* Salt kills yeast, add it with the 2nd cup of flour, not the yeast.
* Yeast can also be killed by hot water, use only lukewarm (110-115 degrees).
* Add liquid ingredients to the yeast then add the dry ingredients. Make sure all ingredients are room temperature, melted or heated butter will need to be cooled. Take eggs out of fridge a few hours before you begin.
* The dough is ready when it starts to pull away from the bowl, the dough should be a little sticky, as well as smooth and elastic. You may end up adding a little more or less flour then the recipe calls for, this is ok.
* The dough has to be greased on all sides with butter before it rises, this will prevent sticking to the bowl. (You can use Pam or non-stick spray)
* You can test yeast by adding a teaspoon of yeast to 1/4 cup warm water with a little sugar dissolved in it. In 10 min the yeast should have dissolved and become a sludgy, frothy liquid. If it looks like a gray/brown liquid with no foam it is stale or dead.
* Milk gives bread a more tender crust then water.
* Basic breads need to be needed for 8-10 minutes, when kneading is complete, use both hands in opposing positions and shape into a ball. Dough rises best when it has been rounded and smoothed.
* If the room is too cold, it retards the rising. Ideal temp is 85 degrees. On the lower shelf of the oven place a large shallow pan, pour in boiling water. Place the covered dough on the shelf above the water. Remember not to turn on oven until rising dough has been taken out. You can also place the covered dough next to a hot oven
* Press the dough on the topwith the tips of 2 fingers lightly and quickly about 1/2 inch into the dough, if the impression stays the dough is doubled and ready to be shaped, it the indent disapears quickly, it needs more time, cover and let rise.
* The best pans for bread are light colored metal pans.
Quick bread tips
* Don't overmix the batter.
* A crack in the top of a loaf of quick bread is typical.
* Wrap these breads tightly in plastic wrap or plastic bags. They get better with age.
Wednesday, April 7, 2010
Tuesday, January 19, 2010
Bread Recipes
Carmel Breakfast Rolls
1 small pkg. butterscotch pie filling (not instant)
12 frozen Rhodes rolls
¼ c. butter
⅓ c. brown sugar
½ t. cinnamon
chopped nuts if desired
Melt butter, sugar, cinnamon and nuts and pour in angel food or bundt pan. Arrange frozen rolls in pan. Sprinkle dry pudding mix over rolls. Let raise overnight and bake 20 minutes at 350˚
Liz Christiansen
Spangler Dinner Rolls
dry ingredients
6 cups flour
1/2 cup sugar
4 tsp salt
4 tbls yeast (6 packets)
1/2 cup potato flakes
Stove
1 cup butter(2 sticks)
2 cups milk
2 cups water
2 eggs
up to 6 more cups flour
mix dry ingredients, heat liquids to very worm to touch
mix liquid into dry ingredients, mix until smooth.... add 2 eggs, blend
add 5-6 more cups of flour (slowly) until dough is pulling away from sides.
Let mix for 7-10 min (after all flour is added)
Divide into 64 balls make your rolls. you can tie into knots or any roll you prefer.
350' 10-12 min
Pumpkin Bread
2/3 C Shortning
2 2/3 C Sugar
4 Eggs
16 oz Canned Pumpkin
2/3 C Water
3 1/3 C Flour
2 t Baking Soda
1 1/2 t Salt
1 t Baking Powder
1 t Ground Cloves
1 t Cinnamon
Mix shortening and sugar. Add eggs, pumpkin, water, and mix again, Mix remaining ingredients in a seperate bowl then add to wet mixture and mix. Grease bottom of 2 loaf pans and pour in batter. Bake for 1 hour 10 min at 350 degrees.
Banana Bread
2 C Sugar
1/2 C Shortning
2 Eggs, beaten
3 C Flour
1 C Sour Milk ( add 1T lemon juice or vinegar to 1 C Milk)
2 t Baking Soda
1/2 t salt
2 t Vanilla
4 Ripe Bananas
1C Choppen Nuts (optional)
Cream sugar and shortning, add beaten eggs and vanilla. Mix dry ingredients seperatly Add flour mixture alternately with sour milk to sugar mixture. Add mashed bananas and mix well. Pour into 2 well greased and floured bread pans. Bake for 50-60 minutes at 350 degrees. Insert toothpick in center, if it comes out sticky bake another 5-10 minutes. Cool in pans 5 minutes before removing.
1 small pkg. butterscotch pie filling (not instant)
12 frozen Rhodes rolls
¼ c. butter
⅓ c. brown sugar
½ t. cinnamon
chopped nuts if desired
Melt butter, sugar, cinnamon and nuts and pour in angel food or bundt pan. Arrange frozen rolls in pan. Sprinkle dry pudding mix over rolls. Let raise overnight and bake 20 minutes at 350˚
Liz Christiansen
Spangler Dinner Rolls
dry ingredients
6 cups flour
1/2 cup sugar
4 tsp salt
4 tbls yeast (6 packets)
1/2 cup potato flakes
Stove
1 cup butter(2 sticks)
2 cups milk
2 cups water
2 eggs
up to 6 more cups flour
mix dry ingredients, heat liquids to very worm to touch
mix liquid into dry ingredients, mix until smooth.... add 2 eggs, blend
add 5-6 more cups of flour (slowly) until dough is pulling away from sides.
Let mix for 7-10 min (after all flour is added)
Divide into 64 balls make your rolls. you can tie into knots or any roll you prefer.
350' 10-12 min
Pumpkin Bread
2/3 C Shortning
2 2/3 C Sugar
4 Eggs
16 oz Canned Pumpkin
2/3 C Water
3 1/3 C Flour
2 t Baking Soda
1 1/2 t Salt
1 t Baking Powder
1 t Ground Cloves
1 t Cinnamon
Mix shortening and sugar. Add eggs, pumpkin, water, and mix again, Mix remaining ingredients in a seperate bowl then add to wet mixture and mix. Grease bottom of 2 loaf pans and pour in batter. Bake for 1 hour 10 min at 350 degrees.
Banana Bread
2 C Sugar
1/2 C Shortning
2 Eggs, beaten
3 C Flour
1 C Sour Milk ( add 1T lemon juice or vinegar to 1 C Milk)
2 t Baking Soda
1/2 t salt
2 t Vanilla
4 Ripe Bananas
1C Choppen Nuts (optional)
Cream sugar and shortning, add beaten eggs and vanilla. Mix dry ingredients seperatly Add flour mixture alternately with sour milk to sugar mixture. Add mashed bananas and mix well. Pour into 2 well greased and floured bread pans. Bake for 50-60 minutes at 350 degrees. Insert toothpick in center, if it comes out sticky bake another 5-10 minutes. Cool in pans 5 minutes before removing.
Wednesday, December 2, 2009
Favorite Holiday Recipes
Peppermint Brownie Bites
Preheat oven to 350. Mix 3/4 cup of cocoa (the unsweetened powder stuff) and 2/3 cup of vegetable oil. Stir in 2 cups of sugar. Next, beat in 4 eggs, 1 tsp. of vanilla, and 1 tsp. of mint extract. Mix in 1&1/4 cups of flour, 1 tsp. baking powder, and 1/2 tsp. of salt. Batter will be thick.
Drop into 2 inch diameter baking cups. Bake 15-18 minutes, until small cracks appear on the tops of the brownies and brownies are set.
Cool. I topped with a dollop of chocolate frosting and some crushed candy canes. Could top with peanut butter chips, or any other topping you like.
Pam Reid
Chocolate Waffle Cookies
1 ½ cubes margarine 6 Tbsp cocoa
1 ½ c sugar 4 eggs
½ tsp salt 1 tsp vanilla
2 c flour
Melt margarine and stir in cocoa. Add other ingredients and mix. Drop batter by the tsp on hot waffle iron (w/ non-stick spray) for approximately 1 minute.
Frosting
1 cube margarine 2 – 3 Tbsp cocoa
¼ c water powdered sugar
1 tsp vanilla
Melt margarine in microwave or over stove, stir in cocoa. Add water and vanilla, beat in powdered sugar until thick. Frosting will thicken as it cools.
Erica Haderlie
Easy Fudge
32 oz Powdered sugar
1 C. Cocoa
1/2 C. Milk
1 C. Butter (must be butter)
1 1/2 C. Nuts
2 T. Vanilla
Microwave 4 minutes. Stir, microwave another 4 minutes, Pour in 9 x 12 pan (smaller pan for thicker fudge). Cool and eat.
Page Law
Goodrich's Famous Toffee
1 C. Sugar
1 C. Butter
3 T Water
Chocolate Chips
Nuts
Cook ingredients in a HEAVY pan over the stove top on med heat. Stir CONSTANTLY. When the mixture turns amber, starts to smoke, and pulls away from the pan quickly pour onto a greased cookie sheet. While still hot pour chocolate chips over top and spread as they melt. Sprinkle with nuts, let cool, crack and enjoy!
Page Law
Cranberry Ice
12 oz. Bag Fresh Cranberries
2 C. Water
Bring cranberries to a boil, cook until skins pop. Cool slightly. Rub cranberries through wire sleeve using a spoon reserving pulp and juice and discarding skins.
Add:
2 C. Cold Water
1 ½ C. Sugar
½ C. Fresh Squeezed OJ
¼ C. Fresh Squeezed Lemon Juice
Stir until sugar dissolves. Freeze. To serve slush with a fork. Pour sprite over (about ½ / ½ ) Stir.
Lori Squires
Peanut Butter Buckeyes
1 ½ C. Peanut Butter
6 C. Powdered Sugar
1 C. Butter, Softened
1 tsp Vanilla Extract
6 Whole Graham Crackers pulverized into crumbs in a blender (optional)*
Toothpicks
Line a cookie sheet with wax paper and set it aside. In a large mixing bowl, combine the peanut butter, powdered sugar, butter, vanilla and graham cracker crumbs; mix well. Roll the dough into 1 inch balls. Set the on the cookie sheet and insert toothpick into each one. Chill in freezer until hard (about 30 min)
When the buckeyes are hard, prepare the chocolate. Start with just 4 cups of the chocolate chips, use other 2 only if needed. Melt the chocolate in a heartproof bowl in the microwave. Stir every 30 seconds until melted. Using the toothpick as a handle dip each ball in chocolate. Place back on cookie sheet and refrigerate until chocolate is set. Store in airtight container in fridge for up to 2 weeks. (makes about 6 dozen)
*Traditional buckeyes are made without graham crackers
Karalee Garber
Pecan-Pineapple Cheese Ball
16 oz Softened Cream Cheese
2 T. Chopped Green Pepper
2 T. Chopped Green Onion
¼ Cup Drained Crushed Pineapple
2 t. Seasoned Salt
2 Cups Pecans Divided
Mix cream cheese, seasoned salt, green onion, green pepper, pineapple and 1 cup pecans together. Chill if too soft. Shaped into ball and roll in remaining pecans. Chill for several hours. Serve with crackers and vegetables.
Susan Farnsworth
Chex Candy
1 Cube Butter
1 Cup Sugar
1 Cup Light Karo
Bring ingredients to a hard boil. Boil for 3 minutes stirring occasionally. Remove from heat and add ½ t. vanilla. Pour on dry mix and stir together;
½ Box Rice Chex
½ Box Corn Chex
1 Cup flaked Coconut
1 Cups Slivered Almonds
Magic Middles
Outer Dough; Inner Dough:
3 C. Flour 1 ½ C. Peanut Butter
1 C. Cocoa Powder 1 C. Powdered Sugar
1 t. Baking Soda
1 C. Sugar
1 C. Brown Sugar
1 C. Margarine
½ Peanut Butter
2 t. Vanilla
2 Eggs
In small bowl, mix flour, cocoa, and baking soda. Set aside in large bowl. Cream sugars, margarine and ½ C. peanut butter till smooth. Add vanilla and eggs and beat well. Stir in flour mixture. In separate bowl combine inner dough ingredients. Refrigerate for 2 hours. Roll out outer dough, cut into triangles. Roll inner dough into 1 inch balls then cover with triangles. Place on ungreased cookie sheet, flatten with bottom of glass dipped in sugar. Bake at 375 degrees for 8-10 min. Cool on rack.
Winifred Rimington
Easy Peanut Butter Cookies
1 ½ Cup Peanut Butter
1 Cup Sugar
2 Egg Whites
Mix peanut butter and sugar together well. Add unbeaten egg whites, mix well. Roll in walnut size balls, press with fork. Place on ungreased cookie sheet. Bake 10 min at 375 degrees.
Easy Treat
Sprinkle frozen grapes with Jello.
Pumpkin Cake
1 Package Yellow Cake Mix (can be switched for spice cake as well)
1 egg
1 Cube Butter or Margarine (softened)
Reserve 1 cup of the cake mix and combine the rest with egg and butter to make a stiff batter. Press on bottom of greased 9x13 pan (to all corners).
½ Cup Splenda/Sugar
2 eggs
1 Can (15 oz) Pumpkin
2/3 Cups Evaporated Milk
½ t. cinnamon/ginger/clove (optional for topping)
Mix and pour over crust. Take reserved cup of cake mix and cut 3 T. butter and optional spices, crumble over pumpkin mix. Bake 350 degrees for 60 minutes.
Magic Cookie Bars
1 ½ Cups of Graham Craker Crumbs
½ Cup melted butter
1 Can Sweetened Condensed Milk
1 1/3 Cup Flaked Coconut
Heat oven to 350 degrees. Spray 9x13 pan with cooking spray. Combine graham cracker crumbs and butter in small bowl. Press mixture to the bottom of pan. Pour condensed milk even over crumb mixture. Layer evenly with Coconut and chocolate chips (can also add butterscotch chips). Press down firmly with fork.
Bake 35 to 30 minutes, until coconut is browned on top.
Best Popcorn Balls
3 Cups Mini Marshmallows
2 Cups Peanuts
4 Quarts Popcorn (or puffed rice cereal)
1 ½ Cup Spiced Gumdrops
1 Cup Butter
1 1/3 Cup Sugar
½ Cup Light Corn Syrup
1 t. Vanilla
Mix first four ingredients in large mixing bowl. Melt butter and add sugar and corn syrup in heavy pan. Bring to boil stirring constantly and simmer for three minutes. Add vanilla and stir well. Pour over popcorn mixture. Blend well. Let stand two minutes to cool. Dampen hand in water and shape in candy cane or wreath shape or popcorn balls. Wrap in saran wrap. Enjoy, then bring a popcorn ball to Sister Sickles : > )
Cathy Sickles
Preheat oven to 350. Mix 3/4 cup of cocoa (the unsweetened powder stuff) and 2/3 cup of vegetable oil. Stir in 2 cups of sugar. Next, beat in 4 eggs, 1 tsp. of vanilla, and 1 tsp. of mint extract. Mix in 1&1/4 cups of flour, 1 tsp. baking powder, and 1/2 tsp. of salt. Batter will be thick.
Drop into 2 inch diameter baking cups. Bake 15-18 minutes, until small cracks appear on the tops of the brownies and brownies are set.
Cool. I topped with a dollop of chocolate frosting and some crushed candy canes. Could top with peanut butter chips, or any other topping you like.
Pam Reid
Chocolate Waffle Cookies
1 ½ cubes margarine 6 Tbsp cocoa
1 ½ c sugar 4 eggs
½ tsp salt 1 tsp vanilla
2 c flour
Melt margarine and stir in cocoa. Add other ingredients and mix. Drop batter by the tsp on hot waffle iron (w/ non-stick spray) for approximately 1 minute.
Frosting
1 cube margarine 2 – 3 Tbsp cocoa
¼ c water powdered sugar
1 tsp vanilla
Melt margarine in microwave or over stove, stir in cocoa. Add water and vanilla, beat in powdered sugar until thick. Frosting will thicken as it cools.
Erica Haderlie
Easy Fudge
32 oz Powdered sugar
1 C. Cocoa
1/2 C. Milk
1 C. Butter (must be butter)
1 1/2 C. Nuts
2 T. Vanilla
Microwave 4 minutes. Stir, microwave another 4 minutes, Pour in 9 x 12 pan (smaller pan for thicker fudge). Cool and eat.
Page Law
Goodrich's Famous Toffee
1 C. Sugar
1 C. Butter
3 T Water
Chocolate Chips
Nuts
Cook ingredients in a HEAVY pan over the stove top on med heat. Stir CONSTANTLY. When the mixture turns amber, starts to smoke, and pulls away from the pan quickly pour onto a greased cookie sheet. While still hot pour chocolate chips over top and spread as they melt. Sprinkle with nuts, let cool, crack and enjoy!
Page Law
Cranberry Ice
12 oz. Bag Fresh Cranberries
2 C. Water
Bring cranberries to a boil, cook until skins pop. Cool slightly. Rub cranberries through wire sleeve using a spoon reserving pulp and juice and discarding skins.
Add:
2 C. Cold Water
1 ½ C. Sugar
½ C. Fresh Squeezed OJ
¼ C. Fresh Squeezed Lemon Juice
Stir until sugar dissolves. Freeze. To serve slush with a fork. Pour sprite over (about ½ / ½ ) Stir.
Lori Squires
Peanut Butter Buckeyes
1 ½ C. Peanut Butter
6 C. Powdered Sugar
1 C. Butter, Softened
1 tsp Vanilla Extract
6 Whole Graham Crackers pulverized into crumbs in a blender (optional)*
Toothpicks
Line a cookie sheet with wax paper and set it aside. In a large mixing bowl, combine the peanut butter, powdered sugar, butter, vanilla and graham cracker crumbs; mix well. Roll the dough into 1 inch balls. Set the on the cookie sheet and insert toothpick into each one. Chill in freezer until hard (about 30 min)
When the buckeyes are hard, prepare the chocolate. Start with just 4 cups of the chocolate chips, use other 2 only if needed. Melt the chocolate in a heartproof bowl in the microwave. Stir every 30 seconds until melted. Using the toothpick as a handle dip each ball in chocolate. Place back on cookie sheet and refrigerate until chocolate is set. Store in airtight container in fridge for up to 2 weeks. (makes about 6 dozen)
*Traditional buckeyes are made without graham crackers
Karalee Garber
Pecan-Pineapple Cheese Ball
16 oz Softened Cream Cheese
2 T. Chopped Green Pepper
2 T. Chopped Green Onion
¼ Cup Drained Crushed Pineapple
2 t. Seasoned Salt
2 Cups Pecans Divided
Mix cream cheese, seasoned salt, green onion, green pepper, pineapple and 1 cup pecans together. Chill if too soft. Shaped into ball and roll in remaining pecans. Chill for several hours. Serve with crackers and vegetables.
Susan Farnsworth
Chex Candy
1 Cube Butter
1 Cup Sugar
1 Cup Light Karo
Bring ingredients to a hard boil. Boil for 3 minutes stirring occasionally. Remove from heat and add ½ t. vanilla. Pour on dry mix and stir together;
½ Box Rice Chex
½ Box Corn Chex
1 Cup flaked Coconut
1 Cups Slivered Almonds
Magic Middles
Outer Dough; Inner Dough:
3 C. Flour 1 ½ C. Peanut Butter
1 C. Cocoa Powder 1 C. Powdered Sugar
1 t. Baking Soda
1 C. Sugar
1 C. Brown Sugar
1 C. Margarine
½ Peanut Butter
2 t. Vanilla
2 Eggs
In small bowl, mix flour, cocoa, and baking soda. Set aside in large bowl. Cream sugars, margarine and ½ C. peanut butter till smooth. Add vanilla and eggs and beat well. Stir in flour mixture. In separate bowl combine inner dough ingredients. Refrigerate for 2 hours. Roll out outer dough, cut into triangles. Roll inner dough into 1 inch balls then cover with triangles. Place on ungreased cookie sheet, flatten with bottom of glass dipped in sugar. Bake at 375 degrees for 8-10 min. Cool on rack.
Winifred Rimington
Easy Peanut Butter Cookies
1 ½ Cup Peanut Butter
1 Cup Sugar
2 Egg Whites
Mix peanut butter and sugar together well. Add unbeaten egg whites, mix well. Roll in walnut size balls, press with fork. Place on ungreased cookie sheet. Bake 10 min at 375 degrees.
Easy Treat
Sprinkle frozen grapes with Jello.
Pumpkin Cake
1 Package Yellow Cake Mix (can be switched for spice cake as well)
1 egg
1 Cube Butter or Margarine (softened)
Reserve 1 cup of the cake mix and combine the rest with egg and butter to make a stiff batter. Press on bottom of greased 9x13 pan (to all corners).
½ Cup Splenda/Sugar
2 eggs
1 Can (15 oz) Pumpkin
2/3 Cups Evaporated Milk
½ t. cinnamon/ginger/clove (optional for topping)
Mix and pour over crust. Take reserved cup of cake mix and cut 3 T. butter and optional spices, crumble over pumpkin mix. Bake 350 degrees for 60 minutes.
Magic Cookie Bars
1 ½ Cups of Graham Craker Crumbs
½ Cup melted butter
1 Can Sweetened Condensed Milk
1 1/3 Cup Flaked Coconut
Heat oven to 350 degrees. Spray 9x13 pan with cooking spray. Combine graham cracker crumbs and butter in small bowl. Press mixture to the bottom of pan. Pour condensed milk even over crumb mixture. Layer evenly with Coconut and chocolate chips (can also add butterscotch chips). Press down firmly with fork.
Bake 35 to 30 minutes, until coconut is browned on top.
Best Popcorn Balls
3 Cups Mini Marshmallows
2 Cups Peanuts
4 Quarts Popcorn (or puffed rice cereal)
1 ½ Cup Spiced Gumdrops
1 Cup Butter
1 1/3 Cup Sugar
½ Cup Light Corn Syrup
1 t. Vanilla
Mix first four ingredients in large mixing bowl. Melt butter and add sugar and corn syrup in heavy pan. Bring to boil stirring constantly and simmer for three minutes. Add vanilla and stir well. Pour over popcorn mixture. Blend well. Let stand two minutes to cool. Dampen hand in water and shape in candy cane or wreath shape or popcorn balls. Wrap in saran wrap. Enjoy, then bring a popcorn ball to Sister Sickles : > )
Cathy Sickles
Tuesday, September 22, 2009
Orange Julius Recipe
Here is the Orange Julius recipe we used at our last enrichment:
1 c water
1 c milk
1/4 c sugar
1/2 container of orange juice concentrate
1 tsp vanilla
10-12 ice cubes
Put it all in a blender and blend!
1 c water
1 c milk
1/4 c sugar
1/2 container of orange juice concentrate
1 tsp vanilla
10-12 ice cubes
Put it all in a blender and blend!
Monday, August 10, 2009
Crock Pot Recipes
Beef Stroganoff
Ingredients
1 lb stew beef
1 pkg onion soup mix
1/2 c water
1 can cream of mushroom soup
1/2-1 c sour cream
fresh chopped mushrooms - to liking
fresh chopped cilantro - to liking
Package of egg noodles
Instructions
Combine first 3 ingredients in a crock pot. Cook on low for 4-5 hrs (until meat pulls
apart).
Add next 4 ingredients. Cook for another 1/2 - 1 hr.
Serve over cooked egg noodles.
Sister Lindsay Madsen
ITALIAN CHICKEN AND RICE CASSEROLE
Ingredients:
3 frozen chicken breasts
2 cans Cream of Chicken Soup (or Cream of Mushroom)
1 package Italian salad dressing mix
1 package (8 oz.) cream cheese
Crockpot:
Bake chicken (frozen, cubed), cream cheese (cubed), cream of chicken soup, and Italian dressing mix in Crockpot on High for 3 hours.
Cook Rice (in rice cooker or instant on stovetop). Spread rice on bottom of large casserole dish. Spread chicken mixture on top, serve.
Sister Jen Clarke
TROUBLE FREE CHICKEN CACCIATORE
1 large chicken (5-6 pounds)
1 large jar of prago – Traditional
1 large green pepper – chopped into bite sized pieces
(about 2 cups)
1 large onion – chopped into bite size pieces
(about 2 cups)
10 white mushrooms – slice (about 2 cups)
Clean chicken and place into slow cooker. Place chopped green pepper, onion and mushrooms around the sides of the chicken. Pour jar of prago over the top. Put top on slow cooker and cook on high for an hour – turn to low and cook 8 hours. Chicken will be falling off the bone. Take chicken out and let cool for about 10 minutes. De-bone and skin the chicken. Cut the chicken into bite size pieces and place back into the sauce. Cook a pound of spaghetti according to the directions on the package. Put the spaghetti into the sauce, stir and serve with Parmesan cheese.
LEMON CUSTARD CAKE
Batter:
1 package (13.9 oz) lemon-poppy seed quick bread mix
1 egg
1 cup light sour cream
½ cup water
Sauce:
1 tablespoon vegetable oil
¾ cup water
½ cup sugar
¼ cup freshly squeezed lemon juice
Mix batter ingredients by hand in 2 quart mixing bowl. Pour batter in greased 2 ½ to 4 quart slow cooker. Mix sauce ingredients together in separate bowl. Pour sauce evenly over batter. Do not stir after sauce has been added. Cover and cook on high heat 2-2 ½ hours. Allow cake to cool for 30 minutes before serving. Makes 6-8 servings.
EASY PORK IN THE CROCK POT
½ pork loin approximately 3 lbs
½ cup brown sugar
1 Tbsp. ground cloves
1 Tbsp. ground cinnamon
1 Tsp. allspice
2 cored & quartered or slice apples ( may use
Rehydrated apple slices from cannery)
1 medium onion sliced or rehydrated onions to taste
Procedure:
Spray crock pot lightly to avoid messy cleanup. Place pork in crock pot. Dump in the rest of ingredients and let it cook 3-4 hours on high or 5 hours on low. Cut and serve. Feeds 4-6 people. Can be shredded for sandwiches.
By:Joylnn Cornia
CHICKEN MUSHROOM, CHICKEN SAUCE
CROCK POT DINNER
4-6 boneless chicken breasts
1 can Cream of Mushroom soup (undiluted)
1 can Cream of Chicken soup (undiluted)
2 cups sour cream
Add: garlic, onion powder, and pepper to taste. 2-3 tablespoon of hormel real bacon to sprinkle on top
mix the soups and sour cream together. Then mix the seasonings together.
Put chicken in pot and pour the sauce over chicken. Cook on high for 4-5 hours until tender
Serve over rice or noodles.
Note: to thicken the sauce add 4-6 Tlbs instant potatoes.
Optional: you can also add a bag of baby carrots and red potatoes to have a complete meal. Use your imagination. This is a yummy meal!
By: Annie Mehring (Castle) and Mother Joyan Mehring
SOURKROUT PORKCHOPS
Ingredients:
6 pork chops
1 large jar of saurkrout
1 large can of sweet potatoes
Cinnamon, brown sugar and onion slices to taste
Place pork chops in crock pot. Add sliced onions. Add saukrout
And sweet potatoes. Cook 3-4 hours on high or 5 hours on medium.
By: Jolynn Cornia
Chicken and Sweet Potato Stew
Hands-On Time: 15 minutesReady In: 6 to 8 hours (LOW) or 3 to 4 hours (HIGH)Yield: 6 servings
Ingredients
4 boneless, skinless chicken breasts, cut into bite-size pieces2 medium sweet potatoes, peeled and cubed2 medium Yukon Gold potatoes, peeled and cubed2 medium carrots, peeled and cut into 1⁄2-inch slices1 can (28 ounces) whole stewed tomatoes1 teaspoon salt1 teaspoon paprika1 teaspoon celery seeds1⁄2 teaspoon freshly ground black pepper1⁄8 teaspoon ground cinnamon1⁄8 teaspoon ground nutmeg1 cup nonfat, low-sodium chicken broth1⁄4 cup fresh basil, chopped
Directions
Combine ingredients in 4 ½ quart slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Beef Burgandy
Hands-On Time: 10 minutesReady In: 6-8 hoursYield: 4-6 servings
Ingredients
1 1/2 pounds beef round steak or beef stew meat, cut into 1-inch pieces1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted1 cup red wine (alcohol cooks out)1 small onion, chopped1 can (4 ounces) sliced mushrooms, drained1 package (1 ounce) dry onion soup mix1 tablespoon minced garlic
Directions
Combine ingredients in 4 ½ quart slow cooker. Cook on low for 6-8 hours or until beef is tender.
Chicken Marsala with Fettuccine
Hands-On Time: 10 minutesReady In: 1 1/2 - 1 3/4 hoursYield: 6-8 servings
Ingredients
4 boneless skinless chicken breasts Salt and black pepper, to taste 1 tablespoon vegetable oil 1 onion, chopped1⁄2 cup Marsala wine (alcohol cooks out)2 packages (6 ounces each) sliced brown mushrooms1⁄2 cup chicken broth 2 teaspoons Worcestershire sauce1⁄2 teaspoon salt1⁄2 teaspoon freshly ground black pepper1⁄2 cup whipping cream2 tablespoons cornstarch8 ounces cooked fettuccine2 tablespoons chopped fresh parsley
Directions
Coat 4 1⁄2-quart CROCK-POT® slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to CROCK-POT® slow cooker.
Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2 to 3 minutes until mixture reduces slightly. Stir in mushrooms. Add broth, Worcestershire sauce, 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Pour mixture over chicken. Cover; cook on HIGH 1 1⁄2 to 1 3⁄4 hours or until chicken is done.
Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.
TipSkinless chicken is usually best for recipes using the CROCK-POT® slow cooker because the skin can shrivel and curl during cooking.
Slow 'n' Easy Barbecued Chicken
TIME: Prep: 20 min. Cook: 3 hours
Ingredients:
1/4 cup water
3 tablespoons brown sugar
3 tablespoons white vinegar
3 tablespoons ketchup
2 tablespoons butter
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up and skin removed
4 teaspoons cornstarch
1 tablespoon cold water
Directions:
In a small saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Place the chicken in a 3-qt. slow cooker. Top with sauce. Cover and cook on low for 3-4 hours or until chicken juices run clear. Remove chicken to a serving platter and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon some of the sauce over chicken and serve the remaining sauce on the side. Yield: 4 servings.
Tasty Pork Ribs
TIME: Prep: 10 min. Cook: 6 hours
Ingredients:
8 bone-in country-style pork ribs (8 ounces each)
1 cup ketchup
1 cup barbecue sauce
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon molasses
1 garlic clove, minced
2 tablespoons dried minced onion
1 teaspoon Cajun seasoning
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. Yield: 8 servings.
Easy Crockery Pot Chili
2 cans red kidney beans, drained (151/2 oz. each)
1 can tomatoes, cut up (28 oz.)
1 c. chopped celery
1 c.chopped onion
1 can tomato paste (6 oz.)
1/2 c. chopped green pepper
1 can green chili peppers, drained and chopped (4 oz.)
2 tbsp. sugar
1 bay leaf
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. dried, crushed marjoram
dash of pepper
1 lb. ground beef
In skillet brown ground beef and drain. In Crockery Pot combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings.
Crockery Pot Chicken Teriyaki
Only two ingredients. What could be easier!
6 to 8
chicken pieces
1
bottle
teriyaki sauce
Wash chicken pieces. (I use boneless, skinless breasts.) Arrange in bottom of Crockery Pot. Cover with teriyaki sauce. Cover and cook on low for 8 to 10 hours.
Ham and Scalloped Potatoes
6-8 slices ham
8-10 med potatoes-thinly sliced
1 onion-thinly sliced
salt and pepper to taste
1 c grated cheddar cheese
1 can cream of mushroom soup
1 can milk
paprika
Put half of ham, potatoes, and onion in slow cooker. Sprinkle with salt, pepper and cheese. Repeat layers. Mix soup and milk and spoon over top. Sprinkle with paprika. Cover and cook on low 8-10 hours or high for 4 hours.
Cafe Rio Shredded Pork
6 lbs pork
1-16 oz jar salsa
1 can coke
2 c brown sugar
Place roast in crockpot and fill halfway with water. Cook 5 hours, drain water. Cut into smaller pieces or shred if tender enough.
Mix salsa, coke and brown sugar and pour over roast. Cook 3 hours more and shred. Serve with Salad, cilantro lime rice, black beans, cheese, and creamy cilantro dressing.
Cafe Rio Shredded Chicken
1 sm bottle zesty Italian dressing
1 T chili powder
1 T cumin
3 t minced garlic
5 lbs chicken
Mix all ingredients in crockpot, cook 4-6 hours. Shred chicken and cook 1 hour longer. Serve with Cafe Rio Rice, Salad, and Creamy Cilantro dressing.
Creamy Cilantro Dressing
1 buttermilk ranch dressing pkg prepared according to directions
2 tomatoes
1 bunch cilantro
1 t minced garlic
juice of 1 lime
Blend all together in food processor or blender and store in fridge.
Crockpot Caramel Apples
--caramel candies.
-- popsicle sticks
--apples (one bag of caramel makes 4 large apples)
--nuts/sprinkles
--2 T Water
Use a 1.5 quart or larger crockpot---I used a 4 quart.Unwrap all of the caramel, and add them and 2 tablespoons of water to the crockpot. Cover and cook on high for 1 to 2 hours, checking every 20 minutes or so. The caramel is ready when it is shiny and can be stirred easily.Put the popsicle sticks into the apples by the stems. Use a spoon to ladle the caramel over the apple, and swirl to completely cover the whole thing. Dip into chopped nuts or sprinkles if desired.Let cool on parchment paper or Release foil.
Crock Pot Yogurt
The Ingredients.--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)--frozen/fresh fruit for flavoring--thick bath towel
The Directions.This takes a while. Make your yogurt on a weekend day when you are home to monitor.I used a 4 quart crockpot. This is so exciting. My fingers are shaking!Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.Go to bed, or let it sit for 8 hours.In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch
Crock Pot Cheesecake
Crust - 1 cup graham cracker crumbs - 2 T brown sugar - 3 T melted butter Filling- 16 oz cream cheese, room temperature (I nuked mine for 30 seconds to get it soft) - 3/4 cup white sugar - 2 large eggs, room temperature (I put the eggs in a bowl of hot water for a few minutes) - 1/4 cup heavy cream (mmm. cream.)- 1 t good vanilla - 1 T flour
Directions. Find a heat-resistant dish that will fit into your crockpot for the cheesecake. You are going to create a bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. I tried a round cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with how it heats.In a plastic zipper bag, beat the animal crackers into crumbs with a rolling pin. Put a cup of the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of the dish you are going to use.
In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust. Lick the bowl. Add 1/2 to 1 cup of water to the bottom of your crockpot. Lower the dish inside, being careful to not slosh water into your cheesecake. Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the edges are no longer shiny and have set. Touch lightly to see that you don't get a bunch of stuff on your finger---then you know it's done. My cheesecake wasn't perfectly set in the middle, but I unplugged the crock anyhow.I cooked it for exactly 2 hours. Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours
Ingredients
1 lb stew beef
1 pkg onion soup mix
1/2 c water
1 can cream of mushroom soup
1/2-1 c sour cream
fresh chopped mushrooms - to liking
fresh chopped cilantro - to liking
Package of egg noodles
Instructions
Combine first 3 ingredients in a crock pot. Cook on low for 4-5 hrs (until meat pulls
apart).
Add next 4 ingredients. Cook for another 1/2 - 1 hr.
Serve over cooked egg noodles.
Sister Lindsay Madsen
ITALIAN CHICKEN AND RICE CASSEROLE
Ingredients:
3 frozen chicken breasts
2 cans Cream of Chicken Soup (or Cream of Mushroom)
1 package Italian salad dressing mix
1 package (8 oz.) cream cheese
Crockpot:
Bake chicken (frozen, cubed), cream cheese (cubed), cream of chicken soup, and Italian dressing mix in Crockpot on High for 3 hours.
Cook Rice (in rice cooker or instant on stovetop). Spread rice on bottom of large casserole dish. Spread chicken mixture on top, serve.
Sister Jen Clarke
TROUBLE FREE CHICKEN CACCIATORE
1 large chicken (5-6 pounds)
1 large jar of prago – Traditional
1 large green pepper – chopped into bite sized pieces
(about 2 cups)
1 large onion – chopped into bite size pieces
(about 2 cups)
10 white mushrooms – slice (about 2 cups)
Clean chicken and place into slow cooker. Place chopped green pepper, onion and mushrooms around the sides of the chicken. Pour jar of prago over the top. Put top on slow cooker and cook on high for an hour – turn to low and cook 8 hours. Chicken will be falling off the bone. Take chicken out and let cool for about 10 minutes. De-bone and skin the chicken. Cut the chicken into bite size pieces and place back into the sauce. Cook a pound of spaghetti according to the directions on the package. Put the spaghetti into the sauce, stir and serve with Parmesan cheese.
LEMON CUSTARD CAKE
Batter:
1 package (13.9 oz) lemon-poppy seed quick bread mix
1 egg
1 cup light sour cream
½ cup water
Sauce:
1 tablespoon vegetable oil
¾ cup water
½ cup sugar
¼ cup freshly squeezed lemon juice
Mix batter ingredients by hand in 2 quart mixing bowl. Pour batter in greased 2 ½ to 4 quart slow cooker. Mix sauce ingredients together in separate bowl. Pour sauce evenly over batter. Do not stir after sauce has been added. Cover and cook on high heat 2-2 ½ hours. Allow cake to cool for 30 minutes before serving. Makes 6-8 servings.
EASY PORK IN THE CROCK POT
½ pork loin approximately 3 lbs
½ cup brown sugar
1 Tbsp. ground cloves
1 Tbsp. ground cinnamon
1 Tsp. allspice
2 cored & quartered or slice apples ( may use
Rehydrated apple slices from cannery)
1 medium onion sliced or rehydrated onions to taste
Procedure:
Spray crock pot lightly to avoid messy cleanup. Place pork in crock pot. Dump in the rest of ingredients and let it cook 3-4 hours on high or 5 hours on low. Cut and serve. Feeds 4-6 people. Can be shredded for sandwiches.
By:Joylnn Cornia
CHICKEN MUSHROOM, CHICKEN SAUCE
CROCK POT DINNER
4-6 boneless chicken breasts
1 can Cream of Mushroom soup (undiluted)
1 can Cream of Chicken soup (undiluted)
2 cups sour cream
Add: garlic, onion powder, and pepper to taste. 2-3 tablespoon of hormel real bacon to sprinkle on top
mix the soups and sour cream together. Then mix the seasonings together.
Put chicken in pot and pour the sauce over chicken. Cook on high for 4-5 hours until tender
Serve over rice or noodles.
Note: to thicken the sauce add 4-6 Tlbs instant potatoes.
Optional: you can also add a bag of baby carrots and red potatoes to have a complete meal. Use your imagination. This is a yummy meal!
By: Annie Mehring (Castle) and Mother Joyan Mehring
SOURKROUT PORKCHOPS
Ingredients:
6 pork chops
1 large jar of saurkrout
1 large can of sweet potatoes
Cinnamon, brown sugar and onion slices to taste
Place pork chops in crock pot. Add sliced onions. Add saukrout
And sweet potatoes. Cook 3-4 hours on high or 5 hours on medium.
By: Jolynn Cornia
Chicken and Sweet Potato Stew
Hands-On Time: 15 minutesReady In: 6 to 8 hours (LOW) or 3 to 4 hours (HIGH)Yield: 6 servings
Ingredients
4 boneless, skinless chicken breasts, cut into bite-size pieces2 medium sweet potatoes, peeled and cubed2 medium Yukon Gold potatoes, peeled and cubed2 medium carrots, peeled and cut into 1⁄2-inch slices1 can (28 ounces) whole stewed tomatoes1 teaspoon salt1 teaspoon paprika1 teaspoon celery seeds1⁄2 teaspoon freshly ground black pepper1⁄8 teaspoon ground cinnamon1⁄8 teaspoon ground nutmeg1 cup nonfat, low-sodium chicken broth1⁄4 cup fresh basil, chopped
Directions
Combine ingredients in 4 ½ quart slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Beef Burgandy
Hands-On Time: 10 minutesReady In: 6-8 hoursYield: 4-6 servings
Ingredients
1 1/2 pounds beef round steak or beef stew meat, cut into 1-inch pieces1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted1 cup red wine (alcohol cooks out)1 small onion, chopped1 can (4 ounces) sliced mushrooms, drained1 package (1 ounce) dry onion soup mix1 tablespoon minced garlic
Directions
Combine ingredients in 4 ½ quart slow cooker. Cook on low for 6-8 hours or until beef is tender.
Chicken Marsala with Fettuccine
Hands-On Time: 10 minutesReady In: 1 1/2 - 1 3/4 hoursYield: 6-8 servings
Ingredients
4 boneless skinless chicken breasts Salt and black pepper, to taste 1 tablespoon vegetable oil 1 onion, chopped1⁄2 cup Marsala wine (alcohol cooks out)2 packages (6 ounces each) sliced brown mushrooms1⁄2 cup chicken broth 2 teaspoons Worcestershire sauce1⁄2 teaspoon salt1⁄2 teaspoon freshly ground black pepper1⁄2 cup whipping cream2 tablespoons cornstarch8 ounces cooked fettuccine2 tablespoons chopped fresh parsley
Directions
Coat 4 1⁄2-quart CROCK-POT® slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to CROCK-POT® slow cooker.
Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2 to 3 minutes until mixture reduces slightly. Stir in mushrooms. Add broth, Worcestershire sauce, 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Pour mixture over chicken. Cover; cook on HIGH 1 1⁄2 to 1 3⁄4 hours or until chicken is done.
Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.
TipSkinless chicken is usually best for recipes using the CROCK-POT® slow cooker because the skin can shrivel and curl during cooking.
Slow 'n' Easy Barbecued Chicken
TIME: Prep: 20 min. Cook: 3 hours
Ingredients:
1/4 cup water
3 tablespoons brown sugar
3 tablespoons white vinegar
3 tablespoons ketchup
2 tablespoons butter
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up and skin removed
4 teaspoons cornstarch
1 tablespoon cold water
Directions:
In a small saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Place the chicken in a 3-qt. slow cooker. Top with sauce. Cover and cook on low for 3-4 hours or until chicken juices run clear. Remove chicken to a serving platter and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon some of the sauce over chicken and serve the remaining sauce on the side. Yield: 4 servings.
Tasty Pork Ribs
TIME: Prep: 10 min. Cook: 6 hours
Ingredients:
8 bone-in country-style pork ribs (8 ounces each)
1 cup ketchup
1 cup barbecue sauce
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon molasses
1 garlic clove, minced
2 tablespoons dried minced onion
1 teaspoon Cajun seasoning
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. Yield: 8 servings.
Easy Crockery Pot Chili
2 cans red kidney beans, drained (151/2 oz. each)
1 can tomatoes, cut up (28 oz.)
1 c. chopped celery
1 c.chopped onion
1 can tomato paste (6 oz.)
1/2 c. chopped green pepper
1 can green chili peppers, drained and chopped (4 oz.)
2 tbsp. sugar
1 bay leaf
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. dried, crushed marjoram
dash of pepper
1 lb. ground beef
In skillet brown ground beef and drain. In Crockery Pot combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings.
Crockery Pot Chicken Teriyaki
Only two ingredients. What could be easier!
6 to 8
chicken pieces
1
bottle
teriyaki sauce
Wash chicken pieces. (I use boneless, skinless breasts.) Arrange in bottom of Crockery Pot. Cover with teriyaki sauce. Cover and cook on low for 8 to 10 hours.
Ham and Scalloped Potatoes
6-8 slices ham
8-10 med potatoes-thinly sliced
1 onion-thinly sliced
salt and pepper to taste
1 c grated cheddar cheese
1 can cream of mushroom soup
1 can milk
paprika
Put half of ham, potatoes, and onion in slow cooker. Sprinkle with salt, pepper and cheese. Repeat layers. Mix soup and milk and spoon over top. Sprinkle with paprika. Cover and cook on low 8-10 hours or high for 4 hours.
Cafe Rio Shredded Pork
6 lbs pork
1-16 oz jar salsa
1 can coke
2 c brown sugar
Place roast in crockpot and fill halfway with water. Cook 5 hours, drain water. Cut into smaller pieces or shred if tender enough.
Mix salsa, coke and brown sugar and pour over roast. Cook 3 hours more and shred. Serve with Salad, cilantro lime rice, black beans, cheese, and creamy cilantro dressing.
Cafe Rio Shredded Chicken
1 sm bottle zesty Italian dressing
1 T chili powder
1 T cumin
3 t minced garlic
5 lbs chicken
Mix all ingredients in crockpot, cook 4-6 hours. Shred chicken and cook 1 hour longer. Serve with Cafe Rio Rice, Salad, and Creamy Cilantro dressing.
Creamy Cilantro Dressing
1 buttermilk ranch dressing pkg prepared according to directions
2 tomatoes
1 bunch cilantro
1 t minced garlic
juice of 1 lime
Blend all together in food processor or blender and store in fridge.
Crockpot Caramel Apples
--caramel candies.
-- popsicle sticks
--apples (one bag of caramel makes 4 large apples)
--nuts/sprinkles
--2 T Water
Use a 1.5 quart or larger crockpot---I used a 4 quart.Unwrap all of the caramel, and add them and 2 tablespoons of water to the crockpot. Cover and cook on high for 1 to 2 hours, checking every 20 minutes or so. The caramel is ready when it is shiny and can be stirred easily.Put the popsicle sticks into the apples by the stems. Use a spoon to ladle the caramel over the apple, and swirl to completely cover the whole thing. Dip into chopped nuts or sprinkles if desired.Let cool on parchment paper or Release foil.
Crock Pot Yogurt
The Ingredients.--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)--frozen/fresh fruit for flavoring--thick bath towel
The Directions.This takes a while. Make your yogurt on a weekend day when you are home to monitor.I used a 4 quart crockpot. This is so exciting. My fingers are shaking!Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.Go to bed, or let it sit for 8 hours.In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch
Crock Pot Cheesecake
Crust - 1 cup graham cracker crumbs - 2 T brown sugar - 3 T melted butter Filling- 16 oz cream cheese, room temperature (I nuked mine for 30 seconds to get it soft) - 3/4 cup white sugar - 2 large eggs, room temperature (I put the eggs in a bowl of hot water for a few minutes) - 1/4 cup heavy cream (mmm. cream.)- 1 t good vanilla - 1 T flour
Directions. Find a heat-resistant dish that will fit into your crockpot for the cheesecake. You are going to create a bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. I tried a round cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with how it heats.In a plastic zipper bag, beat the animal crackers into crumbs with a rolling pin. Put a cup of the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of the dish you are going to use.
In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust. Lick the bowl. Add 1/2 to 1 cup of water to the bottom of your crockpot. Lower the dish inside, being careful to not slosh water into your cheesecake. Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the edges are no longer shiny and have set. Touch lightly to see that you don't get a bunch of stuff on your finger---then you know it's done. My cheesecake wasn't perfectly set in the middle, but I unplugged the crock anyhow.I cooked it for exactly 2 hours. Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours
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