Crockpot recipes

CROCKPOT CHINESE PEPPER STEAK

4-6 servings
1-1 1/2 lbs boneless beef round steak
1 clove garlic minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup soy sauce
1 Tbls. hoisin sauce
1 tsp. sugar
1 tomato, seeded, peeled & diced
2 red or green bell peppers, cut into strips
3 Tbls. cornstarch
3 Tbls. water
1 cup fresh bean sprouts
4 green onions, finely chopped
Cooked Rice
Trim fat from steak; slice into thin strips. Combine steak, garlic, salt,
pepper, soy sauce, hoisin sauce and sugar in slow cooker. Cover and
cook on LOW about 4 hours. Turn control to HIGH. Add tomato and
bell peppers. Dissolve cornstarch with water in a small bowl and stir
into steak mixture. Cover and cook on HIGH 15-20 minutes or until
thickened. Stir in bean sprouts, sprinkle with onions. Serve with
rice.

HOT ARTICHOKE DIP

* 6 ounces Artichoke hearts, marinated
* 1/3 cup Mayonnaise
* 1 tablespoon Pimento, diced (optional)
* 1/2 cup Parmesan cheese, grated
* 1/3 cup Sour cream
* 1/8 teaspoon Garlic powder
Drain and chop artichoke hearts. Combine all ingredients and place in
Crock Pot. Cover and heat 30 to 60 minutes until hot. Serve with
tortilla chips or assorted crackers.

GRAPE JELLY MEATBALLS

* 1 1/2 cups chili sauce
* 1 cup grape jelly (can use currant jelly)
* 1 to 3 teaspoons Dijon mustard
* 1 pound lean ground beef
* 1 egg, lightly beaten
* 3 tablespoons fine dry bread crumbs
* 1/2 teaspoon salt
Combine chili sauce, jelly, and mustard in Crock Pot and stir well.
Cook, covered, on high while preparing meatballs.
Combine remaining ingredients and mix thoroughly. Shape into 30
meatballs. Bake meatballs in a preheated 400 degree oven for 15 to
20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and
cook on low for 6 to 10 hours.

16 BEAN SOUP

1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
Combine first 5 ingredients (liquid should cover mixture by 1"-2") in
Crock Pot Cook on high for 2
hours Add remaining ingredients and shift cooker to low and cook for
additional 3 hours For more
zing, add cayenne or crushed red pepper when adding second set of
ingredients. Serve as
complete meal or over rice. Freezes well.

***** BROWN BETTY

* 3 lbs. cooking *****s
* 10 slices of bread, cubed (about 4 cups)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. salt
* 3/4 c. brown sugar
* 1/2 c. butter or margarine, melted
Wash *****s, peel, core, cut into eighths; place in bottom on crock.
Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss
together. Place on top of *****s in crock. Cover. Place crock into outer
shell. Cook on low setting 2 to 4 hours.
Makes 6 to 8 servings.

*****-COCONUT CRISP

4 large Granny Smith *****s, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine
In a casserole 1 1/2-quart baking dish that fits in the slow
cooker/Crock Pot, combine *****s with
coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon.
Drizzle with the ice cream topping. Combine remaining ingredients in a
small bowl with a fork or pastry cutter and sprinkle
over ***** mixture. Cover and cook on high for 2 1/2 to 3 hours, until
*****s are tender. Serve warm with vanilla ice cream or whipped
topping.

***** DATE PUDDING
* 4-5 *****s, peeled, cored and diced
* 3/4 cup sugar, or less, to taste
* 1/2 cup chopped dates
* 1/2 cup toasted, chopped pecans
* 2 tbs. flour
* 1 tsp. baking powder
* 1/8 tsp. salt
* 1/4 tsp. nutmeg
* 2 tbs. melted butter
* 1 egg, beaten
In the slow cooker, place *****s, sugar, dates and pecans; stir. In a
separate bowl, mix together flour, baking powder, salt and nutmeg
and stir into ***** mixture. Drizzle melted butter over batter and stir.
Stir in egg. Set cooker on low and cook for 3 to 4 hours. Serve warm.
NOTE: If crispier nuts are desired, add toasted pecans at the end of
cooking period.