CBS4 News has been doing bits on Beating the Recession, and with crock pot sales on the rise, they turned to the one person they knew who would represent those slow cookers best…Jeremy!  He talks about why crock pot meals are so great (and tasty!), and shows you some steps in how to make his infamous Chicken Corn Chowder.  Click here to watch it!

October is here!  What better way to kick off Fall than a month’s worth of Jeremy’s favorite crock pot recipes? Check back everyday this month for new delicious recipes.  Today’s recipe is:

Crock Pot Candy Apples

28 ounces caramel candies, unwrapped
1/4 cup water
8 medium apples
                                                            8 wooden sticks

Preparation:
Combine caramels and water in crockpot. Cover; cook on high for 1 1/2 hr, stirring frequently.  Wash and dry apples. Insert wooden stick in the stem of each apple. Reduce crockpot to low. Dip each appel in to the caramel, turning to coat. Let excess caramel drip off; place apple on waxed paper to cool.

October is here!  What better way to kick off Fall than a month’s worth of Jeremy’s favorite crock pot recipes? Check back everyday this month for new delicious recipes.  Today’s recipe is:

Crab Dip

1/4 cup melted butter
4 cups shredded sharp cheddar Cheese
a few dashes of Tabasco sauce
1/3 cup dry white wine
2 cups crabmeat

Preparation:
Combine all ingredients in crockpot. Cover and cook on LOW for 1 to 2 hours, until cheese is melted and dip is hot. Serve with crackers or pita chips.

October is here!  What better way to kick off Fall than a month’s worth of Jeremy’s favorite crock pot recipes? Check back everyday this month for new delicious recipes.  Today’s recipe is:

Stuffed Peppers

6 medium sweet green or red bell peppers
3/4 pound lean ground beef
1/3 cup finely chopped onion
1 teaspoon salt
1 can 12oz Mexi-corn with peppers, drained
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
1 10-3/4oz can condensed tomato soup
1 can 14.5oz diced tomatoes, slightly drained

Preparation:
Cut a slice off top of each pepper. Remove insides. In a small bowl, combine ground beef, onion, salt, and corn. Spoon ground beef mixture into peppers. Stand peppers up in slow cooker, making two layers if necessary. Add worcestershire sauce and mustard to soup; stir in tomatoes. Pour tomato mixture over peppers. Cover and cook on low for 8-10 hours.

October is here!  What better way to kick off Fall than a month’s worth of Jeremy’s favorite crock pot recipes? Check back everyday this month for new delicious recipes.  Today’s recipe is:

Tuna Noodle Casserole

           
2 cans cream of celery soup
1/3 cup chicken broth
2/3 cup milk
2 tablespoons parsley flakes
1 package -10 oz frozen peas, thawed
2 - 7oz cans tuna, well drained
10oz medium egg noodles, cooked until just tender
3 tablespoons buttered bread crumbs or potato chip crumbs

Preparation:
Grease bottom and sides of slow cooker. In a large bowl, combine soup, chicken broth, milk, parsley, vegetables, and tuna. Fold in the cooked noodles. Pour mixture into prepared slow cooker. Top with almonds and butter. Cover and cook on LOW for 5 to 6 hours.

October is here!  What better way to kick off Fall than a month’s worth of Jeremy’s favorite crock pot recipes? Check back everyday this month for new delicious recipes.  Today’s recipe is:

Split Pea Soup Recipe

1 (16 oz.) pkg. dried green split peas, rinsed
2 cups diced ham
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery chopped up
2 cloves of garlic minced
1 bay leaf
1/4 cup fresh parsley
1 tbsp. seasoned salt
1/2 tsp. fresh pepper
1 1/2 qts. hot water

Preparation:
Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours.  Remove  bay leaf. Mash peas to thicken more, if desired.

October is here!  What better way to kick off Fall than a month’s worth of Jeremy’s favorite crock pot recipes? Check back everyday this month for new delicious recipes.  Today’s recipe is:

Chocolate Peanut Clusters

2 pounds white candy coating, or almond bark, broken into small pieces
2 cups (12 ounces) semisweet chocolate chips
4 ounces German’s Sweet Chocolate
24 ounces dry roasted peanuts

Preparation:
In crockpot, combine the white candy coating or almond bark, German’s Sweet Chocolate, and semisweet chocolate chips. Cover and cook on HIGH for 1 hour; reduce to LOW. Cover and cook 1 hour longer, or until candy is melted, stirring every 12 to 15 minutes. Stir in roasted peanuts, mixing well. Drop peanut clusters by teaspoonfuls onto waxed paper; let stand until set. Store candy at room temperature. Makes about 3 to 4 dozen chocolate peanut clusters.

October is here!  What better way to kick off Fall than a month’s worth of Jeremy’s favorite crock pot recipes? Check back everyday this month for new delicious recipes.  Today’s recipe is:

Crock pot  Kielbasa

1/2 pound lean ground beef
1 pound kielbasa or smoked sausage, sliced about 1/2-inch thick
1 (28 ounce) can tomatoes, undrained
1 1/2 to 2 cups frozen French-style green beans
1 can whole ripe olives, about 6 ounces, drained
1/2 cup dry red wine
3 cloves garlic, minced
1 onion, sliced and separated into rings
1 medium green pepper, chopped
1 teaspoon dried leaf basil, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon dried leaf thyme, crushed
1/4 teaspoon ground black pepper
1 pound pasta of your choice
4 ounces fresh grated Parmesan cheese

Preparation:
In a medium skillet, brown the lean ground beef. When browned, transfer to slow cooker. Add all other ingredients except pasta and Parmesan cheese. Cover and cook on LOW for 6 to 8 hours. Cook pasta according to directions. To serve, ladle kielbasa over pasta in large serving bowls. Parmesan cheese is a garnish.

October is here!  What better way to kick off Fall than a month’s worth of Jeremy’s favorite crock pot recipes? Check back everyday this month for new delicious recipes.  Today’s recipe is:

Easy Scalloped Potatoes

8 to 10 medium potatoes, thinly sliced, about 2 pounds
1 1/2 cups chopped onions
2 cans (10.75 ounces each) cheddar cheese soup
1 cup milk

Preparation:
In crockpot, layer half of the potatoes and half of the chopped onions. Combine soups and milk. Spread half of the soup mixture over potatoes and onions. Repeat layering using remaining ingredients. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.

October is here!  What better way to kick off Fall than a month’s worth of Jeremy’s favorite crock pot recipes? Check back everyday this month for new delicious recipes.  Today’s recipe is:

Crockpot Jambalaya

1 pound chicken breasts or tenders, boneless, cut in 1-inch cubes
8 to 12 ounces smoked sausage, sliced
1/2 cup chopped onion
1 green bell pepper, chopped
1 large can (28 ounces) crushed tomatoes
1 cup chicken broth
1/2 cup dry white wine
2 teaspoons dried leaf oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1 pound shrimp, cooked
2 cups raw rice, cooked

Preparation:
Combine chicken, sausage, chopped bell pepper, and chopped onion in slow cooker. Add tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning, and pepper; stir gently. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. About 30 to 45 minutes before eating, add cooked shrimp and hot cooked rice; heat thoroughly. 

Serves 8