Source: http://allrecipes.com/Recipe/BBQ-Feta-and-Hot-Banana-Pepper-Turkey-Burgers/Detail.aspx

Ingredients:

• 1 pound ground turkey
• 1/4 cup seeded, chopped banana peppers
• 1/2 cup crumbled feta cheese
• salt and pepper to taste

Directions:

1. Preheat an outdoor grill for high heat.

2. In a bowl, mix the turkey, peppers, and feta cheese. Season with salt and pepper. Form the mixture into 4 patties.

3. Cook patties about 8 minutes per side on the prepared grill, to an internal temperature of 180 degrees F (85 degrees C).

Source: http://www.eatingwell.com/recipes/athenian_pasta_primavera.html

Ingredients:

• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 1 medium onion, sliced
• 1/2 teaspoon salt
• 1 yellow bell pepper, sliced
• 1 medium zucchini, trimmed, halved lengthwise and thinly sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• Freshly ground pepper, to taste
• 1 pound whole-wheat penne
• 1 1/2 cups baby peas, (if frozen, rinse under warm water and drain)
• 1/2 cup packed fresh mint leaves, chopped
• 3/4 cup crumbled feta cheese, (4 ounces)

Directions:

1. Put a large pot of water on to boil.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and salt and cook, stirring occasionally, until the onion is beginning to brown, 3 to 5 minutes.

3. Add bell pepper and zucchini to the onion. Cook, stirring, until the vegetables are just beginning to soften, 3 minutes. Stir in garlic and continue cooking until fragrant, 1 minute more. Stir in wine and pepper; simmer until most of the wine has evaporated, 1 to 2 minutes.

4. Meanwhile, cook penne in the boiling water according to the package directions, until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.

5. Stir the reserved cooking liquid and the vegetables into the pasta along with the remaining 1 tablespoon oil, peas, mint and feta.

Source: ehow.com

Ingredients:

• 1 cup raw macadamia nuts
• 2 cups raw oats
• 1/2 cup honey
• 1/2 cup raw wheat berries
• 1/2 cup raw cocoa nibs
• Read more: How to Make Oatmeal Cookies: Raw Food Recipe | eHow.com http://www.ehow.com/how_5258225_make-cookies_-raw-food-recipe.html#ixzz1BdIQuK7w

Directions:

1. Begin by soaking the wheat berries for at least 4 hours. Drain them.

2. 2

3. In a food processor, combine the oats, macadamia nuts and cocoa nibs. Process on the lowest setting for 30 seconds to 1 minute, the dry ingredients should be well distributed.

4. 3

5. With the food processor running on the low setting add the wheat berries and honey slowly.

6. 4

7. The cookie dough is now finished. If you like raw cookie dough, you can shape into balls eat them this way. They should be stored in the refrigerator.

8. 5

9. To dehydrate the dough into oatmeal cookies, shape into balls and then press the cookies flat. Lay the oatmeal cookies onto a lined dehydrator tray and dehydrate until crispy below 105 degrees.

You can put the choc chips on right after it is out of the oven.

Source: Vegan Cupcakes Take over the World – http://vegancupcakes.wordpress.com/2007/09/17/pumpkin-pie-brownie/ (from RecipeThing user violetdream)

Ingredients:

• 1/2 cup bittersweet chocolate, melted
• 1 cup canned or pureed pumpkin
• 3/4 cup sugar
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 3/4 cup flour
• 1/4 cup cocoa powder
• 1 tablespoon tapioca flour (or arrowroot or corn starch)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup canned or pureed pumpkin
• 2 tablespoons tapioca flour (or use arrowroot or cornstarch)
• 1/2 cup non-dairy milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• pinch ground nutmeg
• pinch ground allspice
• A handful of chocolate chips

Directions:

1. Preheat oven to 350 F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.

2. To make the brownie layer:

3. Melt the chocolate (I still don’t need to tell you how to melt chocolate, right?).

4. In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine, then mix in the melted chocolate.

5. To make the pumpkin layer:

6. Mix all ingredients in a large mixing bowl and stir until thoroughly combined.

7. To assemble:

8. Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.

9. Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.

Source:

Ingredients:

• 14 slices fresh white bread, crust removed
• 3 c. shredded sharp Cheddar cheese
• 1/4 cup butter
• 6 lg. eggs
• 3 c. milk, scalded
• 2 tbsp. Worcestershire sauce
• 1/2 tsp. salt
• Paprika

Directions:

1. Preparation:

2. Tear bread in small pieces. Place half of the bread in a well greased slow cooker. Add half of the cheese and half of the butter. Layer with remaining bread, cheese and butter. Beat eggs, milk, Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with paprika. Cover and cook on low 4 to 6 hours. Do not open until ready to serve.

Source:

Ingredients:

• 16 ounces walnut pieces
• 1/2 cup melted unsalted butter
• 1/2 cup confectioners' sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• Preparation:
• In a slow cooker, stir the walnuts and butter together until well blended. Add the confectioners' sugar, stirring to coat walnuts evenly. Cover and cook on HIGH for 15 minutes. Reduce the heat to low and cook, uncovered, stirring occasionally, until the n
• Transfer the nuts to a serving bowl. In a small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Cool the nuts completely before serving.

Source:

Ingredients:

• 1 tablespoon vegetable oil
• 1 cup shredded sharp cheddar cheese
• 1 1/2 cups frozen spinach (10 ounce package), thawed and squeezed dry
• 2 slices cubed crust white bread without crusts
• 1 cup sliced fresh mushrooms
• 1/2 cup sliced green onions, with a few inches of green
• 1 ounce sliced pimiento or red bell pepper
• 6 eggs
• 1 cup half-and-half
• 1/2 cup water
• salt and pepper to taste
• 1/2 teaspoon paprika

Directions:

1. Preparation:

2. Grease the sides and bottom of a slow cooker with vegetable oil. Layer 1/2 cup cheese, spinach, bread, mushrooms, onions and pimiento. In a small bowl, whisk together the eggs, half-and-half, water, and salt and pepper; pour evenly over layered mixture. Sprinkle with the remaining 1/2 cup cheese and the ground paprika. Cover and cook for 1 1/2 to 2 hours on HIGH setting, or until set.

Source:

Ingredients:

• 1 cup raw rice, converted (Uncle Ben's Converted Rice)
• 1 cup water
• 2 teaspoons salt
• 1 tablespoon butter
• Preparation:
• Combine all ingredients in the slow cooker. Cover and cook on LOW for 6 to 8 hours.

Source:

Ingredients:

• 2 cups regular grits
• 6 cups water
• 1/2 teaspoon paprika (optional)
• 1/2 to 1 teaspoon salt
• 4 to 6 ounces chopped mild green chile (New Mexican if you have it)
• 1 or more jalapeno chiles, seeded and finely chopped
• dash cayenne

Directions:

1. Preparation:

2. Combine all ingredients in the Crock Pot and cook on low for 6 to 9 hours or on high 2 to 3 hours, stirring occasionally. If cooking on high, add 1/4 to 1/2 cup more water if too thick.

3. Similar to polenta, you serve right away or you can refrigerate the mixture in a buttered loaf pan for a few hour or overnight, unmold, slice (1/2-inch) and fry in butter until browned. Serves about 8

Source:

Ingredients:

• 1 large can (28 ounces) crushed tomatoes with juice
• 1 can (8 ounces) tomato sauce
• 1/2 cup chopped onion
• 1 cup dry white wine
• 1/3 cup olive oil
• 3 cloves garlic, minced
• 1/2 cup parsley, chopped
• 1 green pepper, chopped
• 1 hot pepper (optional), chopped
• salt and pepper, to taste
• 1 teaspoon thyme
• 2 teaspoons basil
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• water, if desired*
• Seafood**
• 1 deboned (important) and cubed fillet of seabass, cod or other whitefish
• 1 doz. prawns
• 1 doz. scallops
• 1 doz. mussels
• 1 doz. clams (can use canned)

Directions:

1. Preparation:

2. Place all ingredients in slow cooker except seafood. Cover and cook 6 to 8 hours on low.

3. About 30 minutes before serving, add your seafood. Turn the heat up to HIGH and stir occasionally (but gently).

4. Serve with true sourdough bread if you can find it. We here in San Francisco are lucky in that we have a choice of several really ‘sour’ tasting brands. By the way, don’t be afraid to dunk your bread in the chioppino as it’s considered perfectly good manners in this case.

5. Will’s Notes:

6. *You can add water to the recipe to thin out the Cioppino somewhat but we prefer it nice and thick.

7. **Use your imagination and personal preferences as to which seafoods to add. Some choose to serve with fresh cracked crab when in season.

Source:

Ingredients:

• 2 cans cream of celery soup
• 1/3 cup chicken broth
• 2/3 cup milk
• 2 tablespoons dried parsley flakes
• 1 package (10 ounces) frozen peas, thawed
• 2 (7 ounces each) cans tuna, drained
• 10 ounces medium egg noodles, cooked until just tender
• 3 tablespoons buttered bread crumbs or potato chip crumbs

Directions:

1. Preparation:

2. ease bottom and sides of the slow cooker insert (a 4 to 5-quart crockpot). In a large bowl, combine soup, chicken broth, milk, parsley, vegetables, and tuna. Fold in the cooked noodles. Pour mixture into prepared slow cooker. Top with buttered bread crumbs or potato chip crumbs. Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.

Source:

Ingredients:

• can of salmon
• egg
• bread crumbs
• milk

Directions:

on can

Source:

Ingredients:

• 3 1/2 to 4 pounds beef roast, sirloin tip or rump roast
• 12 ounces (jar) Italian Giardiniera, drained, less if you want it less spicy
• 12 ounces (jar) pepperoncini peppers
• 1 envelope Italian salad dressing (zesty Italian)
• 10 ounce can condensed beef broth

Directions:

1. Preparation:

2. Place beef roast in a 3 1/2 to 5-quart slow cooker. Combine Giardiniera, pepperoncini peppers, dry salad dressing mix, and condensed beef broth.

3. d all mixture to crockpot. Cover and cook on LOW for 12 to 14 hours, until meat is very tender. Use a fork to shred for sandwiches and serve with crusty Italian rolls or crusty bread. Serves 10 to 15.

Source:

Ingredients:

• Ingredients:
• 2 packages (14oz each) caramels
• 1/4 cup water
• 8 medium apples, such as McIntosh, Gala, or Fuji
• sticks for apples

Directions:

1. In slow cooker, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, or until caramels are melted, stirring frequently.

2. Meanwhile, line a baking pan with wax paper; butter the paper.

3. Wash and dry the apples. Insert a stick into stem end of each apple. Reduce crockpot heat to LOW.

4. Note: If the caramel does happen to scorch, put it through a mesh strainer and discard any dark particles. Put the sauce into a saucepan or back into the cleaned slow cooker and keep warm while you dip the apples.

5. Dip apple into hot caramel; turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.

6. Place coated apples on prepared wax paper in pan. As you near the bottom of the pot, use a spoon to spoon hot caramel over apples. Put the pan of coated apples in the refrigerator to set thoroughly. Use caution if children are helping; the crockpot will probably be quite hot to the touch and the caramel could scald.

7. Makes 8 caramel apples.

Source:

Ingredients:

• 30 to 32 ounces frozen shredded hash browns, thawed
• 1 cup chopped onion, optional
• 1 can (10 3/4 ounces) condensed nacho cheese soup, undiluted
• 1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
• 8 ounces light sour cream
• 6 tablespoons melted butter

Directions:

1. Spray the crockery insert with nonstick cooking spray or lightly grease the inside surface. Combine the thawed hash browns, onion, soups, sour cream, and melted butter. Pack into the slow cooker insert. Cover and cook on LOW for 5 to 6 hours.

2. rves 6.

Source:

Ingredients:

• 1 lb. dry limas
• 1 lb. smoked sausage
• 1 bunch green onions
• 1/2 tsp. garlic powder
• 4 beef bouillon cubes
• 3/4 tsp. Tabasco sauce
• 6 c. water
• Preparation:

Directions:

Wash limas and put them in a slow cooker. Add 6 cups water. Slice smoked sausage into round pieces and add to limas. Chop green onions and add to mixture. Now add remaining ingredients and mix. Cover and cook in slow cooker on high for 8 to 10 hours.

Source:

Ingredients:

• 1 pound dried small white beans, rinsed and soaked overnight
• water to cover
• 1/3 cup molasses
• 1/4 cup brown sugar, packed
• 1 cup chopped onion
• 1/4 pound salt pork, rinsed and cut into 1/2-inch cubes, or diced bacon
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt, or to taste
• Preparation:

Directions:

1. In Crockpot, combine all ingredients except salt. Cover and cook on low 12 to 14 hours, stirring occasionally if possible. Add salt to taste when beans are tender.

2. Makes 6 to 8 servings.

Source: fix it forget it

Ingredients:

• 3-4 pot roast
• 2 tbsp oil
• 1/2 tsp salt and pepper
• 1 onion choped
• 6 oz can tomato paste
• 1/3 cup horseradish sauce

Directions:

1. brown roast on all sides in skillet. Place in crockpot with remaining ingredients

2. Cook and cover on low for 8-10 hours

Source: fix it forget it

Ingredients:

• 3-4 pot roast
• 2 tbsp oil
• 1/2 tsp salt and pepper
• 1 onion choped
• 6 oz can tomato paste
• 1/3 cup horseradish sauce

Directions:

1. brown roast on all sides in skillet. Place in crockpot with remaining ingredients

2. Cook and cover on low for 8-10 hours

Source: El Bean

Ingredients:

• 1 lb ground beef
• 1pkg lasagna noodles
• 1 teaspoon garlic powder
• 12 oz cottage cheese
• 12 oz tomato paste
• 12 oz mozzarella cheese
• 1/2 cup onion
• 3/4 cup water
• 1 tabelspoon parsley
• 2 tsp sugar

Directions:

Break noodles into pieces and cook in boiling water until tender. Brown ground beef and onion in pan. spray slow cooker. pour all ingredients in slow cooker and mix thouroughly. cook and cover on low 8 hours.