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Wednesday, 22 October 2014

LEMON BAKED CHICKEN

LEMON BAKED CHICKEN
16 ounces skinned and boned uncooked chicken breasts, cut into 4
pieces
1 lemon
1 teaspoon lemon pepper
1 teaspoon paprika
Place chicken pieces in a slow cooker. Squeeze juice of half a lemon
over chicken. Sprinkle lemon pepper and paprika over top. Cut
remaining lemon half into thin slices. Arrange slices around chicken.
Cover and cook on HIGH for 4 hours.

Lo-Cal Crock Pot Chicken

Lo-Cal Crock Pot Chicken
2 med. onions, thinly sliced
2-3 lb. chicken, cut up and skinned
2 cloves garlic, minced
1 lg. can tomatoes
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano, crushed
1/2 tsp. basil
1/2 tsp. celery seed
1 bay leaf
Layer in order and cook on low 6-8 hours, or on high 2 1/2 - 4 hours

LOW-FAT CHICKEN & VEGGIE BAKE

LOW-FAT CHICKEN & VEGGIE BAKE
8 boneless, skinless chicken breasts
2 cans whole potatoes, drained
1 tsp garlic powder
1 bottle fat free Italian salad dressing
1 pkg frozen veggies
1 can water chestnuts (optional)
salt & pepper
Sprinke chicken breasts with salt, pepper and garlic. Put chicken in
bottom of slow cooker/Crock Pot. Add remaining ingredients. Cook on
high for 4-6 hours or on low for 8-10 hours.
Serves 8

LEMON TARRAGON CHICKEN WITH ASPARAGUS

LEMON TARRAGON CHICKEN WITH ASPARAGUS
1 pound frozen chicken breasts, boneless
1/4 cup lemon juice
1/4 cup chicken stock
1 teaspoon tarragon (dried)
1 package frozen asparagus (or fresh partially cooked)
2 tablespoons flour
1/2 cup heavy or whipping cream
salt and pepper to taste
Put frozen chicken breasts in Crock Pot and add lemon juice, broth,
and tarragon. Cook on low 6 hours. Add asparagus; whisk cream and
flour together and add. Cook another hour on high or until asparagus
is tender and sauce is thickened. Serve over noodles or rice.
Artichokes are good in this too!

LEMON-ROSEMARY CHICKEN

LEMON-ROSEMARY CHICKEN
1/2 c. lemon juice
1 tbsp. vegetable oil
1 garlic clove, crushed
1 teaspoon. dried rosemary
1/4 teaspoon. salt
1/4 teaspoon. pepper
1 1/2 to 2 lbs.boneless, skinless chicken breasts
In a large food storage bag, place lemon juice, oil, garlic, rosemary,
salt and pepper. Add chicken.
Close bag and marinate in refrigerator 4 hours or overnight, turning
bag frequently. Place chicken in the slow cooker/Crock Pot and pour
marinade over. Cover and cook for 6 to 8 hours, or until tender,
basting occasionally with the marinade, if possible. You may add frozen
broccoli and carrots about 1 to 1 1/2 hours before done.
Serves 4 to 6.

LEMON-POPPYSEED UPSIDE DOWN CAKE

LEMON-POPPYSEED UPSIDE DOWN CAKE
This cake makes its own custard-like topping.
1 pkg. Lemon-Poppyseed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water
Sauce:
1 tablespoon butter
3/4 cup water
1/2 cup sugar
juice from one lemon (about 1/4 cup)
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Mix the first 4 ingredients together until well moistened. Spread batter
in a lightly greased 3 ½ quart slow cooker/Crock Pot. Combine sauce
ingredients in a small saucepan; bring to a boil. Pour boiling mixture
over the batter; cover and cook on high for 2 to 2 1/2 hours. Edges
will be slightly browned. Turn heat off and leave in the pot for about
30 minutes with cover slightly ajar. When cool enough to handle, hold
a large plate over the top of the pot then invert.

LEMON PEPPER CHICKEN

LEMON PEPPER CHICKEN
5 boneless skinless chicken breasts (or any chicken pieces)
Lemon Pepper seasoning
2 tbsp. melted or squeeze margarine
Put chicken in slow cooker/Crock Pot. Sprinkle generously with
seasoning. Pour margarine over chicken. Cook on low for 10 hrs. or on
high for 6 hrs.

LEMON-GARLIC CHICKEN

LEMON-GARLIC CHICKEN
3 pounds Chicken
1/2 cup Lemon juice
1/2 cup Garlic cloves, crushed
1 teaspoon Seasoned salt
1 teaspoon Poultry seasoning
2 dashes Tabasco
1 cup White wine
Skin and cut up chicken. Combine with other ingredients in slow
cooker/Crock Pot. Set on low.
Upon return from work, debone chicken. Serve over rice. If you freeze
chicken pieces separately, and mix up other ingredients the night
before, you can dump it all together quickly in the morning. And if you
start with frozen chicken it doesn't fall apart

LAZY CROCKPOT CHICKEN

LAZY CROCKPOT CHICKEN
1 pkg. boneless chicken breasts
1 can cream of mushroom soup
1/4 c. flour
1 jar sliced mushrooms
Salt, pepper and paprika
Rinse chicken breasts. Put salt, pepper and paprika on both sides.
Place in Crock Pot. Mix other
ingredients together. Add to Crock Pot. Cook on LOW all day. Serve
over noodles, rice, or mashed potatoes.

JERK CHICKEN

JERK CHICKEN
(A traditional Jamaican dish adapted to the crockpot)
1 large onion, cut into 8 pieces
1 generous tablespoon chopped crystallized ginger
1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear
gloves!)
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders
Combine onion and ginger in a food processor; process until finely
chopped. Add remaining ingredients, except chicken, and pulse until
well combined. Place chicken in a 3 1/2-quart (or larger) slow
cooker/Crock Pot and cover with sauce. Cover, set on low, and cook
for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).
4 servings.

ITALIAN GREEN BEANS

ITALIAN GREEN BEANS
1/3-1/2 lb. sweet Italian sausage
15 oz can stewed tomatoes, chopped
4 cans(8 oz) sliced mushrooms (do not drain)
1/4-1/2 tsp. onion &/or garlic powders
1/2 tsp. basil &/or oregano
3 (1 lb.) cans Italian style green beans, 2 of them drained
1/2 cup Parmesan cheese
Brown sausage and drain. Add all ingredients except green beans. Mix
thoroughly and simmer for 15 minutes. Add green beans and mix.
Bake at 250 degrees in a covered casserole for 30 minutes to 2 hours;
or in a slow cooker on low up to 3 hours.

INSTANT APPETIZER MEATBALLS

INSTANT APPETIZER MEATBALLS
I find the following to be a real crowd pleaser: I take about half a bag
of those great frozen meatballs from Sam's Club and dump them into
the slow cooker/Crock Pot. Then I take 2 packages of brown gravy,
mix them up according to the directions and then pour over the
meatballs. Heat on low for 4 hours or so and you have instant
appetizers.

INDIAN PUDDING

INDIAN PUDDING
* 3 c. milk
* 1/2 c. cornmeal
* 1/2 tsp. salt
* 3 eggs
* 1/4 c. light brown sugar
* 1/3 c. molasses
* 2 tbsp. butter
* 1/2 tsp. cinnamon
* 1/4 tsp. allspice
* 1/2 tsp. ginger
Lightly grease crockpot. Preheat on high for 20 minutes. Meanwhile
bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5
minutes. Cover and simmer an additional 10 minutes. In a large bowl,
combine remaining ingredients. Gradually beat in hot cornmeal
mixture and whisk until smooth. Pour into crock and cook on high for 2
to 3 hours or low for 6 to 8 hours.

HOT SPINACH DIP

HOT SPINACH DIP
* 2 (10 oz.) pkgs. frozen chopped spinach
* 1 lg. jar jalapeno Cheez Whiz
* 1 can cream of mushroom soup
* 1 (3 oz.) pkg. cream cheese
* 2 tbsp. dried minced onion
Thaw spinach completely. Drain, and squeeze as much moisture as
possible from spinach. Combine all ingredients in the slow
cooker/Crock Pot and cook on low about 2 hours, until hot (stir a few
times to blend well). Keep warm in Crock Pot or chafing dish. Serve
with corn chips or crackers.

HOT 'N' SPICY PECANS

HOT 'N' SPICY PECANS
* 1/4 cup butter, cut in pieces (4 oz)
* 6 cups pecans
* 2 teaspoons chili powder
* 1/2 teaspoon onion salt
* 1/2 teaspoon garlic powder
Place cut up butter in Crock Pot and heat, uncovered, on high until
melted (15 to 20 minutes). Add pecans; stir to coat.
Cover and cook on high 30 minutes. Uncover and cook on high 2 1/2
hours longer, stirring occasionally.
Sprinkle with the seasonings and toss to coat; Spread on a baking
sheet to cool.
Store in an airtight container in the refrigerator for up to 6 weeks, or
freeze for up to 3 months. Serve at room temperature or warm

HOT FRUIT COMPOTE

HOT FRUIT COMPOTE
1 can peaches, drained
1 can pears, drained
1 can pineapple chunks, drained
1 cup brown sugar
1 tsp. cinnamon
1/2 stick margarine (4oz)
1 can cherry pie filling
Cut all fruit into bite-size pieces. Add rest of ingredients. Stir all
together. Cover and cook on low 3 to 6 hours. Use as a side dish for
breakfast or a meal, or as a topping for a dessert.

HOT DOG HORS D'OEUVRES

HOT DOG HORS D'OEUVRES
* 2 (1 lb.) pkgs all beef hot dogs, sliced in half
* 1 lb. bacon, sliced in half
* Brown sugar
Wrap each hot dog half with bacon strip. Fasten with toothpick. Layer
in slow cooker/Crock Pot, sprinkling each layer with a thin layer of
brown sugar. Repeat layers until hot dogs run out. Cook on low for 2-3
hours, stirring gently with wooden spoon every 30 minutes

HOT DOG AND BACON ROLLUPS

HOT DOG AND BACON ROLLUPS
* 2 pkg. hot dogs, cut in half
* brown sugar
* 1 lb. bacon, cut into in the middle
Take a piece of hot dog and piece of bacon, wrap bacon around hot
dog. Stick a toothpick through bacon to hold. Place one layer in bottom
of Crock Pot and cover with brown sugar. Repeat until all the hot dogs
have been used. Cook 3 to 4 hours.

HOT CHILI CON QUESO

HOT CHILI CON QUESO
* 1 1/2 cups half-and-half, scalded
* 1/2 pound grated Monterrey Jack cheese
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* 1/2 pound grated sharp process cheese
* 1 tablespoon butter
* 1/2 onion, minced
* 1 medium clove garlic, minced
* 1/4 cup dry white wine or low-sodium stock
* 1/4 cup flour
* 1/4 cup water
* 1 can chopped green chile peppers (4 oz)
* 1 to 2 tablespoons chopped jalapeno (more or less depending on
taste)
* salt and pepper
* dash cayenne pepper
Pour scalded half-and-half into buttered Crock Pot. Turn to high and
stir in
cheeses.
In small skillet, saute onion and garlic in butter until onion is tender.
Add wine or stock and stir well. Add to cheese mixture. Combine flour
with water and stir in. Cook covered on high for 30 minutes, or until
cheese begins to melt. Turn to low and cook about 4 to 6 hours,
stirring 2 or 3 times during the first hour and occasionally after that. If
the mixture is too thin, mix 2 tablespoons of flour with 2 tablespoons
of water and add. Serve warm with tortilla chips and/or other dippers.

HOT CHICKEN SANDWICHES

HOT CHICKEN SANDWICHES
12 eggs
1 loaf of bread (cubed)
2 large (or 3 small) boiler chickens (reserve some broth for use in
recipe)
salt to taste
pepper to taste
Boil the chickens until done and let cool. When the chicken meat is
completely cool to the touch, pick the chicken meat from the bones
and set aside. Reserve a little of the broth for later.
Cube the loaf of bread and put it in a large bowl. Mix in the 12 eggs
with the cubed bread. Add the chicken meat you picked from the bone
and enough broth from the chicken to moisten. Add salt and pepper to
your own taste. Mix well. Spread mixture into a lightly greased
casserole dish and bake in a preheated 350 degrees F (175 degrees C)
oven for 30 minutes. Or spray a slow cooker/Crock Pot with cooking
spray to prevent sticking and pour in the chicken mixture. Let cook on
low for about 6 hours. Serve by scooping onto buns.
Makes 12 to 18 servings
Tina's Comments: My husband thinks it could use some chopped up
onions in it (I'm not an onion fan......) but I did add a little bit of
parsley to it.

HOT CARAMEL APPLES

HOT CARAMEL APPLES
4 Lg. tart apples, cored
1/2 C. apple juice
8 Tblspoons brown sugar
12 red-hot candies
4 Tblspoons butter or margarine
8 caramels
1/4 tsp. ground cinnamon
Peel about 3/4 inch off the top of each apple; place in crock. Pour juice
over apples. Fill the center of each apple with 2 Tblspoons of sugar, 3
red-hots, 1Tblspoon of butter and 2 caramels. Sprinkle with cinnamon.
Cover and cook on low for 4-6 hours or until apples are tender. May
serve immediately with whipped cream if desired.
Makes 4 servings.

HOT BROCCOLI DIP

HOT BROCCOLI DIP
* 1 (10 oz.) chopped frozen broccoli, thawed
* 1 stick margarine
* 1 med. onion, chopped
* 1 (10 3/4 oz.) cans of cream of mushroom soup
* 14 oz. Velveeta cheese, cut up
* 1 to 2 1/2 oz. can mushroom stems and pieces
Combine first 3 ingredients in a saute pan and cook until onions are
clear. Transfer to the slow cooker/Crock Pot. Add soup, cheese, and
mushrooms, heat on low for about 1 1/2 to 2 hours, or until cheese is
melted and mixture is hot. Dip with large corn chips or can be poured
over baked potatoes. Freezes well.

HOT ARTICHOKE DIP

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.

HONEYED CHICKEN WINGS

HONEYED CHICKEN WINGS
* 3 lb. chicken wings
* Salt & pepper, to taste
* 1 c. honey
* 1/2 c. soy sauce
* 2 tbsp. vegetable oil
* 2 tbsp. ketchup
* 1/2 garlic clove, minced
Cut off and discard chicken wing tips. Cut each wing into 2 parts and
sprinkle with salt and pepper. Combine remaining ingredients and mix
well. Place wings in slow cooker and pour sauce over. Cook 6 to 8
hours on low.

HOME-STYLE BREAD PUDDING

HOME-STYLE BREAD PUDDING
2 Eggs, slightly beaten
2 1/4 cups Milk
1 teaspoon Vanilla
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
2 cups 1-inch bread cubes
1/2 cup Brown sugar
1/2 cup Raisins or chopped dates
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon,
salt, bread, sugar, and raisins
or dates. Pour into 1 1/2-quart baking or souffle dish. Place metal
trivet (or aluminum foil shaped
in a ring to keep the dish off the bottom of the pot) or rack in bottom
of slow cooker/Crock Pot.
Add 1/2 cup hot water. Set baking dish on trivet. Cover pot; cook on
high for about 2 hours. Serve pudding warm or cool.
Makes 4 to 6 servings.

HEARTY CHILI

HEARTY CHILI
1 pound ground turkey
1/2 ground chuck
30 oz. tomato sauce
24 oz. V-8 (tomato-vegetable juice)
1/2 c. chopped onion
1/2 c. chopped celery
1 tbsp. chili powder
1 c. chopped green pepper
1 c. chopped mushrooms
1 sm. jalapeno pepper (optional)
14 oz. stewed tomatoes
1/2 c. uncooked wild rice
2/3 c. brown sugar
14 oz. chili beans
1 oz. chili seasoning mix
Brown ground turkey and ground beef. Drain well. Place all other
ingredients in a slow cooker and add the meat. Cook on low for 6 to 9
hours. Serve with crackers or cornbread.

HEARTY BEEF DIP

HEARTY BEEF DIP
* 8 ounces Cream cheese, cubed
* 1 1/4 ounces Sliced dried beef, diced
* 2 tablespoons Green onion, chopped
* 1/4 cup Milk
* 1/4 cup Pecans, chopped
* 1 Garlic clove
Combine cream cheese and milk in greased Crock Pot. Cover and heat
until cheese is melted, 30 to 60 minutes. Add remaining ingredients;
stir thoroughly. Cover and heat 30 minutes.
Serve with crackers or bread pieces.

HEALTHY CROCKPOT CHICKEN CREOLE

HEALTHY CROCKPOT CHICKEN CREOLE
* 3 lbs. chicken thighs or breasts, skinned
* 1 cup celery, diced
* 1 red bell pepper, sliced
* 1 green bell pepper, sliced
* 1 onion, sliced
* 1 can sliced mushrooms
* 1 can tomatoes
* 1 tsp. garlic powder
* 3 pkg. sugar substitute
* 1 tsp. Cajun seasoning
* 1/2 tsp. paprika
* salt & pepper to taste
* Louisiana hot sauce to taste
* 2 cups minute rice, cooked
Place chicken in bottom of slow cooker/Crock Pot. Combine remaining
ingredients (except rice) & add to slow cooker/Crock Pot. Cook on high
4 to 5 hours or on low 7-8 hours. Cook rice according to package
direction. Spoon Creole mixture over hot cooked rice.