Phyllis Good Slow Cooker Recipes (Featured on P & S)

Phyllis Good’s latest book Stock the Crock, published by Oxmoor House, is available now in bookstores and online. Cathy says it is EXCELLENT and the food photographs look good enough to eat! 🙂

Lasagna in a Soup Bowl by Phyllis G.

I can’t think of anyone who has ever left the table without a second round of this soup! It’s a perfect informal meal to serve anyone. Adding fresh vegetables at the end of cooking gives the soup wonderful fresh flavor.

5 qt. slow cooker. Serves 4 to 5. Prep : 15 to 30 minutes. Cook : 5 1⁄4 to 6 3⁄4 hours.

1 pound bulk sweet or hot Italian sausage or any link sausage, squeezed out of its casing
2 cups chopped onions
1 cup sliced or diced carrots
4 cups chicken broth (make your own, page 256)
1 (14.5-ounce) can Italian-style stewed tomatoes, chopped
1 (8-ounce) can tomato sauce
1 to 1 1⁄4 cups uncooked mafalda pasta
2 garlic cloves, minced
2 cups sliced fresh mushrooms
2 cups thinly sliced ribbons of fresh spinach
1 1⁄2 cups diced provolone or mozzarella cheese
1⁄4 cup grated or shredded Parmesan cheese, plus more for topping
fresh topper: 1⁄4 cup torn fresh basil

1. Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
2. If you have time, cook the sausage in a skillet over medium, breaking up sausage with a wooden spoon. Stir in the onions after the sausage is no longer pink. Sauté the onions until soft. Use a slotted spoon to transfer the meat and onions to the prepared crock. Discard the drippings. Note: If you don’t have time, you can crumble the uncooked sausage straight into the crock. Stir in the onions, breaking up the meat with a wooden spoon.
3. Add the carrots, chicken broth, chopped stewed tomatoes, and tomato sauce, stirring to combine.
4. Cover. Cook on Low 4 to 5 hours.
5. Stir in the uncooked pasta and garlic.
6. Cover and continue cooking on Low 1 to 1 1⁄2 hours or until the pasta is tender but not mushy.
7. Stir in the mushrooms. Cover. Cook another 10 minutes on Low.
8. Just before serving, stir in the sliced spinach. (No need to cook the spinach; the heat from the soup will wilt it.)
9. To serve, divide the diced provolone or mozzarella cheese evenly into bowls and ladle the soup over the top.
10. Top with the Parmesan cheese and torn fresh basil.

TIP
For spinach ribbons, stack fresh spinach leaves about 1 inch high. Roll them up and slice into 1⁄8- to 1⁄4-inch-wide ribbons.

Simple Swaps
Use fusilli or rotini instead of mafalda pasta.
Use 1 to 2 (8-ounce) cans of mushrooms with liquid instead of fresh mushrooms.

Make It Gluten-free
Substitute broken soba or rice noodles, or brown rice pasta for the mafalda pasta. Stir it in with the mushrooms in Step 7 and cook 10 to 15 minutes or until the pasta is tender. You can also substitute shirataki noodles, adding them 5 minutes before the end of the cooking time.

Make It for Picky Eaters
Use sweet, not hot, Italian sausage, or substitute plain turkey or pork sausage, or ground beef.
Omit or reduce the amount of onions and garlic. Add 1 cup additional carrots.
Switch to plain stewed tomatoes.

Green Beans and Bacon by Phyllis G.

This recipe proves what wonderful partners bacon and green beans are. The recipe is on the verge of decadent. Of course, you can reduce the amount of bacon if you really want.

4 qt. slow cooker Serves 3 or 4 Prep : 20 to 30 minutes Cook : 4 1⁄2 to 6 hours

1 pound bacon or store-bought bacon bits
1⁄4 cup chopped onions
3⁄4 cup ketchup
1⁄2 cup packed brown sugar
1 tablespoon Worcestershire sauce
3⁄4 teaspoon salt
1 1⁄2 pounds whole fresh green beans, stem ends nipped off

1. Brown the bacon in a large skillet until crisp. Break the slices into pieces.
2. Drain off all but 2 tablespoons of drippings. Sauté the onions in the drippings. Note: You can skip this step if you don’t have time.
3. Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
4. Mix the crispy bacon pieces, onions, ketchup, brown sugar, Worcestershire sauce, and salt in a bowl.
5. Put the beans into the slow cooker crock. Pour the bacon mixture over the beans and stir well.
6. Cover. Cook on Low 4 1⁄2 to 6 hours, or until the beans are as tender as you like.

TIP
If you hate to clean up a grease-splattered stove, cook the bacon in a microwave. Put 6 strips of bacon (you can cut them in half vertically) on a large paper plate, overlapping as little as possible. (Do this in 2 batches if you have a lot of bacon.) Cover the filled plate with a paper towel. Microwave on High for 6 minutes. (The formula is 1 minute per whole slice of bacon.) When cooked, lift the bacon strips out of the drippings and put them on a paper towel-lined plate to drain. Allow to cool; break the bacon into pieces. Use or discard the drippings. Repeat these steps if you have more bacon to brown.

Make It Gluten-free
Omit the Worcestershire sauce.

Make It Vegetarian/Vegan
Omit the bacon. Cook 1 1⁄2 cups chopped onions in 2 to 3 tablespoons of oil until browned. Place the onions in the slow cooker and continue with Step 4. Add 1 teaspoon smoked paprika for additional flavor. Use vegetarian Worcestershire sauce or soy sauce.

Make It for Picky Eaters
You can omit the brown sugar, ketchup, and Worcestershire sauce, if the sauce is the problem, and serve just green beans, onions, and bacon. Or you can omit the onions.

Pumpkin Pie Pudding by Marcia M.

I keep the ingredients for making Pumpkin Pie Pudding on hand because the 10-minute prep time is no joke. Nor is the outcome! This is a great anytime dessert. And it’s perfect for guests because it takes so little time to make. I like to serve it chilled, so as soon as the crock has cooled enough to handle, I scoop the pudding into a container with a tight-fitting lid and stick it in the fridge until I’m ready for it.

3 qt. slow cooker Serves 6 Prep : 10 minutes Cook : 2 1⁄2 to 3 hours

1 (15-ounce) can 100% pure pumpkin (sometimes called “solid pack pumpkin”)
1 (12-ounce) can evaporated milk
3⁄4 cup sugar
1⁄2 cup buttermilk baking mix (such as Bisquick)
2 large eggs, beaten
1⁄4 stick (2 tablespoons) unsalted butter, melted
2 1⁄2 teaspoons pumpkin pie spice, plus more for topping, optional
2 teaspoons vanilla extract
Whipped topping, optional

1. Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
2. Combine all the ingredients except the whipped topping in the prepared crock.
3. Cook on Low 2 1⁄2 to 3 hours, or until the pudding is firm in the center.
4. Serve in individual bowls with whipped topping sprinkled with pumpkin pie spice, if desired.

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Hot Fudge Sauce by Phyllis G.

I always keep a jar of this in my fridge and use it for dipping apple slices,
spooning over cake instead of icing, and serving alongside brownies or ice cream. It’s a must-have for hopeless chocoholics like me.

1 1/2 to 3 qt. slow cooker Makes 1 1⁄2 cups Prep : 10 to 15 minutes  Cook : 1 1⁄2 hours

3⁄4 cup semisweet chocolate chips
Half a stick (4 tablespoons) unsalted butter, cut into small pieces
2⁄3 cup sugar
1 (5-ounce) can evaporated milk

1. Mix together all the ingredients in the slow cooker crock.
2. Cover. Cook on High 30 minutes. Stir the sauce.
3. Cover. Cook on Low 1 hour, or until the chocolate and butter are fully melted. Stir again until smooth.
4. To serve the sauce immediately, turn the cooker to Warm, which will keep the sauce at a good temperature for dipping fruit chunks or pieces of cake or pretzels. 5. It’s also a perfect temperature for spooning over ice cream.
To serve later, allow the sauce to cool and then store it in the fridge in a tightly covered container. Warm before serving.

Simple Swaps
Add 1⁄3 to 1⁄2 cup smooth or chunky peanut butter in Step 1.