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Spicy White Cheese Dip

12 Jan

2 pounds white American deli cheese slices, torn

1 small sweet onion, minced

2 cloves garlic, minced

1 (10 oz) cans diced tomatoes and green chiles

3/4 cup milk

1/2 tsp ground cumin

1/2 tsp course ground pepper

 

Place all ingredients in a 6 quart slow cooker. Cover and cook on low for 3 hours. Stir well every hour.

Makes 8 cups

Slow Cooker Chocolate Pudding Cake

2 Jan

1 box chocolate cake mix

1 (3.9 oz) package instant chocolate pudding mix

2 cups sour cream

4 eggs

1 cup water

3/4 cup vegetable oil

1/4 tsp salt

2 cups semi-sweet chocolate chips

Combine dry cake mix, pudding mix, sour cream, eggs, water, oil and salt in a mixing bowl. Beat on medium speed with an electric mixer for 2 minutes. Stir in chocolate chips. Spray inside of slow cooker with cooking spray. Pour in cake batter. Cover and cook on low for 5 hours or until a toothpick comes out clean. Serve topped with whipped cream or ice cream

Serves 10 to 12

Smoked Sausage with Green Beans and New Potatoes

2 Jan

2 cups water

1-1/2 pounds smoked sausage, cut into 4 inch pieces

2 medium onions, quartered

1 quart small new potatoes

Salt and pepper to taste

2 quarts fresh green beans, tips and strings removed

Pour water into slow cooker; add sausage and onion. Layer potatoes on top. Add salt and pepper to taste. Place green beans on top; add salt and pepper to taste. Cover and cook on low 8 to 10 hours or until vegetables are tender.

Orange Spiced Cider

2 Jan

4 cups unsweetened apple juice

12 ounce can orange juice concentrate, thawed

1/2 cup water

1 TBSP hot cinnamon candies

1/2 tsp ground nutmeg

8 cinnamon sticks

4 fresh orange slices, halved

Combine first 5 ingredients in slow cooker. Cover and cook on low for 2 to 3 hours. When ready to serve; place a cinnamon stick and orange slice in a heat proof mug, ladle in cider.

Serves 8

Cheddar Rice

2 Jan

This recipe can be cooked on top of the stove or in a slow cooker, either way it’s a great side dish.

2 cups uncooked brown rice

3 TBSP butter

1/2 cup thinly sliced green onions

1 tsp salt

4 cups water if using stove top-5 cups if using slow cooker

2 cups shredded cheddar cheese

1/2 tsp pepper

Combine rice, butter, green onions and salt in a saucepan or 4 quart slow cooker. Bring water to a boil in a saucepan and pour over rice mixture. Cover and cook on low heat 2 to 3 hours in slow cooker. 25 minutes on stove top or until liquid is absorbed. Fluff with a fork. Stir in cheese 5 minutes before serving.

Slow Cooked Sweet and Sour Pork

2 Jan

Another great slow cooker recipe.

2 TBSP plus 1-1/2 tsp. paprika

1-1/2 pounds boneless pork loin roast, cut into 1 inch strips

1 TBSP canola oil

1 can (20 oz) unsweetened pineapple chunks

1 medium onion, chopped

1/4 cup cider vinegar

3 TBSP brown sugar

3 TBSp reduced sodium soy sauce

1 TBSP Worcestershire sauce

1/2 tsp salt

2 TBSP cornstarch

1/4 cup cold water

Hot cooked rice

Place paprika in large zip loc bag. Add pork a little at a time and shake to coat. In a medium skillet over medium-high heat add oil. Brown meat on all sides in batches. Transfer to a 3 quart slow cooker.

Drain pineapple, reserve juice; refrigerate the pineapple. Add juice, onion, bell pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce, and salt to slow cooker; mix well. Cover and cook on low for 6 to 8 hours or until tender. Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple chunks. Cover and cook 30 minutes longer or until thickened. Serve over hot rice.

German Style Short Ribs

2 Jan

A crock pot makes easy fair of this long cooking recipe, but trust me it’s worth the wait.

3/4 cup sweet red wine

1/2 cup mango chutney

3 TBSP quick-cooking tapioca

1/4 cup water

3 TBSP brown sugar

3 TBSP cider vinegar

1 TBSP Worcestershire sauce

1/2 tsp salt

1/2 tsp ground mustard

1/2 tsp chili powder

1/2 tsp black pepper

4 pounds bone-in beef short ribs

2 medium onions, sliced

Hot cooked egg noodles or rice

In a 5 quart crock pot, combine the first 11 ingredients. Add ribs and turn to coat. Top with onions. Cover and cook on low for 8 to 10 hours or until meat is tender. Remove ribs from cooker. Toss in a hand full of ice cubes to absorb the fat. Remove ice quickly and discard. Put cooked noodles in 13×9 glass baking dish. Arrange ribs on top and pour sauce evenly over the top.

Serves 8

302 calories per serving without noodles or rice. 11 g fat (5 saturated) 55 mg cholesterol, 378 mg sodium, 28 g carbs, 1 g fiber, 19 g protein.

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