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Crockpot Caramel Cheesecake
When cheesecake is baked in the oven, the top usually cracks unless you bake it in a water bath. In your crockpot, you won't have that problem because the baking environment is so moist. Make sure that your springform pan fits easily in your slow cooker, with a space at least 1/2" all the way around between the pan and the sides of the crockpot.
Prep Time: 20 minutes
Cook Time: 4 hours
Ingredients:
1-1/4 cups chocolate covered graham cracker crumbs
1/4 cup finely chopped walnuts
1 Tbsp. brown sugar
1/4 cup butter, melted
2 (8 oz.) pkgs. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1/2 cup brown sugar
1/4 cup sugar
2 eggs, beaten
1/3 cup evaporated milk
1 tsp. vanilla
2 Tbsp. flour
1 cup semisweet chocolate chips, melted
Preparation:
In medium bowl, combine crumbs, walnuts, 1 Tbsp. brown sugar and melted butter and mix until crumbly. Pat into bottom of 7" springform pan and set aside.
In large bowl, beat cream cheese until smooth. Add 1/2 cup brown sugar and 1/4 cup sugar and beat well. Add eggs, milk, vanilla, and flour and beat until smooth. Pour this mixture over crumb crust in prepared pan.
Melt chocolate chips in microwave oven or over very low heat. Drizzle over cheesecake in pan, then using knife, marble by drawing knife through the chocolate and cheesecake batter.
Place a rack or ring of crumpled aluminum foil in bottom of 5 quart crockpot. Then fold two 24" long pieces of heavy duty foil in half the long way, then in half again, and place over rack or ring of foil in crockpot, making an 'X', letting the edges hang down over the sides of the crockpot. Place the springform pan on top of all of this, making sure it's level. Cover crockpot and cook on high for 2-1/2 to 3 hours. Turn off crockpot, don't remove lid, and let stand for 1 hour. Carefully remove cheesecake from crockpot, using the strips of foil you placed over the rack, and chill for at least 3 hours. Remove sides of pan and serve with hot chocolate sauce or caramel fudge ice cream topping and some whipped cream. Serves 8
Prep Time: 20 minutes
Cook Time: 4 hours
Ingredients:
1-1/4 cups chocolate covered graham cracker crumbs
1/4 cup finely chopped walnuts
1 Tbsp. brown sugar
1/4 cup butter, melted
2 (8 oz.) pkgs. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1/2 cup brown sugar
1/4 cup sugar
2 eggs, beaten
1/3 cup evaporated milk
1 tsp. vanilla
2 Tbsp. flour
1 cup semisweet chocolate chips, melted
Preparation:
In medium bowl, combine crumbs, walnuts, 1 Tbsp. brown sugar and melted butter and mix until crumbly. Pat into bottom of 7" springform pan and set aside.
In large bowl, beat cream cheese until smooth. Add 1/2 cup brown sugar and 1/4 cup sugar and beat well. Add eggs, milk, vanilla, and flour and beat until smooth. Pour this mixture over crumb crust in prepared pan.
Melt chocolate chips in microwave oven or over very low heat. Drizzle over cheesecake in pan, then using knife, marble by drawing knife through the chocolate and cheesecake batter.
Place a rack or ring of crumpled aluminum foil in bottom of 5 quart crockpot. Then fold two 24" long pieces of heavy duty foil in half the long way, then in half again, and place over rack or ring of foil in crockpot, making an 'X', letting the edges hang down over the sides of the crockpot. Place the springform pan on top of all of this, making sure it's level. Cover crockpot and cook on high for 2-1/2 to 3 hours. Turn off crockpot, don't remove lid, and let stand for 1 hour. Carefully remove cheesecake from crockpot, using the strips of foil you placed over the rack, and chill for at least 3 hours. Remove sides of pan and serve with hot chocolate sauce or caramel fudge ice cream topping and some whipped cream. Serves 8
Gratin Garlic Potatoes Recipe
Cream cheese and a can of cheese soup turn ordinary sliced potatoes into a rich side dish that's perfect accompaniment to almost any meal.
6-8 ServingsPrep: 10 min. Cook: 6 hours
Ingredients
1/2 cup milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 garlic clove, minced
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
2 pounds potatoes, peeled and sliced
1 small onion, chopped
Paprika, optional
Directions
In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth.
Place the potatoes and onion in a 3-qt. slow cooker. Pour the milk mixture over the potato mixture; mix well. Cover and cook on low for 6-7 hours or until potatoes are tender. Sprinkle with paprika if desired. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 206 calories, 13 g fat (8 g saturated fat), 38 mg cholesterol, 386 mg sodium, 21 g carbohydrate, 2 g fiber, 5 g protein.
6-8 ServingsPrep: 10 min. Cook: 6 hours
Ingredients
1/2 cup milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 garlic clove, minced
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
2 pounds potatoes, peeled and sliced
1 small onion, chopped
Paprika, optional
Directions
In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth.
Place the potatoes and onion in a 3-qt. slow cooker. Pour the milk mixture over the potato mixture; mix well. Cover and cook on low for 6-7 hours or until potatoes are tender. Sprinkle with paprika if desired. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 206 calories, 13 g fat (8 g saturated fat), 38 mg cholesterol, 386 mg sodium, 21 g carbohydrate, 2 g fiber, 5 g protein.
Slow Cooker Butternut Squash Soup
Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.
Prep Time: 15 min
Total Time: 6 hours 45 min
Makes: 6 servings
2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 butternut squash (2 lb), peeled, cubed
2 cups water
1/2 teaspoon dried marjoram leaves
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
4 chicken bouillon cubes
1 package (8 oz) cream cheese, cubed
Total Time: 1 hour 0 min
1. In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
2. In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
3. Cover; cook on Low heat setting 6 to 8 hours.
4. In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.
Success
Use a wire whisk to stir the soup after you add the cream cheese so the soup has a smooth consistency.
Special Touch
Stir in a 1-pound bag of frozen mixed vegetables (thawed and drained) with the cream cheese.
Nutrition Information:
1 Serving: Calories 230 (Calories from Fat 160); Total Fat 17g (Saturated Fat 11g, Trans Fat 1/2g); Cholesterol 50mg; Sodium 910mg; Total Carbohydrate 15g (Dietary Fiber 2g, Sugars 6g); Protein 5g Percent Daily Value*: Vitamin A 260%; Vitamin C 15%; Calcium 8%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Prep Time: 15 min
Total Time: 6 hours 45 min
Makes: 6 servings
2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 butternut squash (2 lb), peeled, cubed
2 cups water
1/2 teaspoon dried marjoram leaves
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
4 chicken bouillon cubes
1 package (8 oz) cream cheese, cubed
Total Time: 1 hour 0 min
1. In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
2. In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
3. Cover; cook on Low heat setting 6 to 8 hours.
4. In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.
Success
Use a wire whisk to stir the soup after you add the cream cheese so the soup has a smooth consistency.
Special Touch
Stir in a 1-pound bag of frozen mixed vegetables (thawed and drained) with the cream cheese.
Nutrition Information:
1 Serving: Calories 230 (Calories from Fat 160); Total Fat 17g (Saturated Fat 11g, Trans Fat 1/2g); Cholesterol 50mg; Sodium 910mg; Total Carbohydrate 15g (Dietary Fiber 2g, Sugars 6g); Protein 5g Percent Daily Value*: Vitamin A 260%; Vitamin C 15%; Calcium 8%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Ghivech (Roumanian Vegetables)
Ingredients
1 head cauliflower (or 1 bu. broccoli), chunked
3 lge. potatoes, peeled and diced
4 carrrots, cleaned, thinly sliced
1 eggplant, cubed w/ peel left on
4 lge. tomatoes, quartered (or 1 large can Italian plum tomatoes)
1 yellow squash, thinly slice w/ peel left on
4-5 med. onions, quartered
1 c. fresh green peas (or Chinese pea pods)
1 c. green beans, cut in pcs.
1 red or green bell pepper, cleaned, thinly sliced
4 stalks celery, finely chopped
2 c. soup stock
2/3 c. olive oil
4-5 (or more) cloves garlic, peeled
1 T. freshly chopped dill or mixed herbs
a lot of salt
a little pepper
Cooking Instructions
Parboil cauliflower, potatoes, and carrots 15 min. Drain.
Heat soup stock with olive oil and garlic cloves.
Mix all vegetables in 6 qt. slow cooker with soup stock.
Sprinkle the top with the herbs.
Cover.
Cook: low 6-8 hrs or high 3-4 hrs. until vegetables are fork-tender.
Allow to cool 1-1/2 hrs. Serve warm.
An excellent buffet dish for a family-get-together. Serve in the crock with a brisket, lamb, pork chops, or meat loaf on a platter, hot rolls, salad, and have a "peasant" dinner!
1 head cauliflower (or 1 bu. broccoli), chunked
3 lge. potatoes, peeled and diced
4 carrrots, cleaned, thinly sliced
1 eggplant, cubed w/ peel left on
4 lge. tomatoes, quartered (or 1 large can Italian plum tomatoes)
1 yellow squash, thinly slice w/ peel left on
4-5 med. onions, quartered
1 c. fresh green peas (or Chinese pea pods)
1 c. green beans, cut in pcs.
1 red or green bell pepper, cleaned, thinly sliced
4 stalks celery, finely chopped
2 c. soup stock
2/3 c. olive oil
4-5 (or more) cloves garlic, peeled
1 T. freshly chopped dill or mixed herbs
a lot of salt
a little pepper
Cooking Instructions
Parboil cauliflower, potatoes, and carrots 15 min. Drain.
Heat soup stock with olive oil and garlic cloves.
Mix all vegetables in 6 qt. slow cooker with soup stock.
Sprinkle the top with the herbs.
Cover.
Cook: low 6-8 hrs or high 3-4 hrs. until vegetables are fork-tender.
Allow to cool 1-1/2 hrs. Serve warm.
An excellent buffet dish for a family-get-together. Serve in the crock with a brisket, lamb, pork chops, or meat loaf on a platter, hot rolls, salad, and have a "peasant" dinner!
Slow Cooker Salsa
Prep: 30 mins Cook: 4 hr. Ready in: 4 hr., 30 mins
Ingredients
3 (28 oz) cans diced tomatoes
1 (28 oz.) can tomato puree
1 (6 oz) can tomato paste
2 (6 oz) cans chopped green chilis, drained
2 chopped green pepper
2 chopped onions
2-4 T. chili powder
1 T garlic powder
1 (1 oz) envelope chili seasoning mix
1 1/2 c. white vinegar
Cooking Instructions
Combine all ingredients in 6-qt. slow cooker. Stir well.
Cover.
Cook: low-8 hrs or high 4 hrs.
Store in refrigerator or freeze in individual pint-size containers.
Recipe Notes
You may put in fresh tomatoes in place of canned, frozen peppers, frozen onions, and your own spice mix to suit your taste. You may also add jalapeno peppers, chopped for that extra spicy flavor!
Ingredients
3 (28 oz) cans diced tomatoes
1 (28 oz.) can tomato puree
1 (6 oz) can tomato paste
2 (6 oz) cans chopped green chilis, drained
2 chopped green pepper
2 chopped onions
2-4 T. chili powder
1 T garlic powder
1 (1 oz) envelope chili seasoning mix
1 1/2 c. white vinegar
Cooking Instructions
Combine all ingredients in 6-qt. slow cooker. Stir well.
Cover.
Cook: low-8 hrs or high 4 hrs.
Store in refrigerator or freeze in individual pint-size containers.
Recipe Notes
You may put in fresh tomatoes in place of canned, frozen peppers, frozen onions, and your own spice mix to suit your taste. You may also add jalapeno peppers, chopped for that extra spicy flavor!
Easy Apple Cobbler
Thie one is both easy and good.
Ingredients
Granola Apple Crisp cereal
2 21 oz cans apple pie filling
2 1/2 cups granola cereal
1 1/2 tsp cinnamon
1/3 C sugar
1/3 C melted butter/margerine
Spray cooker with cooking spray. Layer pie filling then granola. Sprinkle cinnamon and sugar over top, then pour melted butter over top. Cover and cook 3 hours on low. Enjoy.
Ingredients
Granola Apple Crisp cereal
2 21 oz cans apple pie filling
2 1/2 cups granola cereal
1 1/2 tsp cinnamon
1/3 C sugar
1/3 C melted butter/margerine
Spray cooker with cooking spray. Layer pie filling then granola. Sprinkle cinnamon and sugar over top, then pour melted butter over top. Cover and cook 3 hours on low. Enjoy.
Amber Pulled Pork
* 2-½ pounds Pork Tenderloin
* 1 bottle Amber Beer (like Leinenkugel's Classic)
* 4 cloves Garlic
* 1 bottle Sweet Baby Ray's BBQ Sauce
If you don't have large crock pot, slice the pork tenderloin into 4-5 thick pieces just so it will fit better.
Put sliced pork tenderloin into crock pot.
Pour in 1 bottle of Amber beer.
Crack peeled garlic cloves open and toss them in.
Cook on high for 4 hours.
Remove pork and place onto a cutting board.
Discard garlic.
Discard almost all of the beer.
Shred pork and throw it back into the crock pot and pour in almost a whole bottle of Sweet Baby Ray’s BBQ Sauce.
Let it heat through, serve it.
* 1 bottle Amber Beer (like Leinenkugel's Classic)
* 4 cloves Garlic
* 1 bottle Sweet Baby Ray's BBQ Sauce
If you don't have large crock pot, slice the pork tenderloin into 4-5 thick pieces just so it will fit better.
Put sliced pork tenderloin into crock pot.
Pour in 1 bottle of Amber beer.
Crack peeled garlic cloves open and toss them in.
Cook on high for 4 hours.
Remove pork and place onto a cutting board.
Discard garlic.
Discard almost all of the beer.
Shred pork and throw it back into the crock pot and pour in almost a whole bottle of Sweet Baby Ray’s BBQ Sauce.
Let it heat through, serve it.
Slow Cooker Upside-Down Chicken Pot Pie
Pop biscuits in the oven about 30 minutes before it's done, then serve the chicken mixture over the biscuits.
Prep Time: 10 min
Total Time: 10 hours 25 min
Makes: 8 servings (3/4 cup each)
1 1/4 pounds boneless skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into 1/2-inch slices
2 1/4 cups Original Bisquick® mix
2/3 cup milk
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
Total Time: 15 min
1. Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
2. Cover and cook on Low heat setting 8 to 10 hours.
3. About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
4. Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
5. For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
High Altitude (3500-6500 ft): Thaw frozen vegetables before adding to slow cooker.
Variation
In a rush, enjoy this as a hearty stew without the biscuits.
Special Touch
Stir 1/4 cup white wine into the chicken mixture, and bake frozen puff pastry shells in place of the biscuits for an elegant twist.
Prep Time: 10 min
Total Time: 10 hours 25 min
Makes: 8 servings (3/4 cup each)
1 1/4 pounds boneless skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into 1/2-inch slices
2 1/4 cups Original Bisquick® mix
2/3 cup milk
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
Total Time: 15 min
1. Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
2. Cover and cook on Low heat setting 8 to 10 hours.
3. About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
4. Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
5. For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
High Altitude (3500-6500 ft): Thaw frozen vegetables before adding to slow cooker.
Variation
In a rush, enjoy this as a hearty stew without the biscuits.
Special Touch
Stir 1/4 cup white wine into the chicken mixture, and bake frozen puff pastry shells in place of the biscuits for an elegant twist.
Slow Cooker North Woods Wild Rice Soup
Prep Time: 20 min
Total Time: 6 hours 40 min
Makes: 6 servings
2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 ounces)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups Progresso® chicken broth (from 32-ounce carton)
1 can (12 ounces) evaporated fat-free milk
1/3 cup Gold Medal® all-purpose flour
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed
2 tablespoons dry sherry, if desired
Total Time: 1 hour 57 min
1. In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
2. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
3. Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
4. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
Substitution
You can use any kind of chicken broth--homemade, canned or broth made from bouillon granules.
Nutrition Information:
1 Serving: Calories 230 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 25mg; Sodium 630mg; Total Carbohydrate 32g (Dietary Fiber 3g, Sugars 11g); Protein 19g Percent Daily Value*: Vitamin A 80%; Vitamin C 4%; Calcium 20%; Iron 10% Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Total Time: 6 hours 40 min
Makes: 6 servings
2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 ounces)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups Progresso® chicken broth (from 32-ounce carton)
1 can (12 ounces) evaporated fat-free milk
1/3 cup Gold Medal® all-purpose flour
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed
2 tablespoons dry sherry, if desired
Total Time: 1 hour 57 min
1. In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
2. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
3. Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
4. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
Substitution
You can use any kind of chicken broth--homemade, canned or broth made from bouillon granules.
Nutrition Information:
1 Serving: Calories 230 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 25mg; Sodium 630mg; Total Carbohydrate 32g (Dietary Fiber 3g, Sugars 11g); Protein 19g Percent Daily Value*: Vitamin A 80%; Vitamin C 4%; Calcium 20%; Iron 10% Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
