Rob

Get out your crock pots and slow cookers... the Official ChefClub Crock Pot & Slow Cooker Recipe Contest has begun!

Between now and April 6th, 2008, submit your favorite Crock Pot or Slow cooker recipes by REPLYING to this thread. You can enter as many times as you want and the winner will receive a $50 Amazon Gift Certificate!

• Enter by April 6th
• Finalists Announced April 7th
• ChefClub staff will test, taste and vote on the recipes with the winners to be announced on April 13th!

Good luck!

jmw

CROCK POT PULLED PORK

1 3-4 pound Boston Butt Pork Roast
1/2 of 5 ounce of Hickory Liquid Smoke
1/2 of 10 ounce bottle of Worcestershire sauce
1 1/2 cups ketchup, divided
1/4 cup prepared mustard
1 cup brown sugar (8 oz)
1/2 teaspoon celery seed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon each of salt and pepper
2 cups reserved broth

Place pork roast in crock pot (fat side up) and sprinkle with salt and pepper. Add liquid smoke, Worcestershire sauce, spices, mustard and 1/2 cup ketchup. Cover pot and cook on low 8-10 hours. Remove meat and let cool to handle. Save juices from pot and separate broth from fat. Mix in the reserved broth, 1 cup ketchup (10 oz) and brown sugar in medium bowl. Pull the meat into shreds for the BBQ, place in pot on stove and pour the broth mixture over meat. Warm and serve on buns.

jmw

Apple-Pecan Crisp

Prep: 15 min., Cook: 3 hrs. Be sure to check your apples at 2 hours, as overcooking may make them mushy.


5 large Granny Smith apples, peeled and cut into 1/4-inch-thick slices
2 tablespoons lemon juice
3/4 cup all-purpose flour
3/4 cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup cold butter
3/4 cup chopped toasted pecans
Vanilla ice cream

Place apples in a lightly greased 6-quart slow cooker; drizzle with lemon juice, and toss to coat.

Combine flour and next 3 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender or two forks until mixture resembles coarse meal; sprinkle over apples.

Cover and cook on HIGH 3 hours or until apples are tender. Sprinkle with pecans. Serve warm with ice cream.
Yield: Makes 6 servings

jmw

Slow Cooker Stuffing

Yields: 12 servings

This is an easy way to make extra stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!

INGREDIENTS:

3/4 cup butter
1-1/2 cups chopped onion
1-1/2 cups chopped celery
3 tablespoons fresh parsley
9 ounces fresh mushrooms,
sliced
9-1/3 cups dry bread cubes
3/4 teaspoon poultry seasoning 1 teaspoon dried sage
3/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon ground black
pepper
3-1/3 cups chicken broth
1-1/2 eggs, beaten

DIRECTIONS:

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

jmw

Crockpot Chocolate Cake


• 1 chocolate cake mix (I use Duncan Hines Moist Deluxe Devils Food)
• 1 pint sour cream (I use reduced fat…..not fat free)
• 1 small pkg. instant chocolate pudding
• 4 eggs
• 3⁄4 cup oil
• 1 cup water
• 1 tsp. van. extract
• 1 12 oz. bag mini semisweet chocolate morsels (reg. work too)
• 2 heaping T. sugar

Spray crock pot with Pam. With electric mixer, mix all ingredients until smooth; do not add chocolate chips until last. After mixing stir them in by hand. Cook on low 6-8 hours. (I cooked mine exactly 6 hours.) Do not remove the top while cooking. If it appears to be not quite done, leave it in the base and it will continue to cook for awhile. Serve in a bowl with vanilla ice cream or cool whip.

jmw

Italian Beef

5 pounds chuck roast
1 can beer
1 cup beef stock
1 packet au jus gravy packet
4 cloves garlic -- crushed
1/4 cup brown sugar
2 packets Italian salad dressing -- (zesty Italian)
2 teaspoons Italian seasoning -- crushed
12 ounces pepperoncini peppers -- reserve juice
2 whole green bell peppers -- sliced
cracked black pepper -- to taste

In a large crockpot, mix together the beer, beef stock, au jus gravy packet, juice from pepperoncini peppers, garlic cloves and brown sugar.

Season the roast with cracked black pepper and rub with two packets of zesty Italian salad dressing mix and season with Italian seasoning. Place roast in the crock pot with liquids and add the sliced green bell peppers and whole jar of pepperoncini peppers. Cover and cook on low for at least 10 hours.

jmw

Crockpot Bread Pudding in Caramel Sauce

Nothing could be simpler than this delicious
recipe for an old family favorite. Use
leftover raisin bread for a more fulsome
version. Serve hot or cold, depending on
your preference.

LIGHTLY GREASED SLOW COOKER STONEWARE

1 1/2 Cups Packed Brown Sugar
1/4 Cup Butter, softened
3 Eggs
1 Teaspoon Vanilla or 3 Tablespoons Dark Rum or Whiskey
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Freshly Grated Nutmeg
2 1/2 Cups Milk
6 Slices White Bread, Cut into 1-inch squares

In a bowl, beat sugar and butter until smooth and creamy. Add eggs, one at a time, and
beat until incorporated. Add vanilla,
cinnamon and nutmeg and beat until blended.
Stir in milk.

In prepared slow cooker stoneware, place
bread. Add milk mixture and stir to combine.
Cover and cook on high for 4 hours.

jmw

Slow Cooker Barbecue Beef Sandwiches

10 servings (serving size: 1 sandwich)

RECIPE INGREDIENTS

5 tablespoons dark brown sugar, divided

3/4 teaspoon black pepper

2 (1-pound) flank steaks

1 cup chopped onion

1 cup tomato paste

3 tablespoons Worcestershire sauce

3 tablespoons molasses

3 tablespoons cider vinegar

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon dry mustard

1 teaspoon ground cumin

1/2 teaspoon salt

10 (2-1/2-ounce) submarine rolls, halved

Red onion slices (optional)

Dill pickle slices (optional)


RECIPE METHOD
Combine 1 tablespoon brown sugar and pepper; rub over both sides of steaks. Combine 1/4 cup brown sugar, onion, and next 9 ingredients (onion through salt) in an electric slow cooker.
Add steaks; turn to coat. Cover with lid; cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 7 hours. Remove steaks; reserve sauce. Shred steaks with 2 forks. Return shredded steak to cooker; stir into sauce. Spoon 1/2 cup steak mixture onto bottom half of each roll; top with onion and pickles, if desired. Cover with tops of rolls.

jmw

Slow Cooker Caramel Apples 


4 tart apples, cored 

1/2 cup apple juice 

1/2 cup brown sugar 

12 red cinnamon candies 

4 TBS. butter divided 

8 caramels, unwrapped 

1/4 tsp. cinnamon 

1 TBS. sugar 



Cut 1/2 inch slice off tops of apples and discard. Arrange apples in a slow cooker. Pour apple juice over apples. Spoon 2 tablespoons brown sugar, 3 cinnamon candies, one TBS. butter and 2 caramels into each apple center; sprinkle with cinnamon and sugar. 

Cover and heat on low setting until apples are tender, about 4 to 6 hours. Serve with a dollop of whipped topping. Makes 4 servings. 




jmw

SLOW COOKER BERRY COBBLER

INGREDIENTS

1-1/4 cups all-purpose flour, divided
2 tablespoons plus 1 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
1/4 cup fat-free milk
2 tablespoons canola oil
1/8 teaspoon salt
2 cups unsweetened raspberries
2 cups unsweetened blueberries
2 cups reduced-fat frozen vanilla yogurt, optional

DIRECTIONS

In a bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with cooking spray.

In a bowl, combine salt and remaining flour and sugar; add berries and toss to coat. Spread over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out without crumbs. Top each serving with 1/4 cup frozen yogurt if desired.

Yield: 8 servings.