IMPOSSIBLE COCONUT CUSTARD PIE (makes it's own crust!)

Ingredients
1/2 cup Bisquick


3/4 cup sugar
4 eggs
2 cup milk
1 can (3 1/2 oz.) coconut
1 tsp. vanilla
1 TBS. butter, softened

Directions
Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.

Pasta Fagioli slow cooker

Ingredients  

• 2 lbs ground beef
• 1 onion, chopped
• 3 carrots, chopped
• 4 stalks celery, chopped
• 2 (28 ounce) cans diced tomatoes, undrained
• 1 (16 ounce) can red kidney beans, drained
• 1 (16 ounce) can white kidney beans, drained
• 3 (10 ounce) cans beef stock
• 3 teaspoons oregano
• 2 teaspoons pepper
• 5 teaspoons parsley
• 1 teaspoon Tabasco sauce (optional)
• 1 (20 ounce) jar spaghetti sauce
• 8 ounces pasta

Directions:

1. Brown beef in a skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 min on high or 1 hour on low, add pasta.

Easy slow-cooker BBQ beef brisket RECIPE

Total Time: 10 hrs 30 mins

Makes: 6 servings

Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich. Serve some ranch-style pinto beans on the side.

This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days. 

Instructions

1. 1Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.
2. 2Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine.
3. 3Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.
4. 4Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside.
5. 5Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.)
6. 6Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.

Source

Herbed Rice Pilaf

Ingredients

• 1 medium yellow onion, finely chopped
• 3 tablespoons extra-virgin olive oil or butter
• 2 cups long grain white rice
• 4 1/4 cups chicken broth
• 1 teaspoon salt



• 1 tablespoon fresh flat-leaf parsley, finely chopped
• 1 tablespoon fresh basil, finely chopped
• 1 teaspoon thyme leaves, chopped
• Slow-Cooker
• 4 – 4.5 quart

Directions:
1. Sauté the onion in the olive oil in a small saucepan, stirring and cook-ing until the onion is soft, about 7 minutes. Add the rice and stir to coat each grain--don’t let rice brown.
2. Spoon the onion and rice into the crockery of the slow-cooker and add the broth, salt, and herbs mixing to combine.
3. Cover; cook on low for 41/2 hours or on High for 2 1/4 hours.

Potatoes Euphoria

Potatoes Euphoria
4 scallions, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pound red or white boiling potatoes, scrubbed and sliced into 1/8-inch-thick rounds
8 ounces cream cheese, cut into 1-inch cubes
1 cup shredded flavorful cheese such as sharp cheddar or smoked Gouda, or ½ cup of Parmesan cheese (optional).
Slow-Cooker
4 – 4.5 quart
5 – 5.5 quart



Directions:
1. In a small bowl, combine the scallions and garlic. In another small bowl, combine the salt and pepper.
2. In a well-buttered slow-cooker, layer one fourth of the sliced po-tatoes. Sprinkle with about 1/4 teaspoon of the salt and pepper, and top with one third of the cheese cubes and then one third of the scallion mix-ture. Make a second layer of potatoes, sprinkle with about 1/4 teaspoon of the salt and pepper, and top with half the remaining cheese and scal-lion mixtures. Repeat with a third layer of potatoes, sprinkle with another 1/4 teaspoon of the salt and pepper, and top with the remaining cheese and scallion mixtures. Make a final layer of potatoes and sprinkle with the remaining salt and pepper.


3. Cover and slow-cook for 2 hours on high. Stir the potatoes to distribute the melting cheese, cover, and continue slow-cooking until the potatoes are very tender, about 1 hour longer. Optional--top with the shredded cheese and cook until cheese is melted.

Beef Bourguignonne

Beef Bourguignonne

• 1 1/2 cups all-purpose flour
• 5 pounds beef stew meat, cut into 1-inch pieces
• Salt and freshly ground pepper, to taste
• 1/4-cup extra-virgin olive oil
• 5 thick bacon slices, cut into 1-inch pieces
• 5 large carrots, peeled and cut into 1/2-inch pieces
• 2 yellow onions, sliced 1/4 inch thick
• 5 garlic cloves, chopped
• 2 bay leaves
• 6 fresh thyme sprigs
• 6 fresh flat-leaf parsley sprigs
• 1 pound white button mushrooms, halved
• 3 cups red wine such as cabernet sauvignon or Pinot Noir
• 1 cup rich beef broth
• Slow-cooker
• 6 – 6.5, or 7 Quart

Directions:
Place the flour in a large bowl. Season the beef with salt and pepper, add to the flour and stir to coat evenly. Transfer to a plate, shaking off the excess flour. In a large sauté pan over medium-high heat cook the ba-con until crisp and set aside. Pour bacon grease from pan. In the same pan, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes. Transfer to a slow cooker. Add the carrots, onions and garlic to the sauté pan and cook, stirring occasion-ally, until just tender, about 10 minutes. Transfer to the slow cooker along with the bay leaves, thyme, parsley and mushrooms. Off the heat, pour the wine into the sauté pan and set over medium-high heat and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add to the slow cooker along with beef broth, cover and cook until the meat is fork tender, 6 hours on high or 8 – 10 hours on low. Discard the bay leaves.