Wednesday, November 12, 2008
Crock Pot dinners!
The lovely Paula subbed her home for Stephanie last night to host Taste of Home's crock pot dinner recipe exchange (hope your kiddies feel better soon, Stephanie!). We may have had duplicate recipes, but there's no harm in that when they taste so good!
Basic Crock Pot recipes
Recipes submitted by Allison S.
Pork roast – Buy a picnic pork roast and put it in the crock pot. Add 1/2 bottle of GOYA citrus and cook all day on medium. *You can find the Goya down the Hispanic aisle at Wal-Mart; it's in a glass bottle with a yellow label. With the left overs you can make pork enchiladas or pulled pork sandwiches.
Pork Enchiladas – I make them with green sauce, cheese and onions. Bake at 350'F for about 30-40 minutes or until the cheese is melted.
Chuck roast – Put the roast in the crock pot. Mix 2 cups water and one package of onion soup mix and pour over roast. Add carrots, red or white potatoes, and onions and cook on medium all day.
Turkey – Cook on medium. Add enough chicken broth so the bottom is covered and it will keep the turkey moist.
Chicken – Cook on medium. Add enough chicken broth so the bottom is covered and it will keep the chicken moist. I also add salt, pepper and garlic; or thyme and basil; or salt, pepper and lemon pepper.
Pork roast – Buy a picnic pork roast and put it in the crock pot. Add 1/2 bottle of GOYA citrus and cook all day on medium. *You can find the Goya down the Hispanic aisle at Wal-Mart; it's in a glass bottle with a yellow label. With the left overs you can make pork enchiladas or pulled pork sandwiches.
Pork Enchiladas – I make them with green sauce, cheese and onions. Bake at 350'F for about 30-40 minutes or until the cheese is melted.
Chuck roast – Put the roast in the crock pot. Mix 2 cups water and one package of onion soup mix and pour over roast. Add carrots, red or white potatoes, and onions and cook on medium all day.
Turkey – Cook on medium. Add enough chicken broth so the bottom is covered and it will keep the turkey moist.
Chicken – Cook on medium. Add enough chicken broth so the bottom is covered and it will keep the chicken moist. I also add salt, pepper and garlic; or thyme and basil; or salt, pepper and lemon pepper.
Creamy Black Bean Salsa Chicken
From "101 Things To Do With A Slow Cooker"
Recipe submitted by Emily O.
Recipe submitted by Emily O.
2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa (fresh is best - fresh cilantro and white onions really enhance the flavor)
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese (I like white cheese better)
Place chicken in greased 3.5 to 5 quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low 6-8 hours or on high 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into remainder and pour over chicken. Or shred chicken, add cheese and sour cream and heat until cheese is melted. Serve over rice.
Variation: Add more chicken broth, shred the chicken and make a soup out of it. Let everyone put their own sour cream and cheese into their bowls. You can also take corn tortillas, cut them into thin slice and deep-fry them in oil then put them in the soup for some crunch.
Variation: Add more chicken broth, shred the chicken and make a soup out of it. Let everyone put their own sour cream and cheese into their bowls. You can also take corn tortillas, cut them into thin slice and deep-fry them in oil then put them in the soup for some crunch.
Italian Chicken, Zesty Chicken
Italian Chicken
Recipe submitted by Lisa B.
4 chicken breasts
8 oz pkg cream cheese
1 can cream of chicken soup
1 envelop of Italian dressing mix
Put all ingredients into crock pot and cook for 6-8 hours on low or 4 hours on high. Serve over rice.
Zesty Chicken
Recipe submitted by Stephanie B.
6 boneless chicken breasts
1/2 cup broth
1 can cream of chicken soup
1 (8 oz) pkg cream cheese
1 pkg Zesty Italian dressing mix
Combine soup, cream cheese, broth and Italian dressing mix. Place over chicken breasts in crock pot. Cook on medium 4-5 hours. Serve over rice or noodles.
Recipe submitted by Lisa B.
4 chicken breasts
8 oz pkg cream cheese
1 can cream of chicken soup
1 envelop of Italian dressing mix
Put all ingredients into crock pot and cook for 6-8 hours on low or 4 hours on high. Serve over rice.
Zesty Chicken
Recipe submitted by Stephanie B.
6 boneless chicken breasts
1/2 cup broth
1 can cream of chicken soup
1 (8 oz) pkg cream cheese
1 pkg Zesty Italian dressing mix
Combine soup, cream cheese, broth and Italian dressing mix. Place over chicken breasts in crock pot. Cook on medium 4-5 hours. Serve over rice or noodles.
Crock Pot French Dip Sandwiches
Recipe submitted by Melissa S.
1 Roast
1 green or red pepper, cut
1 red onion, cut
2 beef bouillon cubes
1 pkg au jus
Put the roast in the crock pot with the bouillon, pepper and red onion. Cook all day on high heat (the longer you cook it the more tender it becomes). Prepare the package of au jus, but instead of mixing it with water, mix with at least 1/2 meat juices and 1/2 water. Shred the roast, pile on cut rolls, and dip in au jus. The sandwiches are also delicious if you leave the cooked peppers and onions in the shredded roast.
1 Roast
1 green or red pepper, cut
1 red onion, cut
2 beef bouillon cubes
1 pkg au jus
Put the roast in the crock pot with the bouillon, pepper and red onion. Cook all day on high heat (the longer you cook it the more tender it becomes). Prepare the package of au jus, but instead of mixing it with water, mix with at least 1/2 meat juices and 1/2 water. Shred the roast, pile on cut rolls, and dip in au jus. The sandwiches are also delicious if you leave the cooked peppers and onions in the shredded roast.
Wednesday, October 15, 2008
Pumpkin!
Pumpkin was the theme for our second Taste of Home gathering at Paige's house. Thank goodness Lisa had a delicious pumpkin soup recipe to offset all those sweets!
Pumpkin Soup
Recipe submitted by Lisa B.
3 Tbsp butter
1 small onion, chopped
2 cloves garlic, minced
1 Tbsp brown sugar
1 tsp water
14 oz chicken broth
15 oz pumpkin
1 1/2 cups half-and-half
Cinnamon, nutmeg, salt and pepper to taste
Saute onion and garlic in butter. Add brown sugar and water. Add chicken broth and bring to a boil. Simmer for 15 minutes. Let cool, or blend in a blender in small amounts to cool more quickly. Return to pot and add pumpkin, half-and-half and seasoning. Warm and serve.
3 Tbsp butter
1 small onion, chopped
2 cloves garlic, minced
1 Tbsp brown sugar
1 tsp water
14 oz chicken broth
15 oz pumpkin
1 1/2 cups half-and-half
Cinnamon, nutmeg, salt and pepper to taste
Saute onion and garlic in butter. Add brown sugar and water. Add chicken broth and bring to a boil. Simmer for 15 minutes. Let cool, or blend in a blender in small amounts to cool more quickly. Return to pot and add pumpkin, half-and-half and seasoning. Warm and serve.
Pumpkin Pancakes with Vanilla Cream Syrup
Recipes submitted by Susette T.
Pumpkin Pancakes
1 cup flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, separated
1 cup milk
3/4 cup canned pumpkin
2 Tbsp vegetable oil
Combine dry ingredients. In another bowl, whisk together egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moist. Beat egg whites until soft peaks form; fold into batter. Cook like regular pancake batter.
Vanilla Cream Syrup
4 cups sugar
2 cups Karo syrup
1 cup water
2 tsp cinnamon
Boil all ingredients together. Fold in 2 cups heavy whipping cream and serve over pancakes.
Pumpkin Pancakes
1 cup flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, separated
1 cup milk
3/4 cup canned pumpkin
2 Tbsp vegetable oil
Combine dry ingredients. In another bowl, whisk together egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moist. Beat egg whites until soft peaks form; fold into batter. Cook like regular pancake batter.
Vanilla Cream Syrup
4 cups sugar
2 cups Karo syrup
1 cup water
2 tsp cinnamon
Boil all ingredients together. Fold in 2 cups heavy whipping cream and serve over pancakes.
Pumpkin Dessert
Recipe submitted by Brittany H.
1 3/4 cups flour
1/3 cup brown sugar
1/3 cup sugar
1 cup butter, cut into small pieces
1 cup nuts, chopped
2 cups canned pumpkin
1 (14 oz) can sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp salt
Preheat oven to 350 degrees. In a medium bowl combine flour, brown sugar, and sugar. Cut in butter until crumbly. Stir in nuts. Reserve 1 cup of crumble mixture; press remainder firmly on bottom and halfway up sides of 9x13 baking dish. In a large bowl combine pumpkin, condensed milk, eggs, cinnamon, allspice and salt. Pour into baking dish. Top with remaining 1 cup crumble mixture. Bake 55 minutes or until golden brown. Cool. Serve with whipped cream.
1 3/4 cups flour
1/3 cup brown sugar
1/3 cup sugar
1 cup butter, cut into small pieces
1 cup nuts, chopped
2 cups canned pumpkin
1 (14 oz) can sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp salt
Preheat oven to 350 degrees. In a medium bowl combine flour, brown sugar, and sugar. Cut in butter until crumbly. Stir in nuts. Reserve 1 cup of crumble mixture; press remainder firmly on bottom and halfway up sides of 9x13 baking dish. In a large bowl combine pumpkin, condensed milk, eggs, cinnamon, allspice and salt. Pour into baking dish. Top with remaining 1 cup crumble mixture. Bake 55 minutes or until golden brown. Cool. Serve with whipped cream.
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