Makes 6-8 servings
Ingredients:
-1 (15.5 ounce) can cannellini beans, drained
-1 (16 ounce) can pinto or red deans, drained
-1 (15 ounce) can black beans, drained
-2 (10 ounce) cans diced tomatoes with green chiles, with liquid
-1/2 onion, chopped, or 1/4 cup dried minced onions
-1 (14 ounce) can chicken broth
Directions:
-Combine all ingredients in a greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Note: Use diced Italian tomatoes in place of diced tomatoes with green chilles for a milder soup.
Sunday, October 24, 2010
Fruity Holiday Wassail
Makes 12-15 servings
Ingredients:
-3 (3-inch) sticks cinnamon
-2 teaspoons ground cloves
-8 cups water
-3/4 cup frozen cranberry juice cocktail concentrate
-3/4 cup frozen raspberry juice concentrate
-3/4 cup frozen apple juice concentrate
-1/2 cup sugar
-1/3 cup lemon juice
-1 orange, sliced (optional)
Directions:
-In a 3 1/2 to 5 quart slow cooker, combine all ingredients except the orange slices. Cover and cook on high heat for 2-3 hours or on low heat for 5-6 hours. Float orange slices in slow cooker during the last hour or cooking.
Ingredients:
-3 (3-inch) sticks cinnamon
-2 teaspoons ground cloves
-8 cups water
-3/4 cup frozen cranberry juice cocktail concentrate
-3/4 cup frozen raspberry juice concentrate
-3/4 cup frozen apple juice concentrate
-1/2 cup sugar
-1/3 cup lemon juice
-1 orange, sliced (optional)
Directions:
-In a 3 1/2 to 5 quart slow cooker, combine all ingredients except the orange slices. Cover and cook on high heat for 2-3 hours or on low heat for 5-6 hours. Float orange slices in slow cooker during the last hour or cooking.
Autumn Brew
Makes 16 servings
Ingredients:
-1 gallon apple juice
-1 cup orange juice
-2 cinnamon sticks
-5 whole cloves
-4-5 orange slices, without seeds
Directions:
-Pour juices into a 4 1/2 to 6 quart slow cooker. Add the cinnamon sticks, cloves, and orange slices. Cover and cook on high heat for 3-4 hours. Turn to low heat to keep warm and remove cinnamon sticks, cloves, and orange slices before serving.
Ingredients:
-1 gallon apple juice
-1 cup orange juice
-2 cinnamon sticks
-5 whole cloves
-4-5 orange slices, without seeds
Directions:
-Pour juices into a 4 1/2 to 6 quart slow cooker. Add the cinnamon sticks, cloves, and orange slices. Cover and cook on high heat for 3-4 hours. Turn to low heat to keep warm and remove cinnamon sticks, cloves, and orange slices before serving.
Sweet Cherry Cider
Makes 10-15 servings
Ingredients:
-3 1/2 quarts apple cider
-2 cinnamon sticks
-1 small box cherry gelatin
Directions:
-Pour cider in a 4 1/2 to 6 quart slow cooker. Add the cinnamon sticks. Cover and cook on high heat for 3 hours. Stir in the gelatin. Cover and leave on high heat for 1 hour more, until gelatin dissolves, stirring once or twice. Turn to low heat to keep warm and remove cinnamon sticks before serving.
Notes:
-For a more intense cherry flavor, add a second box of gelatin.
Ingredients:
-3 1/2 quarts apple cider
-2 cinnamon sticks
-1 small box cherry gelatin
Directions:
-Pour cider in a 4 1/2 to 6 quart slow cooker. Add the cinnamon sticks. Cover and cook on high heat for 3 hours. Stir in the gelatin. Cover and leave on high heat for 1 hour more, until gelatin dissolves, stirring once or twice. Turn to low heat to keep warm and remove cinnamon sticks before serving.
Notes:
-For a more intense cherry flavor, add a second box of gelatin.
Hot Cranberry Punch
Makes 8-10 servings
Ingredients:
-4 cups unsweetened pineapple juice
-4 cups cranberry juice cocktail
-1/2 cup firmly packed brown sugar
-1/2 teaspoon ground cloves
-1 cinnamon stick
-1 cup water
Directions:
-Combine all ingredients in a 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for at least 4 hours, stirring occasionally. When ready to serve, remove cinnamon stick.
Ingredients:
-4 cups unsweetened pineapple juice
-4 cups cranberry juice cocktail
-1/2 cup firmly packed brown sugar
-1/2 teaspoon ground cloves
-1 cinnamon stick
-1 cup water
Directions:
-Combine all ingredients in a 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for at least 4 hours, stirring occasionally. When ready to serve, remove cinnamon stick.
Spicy Peach Punch
Makes 9 servings
Ingredients:
-1 (46 ounce) bottle peach nectar
-2 1/2 cups orange juice
-1 cinnamon stick
-5 whole cloves
-2/3 cup light brown sugar
-1 tablespoon lime juice
Directions:
-Combine peach nectar and orange juice in a 2 1/2 to 4 quart slow cooker. Tie cinnamon stick and cloves in a cheesecloth and add to the juices. Cover and cook on low heat for 4 hours or high heat for 2 hours. Stir in brown sugar and lime juice until sugar dissolves. Turn to low heat to keep warm and remove cheesecloth before serving.
Ingredients:
-1 (46 ounce) bottle peach nectar
-2 1/2 cups orange juice
-1 cinnamon stick
-5 whole cloves
-2/3 cup light brown sugar
-1 tablespoon lime juice
Directions:
-Combine peach nectar and orange juice in a 2 1/2 to 4 quart slow cooker. Tie cinnamon stick and cloves in a cheesecloth and add to the juices. Cover and cook on low heat for 4 hours or high heat for 2 hours. Stir in brown sugar and lime juice until sugar dissolves. Turn to low heat to keep warm and remove cheesecloth before serving.
Tropical Delight
Makes 9 servings
Ingredients:
-1 (64 ounce) bottle Hawaiian Punch
-1 (8 ounce) can pineapple slices (juice reserved)
-1 whole nutmeg
-2 cinnamon sticks
Directions:
-Pour punch into a 3 1/2 to 5 quart slow cooker. Add pineapple juice from can; set pineapple slices aside. Add the nutmeg and cinnamon sticks to juice. Cover and cook on low heat for 3-4 hours. Before serving, float pineapple slices on top of punch.
Ingredients:
-1 (64 ounce) bottle Hawaiian Punch
-1 (8 ounce) can pineapple slices (juice reserved)
-1 whole nutmeg
-2 cinnamon sticks
Directions:
-Pour punch into a 3 1/2 to 5 quart slow cooker. Add pineapple juice from can; set pineapple slices aside. Add the nutmeg and cinnamon sticks to juice. Cover and cook on low heat for 3-4 hours. Before serving, float pineapple slices on top of punch.
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