White Chicken Chili

1 pound boneless skinless chicken thighs, cut into bite-sized strips *
1 cup dried Great Northern beans, sorted and rinsed
1 medium onion, chopped (1/2 cup)
1 garlic clove, minced
2 teaspoons dried oregano leaves
1/2 teaspoon salt
1 10.75-ounce can cream of chicken soup
5 cups water

Just Before Serving:
1 teaspoon cumin
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 4.5-ounce can chopped green chiles

Toppings:
grated Monterey Jack cheese
sour cream
chopped avocado
additional hot pepper sauce

*Do not substitute chicken breast. The long cooking time will dry it out.

1. In a 3.5- or 4-quart slow cooker, combine all ingredients up to the water. Mix well.
2. Cover and cook on low for 9-10 hours.
3. Just before serving, stir in cumin, hot pepper sauce, and chiles.
4. Serve with desired toppings.

Tip: You can assemble this the night before, minus the water. In the morning, put in the slow cooker, add 5 cups warm water, and stir well. Note that it's usually not safe to refrigerate before slow cooking because it slows the cooking time too much, but in this case the warm water brings the temperature up.

Turkey Pumpkin Chili

This mild chili has a unique flavor. It's fun letting people guess the secret ingredients. Some people can pick out the beer, but no one I've served this to has suspected the pumpkin!


2 pounds ground turkey (or 1 pound turkey, 1 pound ground beef)
1 15.25-ounce can sweet whole kernel corn
1 4-ounce can green chiles
1 14.5-ounce can whole or diced tomatoes
1 29-ounce can tomato sauce
1 15-ounce can pureed pumpkin (or about 2 cups fresh)
1 15-ounce can hominy
1 cup chopped onion
1 12-ounce can beer
1 12-ounce can water
3 Tablespooons minced garlic (about 5 medium cloves, pressed)
2 Tablespoons cumin
1 Tablespoon chili powder
1-1/2 Tablespoons brown sugar
1 teaspoon Worcestershire sauce

1. Brown the meat with the onions and garlic.
2. Mix all ingredients in a slow cooker.
3. Cook 4-6 hours on low. Serve with cheddar cheese.

Slow Cooker Ribs

4 pounds pork baby back ribs*
1/4 cup barbecue sauce (try this recipe)
1/3 cup dark brown sugar
1 Tablespoon paprika
1-1/2 teaspoons chili powder
1-1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoon black pepper
3/4 teaspoon white pepper **
3/4 teaspoon ground oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon sugar

*This works well with any kind of pork or beef ribs, even the (cheap) boneless country style.
**If you don't have white pepper, just use all black pepper.

1. Trim excess fat from ribs.
   
2. Combine dry ingredients and rub over all surfaces of ribs.
   
3. Place ribs in slow cooker, standing on their edge with the meaty side out.
   Cook on low for about 8 hours.
   
4. Remove ribs from slow cooker and brush with barbecue sauce.
   

Slow Cooker Yogurt

Can you believe it? You can make yogurt in the slow cooker! If, like my husband, you're wondering why you'd want to, I can give you two good reasons. 1) It's really cheap. 2) You know exactly what's in it, and what's not (sugar, artificial coloring, and preservatives).

1 quart milk*
1/4 to 1/2 cup dry instant nonfat milk (optional, for thickening)
1/4 cup natural plain yogurt, preferably fresh (from store or homemade)

*If you use low-fat milk, you'll need to add the dry milk unless you like it runny. I added 1/2 cup, and it was nice and solid.

1. Put the milk and dry milk into a slow cooker and stir well. If the milk doesn't come at least halfway up the crock, you should put a smaller, oven-safe bowl (such as a Pyrex glass dish) inside the crock; this will add some time to the cooking.
   
2. Cook on high for 1.5 to 2 hours, until the milk is starting to bubble, but not quite boiling. (If you have a candy thermometer, you can test it; the milk should be 180 degrees to kill all undesirable bacteria.)
3. Remove the crock from the slow cooker and leave it on the counter, with the lid on, for about an hour. The milk should be cooled to about 110 degrees. If you don't have a thermometer, test with your finger; it should be a little warmer than a baby's bath water. (If you add the starter with the milk hotter than 110, it can kill the bacteria in the starter.)
   
4. Turn the oven on its lowest setting.
   
5. If the milk has formed a skin on top, run it through a sieve if desired.
   
6. Ladle a small amount of warm milk into a cup and mix the yogurt into it until well combined. Then pour the yogurt mixture into the milk and whisk well.
7. Turn off the oven, but leave the oven light on.
   
8. Put the lid on the slow cooker crock and put it in the oven to culture. Close the door and do not disturb for 5 to 12 hours. The longer you leave it, the tangier the taste.
9. Remove from the oven and refrigerate for several hours. Reserve 1/4 cup of yogurt for your next batch.
   

Serve with one or more of the following:

• Fruit of your choice (bananas and blueberries are nice)
• Strawberry jam (about a tablespoon per cup)
• Cereal or granola
• Vanilla and maple syrup to taste

When you add fruit, the yogurt may get runnier, so it's best to add it just before serving.

If you prefer Greek style yogurt (thicker), line a colander with a coffee filter or cheesecloth and allow it to drain overnight. You can use the drained whey to add protein to smoothies, or you can feed it to your dog.

Aunt Lizzy's Chicken Delight

My son's aunt Elizabeth gave me this recipe and it is DE-LICIOUS! This is a throw it together and forget about it recipe. Hope you enjoy it. This will feed about 2-3 people, so throw in more chicken breasts and another can of soup as you see fit if you need to feed more people...and don't forget to add more bacon! YUM!

Aunt Lizzy's Chicken Delight

2 cans Cream of Mushroom Soup
1 8oz pkg of Cream Cheese
2 boneless, skinless chicken breasts wrapped in 2-3 pieces of bacon each
1 cup (or so) of milk
1-2 spoonful's of flour if needed
Mashed Potatoes (your own recipe)

In a crock pot, place soup then cream cheese (no need to mix the two, just make sure the soup covers the bottom of your crock pot) and place wrapped chicken breasts on top. Cook on low with lid on for 8-10 hours. After cooking, cream cheese will melt and bacon will become nice and crispy, allowing the bacon grease to soak into the chicken (this is not a recipe for the dieters...). When ready to serve, stir up chicken, cream cheese and soup with a fork. This will shred the chicken. Do not be alarmed if the sauce burns to the sides of the crock pot a bit. Before serving, add a cup or so of milk to make more "gravy-like". If the mixture is too watery, just add a spoonful or two of flour to thicken it up. Serve over mashed potatoes.

Salsa Cream Cheese Chicken

3 or 4 boneless chicken breasts
15 oz jar of salsa or picante sauce
15.5 oz can black beans, drained
15.5 oz can kernel corn, drained
8 oz cream cheese
soft tortillas or corn chips
avocado (optional)

1. Place chicken breasts in slow cooker and pour next three ingredients over top. (Do not add cream cheese yet.)
2. Cook on high for three hours or on low for about six hours.
3. When chicken is fully cooked, turn slow cooker off and put cream cheese rectangle on top. Close lid and let it stand for about 30 minutes.
   
4. Stir in the cream cheese and break up the chicken with a fork (if necessary).
   

Serve in warmed tortilla shells or pour over corn chips. Garnish with avocado slices.

Clair's Crockpot Chili

1 lb. ground beef or turkey, browned
1 can dark red kidney beans, rinsed and drained
1 can stewed tomatoes
1 8 oz. can tomato sauce
1 pkg. taco seasoning

Combine all in crockpot and cook on low for 6-8 hours.

Western Beans

2 cans red beans
2 cans pinto beans
2 cans Great Northern beans
2 cans kidney beans
2 (4 ounce) cans chopped green chilies (mild)
4 cups sharp cheddar cheese, grated

1. Combine all ingredients in slow cooker. Do not drain liquid from cans.
2. Cook on high until bubbly--about two hours--then on low until ready to serve. Total cook time should be three hours or longer.
   
3. Serve over tortilla chips or corn chips. Top with avocado and sour cream if desired.

This recipe doesn't sound like much, but it is incredibly good and so easy to make. It's enough to feed twelve or so, (as long as they are bean lovers).

White Chicken Chili

1 pound boneless skinless chicken thighs, cut in bite-size pieces
1 cup dried great northern beans, rinsed and sorted
1 medium onion, chopped (1/2 cup)
1 garlic clove, minced
2 teaspoons dried oregano leaves
1/2 teaspoon salt
10.75-ounce can condensed cream of chicken soup
5 cups water
1 teaspoon cumin
1/4 teaspoon hot pepper sauce (such as Tabasco)
4.5-ounce can chopped green chilies
sour cream, optional
chopped avocado, optional

1. In a 3.5 or 4-quart slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup, and water. Mix well.
2. Cover and cook on low for 9 to 10 hours.
3. Just before serving, stir in cumin, hot pepper sauce, and chilies.
   

Serve with additional hot pepper sauce, sour cream, and avocado.

Serves six.

Try crumbling cornbread into the chili and topping it with grated cheese. Delicious!

Slow Cooker Split Pea Soup

16-ounce package dried green split peas, rinsed
1 meaty ham bone, 2 ham hocks, or 2 cups diced ham
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
2 chicken bouillon cubes, crushed
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tablespoon seasoned salt (or to taste)
1/2 teaspoon fresh pepper
1-1/2 quarts hot water
1/2 cup light cream

1. Layer all ingredients except cream and water in slow cooker in the order given.
2. Pour in water. Do not stir.
   
3. Cover and cook on high 4-5 hours or on low 8-10 hours, until peas are very soft and ham falls off the bone.
   
4. Remove bones and bay leaf. Mash peas to thicken soup. Add cream just before serving.

Serve garnished with croutons. Freezes well.

Serves 8.

This is a great way to use leftover ham. It is so good and so easy!

Turkey Pumpkin Chili

2 pounds ground turkey

1 (15.25 oz) can sweet whole kernel corn

1 (4 oz) can chopped green chilies

1 (14.5 oz) can whole or diced tomatoes

1 (29 oz) can tomato sauce

1 (15 oz) can of pumpkin
1 can hominy

large onion, chopped

1 can beer (12 oz)

1 can water (12 oz)

3 tablespoons minced garlic (about 5 medium cloves)

2 tablespoons cumin

chili powder to taste *
salt to taste
brown sugar to taste *

1 tsp Worcestershire sauce

1. Brown meat with onions and garlic.
   
2. Mix with all other ingredients in a slow cooker.
   
3. Cook 4-6 hours on low.

* I used about 1 tablespoon of chili powder and 1.5 tablespoons of brown sugar when I made this, and it was great -- Sarah

Serve with Michelle's sweet corn cornbread.

This is a fun recipe because the pumpkin gives the chili a unique yet familiar flavor, and no one can guess the secret ingredient.

Calico Bean Casserole/Picnic Bean Casserole

1 (15 OZ) can kidney beans, undrained
1 (16 OZ) can baked beans with pork
1 (15 OZ) can butter beans, undrained
1 (15 OZ) can lima beans, undrained
½ cup ketchup
2 teaspoons white vinegar
1 tablespoon dry mustard
¾ cup packed brown sugar
1 pound ground beef
4 ounces bacon, chopped – I use the thick slice bacon
½ cup chopped onion
Salt to taste
Ground black pepper to taste

1. Preheat oven to 350 degrees F (unless using a crock pot).
   
2. In a large skillet over medium heat, fry ground beef and onion together until beef is no longer pink. Drain fat. (After draining, add to crock pot, if using.)
   
3. Fry bacon and set aside until all the other ingredients are in pot.
   
4. In a large mixing bowl, combine the kidney beans, baked beans, butter beans, and lima beans. *
5. Stir in the ketchup, white vinegar, dry mustard, brown sugar, and browned beef mixture. *
   
6. Mix thoroughly, adding salt and pepper to taste.
7. Crumble the cooked bacon, add to mixture, and mix in. Pour the bean and meat mixture into a 9 X 13 inch baking dish. Bake in preheated oven for 30 to 40 minutes. (If using a crock pot, turn it to high until beans are very hot, then turn to low for about 1 hour.)
   

*I just empty all ingredients into the crockpot with the cooked beef/onion.

This recipe serves about 6. If you double make sure you double the ground meat and bacon as well.

This is good as a main dish; just cook up some cornbread and you have a nice hearty meal. It's also a great side dish for barbecues.

Fran Crawford