Marvelous Recipes

Melt-in-your-mouth tender beef and vegetables will make your family glad to come home for dinner. The perfect warm-them-up dish for those chilly nights!

2 tablespoons unsalted butter
1 tablespoon sunflower oil
1 large onion, cut into wedges
3 pounds top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 (1.4 ounce each) envelopes onion soup mix
3 cups boiling water
1 tablespoon cornstarch
1 teaspoon water

1. In a large skillet, heat the butter and sunflower oil; add the onion and beef. Brown the beef on all sides; transfer beef and onion to a 5-quart slow-cooker.

2. Arrange the carrots, potatoes and bay leaves around the beef; sprinkle with the salt. In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring to combine.

3. Pour the soup mixture over the beef and vegetables in slow-cooker. Cover; cook on High until the meat is very tender, about 3-1/2 hours or on Low for 7 hours.

4. In a medium saucepan, combine the cornstarch and 1 teaspoon water; stir to form a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with the vegetables and gravy. Makes 4 servings.

Emily

Treat your family to “rich creamy comfort in every bite” with this delightful fix-it-and-forget-it soup from Taste of Home. Perfect for those chilly fall or cold winter evenings.

2 large onions, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups water, divided
4 cups chicken broth
2 medium potatoes, peeled and diced
1-1/2 cups instant mashed potato flakes
1/2 pound sliced bacon, cooked crisp and crumbled
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half and half
1/2 cup shredded cheddar cheese
2 green onions, sliced

1. In a large skillet, sauté onions in butter until tender. Stir in the flour. Gradually stir in one cup of the water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-quart slow cooker.

2. Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water; stir to combine. Cover and cook on Low for 6 to 8 hours or until the potatoes are tender. Stir in the half and half; heat through. Garnish each serving with shredded cheese and green onions. Makes 10 servings.

Emily

Welcome your family home for dinner with slow-cooked tender chicken, hearty white beans, flavorful carrots and celery with just the right touch of rosemary.

6 skinless, boneless chicken breast halves
1 tablespoon cooking oil
2 (15-1/2 ounces each) cans great northern beans
1 cup sliced fresh carrots
1/2 cup sliced celery
2/3 cup Italian salad dressing
2 teaspoons dried rosemary, crushed
1/2 teaspoon black pepper

1. Brown the chicken breast halves in the oil in a large skillet over medium heat on both sides. In a 5-quart slow cooker, combine the beans, carrots and celery; top with the chicken.

2. In a small bowl, combine the salad dressing, rosemary and pepper; pour over the chicken. Cover and cook on Low for 3 to 4 hours or until the chicken juices run clear. Makes 6 servings.

Emily

2 (10-3/4 ounce) cans condensed cream of chicken soup
1 cup chicken broth
1/4 cup coarsely chopped pitted kalamata olives
2 tablespoons drained capers
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup drained, coarsely chopped sun-dried tomatoes
8 boneless, skinless chicken breast halves
1/2 cup chopped fresh basil leaves
Hot cooked rice

1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3-1/2 quart slow cooker. Add the chicken and turn to coat with the soup mixture.

2. Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours or until the chicken is cooked through. Sprinkle with basil; spoon over hot cooked rice. Makes 8 servings.

Emily

Barbecued chicken is one of my favorite foods and this delightful recipe from Taste of Home is also one of my favorites.

1/4 cup water
3 tablespoons brown sugar
3 tablespoons white vinegar
3 tablespoons ketchup
2 tablespoons butter
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (2-1/2 to 3 pounds) cut up and skin removed
4 teaspoons cornstarch
1 tablespoon cold water

1. In a small saucepan, combine the first 11 ingredients; bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Remove from the heat.

2. Place the chicken in a 3-quart slow cooker; top with the sauce. Cover and cook on Low for 3 to 4 hours or until the chicken juices run clear.

3. Remove chicken to a serving platter and keep warm. Strain the cooking juices and skim the fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into the juices.

4. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon some of the sauce over the chicken and serve the remaining sauce on the side. Makes 4 servings.

Emily

The sweet-tart taste of cherry pie filling adds the perfect touch to these tender slow-cooked pork chops. I especially enjoy the convenience of preparing this tasty recipe using my slow cooker during the hot summer months.

6 bone-in pork loin chops (8 ounces each cut 3/4-inch thick)
1/8 teaspoon salt
Pepper (to taste)
1 cup canned cherry pie filling*
2 teaspoons lemon juice
1/2 teaspoon chicken bouillon granules
1/8 teaspoon mace

1. In a large skillet coated with cooking spray, brown the pork chops over medium heat on both sides; season with salt and pepper.

2. In a 3-quart slow cooker, combine the pie filling, lemon juice, bouillon and mace; add the browned pork chops.

3. Cover and cook on Low for 3 to 4 hours or until the meat is no longer pink. Makes 6 servings.

*Serve the remaining cherry pie filling over slices of pound cake or a bowl of vanilla ice cream for an easy and special dessert.

Emily

I love to use my slow cooker during the hot days of summer. It allows me to serve my hubby a tasty hot meal without heating up the kitchen and making the air conditioning or me have to work harder. This is one of our favorite summertime recipes.

5 Italian sausage links (4 ounces each)
1 large onion, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 (8 ounce) can tomato sauce
pepper (to taste)
6 hoagie or submarine sandwich buns, split

1. Brown the sausage links in a large skillet over medium heat; cut into 1/2-inch slices. Place in a 3-quart slow cooker. Stir in the onion, green pepper, tomato sauce and pepper.

2. Cover and cook on Low for 7 to 8 hours or until the sausage is no longer pink and the vegetables are tender. Use a slotted spoon to serve on buns. Makes 6 servings.

Emily

My hubby and I are rather fond of lean pork tenderloin especially when it is prepared in my slow cooker. I found this recipe in an older copy of Taste of Home magazine. The cranberry sauce, orange juice and ground cloves create a sweet, nicely seasoned sauce that enhances the natural flavor of the meat.

1 (1 pound) pork tenderloin
1 (16 ounce) can whole-berry cranberry sauce
1/2 cup orange juice
1/4 cup sugar
1 tablespoon brown sugar
1 teaspoon ground mustard
1/4 to 1/2 teaspoon ground cloves
2 tablespoons corn starch
3 tablespoons cold water

1. Place the tenderloin in a 3-quart slow cooker. Combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on Low for 5 to 6 hours or until a meat thermometer reads 160 degrees F.

2. Remove the pork and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on High for 15 minutes longer or until thickened. Serve with the pork. Makes 4 servings.

Emily