups of the remaining

cabbage; place shredded cabbage

in a 3-1/2 to 6 quart crock pot/slow cooker.



2. In medium bowl combine beans, cooked rice, carrots, celery, onion, garlic,

and 1/2 cup of the

marinara sauce. Divide bean mixture evenly among the 8 cabbage leaves, using

about 1/3 cup per leaf.

Fold sides of leaf over filling and roll up. Repeat with remaining cabbage

rolls. Place cabbage rolls

in crock pot/slow cooker.



3. Combine remaining marinara sauce, raisins, lemon juice, and brown sugar.

Pour about half of the

sauce mixture over shredded cabbage in cooker. Stir to mix. Place cabbage

rolls on top of shredded

cabbage. Top with remaining sauce.



4. Cover and cook on LOW heat setting for 7 to 9 hours or on

HIGH heat setting for 3-1/2 to 4-1/2 hours. Carefully remove the cooked

cabbage rolls

and serve with the shredded cabbage.



Makes 4 servings.

Sweet Sweet Potatoes



2 pounds sweet potatoes -- peeled, grated

1/3 cup honey

1/4 cup butter -- melted

1/4 cup flaked coconut

1/4 cup broken pecans -- toasted

1/4 tsp cinnamon

1/4 tsp coconut extract

1/4 tsp vanilla



In a crock pot, combine potatoes, honey, butter, coconut,

pecans and cinnamon. Cover and cook on Low for 6 to 8

hours or on High for 3 to 4 hours. Stir in coconut and

vanilla extracts.

Crockpot Acorn Squash



INGREDIENTS:

2 acorn squash, cut in half and seeded

1 1/4 teaspoons salt

1/4 teaspoon pepper

1/2 cup water

4 tablespoons butter

1 heaping tablespoon brown sugar

2 slices bacon, diced



PREPARATION:

Season acorn squash with salt and pepper. Sprinkle with remaining

ingredients. Pour water into slow cooker. Add acorn squash to the

crockpot, arranging so they do not rest directly on top of each

other.



Cook squash on HIGH 1 hour. Reduce to low and cook for about 6 hours

longer, until tender.



Serves 4.

Crockpot Swiss Cheese Potatoes

 

2 lbs. baking potatoes, peeled & thinly sliced

1/2 C. finely chopped yellow onion

1/4 t. salt

1/4 t. ground nutmeg

3 T. butter, cut into 1/8-in. pieces

1/2 C. milk

2 T. all-purpose flour

8 oz. Swiss cheese slices, torn into small pieces

1/4 C. finely chopped green onion

Layer half the potatoes, 1/4 C. onion, 1/8 t. salt, 1/8 t. nutmeg, 1 T. butter in slow cooker. Repeat layers. Cover and cook on LOW 7 hours or on HIGH 4 hours. Remove potatoes with slotted spoon to
serving dish.

Blend milk and flour in small bowl until smooth. Stir mixture into slow cooker. Add cheese; stir to combine. If slow cooker is on LOW, turn to HIGH, cover and cook until slightly thickened, about 10 minutes. Stir.

Pour cheese mixture over potatoes and serve. Garnish with chopped green onions, if desired.

Makes 5 to 6 servings.

Crockpot Praline Yams

40 oz can cut yams
1/2 cup chopped pecans
1/2 cup coconut
1/2 cup firmly packed brown sugar
1/4 cup melted butter

Place yams in bottom of your slow cooker, no need to drain.
Combine remaining ingredients thoroughly. Sprinkle over yams.
Cover and cook on low for 4 to 6 hours.

Crock Pot Ratatouille



1 large eggplant, peeled and cut into 1" cubes

Salt, to taste

2 medium onions, chopped

2 cups fresh tomatoes, chopped (about 3 medium)

1 large green bell pepper, cut into 1/2" squares

1 large red bell pepper or yellow bell pepper, cut into 1/2" squares

3 medium zucchini, sliced

3 TB olive oil

3 TB dried basil

2 garlic cloves, minced

1/2 tsp. ground black pepper

1 can (6 oz.) tomato paste

1 can (5-1/2 oz.) pitted ripe olives, drained and coarsely chopped

3 TB fresh basil, chopped



Sprinkle the eggplant with salt; let stand in a colander for 30 to 60

minutes, drain.

Press out excess moisture. Rinse the eggplant with water and pat dry with

paper towels.



Place the eggplant in crock pot. Add onions, tomatoes, bell peppers,

zucchini, olive oil,

basil, garlic, pepper and 1/2 teaspoon salt. Mix well.



Cover and cook on HIGH heat setting for about 3 hours or until the vegetables

are tender

but still hold their shape.



Stir in the tomato paste, olives, and the fresh basil.



Serve hot, at room temperature or chilled.



Serves: 6 to 8.

Crockpot Swedish Cabbage Rolls



Ingredients:

12 Large cabbage leaves

1 lb Lean ground beef

1 Beaten egg

1 c Cooked rice

1/4 c Milk

8 oz Tomato sauce

1/4 c Finely chopped onions

1 ts Brown sugar

1 ts Salt

1 ts Worcestershire sauce

1/4 ts Pepper

1 tb 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-Cooked Sugared Butternut Squash

Ingredients



6 large butternut squash

1 cup each butter, brown sugar

2 tbsp. cinnamon

2 boxes (1-1/2 oz. each) raisins

Directions

Peel and cut squash in half lengthwise, removing seeds. Cut

into cubes. Melt butter in slow cooker and then add in pieces of

squash. Sprinkle brown sugar, cinnamon and raisins over squash cubes

and butter. Mix all ingredients well. Cook on Low for 6 hours.

Makes 8 servings.

Crock Pot Veggie Stuffed Peppers



1 can (15 oz.) regular kernel corn, drained OR

1 can (11 oz.) Mexican corn with peppers, drained

1 can (15 oz.) black beans, rinsed and drained

1 can (14.5 oz.) diced tomatoes, undrained

1/4 cup chunky salsa

1/4 cup onions, chopped

1-1/2 cups cooked rice

1 tsp. Worcestershire sauce

1/4 tsp. salt

1/2 tsp. ground black pepper

2 cups shredded Mexican cheese blend, divided, OR Cheddar r OR Monterey Jack

6 large green bell peppers, tops removed, seeded



In a bowl combine ingredients, except 1/4 cup cheese and the bell peppers.



Stuff peppers with mixture. Arrange bell peppers in slow cooker, stacking a

few on

top if necessary.



Cover and cook on LOW heat setting for 6 to 8 hours.



Sprinkle with remaining 1/4 cup cheese about 20 minutes before done.



Makes 6 servings.

Spicy Stuffed Onions



4 onions, peeled

2 cups chopped broccoli

1/4 cup chopped bell pepper

2 Roma tomatoes, cubed

1 cup bread crumbs

1/2 tsp. oregano

Salt and pepper, to taste

1/4 cup margarine, cubed

Cayenne pepper, to taste

1/2 cup water



�?Hollow out the onions, creating a hole in the center

but leaving the bottom intact.

�?In a bowl, combine the broccoli, pepper, tomatoes,

bread crumbs, oregano, salt, and pepper. Fill the

onions with the mixture. Top with some of the

margarine and sprinkle with the cayenne pepper.

�?Place in a crock pot and pour the water around the

onions, not over them. Cook on low for 6 to 8 hours,

or until the onions are tender.



Makes 4 servings

Crock Pot Sweet Potato Casserole



2 cans (18 oz. ea.) sweet potatoes, drained and mashed

1/4 cup butter, melted

2 TB sugar

2 TB light brown sugar, packed

1 TB orange juice

2 eggs, beaten

1/2 cup milk

1/2 cup chopped pecans

1/2 cup light brown sugar, packed

2 TB flour

2 TB butter, melted



Lightly butter the crock pot.



Mix mashed sweet potatoes, butter, 2 tablespoons granulated sugar, and 2

tablespoons

brown sugar together in a large bowl. Beat in juice, eggs, and milk.



Transfer to the crock pot.



Combine pecans, brown sugar, flour, and 2 tablespoons butter.



Spread evenly over the top of the sweet potatoes.



Cover and cook on HIGH heat setting for 3 to 4 hours.



Serves about 6.

Blackeyed Peas and Ham

Ingredients:
1 pound dried blackeyed peas
2 ham hocks or a ham bone with ham left on it
Pepper to taste
onions, sliced
hot sauce

Place the ham bones or hocks in a crock pot, add the peas after
they have been rinsed (but not soaked), and cover with water
completely. Cook all day on low, or 4 or 5 hours on high. Crock
pots vary, so keep checking. You may need to add more water.
Stir a couple of times while checking. Some people like them
almost mushy, but I like them not quite that soft. Season with
pepper if you wish. Serve with slices of onion and hot sauce-a
smooth cayenne variety.