Deluxe Crockpot Oatmeal

Ingredients

• 2 C. milk
• 1/4 C. brown sugar
• 1 Tbs. butter, melted
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1 C. quick cooking oats
• 1 C. finely chopped apple
• 1/2 C. raisins and/or dates
• 1/2 C. chopped walnuts or almonds

Directions

Grease the inside of crockpot. Put ingredients inside crockpot and mix well. Cover and turn on low heat. Cook overnight or 8-9 hours. Stir before serving. Makes 4 C. (6-8 servings) 

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Crock Pot Roasted Summer Vegetables

Crock pot roasted summer vegetables (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann)

(Printable version)

2 red onions, cut into small wedges

2 green bell peppers, seeded and cut into strips

1 large zucchini, halved lengthwise and sliced into 1/2" chunks

1 large yellow squash, halved lengthwise and sliced into 1/2" chunks

1 pound yellow or green beans, ends trimmed

5 garlic cloves, peeled

3 Tbsp olive oil

1 Tbsp dried basil

salt and pepper to taste

2 Tbsp balsamic vinegar

Combine first 6 ingredients in a large crock pot (I used a 5 1/2 quart, and it was extremely full). Add oil, basil, and salt and pepper and stir well to coat all veggies. Cook on high for 2 hours, or until all veggies are tender (you may want to stir everything after about an hour). Stir in vinegar before serving. Serves 5.

This was delicious, and I can't stop eating it. I've become a roasting fiend in the last year, but using the crock pot was a nice alternative because it prevented the kitchen from heating up. It's also great because you can put a variety of vegetables in at the same time, even though they would have different cooking times in the oven. I will definitely be making this again soon, and can't wait to try out new veggie combinations.

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Loaded Baked Potato Soup

6 large potatoes, peeled and diced - I used Yukon, russet, & red potatoes
1 large onion, chopped
5 cups of chicken stock or use vegetable stock to make this soup vegetarian
1 (15-ounce) can evaporated milk
1/4 cup butter
salt
pepper

toppings - shredded cheddar cheese, corn niblets, petite peas, and sour cream

extra vegetable stock to thin soup

Place potatoes, onions, and stock in a crock pot. Cook on low for 9 hours. After the cooking time, mash potatoes with a potato masher and add evaporated milk and butter. Stir to combine. Season with salt and pepper.


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Crockpot Refried Beans

Crockpot Refried Beans

• 3 cups of dry pinto beans (rinsed)
• 1 onion, diced
• 9 cups of water
• 5 t salt
• 1 3/4 t pepper
• 2 T minced garlic
• 1/8 t ground cumin

1. Put all the ingredients in a crockpot and cook on high for about 8 hours.
2. After they are done, drain all of the liquid out and SAVE THE LIQUID!!
3. Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time. (makes about 6 cups)

Source

Crock Pot Hard Boiled Eggs

Recipe:

Slow Cooker Hard Boiled Eggs

• Eggs (up to as many fit in your slow cooker in a single layer)
• Water

Directions: Place eggs in slow cooker. Fill with enough water to cover eggs and cook on low for 3 1/2 hours.

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