CROCKPOT MACARONI AND CHEESE

This is easy to prepare especially in summer when you dont want to heat up the kitchen... Also good to bring to potlucks






8 ounces elbow macaroni, cooked and drained
1 (12 ounces) can evaporated milk
1-1/2 cups milk
2 eggs
4 cups shredded Cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3 cups of the Cheddar cheese. Mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.

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READER RECIPE SUNDAY

CROCKPOT LASAGNE
Thanks to Donna Murphy of Orlando Florida for this delicious recipe. I made it for dinner last night and not only did it taste great, my kitchen stayed cool!

Approx 3 cups favorite spaghetti sauce
8 oz box of oven ready(no boil) lasagna noodles
13 oz container of ricotta cheese
8 oz bag of shredded mozzarella or Italian blend cheese

Spray inside of crock pot with Pam. Cover bottom of crock pot with 1 cup of sauce. Add a layer of noodles next, breaking up the noodles so that the area is covered. Layer 1/3 cup of sauce, 1/3 cup of ricotta, 1/3 cup of shredded cheese. Repeat noodles, sauce, ricotta, shredded cheese until ricotta is gone. Top layer will be noodles, 1 cup of sauce and 1/3 cup shredded cheese. Cover and cook on LOW for 3 - 4 hours.

You can add browned hamburger to the spaghetti sauce if you wish. Or for a vegetarian version, add a few layers of spinach.

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CROCKPOT BANANA BREAD

This is a great recipe to make in the summer. By using your slow cooker, you can have delicious baked goods without heating up the kitchen!



2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts, lightly toasted
1/2 cup butter, softened
1 cup sugar
2 eggs
4 small ripe bananas, mashed
2 tablespoons plus 2 teaspoons milk
1 teaspoon vanilla
Preparation:
Turn crockpot on high. Grease and flour a crockpot baking insert or foil loaf pan.
Mix flour, baking soda and salt in medium bowl. Add nuts and set aside. In another bowl, cream butter with sugar. Add eggs, one at a time. Add milk and vanilla. Mix completely. Stir in bananas until well mixed. Gradually add flour mixture. Stir until just combined. *Place insert into crockpot. Carefully add batter. Cover. Put lid on crockpot and bake for 2 to 3 hours or until done. Be sure not to check on bread until it's cooked at least 2 hours.

*If using a foil loaf pan, either place a rack or crumpled aluminum foil at bottom of crockpot. Place pan on top. After adding batter, top pan with several paper towels. Make sure crockpot lid is loose and bake for regular amount of time.

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WEEKLY SLOW COOKER RECIPE

FRENCH DIP STEAK SANDWICHES





INGREDIENTS
2 tablespoons olive oil
1 pound thinly sliced sirloin steak strips
8 ounces sliced fresh mushrooms
1 green bell pepper, seeded and cut into strips
1 medium onion, sliced
10 slices provolone cheese
4 French rolls,
1 (14 ounce) can beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1/8 teaspoon red pepper flakes
1/4 cup Pinot Noir or other dry red wine
1/4 cup prepared horseradish (optional)
1/274 cup brown mustard (optional)
DIRECTIONS
Heat the oil in an electric skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
Preheat the portable oven to 400 degrees F. Drain the liquid from the slow cooker, and save for dipping. Slice the French rolls lengthwise, like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the rolls. Place slices of provolone cheese on both sides of the rolls, then fill with the beef and vegetables. Close the rolls, and wrap them individually with aluminum foil.
Bake for 10 to 15 minutes in the preheated oven. For crunchier rolls, you can bake them without the aluminum foil. Serve with the juices from the slow cooker for dipping.

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SLOW COOKER SOUTHERN COMFORTS

SLOW COOKER COLLARD GREENS





2 bunches collard greens - rinsed, trimmed and chopped
1 pound ham hocks or 2 smoked turkey wings*
4 pickled jalapeno peppers, chopped
1/2 teaspoon baking soda
1 teaspoon olive oil
ground black pepper to taste
garlic powder to taste
Fill a large pot about 1/2 full with water. Place the ham hocks or turkey wings into the water, and as many of the greens as you can fit. Bring to a gentle boil.
As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks ( or wings)and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to low, and cook for 8 to 10 hours or 3-4 hours on high.

* If you use smoked turkey wings it is much lower in fat, but the flavor is similar…. But for full flavor I recommend using the ham hocks.

This makes enough for 4 servings plus plenty for my leftover bean and veggie slow cooker soup ( recipe will follow)

PINTO BEANS AND HAM HOCKS

3 smoked ham hocks or 2 smoked turkey wings
2 lbs. dried pinto beans
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 teaspoon hot sauce
1/2 medium chopped onion
Directions

Soak beans overnight in enough water to cover, then drain and rinse the next morning. Set aside
Place ham hocks or turkey wings in a pot with enough water to cover, bring to a boil, lower heat and simmer for 45 minutes. Add all seasonings except hot sauce and onion. Add all plus beans in a crock pot and cook on low for 8 to 10 hours. Can be made ahead and reheated with slow cooker collards.
Serve with warm corn bread

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More Slow Cooker Comforts

SLOW COOKER STUFFING TOPPED PORK CHOPS

One of Lane’s favorites!
Serve with applesauce and a simple vegetable (buttered green beans or broccoli are our favs!)

2-4 center cut pork chops
Salt, pepper and garlic powder
2 tbsp olive oil
1 small onion, finely minced
1 stalk celery finely minced
1 carrot finely minced
¼ cup chicken stock
2 tbsp tapioca mixed with ¼ cup additional chicken stock warmed in microwave
1 pkg boxed stuffing (either pork or savory herb flavor)
1 tsp fennel seeds

Sprinkle chops with salt, pepper and garlic powder
Heat oil in medium skillet on portable burner
Brown chops well and put in bottom of slow cooker
Add vegetables and cook until soft
Deglaze pan with¼ cup chicken stock and pour mixture on top of chops
Stir tapioca mixture into slow cooker
Cook on low for 6 hours

Prepare stuffing according to the directions on package, adding the fennel seeds
Form into ovals, approximately the same size as the chops and broil in the toaster oven at 450F until crisp on top, then chill in the refrigerator for at least 4 hours
One hour before serving, turn slow cooker to high heat, put stuffing on top of chops, cover tightly and cook one hour until heated through
Serve with drippings and veggies poured over top of chops
Enjoy!


WEST AFRICAN CHICKEN STEW
This is a tasty warm meal for a cool rainy night

Ingredients
6-8 boneless, skinless chicken thighs
2 tbsp olive oil
1 medium onion finely chopped
2 cloves garlic minced
2 medium zucchini sliced
2 cups chicken broth
1 6 oz can tomato paste
salt to taste
1/2 tsp ground cumin
1 tsp curry powder
1 tsp smoked paprika
1/2 cup peanut butter
3 large sweet potatoes, peeled and cut into chunks *
2 tbsp butter (optional)*
1/2 cup finely chopped peanuts

Directions


In a medium skillet on a portable burner, brown chicken in olive oil and set aside
Saute onion and garlic in remaining drippings until translucent then add to bottom of slow cooker along with chicken broth, tomato paste, curry powder, cumin and smoked paprika
Add chicken thighs put slow cooker on low heat for 7 hours
The last hour turn slow cooker to high and add zucchini
15 minutes before serving, add peanut butter and mix well
Serve garnished with chopped peanuts


*There are 2 options for the sweet potatoes
#1 Peel the sweet potatoes, cut into chunks and add to slow cooker after stew has cooked for 4 hours
#2 Microwave whole sweet potatoes for 10 minutes or until tender , scoop pulp into bowl, mash with 2 tbs butter and use as a bed for the stew
We have done it both ways, but we find adding the potatoes directly to the stew gives it a deeper level of flavor

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