Posts Tagged ‘crockpot recipe ideas’

Tuesday Recipe: Slow Cooker Acorn Squash

Tuesday, November 5th, 2013

With Thanksgiving just around the corner, this week’s featured recipe offers a refreshing update to a traditional side dish. Buttery Acorn Squash recipe is courtesy of our Super Fast Slow Cooker Recipes Cookbook. This cookbook is ideal for quick and easy meals that can be cooked together in your slow cooker or crock pot; perfect for busy families.

Ingredients:

  • 2 acorn squash, halved and seeded
  • 3/4 c. brown sugar, packed
  • 2 t. pumpkin pie spice
  • 3/4 c. raisins
  • 1/4 c. butter
  • 1/2 c. water
Acorn Squash
Directions:

1. In a small bowl, combine brown sugar and pumpkin pie spice.
2. Next, spoon the mixture into squash halves.
3. Sprinkle with raisins and dot with butter.
4. Wrap each squash half individually in heavy-duty aluminum foil; seal tightly.
5. Pour water into a slow cooker.
6. Place squash, cut-side up, in slow cooker (packets of foil may be stacked).
7. Cover and cook on high setting for 4 hours; until squash is tender.
8. Open foil packets carefully, to allow steam to escape.
9. Cut up into portions, for approximately 4 servings.


USA Made Pumpkin Wagon Framed Print


Do you have a favorite slow cooker recipe? Share it in the comments below and we may feature it on our blog!

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Tuesday Recipe: Autumn Pork Roast

Tuesday, October 9th, 2012

The month of October celebrates National Pork Month. While most of us will still eat pork throughout the rest of the year as well, we chose today’s featured slow cooker pork recipe as it highlights all the delicious flavors of fall.


What You’ll Need:

  • 2 lb. boneless pork loin roast
  • 2 c. apple cider, divided
  • 3 sprigs fresh rosemary, divided
  • 1/2 c. sweetened, dried cherries
  • 5 t. cornstarch
  • 3/4 t. salt
  • 1/4 t. pepper

** Experiment with other fall flavors such as nutmeg, cinnamon, pumpkin, and/or squash. The recipe ingredients and directions below are indicated for approximately 6 servings.

Directions:

1. Sprinkle roast with salt and pepper; place in a non-stick skillet coated with non-stick vegetable spray.

2. Brown roast over medium heat for about 4 minutes per side.

3. Pour one cup of apple cider into your slow cooker.

4. Add 2 sprigs of rosemary; top with roast and remaining rosemary sprig.

5. Sprinkle cherries around the roast.

6. Cover and cook on low setting for 5 to 6 hours, or until a meat thermometer reads 160 degrees.

7. Remove roast; keep warm. Strain cooking juices into a small saucepan.

8. Stir in 3/4 cup cider; bring to a boil over medium heat.

9. Combine remaining cider and cornstarch until smooth; gradually whisk into cider mixture.

10. Bring to a boil again; cook and stir for one to 2 minutes, until thickened. Serve mixture over the roast.


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