Apricot Pork Roast with Stuffing

INGREDIENTS

4 cups herb-seasoned stuffing cubes

3/4 cup chicken broth

1/2 cup dried apricots, chopped

1/3 cup chopped onions

2 1/2 lb pork boneless loin roast

1/3 cup apricot jam

1 Tbsp balsamic vinegar

DIRECTIONS

Spray the slow cooker with cooking spray. Mix stuffing, broth, apricots, and onions in the slow cooker. Put the pork on top of the stuffing mixture. Mix the jam and vinegar, and brush it over the pork. Cover and cook on low heat for eight hours or until the pork is tender. Remove the pork from the cooker and cut it into slices on a cutting board or platter. Stir the stuffing before serving.

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A NewsTribune Publication the Illinois Valley

Chicken and Vegetable Tortellini Soup

INGREDIENTS

2 carrots, sliced

2 cloves of garlic, finely chopped

1 lb boneless, skinless chicken thighs, cut into pieces.

1 can cannellini beans, rinsed and drained

Directions

1/2 tsp salt

1/4 tsp pepper

1 can (14 oz) chicken broth

2 cups water

1 pack (9 oz) of refrigerated or frozen cheese-filled tortellini

1 cup baby spinach leaves

2 medium green onions, sliced

1 tsp dried basil leaves

2 Tbsp shredded fresh Parmesan cheese

Put carrots, garlic, chicken, and beans in a 3 and 1/2- to 4-quart slow cooker. Sprinkle with salt and pepper. Pour broth and water over the ingredients.

Cover and cook on low for six to eight hours until the chicken is no longer pink. Approximately 30 minutes before serving, add tortellini, spinach, onions, and basil to the soup mixture. Cover and cook on high until the tortellini is tender. Sprinkle each individual serving with Parmesan cheese.

Meatloaf

INGREDIENTS

3/4 cup milk

2/3 cup seasoned bread crumbs

2 large eggs

2 tsp dried minced onion

1 tsp salt

1/2 tsp rubbed sage

1 1/2 lb ground beef

1/2 cup sliced mushrooms

Ingredients for the glaze

1/4 cup ketchup

2 Tbsp brown sugar

1 tsp ground mustard

1/2 tsp Worcestershire sauce

Directions

Make the meatloaf by whisking together the milk, bread crumbs, eggs, onion, salt, and sage in a big bowl. Add in the ground beef and mushrooms and stir together until combined well. Shape the mixture into a round loaf and place it in your slow cooker. Put the lid on the slow cooker and cook on low until the meatloaf reaches 160 degrees, which will take about 5 to 6 hours.

Make the glaze by whisking the ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl. Spoon the glaze over the meatloaf and cover the cooker again. Continue cooking it on low until the sauce is hot, which takes about 15 minutes.

Beef Pot Roast & Veggies

INGREDIENTS

3 lb beef boneless chuck pot roast

2 dried bay leaves

2 stalks of celery, sliced

6 red potatoes, cut into fourths

1 cup carrots, sliced

1 can sliced mushrooms, drained

1 can (10 3/4 oz) condensed cream of mushroom soup

2 Tbsp chili sauce

1 envelope beefy onion soup mix

Directions

Put beef in the slow cooker. Arrange bay leaves on top, and put the celery, potatoes, carrots, and mushrooms around the beef. Top with condensed mushroom soup, chili sauce, and dry beefy onion soup mix.

Cover and cook on low heat for nine to ten hours or until the beef is tender. Throw away the bay leaves before serving.

Baked Ziti

INGREDIENTS

1 container (15 oz) whole-milk ricotta cheese

1 large egg, beaten

1 tsp dried basil

1/2 tsp crushed red pepper flakes, optional

1 jar (24 oz) meatless pasta sauce

2 cups uncooked ziti

1/4 cup water

2 cups shredded mozzarella cheese

1/4 cup fresh basil, minced

Grated Parmesan cheese, for topping

Directions

In a small bowl, add ricotta cheese, egg, dried basil, and red pepper flakes together and stir. Pour the pasta sauce into a large slow cooker and put the ziti pasta over the sauce. Pour the water over the top. Drop spoonfuls of the ricotta cheese mixture over the pasta and place the mozzarella cheese evenly over the top.

Cover and cook on high until heated through and the pasta is tender; about two and onehalf hours. Top with fresh basil and Parmesan cheese.

Gooey Chocolate Peanut Butter Cake

INGREDIENTS

1 and 3/4 cup sugar, divided

1 cup milk

3/4 cup creamy peanut butter

3 Tbsp canola oil

2 cups flour

3/4 cup baking cocoa, divided

3 tsp baking powder

2 cups boiling water

Directions

In a big bowl, beat 1 cup of sugar, the milk, peanut butter, and oil until well blended. In another bowl, whisk flour, 1/2 cup cocoa, and baking powder, and gradually beat into the peanut butter mixture. The batter will be thick. Once it is mixed, transfer it to a greased 5-quart slow cooker.

In a small bowl, mix the remaining sugar and cocoa with the water. Pour the mixture over the batter – do not stir.

Cook, covered, on high for two to two and 1/2 hours or until a toothpick inserted into the cake portion comes out with moist crumbs. Serve warm.