Crockpot Turkey

Well, it's a little late for Thanksgiving, but this crockpot turkey recipe can also work for Christmas.

Crockpot Turkey with Gravy

1 (15-ounce) can chicken broth
2 cups water
2 stalks celery, cut into large pieces
1 medium onion
1/4 cup butter
1/2 to 1 teaspoon favorite seasoning
1 (4- to 6-pound) turkey breast, thawed
1/4 cup of shake-and-blend flour
1/2 cup cold water

In your crockpot, combine broth, water, celery, onion, butter and seasoning. Heat on high until it simmers. Add turkey, breast-side down, cover and cook on high for 4 to 6 hours. Turkey is done when the temperature reaches 180 degrees.

When turkey is cooked, remove from crockpot and let stand for 10 minutes before slicing.

Meanwhile, to prepare gravy, strain vegetables, and put broth into a large nonstick skillet. Heat to boiling. Mix shake-and-blend flour with cold water and stir until flour is dissolved. Pour flour mixture into broth and heat, stirring constantly, until gravy is thick and bubbly. Serve with hot sliced turkey.

Makes 10 servings.

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

Roasted Garlic

For today's crockpot recipe we have something a little different... roasted garlic.

Roasted Garlic

6 heads garlic
2 tsp olive oil

Place the 6 heads of garlic on one layer of aluminum foil. Drizzle with olive oil. Fold foil loosely around garlic. Place in crockpot and cook on low for 8 hours. Squeeze garlic out of skins and add whatever floats your boat.

Note: This is a great method for roasting garlic, so it can be ready when you start cooking in the evening. I've even done it overnight and started cooking in the morning. Roasted garlic goes great with mashed potatoes, on pasta, or simply spread on crusty bread.

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

Bucho's Mexican Beef

Today we're featuring a crockpot recipe for Mexican beef.

Bucho's Mexican Beef

1 1/2 lb to 2 lbs boneless round steak
1 clove garlic, minced
1/4 tsp pepper
1/2 tsp salt
1 Tbs chili powder
1 Tbs prepared mustard
1 onion, chopped
1 beef bouillon cube, crushed
16 oz can tomatoes, cut up
16 oz can kidney beans, drained

Spread meat with mixture of garlic, pepper, salt, chili powder, and mustard. Cut into 1/2-inch wide strips. Place in slow-cooking pot. Cover with onion, bouillion cube, and tomatoes. Cover and cook on low for 6 to 8 hours. Turn control to high. Add beans and cook, covered, for 30 minutes. Serve on bed of rice.

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

Herbed New Potatoes

Let's kick this up a notch with some herbed new potatoes.

Herbed New Potatoes

1 1/2 lbs. small new potatoes
1/4 cup water
1/4 cup butter or margarine, melted
3 Tbs snipped parsley
1 Tbs lemon juice
1 Tbs snipped chives
2 heads fresh dill, snipped
Salt
Pepper

Wash potatoes and place in crockpot; add water. Cover and cook on high for 2 1/2 to 3 hours. Drain well. In saucepan, heat butter with parsley, lemon juice, chives and dill. Pour mixture over potatoes; toss till thoroughly coated. Season to taste with salt and pepper. Makes 6 servings.

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

Maple Pears

Here's a dessert recipe for maple pears made in the crockpot.

Maple Pears

6 pears
1/2 cup packed brown sugar
1/3 cup maple syrup
1 Tbs butter, melted
1 tsp grated orange peel
1/8 tsp ground ginger
1 Tbs cornstarch
2 Tbs orange juice

Peel pears. Core pears from bottom, leaving stems attached. Place pears upright in your crockpot.

Mix remaining ingredients except cornstarch and orange juice; pour over pears. Cover and cook on high heat setting 2 to 2 1/2 hours or until tender.

Remove pears from cooker; place upright in serving dish or individual dessert dishes.

Mix cornstarch and orange juice; stir into sauce in cooker. Cover and cook on high heat setting about 10 minutes or until sauce is thickened. Spoon sauce over pears.

Makes 6 servings

For a honey of a pear, use 1/4 cup honey instead of the maple syrup for a sweet change of pace.

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

Crockpot Fruitcake

It's that time of year again. Love it or hate it, fruitcake is always a staple.

Crockpot Fruitcake

1/2 cup butter, melted
2 eggs
1 1/2 cups packed brown sugar
1 Tbs vanilla extract
4 tsp ground cinnamon
1 tsp grated nutmeg
2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups packed shredded zucchini
1 1/2 cups coarsely chopped walnuts
1 1/2 cups chopped dried apricots
1 cup raisins
1/4 cup brandy

In a large bowl, beat together the butter, eggs, brown sugar, vanilla, cinnamon, and nutmeg until well blended. Stir in the flour, baking soda, baking powder, and salt until mixed. Add the zucchini, walnuts, apricots, and raisins and blend well. Scrape the batter into a buttered 3 1/2-quart electric slow cooker. Cover and cook on the high heat setting 2 1/2 to 3 hours, or until a cake tester inserted in the center comes out clean. Remove the lid. Carefully, using potholders or mitts, remove the ceramic liner from the slow cooker and place on a rack. Sprinkle the brandy over the top and around the edges of the warm cake. Let stand until almost cool. To unmold, run a sharp knife around the inside edges of the cooker and with a large spatula, lift out the cake in one piece. Let cool completely. To store, wrap the cake well in plastic wrap and then in foil. Refrigerate up to 1 week or freeze up to 3 months.

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

Golden Pork Chops

Today's recipe is for pork chops made in the crockpot.

Golden Pork Chops

4 pork chops -- (4 to 6)
1/4 cup brown sugar or honey
1/2 tsp cinnamon
1/4 tsp cloves
1 can (8 oz) tomato sauce
1 can (29 oz) cling peach halves
1/4 cup vinegar
Salt and pepper

Lightly brown pork chops on both sides in large skillet. Pour off excess fat. Combine brown sugar or honey, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar. Sprinkle chops with salt and pepper. Arrange chops in slow cooking pot. Place drained peach halves on top. Pour tomato mixture over all. Cover and cook on low for 4 to 6 hours. Makes 5 to 6 servings.

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