Easy Slow Cooker Cookbook (16 page)

30 ml

¾ teaspoon ground cinnamon

4 ml

• Place carrots in sprayed 3 to 4-quart (3 L) slow cooker.

• In bowl, combine brown sugar, honey, orange juice,

butter and cinnamon and mix well. Pour over carrots

and mix so sugar-cinnamon mixture coats carrots.

• Cover and cook on LOW for 3 hours 30 minutes to 4

hours and stir twice during cooking time.

• About 20 minutes before serving, transfer carrots with slotted spoon to serving dish and cover to keep warm.

• Pour liquid from cooker into saucepan; boil for several minutes until liquid reduces by half. Spoon over carrots in serving dish. Serves 6 to 8.

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VeGeTABles

Krazy Karrots

1 (16 ounce) package baby carrots

.5 kg

¼ cup (½ stick) butter, melted

60 ml

²⁄3 cup packed brown sugar

160 ml

1 (1 ounce) packet ranch dressing mix

28g

• In 4-quart (4 L) slow cooker, combine carrots, melted butter, brown sugar, ranch dressing mix and ¼ cup (60

ml) water and stir well.

• Cover and cook on low for 3 to 4 hours and stir

occasionally. Serves 4.

squash Combo

1½ pounds small yellow squash

.7 kg

1½ pounds zucchini

.7 kg

1 teaspoon seasoned salt

5 ml

¼ cup (½ stick) butter, melted

60 ml

½ cup seasoned dried breadcrumbs

120 ml

½ cup shredded cheddar cheese

120 ml

• Cut both yellow squash and zucchini in small pieces.

• Place in sprayed slow cooker and sprinkle with seasoned salt and pepper.

• Pour melted butter over squash and sprinkle with

breadcrumbs and cheese.

• Cover and cook on LOW for 5 to 6 hours.

Serves 6 to 8.

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VeGeTABles

sunny yellow squash

2 pounds medium yellow squash, sliced

1 kg

2 onions, coarsely chopped

3 ribs celery, diagonally sliced

1 green bell pepper, cored, seeded, julienned

1 (8 ounce) package cream cheese, cubed

227 g

1 teaspoon sugar

5 ml

¼ cup (½ stick) butter, melted

60 ml

1 (10 ounce) can cheddar cheese soup

280 g

1½ cups seasoned breadcrumbs

360 ml

• In slow cooker, combine all ingredients, except croutons and mix well. Add 1 teaspoon (5 ml) each of salt and

pepper.

• Cover and cook on LOW for 3 to 4 hours. Before

serving, sprinkle top with croutons. Serves 6 to 8.

TIP: If you don’t like black specks, use white pepper instead of
black pepper.

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VeGeTABles

Golden squash

1 pound yellow squash, thinly sliced

.5 kg

1 pound zucchini, thinly sliced

.5 kg

3 ribs celery, sliced

1 onion, chopped

1 (10 ounce) can cream of chicken soup

280 g

1 (8 ounce) carton sour cream

227 g

3 tablespoons flour

45 ml

1 (6 ounce) package seasoned stuffing mix

168 g

½ cup (1 stick) butter, melted

120 ml

• In large bowl, combine squash, zucchini, celery, onion and soup.

• Mix sour cream with flour and stir into vegetables.

Toss stuffing with melted butter and spoon half into

slow cooker.

• Top with vegetables and spoon remaining stuffing

on top.

• Cover and cook on LOW for 5 to 7 hours. Serves 6 to 8.

112

VeGeTABles

super Corn

2 (15 ounce) cans whole kernel corn

2 (425 g)

2 (15 ounce) cans creamed corn

2 (425 g)

½ cup (1 stick) butter, melted

120 ml

1 (8 ounce) carton sour cream

227 g

1 (8 ounce) package jalapeno cornbread mix

227 g

• In large bowl, combine all ingredients and mix well.

• Pour into sprayed slow cooker, cover and cook on LOW

for 4 to 5 hours. Serves 6 to 8.

TIP: Make this a one-dish meal by adding 2 to 3 cups (480 ml)
leftover, cubed ham.

yummy Corn

1 (8 ounce) and 1 (3 ounce) package cream cheese 227 g/84 g
½ cup (1 stick) butter, melted

120 ml

2 (16 ounce) packages frozen whole kernel corn,

thawed

2 (.5 kg)

• In sprayed 4-quart (4 L) slow cooker, turn cooker to HIGH and add cream cheese and butter.

• Cook just until cheese and butter melt and stir. Add corn and a little salt and pepper.

• Cover and cook on LOW for 1 hour 30 minutes to

2 hours. Serves 4 to 6.

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VeGeTABles

Creamed peas and potatoes

2 pounds small new potatoes with peels, quartered 1 kg
2 (10 ounce) cans fiesta nacho cheese soup

2 (280 g)

½ cup milk

120 ml

1 (16 ounce) package frozen green peas with pearl

onions, thawed

.5 kg

• Sprinkle potatoes with a little salt and pepper, place in sprayed slow cooker and place peas on top.

• In saucepan, combine nacho cheese soup and milk, heat just enough to mix well and spoon over peas.

• Cover and cook on LOW for 4 to 5 hours.

Serves 6 to 8.

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VeGeTABles

Creamed-Cheese spinach

2 (10 ounce) packages frozen chopped spinach

280 g

1 (16 ounce) carton small curd cottage cheese

.5 kg

1½ cups shredded American or cheddar cheese

360 ml

3 eggs, beaten

¼ cup (½ stick) butter, melted

60 ml

¼ cup flour

60 ml

• Drain spinach with paper towels and press out all liquid with paper towels.

• In mixing bowl, combine all ingredients and mix well.

Spoon into sprayed slow cooker.

• Cover and cook on HIGH for 1 hour, change heat to

LOW and cook additional 3 to 5 hours or until knife

inserted in center comes out clean. Serves 4 to 6.

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VeGeTABles

Cheese-please spinach

1 (10 ounce) and 1 (16 ounce) package chopped

spinach, thawed, drained

280 g/.5 kg

1 (8 ounce) package cream cheese, cubed, softened 227 g
1 (10 ounce) can cream of chicken soup

280 g

1 egg, beaten

1 (8 ounce) package shredded cheddar cheese

227 g

• Drain spinach with paper towels and press out all liquid.

• In large bowl, combine spinach, cream cheese, chicken soup, egg and a little salt and pepper. Spoon into

sprayed slow cooker.

• Cover and cook on LOW for 3 to 4 hours.

• Before serving, stir in cheddar cheese. Serves 4 to 6.

Healthy Veggies

1 (16 ounce) package frozen broccoli, cauliflower

and carrots

.5 kg

2 medium zucchini, halved lengthwise, sliced

1 (1 ounce) packet ranch dressing mix

28 g

2 tablespoons butter, melted

30 ml

• Place broccoli, cauliflower, carrots and zucchini in 4-quart (4 L) slow cooker.

• Combine ranch dressing mix, melted butter and

½ cup (120 ml) water, spoon over vegetables and stir.

• Cover and cook on LOW for 2 to 3 hours. Serves 4.

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VeGeTABles

Harvest-Vegetable Casserole

3 - 4 medium new potatoes with peels, sliced

2 onions, sliced

3 carrots, sliced