APPLE-NUT CHEESECAKE Crust: 1 cup (scant) graham cracker crumbs 1/2 teaspoon cinnamon 2 tablespoons sugar 3 tablespoons butter, melted 1/4 cup finely chopped pecans or walnuts Filling: 16 ounces cream cheese 1/4 cup brown sugar 1/2 cup granulated white sugar 2 large eggs 3 tablespoons heavy whipping cream 1 tablespoon cornstarch 1 teaspoon vanilla Topping: 1 large apple, thinly sliced (about 1 1/2 cups) 1 teaspoon cinnamon 1/4 cup sugar 1 tablespoon finely chopped pecans or walnuts Combine crust ingredients; pat into a 7-inch springform pan. Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.
APPLE PIE COFFEE CAKE Apple Mixture: 1 can (20 oz) apple pie filling, apple slices broken up somewhat 1/2 teaspoon cinnamon 3 tablespoons brown sugar Cake Batter: 2 small yellow cake mixes (Jiffy - 9-ounce each) 2 eggs, beaten 1/2 cup sour cream (light) 3 tablespoons softened butter or margarine 1/2 cup evaporated milk 1/2 teaspoon cinnamon 1 teaspoon butter or margarine for greasing slow cooker/Crock Pot Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well. Generously butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.
APPLE PUDDING CAKE * 2 cups sugar * 1 cup vegetable oil * 2 eggs * 2 teaspoons vanilla * 2 cups flour * 1 teaspoon baking soda * 1 teaspoon nutmeg * 2 cups unpeeled apple, finely chopped * 1 cup chopped nuts (walnuts or pecans) Beat sugar, oil, eggs, and vanilla. Add apple with dry ingredients and mix well. Spray a two pound tin can with cooking spray or grease and flour it well. Pour batter into can, filling no more than 2/3 full. Place can in Crock Pot. Do not add water. Cover but leave cover ajar so steam can escape. Cook on high 3 1/2 to 4 hours. Don't peek before the last hour of baking. Cake is done when top is set. Let stand in can a few minutes before tipping pudding out on a plate. Serve halfrounds plain, with whipped topping, or a pudding sauce.

CHICKEN WINGS IN TERIYAKI SAUCE * 3 pounds chicken wings (16 wings) * 1 large onion, chopped * 1 cup soy sauce * 1 cup brown sugar * 2 teaspoons ground ginger * 2 cloves garlic, minced * 1/4 cup dry cooking sherry Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to slow cooker/Crock Pot. Mix together onion, soy sauce, brown sugar, ginger, garlic and cooking sherry in bowl. Pour over chicken wings. Cover and cook on Low 5-6 hours or on HIGH 2-3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce. Serve from Slow Cooker. Makes about 32 pieces
CHILI 2 lbs. ground beef 1 lg. onion 1 lg. green pepper 1 lg. jalapeno pepper Chili powder to taste Garlic salt to taste Salt to taste Pepper to taste Sugar to taste 2 cans crushed tomatoes 1 can tomato puree 1 can kidney beans 2 cans chili hot beans Brown beef. Saute chopped onion and green pepper in grease. Mix beef, onion and green pepper. Add spices; let stand 1 hour. Add tomatoes, tomato puree, beans; cook in Crock Pot all day. Best if refrigerated and warmed the next day.
CHILI BEEF DIP * 1 (11 oz.) can condensed chili beef soup * 3 oz. pkg. cream cheese, softened * 1/2 cup sour cream * 1 tbsp. water * 1 teaspoon prepared mustard * 1 teaspoon Worcestershire sauce * 1/2 teaspoon chili sauce * 1/4 teaspoon hot pepper sauce, optional In slow cooker/Crock Pot, combine all ingredients; mix well. Cover and cook on low for 1 1/2 to 2 hours, stirring occasionally, or until cheese is melted and dip is hot. Serve warm with tortilla or corn chips. Makes 2 cups.
CHILI CHEESE TACO DIP * 1 lb. hamburger * 1 can chili (no beans) * 1 lb. mild Mexican Velveeta cheese, cubed or shredded Brown hamburger; drain and place in slow cooker. Add chili and cheese; cover and cook on low until cheese is melted, about 1 to 1 1/2 hours, stirring occasionally to blend ingredients. Serve warm with taco or tortilla chips.
CHILI CHICKEN 3 whole chicken breasts (1 1/2 to 2 lbs, cut in 1 inch pieces) 1 cup chopped onion 1 cup chopped bell pepper 2 garlic cloves 2 tbsp. vegetable oil 2 cans Mexican stewed tomatoes (16 ounce each) 1 can chili beans 2/3 cup picante sauce 1 teaspoon. chili powder 1 teaspoon. cumin 1/2 teaspoon. salt Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are wilted. Transfer to slow cooker/Crock Pot and add remaining ingredients. Cook, covered, on low, for 4 to 6 hours. Serve over rice. Serves 4 to 6.

CROCKPOT BEEF AND CHIPOTLE BURRITOS 1 1/2 lb. boneless beef round steak, cut 3/4" thick 1/2 oz. can diced tomatoes 1 sm. onion, chopped 1 to 2 canned chipotle peppers in adobo sauce, chopped (my local stores didn't carry this - of course- so I substituted a jar of salsa with chipolte, I think it was Old El Paso or Pace) 1 tsp. dried oregano, crushed 1/4 tsp. ground cumin 1 clove garlic, minced 6 9-10" tomato-flavored or plain flour tortillas, warmed 3/4 c. shredded sharp cheddar cheese (3 oz.) 1 recipe Pico de Gallo Salsa (we're talking real life here - I substituted a small jar of regular salsa :) Shredded jicama or radishes (optional, VERY optional!) Dairy sour cream (optional) Directions: Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4 qt. crockery cooker place meat, undrained tomatoes, onion, peppers, oregano, cumin, and garlic. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, shred meat. Spoon one-sixth of the meat onto each warm tortilla just below the center. Top with cheese, Pico de Gallo Salsa, and if desired, jicama or radishes and sour cream. Roll up tortilla. Makes 6 servings * Prep time: 20 min. Pico de Gallo Salsa: Combine 2 medium finely chopped tomatoes; 2 tbsp. Finely
chopped onion; 2 tbsp. snipped cilantro; 1 serrano pepper; finely chopped; and dash sugar. Cover; chill several hours.
CROCKPOT BEEF AND GRAVY 2-3 pounds roast cut into bite sized pieces 1 packet Lipton's Onion soup mix 2 cans Cream of mushroom soup Place pieces of roast in crock pot. Sprinkle packet of onion soup on meat. Cover with cream of mushroom soup. Let cook up to 9 hours. Stir about 1/2 way through cooking (but I'm sure you could just stir at the end). Serve over mashed potatoes or pasta.
CROCKPOT BEEF BOURGUIGNON I 1 Cup Dry red wine 2 Tablespoons Olive oil 1 Large Onion -- sliced 1/2 Teaspoon Thyme 2 Tablespoons Parsley -- chopped 1 Bay leaf 1/4 Teaspoon Pepper 2 Pounds stewing beef, cut into 1 1/2-inch cubes 3 Slices Bacon (thick-cut is possible) -- diced 12 Small White onions 1/2 Pound Sliced mushrooms 2 Cloves Garlic -- minced 1 Teaspoon Salt Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours (overnight if refrigerated) Drain meat, reserving marinade. In skillet, saute bacon and remove. Brown meat in bacon fat. Combine beef, bacon, vegetables and seasonings in slow cooker. Pour over enough marinade to cover. Cook on low 8-10 hours.
CROCKPOT BEEF BOURGUIGNON II 1 lb. bacon, cooked, reserve grease 3 lbs. beef, cubed 1 bottle red wine 1 lb. onion, chopped 1 lb. celery 1 lb. carrots, chopped 2 cloves garlic, chopped Chopped shallots (optional) 1 bay leaf Salt & pepper Flour Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter. Saute vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently combine beef, vegetables, bacon and half the wine. Add bay leaf and salt and pepper to taste. Cook on low hours.

1/8 teaspoon ground cloves 1 1/2 teaspoons salt -Rinse beans with cold running water and discard any stones or shriveled beans. In a large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. (Or, in a 6-qt sauce pot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans. -In 4 1/2 to 5 1/2 quart Crockpot, stir 3 1/2 cups water with beans and remaining ingredients except salt until blended. -Cover CP with lid and cook beans on low setting about 14 hours or until beans are tender and sauce is syrupy. Stir salt into bean mixture before serving.
CROCKPOT BOURBON BREAST OF CHICKEN 4 chicken breasts halves 1/4 c flour 1/2 tsp paprika Salt 2 tbsp butter 2 tbsp oil 2 tbsp onion, chopped 2 tbsp parsley, chopped 1/4 tsp dried chervil 1/4 c bourbon
1 (4 oz) can mushrooms, undrained 1 (10 oz) can tomatoes 1/4 tsp sugar Salt & Pepper Dredge chicken in flour which has been mixed with paprika and a little salt. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook a moment. Remove from heat. Place chicken in crock cooker. Combine remaining ingredients and pour over chicken. Cover and cook on LOW for 6 to 7 hours. Serve with noodles of rice. Serves 4
CROCKPOT BRACIOLE 2 1/2 pounds Round steak 1/4 to 1/2" thick 1/2 pound Bulk Italian sausage 1 tablespoon Dried parsley flakes 1/2 teaspoon Leaf oregano 2 cloves Garlic -- minced 1 large Onion -- finely chopped 1 teaspoon Salt 1 can Italian style tomatoes -- 16 0z 1 can tomato paste -- (6 oz) 1 teaspoon Salt 1 teaspoon Leaf oregano 10 large Tomatoes or oz cans tomatoes 5 cloves Garlic -- chopped
1 tablespoon Worcestershire sauce 2 teaspoons Salt 2 large Onions -- chopped 1 tablespoon Flour 1 tablespoon Vegetable oil 1 teaspoon Oregano 1 teaspoon Thyme 1 tablespoon Wine vinegar 1 tablespoon Sugar -Trim all excess fat from round steak. Cut into 8 evenly shaped pieces. Pound steak pieces between waxed paper until very thin and easy to roll. In skillet, lightly brown sausage. Drain well and combine with parsley, 1/2 teaspoon oregano, garlic, onion, and salt; mix well. Spread each steak with 2 to 3 tablespoons of sausage mixture. Roll up steaks and tie. Stack steak rolls in crock pot. Combine tomatoes, tomato paste, salt, and 1 teaspoon oreagno; pour over rolls. Cover and cook on low setting for 8 to 10 hours. Serve steak rolls with sauce. -SAUCE: Place all ingredients except flour, oil, and vinegar in crockpot; stir well. Cover and cook on low setting for 8 to 10 hours. Remove cover and turn to high setting for the last hour to reduce excess moisture. Before removing sauce from crock pot, stir in flour, oil, and vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender container; blend until smooth.

CROCKPOT CHEESE FONDUE * 10-oz. can cheddar cheese soup * 1 lb block process cheese spread cut in 8 pieces * 1 lb swiss cheese, grated * 12-oz. can beer (or apple cider) * 1/2 tsp hot pepper sauce * 2 drops liquid smoke flavoring Place all ingredients in slow cooker/Crock Pot. Stir to mix. Cover and cook on low for 2 hours. After 1 hour of cooking time, stir. Before serving, whisk to blend. Serve with bread sticks or veggies for dipping.
CROCKPOT CHEESE SOUFFLE 14 slices fresh white bread, crust removed 3 c. grated sharp cheese, Cheddar 1/4 c. oleo 6 lg. eggs 3 c. milk, scalded 2 tbsp. Worcestershire sauce 1/2 tsp. salt Paprika Tear bread in small pieces. Place 1/2 in well greased crock pot. Add 1/2 cheese, 1/2 butter. Add remaining bread, cheese and butter. Beat eggs, milk, Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with paprika. Cover and cook on low 4-6 hours. Do not open until ready to serve.
CROCKPOT CHEESE SOUP 1/2 stick butter 3 green onions -- chopped 3 stalks celery with leaves -- chopped 2 carrots -- grated 2 cans chicken broth 2 cans cheese soup 1 can cream of potato soup parsley flakes tabasco sauce -- to taste salt and pepper -- to taste 8 ounces sour cream/or plain nonfat yogurt 3 tablespoons cooking sherry Melt butter over low heat and saute onions, celery and carrots. Add chicken broth; cover and simmer for 30 minutes. Add other soups, parsley, tabasco, salt & pepper. Stir in sour cream. Simmer 15 minutes. Add sherry and stir before serving.
CROCKPOT CHEESY BACON DIP 2 pkgs (8 oz) cream cheese, softened, cut into cubes 4 cups shredded Colby-Jack Cheese 1 cup half-and-half 2 T mustard 1 T chopped onion 2 tsp Worcestershire sauce 1/2 tsp salt 1/4 tsp hot pepper sauce 1 lb bacon, cooked and crumbled Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in crock pot. Cover and cook, stirring occasionally, on low 1 hour or until cheese melts. Stir in bacon; adjust seasonings. Serve with crusty bread or crackers.
CROCKPOT CHEESY CHICKEN ALA TIFFANY 1 can mushroom soup 1 can cream of broccoli soup 1 can broccoli cheese soup 2 pkgs Chicken Breasts (boneless, skinless) 1 can Mixed vegetables 1-2 T Tapioca for thickening 1 cup shredded cheddar cheese Dice chicken put in crockpot sprinkle with salt and pepper, Pour all three cans of soup over chicken and stir. Cover and cook on low about 4-6 hours. About an hour before serving add mixed vegies, cheese and thicken with tapioca. I served poured over white rice. I thought the flavors blended and complemented each other well.
CROCKPOT CHEESY CREAMED CORN oz. pkgs frozen corn oz. pkg cream cheese oz. pkg cream cheese 4 TBLSP butter 3 TBLSP water 3 TBLSP milk 2 TBLSP sugar 6 slices American cheese Combine all ingrediants in cp, mix well. Cover and cook 4 - 5 hours on low, or until heated through and cheese is melted. Stir well before serving.

lumps from forming.

CROCKPOT CHICKEN AND PASTA 1 T cooking oil 1 lb boneless skinless chicken breasts (cut into bite sized pieces) 1 can of Cream of Chicken soup 1/2 cup water 1 bag frozen seasoned pasta and veggie combo (I like the one with corkscrew pasta and cheddar cheese) Heat the oil and then brown the chicken in it. Set the chicken aside and add soup, water, and the pasta/veggie combo. Heat to a boil. Return the chicken to the pan and reduce the heat to low. Cover and cook for 5 min. or until the chicken is no longer pink. Stir occasionally. Serves about 4.
CROCKPOT CHICKEN AND RICE I Boneless, skinless chicken breast (2-3 lbs) Chicken Flavored Rice (I use Lipton) Cream of Celery soup Cream of Chicken soup 1 cup water salt Put rice in crockpot, and water. Combine soups and layer on top of rice. Salt chicken and layer chicken in pot. Set on high for 4-5 hours or low or auto shift for 7-10 hours.
CROCKPOT CHICKEN AND RICE II 3/4 c. rice 1 can cream of celery soup 1 can cream of mushroom soup 1 sm. can whole mushrooms 1 sm. jar pimento strips, drained 1/2 green pepper, chopped 1/2 onion, chopped 1 can water chestnuts, drained, sliced 8 to 12 chicken breasts, halved Grated Parmesan cheese Place rice in crock pot. Combine remaining ingredients except chicken and cheese in bowl. Mix well. Pour half of mixture over rice. Place chicken on top. Pour remaining soup mixture over all. Cook on high for 3 hours or until chicken is tender. Garnish with cheese.
CROCKPOT CHICKEN AND SAUSAGE PAELLA 2 1/2 to 3 lbs. meaty chicken pieces 1 tbsp. cooking oil 8 oz. cooked smoked turkey sausage, halved lengthwise and sliced 1 large onion, sliced 3 cloves garlic, minced 2 tbsp. snipped fresh thyme or 2 tsp. dried thyme, crushed 1/4 tsp. black pepper 1/8 tsp. thread saffron or 1/4 tsp. ground turmeric 1 141/2 oz. can reduced-sodium chicken broth 1/2 c. water 2 c. chopped tomatoes 2 yellow or green sweet peppers, cut into very thin bite-size strips 1 c. frozen green peas 3 c. hot cooked rice -Skin chicken. Rinse chicken; pat dry. In a large skillet brown chicken pieces, half at a time, in hot oil. Drain off fat. In a 3 1/2, 4, or 5 quart crockery cooker place chicken pieces, turkey sausage, and onion. Sprinkle with garlic, dried thyme (if using), black pepper, and saffron or turmeric. Pour broth and water over all. -Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 to 4 hours. Add the tomatoes, sweet peppers, peas, and if using, the fresh thyme to the cooker. Cover; let stand for 5 minutes. Serve over the hot rice. Makes 6 servings* Prep time: 30 min.

CROCKPOT CHICKEN CASSEROLE 4 lg. chicken breasts 1 sm. can cream of chicken soup 1 sm. can cream of celery soup 1 sm. can cream of mushroom soup 1/2 c. diced celery 1 c. Minute Rice Mix in crockpot the soups and rice. Place chicken on top of mixture, then sprinkle diced celery over chicken. Cook on low for 4 hours. Makes 4 servings.
CROCKPOT CHICKEN CORDON BLEU 4-6 chicken breasts (pounded out thin) 4-6 pieces of ham 4-6 slices of swiss cheese (I use mozzerella,my kids like this better!) 1 can cream of mushroom soup(can use any cream soup) 1/4 c. milk Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in c.p. so it looks like a triangle /_\ Layer the rest on top. Mix soup and milk. Pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.
CROCKPOT CHICKEN AND DUMPLINGS 4 Tablespoons butter 1 Tablespoon vegetable oil 1 onion -- chopped 3 pounds your favorite chicken parts -- cut up 2 cups chicken broth 2 stalks celery 1 tablespoon minced parsley 2 carrots -- peeled, sliced 1 tsp black pepper Salt to taste 1/2 tsp ground allspice 1 cup dry white wine (optional but really adds a nice taste) 1 can refrigerated biscuits 1/2 cup heavy cream 2 tablespoons flour In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2- 1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe for canned if you prefer.
CROCKPOT CHICKEN ENCHILADAS I
boneless, skinless chicken (can still be frozen) 1 large can enchilada sauce (green or red) medium or large flour tortillas shredded cheese Empty enchilada sauce into the crockpot and place chicken filets into the sauce. Cook on low setting all day. Scoop out chicken and cut or shred onto a plate. Spread a tortilla on another plate and arrange some chicken into a "stripe" down the middle. Sprinkle liberal shredded cheese, and ladle some sauce over it. Roll the tortilla up, ladle more sauce over it, and sprinkle more cheese. Place in the microwave for about 20 seconds on High to melt the cheese. More microwave time may be needed for multiple enchiladas on one plate.

4 slices bacon, crisp-cooked, drained, and crumbled Paprika Drain clams, reserving liquid. Cover clams; chill. In CP combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and papper. Stir in potato sour and 2 cups water. Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. If using low heat setting, turn to high. In a medium bowl combine nonfat dry milk powder and flour. Gradually whisk in 1 c. cold water; stir into soup. Cover; cook on high 10 to 15 minutes or till thickened. Stir in clams. Cover; cook 5 minutes more. Ladle soup into bowls. Sprinkle each serving with crumbled bacon and paprika. Makes 6 to 8 servings.
CROCKPOT CLAM CHOWDER I 4 cans of Cream of Potato soup 4 cans of New England Clam Chowder 2 cans minced clams with juice 1 onion, chopped and sauteed in 1 stick butter 1 quart half and half Saute onions in butter, then add all ingredients in crockpot for 4 hours. I usually put it on low and cook it all day. Also it makes alot and sometimes over fills my crockpot. Dont know if its my crockpot being too small or just too much stuff LOL. Im sure if you wanted you could cut the ingredients in half. ENJOY!!
CROCKPOT CLAM CHOWDER II * 4 (6 1/2 oz.) cans clams * 1/2 lb. salt pork or bacon, diced * 1 lg. onion, chopped * 6 to 8 lg. potatoes, pared and cubed * 3 c. water * 3 1/2 tsp. salt * 1/4 tsp. pepper * 4 c. half and half cream or milk * 3 to 4 tbsp. cornstarch Cut clams into bite sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into Crock Pot with clams. Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add that and the remaining milk and stir well; heat through. Serve in large bowls with crusty French bread.
CROCKPOT COBBLER All you do is bake a batch of biscuits and let them cool. Chunk them up and put about half in the bottom of your crockpot. Mix: 1/4 cup brown sugar 1/2 t. cinnamon 1/2 cup butter Sprinkle some of that on top. Spread canned pie filling (I thought cherry would be good) on top and repeat until you're out of ingredients. Bake on high for 2 hours.
CROCKPOT COCONUT THAI SHRIMP AND RICE 2 (10 oz.) cans chicken broth 1 cup water 1 tsp. coriander 1/2 tsp. cumin 1 tsp salt 1/2 tsp cayenne pepper zest and juice of 2 limes (1/3 cup of juice) 7 cloves minced garlic 1 TBLSP. minced fresh ginger 1 medium onion chopped 1 red bell pepper chopped 1 carrott peeled and shredded 1/4 cup flaked coconut 1/2 cup golden raisins 2 cups converted rice 1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen) 2 oz. fresh snow peas cut into strips toasted coconut for garnish (optional) In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot, coconut, raisins and rice. Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours and if liquid is absorbed, but rice is not tender, add 1 more cup water. When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer. Sprinkle with

toasted coconut and serve.
CROCKPOT COLA BARBECUE PORK ROAST 1 pork roast 1 1/2 cup cola 1 bottle bbq sauce Page 135 of 245 Crockpot Recipes 2/16/2003 e-book://Pages/crockpot_recipes.htm Cut all visible fat from roast,put in crock and cook 12 hrs (i put mine in before bed and let cook all night) on low. Remove meat from crock and drain all juice from crock. Shred meat and return to crock add 1 bottle bbq sauce and cook 5-6 hrs more. MAKES ALOT!!! Freezes great.
CROCKPOT COLA HAM 1/2 cup brown sugar 1 tsp dry mustard 1/4 cup cola (Coca Cola(r), Pepsi, etc) 3 to 4 pound pre-cooked ham Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola. Score the ham with shallow slashes in a diamond pattern. Rub ham with mixture. Place ham in crockpot and add remaining cola. Cover and cook on high for 1 hour, then turn to low and cook for 6 to 7 hours. Serves 9 to 12.
CROCKPOT COQ AU VIN 12 sm White onions, peeled 4 lb Roasting chicken, cut up 1/2 ts Salt 1/4 ts Black pepper 1/4 c Brandy or cognac 2 ea Cloves garlic, peeled and crushed 1/4 ts Ground thyme 1 ea Bay leaf 1 1/2 c Dry, strong red wine 5 tb All purpose flour 1 c Chicken bouillon 3/4 lb Fresh mushrooms, wiped and stemmed 1 tb Butter or margarine 1/4 ts Salt 1 tb Chopped fresh parsley To cook: Place the onions in the slow cooker. Remove the fat from the vent of the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saute the chicken until well browned. Season with 1/2 tsp salt and the pepper. Warm the brandy in a ladle or a small saucepan; light it with match and pour it over the chicken. When the flame dies,lift the chicken into the slow cooker and add the garlic, thyme, and bay leaf. Pour the wine into the hot skillet and scrape up the pan juices. Dissolve the flour in the bouillon, turn it into the skillet and bring to simmering, stirring briskly to prevent lumps. Turn into the slow cooker. Cover and cook on Low 7-9 hours. Before serving: About 10 minutes before serving, in a medium skillet, saute the mushrooms in the butter over medium high heat. In about 5 minutes, they will be tender and the moisture will have evaporated from the skillet. Season with 1/4 tsp salt and add to the chicken casserole. If the sauce seems thin, simmer it in the mushroom skillet long enough to thicken to the consistency of heavy cream. Garnish the Coq au Vin with parsley before serving.
CROCKPOT COQ AU VIN 2-1/2 lb chicken cut up (I used boneless, skinless chicken breasts) 1 clove garlic crushed 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried thyme 6 bacon slices, diced 2/3 cups sliced green onions 1 cup chicken broth 8 small white onions, peeled 1 cup burgundy wine 1/2 LB whole mushrooms chopped parsley 8 small new potatoes scrubbed In large skillet, saute dieced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, and garlic in Crockpot. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, pototales and chicken broth. Cover and cook on Low hours (High 3-4). During the last hour add Burgundy and cook on high. Garnish with chopped parsley.

CROCKPOT HOT DIP * 1 pound Italian Sausage - hot * 1 pounds velveeta - Mexican type - hot * 1 can rotel tomatoes (drained) * 1 jar pace picante sauce - hot * 1 jalapeno pepper - finely diced - -Brown sausage and drain along with jalapeno pepper. - -Add to slow cooker/Crock Pot with other ingredients and simmer on low for 1 hour or more until melted and blended. - -Serve with tortilla strips or chips, large Fritos corn chips, or even lightly toasted and cubed sourdough bread.
CROCKPOT JAMBALAYA * 1 pound Chicken breasts, boneless * - cut in 1" cubes * 1 pound Smoked sausage, sliced * 1 pound Shrimp, cooked * 28 ounces Crushed tomatoes * 1 md Onion, chopped * 1 Green pepper, chopped * 1 cup Chicken broth * 1/2 cup White wine * 2 teaspoons Oregano * 2 teaspoons Parsley * 2 teaspoons Cajun seasoning * 1 teaspoon Cayenne pepper * 2 cups Rice, cooked Cut chicken and slice sausage. Chop onion and green pepper. Put all in slow cooker/Crock Pot. Add remaining ingredients, except shrimp and rice. Cook in slow cooker/Crock Pot on low for 6-8 hours. 30 minutes before eating, add cooked shrimp and cooked rice; allow to heat. Can be cooked on high for 3-4 hours instead.
CROCKPOT LASAGNA 1 pkg. pepperoni slices 1 lb. hamburger 1 onion, diced 1 green pepper, diced 1 can mushrooms 1 pkg. kluski noodles 1 lg. jar pizza sauce 1 lg. jar spaghetti sauce 1 pkg. each shredded Colby & Mozzarella cheese Cook together hamburger, onion, green pepper and mushrooms. Layer this with the rest of the ingredients in the crock pot. Cook on high for 2 to 3 hours.
CROCKPOT LITTLE SMOKIES * 2 packages Cocktail wieners
* 1 Medium bottle chili sauce * 1 Medium jar grape jelly Combine in Crock Pot and cook on low 6 to 8 hours.
CROCKPOT MACARONI AND CHEESE * 1 (16 oz.) pkg. macaroni, cooked & drained * 1 tbsp. salad oil * 1 (13 oz.) can evaporated milk
* 1 1/2 c. milk * 1 tsp. salt * 3 c. shredded sharp cheddar cheese * 1/2 c. melted butter Lightly grease Crock Pot. Toss macaroni and oil. Add all remaining ingredients. Stir, cover and cook on low 3 to 4 hours, stirring occasionally.
CROCKPOT MEATBALLS * 2 pounds Hamburger * 1 cup Breadcrumbs * 1 each Egg * Grated Parmesan cheese * Parsley and oregano * Onion and garlic powder
* Milk * 1 can Beer * 1 bottle Ketchup, regular size Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make small meatballs. Mix ketchup and beer in the Crock Pot and start to heat. You can put the raw meatballs into the sauce and simmer for several hours. I like to bake the meatballs first to get out most of the grease.
CROCKPOT POTATO SOUP 6-8 potatoes, chunked 2 med. carrots, cubed 2 stalks celery, cubed 1 med. onion, chopped 1 tbsp. parsley flakes 5 c. water Salt and pepper to taste Cook in crock pot on low for 8 hours or until vegetables are done. One hour
before serving, add one can of evaporated milk.
CROCKPOT ROAST 2 1/2 lb. Chuck roast 2 packets dry Italian dressing mix OR Ranch dressing mix 1 cup water Place beef in CP, sprinkle seasonings over meat, pour water over all. Cook on low 6-8 hours or until meat shreds easily.

MARMALADE-GLAZED CARROTS 1 package (32oz) fresh baby carrots 1/2 cup marmalade 1 tablespoon water 2 tablespoon brown sugar 1 tablespoon butter 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoons cornstarch Page 190 of 245 Crockpot Recipes 2/16/2003 e-book://Pages/crockpot_recipes.htm 2 tablespoons water salt and pepper to taste Combine all ingredients in Crock Pot and cook on low for 7 to 9 hours, until carrots are tender. About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots. Taste and adjust seasonings. Serves 4 to 6 as a side dish.
MEATBALLS * 2 pounds Ground beef * 1 medium Onion-grated or minced * 20 Ritz crackers, crushed * 1/4 teaspoon Black pepper * 1/4 teaspoon Garlic salt * 1/2 teaspoon Dry mustard * 2 large Eggs, beaten * 1 1/2 cups Bottled Barbecue Sauce * 3/4 cup Tomato paste * 1 teaspoon Liquid smoke * 1/3 cup Catsup * 1/3 cup Brown sugar * 1/2 cup Water or as needed In a large bowl combine the ground beef, onion, crushed crackers, pepper, garlic salt, dry mustard and eggs. Squish the mixture together by hand until well mixed and form into walnut sized balls. Place them on a flat wire rack in a roasting pan or a large cake pan. Bake the meatballs in a 350 degree oven for 15 minutes, turn and bake for 15 minutes more. In a Crock Pot combine the remaining ingredients. Cook on high 30 minutes. Add the meatballs and simmer for several hours. Makes about 60 meatballs.
MEDITERRANEAN STYLE CHICKEN 6 skinless and boneless chicken breasts
1 large can tomato sauce 1 small can tomato puree 1 can sliced mushrooms 1 can ripe olives, sliced or whole 1 tablespoon garlic 1 tablespoon lemon juice 1 teaspoon oregano 1 onion, chopped 1/2 cup wine or brandy (optional) cooked rice Salt to taste Wash and remove excess fat from chicken. Combine all ingredients in the slow cooker/Crock Pot, except the rice. Cover and cook on low for 6 to 8 hours. Serve chicken and sauce over rice. Serves 6.
MEXICAN CHEESE DIP * 1/2 pound Velveeta * 1 teaspoon Taco seasoning (optional) * 1/2 can Ro-Tel Tomatoes with chilies

PARTY HAMBURGER DIP * 1 pound Hamburger * 1 1/2 pounds Velveeta * 1 can Ro-Tel tomatoes and chiles * 1/2 Onion, diced * - 12 oz fresh mushrooms, sliced Brown hamburger, mushrooms & onion; drain. Melt Velveeta in slow cooker. Add remaining ingredients and simmer (high) for about 30 minutes. Serve with corn chips or crackers. Turn pot to low while serving.
PARTY MIX * 7 cups assorted cereal (oat, rice, wheat in various shapes) * 1 cup peanuts, pecans, cashews, or mixed nuts * 1 cup mini pretzel sticks * 1/2 cup butter or margarine, melted * 4 tablespoons Worcestershire sauce * dash hot pepper sauce * 1/2 teaspoon seasoned salt * 1/2 teaspoon garlic salt * 1/2 teaspoon onion salt Combine cereals, nuts and pretzels in Crock Pot. Mix melted butter with remaining ingredients and pour over the cereal mixture, tossing to coat. Cook uncovered on high for 2 hours, stirring about every 30 minutes. Turn to low and cook another 2 to 6 hours. Store in an airtight container. Makes about 10 cups.
PASTA AND BROCCOLI 1 med. onion 1 can cream of mushroom soup 1 lb. Velveeta 1 pkg. frozen broccoli & cauliflower 1 pkg. shell noodles Mix onion, cream of mushroom soup and Velveeta in a slow cooker/Crock Pot on high until melted. Add broccoli and cauliflower until hot. Add cooked shells right before serving.
PEACH BUTTER 6 cups unsweetened peaches 3 cups white sugar 1 1/2 cups apricot nectar 2 tablespoons orange or lemon juice 1 teaspoon vanilla Put peaches through food mill or food processor. Mix all ingredients together well and put in Crock Pot. Bring to a good boil, uncover and boil until thick or 4 hours, high or low to keep it boiling. When it boils good, remove cover.
PHEASANT AND WILD RICE 1 cup raw wild raw rice 1 can cream of mushroom soup 1 can cream of chicken soup 1 can mushrooms 2 1/2 cups water 2 pheasants, cut up, flour and brown 1 pkg instant onion soup mix Mix rice, canned soup, water, mushrooms and water together in slow cooker/Crock Pot. Place pheasants in slow cooker/Crock Pot (I never brown mine, I just put them in and they come out fine). Sprinkle with onion soup mix. Cover. Cook on low 6 to 8 hours. Add a splash more water if rice is looking dry towards end of cooking time.

PHILIPPINE CHICKEN

* 1 chicken, cut up * 1 cup water * 1/2 cup vinegar * 1/4 cup soy sauce * 2 cloves garlic, sliced Put all in Crock Pot; cook for 6 to 8 hours on low. Serve over rice.
PICANTE CHEESE DIP * 1 1/2 pounds ground beef (browned) * 1 can (11 oz.) cream of mushroom soup
* 2 pound processed cheese (Velveeta) * 1 stick margarine * 1 onion, chopped * 2 tbsp. chili powder * 1 cup picante sauce Brown meat and onion. Drain. Add all ingredients to slow cooker/Crock Pot and cook on low heat until cheese melts, about 1 1/2 hours. Serve in slow cooker/Crock Pot with tortilla chips.

SOUTHERN STYLE GREEN BEAN & POTATO CASSEROLE 4 to 6 medium red potatoes, sliced about 1/4" thick (peeled or not) 4 to 5 cups whole fresh green beans, trimmed 6 slices bacon, diced fried and drained 2 tablspoons minced dried onion 1 can 98% fat free cream of celery soup salt and pepper to taste Place sliced potatoes and green beans in slow cooker/Crock Pot; add other
ingredients. Cover and cook on low 7 to 9 hours. Serves 4 to 6.
SOUR CREAM CHILI BAKE 1 pound Ground beef 1 can Pinto beans, drained (15 oz) 1 can Enchilada sauce (10 oz) 1 can Tomato sauce (8 oz) 1 cup Shredded process Amer cheese 1 tablespoon Instant minced onion 1 cup Water 4 cups Corn chips 1 cup Sour cream
1/2 cup Shredded process American cheese Brown ground beef; drain. Transfer meat to Crock Pot. Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water. Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture. Cover and cook on low heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips.
SPAGHETTI SAUCE WITH CHICKEN & SAUSAGE * 1 lb. Italian sausage * 3-4 boneless chicken breasts, cut into 1-inch chunks * 1 cup chopped green pepper * 1 cup chopped onion * 1-2 tsp. Italian seasoning * 2 (4 oz. each) cans mushroom stems and pieces, drained * 2 jars favorite spaghetti sauce * Hot cooked pasta In skillet, brown Italian sausage, piercing casings to allow excess fat to run out. Remove to plate and cut into 1/2 to 1-inch chunks. In same skillet, brown chicken pieces. (I like to saut the pepper and onion a bit, too.) Place sausage and chicken in slow cooker. Add pepper and onion. Sprinkle
with Italian seasoning. Add mushrooms. Pour sauce over everything. Cover and cook on low for 6 to 8 hours. Stir before serving over spaghetti or other pasta.
SPAGHETTI SQUASH 2 cups water 1 spaghetti squash, a size which will fit in slow cooker/Crock Pot With a skewer or large fork, puncture several holes in the squash. Pour water in the slow cooker/Crock Pot, add the whole squash. Cover and cook on low for 8 to 9 hours. Split and remove seeds, then transfer the "spaghetti" strands to a bowl. Serve tossed with butter and salt and pepper, Parmesan cheese or your favorite sauce.