101 Slow-Cooker Recipes (20 page)

1 t. dried basil

1 t. dried oregano

1/2 t. salt

20-oz. pkg. Italian pork sausages, browned, drained and sliced

2 16-oz. pkgs. spaghetti, cooked

Stir together all ingredients except sausages and spaghetti in a slow cooker. Add sausages; cover and cook on low for 8 hours. Serve sauce over cooked spaghetti. Serves 12 to 14.

Warm Fruity Punch

Virginia Watson
Scranton, PA

Serve up mugs of this warm-you-up punch after a family outing in the frosty air.

32-oz. bottle cranberry juice cocktail

32-oz. can pineapple juice

1/3 c. red cinnamon candies

4-inch cinnamon stick

Optional: additional cinnamon sticks

Combine juices, candies and cinnamon stick in a slow cooker. Cover and cook on low setting for 2 to 5 hours. Remove cinnamon stick before serving. Use additional cinnamon sticks as stirrers, if desired. Makes 8 servings.

Triple Chocolate Cake

Joan Brochu
Harwich, MA

This ooey-gooey dessert is a chocolate lover’s delight!

18-1/2 oz. pkg. chocolate cake mix

8-oz. container sour cream

3.9-oz. pkg. instant chocolate pudding mix

12-oz. pkg. semi-sweet chocolate chips

4 eggs, beaten

3/4 c. oil

1 c. water

Garnish: vanilla ice cream

Place all ingredients except ice cream in a slow cooker; mix well. Cover and cook on high setting for 3 to 4 hours. Serve warm, garnished with scoops of ice cream. Makes 8 to 10 servings.

Harvest Pecan Sweet Potatoes

Nancy Girard
Chesapeake, VA

A delicious addition to a holiday meal...I always get lots of compliments!

2 29-oz. cans sweet potatoes, drained

1/3 c. plus 2 t. butter, melted and divided

2 T. sugar

1/3 c. plus 2 T. brown sugar, packed and divided

1 T. orange juice

2 eggs, beaten

1/2 c. milk

1/3 c. chopped pecans

2 T. all-purpose flour

Mash sweet potatoes in a large bowl; blend in 1/3 cup melted butter, sugar and 2 tablespoons brown sugar. Beat in juice, eggs and milk; spoon into a lightly greased slow cooker and set aside. Combine pecans, flour, remaining brown sugar and remaining butter. Spread mixture over sweet potatoes; cover and cook on high setting for 3 to 4 hours. Makes 8 to 10 servings.

Spoon Bread Florentine

Jo Ann

A deliciously different side that’s so simple to make.

10-oz. pkg. frozen chopped spinach, thawed and drained

6 green onions, sliced

1 red pepper, chopped

5-1/2 oz. pkg. cornbread mix

4 eggs, beaten

1/2 c. butter, melted

1 c. cottage cheese

1-1/4 t. seasoned salt

Combine all ingredients in a large bowl; mix well. Spoon into a lightly greased slow cooker. Cover, with lid slightly ajar to allow moisture to escape. Cook on low setting for 3 to 4 hours, or on high setting for 1-3/4 to 2 hours, until edges are golden and a knife tip inserted in center tests clean. Makes 8 servings.

Joan’s Chicken Stuffing Casserole

Joan Brochu
Harwich, MA

Hearty and so filling, this chicken dish will be the first to disappear at any potluck.

12-oz. pkg. chicken stuffing mix

3 10-3/4 oz. cans cream of chicken soup, divided

1/2 c. milk

3 to 4 c. cooked chicken, cubed

12-oz. pkg. shredded Cheddar cheese

Prepare stuffing mix according to package directions; place in a slow cooker. Stir in 2 cans soup. In a separate bowl, stir together remaining soup, milk and chicken. Add to slow cooker. Spread cheese over top. Cover and cook on low setting for 4 to 6 hours, or on high setting for 2 to 3 hours. Serves 6.