Apricot Nut Bread Crockpot Recipe
Serves 4 to 6.
3/4 cup dried apricots
1 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
3/4 cup milk
1 egg, slightly beaten
1 tablespoon grated orange peel
1 tablespoon vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts
Place the apricots on a chopping block. Sprinkle 1 tablespoon flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl.
Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured baking unit or 2-pound coffee can. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a wooden pick or a twist of foil to let excess steam escape. Cook on HIGH for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Do not lift the lid while baking this bread.
Saturday, February 27, 2016
Thursday, February 25, 2016
Beef Barley Soup
Beef Barley Soup
1 to 2 soup bones
1 cup barley
1/2 cup rice
1 cup diced carrots
1 small onion, chopped
1 can tomato with juice and water to cover barley
1 to 2 tablespoons salt
Tomato juice (optional)
Put all ingredients in crockpot, adding liquids last. Cover and cook on LOW for about 8 hours.
1 to 2 soup bones
1 cup barley
1/2 cup rice
1 cup diced carrots
1 small onion, chopped
1 can tomato with juice and water to cover barley
1 to 2 tablespoons salt
Tomato juice (optional)
Put all ingredients in crockpot, adding liquids last. Cover and cook on LOW for about 8 hours.
Monday, February 22, 2016
Crock Pot Recipe for Barbecue Beef Stew
Crock Pot Recipe for Barbecue Beef Stew
2 pounds stew meat
3 tablespoons vegetable oil
1 onion, sliced
1/2 cup chopped green bell pepper
1 large clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups beef stock
1 (16 ounce) can tomatoes
1 (4 ounce) can mushrooms
1/3 cup barbecue sauce
3 tablespoons cornstarch
1/4 cup cold water
Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Add to crockpot and cook on LOW for 8 to 10 hours.
Mix cornstarch and cold water and thicken before serving.
Serve over hot cooked rice.
2 pounds stew meat
3 tablespoons vegetable oil
1 onion, sliced
1/2 cup chopped green bell pepper
1 large clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups beef stock
1 (16 ounce) can tomatoes
1 (4 ounce) can mushrooms
1/3 cup barbecue sauce
3 tablespoons cornstarch
1/4 cup cold water
Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Add to crockpot and cook on LOW for 8 to 10 hours.
Mix cornstarch and cold water and thicken before serving.
Serve over hot cooked rice.
Thursday, February 18, 2016
Caramel Apple Euphoria
Caramel Apple Euphoria
2 medium cooking apples
1/2 cup apple juice
7 ounces wrapped caramel candy squares, unwrapped
1 teaspoon vanilla extract
1/8 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/3 cup cream-style peanut butter
7 slices angel food cake or 1 quart vanilla ice cream
Peel, core and cut each apple into 18 wedges; set aside.
Combine apple juice, unwrapped caramel candies, vanilla extract, cardamom and cinnamon. Drop peanut butter 1 teaspoon at a time, over ingredients in crockpot. Stir. Add apple wedges; cover and cook on LOW for 5 hours.
Stir thoroughly; cover and cook on LOW 1 additional hour.
Serve approximately 1/3 cup of warm mixture over a slice of angel food cake or ice cream.
Serves 7.
2 medium cooking apples
1/2 cup apple juice
7 ounces wrapped caramel candy squares, unwrapped
1 teaspoon vanilla extract
1/8 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/3 cup cream-style peanut butter
7 slices angel food cake or 1 quart vanilla ice cream
Peel, core and cut each apple into 18 wedges; set aside.
Combine apple juice, unwrapped caramel candies, vanilla extract, cardamom and cinnamon. Drop peanut butter 1 teaspoon at a time, over ingredients in crockpot. Stir. Add apple wedges; cover and cook on LOW for 5 hours.
Stir thoroughly; cover and cook on LOW 1 additional hour.
Serve approximately 1/3 cup of warm mixture over a slice of angel food cake or ice cream.
Serves 7.
Wednesday, February 17, 2016
Cajun Chicken Cordon Bleu
Cajun Chicken Cordon Bleu
6 whole boneless, skinless chicken breasts
3 tablespoons butter
1/2 cup seasoned bread crumbs
6 slices thinly sliced deli ham
1 teaspoon Creole seasoning (optional)
6 slices pepper jack cheese
1 (10 1/2 ounce) can cream of chicken Dijon soup
Open chicken breasts up to lay flat and flatten as much as possible with a mallet.
Brown chicken breasts in butter over medium-high heat and dredge each whole chicken breast in seasoned bread crumbs. Place browned and breaded chicken on baking sheet in one layer.
Cut the chicken breast halves apart. Lay deli ham on one half of each chicken breast and place the other half on top. Layer chicken breast packages in crockpot.
Sprinkle with Creole seasoning and cook on LOW for 6 to 8 hours. During the last hour of cooking, use a fork to spread out chicken pieces and lay a slice of pepper jack cheese over the top of each chicken package. Spoon soup over all.
Dish is ready to serve when the soup has thoroughly heated and the chicken packages are glazed.
Serves 6.
6 whole boneless, skinless chicken breasts
3 tablespoons butter
1/2 cup seasoned bread crumbs
6 slices thinly sliced deli ham
1 teaspoon Creole seasoning (optional)
6 slices pepper jack cheese
1 (10 1/2 ounce) can cream of chicken Dijon soup
Open chicken breasts up to lay flat and flatten as much as possible with a mallet.
Brown chicken breasts in butter over medium-high heat and dredge each whole chicken breast in seasoned bread crumbs. Place browned and breaded chicken on baking sheet in one layer.
Cut the chicken breast halves apart. Lay deli ham on one half of each chicken breast and place the other half on top. Layer chicken breast packages in crockpot.
Sprinkle with Creole seasoning and cook on LOW for 6 to 8 hours. During the last hour of cooking, use a fork to spread out chicken pieces and lay a slice of pepper jack cheese over the top of each chicken package. Spoon soup over all.
Dish is ready to serve when the soup has thoroughly heated and the chicken packages are glazed.
Serves 6.
Monday, February 15, 2016
Crock-Pot Beef Taco Bean Soup
Crock-Pot Beef Taco Bean Soup
1 (2 pound) rump roast
1 package taco seasoning
1 (15 ounce) can Mexican style diced tomatoes
1 small can green chiles
1 (8 ounce) can tomato sauce
1 onion, chopped
2 beef bouillon cubes
2 (15 ounce) cans red kidney beans, rinsed and drained
Shredded Cheddar cheese
Cut roast into bite-size chunks. Roll in taco seasoning and add to crockpot. Then add the tomatoes, chiles, tomato sauce, onion and bouillon cubes. Cover and cook on LOW for 6 hours or until meat is tender.
Add the drained beans and cook until the beans are heated through, about 30 minutes.
Serve topped with cheese and/or the toppings that you like.
1 (2 pound) rump roast
1 package taco seasoning
1 (15 ounce) can Mexican style diced tomatoes
1 small can green chiles
1 (8 ounce) can tomato sauce
1 onion, chopped
2 beef bouillon cubes
2 (15 ounce) cans red kidney beans, rinsed and drained
Shredded Cheddar cheese
Cut roast into bite-size chunks. Roll in taco seasoning and add to crockpot. Then add the tomatoes, chiles, tomato sauce, onion and bouillon cubes. Cover and cook on LOW for 6 hours or until meat is tender.
Add the drained beans and cook until the beans are heated through, about 30 minutes.
Serve topped with cheese and/or the toppings that you like.
Saturday, February 13, 2016
Chili Meatloaf Crock Pot Recipe
Chili Meatloaf Crock Pot Recipe
2 pounds ground turkey
1 cup chopped onion
2/3 cup Italian-style seasoned breadcrumbs
1/2 cup chopped green bell pepper
1/2 cup chili sauce
4 cloves garlic, minced
2 eggs, slightly beaten
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
Salsa (for topping)
In large bowl, mix all ingredients except salsa. Shape into a round loaf and place on foil strips* in the crockpot. Cover and cook on LOW for about 5 to 6 hours, or until juices run clear. Remove from slow cooker and top with salsa, if desired.
*Tear off 3 or 4 pieces of aluminum foil about 12 to 18 inches long (depending on size of crockpot). Fold to 3 or 4-inch width and place criss-crossing in the crockpot. These will make it easier to lift the meatloaf out.
Serves 6 to 8.
2 pounds ground turkey
1 cup chopped onion
2/3 cup Italian-style seasoned breadcrumbs
1/2 cup chopped green bell pepper
1/2 cup chili sauce
4 cloves garlic, minced
2 eggs, slightly beaten
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
Salsa (for topping)
In large bowl, mix all ingredients except salsa. Shape into a round loaf and place on foil strips* in the crockpot. Cover and cook on LOW for about 5 to 6 hours, or until juices run clear. Remove from slow cooker and top with salsa, if desired.
*Tear off 3 or 4 pieces of aluminum foil about 12 to 18 inches long (depending on size of crockpot). Fold to 3 or 4-inch width and place criss-crossing in the crockpot. These will make it easier to lift the meatloaf out.
Serves 6 to 8.
Friday, February 12, 2016
Arizona Chicken Crockpot Recipe
Yield: 4 servings
4 boneless chicken breasts
1 large onion, chopped
1/2 pound shredded Cheddar cheese
1 can cream of chicken soup
1 pinch garlic salt
1 teaspoon chili powder
1 small chile pepper, chopped
Pepper to taste
1 can cream of mushroom soup
1 can Ro-Tel tomatoes
Lightly brown chicken breasts. Cut into bite size pieces. Place chicken in the bottom of crockpot. Add onion, Cheddar cheese and cream of chicken soup. Sprinkle with garlic salt, chili powder, pepper and chile. Add cream of mushroom soup and tomatoes. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours.
Serve with tortilla chips and sour cream.
Enjoy the best crock pot recipes!
4 boneless chicken breasts
1 large onion, chopped
1/2 pound shredded Cheddar cheese
1 can cream of chicken soup
1 pinch garlic salt
1 teaspoon chili powder
1 small chile pepper, chopped
Pepper to taste
1 can cream of mushroom soup
1 can Ro-Tel tomatoes
Lightly brown chicken breasts. Cut into bite size pieces. Place chicken in the bottom of crockpot. Add onion, Cheddar cheese and cream of chicken soup. Sprinkle with garlic salt, chili powder, pepper and chile. Add cream of mushroom soup and tomatoes. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours.
Serve with tortilla chips and sour cream.
Enjoy the best crock pot recipes!
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