Barbecue Venison
2 pounds venison round - (to 3 lbs) -- leg or rump roast
1 can beer - (12 oz)
3 garlic cloves
Salt -- to taste
Freshly-ground black pepper -- to taste
2 onions -- sliced
3 bay leaves
2 cups prepared barbecue sauce
Trim excess fat from venison. In large bowl mix beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat. ) Marinate in refrigerator for 12 to 24 hours, turning occasionally.
Remove venison and onions from marinade and place in slow cooker. Pour 1 cup barbecue sauce over top. Cover and cook on LOW for 10 to 12 hours. Serve with remaining barbecue sauce.
This recipe yields 6 servings.
Easy Venison Steak
1 lb. venison steak
1 can cream of mushroom soup
1 sm. onion
1 tsp. sage
1 tsp. salt
1 1/2 cups cooked macaroni (opt. )
Put venison in slow cooker, add onion, salt and sage. Spoon soup over, cook on low 8 hours. May add cooked, drained macaroni to juice just before serving.
Peppered Venison Steak
2 pounds venison - (to 3 lbs) (or as much as you like)
1 large onion
1 large bell pepper
2 cans mushroom soup
2 cans water
Salt -- to taste
Brown venison in small amount of shortening. Sauté onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook all day on LOW, or put it on at night and cook overnight.
Deer Chops
chops
flour
1/4 c. water**
sliced onions
basil
**One-third cup of water and 1/4 cup of red wine can be substituted.
Coat chops with seasoned flour. Brown in a frying pan. Add water, sliced onions and basil. Simmer until tender, about 30 minutes.
Venison Pot Roast
2 pounds venison roast - (to 3 lbs)
1 tablespoon vegetable oil or shortening
2 cups hot water
1 can tomatoes
2 beef bouillon cubes -- (optional)
1 medium onion
2 teaspoons oregano
2 teaspoons garlic powder
Salt -- to taste
Freshly-ground black pepper -- to taste
Brown the venison roast in heated oil or shortening. Chop onion and add to the roast. Turn off the heat and add hot water and tomatoes. Heat this mixture and then add bouillon cubes and spices. Cook in pressure cooker, slow cooker, or on top of range until desired doneness.
Venison Stroganoff
2 lb. venison, cubed (for stewing)
1 large can mushrooms
1 can beefy mushroom soup
flour
salt and pepper
butter
cooking oil
Roll venison cubes in flour, salt and pepper; brown cubes evenly. When cubes are half done, add can of drained mushrooms; continue browning. When meat is fully cooked, add can of soup. Add little oil and butter in frying pan or slow cooker; slow cook for 2 or 3 hours until meat is tender. After browning, this recipe can be done on stove, in oven, or a slow cooker. Serve with mashed potatoes, rice or egg noodles; in slow cooker makes nice dish to take to parties or buffets. Serves 6.
mmmmm....mmmmmmm........ENJOY..........
Friday, August 20, 2010
Crockpot Chili
Sorry I haven't updated in awhile, but here are some more yummy recipes....
Beans and Veggie Chili
3 cups dried kidney beans
2 tablespoons olive oil -- (optional)
1 large onion -- thinly sliced
4 garlic cloves -- minced well
1 green pepper (or red or yellow) -- chopped coarsely
1/2 cup diced red unpeeled potatoes
1 can tomatoes - (10 oz) -- undrained
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 cup uncooked brown rice
5 cups water or vegetable broth
Salt -- to taste
Freshly-ground black pepper -- to taste
grated cheese for garnish -- if desired
Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. In a large skillet over medium-high heat, heat oil or a small amount of liquid; sauté onion and garlic until soft -- about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin. Continue cooking, stirring frequently for 3 minutes; transfer to slow cooker. Add rice and water or broth; cover and cook on LOW for 6 to 8 hours or until chili is thick and rice and beans are tender. Season to taste with salt and pepper. Garnish with cheese if desired.
This recipe yields 4 to 6 servings.
Big Bowl of Red
3 sm Onions, chopped
1 Green bell pepper, chopped
2 Red bell peppers, chopped
4 Cloves garlic, minced
2 Jalapeno chile pepper, seeded and minced
1 lg Tomato, chopped
56 oz Canned tomatoes, crushed
45 oz Canned kidney beans, drained and rinsed
2 tb Chili powder
2 tb Dried oregano
4 ts Cumin
2 ts Paprika
4 ts Tabasco sauce
1 ts Ground black pepper
Combine all ingredients in slow cooker. Cook on low setting for 8-10 hours.
Black Bean Chili
1 lb. well-trimmed pork tenderloin, cut into 1-inch chunks
1 (16-oz. ) jar thick chunky salsa
3 (15-oz. ) cans rinsed and drained black beans
1/2 cup fat-free chicken broth
1 medium chopped red bell pepper
1 medium chopped onion
1 tsp. cumin
2 tsps. chili powder
1 tsp. dried oregano
1/4 cup fat-free sour cream
In a slow cooker, combine pork, salsa, beans, broth, bell pepper, onion, cumin, chili powder and oregano.
Mix well and cover; cook on low 8 hours or until pork is tender. Garnish with sour cream.
Makes 10 cups.
Cajun Chili
1 lb Ground beef
3 cn Minestrone soup
2 cn Ranch style beans
2 cn Ro-Tel; diced chilies
2 cn Stewed tomatoes
1 Onion diced
In skillet brown ground beef and onions. Put beef, onion mixture in slow cooker and add all the remaining ingredients to slow cooker. Set slow cooker on low and simmer for 8 hrs.
When serving you can top with shredded cheese or Fritos!
Chile Con Carne
1 lb Ground beef
1 1/4 ts Salt
1 1/2 ts Chili powder
1/4 ts Garlic powder
1/4 ts Black pepper
1/8 ts Cumin
4 tb Flour
1 md Onion; chopped
1 md Green pepper; chopped
2 c Tomato juice
1 cn 16 ounce kidney beans
Brown ground beef with onion and green pepper.
Add seasonings and flour.
Put into slow cooker.
Add tomato juice and kidney beans (and maybe a little water to thin a bit).
Stir occasionally. Serve when thickened and hot!
Chili Con Queso
1 lb Pasteurized process cheese spread
1 cn (16 oz) chili without beans
4 Green onions; chopped
1 cn (4 Oz) green chili peppers; chopped
Mix all ingredients in slow-cooking pot. Cover and cook no low 2 to 3 hours. Serve hot from the pot. Use as dip for corn chips.
Chili with 4 Kinds of Beans
1 pound browned ground beef - (to 2 lbs)
2 cans chili hot beans
2 cans dark red kidney beans -- drained
2 cans pinto beans -- drained
2 cans kidney beans -- drained
2 cans Ro*tel tomatoes
1 package chili seasoning
Put all ingredients in slow cooker and cook on LOW all day (about 10 hours).
Beans and Veggie Chili
3 cups dried kidney beans
2 tablespoons olive oil -- (optional)
1 large onion -- thinly sliced
4 garlic cloves -- minced well
1 green pepper (or red or yellow) -- chopped coarsely
1/2 cup diced red unpeeled potatoes
1 can tomatoes - (10 oz) -- undrained
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 cup uncooked brown rice
5 cups water or vegetable broth
Salt -- to taste
Freshly-ground black pepper -- to taste
grated cheese for garnish -- if desired
Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. In a large skillet over medium-high heat, heat oil or a small amount of liquid; sauté onion and garlic until soft -- about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin. Continue cooking, stirring frequently for 3 minutes; transfer to slow cooker. Add rice and water or broth; cover and cook on LOW for 6 to 8 hours or until chili is thick and rice and beans are tender. Season to taste with salt and pepper. Garnish with cheese if desired.
This recipe yields 4 to 6 servings.
Big Bowl of Red
3 sm Onions, chopped
1 Green bell pepper, chopped
2 Red bell peppers, chopped
4 Cloves garlic, minced
2 Jalapeno chile pepper, seeded and minced
1 lg Tomato, chopped
56 oz Canned tomatoes, crushed
45 oz Canned kidney beans, drained and rinsed
2 tb Chili powder
2 tb Dried oregano
4 ts Cumin
2 ts Paprika
4 ts Tabasco sauce
1 ts Ground black pepper
Combine all ingredients in slow cooker. Cook on low setting for 8-10 hours.
Black Bean Chili
1 lb. well-trimmed pork tenderloin, cut into 1-inch chunks
1 (16-oz. ) jar thick chunky salsa
3 (15-oz. ) cans rinsed and drained black beans
1/2 cup fat-free chicken broth
1 medium chopped red bell pepper
1 medium chopped onion
1 tsp. cumin
2 tsps. chili powder
1 tsp. dried oregano
1/4 cup fat-free sour cream
In a slow cooker, combine pork, salsa, beans, broth, bell pepper, onion, cumin, chili powder and oregano.
Mix well and cover; cook on low 8 hours or until pork is tender. Garnish with sour cream.
Makes 10 cups.
Cajun Chili
1 lb Ground beef
3 cn Minestrone soup
2 cn Ranch style beans
2 cn Ro-Tel; diced chilies
2 cn Stewed tomatoes
1 Onion diced
In skillet brown ground beef and onions. Put beef, onion mixture in slow cooker and add all the remaining ingredients to slow cooker. Set slow cooker on low and simmer for 8 hrs.
When serving you can top with shredded cheese or Fritos!
Chile Con Carne
1 lb Ground beef
1 1/4 ts Salt
1 1/2 ts Chili powder
1/4 ts Garlic powder
1/4 ts Black pepper
1/8 ts Cumin
4 tb Flour
1 md Onion; chopped
1 md Green pepper; chopped
2 c Tomato juice
1 cn 16 ounce kidney beans
Brown ground beef with onion and green pepper.
Add seasonings and flour.
Put into slow cooker.
Add tomato juice and kidney beans (and maybe a little water to thin a bit).
Stir occasionally. Serve when thickened and hot!
Chili Con Queso
1 lb Pasteurized process cheese spread
1 cn (16 oz) chili without beans
4 Green onions; chopped
1 cn (4 Oz) green chili peppers; chopped
Mix all ingredients in slow-cooking pot. Cover and cook no low 2 to 3 hours. Serve hot from the pot. Use as dip for corn chips.
Chili with 4 Kinds of Beans
1 pound browned ground beef - (to 2 lbs)
2 cans chili hot beans
2 cans dark red kidney beans -- drained
2 cans pinto beans -- drained
2 cans kidney beans -- drained
2 cans Ro*tel tomatoes
1 package chili seasoning
Put all ingredients in slow cooker and cook on LOW all day (about 10 hours).
Wednesday, June 30, 2010
Top Crockpot Appetizers Part II
Here are some great additions to crockpot appetizers.........
FRANKS IN SPICY TOMATO SAUCE
What you need:
1 cup ketchup
* 1/2 cup firmly packed brown sugar
* 1 tablespoon red wine vinegar
* 2 teaspoons soy sauce
* 1 teaspoon Dijon mustard
* 1 clove garlic, minced
* 1 pound beef or chicken frankfurters, cut into 1" pieces
Make It:
Place ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in
the crockery pot. Cover and cook on High until blended. Stir
occasionally. Add frankfurters and stir to coat. Cook until thoroughly
blended. Serve with toothpicks or wooden skewers to spear franks.
HOT DOG AND BACON ROLL-UPS
What you need:
* 2 pkg. hot dogs, cut in half
* brown sugar
* 1 lb. bacon, cut into in the middle
Make It:
Take a piece of hot dog and piece of bacon, wrap bacon around hot
dog. Stick a toothpick through bacon to hold. Place one layer in bottom
of Crock Pot and cover with brown sugar. Repeat until all the hot dogs
have been used. Cook 3 to 4 hours.
Crockpot Party Mix
What you need:
* 7 cups assorted cereal (oat, rice, wheat in various shapes)
* 1 cup peanuts, pecans, cashews, or mixed nuts
* 1 cup mini pretzel sticks
* 1/2 cup butter or margarine, melted
* 4 tablespoons Worcestershire sauce
* dash hot pepper sauce
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon garlic salt
* 1/2 teaspoon onion salt
Make It:
Combine cereals, nuts and pretzels in Crock Pot. Mix melted butter
with remaining ingredients and pour over the cereal mixture, tossing
to coat. Cook uncovered on high for 2 hours, stirring about every 30
minutes. Turn to low and cook another 2 to 6 hours. Store in an
airtight container. Makes about 10 cups.
Crockpot Pizza Dip
What you need:
* 1 large cream cheese softened
* 1 jar pizza sauce
* 1 small can chopped olives
* 1 medium onion chopped
* 1 pkg. sliced pepperoni
* 1 pkg. grated cheese for pizza
Make It:
Spread cream cheese in bottom of slow cooker/Crock Pot. Then mix up
the pizza sauce, onion, olives and pepperoni and spread on top of the
cream cheese. Sprinkle with the pizza cheese and cook on low until the
cheese on top melts. Serve with tortilla chips.
You could add other pizza toppings to this or delete some that are
listed.
RE-FRIED BEAN DIP
What you need:
* 1 (20 oz can) refried beans
* 1/4 teaspoon salt
* 1 cup shredded cheddar cheese
* 1 (4 oz can) chopped green chiles
* 2 tablespoons bottled taco sauce
* 1/2 cup chopped green onions
* tortilla chips
Make It:
In Crock Pot combine beans with cheese, chiles, onions, salt, and taco
sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the
pot.
CAJUN CRAB DIP
What you need:
1 lb crabmeat, picked over
6 green onions, chopped
1 large red pepper, diced
1 lb Velveeta cheese, cubed
2 cups Monterey jack cheese, cubed
1 can Rotel tomatoes, drained
garlic powder, to taste
Tabasco sauce, to taste
salt and pepper, to taste
Make It:
Sauté onions and red pepper in butter. Place in a crockpot along with the tomatoes, seasonings and cheese. Cook on high until cheese is melted. Add crabmeat and cook on low for approximately 60 minutes.
Have a great holiday or party and enjoy the recipes. I know i have.
http://astore.amazon.com/turkeyblind-20
Promote my blog
FRANKS IN SPICY TOMATO SAUCE
What you need:
1 cup ketchup
* 1/2 cup firmly packed brown sugar
* 1 tablespoon red wine vinegar
* 2 teaspoons soy sauce
* 1 teaspoon Dijon mustard
* 1 clove garlic, minced
* 1 pound beef or chicken frankfurters, cut into 1" pieces
Make It:
Place ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in
the crockery pot. Cover and cook on High until blended. Stir
occasionally. Add frankfurters and stir to coat. Cook until thoroughly
blended. Serve with toothpicks or wooden skewers to spear franks.
HOT DOG AND BACON ROLL-UPS
What you need:
* 2 pkg. hot dogs, cut in half
* brown sugar
* 1 lb. bacon, cut into in the middle
Make It:
Take a piece of hot dog and piece of bacon, wrap bacon around hot
dog. Stick a toothpick through bacon to hold. Place one layer in bottom
of Crock Pot and cover with brown sugar. Repeat until all the hot dogs
have been used. Cook 3 to 4 hours.
Crockpot Party Mix
What you need:
* 7 cups assorted cereal (oat, rice, wheat in various shapes)
* 1 cup peanuts, pecans, cashews, or mixed nuts
* 1 cup mini pretzel sticks
* 1/2 cup butter or margarine, melted
* 4 tablespoons Worcestershire sauce
* dash hot pepper sauce
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon garlic salt
* 1/2 teaspoon onion salt
Make It:
Combine cereals, nuts and pretzels in Crock Pot. Mix melted butter
with remaining ingredients and pour over the cereal mixture, tossing
to coat. Cook uncovered on high for 2 hours, stirring about every 30
minutes. Turn to low and cook another 2 to 6 hours. Store in an
airtight container. Makes about 10 cups.
Crockpot Pizza Dip
What you need:
* 1 large cream cheese softened
* 1 jar pizza sauce
* 1 small can chopped olives
* 1 medium onion chopped
* 1 pkg. sliced pepperoni
* 1 pkg. grated cheese for pizza
Make It:
Spread cream cheese in bottom of slow cooker/Crock Pot. Then mix up
the pizza sauce, onion, olives and pepperoni and spread on top of the
cream cheese. Sprinkle with the pizza cheese and cook on low until the
cheese on top melts. Serve with tortilla chips.
You could add other pizza toppings to this or delete some that are
listed.
RE-FRIED BEAN DIP
What you need:
* 1 (20 oz can) refried beans
* 1/4 teaspoon salt
* 1 cup shredded cheddar cheese
* 1 (4 oz can) chopped green chiles
* 2 tablespoons bottled taco sauce
* 1/2 cup chopped green onions
* tortilla chips
Make It:
In Crock Pot combine beans with cheese, chiles, onions, salt, and taco
sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the
pot.
CAJUN CRAB DIP
What you need:
1 lb crabmeat, picked over
6 green onions, chopped
1 large red pepper, diced
1 lb Velveeta cheese, cubed
2 cups Monterey jack cheese, cubed
1 can Rotel tomatoes, drained
garlic powder, to taste
Tabasco sauce, to taste
salt and pepper, to taste
Make It:
Sauté onions and red pepper in butter. Place in a crockpot along with the tomatoes, seasonings and cheese. Cook on high until cheese is melted. Add crabmeat and cook on low for approximately 60 minutes.
Have a great holiday or party and enjoy the recipes. I know i have.
http://astore.amazon.com/turkeyblind-20
Promote my blog
2010 Top Crockpot Appetizers
Getting ready for the Fourth of July, or having a party? Here are some great appetizers to set the right mood for that celebration. Here are some of my all time favorites.
Crockpot Fondue
What you need:
1 can (10 1/2 ounces) Cheddar cheese soup
1 pound process cheese (Velveeta) cut in cubes
16 ounces shredded swiss cheese
12 oz. can beer (or 1 1/2 cups apple cider)
1/2 tsp hot pepper sauce
2 drops liquid smoke flavoring
Make It:
Place all ingredients in slow cooker. Stir to mix. Cover and cook on low for 2 hours. After 1 hour of cooking time, stir. Before serving, whisk to blend. Serve with bread sticks or veggies for dipping.
Broccoli Cheese Dip
What you need:
2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 c. sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. plain Velveeta cheese
2 teaspoons garlic powder or garlic salt
Make It:
Cook and drain broccoli. Melt cheese in crockpot or slow cooker (set to low for about 1 1/2 to 2 hours). Mix together the soups, sour cream, broccoli and garlic powder or salt. Mix into melted cheese. Keep crockpot on warm and serve as dip with tortilla chips.
Easy Crockpot Meatballs
What you need:
1 bag frozen prepared meatballs
1 bottle (14 ounces) Ketchup
1 bottle (12 ounces) chili sauce (found next to ketchup in the grocery store)
1 jar (10 ounces) grape jelly
Make It:
Put meatballs in slow cooker. Pour over remaining ingredients (I just dump them in, the jelly will melt as it heats) Heat on low until thoroughly heated through about 4 hours. Stir a few times during the cooking process to incorporate sauces.
Barbecued Pork Strips
What you need:
3 pounds lean pork, cut into strips
1/2 cup soy sauce
1/4 cup dry sherry
1/2 cup brown sugar
2 cloves garlic, crushed
1/8 teaspoon pepper
1/2 cup barbecue sauce, your favorite
1 8-ounce can pineapple chunks (do not drain)
Make It:
In a heavy skillet brown pork strips in a little vegetable oil. Meanwhile, combine remaining ingredients in slow cooker; stir well. Add browned pork strips and stir to coat. Cover and cook on LOW for 6 to 9 hours. Serve hot from pot with sauce.
Makes about 15 appetizer servings.
Bacon and Cheese Dip
What you need:
16 slices bacon (about 12 ounces), diced, fried and well drained
16 ounces cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
Make It:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread or other dippers.
Appetizer Pulled Pork Sandwiches
What you need:
Pulled Pork:
1 large pork butt or shoulder, about 7 pounds
3 to 4 cloves garlic, minced
1 teaspoon Creole or Cajun seasoning or seasoned salt
1/2 teaspoon ground pepper
1/2 teaspoon salt
1 medium onion, sliced
1 large onion, chopped
2 teaspoons vegetable oil
1 cup barbecue sauce
1/2 cup white or cider vinegar
-
Mini Hamburger Rolls:
1 cup milk
2 tablespoons melted butter
1 large egg
3 1/4 cups flour
3 tablespoons sugar
1 teaspoon salt
1 scant tablespoon active dry yeast
-
homemade or purchased cole slaw for dressing and serving
barbecue sauce for serving
Make It:
Prepare the pulled pork:
Lay a large sheet of heavy duty foil in a roasting pan. Place pork roast on foil. Rub pork all over with garlic and seasonings. Arrange the medium onion slices over top. Wrap foil around the pork roast. Bake at 350° for about 4 to 5 hours, to about 185° F. The meat should be falling apart. Let the roast cool a bit, then remove bones and begin to shred the meat with forks or chop, discarding as much of the excess fat as possible.
Sauté the chopped onions in oil until tender. Put the shredded pork in a slow cooker. Blend in the 1 cup barbecue sauce and vinegar, along with the sautéed onion. Heat the pork on LOW setting for about 2 hours, or until hot and flavorful. Or, simmer, covered, over low heat for about 30 minutes to 1 hour. Top each small split bun (instructions below) with a little of the shredded pork, then add a small spoonful of slaw. Or serve slaw on the side with a small spoon. Replace the top of the bun and secure with a toothpick, if desired. Pass the mini pulled pork sandwiches on a tray with a small bowl of barbecue sauce and more slaw, if desired.
While the pork is in the slow cooker, make the mini burger buns:
In a bowl or large cup, whisk together the milk, melted butter, and egg. Place the milk mixture, flour, sugar, 1 teaspoon salt, and yeast in the bread machine in the order suggested by your bread machine manufacturer. Run on dough cycle. Remove finished dough to a lightly floured surface. Roll half of the dough to about 1/4-inch thickness or slightly more. Cut out with a 1 1/2-inch cutter. You could make your sandwiches slightly larger using a 2-inch cutter.
Place cut-outs on a large greased baking sheet. Bake for 15 to 18 minutes, or until browned. Brush tops with a little butter while they're hot. Let cool on rack. Split the cooled buns. Fill each small split bun with a little of the shredded pork, then add a small spoonful of slaw. Or serve slaw on the side with a small spoon. Replace the top of the bun and secure with a toothpick, if desired. Pass the mini pulled pork sandwiches on a tray with a small bowl of barbecue sauce and more slaw, if desired.
http://astore.amazon.com/turkeyblind-20
Crockpot Fondue
What you need:
1 can (10 1/2 ounces) Cheddar cheese soup
1 pound process cheese (Velveeta) cut in cubes
16 ounces shredded swiss cheese
12 oz. can beer (or 1 1/2 cups apple cider)
1/2 tsp hot pepper sauce
2 drops liquid smoke flavoring
Make It:
Place all ingredients in slow cooker. Stir to mix. Cover and cook on low for 2 hours. After 1 hour of cooking time, stir. Before serving, whisk to blend. Serve with bread sticks or veggies for dipping.
Broccoli Cheese Dip
What you need:
2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 c. sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. plain Velveeta cheese
2 teaspoons garlic powder or garlic salt
Make It:
Cook and drain broccoli. Melt cheese in crockpot or slow cooker (set to low for about 1 1/2 to 2 hours). Mix together the soups, sour cream, broccoli and garlic powder or salt. Mix into melted cheese. Keep crockpot on warm and serve as dip with tortilla chips.
Easy Crockpot Meatballs
What you need:
1 bag frozen prepared meatballs
1 bottle (14 ounces) Ketchup
1 bottle (12 ounces) chili sauce (found next to ketchup in the grocery store)
1 jar (10 ounces) grape jelly
Make It:
Put meatballs in slow cooker. Pour over remaining ingredients (I just dump them in, the jelly will melt as it heats) Heat on low until thoroughly heated through about 4 hours. Stir a few times during the cooking process to incorporate sauces.
Barbecued Pork Strips
What you need:
3 pounds lean pork, cut into strips
1/2 cup soy sauce
1/4 cup dry sherry
1/2 cup brown sugar
2 cloves garlic, crushed
1/8 teaspoon pepper
1/2 cup barbecue sauce, your favorite
1 8-ounce can pineapple chunks (do not drain)
Make It:
In a heavy skillet brown pork strips in a little vegetable oil. Meanwhile, combine remaining ingredients in slow cooker; stir well. Add browned pork strips and stir to coat. Cover and cook on LOW for 6 to 9 hours. Serve hot from pot with sauce.
Makes about 15 appetizer servings.
Bacon and Cheese Dip
What you need:
16 slices bacon (about 12 ounces), diced, fried and well drained
16 ounces cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
Make It:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread or other dippers.
Appetizer Pulled Pork Sandwiches
What you need:
Pulled Pork:
1 large pork butt or shoulder, about 7 pounds
3 to 4 cloves garlic, minced
1 teaspoon Creole or Cajun seasoning or seasoned salt
1/2 teaspoon ground pepper
1/2 teaspoon salt
1 medium onion, sliced
1 large onion, chopped
2 teaspoons vegetable oil
1 cup barbecue sauce
1/2 cup white or cider vinegar
-
Mini Hamburger Rolls:
1 cup milk
2 tablespoons melted butter
1 large egg
3 1/4 cups flour
3 tablespoons sugar
1 teaspoon salt
1 scant tablespoon active dry yeast
-
homemade or purchased cole slaw for dressing and serving
barbecue sauce for serving
Make It:
Prepare the pulled pork:
Lay a large sheet of heavy duty foil in a roasting pan. Place pork roast on foil. Rub pork all over with garlic and seasonings. Arrange the medium onion slices over top. Wrap foil around the pork roast. Bake at 350° for about 4 to 5 hours, to about 185° F. The meat should be falling apart. Let the roast cool a bit, then remove bones and begin to shred the meat with forks or chop, discarding as much of the excess fat as possible.
Sauté the chopped onions in oil until tender. Put the shredded pork in a slow cooker. Blend in the 1 cup barbecue sauce and vinegar, along with the sautéed onion. Heat the pork on LOW setting for about 2 hours, or until hot and flavorful. Or, simmer, covered, over low heat for about 30 minutes to 1 hour. Top each small split bun (instructions below) with a little of the shredded pork, then add a small spoonful of slaw. Or serve slaw on the side with a small spoon. Replace the top of the bun and secure with a toothpick, if desired. Pass the mini pulled pork sandwiches on a tray with a small bowl of barbecue sauce and more slaw, if desired.
While the pork is in the slow cooker, make the mini burger buns:
In a bowl or large cup, whisk together the milk, melted butter, and egg. Place the milk mixture, flour, sugar, 1 teaspoon salt, and yeast in the bread machine in the order suggested by your bread machine manufacturer. Run on dough cycle. Remove finished dough to a lightly floured surface. Roll half of the dough to about 1/4-inch thickness or slightly more. Cut out with a 1 1/2-inch cutter. You could make your sandwiches slightly larger using a 2-inch cutter.
Place cut-outs on a large greased baking sheet. Bake for 15 to 18 minutes, or until browned. Brush tops with a little butter while they're hot. Let cool on rack. Split the cooled buns. Fill each small split bun with a little of the shredded pork, then add a small spoonful of slaw. Or serve slaw on the side with a small spoon. Replace the top of the bun and secure with a toothpick, if desired. Pass the mini pulled pork sandwiches on a tray with a small bowl of barbecue sauce and more slaw, if desired.
http://astore.amazon.com/turkeyblind-20
Crock Pot Breakfast
That's right you can wake up to a hot breakfast in the morning, just gather your ingredients and put them in the crock pot and cook while you sleep.
Southwestern Egg and Cheese Breakfast Casserole
What you need:
18 eggs
2 small cans green chilies, chopped
1 to 1 1/2 pounds cooked breakfast sausage
2 1/2 cups grated Monterey jack cheese
1 onion, diced
1 green bell pepper, diced
Make It:
Spray crock pot with Pam. Starting with sausage, layer meat, chiles, onions, peppers, and cheese, repeating the layering process until all ingredients are used and ending with a layer of cheese. Beat eggs, then pour over mixture in crock pot. Cover and cook on LOW for 7 to 8 hours.
Serve with sour cream and/or salsa. Serves 10..
Overnight Crockpot Oatmeal with Apples
What you need:
2 apples, peeled, cored and sliced
1/3 cup brown sugar
4 cups water
2 cups old-fashioned uncooked oatmeal
2 teaspoons cinnamon
1 teaspoon salt
Make It:
Mix brown sugar and cinnamon with apple slices, coating apples. Mix oatmeal with water and salt. Put apples in bottom of crock pot and pour oatmeal mixture on top. Do not stir. Cover and cook overnight on LOW (8 to 9 hours).
In the morning, stir thoroughly. Serve with milk and additional brown sugar.
Crockpot Breakfast Casserole
What you need:
1 (32 ounce) bag frozen hash brown potatoes
1 pound bacon diced, cooked and drained, or 1 pound cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 cups shredded Cheddar or Monterey jack cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)
Make It:
Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on LOW. Cook for 10 to 12 hours.
Crockpot Breakfast Cobbler
What you need:
4 medium-size apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal
Make It:
Spray inside of crock pot with nonstick spray. Place apples in slow cooker and mix in remaining ingredients. Cover and cook on LOW for 7 to 9 hours, or overnight (alternately, cook on HIGH for 2 to 3 hours).
Serve with milk.
Makes 4 servings.
Breakfast Potatoes
What you need:
4 potatoes, sliced
1 onion, sliced fairly thin
4 ounces cheese, grated
1 tablespoon butter or margarine
1 pound of bacon, fried or microwaved, or
bacon bits from a jar (sprinkled on liberally)
Make It:
Layer in crock pot in this order: Potatoes, butter, onions, bacon; then, cheese. Repeat. Cook on LOW for 8 to 10 hours.
Serves 6.
http://astore.amazon.com/turkeyblind-20
Southwestern Egg and Cheese Breakfast Casserole
What you need:
18 eggs
2 small cans green chilies, chopped
1 to 1 1/2 pounds cooked breakfast sausage
2 1/2 cups grated Monterey jack cheese
1 onion, diced
1 green bell pepper, diced
Make It:
Spray crock pot with Pam. Starting with sausage, layer meat, chiles, onions, peppers, and cheese, repeating the layering process until all ingredients are used and ending with a layer of cheese. Beat eggs, then pour over mixture in crock pot. Cover and cook on LOW for 7 to 8 hours.
Serve with sour cream and/or salsa. Serves 10..
Overnight Crockpot Oatmeal with Apples
What you need:
2 apples, peeled, cored and sliced
1/3 cup brown sugar
4 cups water
2 cups old-fashioned uncooked oatmeal
2 teaspoons cinnamon
1 teaspoon salt
Make It:
Mix brown sugar and cinnamon with apple slices, coating apples. Mix oatmeal with water and salt. Put apples in bottom of crock pot and pour oatmeal mixture on top. Do not stir. Cover and cook overnight on LOW (8 to 9 hours).
In the morning, stir thoroughly. Serve with milk and additional brown sugar.
Crockpot Breakfast Casserole
What you need:
1 (32 ounce) bag frozen hash brown potatoes
1 pound bacon diced, cooked and drained, or 1 pound cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 cups shredded Cheddar or Monterey jack cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)
Make It:
Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on LOW. Cook for 10 to 12 hours.
Crockpot Breakfast Cobbler
What you need:
4 medium-size apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal
Make It:
Spray inside of crock pot with nonstick spray. Place apples in slow cooker and mix in remaining ingredients. Cover and cook on LOW for 7 to 9 hours, or overnight (alternately, cook on HIGH for 2 to 3 hours).
Serve with milk.
Makes 4 servings.
Breakfast Potatoes
What you need:
4 potatoes, sliced
1 onion, sliced fairly thin
4 ounces cheese, grated
1 tablespoon butter or margarine
1 pound of bacon, fried or microwaved, or
bacon bits from a jar (sprinkled on liberally)
Make It:
Layer in crock pot in this order: Potatoes, butter, onions, bacon; then, cheese. Repeat. Cook on LOW for 8 to 10 hours.
Serves 6.
http://astore.amazon.com/turkeyblind-20
Even More Slow Cooker Desserts
Thanks for your feedback Dottie1611.. Yes i have some more great desserts for you...
Apple-Nut Cheesecake
What you need:
Crust:
1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts
Filling:
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla
Topping:
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts
Make It:
Combine crust ingredients; pat into a 7-inch spring-form pan.
Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.
Peanut Butter-Chocolate Swirl Cheesecake
What you need:
Crust:
1 cup chocolate or regular graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons butter
Filling:
12 oz cream cheese, room temperature
2/3 cup brown sugar
2 large eggs
1/3 cup creamy peanut butter
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
1/2 cup chocolate chips, melted (semisweet or milk chocolate)
Make It:
Combine crumbs with brown sugar; mix in melted butter until well moistened. Pat into a 7-inch spring-form pan.
In a medium-sized mixing bowl, with an electric hand-held mixer, cream together the cream cheese and 2/3 cup brown sugar. Add eggs and beat on medium speed for about 2 minutes. Add peanut butter, flour, and vanilla; beat about 2 more minutes. Pour all but about 1/2 cup of the batter into the prepared pan. Combine the melted chocolate chips with the remaining batter and pour on top of the batter in the pan. Cut the chocolate batter in gently with a knife to make a swirling pattern, without disturbing the crust. Place on a rack or aluminum foil ring (to keep the pan off the bottom of the pot) in the crockery cooker. Cover and cook on high for 2 1/2 hours. Turn heat off and leave for about 1 1/2 to 2 hours, until cooled enough to remove. Cool completely before removing from pan. Chill before serving, and store leftovers in the refrigerator.
Crockpot Cherry Crisp
What you need:
1 can (21 oz) cherry pie filling
2/3 cup brown sugar
1/2 cup quick-cooking oats
1/2 cup flour
1 teaspoon vanilla
1/3 cup butter, softened
Make It:
Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Place cherry pie filling in the slow cooker/Crock Pot. Combine dry ingredients with vanilla and mix well; cut in butter with a pastry cutter or fork. Sprinkle crumbs over the cherry pie filling. Cook for 5 hours on low.
Crockpot Old-Fashioned Bread Pudding
What you need:
2 eggs, slightly beaten
2 1/4 cups whole milk
1 teaspoon vanilla
1/2 to 1 teaspoon cinnamon
1/4 teaspoon salt
2 cups 1-inch bread cubes
1/2 cup brown sugar
1/2 cup raisins or chopped dates
Make It:
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-quart baking or souffle dish which fits in your slow cooker. Place metal trivet (or aluminum foil shaped in a ring to keep the dish off the bottom of the pot) or rack in bottom of crockpot. Add 1/2 cup hot water to the crockpot. Set the baking dish on trivet or foil ring. Cover and cook on high for about 2 hours, until set. Serve bread pudding warm or cool, with sauce of your choice or plain.
Makes 4 to 6 servings.
mmmm... These desserts will satisfy any sweet tooth...yummy...
http://astore.amazon.com/turkeyblind-20
Apple-Nut Cheesecake
What you need:
Crust:
1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts
Filling:
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla
Topping:
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts
Make It:
Combine crust ingredients; pat into a 7-inch spring-form pan.
Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.
Peanut Butter-Chocolate Swirl Cheesecake
What you need:
Crust:
1 cup chocolate or regular graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons butter
Filling:
12 oz cream cheese, room temperature
2/3 cup brown sugar
2 large eggs
1/3 cup creamy peanut butter
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
1/2 cup chocolate chips, melted (semisweet or milk chocolate)
Make It:
Combine crumbs with brown sugar; mix in melted butter until well moistened. Pat into a 7-inch spring-form pan.
In a medium-sized mixing bowl, with an electric hand-held mixer, cream together the cream cheese and 2/3 cup brown sugar. Add eggs and beat on medium speed for about 2 minutes. Add peanut butter, flour, and vanilla; beat about 2 more minutes. Pour all but about 1/2 cup of the batter into the prepared pan. Combine the melted chocolate chips with the remaining batter and pour on top of the batter in the pan. Cut the chocolate batter in gently with a knife to make a swirling pattern, without disturbing the crust. Place on a rack or aluminum foil ring (to keep the pan off the bottom of the pot) in the crockery cooker. Cover and cook on high for 2 1/2 hours. Turn heat off and leave for about 1 1/2 to 2 hours, until cooled enough to remove. Cool completely before removing from pan. Chill before serving, and store leftovers in the refrigerator.
Crockpot Cherry Crisp
What you need:
1 can (21 oz) cherry pie filling
2/3 cup brown sugar
1/2 cup quick-cooking oats
1/2 cup flour
1 teaspoon vanilla
1/3 cup butter, softened
Make It:
Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Place cherry pie filling in the slow cooker/Crock Pot. Combine dry ingredients with vanilla and mix well; cut in butter with a pastry cutter or fork. Sprinkle crumbs over the cherry pie filling. Cook for 5 hours on low.
Crockpot Old-Fashioned Bread Pudding
What you need:
2 eggs, slightly beaten
2 1/4 cups whole milk
1 teaspoon vanilla
1/2 to 1 teaspoon cinnamon
1/4 teaspoon salt
2 cups 1-inch bread cubes
1/2 cup brown sugar
1/2 cup raisins or chopped dates
Make It:
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-quart baking or souffle dish which fits in your slow cooker. Place metal trivet (or aluminum foil shaped in a ring to keep the dish off the bottom of the pot) or rack in bottom of crockpot. Add 1/2 cup hot water to the crockpot. Set the baking dish on trivet or foil ring. Cover and cook on high for about 2 hours, until set. Serve bread pudding warm or cool, with sauce of your choice or plain.
Makes 4 to 6 servings.
mmmm... These desserts will satisfy any sweet tooth...yummy...
http://astore.amazon.com/turkeyblind-20
Tasty Crock Pot Desserts
Chocolate Peanut Butter Chip Cake
What you need:
1 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
3/4 cup peanut butter flavored pieces
3/4 cup sugar
1/4 cup unsweetened cocoa
2 cups boiling water
1/2 cup peanut butter, creamy or chunky
Make It:
In a mixing bowl, stir together flour, the 1/2 cup sugar, the 2 tablespoons cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in peanut butter pieces. Spread batter evenly in bottom of a greased 3 1/2-4 qt crockery cooker.
In another mixing bowl, combine the 3/4 cup sugar and 1/4 cup cocoa. Stir together boiling water and peanut butter; stir into cocoa mixture. Pour evenly over batter in the slow cooker. Cover and cook on high for 2 to 2 1/2 hours or until toothpick inserted near center of cake comes out clean. Uncover and let cool slightly, about 30 minutes. To serve, spoon warm pudding cake into dessert dishes, and serve with ice cream or whipped topping.
Crockpot Pecan Brownies
What you need:
1/4 cup melted butter
1 cup chopped pecans
1 family-size package brownie mix (about 20 to 23 ounces), along with ingredients for preparation
Make It:
Pour melted butter into 2-pound coffee can; swirl to coat bottom and sides well. Sprinkle with half of the chopped pecans. Mix brownies according to the package directions, stirring in remaining chopped pecans. Pour batter into the coffee can. Place can in slow cooker.
Cover top of can with 8 paper towels. Cover and bake on HIGH for 3 hours. Do not check or remove cover until 45 to 60 minutes. Remove can; discard paper towels. Let stand 5 minutes. Unmold and serve while warm, if desired.
Apple Pie Coffee Cake
What you need:
Apple Mixture:
1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 tablespoons brown sugar
.
Cake Batter:
2 small yellow cake mixes (Jiffy - 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing slow cooker
Make It:
Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well. Generously butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.
Crockpot Caramel Apples
What you need:
4 large tart apples, cored
1/2 cup apple juice
1/2 cup brown sugar, packed
12 red-hot cinnamon candies
4 tablespoons butter
8 caramels
1/4 teaspoon ground cinnamon
Make It:
Peel about 3/4-inch off the top of each apple; place in crockpot. Pour apple juice over apples. Fill the center of each apple with 2 tablespoons of brown sugar, 3 cinnamon candies, 1 tablespoon of butter, and 2 caramels. Sprinkle with a little cinnamon. Cover and cook on low for 4 to 6 hours or until apples are tender. Serve warm as is or with cream or whipped topping.
Makes 4 baked apples.
Try these recipes and let me know if you like them, drop me a line.
http://astore.amazon.com/turkeyblind-20
What you need:
1 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
3/4 cup peanut butter flavored pieces
3/4 cup sugar
1/4 cup unsweetened cocoa
2 cups boiling water
1/2 cup peanut butter, creamy or chunky
Make It:
In a mixing bowl, stir together flour, the 1/2 cup sugar, the 2 tablespoons cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in peanut butter pieces. Spread batter evenly in bottom of a greased 3 1/2-4 qt crockery cooker.
In another mixing bowl, combine the 3/4 cup sugar and 1/4 cup cocoa. Stir together boiling water and peanut butter; stir into cocoa mixture. Pour evenly over batter in the slow cooker. Cover and cook on high for 2 to 2 1/2 hours or until toothpick inserted near center of cake comes out clean. Uncover and let cool slightly, about 30 minutes. To serve, spoon warm pudding cake into dessert dishes, and serve with ice cream or whipped topping.
Crockpot Pecan Brownies
What you need:
1/4 cup melted butter
1 cup chopped pecans
1 family-size package brownie mix (about 20 to 23 ounces), along with ingredients for preparation
Make It:
Pour melted butter into 2-pound coffee can; swirl to coat bottom and sides well. Sprinkle with half of the chopped pecans. Mix brownies according to the package directions, stirring in remaining chopped pecans. Pour batter into the coffee can. Place can in slow cooker.
Cover top of can with 8 paper towels. Cover and bake on HIGH for 3 hours. Do not check or remove cover until 45 to 60 minutes. Remove can; discard paper towels. Let stand 5 minutes. Unmold and serve while warm, if desired.
Apple Pie Coffee Cake
What you need:
Apple Mixture:
1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 tablespoons brown sugar
.
Cake Batter:
2 small yellow cake mixes (Jiffy - 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing slow cooker
Make It:
Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well. Generously butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.
Crockpot Caramel Apples
What you need:
4 large tart apples, cored
1/2 cup apple juice
1/2 cup brown sugar, packed
12 red-hot cinnamon candies
4 tablespoons butter
8 caramels
1/4 teaspoon ground cinnamon
Make It:
Peel about 3/4-inch off the top of each apple; place in crockpot. Pour apple juice over apples. Fill the center of each apple with 2 tablespoons of brown sugar, 3 cinnamon candies, 1 tablespoon of butter, and 2 caramels. Sprinkle with a little cinnamon. Cover and cook on low for 4 to 6 hours or until apples are tender. Serve warm as is or with cream or whipped topping.
Makes 4 baked apples.
Try these recipes and let me know if you like them, drop me a line.
http://astore.amazon.com/turkeyblind-20
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