Ratatouille Crock Pot Recipe

Make use of the bountiful summer vegetables available by making this delicious Ratatouille crock pot recipe.

http://www.familycrockpotrecipes.com/RatatouilleCrockPotRecipe.html

Nana's Potato Soup Crock Pot Recipe

6 potatoes, peeled and chopped (I cut them in pretty small pieces)
2 leeks, chopped or one medium onion
2 carrots, chopped
1 stalk celery, chopped
4 cubes chicken bouillon
1 tablespoon parsley flakes
5 cups water
1 tablespoon salt
1/3 cup butter
chives, chopped to taste
12 oz. can evaporated milk

Place all ingredients, except chives and milk, in a 4 quart slow cooker. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours. Stir in milk and chives during last hour of cooking. Makes 8 to 10 servings.

BEANIE WEENIES Crock Pot Recipe

Can it get any easier than this? I mean, really?

2 (28.00 ounces) cans pork and beans
1 (16.00 ounces) can pork and beans
1 (1.00 lb) package hot dog, halved lengthwise and cut into 1-inch pieces
1 large onion, chopped
1/2 cup packed brown sugar
3 tablespoons prepared mustard
4 slices bacon, cooked and crumbled

In a crockpot, combine all ingredients; mix well. Cover and cook on low for 7-8 hours.

CONFETTI SCALLOPED CORN

2 eggs, beaten
1 cup light sour cream
1/4 cup melted butter or margarine
1 small onion, finely chopped, or 2 Tbl dried chopped onion
1 can Mexicorn, drained (11 oz)
1 can cream-style corn (14 oz)
2 to 3 tablespoons green jalapeno salsa, regular salsa, or chopped green
chile (optional)
1 small cornbread mix (Jiffy or similar)

Mix all ingredients together well; pour into a lightly buttered 3-1/2-
quart slow cooker/Crock Pot (or into a baking dish that will fit into a
larger slow cooker/Crock Pot). Cover and cook on high for 2 to 2 1/2
hours. Serves 6 to 8 as a side-dish.

CHEESY SPINACH BAKE SLOW COOKER RECIPE

2 10 oz package frozen chopped spinach
2 cups cream style cottage cheese
1/4 cup butter
1-1/2 cups American or cheddar cheese, shredded
3 eggs, slightly beaten
1/4 cup flour
1 teaspoon salt

Thaw and drain spinach. Squeeze out as much water as possible.
Combine cottage cheese, butter, and shredded cheese. Add to drained
spinach. Combine eggs with flour and salt, and add to spinach/cheese
mixture. Place in greased crockpot and cook on high for 1 hour, or on
low for 3-4 hours.

German Potato Salad

2 potatoes, sliced
1/2 c. onions, chopped
1/2 c. celery sliced
1/4 c. green peppers, diced
1/4 c. vinegar
1/4 c. oil
Chopped parsley
Sliced bacon, cooked and crumbled

Combine all ingredients except parsley and bacon. Add salt and pepper to taste.

Stir and cook for 5-6 hours in crockpot. Add sugar if needed.

Garnish with bacon and parsley.

SLOW COOKER BEAN AND VEGGIE BURRITOS

2 tablespoons chili powder
2 teaspoons oregano
1-1/2 teaspoons cumin
1 large sweet or regular potato, peeled and diced
1 can black beans or pinto beans, rinsed and drained
4 cloves garlic, minced
1 medium onion, halved and thinly sliced
1 jalapeño pepper, seeded and minced
1 green pepper, chopped
1 cup frozen corn, thawed and drained
3 tablespoons lime juice
1 tablespoon cilantro
3/4 cup shredded cheese, your choice (I love Monterey Jack)
Flour tortillas

Combine chili powder, oregano, and cumin in a small bowl. Set aside.
Layer potato, beans, half of chili powder mix, garlic, onion, jalapeño
pepper, green pepper, remaining half of chili powder mix, and corn in
crockpot. Cover and cook on LOW for 5 hours, or until potato is tender.
Stir in lime juice and cilantro.

Preheat oven to 350 degrees F.

Spoon a little cheese into the center of each tortilla. Top with 1 cup of
filling from crockpot. Fold all 4 sides to enclose filling. Place burritos
seam side down on baking sheet. Cover with foil and bake 20-30
minutes. Serve topped with sour cream.

Stewed Tomatoes in a Crock Pot

6 to 8 ripe tomatoes
2 tablespoons margarine
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons sugar (more or less)
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper

Core tomatoes; place in boiling water for about 15 to 20 seconds, then
into ice water to cool quickly; peel. Cut tomatoes in wedges. In Crock
Pot, combine all ingredients. Cover and cook on low 8-9 hours. Remove
bay leaf. Sprinkle top with parsley, if desired. Serve as a side dish or
freeze in portions for soups or other recipes.

SLOW COOKER BEAN SOUP WITH CORNMEAL DUMPLINGS

1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 1/2 oz.) can black beans, pinto beans, or great northern beans,
rinsed and drained
3 cups water
1 (14 1/2 oz.) can Mexican-style stewed tomatoes
1 (10 oz.) pkg. frozen whole kernel corn, thawed
1 cup sliced carrots
1 cup chopped onion
1 (4 oz.) can chopped green chili peppers
6 beef bouillon cubes
1 tsp. chili powder
2 garlic cloves, minced
Dumpling ingredients:
1/4 cup yellow cornmeal
1 tsp. baking powder
Dash salt
Dash pepper
1 beaten egg white
2 tbl. milk
1 tbl. cooking oil

In a 3-1/2 or 4 quart crockpot combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon cubes, chili powder, and garlic. Cover and cook on low for 10 to 12 hours; or on
high for 4 to 5 hours. For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt and pepper. In a medium bowl, combine egg white, milk and oil. Add to flour mixture, stir with a fork just until combined.

If soup was cooked on low heat turn to high. Drop the dumpling mixture from a rounded teaspoon to make 8 mounds atop the soup. Cover and cook for 30 minutes more. (Do not lift cover). Makes 4 servings.

Easy Slow Cooker Asparagus Casserole

2 cans sliced asparagus, (10 oz each)
1 can cream of celery soup, (10 oz)
2 hard cooked eggs, thinly sliced
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines or Ritz crackers
1 teaspoon butter

Place drained asparagus in a lightly buttered slow cooker baking insert. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture; then the cracker crumbs. Dot with butter. Cover and cook on
low for 4 to 6 hours.

Slow Cooker Black Eyed Peas and Pork

1-1/2 cups dry black-eyed peas
4 small smoked pork hocks (1-1/2 lbs.)
4 cups reduced-sodium chicken broth
1 medium green sweet pepper, chopped
1 medium onion, chopped
1 stalk celery, chopped
2 bay leaves
1/4 tsp. ground red pepper
2 cups sliced okra or one 10 oz. pkg. frozen whole okra, thawed and cut
into 1/2" slices

Rinse black-eyed peas; place in a large saucepan. Add enough water to cover peas by 2". Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain
and rinse peas. In a 3-1/2, 4-, or 5- quart crockery cooker combine the black-eyed peas, pork hocks, broth, sweet pepper, onion, celery, bay leaves, and red pepper. Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Add okra. Cover; let stand for 10 minutes or until okra is
tender. Remove pork hocks. When cool enough to handle, cut meat off bones; cut meat into bite-size pieces. Discard bones and bay leaves. To serve, stir meat into black-eyed pea mixture.