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Slow Cooker

Blueberry Cake

Blueberry Cake

Counldn't be easier!

 

Ingredients

 

1 20 oz. Crushed Pineapple, canned in Juice

1 pt. Fresh Blueberries

¾ cup Sugar (or Sweetener)

1 box Yellow Cake Mix

½ cup Butter, melted

1 cup Chopped Pecans (or other nuts)

 

Directions

 

1) Spray the Gourmet Slow Cooker pan with food spray such as Pam.

2) Layer ingredients one at a time in the order given.

3) Cook on #4 setting for 2 hours or until cake tests done. The cake portion will be springy and will not stick to a toothpick when inserted.

4) To remove from Slow Cooker, cover pan with a plate about 2 " larger than the pan and quickly invert. Now place your serving plate over this plate and invert again. Cake is now right side up. Gently pat any pieces out of place back into shape.

5) Cut or spoon to serve. To dress up your dessert, top with ice cream or whipped topping.

Tomato Pesto Soup

Tomato Pesto Soup

Ingredients

1 onion #2 cone

2 cloves garlic, minced

1 cup shredded carrots #1 cone

3 stalks celery with leaves # 2 cone

1 14 oz. can diced tomatoes, undrained (tomatoes seasoned in garlic in the can work well)

1 6 oz. can tomato paste

1/2 tsp. Oregano

1/4 tsp. Thyme

1/8 to 1/4 tsp. crushed red pepper

3 1/2 cups water

2 cups vegetable broth

1 cup instant rice

1/3 cup pesto

1/2 cup Parmesan cheese

 

Directions

1. Combine all ingredients except for rice, pesto, and cheese in slow-cooker, stir together. Cover and cook on medium setting 2 for 5-6 hours. Stir in instant rice. Cover and let stand for 6- 8 minutes until rice is tender. Stir in pesto. Serve with Parmesan cheese.
2. Add instant rice at the end of cooking time, this is a great trick which works well with almost any slow cooker soup or stew. Try instant brown rice for a bit more nutrition.

 

Stovetop Pumpkin Pie

Stovetop Pumpkin Pie

Ingredients

 

¾ cup Sugar

½ cup Biscuit Baking Mix

4 Tbsp. Butter, divided

12 oz. Evaporated Milk, Skim (1 can), reserve 1 Tablespoon for topping

2 Eggs

15 oz. Solid Packed Pumpkin Puree (1 small can)

2½ tsp. Vanilla Extract

1 Tablespoon Pumpkin Pie Spice

¼ cup Brown Sugar

½ cup Pecans, chopped

 

Directions

 

1) Pre-heat Familie Skillet for stovetop cooking, or the 4 qt. for Slow Cooking, on the range top on medium heat.

2) In a large bowl combine the white sugar, biscuit mix, 2 tablespoon melted butter, eggs and milk- reserving 1 tablespoon milk for the topping. Beat in pumpkin, spice and vanilla until smooth.

3) Spray pan with food spray. Pour into pre-heated pan. Cover. Cook on medium heat for 5 minutes then either turn the range to just above low for stove top cooking, or if using the Gourmet Cooker, place the 4 qt. on the base and set to #4. Either method, cook for about 50 minutes or until a dinner knife inserted in the center comes out clean.

4) While the pie is cooking, make the streusel topping: Melt the remaining 2 tablespoons of butter, add the brown sugar and pecans. Cook until sugar is dissolved. Add the reserved tablespoon of milk. Gently sprinkle over the top of the pie as it cooks. This topping is optional and can be put on any time during the cooking process or after the pie is done.

Slow Baked Apples

Slow Baked Apples

Old Fashion Goodness

 

Ingredients

 

7 small Gala Apples

¼ cup Raisins

¼ cup Dried Cranberries

¼ cup chopped nuts

¼ cup Maple Syrup

2 Tbsp. Butter

1 tsp. Cinnamon

¼ cup Sugar

6 Gingersnaps, crushed

 

Directions

 

1) Peel apple 1/4 at top and core, taking care not to remove the bottom of the apples.

2) Mix raisins, cranberries and nut. Fill center of apples. Top each apple with about 1 tsp. butter. Mix cinnamon and sugar and set aside.

3) Drizzle maple syrup over the apples; sprinkle with mixture of cinnamon and sugar.

4) Cover, place on Slow Cooker base and cook on #4 for 30 to 40 minutes or until apples are fork tender. Do not overcook as the apples will lose their shape.

5) Remove apples to serving dishes. Place 2 qt. Slow Cooker utensil on the stove top on medium heat. Cook liquid until it thickens, 6- 8 minutes. Drizzle sauce over apples. Sprinkle crushed ginger snaps on top and serve.

Pork Roast with Applesauce

Pork Roast with Applesauce

<p>Recipe Type: Healthy Choice</p>

 

Ingrdients

 

2-4 lbs. Pork Loin Roast, boned, trimmed of visible fat

1 Tbsp. Mrs. Dash Seasoning of Choice (lemon Pepper or favorite)

3 whole Cooking Apples, peeled, cored, shredded

¼ cup Fruity White Wine, or Apple Juice

¼ cup Light Brown Sugar, firmly packed

1 Tbsp. Fresh Ground Ginger (1½ tsp. ground) optional

1 Tbsp. Cornstarch¼ cup Cold Water

 

Directions

 

1) Set the base of your Gourmet Cooker to #4 while preparing your roast and apples.

2) Preheat top unit (4 Quart) of the Gourmet Cooker on range. Trim roast of visible fat. Season the roast by rubbing your favorite Mrs. Dash seasoning blend into all sides. When beads of water dropped on the hot pan surface "dance," your pan will be hot enough. Add the seasoned pork roast and Brown on all sides.

3) While meat is browning, wash, quarter and remove seeds from the apples. Shred the apples by using the #2 cone on the Kitchen Kutter. The Kutter will shred the apple and leave the skin behind.

4) After the roast is nicely browned, add the shredded apples around and on top of the roast.

5) Mix the remaining ingredients and pour over the roast and apples. Cover and cook on #4 for about 1/2 hour or until you need to leave the kitchen, then turn to #2 for remaining 4-6 hours of cooking.

6) Remove roast from the unit when roast is tender, cover to keep warm. Remove cooked apples to a mixing bowl, using a slotted spoon. Do not scrape the bottom of the pan. Whip with fork or whisk into a chunky applesauce consistency. Set aside to serve with dinner as a side item.

7) Make gravy with the liquid remaining in pan. If you are concerned that the roast had fat you were not able to trim away, pour the liquid into a measuring cup. The fat will float to the top and you can spoon it off. Return the liquid to the 4 Quart Unit.8) Place the pan on the range top on medium heat. In a separate small container with a tight lid, combine 1 Tablespoon cornstarch with about 1/4 cup cold water. Cover and shake well to mix. Slowly pour this mixture into the hot liquid; stirring constantly, scrapping the browned bits off the bottom of the pan. This will enhance the flavor of your gravy. Stir until thickened. Serve with your roast.

Servings: 6

Yield: 3 oz. Pork 1/2 cups applesauce per serving

Preparation time: 15 minutes

Ready in: 8 hours and 30 minutes

Peppered Meatloaf (Vegetarian Alternative)

Peppered Meatloaf (Vegetarian Alternative)

This is the Vegetarian Meatloaff.

 

You can find Light Life or Yves vegetarian “beef” in many grocery stores and Gimmee Lean “sausage” as well.

 

 

Ingredients

36 oz. vegetarian beef

12-16 oz. vegetarian sausage

1 small onion finely chopped or shredded

6 oz. can salt free tomato sauce

3/4 cup (1 pkg.) crushed whole wheat saltine crackers

1/2 cup ketchup3 cloves garlic, minced1 teaspoon Worcestershire sauce

1/4 teaspoon seasoned pepper

2-4 potatoes washed and cut into quarters Sauce:

1-cup ketchup

1/3 cup packed brown sugar

1 1/2 teaspoons dry mustard

1/2 teaspoon nutmeg

getarian Alternative Recipe.

Directions

1) Combine all ingredients except the potatoes and sauce and mix well. Shape into big ball. (To avoid sticking it works well to put mixture on saran wrap and shape into ball).

2) Place several of the potatoes in the bottom of the slow-cooker and top with the meatloaf. Place more potatoes around the meatloaf.

3) Mix sauce ingredients and pour over meatloaf. Cover and cook on low for 6-8 hours.

 

Peppered Meatloaf

Peppered Meatloaf

 

 

 

Ingredients

3 lbs. ground chuck

1 lb. bulk sausage

1 large onion finely chopped or shredded

1 8 oz. can tomato sauce

3/4 cup (1 pkg.) crushed whole wheat saltine crackers

2 eggs

1/2 cup ketchup

3 cloves garlic, minced

2 teaspoon Worcestershire sauce

1 teaspoon seasoned salt1/4 teaspoon seasoned pepper

2-4 potatoes washed and cut into fourths

Sauce

1-cup ketchup

1/3 cup packed brown sugar

1 1/2 teaspoons dry mustard

1/2 teaspoon nutmeg

Directions

1) Combine all ingredients except the potatoes and sauce and mix well. Shape into big ball. (To avoid sticking it works well to put mixture on saran wrap and shape into ball).

2) Place several of the potatoes in the bottom of the slow-cooker and top with the meatloaf. Place more potatoes around the meatloaf.

3) Mix sauce ingredients and pour over meatloaf. Cover and cook on low for 8-12 hours.

Note: use the leanest beef you can buy for less shrinkage and less fat.

Pot Roast Beef & Vegetables

Pot Roast Beef & Vegetables

 

 

 

Ingredients

Roast

Onions

Potatoes

New Potatoes

Celery

Red Pepper

Carrots

Mushrooms

(Use your choice of vegetables).

Your Favorite Seasonings

Directions

1) Preheat on medium heat until a few drops of water dance around the bottom of the cookware.
2) Place the roast in the pan, cover and close the vapor valve.
3) Let the meat brown 3-5 minutes. Once the meat has browned, remove the cover. You will notice that the top of the meat is also brown.
4) Using a fork, flip the roast and begin adding your vegetables. Place your vegetables underneath and above your roast.
5) You may also add any seasonings to your taste. A basic rule of thumb is if it sounds good it probably is.
6) After seasoning, replace the cover with the vapor valve closed and place the unit on your gourmet cooker base. Depending on when you want dinner to be ready will determine what setting to use on your slow cooker. Cooking time can range anywhere between 3 to 8 hours. Customize your cooking time depending on your time.