Re-posting of Crockpot Recipes

[Linda]

Here are some of the recipes that were accidently deleted.

[Linda]

MAGIC MEATLOAF

2 lbs. hamburger
1/2 c. chopped green peppers
1/2 c chopped onions
1 c. milk
6-8 potatoes, cut up
1 egg
1 packet gravy mix
1 1/2 tsp. salt
1 c. cracker crumbs

VARIATION: May use 8 ounce can tomato sauce (instead of milk and gravy). Mix meatloaf ingredients - shape into loaf and put potatoes on side. Cook on low heat for 8-10 hours. VARIATION: Put 1/2 of the tomato sauce into the meatloaf, pour the rest over the loaf.
Lisa

[Linda]

CROCKPOT ITALIAN VEGETABLE SOUP

1 can corn
1 can Italian zucchini squash
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
2-3 diced potatoes
1-2 lbs. hamburger
2 tbsp. oregano leaves
A pinch basil leaves
Couple shakes garlic salt
3 bay leaves

Brown hamburger. Drain well. Add all ingredients in crock pot. Cook on low 6- 8 hours. Recipe doubles nicely for family serving.
Lisa

[Linda]

HAMBURGER CASSEROLE FOR CROCKPOT

2 lb. potatoes, sliced
2 to 3 carrots, sliced
1 (16 oz.) can drained peas
Medium sliced onion
1 1/2 lb. browned hamburger
2 stalks celery, sliced
1 can tomato soup
1 can water

Layer in order except hamburger goes on top of celery. Season each layer. Mix soup and water. Pour over the top. 6 to 8 hours low, 2 to 4 hours high. Stir occasionally.
Lisa

[Linda]

2 lb Stew beef, cut into 1 -inch pieces
1 1-3/8-ounce envelope dry onion soup mix
1/2 c Red wine
1 10 1/2-ounce can cream of mushroom soup
1 4-ounce can whole mushrooms

Combine all ingredients in CROCK-POT. Stir together well Cover and cook on Low 8 to 12 hours. Serve over noodles or rice. (High: 3 to 4 hours). Serves 4. This recipe may be doubled.

Susan

[Linda]

Makes 6 Servings

2 lb Stew beef, cut in 1 inch cubes
5 medium Carrots cut in 1 inch pieces
1 large Onion cut in chunks
3 Stalks of celery, sliced
2 can Beef broth (undiluted)
3/4 cup Quick cooking tapioca
2 Bay leaves
salt and pepper to taste
5 medium Potatoes

Trim all fat from meat. Put all ingredients (except potatoes) in CROCKPOT. Mix thoroughly. Cover and cook on LOW for 12 hours. or HIGH 5-6 hours.

Add cooked potatoes, stir with cooked stew, and let sit for about 30 minutes for flavor to merge.

Depending on how much juice is made by meat and vegetables, more water might be needed if gravy becomes too thick
Susan

[Linda]

8 Servings


1 c Corn meal
1 c Flour, rye
1 1/2 ts Baking soda
1 ts Salt
1 c Flour, whole wheat
3/4 c Molasses
2 c Milk, sour -=OR=-
2 c Buttermilk
1 c Raisins

Combine corn meal, rye flour, soda and salt. Add wheat flour. In a separate bowl, stir molasses into sour milk or buttermilk and add to dry ingredients, a little at a time. Stir just enough to blend and add raisins.

Spoon into two one pound coffee cans and cover with foil. Tie. Place cans on metal rack in bottom of slow cooker and pour 2 cups of hot water around cans.

Cover pot and cook on high for 2 1/2 to 3 hours. Remove cans from pot and let stand 5 to 10 minutes. Turn bread out on cooling rack.
Susan

[Linda]

Makes 6-8 servings

6-8 small green and/or red peppers (tops removed and seeded)
1 10 oz. pkg. frozen corn
1 lb Ground chuck (browned and drained)
1 8 oz. can tomato sauce
1/4 t Salt
1/2 t Garlic salt
1/4 t Pepper
1 c Shredded cheese (Cheddar or Swiss)
1/2 t Worcestershire sauce
1/4 c Chopped onion
2 T Ketchup

Wash peppers and drain well. Combine all remaining ingredients *except* ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full. Pour 3 T water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers. Cover and cook on low 7-9 hours or high 3-4 hours.
Susan

[Linda]

Yield: 4 -5 servings

1 lb (to 1-1/2 lb.) Round steak
2 T Oil
1 Garlic clove, minced
1/2 ts Salt
1/4 ts Pepper
1/4 c Soy sauce
1 ts Sugar
1 c Bean sprouts, fresh or canned, drained
1 c Canned tomatoes, cut up
2 Green peppers, seeded and cut into strips
1 T Cornstarch
2 T Cold water
4 Green onions, sliced

Slice steak into narrow strips. In skillet or slow-cooking pot with browning unit, brown steak in oil. Combine with garlic, salt, pepper, soy sauce, and sugar in slow-cooking pot. Cook on low 6 to 8 hours. Turn control to high. Add bean sprouts, tomatoes, and green peppers. Dissolve cornstarch in water. Stir into pot. Cover and
cook on high 15-20 minutes or until thickened. Sprinkle with onions.
Makes 4 to 5 servings.
Susan

[Linda]

1 pkg. navy beans
1 ham bone
1 onion, chopped
Boiling water

Pour dried beans, ham bone and onion in crockpot. Cover with boiling water. Turn crockpot on low and cook all day. Remove bones before serving.

[Linda]

Peel 6 large potatoes. Chop. Put in crockpot along with 2 chopped medium onions, 4 chicken bouillon cubes, 1 tablespoon parsley flakes, chopped celery, 1 tablespoon salt, 5 to 6 cups water, 1/2 cup butter, 1/4 teaspoon pepper, 1 (12 oz.) can evaporated milk, 1/2 cup flour. Mix well. Cook on low 8 to 10 hours.

[Linda]

1 pkg. pound cake mix (16 oz.) size
1/4 c. packed brown sugar
1 tbsp. flour
1/4 c. finely chopped nuts
1 tsp. cinnamon

Mix cake mix according to package directions. Pour batter into well greased and floured 2 pound coffee tin. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in crockpot. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours.

[Linda]

2 c. chocolate cake mix
1/2 c. water
1/3 c. creamy peanut butter
1/2 c. chopped nuts

Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour batter into greased and floured 2 pound coffee can. Place can in crockpot. Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours.

[Linda]

1 tbsp. flour
3/4 tsp. salt
Dash of pepper
1 to 2 lbs. stew meat
1 (10 1/2 oz.) can tomato soup
1 can water (1 1/4 c.)
Onion, chopped (to taste)
1/4 tsp. dried basil, crushed
4 med. potatoes, pared & cubed
3 med. carrots, cut in 1 inch pieces
1/4 c. dry red wine or water

Meat can be browned or just added raw. Mix soup, water, basil, salt, pepper and onion. Add meat, potatoes, and carrots. Bake at 375 degrees for 2 1/2 to 3 hours or put in crockpot on high for about 6 to 8 hours. Makes about 4 to 5 servings

[Linda]

Re-posting of Chicken Kona by LisaEastTexas

3 pounds boneless, skinless chicken breasts
salt and pepper to taste
1/2 cup Soy sauce
1/2 cup Water
1/2 cup Green onion, chopped
1/2 cup Honey
Sprinkle chicken with salt and pepper and place in crockpot. Combine water, soy sauce, and chopped onion and pour over chicken. Cover and cook on LOW 3-4 hours or until chicken is render. Remove chicken from pot. Arrange on broiler pan and brush honey on chicken. Broil until golden brown, brushing with honey several times.


I serve it w/ rice and a veggie & pineapple kabob. it's very good

[Linda]

Re-posting of recipes by LisaEastTexas

Jalapeno Pot Roast
1 pot roast, about 2 1/2 to 3 1/2 pounds, chuck shoulder or bottom round
1 can jalapeno peppers with liquid, about 4 ounces
1 large onion, quartered and thickly sliced
2 cloves garlic, thinly sliced
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2 tablespoons cider vinegar Place the meat in the crockpot. Add remaining ingredients. Cover and cook on low 10 to 12 hours.
Serves 6 to 8.




Basic Crockpot Meatloaf
2 pounds of lean hamburger
2 eggs
2 slices bread, in small cubes (or use cracker crumbs, oatmeal, rice or a mixture of any of the above)
Milk
Ketchup
Salt and pepper, 1 Tablespoon Worchestershire sauce, 2 teaspoons mustard(adjust the amounts of the seasonings to suit your family's taste)
1 small onion, chopped
1/4 c chopped bell pepper, if desired
Directions:
Beat eggs - add bread cubes. Add enough milk & ketchup to moisten all. Add hamburger, onion, and bell pepper....squish all together with your hands. Season to taste. Place in crockpot....shape to fit, flatten. cover w/ Tomato Glaze completely. Crock on low all day 8 - 12 hours.
Tomato Glaze:
1 8 oz can of tomato sauce
1 tablespoon worchestershire sauce
1 teaqspoon mustard
3-4 Tablespoons brown sugar
Mix all well. Taste, and adjust seasonings to your liking.

[Linda]

Crockpot Chicken Stroganoff

6 Boneless Chicken Breasts
1 lg Container of sour cream
1 can Cream of Mushroom soup
1 pkg Lipton's dry Onion Soup mix

Mix all together and put into crockpot. Cook on low for 4 -6 hours or until chicken is tender. Serve over cooked noodles or rice.


Techgoddest

[Linda]

easy crock-pot ham

5 lb. canned ham
1/2 cup brown sugar
1 tsp. dry mustard
1 tsp. horseradish
1/4 cup soda (coke)


Crock-pot BBQ Chicken

1 whole Chicken
1 bottle of your favorite BBQ szuce

Clean inside of chicken; place in crock-pot Add 1 bottle BBQ sauce.
cook on low for 8-10 hrs. Serve with rice, use sauce as a gravy on top of rice
Delicous and easy
serves 5-6 people


Chili

1lb. ground beef, browned and drained of fat
1lb. beef stew chunks, cut small (bite size)
1 can red kidney beans
1 can pinto beans
1 large can stewed tomatoes or cooked tomatoes
1 can condensed tomatoe soup
1/4 cup water
1 small onion ,diced
1 large green pepper diced
1 tsp. garlic powder
1 tbsp. chili powder
1/2 tsp. salt
1/2 tsp crushed red pepper flakes (hot)
1/4 tsp. black pepper

Mix all ingredients well. cook on low about 8 hrs or until beef chunks are tender and fall apart easily.
add more water if you like your chili thinner.
serve with cornbread
this is my husbands favorite chili

hope this helps you
Michelle

[Linda]

Crock pot chicken

4 boneless chicken breasts, or more
1 can Campbell's cream of celery soup
1 can Campbell's cream of chicken soup
(if you like lots of gravey use another can of soup or more soup for more breasts.
Put soups in crock pot and stir to mix. Add breasts and
spoon some soup over then, turn on low and cook 6-8 hours. When I get home I put some sour cream in gravey and stir in.
Put some Instant Rice in micro-wave, some crescent rolls in the oven, and vegetable if you want and supper is ready. Serve chicken and gravey over rice.
sueannbuck

[Linda]

2- 3 cans pinto beans
1 can 15 oz of tomatoe sauce
1 can enchilada sauce (I use mild)
1 can chopped green chilis
1 lb. browned ground beef or chuck, drained
chopped onion

brown ground beef and onion, drain. Add to crockpot with all other ingredients. Stir and cook on low for 6 hours or so. Serve by itself or over rice. Taste like chili and goes great with a salad and cornbread.
mbv

[Linda]

FRENCH CHICKEN STEW

1/2 c. dry navy beans
4 c. water
4-6 chicken breasts, skinned, boned, and cut into chunks
1 (16 oz.) can low salt tomatoes
1/2 c. thinly sliced celery
1/2 c. diced carrot
1/2 c. chopped onion
1/8 tsp. garlic powder
1 crushed bay leaf
1/2 tsp. crushed dry basil
1/8 tsp. powdered sage
1/4 tsp. paprika
1/2 tsp. crushed, dried oregano
1 tsp. instant chicken or beef bouillon (low salt)

Put beans and 2 cups of water into saucepan and bring to a boil. Boil about 10 minutes. Drain and add the other 2 cups of water. Cover and simmer until tender (about 1 1/2 hours). Combine with other ingredients. Place in crockpot; cover and cook on low for 8-10 hours. Discard bay leaf before serving

[Linda]

1/4 cup chopped shallots
1 clove garlic -- minced
6 ounces mushrooms -- sliced
1/4 teaspoon dry tarragon
1 3 pound chicken, -- quartered
ground white pepper
1/2 cup Riesling or other dry white wine
2 tablespoons cornstarch
1/3 cup whipping cream
1/2 cup seedless green grapes
2 tablespoons lemon juice
salt

In a 4 quart or large crockpot, combine shallots, garlic, mushrooms, and tarragon. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of mushroom mixture. Sprinkle with white pepper;pour in wine. Cover and cook at low setting until meat near thighbone is very tender when pierced (6-7+hrs). Carefully lift chicken to a warm platter and keep warm. Skim and discard fat from cooking liquid. In a small bowl, mix cornstarch and cream, blend into cooking liquid. Increase cooker heat setting to high; cover and cook stirring 2 or 3 times, until sauce is thickened about 10 more minutes. Stir in grapes and then season to taste with lemon juice and salt. Cover and cook for 3-5 more minutes. To serve spoon sauce over chicken. "True to its origins in Alsace - the region of eastern France bordering Germany- this creamy, mushroom-sauced chicken is good with noodles."

Ron from Oz

[Linda]

Crock-Pot Hungarian Goulash

2 pounds round steak -- cubes
1 cup onion -- chopped
1 garlic clove -- minced
2 tablespoons flour
1 teaspoon salt
1 teaspoon papper
1 teaspoon paprika
1 teaspoon thyme -- dried
1 bay leaf
14 1/2 ounces tomatoes
1 cup sour cream

Put steak cubes, onions, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on LOW 8 to 10 hours. Add sour cream 30 minutes before serving. (HIGH 4 to 5 hours) Serve over hot buttered noodles.
Ron from Oz

[Linda]

Chili Dip

1 lg. picante sauce, mild
2 lg. cans refried beans
1 sm. sour cream
1/2 tsp. chili powder
1 lb. hamburger
Onion
Salt and pepper to taste
8 oz. Cheddar cheese, shredded
Jalapenos to taste

Cook hamburger and onion. Drain. Mix everything together in crockpot and cook slowly. Serve with favorite vegetables or chips.
Techgoddest

[Linda]

Pot Roast/Crock-Pot

3 pounds chuck roast -- trimmed
1 package lipton onion soup mix
2 1/2 cups water
1 med onion -- sliced
1 sm carrot -- cut into 3 pieces
2 sticks celery -- chopped
1 cup garlic
2 sm red potatoes

I like to brown the meat and the veggies, it gives the gravy more flavor. It's not absolutely necessary though. Place the meat into the crockpot, then the veggies; sprinkle on the onion soup mix and pour water over the top. Cover and cook on LOW for 8-10 hours or until meat is tender. Once the meat is done, if you want to thicken the gravy, remove the meat and veggies from the pot and place them on a serving platter. Mix together 2 tablespoons flour (I like Wondra Flour, it never lumps...no need to mix with water) and 2-3 tablespoons water to make a paste; whisk the paste into the hot liquid until thickened. You may want to put the temperature on HIGH when you make the gravy. It might be hard to find a 1-1/2 lb roast but it's not impossible.


Ron from Oz

[Linda]

CHILI CHICKEN STEW

3 whole chicken breasts, split, boned and skinned
1 c. onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 tbsp. vegetable oil
2 (14 1/2 oz. ea.) cans stewed tomatoes
1 (15 oz.) can pinto beans, drained
2/3 c. Pace picante sauce
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
Optional toppings

Cut chicken into bite-sized pieces. Cook chicken in the 2 tablespoons oil until done. Combine all ingredients and simmer on top of stove for 1-2 hours or in a crockpot, on low, for 7-8 hours. Serve hot with one or combination of the following toppings: Shredded Cheddar cheese, green onion slices, diced avocado, sour cream, crushed Tortilla chips. Servings: 5-6.

[Linda]

Blueberry Cobbler

1/2 cup all-purpose flour
3/4 cup sugar -- divided (this would
-- be 1/4 cup + 2
-- tablespoons)
1/2 teaspoon baking powder
1 pinch salt
1 pinch cinnamon
1 pinch nutmeg
1 egg -- beaten
1 tablespoon milk
1 tablespoon vegetable oil
2 cups blueberries -- (or any other berry you want to use)
1/4 cup water

In a bowl, combine flour, half of the divided sugar, baking powder, salt, cinnamon, and nutmeg. In a smaller bowl, combine eggs, milk and oil. Stir this into the dry ingredients until moistened. Grease the crockpot well and spread the batter evenly on the bottom. In a saucepan, combine blueberrries, water and the other half of the divided sugar, bring to a boil and remove from heat. Pour into crockpot and cook on high for 2 hours, then turn off crockpot, uncover and let set for 30 minutes before eating (it will still be very warm by the time 30 minutes is up!)
Ron from Oz

[Linda]

Sweet and Sour Meatballs

2 pounds ground beef
1 egg
2 tbs. bread crumbs

Mix above and make into balls. Place in skillet and brown on HIGH for a few minutes, turning meatballs as necessary. Turn temperature down to low, cover and continue cooking until meatballs are 'firm' when pierced with a fork.

Remove meatballs from skillet and drain on paper towels placed on a plate.

Sauce:

1 10 oz. jar chili sauce
1 8 oz. jar grape jelly
2-3 Tbs. lemon juice

Mix the above ingredients together and cook on LOW heat until all are blended. Pour over the meatballs after placing them into a crockpot or slow-cooker. Cook for 30 minutes on MEDIUM heat and then reduce to LOW to keep warm. (Extra sauce is excellent gravy for potatoes or rice.)


Techgoddest

[Linda]

Lemon Pudding Cake

3 large eggs separated
1 teaspoon grated lemon peel
1/4 cup lemon juice
3 tablespoons butter
1 1/2 cups milk
3/4 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon salt

Beat egg whites until stiff peaks form set aside. Beat egg yolks and blend in lemon peel juice and butter and milk. Combine sugar, flour and salt and add to egg milk mixture beating until smooth. Fold into beaten egg whites Spoon into crockpot. Cover and cook on high for 2 to 3 hours
Ron from Oz

[Linda]

Easy Cherry Cobbler

1 16 oz can light cherry pie filling
1 package cake mix for 1 layer cake or
sweet muffin mix
1 egg
3 tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts -- optional

Put pie filling in lightly buttered 3 1/2-quart crock pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low. You may also use a lightly greased souffle dish in a larger crock pot. 6 servings.
Ron from Oz