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Snacks and other goodies

Breads

Brown Quick Bread	Tomato Herb Bread
Pumpernickel Bread	White Bread
Herb Bread	Zucchini Bread

Zucchini Bread
1/2 tsp. salt
1/2 tsp. soda
1/8 tsp. baking powder
1 1/2 cups flour
1 1/2 tsp.cinnamon
2  eggs
1/2 cup oil
1  cup sugar
1 1/2  tsp. vanilla
2  cups zucchini -- peel/slice
1/2 cup nuts -- chopped
 
 

Sift first 5 ingredients together. Mix eggs, oil, sugar and vanilla until blended. Sift in dry ingredients and mix  until moistened. Fold in zucchini and nuts.
Place in greased and floured special baking pan for slow cooker. Cover and cook on high for 2 to 3 hours.
Source:   Women's Home Cooking Slow Pot Cookery 11/79

Refried Bean Dip

20 oz can refried beans
1/4 tsp. salt
1 c shredded cheddar cheese
2 tbs. bottled taco sauce
1/2 c chopped green onions
tortilla chips

In crock-pot combine beans with cheese, onions, salt,and taco sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the pot.

White Bread

2 tsp. granulated sugar
1-1/4 cups warm water
1 envelope active dry yeast (1 scant tbs..)
2 cups all purpose flour
2 tbs. granulated sugar
2 tbs. cooking oil
1 tsp. salt
1 cup all purpose flour

Stir first amount of sugar and warm water together in large bowl.  Sprinkle with yeast.Let stand for 10 minutes.Stir to dissolve yeast. Add first amount of flour, second amount of sugar, cooking oil and salt. Beat on low to moisten.

Beat on high for 2 minutes. Work in second amount of flour. Grease bottom of 3-1/2 quart slow cooker. Turn batter into slow cooker.  Lay 5 paper towels between top of slow cooker and lid.  Put wooden match or an object 1/8 inch thick between paper towels and edge of slow cooker to allow  a bit of steam to escape.Do not lift lid for the first 1-3/4 hours cooking time.  Cook on High for about 2 hours.Loosen sides with knife.Turn out onto rack to cool.
Cuts into 16 slices.

1 slice:  115 calories, 2 g Total Fat, 170 mg Sodium, 3 gr. Protein, 21 g
Carbohydrates

2 cups whole wheat flour
1 cup all purpose flour
1 tbs. baking powder
1 tsp. salt
2 tbs. molasses (not black strap)
2 tbs. cooking oil
1-1/3 cups water

Combine first 4 ingredients in bowl.  Stir.
Add molasses, cooking oil and water.  Mix until moistened.  Turn into
greased 5 quart slow cooker.  Place 5 paper towels between top of slow
cooker and lid.  Put wooden match or an object 1/8 inch thick between
paper towels and edge of slow cooker to allow a bit of steam to escape.
Do not lift lid for the first 1-3/4 hours cooking time.  Cook on High for
about 2 hours.  Loosen sides with knife.  Turn out onto rack to cool.

Cuts into 14 wedges.

1 wedge:  122 calories, 2.4 g Total Fat, 200 mg Sodium, 3 g Protein, 22 g
Carbohydrates

1 tsp. granulated sugar
1-1/3 cups warm water
1 envelope active dry yeast (1 scant tbs..)
2 cups all purpose flour
1 tbs. granulated sugar
2 tbs. cooking oil
1 tsp. dried whole oregano
1 tsp. ground sage
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. salt
1 cup all purpose flour

Stir first amount of sugar in warm water in large warmed bowl.  Sprinkle
with yeast.Let stand for 10 minutes. Stir to dissolve yeast. Add next 8
ingredients.Beat on low to moisten.Beat on medium for 2 minutes. Work
in second amount of flour.Turn into greased 3-1/2 quart slow cooker.Smooth top with wet spoon or hand.Place 5 paper towels between top of slow cooker and lid.Put wooden match or an object 1/8 inch thick between paper towels and edge of slow cooker to allow a bit of steam to escape.  Do not lift lid for the first 2 hours cooking time.Cook on High for about 2-1/2 hours.  Loosen sides with knife.Turn out onto rack to cool.
Cuts into 14 slices.

1 slice:  128 calories, 2.3 g Total Fat, 195 mg Sodium, 3 g Protein, 23 g
Carbohydrates

1 tsp. granulated sugar
1/3 cup warm water
1 envelope active dry yeast (1 scant tbs..)
2 cups all purpose flour
1 tbs.. granulated sugar
1/4 cup finely minced onion
7-1/2 oz. lukewarm tomato sauce, plus water to make 1 cup
1/4 cup sharp Cheddar cheese, grated
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried whole oregano
1 cup all purpose flour

Stir first amount of sugar into warm water in large warmed bowl.  Sprinkle yeast over top.Let stand 10 minutes.Stir to dissolve yeast.

Add next 8 ingredients.

Beat on low to moisten.Beat on high for 2 minutes. Work in second amount of flour.Turn into greased 3-1/2 quart slow cooker.  Smooth top with wet spoon or hand.Place 5 paper towels between top of slow cooker and lid.Put wooden match or an object 1/8 inch thick between paper towels and edge of slow cooker to allow a bit of steam to escape.  Do not lift lid for the first 2 hours cooking time.  Cook on High for about 2-1/2 hours.  Loosen sides with knife.Turn out onto rack to cool.  Cuts into 14 slices.
1 slice:  124 calories, 1 g Total Fat, 303 mg Sodium, 4 g Protein, 25 g
Carbohydrates

Pumpernickel Bread

1 tsp. granulated sugar
1-1/3 cups warm water
1 envelope active dry yeast (1 scant tbs..)
1 cup all purpose flour
1 cup rye flour
2 tbs. molasses (not black strap)
2 tbs. cooking oil
2 tbs. cocoa
1 tsp. salt
2 tsp. caraway seed (optional)
1 cup rye flour

Stir sugar into warm water in large bowl.Sprinkle yeast over top.Let
stand for 10 minutes.  Stir to dissolve yeast. Add next 7 ingredients.  Beat on low to moisten.Beat on high for 2 minutes. Stir in second amount of rye flour.

Grease bottom of 3-1/2 quart slow cooker.  Turn dough into cooker.  Place 5 paper towels between top of slow cooker and lid.  Put wooden match or an object 1/8 inch thick between paper towels and edge of slow cooker to allow a bit of steam to escape.Do not lift lid for the first 1-3/4 hours cooking time.

Cook on High for about 2 hours.  Loosen sides with knife.  Turn out onto rack to cool.Cuts into 14 slices.

1 slice:  118 calories, 2.4 g Total Fat, 196 mg Sodium, 3 g Protein, 22 g
Carbohydrates

Baked Stuffed Apples

(makes 6 servings)

6  medium tart red apples
1 cup  light brown sugar
1/4 cup  golden seedless raisins
1 tbs.  grated orange peel
1/4 cup soft butter
2 cups  very hot water
3 tbs.  orange juice concentrate
 

Wash, core and stem the apples, but don't peel them.  Stand them in a
buttered mold and stuff them with 2/3 cup of the brown sugar, the
raisins and the orange peel.  fill the tops of the core cavities with
butter and sprinkle the remaining sugar over the tops.  Place the mold
in the crockpot and pour the hot water into the cooker.  Sprinkle the
orange juice concentrate over the apples.  Cover the cooker and cook on
Low for 3 to 5 hours, or until the apples are tender.

Hot Spiced Cider

1/2 gal. cider
1/4 gal. cranberry juice
3 cinnamon sticks
1/2 tbs. cloves
1 tbs. allspice
 

Mix all together and simmer in a crockpot for 2-3 hours. Serve hot.

Three Alarm Chicken Wings

4 or 5 lb.. chicken drummies
1 c. butter
1 bottle hot pepper sauce
1 1/2 to 2 pkg. Good Seasons Italian Dressing, dry
1/4 c. lemon juice
 

Bake chicken on jelly roll pan at 400 ° for 30 minutes. Drain off grease.
Melt butter, mix in rest of ingredients. Dip each drummie into sauce and put on bake pan. Bake again at 400° for 10 minutes. Serve in crockpot and pour rest of sauce over top.

Beef and Bacon Delights

2 lb. beef franks
1 lb. bacon, sliced
1 (1 lb.) box light brown sugar
Toothpicks
 

Cut franks in halves. Wrap a slice of bacon around each frank half. Secure with toothpick. In crockpot place a layer of wrapped franks and a layer of brown sugar. Cover and cook slowly for 2 to 3 hours, stirring occasionally.

Hot Broccoli Cheese Dip

1/4 c. butter
3 stalks celery, thinly sliced
1 med. onion, chopped
1 (4 oz.) can mushroom, chopped
3 tbs. flour
1 can Campbell's cream of celery soup
6 oz. Velvetta cheese, cut up
1/2 tsp. garlic juice
1 (10 oz.) pkg. frozen broccoli, thawed and chopped

In skillet, melt butter and sauté celery, onion and mushrooms.  Stir in flour. Stir in remaining ingredients and stir until cheese is melted. Place in a lightly greased crockpot. Heat on low setting 2 to 4 hours or until ready to serve. Serve hot with corn chips, cauliflower, carrot strips, celery and radishes. Makes about 1 quart.
 

Poor Boys
 

3 or 4 lb. lean arm or boneless chuck roast
1 tsp. salt
1 tsp. pepper
1/2 tbs.. dry mustard
1 tbs. Worcestershire sauce
1/2 tbs. garlic powder
1 lg. onion, chopped
1/4 c. water
 

Cook low overnight, remove meat and shred, return to juice and serve.

Special Burritos

1 (10 oz.) can chopped Ortega peppers
Meat from bones
1 c. chopped onion
2 (4 oz.) can tomato sauce
2 lb. chuck roast
 

Night before begin cooking 2 lb.. chuck roast in crock pot (cook all night).  In morning, remove the bones.  Add to crockpot the above. Cook on low heat the rest of day.  Add mixture to flour tortillas. Also add
refried beans, sour cream, grated cheese with meat.
 Wrap in foil and bake 350 degrees for 10 minutes.

Crock Pot Sauce For Hot Dogs

5 lb. hot dogs
32 oz. ketchup
1/4 pkg. brown sugar
1 tsp. dry mustard (rounded)
1 1/2 tbs.. white vinegar

Mix up in crock pot. Add hot dogs.Simmer 'til hot dogs are tender as you like.

Crock Pot Dressing

8 inch pan cornbread
8 slices day old bread, toasted and cubed
4 eggs
1 med. onion
1/2 c. chopped celery
1-2 tsp. sage or poultry seasoning
1/2 tsp. black pepper
2 cans cream of chicken soup
2 tbs. butter or margarine

Lightly grease crock pot. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into crock pot. Dot top with butter. Cook on high 2 hours or on low 3-4 hours.

Sugared Walnuts

1 pound walnut pieces
1/2 cup unsalted butter -- melted
1/2 cup powdered sugar
1 1/2 tsp. cinnamon -- ground
1/4 tsp. ginger -- ground
1/4 tsp. allspice -- ground
1/8 tsp. cloves -- ground

In a 3 1/2 quart slow cooker, stir the walnuts and butter until combined. Add the powdered sugar, stirring to coat evenly. Cover and slow cook on high for 15 minutes.

Reduce the heat to low and slow cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours.

Transfer the nuts to a serving bowl. In a small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Cool the nuts completely before serving.

Crock Pot Oatmeal

1 c. oatmeal
1/3 c. raisins (opt.)
2 1/4 c. water

(Other options, apples, cinnamon, nuts.) Spray crock pot with non- stick spray. Cook on low for 8 to 10 hours. When the raisins cook with the oatmeal it sweetens it, so adjust the amount of sugar or sweetener. Great for families on the run in the mornings. Last 1 out, remember to turn off the crock pot.
4 servings.

2 (28 oz.) cans crushed tomatoes
2 (28 oz.) cans tomato puree
1 (18 oz.) can tomato paste
1/4 c. extra virgin olive oil
1 med. onion, chopped
4 bay leaves
2 cloves garlic, sliced
1 tbs. dry basil
2 tsp. seasoned salt
1-2 lg. carrots, shredded

Heat oil in crock pot then add onion and carrot and garlic. Sauté on high until transparent. Add tomatoes and seasonings (basil and seasoned salt) and add 1 can of water (or dry red wine) from the 18 ounce can that had the paste in it. Cook on low all day.

Mexican Cheese Dip

1/2 pound Velvetta
1 tsp. taco seasoning (optional)
1/2 can Ro-Tel Tomatoes with chilies

Cube cheese and place in crock pot. Cover and heat 30 to 60 minutes, until melted,stirring occasionally.

Stir in tomatoes and seasoning. Cover and continue heating 30 minutes.
Serve with tortilla chips or corn chips.

Put 3 to 6 eggs (straight from the refrigerator) into the crock pot and cover with lukewarm water (about 3 to 4 cups water in a 3 1/2 quart pot). Cover and cook on low for about 3 1/2 hours. This is handy for times the stove is covered up with other pots and pans!

1 cup raw rice, converted
1 cup water
2 tsp. salt
1 tbs. butter

Combine all ingredients in the crock pot. Cover and cook on LOW for 6 to 8 hours.

3 cups cooked elbow macaroni, rinsed and drained
2 tbs. Hormel Bacon Bits
1/4 cup chopped onion
1-3/4 cups (one 14-1/2 oz can) stewed tomatoes, undrained
1-1/2 cups (6 oz) shredded Kraft reduced fat Cheddar cheese
1 (10-3/4 oz can) Healthy Request Cream of Mushroom Soup

In a slow cooker, combine macaroni, bacon bits, onion, undrained stewed tomatoes,and Cheddar cheese. Pour mushroom soup over top. Mix well to combine. Cover and cook on LOW for 6 - 8 hours. Mix well before serving.
HINT: 2 cups uncooked macaroni usually cooks to about 3 cups.

Baked Pineapple Stuffing

1 can (20 oz) crushed pineapple, undrained
1/4 cup evaporated milk
1 cup packaged cornbread stuffing crumbs
1/2 to 3/4 cup sugar
1/4 cup melted butter or margarine
3 eggs, beaten

Lightly grease the bottom and sides of a 3 1/2 quart crockpot (you may use a baking dish that fits in a larger crockpot). Combine all ingredients; pour into the crockpot.
Cover and cook on high 2 1/2 to 3 hours. Good with baked ham.
Serves 4 to 6.