Crockpot Recipes

[jimmysgirl424]

Crockpot Barbecue Meatballs

INGREDIENTS:
1 1/2 pounds ground beef
1/4 cup chopped onion
1/4 cup green pepper
1/4 cup rolled oats
1 egg, beaten
.
Sauce
1/2 cup ketchup
2 tablespoons brown sugar
2 teaspoons prepared mustard

PREPARATION:
Combine first five ingredients for meatballs. Mix well. Shape balls and brown in skillet. Drain off fat; place in slow cooker. Mix sauce ingredients and pour over meatballs. Cook for 4 to 6 hours on low.
Serve over hot noodles, rice, or mashed potatoes.
Serves 4 to 6.



Crockpot Barbecue Meatballs

INGREDIENTS:
Meatballs:
2 pounds lean ground beef
1 cup bread crumbs
1 teaspoon garlic powder
2 envelopes onion soup mix
2 teaspoons Worcestershire sauce
2 eggs
.
Sauce:
1 cup chopped onion
2 cans tomato paste (12 ounces total)
2 cloves garlic, minced
1/4 cup Worcestershire sauce
3 tablespoons red wine vinegar
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup beef broth
2 teaspoons salt
2 teaspoons dry mustard

PREPARATION:
Combine meatball ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels.
Add all sauce ingredients to Crock Pot and stir well. Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3).

[dnagirl]

Meatballs...I just use the big bag of meatballs from Costco that are already premade. For the sauce, in a pot over the stove, I mix a can of cranberry sauce (the jelly stuff) and a jar of chili sauce until it boils. I then pour this over the meatballs and it let it cook in the crockpot on high for an hour or so. It comes out sweet and tangy. 3 ingredients...can't beat that!

[vjel]

Meatballs...I just use the big bag of meatballs from Costco that are already premade. For the sauce, in a pot over the stove, I mix a can of cranberry sauce (the jelly stuff) and a jar of chili sauce until it boils. I then pour this over the meatballs and it let it cook in the crockpot on high for an hour or so. It comes out sweet and tangy. 3 ingredients...can't beat that!

I am also looking for a meatball recipe for next week. I've seen recipes for meatballs that call for chili sauce but I've never seen it (never looked for it either though). Do you find it near the ketchup? Is it spicy?

[jimmysgirl424]

I am also looking for a meatball recipe for next week. I've seen recipes for meatballs that call for chili sauce but I've never seen it (never looked for it either though). Do you find it near the ketchup? Is it spicy?

Yes, its normally right there where the ketchup is...at least in my grocery. :)

[hmbay]

chili sauce--yes by the ketchup/bbq sauces in my store. Spicy? Honestly I'm not sure as the only thing I use it for is meatloaf--I mix equal parts chili sauce and brown sugar for a meatloaf topping and that actually comes out quite sweet so mixing it with jelly or whatever would probably have the same effect--a little tang and a lot of sweet--not much "spice".

[GoCougs]

Mixing the chili sauce with grape jelly is also delicious for meatballs!

[vjel]

thanks for the info on chilli sauce! I assumed that chili=spicy but wanted to make sure in case any kids decide to eat the meatballs too. :)

[SingleWhiteFemale]

SOY GINGER CHICKEN
Serves 4; Prep time: 30 minutes; Total time: 6 hours 30 minutes


1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
4 chicken drumsticks and 4 thighs, (about 2 1/2 pounds total), skin removed
2 medium carrots, thinly sliced crosswise
1 tablespoon cornstarch
Cooked white rice, for serving



In the slow cooker: In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.



BEEF STROGANOFF
Serves 8; Prep time: 30 minutes; Total time: 8 hours 30 minutes


2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
Coarse salt and ground pepper
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
Cooked thin egg noodles, for serving
Chopped fresh dill, for garnish (optional)


In the slow cooker: In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and 1/4 teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.



SPICY PULLED PORK
Serves 8; Prep time: 10 minutes; Total time: 6 hours, 30 minutes


1 medium onion, diced
1 teaspoon dried oregano
2 dried bay leaves
1 chipotle in adobo sauce, minced
1 tablespoon adobo sauce
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) whole tomatoes in purée
2 teaspoons coarse salt
1/2 teaspoon ground pepper
2 3/4 pounds boneless pork shoulder, trimmed and halved crosswise
Flour tortillas, lightly toasted, for garnish (optional)
Grated cheddar cheese, for garnish (optional)
Sour cream, for garnish (optional)


In a 5-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and purée), salt, and pepper. Add pork; toss to coat with sauce.
Cover; cook on high setting until meat is pull-apart tender, about 6 hours (do not uncover while cooking).
Transfer meat to a large bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce.
To serve, discard bay leaves; if desired, garnish with tortillas and cheddar or sour cream.



RED BEANS AND RICE
Serves 8; Prep time: 10 minutes; Total time: 4 hours 30 minutes


1 leek halved lengthwise, thinly sliced crosswise, and washed well
1 green bell pepper ribs and seeds removed, diced
1 pound dried red kidney beans
4 slices bacon (or 6 ounces salt pork)
2 celery stalks thinly sliced crosswise
coarse salt and ground pepper
1 teaspoon dried thyme


In a 5-quart slow cooker, combine beans, bacon, leek, celery, thyme, and 6 cups water. Cover; cook on high setting until beans are tender, about 4 hours (do not uncover while cooking).
Stir in bell pepper; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover; continue cooking until bell pepper is tender, about 20 minutes more.
To serve, discard bacon slices, if desired; stir in 2 cups cooked white rice.

[andrew&shannah]

Meatballs...I just use the big bag of meatballs from Costco that are already premade. For the sauce, in a pot over the stove, I mix a can of cranberry sauce (the jelly stuff) and a jar of chili sauce until it boils. I then pour this over the meatballs and it let it cook in the crockpot on high for an hour or so. It comes out sweet and tangy. 3 ingredients...can't beat that!

This is what I do too! Sometimes, we'll mix in the lil smokies too. The meatballs are so popular that we always run out!


I've seen recipes for meatballs that call for chili sauce but I've never seen it (never looked for it either though). Do you find it near the ketchup? Is it spicy?

In my grocery store, it is always by the bbq sauce. It is usually on the top shelf by the pre-made cocktail sauce.

[vwinkel]

I am also looking for a meatball recipe for next week. I've seen recipes for meatballs that call for chili sauce but I've never seen it (never looked for it either though). Do you find it near the ketchup? Is it spicy?

Pictures always help me, so here you go:
http://re3.mm-a2.yimg.com/image/414588172

[vjel]

Pictures always help me, so here you go:
http://re3.mm-a2.yimg.com/image/414588172

lol, thank you! :) i'm going to get some today.

In my grocery store, it is always by the bbq sauce. It is usually on the top shelf by the pre-made cocktail sauce.

thanks a&s! that's good to know b/c I'm pretty sure you and I go to the same grocery store in SR. ;)

[Sazoo]

Hmmm, this meatball recipe with cranberry sauce/jelly and chili sauce sounds tasty...I might have to give that a try! I too figured the chili sauce would = spicy, but if it's not, then I'm all over it! ;)

[KrissyCat7]

The creamy crockpot chicken on page 5 was delicious! My DH requested I make it again before he was even finished with dinner.

[DanaLynn]

meatballs
I just buy the frozen pre-made meatballs and then I use equal parts heinz chili sauce and grape jelly.
I just throw them in the crockpot and cook them on low for 4 hours or so. They are usually a big hit.

[c'est la vie]

BBQ Chicken for Sandwiches

4 lb. fryer chicken
1 1/2 to 2 c. hickory smoke flavored barbecue sauce
8 to 10 fresh buns

Boil the chicken until cooked and tender. After it cools, pull meat from bones and put in a slow cooker or Crock Pot. Cover with sauce. Cook on high for 3 to 5 hours, stirring every 30 minutes. Chicken will shred during stirring.

[Sazoo]

So, what else do you ladies make with this chili sauce, besides sauce for meatballs or lil' smokies?

[hmbay]

So, what else do you ladies make with this chili sauce, besides sauce for meatballs or lil' smokies?

'kay this isn't a crockpot recipe but it is easy and the main thing I use chili sauce for:

Mini brown sugar meatloafs
1/4 cup firmly packed brown sugar (divided into 12 tsps)
1/4 cup heinz chili sauce (divided into 12 tsps)
1 6oz box chicken stovetop stuffing
1 cup water
1 pound hamburger

preheat oven to 375 and spray 12 muffin tins with non-stick spray.
put 1tsp brown sugar and 1 tsp chili sauce in the bottom of 12 muffin tins.
mix stuffing, water and hamburger until well blended and divide into 12 muffin tins.
Bake for 30 minutes.

the "topping" ends up on the bottom but they're quite good and cook in half the time of a full meat "loaf".

[vwinkel]

So, what else do you ladies make with this chili sauce, besides sauce for meatballs or lil' smokies?
There are other uses? ;)

[Katy]

Re: Meatballs

I don't bother cooking over the stove first. I've found that if you nuke the jelly/jam/cranberries for about a minute (watch out for any metal), it liquefies right up. As for the chili sauce, I usually use the one in the "pot" shape. But if you want some sauce with a kick, and you have a Trader Joe's, check out their adobo chili sauce (I think). It's SO good.

[vjel]

I made the meatballs today for a little Christmas party for my moms group. They were a BIG hit w/ the moms and the kids that would actually eat them! I just did the chili sauce and grape jelly several of you suggested. SO easy and tasty! Thanks! :)

[ReinaB]

Great for tossing in first thing in the morning in time for dinner that night..and the night after that and the night after that....
Pulled Pork
5-6 lbs country style pork ribs
1 medium onion, finely chopped
1 heaping teaspoon chopped garlic
1 bottle Jack Daniels spicy original bbq sauce

Place ribs in crockpot. Add onions and garlic, pour the sauce over it all.
Set on high.
Cook about 8 hours.
Remove ribs and seperate meat from bones. Place meat back into crock and stir, allowing meat to fall apart.
Serve on toasted buns.

mmmmmmmmmmmmmmmmmmmm:p

[ajb524]

I made a variation of the Crockpot Cheesy Chicken that actually came out very good.
The original
Crockpot Cheesy Chicken
2 lbs boneless, skinless chicken breasts
2 cans cream of chicken soup
1 can condensed cheddar soup
¼ tsp garlic powder

Place chicken in crockpot. Mix the soups and garlic powder together and pour over chicken. Cover and cook on low for 6-8 hours, until chicken is tender. Serve over rice or noodles.

My variation was to use 1 can of cream of chicken soup, 1 can of cream of mushroom and one can of cheesy fiesta nacho soup (campbells). I couldn't find regular cheddar soup so I used that as a substitute and thought I had two can's of cream of chicken, but I didn't. It turned out to be really good though. I was quite surprised ;)

[LeslieR]

For the meatballs in chili sauce and grape jelly or cranberry sauce-how far in advance can I make these?

[mgrace]

Mushroom Beef

1 lb of beef stew meat
1 package onion soup mix
1 can golden mushroom soup
1 can of water

Mix and cook on low 8-10 hours. Serve over egg noodles.

[GoCougs]

For the meatballs in chili sauce and grape jelly or cranberry sauce-how far in advance can I make these?

If you're talking about actually making the meatballs, I'm not sure. I've only used the frozen meatballs, and just make them heat them as needed in the crockpot (with the chili sauce & jelly mixture).

[shopaholic]

Cheesy Chicken is in my crock pot now...can't wait to try it!

[jimmysgirl424]

A new recipe to try:


Crockpot Posole

Ingredients
2 14-1/2-ounces cans golden hominy, drained
1 4-ounce can chopped green chili peppers, undrained
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
1 14-1/2 ounce can tomatoes, undrained and cut up
2 14-1/2 ounces cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 tablespoons snipped fresh cilantro
sour cream (optional)

Directions
Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with sour cream, if desired. Makes 8 to 10 servings.

[jimmysgirl424]

Cheesy Chicken is in my crock pot now...can't wait to try it!

Its so yummy!! DH and I are addicted to it..enjoy!

[eli1126]

I bought the Fix it and Forget Cookbook for more inspiration! I am dying to try some of the chili recipes. I’ll definitely post my thoughts when I do :)

[shopaholic]

I had the cheesy chicken last night...it was good but not WOW. It seemed the soup mixture got very oily....is that normal? Also, I couldn't taste any garlic at all (I even added more towards the end). The chicken was nice and tender but I think I was expecting something a bit different.

[jimmysgirl424]

I had the cheesy chicken last night...it was good but not WOW. It seemed the soup mixture got very oily....is that normal? Also, I couldn't taste any garlic at all (I even added more towards the end). The chicken was nice and tender but I think I was expecting something a bit different.

That doesn't sound right...what did you use in the recipe? I played around a little bit with mine by adding mushrooms and sliced onions, but basically, I just mix two cans of cheddar cheese soup and one can of cream of chicken together and pour over the chicken. Thats it. I'm sorry it didn't turn out right for you!

[shopaholic]

That doesn't sound right...what did you use in the recipe? I played around a little bit with mine by adding mushrooms and sliced onions, but basically, I just mix two cans of cheddar cheese soup and one can of cream of chicken together and pour over the chicken. Thats it. I'm sorry it didn't turn out right for you!

I followed this receipe:
Crockpot Cheesy Chicken
2 lbs boneless, skinless chicken breasts
2 cans cream of chicken soup
1 can condensed cheddar soup
¼ tsp garlic powder

Place chicken in crockpot. Mix the soups and garlic powder together and pour over chicken. Cover and cook on low for 6-8 hours, until chicken is tender. Serve over rice or noodles.

I used 2 cans of the chick soup...not 2 cans of cheedar. Maybe that is why it was oily??

[jimmysgirl424]

I followed this receipe:


I used 2 cans of the chick soup...not 2 cans of cheedar. Maybe that is why it was oily??

No...I made it that way the first time as well. I just switched it because I wanted it to be more cheesy! :) I'm not sure what happened to yours. I've never had the oily problem and my sister has made it this several times and never had that issue either. Did you use a generic brand of soup? Or maybe the chicken breasts themselves had a little too much fat left on them? Those are the only things I can think of that may have skewed the recipe for you.

[shopaholic]

Nope, I used Campbells. Once I stirred everything up it was a bit better but I was expecting a thick creamy sauce and it wasn't. Oh well, I can always try it again.

[njnewyearsbride]

i just put the cheesy chicken in the crockpot with 2 cans of the cheddar and 1 can of chicken.. fingers are crossed!

[jimmysgirl424]

I've always had a hard time getting my crockpot to produce any sauces that are thick and creamy! Something about the steam that builds up on the inside of the lid and drips back down, I suppose. I need to follow the trick of adding a little cornstarch to the recipe at the end of cooking to get it to thicken up! Maybe you should try that?

[AHammer]

i have the cheesy chicken in my crock pot right now, this is actually the first time i've used it for anything other than heating up a cheese dip! I used a smaller number of chicken breasts so I cut the amt of soups in half. DH and I are both pretty pick eaters (and the only meat I eat is chicken) so this one seemed like a nice simple one to make.

I'm also going to try the alton brown overnight oatmeal for tomorrow morning. I don't know why I suddenly got inspired to use the crock pot after having it for almost two years :)

[nicole]

I made cheesy chicken last night. DH loved it. I thought it was pretty good too, but it didn't taste that cheesy to me and the sauce was a bit runnier than I would have liked. DH actually said "This is a keeper" so thanks for the recipe! :)

A question, the BBQ pork for sandwiches in the first post - would that work with beef or chicken? I don't like pork too much.

[njnewyearsbride]

I made cheesy chicken last night. DH loved it. I thought it was pretty good too, but it didn't taste that cheesy to me and the sauce was a bit runnier than I would have liked. DH actually said "This is a keeper" so thanks for the recipe! :)

A question, the BBQ pork for sandwiches in the first post - would that work with beef or chicken? I don't like pork too much.

we had the cheesy chicken last night as well.. i thought it was ok... not enough flavor for me i guess...

[MrsWindmill]

Great for tossing in first thing in the morning in time for dinner that night..and the night after that and the night after that....
Pulled Pork
5-6 lbs country style pork ribs
1 medium onion, finely chopped
1 heaping teaspoon chopped garlic
1 bottle Jack Daniels spicy original bbq sauce

Place ribs in crockpot. Add onions and garlic, pour the sauce over it all.
Set on high.
Cook about 8 hours.
Remove ribs and seperate meat from bones. Place meat back into crock and stir, allowing meat to fall apart.
Serve on toasted buns.

mmmmmmmmmmmmmmmmmmmm:p

This sounds awesome! Thanks for the recipe! Now if I can find one for Chipotle-style carnitas...:D

[vjel]

A question, the BBQ pork for sandwiches in the first post - would that work with beef or chicken? I don't like pork too much.

I'm sure beef or chicken would be fine as well.

I actually made pulled pork last week and it was yummy. I didn't use the 1 liter of coke though. Instead I did 3 cups water and 1 cup white vinegar (my neighbor got this idea from the butcher at the grocery store). It was YUMMY and had just a little tang (if you like that). I think it's all in the BBQ sauce though so make sure you get a good one.

As w/ any recipe, I think how much you like a particular crockpot recipe will depend on your personal taste in general. What one loves, someone else may not. I am trying not to have too high expectations w/ some of the recipes that get a lot of praise here b/c it might just take a couple tries to get it to taste the way you like it.

[AHammer]

The cheesy chicken was pretty good! DH and i ate every bite, and we usually don't like new things. We like to keep it simple and it's hard to find very simple recipes like that one. I agree with some other posters that I would have liked it to be more cheesy, so I may try 1:1 ratio of cheese soup:chicken soup instead of 1:2 next time.

[Rosebud]

I used my new crockpot for the first time tonight! For my first recipe, I tried the Easy Santa Fe Chicken (http://www.constantchatter.com/forum/showpost.php?p=4830&postcount=10) recipe from page 1 of this thread. It was indeed easy to make. I used only about 3/4 of the cream cheese (and used fat free cream cheese), then served the chicken over wild rice. It tasted pretty darn good. My DH loved it, actually. For me it didn't have the most sophisticated taste, and I found the pink color of the dish a little offputting, but it was really easy to prepare and not bad for my first try with the slow cooker. Thanks for sharing it! :)

[Rosebud]

With my slow cooker I was given two cookbooks:

Not Your Mother's Slow Cooker Cookbook (http://www.amazon.com/Your-Mothers-Slow-Cooker-Cookbook/dp/1558322450/sr=8-1/qid=1168235104/ref=pd_bbs_1/102-6561751-5950537?ie=UTF8&s=books)
The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World (http://www.amazon.com/Gourmet-Slow-Cooker-Simple-Sophisticated/dp/1580084893/sr=1-1/qid=1168235156/ref=pd_bbs_sr_1/102-6561751-5950537?ie=UTF8&s=books)

Does anyone have any favorite recipes from either of these?

I was thinking about trying this, more complicated recipe (from the 2nd book) for my next attempt at slow cooking. It sounds delicious! If anyone else tries it first, let me know what you think!

Provencal Chicken Stew

This simple chicken stew draws on the characteristic flavors of Provence: tomatoes, basil, olives, olive oil and garlic.

3/4 cup plus 2 Tbsp. all-purpose flour
1 tsp salt
1 chicken, cut into serving pieces & skinned
1/4 cup olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
1/2 cup dry white wine
1 (14.5 ounce) can crushed tomatoes
Freshly ground black pepper
1/4 cup chopped fresh parsley, for garnish
1/4 cup fresh basil leaves, for garnish
1 cup black Nyons or kalamata olives, for garnish

Combine the 3/4 flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.

Heat a large saute pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain and then arrange in the slow cooker.

Set the saute pan over medium-high heat and add the onion and the 2 Tbsp flour. Saute, stirring frequently, for 10 minutes or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.

Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.

Divide the chicken among 4 to 6 dinner plates and garnish with the parsley, basil and olives. Serve immediately.

To drink: A dry, aromatic and flavorful rosé.

[nicole]

I tried the pork recipe from the first post with chicken instead of pork and Pepsi instead of Coke. The chicken was REALLY tender. It was very good and the only thing I would do differently is add something to make it a little less sweet. Maybe some vinegar like vjel suggested. Thanks for the recipe!

[jimmysgirl424]

A few new ones:

Brown Rice Risotto with Lamb


1 2- to 2-1/2-pound (boneless) lamb shoulder roast
Nonstick cooking spray
2-1/2 cups hot-style vegetable juice
1 cup brown rice
1 teaspoon curry powder
1/4 teaspoon salt
2 medium carrots, chopped
3/4 cup chopped green sweet pepper

Directions
1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Cook meat in hot skillet until browned, turning to brown evenly. Drain off fat. In the slow cooker, combine vegetable juice, uncooked brown rice, curry powder, and salt. Top with carrots. Place meat on carrots.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

3. Add the sweet pepper to slow cooker. Cover and let stand for 5 to 10 minutes or until sweet pepper is tender. Makes 8 servings.




Cuban Pork

Ingredients
1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 bay leaves
1 3-pound boneless pork shoulder roast
1 cup sliced onion
Vegetable-flavored flour tortillas or flour tortillas
Pico de Gallo or bottled salsa
Lettuce or purchased avocado dip (optional)

Directions
1. For marinade, in a small bowl combine lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat from meat. If necessary, cut roast to fit into slow cooker. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl or a baking dish. Pour marinade over meat. Close bag. Chill in the refrigerator for 6 to 24 hours, turning occasionally.

2. In a 3-1/2- to 5-quart slow cooker place onion. Top with meat and marinade mixture.

3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

4. Transfer meat to a cutting board; cool slightly. Skim fat from juices; keep warm. Remove bay leaves; discard. Use 2 forks to gently separate the meat into shreds. Transfer shredded meat to a serving platter. With a slotted spoon, remove onions from juices. Transfer onions to same serving platter. Serve meat and onions in tortillas with small bowls of the hot juices and Pico de Gallo. If desired, pass lettuce and guacamole. Makes 8 to 10 servings.

Pico de Gallo: In a medium bowl combine 2 peeled and finely chopped medium tomatoes, 2 tablespoons finely chopped red onion, 2 tablespoons snipped fresh cilantro, 1 teaspoon lime juice, 1/8 teaspoon salt, and dash sugar. Mix well. Cover; chill in the refrigerator for at least 2 hours or overnight. Makes about 1-1/4 cups.



Brunswick Stew

Ingredients
3 medium onions, cut into thin wedges
2 pounds meaty chicken pieces, skinned
1 1/2 cups diced cooked ham (8 ounces)
1 14 1/2-ounce can diced tomatoes
1 14 ounce can chicken broth
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 10-ounce package frozen sliced okra (2 cups)
1 cup frozen baby lima beans
1 cup frozen whole kernel corn

Directions
In a 3 1/2- to 4-quart crockery cooker place onion. Top with chicken and ham. In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

If desired, remove chicken; cool slightly. (Keep lid on the crockery cooker.) Remove meat from chicken bones; cut meat into bite-size pieces. Return chicken to crockery cooker; discard bones.

Add okra, lima beans, and corn to crockery cooker. If using low-heat setting turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender. Makes 6 servings.




Kielbasa Stew

Ingredients
4 cups coarsely chopped cabbage
3 cups peeled, cubed potato
1-1/2 cups sliced carrots
1 pound cooked kielbasa, sliced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
2 14-ounce cans reduced-sodium chicken broth

Directions
1. In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.

2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Makes 4 or 5 servings.



Chicken Curry

Ingredients
3 tablespoons all-purpose flour
3 tablespoons curry powder
1-1/2 teaspoons ground cumin
1 teaspoon salt
1-1/2 pounds boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces
2 cups peeled and chopped potatoes
1-1/2 cups bias-sliced carrots
1 cup coarsely chopped cooking apple
3/4 cup chopped onion
2 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 teaspoon instant chicken bouillon granules
1/2 cup water
1 13-1/2-ounce can unsweetened coconut milk
Hot cooked rice
Raisins
Chopped peanuts

Directions
1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.

2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalape�o peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture.

3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.



Pork & Lentil Cassoulet

Ingredients
3/4 pound boneless pork shoulder
1 large onion, cut into wedges
2 cloves garlic, minced
2 teaspoons cooking oil
2 1/2 cups water
1 14-1/2-ounce can tomatoes, cut up
4 medium carrots and/or parsnips, sliced 1/2 inch thick (2 cups)
2 stalks celery, thinly sliced
3/4 cup lentils
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon instant beef bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh rosemary sprigs (optional)

Directions
1. Trim fat from pork; cut meat into 3/4-inch cubes. In a large nonstick skillet brown pork, onion, and garlic in hot oil. Transfer mixture to a 3-1/2- to 4-quart electric crockery cooker; add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper.

2. Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting). Garnish with a fresh rosemary sprig, if desired. Makes 4 main-dish servings.

Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.



Autumn Harvest Stew

Ingredients
1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or apple juice

Directions
Trim fat from meat. Cut pork into 1-inch cubes.

In a 31/2- or 4-quart crockery cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls. Makes 4 servings.



Chicken with Sourdough Mushroom Stuffing


Ingredients
Nonstick cooking spray
2 tablespoons finely shredded lemon peel
1 tablespoon ground sage
1 tablespoon seasoned salt
1-1/2 teaspoons freshly ground black pepper
8 small chicken legs (thigh-drumstick piece), skinned (about 5 pounds)
1/4 cup butter
4 cups quartered or sliced fresh cremini, baby portobello, shiitake, and/or button mushrooms
2 cloves garlic, thinly sliced
8 cups sourdough baguette cut into 1-inch pieces (about 10 oz.)
1 cup coarsely shredded carrot
1 cup chicken broth
1/4 cup chopped walnuts, toasted
3 tablespoons snipped flat leaf Italian parsley

Directions
1. Lightly coat the inside of a 5-1/2- to 6-quart slow cooker with cooking spray. Reserve 1 teaspoon of the lemon peel. In a small bowl combine remaining lemon peel, sage, seasoned salt and pepper. Remove 3/4 of the mixture and rub onto chicken legs. Place chicken in slow cooker.

2. Meanwhile, melt butter in a skillet; add mushrooms and garlic. Cook and stir 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Transfer mushroom mixture to a large bowl. Add bread cubes, and shredded carrot. Drizzle with chicken broth, tossing gently.

3. Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 4 to 5 hours.

4. Transfer stuffing and chicken to a platter.

5. In a bowl combine reserved lemon peel, walnuts, and parsley; sprinkle over chicken. Makes 8 servings.

[jimmysgirl424]

More.....



Greek Lamb with Spinach & Orzo

Ingredients
1 3- to 31/2-pound lamb shoulder roast (bone-in)
1 tablespoon dried oregano, crushed
1 tablespoon finely shredded lemon peel
4 cloves garlic, minced
1/4 teaspoon salt
1/4 cup lemon juice
1 10-ounce bag pre-washed fresh spinach, chopped
5 cups cooked orzo
4 ounces crumbled feta cheese

Directions
Trim fat from roast. If necessary, cut roast to fit into a 31/2- to 6-quart crockery cooker. In a small bowl combine oregano, lemon peel, garlic, and salt. Sprinkle evenly over sides of lamb roast; rub lightly with fingers. Place lamb in cooker. Sprinkle lamb with lemon juice.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Remove lamb from cooker. Remove meat from bones; discard bones and fat. Chop meat; set aside. Add spinach to cooking juices in cooker, stirring until spinach is wilted. Add cooked orzo, feta, and lamb; stir to mix.



Southwest Pork Chops


Ingredients
6 pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
1 15-ounce can Mexican-style or Tex-Mex-style chili beans
1-1/4 cups bottled salsa
1 cup fresh* or frozen whole kernel corn
2 cups hot cooked rice
Snipped fresh cilantro (optional)

Directions
1. Trim excess fat from chops. Place chops in the bottom of a 3-1/2- or 4-quart crockery cooker. Add chili beans and salsa. Cover; cook on high-heat setting for 2-1/2 hours or low-heat setting for 5 hours. When that step is complete, turn to high-heat setting, if necessary. Stir in corn. Cover and cook 30 minutes longer on high-heat setting. Serve over rice. Sprinkle with cilantro, if desired.

2. For all-day cooking: Substitute 8 boneless pork chops for the 6 rib chops. (When cooked this long, chops with bone may leave bony fragments in the cooked mixture.) Cover and cook on low-heat setting for 9-1/2 hours. Turn to high-heat setting Stir in corn. Cover and cook 30 minutes longer. Serve as above. Makes 6 servings.

*Note: 2 medium ears of fresh corn equal about 1 cup of whole kernel corn.



Rosemary Chicken

Ingredients
Nonstick cooking spray
1-1/2 pounds skinless, boneless chicken breast halves or thighs
1 9-ounce package frozen artichoke hearts
12 cloves garlic, minced
1/2 cup chopped onion
1/2 cup reduced-sodium chicken broth
2 teaspoons dried rosemary, crushed
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground black pepper
1 tablespoon cornstarch
1 tablespoon cold water
Lemon wedges (optional)

Directions
1. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown chicken, half at a time, in hot skillet. In a 3-1/2- or 4-quart slow cooker, combine frozen artichoke hearts, garlic, and onion. In a small bowl, combine broth, rosemary, lemon peel, and pepper. Pour over vegetables in slow cooker. Add browned chicken; spoon some of the garlic mixture over chicken.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Transfer chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.

4. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the cold water. Stir into liquid in slow cooker. Cover and cook about 15 minutes more or until slightly thickened. Spoon sauce over chicken and artichokes. If desired, serve with lemon wedges. Makes 6 servings.



Italian Pork Stew

Ingredients
2 cups dry Great Northern beans
6 cups cold water
8 ounces bulk Italian sausage
1 pound lean boneless pork, cut into cubes
1-1/2 cups coarsely chopped onion
1-1/2 cups carrots cut into 1/2-inch pieces
3 cloves garlic, minced
3 cups water
1 teaspoon instant beef bouillon granules
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
1/4 cup dry red wine
1/3 cup tomato paste (1/2 of a 6-ounce can)
1/4 cup snipped fresh parsley

Directions
1. Rinse beans; drain. In a large saucepan combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. Transfer beans to a 4- to 5-quart slow cooker.

2. In a large skillet cook sausage over medium heat until sausage is no longer pink, breaking up sausage as it cooks. Drain off fat. Transfer sausage to slow cooker. In the same skillet cook the pork, half at a time, until pork is no longer pink. Drain off fat. Transfer to cooker. Add onion, carrots, and garlic. Stir in the 3 cups water, bouillon granules, thyme, and oregano.

3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

4. If using low-heat setting, turn slow cooker to high-heat setting. Stir wine into tomato paste. Add to mixture in cooker along with parsley. Cover and cook for 15 minutes more. Makes 6 servings.


Zesty Ginger-Tomato Chicken

Ingredients
2-1/2 to 3 pounds skinless chicken drumsticks and/or thighs
2 14-1/2-ounce cans diced tomatoes
2 tablespoons quick-cooking tapioca
1 tablespoon grated fresh ginger
1 tablespoon snipped fresh cilantro or parsley
4 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
3 cups hot cooked quinoa or brown rice

Directions
1. Place chicken in a 3-1/2- or 4-quart slow cooker. Drain one can of the tomatoes. In a medium bowl, combine drained and undrained tomatoes, the tapioca, ginger, the 1 tablespoon cilantro, the garlic, crushed red pepper, and salt. Pour over chicken in slow cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Skim off fat. Serve in shallow bowls. Serve with hot cooked quinoa. If desired, sprinkle with additional cilantro. Makes 6 servings.



Mushroom-Sauced Porkchops

Ingredients
4 pork loin chops, cut 3/4 inch thick (about 2 pounds)
1 tablespoon cooking oil
1 small onion, thinly sliced
2 tablespoons quick-cooking tapioca
1 10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
1/2 cup apple juice or apple cider
1-1/2 teaspoons Worcestershire sauce
2 teaspoons snipped fresh thyme or 3/4 teaspoon dried thyme, crushed
1/4 teaspoon garlic powder
1-1/2 cups sliced fresh mushrooms
Fresh thyme sprigs (optional)

Directions
1. Trim fat from chops. In a large skillet, heat oil over medium heat. Add chops; cook until browned, turning to brown evenly. Drain off fat. Place onion in a 3-1/2- or 4-quart slow cooker. Add chops. Using a mortar and pestle, crush tapioca. In a medium bowl, combine tapioca, mushroom soup, apple juice, Worcestershire sauce, snipped or dried thyme, and garlic powder; stir in mushrooms. Pour over chops in slow cooker.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to to 4-1/2 hours. If desired, garnish with thyme sprigs. Makes 6 servings.

Test Kitchen Tip: If you prefer to use a 5- to 6-quart slow cooker, use 6 pork loin chops. Leave remaining ingredient amounts the same and prepare as above. Makes 6 servings.

[jimmysgirl424]

Seeded Pork Roast

Ingredients
1 2-1/2- to 3-pound boneless pork shoulder roast
1 tablespoon reduced-sodium soy sauce
2 teaspoons anise seeds, crushed
2 teaspoons fennel seeds, crushed
2 teaspoons caraway seeds, crushed
2 teaspoons dill seeds, crushed
2 teaspoons celery seeds, crushed
2/3 cup apple juice or apple cider
1/2 cup reduced-sodium beef broth
1 tablespoon cornstarch

Directions
1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- to 5-quart slow cooker. Brush soy sauce over meat. On a large piece of foil combine anise seeds, fennel seeds, caraway seeds, dill seeds, and celery seeds. Roll roast in seeds to coat evenly. Place meat in slow cooker. Pour 1/3 cup of the apple juice and the broth around meat.

2. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours.

3. Transfer meat to a cutting board, reserving cooking liquid. Slice meat and transfer to a serving platter. Cover meat to keep warm.

4. For gravy, strain cooking liquid and skim off fat. Transfer cooking liquid to a small saucepan. In a small bowl, combine the remaining 1/3 cup apple juice and the cornstarch; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve gravy over meat. Makes 8 servings.



Pork & Apricots with Mashed Sweet Potatoes

Ingredients
2-1/2 pounds sweet potatoes, peeled and cut into 1-1/2-inch chunks
1 3-1/2- to 4-pound boneless pork shoulder roast
1 teaspoon dried tarragon, crushed
1-1/2 teaspoons fennel seeds, crushed
3 cloves garlic, minced
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons cooking oil
12 to 16 ounces kielbasa or other smoked sausage links, halved lengthwise and cut into 2-inch-long pieces
1 14-ounce can chicken broth
3/4 cup apricot nectar
1/2 cup dried apricots
4 teaspoons cornstarch

Directions
1. Place sweet potatoes in the bottom of a 6-quart slow cooker. Trim fat from pork roast. Combine the tarragon, fennel seed, garlic, salt, and pepper in a small bowl; rub onto pork roast.

2. In a very large skillet, brown roast on all sides in hot oil. Drain off fat. Place meat on top of sweet potatoes in cooker. Add sausage. Pour broth and 1/2 cup of the apricot nectar over all.

3. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours, adding dried apricots for the last 30 minutes of cooking.

4. With a slotted spoon, transfer pork, sausage, and apricots to serving platter. Transfer sweet potato chunks to a large bowl; mash with a potato masher.

5. Strain cooking liquid into a glass measuring cup. Skim fat from cooking liquid; discard fat. Reserve 2 cups liquid (if necessary add chicken broth to measure 2 cups). In a small bowl whisk together the remaining 1/4 cup apricot nectar and the cornstarch. In a medium saucepan, combine cooking liquid and the cornstarch mixture. Cook and stir over medium heat until thickened and bubbly; cook for 2 minutes more. Serve with pork and mashed sweet potatoes. Makes 8 servings.

[eli1126]

I am making meatball subs tonight and I have the meatballs in the sauce in the crockpot right now. I made the meatballs from scratch becasue I'm not crazy about frozen, but I'll use them in a pinch. My question is that I used 1 jar of tomato sauce but it didn't cover the meatballs, will it be ok? Or should I have added more sauce to cover them? So far with my crock pot, I find my meats are dry and nothing is fantastic :( I know when I made my pot roast I used the wrong cut of meat, but I just think my crock pot (Rival 5qt oval) cooks fast which means I can't "fix it and forget it." Anyone else have this problem?

[jimmysgirl424]

I am making meatball subs tonight and I have the meatballs in the sauce in the crockpot right now. I made the meatballs from scratch becasue I'm not crazy about frozen, but I'll use them in a pinch. My question is that I used 1 jar of tomato sauce but it didn't cover the meatballs, will it be ok? Or should I have added more sauce to cover them? So far with my crock pot, I find my meats are dry and nothing is fantastic :( I know when I made my pot roast I used the wrong cut of meat, but I just think my crock pot (Rival 5qt oval) cooks fast which means I can't "fix it and forget it." Anyone else have this problem?

Are you cooking stuff on your 'low' setting? I don't think I've ever used the high setting one time since I've had mine. When it comes to roast, the best cut thats worked for me is bottom round. If you find it too dry, you may want to try adding 1/2 cup-1 cup of beef broth over top of it before you begin cooking. Also, most veggies have alot of water in them, which helps produce moisture during cooking, which should help to keep your meat from drying out. As far as your meatballs go, I probably would have added more sauce to cover them, but hopefully they will still turn out for you.

I've heard a number of CC ladies complain their crocks cook too fast as well. I'm not sure what you can do about that other than maybe purchasing a different crock or maybe there's some way to buy a shut-off switch for the one you have?? I don't know....:confused:

[Hello Kitty]

I was reading online, and it seems that the *new* crockpots low setting is really what the old crockpots had as high. So if you're cooking on high for too long, you may find your meat overcooking and drying out. So you might want to try cooking on low, or even the keep warm setting (in lieu of using low) and see how that works in recipes. You can also use an appliance timer, to turn your pot on at a certain time, and turn it off at a certain time.

Dropping off this WW friendly recipe I saw on another site. I've got it ready to go and I'm excited to get some rotisserie chicken flavor. :)

Rotisserie Chicken
1 chicken (I cooked a 9 pounder)
spray olive oil
Lawry's seasoned salt -no substitutes
Aluminum foil

Clean chicken inside and out. Spray with olive oil spray. Sprinkle with Lawry's. Spray inside of crock with pam.
Note: Do not put any water in the crock

Roll some wads of aluminum foil into balls and put them in the bottom of the crock. The chicken is going to sit on these.

Put chicken back side down in crock on top of aluminum balls.

Cook on High (will not come out the same on low), 4-6 hours.

[Bloomwood]

seb's kitty - I'm anxious to hear how this turns out; please come back with a report! :D

[eli1126]

Thanks jimmysgirl424 and Seb's Kitty! I have a newer crock pot (2004). I always use Low, I think I may just have to go with less time. If the recipe calls for 4-6 hours on Low, I'm probably fine with 4 hours. I'll have to look for a timer though because 4 hours means if we want to eat at 6:00 then I would have to start it at 2:00p.m. :eek: Not really convenient. Does anyone now where I can find these appliance timers? Home Depot?

The meatballs were excellent! I got a cheaper ground beef with more fat so I think that worked well with using only 1 can of sauce. I also got a more appropriate cut of beef for crock pot cooking this time. I went with an expensive cut last time that wasn't meant for crock pot cooking. I will also use the beef broth idea.

[Hello Kitty]

Yeah, they sell them at home improvement stores, but also wal-mart, etc... It's just a simple timer with a dial that you set the number of hours on and off - they're often used to turn fishtank lights on and off. So you plug the timer into the wall, then set it. Then turn your crockpot to your heat setting, and plug your crock into the timer. The timer will send power to the crock at the specified time, and then stop sending power as the timer runs out. Does that make sense?

Also, this doesn't help with your current crock, and I hate to suggest buying a new one, but CPs work most effectively when they're as full as possible, so if you find you're often making 2-4 servings in a family sized crockpot, that could definitely lead to dry out and things not cooking properly.

I'll def. report back on the chicken. I'm actually using a turkey breast, but it's the same idea. I've heard, though, that the al. foil is KEY to it tasting just right. :)

[jimmysgirl424]

I'll def. report back on the chicken. I'm actually using a turkey breast, but it's the same idea. I've heard, though, that the al. foil is KEY to it tasting just right. :)

I bet it is! When I read through your recipe, I was all ready to jump in and post not to do it because I had tried cooking a whole chicken in my crock one time. When I came home, my crockpot was almost overflowing with grease run-off from the chicken, so basically the chicken sat in it all day long and it ended up making me and DH sick. We couldn't even look at chicken for at least a month after that fiasco! I'm betting the foil is what helps the chicken to have a grease run-off to and helps it not to just sit in its own fat. Let us know how it turns out!

[kwsu44]

I made the Cheesy Chicken posted by kwsu44 a few days ago - and it was delish!

DH, (who is a chef and doesn't usually eat my cooking!!) tried some when he came home on a break before I got home, and he said it was awesome!! It was a big hit with the kids too, especially my 7 year old who doesn't like to try new things.

My crock pot has become my new favorite kitchen appliance!

YAY! So glad you liked the recipe. I'm making it this week! :)

[kmmommy]

Anxiously awaiting a report from Seb's Kitty. I've got a chicken defrosting in the refrigerator as I type. Hoping it was a good recipe so I can make it tomorrow!

[eli1126]

Sorry Ladies, I have another question! I am making the cheesy chicken as we speak and per Seb's Kitty's instructions, I made sure to use the full amount of everything to fill the pot. I was planning to cook on low for 6 hours. However, I heard a noise from my crockpot and when I went to inspect it, realized the sauce is bubbling and the pressure from the steam is actually coming out from a space in between the lid and the stoneware :confused: It makes a small popping sound like the lid is being lifted up and then put back on :confused: Does anyone else's crock pot do this?!

[DelSol]

Sorry Ladies, I have another question! I am making the cheesy chicken as we speak and per Seb's Kitty's instructions, I made sure to use the full amount of everything to fill the pot. I was planning to cook on low for 6 hours. However, I heard a noise from my crockpot and when I went to inspect it, realized the sauce is bubbling and the pressure from the steam is actually coming out from a space in between the lid and the stoneware :confused: It makes a small popping sound like the lid is being lifted up and then put back on :confused: Does anyone else's crock pot do this?!

Mine does it most of the time and the meals turn out fine.



I can wait to try out some of these recipes they look yummy.

[Surftraitor]

Popping in to say the Chili Lime Chicken on page 48 rocks! Its so easy and is great for tacos, burritos or nachos. Its in my crockpot as I type. I can't wait for din-din tonight. Thanks, hmbay

[Hello Kitty]

Okay, to report on the Rotisserie Chicken - I did a whole turkey breast (3.5 lbs) on high, as instructed for 6 hours.

First off - be liberal with the lawry's salt. This was the flavor I was looking for in the Roast Sticky Chicken recipe - it definitely has the same flavor base as deli chicken. I drained the juice, defatted it and made delicious, albeit salty gravy.

Second off - this was too dry for me. I did test it partway through, and it was kinda dry, so I'm guessing it was a combination of it cooking too long, and also being a lean turkey breast, not a whole chicken where there's more fat in the meat. It was also one of those on sale thanksgiving turkeys, which in my experience can be tough old birds anyway. So take that fwiw. I definitely will try it again with a whole chicken.

So to recap, the flavor was definitely right on, but the tenderness and juicyness of the meat could be improved. I would suggest watching your cook time, and also possibly basting with the runoff juices as you go along, if you're home.

Oh, and my CP totally bubbles up and spits out steam.

[emmjay]

I have a new crockpot recipe for anyone who likes Indian/vegetarian food!

Slow Cooker Dhal:

1 lb lentils, cleaned and picked over
2 medium onions, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1 Tbsp canola oil
2 tsp ground cumin
2 tsp ground coriander
1 tsp salt
1/4 tsp ground turmeric (optional)
4 cups vegetable broth (or chicken broth)
2 cups water

Put everything in the crockpot and stir to combine. Cook on low for 9-10 hours, until everything is tender. Serve with rice or naan bread, or as a side dish to an Indian main course.

[eli1126]

Thanks DelSol and Seb's Kitty! The Cheesy chicken was delicious!! DH and I cleaned our plates. I am starting to love my crock pot :)

[jimmysgirl424]

We had the cheesy chicken last night too. As usual, it was delicious. DH and I both like it served over rice, which really adds to the stew-like quality of it. What I do is cook it on low for 10 hours, and then take a big spatula and shred the chicken up. Its always really thick by then and shredding the chicken just adds to the overall presentation. Yummy!! :D

[jimmysgirl424]

Would anyone be interested in getting a collection of all of our recipes here in this thread? I could do another document like the one I did for our pumpkin thread. Let me know!

[jrsygirl]

I would LOVE LOVE LOVE it!

[Bloomwood]

seb's kitty - THANK YOU! I can't wait to try it.

[KrissyCat7]

jimmysgirl: That would be awesome!

The cheesy chicken is in cooking again. We love it!

[L'il Bit]

jimmysgirl: That would be awesome!

[K-L-U]

I would love to have a document of recipes.

[kmmommy]

jimmysgirl ~ I'd like to have the document too!

[jimmysgirl424]

Okay, then. I'll start working on it. It'll probably take a few days so I'll let everyone know when its ready for emailing.

[skyblu]

Jimmysgirl, I'd love the document too! Thanks so much for doing this!

[kari]

I like the document too please. Thanks!

[jimmysgirl424]

Well, so far I've compiled our chicken and beef recipes. Still a long way to go. What will work best once this is done is how I did it for the pumpkin collection. If you want it, PM me and I will email it to you. Please be sure that when you PM me, you include your email address!

I found this to be the best way to keep the thread from getting clogged up with requests. I will post when its all done and am ready to take your PM's!

Thanks everyone!

:D

[DisneyGirl]

I would love a copy too...thanks jimmysgirl

[mlfallis]

Oh add me to the list please.

[MsRo]

I would be interested in a copy as well. :)

[jimmysgirl424]

Just wanted to pop back in to let you ladies know that our document is currently at 48 pages! :eek: :D Thats with our chicken, beef, ham, sausage, pork and lamb recipes compiled so far. I have not gotten to soups, stews, chilis, vegetables, dips and spreads yet. I should be all done by Monday, I'm thinking.

[SunnyAB]

You're amazing to do all this. Bless your heart! :)

[flyerwife]

oh my, what a project, I'd love the document too.

[riotgrrl]

i've only used my crockpot for ribs so far. i defintely want to try out some other recipes!

i def. want the file also. i will pm you with my email address when you say the document is ready.

[TriSigmaNC]

My mom said THANK YOU ladies for all of the recipes. One night I sat down and copied any I thought she might like onto a word document and she was thrilled. My parents RV full time so she truly loves the crockpot as it's much easier than their oven and makes it feel like good homemade meals. She said one with pork, tomatoes, wine and veggies was GREAT. Also another with chicken, corn, black beans and sour cream was fantastic too. I told her to try cheesy chicken and sticky chicken for sure.

[jimmysgirl424]

You're amazing to do all this. Bless your heart! :)

Awww..shucks! :o

I don't mind.

[Bubbas]

I would love a copy as well.

Thanks so much for doing it!!

[KristieW]

I'll take it too! Thank you!

[riotgrrl]

ooh i have a recipe to add! my boyfriend and i bought one of those small cook books by the register for crockpot meals and finally made one.. we did cut the recipe in half and there was still enough for us to eat and leftovers so it is a really easy recipe to cut in half or even double i would think.

steak burritos

2 flank steaks ( about 1 lb each)
2 envelopes taco seasoning
1 medium onion, chopped
1 can(4 ounces) chopped green chilies
1 tablespoon white vinegar
10 flour tortillas (8 inches)
1-1/2 cups(6 ounces) monterey jack cheese
1-1/2 cups chopped seeded plum tomatoes
3/4 cup sour cream

Cut steaks in half; rub with taco seasoning. Place in a slow cooker coated with nonstick cooking spreak. Top with onion, chillies, and vinegar. Cover and cook on low for 8-9 hours or untill meat is tender.
Remove steaks and coool slightly; shred meat with two forks. Return to slow cooker; heat through. Spoon about 1/2cup meat mixture down the center of each tortilla. Top with cheese, tomato, and sour cream. Fold ends and sides over filling.
Yields: 10 servings

Honestly, in our crockpot i cooked it for 4 hours - shredded the meat and cooked for another hour. So 5 hours complete cook time and it was fantastic. The meat was so tender and juicy. It had a little kick to it because we used jalpeno peppers as the chillies..and it was just a good filling easy to make meal. I am loving the crockpot!

[colz85]

I just made oatmeal in the crock. YUM. I used steel cut oats, which are supposed to be healthier because they have the whole grain.

1 c. steel cut (Irish) oats
4 c. water
1 c. skim milk, soy milk, rice milk, or almond milk

Optional toppings:

Dried cranberries
Dried figs
Raisins
Fresh or dried bluberries
Maple syrup
Brown sugar
Coconut milk
Banana
Strawberries
Walnuts
Almonds
Ground flax
Wheat Germ

In a slow cooker, combine all required ingredients and set to low heat. Cover and let cook for 6 to 9 hours.

Stir and remove to serving bowls. This method works best if started before you go to bed. Then your oatmeal will be finished by morning.

Tips
Add toppings right before you eat the oatmeal.

If you like to add salt to your oatmeal, do NOT add it until you are ready to eat. Otherwise your oatmeal will not cook right.

Oatmeal aficionados will say this simple vegetarian recipe tastes better if you toast your oats for about 5-8 minutes in the oven or on the stove at a low temperature before adding them to the crock pot.

Feel free to mix in other grains such as barley or cracked wheat - just adjust the amount of water accordingly. Barley and cracked wheat take 1 cup water for 1/2 cup of grains. Oatmeal takes 1 cup water for 1/4 cup of grains

[j*east]

I made this cheesy chicken recipe:

Crockpot Cheesy Chicken
2 lbs boneless, skinless chicken breasts
2 cans cream of chicken soup
1 can condensed cheddar soup
¼ tsp garlic powder

Place chicken in crockpot. Mix the soups and garlic powder together and pour over chicken. Cover and cook on low for 6-8 hours, until chicken is tender. Serve over rice or noodles.

Except, as someone suggested, I used 2 cans cheese and one of chicken. I also replaced the garlic powder with 3 lightly smashed cloves of garlic. They give lots of flavor, and I like fresh garlic better than garlic powder for that reason.

Also, on my almost brand new slow cooker, it took about 3.5 hours on low.

I have to admit that I am skeptical of can of soup recipes...but this was good. To make it a bit healthier, I served it over brown rice with peas. Yum! Thank you!

[Ohana]

Have I already posted this recipe here?

Kalua Pork (Hawaiian Luau pork)
1 pork shoulder (bone on or boneless, doesn't matter)
couple tsp liquid smoke
palmful coarse salt (Hawaiian, if you've got it)

Place pork in crock and drizzle liquid smoke over it. Sprinkle on salt. Cook on low for 10-12 hours. Remove pork and shred with 2 forks. Serve with sticky rice and macaroni salad.

This freezes really well and also makes great tacos!


And here's one I made yesterday
Crockpot Green Chile
3-4 lb pork shoulder roast, cut into 1 inch cubes
2 11 oz cans tomatillos, drained coarsely chopped
2 16 oz cans pinto beans, drained and rinsed
2 cans green chile enchilada sauce
2 4.5 ounce cans mild green chiles, undrained (I used fresh that I roasted and peeled)
1 cup onion, chopped

Combine all ingredients together and cook on low for 10 hours or high for 5. Serve with sour cream and chopped cilantro.

[kissmytiara]

Ooooooh yes, I'd love the document! Can I get a copy of the pumpkin one too, or is it online somewhere?

[jimmysgirl424]

Ooooooh yes, I'd love the document! Can I get a copy of the pumpkin one too, or is it online somewhere?

Yes, I still have the pumpkin collection. Just PM me with your email address and I'll send it.

Still working on our crockpot collection, ladies. I'm going to make the cutoff for recipes at this point so I'm not having to keep going back to add more. Any recipes posted up till now will be included in our collection.

[KrissyCat7]

Im making the Creamy Crockpot Chicken from page five tonight and my whole house smells soooooo good.

[SunnyAB]

I made the Cheesy Chicken (but the one with Stouffer's Stuffing - sorry I couldn't find the posting at the moment) I think there are two with the same title - but it is SO good! A definite keeper for me. :D

Can I make a suggestion? When someone is referring to a recipe - would you mind noting the POST number (the little one up in the right corner) instead of the page number. Depending on your viewing preferences the page number could be different between people. That would help me a lot when I am frantically searching back! :rolleyes: (Although Foody-Godmother jimmysgirl424 will soon take care of that problem anyway!) :D

Its post #157 - and I used cream of celery instead of broccoli because thats what I had, and LOTS more cheese - but it was DEEEEElicious!

[jesvet]

Wow, I can't wait to see this collection. You are wonderful for doing this jimmysgirl!

[sublime311]

This beef stew is in my crockpot as we speak. It smells.... Mmmmmm... SOOOO yummy! I'll let you know how it turns out.

Here's a beef stew recipe that my family loves! I got it from Recipeland.com

2lbs stew meat
1/3 cup flour
1 teaspoon salt
3/4 teaspoon pepper
1 teaspoon garlic salt
2 cups water ---- mixed with 2 beef bouillon cubes
1/2 teaspoon worcestershire sauce
6 carrots, peeled and cut into 1" pieces
6 Yukon gold potatoes peeled and quartered (I use regular potatoes)
1 medium onion (optional)
2 stalks celery cut in 2" pieces
1/4 cup water
2 tablespoons corn starch

Mix flour, salt, pepper, and garlic salt together and pour over the meat. stir to coat meat. Add 2 cups of water mixed with boullion and worchestershire sauce, to the meat mixture. Add vegetables. Cover and cook 10 to 12 hours on low or 4 to 6 hours on high.
About 1/2 hour before stew has finished cooking, add the cornstarch mixed with water, stir stew to mix. Let cook for a few minutes longer for gravy to thicken.

[K-L-U]

The creamy crockpot chicken is our favorite right now. DH doesn't normally like onion soup but he eats this stuff up like crazy. I want to try it with egg noodles. That should be good. We have had it 2 times in 2 weeks.

[sublime311]

The beef stew was super tasty, but I next time I'll cook it for 8 hours. Ten hours on low was TOO long. The taste was still good, but it was pretty mushy.

[Dan's*Girl]

Im a lurker in this thread but wanted to pop out for a recipe and a question.

When your making the Creamy Chicken (from pg 5) are you using thawed or frozen chicken? Also are you leaving them whole or cutting them up?


Here is my version of creamy chicken w/ rice
Creamy Chicken and Rice

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 cup white rice (i use minute, but long grain is fine too)
4 thawed chicken breasts cut into chunks (about 2 inch pieces works best)

mix the soups and the rice together in the lightly greased crock pot,stir in the chicken chunks. Cook on low for 7-8 hours, or high 4 hours.

No need to put over rice because its in there! Serve with a veggie.

Enjoy!

[jimmysgirl424]

Ladies, just wanted to let you know that I am still working on the document. It is very, very large and has ended up taking a bit more time than I originally estimated. There is light at the end of the tunnel, however, and should be done sometime today. I will post back when I'm all ready to take your PM's for it, although many of you have sent them already, which is fine. :)

[Rhonda]

I'd love a copy of the receipes too..how do I get it?

[jimmysgirl424]

I'd love a copy of the receipes too..how do I get it?

Rhonda, once I am done, I will post that I am ready to take everyone's requests for it. You PM me with your email address and I will then send the document to you.

Almost done, everyone!!

[camberne]

Quick question about the Cheesy Chicken recipe from the first post... can this be cooked on high or just on low?? I was just about to run out and get the ingredients, but my husband wants to eat when he gets home from work at 4:30/5:00, so that would only give it a 4-5 hour cooking window.

[jimmysgirl424]

Camberne, I don't see why you can't cook it on high. I would do four hours to start with and check to see if its done.

[jimmysgirl424]

The Constant Chatter Collection of Crockpot Recipes is.....READY!! :D :D

I want to let everyone know that this is a huge document. Our collection, when compiled, totals 81 pages! So if you are planning on printing it out, make sure your printer has enough paper.

Anyone wanting this document, just PM with me your email address. And for the ladies who have already done so, check your email, because I sent your copies before I typed this post.

If someone could give some feedback on this document once you've looked at it, I'd like that very much. Just curious if how I broke it down works okay and that the overall readability is good. Thanks! :D

[mgrace]

I haven't tried any of these, but they sound good.

Cranberry Pork Roast
1 3 pound pork roast
salt and pepper -- to taste
1 cup cranberries -- chopped OR ground
1/4 cup honey
1 teaspoon orange peel -- grated
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg


Sprinkle roast with salt and pepper. Place in crockpot. Combine remaining ingredients; pour over roast. Cover and cook on low for 8 to 10 hours. Makes 6 servings. Boneless or pork loin roast may be used.


Cuban Pork
bhg.com
1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 bay leaves
1 3-pound boneless pork shoulder roast
1 cup sliced onion
Vegetable-flavored flour tortillas or flour tortillas
Pico de Gallo or bottled salsa
Lettuce or purchased avocado dip (optional)

Directions
1. For marinade, in a small bowl combine lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat from meat. If necessary, cut roast to fit into slow cooker. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl or a baking dish. Pour marinade over meat. Close bag. Chill in the refrigerator for 6 to 24 hours, turning occasionally.

2. In a 3-1/2- to 5-quart slow cooker place onion. Top with meat and marinade mixture.

3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

4. Transfer meat to a cutting board; cool slightly. Skim fat from juices; keep warm. Remove bay leaves; discard. Use 2 forks to gently separate the meat into shreds. Transfer shredded meat to a serving platter. With a slotted spoon, remove onions from juices. Transfer onions to same serving platter. Serve meat and onions in tortillas with small bowls of the hot juices and Pico de Gallo. If desired, pass lettuce and guacamole. Makes 8 to 10 servings.

Pico de Gallo: In a medium bowl combine 2 peeled and finely chopped medium tomatoes, 2 tablespoons finely chopped red onion, 2 tablespoons snipped fresh cilantro, 1 teaspoon lime juice, 1/8 teaspoon salt, and dash sugar. Mix well. Cover; chill in the refrigerator for at least 2 hours or overnight. Makes about 1-1/4 cups.


Posole
bhg.com
2 14-1/2-ounces cans golden hominy, drained
1 4-ounce can chopped green chili peppers, undrained
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
1 14-1/2 ounce can tomatoes, undrained and cut up
2 14-1/2 ounces cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 tablespoons snipped fresh cilantro
Fat-free dairy sour cream (optional)

Directions
1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings.

[mgrace]

A few more....

CROCKPOT CRANBERRY CHICKEN

1 small onion, thinly sliced
1 cup fresh or frozen (unthawed) cranberries
12 skinless, boneless chicken thgihs (about 2 1/4 lbs. total)
1/4 cup catsup
2 tablespoons firmly packed brown sugar
1 teaspoon dry mustard
2 teaspoons cider vinegar 1 1/2 tablespoons cornstarch blended w/2 tablespoons cold water
salt

In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover. Cook at low setting until chicken is very tender when pierced (6 1/2 to 7 1/2 hours).

Lift out chicken when done, blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes). Season to taste with salt; pour over chicken. Makes 6 servings.


Hot Chocolate
Cooking Light

1/3 cup unsweetened cocoa
5 1/2 cups skim milk
1 tablespoon vanilla extract
14 ounces fat-free sweetened condensed milk
1 cinnamon stick (optional, but recommended)
30 miniature marshmallows

Place cocoa in a 3-quart electric slow cooker (my 2.5-quart green slow
cooker works fine for 10-serving recipe). Gradually add about 1/5 of the
skim milk, stirring with a whisk until well blended. Add rest of skim
milk, vanilla, and condensed milk, stirring with a whisk until
well-blended. Add cinnamon stick, if desired.

Cover with lid; cook on low-heat setting for 4 to 8 hours. (I imagine the
recipe avoids the high-heat setting to keep from scalding the milk.)
Discard cinnamon stick. Stir well with a whisk before serving.

Ladle hot chocolate into mugs; top with marshmallows.


Barley, Black Bean, and Corn Burritos
Cooking Light Slow Cooker Cookbook
Serving Size: 18


1 can (10-ounce) diced tomatoes with green chiles, undrained
1 can (15-ounce) black beans, rinsed and drained
1 cup uncooked pearl barley
2 cups vegetable broth
3/4 cup frozen whole-kernel corn
1/4 cup chopped green onions
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1 clove, garlic minced
1/4 cup chopped fresh cilantro
18 (6 1/2-inch) flour tortillas
1 cup plus 2 tablespoons (4 1/2 ounces) shredded reduced-fat sharp cheddar cheese
9 cups thinly sliced curly leaf lettuce
2 1/4 cups salsa
1 cup plus 2 tablespoons fat-free sour cream

Directions:

1. Place first 11 ingredients in a 3- to 4-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 to 5 hours or until barley is tender. Stir in cilantro.

2. Heat tortillas according to package directions. Spoon 1/3 cup barley mixture down center of each tortilla; sprinkle each with 1 tablespoon of cheese. Roll up. Place 1 cup lettuce on each of 9 plates; top each with 2 burritos. Spoon 1/4 cup salsa and 2 tablespoons sour cream over each serving.


Sweet Sour Chicken

4 boneless, skinless chicken breasts
1 can whole cranberry sauce
1 cup French or Catalina salad dressing
1 packet Lipton Onion soup mix

Put chicken in crock. Mix together the remaining ingredients and pour over chicken. Put cooker on low for about 5 hours. Serve over rice.


Caribbean Sweet Potato Crockpot Stew

2 medium sweet potatoes
2 boneless chicken breast halves
1 pound chorizo sausage
1 large onion, chopped
2 cloves garlic, minced
1 28-ounce can whole tomatoes and juice
1 15-ounce can garbanzo beans, drained
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon pepper
1/2 teaspoon allspice
1/2 teaspoon cumin
2 tablespoons tomato paste
fresh chopped parsley

Peel and dice sweetpotatoes into 1-inch cubes. Cut chicken and sausage into 1-inch pieces. Combine in crockpot with remaining ingredients, saving out chopped parsley for garnish. Cover and simmer 4 hours on low heat, or until sweetpotatoes are tender and chicken is cooked through. Serves 6 to 8.

[mlfallis]

I was wondering now that all the recipes are complied, do you think we should start a new thread? I know this one isn't at 1000, yet but might be a nice idea.

[jimmysgirl424]

I was wondering now that all the recipes are complied, do you think we should start a new thread? I know this one isn't at 1000, yet but might be a nice idea.

I was just thinking that! That way we have a nice clear view of where the new recipes start. I got all of the recipes in this thread with the exception of the ones that mgrace just posted, so I would suggest carrying those over to the new thread.

[jesvet]

As soon as you do that, PM one of us and we can close this one for you. :D And than you again jimmysgirl for all your work!