4 1/2 c water
1 (20 oz) can crushed pineapple, undrained
2 c shredded carrots
1 c steel-cut oats
1 c raisins
2 tsp ground cinnamon
1 tsp pumpkin pie spice
brown sugar, optional
In a 4 qt slow cooker coated with cooking spray, combine the first seven ingredients. Cover and cook on LOW for 6-8 hours or until the oats are tender and the liquid is absorbed. Sprinkle with brown sugar, if desired.
Makes 8 servings
Serving size 1 cup. 197 calories per serving
1/2 c margarine
1 c white sugar
4 eggs
1 (20 oz) can crushed pineapple, drained
5 slices white bread, cubed
Preheat oven to 350 degrees. Grease a 9″ baking pan.
In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
Bake in 350 degree oven for one hour. Let sit a few minutes to firm up before serving.
5 servings
1 1/2 c heavy cream
3 cloves garlic, minced
1/2 tsp dried thyme
pinch of nutmeg
2 lbs russet potatoes, peeled and cut into 1/8″ thick slices
kosher salt and freshly ground black pepper, to taste
1 c shredded gruyere cheese
1/4 c freshly grated parmesan
1/2 tsp fresh thyme leaves
In a med saucepan, whisk together heavy cream, garlic, thyme and nutmeg over med heat until heated through, about 1-2 minutes.
Add a layer of potatoes to a 4 qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with gruyere. Repeat with remaining potato slices, cream mixture and gruyere to create two more layers.
Cover and cook on HIGH for 4-5 hours, or until potatoes are tender. Sprinkle with parmesan. Cover and cook until melted, about 5 minutes.
Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
Serve, garnished with thyme, if desired.
8 servings
fully- cooked ham, approximately 7-8 lbs (see notes below)
2 c pineapple juice
2 c brown sugar
1 1/2 tbs dijon mustard
1 1/2 tbs balsamic vinegar
1 1/2 tbs honey
2 tbs cornstarch
2 tbs water
Remove ham from packaging and discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard.
Pour the pineapple juice in bottom of a lg (6.5 to 8 qt), oval slow cooker.
In a med bowl, mix the brown sugar, dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.
Cover slow cooker with lid and set to LOW. Cook ham for 4-6 hours or until the meat is tender and the internal temperature reaches 140 degrees. If desired, flip and baste the ham halfway through cooking time and again about an hour before ham is done.
Once ham is done, remove to a platter and tent with foil to keep warm. Skim any fat and strain the juices from the crockpot into a saucepan. Place the pot on the stove over med heat and bring the juices to a simmer. In a small bowl, use a fork to stir the cornstarch into the water to make a slurry. Slowly pour the slurry into the pot while whisking the ham juices. Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. If you desire a thicker sauce, you may stir in a bit more cornstarch slurry. Do not add straight cornstarch to the hot liquid or it will clump, and do not over stir the sauce once the cornstarch has been added or it may not thicken properly.
Serve the ham warm, with the sauce on the side or drizzled on top. If you prefer and oven-cooked ham effect, you may also glaze the entire ham with thickened sauce and pop it under the broiler for about 5 minutes (watch it closely!) before serving.
NOTE: YOU MAY USE A BONE-IN HAM (RECOMMENDED) OR BONELESS, WHOLE OR SPIRAL-CUT, CURED OR UNCURED, SMOKED OR NOT, BUTT, OR SHOULDER.
NOTE: TO DETERMINE NUMBER OF SERVINGS, ESTIMATE APPROXIMATELY 1/2 LB OF BONELESS HAM PER PERSON AND 3/4 LB OF BONE-IN HAM PER PERSON.
3 tbs olive oil
1 c minced white onion
1/2 c chopped zucchini
1/2 c frozen cut Italian green beans
1/4 c minced celery
4 tsp minced garlic
4 c VEGETABLE broth
2 (15 oz) cans red kidney beans, drained
2 (15 oz) cans small white beans OR 2 (15 oz) cans great northern beans, drained
1 (14 oz) can diced tomatoes
1/2 c carrot (julienned OR shredded)
2 tbs minced fresh parsley
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil
1/4 tsp dried thyme
3 c hot water
4 c fresh baby spinach
1/2 c small shell pasta
In a lg soup pot, over med heat, heat olive oil. Add onion, celery, garlic, green beans, & zucchini for five minutes. Add vegetable broth, tomatoes, beans, carrots, hot water, & spices. Boil for 20 minutes over LOW heat.
Add spinach leaves & pasta & boil for an additional 20 minutes.
Makes 8 (1 1/2 cup) servings
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 oz) cans diced tomatoes, undrained
1 (16 oz) can red kidney beans, drained
1 (16 oz) can white kidney beans, drained
3 (10 oz) cans beef stock
3 tsp oregano
2 tsp pepper
5 tsp parsley
1 tsp tobacco sauce (optional)
1 (20 oz) jar spaghetti sauce
8 oz pasta
In a skillet, partially cook ground beef. Remove fat from it before putting it in the crockpot.
Add remaining ingredients (except pasta). Cook for 7-8 hours on LOW, or 4-5 hours on HIGH.
When there is half an hour (on HIGH) or one hour (on LOW) left in total cooking time, add pasta.
Makes 12 servings
2 lbs. ground beef OR ground turkey
3 cups tomato juice
1 (16 oz) jar salsa
1 (16 oz can kidney beans, rinsed and drained
1 (15.5 oz) can great northern beans, rinsed and drained
1 (15 oz) can butter beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 can Ro-tel
1 (6 oz) can tomato paste
1 (4 oz) can chopped green chillies
1 (1.25 oz) pkg taco seasoning
In a soup kettle or Dutch oven, cook beef (or turkey) over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; dinner, uncovered, for 15 minutes, stirring occasionally.
3 tbs extra-virgin olive oil
3 lbs ground beef
4 stalks celery, finely chopped (2 cups)
2 medium onions, finely chopped (1 cup)
1 (28 oz) can chopped, peeled tomatoes, undrained
12 oz fresh tomatoes, coarsely chopped (about 2 cups)
2 beef bouillon cubes
1 ½ tsp dried basil
1 ½ tsp dried oregano
1 ½ tsp garlic powder
1 ½ tsp salt
1 tsp celery salt
½ tsp freshly ground black pepper
2 bay leaves
4 cups frozen mixed vegetables
2 cups finely chopped potato
1 ½ cups frozen corn
1 cup frozen okra
½ cup uncooked elbow macaroni
¼ cup chopped fresh parsley
In a large pot, heat the oil over medium-high heat. Brown the meat, in batches, in the oil, breaking meat up with a fork as it cooks. Using a slotted spoon, transfer the meat to a paper towel-lined plate to drain. Pour off all but 2 tbs fat from the pot. Heat the remaining fat over medium-high heat and add the celery and onions; cook until softened, stirring occasionally.
Add 3 quarts of water, the canned and fresh tomatoes, the bouillon cubes, basil, oregano, garlic powder, salt, celery salt, pepper, and bay leaves to the pot. Cover and simmer for 30 minutes.
Return the meat to the pot along with the remaining soup ingredients. Simmer, uncovered, for 45 minutes. Discard the bay leaves. Taste and adjust the seasoning as desired.
1 lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
4 tbs butter, divided
3 cups chicken broth
4 cups peeled & diced potatoes
1/4 cup flour
16 oz velveeta cheese, cubed
1 1/2 cups milk
3/4 tsp salt
1/4-1/2 tsp pepper
1/4 cup sour cream
brown the ground beef in a 3 qt saucepan. drain and set aside.
in the same saucepan, melt 1 tbs butter and add onion, shredded carrots, and celery. sauté until tender.
add the broth, potatoes and ground beef and bring to a boil. reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
in a small skillet, melt remaining 3 tbs butter and add the flour. cook and stir for 3-5 minutes or until bubbly. add to the soup and bring to a boil. cook and stir for 2 minutes. reduce heat to low.
stir in the cheese, milk, salt and pepper. cook and stir until the cheese melts. remove from heat and blend in sour cream.
8 servings
1 white cake mix
2 (8 oz) packages cream cheese
1 cup confectioners sugar
1 (8 oz) container cool whip
2 small packages instant butter pecan pudding
3 cups milk
bake cake in a 11″x13″ pan. let cool. beat cream cheese and sugar together. add 3/4 cup cool whip. beat well. spread on cooled cake. mix pudding with milk. let thicken. spread on top. top with remaining cool whip. keep refrigerated.
