Author: Sharon

Categories
Appetizers Beef Slow Cooker

Hawaiian Meatballs

2 lb. bag frozen meatballs
1 bottle BBQ sauce
1 jar pineapple preserves
Spray crock pot with non-stick spray. Place meatballs in crock pot. Mix together BBQ sauce and pineapple preserves, and pour over meatballs. Stir gently to coat.
Cover and cook on Low for 3 hours, or until hot.
Categories
Beef Slow Cooker Soups

Cowboy Stew

This is a hearty, delicious chili-type stew.  A real man pleaser!
1 pound beef for stew (I used cut up steak, all fat removed)
1 packet taco seasoning mix (about 1 ounce)
large zip-top bag
1 (14.5-ounce) can diced tomatoes with garlic/onion (undrained) I used Hunt’s Fire Roasted Southwestern Style Diced Tomatoes
1 (10-ounce) can milder diced tomatoes and green chiles (undrained)
1 can refried beans
1 medium onion, diced
1 red bell pepper, diced
2 (16-ounce) cans pinto beans (drained)

Coat the inside of crock with Crisco to make clean up time a lot easier. Preheat slow cooker on high. Place beef and taco seasoning in zip-top bag; shake to coat. Transfer beef and seasoning to slow cooker.

Stir in canned tomatoes (including liquid), refried beans, onion and bell pepper.
Pour beans on top of beef mixture (do not stir). Cover, reduce heat to low, and cook 8 to 10 hours. Serve.  This goes well with Spoon Cornbread.
Categories
Beef Slow Cooker Soups

Chunky Beef Chili

2  pounds beef chuck, cut for stew
1 (28 oz.) can tomatoes in puree, chunky, undrained
1 1/2 cups onions, chopped
12 ounces beer, or 1 1/2 cup water
1 (4 oz.) can green chili, chopped
1/4 cup tomato paste
3 tablespoons chili powder
1 1/2 tablespoons garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1/4 cup peanut butter
3 (15 oz.) can Roman beans, or pinto beans, rinsed
1/3 cup cilantro, chopped  
Mix all ingredients except peanut butter, beans and cilantro in a 4 qt. or larger slow cooker.
Cover and cook on low 7 to 9 hours until beef is tender. Stir in peanut butter until blended, then beans.
Cover and cook 5 minutes or until beans are hot.  Stir in cilantro.  Serve with : sour cream, chopped red onion, shredded cheddar cheese.
8  Servings
Categories
Chicken Italian Slow Cooker Soups

Chicken Minestrone with Pesto

1     28 oz. can tomatoes in puree, undrained
4     cups chicken broth
1     pound chicken thighs, skinless, boneless, cut in 1 inch cubes
1     baking potato, peeled and diced
1/2   cup onions, chopped
1/2   cup carrots, chopped
1/2   cup celery, chopped
1/4   teaspoon pepper
1     16 oz. can white beans, (cannellini) rinsed
1     zucchini, diced ( about 6 ounces)
1     cup frozen green beans, thawed
1/3   cup pesto, refrigerated, prepared, basil
Mix all ingredients except the cannellini beans, zucchini, green beans, and pesto in a 4 qt or larger slow cooker.  Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
Stir in cannellini beans, zucchini and green beans.  Cover and cook on high for 15 minutes, or until zucchini is tender.  Spoon into bowls; top with pesto.
8  Servings
Categories
Chicken Slow Cooker

Chicken Breasts

6-12 chicken breasts (use as many as you want)
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Place the chicken breasts in the crock pot, Mix water and spices together and pour over the chicken.  Cook on the low setting for 8-10 hours.  Remove chicken breasts, shred or pull the meat from bones, removing skin (it should all fall off easily at this point anyway!).  Place meat in individual freezer bags or containers and freeze until needed for recipes.  Defrost and add to any recipes that call for cooked chicken.
Great for casseroles, quesadillas, pizzas, burritos, pastas, soups, etc. or heat with BBQ sauce for hot barbecue chicken sandwiches.
Tip: Use the juices that are left from cooking the chicken to make broth afterwards.
Categories
Snacks

Peanut Butter-Chocolate Rice Krispy Treats

6 cups Rice Krispies cereal
1 cup Karo light corn syrup
1 cup sugar
1 cup peanut butter
1 (12 oz.) package semisweet chocolate chips
Spray a 9×13″ baking pan with non-stick spray, set aside.
Mix sugar and corn syrup in large pot, heat to boil, remove from heat.  Mix in peanut butter til creamy, then add the cereal; mix until well coated.  Press in the prepared baking pan, using waxed paper.  Melt chocolate in microwave on defrost setting until melted.  Pour on cereal mixture and spread evenly over top.  Cut into squares before cool.
15  Servings
Categories
Slow Cooker Soups

Cabbage Patch Stew

1 lb of ground meat browned
1 med onion chopped
3 ribs celery chopped
2 lbs of chopped cabbage
1 can pinto beans, drained
1 can diced tomato
2 cans stewed tomatoes-each 14 oz cans
1-1/2 tsp chili powder
1 tsp dried oregano
salt & pepper to taste
1/2 cup ketchup

Add onion and celery to meat in skillet, cook until tender, drain before adding to crock pot. Add chopped cabbage to crock pot along with pinto beans, diced tomato, stewed tomatoes, chili powder, oregano, salt & pepper, & ketchup  Mix together in crock pot.  Cook on low for 6 hours. I wish I had okra, I think it would have been good to add, Enjoy!

Categories
Salads

Broccoli Slaw Salad

1 bag (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:

1/3 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar or white vinegar
1 Ramen noodle seasoning packet

Put the Ramen noodles in a bag and crush them with a rolling pin. Whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

Categories
Potatoes

Colcannon (Irish dish)

1 head of cabbage
1 pot of creamy mashed potatoes
butter
salt pepper
Make a pot of extra buttery mashed potatoes.  While the potatoes are boiling, slice 1/2 of a head of cabbage Use mainly the greenest leaves. Sauté the cabbage in a little butter & salt till soft, but not brown.  After the cabbage is tender, mix it into the bowl of mashed potatoes. Add and extra dollop of butter & pepper to the serving bowl. This is comfort food!
Tracy Pope Phillips
Categories
Beverages

Birthday Punch

2 bottles Cran-raspberry juice
4 cups pineapple juice
1 bottle of ginger ale
1 tub of raspberry sherbet.
raspberries if desired
Make 2 trays of frozen Cran-raspberry juice cubes in the freezer.  Combine frozen cubes, and juices. Just before serving, slowly pour in the ginger ale.  Top with dollops of sherbet and raspberries. The pineapple juice can be adjusted to sweeten the punch. I like this punch to be a little tart since the sherbet is so sweet.
My Sister Frances’ recipe