Saturday, October 31, 2009

Crock Pot Cheesecakes

I love cheesecake and I can't believe I forgot about it when I was posting the holiday crock pot "Thank you, Bish" for reminding me that cheesecake is a Thanksgiving must...grin...I have a Pumpkin Cheesecake recipe and a Regular Cheesecake Recipe...

Pumpkin Cheesecake

Crust Ingredients:

3/4 cup graham cracker crumbs
2 1/2 tablespoons butter, melted
1/4 teaspoon cinnamon
1 tablespoon sugar

Cheesecake Ingredients:

12 ounces cream cheese, softened
1 tablespoon all-purpose flour
2/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ginger
2 large eggs
1 teaspoon pure vanilla
1/2 cup sour cream
1 cup pumpkin puree

Crust Directions:

Mix graham cracker crumbs, butter, cinnamon, and 1 tablespoon of the sugar. Press the crust over the bottom and 1 inch up the side of a 6-inch springform pan that is at least 3 inches deep. (You can use a 6-cup souffle pan or casserole dish that will fit inside the crock pot)

Cheesecake Directions:

Combine the cream cheese with the flour, the 2/3 cup of sugar, salt, and spices in a mixing bowl. Beat on medium-high speed until smooth, about 2 minutes.

Scrape the side of the bowl and add the eggs and the vanilla. Beat on medium speed until blended. Add sour cream and pumpkin puree. Beat until smooth. Pour batter into the springform pan/souffle pan/casserole dish.

Place pan inside crock pot and put enough water around the springform pan/souffle pan/casserole dish (about 1 inch up the sides). Cover pan with three layers of paper towels. Put lid on crock pot and cook on HIGH for 2 1/2 hours. Do NOT open the lid.

Turn off the heat and let stand until the slow cooker has cooled, about 1 hour. Then remove lid and paper towels.
The edges should be set and center be slightly jiggly.

Transfer the cheesecake to a rack to finish cooling to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.

Cheesecake in the Crock Pot


1 cup graham cracker crumbs
1/4 cup fine chopped pecans
2 tablespoons brown sugar
3 tablespoons melted butter

2 packages (8 oz size) cream cheese room temperature
3/4 cup sugar
2 large eggs, room temperature
1/4 cup heavy cream
1 teaspoon vanilla
1 tablespoon flour


Combine crust ingredients and press into a 7 inch springform pan. Beat cheese and sugar until fluffy. Add cream, vanilla and flour with eggs and beat medium speed 3 to 4 minutes. Pour into prepared pan.

Place trivet in the bottom of a 5 to 6 quart crock pot or one large enough to hold trivet. Place springform pan on trivet. Place paper towels over pan. Cover crock pot with lid and cook HIGH for 2 1/2 to 3 hours.

Turn off heat and leave cheesecake in crock-pot for another hour or until cool enough to remove. Transfer to rack to cool completely. Cover and chill very well - overnight works best. Garnish as desired with pecans or a fruit topping of choice.

**If you don't have a trivet, you can put the springfoam pan inside the crock pot and put water around it as you did in the first recipe.

Happy Slow Cooking! Enjoy and Hugs...

More Holiday Recipes from Hazel's Crock Pot Kitchen...

Friday, October 30, 2009

Pumpkin Cakes

Two for one today...if you like the thought of apples and pumpkins together, then I have an Apple Pumpkin Cake recipe and if you don't, then I have a plan Pumpkin Cake recipe...

Apple Pumpkin Cake

1 can (21 oz. size) apple pie filling
2 cups flour
1 cup brown sugar
1/2 cup sugar
1 cup canned pumpkin (not pie filling)
3/4 cup refrigerated or frozen egg product, thawed
1/3 cup oil
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon baking soda

Spray crockpot with cooking spray and spoon pie filling into crockpot. Spread evenly over bottom. Combine remaining ingredients in large bowl and beat with electric mixer to combine.

Pour this batter over pie filling in crockpot. Cover and cook on HIGH for 1-1/2 to 2 hours (LOW 3 1/2 to 4 hours) until toothpick inserted in center comes out clean. Spoon cake out of crock pot warm with whipped cream or vanilla ice cream.

Serves 10 to 12 people

Pumpkin Cake Recipe

1/2 cup sugar
1/2 cup dark brown sugar
1/2 cup cooking oil
2 eggs, beaten
1 cup cooked pumpkin
1 1/2 cup flour, sifted
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 cup chopped nuts
1/2 cup raisins

Cream together first 3 ingredients. Add eggs and pumpkin; mix well. Sift dry ingredients together and add to pumpkin mixture. Add nuts and raisins. Stir to mix.

Pour batter into well-greased and floured 2 pound coffee can. Place can in crockpot and put 6-8 paper towels over can. Cover; cook on HIGH for 2 1/2 to 3 1/2 hours. Cake is done when toothpick inserted in center comes out clean. Serves 8.

If you want to use this as a gift idea, you can use the smaller cans as in previous recipes. I like to cook my cakes slow and on LOW, but this recipe calls for High...If you want to cook it on LOW, cook for 4 to 6 hours...until toothpick comes out clean.

Happy Slow Cooking! Enjoy and Hugs...

Enjoy more Holiday Recipes from Hazel's Crock Pot Kitchen

Thursday, October 29, 2009

Crock Pot Apple Butter with a Pumpkin Twist

Here's another great little idea for gifts this year...

Apple Butter with a Pumpkin Twist...

What you need:

  • 8 C applesauce
  • 1 15 oz. can pumpkin
  • 2 C apple cider or apple juice
  • 1 1/2 C honey
  • 2 T ground cinnamon
  • 1/2 T ground cloves
Spray crock pot with cooking spray. Mix all ingredients in crock pot. Cover and cook on LOW for 10 to 12 hours (some recipes call for 12 to 14 hours, so depending on your crock pot, you might want to watch this closely after the 10 hours.) Spoon into cleaned and sterilized pint jars or jelly jars, seal. Makes about 5 pints. You can also freeze this.

Happy Slow Cooking! Enjoy and Hugs...

Enjoy more Holiday Recipes from Hazel's Crock Pot Kitchen

Wednesday, October 28, 2009

Crock Pot Pumpkin Nut Bread

This is another little recipe that would make a wonderful gift idea. Use regular soup cans or canned vegetable cans and give each as a gift...Enjoy....

Crock Pot Pumpkin Nut Bread

  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup light or dark brown sugar, firmly packed
  • 2 large eggs, beaten
  • 1 cup canned pumpkin puree
  • 1 1/2 cups sifted flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 cup chopped pecans or walnuts
In mixing bowl, combine oil with granulated and brown sugars; blend well. Stir in beaten eggs and pumpkin puree. Sift dry ingredients together; stir into pumpkin mixture then fold in chopped nuts. Pour batter into greased and floured 14/15 ounce cans (figure out a head of time how many will fit side by side in your crock pot and have that many ready) or use metal loaf pan which holds batter and fits in your crockpot. Place cans in crockpot. Cover top of cans with 8 paper towels, to keep the condensation away from bread; place lid on crockpot. Bake on HIGH for 1 1/2 to 2 1/2 hours. Do not lift lid until the cake has cooked at least 1 1/2 hours. Remove paper towels and insert knife in middle of cans to see if they are done. Cook longer if necessary. For loaf pan, you will want to check it after 2 hours. You can use bigger cans if you want, you will just want to check on them around 2 hours to see if they need to cook longer.

You can wrap colored Saran wrap around each can and tie with a ribbon to give as a gift (don't forget the recipe card) or you can slide a butter knife around the inside of each can and release the bread from the can and slice before putting in airtight container. Bread will be good for about 1 week.

Happy Slow Cooking! Enjoy and Hugs...

Enjoy the Holidays with Hazel's Crock Pot Holiday Recipes

Tuesday, October 27, 2009

Pumpkin Butter

This recipe was given to me by a friend and again, although I have not tasted it, I have heard many people talk about how wonderful this recipe is, so I thought I would share it makes a great gift...

Pumpkin Butter

8 cups Pumpkin Puree (can use canned puree)
4 cups sugar
1 1/2 teaspoons cinnamon (can use 2 teaspoons if you like more cinnamon flavor)
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoons ground nutmeg
1/4 teaspoon allspice
juice of 4 lemons (can use ReaLemon lemon juice - 6 Tablespoons)

Spray crock pot with cooking spray. Mix all ingredients in your crockpot and cook on HIGH until it becomes thick and smooth (about 2 hours)...depending on how hot your crock pot gets, you might want to check this after an hour.

Pour pumpkin butter into clean and sterilized pint jars or jelly jars and seal. These make great little gifts. They will keep in the refrigerator for about a week and it freezes well.

Happy Slow Cooking! Enjoy and Hugs...

Enjoy more Holiday Recipes from Hazel's Crock Pot Kitchen

Monday, October 26, 2009

Pumpkin Soup in the Crock Pot

Starting this week, I am going to be posting Holiday Recipes for your crockpot. I thought I would post them a little early, so if you think they sound good, you can try them before the holidays to make sure they are to your liking. This week, I am planning on concentrating on the Pumpkin. Per Rena's request, I did some searching and found some pumpkin soup/bisque recipes and that is what I will start with today...Hope they are to your liking...Now just as a reminder, I do NOT care for pumpkin anything, so I have not tested these recipes for flavor, etc...if they sound interesting to you, try them first, before trying them for the first time when you have never know, you might want to add more spices, etc...So, Happy Holidays from Hazel's Crock Pot Kitchen...

Crock Pot Ginger and Pumpkin Soup


3 cups chicken broth (can use vegetable broth if vegetarian)
2 pounds fresh pumpkin, peeled, seeded and cubed
1 cup chopped onion

1 Tablespoon chopped fresh ginger
1 teaspoon minced garlic
1/2 cup dry white wine
1/2 teaspoon ground cloves
salt and pepper


Mix all but the salt and pepper in the crock pot. Cover and Cook on HIGH 4-5 hours. Pour into a blender/food processor and blend until smooth. Salt and Pepper to taste. Spoon into individual bowls and swirl some sour cream in each (optional)

Happy Slow Cooking! Enjoy and Hugs...

Enjoy more Holiday Recipes from Hazel's Crock Pot Kitchen

Saturday, October 24, 2009

Crock Pot Holiday Recipes!!!

Hello everyone!

I know it isn't even November yet and I'm talking holiday recipes, that is because I am planning a crock pot Thanksgiving at my house this year and I want to share some LOTS of recipes with you that just might tempt you into having a Crock Pot Thanksgiving this year at your house!

I will be posting recipes for everything that I can think of for Thanksgiving...if there is something you are curious about knowing if you can make it in the crockpot let me know and I will see what I can find.

Starting Monday, I have recipes for the Pumpkin lovers out there...everything from pumpkin butter to pumpkin bread to pumpkin soup and pumpkin cakes...And some of these recipes will even make nice gifts for the holidays...

The week after that I have planned some recipes for cranberry sauce to sweet potato and pecan casserole to Garlic mashed potatoes...and for you marshmallow loving souls, I even found a recipe for sweet potato casserole with marshmallows...

I will even have a recipe or two for cooking your turkey in the slow cooker...and we can't forget the stuffing...and desserts...You better start stocking up on those crock pots, because this year, you're gonna need them!!!

Enjoy the holidays! Enjoy your family and friends! Enjoy having your very own staff of Hazel's and George Hamiltons making your Thanksgiving Dinner for you!

Starting Monday and running all the way to after Thanksgiving (You might have leftovers that you don't know what to do with...grin)...I will be posting Holiday Recipes...

Don't be late for dinner! See Ya Monday! Hugs...

Friday, October 23, 2009

Pumpkin Pie Pudding

With the holidays coming up, I thought this might be a good recipe. Now, I have to admit...I don't like pumpkin pie, so I have not had this recipe nor have I ever made this recipe. I came across it and I thought some of you might enjoy it, so here goes:

Pumpkin Pie Pudding
  • 1 (15 ounce) can pumpkin (solid/packed)
  • 12 ounce can evaporated milk
  • 3/4 cup sugar
  • 1/2 cup buttermilk baking mix
  • 2 eggs, beaten
  • 2 Tablespoon melted butter
  • 1 Tablespoon pumpkin pie spice
  • 2 teaspoon vanilla
  • Whipped cream or ice cream
Spray crock pot with cooking spray. Mix all ingredients together except whipped cream/ice cream. Mix well and pour into crock pot. Cover and cook on LOW 6-7 hours. Spoon into individual bowls with a scoop of ice cream or whipped cream.

Happy Slow Cooking! Enjoy and Hugs...

For more dessert recipes from Hazel's Crock pot kitchen, try these:

Chocolate Delight

Pears in Maple Sauce

Thursday, October 22, 2009

BBQ Chicken Wings n' Legs

We love BBQ chicken and this recipe is so easy, that I love making it!

BBQ Chicken


  • 1 cup ketchup
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons orange juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon liquid smoke
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon cayenne pepper
  • 3 1/2-pound chicken legs and/or wings
Spray crock pot with cooking spray. Mix everything but the chicken together in a large bowl or gallon size Ziploc bag. Place chicken pieces in bowl/bag and mix well to coat all the chicken pieces. Pour everything into the crock pot. Cook on LOW for 4 to 6 hours.

**Because I like to have the BBQ marks on my chicken like it would have if done on the grill, I like to do this:

I keep out about 1/3 of the mixture and keep it in the refrigerator until I'm ready for it. I also take Reynold's wrap and pull off a couple long sheets. Going from the short end, I fold in half and then in half again and I continue folding until I have long 'ropes' of foil. I then put the foil in the bottom of the crockpot. You want the foil to look like a trivet, or like the burner from on top of your stove. Spray with cooking spray and place chicken on your 'burner'. This helps any condensation stay away from the chicken so that the sauce stays thicker. About 15 minutes before serving, get the 1/3 of mixture out of the refrigerator and pull chicken out of crock pot. Heat your grill (inside grills work great) or you can finish this off in the broiler. Once you have your chicken on plate brush some mixture on your chicken pieces and put on hot grill. Grill for about 5 minutes. If using the broiler, put chicken on broiler, brush with mixture and then broil and broil for about 5 to 10 minutes depending on how crispy you like your chicken.

Happy Slow Cooking! Enjoy and Hugs!

For more chicken recipes, check these out:

Santa Fe Chicken

Chinese Orange Chicken

Wednesday, October 21, 2009

Pork Roast with Apricot Sauce

Pork Roast with Apricot Sauce

1 whole pork loin, boneless (2 to 3 lbs)
1 1/2 cups apricot preserves
1 cup vegetable broth
2 Tablespoon cornstarch
1/4 cup cold water

Spray crockpot with cooking spray. Put pork loin in crock pot. Mix next two ingredients in a bowl and pour over pork. Cover and cook on LOW for 6-7 hours.

To test your pork to make sure it is cooked all the way through, use a meat thermometer. The temperature should read 160' at the center of the roast.

Once pork is done, remove from crock pot and set aside. Drain fat from the juices in the crockpot and then put those juices in a small saucepan. Mix cornstarch and water together in small bowl; mix til smooth. Bring juices to a boil and slowly add the cornstarch mix. Whisking/stirring constantly until thickened.

Slice pork and drizzle the apricot gravy over the slices.

Happy Slow cooking! Enjoy and Hugs...

Enjoy these other pork recipes from Hazel's Crock Pot Kitchen:

Pork Roast Wrap

Pork Oriental

Tuesday, October 20, 2009

Meatballs for the Gang

First, I've just wanted say, that I've been sick, and that is why I've missed posting on Hazel. It turns out that I have a mild case of the H1N1 Flu...a mild enough case that has kept me home from work for going on my second week. I'm feeling better, but still weak and I get tired easy which has resulted in a lot of naps...But I wanted to try to get a couple recipes here goes:

I know that holiday parties, football parties, etc are all part of this time of the year, so I hope this will help you have fun at your parties instead of spending all your time in the kitchen...

Meatballs for the Gang
  • 1 package frozen meatballs, cooked and thawed (about 38 ounces) (you can find plain meatballs that are all ready cooked in your freezer section)
  • 1 3/4 cups Ketchup
  • 1/4 cup A-1 Steak Sauce
  • 1 Tablespoon minced garlic
  • 1 teaspoon Dijon mustard
Spray crock pot with cooking spray. Put thawed meatballs in crock. Mix all other ingredients in a bowl. Mix well. Pour over meatballs. Cover and cook on LOW for 3 to 4 hours. Stir about halfway through to make sure all meatballs are covered with sauce.

Happy Slow Cooking! Enjoy and Hugs...

Check out these other meatball recipes from Hazel's Crock pot kitchen:

Cheesy Meatballs

Jelly Meatballs

Friday, October 9, 2009

Crock Pot Potato Soup

My mom use to make the best Potato Soup...It was something we loved to eat and almost couldn't wait for the weather to get cooler so she would make it...

Now that I have a home and family of my own, I enjoy making this for them...and of course, the fact that I can do this in my crock pot makes it all the better...

Crock Pot Potato Soup


  • 6 potatoes, peeled and diced
  • 1 cup chopped onion
  • 2 carrots, sliced thin
  • 2 ribs celery, small chunks
  • 4 cups chicken broth
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 1 1/4 cups half n' half
  • Bacon bits or cubed ham, optional


Combine first set of ingredients in crock pot. Cover and cook on LOW 6 hours (HIGH 3 hours).

If using chunks of ham, put that in with the first set of ingredients. If using bacon bits, put that in during the last 30 minutes of cooking or you can sprinkle over individual bowls.

During last 30 minutes of cooking, you will want to mix the flour and half n' half together. Pour into the crockpot and mix well. Cover and cook for 30 minutes.

Tuesday, October 6, 2009

Pork n' Pineapple Stew

Since the weather has gotten cold and I found all these great recipes for stews, etc. I thought I would share...

Pork n' Pineapple Stew

4 boneless pork chops/loins, cut into 1-inch cubes
4 carrots, cubed
1/2 cup chicken broth
3 tablespoons teriyaki sauce
1 tablespoon cornstarch
1 can (8 ounce size) pineapple chunks drained and juice reserved
1 green bell pepper, seeded and cut into 1-inch pieces, optional

Mix first four ingredients in crockpot, cover and cook on LOW 6-8 hours. Mix cornstarch and reserved pineapple juice together. Pour into stew and stir. Put pineapple and bell pepper into the crock pot and turn crock pot up to HIGH. Cook for 15 to 30 minutes or until thickened.

Happy Slow Cooking! Enjoy and Hugs...

Here are more Crockpot Pork Recipes from Hazel's Crock Pot Kitchen...

Monday, October 5, 2009

Taco Soup in the Crockpot

I had this recipe years ago and forgot about it until I was gathering up some chili, soup and stew recipes to get us through these cooler days and came across it again.

Taco Soup in the Crockpot


1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chili peppers
1 (1.25 ounce) package taco seasoning mix


Brown the ground beef, drain then put in crock pot. Pour all other ingredients into the crockpot and stir to mix. Cook on LOW for 6 - 8 hours or HIGH for 3 - 4 hours. Serve with corn chips.

Happy Slow Cooking! Enjoy and Hugs...

Here are more Crockpot Beef Recipes from Hazel's Crock Pot Kitchen

Thursday, October 1, 2009

Scalloped Chicken Potatoes

In case you haven't figured it out by now...I like simple cooking. I don't have the time, nor the talent for anything mixing a box of scalloped potatoes and some chicken in the crockpot...uncomplicated and within my range of cooking talent...grin...

Scalloped Chicken Potatoes

1 box of scalloped potatoes
1 pound of chicken fingers, cubed
1 can peas, optional
2 cups water

Mix all ingredients in a sprayed crock pot. Cover and Cook on LOW4 to 6 hours...

Happy Slow Cooking! Enjoy and Hugs...

Here are more Crockpot Chicken Recipes from Hazel's Crock Pot Kitchen