Cheesy Ham And Noodles
12 ounces uncooked linguine
3 cups half and half
2 cups shredded Swiss cheese
1 cup frozen peas
1 tablespoon Dijon mustard
1 (12 ounce) lean ham steak, chopped
1 (10 ounce) package refrigerated Alfredo sauce
Bring water to a boil in 4 quart saucepan. Cook linguine for 5 minutes; drain. Transfer pasta to a lightly greased 4 quart slow cooker. Add half and half, 1 cup cheese, peas, mustard, ham, and Alfredo sauce, stirring gently to blend. Sprinkle with remaining 1 cup cheese. Cover; cook on low for 3 hours, or until pasta is tender.
Makes 6 servings.
CrockPot Apple Bread Pudding
Cooking Time: 1 hr 30 min
* 8 slices white bread, cut into cubes (about 4 cups)
* 1/2 cup (1 stick) butter, melted
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1/8 teaspoon salt
* 3/4 cup firmly packed brown sugar
* 4 cups peeled and chopped cooking apples
* Whipped cream for garnish
1. In a large bowl, combine bread cubes, butter, cinnamon, nutmeg,
brown sugar; mix well.
2. In a 4-quart slow cooker, starting with the bread mixture, alternate
with the chopped apples.
3. Cover and cook on high setting 1-1/2 hours or low setting 3 to 4
until apples are tender. Serve warm with whipped cream.
Slow Cooker Candy
1 1/2 pounds almond bark, broken
4 ounces Baker’s Brand German sweet chocolate bar, broken
8 ounces chocolate chips
8 ounces peanut butter chips
2 pounds lightly salted, or unsalted, peanuts
Spray inside of 2 to 3 quart slow cooker with nonstick cooking spray. Layer ingredients into slow cooker in the order given above. Cover; cook on low for 2 hours. Do not stir or lift the lid during the cooking time. After 2 hours, mix well. Drop by teaspoonfuls onto waxed paper. Refrigerate for about 45 minutes before serving or storing.
Makes 80 to 100 pieces.
Quick ‘N’ Easy Meat Free Lasagna
1 (28 ounce) jar spaghetti sauce, your choice of flavors
6 to 7 uncooked lasagna noodles
2 cups shredded Mozzarella cheese, divided
15 ounces ricotta cheese
1/4 cup grated Parmesan cheese
Spread one-fourth of sauce in bottom of 4 quart slow cooker. Lay 2 noodles, broken into 1 inch pieces, over sauce. In a bowl, mix together 1 1/2 cups Mozzarella cheese, the ricotta and Parmesan cheeses. Spoon half of cheese mixture onto noodles and spread out to edges. Spoon in one-third of remaining sauce and then 2 more broken noodles. Spread remaining cheese mixture over top, then one-half of the remaining sauce and all the remaining noodles. Finish with remaining sauce. Cover; cook on low for 3 to 4 hours, or until noodles are tender and cheeses are melted. Add 1/2 cup Mozzarella cheese and cook until cheese melts.
Makes 6 servings.
Convenient Slow Cooker Lasagna
1 pound ground beef
1 (29 ounce) can tomato sauce
1 (8 ounce) package lasagna noodles, uncooked
4 cups shredded Mozzarella cheese
1 1/2 cups cottage cheese
Spray the interior of a 6 quart slow cooker with nonstick cooking spray. Brown the ground beef in a large nonstick skillet; drain off drippings. Stir in tomato sauce; mix well. Spread one-fourth of the meat sauce on the bottom of the slow cooker. Arrange one-third of the uncooked noodles over the sauce. Combine the cheeses in a bowl. Spoon one-third of the cheeses over the noodles. Repeat these layers twice. Top with remaining sauce. Cover; cook on low for 4 hours.
* Add 1 chopped onion to the ground beef when browning.
* Add 1 teaspoon salt to the tomato sauce and beef mixture.
* Add 1/2 cup grated Parmesan cheese to the cheese mixture.
* Add 1/2 cup additional shredded Mozzarella cheese to the top of the lasagna 5 minutes before serving.
Makes 6 to 8 servings.
Sausage And Scalloped Potatoes
2 pounds potatoes, sliced 1/4 inch thick, divided
1 pound fully-cooked smoked sausage link, sliced 1/2 inch thick, divided
2 medium-sized onions, chopped, divided
1 (10 3/4 ounce) can condensed Cheddar cheese soup, divided
1 (10 3/4 ounce) can dondensed cream of celery soup
1 (10 ounce) package frozen peas, thawed, optional
Spray interior of 3 1/2 to 4 quart slow cooker with nonstick cooking spray. Layer into the cooker one-third of the potatoes, one-third of the sausage, one-third of the onion and one-third of the Cheddar cheese soup. Repeat layer two more times. Top with cream of celery soup. Cover; cook on low for 8 to 10 hours, or on high for 4 to 5 hours, or until vegetables are tender. If desired, stir in peas. Cover; let stand for 5 minutes.
If you forgot to thaw the peas, stir them in but let stand for 10 minutes.
Makes 8 servings.
Cranberry Mustard Pork Tenderloin
1 (16 ounce) can whole cranberry sauce
3 tablespoons lemon juice
4 tablespoons Dijon mustard
3 tablespoons brown sugar
2 pork tenderloins, about 2 pounds total
In a small bowl, combine cranberry sauce, lemon juice, mustard and brown sugar. Place about one-third of mixture in bottom of 5 quart slow cooker. Place tenderloins on top of sauce. Pour remaining sauce over tenderloins. Cover; cook on low for 6 to 8 hours, or until meat is tender. Allow meat to stand for 10 minutes before slicing.
To thicken the juices, mix 2 tablespoons cornstarch with 2 tablespoons water in a small bowl. After removing meat from the cooker, turn it to high. When juices are simmering, stir in cornstarch mixture. Continue stirring until it is absorbed. Simmer until juices thicken, about 10 minutes, stirring occasionally. Serve over or alongside sliced pork.
Makes 6 servings.