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Southwestern Beef & Beans
1 lb. Dried pinto beans
6 cups cold water
lb. Salt pork, cut up
1 lb. Lean chuck steak, cut into 1-inch cubes
1 red chili pepper or tsp. Crushed red pepper
1 medium onion, chopped
2 cloves garlic, minced
1 (6-oz.) can tomato paste
1 tbs. Chili powder
1 tsp. Salt
1 tsp. Cumin seed
tsp. Marjoram leaves
Soak beans in water overnight. Brown salt pork in skillet. In slow-cooking
pot, combine soaked beans (with water), browned pork, and remaining
ingredients. Cover and cook on low for 9 to 10 hours.
Makes 8 servings.

"White" Chili
1 lb. Great Northern beans, soaked
1 medium onion, chopped
3 cloves garlic, minced
2 (4-oz.) cans green chilies
2 tsp. Ground cumin
1 tsp. Oregano
1 tsp. Cayenne pepper
tsp. Salt
2 lb. Boneless, skinless chicken breasts
1 (14 -oz.) can reduced-sodium chicken broth
1 cup water
Put beans in medium pan and cover with water. Bring to a boil; reduce heat
and allow to simmer 20 minutes. Discard water. Cut chicken into 1-inch
pieces and brown if desired. Put all ingredients in Crock-Pot. Stir to mix
thoroughly. Cover and cook on low for 10 to 12 hours (High: 5 to 6 hours).
Makes 6 to 8 servings

Forty-Clove Chicken
1 frying chicken (3 lb.), cut into serving pieces
1 to 2 tbs. Olive oil
cup dry white wine
1/8 cup dry vermouth
2 tbs. Chopped fresh parsley or 2 tsp. Dried parsley leaves
2 tsp. Dried basil leaves
1 tsp. Dried oregano leaves
Pinch of crushed red pepper flakes
40 cloves garlic (about 2 heads), peeled
4 ribs celery, sliced
Juice and peel of 1 lemon
Remove skin from chicken, if desired. Sprinkle with salt and pepper. Heat
oil in large skillet over medium heat. Add chicken; cook 10 minutes or
until browned on all sides. Remove to platter. Combine wine, vermouth,
parsley, basil, oregano, and red pepper flakes in large bowl. Add garlic
and celery; coat well. Transfer garlic and celery to slow cooker with
slotted spoon. Add chicken to herb mixture; coat well. Place chicken on
top of vegetables in slow cooker. Sprinkle lemon juice and peel in slow
cooker; add remaining herb mixture. Cover and cook on low 6 hours or until
chicken is no longer pink in centers.
Makes 4 to 6 servings

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Healthy Chicken Chowder (No Beef please!)
1/2 cup shredded carrot
1 cup skim milk
1/2 cup chicken broth
1/4 tsp black pepper
1/4 tsp onion powder
1 potato, peeled, cut into 1/2" chunks
4 chopped green onions
1/2 lb boneless skinless chicken breasts, cut into 1" cubes
2-15 oz cream style corn
1/2 cup shredded cheddar cheese (save some fat grams by using reduced fat cheese)
1/4 cup mashed potato flakes

Mix all ingredients except cheese and potato flakes in crockpot. Cover and cook on Low for 5-6 hours or until potato is tender and chicken is no longer pink. Stir in potato flakes and cook on High, uncovered for 5 minutes until chowder has thickened and flakes have dissolved. Top with cheese before serving.
per serving: 367 calories, 45 mg cholesterol, 8 g fat

Snake Meat
1-12 oz bottle chili sauce
1-16 oz can cranberry sauce
1-16 oz pkg low-fat Healthy choice smoked sausage

In large saucepan mix all ingredients together. Place over low heat and simmer for at least two hours. Or cook all day on Low in crockpot. Serve over rice.
16 gm fat for entire dish

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Chili Verde
3# pork roast, cut into bite sized pieces
1 large can green enchilada sauce
1 13 oz. can tomatillos, drained
1 large onion
2 Tbsp minced garlic
Jalapeno to taste
Brown the pork chunks in a little oil and put into the crock. Puree tomatillos in a blender with the onion, garlic and fresh or canned jalapeno chilis to taste. If you like a heartier chili taste, throw in a 4 oz. can of diced green chilis too! Pour the puree and the green enchilada sauce over the meat and cook 6-8 hours. Serve with hot flour tortillas and shredded cheddar cheese.

Peanut Butter and Hot Fudge Pudding Cake
(I haven't made this, but it sure sounds good!)
1/2 cup flour
1/4 cup sugar
3/4 tsp. baking powder
1/3 cup milk
1 tbsp. vegetable oil
1/2 tsp. vanilla
1/4 cup peanut butter
1/2 cup sugar
3 tbsp. unsweetened cocoa powder
1 cup boiling water
In a bowl, combine flour, 1/4 cup sugar, and baking powder. Add milk, oil and vanilla. Stir until smooth. Mix in peanut butter. Pour into crock pot.
In the same mixing bowl stir together the 1/2 cup sugar and cocoa powder. Gradually stir in boiling water. Pour over batter in crock pot, but do not stir.
Cover and cook on high 2 to 3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce and top with nuts.

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8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups of milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden
around the edges. Do not remove the cover or stir until it has finished cooking.

ribb.gif (2936 bytes)CROCKPOT TURTLE PUDDING
1 21.5 oz pkg brownie mix
1/2 cup water
1/4 cup vegetable oil
1 egg
1 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
13 caramel candies, unwrapped
Whipped cream or vanilla ice cream
Place a vegetable steamer or other low rack on the bottom of a 5-quart  electric slow cooker. Pour in 4 cups hot tap water and turn on the high heat  setting.
In a large bowl, combine the brownie mix, water, oil, and egg. Beat to mix  well. Stir in the chocolate chips and nuts.
Butter and dust with sugar a 2.5 qt souffle dish that fits in the 5-quart  slow cooker. Turn the brownie mixture into the dish. Push the caramels  partially into the top, but do not cover completely with the brownie mixture.  Wrap the dish in a double thickness of foil.
Tie with kitchen string to  resemble a package for ease in lowering into the pot and removing. Place on  the rack in the slow cooker.  Cover and cook on the high heat setting for 4.5 hours. Remove the dish from  the slow cooker, uncover and let cool for 30 minutes. Serve warm, with  whipped cream or ice cream.

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Broccoli Rice & Chicken
2 lbs. chicken tenders or boneless breasts cut into strips
1 1/4 cups uncooked converted rice
1 pkg. Knorr's Cream of Broccoli soup mix
1 1/2 cups chicken broth
pepper to taste
Place rice in lightly greased crockpot. Sprinkle with parsley and pepper. Top with chicken pieces. Mix together the soup mix and broth; pour over chicken and rice. Cover and cook on low for 6-8hours. Serve with a salad for great meal.
*from the top 30 crockpot recipes at www.about.com  

Don't Peek Stew
2 lbs. cubed, lean pork
1 10&3/4 oz. can reduced fat cr. of mushroom soup
1 4oz. can mushroom stems & pieces, drained
1 envelope dried onion soup mix
3/4 c. water or broth
1 1b. pkg. baby carrots
pepper to taste
Place all ingredients in slow cooker and cook on low for 8 hours.
Serve over rice or noodles

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Chicken A la Fruit Serves 6
1/2 cup crushed pineapple
juice of 1/2 lemon or 2 Tbsp
2 Tbsp soy sauce
3 mashed peaches
1 chicken - cut-up
Spray your crockery with non-stick spray. Mix pineapple, lemon juice, soy sauce and peaches in a large bowl. Dip chicken in the sauce and place in your crockery. Cover with remaining sauce.
Cook on low 6-8 hours.

Triple Chocolate Mess Serves 8
1 pkg chocolate cake mix
1 pint sour cream
1 pkg instant chocolate pudding mix
1 small bag chocolate chips
3/4 cup oil
4 eggs
1 cup water
Spray crockery with non-stick spray. Mix all ingredients until smooth. Pour into crockery. Cook on low 6-8 hours. Serve in a bowl with vanilla ice cream.

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Bevy's Easy Cheesy Cube Steak
A package (usually 4 to 6 medium sized) of cube steaks
2 cans of cheddar cheese soup (or one jar of Ragu cheddar cheese sauce)
spices to taste (onion powder, garlic etc)
potatoes (optional)

Smother with Adolf's Tenderizer (according to my sister-in-law it adds to the flavor) and spice up the meat to your desired taste. Put the meat in the crock pot and dump in the soup (or sauce) and cook at least 8 hours on high.  The longer the better for more tender meat. For a one pot meal add potatoes half way through cooking.   They take on a nice cheese flavor. This will usually serve four people for more just increase the amount of the soup or do a combination of both one jar of Ragu and one can of soup.  It's a throw in what you have kind of meal.  Don't have cube steak, use round steak or basically any type of meat you have on hand. Very yummy.
Bon appetite!

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2 c. milk 1/4 c. brown sugar
1 tbsp. melted butter 1/4 tsp. salt
1/2 tsp. cinnamon 1 c. rolled oats

1 c. chopped apple

1/2 c. raisins 1/2 c. chopped walnuts

Grease the inside of a slow cooker crockpot. Put ingredients into crockpot and mix with whisk. Cover. Just before going to bed, turn on the crockpot, at "low" . The cereal will be ready for morning. Serve with milk. Serves 4.


6 slices bacon 2 (10 oz.) pkgs. frozen corn

1 (16 oz.) can cream style corn

1 tbsp. Worcestershire sauce
2 c. water 1/2 c. onion, chopped
2 c. potatoes, diced 1 tbsp. sugar
1 tbsp. seasoned salt

1 (16 oz.) can chicken broth

1 c. milk 1/4 c. butter

In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, saute for 5 minutes. Combine everything in crockpot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the mixture into blender and being very careful not to get burned*, puree until almost smooth. Return to crock pot with milk and butter.  Cover and cook on high one hour more. 6 to 8 servings.
* Use extreme caution when blending hot food - there is a danger that the top will explode off your blender, so cover it with a folded dish towel and hold while you puree in several short bursts.

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Turkey Breast

One turkey breast, bone in or out
One can of gel cranberry sauce
One package of dry onion soup
1/2 cup water
Mix sauce and soup mixture together, add dry onion soup, pour over the turkey breast, cook all day while you play. Makes excellent gravy.

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Swiss Steak
1 pound beef round steak, cut 3/4" thick
2 tablespoons quick cooking tapioca
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
1 16oz can tomatoes, cut up
1 small onion, sliced and separated into rings
1/2 cup sliced celery
1/2 cup sliced carrot
1/2 teaspoon dried thyme, crushed
2 cups hot cooked rice or noodles

Cut meat into 4 serving size pieces. Trim fat. In a large skillet brown meat on both sides in hot oil. In a 3-1/2 or 4 quart crockpot, place onion, celery, and carrot. Sprinkle with thyme, 2 tablespoons of
quick cooking tapioca, salt and pepper. Pour undrained tomatoes over vegetables. Add meat. Cover, cook on low heat setting for 10 to 12 hours. Serve with hot rice or noodles. Makes 4 servings.

Beef Bourguignonne
1 pound boneless beef chuck roast, cut into 3/4 inch cubes
2 tablespoons cooking oil
1 cup chopped onion
1 glove garlic. minced
1-1/2 cups burgundy wine
3/4 cup beef broth
2 bay leaves
1 teaspoon dried thyme, crushed
3/4 teaspoon dried marjoram, crushed
1/4 teaspoon pepper, 1/2 teaspoon salt
3 cups fresh mushrooms
4 med. carrots cut into 3/4 inch pieces
1/2 pound pearl onions or 2 cups small frozen whole onions
2 tablespoons quick cooking tapioca
2 slices bacon, crisp cooked, drained and crumbled
3 cups hot cooked noodles
snipped parsley (optional)

Crockery-cooker directions
Brown meat, chopped onion and garlic in hot oil. In a 3 - 4 quart crockpot layer mushrooms, carrots and pearl onions. Sprinkle with quick cooking tapioca. Place meat mixture atop vegetables. Add bay leaves, thyme, marjoram, salt and pepper.
Pour 1-1/4 cups of burgundy and 1/2 cup broth over meat. Cover, cook on low heat setting for 10 - 12 hours or until tender. Discard bay leaves. Stir in bacon. Serve with noodles.

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1 lb. box small shell macaroni
24 oz. mozzarella cheese, grated
1 16 oz can tomatoes
1 48 oz. can Prego spaghetti sauce
2 lbs. ground beef
Brown ground beef and drain. Add to spaghetti sauce and tomatoes. Simmer for a short while. Cook shells. Layer in crockpot as follows: sauce, shells, more sauce, cheese. Repeat layers until you use all ingredients, ending with grated cheese. Cook until hot and cheese is melted.
(I've also substituted chopped, browned chicken in place of the ground hamburger)

(this one I tore out of a magazine with intentions of trying it and haven't yet. I will now)
2 Tbs. oil
2 lg. onions, sliced
1 tsp. fresh ginger, grated
3 cloves garlic, minced
3 lbs. skinless chicken pieces
3 lg. carrots, diced
2 lg. potatoes, peeled and diced
2 Tbs. raisins (I think I'll skip this)
1/2 tsp. each cumin, tumeric, salt and pepper
1/4 tsp. each cinnamon and cayenne pepper
14 1/2 oz. can chopped tomatoes
3 med. zucchini, sliced 1" thick
15 oz. can garbanzo beans, drained
2 Tbs. parsley, chopped
1/2 tsp. cilantro
Saute onions, ginger and garlic in olive oil. Transfer to crockpot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to crockpot. Place browned chicken on top of vegetables. Stir seasonings in a small bowl and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on high for 4-6 hours. Add garbanzo beans, parsley and cilantro 30 minutes before serving. Serve over cooked rice.

(this really isn't a recipe but it is my most favorite thing to do with my crockpot. It is so quick and easy....kind of recipes I like)
I put 6-8 chicken breasts in the crockpot. (easy so far, huh?) Next I pour a bottle of my favorite BBQ sauce over the top and stir it until all chicken pieces are well coated. I like to use KC Masterpiece but you use what you like. And.......that's it.....just cook in there 6 or more hours. If putting frozen chicken pieces in there then allow an extra hour or two to cook. When you're ready to eat, it comes out just like shredded meat. It is sooo tender. We usually put them on hamburger buns. My hubby places the whole breast on his bun but my kids and I usually shred our chicken with a fork first and then place it on our buns. Easy and yummy!!

saltv.gif (1299 bytes)Crockpot Lemon Pepper Chicken
most of these I have found on the net, but they are good!

4 chicken breasts 2 tbs.  margarine
1 tsp. salt 1/4 tsp. black pepper
1 tsp. garlic powder lemon pepper
paprika 1/2 cup chicken broth or water

Rub the chicken breasts with margarine & season with salt & pepper.    Sprinkle chicken generously with lemon pepper, garlic powder, & paprika. Pour broth into crock pot & add chicken. Cook on high for 3 to 4 hours or or low for 6 to 8 hours. Cook until chicken is well done.

Easy Crock Pot Chili

1 1/2 lbs. ground chuck 1 bell pepper, chopped
1 cup chopped onions 1 cup chopped celery
1 can kidney beans 1  can tomato sauce
1 can black beans or Pinto 1 pkg. chili seasoning
1  large can  tomatoes 2 tbs. sugar
1 tsp. garlic powder Salt & pepper to taste

Brown meat  in a large skillet. Add celery, onion & bell pepper & cook until almost done.  Drain & place in crock pot. Add remaining ingredients to crock pot & stir to mix.  Cook 3 to 4  hours until done.

   Sugared Walnuts
   1 Pound walnut pieces
     1/2  Cup  melted  butter
     1/2  Cup powdered sugar
   1 1/2  Teaspoons cinnamon
     1/4  Teas   allspice
     1/8  Teas    cloves
(or substitute pumpkin pie spice for last 3 ingredients)
In a 3 1/2 quart slow cooker, stir the walnuts and butter until combined. Add the powdered sugar, stirring to coat evenly. Cover and slow-cook on high for 15 minutes. Reduce the heat to low and slow cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours.  Transfer the nuts to a serving bowl. In a small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Cool the nuts completely before serving.

   Baked Apples
   3  medium baking apples washed and cored.
   1 T raisins
   2 T sugar
   1/2   teaspoon  cinnamon
   1 tablespoon  butter
Mix raisins and sugar and fill center of apples. Sprinkle with cinnamon and dot with butter. Place in crock pot, add 1/2 cup water. Cover and cook 7-9 hours.

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