The Latest Experiments

From 101 Things to do with a Slow Cooker:

Chicken Parmesan

4 to 6 boneless, skinless chicken breasts
1 envelope dry onion soup mix
2 cans (10 3/4 ounces) cream of mushroom soup, condensed
1 1/2 cups evaporated milk
1 cup apple juice
1 cup converted white rice, uncooked
1/4 teaspoon pepper
1/3 cup grated Parmesan cheese

Place chicken breasts on the bottom of a greased 3 1/2 to 5-quart slow cooker.  Mix all other ingredients together in a small mixing bowl.  Pour soup-and-rice mixture over chicken breasts.  Add pepper and sprinkle with grated Parmesan cheese.  Cook on high heat 4 -6 hours or on low heat 8 - 10 hours.  Makes 4 -6 servings.

From 101 More Things to do with a Slow Cooker:

Three-Bean Chowder

1 can (16 ounces) kidney beans
1 can (16 ounces) fat-free refried beans
1 can (15 ounces) black beans
1 can (14 ounces) vegetable broth
1 can (14.5 ounces) diced stewed tomatoes, with liquid
1 medium onion, chopped
3/4 cup chunky salsa
1 teaspoon minced garlic
2 teaspoons chili powder
1/4 teaspoon cumin

Combine all ingredients in greased 4 to 5-quart slow cooker.  Cover and cook on low heat 6 - 8 hours.  Makes 8-10 servings.

From 101 Things to do with Meatballs:

Baked Beefy Mac and Cheese

26 (1 pound) frozen, fully cooked meatballs
2 boxes (7.25 ounces each) macaroni and cheese dinner
2 cans (10.5 ounces each) cream of mushroom soup, condensed
1 1/2 cups milk
2 medium tomatoes, thinly slices
3 tablespoons grated Parmesan cheese

Preheat over to 350 degrees.

Cook frozen meatballs on baking sheet for 20 minutes.  While meatballs bake, cook macaroni dinner according to package directions.  Drain the water from the pan.  Stir soup, milk, and cheese packets into the cooked macaroni.  Place meatballs in a 9 x 13-inch pan prepared with nonstick cooking spray.  Spoon mixture evenly over the meatball layer.  Lay tomato slices over top and then sprinkle the Parmesan cheese over top.  Bake, uncovered, for 25-30 minutes.  Makes 6-8 servings.

From Taste of Home website:

Caramel Apple Crisp

• 6 cups sliced peeled tart apples
• 1 tablespoon lemon juice
• 28 caramels
• 2 tablespoons water
• 6 tablespoons butter, cubed
• 3/4 cup packed brown sugar
• 3/4 cup quick-cooking oats
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon

Directions

• Place apples in a 2-qt. microwave-safe dish. Sprinkle with lemon juice; toss to coat and set aside. Place caramels and water in another microwave-safe dish. Cover and microwave on high for 1-1/2 to 2 minutes or until heated; stir until blended. Pour over apples. 
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• Place butter in a microwave-safe dish; cover and heat on high for 30-45 seconds or until melted. Stir in brown sugar, oats, flour and cinnamon until crumbly. Sprinkle over caramel mixture. Microwave, uncovered, on high for 7-8 minutes until apples are tender, turning a half turn once. Yield: 6-8 servings.

(I actually added some of the figs to this.  Very yummy.)

Picante Black Bean Hummus

• 1 can (about 15 ounces) black beans, rinsed and drained
• 1/2 cup Pace® Picante Sauce
• 1 tablespoon lime juice
• 1 teaspoon grated lime zest
• Pepperidge Farm® Baked Naturals™ Toasted Wheat Crisps

Directions

• Place the beans, picante sauce, lime juice and lime zest into a food processor or blender. Cover and process until the mixture is smooth and creamy. Serve the bean mixture with the crisps for dipping.
• Yield: 12 servings.

Fresh Tomato Basil Pizza

• 1 tube (8 ounces) refrigerated crescent rolls
• 2 garlic cloves, minced
• 1/2 cup chopped fresh basil
• 1 tablespoon olive oil
• 8 ounces sliced provolone cheese
• 4 medium tomatoes, thinly sliced
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon pepper

Directions

• Unroll crescent dough into one long rectangle. Press into an ungreased 13-in. x 9-in. baking pan; seal seams and perforations. Bake at 375° for 14-16 minutes or until golden brown. Meanwhile,
• in a small skillet, saute garlic and basil in oil for 1 minute.
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• Arrange half of the provolone cheese over the crust. Layer with half of the tomatoes, basil mixture, Parmesan cheese and pepper. Repeat layers. Bake for 14-16 minutes or until cheese is melted. Yield: 6 slices, 3 servings.