Artichoke Pasta

NEED:
3 14.5-ounce cans diced tomatoes with basil, oregano, and garlic
2 14-ounce cans artichoke hearts, drained and quartered
6 cloves garlic, minced
1/2 cup whipping cream
12 ounce dried linguine, fettucine, or other favorite pasta
Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
Crumbled feta cheese or finely shredded Parmesan cheese (optional)

Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Drain two of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream; let stand about 5 minutes to heat through.

Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese.

Makes 6 servings.

ENJOY!

Crockpot Chicken Rice Soup

NEED:
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
3 (14 oz.) cans ready to serve chicken broth
1 (14 oz. ) can ready to serve vegetable broth
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 stalks celery, chopped
8 oz. pkg. sliced fresh mushrooms
1/2 cup long grain rice
1/2 tsp. dried basil leaves
1/4 tsp. dried thyme leaves

Combine all ingredients in 4-5 quart crockpot. Cover and cook on low heat for 6-8 hours until chicken is thoroughly cooked and vegetables and rice are tender.

Serves 8

ENJOY!

EASY SLOW COOKER BUFFALO WINGS

NEED:

4 pounds chicken wings
3 tablespoons olive oil
3 tablespoons fresh minced garlic
1 large onion, chopped
2 jalapeno peppers, chopped
2 cups vinegar-based barbecue sauce
1/2 teaspoon crushed red pepper

Rinse chicken wings in cold water and pat dry. Place all ingredients in Slow Cooker.

Cover and cook on LOW for 6-7 hours.

Yield: 6-8 servings
Crock Pot Size: 3 quart

enjoy!

Crock Pot Pork Roast

NEED:
1 (3 pound) boneless pork roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 (20 ounce) can pineapple chunks, undrained
1 1/2 cups chopped dried cranberries


Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 7 hours on Low.

Enjoy!

Crock Pot Apple Butter

My mother made apple butter every year. My dad made her a special wooden stirrer with a LONG handle as the apple butter splattered everywhere. The kitchen was covered in newspaper. It was a mess but it was also so good! Now you can make a great apple butter in your crock pot. This is also a great gift to give with a loaf of homemade bread..even it its the type you defrost and bake or simple buy a great one at the bakery.

NEED:
7 cups of unsweetened applesauce
2 cups cider or natural apple juice
1 1/2 cups sugar
1/4 teaspoon cloves
1/2 teaspoon all spice
4 cinnamon sticks ( or 1/2 teaspoon cinnamon or to taste) *
* I like to use the cinnamon sticks. You get a much nicer taste and slightly lighter color for the apple butter.
Place all ingredients in the crock pot and stir to mix. Cook on low for 14 hours. Remove lid. Remove cinnamon sticks. Stir...if not thick enough...set lid on crock pot..slightly tipped and allow to cook another 2 hours. ( Keep in mind that the apple butter should be thick but will also thicken when cooled)
You will need a dozen small jelly jars with lids. You can buy them at most grocery stores, some hardware stores and places like WalMart. Rinse well . The jars and lids will need to be hot when used. You can do this by placing the lids in a bath of hot water and removing with tongs when ready to add to the jar. Keep jars in a large pot of hot water and remove with tongs, hold with towel while filling. Carefully fill to within a quarter inch of top with hot mixture. Top with flat lid and twist ring on tightly. Place on wire rack to cool. You will hear a "pop" when the jar seals as it cools.

Enjoy!

Crock Pot Potato Soup

I love potato soup...anytime its on the menu I have to try it. This is probably one of the best I have ever had and making it in the crock pot makes it so simple.

NEED:
4 cans of chicken broth
5 or 6 Russert Potatoes ( medium to large)- peeled and quartered
8 ounces of shredded cheddar cheese
1 1/2 cups half and half
1 medium onion - diced
1/4 cup Sour cream
green onion -optional
crumbled bacon - optional
salt and pepper to taste

Place chicken broth, onion and quartered potatoes in crock pot and cook on high for 4 hours. After 4 hours smash up the potatoes. That does not mean actually mash them but break them a part of smash them down with a potato masher. I like to have some chunks of potato in my soup but you want to smash it down some to create a thicker base. Add the half and half, salt, pepper and cheese. Stir together and cover. Cook one more hour. The sour cream can be used as a garnish by placing a spoon full on each serving, I however, add mine to the soup with the half and half and the cheese. It gives the soup a great taste. If you opt to do this you need to whisk the sour cream first..until it is soft and smooth so that it will blend well in the soup. You can top with chopped green onions and bacon, if you'd like, when serving.

Enjoy!