Crockpot Split Pea Soup

1 (16 oz.) pkg. dried green split peas, rinsed
1 meaty hambone, 2 ham hocks, or 2 cups diced ham (I used ham and 1 ham hock but don’t think I needed the ham hock)
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tbsp. seasoned salt (or to taste)
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 until peas are very soft and ham falls off bone.

Brought to you by kittyknitter on Ravelry's Crockpot Board

Note: this turned out ok, but one bowl was enough for each of us.

Salmon Loaf

1 1 pound can of salmon, drained and flaked
2 pieces soft bread broken into small pieces
1 tbsp chopped onion
1 tsp butter, melted
1/2 tsp salt (optional, I don't use this)
1/2 cup milk
1 slightly beaten egg

In a bowl, combine salmon, crumbs, chopped onion, butter and salt. Combine milk and egg; add to salmon mixture and mix thoroughly. Shape into a load on a greased shallow baking pan or in a loaf pan. Bake at 350 degrees for 35 to 40 minutes.

Taken from the Better Homes and Gardens cookbook.

Raspberry Bread

Raspberry Bread

1 3/4 c. sugar
2/3 c. Crisco canola Oil
1 c. buttermilk
1 egg
1 t. baking soda
1 t. salt
1 t. vanilla
2 1/2 c. flour
1 c. chopped walnuts or pecans
1 1/2 c. raspberries (use the whole, frozen ones and thaw on a paper towel)

Combine sugar, oil, egg, milk and vanilla. Beat well. Add dry ingredients, mix til well blended.
Fold in nuts and raspberries. Pour into 2 greased, and WAX PAPER LINED loaf pans. (Bottom only
for the waxed paper)
Bake at 350º for approx. 1 hour.

About 20 minutes into the baking time, sprinkle with a topping of 1/3 c. sugar, 1/4 t. cinnamon
and 1 T melted butter (makes a crumble) Continue baking til “pick” tests clean.

I serve sliced with a big spoon of Cool Whip on top!

Posted by Craftydeece on Ravelry.com

Brownie Pudding

1 c flour
2/3 c white sugar
1 tbsp cocoa
1 tsp baking powder
1 tsp salt

1/2 c milk
2 tbsp margarine
1 tsp vanilla

Topping:
1 c brown sugar
4 tbsp cocoa

Blend first 5 ingredients with a spatula. Add next 3 and continue mixing until blended. Pour into greased 8"x12" baking pan.

Mix topping ingredients with a whisk and sprinkle over wet mixture.
Pour two cups boiling water over top (I try to pour over a fork or slotted spoon to prevent 'breaking' the surface of the brownie mixture).

Bake at 350* for 40min. Let cool for 10-15min before serving.

From the Better Homes and Garden Cookbook

Mock Swiss Steak

1 lb cube steak
1 can beef broth
1 can tomato sauce
1 can mushrooms
1/2 of a fresh green pepper
1 onion

Combine all ingredients in crock pot and cook on low for 8 - 9 hours. Before serving, turn crockpot up to high, remove steaks and most of the veggies. Whisk in some flour to thicken broth and cook for a few more minutes.

I served this over rice made in my rice cooker so that everything was ready to eat when I came home.

This is my own recipe so credit is given to ME!

Crock Pot Barbecued Shrimp

2 pounds fresh raw shell on shrimp
1 stick of butter
1/4 cup olive oil
1/4 cup Worcestershire sauce
1 1/2 tbsp tabasco
1 tsp ground black pepper
1 tsp kosher salt
3 lemons juiced
1 tbsp chopped fresh basil (I used 1/3 tsp dried basil)

Use a 5 - 6 quart crockpot.
Rinse the shrimp but don't soak them too much. Dump into crockpot.
Add the stick of butter, olive oil and Worcestershire sauce. Measure out the tobasco, salt and pepper, and throw that in also. Juice the lemons, then add that and top with the basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick but that is ok.

Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink, and can be peeled easily. Mine was done at almost exactly 2 hours.

The juice to this is delicious with bread.

From A Year of Crockpotting adapted from a recipe on The Pioneer Woman

Chex Party Mix

1/4 cup margarine or butter
5 tsp Worcestershire sauce
1 1/4 tsp Lawry's seasoned salt
1/4 tsp garlic powder
2 2/3 cup Corn Chex
2 2/3 cup Rice Chex
2 2/3 cup Wheat Chex
1 cup mixed nuts
1 cup pretzels
I also add cheerios

Melt margarine in open roasting pan in preheated 250 degree oven. Stir in seasonings.
Gradually add cereals, nuts and pretzels; stir to coat evenly.
Bake 1 hour, stirring every 15 minutes.
Spread on absorbent paper to cool.

This recipe is the original Chex Party mix recipe from their box.
Makes 10 cups