Harvest Pecan Sweet Potatoes

A delicious addition to a holiday meal...I always get lots of compliments!

 Ingredients

2 29-oz. cans sweet potatoes, drained

1/3 c. plus 2 t. butter, melted and divided

2 T. sugar

1/3 c. plus 2 T. brown sugar, packed and divided

1 T. orange juice

2 eggs, beaten

1/2 c. milk

1/3 c. chopped pecans

2 T. all-purpose flour

Directions

Mash sweet potatoes in a large bowl; blend in 1/3 cup melted butter, sugar and 2 tablespoons brown sugar. Beat in juice, eggs and milk; spoon into a lightly greased slow cooker and set aside. Combine pecans, flour, remaining brown sugar and remaining butter. Spread mixture over sweet potatoes; cover and cook on high setting for 3 to 4 hours. Makes 8 to 10 servings.

Lemon-Poppy Seed Cake

An upside-down cake that makes its own custard-like topping...yum!

Ingredients

15.8-oz. lemon-poppy seed bread mix

1 egg, beaten

8-oz. container sour cream

1-1/4 c. water, divided

1 T. butter

1/2 c. sugar

1/4 c. lemon juice








Directions

Combine bread mix, egg, sour cream and 1/2 cup water in a mixing bowl. Stir until well moistened; spread in a lightly greased slow cooker. Combine remaining water and other ingredients in a small saucepan; bring to a boil. Pour boiling mixture over batter in slow cooker. Cover and cook on high setting for 2 to 2-1/2 hours, until edges are golden. Turn off slow cooker; let cake cool in slow cooker for about 30 minutes with lid ajar. When cool enough to handle, hold a large plate over top of slow cooker and invert to turn out cake. Serves 10 to 12.

Peanutty Clusters

For a special candy-box finish, drop by spoonfuls into mini paper muffin cup liners.

Ingredients

2 lbs. white melting chocolate, chopped

4 1-oz. sqs. bittersweet baking chocolate, chopped

12-oz. pkg. semi-sweet chocolate chips

24-oz. jar dry-roasted peanuts

 







Directions

Combine all ingredients except nuts in a slow cooker. Cover and cook on high setting for one hour. Reduce setting to low; cover and cook an additional hour, or until chocolates are melted, stirring every 15 minutes. Stir in nuts. Drop by teaspoonfuls onto wax paper; let stand until set. Store covered at room temperature. Makes 3 to 4 dozen pieces.

BBQ Pulled-Pork Fajitas

We like to spice these up with shredded Pepper Jack cheese, 
guacamole and sour cream.

Ingredients

2-1/2 lb. boneless pork loin roast, trimmed

1 onion, thinly sliced

2 c. barbecue sauce

3/4 c. chunky salsa

1 T. chili powder

1 t. ground cumin

16-oz. pkg. frozen stir-fry peppers and onions

1/2 t. salt

18 8 to 10-inch flour tortillas, warmed

Directions 

Place roast in a slow cooker; top with onion. Mix sauce, salsa and spices; pour over roast. Cover and cook on low setting for 8 to 10 hours. Remove roast and place on a cutting board; shred, using 2 forks. Return to slow cooker and mix well; add stir-fry vegetables and salt. Increase setting to high; cover and cook for an additional 30 minutes, until hot and vegetables are tender. With a slotted spoon, fill each warmed tortilla with 1/2 cup pork mixture. Makes 18 servings.

Honeyed Fruit Juice

 

Coming in from ice skating, we were chilled to the bone. Luckily Mom had this wonderful juice blend warming in the slow cooker!

Ingredients

64-oz. bottle cranberry-apple juice cocktail

2 c. apple juice

1 c. pomegranate juice

1/2 c. orange juice

2/3 c. honey

3 4-inch cinnamon sticks

10 whole cloves

2 T. orange zest

Directions 

Combine juices and honey in a slow cooker. Wrap cinnamon sticks and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to slow cooker along with zest. Cover and cook on low setting for one to 2 hours. Discard spice bag before serving. Makes 3 quarts.

Country-Style Bread Pudding

This is the best-tasting bread pudding ever, and so much easier than making it in the oven.

Ingredients

3/4 c. brown sugar, packed

8 slices cinnamon-raisin bread, buttered and cubed

4 eggs, beaten

3-1/2 c. milk

1-1/2 t. vanilla extract

 Garnish: whipped topping

Directions 

Sprinkle brown sugar in a slow cooker that has been sprayed with non-stick vegetable spray. Add bread to slow cooker. Whisk together remaining ingredients except whipped cream; pour over bread. Cover and cook on high setting for 2 to 3 hours, until thickened. Do not stir. Spoon pudding into individual bowls. Drizzle brown sugar sauce from slow cooker over pudding. Garnish with dollops of whipped topping. Makes 8 to 10 servings.

Pepperoncini Italian Beef Roast

These sandwiches are zesty and oh-so easy to fix!

 Ingredients

4-lb. beef chuck roast

8-oz. jar pepperoncini peppers, drained and juice reserved

1 onion, sliced

2 1-oz. pkgs. au jus mix

8 to 10 hoagie rolls, split

Directions 

Place roast in a slow cooker; pour reserved pepper juice over top. Cover and cook on low setting for 6 to 8 hours, until very tender. Remove roast and shred with 2 forks; stir back into juice in slow cooker. Add peppers and onion. Blend au jus mix with a little of the juice from slow cooker until dissolved. Pour over meat; add water if needed to cover roast. Cover and cook for an additional hour. Serve beef spooned onto rolls. Makes 8 to 10 sandwiches.

Creamy Hot Corn Dip

My husband calls this dip “man food!” The last time I made this dip, people were eating it by the spoonful!

Ingredients

2 8-oz. pkgs. cream cheese, softened

2 15-1/4 oz. cans corn, drained

1/2 c. butter

2 jalapeño peppers, diced

tortilla chips

Directions 

Combine all ingredients except tortilla chips in a slow cooker. Cover and cook on high setting for 30 minutes; stir until smooth. Reduce setting to low to keep warm. The longer it cooks, the spicier it will get. Serve with tortilla chips. Makes 15 servings.

Honey Sesame Wings

Always a hit with young & old alike...these wings are sweet and tangy, but not too spicy. We just love ’em!

 Ingredients

3 lbs. chicken wings

salt and pepper to taste

2 c. honey

1 c. soy sauce

1/2 c. catsup

1/4 c. oil

2 cloves garlic, minced

Garnish: sesame seed

Directions 

Place chicken wings on an ungreased broiler pan; sprinkle with salt and pepper. Place pan 4 to 5 inches under broiler. Broil for 10 minutes on each side, or until chicken is golden. Transfer wings to a slow cooker. Combine remaining ingredients except sesame seed; pour over wings. Cover and cook on low setting for 4 to 5 hours, or high setting for 2 to 2-1/2 hours. Arrange on a serving platter; sprinkle with sesame seed. Makes about 2-1/2 dozen.

Pintos & Pork Over Corn Chips

A hearty dish that feeds a crowd of hungry people...easily!

 Ingredients

16-oz. pkg. dried pinto beans

3-lb. pork loin roast, trimmed

7 c. water

4-oz. can chopped green chiles

1/2 c. onion, chopped

2 cloves garlic, minced

2 T. chili powder

1 T. ground cumin

1 T. salt

1 t. dried oregano

Garnish: corn chips, sour cream, shredded Cheddar cheese, chopped tomatoes,shredded lettuce

Directions 

Cover beans with water in a large soup pot; soak overnight. Drain. Add beans and remaining ingredients except garnish to a slow cooker. Cover and cook on low setting for 9 hours. Remove meat, discarding bones; return to slow cooker. Cook, uncovered, for 30 minutes, until thickened. Serve over corn chips; garnish as desired. Makes 10 servings.