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Forget slaving over the stove after a long day's work. Just throw your meal into a crock-pot in the morning, and then enjoy the wonderful aroma when you return home at night.
Easy Cherry Cobbler
Ingredients
1 16-oz can cherry pie filling, light
1 pkg. cake mix for 1 layer cake, or sweet muffin mix
1 egg
3 tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts, optional
Directions
Put pie filling in lightly buttered 3 1/2-quart crock-pot and
cook on high for 30 minutes. Mix together the remaining
ingredients and spoon onto the hot pie filling. Cover and cook
for 2 to 3 hours on low. You may also use a lightly greased
soufflé dish in a larger crock-pot. 6 servings.
Pork Roast with Sweet Potatoes
Ingredients
1 (3 lb.) boneless pork roast (or cubed lean pork)
2 to 3 large sweet potatoes
1 green bell peppers
1/2 cup apple cider
3 tablespoons brown sugar
1 teaspoon cinnamon
salt and pepper to taste
Directions
Put roast or cubed pork in the crock pot. Cut sweet potatoes and
green peppers in large pieces and add them. Mix the remaining
ingredients and pour over all; cook all day on low or about 4
hours on high. Serve with rice. (You may add a cornstarch-water
mixture to thicken the sauce.)
Baked Eggplant
Ingredients
1 ¼ lb. Eggplant, cut into 1-inch cubes
2 Medium onions, thinly sliced
2 Ribs celery, cut into 1-inch pieces
1 Tbs. Olive oil
1 Can (16 oz) diced tomatoes, undrained
3 Tbs. Tomato sauce
½ cup Pitted ripe olives, cut in half
2 Tbs. Balsamic vinegar
1 Tbs. Sugar
1 Tbs. Capers, drained
1 tsp. Dried oregano or basil leaves, crushed
Salt and black pepper to taste
3 oz. Fresh Shredded Cheddar cheese or grated Parmesan
cheese
Directions
Combine eggplant, onions, celery, oil, tomatoes and tomato sauce
in Crock-Pot® slow cooker. Cover and cook on Low 3 ½ to 4 hours
or until eggplant is tender.
Stir in olives, vinegar, sugar, capers and oregano. Season with
salt and pepper. Cover and cook 45 minutes to 1 hour or until
heated through. Garnish with cheese, if desired.
Baked Eggplant
Ingredients
1 small onion, chopped
2 large carrots, peeled and thinly sliced
1 medium zucchini, sliced 1-inch thick
1 cup shredded cabbage
2 cloves garlic, minced
2 (15 oz.) cans kidney beans, drained
2 (14.5 oz) cans beef broth
1 (28 oz.) can crushed tomatoes
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 cups cooked elbow or shell macaroni
1/4 cup grated Parmesan cheese
Directions
Combine all ingredients except macaroni and Parmesan cheese in
stoneware. Cover; cook on Low 8 to 9 hours (High 4 to 5 hours).
Stir in macaroni. Serve sprinkled with cheese.
Links, information and more for you
Click here to send this page to a friend!
See the 5-Quart Cool Touch Crock
Betty Crocker's Slow Cooker Cookbook
Get sample recipes from Rival Crock-pot
Add your recipes here!
Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook)
About the author:
Julia Breau is a freelance writer and mom, living in Canada.
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