Friday, January 8, 2010

Saucy Maple Country Style Ribs

Submitted by Kim Casey

Ingredients:
1 1/2 pounds of country style boneless pork ribs
1/4 cup maple syrup
1 tablespoon soy sauce
2 tablespoon dried, minced onion, or use fresh
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. all spice
1/2 tsp. garlic powder
dash of pepper

Directions:
Place pork in the slow cooker. Combine remaining ingredients. Pour over pork and cook on low for 7 to 9 hours.

Slow Cooker Creamy Potato Soup

Submitted by Alice Marlin

Ingredients:

6 slices of Bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 cans) condensed chicken broth
2 cups water
5 large potatoes, diced
1/2 teaspoon of salt
1/2 teaspoon of dill weed
1/2 teaspoon of white pepper
1/2 cup all purpose flour
2 cups half and half cream
1 (12 fluid oz) can evaporated milk

Directions:
1. Place bacon and onion in a large deep skillet. Cook over medium high heat until bacon is brown and onions are soft. Drain off excess grease.
2. Transfer the bacon and onion to a slow cooker, stir in chicken broth, water, potatoes, dill weed, and white pepper. Cover and cook on low for 6 to 7 hours. Stir occasionally.
3. In a small bowl, whisk together the flour and half and half. Stir into the soup along with the evaporated milk. Cover and cook another 30 minutes before serving.

Monday, January 4, 2010

Upside Down German Chocolate Cake

Submitted by Kim Casey

Ingredients:

1/4 cup sweetened shredded coconut
2 Tablespoons margarine
2/3 cup packed brown sugar
2 eggs
1 cup 2% buttermilk
1/2 cup fat free sour cream
1/3 cup unsweetened applesauce
1 box German Chocolate Cake Mix
1/3 cup chopped pecans

Directions:
  • Coat skillet with nonstick cooking spray and lightly brown coconut, about 4 minutes.
  • Coat interior of your slow cooker with cooking spray and heat on high.
  • Melt margarine and 1/2 cup of water in a small saucepan over low heat. Stir in brown sugar until smooth. Pour evenly into crock pot.
  • Sprinkle half of the coconut over melted brown sugar mixture.
  • In a large bowl beat eggs on high with a mixer until just frothy. Beat in buttermilk, sour cream, and applesauce.
  • Add cake mixture and beat on low for 30 seconds, until just moistened. Beat another 2 minutes on high. Pour evenly into crock pot over coconut.
  • Cover crock pot and cook on low for 4 1/2 to 5 hours or until cake is set. Remove lid and cook for another 1/2 hour. Turn cooker off.
  • Let cake cool in crock pot for 30 minutes, and then remove to a wire rack and top with remaining coconut and pecans.

Pot Roast

Submitted by Stefanie Kelley

Ingredients:

1 (3 lb) boneless chuck roast
1 1/2 teaspoon house seasoning (recipe follows)
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4 oz) can condensed cream of mushroom soup
1/2 cup Chardonnay

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Directions:
Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

Serves 6

Mexican Chicken Soup

Submitted by Lori Greer

Ingredients:

1-2 cans chili beans
1/2 bag frozen corn
1 can enchilada sauce
12 oz can chicken broth
2 cans Rotel (I put these in the food processor first)
1/2 packet taco seasoning
1 packet ranch seasoning
3 chicken breasts
cilantro-very important to have fresh- chop 2 tablespoons
fresh juice of one lime
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp salt


Topping
Fat Free Sour Cream
Mexican Cheese Mixture (I use weight watchers cheese)
tortilla chips

Directions:
Place enchilada sauce, Rotel, and chicken broth into a slow cooker and mix.
Add the rest of seasonings and stir to blend.
Lay chicken breasts on the mixture until just covered by other ingredients.
Cook on low for 6-8 hours.

Remove chicken and shred. Put chicken back into soup and add beans and corn. Cook 2 more hours.

Serve, mixing in a spoonful of sour cream and cheese. Add crushed chips or eat like a dip. Add extra lime juice and/or cilantro if desired.

Paula's Creamy Mac and Cheese

Submitted by Lori Greer

Ingredients:

2 cups uncooked elbow macaroni (an 8 oz box isn't quite 2 cups)
4 Tablespoons butter (1/2 stick of butter) cut into pieces
2 1/2 cups (10 ounces) grated sharp cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4 oz) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions:

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard, and pepper. Stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours. Stir occasionally.

Slow Cooker Buffalo Chicken Sandwiches

Submitted by Lindsey Spencer

Prep Time: 15 minutes
Cook Time: 7 hours


Ingriedents:

4 skinless, boneless chicken breasts halves
1 (17.5 fluid ounces) bottle of buffalo wing sauce, divided
1/2 (1 oz) package of ranch salad dressing mix
2 Tablespoons butter
6 hoagie rolls, split lengthwise

Directions:

Place the chicken breasts into a slow cooker, and pour in 3/4 the wing sauce, and the ranch dressing mix. Cover, and cook on low for 6 to 7 hours.

Once the chicken has cooked, add the butter, and shred meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo sauce to serve.