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(More customer reviews)Thank goodness for crock pots and slow cookers because not only are they wonderful time savers, they also create savory and delicious one dish meals that can make use of cheaper cuts of meats and other less expensive ingredients. When you combine an expert like Betty Crocker with recipe ideas for using your slow cooker or casserole dish, the result is this wonderful "Big Book Of...".
We like the wide variety of recipes indicated so there is something for every taste, from couscous stuffed peppers to beef taco rice skillet and raspberry bread pudding. Full page color photographs will have your mouth watering and most of the recipes include a nifty secondary feature such as suggestions to save more time or how to vary the recipe the next time you make it!
One of our most cherished cookbooks is the original red cover Betty Crocker hardback from the 1950s -- we're delighted that Betty Crocker's latest paperback entry for slow cooker and casserole dishes is keeping pace with changing food trends and needs of the home cook. Once again BC saves the day for many a weary working mom or dad!
Click Here to see more reviews about: Betty Crocker The Big Book of Slow Cooker, Casseroles & More (Betty Crocker Books)
Make weeknight meals bigger and better than ever!
Betty Crocker Big Book of Slow Cooker, Casseroles, and More combines hearty slow cooker meals, casseroles, one-dish dinners, and other comfort food recipes all into one big compendium. This book collects favorite recipes Betty Crocker readers have come to trust for simple solutions for home-cooked meals and modern twists to comfort food classics. Every recipe delivers on this no-fuss promise, utilizing convenience appliances such as a slow cooker, or only one essential pot or pan, like a casserole dish or skillet, to get dinner on the table quickly and efficiently.
An introductory section includes helpful tips and information on using a slow cooker, cutting down on prep time, and offering clever ideas for make-ahead recipes the whole family will love.
Features more than 200 recipes-casseroles, pastas, soups and stews, simple slow cooker meals, and much more
Includes bonus dessert and appetizer recipes that give readers brilliant ideas for holiday meals and parties
Icon highlights super-fast recipes made 30 minutes or less
For home cooks who need to get wholesome, delicious meals on the table in a flash-without added fuss-Betty Crocker Big Book of Slow Cooker, Casseroles, and More! is chock-full of satisfying dishes that are sure to become family classics.
Smoky Apple Butter Ribs
Prep time: 15 minutes Start to finish: 8 hours 15 minutes 4 servings
Quick prep:3 lb boneless pork country-style ribs3/4 teaspoon salt1/2 teaspoon pepper1 medium onion, sliced1/2 cup apple butter2 tablespoons packed brown sugar1 tablespoon liquid smoke2 cloves garlic, finely chopped
1. Sprinkle ribs with salt and pepper. In 3- to 4-quart slow cooker, place ribs. Cover with onion slices. In small bowl, mix remaining ingredients; pour over ribs and onion.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Remove ribs from cooker; place on serving platter. Cover to keep warm.
4. Pour juices from cooker through strainer into 1-quart saucepan. Heat to boiling over medium-high heat. Reduce heat to medium; cook about 5 minutes or until sauce has slightly thickened. Serve sauce with ribs.
Toffee Apple Turnover Pie
Prep time: 40 minutes Start to finish: 1 hour 50 minutes 4 servings
Pastry1 cup all-purpose flour1/4 teaspoon salt1/3 cup plus 1 tablespoon shortening2 to 3 tablespoons cold water
Filling1 1/2 cups sliced peeled apples (2 small)1 tablespoon all-purpose flour1/2 cup toffee bits (from 10-oz bag)1 egg, beaten1 tablespoon coarse white sparkling sugar
1. Heat oven to 375 degrees F. Line cookie sheet with sides or 15×10×1-inch pan with cooking parchment paper or foil. In medium bowl, mix 1 cup flour and the salt. Using pastry blender (or pulling 2 tables knives through ingredients in opposite directions), cut in shortening until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (if necessary, 1 to 2 teaspoons more water can be added).
2. Gather pastry into a ball. On lightly floured surface, shape pastry into flattened round. Using rolling pin, roll into 12-inch round, about 1⁄8 inch thick. Place on cookie sheet.
3. In medium bowl, toss apples and 1 tablespoon flour. Mound apple mixture on half of pastry to within 3⁄4 inch of edge. Sprinkle with toffee bits. Fold pastry in half over apple mixture. Fold 1⁄2 inch of sealed edge of pastry over; firmly press tines of fork around edge to seal. Brush top of turnover with egg. Cut 3 slits, 1 inch long, in top to allow steam to escape. Sprinkle top with sugar.
4. Bake 30 to 40 minutes or until golden brown. Immediately remove from cookie sheet to serving plate. Cool 30 minutes before cutting.
