Chicken Mole

YUM!

1 can Rotel tomatoes
1/2 c. chopped onion
1/3 c. slivered almonds or pumpkin seeds
3 cloves garlic
2 canned jalapeno peppers
3 Tbsp. cocoa powder
3 Tbsp. raisins
1 Tbsp. sesame seeds
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp ground coriander
2 Tbsp. tapioca
2-1/2 lbs skinless chicken (boneless too if you prefer)
pumpkin seeds/almonds for garnish

1. Combine undrained tomatoes, onion, nuts, garlic, jalapeno, cocoa, raisins, sesame seeds, sugar, salt, spices in a blender or food processer. Cover and blend to puree.

2. Place tapioca in slow cooker. Add chicken, then sauce. Cover and cook on low 9 hours.

Mexican Lasagna

1 head cauliflower, cored
3 plum tomatoes, chopped *
1 can (15.5 oz.) black beans, rinsed and drained
1 cup frozen corn
1/3 cup chopped cilantro
2 tsp. chili powder
2 tsp. ground cumin
3 1/2 cups shredded Monterey Jack
1 jar (16 oz.) salsa
6 fajita-size flour tortillas
sour cream (optional)

Cut cauliflower into florets and slice them into 1/2-inch-thick slices (approx. 6 cups). Combine cauliflower, tomatoes, beans, corn, and cilantro in a large bowl. Sprinkle with chili powder and cumin and stir to combine.

Coat inside of slow cooker bowl with nonsstick cooking spray. Spread a scant 3 cups cauliflower mixture over bottom of slow cooker, then sprinkle with 1 cup Monterey Jack cheese and a generous 1/2 cup salsa over top. Place 2 tortillas on top. Repeat layering two more times, setting aside last 2 tortillas. Cut these tortillas into 2-inch pieces and scatter over top.

Cover and cook on HIGH for 3 hours or LOW for 5-1/2 hours or until cauliflower is tender. Top with remaining 1/2 cup cheese. Cover and cook another 30 minutes or until cheese is melted. Let sit for 10 minutes, then serve with sour cream, if desired.
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* Canned Rotel tomatoes with green chilis make a good substitution for the plum tomatoes. When using canned tomatoes, less salsa is needed. If Rotels are too spicy, plain diced tomatoes would work also.

Rich Squash Casserole

1 cup grated Gruyere cheese
1 cup ricotta cheese
1/2 cup plain bread crumbs
1 Tbsp. cornstarch
1 1/4 dried basil
1 1/2 dried thyme
3/4 tsp. each salt and black pepper
1 Tbsp. olive oil
8 oz. mushrooms, sliced
1 large onion, chopped
3 large summer squash, sliced 1/4 inch thick
2 large zucchini, sliced 1/4 inch thick

Stir together Gruyere, ricotta, bread crumbs, cornstarch, basil, 3/4 tsp. of the thyme and 1/2 tsp. each of the salt and pepper; set aside.

heat olive oil in a large skillet over medium-high heat. Add mushrooms and onion; sprinkle with remaining 3/4 tsp. thyme and 1/4 tsp. each salt and pepper. Cover; cook 6 minutes, stirring occasionally.

Coast slow cooker with cooking spray. Layer 1/3 of the squash in bottom. Add 1 cup mushroom mixture over squash; sprinkle 2/3 cup ricotta mixture on top. Layer with another 1/3 of squash, the rest of the mushrooms and another 2/3 cup of ricotta mixture. Place remaining squash and ricotta mixture on top.

Cover; cook for 2 hours on high or 4 hours on low. Serve immediately.

Slow-cooker Fiesta Potatoes

1 can cream of mushroom soup
8 oz. sour cream
1 can (4.5 oz.) chopped green chiles
1 1/2 cups shredded colby-jack cheese
32 oz. frozen southern-style cubed hash-brown potatoes
3 green onions, sliced
1/2 cup finely crushed nacho-flavored chips

Spray slow cooker with nonstick spray.
Combine soup, sour cream, chiles, and cheese; mix well.
Arrange half of potatoes in sprayed slow cooker; top with half of sour cream mixture.
Layer remaining potatoes and sour cream mixture in slow cooker.
Cover; cook on high setting for approx. 4 hours.

Just before serving, top with onions and chips.

Sauerbraten

1 cup each cider vinegar and water
1 Tbsp. salt
6 each whole cloves and peppercorns
2 bay leaves
4 lb. beef rump roast, visible fat trimmed
1 large onion, halved and thinly sliced
1 cup crushed gingersnaps (18-20 cookies)

1) In a slow cooker liner or a large bowl, combine vinegar, water, salt, cloves, peppercorns, and bay leaves. Add beef and onion; seal or cover. Marinate in refrigerator 1 to 2 days, turning occasionally.

2) Remove and discard 1 cup marinade. Put liner with beef and remaining marinade in a 3 1/2 qt. or larger slow cooker, or transfer beef and marinade from bowl to cooker.

3) Cover and cook on low 7 to 9 hours or until beef is tender. Transfer beef to a cutting board; cover to keep warm. Remove and discard cloves, peppercorns, and bay leaves.

4) Stir gingersnaps into liquid in cooker until dissolved. Cover and cook on high 15 minutes until thickened. Slice meat across the grain; serve with the gravy.

Apple Cider Stew

2 medium sweet potatoes (1 1/4 lb.), peeled and cut in 3/4 in. pieces
3 small parsnips or carrots, peeled and cut in 1/2 inch-thick slices
1 cup chopped onion
2 lb. boneless pork shoulder, cut in 1-in. pieces
1 large Granny Smith apple, peeled, cored, and coarsely chopped
1/4 cup flour
3/4 tsp. salt
1/2 tsp. each dried sage and thyme
1/4 tsp. pepper
1 cup apple cider

1) Layer sweet potatoes, parsnips/carrots, onion, pork, and apple in a 3 1/2 qt. or larger slow cooker.
2) Stir flour, salt, sage, thyme, and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables.
3) Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.

Slow-Cooked Chicken & Dumplings

1 tsp. oil
1 lb. boneless skinless chicken thighs, cut into pieces
1 1/2 C. sliced celery
1 1/2 C. fresh baby carrots
1 C. sliced fresh mushrooms
1 pkg. dry leek soup mix
4 C. water (or broth)
1 can refrigerated biscuits
1 Tbsp. cornmeal
1 1/2 C. frozen peas
1/4 tsp. pepper

Heat oil in medium skillet and brown chicken.
Combine chicken, celery, carrots, mushrooms, soup mix, and water in slow cooker; stir.
Cover; cook on low setting for 7 to 9 hours.
Separate dough into biscuits; cut each into wedges. Sprinkle wedges with cornmeal. Sit coated dough pieces into hot chicken mixture.
Cover; cook on high setting for an additional 25-30 minutes or until biscuits are no longer doughy in center.
Add peas and pepper shortly before serving.