Butternut Squash with Brown Sugar and Cinnamon

February 5, 2014 by

Crockpot Butternut Squash

Print Recipe
Servings 4

Ingredients
  

  • 1 large Butternut Squash 3-4 lbs
  • 1 cup Apple Juice
  • 4 tbs Butter
  • 1/4 cup Brown Sugar melted
  • 1/2 tsp Ground Cinnamon

Instructions
 

  • Quarter butternut squash lengthwise
  • Cut Stem off
  • Scoop out seeds
  • Pour apple juice in slow cooker
  • Combine butter, brown sugar and cinnamon in small bowl
  • Place 2 of the squash quarters (cut side up) in slow cooker
  • Drizzle half of the brown sugar butter mixture on squash
  • Place remaining 2 squash quarters on top of first ones and drizzle with remaining brown sugar butter mixture
  • Cover and cook on LOW for 6-8 hours (or until squash is tender)
Filed Under: Dishes and Meals, Main Dish, Quick and Easy, Side Dish, Slow Cooker, Vegetables, Vegetarian

Taco Soup

December 26, 2013 by

Taco Soup

Maxine Wallace
Print Recipe
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Servings 12

Ingredients
  

  • 2 lbs hamburger
  • 1 large #3 diced tomatoes
  • 1 small onion chopped
  • 2 cans pinto beans
  • 1 can creamed corn
  • 1 can corn
  • 2 packages taco mix medium
  • 1 26 oz can picante sauce medium

Instructions
 

  • Brown hamburger and onion, drain
  • Add all ingredients into slow cooker
  • Cook on medium for 4 - 5 hours

Notes

You can adjust the heat by using hot taco mix or hot picante sauce, or both.
Filed Under: Beef, Dishes and Meals, Slow Cooker, Soup, Vegetables

Easy Crock Pot Lasagna

March 29, 2013 by

Easy Crock Pot Lasagna

This lasagna tastes like you spent all day making it without all of the work.
Print Recipe
Prep Time 15 mins
Cook Time 4 mins
Total Time 4 hrs 15 mins
Servings 10

Ingredients
  

  • 1 pound 16 ounces ground beef
  • 1/2 cup diced white onion
  • 1 teaspoon minced garlic
  • 1 24 ounce jar spaghetti sauce
  • 1/2 cup water
  • 1 15 ounce container ricotta cheese
  • 2 cups mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 whole egg
  • 2 Tablespoons fresh parsley or 2 teaspoons dried parsley
  • 6 uncooked lasagna noodles

Instructions
 

  • In a large skillet brown beef and onion.
  • Add garlic and cook for one minute. Drain.
  • Add spaghetti sauce and water and simmer for about 5 minutes.
  • Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
  • Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker.
  • Place half of the noodles and half of the ricotta mixture on top of the sauce.
  • Cover with 2 cups meat sauce.
  • Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
  • Cook on low for 4 to 5 hours or until noodles are soft.
  • Sprinkle with 1/2 cup of mozzarella and remaining Parmesan.
  • Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
  • Do not overcook and don't try to speed up the process by cooking it on high.
  • Works best with a 4 to 6 quart size slow cooker.
Filed Under: Beef, Main Dish, Pasta, Slow Cooker