Mulled Apple Cider

Mulled Apple Cider

2 quarts Apple Cider
1/4 cup Brown Sugar -- firmly packed
1 square Cheesecloth (8"/double-thicknes s)
8 Allspice Berries
4 Cinnamon Sticks
12 whole Cloves
1 large Orange
Extra Cinnamon Sticks (optional)

Blend together the apple cider or juice and brown sugar in a slow cooker. Rinse the cheesecloth and squeeze out the excess water. Wrap the allspice berries and cinnamon sticks in the cheesecloth, then tie with string and place in the crock pot. Stick the whole cloves into the orange in a random pattern and quarter the orange. Place the pieces in the crock pot.

Cover and cook on high for 3 1/2 hours. Once mulled, the cider may be reduced to a low setting for up to 3 more hours. To serve, discard the spice bag and the orange pieces, and ladle the cider into mugs. If desired, add a cinnamon stick for garnish.

Connie Says: We have this EVERY Halloween. Just make in the crockpot, and it is waiting for you when you get back from trick or treating to warm your skeletons.

Shared for Jamie's 2000 Holiday Swap by Connie Hayes

Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/

Slow Cooker Orange Cinnamon Bread Pudding

Slow Cooker Orange Cinnamon Bread Pudding


6 slices bread, about 6 ounces, torn into small pieces
1/2 cup golden or dark raisins
1 can (12 ounces) evaporated milk
4 large eggs
2 tablespoons melted butter
6 ounces orange juice concentrate
4 large eggs
1 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract

Generously butter a 1 1/2-quart souffle dish or 7-cup Pyrex glass straight-sided container/casserole . Put bread and raisins in a large bowl. Set aside. In another bowl, whisk milk and eggs with melted butter, orange juice concentrate, sugar, cinnamon, and vanilla; pour over the bread mixture and blend well. Pour into prepared bowl/casserole.

Tear off a 16-inch length of foil and fold lengthwise twice to form a sturdy lift for the finished pudding. Fit the foil in the slow cooker, letting the ends lay outside. Pour about 1 cup of very hot water into the crockpot. Place the bread pudding in the crockery, arrange foil "handles" to the inside and cover the pot.

Cook on HIGH for 2 1/2 hours. Using pot holders, gently use the "handles" to lift the dish up out of the pot so that you can get a grip on the outside of the dish.

Crockpot Caribbean Chicken And Squash

Crockpot Caribbean Chicken And Squash

4 chicken thighs, skin removed
1 small butternut squash, peeled, seeded, cut into 1 1/2" pieces
1 medium onion, cut into wedges
14.5 oz can diced tomatoes
1/4 cup water or broth
1 tablespoon hot curry powder
1 teaspoon chopped fresh ginger root
1/2 teaspoon salt, optional

In a 3-1/2 to 4 quart crockery cooker, combine all ingredients except chicken. Mix well. Place chicken on top of mixture Cook on LOW 8 to 10 hours or until squash is done and chicken juices run clear when pierced. With forks, remove chicken from bones, then cut into pieces.

Stir into vegetable mixture.

Crockpot Moroccan inspired squash and beef stew

Crockpot Moroccan inspired Squash and Beef Stew
serves 6

1 tablespoon oil
1 1/2 teaspoons ground cumin
1 teaspoon cumin seed
1 cinnamon stick
1/8 teaspoon cloves
1/8 teaspoon seasoned salt
1.5 pounds of stewed beef or lamb
1 large yellow onion, chopped
1 small acorn squash
2 potatoes
Half a zucchini
2 carrots
2 cups chicken broth
1 1/2 cups water
1/2 cup raisins or dried apricots

Turn your crockpot on high before you start cutting any vegetables. Chop your onion. Set aside.

Do not peel squash or potatoes. Cut acorn squash in half, remove seeds and then slice into desired size chunks. Quarter the potatoes and then cut into a size similar to acorn squash. Slice zucchini.

Add oil, spices, beef and onion to crockpot and cook for 5 minutes.
Add remaining ingredients, cover and cook on high for 4 hours or low for 6 to 8 hours. Add apricots or raisins the last hour of cooking.

Note: For a healthier version of this recipe, substitute four boneless skinless chicken breasts, cut into chunks, for the beef.

Source : The recipe-riot mailer on cooking-lists. com

Mr. Food's Crockpot Cranberry Pork Roast

Mr. Food's Crockpot Cranberry Pork Roast
4 to 6 servings

4 medium potatoes, peeled and cut into 1-inch chunks
1 (3-pound) boneless center-cut pork loin roast, rolled and tied
1 (16-ounce) can whole-berry cranberry sauce
1 (5.5-ounce) can apricot nectar
1 small onion, chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper

Place the potatoes in a 3-1/2-quart (or larger) slow cooker and place the roast over the potatoes.In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the high setting for 5 to 6 hours.

Remove the roast to a cutting board and thinly slice. Serve with potatoes and sauce.

Slow Cooker Caramel Rice Pudding

Slow Cooker Caramel Rice Pudding

3 cups cooked white rice
1/2 cup raisins
2 tsp. vanilla extract
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tbsp. sugar
1 tsp. ground cinnamon.

Prepare the inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix all ingredients except sugar and cinnamon in the cooker. Cover and cook on low-heat setting 3 to 4 hours, or until liquid is absorbed. Stir pudding before serving. Sprinkle pudding with sugar and cinnamon. Serve warm.

Makes 8 servings.

Crock Pot Chicken Chili

Crock Pot Chicken Chili

2 pounds boneless, skinless chicken thighs
3 14 ounce cans diced tomatoes with chilies and garlic, undrained
1 1 ounce package taco seasoning mix
2 (15 ounce cans) white beans, drained and rinsed

Combine all ingredients in a 4 to 5 quart crockpot. Cover and cook on low for 7 to 9 hours or until chicken is tender and no longer pink. Stir well so the chicken breaks into small pieces. 6 servings.
Dorie
http://groups.yahoo.com/group

Crockpot Rice Pudding

Crockpot Rice Pudding

2 quarts milk
1 cup uncooked rice
1 cup sugar
3 tablespoons cold margarine
1/4 teaspoon salt, optional
1 teaspoon vanilla extract
1/2 cup dried apricots or peaches, minced
1/2 teaspoon ground cinnamon

PREPARATION:

Combine all ingredients in the slow cooker. Stir to blend well. Cover and cook on HIGH for 1 1/2 to 3 hours; stir once after about an hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as needed to get desired thickness.

Check after the first 2 hours of low cooking and stir. If the rice is not absorbing the milk quickly enough, turn the slow cooker to HIGH again. Keep covered at all times.

Slow Cooker temperatures vary widely among different brands. Serves 8.

Apple Pecan Bread Pudding

Apple Pecan Bread Pudding

1 cup pecans, coarsely chopped
3 eggs
8 slices raisin bread, diced
2 cups half-and-half or milk
2 medium green apples
1/4 cup bourbon or brandy
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 teaspoon cinnamon
Vanilla ice cream (optional)
1/2 teaspoon nutmeg

Preheat oven to 350 degrees F.
Spread pecans in a shallow baking pan and bake until golden, about 8 to 10 minutes, stirring occasionally.
Meanwhile, place bread cubes in a greased crockpot.
Peel, core and thinly slice the apples
Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half-and-half or milk and then stir in bourbon or brandy.
Lightly mix pecans with bread and apples.
Pour egg mixture over bread. Drizzle with butter. Cover and cook on LOW until apples are tender when pierced and custard is set - about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes.
Serve warm with ice cream, if desired.

Crockpot Old Mexico Chili

Crockpot Old Mexico Chili

1 1/2 pounds beef stew meat, cubed
1 medium onion, chopped
1 6 ounce can tomato paste
1 8 ounce can tomato sauce
1 can kidney beans
1 to 2 tablespoons chili powder
1/2 to 1 teaspoon Tabasco or hot sauce

Place all ingredients in crockpot.
Mix well and cover.
Cook 8 to 10 hours on low or on high for 4 to 5 hours.
Serves 4.

Slow-Cooked Italian Chicken and Mushrooms

Slow-Cooked Italian Chicken and Mushrooms


2 pounds chicken thighs, boneless and skinless
1 tsp salt
1 tsp black pepper
4 TBLS olive oil, divided
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 red pepper, sliced
1 onion, sliced thin
1/2 cup Marsala wine (or chicken stock)
1 can (14.5 oz) diced tomatoes, in juices
2 TBLS capers, drained
1/2 cup currants
2 TBLS chopped fresh basil (or 2 teaspoons dried)
2 TBLS chopped fresh parsley (or 2 teaspoons dried)

In large sauté pan, warm 2 tablespoons oil over medium heat. Season chicken with salt and pepper. Add chicken to pan and sauté until browned, about 5 minutes. Remove chicken to slow cooker and turn pot on low. In same sauté pan, heat remaining 2 tablespoons oil. Add garlic, mushrooms, pepper slices and onion. Saute until vegetables begin to soften, about 5 – 7 minutes. Add vegetables to slow cooker. Add wine to same pan and deglaze about one minute, stirring up brown bits. Pour wine into slow cooker.

Add to slow cooker the tomatoes and juices, capers, currents, basil and parsley. Cook for 6 or 7 hours on low (or 3 hours on high), until chicken and vegetables are very tender and sauce has thickened slightly.
Makes 4 servings.
http://groups.yahoo.com/group/casseroles

Asian Spiced Chicken Wings

Asian Spiced Chicken Wings

3 lbs chicken wings
1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
2 tsp fresh ginger, minced
1/4 cup dry sherry
1/2 hoisin sauce
1 Tbsp fresh lime juice
3 Tbsp sesame seeds, toasted
1/4 cup green onions, thinly sliced

Broil the chicken wings 10 minutes on each side, or until browned. Transfer the chicken wings to the crockpot.

Add the remaining ingredients, except the hoisin sauce, lime juice, sesame seeds, and green onions and stir thoroughly.
Cover and cook on Low for 5 to 6 hours or on High for 2 to 3 hours.
Stir once in the middle of cooking to baste the wings with sauce.

Remove the wings from the crockpot and reserve 1/4 cup of the juice in the crockpot.
Combine this juice with the hoisin sauce and lime juice.
Drizzle over the chicken wings.

Before serving, sprinkle wings with toasted sesame seeds and green onions, and mix to coat evenly.
Source: The Rival Company

CHEESY CHICKEN

CHEESY CHICKEN


6 Chicken breasts
1/4 tsp salt - or to taste
1/4 tsp pepper - or to taste
1/4 tsp garlic powder - or to taste
2 cans condensed Cream of Chicken soup
1 can condensed Cheddar Cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crockpot. Cook on low all day (6 to 8 hours). Serve over rice or noodles.

Crockpot Cajun Brew Pork and Beans

Crockpot Cajun Brew Pork and Beans
5 cans Pork-n-Beans (2nd to smallest size)
2 8 oz cans tomato sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce (average size)
The following are "to taste"
Worcestershire sauce
Hot sauce
Cajun Seasonings
Liquid smoke
Mustard
Brown Sugar

Mix all ingredients in a crockpot and crank it up to high.
Let it cook all day, stirring occasionally.
Can also be made on the stove top, but let it simmer for several hours stirring occasionally.

Cranberry Pork Roast

Cranberry Pork Roast

1 Pork Roast
1 Can Cranberry Sauce
1 Package Dry Onion Soup Mix

Put cranberry sauce over the roast in the crockpot and sprinkle on the onion soup mix. Cook on low 6-8 hours.

Crockpot Hot Fruit Dessert

Crockpot Hot Fruit Dessert

3 grapefruit, peeled and sectioned
1 can (11 oz) mandarin orange sections, well-drained
1 can (16 oz) fruit cocktail, well-drained
1 can (20 oz) pineapple chunks, well-drained
1 can (16 oz) sliced peaches, well-drained
3 bananas, sliced
1 Tbs lemon juice
1 can (21 oz) cherry pie filling

Place all ingredients in your crockpot.
Toss gently.
Cover and cook on low about 4 hrs.
Makes about 2 quarts

Crockpot Peach Cobbler

Crockpot Peach Cobbler
Serves 4 to 6

3/4 cup all-purpose baking mix
1/2 cup packed brown sugar
2/3 cup granulated sugar
2 eggs
2 tsps. vanilla
1/2 can evaporated milk
2 tsps. margarine or butter, melted
3 large ripe peaches, peeled, pitted and mashed
3/4 tsp. ground cinnamon
Vanilla ice cream, if desired

Lightly grease crockpot or spray with nonstick cooking spray. In large bowl, combine baking mix and sugars.

Add eggs and vanilla. Stir.

Pour in milk and margarine; stir. Mix in peaches and cinnamon until well mixed.

Pour into crockpot.Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
Serve warm.

Top with vanilla ice cream, if desired.

Source : Baton Rouge Advocate, April 29, 2005

Crockpot Black and Blue Cobbler

Crockpot Black and Blue Cobbler


1 cup flour
1-1/2 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs, beaten
2 tablespoons milk
2 tablespoons vegetable oil
2 cups fresh or frozen blackberries
2 cups fresh or frozen blueberries
3/4 cup water
1 teaspoon grated orange peel

Grease the pan of a 4 to 5 quart crockpot.
Combine flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg.
Combine eggs, milk and oil; stir into dry ingredients, just until moistened.
Spread this batter evenly over the bottom of the crockpot pan.
In a saucepan, combine berries, water, orange peel and remaining sugar; bring to a boil.
Remove from heat; immediately pour over batter in crockpot.
Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted in the batter comes out clean.
Turn unit off.
Uncover and let stand for 30 minutes before serving.
Serves 6 to 8

Crockpot Greek-Style Pork Stew

Crockpot Greek-Style Pork Stew

1 1/2 pound boneless pork loin — cut into 1-inch cubes
2 tablespoons all-purpose flour
8 ounces baby carrots
2 medium onions — cut into 6 thin wedges
1 can (6-ounce size) tomato paste
1/2 cup dry red wine
3 tablespoons water
2 tablespoons lemon juice
1 teaspoon cumin
1/2 teaspoon cinnamon
2 teaspoons sugar
1/3 cup chopped walnuts
1/3 cup crumbled Feta cheese
Cooked noodles — if desired

Directions: Combine pork and flour; toss to coat evenly with flour. Place in 3 1/2-quart slow cooker. Stir in carrots and onions. Combine tomato paste, wine, water, lemon juice, cumin and cinnamon; mix until well blended.
Stir into meat mixture. Cover and cook on low heat setting 6-7 hours or until pork is tender. Stir in sugar. Serve over cooked noodles. Sprinkle each serving with a small amount of nuts and cheese.
serves/makes 6.

Apple-Glazed Roast Pork- Crockpot

Apple-Glazed Roast Pork- Crockpot

4 Lb Pork loin roast; trimmed
1/4 C Apple juice
Salt to taste
3 Tbsp Brown sugar
Pepper to taste
1 Tsp Ground ginger
6 Apples; quartered

Procedures:

1. Rub roast with salt and pepper. Brown port roast under broiler to remove excess fat; drain well.

2. Place apple quarters in bottom of crockpot. Place roast on top of  Apples.

3. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well.

4. Cover and cook on Low setting for 10 to 12 hours or until done.

NOTES : Use natural, non-sweetened apple juice in this.
Yield: 8 servings