6 Crock-Pot Secrets

I am a busy Mama with a career that allows me to choose where I work. Home is my first choice . . . but that doesn't mean I have extra time for elaborate home cooked meals. I like simple but delicious home cooked meals for my family. That is why I love my crock pot. Here are six sumptuous secrets that I have learned about crock pot cooking.  Bon Appétit!

1. Use fattier meat
Lean meat cooked for a long time-no matter what the temperature-gets tough and stringy. Big hunks of fatty meat like short ribs and pork shoulder work best in a crock pot. The fat will keep the meat moist, and the slow cooking breaks down the connective tissue that makes those types of cuts tough. So with a slow cooker, fatty meat = good. You can always chill and lift the fat off later.

2. Always brown beef on the stove first
Everyone wants a crock-pot recipe where you just toss everything in the pot, then magically have an amazing dinner eight hours later. Unfortunately, it doesn’t work like that. Do not throw beef in raw. Always brown your meat on the stove first- it adds a layer of caramelized flavor you can’t get otherwise.

3. Add ingredients with low notes or sweetness
A low note is a flavor that adds a depth and richness to a dish-like bacon, browned onions, black pepper, and Worcestershire sauce-and they’re integral to any good crock-pot recipe. As are sweet ingredients like brown sugar and tomato paste. Because most flavors break down and become one, those types of strong flavors make a great base for a sauce.

4. Add bright notes, crunchy vegetables, and dairy at the very end

Bright notes are fresh flavors like acid and herbs. They’ll get lost in the mix (and your herbs will turn brown and limp, ew), so it’s better to add those ingredients last. If you want some kind of crunchy vegetable in your dish, it’s also best to add it toward the end to avoid mushy veggies. And dairy? It will curdle, which looks terrible. Stir in any dairy at the very last moment.

5. Take that skin off of the chicken
Do you like rubbery, chewy, gelatinous chicken skin? Then take it off before throwing your bird into the crock pot. Do leave in the bones, though-they’ll help the meat stay tender. And chicken is the magic meat that doesn’t need browning before going into the pot, mostly because it would be cooked too much after a long stint in the slow cooker.

6. Cook things that do not need to hold structure
Macaroni and cheese? Lasagna? Sure, there are slow-cooker recipes for them out there, but you definitely shouldn’t attempt to make them. More often than not, pasta (and other things that should hold their shape) becomes a mushy mess. Just don’t do it.  If you really want a delicious and easy crock pot meal, make something like chili, stew, or soup instead.

Peanut Butter Cup & Candy Corn Turkeys (plus a Cookie Pilgrim Hat)

This is a fun and yummy Thanksgving project from Our Best Bites. 

I have copied and pasted in case the post is no longer available. Today is actually June 8, 2011 so I am post dating for Thanksgiving 2011.  I also plan to PIN IT @ Pinterest  :-)

Between now and then I want to kitchen test these and take my own pictures.

 

If you are reading this post it is most probably because of one of he following reasons:

1) I died (I really hope thatis not the case. If it is, please pray hard for me!!)

2) I moved far, far away and do not have Internet access.

3) OR - Sara's post is no longer available and I did not kitchen test so I am using this as a fall-back.  :-)

 These little turkeys are perfect for school parties, family nights, and Thanksgiving place holders.  At the end there’s an easy pilgrim hat as well.  I don’t really know where this idea originated -- I made the turkeys as a kid as I’m sure many of you have and I’ve seen the little hats all over the internet.  Both are Turkey Day classics, so go have some fun!

Ingredients/Supplies

Double Stuff Oreo Cookies
Candy Corn
Whoppers
Peanut butter Cups
Chocolate frosting
Yellow Frosting
Optional: Red frosting
Optional: black sprinkles for eyes

*For these kinds of things I love to use the little pre-filled tubes of colored frosting you can buy in the baking isle.  The chocolate is easy to make, and homemade actually works a little better because you can make it stiff.  However for the colored details like yellow and red, these little tubes are great.  It doesn’t really matter what they taste like and they last forever (which is both cool and disturbing at the same time.) I’m using store-bought tubes for everything here purely for convenience- works great!

First step:  Grab a cookie.  You don’t have to put frosting in there, but I like to because it holds in the candy corn a little better. Just give it a little squeeze of chocolate.

Then stuff in your candy-corn.  If you’re in some sort of candy corn shortage, you can cut off the white tips to use later for your beaks.  I think the candy corn sticks in better with the tip so I leave it on.  Go ahead and do all of the cookies through this step.

Next put a dab of frosting on the opposite end of the cookie and secure it to the “base” cookie.  It helps to place them next to a wall as they dry so they stay put.

While those are drying, unwrap your PB cups.  Take a sharp knife and cut a sliver off of one end.  (I don’t need to tell you what to do with the sliver, do I?)  It helps to gently cut in a sawing motion so you don’t break the PB cup.  (Although I wouldn’t have to tell you what to do with a broken one either, would I?)  Cut it from the bottom like I show here:

Once those are ready, flip your cookies over, but you may find it’s easy to keep them next to the wall.  My frosting was a bit soft, so they needed the extra support.
Place a dab of frosting on the pb cup, and place it on the cookie like so:

Now those little guys will need heads, so glue a whopper on there with frosting as well. I put frosting on the side of the whopper that hits both the cookie and the PB cup.  Wouldn’t want a turkey running around with its head cut off, would we??

While they’re still laying there, use a dab of frosting (I use yellow) and glue on the white tip of a candy corn for a beak.  Put two yellow dots on for eyes, and for the black spots in the eyes you can use a dab of chocolate frosting, or a mini chocolate chip, or a little sprinkle like I’ve used.  A sprinkle is really the perfect size if you have them.

Once the beak stays put you can flip them over and draw on some little yellow feet.  If you have red frosting too (usually comes in a set with the tube of yellow) you can add a little wattle.

And there you go, cute as can be!

These make really cute place card holders too, for either a kid, or adult table!  I just made little name tags with Sara's Silhouette and then I popped them in there on toothpicks.
How cute is my little turkey family?

Stick one on each plate and everyone will say “Awwwwwwe….” If you have kids old enough to handle making them, it’s a fun project for them to be in charge of.

They’re also darling combined with pilgrim hats.

Those are just marshmallows dipped in chocolate and placed on a fudge strip cookie.  Use yellow frosting to make the buckle.  (Pretty much the Thanksgiving version of the Halloween witch hats seen in this post!)

Dandy Dandelions

Pity the American dandelion! In countries across the world the dandelion is considered a delicious vegetable and is consumed with affection. It has been used for medicinal purposes for centuries. In America, it is most often cursed as an bothersome weed and is dug out, pulled, poisoned and otherwise generally maligned.  

Dandelions are one of the most nutritionally dense foods you can eat.

Knowing when to pick them and how to use them is key. If you pick a dandelion leaf that is not a new leaf and pop it in your mouth . . . .  it will be terribly bitter.

It is best to harvest the leaves when they are brand new. The best time seems to be in the early spring before they bloom. The bitterness is offset by a spicy twang that is much like arugula. You can even tame the bitterness of the more mature leaves by blanching them. If you live in an area that gets frost in the fall (we do not) you are in luck. The older leaves loose some bitterness after a frost.

In harvesting be sure to avoid areas that have been treated with lawn chemicals. Do not use dandelions along highways or roads. These plants (like most) accumulate pollutants. 

The roots of dandelions can be used as a substitute for coffee. The flowers can be used in recipes and for garnishes. Creme de pissenlits (cream of dandelion soup) is an easy to make dandelion soup. Dandelion syrup is also easy to make. Both recipes follow.

DANDELION, LEEK, CARROT SOUP  (DLC SOUP)

Ingredients
2 pounds (about 6 cups) dandelion greens, trimmed and washed
1 tablespoon butter or olive oil
4 cups vegetable stock
2 large leeks, white and light parts only, cleaned and sliced
1 carrot, cleaned and diced
2 1/2 cups milk
1 tablespoon Dijon mustard (optional)
Salt and pepper to taste
Dandelion buds and/or flower petals for garnish

1. If using more mature or very bitter tasting greens, blanch them in a pot of boiling salted water, then drain and squeeze out the excess water, chop and set aside.

2. Heat butter or oil in a large pot over medium high heat, add greens, carrot and leeks and cook, stirring often, for 15 minutes.

3. Add stock and simmer for about 15 minutes. Reduce heat to medium and whisk in milk, cook stirring frequently, until slightly thickened.

4. Puree mix in a tightly-covered blender until smooth, taking care with the hot liquid. Season with salt and pepper, and add Dijon if you like.

5. Serve in bowls and garnish with flowers or buds.

DANDELION SYRUP

Ingredients

100 dandelion flowers, or 1 and 1/2 cups petals
1 cup sweetener (see below)
3 cups water
Juice of 1/2 lemon (optional)

1. Remove the petals from the sepal (the sepal consists of the small tight leaves that extend from the stem and grasp the flower). It takes a while to get the hang of, but gets much quicker as you go along. Be sure to not allow any green into the petals, it will add bitterness to the syrup. Rinse to get rid of any insects or dirt.

2. Place the petals in a medium pot and cover with 3 cups water and bring to a simmer. Turn off the heat, cover and let set overnight.

3. Strain dandelion water into a bowl, pressing on the flowers with the back of a spoon to extract all the liquid.

4. Return water to pot and add sweetener, and lemon juice if using, and simmer over low heat until thickened. The longer you simmer the thicker it will get. So stir and

5. Allow to cool, and pour into a clean, sterile* jar or bottle. Store covered in refrigerator.

Makes about 2 cups

*Sterilize: Wash in soapy water and then heat in oven @ about 130-150 degrees for 30 minutes. Throw the lids in a pot of boiling water for 15 mins.

SWEETNERS

Traditionally white sugar is used, but here are some alternatives. (H/T to Melissa Breyer Senior Editor @ Care2 Green)  She played around with some other alternatives, all with quite different results. Here is what she found:

• White sugar made a syrup with a faint taste of vanilla and very slightly nutty, it was really just mostly sweet and somewhat plain.

• Sucanat, one of my favorite sweeteners, was, as I expected, too heavy in flavor to let the subtle dandelion taste shine through. That said, it was very interesting; like an herbaceous molasses.

• Honey has that smooth edge that became more pronounced after simmering. I used a mild clover honey and the result was like a somewhat spicy and grassy honey.

• Agave syrup worked beautifully because it is such a clean-tasting sweetener—the syrup made with agave was sweet and clean, with bright green undertones.

So pick your dandelions, pick your sweetener and make some syrup!

More details about dandelions can be found at Coffee Grounds and Eggshells. It is quite interesting stuff!

MORE RECIPES:

Dandelion Syrup with AMAZING PHOTOGRAPHS

Dandelion Soup with Potatoes, Lima Beans, Carrots, Onions and Celery

Italian Chicken Dandelion Soup

Cream of Dandelion Soup with Nutritional Details

SOURCES:

http://www.care2.com/greenliving/the-green-dish-dandelion-syrup.html

http://www.care2.com/greenliving/cream-of-dandelion-soup-recipe.html

GRAPHIC OF SYRUP: Happy Self Sufficient 
HUMOROUS DANDELION ARTICLE:  Dandelion War 
Links: 
 http://www.eveventure.com/Peggy/article/oh-those-dandy-dandelions
http://coffeegroundsandeggshells.blogspot.com/2011/05/oh-those-dandelions.html 

Organic On a Budget (+Peach Glazed Ham Steak Recipe)

 As a general rule, anything you have to peel before you eat (such as bananas or garlic, for example) is relatively low in pesticides.
If you want to eat organic, splurge on produce with permeable or edible skin, such as peaches, lettuce, and apples.

Peach Glazed Ham Steak 

Recipe by Linda Larsen

Just three ingredients combine for a wonderful sweet and spicy glaze on a ham steak. You can grill the ham, or saute it on the stovetop for the same amount of time.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 2 Tbsp. brown sugar
• 2 Tbsp honey Dijon mustard
• 1/3 cup peach nectar
• 1/4 cup peach jam
• 1 lb. fully cooked ham slice, 1" thick
• 4 peaches, peeled and sliced
• 2 green bell peppers, each cut into strips

Preparation:

Prepare and heat grill. In small bowl, combine brown sugar, mustard, nectar, and jam and mix well. Make vertical cuts around the edge of the ham slice to prevent curling. Brush one side of the ham with the glaze. Grill ham, glazed side down, uncovered, over medium hot coats for 6-7 minutes. Turn ham and top with peaches and green pepper rings. Brush all with more glaze. Grill 7-9 minutes longer until ham is thoroughly heated and peaches and peppers begin to soften, brushing frequently with glaze. 4 servings

Ash Wednesday tradition of Soft Pretzels!

I keep reading that pretzels have a significant Christian meaning. I am from Philly and boy, oh boy, do I miss my Philly Soft Pretzels. 
So, I am all for an Ash Wednesday tradition of Soft Pretzels!  We fast on Ash Wednesday but these can definitely be part of our one meal!
This is what I found At Colleen Hammond's site:

"They get their shape from the crossing of arms across the chest–the usual form of prayer of early Christians. They are made of simple flour and water as–up until recently–no eggs, meat, dairy products (cheese, butter, cream) were eaten during Lent.
Pretzels were originally called bracellae (little arms), and the German Christians came up with the word “pretzel” from that."

The coolest thing is that they are fairly easy to make! Here is Colleen's recipe with some notes from me:

Colleen's Soft Pretzel Recipe

• 2 cups very warm water (110-120 degrees F)
• 4-6 cups flour
• 1/3 cup brown sugar
• 1 Tablespoon active dry yeast
• 1 teaspoon salt
• 2 quarts boiling water
• 1/2 cup baking soda
• Coarse salt

-Proof yeast in water and sugar (that means let it double in size -- keep in in a warm place for about 5 to 10 minutes. I sometimes add a touch of sugar - at the beginning - to help it along)
-Add flour and salt
-Knead to the proper consistency (~8 minutes)
-Rise for an hour  (or until double in size)
-Turn dough onto a lighted floured surface
-Divide into 8-12 equal pieces
-Roll each ball into a 20-inch rope
-Form into pretzel shape
-Bring water and baking soda to a boil
-Slip pretzels into boiling water (1-2 at a time)
-Boil for 10-15 seconds
-Remove with a slotted spoon
-Drain
-Place pretzels on greased baking sheets
-Lightly brush with water (or egg bath)
-Sprinkle with coarse salt (Sea Salt!)
-Bake in a hot (425º degree F) oven for 8-10 minutes until golden brown

And just for the record:

While history might credit the Germans for the creation of the pretzel, the first American pretzels came on to the scene in the Philadelphia region in the mid 1800's. According to www.ushistory.org: 

"  Lititz, a city outside of Lancaster in Pennsylvania Dutch country is said to be the birthplace of the American pretzel. Another legend has it that in the late 1850s, a hobo jumped off a train in Lititz and was given a free meal by a baker named Ambrose Roth. In exchange for Roth's munificence, the hobo gave the baker a recipe for the pretzel. Roth passed on the recipe to his apprentice, William Sturgis, who baked the first American pretzel in 1861...." 

Soft pretzels can be purchased throughout the city, often from street vendors. The best pretzel is warm and does not appear to be moist. Once the pretzel gets cold, it begins to harden, and the soft pretzel is no longer soft, nor nearly as good. Many people coat their pretzels with yellow mustard, which heightens the taste. The vendor should have mustard available. Enjoying a Philadelphia soft pretzel is an important experience during any visit to Philadelphia. (source: tryphilly.com)

Crock Pot Jamboree!

THIS WAS JUST TOO COOL NOT TO SHARE WITH EVERYONE.

I WORK FROM HOME, TEACH A CHRISTIAN FITNESS CLASS AND I HOMESCHOOL. SOMEHOW EVERYONE SEEMS TO THINK THAT JUST BECAUSE I AM HOME ALL DAY THAT I HAVE OODLES OF FREE TIME. LOL!


THIS INCREDIBLE LINK LIST HAS THE POTENTIAL OF MAKING ME LOOK GOOD -- VERY GOOD. I AM PUTTING IT INTO THE MEAL ROTATION ASAP. NOW, I HAVE LEFT IT "AS IS" -- YOU WILL LEARN THAT SOME RECIPES ARE HEALTHY AND OTHERS . . . WELL, NOT SO MUCH. I WILL LEAVE IT TO YOUR DISCRETION.

JUST CLICK ON THE MEAL YOU WANT AND IT OPENS A FILE WITH THAT RECIPE.  HAVE A BLAST -- GO ON AND IMPRESS YOUR FAMILY!

(Hat Tip to Michelle M.)

. . . . almost every link works :-) 
 

Crock Pot - Beef

All Day Crock Pot Beef	Beef and Broccoli Stir-Fry	Beef and Pasta Casserole	Beef Diablo
Beef Fajitas	Beef Ragout Over Rice	Beef Tips	Beer Braised Beef in Crock Pot
Burritos Crock Pot Style	California Tamale Pie	Cattleman's Beef and Beans	Cheeseburger Sandwiches
Cheesy Meat Loaf	Chili Beer Brisket of Beef	Classic Swiss Steak	Complete Crock Pot Dinner
Corned Beef and Cabbage	Country Swiss Steak	Cowboy Casserole	Cranberry Pork Roast
Crock Pot Beef Burgundy	Crock Pot Beef 'n Peppers	Crock Pot Beef with Mushrooms	Crock Pot Beef Roast
Crock Pot Cabbage Rolls	Crock Pot Corned Beef and Cabbage	Crock Pot Creole Steak Strips	Crock Pot Delight
Crock Pot Easy Swiss Steak	Crock Pot Enchiladas	Crock Pot Fajitas	Crock Pot Fajitas II
Crock Pot Italian Beef	Crock Pot Meatballs	Crock Pot Rump Roast	Crock Pot Sauerbraten
Crock Pot Spaghetti Sauce	Crock Pot Swiss Steak	Crock Pot Taco Casserole	Fiesta Tamale Pie
Glazed Corned Beef	Glazed Corned Beef #2	Harvest Dinner	Harvest Pot Roast with Tomato-Wine Sauce
Hot-and-Spicy Sloppy Joes	Lean Crock Pot Beans	Nina's Beef and Beans	Pot Roast Dinner
Old Time Beef Stew	Pot Roast with Noodles	Ranch Style Beef	Reuben Casserole
Roast Cooked with Coke	Roast with Veggies	Sage Pot Roast	Salsa Swiss Steak
Savory Pepper Steak	Savory Stewed Beef	Slow-Cooked Beef Stifado	Slow Cooked Pepper Steak
Slow Cooked Steak Rolls	Slow Cooked Swiss Steak Supper	Slow Cooker Italian Spaghetti Sauce	Slow Cooker Lasagna
Slow Cooker Swiss Steak	Slowly Deviled Beef	Smothered Steak Strips	Spaghetti Sauce Italiano
Spicy Wine Pot Roast	Stuffed Cabbage Casserole	Stuffed Pasta Shells	Swiss Bliss
Swiss Steak	Teriyaki Steak	Three Pepper Steak	Three-Way Beef
Yankee Pot Roast and Vegetables

Crock Pot - Pork

Casserole in the Cooker	Chicken Lickin Good Crock Pot Pork Chops	Chinese Style Country Ribs	Country Pork with Mushrooms
Cranberry Pork Roast	Crockpot Apricot Pulled Pork for Sandwiches	Crock Pot Festival Sausage	Crock Pot Hawaiian Pork
Crock Pot Pork Chops Supreme	Crock Pot Sausage & Potatoes	Crock Pot Sausage and Egg Casserole	Crocked Cherry Pork Chops
Polish Kraut and Apples	Pork Chop Delight	Pork Chops and Mustard Sauce Potatoes	Pork Chops with Corn Stuffing
Pork Stew with Vegetables	Rosemary Potato Pork Chops	Sauerkraut Supper	Slow Cooking Pork Chops
Soy-Glazed Spareribs	Super Easy Pork Chops	Sweet and Spicy Kielbasa or Polish Sausage	Sweet 'n' Sour Ribs
Sweet 'N' Sour Sausage

Crock Pot - Fish & Seafood

Bayou Gumbo	Bouillabaisse	Cheese-Shrimp Chowder	Cioppino (Fisherman's Stew)
Crock Pot Bouillabaisse	Crock Pot Citrus Fish	Crock Pot Clam Chowder	Crock Pot Clam Chowder #2
Crock Pot Crab Soup	Crock Pot Fish Stew	Crock Pot Manhattan Style Clam Chowder	Crock Pot Shrimp Marinara
Jambalaya	Louisiana Gumbo	Mediterranean Fish Soup	No Clams Clam Chowder
Oyster Bisque	Seafood Naples	Shrimp Creole for the Crock Pot	Shrimp Creole
Shrimp Curry Macaroni Salad	Slow Cooker Seafood Chowder	Sweet and Sour Shrimp	Swiss Crab Casserole
Tuna Casserole	Tuna Noodle Casserole

Crock Pot - Soup, Stew & Chili

Barley Soup	Bean Soup for the Crock Pot	Bean Soup Italiano	Beef-Barley Stew
Beef Chowder	Beef Ragout	Black Bean Chili with Beef	Busy Day Stew
Calico Ham and Bean Soup	Chicken and Vegetable Chowder	Chicken Vegetable Chowder	Chili
Chili con Queso	Confetti Yellow Pea Soup	Cowboy Sausage & Beans	Crock Pot Bean Soup
Crock Pot Beef Barley Soup	Crock Pot Beef Stew	Crock Pot Beef Stew #2	Crock Pot Beef Stew #3
Crock Pot Beef Vegetable Soup	Crock Pot Chicken Corn Soup	Crock Pot Chowder	Crock Pot Broccoli Soup
Crock Pot Chili	Crock Pot Chili #2	Crock Pot Cock 'n Bull Stew	Crock Pot Corn Chowder
Crock Pot Dumpling Soup	Crock Pot French Onion Soup	Crock Pot Hamburger Soup	Crock Pot Hearty Beef Stew
Crock Pot Homemade Chicken Soup	Crock Pot Onion Soup	Crock Pot Potato Soup	Crock Pot Split Pea Soup
Crock Pot Stew	Crock Pot Wild Rice Soup	Debbie's Potato Soup	Easy Crock Pot Chili
Favorite Beef Stew	Greek Beef Stew	Healthy Chili in Crock Pot	Hearty Bean Soup
Italian Bean Soup	Italian Sausage Vegetable Soup	Jolene's Chili	Lentils & Vegetable Stew
Low-Fat Potato Soup	Minestrone Soup from the Crock Pot	Navy Bean Bacon Chowder	Polish Hunter Soup
Pork Chop Stew	Possum Lodge Firehouse Chili	Potato and Mushroom Chowder	Ranch Style Stew
Red Beans, Barley & Sausage Stew	Slow Cooked Texas Stew	Slow Cooked Two Meat Chili	Slow Cooked Tex-Mex Chili
Slow Cooker Mexican Beef Soup	Slow Cooker Mexican Beef Stew	Southwest Stew	Southwestern Corn Chowder
Southwestern Chicken and Bean Stew	Spicy Black and Red Bean Soup	Spicy Cajun Gumbo	Taco Soup
Tex-Mex Chili	Tomato-Bean Stew	Tortilla Soup	Vegetable Barley Soup
Vegetable Beef Barley Soup	Vegetable Gumbo	Vegetarian Split Pea Soup	Waldorf Astoria Stew

Crock Pot - Barbeque

B-B-Q Beef	BBQ Chicken in a Crock Pot	Barbecue Crockpot Meatballs	Barbecued Beef
Barbecued Beef	Barbecued Beef 'N Beans	Barbecue Beef Sandwiches	Barbecued Meat Loaf
Barbecued Pot Roast	Barbequed Spareribs	Crock Pot Barbeque	Crock Pot Barbecue Chicken
Crock Pot Barbecued Beef and Beans	Crock Pot Barbecued Pork and Beans	Crock Pot Bar-B-Que Beef	Crock Pot BBQ Beef Sandwiches
Crock Pot Pork Barbecue	Crockpot Pork Barbecue	Crockery Cooker Barbecued Ribs	Marinated Barbecue Brisket
Pulled Pork with Root Beer Barbecue Sauce

Crock Pot - Side Dishes

Aztec Black Beans	Barley with Mushrooms & Green Onions	Bean and Cornbread Casserole	Bean Pot Medley
Bean Ragout with Cilantro-Cornmeal Dumplings	Best Crock Pot Beans	Bourbon Baked Beans	California Rice
Cavatini	Cheese and Potato Casserole	Cheesy Creamed Corn	Chuck Wagon Beans
Corn, Ham and Potato Scallop	Cottage Potatoes	Cowboy Beans	Creamy Green Beans
Creamy Scalloped Potatoes	Creole Black Beans	Crock Pot Baked Beans	Crock Pot Beans
Crockpot Boston Baked Beans	Crock Pot Casserole	Crock Pot Cauliflower and Broccoli Casserole	Crock Pot Cheese Potatoes
Crock Pot Corn	Crock Pot German Potato Salad	Crock Pot Mexican Dish	Crock Pot Scalloped Potatoes
Crock Pot Spanish Rice	Crock Pot Tijuana Pie	Double Squash Combo	Enchanted Beans
Frijoles (Pinto Beans)	Frijoles Borrachos	Herbed Squash AuGratin	Layered Dinner
Mexican Red Beans	Mormon Beans	No-Fuss Party Potatoes	Pineapple Baked Beans
Pizza Beans	Potatoes Au Gratin	Prysnac Serbia (Broccoli Casserole)	Rice
Risi Bisi	Saucy Green Peas with Onions	Scalloped Corn	Slow Cooker Oven Bean Salad
Spanish Rice	Spinach Souffle in a Crockpot	Sunshine Bean Casserole	Thelma's Beans
Vegetable Casserole	Vegetable Enchilada	Vegetable Spaghetti	Wild Rice Casserole
Zucchini Parmigiana

Crock Pot - Dessert

Apple Brown Betty	Apple Cranberry Dessert	Apple Granola Dessert	Apple Pecan Bread Pudding
Baked Apples	Baked Stuffed Apples	Banana Walnut Loaf - Crock Pot	Blueberry Grunt
Bread Pudding	Bumbleberry Cobbler	Chocolate Cherry Cobbler	Chocolate Pudding Cake
Crock Pot Apple Cobbler	Crock Pot Baked Apples	Crock Pot Baked Stuffed Apples	Crock Pot Bread Pudding
Crock Pot Curried Fruit Bake	Crock Pot Peach Cobbler	Dessert Delight	English Bread Pudding
Fruit & Nut Baked Apples	Home-Style Bread Pudding	Hot Fruit Dessert	Indian Pudding
Old Fashioned Rice Pudding in Crock Pot	Pina Colada Bread Pudding	Pumpkin-Date Pudding	Pumpkin Pie Pudding
Pumpkin Pudding	Raisin Bread Pudding	Rice Pudding with Bourbon	Rice Pudding with Fruit
Slow Cooked "That's Good Peaches"	Streusel Pound Cake - Crock Pot	Triple Chocolate Mess< /A>

Crock Pot - Miscellaneous

Butter Mints	Cocktail Meatballs	Crock Pot Apple Brandy Brew	Crock Pot Apple Butter
Crock Pot Apple Butter	Crock Pot Applesauce	Crock Pot Banana Bread	Crock Pot Peach or Apricot Butter
Crock Pot Pumpkin Bread	Crock Pot Spiced Rum Cider	Crock Pot Spinach Dip	Crock Pot Tropical Tea Warmer
Homemade Hot Dog Sauce	Honey Wheat Bread	Hot Buttered Punch	Hot Mulled Cider
Hot Spinach Dip	Meatless Sloppy Joes	Monterey Spaghetti	Pat's Crock Pot Apple Butter
Pumpkin Tea Bread	Slow Cooked Pizza in a Pot	Slow Cooker Rosemary or Basil Infused Oil	Spicy Sausage Pizza Dip
Tex-Mex Cheese Dip	Tuscan Pasta	Wassail	Chicken Mushroom Parm