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Crockpot cookbook

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Crockpot cookbook - Page Text Content

1: Table of contents

2: Appetizers

3: Bean Dip | Pizza Fondue | Ingredients: 1 large package (8 ounces) cream cheese softened 1 jar pizza sauce (16 ounces) 1 small can chopped or sliced ripe olives (optional) 1/2 cup chopped onion 1 pkg. sliced pepperoni 8 ounces shredded Mozzarella cheese Directions: Spread cream cheese in bottom of 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 for 2 hours or until the cheese on top melts. Makes: 14 servings | Ingredients: 15 ounce can refried beans 1 cup picante sauce 1 cup shredded monterey jack cheese 1 cup shredded cheddar cheese 3/4 cup sour cream 3 ounce package cream cheese, softened 1 tablespoon chili powder 1/4 teaspoon ground cumin Directions: In a bowl, combine the first 8 ingredients; transfer to a slow cooker. Cover and cook on HIGH for 2 hours or until heated through, stirring once or twice. Serve with chips and salsa. Makes: 20 servings

4: Parmesan Cheese Dip | Ingredients: 1 1/2 cup milk (2% or whole milk) 16 ounces blocks cream cheese (not reduced fat) 1/2 teaspoon garlic salt 1 1/2 - 2 cup grated Parmesan cheese 1 pound loaf crusty French bread for dipping Directions: In large saucepan, cook & stir the milk, cream cheese & garlic salt on low heat until melted. Stir in Parmesan cheese. Heat through and then transfer to crock pot. Put on LOW just to keep the dip warm. Dip bread Servings: Makes approximately 3 cups | Buffalo Chicken Dip | Ingredients: 2 (10 ounce) cans chicken 2 (8 ounce) packets cream cheese 3/4 cup hot sauce 1 cup ranch dressing 2 cups mild cheddar cheese Directions: Drain canned chicken and put in medium sauce pan. Add hot sauce and cook on medium until heated throughout. Add cream cheese and stir until blended thoroughly. Add ranch dressing and mix. Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted. Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on LOW. Serve with baguettes or corn chips. Makes: 20 Servings

5: Ingredients: 2 dozen chicken wings 2 cups soy sauce 1/2 cup white wine or chicken broth 1/2 cup vegetable oil 2 cloves garlic, minced 2 tablespoons sugar 2 teaspoons ground ginger sesame seeds Directions: Cut chick wings into 3 sections, discard wing tips. Place wings in a large resealable plastic bag. In a bowl combine remaining ingredients. Mix well. Pour half of the sauce over the chicken; turn to coat. Seal & refrigerate both chicken and remaining sauce overnight. Drain chicken, discarding the marinade. Place chicken in 5 qt crock pot. Top with remaining marinade. Cover. Cook on low for 3 1/2 – 4 hours until chicken is tender. Makes: 12 servings | Asian Chicken Wings | Chili Meatballs | Ingredients: 3 -5 lbs frozen cooked small meatballs 1 (32 ounce) jar grape jelly 2 (12 ounce) jars canned chili Directions: Add all the above to crock pot and cook on LOW for 6-8 hours. Makes approximately 50 meatballs.

6: Reuben Spread | Ingredients: 1/2 lb. corned beef, shredded or chopped 16 oz. can sauerkraut, well drained 1-2 c. shredded Swiss cheese 1-2 c. shredded Cheddar cheese 1 c. mayonnaise snack rye bread Thousand Island dressing, optional Directions: Combine all ingredients except bread and Thousand Island dressing in crock pot. Mix well.Cover. Cook on High 1-2 hours until heated through, stirring occasionally. Turn to Low and keep warm in crock pot while serving. Put spread on bread slices. Note: Low-fat cheese and mayonnaise are not recommended for this spread. Makes: 16-20 servings | Con Queso Cheese Dip | Ingredients: 1 lb. ground beef 1/2 c. chopped onion 1 c. velveeta cheese cubed 10 oz. can diced tomatoes and green chilies 1 can evaporated milk 2 T. chili powder tortilla chips Directions: Brown ground beef and onion. Crumble beef into fine pieces. Drain. Combine all ingredients except tortilla chips in crock pot.Cover. Heat on Low 1-2 hours, until cheese is melted. Serve with tortilla chips Makes: 16-20 servings

7: Spinach and Artichoke dip | Ingredients: 10 oz. frozen cut leaf spinach 1 can artichoke hearts in water, drained and chopped 1/2 cup Alfredo sauce 1/2 cup mayonnaise 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. granulated garlic 1-1/2 cups shredded Swiss cheese Directions: Thaw spinach and drain well, making sure you squeeze it to release excess water. Combine all ingredients in a 2-quart slow cooker. Cover and cook on low setting for 2-3 hours. | Hot Crab Dip | Ingredients: 1 lb. crab meat 2 C. cheddar cheese, shredded 1 Tbsp. Worcestershire Sauce 8 oz. cream cheese 1 Tbsp. Franks Hot Sauce chunks of bread or classic crackers Directions: Mix all ingredients in small crock pot and stir. Heat until crab dip is bubbling.

8: Soups

9: Chicken Tortilla Soup | Ingredients: 2-3 cups of raw chicken cut into 1 inch pieces 1 can rotel 1 8oz can tomato sauce 2 cans chicken broth (14 1/2 oz each) 1 can cheddar cheese soup 2 cups carrots 1/2 bag frozen corn 1 large onion chopped 2 cloves garlic minced 16 ounce jar of con queso cheese 4 oz cheddar cheese 1/4 tsp Ground cumin 1/2 tablespoon Chili powder 1/4 cup Cilantro Salt and Pepper to taste Directions: Add all of the ingredients in the crock pot except for garnishes. Cook on high for 4 hours or low for 8 hours. SGarnish with tortilla chips and shredded cheese. Makes: 8 servings | Ingredients: 6 large potatoes, peeled, cut in 1/2 -inch cubes 1 large onion, chopped 1 quart chicken broth 3 garlic cloves, minced (or pressed) 1/4 cup butter 2 1/2 teaspoons salt 1 teaspoon pepper 1 cup cream or 1 cup half-and-half cream 1 cup shredded sharp cheddar cheese 3 tablespoons chopped fresh chives 1 cup sour cream (optional) 8 slices bacon, fried & crumbled cheese, for sprinkling Directions: Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potatoes should be tender). Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.Stir in cream, cheese and chives. Top with sour cream (if used), sprinkle with bacon and more cheese. Makes: 10 servings | Loaded Potato Soup

10: Chicken and Dumplings | Ingredients: 4 boneless/skinless chicken breasts 2 tablespoons of butter 1 (10.75 oz) can of cream of chicken soup 1 (10.75 oz) can of cream of celery soup 3 1/2 cups of chicken broth 1 onion, finely diced 1 cup celery, diced 1 cup carrots, diced Chicken bouillon seasoning or cube salt & pepper 1 (10 oz) package of refrigerated biscuit dough, torn into pieces Directions: Put all ingredients into the crock pot except for the biscuits. Cover and cook on LOW for 8 hours. About an hour before serving, remove chicken and pull into pieces and return to the soup mixture, place the torn biscuit dough in and cook until the dough is no longer raw in the center. Makes: 8 servings | Taco Soup | Ingredients: 1 pound ground beef 1 onion, chopped 1 (16 ounce) can chili beans, with liquid 1 (15 ounce) can kidney beans with liquid 1 (15 ounce) can whole kernel corn, with liquid 1 (8 ounce) can tomato sauce 2 cups water 2 (14.5 ounce) cans peeled and diced tomatoes 1 (4 ounce) can diced green chile peppers 1 (1.25 ounce) package taco seasoning mix Directions: In a medium skillet, cook the ground beef until browned over medium heat. Drain and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on LOW setting for 8 hours. Makes: 8 servings

11: Chicken Noodle Soup | Ingredients: 8 cups water or canned chicken broth 1 cup carrots, cut into 1/4-inch slices 1 cup celery, cut into 1/4-inch slices 1 cup onions, chopped 1 garlic cloves, minced 2 bay leaves 1/2 teaspoon dried thyme salt and pepper to taste 1 (3 1/2 lb) roasting chickens 3 cups wide egg noodles, uncooked Directions: Combine water, carrots, celery, onion, garlic, bay leaves, thyme, salt, pepper. Place chicken on top of vegetables. Cook on LOW setting 8 or on HIGH 4 to 5 hours. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover and cook (on low or high) 20 minutes.While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.Skim fat from soup and discard. Return chicken to soup to serve. Makes: 6 servings | Chili | Ingredients: 2 pounds ground beef 2 (16 ounce) cans kidney beans, rinsed and drained 2 (14.5 ounce) cans diced tomatoes, undrained 1 (8 ounce) can tomato sauce 2 medium onions, chopped 1 green pepper, chopped 2 cloves garlic, minced 2 tablespoons chili powder 2 teaspoons salt 1 teaspoon pepper Shredded Cheddar cheese Directions: In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 hours. Garnish individual servings with cheese if desired. Makes: 10 servings

14: Beef Dishes

15: Barbarque Ribs | 4 pounds pork baby back ribs Salt and pepper to taste 2 cups ketchup 1 cup chili sauce 1/2 cup packed brown sugar 4 tablespoons vinegar 2 teaspoons dried oregano 2 teaspoons Worcestershire sauce Preheat oven to 400 degrees F (200 degrees C). Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender. Makes: 4 servings | Lasagna | Ingredients: 1/2 pound bulk Italian sausage 1/2 pound ground beef 1 medium onion, chopped (1/2 cup) 1 jar spaghetti sauce 2 cups shredded mozzarella cheese (8 ounces) 1 container (15 ounces) low fat cottage cheese 1 cup grated Parmesan cheese 15 uncooked lasagna noodles Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. Serves 8

16: Cheesy Meatloaf | Pork Tenderloins | Ingredients: 3 pounds ground beef 4 cups bread crumbs 2 cups ketchup 1 cup onion, chopped 4 eggs, beaten 2 teaspoons salt 2 teaspoons black pepper 16 slices American cheese, cut into strips 6 ounces tomato paste, canned Directions: Combine ingredients except cheese and tomato paste. Shape half of mixture into a loaf. Arrange the cheese strips on the meat and top with remaining meat, pressing edges together to seal. Place in slow cooker. Top with tomato paste. Cover; cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. Makes: 6-8 servings | Ingredients: 1 (2 pound) pork tenderloin 1 (1 ounce) envelope dry onion soup mix 1 cup water 3/4 cup red wine 3 tablespoons minced garlic 3 tablespoons soy sauce freshly ground black pepper to taste Directions: Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus. Makes: 6 servings

17: Beef Stroganoff | Macaroni and Cheese | Ingredients: 1 pound cubed beef stew meat 1 (10.75 ounce) can condensed golden mushroom soup 1/2 cup chopped onion 1 tablespoon Worcestershire sauce 1/4 cup water 4 ounces cream cheese Directions: In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. Serve with egg noodles. Makes: 4 servings | Ingrediemtns: 1/2 pound elbow macaroni 4 cups shredded Cheddar cheese, divided 1 (12 fluid ounce) can evaporated milk 1 1/2 cups milk 2 eggs 1 teaspoon salt 1/2 teaspoon ground black pepper Directions: Coat the inside of the slow cooker with cooking spray. In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker, and sprinkle remaining cheese on top. Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking. Makes: 6 servings

18: Roasted Chicken | Ingredients: 2 teaspoons salt 2 teaspoons paprika 1 teaspoon cayenne pepper 1 teaspoon onion powder 1 teaspoon thyme 1 teaspoon white pepper 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1 large roasting chicken 1 cup chopped onion (optional) Directions: In a small bowl, combine the spices. Remove any giblets from chicken and clean chicken. Rub spice mixture onto the chicken.Put chopped onion in bottom of crock pot. Add chicken. Cook on LOW for 8 hours. Makes: 4 servings Tip: You may substitute 3 1/2 pounds of chicken breast, leg or thighs instead of a large roasting chicken, if desired. You can also add vegetables such as carrots or potatoes to create an entire meal in one pot. | Pot Roast | Ingredients: 1 (10.75 ounce) can condensed cream of mushroom soup 1 (1 ounce) package dry onion soup mix 3/4 3 pounds pot roast Directions: In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on HIGH for 3 to 4 hours, or on LOW for 8 to 9 hours.

19: Stuffed Chicken | Chicken Pot Pie | Ingredients: 3 -4 boneless chicken breasts 2 (10 ounce) cans condensed cream of chicken soup 1 cup milk 4 medium potatoes 1 (10 ounce) package frozen peas and carrots 1 small onion, diced italian seasoning mix garlic ground pepper paprika 2 (7 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls Directions: 1Combine chicken, soup, milk, potatoes, onions and spices in crock pot.2Cook on low for 6 Hours.3Add package of peas and carrots- cook for 10 minutes longer.4Transfer to pie plate.5Cover with crescent rolls.6Bake according to crescent roll's package. | Ingredients 6 boneless skinless chicken breast halves (8 ounces each) 6 slices fully cooked ham 6 slices Swiss cheese 1/4 cup all-purpose flour 1/4 cup grated Parmesan cheese 1/2 teaspoon rubbed sage 1/4 teaspoon paprika 1/4 teaspoon pepper 1/4 cup canola oil 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1/2 cup chicken broth Chopped fresh parsley, optional Directions Flatten chicken to 1/8-in. thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. In a large resealable plastic bag, combine the flour, cheese, sage, paprika and pepper; add the chicken. Seal bag; toss to coat. Cover and refrigerate for 1 hour. In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Makes: 6 servings

20: Chicken Dishes

21: Barbarque Ribs | 4 pounds pork baby back ribs Salt and pepper to taste 2 cups ketchup 1 cup chili sauce 1/2 cup packed brown sugar 4 tablespoons vinegar 2 teaspoons dried oregano 2 teaspoons Worcestershire sauce Preheat oven to 400 degrees F (200 degrees C). Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender. Makes: 4 servings | Lasagna | Ingredients: 1/2 pound bulk Italian sausage 1/2 pound ground beef 1 medium onion, chopped (1/2 cup) 1 jar spaghetti sauce 2 cups shredded mozzarella cheese (8 ounces) 1 container (15 ounces) low fat cottage cheese 1 cup grated Parmesan cheese 15 uncooked lasagna noodles Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. Serves 8

22: Sides

23: Green Bean Casserole | Risotto | Ingredients: 2 10 oz. bags frozen green beans 1 14.8 oz. can cream of mushroom soup 1/3 c. milk or soy milk 1/4 tsp. salt 1/4 tsp. black pepper 1 2.8 oz. can French-fried onions Directions: Mix together the green beans, soup and milk in the crock pot. Sprinkle with salt and pepper and half of the French-fried onions. Cover. Cook on LOW for 5 to 6 hours. Top with remaining onions just before serving. Makes: 6-8 servings | Ingredients: 1 1/4 cup uncooked Arborio rice 1/4 cup olive oil 1 t dried onion flakes 4 cloves chopped garlic 1 t kosher salt 1/4 t black pepper 1/4 cup white wine 3 3/4 cups chicken or vegetable broth 2/3 cup shredded Parmesan cheese (to add at the very end) Directions. Toss the uncooked Arborio rice with the olive oil in your crock pot stoneware. Add the onion flakes, salt, pepper and garlic. Pour in the broth and white wine. Stir to mix flavors Cover and cook on HIGH for 2 hours, or until the rice is tender. Stir in the shredded cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape. Makes: 4 servings

24: Baked Beans | Corn on the Cob with Herb Butter | Ingredients: 5 slices bacon 32 ounces baked beans, canned, drained 1/2 green pepper, chopped 1/2 onion, chopped 1 1/2 teaspoons mustard 1 cup ketchup 1/2 cup barbecue sauce 1/2 cup brown sugar Directions: Add all ingredients to slow cooker. Cover; cook on Low 8-10 hours or High 3-4 hours. | Ingredients: 1 stick unsalted butter, at room temperature 3 to 4 cloves garlic, minced 2 tablespoons fresh parsley leaves, finely minced 4 to 5 ears corn, shucked, fronds removed salt and ground black pepper, to taste Directions: In a small bowl, thoroughly mix together the butter, garlic, and parsley. Place each ear of corn onto a piece of aluminum foil and generously spread the butter onto each ear. Sprinkle with salt and pepper and tightly seal the ears in the aluminum foil. Place them into the slow cooker with enough water to come up of the way up each ear. Overlapping the ears is alright. Cover and cook on High for 2-2 hours or on Low for 4-5 hours. Makes: 4-5 servings

25: Hash brown Casserole | Scalloped Potatoes and Ham | Ingredients: 1(32 ounce) bag frozen, shredded hash brown potatoes 8 oz sour cream 1 can cream of chicken soup 1/2 cup butter, melted 1/2 a small onion, chopped fine 1 cup shredded cheddar cheese (or a bit more if you like) Directions: In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated. Coat the inside of a slow cooker with cooking spray or butter. Spoon the hash brown mixture into the slow cooker. Cover, and cook on HIGH for 1 1/2 hours, then reduce heat to LOW, and cook for an additional 2 1/2 hours. Makes: 16 servings | Ingredients: 3 pounds potatoes, peeled and thinly sliced 1 cup shredded Cheddar cheese 1/2 cup chopped onion 1 cup chopped cooked ham 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup water 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper Directions: Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture. Cover, and cook on High for 4 hours. Makes: 8 servings

26: Green Beans and Potatoes | Broccoli and Cheese | Ingredients: 3 (10 ounce) packages diced ham 3 (15 ounce) cans canned green beans (not french style) 4 (15 ounce) cans of whole new potatoes salt & pepper Directions: Add ham, canned green beans and juice from at least one can. Add canned whole potatoes and juice from at least one can. Cooke on LOW for at least 6 hours. Makes: 4 to 6 servings | Ingredients: 2 packages (10 oz. each) frozen chopped broccoli, partially thawed 1 can (10-3/4 oz.) condensed cream of celery soup, undiluted 1-1/2 cups shredded sharp cheddar cheese, divided 1/4 cup chopped onion 1/2 teaspoon Worchestershire sauce 1/4 teaspoon pepper 1 cup crushed butter-flavored crackers (about 25) 2 Tablespoons butter or margarine Directions: In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted. Makes: 8 servings

27: Stuffing | Rice Pilaf | Ingredients: 1 cup butter or margarine 2 cups chopped onion 2 cups chopped celery 1/4 cup chopped fresh parsley 12 ounces sliced mushrooms 12 cups dry bread cubes 1 teaspoon poultry seasoning Directions: Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours. | 1 1/2 teaspoons dried sage 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 4 1/2 cups chicken broth, or as needed 2 eggs, beaten | Ingredients: 3 tablespoons butter or margarine 2 cups uncooked regular long-grain rice 1/3 cup finely chopped onion 1/2teaspoon salt 3 1/2 cups chicken broth 1/2 cup water 1 cup julienne strips (matchstick-size) carrots 1/2 cup frozen sweet peas, thawed 1/2 cup finely chopped red bell pepper 1/3 cup slivered almonds, toasted 2 tablespoons chopped fresh parsley Directions: In 12-inch skillet, melt butter over medium-high heat. Add rice, onion and salt; cook 8 to 10 minutes, stirring frequently, until rice is lightly golden brown. Stir in broth and water. Heat to boiling; remove from heat. Spray inside of slow cooker with cooking spray. Pour rice mixture into cooker. Stir in carrots. Make sure all rice is under liquid and not sticking to side of cooker.Cover; cook on Low heat setting 2 to 2 hours 30 minutes. Stir in peas and bell pepper. Increase heat setting to High; cover and cook 15 to 20 minutes or until hot. Sprinkle with almonds and parsley. Makes 16 servings (1/2 cup each)

28: Desserts

29: Banana Bread | Strawberry Cheesecake Lava Cake | Ingredients: 2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1/2 cup butter, softened 1 cup sugar 2 eggs 4 small ripe bananas, mashed 2 tablespoons plus 2 teaspoons milk 1 teaspoon vanilla Directions: Grease a bread pan. Mix flour, baking soda and salt in medium bowl. In another bowl, cream butter with sugar. Add eggs, one at a time. Add milk and vanilla. Mix completely. Stir in bananas until well mixed. Gradually add flour mixture. Stir until just combined. Pour batter into bread pan. Cover and bake on HIGH for 2 to 3 hours or until done. Be sure not to check on bread until it's cooked at least 2 hours. *If using metal container, crumpled aluminum foil and place under bread pan. Cover pan with several paper towels and bake as directed. Makes: 8 servings | Ingredients 1 package strawberry cake mix 3 eggs 1/3 cup vegetable oil 1-2/3 cups water 1 package Cheesecake Instant Pudding Mix (small box) 2 cups cold milk 1 bag (12 oz.) white chocolate chips Directions Grease crock pot insert. Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot Prepare Jell-O Instant Cheesecake Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle white chocolate chips all over the top of the batter Cook in crock-pot on HIGH setting for 2 1/2 to 3 hours until cake is moist but does not jiggle, and little volcanoes of spitting white chocolate appear on top Makes: 8 servings

30: Cheesecake | Creme Brulee for Two | Ingredients: Crust: 1 cup graham cracker crumbs 2 T brown sugar 3 T melted butter | Filling: 16 oz cream cheese, room temperature 3/4 cup white sugar 2 large eggs, room temperature 1/4 cup heavy cream 1 t good vanilla 1 T flour | Directions: In a medium bowl, add crumbs, melted butter and brown sugar. Stir until wet and crumby. Press the crumbs into the bottom of glass or ceramic dish that fits in the crock pot. In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Pour the cheese mixture on top of the crust. Add 1/2 to 1 cup of water to the bottom of your crock pot. Lower the dish inside. Cover and cook on HIGH for 2 to 3 hours or until the edges are no longer shiny and have set. Unplug crock pot. Let the cheesecake sit in the cooling crock pot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours before cutting and serving. Makes: 8 servings | Ingredients: 1/2 cup heavy cream 1 tablespoons sugar 1 extra large or jumbo egg yolks 1/4 teaspoon vanilla extract 1 Tbsp of brown Directions: Nestle ramekins in crock pot and fill with water until it is 1/2 of the way up the side of the dishes. Remove ramekins from crock pot. Whip the egg yolks in a medium-sized bowl and slowly add the cream and sugar while mixing. Add the vanilla. Pour mixture into two ramekins and lower into the water bath in the crock pot. Cover and cook on high for 2-4 hours. Custard should be set with the center still a bit jiggly. Touch lightly with your finger to check. VERY carefully remove dish (it will be hot) and let cool completely on counter, then chill in the refrigerator for 2 to 3 hours. Sprinkle 1/2 tablespoon brown sugar evenly over the top of each custard. Move your oven rack to the top rung and broil for 3-10 minutes, checking often. The sugar will boil and brown. Cool again in the fridge for a few hours.

31: Chocolate Lava Cake | Fruit Cobbler | Ingredients: 1 package devils food cake mix 3 eggs 1/3 cup vegetable oil 1 2/3 cups water 1 package Jell-O Chocolate Flavor Instant Pudding Mix 2 cups cold milk 1 bag (12 oz.) semi-sweet chocolate chips Directions Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot. Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter. Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but not jiggle, and little volcanoes of spitting chocolate appear on top. Serve with ice cream, whipped topping, or on its own for a really special dessert. Makes: 8 servings | Ingredients: 30 ounces of frozen fruit 1/2 cup sugar 1/2 cup Bisquick Directions Spray the insert of a slow cooker with nonstick cooking spray. In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto HIGH and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling. Makes: 10 servings | Topping: 2 1/4 cups Bisquick 1/4 cup sugar, plus 1/4 cup 4 tablespoons butter, melted 1/2 cup milk 2 teaspoons ground cinnamon

32: Cheesecake | Pumpkin Pudding Bread | Ingredients: Crust: 1 cup graham cracker crumbs 2 T brown sugar 3 T melted butter | Filling: 16 oz cream cheese, room temperature 3/4 cup white sugar 2 large eggs, room temperature 1/4 cup heavy cream 1 t good vanilla 1 T flour | Ingredients: 1 (15 ounce) can solid pack pumpkin 1 (12 ounce) can evaporated milk 3/4 cup sugar 1/2 cup Bisquick 2 eggs, beaten 2 tablespoons butter (melted) or 2 tablespoons margarine (melted) 2 1/2 teaspoons pumpkin pie spice 2 teaspoons vanilla whipped topping (optional) Directions: 1In a large bowl mix together the first eight ingredients.2Transfer to crock pot coated with Pam.3Cover and cook on low 6-7 hours.4Serve in bowls with whip cream, if desired. Makes: 4-6 servings. | Directions: Put the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of a 1 1/2 quart dish or a similar dish that will fit in your crock pot. In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Pour the cheese mixture on top of the crust. Add 1/2 to 1 cup of water to the bottom of your crock pot. Lower the dish inside, being careful to not slosh water into your cheesecake. Cover and cook on high for 2-3 hours. The cheesecake is done when the edges are no longer shiny and have set. The middle may not be set completely. Don't worry. Let the cheesecake sit in the cooling crock pot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours before cutting and serving. Makes: 4 servings

33: Cinnamon Applesauce | Cherry Crisp | Ingredients: 3 1/2 lbs granny smith apples, peeled,cored,and sliced 1/2 cup firmly packed brown sugar 1 1/2 tablespoons fresh lemon juice 1/4 teaspoon ground cinnamon Directions: 1In a 3 1/2-quart electric slow cooker, toss together the apples, brown sugar, and lemon juice.2Cover and cook on the high heat setting 3 hours or until the apples are very tender.3Mash up the apples with a potato masher.4Stir in the cinnamon.5Serve over vanilla ice cream, if desired. Makes: 8 servings

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  • By: Theresa G.
  • Joined: about 5 years ago
  • Published Mixbooks: 10
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About This Mixbook

  • Title: Crockpot cookbook
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: about 5 years ago
  • Updated: about 4 years ago

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