Sweet treats can be slow-cooked as well as savory ones so here is a delicious dessert offering from my Slow Cooker Bible!
1 can (8 oz) crushed pineapple in juice, undrained
1/4 cup apple juice
3 tbsp dried cranberries
1-1/2 tsp quick-cooking tapioca
1/2 tsp vanilla
2 pears, cored and cut into halves
1/4 cup granola with almonds
Combine pineapple with juice, apple juice, cranberries, tapioca and vanilla in slow cooker; mix well. Place pears, cut side down, over pineapple mixture.
Cover; cook on low 3-1/2 to 4-1/2 hours. Arrange pear halves on serving plates. Spoon pineapple mixture over pear halves and top with granola.
Italian Stew by Heather,posted Dec 17 2012 10:53AM
My secret Santa left "The Slow Cooker Bible" on my desk! So, as my gift to you, all week I'll feature slow cooker recipes.
1 can chicken broth (14 oz)
1 can Italian stewed tomatoes with peppers and onions, undrained (14oz)
1 package fully cooked spicy chicken sausage, sliced
2 carrots, thinly sliced
2 small zucchini, sliced
1 can cannellini (or Great Northern or navy) beans, rinsed and drained (16 oz)
2 tbsp chopped fresh basil, optional
Coat slow cooker with cooking spray. Combine broth, tomatoes, sausage, carrots and zucchini in slow cooker. Cover; cook on low 6 to 7 hours or until veggies are tender.
Turn slow cooker to high; stir in beans. Cover and cook 10 to 15 minutes or until beans are heated through. Garnish with basil.
Lots of dishes turn the inside out but this one takes the outside and stuffs it in!
1-1/2 pounds ground beef
6 thin slices cheddar cheese
1 large green pepper, julienned
1 medium onion, thinly sliced
1 medium tomato, thinly sliced
6 thin slices Swiss cheese
Salt and pepper to taste
Lettuce leaves
6 hamburger buns, split
Shape beef into 12 patties. Top 6 patties with a slice of cheddar, green pepper strips, and a slice of onion, tomato and Swiss cheese. Top each with another patty and seal edges.
Broil, grill or pan-fry burgers until meat is no longer pink. Serve on lettuce-lined buns.
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook the bacon until crisp. Remove to paper towels to drain, reserving one to two tablespoons drippings.
Saute the chicken in the drippings until no longer pink. Add the mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce the heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon.
Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with addt'l cheese.
Kids love this dish! And so does everyone else who tastes it. (You make two casseroles with this recipe; each casserole serves five.)
1 package (16 oz) mostaccioli
1 package (16 oz) frozen breaded chicken tenders
4 cups (16 oz) shredded cheddar cheese
1 container (16 oz) sour cream
1 carton (15 oz) ricotta cheese
3/4 cup prepared pesto
2/3 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1/4 cup butter, melted
Cook mostaccioli and chicken according to package directions. Meanwhile, in a large bowl, combine the cheddar cheese, sour cream, ricotta, pesto, cream and Parmesan cheese.
Chop chicken tenders and drain mostaccioli; add to cheese mixture. Toss to coat. Transfer to two greased 11-in x 7-in baking dishes (they will be full!). Combine bread crumbs and butter; sprinkle over the top.
Bake, uncovered, at 350 for 25-30 minutes or until heated through and golden brown.
How can this be healthy when it tastes soooo good?!? But it is!!
1 large onion, finely chopped
1 large green pepper, chopped
1 tbsp olive oil
3 garlic cloves, minced
1 can (8 oz) tomato sauce
1/2 cup chicken broth (reduced-sodium)
1/2 cup minced fresh parsley
1 to 2 tbsp Louisiana-style hot sauce
1/4 tsp onion salt
1/4 tsp pepper
2 pounds uncooked large shrimp, peeled and deveined
6 cups hot cooked rice
In a large skillet, saute the onion and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, hot sauce, onion salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 10 mintues, stirring occasionally. Stir in shrimp; cook for 5-7 minutes monger or until shrimp turn pink. Serve with rice.
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