I sent you a couple via email :)

Crock-Pot Chile Casserole

corn tortillas (I buy a large pkg,36 )
1.5 lbs cooked & drained hamburger meat
8-10 chiles peeled, stemmed & diced
1 large onion diced
1 can chicken with rice soup
3 lbs shredded cheddar or colby jack cheese

Mix hamburger, chile & onion together. Tear corn tortillas in large pieces & place in bottom of crock pot. Add hamburger mixture to lightly cover tortillas. Add cheese. Alternate layers until crock pot is half full. Then add 1/2 can of soup. Continue to layer until crock pot is full. Top with remaining soup. Fill soup can with water & pour on top. Bake on low 3-4 hours.

Oh, good idea!
I love my slow-cooker! We love this recipe and use leftovers as pulled pork.

Plan ahead, it has to marinate overnite, and the next day cook all day.

Slow Cooker Sesame Seed Pork Roast

* 1 (4 pound) boneless pork shoulder roast, trimmed
* 2 cups water
* 1/2 cup soy sauce
* 1/4 cup sesame seeds, toasted
* 1/4 cup molasses
* 1/4 cup cider or white vinegar
* 4 green onions, sliced
* 2 teaspoons garlic powder
* 1/4 teaspoon cayenne pepper
* 3 tablespoons cornstarch
* 1/4 cup cold water

Cut roast in half; place in large resealable plastic bag or glass dish. In a bowl, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast.

Cover the pork and remaining marinade; refrigerate overnight.

Drain pork, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook 8-9 hours longer or until meat is tender.

Remove the roast and keep warm. In a saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; boil and stir for 2 minutes. Serve with the roast.

I don't have a crockpot, only a mini

I heat Hillshire sausage links in a mixture for appetizers. Works for me

This is an awesome chicken recipe!

Orange-Hoisin Chicken
Because of the ginger and hoisin, it's really flavourful and starting with frozen chicken keeps it from turning rubbery and overcooked.

2 Tb frozen orange juice concentrate
1/4 cup honey
2 Tb soy sauce
3 slices peeled fresh ginger, about 1/4 inch thick (I used more)
3 minced cloves garlic
1 Tb sesame oil
6 individually frozen boneless skinless chicken breasts, DO NOT THAW (as this is how I always freeze them, it didn't present a problem)
2 tsp cornstarch
2 tsp cold water
1 Tb toasted sesame seeds

Combine orange juice, honey, soy, hoisin, ginger, garlic and sesame oil. Coat each frozen breast well with this and place in slow cooker. Pour the remaining sauce over chicken. Cover and cook on LOW 5-6 hours (I find that 5 is plenty). Transfer chicken to warm platter and keep warm. Strain the sauce through a fine mesh sieve (I just fish out the ginger "coins" and don't bother to strain) into a small saucepan. In a small bowl, stir together the cornstarch and cold water. Bring the sauce to a boil over hight heat; add the slurry and cook, stirring a few times, til thickened, 1 to 2 min. Pour some of the sauce over the chicken and pass the rest on the side. Sprinkle chicken with sesame seeds.

I love making this dish because it means I can go out and about and do stuff (like the gym) even though it isn't the best dish for a work day because of the shorter cooking time.

Osso Bucco

This hearty and comforting Italian veal dish brings something new to your slow-cooker recipe repertoire
Ingredients (Serves 6)

¼ cup olive oil
3 carrots, roughly chopped
1 medium onion, roughly chopped
3 stalks celery
6 pieces of veal shank
2 cloves garlic, peeled and crushed
½ bunch chopped Italian parsley
8 fresh sage leaves
½ cup white wine
1 28-oz can crushed tomatoes
2 tbsp tomato paste
1 cup instant polenta or 1 can white cannellini beans, drained

Instructions

In the A.M. Add all ingredients except polenta or beans to a slow cooker and switch on.

1. Pour olive oil into the bottom of a slow cooker. Add carrots, onion and celery.

2. Place veal shanks over vegetables. Scatter garlic, Italian parsley and sage leaves around veal.

3. Pour in white wine, crushed tomatoes and tomato paste. Season generously with salt and pepper. Set pot to low heat and cook for a minimum of 6 hours.
In the P.M. Just before serving, cook instant polenta or add 1 can drained white cannelloni beans to slow cooker to round out the meal.

My DD introduced this one to me. It is very delicious!

Slow-Cooker Porcupine Meatloaf

In a large bowl combine:

1 ½ lb lean ground beef
½ cup uncooked minute rice
½ onion, chopped
1 T Worcestershire sauce
¼ tsp salt
¼ tsp pepper
1 garlic clove, minced
1 egg

In a smaller bowl combine:

1 can tomato soup
½ cup chunky salsa
¼ cup water

When the meat mixture is combined, add ½ cup from the small bowl, and mix together. Shape into a loaf and fit it into your slow cooker. Pour rest of the small bowl on top and cook on low for 7-9 hours. Serve with a garden salad and cheese bread.

Hint: To make it easier to lift the loaf from cooker when done, use 1" wide folded strips of tinfoil, long enough to line the cooker bowl with extra hanging over the sides, and use as lifters when the loaf is done. (I use the new slow cooker liners)

COQ AU VIN

4 boneless, skinless chicken breasts
4 tablespoons butter or margerine
2-3 cloves garlic, minced
1 small onion, chopped
3/4 cup chicken broth
6 tbsp. white wine or vermouth
1 tbsp. flour
salt and pepper to taste
1 cup diced tomatoes, well drained
1 tbsp. fresh thyme (or 1 tsp. dried)
1 lb fresh mushrooms, sliced

Melt butter in a large saucepan, then add chicken and sear on each side until lightly browned, about five minutes on each side. Remove chicken and set aside. Add garlic and onions to pan and cook for a few minutes, just until softened; turn off heat. In the crock of your slow cooker, whisk together broth, wine, flour, salt, and pepper until well blended. Stir in the contents of the saute pan, including any remaining butter. Add the rest of the ingredients and mix well.
Lay the chicken breasts on top of the mixture and cook on low for 3-4 hours or high for 1-1 1/2 hours, until chicken is cooked through. Remove the lid about 20 minutes before serving if you would like to further reduce the sauce, though it's not necessary. You'll want a lot of sauce.
Serve Coq au Vin with tossed field greens and a hunk of crusty French bread. You'll want the bread to soak up the divine juices this dish makes.

TURKEY STOCK

Remove the meat from the turkey breast and reserve for use later. Place the leftover drippings in a crockpot along with the turkey breast bone and skin. Add 2 stalks of celery and 2 onions, coarsely chopped. Add a handful of baby carrots, some parsley, seasoned salt, poultry seasoning and rosemary. Fill the crockpot with water and let simmer for several hours on LOW. Strain the mixture and discard all the bones, skin, vegetables, etc. Place stock in the refrigerator overnight and in the morning the fat will have hardened. Remove the fat and use this delicious stock in gravies, dumplings or turkey pot pie. NOTE: You may have to break the bones into pieces in order to fit.

~ Broccoli-Cheese Soup~I have this published in GBP book.
(6 to 8 servings)

2 pkgs.(16oz. each)Frozen chopped Broccoli
2 (10 3/4-oz. )cans cheddar cheese soup
2 (12oz.) cans evaporated milk
1/4 c. finely chopped onions
1/2 tsp. seasonal salt
1/4 tsp. pepper
Garnish with bacon and a little shredded cheese

Combine all ingr. in crockpot.
Cover.Cook on low 8-10 hours
Garnish with bacon and a little shredded cheese.

I add a little hot sauce in ours.
**When I make this soup I put some of the mixture in a blender (when the soup is done cooking)So it's a smoother soup. I Don't like chucks of broccoli in the soup.

Crockpot Apple Corned Beef ¢Ã

1 -3lbs.corned beef brisket
4 c. apple juice
1 c. brown sugar
1 TBSP. prepared mustard
8 red potatoes, cut in half or quarters
4 to 6 carrots, cut into chunks
1 large onion, cut into wedges

Place all ingredients in a large slow cooker (cut meat in half if necessary). Stir gently to mix. Cook on High for 4 to 5 hours or on Low for 8 to 10 hours. Slice meat thinly across the grain. Serve with vegetables .
Serves 4 to 6.

~*~Crockpot Country Style Steak~*~

4-6 Cube Steak
1 Pack brown gravy mix
1 pack Lipton onion soup mix

Enough water to cover.
Brown steaks in a little oil, then add to crock-pot and add the other ingredients. and cook on low for 5-6 hours. Serve with rice or mash potatoes.

~~ Yummy Round Steak & gravy~~

2 lbs. round steak cut into serving pieces
1pkg.onion soup mix
1 can cream mush.soup
1/2 c. water or red wine

Place in crockpot.cover and cook on low 7-8 hours.Serve over rice. Yummy!!

Irish Stew in a Crock Pot

3 large idaho potatoes, peeled & diced
1 large yellow onion, diced
4 carrots, peeled and sliced
3 lb 7 bone roast or 2 lb flank steak or stew meat, cut up in 1" cubes(discard bone)
3 bay leaves
1 tsp rosemary
dash of thyme
1 tbl seasoning salt
(3 TBL flour) **** Add later
1 32oz can diced tomatoes
1 8oz can tomato sauce
1 TBL white sugar

Put all ingredients in crock pot, except flour. Cook on high for 2 hours, then reduce to low for 6 hours. Some cookers have a setting for this. (Mine does. It's called auto shift.) After 8 hours, sprinkle flour slowly while stirring into stew. I use a shaker can with a mesh screen. Use as needed to thicken the stew.

I made this tonight.I like to saute sausage,green pepper & onion before putting into slow cooker.Yummy!

~*~Ravioli with Sausage Recipe~*~

4 cups frozen cheese ravioli
1/2 pound smoked sausage, sliced
1 cup chopped green pepper
1/2 cup chopped onion
1 jar (26 ounces) meatless spaghetti sauce
1/4 cup shredded Parmesan cheese

In 4 qt.Slow cooker,combine all ingr. except parmesan cheese ;Mix wll.Cover; cook on low stting for 5 to 6 hours.Sprinkle individual servings with cheese. 4 (1- 1/2c.) servings.

~*~Sister's Beans~*~

1 lb ground beef
¾ lb bacon (cut into small pcs)
1 cup chopped onion
2 cans baked beans (15oz size)
1 can kidney beans drained (1lb)
1 can lima beans drained (1lb)
1 cup catsup or bbq sauce
¼ cup brown sugar
1 Tbsp liquid smoke
3 Tbsp white vinegar
1 tsp salt
Dash of pepper

Brown ground beef in skillet, drain off fat and put beef in crockpot. Brown bacon, put pcs in crockpot. Brown onions in remaining bacon grease. Drain, and put in crockpot. Add rest of ingredients and stir together well. Cover and cook on low for 4-9 hours. serves 6

~*~Chicken Tortilla Soup~*~

4 boneless chicken breast
2 -15oz.cans Black beans,Undrained
2 -15oz.cans Mexican stewed tomatoes,
or Rotel tomatoes
1c. salsa
1-4oz. can chopped green chilies
1-14 1/2 oz. can tomato sauce
tortilla chips
2c. grated cheese

Combine all ingr. except chips & cheese
In slower cooker.Cover.Cook on low 8 hours.
Just before serving remove chicken & slice into bite-sized pieces.
Stir into soup.To serve put handful of chips In each soup bowl.Ladle soup over chips.Top with chesse.

~~^~~Meatball Stew~~^~~
3 medium potatoes -- peeled and cut into 1/2-inch cubes
1 (16-ounce) package fresh baby carrots -- quartered
1 large onion -- chopped
3 celery ribs -- sliced
1 (12-ounce) package frozen cooked meatballs
1 (10-3/4-ounce) can condensed tomato soup -- undiluted
1 (10-1/2-ounce) can beef gravy
1 cup water or wine
1 envelope onion soup
2 teaspoons beef bouillon granules

Place the potatoes, carrots, onion, celery and meatballs in a 5-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over meatball mixture. Cover and cook on low for 9-10 hours or until vegetables are crisp-tender. 6 servings

~*~Chicken Surprise~*~

1 (10+3/4-ounce) can cream of chicken soup
2 (12-ounce) jars chicken gravy
6 frozen chicken breasts, more or less as desired
Biscuits, rice or noodles, for serving (optional)

Mix the soup and gravy in a slow cooker. Add the chicken. Cover and cook for 6 to 8 hours on low setting. Serve over biscuits, rice or noodles.

Tandoori Pork with Pita
Yield: 6 servings

1 Pound Diced Raw Pork
1 cup diced onions
3/4 cups dried lentils
1/2 cup water
1/4 cup lemon juice
1/8 cup chopped ginger
1 tablespoon minced garlic
1 tablespoon paprika
1/2 tablespoon ground coriander
1/2 tablespoon ground cumin
1/2 tablespoon kosher salt (optional)
1/2 teaspoon ground cayenne pepper (optional)
1/2 teaspoon turmeric
1/2 teaspoon curry powder

Preparation: Thaw completely. If frozen or partially frozen, defrost slightly in microwave before cooking. Do not over-microwave, or meat will become tough.

Cooking Instructions: Slow Cooker: Place contents of pork/sauce bag in slow cooker. Add 1 cup water. Cover and cook on low for 8 hours. Oven: Preheat oven to 325F. Place contents of pork/sauce bag in oven-proof roaster. Cover and bake 2-2½ hours or until tender and internal temperature of pork is 160F on instant read thermometer. Pita wraps: Preheat oven to 325F. Place pitas on baking sheet and heat 3-5 minutes until golden brown. Fill each pita wrap with pork mixture, or serve with pita wraps on the side. Cooking times may vary due to differences in ovens.

Sides: Olives, feta cheese

PammyFay noticed that the hoisin was missing in my orange-hoisin chicken recipe! Geesh.

Joann, if you can put 2 tbsp of hoisin sauce in my recipe, on your site, that would be awesome.

Better than posting a correction post as this one is.

its done!

Joann,You put "craftysue" instead of craftyshe on my recipes I posted

Sorry, going to change it, I hope I get them all.

Joann,It's ok !just didn't want you to think it was "craftysue" instead of mine! lol
So neat that you start a KT Cookbook :-)
Always looking for new t & t recipes ;-)

DH loves this. And it's so easy. I have it in the crock pot now.

PEPPERONCINI BEEF

3-4 lb roast (anything on sale)
several cloves of garlic (to your liking) I usually use 5-8 cloves
1 jar Pepperoncini (usually found in the Pickle aisle at the grocery store)
Provalone cheese

Slice garlic cloves into thirds lengthwise, make slits in the roast and insert garlic all over roast (depending on how much garlic you like) put roast into crockpot and pour pepperoncinis and liquid over roast, cook on low 6-8 hrs or until falling apart.
Serve on hoagie rolls with provolone or mozzerella cheese, and your choice of condiments. When making the sandwiches, place meat in rolls, cover with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches.

Everybody knows that crockpots are for braising and stewing but I was delighted to find out that you can make yogurt in a crockpot.

Not only is it frugal, you know you are getting pure yogurt without any gelatin or wheat fillers that store bought yogurt usually contains. I use goat milk.

Turn your crock pot to low and pour in 1/2 gallon of milk.
Heat on low for 2 hours and 30 minutes.

Once 2 hours and 30 minutes have elapsed turn your crock pot off and unplug it. Let the milk cool in the crock with the lid on for 3 hours.

After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix very well.

Pour the yogurt-milk mixture back into the milk and whisk thoroughly.

Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.

Let it culture overnight, 8-12 hours.

In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice.

For optimum texture, refrigerate for at least 8 hours before using.