recipes

Slow-Cooker Fruity Oatmeal

Slow-Cooker Fruity Oatmeal

You can warm leftover oatmeal in the microwave to serve it again. Substitute your favorite dried fruit, like raisins or dried cranberries, for the dried fruit bits if you’d like.
Portions:8 servings
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Ingredients

  • 2 cups steel-cut oats
  • 5 cups water
  • 1½ cups orange juice
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 apples peeled and chopped
  • ½ cup dried fruit bits
  • ½ cup brown sugar
  • ½ cup half-and-half
  • 1 cup granola

Instructions

  • The night before you want to eat, toast oats over low heat in small saucepan for 5–8 minutes, stirring frequently until light golden brown.
  • Place in 3-quart slow cooker.
  • Add remaining ingredients except half-and-half and granola.
  • Stir well.
  • Cover and cook on low for 7–9 hours.
  • In the morning, stir in the half-and-half and cook for 10 minutes longer.
  • Sprinkle with granola and serve.

Notes / Tips / Wine Advice:

Steel-Cut Oats

Steel-cut oats are whole oat grains, or groats, that have been
sliced into pieces. They stand up very well to the long cooking
time of the slow cooker. You can also cook them on the
stovetop. Use 4 cups liquid for 1 cup of oats, and simmer over
medium-low heat for 40–50 minutes, stirring occasionally.

Nutritional Information

Calories: 304.12 kcal | Protein: 6.62 g | Fat: 8.11 g
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Course Breakfast / Crockpot

Hash Brown Casserole

Hash Brown Casserole

You could add cooked bacon or breakfast sausage to this excellent casserole if you’d like.
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Ingredients

  • 1 tablespoon butter
  • 1 onion chopped
  • 2 cloves garlic minced
  • 6 cups frozen hash brown potatoes
  • ¾ cup shredded mozzarella cheese
  • 6 eggs
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 5-ounce can evaporated milk
  • ½ cup shredded Cheddar cheese
  • 2 tablespoons chopped parsley

Instructions

  • Spray inside of 3½-quart slow cooker with nonstick cooking spray.
  • In skillet, melt butter over medium heat.
  • Add onion and garlic; cook and stir until crisp-tender.
  • Let cool about 10 minutes.
  • Place of the frozen hash brown potatoes in the slow cooker.
  • Add of onion mixture and of the mozzarella cheese.
  • Repeat layers, ending with the cheese.
  • In medium bowl, beat eggs, seasonings, and milk until blended.
  • Pour over the ingredients in the slow cooker, cover and turn on low.
  • Cook for 10–12 hours, until set.
  • Sprinkle with Cheddar cheese and parsley; let stand until cheese melts, then serve.

Nutritional Information

Calories: 626.74 kcal | Protein: 18.98 g | Fat: 30.37 g
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Course Breakfast / Cheese / Crockpot

Honey Apple Bread Pudding

Honey Apple Bread Pudding

This fabulous recipe is almost like a dessert. Serve it along with some fresh fruit and scrambled eggs for the perfect brunch.
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Ingredients

  • 2 apples chopped
  • ¼ cup apple juice
  • cup brown sugar
  • ¼ cup honey
  • 2 tablespoons butter melted
  • 4 eggs beaten
  • cup whole milk
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • 8 slices raisin swirl bread
  • ½ cup raisins

Instructions

  • In medium saucepan, combine apples with apple juice.
  • Bring to a simmer; simmer for 5 minutes, stirring frequently.
  • Remove fromheat and set aside for 10 minutes.
  • Drain apples, reserving juice. 2. In small bowl, combine brown sugar, honey, and butter; mix well and set aside.
  • In large bowl, combine reserved apple juice, eggs, milk, vanilla, and cinnamon; beat well and set aside.
  • Cut bread slices into cubes. In 3½-quart slow cooker, layer .of the bread cubes, raisins, apples, and the brown sugar mixture.
  • Repeat layers.
  • Pour egg mixture over all.
  • Cover and cook on high for 3½ to 4½ hours, until pudding is set.
  • Turn off slow cooker and let cool for 30 minutes, then serve.

Notes / Tips / Wine Advice:

Apples for Slow Cooking

For slow cooking, choose apples that hold their shape well in
baking. Good choices include Red Delicious, Granny Smith,
Jonathan, McIntosh, and Winesap. Red Delicious and Granny
Smith apples are usually the most inexpensive. For more texture
and color, leave the peel on; just core the apples and cut into
cubes.

Nutritional Information

Calories: 335.72 kcal | Protein: 7.96 g | Fat: 8.93 g
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Course Breakfast / Crockpot / Fruit

Bacon and Waffle Strata

Bacon and Waffle Strata

This version of strata uses crisp waffles, which bake into a wonderfully textured casserole in the slow cooker.
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Ingredients

  • 4 slices bacon
  • 5 frozen waffles toasted
  • 1 cup shredded Colby cheese
  • ¼ cup chopped green onions
  • 1 5-ounce can evaporated milk
  • ½ 8-ounce package cream cheese, softened
  • 4 eggs
  • ½ teaspoon dry mustard

Instructions

  • In large skillet, cook bacon until crisp.
  • Drain on paper towels, crumble, and set aside.
  • Cut toasted waffles into cubes.
  • Layer bacon and waffle cubes with cheese and green onions in 3½-quart slow cooker.
  • Drain skillet, discarding bacon fat; do not wipe out.
  • Add milk and cream cheese to skillet; cook over low heat, stirring frequently, until cheese melts and mixture is smooth.
  • Remove skillet from heat and beat in eggs, one at a time, until smooth.
  • Stir in dry mustard and pour into slow cooker.
  • Cover and cook on low for about 4–5 hours, until eggs are set.

Notes / Tips / Wine Advice:

Serve with warmed maple syrup, if desired.
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Course Breakfast / Crockpot / Meat / Pork

Nutty Slow Cooker Oatmeal

Nutty Slow Cooker Oatmeal

Steel-cut oats are the only kind that will not cook to mush in the slow cooker. Toasting them and the nuts brings out the best flavor in this simple recipe.
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Ingredients

  • 1½ cups steel-cut oatmeal
  • 2 tablespoons butter
  • 1 cup chopped walnuts
  • 6 cups water
  • ½ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • teaspoon nutmeg

Instructions

  • Place oatmeal in large skillet over medium high heat.
  • Toast, stirring constantly, for 8–9 minutes or until oatmeal is fragrant and begins to brown around the edges.
  • Remove to 3½-quart slow cooker.
  • In same pan, melt butter and add chopped walnuts.
  • Toast over medium heat, stirring constantly, until nuts are toasted.
  • Combine with all remaining ingredients except spices in 3– 4-quart slow cooker.
  • Cover and cook on low for 7–9 hours, until oatmeal is tender.
  • Stir in spices, cover, and let stand for 10 minutes.
  • Serve topped with a bit of butter, maple syrup, brown sugar, and more chopped nuts.

Notes / Tips / Wine Advice:

Leftover Oatmeal

You can use leftover oatmeal in several recipes. Stir a spoonful
into oatmeal cookie batter, or chill it, cut it into squares, and fry it
in butter for another breakfast treat. Or stir it into a combination
of ground beef and pork to make meatloaf or meatballs (use
about ½ cup oatmeal per pound of meat). There’s no reason to
let anything go to waste!

Nutritional Information

Calories: 310.52 kcal | Protein: 8.31 g | Fat: 17.42 g
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Course Breakfast / Crockpot

Fruit Compote

Fruit Compote

Fruit compote can be served as-is on a cold winter morning. Or use it to top French toast or waffles, or as a nice topping for hot oatmeal.
Portions:10 servings
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Ingredients

  • 1 16-ounce can pineapple tidbits
  • 1 21-ounce can apple pie filling
  • 1 cup frozen peach slices chopped
  • ½ cup brown sugar
  • 2 teaspoons curry powder
  • ¼ teaspoon salt
  • 3 tablespoons butter
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  • Drain canned pineapple, reserving juice.
  • Combine all ingredients except cornstarch and water, plus .cup reserved pineapple juice in a 2-quart slow cooker.
  • Cover and cook on low for 5–6 hours, stirring twice during cooking time, until fruit is hot and mixture is bubbling.
  • In small bowl, combine cornstarch and water; stir into slow cooker.
  • Cover and cook on high for 10–15 minutes until thickened.
  • Serve over pancakes, or as a cereal topping.
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Course Breakfast / Crockpot / Fruit

Apple Walnut Strata

Apple Walnut Strata

This delicious strata is great for brunch. The combination of flavors is perfect; serve with cold applesauce and heavy cream for a nice contrast.
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Ingredients

  • ¼ cup light cream
  • ¼ cup orange juice
  • 3 eggs beaten
  • 3 tablespoons sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • 4 cups cubed French bread
  • 1 cup granola
  • ½ cup chopped toasted walnuts
  • 2 Granny Smith apples peeled and cubed

Instructions

  • Spray a 3 or 4-quart slow cooker with nonstick cooking spray.
  • In medium bowl, combine cream, orange juice, eggs, sugar, cinnamon, and vanilla and blend well with whisk.
  • Set aside.
  • Place .of the bread in the bottom of prepared slow cooker and sprinkle with .of the granola, walnuts, and apples. Repeat layers.
  • Pour egg mixture over all.
  • Cover and cook on high for 1½ to 2 hours or until just set.
  • Do not cook on low.

Notes / Tips / Wine Advice:

Toasting Nuts
To toast almonds or other nuts, place them in a dry skillet over
medium heat and toss until fragrant and golden brown. You can
also microwave them for 3–4 minutes on low power until
fragrant. Finally, bake the nuts in a 350°F oven for 8–9 minutes,
shaking the pan occasionally, until the nuts are golden.

Nutritional Information

Calories: 357.67 kcal | Protein: 11.97 g | Fat: 16.56 g
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Course Breakfast / Brunch / Fruit

Double Blueberry Chutney

Double Blueberry Chutney

Serve this chutney hot or cold, plain or poured over cream cheese, along with fruit for dipping. It’s also excellent as a sandwich spread or filling.
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Ingredients

  • 4 cups fresh blueberries
  • ½ cup dried blueberries
  • 1 onion minced
  • 1 small tart apple cored, peeled, and chopped
  • 2 cloves garlic minced
  • ¼ cup orange juice
  • cup brown sugar
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 tablespoon butter
  • 2 tablespoons cornstarch
  • ¼ cup water

Instructions

  • Combine all ingredients except cornstarch and water in 2-quart slow cooker.
  • Stir to blend.
  • Cover and cook on low for 5–7 hours or until blueberries pop and apple is very tender.
  • In small bowl combine cornstarch and water; stir to blend.
  • Stir into chutney mixture.
  • Cover and cook on high for 20–30 minutes or until chutney has thickened.
  • Serve hot or cold.

Nutritional Information

Calories: 141.42 kcal | Protein: 2.21 g | Fat: 5.28 g
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Course Crockpot / Sauce

Peanut Caramel Corn

Peanut Caramel Corn

Peanut butter adds an unusual touch and richness to classic Caramel Corn. You could leave out the peanuts if you’d like; just use 9 cups of popcorn.
Portions:8 servings
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Ingredients

  • ½ cup corn syrup
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • ¼ cup butter
  • ¼ cup peanut butter
  • 8 cups dry popped popcorn
  • 1 cup Spanish peanuts

Instructions

  • Combine corn syrup, brown sugar, vanilla, butter, and peanut butter in the slow cooker.
  • Cook uncovered on high until the butter melts and sugar is dissolved, about 1 hour, stirring every 15 minutes.
  • Be sure to remove any unpopped kernels from the popcorn.
  • Add popcorn and peanuts to mixture in slow cooker and stir well to coat.
  • Cover and cook on high for 1 hour, stirring every 15 minutes.
  • Then uncover and cook on low for 30 minutes, stirring every 15 minutes.
  • Spread mixture on lightly greased cookie sheet and let cool completely.
  • Break into pieces and store in airtight container

Notes / Tips / Wine Advice:

Popcorn
For recipes using popcorn, don’t use the microwave variety. The
popcorn should be plain and popped in an air popper or on the
stove. To pop on the stove, put 1 tablespoon vegetable oil in a
large saucepan with a lid. Add ¼ cup popcorn, cover, and place
over medium-high heat. When popping starts, shake pan until
popping slows.

Nutritional Information

Calories: 347.82 kcal | Protein: 8.27 g | Fat: 19.24 g
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Course Crockpot / Nuts / Side Dish

Suave Cooked Salsa

Suave Cooked Salsa

Salsa is one of the easiest recipes to make, although it can be veryexpensive to buy. If you have fresh tomatoes from your garden, all the better!
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Ingredients

  • 4 red tomatoes chopped
  • 1 green bell pepper chopped
  • 2 jalapeño peppers minced
  • 1 chopped onion
  • 4 cloves garlic minced
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • teaspoon cayenne pepper
  • 1 tablespoon olive oil

Instructions

  • Combine all ingredients in 2-quart slow cooker.
  • Cover and cook on low for 2½ to 3 hours or until peppers and onion are tender.
  • At this point you can make a smooth salsa by using an immersion blender or processing the salsa in a blender or food processor.
  • Place in large bowl, cover, and chill until cold.

Nutritional Information

Calories: 51.15 kcal | Protein: 1.29 g | Fat: 2.52 g
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Course Crockpot / Sauce