Aunt Ruby's Baked Beans

1 lb. ground beef
1 lb. bacon, chopped up
1 chopped onion
1/2 cup ketchup
1/2 cup barbecue sauce
1 tsp salt
4 TBSP mustard
4 TBSP molasses
1 tsp chili powder
3/4 tsp pepper

2 16 oz. cans red kidney beans
2 16 oz. cans pork and beans
2 16 oz. cans of butter or Lima beans

Instructions:

Brown beef, bacon and onion. Drain. Combine rest of ingredients and add to the drained beef mixture.
Bake 350 degrees for 1 hour.

Comments:  The thing I love about hand written recipes is that they are often written in the hand of the person who gave them to you, or there is a little tag line on the recipe card that says who it's from. Typed Internet recipes just don't have that personal touch.

This recipe is from our beloved Aunt Ruby, who is no longer with us. I always think of her when I make them. She was a great cook!

Note: I usually don't add the meat, but that is how I originally had them and it sure makes them delicious.

Shredded Buffalo Crock Pot Chicken

4-6 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1 package dry ranch salad dressing mix
1/2 to 1 cup of chicken broth (optional)
2 tablespoons butter (optional)
Blue Cheese Dressing (optional)
6 hoagie rolls, split lengthwise

Directions: Place the chicken breasts into a slow cooker, and pour in 3/4 of the bottle of wing sauce, the package of ranch dressing mix, and chicken broth. Cover, and cook on low for 3 hours.Remove the chicken from the Crock Pot and shred it. Add the butter now if you so desire. Place back into the Crock Pot and let cook for at least 1 more hour, or up to 7 hours if your Pot does not have a warming option. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.  Add blue cheese dressing to your sandwiches for added flavor.

Comments: This recipe is all over the Internet so I wanted to try it.  It is pretty tasty!  Many of the comments said that the wing sauce cooked dry while the chicken was cooking.  I added the chicken broth to avoid this problem, but then thought it was a bit soupy.  I used a cornstarch slurry to barely thicken the juice before I put the chicken back in and this worked great. I chose to not add the butter.  I didn't think it needed it. I have found if I cook chicken breast more than 3 or 4 hours on low in the Pot they get dry and grainy so I would aim for less time than more.

Crock Pot Honey Chicken

6-8 boneless, skinless chicken thighs or 4 chicken breasts
Salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil or olive oil
1/4 teaspoon red pepper flakes ( I add more because I like it a bit spicier.)
4 teaspoons cornstarch
1/3 cup water
Sesame seeds, these are best toasted in a skillet, but this is  not necessary to dish.
3 scallions, chopped

Rice, brown or white.  Prepare separately according to package instructions.

DIRECTIONS: Place chicken in Crock Pot and season both sides with salt and pepper. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

TO SERVE: Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

Recipe adapted from Comfort of Cooking

Comments: This recipe was a great way to serve chicken in the Crock Pot with a new flavor. I cooked my chicken breast 4 hours and left to warm for several more and found the chicken to be a bit dry. So, this is not a recipe I would leave in the pot all day. I will probably tweak the recipe next time to create a stronger sweet, hot flavor. But, even without any changes I will make it again. I am always looking for something else to do with chicken.

Crock-pot Shredded Chicken Barbecue

chicken breast, however many you need for your family

1 bottle of barbecue sauce

1/2 cup Italian Salad Dressing

1/4 cup brown sugar

2 TBSP Worcestershire sauce

1/4 tsp crushed red pepper

2 TBSP apple-cider vinegar

Directons: Place all ingredients in the crock-pot and cook 6-8 hours on low or 3-4 hours on high.  Shred chicken before serving on a bun. 

This recipe is all over the Internet, with variations in the amount of each ingredient.  I added the red pepper and the vinegar to accommodate my liking.  

Comments:  Delicious and EASY!  Make sure you use a good quality barbecue sauce for optimal flavor.  I used frozen chicken breast and cooked 8 hours on low.

Crock-pot White Bean Chicken Chili

1 large onion, chopped
1 can green chili's drained
2 garlic cloves
2 large chicken breast
2 TBSP ground cumin
1 TBSP dried oregano
2 TBSP chili powder
2 (15-ounce cans) cannelloni or other white bean, rinsed and drained
1 bag frozen corn
4 cups low sodium
1/4 tsp crushed red pepper flakes
salt and pepper to taste

Garnishes:
Lime
Sour Cream
Avocado, diced
Chopped cilantro
Parmesan Cheese
Tortilla chips

Directions:  Put all ingredients in a crock pot and cook on low 6-8 hours.  Shred the chicken before serving. Garnish to your taste.

This is a recipe combined from two different ones found on the Internet.  One from Mel's Kitchen Cafe and the other from Giada De Laurentiis on Food Network. I also added a few ingredients that I thought would work.

Comments:  I cannot rave enough about this soup. We added lime juice to taste to each bowl and added a dollop of sour cream.  Oh my!  the lime juice gave it a freshness that was unbelievable and the sour cream made the texture of the soup perfect.  YUM!

Giada added a bunch of Swiss chard, stems removed and chopped into small pieces.  I am sure this would be delicious, and good for you too!

Crock Pot Pork Roast

Ingredients:
1 - 2 lb boneless pork roast (sirloin tip roast or pork tenderloin)
1 - cup Worcestershire sauce
1 - cup brown sugar
2 - teaspoons olive oil
McCormick Grill Mates Montreal Steak Seasoning

Directions: Rub Montreal seasoning all over the roast making sure to cover all sides. Heat a large skillet over medium high heat. Add the olive oil and get the pan really hot. Add the roast and sear on all sides, browning on all sides.   Add Worcestershire sauce and brown sugar to the crock pot and mix. Add the pork roast. Cover and cook on high for one hour then turn to low and cook a additional 4-5 hours. Pork roast is fully cooked when it starts to come apart. Serve alone or on wheat rolls.

Recipe from:  The Happy Housewife blog

Comments: I added 1/4 tsp of crushed red pepper and 2 tsp. crushed garlic to the liquid mixture. I liked the added heat in the gravy. The original recipe just dumps the sugar and Worcestershire sauce on top of the roast and swears it works. After the pork was cooked, I took out the juice and reduced it by half on the stove top, but this isn't really necessary. My family loved this recipe!

Senate Bean Soup

1 pound dried navy beans, picked over
1 pound ham (preferably with bone)
1 Large russet potato, peeled and quartered
1/2 cup milk
2 TBSP butter
1 large onion, chopped
1 stalk celery, chopped
2 cloves of garlic, chopped
1/4 cup chopped fresh parsley (optional)
pepper and salt to taste

Put beans in large bowl and cover with about 3 times their volume of cold water.  Soak overnight in a cool place.  Or, bring picked over beans to a boil, turn off heat, and let rest for 1 hour.

Drain beans and transfer to a large pot, Dutch oven or Crock Pot.  Add 10 cups of water and the ham.  Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour,30minutes or all day on low in the Crock Pot.  Transfer the ham to a plate , remove the bone , and dice the meat.  Return to the pot.

Meanwhile, cook the potato in water until tender, drain, mash with milk, salt and butter.  Add the mashed potato to the bean soup until combined.  You can also use left over mashed potato's.

Melt the butter in a large skillet over medium heat.  Add onion, celery and garlic.  Cook until translucent.  Add this mixture to the soup when ready.  You can also add these raw if you are cooking the beans in the crock-pot.

Use up to an additional 2 cups of water to adjust the soup to the thickness you prefer.

Recipe from Food Network Magazine

Comments.  This soup is served in three public Capitol Hill cafeterias currently and has been served on Capitol Hill since the turn of the 20th Century in the Senate Dining Room.  It is absolutely the best bean soup I have ever made.  My son, who does not usually like bean soup because of the texture, loves this soup.  I always make this soon after we have ham, and sometimes have been known to fix the ham in order to have the soup later.  Delicious!

Comments 2: I have made this now in the crock-pot and on the stove and have found the stove version is a bit better.

Mom's basic Chili-- plus my additions

2 pounds of ground beef, fried and drained
1 large jug of V-8 Juice
1 large onion, chopped
2 stalks of celery, chopped (my addition)
1 can of Rotel (my addition)
1 can petite diced tomatoes (my addition)
1 can of beans ( I use Bush's Hot Chili Beans, Mom used light red Kidney Beans)
Chili Powder (to taste, I use at least 1/3 of a bottle)

Put ingredients together in a large pot or a crock-pot, heat and serve.  I saute the onions and celery with the beef if I am doing a quick put together and serve, but will simply cut them up and put them in the crock-pot if I am cooking the chili all day in the crock pot. .

Comments:  Mom was ahead of her time as she always served this over spaghetti noodles, therefore I do too.  It is also good with Frito's and Cheese, or simply by itself.  This is the easiest and quickest Chili ever made.  The last time I saw my friend Alison in Atlanta she said this continued to be her son's favorite.  It could be your favorite too because it is so quick to the table or will simmer all day in the crock-pot.  Other additions could be celery, green pepper, any kind of bean that you have in the pantry and hot sauce.  Enjoy!

Slow Cooker Chicken Stew Recipe

2 potatoes peeled, diced chunky and cooked until tender,  add to crock-pot near the end of cooking time (optional)
2 cups of chunky chopped carrots
1 package of frozen sweet corn
2 stalks of celery, chopped in chunks
1-2 onion, thickly sliced
2 cloves of garlic, minced
1 (12.5 oz.) jar of salsa
1 can black beans, rinsed and drained
1 bag of frozen Lima's
1 can of Rotel Tomatoes
2 tsp of salt
1 1/2 tsp ground cumin
1 tsp or more of chili powder
1/2 tsp of black pepper
1/4 tsp of cayenne pepper
2-3 chicken breast
2 1/2 cups chicken broth


Place all ingredients in your slow cooker.  Place raw chicken on top of vegetables and seasonings.  Pour chicken broth over chicken and vegetables.  Cover Slow Cooker and cook on high for 4 hours.  Add potatoes near the end of your cooking time. Thicken with some cornstarch and water if you want stew to be a bit thicker consistency.  Take chicken breast out and either shred or cut in chunks and then place them back into the crock-pot and serve.

Comments:  I love this recipe because all of the vegetables are cut a bit chunkier than you might cut them for soup and you get to put the whole chicken breast into the crock-pot raw.  I have even put the chicken breast  in frozen if I choose to cook it on low for 6-8 hours instead of on high for 4.   It does need a bit of cornstarch slurry added if you want it to look like stew.  I have not had luck adding the potatoes directly into the crock pot at the beginning of the recipe, they do not get tender.  I think it has something to do with the tomato juices from the Rotel and Salsa, but not sure.  Alton Brown would know!  I don't always add them because of this.  Lots of flavor, easy and delicious!

Cincinnati Chili

1 Quart of Water
2 LBS of Lean Hamburger
1 tsp of Cinnamon
1 tsp of Ground Cumin
1-2 Large Chopped Onions
1 tsp Worcestershire Sauce
1 toe Garlic
2 TBSP Chili Powder
1 tsp Black Pepper
1/2 tsp Red Pepper or Chili Pepper
1 TBSP Salt
1 1/2 tsp Ground Allspice
1 6oz. can of Tomato Paste
1 1/2 TBSP Cider Vinegar
3 Large Bay Leaves
1/2 oz Bakers Chocolate

Directions:  Original recipe states to crumble raw (do not brown) hamburger into water, add rest of ingredients.  Bring to boil, then simmer for 3 hours.  Remove garlic toe and bay leaves.  Add whole red peppers (if desired) for spicier taste.

Prepare Spaghetti noodles per package directions, chop raw onion, shred cheddar cheese, oyster crackers and open a can of beans to complement the chili.

I always brown my meat but I have had it made as the original recipe suggest and the texture is truer to the original Cincinnati Chili you get at Skyline Chili.  I do this because I do not always have the leanest ground beef and want to make every effort to decrease the fat content in my chili.  I use only one onion in my chili as this amount is enough for my family.  I also use pre-minced garlic and put in the equivalent of 1 toe of garlic as I usually have this ingredient in my refrigerator as a staple.  I often put this together in the crock-pot and let it simmer all day.

Note:  Cincinnati Chili is typically served over Spaghetti Noodles and then declared:
 3 Way:  Chili, Spaghetti Noodles and Cheese
 4 Way:  Chili, Spaghetti Noodles, Cheese and Onion
 5 Way:  Chili, Spaghetti Noodles, Cheese, Onion and Beans


Comments:  This recipe was given to me by a dear college friend, Tim.  As with so many things I cook, there is a connection to the person or event associated with the food.  One of my dislikes of computer generated print-outs of recipes is that you loose the original handwriting of the giver of the recipe.  This particular recipe is written in Tim's hand and is considered one of my many treasures.

White Bean Chicken Chili

2 TBLSP Olive Oil
1 onion, chopped
2 cloves garlic, minced

1 box chicken broth (allows you to adjust liquid to consistency you like)
1 can Rotel Tomatoes ( can also use a can of Tomalillos drained and chopped or salsa verde)
1 can diced green chiles ( 7 oz)
1 large can of diced tomatoes
1 tsp dried oregano
1 tsp ground coriander
1/2 tsp ground cumin
1 bag of frozen corn
2 large boneless chicken breast, cooked and chopped into small pieces
2 cans of white beans
salt and pepper to taste

Heat oil; and cook onion and garlic until soft

Add rest of ingredients.  Simmer until flavors meld and hot. 

Recipe from allrecipes.com

Comments:  I have altered this recipe a bit from its original to make it a bit heartier and less soupy.  It is suggested that you can add 2-3 TBLSP of cornstarch mixed in chicken broth or milk if you want it thicker but I opted to just add more beans and corn. Garnish with sour cream, this is a really nice addition to the flavor of the soup.  I make this soup and let it simmer in the crock pot.  However, if you are in a hurry, you could assemble this soup and have it on the table in about 30 minutes total.  I serve with jalapeno/cheese corn muffins.  This recipe is quick and spicy!

Spicy Shredded Beef

2 1/2 pounds boned beef chuck
1 can (14 1/2 oz.) chopped tomatoes
1 can (7 oz.) chipotle sauce or spicy salsa
1 can (4 oz.) diced jalapeno peppers, drained
1 chopped onion
3 cloves of garlic, minced
2 TBLSP. chili powder
1 TBLSP. honey
2 1/2 tsp. salt
1 tsp ground cumin
2 cups beef broth

Trim off extra fat off beef.  Put in slow cooker ( at least 5 quarts).  Add tomatoes with juice, salsa or chipolte sauce, jalapenos, onion, garlic, chili powder, honey salt and cumin;  pour broth over top.

Cook on low 8-10 hours. 

Remove meat from crock-pot  and shred with 2 forks.  Remove 1/2 of sauce from the crock-pot and then add the meat back to the rest of the sauce.  Serve in sandwiches.

Recipe from myrecipes.com

Comments:  This is very spicy, so beware.  My family loves these sandwiches because of all of the flavor but as I said, not for those who like mild tasting food.  Serve on crusty rolls as they are very juicy sandwiches.  Sometimes I will caramelize onions to add to the sandwiches, and sometimes not.  We broil the buns with a piece of provolone or Swiss cheese and then add the meat.  It is suggested that you top the sandwiches with cabbage, red onion, sliced tomato, cilantro and sour cream but I haven't done this yet.  I am sure this would be delicious.  I also use whatever roast is on sale, usually aiming for a lean cut.  YUM!

Crock Pot Chicken Cacciatore

Ingredients:
3 lbs chicken, whole or cut up as you wish
1 large onions, sliced (or 2 if you like lots of onion)
2 (6 ounce) cans tomato paste
1 can of diced tomatoes
1 green bell pepper, chopped ( optional)
2-4 cloves of garlic, minced
2 tsp oregano
1 tsp dried basil
1/2 tsp celery powder
1 tsp salt
1/2 cup dry white wine
3 TBLSP Olive Oil
1 tsp crushed red pepper flakes (optional)

Directions:
1. Place onions in bottom of crock pot.  I use extra onions because the husband does not like the green pepper.
2.  Add chicken:  whole boneless, skinless chicken breast is what I use but any combonation of chicken will work.  I have also added frozen chicken in the morning and cooked on the low setting for 7-9 hours and this worked well.
3.  Sir all of the other ingredients together.   I usually add an extra bit of water to get the liquid to cover the chicken and make it the consistency I like.  I have also used a dry red wine and this works great as well.  You could also use chicken broth if you do not like or have the wine.
4.  Pour over the chicken and onions.
5.  Cook on low heat 7-9 hours or high heat for about 3-4 hours.
6.  Serve over pasta or rice.

Remarks:  Easy and Delicious and Full of Flavor!  I think what makes this recipe stand out is the use of wine and the tsp of crushed red pepper flakes.  Try it , you won't be disappointed!

Beef Burgaundy Stroganoff

3 lbs lean stewing beef, cut into bite size pieces
1 can Healthy Request Cream of Mushroom Soup
1 can Healthy Request Cream of Chicken Soup
1 can Healthy Request Cream of Celery Soup
1 cup any Red Wine (or beef broth)
1 pkg. Lipton Onion Soup
1 box of whole button mushrooms (optional)


Mix all of the above ingredients together and either cook at 325 degree oven for 4 hours or put in your crock pot and cook on high for 4 hours.  Add 16 ounces of sour cream when you remove it from the oven or turn off the crock pot.  Serve over 1 pound wide egg noodles or rice.  Serves 8-10.

Review:  This is such a great crock pot meal!  Tons of flavor and so easy to assemble and prepare.  Try to use the lower sodium soups to keep the sodium content down.    Use beef broth if you do not have any red wine, it is just as good. 
Review 2:  I just made this again and added the whole button mushroomes.  They were fantastic!  I think you could make this vegitarian with only the mushrooms as they are so hardy and the flavor is so good.  Just check the ingredients in the Lipton Onion Soup mix to make sure there is no meat base in it.  YUM!

Southwest Chicken Soup

1 T olive oil
8 oz boneless chicken breast, cut into 1/2 inch chunks
1/4 diced onions
2 cloves garlic, minced
1 tsp cumin
1/2 tsp salt
1/2 tsp chili powder
1/8 tsp red pepper
1 (14 oz) can chicken broth
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can Mexican-style tomatoes (Rotel)
2 cups frozen whole corn
3 tortilas, halved, stacked, and cut into strips
2 T chopped cilantro (optional)
6 T plain nonfat yogurt (optional)

Preheat oven to 400 degrees. 
Heat oil in Dutch oven.  Add chicken and cook until opaque.  I usually cook it all the way through.  Add onion, garlic, cumin, salt, chili powder and red pepper.   Cook 1-2 minutes, stirring occasionally , until garlic and spices are fragrant.  Stir in broth, corn, beans and tomatoes.  Reduce heat and simmer.  Meanwhile, spread tortila strips in a single layer on a baking sheet.  Spray with Pam and lightly sprinkle with salt.  Bake until crisp and lightly brown.  About 5 minutes.  Top with tortila strips.  Garnish with cilantro and yogurt if desired. 

Review:  This recipe was given to me by my dear friend Denise and has been my daughter's favorite soup ever since.  It is quick and easy to prepare and offers, once again a tremendous amount of flavor.  I am always looking for dishes with lots of flavor if you haven't picked up on that.  Note:  I usually double all of the ingredients except for the chicken and adjust the chicken broth to the consistency that makes me happy.