Slow Cooker Philly Cheese steak Sandwiches

from 6 sister p. 154

Notes: Good. Didn't quite taste like a cheese steak but good.

Ingredients;
1 1/2 lbs beef round steak
1 green pepper; thinly sliced
1 medium onion, thinly sliced
1 (14 oz) can beef broth
1 package dry Italian dressing mix
1 large loaf French bread or 4-6 hoagie buns
Provolone cheese slices

Directions:
Spray slow cooker with cooking spray. Cut meat into strips, place in slow cooker. Add green pepper, onion, broth, and dressing mix. Cover and cook on low 7-8 hour or on high 3-4 hours.

Spoon meat mixture onto bread. top with cheese or...
Toast bread in 375 degree oven 5-10 min, add meat, cover with cheese and then bake an additional 5 min to melt cheese.

Can top with A1 sauce or others if desired.

Fall-off-the Bone BBQ Ribs

from 6 Sisters p. 190

Notes: Watch on grill. Burn quickly!

Ingredients: 
1 (2-3 lb) rack of ribs (used pork loin ribs)
3 1/2 c. pineapple juice, divided
1 1/2 c. light brown sugar
1 (16 oz) bottle barbecue sauce

Directions:
Spray the slow cooker with cooking spray (or use a liner). Cut slab of ribs into individual serving section (about 2-3 ribs each). Place ribs into slow cooker.

Mix 3 1/4 c. pineapple juice and brown sugar together and pour over ribs. Cook on high 7-8 hr or on low 10-12 hours. Ribs should reach an internal temperature of 145 degrees.

When finished, use tongs to gently pull them out (they will literally fall apart when you touch them) and set aside. Turn grill to medium heat. Mix together bottle of barbecue sauce and 1/4 c. pineapple juice.

Place ribs gently on the grill and brush with barbecue sauce. Turn ribs twice, slathering with more sauce each time. They will take about 10-15 min. to glaze over. As soon as sauce starts to turn sticky, they are done.

Makes 4 servings.

Slow Cooker Sloppy Joes

from 6 Sisters p. 203

Notes: Good. Could possibly add a can of pinto beans.

Ingredients:
1 lb ground turkey or beef
1 onion diced
3 ribs celery, diced
1 green epper, diced
1 (10.75 oz) can condensed tomato soup
1/2 c ketchup
2 T mustard
1 T light browns ugar
salt and pepper to taste
6 hamburger buns, toasted

Directions:
In a large skillet, add ground meat, onion, celery, and green pepper, and cook over medium-high heat until meat is no longer pink. Place in slow cooker coated with cooking spray.

Add tomato soup, ketchup, mustard, and brown sugar to ingredients in slow cooker and stir together.

Cook on low 4 hours; keep warm until serving. Serve on hamburger buns.

Makes 6 servings.

Cincinnati Style Chili

Chili: Cincinnati Style

This is from a patient a long time ago who was from Cincinnati. From what I remember of Cincinnati chili this is pretty close and we enjoy it.

Chili Ingredients (serves 4-6):

1 lb ground beef (lean)

2 med. onions, chopped

1 clove garlic, minced

1 6 oz can tomato paste

1 1/2 tsp salt

1 tsp vinegar

1 T brown sugar

1 tsp worcestershire  sauce

1 tsp cumin

1 dash hot sauce

1 tsp ground allspice

1/2 square unsweetened chocolate

1 T chili powder

1 qt water

1 can kidney beans

Served with:

Serve over cooked spaghetti. Topping options are: shredded cheese, chopped onions, and oyster crackers

Directions:

Brown meat, onion & garlic on stove. Blend this up in a blender and add back to pan.

Add all spices and other ingredients (do not cover).

Add 1 can kidney beans when chili is a creamy consistency.

Can also cook in crockpot on low for 7 hours.

Carolina Vinegar-Based Pork BBQ

from Lilblueboo.com

Notes: Does taste like Carolina BBQ! I omitted the liquid smoke as I didn't have it on hand, but would be curious to taste the difference. Don't cook the first 6 hours inside the main part of your house if you can (smells like vinegar). I used a sweet BBQ sauce I already had opened and was great, not too sweet. I also halved the red pepper and cayenne. Was great that way (especially as Camilla enjoyed it) but would be great with a little more kick too (or just add pickled jalepeno peppers on top of your sandwich like Daniel).

Ingredients (takes about 9 hours):
4 lbs of pork roast (or I use 2 2lb pork roasts)
2 white or yellow onions, cut up coarsely
2 cups of apple cider vinegar
2 cups of apple juice
1 tsp of liquid smoke
1 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
2 tsp brown sugar
1/2 a bottle of regular/classic BBQ sauce (about 9 oz)

Directions:
Place half the onions in the bottom of the slow cooker or crock pot. Place the pork roast in the slow cooker and top with the rest of the onions.

Mix together 1 cup apple cider, 1 cup apple juice and 1 tsp of liquid smoke and pour over the roast and onions.

Set the slow cooker to cook on low for approximately 6 hours. The roast should be ready to fall apart when you stick a fork in it. Remove the roast and remove the liquid and onions. (Note: You can strain the onions and add them back into the pot if you like….I prefer to discard them.)

Shred the roast and add it back to the slow cooker.

Mix 1 cup apple cider vinegar, 1 cup apple juice, red pepper flakes, cayenne pepper, brown sugar and half a bottle of BBQ sauce in a bow

Pour over the shredded pork and cook on low for another 2 hours. Transfer shredded BBQ to another container. I like to chop mine up a bit more before serving.

Serve by itself or on bread for sandwiches!

Mexican Crock pot Chicken

Notes: Mom's notes said it could use a bit more liquid.

from Mom

1 can black beans (rinsed and drained)
1 can kidney beans (rinsed and drained)
1 can white/pinto beans, or both, (rinsed and drained)
2-3 cans chopped or diced tomatoes (do not drain)
2 cans corn (do not drain)
1 pkg mild taco seasoning (chili powder, cumin, garlic salt)
3 chicken breasts (can be frozen)

Mix corn and taco seasoning together. Then combine everything but chicken. Add chicken on top. Cook on Low for 8 hours or High for 6 hours.

Shred chicken before serving.

Sweet Aromatic Chicken

from Fix it p. 185

Notes: Served with rice and steamed broccoli and was a good combo. Reminded me of Rumbi Rice alot. Think I will try using it as an easy go to recipe for chicken rice bowls and veggies next time as had that with the leftovers and was great.)

Ingredients: (4 servings)
1/2 C Coconut milk
1/2 C water
8 chicken thighs, skinned (just used 4 small chicken breasts)
1/2 C brown sugar
2 T soy sauce
1/8 tsp ground cloves
2 garlic cloves, minced

Directions:
1. Combine coconut milk and water. Pour into greased slow cooker.
2. Add remaining ingredients in order listed.
3. Cover. Cook on Low 5-6 hours.

Crockpot Mom's Beef Stew

from Favorite Family Recipes: Mom’s Beef Stew

Ingredients

• 2 Lbs steak, cubed
• Tabasco sauce, to taste
• Worcestershire sauce, to taste
• salt and pepper, to taste
• 1 medium onion, chopped or diced
• 3 cloves garlic, minced
• 3-4 c. beef broth
• 2 large potatoes, cleaned and cut into large cubes
• 3-4 carrots, peeled and cut
• 1/2 c. frozen corn
• 1/2 c. frozen peas
• 1/2 c. tomato juice (or to taste)(used 8 oz tomato sauce, was good)
• cornstarch (optional)

Instructions

• Braise beef in oil until just brown on all sides (turning only once if possible).
• Add Tabasco, Worcestershire, and salt and pepper to taste.
• Add onions and saute until onions become clear.
• Transfer to a *large pot and add beef broth, potatoes and carrots.
• Bring to a boil, then simmer for about an hour (or until potatoes are cooked through) if you want the beef to be really tender, simmer for even longer.
• About 20 minutes before serving, add corn, peas and tomato sauce and simmer until ready to serve. If you like your stew nice and thick, add a about 1 Tbsp. of cornstarch to some beef broth, stir until smooth, then stir into the stew.
• Add beef broth to thin out and cornstarch to thicken. Add salt and pepper to taste before serving.
• *You can also throw everything (except potatoes, corn & peas) in a crock pot and cook on low for 6-8 hours -- add potatoes, corn & peas the last 2-3 hours so they don't get too mushy.

Mexican Haystacks

Had with the Elders over for dinner, everyone liked it. Didn't try it with lettuce, but Daniel suggested cabbage might be good. Might try that or lettuce next time. Also would be good with fresh tomatoes on top as well. Camilla liked it as well. Is good with cabbage.

from JensYummyFun

Mexican Haystacks

8 oz cream cheese
2 C milk
1 C water
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tbl chicken bouillon 
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
3-4 frozen chicken breasts
2 Can diced green chilies
1 bag frozen corn
2 cans black beans
2 cans Rotel
Fresh cilantro (optional)
cheese
Sliced Olives (optional)
Fresh diced tomato (optional)
lettuce/cabbage (optional)

(**This makes a big serving so 1/2 the recipe if needed. Half served about 6 people)

Combine all ingredients but chicken, beans, corn and Rotel. Heat until smooth and blend until creamy. Immersion blender works best. Then add remaining ingredients and let cook all day, stirring occasionally.  Once chicken is cooked it can either be removed from crock pot to be diced up or the longer is simmers, the closer you'll get to it shredding on it's own :)

Serve over a bed of tortilla chips and rice with warm bread sticks. Garnish with cheese and fresh cilantro. YUM!!!

Sloppy Chicken (crockpot)

from Fix-it and Forget-it p. 194

Ingredients:
28 oz. can boneless chicken
10 3-4 oz. can cream of chicken soup
1 stack of butter crackers, crushed
15 oz can chicken broth
10 3-4 oz. can cream of mushroom soup

Combine all ingredients in crockpot. Cover and cook on Low 5-6 hours. Stirring occasionally.

Chicken Curry (crockpot)

from Fix-it and Forget-it p. 187

Ingredients:
4 boneless, skinless chicken breasts
1 small onion, chopped
2 sweet potatoes (about 1 1/2 lbs) cubed
2/3 C. orange juice
1 garlic clove, minced
1 tsp. chicken bouillon granules
1 tsp. salt
1/4 tsp. pepper
4 tsp. curry powder
2 Tbsp. cornstarch
2 Tbsp. cold water
rice

Toppings:
sliced green onions
shredded coconut
peanuts
raisins

Place chicken in crockpot and cover with onions and sweet potatoes.

Combine orange juice, garlic, chicken bouillon granules, salt, pepper, and curry powder. Pour over vegetables.

Cover and cook on Low 5-6 hours.

Remove chicken and vegetables and keep warm.

Turn crockpot to High. Dissolve cornstarch in cold water. Stir into sauce in crockpot. Cover. Cook on High 15-20 min.

Serve chicken and sauce over rice. Sprinkle with your choice of toppings.

Cranberry Chicken (crockpot)

from Fix-it and Forget-it p. 175

Ingredients:
3-4 lbs. chicken pieces
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup diced celery
1/2 cup diced onions
16 oz can whole berry cranberry sauce
1 cup barbecue sauce

Combine all ingredients in slow cooker.

Cover and cook on High for 4 hours or on Low 6-8 hours.

Sharon's Barbecued Ribs (crockpot)

from Fix-it and Forget it p. 146

Ingredients:
3-4 lb. boneless pork ribs, cut into serving size pieces
1 cup barbecue sauce
1 cup Catalina salad dressing

Place ribs in crockpot.

Combine barbecue sauce and salad dressing and pour over ribs.

Cook on low 8 hours covered.

Variation:
Add 1 garlic clove sliced thin to top of sauce before cooking.

Jean's Pork Chops (crockpot)

from Fix-it and Forget-it p. 141

1/2 C. flour
1 Tbsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
6-8 pork chops, 1 inch thick
2 Tbsp. oil
15 1/2 oz. can chicken and rice soup

Combine flour, salt, dry mustard, and garlic powder. Dredge pork chops in flour mixture.

Brown in oil in skillet and transfer to crockpot.

Add soup and cover. Cook on Log 6-8 hours, or on High 3 1/2 hours.

Variation:
For increased flavor, step up the dry mustard to 1 Tbsp. and add 1 tsp. pepper.

Crockpot Lentil Soup

Note: Great with homemade tortillas or Naan (make from 5 min. dough under bread label)

From Jacqueline T.

Ingredients:
1 bag of dried lentils
1- 1 1/2 C of ground hamburger, browned
1 C tomato puree (or 1-2 cans of whole tomatoes pureed)
1 onion, chopped
1 green pepper, chopped
handful cilantro, chopped (2-3 T)
2 garlic cloves, minced
1 Tbsp. sugar
Cumin
1-2 stalks of celery,diced
2-3 carrots, grated
salt and pepper to taste

Cook lentils in 8 cups of water in crockpot until soft. (I often rinse them, and soak them in the crockpot overnight and then start cooking them in the morning on low.)

Brown hamburger and onion together and add to lentils after they have cooked for a few hours.

Add remaining ingredients and spices (I prefer to stick the tomato, green pepper, cilantro, garlic, celery and carrots together in a blender first and then add to the crock pot) and simmer to blend flavors.

Serve with grated cheese, fresh limes/ lime juice (our favorite part) and fresh tortillas/ naan.

This recipe makes a lot, I often freeze 1/2 to reheat and eat later.

Crockpot Chicken and Rice

from Cami C's family cookbook

Ingredients:
2-4 frozen boneless skinless chicken breasts
1 pkg (8 oz) cream cheese (let sit out to soften)
1 can cream of chicken soup
1 pkg. Italian dressing seasoning (the dried kind in the packet)
rice (prepare separately to go with chicken)

Stir the cream cheese, cream of chicken soup, and seasoning together in the crockpot. (can start on low and let them sit there for about 30 minutes to let the cream cheese soften before stirring).

Put the frozen chicken in and cover with the mix.

Cook on high 4-6 hours or until the chicken is cooked and fall-apart tender. (after the first 2 hours when the chicken is softer, can cut into strips for easier eating later).

Serve over rice

Pork Chop Supper- Crock pot recipe

from Cami Christensen's Family Cookbook

Ingredients:
6 pork loin or rib chops, 1/2 inch thick
6 medium new potatoes (about 1 1/2 lbs) cut into eighths
1 can (10 3/4 oz) cream of mushroom soup
1 can (4 oz.) mushroom pieces and stems, drained, or 1 carton fresh, sliced
2 Tbsp. apple juice
1/4 tsp. dried thyme leaves
1/2 tsp. garlic powder
1/2 tsp. Worcestershire sauce
3 Tbsp. flour
1 Tbsp. diced pimentos
1 package (10 oz) frozen green peas, rinsed and drained

Spray 10-inch nonstick skilled with Pam; heat over medium-high heat. Cook pork in skilled, turning once, until brown.

Place potatoes in 3 1/2 to 6 quart slow cooker.

Mix soup, mushrooms, juice, thyme, garlic powder, Worcestershire sauce and flour; spoon half of soup mixture over potatoes. 

Place pork on potatoes; cover with remaining soup mixture.

Cover and cook on low heat setting 6-7 hours or until pork is tender. Remove pork; keep warm.

Stir pimientos and peas into slow cooker. Cover and cook on low heat about 15 minutes or until peas are tender.

Crockpot White Chicken Chili

Notes: Didn't have northern beans, used generic white beans and black beans. Still great. Also tried adding lime, cilantro, and cabbage when eating and was good too. Just changed it to a more Mexican taste than a chili taste. Both good.

From my nursing preceptor Tavia S.

Ingredients:
1 lb. Chicken (may use canned)
1 med Onion, chopped
1 1/2 tsp Garlic powder (or 2 cloves freshly pressed)
1 T Oil
2 cans Great northern beans, rinsed and drained
1 can Chicken broth
1 can Cream of chicken soup
1 C or more of water, to desired consistency
1 can chopped Green chilis
1 can Mexicorn (green giant brand)
1 tsp Ground cumin
1 tsp Dried oregano
1/2 tsp Black pepper
1/4 tsp Cayenne pepper

Saute onions and garlic with water or broth until soft. Add other ingredients and heat.

Just before serving add:
1/2 C whipping cream/evaporated milk
1 C sour cream

Top with grated cheese and tortilla chips

Robyn's French Dip (crockpot)

from Robyn E.

1 boneless roast
1c water
1 pkg. Manwich seasoning mix
1 pkg Augus mix

Put in crock pot. Cover and cook on low for 6 hours. Add water if dry. Slice and serve warm. Toast buns on grill. Top with mushrooms and swiss cheese which has been melted slightly.

Slow-Cooked Pepper Steak

Fix-it and Forget-it p. 79
Serves 6


Ingredients:
1 1/2-2 lbs. beef round steak, cut in 3" x 1" strips
2 Tbsp oil
1/4 cup soy sauce
1 garlic clove, minced
1 cup chopped onions
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground ginger
2 large green peppers, cut in strips
4 tomatoes cut into eighths, or 16 oz can diced tomatoes
1/2 cup cold water
1 Tbsp. cornstarch


Brown Beef in oil in saucepan. Transfer to slow cooker.


Combine soy sauce, garlic, onions, sugar, salt, pepper, and ginger. Pour over meat.


Cover. Cook on Low 5-6 hours.

Add green peppers and tomatoes. Cook 1 hour longer


Combine water and cornstarch to make paste. Stir into slow cooker. Cook on High until thickened, about 10 minutes.


Serve over rice or noodles.