Calling out into the great unknown that is the interwebz: My inlaws are hosting Thanksgiving this year instead of me, because we are all going to IN to gather one more time as a family before a cousin moves to Europe with his family. My mother in law wants to do most of the cooking and I said I'd help, but she only has one oven and the bird will be taking over that most of the day. So, if anyone has any tried/true tasty crock pot recipes for the traditional thanksgiving fixings, please let me know.
My mother in law already has a green bean casserole one, it's similar to the traditional one just like 3x the amount of beans and less liquid:beans ratio. I already have a mashed potatoes one that is pretty good, just have to dig it up.
So we need:
Sweet potatoes
corn pudding (my thanksgiving favorite)
any others you may have that are worthy :)
My father in law will cook the bird and usually stuffs it, I can probably do some stove top stuffing on the stove for just regular stuffing, but if anyone has a good crock stuffing recipe please share.
An apple dessert may be good too, an aunt plans to bring pumpkin pie I believe, another a veggie tray, and another a fruit salad, and I plan to do appetizers.
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Monday, October 18, 2010
Thursday, October 14, 2010
crockin' the fall ;)
Have a set of yummy things I've made in my crock pot lately :)
First up was a week ago Dad & I had this slow cooker tamale pie, it was like chili with cornbread cooked right on top. Quite yummy :)
Tonight's dinner is slow cooker chicken taco soup with whole wheat beer bread. Yum!
Both have kind of a mexican/chili flare ;)
First up was a week ago Dad & I had this slow cooker tamale pie, it was like chili with cornbread cooked right on top. Quite yummy :)
Tonight's dinner is slow cooker chicken taco soup with whole wheat beer bread. Yum!
Both have kind of a mexican/chili flare ;)
Tuesday, September 21, 2010
reminder to post these
I am taking these two appetizers to a rehearsal dinner for Chris' cousin next weekend. Looked up the recipes to see what I'll need to pick up at the store soon and it reminded me that I don't think I've posted either one. :)
We always did the mini muffins (so they're bite sized) so I can't vouch for the timing on the big ones. Makes a TON of little baby ones, so good for large parties / get togethers or you can freeze then give out at Christmas. I am going to be using Cherry Republic's "Cherries & Cherries" cherry sauce for mine. If I go thru a jar I'll probably throw some of that apple butter on the remaining ones rather than use a partial other jar ;)
CERAMIC CHEESECAKES
Cheesecake:
3 – 8 oz pkg cream cheese
1 cup sugar
5 eggs
1 teaspoon vanilla
Topping:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
Jam or preserves
Preheat oven to 300 F
Mix together all of the cheesecake ingredients. Divide into cupcake tins with papers in cups (if using minis 1Tbsp is filled size). Bake 35-45 minutes for regular sized cupcakes; 10-15 minutes for mini’s.
Remove from oven and cool 5 minutes.
Fill depression with topping (for minis 1/2tsp) and then dot with small amount of jam (1/4tsp for minis).
Bake @ 325 F for 10 minutes. Cool then chill. Can be frozen.
The second recipe is sort of an oddball, but my husband LOVES it. I actually got it from the weight watchers message boards back in 2005, go figure.
Buffalo Chicken Dip
4oz roasted chicken breast, diced or shredded.
1/2 cup of Frank's buffalo sauce
8 oz block of cream cheese (I usually use only the lite not fat free as fat free doesn't seem to melt well)
1/2 cup light blue cheese or ranch dressing
cut up celery for side
Fritos or Tostidos scoops (they're bad for you but it does taste good with the Fritos)
Combine all ingredients and throw it all in a small crockpot and let it heat through on high. Can be doubled easily.
We always did the mini muffins (so they're bite sized) so I can't vouch for the timing on the big ones. Makes a TON of little baby ones, so good for large parties / get togethers or you can freeze then give out at Christmas. I am going to be using Cherry Republic's "Cherries & Cherries" cherry sauce for mine. If I go thru a jar I'll probably throw some of that apple butter on the remaining ones rather than use a partial other jar ;)
CERAMIC CHEESECAKES
Cheesecake:
3 – 8 oz pkg cream cheese
1 cup sugar
5 eggs
1 teaspoon vanilla
Topping:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
Jam or preserves
Preheat oven to 300 F
Mix together all of the cheesecake ingredients. Divide into cupcake tins with papers in cups (if using minis 1Tbsp is filled size). Bake 35-45 minutes for regular sized cupcakes; 10-15 minutes for mini’s.
Remove from oven and cool 5 minutes.
Fill depression with topping (for minis 1/2tsp) and then dot with small amount of jam (1/4tsp for minis).
Bake @ 325 F for 10 minutes. Cool then chill. Can be frozen.
The second recipe is sort of an oddball, but my husband LOVES it. I actually got it from the weight watchers message boards back in 2005, go figure.
Buffalo Chicken Dip
4oz roasted chicken breast, diced or shredded.
1/2 cup of Frank's buffalo sauce
8 oz block of cream cheese (I usually use only the lite not fat free as fat free doesn't seem to melt well)
1/2 cup light blue cheese or ranch dressing
cut up celery for side
Fritos or Tostidos scoops (they're bad for you but it does taste good with the Fritos)
Combine all ingredients and throw it all in a small crockpot and let it heat through on high. Can be doubled easily.
Monday, January 18, 2010
Beef & Barley with rosemary and orange
Large slow cooker (5 quart minimum) required.
From the book "The Healthy Slow Cooker" by Judith Finlayson. Book has some whackadoodle recipes I'd never try (in addition to the whole seafood chapter) but has some neat ideas. Did you know you can bake bread in your slow cooker if you have a pan that fits it?
Beef and Barley with Rosemary and Orange
8 servings
Ingredients:
2Tbsp olive oil, divided
2lbs trimmed stewing beef, cut into 1 inch cubes
8oz mushrooms (small ones quartered, large ones sliced)
3 cooking onions, finely chopped
4 stalks celery, diced
4 carrots, peeled and diced (I just used about 3/4 cup matchstick carrots)
4 cloves of garlic, minced (2 tsp minced garlic)
4 sprigs fresh rosemary –or- 2tsp dried rosemary, crumbled
1 tsp cracked black peppercorns
Grated zest and juice of 1 orange
1 cup whole (hulled) or pot barely, rinsed
3 cups beef stock
1 1/2 cups dry red wine
Salt, optional (it says if you don’t use reduced sodium beef stock to not add)
(I skipped shrooms because the scare Chris and just used the quaker quick barley)
Persillade (optional):
1 cup finely chopped parsley
4 cloves of garlic, minced
1 tsp balsamic vinegar
(note says this adds a “zesty finish” while allowing you to enjoy the health benefits of garlic free from worry about garlic breath because the parsley works to negate any offensive odor.)
1. In a (huge) skillet, heat 1tbsp of the oil over medium-high heat. Add beef, in batches and cook, stirring until browned, about 4 minutes per batch. Transfer to slow cooker stoneware (I drained mine on paper towels on a plate first and rinsed/wiped out the pan).
2. Add remaining 1 tbsp oil to pan. Add mushrooms and toss until lightly seared, about 2 minutes. Transfer to slow cooker stoneware. Reduce heat to medium. Add onions, celery, and carrots and cook, stirring until carrots are softened, about 7 minutes. Add garlic, rosemary, peppercorns (I used fresh ground pepper) and orange zest and cook, stirring for 1 minute. Add barley and toss to coat. Add orange juice, beef stock, and wine and bring to a boil. (this is where the huge skillet is required). Season to taste with salt, if desired. Transfer to slow cooker stoneware, stir well.
3. Cover and cook on low 8 hours or high for 4, or until meat is tender.
4. Persillade (optional): In a bowl, combine parsley, garlic, and vinegar. Set aside at room temperature for 30 minutes to allow flavors to develop. Ladle stew onto plates and garnish with persillade, if using.
book recommends a tossed green salad & crusty whole grain roll.
From the book "The Healthy Slow Cooker" by Judith Finlayson. Book has some whackadoodle recipes I'd never try (in addition to the whole seafood chapter) but has some neat ideas. Did you know you can bake bread in your slow cooker if you have a pan that fits it?
Beef and Barley with Rosemary and Orange
8 servings
Ingredients:
2Tbsp olive oil, divided
2lbs trimmed stewing beef, cut into 1 inch cubes
8oz mushrooms (small ones quartered, large ones sliced)
3 cooking onions, finely chopped
4 stalks celery, diced
4 carrots, peeled and diced (I just used about 3/4 cup matchstick carrots)
4 cloves of garlic, minced (2 tsp minced garlic)
4 sprigs fresh rosemary –or- 2tsp dried rosemary, crumbled
1 tsp cracked black peppercorns
Grated zest and juice of 1 orange
1 cup whole (hulled) or pot barely, rinsed
3 cups beef stock
1 1/2 cups dry red wine
Salt, optional (it says if you don’t use reduced sodium beef stock to not add)
(I skipped shrooms because the scare Chris and just used the quaker quick barley)
Persillade (optional):
1 cup finely chopped parsley
4 cloves of garlic, minced
1 tsp balsamic vinegar
(note says this adds a “zesty finish” while allowing you to enjoy the health benefits of garlic free from worry about garlic breath because the parsley works to negate any offensive odor.)
1. In a (huge) skillet, heat 1tbsp of the oil over medium-high heat. Add beef, in batches and cook, stirring until browned, about 4 minutes per batch. Transfer to slow cooker stoneware (I drained mine on paper towels on a plate first and rinsed/wiped out the pan).
2. Add remaining 1 tbsp oil to pan. Add mushrooms and toss until lightly seared, about 2 minutes. Transfer to slow cooker stoneware. Reduce heat to medium. Add onions, celery, and carrots and cook, stirring until carrots are softened, about 7 minutes. Add garlic, rosemary, peppercorns (I used fresh ground pepper) and orange zest and cook, stirring for 1 minute. Add barley and toss to coat. Add orange juice, beef stock, and wine and bring to a boil. (this is where the huge skillet is required). Season to taste with salt, if desired. Transfer to slow cooker stoneware, stir well.
3. Cover and cook on low 8 hours or high for 4, or until meat is tender.
4. Persillade (optional): In a bowl, combine parsley, garlic, and vinegar. Set aside at room temperature for 30 minutes to allow flavors to develop. Ladle stew onto plates and garnish with persillade, if using.
book recommends a tossed green salad & crusty whole grain roll.
Monday, September 28, 2009
two new recipes I'll be trying this week
This will be Wednesday's dinner, Chicken & Wild Rice soup. I have some roasted chicken frozen I need to use up and it sounded good. :)
This one is one of the infamous weightwatchers-friendly crockpot recipes from the big file that circulates the internet. I'm making this tomorrow while I'm at my all day quilting class. Good way to use up leftover ham I had frozen too.
Corn, Ham and Potato Scallop
6 cups peeled baking potatoes -- cut in 1" cubes
1 1/2 cups cubed cooked ham
1 15.25oz. can Green Giant Whole Kernel Sweet Corn -- drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 10 3/4oz.can condensed Cheddar Cheese Soup
1/2 cup milk
2 tablespoons all-purpose flour
In 3 1/2 to 4-quart Crock-Pot slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7-9 hours or until potatoes are tender.
Info: Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as they do not get too soft during the long cooking time. Also, leftover cooked roast beef or turkey can be used in place of the ham.
6(1 1/2-cup)servings. Per serving: Cal 320; Total fat 7g; (sat 4g); Choles 30mg; Sod 1010mg; Total Carbs 49g; Fiber 5g; Sugars 6g; Pro 14g. POINTS: 6
This one is one of the infamous weightwatchers-friendly crockpot recipes from the big file that circulates the internet. I'm making this tomorrow while I'm at my all day quilting class. Good way to use up leftover ham I had frozen too.
Corn, Ham and Potato Scallop
6 cups peeled baking potatoes -- cut in 1" cubes
1 1/2 cups cubed cooked ham
1 15.25oz. can Green Giant Whole Kernel Sweet Corn -- drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 10 3/4oz.can condensed Cheddar Cheese Soup
1/2 cup milk
2 tablespoons all-purpose flour
In 3 1/2 to 4-quart Crock-Pot slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7-9 hours or until potatoes are tender.
Info: Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as they do not get too soft during the long cooking time. Also, leftover cooked roast beef or turkey can be used in place of the ham.
6(1 1/2-cup)servings. Per serving: Cal 320; Total fat 7g; (sat 4g); Choles 30mg; Sod 1010mg; Total Carbs 49g; Fiber 5g; Sugars 6g; Pro 14g. POINTS: 6
Monday, March 16, 2009
Another St. Pat's recipe, Guinness beef stew
Found this on the livejournal community what a crock. I am having Chris pick up some Guinness tonight for the corned beef, will have to try this one in a few weeks to use up some more Guinness (if he doesn't drink it all).
This beef stew is supposed to be close to one from Dublin at the Guinness brewery, St James Gate.
Stew:
2 pounds bottom round chuck, cut into bite-size chunks
2 medium Russet potatoes
2 carrots
Half of a large sweet onion
2 teaspoons brown sugar
Flour to coat beef
Salt & pepper to taste
1 bottle of Guinness Extra Stout
Dumplings:
1 cup self-rising flour
2 tablespoons butter
1/2 cup milk
Salt & pepper to taste
1. Coat beef chunks in flour and place in a large crock pot.
2. Chop vegetables into smaller chunks and add to crock.
3. Combine Guinness and brown sugar, then pour over beef and vegetables.
4. Cook on Low for about 6 hours.
5. Towards the end of cooking time, combine dumpling ingredients to form a soft (not sticky) dough. May need to adjust milk and/or flour amounts.
6. Form dough into small (approx 1 oz) balls and add to stew.
7. Cook on High for 30 minutes.
This beef stew is supposed to be close to one from Dublin at the Guinness brewery, St James Gate.
Stew:
2 pounds bottom round chuck, cut into bite-size chunks
2 medium Russet potatoes
2 carrots
Half of a large sweet onion
2 teaspoons brown sugar
Flour to coat beef
Salt & pepper to taste
1 bottle of Guinness Extra Stout
Dumplings:
1 cup self-rising flour
2 tablespoons butter
1/2 cup milk
Salt & pepper to taste
1. Coat beef chunks in flour and place in a large crock pot.
2. Chop vegetables into smaller chunks and add to crock.
3. Combine Guinness and brown sugar, then pour over beef and vegetables.
4. Cook on Low for about 6 hours.
5. Towards the end of cooking time, combine dumpling ingredients to form a soft (not sticky) dough. May need to adjust milk and/or flour amounts.
6. Form dough into small (approx 1 oz) balls and add to stew.
7. Cook on High for 30 minutes.
Sunday, March 15, 2009
time for an experiment... or 3
I have some strawberries headed south, so I think I'm going to make little coffee cake muffins using this recipe as a base. Mmm cream cheese involved? :) I will dice the strawberries and add right to the batter rather than use jam.
post baking notes: The strawberries in the batter made it a big too moist, I over filled my jumbo cups (made 6, should've at least made 8), I subbed sour cream for yogurt (its what I had), and I added 1 tsp vanilla and 1/4 tsp cinnamon to the batter. Great flavor though :) May try just a few slices of strawberry or Jam under the cream cheese layer next time.
My Mom hated corned beef and cabbage but would make it for my Grandpa when he was alive because he was pretty much 100% Irish and loved it. So, since she hated it and I also think it reminded her of Grandpa, she never made it. Ever. So I was walking thru Meijer today with Chris and he talked me into agreeing to make corned beef this year. I said sure but no cabbage because he won't eat that ;) So I am going to make this one (and do the recommendation of adding the seasoning packet with the brown sugar) and this soda bread. Will probably do the corned beef in the crock with 1 can Guinness and 1 can's worth of water, since I'm not a HUGE Guinness fan. Also will throw potatoes and carrots in with it towards the end. Was going to make beef stew for St. Pat's but NO ;) I don't recall even really eating corned beef except as lunch meat. Dad has a meat slicer so we can slice the leftovers and they can enjoy it again ;)
Will let you know how my experiments turn out. *evil laughter*
edited to add: I wasn't a fan of the corned beef, but I am not a huge fan of Guinness so that could be why ;) my husband liked it. I put carrots, potatoes, and onion diced up on the bottom, then the corned beef with brown sugar and the seasoning packed sprinkled on it, then 2 bottles of Guinness in my crock and let it cook about 9 hours. The Soda bread turned out pretty good, even with a cup of wheat flour in it since I ran out of AP flour. ;)
post baking notes: The strawberries in the batter made it a big too moist, I over filled my jumbo cups (made 6, should've at least made 8), I subbed sour cream for yogurt (its what I had), and I added 1 tsp vanilla and 1/4 tsp cinnamon to the batter. Great flavor though :) May try just a few slices of strawberry or Jam under the cream cheese layer next time.
My Mom hated corned beef and cabbage but would make it for my Grandpa when he was alive because he was pretty much 100% Irish and loved it. So, since she hated it and I also think it reminded her of Grandpa, she never made it. Ever. So I was walking thru Meijer today with Chris and he talked me into agreeing to make corned beef this year. I said sure but no cabbage because he won't eat that ;) So I am going to make this one (and do the recommendation of adding the seasoning packet with the brown sugar) and this soda bread. Will probably do the corned beef in the crock with 1 can Guinness and 1 can's worth of water, since I'm not a HUGE Guinness fan. Also will throw potatoes and carrots in with it towards the end. Was going to make beef stew for St. Pat's but NO ;) I don't recall even really eating corned beef except as lunch meat. Dad has a meat slicer so we can slice the leftovers and they can enjoy it again ;)
Will let you know how my experiments turn out. *evil laughter*
edited to add: I wasn't a fan of the corned beef, but I am not a huge fan of Guinness so that could be why ;) my husband liked it. I put carrots, potatoes, and onion diced up on the bottom, then the corned beef with brown sugar and the seasoning packed sprinkled on it, then 2 bottles of Guinness in my crock and let it cook about 9 hours. The Soda bread turned out pretty good, even with a cup of wheat flour in it since I ran out of AP flour. ;)
Monday, January 12, 2009
Crockpot Lasagna
This was from a cookbook my Mom worked on right before she passed away. It was for the Clarkston Chamber of Commerce, so I doubt I will be arrested for copyright infringement for sharing it with you. It originally called for 12oz cottage cheese (gross) so I sub ricotta. You can change it back to cottage if you prefer.
Crockpot Lasagna
ingredients:
1 1lb of ground turkey or beef
1 medium onion, chopped (I used a couple shakes of dried minced onion, and a few tsp of minced garlic)
1 jar of your favorite spaghetti sauce, approx 26 oz. (I used a 3lb jar of Prego)
15oz ricotta cheese
1/2 cup grated parmesan cheese
1 egg, beaten
12 oz lasagna noodles (not cooked)
12 oz shredded mozzarella (reserve 1/2 cup)
Brown meat and onion (and garlic) in skillet. Drain off fat. Add spaghetti sauce (and I added additional spices) and simmer for 5-10 minutes. If sauce is too thick add about 1/2cup of water to thin it (I did). In a separate bowl, combine the ricotta cheese, parmesan cheese, and mozzarella cheese (reserving 1/2 cup) and the egg (I also threw in pesto here). Mix thoroughly. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add 2 layers of uncooked lasagna noodles (broken into pieces to make them fit). Top with cheese mixture, then sauce, then 2 layers of noodles, then cheese, then the remaining sauce. Sprinkle reserved 1/2 cup of mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approx 3 hours.
Crockpot Lasagna
ingredients:
1 1lb of ground turkey or beef
1 medium onion, chopped (I used a couple shakes of dried minced onion, and a few tsp of minced garlic)
1 jar of your favorite spaghetti sauce, approx 26 oz. (I used a 3lb jar of Prego)
15oz ricotta cheese
1/2 cup grated parmesan cheese
1 egg, beaten
12 oz lasagna noodles (not cooked)
12 oz shredded mozzarella (reserve 1/2 cup)
Brown meat and onion (and garlic) in skillet. Drain off fat. Add spaghetti sauce (and I added additional spices) and simmer for 5-10 minutes. If sauce is too thick add about 1/2cup of water to thin it (I did). In a separate bowl, combine the ricotta cheese, parmesan cheese, and mozzarella cheese (reserving 1/2 cup) and the egg (I also threw in pesto here). Mix thoroughly. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add 2 layers of uncooked lasagna noodles (broken into pieces to make them fit). Top with cheese mixture, then sauce, then 2 layers of noodles, then cheese, then the remaining sauce. Sprinkle reserved 1/2 cup of mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approx 3 hours.
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