Easy Slow Cooker Cookbook (37 page)

• In skillet, saute potatoes in a little oil and turn several times to brown lightly on both sides. Place potatoes and bell pepper in 6-quart (6 L) slow cooker.

• In another bowl, combine cheese, evaporated milk and seasoned salt and pour over potatoes.

• Place ham patties over potatoes.

• Cover and cook on LOW for 3 to 4 hours.

Serves 4 to 6.

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sweet-and-sour sausage links

2 (16 ounce) packages miniature smoked sausage

links

2 (.5 kg)

¾ cup chili sauce

180 ml

1 cup packed brown sugar

240 ml

¼ cup horseradish

60 ml

• Place sausages in 4-quart (4 L) slow cooker.

• Combine chili sauce, brown sugar and horseradish and pour over sausages.

• Cover and cook on LOW for 4 hours. Serves 4 to 6.

TIP: This can be served as an appetizer or served over hot,
cooked rice.

Tortellini Italian-style

2 pounds bulk Italian sausage

1 kg

1 (15 ounce) carton refrigerated marinara sauce

425 g

2 cups sliced fresh mushrooms, sliced

480 ml

1 (15 ounce) cans Italian stewed tomatoes

425 g

1 (9 ounce) package refrigerated cheese tortellini

255 g

1½ cups shredded mozzarella cheese

360 ml

• In skillet, brown and cook sausage for 10 to

15 minutes and drain well. In sprayed 5-quart (5 L)

slow cooker, combine sausage, marinara sauce,

mushrooms and tomatoes.

• Cover and cook on LOW 6 to 7 hours.

Stir in tortellini and sprinkle with cheese.

• Cover and cook on HIGH about 15 minutes or until

tortellini is tender. Serves 4 to 6.

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sausage and Beans

1 (1 pound) fully cooked smoked, link sausage

.5 kg

2 (15 ounce) cans baked beans

2 (425 g)

1 (15 ounce) can great northern beans, drained

425 g

1 (15 ounce) can pinto beans, drained

425 g

½ cup chili sauce

120 ml

¹⁄3 cup packed brown sugar

160 ml

1 tablespoon Worcestershire sauce

15 ml

• Cut link sausage into 1-inch (2.5 cm) slices. In slow cooker, layer sausage and beans.

• Combine chili sauce, brown sugar, a little black pepper and Worcestershire sauce and pour over beans and

sausage.

• Cover and cook on LOW for 4 hours. Stir before

serving. Serves 4.

sauerkraut and Bratwurst

1 (28 ounce) jar refrigerated sauerkraut

794 g

¾ cup beer

180 ml

1 tablespoon white wine Worcestershire sauce

15 ml

1 (1 ounce) packet dry onion soup mix

28 g

2 pounds pre-cooked bratwurst

1 kg

• In 4 to 5-quart (4 L) slow cooker, combine sauerkraut, beer, Worcestershire and onion soup mix and mix well.

Cut bratwurst in diagonal slices and place on top of

sauerkraut-beer mixture.

• Cover and cook on LOW for 5 to 6 hours or on HIGH

for 2 hours 30 minutes to 3 hours. Serves 4 to 6.

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Delicious Bread pudding

8 cups cubed leftover hot rolls, cinnamon rolls

or bread

2 l

2 cups milk

480 ml

4 large eggs

¾ cup sugar

180 ml

¹⁄3 cup packed brown sugar

80 ml

¼ cup (½ stick) butter, melted

60 ml

1 teaspoon vanilla extract

5 ml

¼ teaspoon nutmeg

1 ml

1 cup finely chopped pecans

240 ml

• Place cubed bread or rolls in sprayed slow cooker. In mixing bowl, combine, eggs, milk, vanilla, butter, both sugars and nutmeg and beat until smooth. Stir in

pecans.

• Cover and cook on LOW for 3 hours. Serve with lemon sauce or whipped topping.

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Baked Apples

4 - 5 large baking apples

1 tablespoon lemon juice

15 ml

¹⁄3 cup Craisins®

80 ml

½ cup chopped pecans

120 ml

¾ cup packed brown sugar

180 ml

½ teaspoon ground cinnamon

2 ml

¼ cup (½ stick) butter, softened

60 ml

• Scoop out center of each apple and leave cavity about ½

inch (1.2 cm) from bottom.

• Peel top of apples down about 1 inch (2.5 cm) and brush lemon juice on peeled edges.

• In bowl, combine Craisins®, pecans, brown sugar,

cinnamon and butter. Spoon mixture into apple cavities.

• Pour ½ cup (120 ml) water in oval slow cooker and place apples on bottom.

• Cover and cook on LOW for 1 to 3 hours or until

tender.

• Serve warm or room temperature drizzled with caramel ice cream topping.

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Bread pudding with Coconut and Nuts

1 cup sugar

240 ml

½ cup (1 stick) butter, softened

120 ml

1 teaspoon ground cinnamon

5 ml

4 eggs

3 cups white bread cubes

710 ml

¹⁄3 cup flaked coconut

80 ml

¹⁄3 cup chopped pecans

80 ml

• In mixing bowl, beat sugar, butter and cinnamon. Add eggs and beat well until it blends. Stir in bread, coconut and pecans. Pour into 4 to 5-quart (4 L) slow cooker.

• Cover and cook on LOW for 3 to 4 hours or on HIGH

1 hour 30 minutes to 2 hours or until knife inserted into middle comes out clean.

TIP: Serve pudding warm with caramel ice cream topping, if
desired.

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Butter-Baked Apples

6 large green baking apples

¼ cup (½ stick) butter, melted

60 ml

2 tablespoons lemon juice

30 ml

1 cup packed brown sugar

240 ml

1 teaspoon cinnamon

5 ml

½ teaspoon nutmeg

2 ml

• Peel, core, cut apples in half and place in slow cooker.

• Drizzle with lemon juice and butter. Sprinkle with sugar and spices.

• Cover and cook on LOW for 2 hours 30 minutes to

3 hours 30 minutes or on HIGH for 1 hour 30 minutes

to 2 hours.

• Serve with vanilla ice cream.

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Fresh peach Cobbler

1 cup sugar

240 ml

¾ cup baking mix

180 ml

2 eggs

2 teaspoons vanilla

10 ml

1 (5 ounce) can evaporated milk

143 g

2 tablespoons butter, melted

30 ml

3 large, ripe peaches, mashed

• In large bowl, combine sugar and baking mix, stir in egg, vanilla, evaporated milk and butter and mix well.

• Fold in peaches, pour into sprayed slow cooker and

stir well.

• Cover and cook on LOW for 6 to 8 hours or on HIGH

for 3 to 4 hours. Serve warm with peach ice cream.

peaches with Crunch

¾ cup old-fashioned oats

180 ml

¹⁄3 cup packed brown sugar

160 ml

¾ cup granulated sugar

180 ml

½ cup baking mix

120 ml

½ teaspoon ground cinnamon

2 ml

2 (15 ounce) cans sliced peaches, well drained