 Here's a great one
that we use in my house at least every couple of weeks!Crockpot Stuffed Peppers!
Ingredients
5 green bell peppers
1 pound lean ground beef
2/3 cup of soft bread crumbs
1 egg
1/2 teaspoon crushed dried oregano
1/4 teaspoon garlic powder
32 fluid ounces of spaghetti sauce, divided
Cut green bell peppers in half lengthwise; clean out the insides and set peppers aside.
In a bowl combine the bread crumbs, egg, ground beef, 1/2 cup spaghetti sauce, oregano,
and garlic powder. Pack into the pepperhalves and arrange in crockpot. Pour spaghetti
sauce on top. Cook on high for 5 hours, or on low for 7 to 8 hours!
Serve over noodles or better yet..rice! YUMMY
 Sugared
Pecans
Michelle H.
16 ounces pecan halves
1/2 cup butter, melted
1/2 cup powdered sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Stir the pecans and butter in a 3 1/2-quart crock pot until combined. Add powdered sugar,
stirring to coat. Cover and cook on high for 15 minutes. Turn to low and cook uncovered
for about 2 hours, or until the nuts are covered with a crisp glaze.
Transfer to a bowl, combine spices and sift over nuts, tossing to distribute evenly. Cool
before serving.
 Crock
POT BEEF RUMP ROAST & Baby Carrots
1 rump roast 2to3lbs,or whatever size fits your crock pot
1 package of onion soup mix
1 half package of baby carrots:
Start this before you go to bed:
First you brown the roast on high heat, on top of the stove,being careful not to burn it.
Then you put the roast in your crock pot
Then put some water in the pan you brown the roast in,and scrape the pan to get the juices
Pour over your roast
Then add the onion mix to the top of your roast
Then put the baby carrots under the roast or along the side
Put foil on top
Turn your crock pot on high,but before you go to bed,turn it down on low.
Your roast,and carrots should be done in the morning.
This makes the most tender roast that I ever had,and is the only way I fix a rump
roast.Plus,the carrots are so delicious this way,and it smells so good in the morning.Most
of the meal is cooked,just add mash potatoes.Hope you will try it!
 Apple Betty
6 cups Thinly sliced apples
1 cup Granulated sugar
1 Tbsp All-purpose flour
1 tsp Cinnamon
Juice and zest of 1 lemon
½ cup Melted butter
3 cups soft bread crumbs
Directions:
In a large bowl combine apples, sugar, flour, cinnamon and lemon zest.
In another bowl, combine butter and bread crumbs.
In prepared slow cooker, layer one-third of bread crumb mixture, then one-half of apple
mixture. Repeatlayers of bread crumbs and fruit, then finish with a final layer of bread
crumbs on top. Cover and cook on High for 4 hours until bubbly and brown.
Applesauce Spice Cake
1/4 cup butter or margarine
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
3/4 cup applesauce
1 cup flour
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup raisins(optional)
1/2 cup copped pecans (optional) Directions:
Crean the butter and sugar. Add egg and vanilla and beat well. Beat in applesauce. Conbine
flour, soda and spices and stir into creamed mixture. Blend in raisins and nuts.
Pour into greased and floured Bread 'n Cake Bake pan and cover. Place inslow cooker, cover
and bake on High 2 1/2 to 4 hours.
Italian Vegetable Soup
3 small carrots, thinly sliced
1 small onion, chopped
2 ribs celery, sliced
2 small potatoes, diced
1 large clove garlic, minced
3 tsp. beef boullion granules
1 1/4 tsp. dried basil, crushed
1/2 tsp. salt
1/4 tsp. pepper
15 oz. can red kidney beans
3 cups water
8 oz. can stewed tomatoes, chopped & juices reserved
1 cup diced cooked ham (I sometimes omit or substitute diced chicken or turkey)
Layer ingredients in crockpot in this order: Carrots, onion, celery, potatoes, parsley,
garlic, boullion granules, basil, salt, pepper and kidney beans (liquid included.) Add
water but do not stir!
Cook on high for 4 to 4 1/2 hours or low for 8 to 9 hours, until veggies are tender. Stir
in tomatoes with juice and ham, then cover and cook on high for an additional 10 to 15
minutes or until heated through.
Can be garnished with greated Parmesan cheese and/or served over cooked pasta if you like.
 LOWFAT CHICKEN NOODLE SOUP
3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth
2 to 3 soup cans of water
a generous shake of dried dill and a generous shake of dried parsley
8 oz. noodles - (your choice, but try for the no-egg type to be lower in fat)
Put vegetables in Crock. Add chicken. Pour in broth and water. Add dill and parsley. Cover
and cook on low 8 hours. Remove veggies and chicken from Crock. Add noodles, turn to high
and heat while you shred the chicken and mince the veggies. Return chicken and veggies to
crockpot and heat through. It takes the noodles about 20 minutes to cook.
Note - you can use frozen chicken breasts right out of the freezer.
CROCKPOT CHICKEN STEW
2 lb Chicken breasts/skinless Boneless/ cut in 1 inch cubes
2 cn Fat-free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; slice
1 c Carrots; slice thin
1 ts Paprika
1/2 ts Pepper
1/2 ts Rubbed sage
1/2 ts Dried thyme
6 oz No-salt-added tomato paste
1/4 c Cold water
3 tb Cornstarch
In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours.
Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or
until the vegetables are tender.
HEARTY POTATO SOUP
6 potatoes -- peeled and cut into 1/2" cubes
2 medium onions -- diced
2 carrots -- thinly sliced
2 ribs celery -- thinly sliced
2 cans {14 1/2 oz. each} chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups half-and-half
Combine first 8 ingredients in a slow cooker. Cook, covered, at High 3 hours or until
vegetables are tender. Stir together flour and half-and-half; stir into soup. Cover and
cook 30 minutes or until thoroughly heated.
 No
Peak Stew
2 #'s Stewing beef, pork or chicken cut into bite size pieces
2 Cups of cubed potatoes
2 cups of cut up carrots
2/3 C celery
1 large onion chopped
4 Tablespoons sugar
5 Tablespoons minute tapioca
salt and pepper to taste (I added about 1 good tablespoon garlic salt and pepper instead)
Mix all together so seasoning is distributed, put into 5 quart crockpot and
add about 2 cups of Tomatoe Juice, ( make sure to poor it over all the ingredients and see
that it is only half way up in the dish)
Cover tightlywith lid or foil.
Start on high for 1 hour, then turn to low for 7 hours, can do this before you go to work.
Do not peak.
Serves 6 good size helpings.You can use V-8 juice or tomato Soup or canned tomatoes, but I
prefer it with Tomato Juice.
You can also do this in a 5 quart casserole in the over at 300° for 4 hours, take it out
and bake biscuits. Serve with a green salad and light dessert...
PS If you have a small crockpot and want to make enough for two with leftovers just
halve the ingredients, and continue as above.
 "Hot"
Cheese and Bacon Dip
16 slices bacon, diced
2 pkgs. (8 oz. each) cream cheese, softened and cut into cubes
4 cups mild cheddar cheese, shredded
1 cup half-n-half
2 tsp. Worchestershire sauce
1 tsp. dry minced onion
1/2 tsp. dry mustard
1/2 tsp. salt
2-3 drops Tabasco sauce
Fry the diced bacon until crisp; drain on paper towels and set aside. Place cream cheese,
cheddar cheese, half-n-half, Worchestershire sauce, onion, mustard, salt and Tabasco all
in the Crock pot. Set on Low and allow cheese to melt, stirring occasionally, for about an
hour. Taste and adjust seasonings. Stir in bacon and serve from Crock Pot. Serve with
sliced fruit (apples or pears) or French bread cubes.
Old Fashioned Onion Soup
3 pounds onions, peeled and thinly sliced
1/2 cup butter, melted
6-8 slices French bread, cubed
4-5 cups chicken broth
Place sliced onions in Crock pot; pour in butter and mix to coat onions thoroughly. Stir
in cubed bread. Add chicken broth to cover ; stir well. Cover and cook on Low for 10 to 18
hours or High for 4-5 hours, stirring occasionally. Stir well during the last hour. Seves
6-8.
Potato and Mushroom Chowder
1/2 cup chopped onion
1/4 cup margarine or butter
2 Tbsp. all purpose flour
1 tsp. salt
1/2 tsp. black pepper
2 cups water
2 cans (4 oz. each) sliced mushrooms (drained)
1 cup chopped celery
2 cups diced, peeled potatoes
1 cup chopped carrots
2 cups milk
1/4 cup Paremsan cheese.
In a skillet, saute onion and celery in the butter until onion is translucent. Remove from
heat. Add flour, salt and pepper; stir. Place in Crock pot. Add water. Stir in potatoes,
canned mushrooms and carrots. Cover and cook on Low 6 to 8 hours or on High 3-4 hours. If
on Low, turn to High to add milk and parmesan cheese. Cook and additional 30 minutes on
High.
 Brunch Casserole
1 1/2 lb Ground beef
1 ea Onion; large; finely chopped
2 ea Garlic; cloves; minced
1 cn Mushrooms; sliced; drained; 4oz
2 ts Salt
1/2 ts Oregano; leaf
1/2 pk Spinach; chopped; frozen (thawed; drained)
3 tb Flour
6 ea Eggs; beaten
1/4 c Milk; scalded
1/2 c Cheddar cheese; sharp; grated
preparation:
In skillet, lightly brown ground beef and onion, drain well. Place in well greased crock
pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat
eggs and milk together. Pour over other ingredients; stir well. Cover and cook on LOW
setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese.
6 to 8 servings. Make it the night before and let it cook til morning!
 Crockpot Lasagne
1 lb. ground beef or turkey
1 medium onion, chopped
1 jar of 26 ounce spaghetti sauce
12 ounce container cottage cheese
1/2 grated parmesan cheese
1 egg
12 ounce lasagna noodles (no need to cook)
12 oz. shredded mozzarella cheese (retain 1/2 cup)
Brown meat and onion in skillet. Drain off the fat. Next add the jar of spaghetti sauce
and simmer for 7 to 10 minutes (if the sauce is too thick you may want to add up to 1/2
cup of water).
In a separate bowl, combine the cottage cheese, parmesan cheese, mozzarella cheese
thoroughly. Now spoon a layer of meat sauce onto the bottom of the crockpot. Add two
layers of lasagna noodles (broken into small pieces so they will fit) and then top with
cheese mixture. Repeat with sauce, noodles and cheese mixture until all are used. Now
sprinkle 1/2 cup of shredded mozarella cheese on the top.
Cover and cook on low for 6-8 hours or 3 hours on high.
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 CALDILLO (Mexican
Stew)
3 Cups Lean Stew Meat
2 Tbs Oil
2 Cups Cubed Potatoes
1 Cup chopped Onion
1 Clove Minced Garlic
1/2 tsp Pepper
1 1/2 tsp Salt
1/2 tsp Cumin (Comino) Seed
2 Bay leaves
1/4 Tsp Oregano
Dash Thyme
1 small can Taco Sauce
1 4oz can chopped Green Chili
4 cups Water
1 can Tomatoes (if desired)
Cut meat into small pieces and brown in skillet.
Place in Crock Pot with rest of ingredients. Cook on low for 8 to 10 hours. Gingered
Pineapple Chicken
4 to 5 boneless chicken breast halves, cubed (about 3/4")
1 bunch green onions, chopped
1 8oz can crushed pineapple, undrained
1 Tbs finely chopped crystallized ginger
2 Tbs lemon juice
2 Tbs soy sauce
3 Tbs brown sugar or honey
1/2 tsp. garlic powder
Combine all ingredients in the crock pot; cover and cook
on low for 6-8 hours. Serve over rice or noodles. Serves 4
Eggplant Parmigiana
4 large eggplant
2 eggs
1/3 cup water
1/3 cup seasoned bread crumbs
1/2 cup parmesan cheese
1 32oz (2 lb) can marinara sauce
1 lb. Mozzarella cheese, sliced
Olive oil, extra virgin
Pare eggplant and cut into 1/2 inch slices; place in bowl in layers and sprinkle each
layer with salt and let stand 30 minutes to drain excess water; dry on paper towels. Mix
eggs with water and flour. Dip eggplant slices in mixture, drain slightly. Saute a few
slices at a time quickly in hot olive oil. Combine seasoned bread crumbs with the Parmesan
cheese. In removable liner, layer one-fourth of the eggplant, top with one-fourth of the
crumbs, one-fourth of the marinara sauce and one-fourth of the mozzarella cheese. Repeat
three times to make four layers of eggplant, crumbs, sauce and mozzarella. Place liner in
base. Cover and cook on low 4-5 hours or hi for 3 hrs.
Uncle Pete's Tried-n-True Crockpot BBQ Beef
3-4 pounds beef chuck roast
1 12 oz. can of beer
1 14 oz. bottle of ketchup
1/2 cup brown sugar
Mix the sugar and liquids,then add the beef in crockpot.
Cook on high 6-8 hours or until you can easily cut and shred the beef by running a knife
through it.
Serve on fresh rolls. Good with a green salad and corn on the cob.
 Frito
Chili Cheese Dip
2 cans of Hormel Chili no beans
4 cups of Velveeta cheese
2 tblsp. of your favorite salsa
Combine it all in crock pot
Turn up the heat to high to melt the cheese
Then back down to low and let simmer all day
Serve with Fritos or your favorite chips
Bar B Qued Ribs
I use beef ribs
put a splash of water in the bottom and throw the ribs in and cover with sauce and onions
(optional) Let cook all day on Low and YUMMY!!!!!
I used to cook alot with a crock pot when I was working full time as it was a great way to
have dinner ready at the end of a busy day.
I've made chilis, stews, soups and even whole chickens in mine. I love the slow cooking
process. Just put it all together in the morning and let it cook all day.
 Stuffing for 16 - 18 lb. Turkey
Saute 2 cups celery and
1 cup chopped onion in
2 sticks melted oleo
Add this to crock pot with 20 ounces onion and sage flavored bread crumbs and 3 1/2 cups
chicken broth. I spray the inside of the crock pot with pam.
 Sweet
and Savory Brisket
1 beef brisket (3 to 3 1/2 pounds) *fresh beef brisket; not corned beef, cut in half.
1 cup ketchup
1/4 cup grape jelly
1 envelope onion soup mix
1/2 teaspoon pepper
Place half of the brisket in a slow cooker. In a bowl, combine the ketchup, jelly, soup
mix and pepper; spread half over the meat. Top with the remaining meat and ketchup
mixture. Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket;
serve with cooking juices. 8-10 servings.
 Barbeque Beans
Brown 1 pound of ground beef and 1 diced onion
Drain and keep juice of 3 cans of white lima beans
Add to the juice: 2 Tbs brown sugar
2 Tbs white vinegar
2 Tsp worchestershire sauce
2 Tsp prepared mustard
Add to this 1 cup of ketsup. Mix well and put in crock pot. Cook at about 350 for 1
hour-on on low for longer time.
 Fuss-Free Swiss Steak
This delicious Swiss steak is made in a cooking bag. Clean-up's a breeze!
1 (Reynold's) clear plastic cooking bag
2 Tablespoons flour
2 cans (15 oz each) diced tomatoes
1 teaspoon celery seed
2 Tablespoons tomato paste
1 Tablespoon prepared mustard
1 Tablespoon Worcestershire Sauce
1 Tablespoon brown sugar
3 ribs celery, thinly sliced
1 or 2 carrots, sliced 1/4-inch thick
1 small onion, chopped, or 1 Tablespoon minced dried onion
1 to 1 1/2 pounds round steak, 1/2-inch thick, cut in serving-size pieces
Measure flour into cooking bag. Add tomatoes, celery seed, tomato paste, mustard,
Worcestershire sauce and brown sugar. Squeeze bag (carefully hold the top to keep it from
spilling) to mix all ingredients. Add vegetables and steak. Secure top of bag with tie;
place in crockpot. Cut several small vents in the top to allow steam to escape. Cover and
cook on low for 7 to 9 hours, then pour into a deep serving platter.
Peach Dump Dessert
2 cups sliced peaches (you may use frozen peaches)
1 Tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1 Jiffy white cake mix (or 1/2 package of a 2-layer size cake mix)
4 Tablespoons melted butter
Lightly grease the crockpot; place peaches in the bottom. Sprinkle with cornstarch; toss.
Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake
mix. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2
hours.
 Sausage Chili
1 lb. ground beef
1 lb. bulk pork sausage
1 large onion, chopped (1 cup)
1 cup chopped green pepper
1 cup sliced celery
2 15-1/2 ounce cans red kidney beans
1 1 lb. 12 ounce can tomatoes, cut up
1 6 ounce can tomato paste
2 gloves garlic, minced
2 teaspoons chili powder
2 teaspoons salt
In skillet, cook ground beef and sausage till browned; drain off excess fat. Transfer meat
mixture to a crock pot. Add onion, green pepper and celery. Stir in undrained kidney
beans, undrained tomatoes, tomato paste, garlic, chili powder and salt. Cover and cook on
low heat setting for 8 to 10 hours. Makes 10 to 12 servings.
 Chili
Casserole- Crock Pot
1 lb. bulk sausage, cooked and drained
In crockpot add:
2 C water
1 can 15 1/2oz. chili beans undrained
1 can diced tomatoes, undrained
3/4 C uncooked rice
1/4 C chopped onion
1 Tbl. chili powder
1 tsp. worcestersire sauce
1 tsp. prepared mustard
3/4 tsp. salt
1/8 tsp. garlic powder
Cook on low 7 hours or until rice is tender.
Add 1C cheese cheddar cheese the last minute. (I don't add the cheese to the crockpot. We
sprinkle it on top at the table instead.
 Crockpot
Enchiladas
one dozen corn tortillas, small size(they need to fit the crockpot)
medium size can of enchilada sauce
1-2 lbs cooked and drained & crumbled ground beef
shredded cheese (I use Monterey Jack and cheddar)
sliced olives
Cook and drain your ground beef (can add onions to it if ya like)and set aside
shred cheese and slice olives
pour a small amount of enchilada sauce in the bottom of the crockpot and then add
tortilla, layer ground beef, cheese and olives, repeat layers, pour the rest of the
enchilada sauce over the stack and add more cheese and sliced olives to the top, cook on
low all day.
NOTE: this is great with homemade salsa and tortilla chips, and spanish rice.
 CROCKPOT
SWISS CHICKEN CASSEROLE
6 Boneless, Chicken Breast
6 Slices of Low-Fat Swiss Chesse
1 Can of Cream Of Mushroom Soup(Campbell's Healthy Choice)
1/4 Cup Milk (Low-Fat)
2 Cups of Stuffing Mix
1/4 Cup of Margarine or Butter (Melted)
Lightly grease Crockpot Or Spray with Cooking Spray.
Place Chicken Breasts in Pot. Top with Cheese.
Combine Soup & Milk,(make sure stirring well). Spoon over Chesse;Spinkle with Stuffing
Mix.
Drizzle Melted Butter over Stuffing Mix.
Cook on Low 8 to 10 Hours or on High 4 to 6 Hours. Serves 6
CROCKPOT SWEET POTATOES WITH APPLES
5 Medium Sweet Potatoes
3 Granny Smith Apples (Peeled & Cored & Cut into Wedges)
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cinnamon
1/4 Cup Maple Syrup
2 Tablespoons Butter(Melted)
1/4 Cup Chopped Pecan Pieces
Generously Grease Bottom & Sides of Crockpot w/Butter or Margarine. Peel & Slice
Sweet Potatoes, then Place in bottom of Crockpot.
Then Top with Apple Wedges then Nutmeg & Cinnamon,Maple Syrup & Melted Butter.
Cover & Cook on Low for 4 Hours or until Potatoes are Tender
Spinkle with Pecans the last 30 Minutes.
 Taco Soup
1 lb ground chuck
1 can stewed tomatoes
1 large onion chopped
1 can pinto beans (drained and rinsed)
1 package dry ranch style dressing mix
1 package taco seasoning mix
1 can ranch style beans
1 can Ro-tel tomatoes
1 can cream corn
Brown the ground chuck and drain well. Put in the crockpot. Add the remaining ingredients.
Mix well. Simmer all day, (I set the pot at med. heat and simmered for about 4 hours).
Serve with cornbread or tortilla chips. Enjoy
 Green Chili Cassarole
Brown 1 lb. hamburger (or use cooked chicken)
Combine in lg. pan:
1 can cream of chicken soup
3/4 soup can milk
4 oz. chopped green chili
1 med. onion, chopped
1/2 c sour cream
Salt & pepper to taste
Grate 1 - 1 1/2 # Velvetta, works best to freeze first Layer 6 tortillas (together), 1/2
sauce, 1/2 meat, 1/2 cheese.
Repeat with another 6 tortillas, etc.
Cover w/foil & bake @ 325 for 1 hour.
This is very good! Hope you'll try it!
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WOWsie August Recipes