Slow Cooker Recipes - - - Let's share

[Sachita]

anyone remember seeing a slow cooker pumpkin custard but made with fresh pumpkin, not canned? I had it saved but now can't find it. There are recipes with canned but the one I'm looking for uses diced fresh pumpkin, evaporated milk, of course all the spices, eggs whites.

If anyone has one that they have tried that's really yummy, fresh, please hook me up?

[Spirit Dancer]

Originally Posted by Sachita

anyone remember seeing a slow cooker pumpkin custard but made with fresh pumpkin, not canned? I had it saved but now can't find it. There are recipes with canned but the one I'm looking for uses diced fresh pumpkin, evaporated milk, of course all the spices, eggs whites.

If anyone has one that they have tried that's really yummy, fresh, please hook me up?

Pumpkin Custard

2 eggs

2 egg whites

2 Cups Fresh Pumpkin Seeded and Diced

12 ozs evaporated milk

34 cup brown sugar (packed)

12 tsp ground cinnamon


14 tsp ground ginger

18 tsp ground nutmeg

18 tsp ground allspice

1 tsp vanilla extract

1 12 cups whipped topping (frozen whipped topping thawed)




Coat slow cooker with cooking spray. Beat eggs and egg whites with whisk in large bowl.

Stir in pumpkin, milk, brown sugar, spices and vanilla extract. Mix until blended, and fold in whipped topping. Pour into cooker.


Cover. Cook on low three to four hours, or until sides are set and center of custard is just a bit loose.


Divide into serving dishes and chill until cool. Top with dollop of whipped topping and ground cinnamon, if desired. One can also top with crushed pecans, sprinkles, sugar, whatever.

[Logicaly]

I love me some crock pot cooking!

Salsa Chicken

4-6 pieces of chicken (totally frozen, don't even need to defrost)
24oz of your favorite salsa
1 Lime squeezed into the mix
Fresh Cilantro chopped and tossed in

Cook it on high for about 6 hours, adjust for the fact that some crock pots seem to cook a bit hotter then others, but I have found 6 for frozen chicken tends to do the trick.

It will be soaked in the flavors, and you can use the salsa you cooked in the crock pot as a garnish as well on top of the chicken when you serve it.

[Scorp]

I didn't think it was possible to salivate quite this early (6 am) reading these recipes.

[-Red-Flag-]

Originally Posted by Logicaly

I love me some crock pot cooking!

Salsa Chicken

4-6 pieces of chicken (totally frozen, don't even need to defrost)
24oz of your favorite salsa
1 Lime squeezed into the mix
Fresh Cilantro chopped and tossed in

Cook it on high for about 6 hours, adjust for the fact that some crock pots seem to cook a bit hotter then others, but I have found 6 for frozen chicken tends to do the trick.

It will be soaked in the flavors, and you can use the salsa you cooked in the crock pot as a garnish as well on top of the chicken when you serve it.

this sounds awesome !

[Sachita]

Thank you! have you tried it? I'm wondering how it will set. I'm planning on making this for a special family dinner soon.



I love my crock pot. I have a large one and to be honest I'd like it to be larger or I may get another. When I cook I always cook extra to freeze and or for my family. Every month I have to go round up my plastic containers. lol

Originally Posted by Spirit Dancer

Pumpkin Custard

2 eggs

2 egg whites

2 Cups Fresh Pumpkin Seeded and Diced

12 ozs evaporated milk

34 cup brown sugar (packed)

12 tsp ground cinnamon


14 tsp ground ginger

18 tsp ground nutmeg

18 tsp ground allspice

1 tsp vanilla extract

1 12 cups whipped topping (frozen whipped topping thawed)




Coat slow cooker with cooking spray. Beat eggs and egg whites with whisk in large bowl.

Stir in pumpkin, milk, brown sugar, spices and vanilla extract. Mix until blended, and fold in whipped topping. Pour into cooker.


Cover. Cook on low three to four hours, or until sides are set and center of custard is just a bit loose.


Divide into serving dishes and chill until cool. Top with dollop of whipped topping and ground cinnamon, if desired. One can also top with crushed pecans, sprinkles, sugar, whatever.

[Spirit Dancer]

Originally Posted by Sachita

Thank you! have you tried it? I'm wondering how it will set. I'm planning on making this for a special family dinner soon.



I love my crock pot. I have a large one and to be honest I'd like it to be larger or I may get another. When I cook I always cook extra to freeze and or for my family. Every month I have to go round up my plastic containers. lol

Sachita
Yes i've tried it every Autumn, depending on the size of your crockpot the setting time varies when using my smaller crock it takes 4 hours, the larger takes 3 but it sets nicely. My daughter checks hers and it has taken five in her crock.

[iamkeri1]

OMG I am starving after reading these recipes. I've been having a lazy Saturday sitting in bed watching political television (MSNBC) and enjoying the planet. Haven't gotten out of bed. Haven't eaten. (Just remembered I have home made chicken veggie soup in the fridge - YAAAAH!)

Why do we only post to these threads in the fall and winter? Slow cookers make sense all year. They use way less energy than a conventional oven, and they don't heat up your kitchen. (Always a concern here in Florida) Pair them with a toaster oven and you can pretty much get rid of your stove, LOL.

The recipes I have been reading here sound unbelieveabley good. I'm going to try to cook that coconut chicken recipe sometime this week. But seriously. recipes are optional. If you throw good, well cleaned, colorful food into the crock pot and season it with whatever seasonings and sauces appeal to you at the moment, then cook it for a while, when it is done you are going to have good colorful flavorful food to eat - it's all good - literally.
Smooches,
Keri

[-Red-Flag-]

So, I did the lasagna thing today.. It came out good, it was a first time for me.. so it was a learning curve.. More sauce and more ricotta cheese for sure next time and I cooked it a little too long.. but I would do it again..

[Leigh]

Hope to try these recipes out soon