Marvelous Recipes

Tender flavorful ribs and tangy-sweet sauerkraut are a delicious combination in this super easy one-dish meal.

1 (1 pound) bag fresh sauerkraut, rinsed
1/4 teaspoon garlic powder
1 medium onion, thinly sliced
1 (14.5 oz) can Italian-style stewed tomatoes
3/4 cup brown sugar, packed
1/2 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
3 pounds country-style pork ribs, cut into individual sections

Layer all the ingredients in a large crock pot, beginning with the sauerkraut and ending with the pork ribs, bone side up.

Cover and cook on Low for 8 to 10 hours. Makes 6 to 8 servings.

A simple, easy to make soup that goes great served with cornbread or Swiss Cheese Bread. Perfect for a chilly day!

1 (14-1/2 oz) can chicken broth
1 (14-1/2 oz) can diced tomatoes, undrained
1 cup cooked chicken, cubed
1 (8 oz) can mushroom stems and pieces, drained
1/4 cup sliced carrot
1/4 cup sliced celery
1 bay leaf
1/8 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup cooked egg noodles

In a 1-1/2 quart crock pot, combine all the ingredients except the egg noodles. Cover and cook on Low for 6 hours. Stir in cooked noodles; cover and cook on High for 10 minutes longer. Discard bay leaf before serving. Makes 4 servings.

For more delicious crock pot recipes visit Dining with Debbie for Crock Pot Wednesday. Come join in the fun by sharing your favorite crock pot recipe!

A rich comforting chicken dinner that is so easy to make. Spoon it over rice and add your favorite vegetable, for a meal you’ll be glad to come home to!

4 boneless skinless chicken breast halves
1 (12 oz) can mushroom gravy
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 oz) can mushroom stems and pieces, drained
1 (4 oz) can chopped green chilies
1 envelope Italian salad dressing mix
1 (8 oz) package cream cheese, cut into cubes

1. In a 3 quart slow cooker or crock pot, combine chicken, gravy, milk, salt, pepper, mushrooms, chilies and dressing mix.

2. Cover and cook on Low for 4 to 5 hours or until chicken juices run clear.

3. Stir in cream cheese, cover and cook 15 minutes longer or until cheese is melted. Serves 4.

This simple to prepare recipe is sure to become a family favorite. Tender beef in a rich creamy sauce served over hot cooked noodles will bring them home for dinner!

2 pounds beef stew meat, cut into bite size cubes
1 (10-3/4 ounce) can condensed cream of celery soup, undiluted
1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1 (6 ounce) jar sliced mushrooms, drained
1 envelope onion soup mix
1/4 teaspoon coarse ground black pepper
1 cup sour cream
Hot cooked noodles

In a 3 quart slow cooker, combine stew meat, both soups, onion, mushrooms, onion soup mix and pepper; stir to blend well.

Cover and cook on Low for 8 hours or until beef is tender. Stir in sour cream. Spoon over hot cooked noodles and serve. Makes 6 servings.

Your family is sure to enjoy this moist and tender roast surrounded by fork-tender vegetables and rich gravy!

4-5 large potatoes, cut into eights
2 cups baby carrots, whole
2 celery ribs, sliced
1-( 10-3/4 oz) can cream of mushroom soup
1/4 cup milk
1 envelope onion soup mix
3 to 3 1/2 pound boneless beef chuck roast

1. Place potatoes and carrots in bottom of crock pot. In a small bowl, combine the mushroom soup and milk until smooth. Add onion soup mix and stir until blended. Pour 1/2 the soup mixture over the potatoes and carrots.

2. Place roast on top of vegetables and pour remaining 1/2 of soup mixture over the roast.Cover and cook on Low for 8-9 hours or until beef is fork-tender. Serves 6-8.

Sweet cinnamon flavored apples in a delicious butterscotch sauce. Yum!

6-7 cups tart apples, peeled and sliced
1 cup brown sugar, packed
1/2 cup all-purpose flour
1/2 cup quick-cooking oats*
1 package (3-1/2 ounces) cook & serve butterscotch pudding mix
1-1/4 teaspoons ground cinnamon**
1/2 cup butter or margarine

1. Place sliced apples in a 3 quart crock pot. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter or margarine until mixture is crumbly. Sprinkle over the sliced apples.

2. Cover and cook on Low setting for 5 to 5-1/2 hours or until the apples are tender. Makes 6 servings.

* Old fashioned oats may be used instead of the quick-cooking oats. They will add a little more texture to the crisp but the taste will be just as delicious.

** Using a wire whisk is an easy way to blend dry ingredients. It gives a more thorough blend than using a fork or spoon.

Emily