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.

Slow Cooker Recipes: Southern Living

I may not care much for southern politics, but no one can contest that they have some of the greatest food creations in the nation.

Here are some recipes from this culinary rich section of the United States:

Sina's Georgia -Style Boiled Peanuts
2 Pounds raw Peanuts, in shell
3/4 t0 1 Cup Salt
12 Cups Water

Combine all ingredients in a 5 or 6 quart slow cooker. Cover and cook on High 18 hours or until peanuts are soft. Drain peanuts before serving or storing. Store in zip- top plastic bags in refrigerator up to 2 weeks. Makes: 18 Cups

Cajun Boiled Peanuts: Add 1 (3-Ounce) package boil -in-bag shrimp and crab boil and 1/3 to 1/2 Cup hot sauce to slow cooker before cooking.

Chicken and Wild Rice Soup
2 Tablespoons Butter
3 Celery Ribs, thinly sliced
1 medium Onion, chopped
1 (8 Ounce) package sliced fresh Baby Portobello Mushrooms
2 Teaspoons minced Garlic
4 (14 Ounce) cans Roasted Garlic flavored Chicken Broth
3 (6 Ounce) packages Roasted Chicken Breast Chunks
1 1/2 Cups frozen Whole Kernel Corn, thawed and drained
1 (8 Ounce) can sliced Water Chestnuts, drained
1 Cup uncooked Wild Rice
1 Teaspoon Salt
3/4 Teaspoon freshly ground Pepper
2 Cups Whipping Cream
Garnish: Toasted Slivered Almonds

1) Melt butter in a large skillet over medium - high heat. Add celery and onion; cook 4 minutes or until almost tender. Add mushrooms and garlic; cook 2 minutes.
2) Combine mushroom mixture, broth, and next 6 ingredients in a 5 quart slow cooker.
3) Cover and cook on LOW for 5 to 6 hours or until rice is tender. stir in whipping cream. Garnish, if desired.
Makes: 12 1/2 Cups

Sauerkraut and Sausage
1 ( 32 Ounce) jar Sauerkraut
3 large Garlic Cloves, pressed
1 Onion, chopped
1 large Granny Smith Apple, peeled and coarsely chopped
3/4 Cup Apple Cider
2 Tablespoons Dark Brown Sugar
1 Tablespoon White Vinegar
1 Teaspoon Caraway Seeds
1/2 Teaspoon Salt
1/2 Teaspoon freshly ground Pepper
1 (14 Ounce) package Smoked Beef Sausage, cut into 2 -inch pieces

1) Combine frist 10 ingredients in a 3 quart slow cooker. Add sausage
2) Cover and Cook on LOW 7 hours
Makes: 4 Servings

Loaded Jambalaya
3/4 Pound skinned and boned Chicken Thighs, cut into 1-inch pieces
3/4 Pound skinned and boned Chicken Breasts, cut into 1-inch pieces
1 Teaspoon Salt
1/8 Teaspoon Black Pepper
1/8 Teaspoon ground Red Pepper
2 Tablespoons Vegetable Oil
1 large Onion, chopped (about 2 cups)
1 large green Bell Pepper, chopped
2 Celery Ribs, chopped
4 Garlic Cloves, minced
1 (14 1/2 Ounce) can Diced Tomatoes, undrained
1/2 Pound fully cooked Ham, cut into 1/2 inch pieces
1 (14 Ounce) can Chicken Broth
2 ( 3.5 Ounce) bags boil-in-bag Rice
1 Pound medium size fresh Shrimp
1/2 Cup chopped Green Onion
2 Tablespoons chopped fresh Parsley
1 Tablespoon Hot Sauce

1) Sprinkle chicken evenly with salt, black pepper, and red pepper.
2) Heat oil in large skillet over high heat. Add chicken; cook 4 to 5 minutes, stirring occasionally, or until browned. Spoon chicken into 5 quart slow cooker.
3) Add onion and next 3 ingredients to skillet; saute 4 minutes or until tender. Transfer to slow cooker. Add tomatoes, ham, and broth to slow cooker.
4) Cover and cook on LOW 5 hours. Meanwhile, cook rice according to package directions. set aside.
5) Peel shrimp, and devain, if desired. Stir shrimp, cooked rice, and remaining ingredients into slow cooker. Cover and cook on HIGH 15 minutes or until shrimp turn pink.
Makes: 4 to 6 Servings

Peppered Corn On The Cob
6 Tablespoons Butter, softened
4 Garlic Cloves, pressed
6 Ears fresh Corn, husks removed
1 Teaspoon freshly ground Pepper
1/2 Teaspoon Salt
12 Fully cooked Bacon Slices
1/2 Cup Chicken Broth
1 Jalapeno Pepper, minced

1) Combine butter and garlic in small bowl. Rub garlic butter evenly over ears of corn. Sprinkle evenly with pepper and salt. Wrap each ear of corn with 2 bacon slices, and secure with a wooden pick. Place corn in 5 quart slow cooker. Add broth and jalapeno pepper.
2)Cook and cover on LOW 3 to 4 hours, or untill corn is tender.
Makes: 6 Sevings

Recipes: Bountiful Table

During 2002, My mom was serving at the Rockville United Methodist Church in Rockville, Connecticut. As a fund rasier for the sunday school, the church put together a cookbook.

My mom wrote a prayer/ song that appears in the book, as well as adding a few recipes from her kitchen. One of my favorites is the Jambalaya which I have added to this entry.

In the Cookbook, it says that profits will be used to purchase new audio/video equipment, and furniture for the classes.

The following recipes are from The Boutiful Table Cookbook:

Pork & Sauerkraut Supper
6 Pork Ribs, country style
2 Tablespoons Oil
1 Medium Onion, diced
1 Cup Apple Juice, divided
No 2 Sauerkraut, drained
2 Apples, diced
2 teaspoons Brown Sugar
Salt & Pepper to taste

Brown pork in oil. remove from pan. Cook onion in drippings until tender. Stir in 1/4 cup apple juice. In large covered casserole combine onion, drippings, sauerkraut, apples, sugar, and remaining apple juice. Tuck pork into sauerkraut mixture, and sprinkle with salt and pepper. Cover and bake at 350 degrees for 2 hours, basting occasionally.

Italian Beef Sandwichs
6-10 pounds, Chuck Roast
1 Cup Water
2 Packages, Au Jus Mix
2 Packages, Italian Salad (Dressing) Mix
2 Sweet Onions, sliced thin
3 Red Peppers, sliced thin
Sub or Hoagie Rolls

Cook chuck roast at 325 degrees for about 1 to 1 1/2 hours in water. When three-quarters done, cool, and slice thin. Take broth from meat and bring to a gentle boil in a saucepan, adding au jus and salad mixs. Slice peppers and oinions thin. Put beef, peppers, and onions in a crockpot, add juice. Cook at least 2 hours. Serve on buns.

Jambalaya
1 Tablespoon Olive Oil
1 Large Green Pepper, chopped
1 Medium Onion, chopped
2-4 Cloves Garlic, chopped
1 (28 ounce) can Plum Tomatoes
2 Cups Tomato Juice
1 Teaspoon Thyme
1 Bay Leaf
2 Tablespoons Chili Powder
2 Teaspoons ground Cumin
1/4 - 1/2 Teaspoon Cayenne Pepper
3 Cups cooked Brown Rice
1 - 1 1/2 pounds frozen cooked Shrimp
1/4 Cup chopped Parsley

Saute green pepper, onion, and garlic in olive oil over medium heat in a 4 - quart saucepan until vegetables are tender. Add tomatoes, tomato juice, thyme, bay leaf, chili powder, cumin, and cayenne pepper. Cover and simmer 30 minutes. About 30 minutes before serving, add cook rice, and srimp; heat until hot throughout. remove bay leaf and add parsley. Serves 6-10, depending on size of portions.

Chicken & Mushroom Dijon
6 skinless, boneless, Chicken Breasts, halves
Salt & Pepper, to taste
1/2 Cup + 1 Teaspoon unsifted Flour
1/2 teaspoon Paprika
1/3 Cup Vegetable Oil
8 ounces sliced fresh Mushrooms
3/4 Cup chopped Onion
1 Pint Half and Half
1-2 Tablespoons Dijon Mustard
2 Teaspoons chicken flavor Instant Bouillon
1 Teaspoon Basil
1 Teaspoon Thyme
1/2 Cup Red Bell Pepper
1 (16 ounce) package extra broad Egg Noodles, uncooked

Season chicken lightly with salt and pepper. In paper or plastic bag, combine 1/2 cup flour and paprika. Add chicken pieces; shake to coat lightly. In a large skillet, over medium heat, cook chicken in oil until tender. remove from skillet; drain. In drippings, cook and stir mushrooms and onions until tender; stir in 1 tablespoon of flour the half and half, mustard, bouillon, basil, and thyme. Cook and stir well until thickened. Add chicken and bell pepper; cover and simmer 15 minutes. Meanwhile, prepare noodles according to directions. drain well. Serve chicken and sauce over noodles. Serves 6.

Easy Chicken Pot Pie
1 Can Cream of Mushroom Soup
1 (16 ounces) Bag frozen mixed Vegetables
1 1/2 Cups Chicken Broth
2 Cups cooked diced Chicken
1/2 Stick Margarine
1/2 Cups Milk
1 1/2 Cups Bisquick

Mix the soup, vegetables, chicken broth, and chicken together in a bowl. Pour mixture evenly into a greased 9 x 13 inch pan. Melt margarine and add milk and bisquick. Mix well. it will be runny. Pour over chicken mixture. Bake at 350 degreses for 1 hour or until top is brown.
NOTE: Equivant amounts of canned or fresh vegetables can be substituted for frozen.

If your group or orginzation would like to create a cookbook of your own, you can reach Morris Press Cookbooks at PO Box 2110, Kearney, NE, 68848, USA; Calling 1-800- 445-6621; or visiting, www.morriscookbooks.com

Splenda Recipes

One of my readers let me know they really like the recipes I had posted earlier, so I thought I would post some more.

I have picked up many cookbooks, magazines, and little pamphlets full of recipes over the years.

The Local paper, The Las Vegas Review-Journal also runs recipes on a theme every Wednesday in their Taste section.

I'm a diabetic, so I need to watch the amount of sugar I take in or that my body may produce naturally. I have to test my blood sugars, and take insulin regularly.

Splenda is a sweetener that won't raise your blood sugar levels. It's also sugar based, so you don't have the harsh after taste, or bitterness of equal or sweet & low. So the following are all recipes that use some form of Splenda

Chocolate and Vanilla Sugar Cookies (pictured above)
Prep. Time: 27 Minutes
Cook Time: 8 Minutes

3 (1 ounce) squares Semisweet Chocolate
1 Cup Unsalted Butter, softened
1 Cup SPLENDA Sugar Blend
2 Large Eggs
2 Teaspoons Vanilla Extract
4 Cups All-purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt

1) Beat butter at medium speed with an electric mixer in a large mixing bowl until creamy. Gradually add SPLENDA® Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
2) Melt chocolate in a 1- cup glass measuring cup at HIGH in a microwave oven for 1 to 1 1/2 minutes or until melted, stirring twice. Set aside.
3) Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA Sugar Blend mixture, beating until blended. Do not over beat. Divide dough into half. Stir melted chocolate into half of mixture.
4) Place dough on a lightly floured work surface.
5) For Checker Board Cookies, shape chocolate dough into 2 rectangular logs approximately 1-inch in diameter. Repeat procedure with vanilla dough. Cut each log lengthwise into quarters. Reassemble logs, alternating chocolate and vanilla to form a checkerboard pattern. Proceed as directed below.
5a) For Pinwheel Cookies, roll chocolate dough into 2 (8- x 9- inch) rectangles. Roll vanilla dough into 2 (8- x 10-inch rectangles) Place the vanilla layer on bottom so that it extends 1 inch beyond the chocolate layer; roll as for a jellyroll. Proceed as directed below.
5b) For Striped Cookies, divide each flavor into 3 balls. Roll each ball into a 7 1/2- x 3-inch rectangle; cut each rectangle into 5 (1 1/2- x 3-inch strips). Stack 5 strips alternating chocolate and vanilla. Proceed as directed below.
6) Wrap logs in plastic wrap and chill cookie dough for one hour or until slightly firm. (Dough can be frozen up to three months at this point).
7) Preheat oven to 350 degrees F. Lightly grease cookie sheets.
8) Remove dough from refrigerator. Slice cookies 1/4-inch thick and place on prepared cookie sheets.
9) Bake 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely
Makes: 36 cookies


After-School Butterscotch Brownies
Prep Time: 10 Minutes
Cook Time: 30 Minutes

2 1/4 Cups All-purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Butter or Margarine, softened
3/4 Cup packed SPLENDA Brown Sugar Blend
1 Tablespoon Vanilla Extract
2 Large Eggs
1 (11 ounce) package Butterscotch Flavored Morsels, divided
1/2 cup chopped Pecans

1) Preheat oven to 350 degrees F.
2) Combine flour, baking powder and salt in medium bowl; set aside.
3) Combine butter, SPLENDA Brown Sugar Blend and vanilla in a large mixer bowl; beat at medium speed until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup of the morsels and the nuts. Spread into an ungreased 13 x 9-inch baking pan. Sprinkle with remaining 2/3 cup morsels.
4) Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.
Makes: 48 bars


Old Fashioned Peanut Butter Chocolate Chip Cookies
Prep. Time: 10 Minutes
Cook Time: 10 Minutes

1 1/2 Cups All-purpose Flour
1 Teaspoon Baking Soda
1 Cup Butter or Margarine, softened
1/2 Cup Creamy or Chunky Peanut Butter
1/2 Cup SPLENDA Sugar Blend
1/2 Cup packed SPLENDA Brown Sugar Blend
1 Teaspoon Vanilla Extract
1 Large Egg
1 1/3 Cups Peanut Butter & Milk Chocolate Morsels

1) Preheat oven to 375 F.
2) Combine flour and baking soda in small bowl. Set aside.
3) Beat butter, peanut butter, SPLENDA Sugar Blend for Baking, SPLENDA Brown Sugar Blend and vanilla extract in large bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.
4) Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in SPLENDA Sugar Blend for Baking.
5) Bake for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes. Remove to wire racks to cool completely.
Makes: 36 cookies

Slow Cooker Recipes

With my lifestyle and committments, Crock-Pot or Slow Cooker is very nice. I can do some prep -work in the morning or the night before, put it together, and let it cook all day. When we are ready to eat in the evening we have a nice hot. home cooked meal

Here are some great recipes I have come across, hope you try and enjoy them!

Heavenly Harvest Pork Roast
Cook: High 6 to 8 Hours

1/4 Cup Pornegranate Juice
1/4 Cup Sugar
1 Tablespoon Garlic Salt
1 Tablespoon Steak Seasoning
1 Teaspoon Black Pepper
1 Pork Roast (4 to 5 pounds)
2 Pears, cored, peeled, and sliced thick
1/2 Orange with peel, sliced thick

1) Combine pornegranate juice and sugar in small saucepan. Cook over low heat, stirring until sugar dissolves, about 2 minutes. Pour into slow cooker.
2) Combine salt, garlic salt, steak seaoning, and pepper in a small mixing bowl. Rub mixture over roast. Place roast in slow cooker. Turn roast to cover with juice mixture.
3) Top roast with pear and orange slices. Cover; cook on HIGH 6 to 8 hours or until tender. Serve with juice and fruit slices.
Makes: 6 to 8 Servings


Forty - Clove Chicken
Cook: Low 6 Hours

1 Whole Chicken (about 3 pounds), cut up
Salt
Black Pepper
1 to 2 Tablespoons Olive Oil
1/4 Cup dry White Wine
2 Tablespoons chopped fresh Parsley or 2 Teaspoons dried Parsley Flakes
2 Tablespoons dry Vermouth
2 Teaspoons dried Basil
1 Teaspoon dried Oregano
Pinch Red Pepper Flakes
40 cloves Garlic (about 2 heads), Peeled^
4 Stalks Celery, sliced
Juice and Peel of 1 Lemon
Fresh Herbs
^ The whole garlic bulb is called a head.

1) Remove skin from chicken. Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium heat. Add chicken; brown on all sides. Remove to platter.
2) Combine wine, parsley, vermouth, basil, oregano, and red pepper flakes in large bowl. Add garlic and celery; coat well. Transfer garlic and celery to slow cooker with slotted spoon. Add chicken to remaining herb mixture; coat well. Place chicken on top of celery mixture in slow cooker. Sprinkle lemon juice and peel over chicken. Cover; cook on LOW 6 hours.
3)Sprinkle wit fresh herbs before serving
Makes: 4 to 6 Servings


Classic Beef & Noodles
Cook: High 4 1/2 to 5 1/2 Hours - Low 8 1/2 to 10 1/2 Hours

1 Tablespoon Vegetable Oil
2 Pounds Beef Stew meat, sliced in half
1/4 Pound Mushrooms, sliced in half
2 Tablespoons chopped Onion
2 Cloves Garlic, minced
1 Teaspoon Salt
1 Teaspoon dried Oregano Leaves
1/2 Teaspoon Black Pepper
1/4 Teaspoon dried Marjoram Leaves
1 Bay Leaf
1 1/2 Cups Beef Broth
1/3 Cup dry Sherry
1 Cup (8 ounces) Sour Cream
1/2 Cup All-Purpose Flour
1/4 Cup Water
4 Cups hot cooked Noodles

1) Heat oil in large skillet. Brown beef on all sides. (work in batches, if necessary.) Drain and discard fat.
2) Combine beef, mushrooms, onion, garlic, salt, oregano, pepper. marjoram, and bay leaf in slow cooker. Pour in beef broth and sherry. Cover; cook on LOW 8 to 10 hours or High 4 to 5 hours. Remove and discard bay leaf.
3) Combine sour cream, flour and water in small bowl. Stir about 1 cup liquid from slow cooker into sour cream mixture. Add mixture to slow cookers. Cook, uncovered, on HIGH 30 minutes or until thickened and bubbly. Serve over noodles.
Makes: 8 Servings


That's Italian Meat Loaf
Cook: HIGH 4 to 6 hours - LOW 8 to 10 hours

1 Can (8 ounces) Tomato Sauce, divided
1 Egg, lightly beaten
1/2 Cup chopped Onion
1/2 Cup chopped Green Bell Pepper
1/3 Cup Seasoned dry Bread Crumbs
2 Tablespoons grated Parmesan Cheese
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Black Pepper
1 Pound Ground Beef
1/2 Pound Ground Pork
1 Cup (4 ounces) shredded Asiago Chesse

1) Reserve 1/3 cup tomato sauce; refrigerate. Combine remaining 2/3 cup tomato sauce and egg in large bowl. Stir in onion, bell pepper, bread crumbs, parmesan chesse, garlic powder, and black pepper. Add ground beef and pork; mix well and shape into loaf.
2) Place meat loaf on foil handles; place in slow cooker. Cover; cook on LOW 8 to 10 hours or HIGH 4 to 6 hours (internal temperature should read 170 F).
3) Spread meat loaf with reserved tomato sauce; sprinkle with asiago cheese. Cover; cook 15 minutes or untill chesse is melted. Using handles, remove meat loaf from slow cooker.
Makes: 8 servings

Foil Handles: To make foil handles, tear off 3 (18x3 inch) strips of heavy- duty foil. Crisscross the strips so they resemble the spokes of a wheel. Place the dish in center of the strips. Pull the foil strips up and over the dish and place into the slow cooker. Use foil handles to easily lift the item out again when it is finished cooking.