Crockpot Marinated Garden Tomatoes

Marinated Garden Tomatoes

Fix-It and Enjoy-It Cookbook, p. 185

Bonnie Goering, Bridgewater, VA

Makes 10 servings

Prep. Time: 10 minutes

Chilling Time: 1 hour or more

6 large firm tomatoes, cut in wedges

½ cup sliced onions

½ cup sliced green bell pepper

¼ cup olive oil

2 Tbsp. red wine venegar

¼ tsp. garlic powder

½ tsp. salt

¼ tsp. pepper

2 Tbsp. sugar

2 Tbsp. minced fresh, or 2 tsp., parsley flakes

1 Tbsp. snipped fresh, or 1 tsp. dried, thyme

1. Arrange tomatoes, onions, and peppers in a flat dish.

2. In a jar with a tight-fitting lid, mix together oil, vinegar, garlic powder, salt, pepper, and sugar. Pour over vegetables.

3. In a small bowl, combine parsley and thyme and sprinkle on top.

4. Refrigerate for one hour or more before serving.

Crockpot Ann’s Chicken Cacciatore Slow Cooker

Fix-It and Forget-It Cookbook Revised and U

Ann’s Chicken Cacciatore

pdated, p. 182

Ann Driscoll, Albuquerque, NM

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 3-9 hours

Ideal slow cooker size: 4-qt.

1 large onion, thinly sliced

2½-3-lb. chicken, cut up

2 6-oz. cans tomato paste

4-oz. can sliced mushrooms, drained

1 tsp. salt

¼ cup dry white wine

¼ tsp. pepper

1-2 garlic cloves, minced

1-2 tsp. dried oregano

½ tsp. dried basil

½ tsp. celery seed optional

1 bay leaf

1. Place onion in slow cooker. Add chicken.

2. Combine remaining ingredients. Pour over chicken.

3. Cover. Cook on Low 7-9 hours, or on High 3-4 hours.

Serving suggestion: Serve over spaghetti.

Crockpot Asian Chicken Wings Slow Cooker

Chicken Wings

Ingredients:

1/3 cup of soy sauce
2 garlic cloves, minced
2 teaspoons of oil
1 tablespoon of honey
1 teaspoon of ginger
18 chicken wings
1/3 onion, minced

Add the wings, garlic, onions, ginger, honey, soy sauce, and two teaspoons of oil. Mix the wings up with the other ingredients to make sure the garlic and onions cover all the wings adequately.

Cook 6-8 Hours covered on low. When done the wings have soaked up all the flavors, they've turned a nice golden brown, and they're ready to eat.

Slow Cooker French Dip Sandwiches Crockpot

French Dip Sandwiches
Any roast
1 beer
1 can of french onion soup
1 can beef broth

cook low 8 hours,slice meat, put on toasted rolls with provolone cheese, use juice to dip sandwiches in.

or
Any Roast
1 pkg zesty italian dressing mix
1 pkg Au Jus Gravy mix
1 can campbells Beef Broth

Cook 6-8 hrs, shred after about 4 hrs cooking time, put on hoagie rolls. Cover w/ Provolone and melt in oven

Slow cooker Pork in Gravy Crockpot

Pork in Gravy

Pork loin cut into kabob pieces
can of cream of celery soup
can of Cheddar Cheese soup
two cans of milk
seasoning

season with BEEF seasoning and Lawry's Season Salt, toss in flour and brown on stove. In crock pot add can of cream of celery soup and a can of Cheddar Cheese soup, followed by two cans of milk (empty soup cans) and stir well to mix, then add pork and cook on high for 7 hours.

Minestrone

MinestroneFrom http://www.realsimple.com/food-recipes/browse-all-recipes/minestrone-10000001536107/index.html
Serves 4Hands-On Time: 05mTotal Time: 15m

Ingredients

• 1 28-ounce can diced tomatoes, undrained
• 1 32-ounce container vegetable or low-sodium chicken broth
• 1 15-ounce can cannellini (or other white) beans
• 1 15-ounce can kidney beans (optional)
• 1 9- or 16-ounce package frozen green beans
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 5-ounce bag fresh spinach or one 10-ounce box frozen spinach, thawed
• 1/2 cup (2 ounces) grated Parmesan
• crusty bread

Directions

1. In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer. Cook for 2 minutes.
2. Add the broth, white beans, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until tender, about 3 minutes. Add the salt, pepper, and spinach and stir until wilted.
3. Ladle into bowls and sprinkle with the Parmesan. Serve with the bread.

Blueberry Stew

Blueberry Stew

From http://bitchesonabudget.com/stewed-blueberries/

1 pint blueberries

2-3 nectarines and/or peaches

3-4 tblsp brown sugar (or to taste)

a squeeze of lemon juice

Wash and put the berries in a pot. Slice up the peaches/nectarines into chunks (no need to peel) and add to pot with sugar. Turn heat to medium/low and cook until the berries and fruit soften.

Crockpot Upside-Down Chocolate Pudding Cake Slow Cooker

Upside-Down Chocolate Pudding Cake

Fix-It and Forget-It Big Cookbook, p. 610

Sarah Herr, Goshen, IN

Makes 8 servings

Prep. Time: 15 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 3½-quart

1 cup dry all-purpose baking mix

1 cup sugar, divided

3 Tbsp. unsweetened cocoa powder, plus 1/3 cup, divided

½ cup milk

1 tsp. vanilla

1 2/3 cups hot water

1. Spray inside of slow cooker with nonstick cooking spray.

2. In a bowl, mix together baking mix, ½ cup sugar, 3 Tbsp. cocoa powder, milk, and vanilla. Spoon batter evenly into slow cooker.

3. In a clean bowl, mix remaining ½ cup sugar, 1/3 cup cocoa powder, and hot water together. Pour over batter in slow cooker. Do not stir.

4. Cover and cook on High 2-3 hours, or until toothpick inserted in center of cake-y part comes out clean.

Note: The batter will rise to the top and turn into cake. Underneath will be a rich chocolate pudding.

BROCCOLI AND BACON SALAD WITH EQUAL

BROCCOLI AND BACON SALAD WITH EQUAL
Printed from COOKS.COM
http://www.cooks.com/rec/doc/0,1662,139188-245199,00.html

48% calorie reduction from traditional recipe.

1 large head broccoli
1 small red onion, halved and thinly sliced
1/2 cup raisins
1/3 cup chopped pecans or sunflower seeds
3/4 cup light salad dressing or mayonnaise
2 tablespoons fat-free milk
2 tablespoons white vinegar
1/2 cup Equal Spoonful*
Salt and pepper, to taste
4 slices bacon, cooked crisp and crumbled
Clean, trim and chop broccoli into a large bowl. Add onion, raisins and pecans.
Mix together salad dressing, milk, vinegar and Equal®; stirring until smooth. Pour dressing over salad; add salt and pepper, to taste. Cover and refrigerate overnight.

Top with bacon bits before serving.

Makes 8 servings.

* May substitute 12 packets Equal® sweetener.

Homade Ketchup

HOMADE KETCHUP
from http://www.tablespoon.com/recipes/homemade-ketchup-recipe/1/

Prep Time 5min

Total Time 30min

Ingredients

* 1 28 oz. can tomato puree
* 1/4 cup cider vinegar
* 1/2 cup dark brown sugar
* 1/2 tsp dry mustard
* 1/2 tsp kosher salt (or more, to taste)
* 1/2 tsp garlic powder
* 1/2 tsp allspice
* 1/4 tsp smoked paprika

Directions

1. In a saucepan, whisk together all the ingredients over medium heat.

2. Bring to a boil, whisking occasionally, and cook for 10-15 minutes, until thickened to desired consistency. Be sure to use a splash guard to prevent splatter and also remove the pan from the heat to stir.

3. Let cool slightly before serving. Store in an airtight container in the fridge.

Basil Green Goddess Dressing

I have so many greek olives, romaine, iceberg, fresh mozzarella, and feta that this can't happen right now but it sure sounds good. I'm going to plant some lettuce seeds inside today and pray for cooler weather so I can set them out when they are ready.

BIBB LETTUCE WITH BASIL GREEN GODDESS DRESSING
Serves: 6

from Barefoot Contessa at Home by Ina Garten. Copyright 2006. P. 70

1 c. good quality mayonnaise
1 c. chopped scallions, white and green parts
1 c. chopped fresh basil leaves
¼ c. freshly squeezed lemon juice (2 lemons) ** see note **
2 t. anchovy paste **see note **
2 t. kosher salt (less if you’re using table salt)
1 t. freshly ground black pepper
1 c. sour cream
3 heads bibb lettuce
2 to 3 tomatoes

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. If not serving immediately, refrigerate the dressing until ready to serve.

Cut each head of lettuce in to quarters, remove some of the cores, and arrange on six salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

**NOTES**

I cut back on the lemon juice a little bit. I would recommend adding it bit by bit and tasting along the way. You can always add more, but you can’t take it away once it’s in there! Same with salt! And regarding anchovy paste; 1). don’t leave it out, and 2). you can find this by/near the canned tuna – usually on one of the top shelves.

Pistachio Lovers Baklava

Baklava Cups
From Woman's Day | November 1, 2006

* Active Time: 5 minutes
* Total Time: 13 minutes

Recipe Ingredients

o 1 box (2.1 oz) frozen mini fillo shells
o 2/3 cup chopped Pistachio Lovers Mix (pistachios, cashews and almonds)
o 1/4 cup honey mixed with 1 tsp water

Recipe Preparation

1. Heat oven to 350°F. Have a rimmed baking sheet ready.

2. Fill shells with nuts. Bake about 8 minutes until shells are lightly browned.

3. Remove from oven and spoon in honey mixture. Serve warm or at room temperature.

Different Takes
• Use a single kind of nut or other nut blend.
• Add 1/2 tsp finely grated lemon zest and 1 tsp lemon juice to honey instead of water.
• Stir 1/2 tsp ground cinnamon into the honey mixture.

Baked Potato Soup

A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings.

Cook Time: 15 minutes

Total Time: 15 minutes

Ingredients:

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

Preparation:In a large Dutch oven or stockpot over low heat, melt butter.

Stir in flour; stir until smooth and bubbly.

Gradually add milk, stirring constantly, until sauce has thickened.

Add potatoes and onions.

Continue to cook, stirring constantly, until soup begins to bubble.

Reduce heat; simmer gently for 10 minutes.

Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.

This baked potato soup recipe serves 6 to 8.

Shared by Coastieswife.