Crockpot Custard

3 eggs, lightly beaten
1/3 cup sugar
1 teaspoon vanilla
2 cups milk
1/4 teaspoon ground nutmeg

In a mixing bowl combine eggs, sugar, vanilla and milk; mix well. Pour into a lightly buttered 1- or 1 1/2-quart baking dish or souffle which will fit in the slow cooker/crockpot, and sprinkle with the nutmeg. Place a rack or ring of aluminum foil in the slow cooker/crockpot, then add 1 1/2 to 2 cups of hot water to the pot. Cover the baking dish with aluminum foil and place on the rack in the slow cooker/crockpot. Cover and cook on high for 2 1/2 to 3 hours, or until set.

Serves 4 to 6.




Crockpot Dressing

1 (8 inch) pan cornbread
8 slices dry white bread
4 eggs
2 c. chicken broth
2 cans cream of chicken soup
1 tsp. sage
1/2 tsp. black pepper
celery to taste
1 med. onion
2 tbsp. butter

Mix ingredients except butter. Place in crockpot. Dot butter on top. Cook 2 hours on High then 4 hours on low.

Crockpot Creamy Spinach Noodle Casserole

8 ounces dry spinach noodles
2 tbsp. vegetable oil
1 1/2 cups sour cream
1/3 cup all-purpose flour
1 1/2 cups cottage cheese
4 green onions, minced
2 tsp. Worcestershire sauce
1 dash hot pepper sauce
2 tsp. garlic salt

Cook noodles in a pot of salted, boiling water until just tender. Drain and rinse with cold water. Toss with vegetable oil.

Combine sour cream and flour in a large bowl, mixing well. Stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce and garlic salt. Fold noodles into mixture until well combined.

Generously grease the inside of a slow cooker and pour in noodle mixture. Cover and cook on high for 1 1/2 to 2 hours.

Serve alongside baked or roasted chicken. Makes approximately 5 side servings.




Crockpot Creole Black Beans

1 to 2 pounds smoked sausage, cut into 1" slices
3 15 oz cans black beans, drained
1 1/2 cups onions, chopped
1 1/2 cups green pepper, chopped
1 1/2 cups celery, chopped
3 cloves garlic, minced
2 teaspoons leaf thyme
1 1/2 teaspoons leaf oregano
1 1/2 teaspoons white pepper
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 chicken bouillon cube
5 bay leaves
1 can 8-oz. tomato sauce
1 cup water
hot boiled rice

Brown sausage in a skillet over med. heat. Drain fat and transfer to crockpot.

Combine remaining ingredients in crockpot. Cover and cook on low 8 hrs. or on high 4 hrs. Remove bay leaves.

Serve over cooked rice.

Serves 6 to 8.

Crockpot Creamy Chicken Dinner

4 boneless/skinless chicken breasts seasoned with garlic powder, onion powder and season salt
1 large can cream of chicken soup
2 cans cream of mushroom soup
3/4 c frozen cut carrots
3/4 c frozen green beans

Dump it all in the crockpot and cook it about 7 hours on low. Add 2 cups of minute rice to it the last 5 minutes before dinner.




Crockpot Creamy Hash Browns

1 2-lb pkg frozen cubed hash brown potatoes
8 oz shredded or cubed Velveeta
16 oz sour cream
1 can cream of celery soup
1 can cream of chicken soup
1 lb bacon, cooked and crumbled
1 lg onion, chopped (optional)
1/4 C butter or margarine, melted
1/4 tsp pepper

Place potatoes in an ungreased crockpot. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours (until potatoes are tender and heated through).

You can serve it with biscuits and fruit salad.

Crockpot Cranberry Pork Roast

4 medium potatoes, peeled and cut into 1" chunks
One 3-pound boneless center-cut pork loin roast, rolled and tied
1 can (16 ounces) whole-berry cranberry sauce
1 can (5.5 ounces) apricot nectar
1 medium onion, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper

Place the potatoes in a 3 1/2-quart (or larger) slow cooker, then place the roast over the potatoes. In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the low setting for 5 to 6 hours. Remove the roast to a cutting board and thinly slice.

Serve with the potatoes and sauce.

Serves: 4 to 6.





Crockpot Crazy Standin Up Pork Chops

4 loin pork chops, lean
2 md onions , sliced
1 ts butter
salt and pepper to taste
spices of your choice

Stand chops in crockpot, thin side down. Sprinkle with salt, pepper and spices of your choice. Cover with the onion slices, which have been separated into rings. Place butter on top, and cook on LOW heat for 6 to 8 hours, or until chops are tender and onions are done. The result is moist, tender chops with a deep brown color as if broiled in the oven.

Yield: 4 servings

Fresh Apple Coffeecake

2 cups biscuit mix
2/3 cup applesauce
1/4 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine, softened or melted
2 apples, peeled, cored and diced
1 teaspoon cinnamon
1 teaspoon vanilla
1 egg egg, lightly beaten
Streusel
1/4 cup biscuit mix
1/4 cup brown sugar
2 tablespoons firm butter or margarine
1 teaspoon cinnamon
1/4 cup chopped nuts, if desired

Combine first 9 ingredients. Spread in a lightly greased 3 1/2 quart crockpot (or spread in a lightly greased baking dish which fits in a larger sized crockpot). Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean. Uncover and let cool in the pot. When cool enough to handle, loosen the sides and lift out carefully with a flexible spatula, or loosen sides and invert the pot slightly and remove with your hand (you could hold a small piece of foil or waxed paper).




Fried Apples

Use these apples as a topping, a filling, or alone topped with whipped cream.
3 pounds Granny Smith apples, peeled, cored, and sliced
1 teaspoon cinnamon
dash of fresh grated nutmeg, optional
3 tablespoons cornstarch
1 cup granulated sugar
1 to 2 tablespoons of butter, cut in small pieces

Place apple slices in the slow cooker/crockpot; stir in remaining ingredients and dot with the butter. Cover and cook on low for about 6 hours, or until apples are tender but not mushy. Stir about halfway through cooking.

Makes 2 1/2 to 3 cups.