Hazel's Crockpot Thursday

I have to say, I'm kinda starting to like Ol' George...He would like to keep the title: Hazel's Crockpot Thursdays for these Thursday's posts...To make it easier for any of you who might want to look back to find a recipe and this way I can label them the same and keep things neat and tidy on the blog...

As promised, George has come up with an entire meal that tasted wonderful the other night when he (and his crew) made this: (You will need 4 to 5 crockpots to make this meal in full - the beans can be put in a pot and cooked on low for about 5 hours)


Apricot Glazed Pork Roast

Ingredients:

1 can (10 1/2 ounces) Condensed Chicken Broth
1 jar (18 ounces) apricot preserves
1 large onion, chopped (about 1 cup)
2 tbsp. Dijon-style mustard
4 -pound boneless pork loin roast

Directions:

• Mix broth,preserves, onion and mustard in 3 1/2-qt. slow cooker.
  
• Cut pork to fit. (if needed)
• Add to cooker.
  
• Cover and cook on LOW 8 to 9 hr. or until done.
• Put pork roast on serving platter and slice
• Pour sauce over pork roast
  

Tip: For thicker sauce: Mix 2 tbsp. cornstarch and 2 tbsp. water until smooth. Remove pork from cooker. Stir cornstarch mixture into cooker. Cover and cook on HIGH 10 min. or until mixture boils and thickens.

Country Scalloped Potatoes

Ingredients:

6 medium potatoes, thinly sliced
1 large onion, thinly sliced
1 cup cheddar cheese, shredded
1/2 cup fresh Italian parsley, minced
10 button mushrooms, thinly sliced
1/2 cup milk
1/2 cup butter, melted
1/2 teaspoon paprika
1/2 tsp black pepper
1/2 teaspoon salt

Directions:

Lightly grease the stoneware. Alternate layers of potatoes, onions, cheese, parsley and mushrooms in the stoneware. In a small bowl, combine the milk, butter, paprika, pepper and salt. Pour this mixture over the ingredients in the slow cooker. Cover cook on Low for 7 to 9 hours or on High for 3 to 4 hours.


Brenda Beans

Drain a quart of green beans (rinse well) put beans in crock. Put a stick of butter/margarine on beans. Put 1/4 - 1/2 cup of brown sugar in crock. Put lid on crock and cook on low for 2 1/2 - 3 hours (on high for 1 - 1 1/2 hour)... check beans a half hour before serving...when you lift the lid, you should get a nose full of sweet smelling brown sugar...if not, add more brown sugar...



Crockpot Baked Bread

Ingredients:

1 frozen bread loaf
butter

Directions:

Grease frozen bread loaf generously with butter. Place loaf in a well-greased baking pan which will fit in the crockpot. (if you have an oblong crockpot, a loaf pan should fit nicely inside of it). Place the pan in crockpot; cover and cook on LOW 2 to 3 hours or until bread is thawed and beginning to rise.

Turn crockpot to high and prop open the crockpot lid with a small piece of aluminum foil that has been rolled up. You don't need a big piece, just enough to make a little gap so the moisture will escape and not make your bread soggy. Bake in crockpot for 2 to 3 hours or until browned. Bread will sound hollow when tapped on.


Brown Sugar Spice Cake (Now I have to admit, I wasn't too sure about this dessert, because of the ingredients, but it was actually quite tasty...)

Ingredients:

Vegetable cooking spray
1 can (10 3/4 ounces) Condensed Tomato Soup
1/2 cup water
2 eggs
1 box (about 18 ounces) spice cake mix
1 1/4 cups hot water
3/4 cup packed brown sugar
1 tsp. ground cinnamon
Vanilla ice cream

Directions:

• Spray the inside of a 4-quart slow cooker with the cooking spray.
• Combine the soup, water, eggs and cake mix in a medium bowl and mix according to the package directions. Pour the batter into the cooker.
• Stir the water, brown sugar and cinnamon in a small bowl. Pour over the batter.
• Cover and cook on HIGH for 2 hours or until a knife inserted in the center comes out clean.
• Spoon the cake into bowls, spooning the sauce from the bottom of the cooker.
  
• Serve warm with the ice cream.

Tip: This warm, gooey dessert would be great sprinkled with crunchy candied walnuts.