- 1 (21 oz.) can of cherry pie filling
- 1 pkg. yellow cake mix
- 1/2 C. (1 stick) butter melted
- 1/3 C. chopped walnuts, optional
Add the pie filling to the bottom of the crock. With a fork, mix the melted butter and the cake mix until crumbly. Sprinkle over top of the cherry filling. Add nuts to top if desired. Cover and cook on Low 2-3 hrs.
Mushroom Sauced Beef
- 1/2 lb. fresh button mushrooms, cleaned and sliced
- 1 md. onion sliced
- 1 can of Cream Of Mushroom Soup, undiluted
- 1/3 C. red wine
- 2 T. Worcestershire sauce
- 1 (4 oz.) can of chopped green chilies, drained
- 1 (2 1/2 lb.)boneless Beef Chuck or Cross Rib Roast, trimmed of fat
- 3 T. flour
Combine 2/3 of the sliced mushrooms and all of th onion in the crockpot. In a small bowl whisk: soup, wine, 1 T. worcestershire sauce and the chilies. Pour 1/2 of the soup mixture over the mushrooms and onion in the crockpot. Cut the beef horizontally into 2 pieces each about 3/4" thick. Place the beef on top of the mushroom mixture. Sprinkle the remaining mushrooms on top and pour on the rest of the soup mixture. DO NOT MIX. Cover and cook on Low 8 hrs. Increase the heat to HIGH, mix the flour with the remaining 1 T. of worcestershire sauce and stir this into the liquids. Cook for another 30 min. to an hour.
Stuffed Green Peppers
- 5 to 6 green peppers
- 1 Pound ground beef
- 1/4 Cup finely chopped onion
- 1 egg
- 1 Large can tomato sauce
- 1 Cup instant rice
- garlic salt to taste
Cut each pepper in half. Remove core, seeds, and white membrane. In small bowl, combine beef, onion,egg,4 oz tomato sauce and rice. Form meat mixture into balls and put the mixture in pepper half. Place in crockpot pepper side down, pour remaining tomato sauce over the peppers. Cover pot and cook on low for 8 to 10 hours. Makes 5 to 6 servings.
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Stuffed Green Peppers
- 7 small green and/or red peppers (tops removed and seeded)
- 1 10 oz pkg. frozen corn
- 1 pound ground chuck (browned and drained)
- 1 8 oz. can tomato sauce
- 1/4 tablespoon salt
- 1/2 tablespoon garlic salt
- 1/4 tablespoon pepper
- 1 cup shredded cheese (i use cheddar or swiss)
- 1/2 tablespoon worcestershire sauce
- 1/4 cup chopped onion
- 2 tablespoons ketchup
Wash peppers and drain well. Combine all remaining ingredients *except* ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full. Pour 3 T water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers. Cover and cook on low 7-9 hours or high 3-4 hours.
Crock Pot Stuffed Peppers
- 6 med. to lg. peppers
- 1 1/2 lb. ground chuck
- 1 med. onion
- 1 (16 oz.) can tomato sauce
- 1 (16 oz.) can whole tomatoes
- 1 (8 oz.) container sour cream or sour cream onion dip
Minute (instant) rice (2 servings), make according to directions on box Clean the inside of peppers and cut off tops. Mix ground chuck, onion, whole tomatoes drained squeezed into ground chuck, pepper, and seasonings of your choice and rice. Put ground chuck mixture into raw peppers, now place these peppers into your crock pot. Mix the can tomato sauce and sour cream together and pour this mixture over the stuffed peppers. Cover and cook on low for 7 to 9 hours, or on high 4 hours.
Stuffed Green Peppers
- 5-6 green bell peppers
- 1/2 pound lean ground beef
- 1/4 cup finely chopped onion
- 1 tablespoon chopped pimiento (I use roasted red pepper)
- 1 teaspoon salt
- 1 12-ounce can whole kernel corn drained well
- 1 tablespoon worcestershire sauce
- 1 teaspoon prepared mustard
- 1 10-3/4-ounce can condensed cream of tomato soup
Cut a slice off top of each pepper. Remove core, seeds and white membrane. In a small bowl, combine beef, onion, pimiento, salt and corn. Spoon into peppers. Stand peppers up in slow-cooking pot, in two layers if necessary. Add worcestershire sauce and mustard to soup; pour over peppers. Cover and cook on low for 8-10 hours. Serves 4 to 6.
Angie's Kitchen
Mega-Zine
Crock Pot Forum
Metropark Crockpot Recipes
This one is very easy and very good too. It's great for a small family gathering. I personally add 2 cans of pie filling and make mine in a 3 1/2 qt. crockpot.
