Tag Archive: Crockpot


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1 large pork roast, rubbed with seasonings of choice

I used:

  • 2 teaspoons freshly ground black peppercorns
  • 2 teaspoons yellow mustard seeds
  • 1 teaspoon ground cumin
  • 3 tablespoons paprika
  • 2 tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper

 

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Place spinach, chard or other greens in bottom of large crock pot.  Chop onion and carrots and place on top of greens.  Pour 1/4 bottle Trader Joe’s Spicy Peanut Vinaigrette over veggies.  (you may want to add some red pepper flakes, as the “spicy” is overstated.  Still delicious though and smells wonderful while it’s cooking).

Place roast on top of veggies.  Cook on low 8-10 hours.  Shred and add the rest of the dressing in and cook on high for 30 minutes.

Cook udon noodles according to directions.  Toss with shredded pork.

I served this with some leftover butternut and acorn squash and a broccoli slaw.

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This year Thanksgiving will be hosted by my daughter.  The gathering will have about 20 people and will be pot luck.  They will make the turkey, and the rest of are bringing the sides and desserts.  Since the turkey will be in the oven, we will cook and keep some foods warm in a triple crock pot I have and love to use for buffets.

My planned crock pot dishes are:

Spinach Artichoke Dip.

2 bags spinach, chopped
2 c. shredded cheese (I used 6 Italian)
2 blocks cream cheese, cubed
1/2 onion, chopped
1 Tbsp. minced garlic
1/4 tsp. cayenne
1/2 tsp. each salt and pepper

Place spinach in crock pot and chop with kitchen shears.
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Combine/toss remaining ingredients in crock pot with spinach. The mixture will be dry and salad like.
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Cover and cook on low 1 1/2 hours. Stir to combine.
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Cook another 1 to 2 hours.
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Stir and enjoy!

Squash Stuffing Casserole.

Ingredients
  • 2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
  • 1/4 cup chopped onion
  • 1/2 cup peeled shredded carrot
  • 1 can (10 1/4 ounces) condensed cream of celery or cream of chicken soup
  • 1 cup sour cream
  • 1/4 cup flour
  • 1 package (6 to 8 ounces) herb seasoned stuffing crumbs
  • 1/2 cup butter, melted
    Preparation

    In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour; stir into vegetables. Toss stuffing crumbs with butter and place half in slow cooker. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6 to 8 hours.
    Serves 4 to 6. (Photo from Betty Crocker website)

Squash Casserold

Scalloped Potatoes.

2-3 lb. red Potatoes, sliced thinly
4 Tbsp. butter
4 Tbsp. flour
2 c. milk
1 c. broth (I used chicken)
2 c. shredded sharp cheddar cheese

Layer potatoes in well-greased crock pot. Salt each layer.
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In a saucepan, melt butter. Add flour and cook until golden, stirring so it won’t stick or burn. Slowly whisk in milk and broth, allowing to thicken between each addition.
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Remove from heat and stir in cheese to melt.

You could use jar cheese sauce and it would probably be good also.

Pour over potatoes and use a knife to let sauce go down the sides and down through several places in the crock pot. Place paper towel across crock pot under lid.

Cook on low for 5 hours and then high for 2 hours, uncovering for the last hour or so to brown on top.

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