CONVERTING TO CROCKPOT
Do you love to put your crock pot to work like I do? This is some helpful information to know so you can convert your recipes to crock pot meals.
Plasing: Petra Pretorius
Do you love to put your crock pot to work like I do? This is some helpful information to know so you can convert your recipes to crock pot meals.
Plasing: Petra Pretorius
BEEF:
ASIAN PEPPER STEAK IN YOUR SLOW COOKER
INGREDIENTS
1.5 kg beef sirloin
3 Tbs. cornstarch, for dusting meat
3 cloves garlic
2 Tbs. ginger, grated
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
1 can tomato sauce (250ml)
4 Tbs. brown sugar
3/4 c. soy sauce
ground black pepper, to taste
TOPPER
2 c bean sprouts
1 c cilantro, roughly chopped
2 limes
DIRECTIONS
1. In a large skillet, sear the meat in some olive oil until nice and brown on both sides. Remove the steak to a cutting board and slice the steak until 1-inch thick strips.
2. Place the sliced steak into the slow cooker bowl, then dust the meat with corn starch and mix the meat around until there is no more visible
corn starch.
3. Add the remaining ingredients (except for the topper) to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.
4. When you are ready to serve, mix the topper ingredients in a medium bowl and place a portion of the mixture on top of each portion of Asian Pepper Steak.
5. Serve on top of cooked rice...
Bron: Slow Cooker Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1.5 kg beef sirloin
3 Tbs. cornstarch, for dusting meat
3 cloves garlic
2 Tbs. ginger, grated
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
1 can tomato sauce (250ml)
4 Tbs. brown sugar
3/4 c. soy sauce
ground black pepper, to taste
TOPPER
2 c bean sprouts
1 c cilantro, roughly chopped
2 limes
DIRECTIONS
1. In a large skillet, sear the meat in some olive oil until nice and brown on both sides. Remove the steak to a cutting board and slice the steak until 1-inch thick strips.
2. Place the sliced steak into the slow cooker bowl, then dust the meat with corn starch and mix the meat around until there is no more visible
corn starch.
3. Add the remaining ingredients (except for the topper) to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.
4. When you are ready to serve, mix the topper ingredients in a medium bowl and place a portion of the mixture on top of each portion of Asian Pepper Steak.
5. Serve on top of cooked rice...
Bron: Slow Cooker Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BEEF & BROCOLLI IN THE CROCKPOT
1 cup beef broth
1/3 cup brown sugar
1/3 cup soy sauce
3 cloves garlic, minced
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/8 teaspoont crushed red pepper flakes
2 lbs beef chuck roast,
2 tablespoons cornstarch
2-3 cups frozen broccoli florets
Trim excess fat from the beef and slice into strips.
Combine the first 7 ingredients in the crock pot.
Add the beef slices and toss to coat. Cover and cook on low for 5-6 hours.
Remove about 3 tablespoons of sauce from the pot and whisk with the 2 tablespoons cornstarch.
Stir back into the pot. Add as much broccoli as you like.
Stir to combine, cover and cook on high for another 30-40 minutes to thicken the sauce and cook the broccoli to your desired tenderness.
Serve over white rice.
Bron: Island Domestic Goddess
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1/3 cup brown sugar
1/3 cup soy sauce
3 cloves garlic, minced
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/8 teaspoont crushed red pepper flakes
2 lbs beef chuck roast,
2 tablespoons cornstarch
2-3 cups frozen broccoli florets
Trim excess fat from the beef and slice into strips.
Combine the first 7 ingredients in the crock pot.
Add the beef slices and toss to coat. Cover and cook on low for 5-6 hours.
Remove about 3 tablespoons of sauce from the pot and whisk with the 2 tablespoons cornstarch.
Stir back into the pot. Add as much broccoli as you like.
Stir to combine, cover and cook on high for another 30-40 minutes to thicken the sauce and cook the broccoli to your desired tenderness.
Serve over white rice.
Bron: Island Domestic Goddess
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BEEF STROGANOFF IN THE SLOWCOOKER
• 500 gr cubed beef stew meat
• 2 cans condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon Worcestershire sauce
• 1/3 cup water
. salt and pepper
. half packet of onion soup mix
(add to pot just before serving)
. sauteed mushrooms (or you could probably do canned?!)
• 125gr cream cheese
Directions
1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce, water, and onion soup mix.
2. Cook on Low setting for about 5/6 hours.
BRON: muckamuck-muckamuck
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
• 2 cans condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon Worcestershire sauce
• 1/3 cup water
. salt and pepper
. half packet of onion soup mix
(add to pot just before serving)
. sauteed mushrooms (or you could probably do canned?!)
• 125gr cream cheese
Directions
1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce, water, and onion soup mix.
2. Cook on Low setting for about 5/6 hours.
BRON: muckamuck-muckamuck
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BEEF STROGANOFF SLOW COOKED SERVED ON POTATOES
12
prep time - 40 min
total time - 10 hr 40 min
INGREDIENTS:
1 medium onion, chopped
750 gr boneless beef steak, cut into strips
2 x (125-155gr) jars Sliced Mushrooms (drained)
Garlic, to taste
1 teaspoon beef stock (I use the new jelly stock you buy - 1 container)
1/4 teaspoon pepper
Dash nutmeg
1 tablespoon dry sherry or water
6 medium baking potatoes
1(250 gr) container sour cream
1tablespoon cake flour
1 tablespoon Tomato Sauce
Chopped parsley, if desired
THIS IS WHAT YOU DO:
1. In 4 to 6-quart slow cooker, layer onion, beef and mushrooms.
In small bowl, combine beef stock, pepper, nutmeg and sherry; mix well. Pour over beef mixture.
2. Cover; cook on low setting for 8 to 10 hours.
3. About 20 minutes before serving, pierce potatoes several times with fork. Place on microwave-safe paper towel in microwave. Microwave on HIGH for 10 to 13 minutes or until tender, turning potatoes over and re-arranging halfway through cooking. Let stand 5 minutes.
4. Meanwhile, combine sour cream, flour and Tomato Sauce; blend well. Stir into beef mixture. Increase heat setting to high; cover and cook an additional 5 to 10 minutes or until slightly thickened.
5. To serve, lightly roll potatoes on counter to soften center. Cut potatoes in half lengthwise; place on individual serving plates. If desired, sprinkle with salt. Spoon beef mixture over potatoes. Sprinkle with parsley.
Bron: Pillsbury
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
prep time - 40 min
total time - 10 hr 40 min
INGREDIENTS:
1 medium onion, chopped
750 gr boneless beef steak, cut into strips
2 x (125-155gr) jars Sliced Mushrooms (drained)
Garlic, to taste
1 teaspoon beef stock (I use the new jelly stock you buy - 1 container)
1/4 teaspoon pepper
Dash nutmeg
1 tablespoon dry sherry or water
6 medium baking potatoes
1(250 gr) container sour cream
1tablespoon cake flour
1 tablespoon Tomato Sauce
Chopped parsley, if desired
THIS IS WHAT YOU DO:
1. In 4 to 6-quart slow cooker, layer onion, beef and mushrooms.
In small bowl, combine beef stock, pepper, nutmeg and sherry; mix well. Pour over beef mixture.
2. Cover; cook on low setting for 8 to 10 hours.
3. About 20 minutes before serving, pierce potatoes several times with fork. Place on microwave-safe paper towel in microwave. Microwave on HIGH for 10 to 13 minutes or until tender, turning potatoes over and re-arranging halfway through cooking. Let stand 5 minutes.
4. Meanwhile, combine sour cream, flour and Tomato Sauce; blend well. Stir into beef mixture. Increase heat setting to high; cover and cook an additional 5 to 10 minutes or until slightly thickened.
5. To serve, lightly roll potatoes on counter to soften center. Cut potatoes in half lengthwise; place on individual serving plates. If desired, sprinkle with salt. Spoon beef mixture over potatoes. Sprinkle with parsley.
Bron: Pillsbury
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SLOW COOKED BEEF STEW
1kg beef stew meat, cubed
½ tsp. salt
½ tsp. black pepper
1 clove minced garlic
1 tsp. Worcestershire sauce
1 tsp. paprika
1 bay leaf
¼ cup flour
1 chopped celery stalk
1 chopped onion
4 sliced carrots
4 diced potatoes
1 ½ cups beef broth
METHOD:
Set the crock pot on low. In a bowl, mix together the salt, pepper and flour. Add the cubed beef and coat it in this mixture. Once the beef is entirely covered, empty the entire bowl into the crock pot. Add in the rest of the ingredients, cover and cook on either low for 8 hours or high for 6 hours.
Bron: Flickr
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
½ tsp. salt
½ tsp. black pepper
1 clove minced garlic
1 tsp. Worcestershire sauce
1 tsp. paprika
1 bay leaf
¼ cup flour
1 chopped celery stalk
1 chopped onion
4 sliced carrots
4 diced potatoes
1 ½ cups beef broth
METHOD:
Set the crock pot on low. In a bowl, mix together the salt, pepper and flour. Add the cubed beef and coat it in this mixture. Once the beef is entirely covered, empty the entire bowl into the crock pot. Add in the rest of the ingredients, cover and cook on either low for 8 hours or high for 6 hours.
Bron: Flickr
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BBQ RIBS IN THE CROCK POT
The meat falls off the bone as you take them out of the crock pot!
Ingredients:
2 kg Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle BBQ sauce
2 tablespoons brown sugar
1 teaspoons oregano
Directions:
In a bowl, mix together all the ingredients except for the ribs themselves.
Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
Bron: Hillbilly Recipes
Plasing:Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients:
2 kg Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle BBQ sauce
2 tablespoons brown sugar
1 teaspoons oregano
Directions:
In a bowl, mix together all the ingredients except for the ribs themselves.
Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
Bron: Hillbilly Recipes
Plasing:Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HAWAIIN BEEF STEAKS IN THE CROCKPOT
It's full of flavour, the beef is so tender and perfectly cooked.
Served as Peggy has done here, on a bed of rice, this is a family favourite!
Prep Time: 5 minutes
Cook Time:4.5 hrs
Yield: 4 - 6 Persons (depends on the size of your beef)
Ingredients
• 1 kg of thick cut of beef
• 1/4 Cup / 60 ml of pineapple juice
• 1/4 Cup / 60 ml canola oil
• 2 tsp ground ginger
• 1 cup / 240 ml of soy sauce
• 1/2 cup / 100g brown sugar
• 2 cloves garlic minced.
Instructions
Add all the ingredients to the crock pot and cook on low for four and a half hours. It tastes amazing and the gravy is so yum! Peggy's serving suggestions, with rice, mashed potatoes, or baby new potatoes.
Bron: Peggy Mitchell
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Served as Peggy has done here, on a bed of rice, this is a family favourite!
Prep Time: 5 minutes
Cook Time:4.5 hrs
Yield: 4 - 6 Persons (depends on the size of your beef)
Ingredients
• 1 kg of thick cut of beef
• 1/4 Cup / 60 ml of pineapple juice
• 1/4 Cup / 60 ml canola oil
• 2 tsp ground ginger
• 1 cup / 240 ml of soy sauce
• 1/2 cup / 100g brown sugar
• 2 cloves garlic minced.
Instructions
Add all the ingredients to the crock pot and cook on low for four and a half hours. It tastes amazing and the gravy is so yum! Peggy's serving suggestions, with rice, mashed potatoes, or baby new potatoes.
Bron: Peggy Mitchell
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
PORK:
COUNTRY STYLE RIBS
1.5 - 2 kg pork coountry style ribs
1 small onion, chopped
1 teaspoon cajun seasoning
1/2 teaspoon pepper
1/2 cup tomato ketchup
2 tablespoons maple syrup or sorghum molasses (I use molasses)
1 tablespoon worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon cinnamon
1 teaspoon minced garlic
1/2 teaspoon allspice
2 tablespoons brown sugar
1/2 teaspoon salt
Place ribs in slow cooker. In a bowl mix all the other ingredients together and pour over ribs.
Cook on high for 4 hrs. or low for 6 to 7 hours until ribs are tender.
Place ribs on a platter and spoon on remainder of sauce. Enjoy!
Note: You can also do these ribs in the oven.
Just place in casserole dish, pour sauce over ribs and bake for 45 minutes to an hour at 375°F (190°C) until ribs are tender
Bron: The Southern Lady Cooks
Plasing:Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 small onion, chopped
1 teaspoon cajun seasoning
1/2 teaspoon pepper
1/2 cup tomato ketchup
2 tablespoons maple syrup or sorghum molasses (I use molasses)
1 tablespoon worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon cinnamon
1 teaspoon minced garlic
1/2 teaspoon allspice
2 tablespoons brown sugar
1/2 teaspoon salt
Place ribs in slow cooker. In a bowl mix all the other ingredients together and pour over ribs.
Cook on high for 4 hrs. or low for 6 to 7 hours until ribs are tender.
Place ribs on a platter and spoon on remainder of sauce. Enjoy!
Note: You can also do these ribs in the oven.
Just place in casserole dish, pour sauce over ribs and bake for 45 minutes to an hour at 375°F (190°C) until ribs are tender
Bron: The Southern Lady Cooks
Plasing:Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HONEY SPARE RIBS IN THE SLOWCOOKER
Prep Time: 10 minutes
Cook Time: 6 hours, 10 minutes
Yield: 4 servings
Ingredients
• 2 lbs (900g) pork spare ribs
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp corn starch mix with 2 tbsp water
Sauce
• 3 tbsp honey
• 3 tbsp tomato ketchup
• 1 tbsp dark soy sauce
• ½ tsp salt
• ½ cup (120ml) water
Instructions
Place pork spare ribs in slow cooker insert. Combine all sauce ingredients in a small bowl.
In a small saucepan, heat vegetable oil. Saute garlic for 1 minute. Pour in sauce and allow it to come to a boil. Reduce heat, cover, and let it cook until thick and bubbly for about 3 minutes. Turn off heat.
Pour sauce over pork spare ribs in the slow cooker insert. Cover and cook on high for 6 hours.
To serve, transfer cooked spare ribs onto a platter. Skim off as much fat as possible from the remaining sauce. Strain into a small saucepan. Add corn starch mixture and boil until thick and bubbly, about 2 to 3 minutes. Pour over spare ribs
Bron: Rotinrice
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Cook Time: 6 hours, 10 minutes
Yield: 4 servings
Ingredients
• 2 lbs (900g) pork spare ribs
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp corn starch mix with 2 tbsp water
Sauce
• 3 tbsp honey
• 3 tbsp tomato ketchup
• 1 tbsp dark soy sauce
• ½ tsp salt
• ½ cup (120ml) water
Instructions
Place pork spare ribs in slow cooker insert. Combine all sauce ingredients in a small bowl.
In a small saucepan, heat vegetable oil. Saute garlic for 1 minute. Pour in sauce and allow it to come to a boil. Reduce heat, cover, and let it cook until thick and bubbly for about 3 minutes. Turn off heat.
Pour sauce over pork spare ribs in the slow cooker insert. Cover and cook on high for 6 hours.
To serve, transfer cooked spare ribs onto a platter. Skim off as much fat as possible from the remaining sauce. Strain into a small saucepan. Add corn starch mixture and boil until thick and bubbly, about 2 to 3 minutes. Pour over spare ribs
Bron: Rotinrice
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
SPICED PORK SHOULDER IN THE SLOWCOOKER
Make Jamie Oliver Recipes At Home!
A boneless pork shoulder is cooked in the slow cooker with sliced onions and a delicious blend of curry powder and other spices. Serve this flavorful slow cooked pork with mashed potatoes and your favorite side vegetable.
Large Photo of Boneless Pork Shoulder Roast
Yield: Serves 8 to 10
Ingredients:
1 boneless pork shoulder roast, about 4 to 5 pounds
1 tablespoon soy sauce
2 teaspoons galic powder
3 teaspoons curry powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
2 tablespoons canola oil, divided
1 large onion, halved and thinly sliced
PREPARATIONS:
You can leave the netting on the roast or take it off and tie with twine. Video: How to Tie a Roast
Combine the soy sauce, garlic powder, curry powder, ginger, salt, black pepper, cayenne pepper, and 1 tablespoon of the oil. Rub the roast all over with the spice mixture.
Put 1 tablespoon of oil in a large skillet and cook the onions over medium-high heat until lightly browned and softened. Remove and set aside. Sear the roast in the pan on all sides, about 7 to 10 minutes in all. Put the pork roast in a 4 to 6-quart slow cooker along with the onions. Cover and cook on LOW for about 8 hours, until very tender.
Serves 8.
Bron: Jamie Oliver
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
A boneless pork shoulder is cooked in the slow cooker with sliced onions and a delicious blend of curry powder and other spices. Serve this flavorful slow cooked pork with mashed potatoes and your favorite side vegetable.
Large Photo of Boneless Pork Shoulder Roast
Yield: Serves 8 to 10
Ingredients:
1 boneless pork shoulder roast, about 4 to 5 pounds
1 tablespoon soy sauce
2 teaspoons galic powder
3 teaspoons curry powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
2 tablespoons canola oil, divided
1 large onion, halved and thinly sliced
PREPARATIONS:
You can leave the netting on the roast or take it off and tie with twine. Video: How to Tie a Roast
Combine the soy sauce, garlic powder, curry powder, ginger, salt, black pepper, cayenne pepper, and 1 tablespoon of the oil. Rub the roast all over with the spice mixture.
Put 1 tablespoon of oil in a large skillet and cook the onions over medium-high heat until lightly browned and softened. Remove and set aside. Sear the roast in the pan on all sides, about 7 to 10 minutes in all. Put the pork roast in a 4 to 6-quart slow cooker along with the onions. Cover and cook on LOW for about 8 hours, until very tender.
Serves 8.
Bron: Jamie Oliver
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
THAI PEANUT PORK RECIPE FOR THE SLOW COOKER
READY IN 8+ hrs
Original recipe makes 8 servings Change Servings
2 red bell pepper, seeded and sliced into strips
4 (8 ounce) boneless pork loin chops
1/2 cup teriyaki sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/2 cup chopped green onions
1/4 cup chopped roasted peanuts
2 limes, cut into wedges
DIRECTIONS:
Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK .
Original recipe makes 8 servings Change Servings
2 red bell pepper, seeded and sliced into strips
4 (8 ounce) boneless pork loin chops
1/2 cup teriyaki sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/2 cup chopped green onions
1/4 cup chopped roasted peanuts
2 limes, cut into wedges
DIRECTIONS:
Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK .
LAMB:
SLOW COOKED LAMB CHOPS
SLOW COOKED LAMB CHOPS
INGREDIENTS:
2 tablespoons Olive Oil
1kg BBQ Lamb Chops
1 medium onion, chopped
1 medium carrot, chopped
2 cups red wine
2 cans crushed tomatoes
2 sprigs rosemary
2 sprigs thyme
1 can champignons
1/4 cup brown sugar
METHOD:
Cut lamb into large chunks (including bones) . In batches, brown the lamb in a frypan with oil over medium heat, then remove and place into slow cooker. In the same pan, cook onion and carrot until soft and add to slow cooker. Add wine, tomatoes, sugar, rosemary and thyme and cook on low for 6 hours. Add champignons for the last 10 mins of cooking.
Source: SBC Recipes
Plasing: Lucy Valensky / WATERTAND RESEPTE VIR OUD EN JONK
SLOW COOKED LAMB CHOPS
INGREDIENTS:
2 tablespoons Olive Oil
1kg BBQ Lamb Chops
1 medium onion, chopped
1 medium carrot, chopped
2 cups red wine
2 cans crushed tomatoes
2 sprigs rosemary
2 sprigs thyme
1 can champignons
1/4 cup brown sugar
METHOD:
Cut lamb into large chunks (including bones) . In batches, brown the lamb in a frypan with oil over medium heat, then remove and place into slow cooker. In the same pan, cook onion and carrot until soft and add to slow cooker. Add wine, tomatoes, sugar, rosemary and thyme and cook on low for 6 hours. Add champignons for the last 10 mins of cooking.
Source: SBC Recipes
Plasing: Lucy Valensky / WATERTAND RESEPTE VIR OUD EN JONK
LEG OF LAMB WITH GARLIC, LEMON AND HERB SLOWCOOKED
1 leg of lamb (that will fit in your slow cooker – if not, get the butcher to cut off the shank end) – with or without bone
1 lemon
4-5 garlic cloves, sliced or crushed
1 Tbsp. fresh rosemary, chopped
2 tsp. chopped fresh thyme
2 Tbsp. olive oil
1 tsp. coarse salt
1 tsp. freshly ground black pepper
some wine, chicken or beef stock, tomato juice or water
On a chopping board, pat your lamb dry with paper towels. Finely grate about half the zest off the lemon and grind into a paste with the garlic, rosemary, thyme, oil, salt and pepper using a mortar and pestle. Rub the paste all over the lamb. If you like, refrigerate for a few hours or overnight.
Put it into the slow cooker, or into a large baking dish. Add about a cup of liquid. Squeeze the juice of the lemon over the top too. In a slow cooker, cover and cook on low for 6-8 hours. In the oven, roast at 450F for 20 minutes to get a nice golden crust, then cover tightly with foil or a lid and cook at 300F for 2 1/2 – 3 hours.
Serves 6-8.
Bron: Best Slow Cooker Recipes
Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 lemon
4-5 garlic cloves, sliced or crushed
1 Tbsp. fresh rosemary, chopped
2 tsp. chopped fresh thyme
2 Tbsp. olive oil
1 tsp. coarse salt
1 tsp. freshly ground black pepper
some wine, chicken or beef stock, tomato juice or water
On a chopping board, pat your lamb dry with paper towels. Finely grate about half the zest off the lemon and grind into a paste with the garlic, rosemary, thyme, oil, salt and pepper using a mortar and pestle. Rub the paste all over the lamb. If you like, refrigerate for a few hours or overnight.
Put it into the slow cooker, or into a large baking dish. Add about a cup of liquid. Squeeze the juice of the lemon over the top too. In a slow cooker, cover and cook on low for 6-8 hours. In the oven, roast at 450F for 20 minutes to get a nice golden crust, then cover tightly with foil or a lid and cook at 300F for 2 1/2 – 3 hours.
Serves 6-8.
Bron: Best Slow Cooker Recipes
Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
RED WINE & GARLIC SLOW COOKED LAMB SHANKS
Fyn aartappels......lepelbotter........100ml room sout en peper as ook sommer twee hande vol kaas. Ek het ook by my skenkels sampioene by gegooi
RED WINE & GARLIC SLOW COOKED LAMB SHANKS
These fabulously tender lamb shanks are bound to please your loved ones.
2 teaspoons olive oil
2 tablespoons plain flour
Salt & freshly ground pepper
4 lamb shanks, trimmed
1 brown onion, chopped
2 garlic cloves, crushed
2/3 cup (160ml) red wine
700ml bottle Italian cooking sauce
600g Sebago (brushed) potatoes, peeled, chopped
1/3 cup (80ml) low-fat milk, warmed
250g green beans
1/3 cup chopped fresh continental parsley
1 lemon, rind finely grated
1 garlic clove, extra, crushed
METHOD:
Heat oil in a large heavy-based saucepan over a medium-high heat. Season flour with salt and pepper then coat lamb in flour, shaking off excess. Add to pan and cook, turning often, for 5-6 minutes or until browned. Remove from pan. Add onion and garlic, and cook for 3-4 minutes until softened slightly.
Increase heat to high and add wine to pan. Cook for 2 minutes. Stir in cooking sauce and bring to a simmer. Add lamb shanks to pan. Cover and reduce heat to low. Cook, covered, for 1-1 1/2 or until lamb is very tender. Season with salt and pepper.
Meanwhile, cook potatoes in a large saucepan of boiling water until tender. Drain well, mash and beat in milk. Steam beans. Combine parsley, lemon and extra garlic.
Divide lamb shanks and sauce among serving bowls. Top with parsley mixture. Serve with mashed potato and beans.
Bron: taste.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
Fyn aartappels......lepelbotter........100ml room sout en peper as ook sommer twee hande vol kaas. Ek het ook by my skenkels sampioene by gegooi
RED WINE & GARLIC SLOW COOKED LAMB SHANKS
These fabulously tender lamb shanks are bound to please your loved ones.
2 teaspoons olive oil
2 tablespoons plain flour
Salt & freshly ground pepper
4 lamb shanks, trimmed
1 brown onion, chopped
2 garlic cloves, crushed
2/3 cup (160ml) red wine
700ml bottle Italian cooking sauce
600g Sebago (brushed) potatoes, peeled, chopped
1/3 cup (80ml) low-fat milk, warmed
250g green beans
1/3 cup chopped fresh continental parsley
1 lemon, rind finely grated
1 garlic clove, extra, crushed
METHOD:
Heat oil in a large heavy-based saucepan over a medium-high heat. Season flour with salt and pepper then coat lamb in flour, shaking off excess. Add to pan and cook, turning often, for 5-6 minutes or until browned. Remove from pan. Add onion and garlic, and cook for 3-4 minutes until softened slightly.
Increase heat to high and add wine to pan. Cook for 2 minutes. Stir in cooking sauce and bring to a simmer. Add lamb shanks to pan. Cover and reduce heat to low. Cook, covered, for 1-1 1/2 or until lamb is very tender. Season with salt and pepper.
Meanwhile, cook potatoes in a large saucepan of boiling water until tender. Drain well, mash and beat in milk. Steam beans. Combine parsley, lemon and extra garlic.
Divide lamb shanks and sauce among serving bowls. Top with parsley mixture. Serve with mashed potato and beans.
Bron: taste.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN:
BALSAMIC CHICKEN IN THE SLOWCOOKER
Ingredients
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs or breasts
sprinkle of fresh chopped parsley
DIRECTIONS:
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Bron: La Tanza Healthy Living
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs or breasts
sprinkle of fresh chopped parsley
DIRECTIONS:
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Bron: La Tanza Healthy Living
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN WITH CASHEWS IN THE SLOWCOOKER
Ingredients:
1 kg boneless skinless chicken breasts or thighs (cut into chunks)
¼ cup cake flour
½ teaspoon ground black pepper
1 tablespoon canola oil
¼ cup soy sauce
2 tablespoons
rice wine vinegar
2 tablespoons Tomato Sauce
1 teaspoon brown sugar
1 garlic clove (minced)
½ teaspoon grated fresh ginger
¼ teaspoon crushed red pepper flakes
½ cup cashews
½ cup green onions (sliced)
Step 1: Add flour and pepper to a large sealable food storage bag or sealable container.
Shake to coat the chicken with the flour mixture. Heat canola oil in a wok or large skillet over medium-high heat.
Add the chicken and brown for 2 minutes of each side. Remove from the pan and place the chicken into the slow cooker.
Step 2: In a small bowl combine soy sauce, Tomato Sauce, sugar, garlic, ginger, and red pepper flakes. Mix well.
Pour the sauce over the chicken in the slow cooker.
Step 3:
Cover and cook on low for 3 to 4 hours or until the chicken is fully cooked (the internal temperature has reached 165 degrees).
Once the chicken has finished cooking add cashews and stir. Serve over rice and top with sliced green onions.
(Makes 4 Servings)
Bron: Blog Chef
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 kg boneless skinless chicken breasts or thighs (cut into chunks)
¼ cup cake flour
½ teaspoon ground black pepper
1 tablespoon canola oil
¼ cup soy sauce
2 tablespoons
rice wine vinegar
2 tablespoons Tomato Sauce
1 teaspoon brown sugar
1 garlic clove (minced)
½ teaspoon grated fresh ginger
¼ teaspoon crushed red pepper flakes
½ cup cashews
½ cup green onions (sliced)
Step 1: Add flour and pepper to a large sealable food storage bag or sealable container.
Shake to coat the chicken with the flour mixture. Heat canola oil in a wok or large skillet over medium-high heat.
Add the chicken and brown for 2 minutes of each side. Remove from the pan and place the chicken into the slow cooker.
Step 2: In a small bowl combine soy sauce, Tomato Sauce, sugar, garlic, ginger, and red pepper flakes. Mix well.
Pour the sauce over the chicken in the slow cooker.
Step 3:
Cover and cook on low for 3 to 4 hours or until the chicken is fully cooked (the internal temperature has reached 165 degrees).
Once the chicken has finished cooking add cashews and stir. Serve over rice and top with sliced green onions.
(Makes 4 Servings)
Bron: Blog Chef
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
LEMON CHICKEN IN THE SLOWCOOKER
Put 1 Stick of butter (125gr) in bottom of crock pot.
Lay chicken in pot.
Sprinkle Italian dressing packet over chicken, drizzle with lemon juice,
Pop the lid on.
Cook on High 4-5 hours, or Low 6-8 hours.
Bron: The Queenbeeshive
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Lay chicken in pot.
Sprinkle Italian dressing packet over chicken, drizzle with lemon juice,
Pop the lid on.
Cook on High 4-5 hours, or Low 6-8 hours.
Bron: The Queenbeeshive
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SWEET & SOUR CHICKEN IN THE SLOWCOOKER
Recipe makes 4 servings
1 onion chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
500gr skinless, boneless chicken tenders
1 (18 ounce) bottle barbeque sauce
1 cup chili sauce
2 tablespoons minced garlic
1 (250gr ) can pineapple chunks, drained
Directions
Place onion, red bell pepper, green bell pepper, and chicken tenders in the bottom of the crock pot.
Pour barbeque sauce and chili sauce over the vegetables and chicken.
Stir garlic and pineapple chunks through the barbeque sauce.
Cook on High 4 to 5 hours.
Bron: Country Style
Bron: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 onion chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
500gr skinless, boneless chicken tenders
1 (18 ounce) bottle barbeque sauce
1 cup chili sauce
2 tablespoons minced garlic
1 (250gr ) can pineapple chunks, drained
Directions
Place onion, red bell pepper, green bell pepper, and chicken tenders in the bottom of the crock pot.
Pour barbeque sauce and chili sauce over the vegetables and chicken.
Stir garlic and pineapple chunks through the barbeque sauce.
Cook on High 4 to 5 hours.
Bron: Country Style
Bron: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
LASAGNE AND OTHERS IN THE CROCKPOT:
SLOWCOOKER BACON & CHEESE POTATOES
SLOWCOOKER BACON & CHEESE POTATOES
INGREDIENTS:
250gr bacon, diced (you can cook it first if you like, but you don't have to)
2 medium onions, thinly sliced
4 medium potatoes, cut into large cubes
1 cup cheddar
cheese, shredded
Salt and pepper
2 Tablespoons butter
Green spring onions, thinly sliced (optional- but they are so yummy)
DIRECTIONS:
Line slow cooker with foil, leaving enough overlap potatoes when finished (this will help
the potatoes not to stick to the edges and to help them steam.
It will also keep them from getting mushy.).
Layer half each of the bacon, onions, potatoes and cheese in the slow cooker.
Season to taste and dot with 1 Tablespoon of butter.
Repeat layers of bacon, onions, potatoes and cheese.
Dot with 1 Tablespoon of butter.
Overlap with remaining foil. Cover and cook on low for 6-8 hours (or on high for 4 hours).
Bron: Six Sister's Stuff
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
SLOWCOOKER BACON & CHEESE POTATOES
INGREDIENTS:
250gr bacon, diced (you can cook it first if you like, but you don't have to)
2 medium onions, thinly sliced
4 medium potatoes, cut into large cubes
1 cup cheddar
cheese, shredded
Salt and pepper
2 Tablespoons butter
Green spring onions, thinly sliced (optional- but they are so yummy)
DIRECTIONS:
Line slow cooker with foil, leaving enough overlap potatoes when finished (this will help
the potatoes not to stick to the edges and to help them steam.
It will also keep them from getting mushy.).
Layer half each of the bacon, onions, potatoes and cheese in the slow cooker.
Season to taste and dot with 1 Tablespoon of butter.
Repeat layers of bacon, onions, potatoes and cheese.
Dot with 1 Tablespoon of butter.
Overlap with remaining foil. Cover and cook on low for 6-8 hours (or on high for 4 hours).
Bron: Six Sister's Stuff
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
SLOWCOOKER BACON CHEESE POTATOES
Ingredients:
250gr bacon, diced (you can cook it first if you like, but you don't have to)
2 medium onions, thinly sliced
4 medium potatoes, cut into large cubes
1 cup cheddar
cheese, shredded
Salt and pepper
2 Tablespoons butter
Green spring onions, thinly sliced (optional- but they are so yummy)
Directions:
Line slow cooker with foil, leaving enough overlap potatoes when finished (this will help
the potatoes not to stick to the edges and to help them steam.
It will also keep them from getting mushy.).
Layer half each of the bacon, onions, potatoes and cheese in the slow cooker.
Season to taste and dot with 1 Tablespoon of butter.
Repeat layers of bacon, onions, potatoes and cheese.
Dot with 1 Tablespoon of butter.
Overlap with remaining foil. Cover and cook on low for 6-8 hours (or on high for 4 hours).
Bron: Six Sister's Stuff
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
250gr bacon, diced (you can cook it first if you like, but you don't have to)
2 medium onions, thinly sliced
4 medium potatoes, cut into large cubes
1 cup cheddar
cheese, shredded
Salt and pepper
2 Tablespoons butter
Green spring onions, thinly sliced (optional- but they are so yummy)
Directions:
Line slow cooker with foil, leaving enough overlap potatoes when finished (this will help
the potatoes not to stick to the edges and to help them steam.
It will also keep them from getting mushy.).
Layer half each of the bacon, onions, potatoes and cheese in the slow cooker.
Season to taste and dot with 1 Tablespoon of butter.
Repeat layers of bacon, onions, potatoes and cheese.
Dot with 1 Tablespoon of butter.
Overlap with remaining foil. Cover and cook on low for 6-8 hours (or on high for 4 hours).
Bron: Six Sister's Stuff
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SLOWCOOKER LASAGNE
Recipe makes 4 servings
1 onion chopped1 red bell pepper, chopped
1 green bell pepper, chopped
500gr skinless, boneless chicken tenders
1 (250ml)bottle barbeque sauce
1 cup chili sauce
2 tablespoons minced garlic
1 (250gr ) can pineapple chunks, drained
Directions
Place onion, red bell pepper, green bell pepper, and chicken tenders in the bottom of the crock pot.
Pour barbeque sauce and chili sauce over the vegetables and chicken.
Stir garlic and pineapple chunks through the barbeque sauce.
Cook on High 4 to 5 hours.
Bron: Country Style
Bron: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 onion chopped1 red bell pepper, chopped
1 green bell pepper, chopped
500gr skinless, boneless chicken tenders
1 (250ml)bottle barbeque sauce
1 cup chili sauce
2 tablespoons minced garlic
1 (250gr ) can pineapple chunks, drained
Directions
Place onion, red bell pepper, green bell pepper, and chicken tenders in the bottom of the crock pot.
Pour barbeque sauce and chili sauce over the vegetables and chicken.
Stir garlic and pineapple chunks through the barbeque sauce.
Cook on High 4 to 5 hours.
Bron: Country Style
Bron: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SLOW COOKER PULL APART PIZZA
SLOW COOKER PULL APART PIZZA
The slow cooker works well as an oven so try these easy pizza scrolls. A great accompaniment to soup. Add your favourite pizza toppings, cheeses and sauce. Ready to devour in 90 minutes.
INGREDIENTS
3 cups self-raising flour
1 teaspoon salt
½ teaspoon bicarbonate of soda
100 grams butter, room temperature
1 ¼ cups milk
4 tablespoons sauce (tomato sauce, pizza, barbecue, tomato paste)
1 cup grated tasty cheese
¾ cup shredded ham
½ cup pineapple pieces, drained
METHOD
Preheat your slow cooker on high for 20 minutes and line with a sheet of baking paper on the bottom.
Process butter, self-raising flour, salt and bicarbonate soda in a food processor until it resembles breadcrumbs. Add the milk and process until a dough forms.
Remove from the bowl and knead lightly. Roll the dough out to a long rectangle.
Spread sauce over the rectangle right to the ends and top with ham, pineapple and half the cheese. Roll into a big scroll and cut into approximately 8 individual scrolls. Arrange the scrolls on the bottom of the slow cooker in one layer. Top with remaining half a cup of cheese and place lid on slow cooker. Cook on high for 1 ½ hours. If you want the top to be browned and crisp, place under the grill for a few minutes. Eat while fresh and hot.
Bron: Wendy’s Kitchen Table
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
SLOW COOKER PULL APART PIZZA
The slow cooker works well as an oven so try these easy pizza scrolls. A great accompaniment to soup. Add your favourite pizza toppings, cheeses and sauce. Ready to devour in 90 minutes.
INGREDIENTS
3 cups self-raising flour
1 teaspoon salt
½ teaspoon bicarbonate of soda
100 grams butter, room temperature
1 ¼ cups milk
4 tablespoons sauce (tomato sauce, pizza, barbecue, tomato paste)
1 cup grated tasty cheese
¾ cup shredded ham
½ cup pineapple pieces, drained
METHOD
Preheat your slow cooker on high for 20 minutes and line with a sheet of baking paper on the bottom.
Process butter, self-raising flour, salt and bicarbonate soda in a food processor until it resembles breadcrumbs. Add the milk and process until a dough forms.
Remove from the bowl and knead lightly. Roll the dough out to a long rectangle.
Spread sauce over the rectangle right to the ends and top with ham, pineapple and half the cheese. Roll into a big scroll and cut into approximately 8 individual scrolls. Arrange the scrolls on the bottom of the slow cooker in one layer. Top with remaining half a cup of cheese and place lid on slow cooker. Cook on high for 1 ½ hours. If you want the top to be browned and crisp, place under the grill for a few minutes. Eat while fresh and hot.
Bron: Wendy’s Kitchen Table
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
SUPER SPAGHETTI SAUCE IN CROCK POT
1 Kg Mince
2 large onions, chopped
2 cups of canned mushrooms
1 tsp.garlic powder
1 can of diced tomatoes, undrained
2 cans tomato
sauce (470gr ).each
1 185gr can of tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
Spray crockpot with cooking spray.
In a skillet, cook mince, onions, mushrooms and garlic over medium heat about 10 minutes or until meat is done, stirring occasionally,
Drain.
Put mince mixture into crockpot. Stir in remaining ingredients.
Cover and cook on Low heat setting 8 to 9 hours
Bron: Country Style
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 large onions, chopped
2 cups of canned mushrooms
1 tsp.garlic powder
1 can of diced tomatoes, undrained
2 cans tomato
sauce (470gr ).each
1 185gr can of tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
Spray crockpot with cooking spray.
In a skillet, cook mince, onions, mushrooms and garlic over medium heat about 10 minutes or until meat is done, stirring occasionally,
Drain.
Put mince mixture into crockpot. Stir in remaining ingredients.
Cover and cook on Low heat setting 8 to 9 hours
Bron: Country Style
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
DESSERT IN THE CROCKPOT:
CHOCOLATE FUDGE PUDDING
Het die "Slow Cooker" Poeding met vla bedien & was dit nou heerlik...... nooit
geweet poeding kan in die slow cooker gebak word nie!!!
CHOCOLATE FUDGE PUDDING:
Chocolate Fudge is a favourite recipe for many. The Slow Cooker
produces a great tasting dessert recipe.
1c Flour
¾ c Brown Sugar
2T firmly packed Cocoa
2t Baking Powder
¼ t Salt
½ c Milk
2T Cooking Oil
½ t Vanilla
SAUCE:
¾ c Brown Sugar
2T firmly packed Cocoa
1&¾ cups of Hot Water
METHOD:
Place first group of ingredients in bowl & stir.
Add milk, cooking oil and vanilla
Stir well.
Turn into Slow Cooker
Stir second amount of brown sugar and second amout of cocoa together well in bowl.
Add hot water.Mix.
Pour carefully over batter in slow cooker.
DO NOT STIR
CoverCook on HIGH for about 2 hours until wooden pick inserted in centre comes out clean.
SERVE
Bron: Internet Resep
Plasing & Foto : Diane Roode Hancox / WATERTAND RESEPT VIR OUD EN JONK
geweet poeding kan in die slow cooker gebak word nie!!!
CHOCOLATE FUDGE PUDDING:
Chocolate Fudge is a favourite recipe for many. The Slow Cooker
produces a great tasting dessert recipe.
1c Flour
¾ c Brown Sugar
2T firmly packed Cocoa
2t Baking Powder
¼ t Salt
½ c Milk
2T Cooking Oil
½ t Vanilla
SAUCE:
¾ c Brown Sugar
2T firmly packed Cocoa
1&¾ cups of Hot Water
METHOD:
Place first group of ingredients in bowl & stir.
Add milk, cooking oil and vanilla
Stir well.
Turn into Slow Cooker
Stir second amount of brown sugar and second amout of cocoa together well in bowl.
Add hot water.Mix.
Pour carefully over batter in slow cooker.
DO NOT STIR
CoverCook on HIGH for about 2 hours until wooden pick inserted in centre comes out clean.
SERVE
Bron: Internet Resep
Plasing & Foto : Diane Roode Hancox / WATERTAND RESEPT VIR OUD EN JONK
DUMP CAKE IN THE CROCKPOT
1 box of yellow cake mix (enige wit of geel boks koek sal werk)
(not prepared, just the dry mix)
1 stick of butter
1 large can of pie
filling (cherry, blueberry, or apples work great)
Directions:
Empty the cake mix into a medium sized bowl.
Add softened butter and combine with clean hands.
Pour pie filling into the bottom of the crock pot.
Carefully sprinkle all of the mix on top of the pie filling.
Cover and cook on High for 2-3 hours.
Serve with vanilla ice cream.
Note: Many newer crock pots will cook this in 2 hours.
You will know it’s done when the pie filling starts bubbling through the cake mix
Bron: Babie Rose
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
(not prepared, just the dry mix)
1 stick of butter
1 large can of pie
filling (cherry, blueberry, or apples work great)
Directions:
Empty the cake mix into a medium sized bowl.
Add softened butter and combine with clean hands.
Pour pie filling into the bottom of the crock pot.
Carefully sprinkle all of the mix on top of the pie filling.
Cover and cook on High for 2-3 hours.
Serve with vanilla ice cream.
Note: Many newer crock pots will cook this in 2 hours.
You will know it’s done when the pie filling starts bubbling through the cake mix
Bron: Babie Rose
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HOT FUDGE SUNDAE CAKE IN THE CROCKPOT
1 cup all-purpose flour
1/2 cup sugar
6 tbsp. Baking cocoa powder (divided use)
2 tsp. Baking powder
1/2 tsp. Salt
1/2 cup milk
2 tbsp. Oil
1 tsp. Vanilla extract
1/2 cup chopped nuts (optional)
3/4 cup brown sugar, packed
1 1/2 cups hot water
Directions
Spray a 2-3 quart slow cooker with nonstick cooking spray.
For baking, I like to use this kind that has flour in it.
In a bowl, sift together flour, sugar, 2 tablespoons cocoa powder, baking powder and salt.
Then stir in milk, oil and vanilla extract.
Give it all a good stir until combined, then fold in nuts (if using).
Spread batter evenly into your slow cooker.
In a separate bowl, combine brown sugar and remaining cocoa powder.
Stir in hot water until smooth.
Pour evenly over batter in slow cooker.
DO NOT STIR.
Cover and cook on high setting for 2-2 ½ hours
To test if it is done, stick a toothpick into the center.
If it comes out clean (with no cake batter hanging on it), then it is done.
Let cake stand, uncovered for 30-40 minutes before serving.
So what happens is, on the top, you will have your cake layer.
Underneath that cake layer is your fudge sauce.
So slice up your cake (it's okay if it falls apart a little bit on you, this cake comes out very moist).
Spoon it up on a plate or bowl.
Then scoop up some of that hot fudge sauce that is on the bottom, and drizzle a bit of that on top of your cake.
I think it definitely calls for a scoop of ice cream!
Bron: Slow Cooking all year Round / Goose Berry Patch /Country Cook
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1/2 cup sugar
6 tbsp. Baking cocoa powder (divided use)
2 tsp. Baking powder
1/2 tsp. Salt
1/2 cup milk
2 tbsp. Oil
1 tsp. Vanilla extract
1/2 cup chopped nuts (optional)
3/4 cup brown sugar, packed
1 1/2 cups hot water
Directions
Spray a 2-3 quart slow cooker with nonstick cooking spray.
For baking, I like to use this kind that has flour in it.
In a bowl, sift together flour, sugar, 2 tablespoons cocoa powder, baking powder and salt.
Then stir in milk, oil and vanilla extract.
Give it all a good stir until combined, then fold in nuts (if using).
Spread batter evenly into your slow cooker.
In a separate bowl, combine brown sugar and remaining cocoa powder.
Stir in hot water until smooth.
Pour evenly over batter in slow cooker.
DO NOT STIR.
Cover and cook on high setting for 2-2 ½ hours
To test if it is done, stick a toothpick into the center.
If it comes out clean (with no cake batter hanging on it), then it is done.
Let cake stand, uncovered for 30-40 minutes before serving.
So what happens is, on the top, you will have your cake layer.
Underneath that cake layer is your fudge sauce.
So slice up your cake (it's okay if it falls apart a little bit on you, this cake comes out very moist).
Spoon it up on a plate or bowl.
Then scoop up some of that hot fudge sauce that is on the bottom, and drizzle a bit of that on top of your cake.
I think it definitely calls for a scoop of ice cream!
Bron: Slow Cooking all year Round / Goose Berry Patch /Country Cook
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK