Apple Peanut Crumble

Here's another delicious dessert of cooked apples with peanut butter.

Apple Peanut Crumble

8 apples -- peeled, cored, sliced
2/3 cup brown sugar, packed
1/2 cup flour
1/2 tsp cinnamon
1/2 cup oatmeal
1/2 tsp nutmeg
1/3 cup butter, softened
2 Tbs peanut butter

Place apple slices in crockpot. In medium bowl combine the sugar, flour, oats, cinnamon and nutmeg. Mix well. Mix in the soft butter and peanut butter. Sprinkle over apples. Cover and cook on low 5-6 hours. Serve warm.

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com

Crockpot Peach Dessert

Here's a dessert recipe for a puree of almonds, gingers, and peaches. Very yummy.

Almond Ginger Peach Dessert

2 cups dried peach halves
1 cup dried apple slices
3 cups white grape juice
3 Tbs brown sugar
2 tsp minced crystallized ginger
1 cinnamon stick
1/2 tsp almond extract

Combine the peaches, apples, grape juice, sugar, ginger and cinnamon in your crockpot. Cover and cook on low until the peaches are very tender, 6-8 hours or on high for 3 1/2 to 5 hours. Discard the cinnamon and stir in the almond extract.

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com

Crockpot Stewed Tomatoes

Old Stanley came up with this recipe after he rounded back out. And he said, gosh, it should be a crockpot recipe!

Flat Stanley's Stewed Tomatoes

6 to 8 ripe tomatoes
2 Tbs butter
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
3 Tbs sugar (more or less)
1 small bay leaf
1 tsp salt
1/8 tsp pepper

Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. Cut tomatoes in wedges. In crockpot, combine all ingredients. Cover and cook on low 8-9 hours. Remove bay leaf. Sprinkle top with parsley, if desired. Serve as a side dish or freeze in portions for soups or other recipes. Serves 6. Recipe may be doubled.

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com

Crockpot Jerked Chicken

A recipe for Caribbean jerked chicken, made in the crockpot.

Crockpot Jerked Chicken

1/2 cup sliced green onions
2 tbs grated gingerroot
1 tsp ground allspice
3 fresh jalapeno chiles, seeded and coarsely chopped
1 tsp vegetable oil
2 tsp seasoned pepepr
1/2 tsp salt
1 clove garlic
1 tbs honey
5 chicken thighs and drumsticks (joined together)
Cooked rice
Papaya (optional, peeled and sliced

In a blender or food processor, combine onions, gingerroot, allspice, jalapeno chiles, oil, seasoned
pepper, salt and garlic. Process until finely chopped. Stir in honey to form a paste. Brush on all sides of chicken. Place a rack in a slow cooker. Place chicken on rack. Cover and cook on low 4 to 4 1/2 hours or until chicken is tender. Serve with rice. Garish with papaya.

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com

After-Thanksgiving Chili

Here's a special seasonal recipe for leftover turkey.

After-Thanksgiving Chili

1 pound ground turkey
1/2 ground chuck
30 ounces tomato sauce
24 ounces V-8 juice
1/2 cup chopped onion
1/2 cup chopped celery
1 tbs chili powder
1 cup chopped green pepper
1 cup chopped mushrooms
1 small jalapeno pepper, chopped -- (optional)
14 ounces stewed tomatoes
1/2 cup uncooked wild rice
2/3 cup brown sugar
14 ounces chili beans
1 ounce chili seasoning mix

Brown ground turkey and ground beef. Drain well. Place all other ingredients in a slow cooker and add the meat. Cook on LOW for 6 to 9 hours. Serve with crackers or cornbread.

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com

Crockpot Spicy Black Bean Soup

Make some delicious spicy black bean soup in your crockpot.

Spicy Black Bean Soup

1 lb dry black bean
1 1/2 quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno peppers, chopped
1/4 cup lentils
1 28-oz. can peeled and diced tomatoes
2 Tbs chili powder
2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground black pepper
3 Tbs red wine vinegar
1 Tbs salt
1/2 cup uncooked white rice (or brown rice)
Sour cream
Lime wedge
Cilantro

In a large pot over medium heat, place the beans in three times their volume of water. Bring to a boil and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain and rinse.

In a crockpot, combine soaked beans and 1 1/2 quarts fresh water. Cook for 3 hours on high. Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on low, 2 to 3 hours.
Stir the rice into the crockpot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).

Puree half the soup with a blender or food processor, then pour back into the pot before serving. Serve with lime wedges, sour cream, and cilantro.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Vegetarian Gumbo

Vegetarians won't have to miss out on gumbo. Try crockpot gumbo with vegetables.

Vegetarian Gumbo

1 onion, chopped
1/2 green pepper, diced
2 ribs celery, diced
1 clove garlic, minced
1 lb frozen sliced okra
1 lb canned sliced tomatoes
2 cups corn
1 tsp vegetable bouillon granules
1/2 cup white cooking wine
1/2 cup water
1/4 tsp tabasco sauce
1/4 tsp paprika
2 Tbs fresh parsley, chopped
1 Tbs fresh basil, minced

Combine all ingredients in crockpot. Cover and cook on low for 6-7 hours.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Lentil Pasta

Here's a crockpot vegetarian recipe for pasta made with lentils.

Lentil Pasta

12 ounces Swiss chard
1 cup lentils -- rinsed and drained
1 medium onion -- finely chopped
2 cloves garlic -- minced or pressed
1 tsp cumin seeds -- coarsely crushed
1/2 tsp crushed red pepper flakes
1/8 tsp coarse ground black pepper
2 cups water
12 ounces dry linguine
Salt
6 ounces Neufchatel cheese -- room temperature
Grated Parmesan cheese -- optional

Rinse and drain chard well. Trim off coarse stem ends; then cut stems crosswise into 1/4-inch-wide strips and set aside. Cover chard leaves and refrigerate. In a 3-quart or larger electric cooker, combine chard stems, lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper. Pour in water. Cover and cook at low setting until lentils are tender when mashed with a fork (6 to 7 hours).

Cut chard leaves crosswise into 1/2-inch-wide strips; stir into cooker. Increase heat setting to high; cover and cook until chard is wilted and bright green (about 15 minutes more). Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions. Drain well; pour into a warm wide 4-quart bowl. Season lentil sauce to taste with salt. Add lentil sauce and Neufchatel cheese to linquine; mix lightly to coat well. Offer Parmesan cheese to add taste, if desired. Makes 6 servings.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Potato Salad

Fun potato salad, like you get at a carnival, but in your crockpot.

Carnival Potato Salad

3 cups cooked potatoes, warm, cubed
1/4 cup chopped pimiento
1/4 cup sour pickle, chopped
1 small onion, chopped
1/4 cup mayonnaise
1/2 tsp salt
1/2 tsp paprika

Combine potatoes, pimiento, pickle, and onion. Toss with mayonnaise, salt, and paprika. Chill. Serves 4.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Cabbage Soup

Here's an easy and healthy recipe for a hearty crockpot soup.

Cabbage and Kidney Bean Soup

3 cups coarsely-chopped cabbage
1 cup chopped onion
3 cups Healthy Choice tomato juice or any reduced-sodium
tomato juice
1 can Healthy Request tomato soup - (10 3/4 oz)
1 can kidney beans - (16 oz) -- rinsed, drained
2 tsp chili seasoning mix

In your crockpot, combine cabbage, onion, tomato juice and tomato soup. Add kidney beans and chili seasoning mix. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Boiled Peanuts

Get your peanuts here, hot spicy peanuts, straight from the crockpot.

Boiled Cajun Peanuts

1-2 lb peanut (in their shells)
2 quarts water
2-3 Tbs salt
10 dashes favorite hot sauce
1 dash garlic
1 dash soy sauce

In a crockpot, put about 2 quarts of water and add the peanuts (in their shells) such that the water just barely covers the peanuts.

Add 2-3 Tbs salt and 10 dashes of red pepper (more if you like spice) and a dash each (optional) of garlic and soy sauce. Let it all simmer for 24 hours, adding more water when the level gets lower, every so often. The idea is to get the peanuts really soft inside the shells.

When ready, serve hot, with an empty bowl nearby for the empty shells.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Stuffed Zucchini

If you like veggies stuffed, then this Italian stuffed zuchini crockpot recipe is for you.

Stuffed Zucchini

1 medium zucchini or summer squash, halved lengthwise, with seeds removed
1 cup tomato sauce
1 Tbs red wine vinegar
1 small onion, chopped
1 tsp garlic, minced
1/4 cup uncooked brown rice
1 Tbs dried parsley
1 Tbs dried basil
1/8 tsp black pepper
2 Tbs pine nuts, toasted
Fresh parsley (optional)
Fresh basil (optional)
Mozzarella cheese (optional)
Parmesan cheese (optional)

To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes. Place the zucchini halves in the bottom of an oval shaped slow cooker. In a small bowl or measuring cup, combine the tomato sauce and vinegar. In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture. Fill the zucchini halves with the rice mixture. Top with the remaining tomato sauce-vinegar mixture. Cover and cook on LOW until the rice is tender, 4 to 6 hours. Garnish with the pine nuts, fresh herbs, and cheese. Makes 2 main dish servings or 4 side dish servings.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Green Chile Corn Chowder

This recipe is so cool we're going to put it in capitol letters.

GREEN CHILE CORN CHOWDER

1 can 15-oz or 16.5-oz. cream style corn
2 potatoes, peeled and diced
2 tbs fresh chives, chopped
1 can 4-oz. diced green chiles, drained
2 oz jar pimientos, chopped
1/2 cup ham, chopped
3 cups chicken broth or bouillon
1 cup milk or light cream
1 cup (4-oz) monterey jack cheese, shredded

In crockpot, combine all ingredients except milk/cream and cheese. Cover and cook on LOW 7 to 8 hrs. or until potatoes are tender. Stir in milk or cream. Reheat, if desired. Serve in individual bowls; sprinkle with shredded cheese.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Super Vegetaria Chili

Crockpot. Vegetarian. Chili. What more can you ask for?

Super Vegetarian Chili

1 large onion , diced
1 green pepper, diced
2 cups matchstick-cut carrots
2 cups sliced mushrooms
2 cans crushed tomatoes (Italian w/herbs is good)
2 15.5-oz cans kidney beans, undrained
1 envelope chili seasoning mix
1 can crushed pineapple, juice and all

Throw all the ingredients in a crockpot; stir. Cook on high for 6 hours.

Notes: You can throw in half a jar of salsa if you like, whatever you find handy in the kitchen.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Chalupas

If you like Mexican food, try this one for crockpot chalupas.

Crockpot Chalupas

1 3-lb pork loin roast
1 tsp salt
Pepper to taste
3 cloves garlic, sliced
1 16-oz pkg dried pinto beans, soaked overnight
1 tsp oregano
1 tsp ground cumin
1 Tbs chili powder
1 7-oz can chopped green chiles, drained
2 to 3 chipotle peppers, minced

Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add oregano, cumin, chili powder, green chiles and enough water to cover.

Cook, covered, on low for 8 or 9 hours, stirring occasionally. Add the chipotles. Cook, uncovered, for 1 hour longer. Skim off fat and discard bones.

Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream. Add a can of diced tomatoes or Rotel to leftovers and serve over rice. Delicious.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com