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Beer Cake - Crockpot
2/3 cup butter
1 1/2 cups brown sugar
3 eggs
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups beer
1 cup chopped walnuts
1 cup raisins
Cream butter and sugar until light and fluffy. Add eggs one at a time mix well. Add flour, soda, baking powder, cinnamon, nutmeg to creamy mixture alternately with beer. Stir in walnuts and raisins. Pour mixture into well buttered and floured cake pan that will fit into crockpot. Cover tin with four or five paper towels. Put into pot. Put lid on crockpot loosely to allow steam to escape. Cook on high for 3 1/2 hours or until cake is done. Remove pan from pot and allow cake to cool on wire rack for 15 minutes before removing from pan. |
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Sweet BBQ Crockpot Ribs INGREDIENTS: - 3-1/2 lbs. pork loin back ribs
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup cola beverage
- 2/3 cup barbecue sauce
PREPARATION: Cut ribs into 2 or 3 rib portions and place in slow cooker. Sprinkle with salt and pepper and pour cola over. Cover crockpot and cook on low for 8-9 hours until the ribs are tender. Drain liquid and discard. Pour barbecue sauce into crockpot and mix so ribs are coated. Cover crockpot and cook on low for 1 hour until ribs are glazed. 6 servings
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Spaghetti Sauce with Meat INGREDIENTS: - 1 cup finely chopped celery
- 2 cups finely chopped onions
- 2 large green peppers, finely chopped
- 2 garlic cloves crushed
- 8-10 fresh tomatoes that were scalded and peeled
- 2 cans of tomato paste
- 1 small can of mushrooms
- Pinch of each of theses spices: Italian seasoning, garlic salt,parsley, basil, oregano, crushed red pepper
- 1 pound of ground beef, browned
- water, as needed
PREPARATION: In a frying pan blond the onions and celery together with a little margarine this will bring out juices and will enhance the flavor. Combine all ingredients in the crockpot; cover and cook for 8 to 10 hours on low.Add water as required. Freezes well. |
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Crockpot BBQ'd Pinto Beans This simple side dish recipe is perfect as a side for a juicy grilled steak. INGREDIENTS: - 1 lb. dried pinto beans
- 3 cups water
- 1 onion, chopped
- 18 oz. bottle barbecue sauce
- 1/4 cup molasses
- 1/4 tsp. pepper
PREPARATION: Sort beans, rinse and drain. Combine all ingredients in 3-4 quart crockpot. Cover crockpot and cook on low for 8-9 hours or until beans are tender. 6-8 servings |
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Crockpot Cajun Chicken 3 slices of bacon, chopped 1/2 cup chopped green bell pepper 1/4 cup chopped onion 1/4 cup chopped celery 1& 1/4 pounds boneless skinless chicken thighs 2 teaspoons dried Cajun seasoning 1 can, (14-1/2 ounces) diced tomatoes, undrained 1-1/3 cups uncooked regular long grain rice 1-1/3 cups water | | Cook bacon in nonstick skillet until crisp. Add bell pepper, onion and celery, cook 2 to 3 minutes or until crisp tender. With slotted spoon transfer to crockpot. Sprinkle thighs with 1 teaspoon of the Cajun seasoning. Place in skillet and cook 4 to 5 minutes or until browned on both sides. Arrange chicken and any drippings over vegetables in crockpot. Pour tomatoes over chicken. Stir in remaining Cajun seasoning. Cover and cook on Low for 8 to 9 hours. About 30 minutes before serving cook rice in water as directed on package. Serve chicken on rice. |
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Crockpot Apple Chicken Stew 4 medium potatoes, cubed 4 medium carrots, cut into 1/4 inch slices 1 medium red onion, halved and sliced 1 celery rib, thinly sliced salt to taste 3/4 teaspoon dried thyme 1/2 teaspoon pepper 1/4 to 1/2 teaspoon caraway seeds 2 pounds boneless, skinless chicken breasts, cubed 2 tablespoons olive or vegetable oil 1 large tart apple, peeled and cubed 1& 1/4 cups apple cider or juice 1 tablespoon cider vinegar 1 bay leaf minced fresh parsley | | In a slow cooker, layer potatoes, carrots, onion and celery. Combine salt, thyme, pepper and caraway; sprinkle half over vegetables. In a skillet, saute chicken in oil until browned; transfer to slow cooker. Top with apple. Combine apple cider and vinegar; pour over chicken and apple. Sprinkle with remaining salt mixture. Top with bay leaf. Cover and cook on high for 4 to 5 hours or until vegetables are tender and chicken juices run clear. Discard bay leaf. Stir before serving. Sprinkle with parsley | |
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Crockpot Chicken Curry,(I may of already added this earlier, sorry IF I am re-peating!)CSW 2 whole chicken breasts, boned 1 can cream of chicken soup 1/4 c. dry sherry 2 tbsp. butter or margarine 2 green onions with tops, finely chopped 1 tsp. curry powder 1 tsp. salt Dash of pepper Fluffy rice | | Cut chicken into small pieces, place in crock pot. Add all remaining ingredients except rice. Cover and cook on high setting 2& 1/2 to 4 hours. Serve over hot rice. |
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Pork Roast with Mixed Vegetables.... (This IS sooooooooo good! I may just hafta go and get a roast to start for Tuesday nights supper!) CSW 2 medium sweet potatoes, cubed 2 medium red potatoes, cubed 2 medium russet potatoes, cubed 2 stalks celery, diced 6 medium carrots, sliced 4 cloves garlic, minced 14-1/2 ounce vegetable broth, canned 1-1/2 cups garlic flavored wine or any white wine 2 envelopes dry onion and mushroom flavor soup mix 3 pound pork shoulder roast Salt and pepper, to taste 1/2 cup flour, optional Place half of the potatoes, celery and carrots in the bottom of a 5 quart crock pot. Sprinkle with half of the minced garlic. In a bowl combine the vegetable broth and the wine. Pour half of the mixture over the vegetables. Salt and pepper to taste. Place the roast in the crock pot. Using one soup mix envelope, rub it into the roast. Turn the roast over, pushing it down into the vegetables, and rub the second envelope all over the roast. Place the remaining of the potatoes, celery and carrots on top and around the roast. Sprinkle with the remaining of the garlic. Pour the remaining broth mixture over the top. Salt and pepper to taste. Cover and cook on Low for 9 to10 hours. If desired, using a slotted spoon, remove the roast and vegetables to a warm serving platter and keep warm. Using about 1/2-cup of the juices from the crock pot, mix with the flour. Pour the remaining of the juices into a sauce pan. Bring the juices to a boil and whisk in the flour. Cook, stirring constantly, until the gravy is thickened. Slice the roast and pour the gravy over the roast and vegetables. Serve extra gravy on the side. Makes 4 to 6 servings. |
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CROCKPOT STUFFING RECIPE
Rush'd Lady Crockpot Stuffing
Makes 8 servings.
High Temp. -- 1 hour, then turn down to
Low Temp. for 2 to 3 hours.
1 tablespoon butter
7 cups dry bread cubes or unseasoned croutons
1 cup freshly chopped onion
1 cup chopped celery
3 cups chopped, unpeeled apple
1/4 cup fresh minced parsley
1 teaspoon salt
1/4 teaspoon paprika
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1 to 1 1/2 cups turkey or chicken stock broth
Rub the walls of a slow cooker with butter. Combine the
remaining ingredients and pour into slow cooker. Cover
and cook on High Setting 1 hour; stir well; cook on low 2
to 3 hours.
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Slow Cooker Stuffing 1 stick butter or margarine 1 cup onion -- finely chopped 1 cup celery -- finely chopped 1 can mushrooms -- (8 ounce) drained 1/4 cup parsley -- chopped 1& 1/2 teaspoons poultry seasoning 1/2 teaspoon salt 1/8 teaspoon pepper 12 cups toasted bread cubes 2 eggs -- well beaten 1& 1/2 cups chicken bouillon Melt butter in skillet. Add onion and celery and sauté until tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well combined. Spoon lightly into slow cooker. Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours. 22 bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 oven. Source: Butterball Makes Any Dinner Special Cookbook. |
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Crockpot "Simple" Chicken
1 chicken, cut-up 1 can Campbell's mushrooms 1 can tomato soup 1 c. milk | | Cut chicken and brown in skillet or oven. Prepare mixture of soups and milk; combine ingredients. Simmer in a crock pot 2 hours. | |
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4 Easy Beef Roast Slowcooker Recipes
Beef roast has always been a favorite family meal and it's been on sale lately for under $2.00 per pound. Using my favorite kitchen appliance, a delicious meal can be prepared with a minimum of effort. Freeze any leftovers in a zipper-seal freezer bag with a little of the "gravy" to prevent freezer burn. Family Favorite Slowcooker Roast - 3-5 pound chuck roast, trimmed of extra fat
- Mustard, your choice (I like Dijon)
- Potatoes, carrots and onions
- Onion soup mix (or just a bit of beef bouillon granules)
Prepare vegetables and place in the bottom of slowcooker. Rinse roast and pat dry with paper towel. Smear your favorite mustard all over the roast. Sprinkle a package of onion mix over top. No extra liquid is needed. Cook on high about 1 hour, then turn to low for 6-8 hours, until tender. I've been making this recipe for more than 20 years. It's a family favorite! Simply Salsa Beef Roast - 3-5 pound chuck roast, trimmed of extra fat.
- 2 cups of your favorite salsa. (I use medium)
Rinse roast and pat dry with paper towel. Pour salsa over the top of the roast. Cook on high about 1 hour, then turn to low for 6-8 hours, until tender. Sprinkle a little taco seasoning on top for great flavor. This meat is great for any Mexican meals such as tacos or enchiladas. Easiest Roast - 3-5 pound chuck roast, trimmed of extra fat
- Potatoes, carrots, onions and celery
- Onion soup mix (or just a bit of beef bouillon granules)
Peel and cut (large pieces) potatoes, carrots, onions and celery; add them to the slowcooker. Add your beef roast. For better flavor, brown roast in a skillet first. Add about 1 cup of water, then sprinkle a package of onion soup mix. Cook on low 6-8 hours. Time-saver Tip: Use red-skinned new potatoes (don't need to peel), and the ready-to-eat carrots. Sunday Special Pot Roast - 2 tbsp. oil
- 3-5 lb. chuck roast or beef chuck 7-bone (center cut) pot roast, cut 2
- 1/2 inches thick
- 2 medium onions, chopped
- 1 garlic clove, minced
- 8 oz. can tomato sauce
- 6 oz. can tomato paste
- 2/3 c. packed light brown sugar
- 1/2 c. cider vinegar
- 1 tsp. salt
- 2 tbsp. Worcestershire sauce
- 1 tsp. dry mustard
- 1/4 tsp. pepper
- 2 bay leaves
- Parsley sprigs for garnish
For better flavor, brown the roast in a large skillet, using oil. Add onions and garlic to slowcooker. Combine remaining ingredients and pour over roast. Cook on high for about an hour, then turn to low for 6 to 8 hours or until tender. Garnish roast with parsley. |
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Carnitas with Pico De Gallo
Ingredients 1 tablespoon olive oil 6 pounds boneless pork shoulder 1 cup ground cumin 4 dried New Mexico chiles, seeded and cut into 1/2inch pieces 1 onion, quartered 6 cloves garlic, halved 1 jalapeno pepper, seeded and minced 6 cups water 6 tomatoes, chopped 1 onion, chopped 2 tomatillos, husked and chopped 2 jalapeno pepper, seeded and minced 1/3 cup lime juice 1 tablespoon salt 1/4 teaspoon ground black pepper Procedure - Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Place into a slow cooker along with the cumin, New Mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper. Pour in the water, cover, and cook on High for 6 to 8 hours, then reduce heat to Low and cook until the pork is tender and easily shredded, 12 to 16 hours more. Once cooked, remove the pork and vegetables to a large bowl and shred finely with two forks. Mix in enough cooking liquid to moisten the meat to your taste.
- Prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. Combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. Season with lime juice, salt, and pepper. Mix well, and refrigerate until ready to serve.
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Ingredients - 1 1/2 pounds ground beef
- 1 (8 ounce) package rigatoni pasta
- 1 (16 ounce) package shredded mozzarella cheese
- 1 (10.75 ounce) can condensed cream of tomato soup
- 2 (14 ounce) jars pizza sauce
- 1 (8 ounce) package sliced pepperoni sausage
Procedure - Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease.
- In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni.
- Cook on Low setting for 4 hours.
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BBQ Pork for Sandwiches
Ingredients - 1 (14 ounce) can beef broth
- 3 pounds boneless pork ribs 4 lbs of pork butt
- 1 (18 ounce) bottle barbeque sauce or here is a recipe for your own sauce instead of bottled
1/2 cup cider vinegar 1/2 cup packed brown sugar 1/2 cup ketchup 1/4 cup chili sauce 1/4 cup Worcestershire sauce 2 tbsp chopped onions 1 tbsp lemon juice 1/2 tsp ground mustard 1 clove garlic, minced dash cayenne pepper Combine all sauce ingredients in a saucepan. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. Procedure - Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or untilmeat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
- Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
- Bake in the preheated oven for 30 minutes, or until heated through.
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Green Beans, Ham and Potatoes
Ingredients - 2 pounds fresh green beans, rinsed and trimmed
- 1 large onion, chopped
- 3 ham hocks
- 1 1/2 pounds new potatoes, quartered
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoning salt
- 1 tablespoon chicken bouillon granules
- ground black pepper to taste
Procedure - Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
- Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
- To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.
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