Slow Cooker Recipes: Taste Of Home

I love using my slower cooker! It so easy to cook a great home style meal for the family.

At the grocery store they sell recipes booklets in the checkout line. About every 3 months or so they come out with one that has slow cooker recipes in it

The following recipes are taken from one such booklet that was sponsored by Taste of Home. You can find more recipes and more at www.tasteofhome.com


Brisket with Cranberry Gravy
1 fresh Beef Brisket (2 -2 1/2 pounds)
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Can (16 Ounces) Whole -berry Cranberry Sauce
1 Can (8 Ounces) Tomato Sauce
1/2 Cup chopped Onion
1 Tablespoon prepared Mustard

1) Rub brisket with salt and pepper; place in a 5 qt. slow cooker. Combine the cranberry sauce, tomato sauce, onion, and mustard; pour over brisket.
2) Cover and cook on LOW for 8 -10 hours or until meat is tender. Remove brisket; thinly slice across the grain. Skim fat from cooking juices; serve with brisket.

Slow-cooked Taco Meat Loaf
2 Cups crushed Tortilla Chips
1 Cup (4 Ounces) shredded Cheddar Cheese
1 Cup Salsa
1/2 Cup Egg Substitute
1/4 Cup sliced Ripe Olives
1 Envelope Taco Seasoning
2 Pounds lean ground Beef
1/2 Cup ketchup
1/4 Cup Brown Sugar
2 Tablespoon of Louisiana - style Hot Sauce

1) In a large bowl, combine the first six ingredients. crumble beef over mixture; mix well. Shape into a round loaf.
2) Cut three 20 x 3 inches strips of heavy -duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in center; pull the strips up and bend the edges to form a handles. Grasp the foil handles to transfer loaf to a 3 qt slow cooker. ( leave the foil in during cooking time)
3) Cover and cook on LOW for 3-4 hours or until no pink remains and a meat thermometer reads 160 degrees. Combine the ketchup, brown sugar, and hot sauce; pour over meat loaf during last hour of cooking. Let stand for 10 minutes. Use foil strips to lift loaf out of the slow cooker.

Cranberry Pork Tenderloin
1 Pound Tenderloin
1 Can (16 Ounces) Whole- berry Cranberry Sauce
1/2 Cup Orange Juice
1/4 Cup Sugar
1 Tablespoon Brown Sugar
1 Teaspoon ground Mustard
1/4 to 1/2 Teaspoon ground Cloves
2 Tablespoons Cornstarch
3 Tablespoons Cold Water

1) Place the tenderloin in a 3 qt slow cooker. Combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on LOW for 5-6 hours or until a meat thermometer reads 160 degrees.
2) Remove pork and keep warm. In small bowl, combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on HIGH for 15 minutes longer or until thickened. Serve with the pork.

Honey-glazed Ham
1 Boneless fully cooked Ham (4 Pounds)
1 1/2 Cups Ginger Ale
1/4 Cup Honey
1/2 Teaspoon ground Mustard
1/2 Teaspoon ground Cloves
1/4 Teaspoon ground Cinnamon
Sour Cream, Optional

1) Cut the ham in half; place into a 5 qt slow cooker. Pour ginger ale over ham. Cover and cook on LOW for 4-5 hours or until a meat thermometer read 140 degrees and ham is heated through.
2) Combine the honey, mustard, cloves, and cinnamon; stir until smooth. spread over ham; cook 30 minutes longer. Garnish with sour cream if desired.

Cranberry - Mustard Pork Loin
1 boneless whole Pork Loin Roast (2 pounds)
1 Can (16 Ounces) whole-berry Cranberry Sauce
1/4 Cup Dijon Mustard
3 Tablespoons Brown Sugar
3 Tablespoons Lemon Juice
1 Tablespoon Cornstarch
1/4 Cup cold Water

1) Place roast in a 3 qt slow cooker. Combine the cranberry sauce, mustard, brown sugar, and lemon juice; pour over roast. Cover and cook on LOW for 4 to 4 1/2 hours or until a meat thermometer reads 160 degrees.
2) Remove roast and keep warm. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Slow-cooked Cherry Pork Chops
6 bone-in Pork Loin Chops (8 Ounces each and 3/4 inch thick)
1/8 Teaspoon Salt
Dash of Pepper
1 Cup canned Cherry Pie Filling
2 Teaspoons Lemon Juice
1/2 Teaspoon Chicken Bouillon granules
1/8 Teaspoon ground Mace

1) In a large skillet coated with cooking spray, brown the pork chops over a medium heat on both sides. Season with salt and pepper.
2) In a 3 qt slow cooker, combine pie filling, lemon juice, bouillon, and mace. Add pork chops. Cover and cook on LOW for 3-4 hours or until meat is no longer pink.

Apple Cranberry Cider
3 Cinnamon Sticks (3 inches), broken
1 Teaspoon whole Cloves
2 Quarts Apple Cider or Juice
3 Cups Cranberry Juice
2 Tablespoons Brown Sugar

1) Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corner of cloth and tie with string to form a bag. Place the cider, cranberry juice, and brown sugar in a 5 qt slow cooker; add spice bag. Cover and cook on HIGH for 2 hours or until cider reaches desired temperature. Discard spice bag before serving.