from: The Barefoot Contessa
2 cups sugar
1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved
Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
Tips on Sterilizing Jars:
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Tips on Sterilizing Jars
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Thursday, November 29, 2007
Saturday, October 27, 2007
Chicken and Roasted Pepper Panini
You don't need a panini press to make panini. Covering these sandwiches with a large, heavy pan (such as a Dutch oven) is enough to give them the desired press.
If your sub rolls are longer than 6 inches, cook the panini in 2 batches.
Serves 4
8 thin-cut, boneless, skinless chicken cutlets (about 1 1/2 pounds)
Salt and pepper
4 tablespoons extra-virgin olive oil
1/2 cup drained jarred roasted red peppers, chopped
1/2 cup pitted kalamata olives
1/2 cup chopped fresh basil
1 garlic clove, minced
4 (6-inch) sub rolls, halved lengthwise
8 ounces thinly sliced Provolone deli cheese
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side. Transfer to plate and repeat with additional 1 tablespoon oil and remaining cutlets.
Pulse red peppers, olives, basil, garlic, and 1 tablespoon oil in food processor until coarsely chopped. Spread pepper mixture evenly over both sides of rolls. Layer half of cheese and 2 chicken cutlets over each roll bottom. Top with remaining cheese and roll tops.
Wipe out skillet. Heat remaining oil over medium-low heat until just shimmering. Arrange panini in skillet and top with large Dutch oven. Cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 2 minutes. Remove Dutch oven, flip sandwiches, replace Dutch oven, and continue to cook until crisp on second side and heated through, about 2 minutes. Serve.
If your sub rolls are longer than 6 inches, cook the panini in 2 batches.
Serves 4
8 thin-cut, boneless, skinless chicken cutlets (about 1 1/2 pounds)
Salt and pepper
4 tablespoons extra-virgin olive oil
1/2 cup drained jarred roasted red peppers, chopped
1/2 cup pitted kalamata olives
1/2 cup chopped fresh basil
1 garlic clove, minced
4 (6-inch) sub rolls, halved lengthwise
8 ounces thinly sliced Provolone deli cheese
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side. Transfer to plate and repeat with additional 1 tablespoon oil and remaining cutlets.
Pulse red peppers, olives, basil, garlic, and 1 tablespoon oil in food processor until coarsely chopped. Spread pepper mixture evenly over both sides of rolls. Layer half of cheese and 2 chicken cutlets over each roll bottom. Top with remaining cheese and roll tops.
Wipe out skillet. Heat remaining oil over medium-low heat until just shimmering. Arrange panini in skillet and top with large Dutch oven. Cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 2 minutes. Remove Dutch oven, flip sandwiches, replace Dutch oven, and continue to cook until crisp on second side and heated through, about 2 minutes. Serve.
Hearty Chicken Noodle Soup
A speed up homemade broth puts this soup on the table in 90 minutes! From Cooks Illustrated
Makes about 3 quarts, serving 6 to 8
1 tablespoon vegetable oil
1 whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces
2 medium onions , cut into medium dice
2 quarts boiling water
Table salt
2 bay leaves
1 large carrot , peeled and sliced 1/4-inch thick
1 medium rib celery , sliced 1/4-inch thick
1/4 teaspoon dried thyme
2 cups egg noodles (3 ounces), preferably wide
1/4 cup minced fresh parsley leaves
Ground black pepper
1. Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; sauté until brown on both sides, about 5 minutes. Remove and set aside. Add half of chopped onions to kettle; sauté until colored and softened slightly, 2 to 3 minutes. Transfer to medium bowl; set aside. Add half of chicken pieces; sauté until no longer pink, 4 to 5 minutes. Transfer to bowl with onions. Sauté remaining chicken pieces. Return onions and chicken pieces (excluding breasts) to kettle. Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add boiling water along with both breast halves, 2 teaspoons salt, and bay leaves. Return to simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 20 minutes.
2. Remove chicken breasts from kettle; set aside. When cool enough to handle, remove skin from breasts, then remove meat from bones and shred into bite-size pieces; discard skin and bone. Strain broth; discard bones. Skim fat from broth, reserving 2 tablespoons. (Broth and meat can be covered and refrigerated up to 2 days.)
3. Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onions, along with carrot and celery; sauté until softened, about 5 minutes. Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, stir in parsley, and serve.
Makes about 3 quarts, serving 6 to 8
1 tablespoon vegetable oil
1 whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces
2 medium onions , cut into medium dice
2 quarts boiling water
Table salt
2 bay leaves
1 large carrot , peeled and sliced 1/4-inch thick
1 medium rib celery , sliced 1/4-inch thick
1/4 teaspoon dried thyme
2 cups egg noodles (3 ounces), preferably wide
1/4 cup minced fresh parsley leaves
Ground black pepper
1. Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; sauté until brown on both sides, about 5 minutes. Remove and set aside. Add half of chopped onions to kettle; sauté until colored and softened slightly, 2 to 3 minutes. Transfer to medium bowl; set aside. Add half of chicken pieces; sauté until no longer pink, 4 to 5 minutes. Transfer to bowl with onions. Sauté remaining chicken pieces. Return onions and chicken pieces (excluding breasts) to kettle. Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add boiling water along with both breast halves, 2 teaspoons salt, and bay leaves. Return to simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 20 minutes.
2. Remove chicken breasts from kettle; set aside. When cool enough to handle, remove skin from breasts, then remove meat from bones and shred into bite-size pieces; discard skin and bone. Strain broth; discard bones. Skim fat from broth, reserving 2 tablespoons. (Broth and meat can be covered and refrigerated up to 2 days.)
3. Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onions, along with carrot and celery; sauté until softened, about 5 minutes. Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, stir in parsley, and serve.
Friday, October 26, 2007
Warm Chicken Salsa
2-3 chicken breasts
1 can black beans (You could try dry beans after soaking overnight)
1 cup of salsa
1 can corn--drained (optional since my three year old wants it separate)
If the chicken is frozen cook for about 4 hours on high, if not frozen cook around 2 to 3. I shredded the chicken once it was cooked and let it cook for another hour.
Serve with warm tortillas or over rice. YUM!!!
1 can black beans (You could try dry beans after soaking overnight)
1 cup of salsa
1 can corn--drained (optional since my three year old wants it separate)
If the chicken is frozen cook for about 4 hours on high, if not frozen cook around 2 to 3. I shredded the chicken once it was cooked and let it cook for another hour.
Serve with warm tortillas or over rice. YUM!!!
SPLIT PEA AND SAUSAGE CROCKPOT SOUP
16 oz. pkg. green or yellow split peas
4 cups water
10.5-oz. can chicken broth
1 cup chopped carrots
6 oz. sliced sausage or chorizo, casing removed
¼ tsp.salt
¼ tsp. pepper
½ cup sliced green onions
11-oz. can corn
Rinse and sort peas. Combine all ingredients in crockpot except onions and corn; stir gently to mix. Cover; cook on LOW setting for 7-9 hours. About 10 minutes before serving, stir in onions and corn. Increase heat setting to high; cover and cook an additional 5-10 minutes or until corn is thoroughly heated.
I prefer the yellow split peas because it’s a nicer color. Leftover soup will be thick the next day. Add a little bit of water before heating up to return it to the desired consistency.
4 cups water
10.5-oz. can chicken broth
1 cup chopped carrots
6 oz. sliced sausage or chorizo, casing removed
¼ tsp.salt
¼ tsp. pepper
½ cup sliced green onions
11-oz. can corn
Rinse and sort peas. Combine all ingredients in crockpot except onions and corn; stir gently to mix. Cover; cook on LOW setting for 7-9 hours. About 10 minutes before serving, stir in onions and corn. Increase heat setting to high; cover and cook an additional 5-10 minutes or until corn is thoroughly heated.
I prefer the yellow split peas because it’s a nicer color. Leftover soup will be thick the next day. Add a little bit of water before heating up to return it to the desired consistency.
Crockpot Stew
My family is making a cookbook for Christmas and so we are typing up some of our favorite recipes. I thought I would pass along this great stew. (I make it with pork and use turkey gravy instead and I love it that way.) The coating and the precooking of the meat makes it super tender.
1 ½ lb. beef stew meat
2 TBS flour
1 tsp. salt
½ tsp. pepper
1 TBS oil
1 lb. small red potatoes quartered
16-oz. pkg. frozen pearl onions
1 lb. baby carrots
12-oz. jar beef gravy
14.5-oz. can diced tomatoes
3 TBS flour
¼ cup cold water
Cut meat into 3/4 inch cubes. Coat beef with 2 TBS flour, salt, and pepper. Heat oil in large skillet over medium-high heat until hot. Add coated beef; cook and stir 4-6 minutes or until browned, stirring occasionally. In crockpot layer potatoes, onions, and carrots. Add browned beef; sprinkle with remaining flour mixture. Drain diced tomatoes. Top with gravy and tomatoes. Cover and cook on LOW setting for 8-10 hours. Before serving blend 3 TBS flour with 1/4 cup cold water. Stir into stew. Cook on HIGH, covered, 10 minutes or until thickened.
Two medium onions, peeled and cut, can be used in place of frozen pearl onions. Russet potatoes and large carrots can also be used. Browning the meat develops the flavor, but this step can be omitted to save time. Simply coat the meat with flour mixture before layering it with the other ingredients as directed. This recipe works great with pork or chicken as well. Just buy turkey gravy instead of beef.
1 ½ lb. beef stew meat
2 TBS flour
1 tsp. salt
½ tsp. pepper
1 TBS oil
1 lb. small red potatoes quartered
16-oz. pkg. frozen pearl onions
1 lb. baby carrots
12-oz. jar beef gravy
14.5-oz. can diced tomatoes
3 TBS flour
¼ cup cold water
Cut meat into 3/4 inch cubes. Coat beef with 2 TBS flour, salt, and pepper. Heat oil in large skillet over medium-high heat until hot. Add coated beef; cook and stir 4-6 minutes or until browned, stirring occasionally. In crockpot layer potatoes, onions, and carrots. Add browned beef; sprinkle with remaining flour mixture. Drain diced tomatoes. Top with gravy and tomatoes. Cover and cook on LOW setting for 8-10 hours. Before serving blend 3 TBS flour with 1/4 cup cold water. Stir into stew. Cook on HIGH, covered, 10 minutes or until thickened.
Two medium onions, peeled and cut, can be used in place of frozen pearl onions. Russet potatoes and large carrots can also be used. Browning the meat develops the flavor, but this step can be omitted to save time. Simply coat the meat with flour mixture before layering it with the other ingredients as directed. This recipe works great with pork or chicken as well. Just buy turkey gravy instead of beef.
Sinfully Easy Swiss Crockpot Chicken
4 boneless skinless chicken breasts (I actually used about 8 tenderloins, I think)
1 box Chicken Stuffing Mix (It said to use Stove Top but I used a generic brand)
1/4 lb Swiss Cheese sliced
1 can (19 oz.) Campbell’s Chunky Chicken Corn Chowder
1/2 cup water of chicken broth (I used the broth and I think it really gave it more flavor)
1/2 cup shredded Parmesan cheese (I just put more swiss on top)
Layer chicken breasts in bottom of crockpot. Cover with slices of Swiss cheese. In seperate bowl, combine soup (direct from can), uncooked stuffing mix and herb packet from box, and water OR chicken broth. Spread mixed ingredients over chicken. Sprinkle with Parmesan cheese. Cook on high for approximately 4 hours or 8 hours on low. Yield 4-6 servings.
It definitely took less time than that, especially since I used tenderloins so the chicken cooked faster.
1 box Chicken Stuffing Mix (It said to use Stove Top but I used a generic brand)
1/4 lb Swiss Cheese sliced
1 can (19 oz.) Campbell’s Chunky Chicken Corn Chowder
1/2 cup water of chicken broth (I used the broth and I think it really gave it more flavor)
1/2 cup shredded Parmesan cheese (I just put more swiss on top)
Layer chicken breasts in bottom of crockpot. Cover with slices of Swiss cheese. In seperate bowl, combine soup (direct from can), uncooked stuffing mix and herb packet from box, and water OR chicken broth. Spread mixed ingredients over chicken. Sprinkle with Parmesan cheese. Cook on high for approximately 4 hours or 8 hours on low. Yield 4-6 servings.
It definitely took less time than that, especially since I used tenderloins so the chicken cooked faster.
Sour Cream Chicken & Noodles (Just made this one again on Sunday it's one of our favs!)
1 pkg. chicken, boneless breasts or thighs (we used tenderloins and not a whole package)
1/4 cup white wine (didn’t have any so we used water)
1 can cream of chicken soup (could use mushroom instead)
1 cup sour cream
1/4 cup flour
Cooked egg noodles.
Place chicken in corck pot. Mix wine and soup and pour over chicken. Cover and cook: low 7-9 hours, or high 3-4 hours. Before serving, mix sour cream and flour; stir mixture into chicken and gravy. Heat for 30 minutes on low. Serve chicken and gravey over hot cooked egg noodles. YUM!
1/4 cup white wine (didn’t have any so we used water)
1 can cream of chicken soup (could use mushroom instead)
1 cup sour cream
1/4 cup flour
Cooked egg noodles.
Place chicken in corck pot. Mix wine and soup and pour over chicken. Cover and cook: low 7-9 hours, or high 3-4 hours. Before serving, mix sour cream and flour; stir mixture into chicken and gravy. Heat for 30 minutes on low. Serve chicken and gravey over hot cooked egg noodles. YUM!
Slow Cooker Oriental Chicken
3-4 pounds chicken
2 Tbsp. oil
1/2 cup soy sauce
4 Tbsp. brown sugar
3 Tbsp.water
1 clove garlic
1 tsp. ground ginger
Brown chicken in oil. In a crock pot, combine soy sauce, brown sugar, water, garlic, and ginger. Add chicken and stir to coat each piece. Cover and cook on high1 hour. Reduce heat to Low and cook 4-5 hours. Serve with white or brown rice, YUMMY!!! Also after I turned it down to low I added about 2 Tbsp. of cornstarch with a little cold water then added that to the crock pot to make the sauce a little thicker, this is pretty good
2 Tbsp. oil
1/2 cup soy sauce
4 Tbsp. brown sugar
3 Tbsp.water
1 clove garlic
1 tsp. ground ginger
Brown chicken in oil. In a crock pot, combine soy sauce, brown sugar, water, garlic, and ginger. Add chicken and stir to coat each piece. Cover and cook on high1 hour. Reduce heat to Low and cook 4-5 hours. Serve with white or brown rice, YUMMY!!! Also after I turned it down to low I added about 2 Tbsp. of cornstarch with a little cold water then added that to the crock pot to make the sauce a little thicker, this is pretty good
CrockPot Refried Beans (cheap & delicious!)
Soak your dried pinto beans in your crockpot in the fridge overnight. (Fill it half full with beans and cover to top with water. For a yummy variation add 2 handfulls of black beans.) Drain water and rinse beans. Put back in crockpot and fill to top with water. Cook on high for 8 hours--make sure it never runs out of water. Drain some of the excess liquid, but keep liquid in a separate container. Add 1-2 tsp. salt and 1-3 TBS butter and about 1 cup mild salsa. Blend with hand mixer until mostly smooth. Add additional reserved liquid if it is not desired consistency. Serve with tacos, burritos, eggs or any other dishes you eat beans with. Delicious and so very, very cheap. You will never buy refried beans again!
bsolutely you can freeze the refried beans! (I should've added that, sorry. ) I always divide it up into smaller containers that we get out as we need to use them. You can defrost them easily. I think refried beans are one of those magic freezer foods that seems to stay good in the freezer for forever. I have even frozen them in ziploc bags to keep them compact and small. They're great to take that way camping.
One last tip--cooking beans in the house is very aromatic. My Dad and sisters love the smell, but I think it is overwhelming. I always cook mine in the crockpot on the back porch in good weather and in the garage in bad.
bsolutely you can freeze the refried beans! (I should've added that, sorry. ) I always divide it up into smaller containers that we get out as we need to use them. You can defrost them easily. I think refried beans are one of those magic freezer foods that seems to stay good in the freezer for forever. I have even frozen them in ziploc bags to keep them compact and small. They're great to take that way camping.
One last tip--cooking beans in the house is very aromatic. My Dad and sisters love the smell, but I think it is overwhelming. I always cook mine in the crockpot on the back porch in good weather and in the garage in bad.
ITALIAN BEEF
#3 roast, cut into peices
1 env. of good seasons zesty italian dry salad dressing mix
1 cup water OR 1 can of beer, whatever u have on hand of these 2 is fine
1 onion, chopped
6-7 peppercinis, cut into small peices
brown roast on stove.Cut roast into 4 peices and place roast in crockpot. Mix the salad dressing in with the liquid and pour over the roast. Add the onion and peppercinis and cook for 5-6hrs on high and shred with fork when tender. Serve on sandwich buns or hoagie buns.
1 env. of good seasons zesty italian dry salad dressing mix
1 cup water OR 1 can of beer, whatever u have on hand of these 2 is fine
1 onion, chopped
6-7 peppercinis, cut into small peices
brown roast on stove.Cut roast into 4 peices and place roast in crockpot. Mix the salad dressing in with the liquid and pour over the roast. Add the onion and peppercinis and cook for 5-6hrs on high and shred with fork when tender. Serve on sandwich buns or hoagie buns.
SLOW COOKER CHICKEN AND RICE
3 cans cream of chicken soup
2 cups uncooked instant rice
1 cup water
1 # boneless skinless chicken breasts or tenders
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 cup diced celery
Mix soup, rice and water in cooker. Add chicken on top and sprinkle with seasoning and sprinkle with celery over the top. Cover and cook on low for 6-8hrs or high for 3-4hrs
2 cups uncooked instant rice
1 cup water
1 # boneless skinless chicken breasts or tenders
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 cup diced celery
Mix soup, rice and water in cooker. Add chicken on top and sprinkle with seasoning and sprinkle with celery over the top. Cover and cook on low for 6-8hrs or high for 3-4hrs
Chicken Enchilada Layered Crock Pot Casserole
Servings-8
Ingredients:
1 medium onion, chopped
1 green pepper, chopped
6 Chicken breasts, chopped small
1-15oz can diced tomatoes with Mexican seasoning
1 teaspoon chili powder
1/2 teaspoon cumin
1-15 oz. can ranch beans (or chili beans or dark red kidney beans) undrained
1 small can tomato sauce
flour tortillas
Mexican Cheese
1 lg can Black olives
Directions:
Cook onion and green pepper in non-stick skillet over medium heat until translucent, stirring constantly.
Add Chicken breasts and stir until cooked.
Add 1 15oz can diced tomatoes with Mexican seasoning, 1 teaspoon chili powder 1/2 teaspoon cumin 1 15 oz. can ranch beans (or chili beans or dark red kidney beans), undrained 1/2 to 1 small can tomato sauce.
Cook on low for 10 minutes, until piping hot.
Sauce should be like a thin spaghetti sauce consistency.
Spray with Pam the inside of a 3.5 quart crockpot or larger one will be good too.
Layer the following in this order:
3/4 cup sauce mixture
1 flour tortilla
1/3 cup Mexican Cheese, grated
Make 6 layers, ending with cheese.
Pour any sauce remaining over the top. Cook 6 hours on low.
When you get ready to serve top of with black olives
Ingredients:
1 medium onion, chopped
1 green pepper, chopped
6 Chicken breasts, chopped small
1-15oz can diced tomatoes with Mexican seasoning
1 teaspoon chili powder
1/2 teaspoon cumin
1-15 oz. can ranch beans (or chili beans or dark red kidney beans) undrained
1 small can tomato sauce
flour tortillas
Mexican Cheese
1 lg can Black olives
Directions:
Cook onion and green pepper in non-stick skillet over medium heat until translucent, stirring constantly.
Add Chicken breasts and stir until cooked.
Add 1 15oz can diced tomatoes with Mexican seasoning, 1 teaspoon chili powder 1/2 teaspoon cumin 1 15 oz. can ranch beans (or chili beans or dark red kidney beans), undrained 1/2 to 1 small can tomato sauce.
Cook on low for 10 minutes, until piping hot.
Sauce should be like a thin spaghetti sauce consistency.
Spray with Pam the inside of a 3.5 quart crockpot or larger one will be good too.
Layer the following in this order:
3/4 cup sauce mixture
1 flour tortilla
1/3 cup Mexican Cheese, grated
Make 6 layers, ending with cheese.
Pour any sauce remaining over the top. Cook 6 hours on low.
When you get ready to serve top of with black olives
CROCK-POT CHICKEN & RICE CASSEROLE
Yield: 6 servings
Ingredients:
6 lg chicken breasts
1 can of mushrooms
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 c diced celery
1 1/2 c minute rice
Mix in crock-pot the 1 can mushrooms, 3 cans of soup and rice.
Place the chicken on top of the mixture, then add the diced celery.
Cook for 3 hours on high or 4 hours on low.
Makes 6 servings
Ingredients:
6 lg chicken breasts
1 can of mushrooms
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 c diced celery
1 1/2 c minute rice
Mix in crock-pot the 1 can mushrooms, 3 cans of soup and rice.
Place the chicken on top of the mixture, then add the diced celery.
Cook for 3 hours on high or 4 hours on low.
Makes 6 servings
Crunchy Taco Casserole
1 lb ground beef or turkey cooked with taco seasoning packet.
6-8 cups crunched tortilla chips
! can black beans drained
1 can kidney beans drained
1 can corn drained
1 can diced tomatoes
1 can enchilada sauce. use your favorite
2 cups shredded cheese
You can do this for 2 hours on low in the crockpot
6-8 cups crunched tortilla chips
! can black beans drained
1 can kidney beans drained
1 can corn drained
1 can diced tomatoes
1 can enchilada sauce. use your favorite
2 cups shredded cheese
You can do this for 2 hours on low in the crockpot
Yoshida Shredded pork
Pork roast (I used pork sirloin roast)
Cook roast alone in crock pot until done, shred, then add
1/2-3/4 C Yoshida's gourmet sauce
1/2 - 1 tsp liquid smoke
1/4 C soy sauce
Serve on buns.
Cook roast alone in crock pot until done, shred, then add
1/2-3/4 C Yoshida's gourmet sauce
1/2 - 1 tsp liquid smoke
1/4 C soy sauce
Serve on buns.
Apple Crisp Dessert
INGREDIENTS:
0. 7 medium cooking apples, peeled, cored, sliced
0. 1 1/2 cups flour
0. 1 cup packed brown sugar
0. 1 tablespoon cinnamon
0. 1/2 teaspoon nutmeg
0. 1/4 teaspoon ginger
0. 3/4 cup butter or margarine, softened
0. .
0. Topping Suggestions:
0. Vanilla ice cream
0. Maraschino cherries
0. Whipped cream or whipped topping
PREPARATION:
Grease crockpot, arrange sliced apples in bottom of crock pot. In a mixing bowl, combine flour, sugar, spices and butter. Cover the apples with this mixture. Tap down lightly. Cook on HIGH for 3 to 4 hours, until apples are tender.
Serve in dessert dishes with any or all of the suggested toppings
0. 7 medium cooking apples, peeled, cored, sliced
0. 1 1/2 cups flour
0. 1 cup packed brown sugar
0. 1 tablespoon cinnamon
0. 1/2 teaspoon nutmeg
0. 1/4 teaspoon ginger
0. 3/4 cup butter or margarine, softened
0. .
0. Topping Suggestions:
0. Vanilla ice cream
0. Maraschino cherries
0. Whipped cream or whipped topping
PREPARATION:
Grease crockpot, arrange sliced apples in bottom of crock pot. In a mixing bowl, combine flour, sugar, spices and butter. Cover the apples with this mixture. Tap down lightly. Cook on HIGH for 3 to 4 hours, until apples are tender.
Serve in dessert dishes with any or all of the suggested toppings
Lemonade Chicken
Tangy and sweet.
6 boneless skinless chicken breast halves (I only used 3 to feed my younger family)
3/4 cup lemonade, frozen concentrate
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 tablespoons cornstarch
2 tablespoons cold water
1. Place chicken in slow cooker. Combine lemonade, ketchup,
brown sugar, and cider vinegar; pour over chicken.
2. Cover and cook on low (I used high to guarantee it done in time for dinner )for 2 1/2 hours or until chicken juices run
clear.
3. Remove chicken and keep warm. For gravy, combine cornstarch and
water until smooth; stir into cooking juices
4. Cover and cook on high for 30 minutes or until thickened. Return
chicken to slow cooker; heat through.
6 boneless skinless chicken breast halves (I only used 3 to feed my younger family)
3/4 cup lemonade, frozen concentrate
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 tablespoons cornstarch
2 tablespoons cold water
1. Place chicken in slow cooker. Combine lemonade, ketchup,
brown sugar, and cider vinegar; pour over chicken.
2. Cover and cook on low (I used high to guarantee it done in time for dinner )for 2 1/2 hours or until chicken juices run
clear.
3. Remove chicken and keep warm. For gravy, combine cornstarch and
water until smooth; stir into cooking juices
4. Cover and cook on high for 30 minutes or until thickened. Return
chicken to slow cooker; heat through.
Chocolate Mud Cake (Evil in a Crock pot!)
1 cup flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate or chocolate chips
1 cup sugar, divided
3 tablespoons Dutch-processed cocoa powder, plus
1/3 cup Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
whipped cream or ice cream
Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray.
(Note: the cake’s cooking time and final appearance will vary depending on your crock’s size.) Whisk together the flour and baking powder in a medium bowl and set aside.
In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
Whisk in the 2/3 cup of sugar, 3 T.
of cocoa, vanilla, salt, milk, and egg yolk.
Add the flour mixture and stir until thoroughly mixed.
Pour the batter into the slow cooker and spread it evenly.
In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
Pour the mixture over the batter in the slow cooker.
Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
(As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate or chocolate chips
1 cup sugar, divided
3 tablespoons Dutch-processed cocoa powder, plus
1/3 cup Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
whipped cream or ice cream
Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray.
(Note: the cake’s cooking time and final appearance will vary depending on your crock’s size.) Whisk together the flour and baking powder in a medium bowl and set aside.
In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
Whisk in the 2/3 cup of sugar, 3 T.
of cocoa, vanilla, salt, milk, and egg yolk.
Add the flour mixture and stir until thoroughly mixed.
Pour the batter into the slow cooker and spread it evenly.
In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
Pour the mixture over the batter in the slow cooker.
Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
(As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.
Creamy Pot Roast
Put the pot roast in the crockpot, cover with Cream of Mushroom (I use the Healthy Request) and top with Lipton Beefy Onion (it has to be this soup mix). Cook all day on low. The juices, soup and onion mix make a great gravy
CROCKPOT TRIPLE CHOCOLATE CAKE
1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding
1 small bag chocolate chip (approx. 6 ounces)
3/4 cup oil
4 eggs
1 cup water
Spray crockpot with non-stick spray. Mix all ingredients.
Pour into crockpot. Cook on low for 6-8 hours or high for 3-4 hours.
Serve in a bowl with vanilla ice cream.
1 pint sour cream
1 package instant chocolate pudding
1 small bag chocolate chip (approx. 6 ounces)
3/4 cup oil
4 eggs
1 cup water
Spray crockpot with non-stick spray. Mix all ingredients.
Pour into crockpot. Cook on low for 6-8 hours or high for 3-4 hours.
Serve in a bowl with vanilla ice cream.
Slow Cooked Potatoes
friend told me how to have baked potatoes ready by the time I was home from work! I tried it and it worked. :
Line your crock pot with foil and put in 4-5 : potoates, whole. Put your crock to low heat, then when you get home they are ready to eat! You do not even need water at the bottom!
Line your crock pot with foil and put in 4-5 : potoates, whole. Put your crock to low heat, then when you get home they are ready to eat! You do not even need water at the bottom!
Yoshida Chicken
Chicken breasts...however many your family will eat
One cup of Yoshida's sauce
One can of pineapple...I usually do the rings because we don't like to eat the actual pineapple and we pick it out.
Put it all in the slow cooker and cook for about 4-5 hours.
When it's done, pour the chicken and juice over rice.
One cup of Yoshida's sauce
One can of pineapple...I usually do the rings because we don't like to eat the actual pineapple and we pick it out.
Put it all in the slow cooker and cook for about 4-5 hours.
When it's done, pour the chicken and juice over rice.
Crockpot Tips
Any recipe can be converted to a crock pot. If the recipe calls for baking or simmering for 15-30 min. crock pot low 4-8 hours, high 1 1/2 to 2 1/2 hours. If it bakes or simmers for 35-45 minutes this is 6-10 on low, 3-4 on high. If it bakes/simmers 50 minutes to 3 hours then crock-pot 8-18 hours on low or 4-6 hours on high. Most vegetable & raw meat combinations will take at least 8 hours on low.
Ham & broccoli with tator tots
2 lbs. tator tots
1 can cream of mushroom soup
1/2 c. mayonnaise
2 c. diced ham
1 pkg. frozen broccoli
1 c. shredded cheese
onion to taste
1 c. shredded cheese
1 Tbsp. prepared mustard
Grease bottom & sides of crock pot. Put a layer of frozen tator tots on the bottom of the crock pot. Mix together soup, mayonnaise, ham, broccoli, onions, cheese, & mustard. Top with another layer of tator tots. Cook on low for 4 hours or on high for 3 hours.
1 can cream of mushroom soup
1/2 c. mayonnaise
2 c. diced ham
1 pkg. frozen broccoli
1 c. shredded cheese
onion to taste
1 c. shredded cheese
1 Tbsp. prepared mustard
Grease bottom & sides of crock pot. Put a layer of frozen tator tots on the bottom of the crock pot. Mix together soup, mayonnaise, ham, broccoli, onions, cheese, & mustard. Top with another layer of tator tots. Cook on low for 4 hours or on high for 3 hours.
Ham & broccoli with tator tots
2 lbs. tator tots
1 can cream of mushroom soup
1/2 c. mayonnaise
2 c. diced ham
1 pkg. frozen broccoli
1 c. shredded cheese
onion to taste
1 c. shredded cheese
1 Tbsp. prepared mustard
Grease bottom & sides of crock pot. Put a layer of frozen tator tots on the bottom of the crock pot. Mix together soup, mayonnaise, ham, broccoli, onions, cheese, & mustard. Top with another layer of tator tots. Cook on low for 4 hours or on high for 3 hours.
1 can cream of mushroom soup
1/2 c. mayonnaise
2 c. diced ham
1 pkg. frozen broccoli
1 c. shredded cheese
onion to taste
1 c. shredded cheese
1 Tbsp. prepared mustard
Grease bottom & sides of crock pot. Put a layer of frozen tator tots on the bottom of the crock pot. Mix together soup, mayonnaise, ham, broccoli, onions, cheese, & mustard. Top with another layer of tator tots. Cook on low for 4 hours or on high for 3 hours.
Chili Verde
Mix together in your crock pot
1 med. onion - chopped
2 lbs. cubed pork, chicken or beef (we do pork)
2 12 oz. bottles of green taco salsa
1 14 oz. can black beans - drained
2 14 oz. can great northern beans - drained
1 14 oz. can kidney beans - drained
1 4oz. can chopped green chilies
Cook on low for 6-8 hours or on high for 3-4 hours
Serve in flour tortillas with sour cream & cheese etc...
Another Recipe we like that doesn't use tortillas is
1 med. onion - chopped
2 lbs. cubed pork, chicken or beef (we do pork)
2 12 oz. bottles of green taco salsa
1 14 oz. can black beans - drained
2 14 oz. can great northern beans - drained
1 14 oz. can kidney beans - drained
1 4oz. can chopped green chilies
Cook on low for 6-8 hours or on high for 3-4 hours
Serve in flour tortillas with sour cream & cheese etc...
Another Recipe we like that doesn't use tortillas is
Meal in a Pot
Another simple thing to do is to put pork chops or chicken in the pot, pour bbq sauce over it and the place potatoes that have been wrapped in foil on top of the meat. It cooks both at the same time.
shredded beef:
One roast (cheapest cut - but I like sirloin tip)
1 4 oz. can green chilies
1 packet onion soup mix
water
Put roast in crockpot and sprinkle soup mix on top. Cover roast with water until crockpot is 3/4 full. Cook overnight on low. Break up meat and remove fat from pot. Add chilies and cook another 20-30 minutes. Remove from crockpot with a slotted spoon and discard liquid.
Enjoy in sandwiches, over rice on in enchiladas
1 4 oz. can green chilies
1 packet onion soup mix
water
Put roast in crockpot and sprinkle soup mix on top. Cover roast with water until crockpot is 3/4 full. Cook overnight on low. Break up meat and remove fat from pot. Add chilies and cook another 20-30 minutes. Remove from crockpot with a slotted spoon and discard liquid.
Enjoy in sandwiches, over rice on in enchiladas
Yoka Soba
1 package of spaghetti noodles, cooked and drained
1 onion, chopped
1 head of cabbage, chopped
1 package bacon cooked
2 tbsp ginger
1 large can mushrooms
basically, you cook everything before hand, then put it all in a big pot and warm through, while cookin add enough soy sauce for your own preference. I like lots. Yummy!! (This didn’t sound good to me – but several readers tried it and loved it! – so maybe!)
1 onion, chopped
1 head of cabbage, chopped
1 package bacon cooked
2 tbsp ginger
1 large can mushrooms
basically, you cook everything before hand, then put it all in a big pot and warm through, while cookin add enough soy sauce for your own preference. I like lots. Yummy!! (This didn’t sound good to me – but several readers tried it and loved it! – so maybe!)
Mexican Pork
4 cups pork roast
1 cup salsa
1 can green chilis
1 pk. onion soup mix
couple of celery tops
cook till it falls apart and serve as burritos or tacos with refried beans and spanish rice
1 cup salsa
1 can green chilis
1 pk. onion soup mix
couple of celery tops
cook till it falls apart and serve as burritos or tacos with refried beans and spanish rice
Broccoli cheddar veggie soup
15 cups mix veggie blend mostly carrots, broccoli and cauliflower
10 cups water
8 Tblsp. chicken soup base
cook till very tender and cool.....
For our family size, this bagged up3 ziploc with 4 cups soup base each.
to finish the recipe:
for each 1 cups of base add:
1/2 cup milk
1 Tbslp. corn starch stirred with 1/4 chicken broth
stirred till thick and add
shredded cheddar ... to taste... we like alot... there was probably about a cup. Stir to melt cheese. This is really good and you can even serve it over rice to stretch it or even over a baked potato
10 cups water
8 Tblsp. chicken soup base
cook till very tender and cool.....
For our family size, this bagged up3 ziploc with 4 cups soup base each.
to finish the recipe:
for each 1 cups of base add:
1/2 cup milk
1 Tbslp. corn starch stirred with 1/4 chicken broth
stirred till thick and add
shredded cheddar ... to taste... we like alot... there was probably about a cup. Stir to melt cheese. This is really good and you can even serve it over rice to stretch it or even over a baked potato
My Biscuit Recipe
6 c. flour
1/2 c. dry milk
1/4 c. baking powder
1/4 c. sugar
2 tsp. salt
2 tsp. cream tartar
2 c. shortening(I use butter flavored-I think it makes a huge difference)
1 1/2 c. water
IN a large bowl, mix dry ingredients until combined well. Cut in shortening until resembles large course crumbs. Using a fork, stir in water until just moistened. Preheat oven to 300 degrees. Turn dough on floured surface. Pat out to about 1-in. thickcut into 1 1/2 in. squares or with biscuit cutter. Place on cookie sheet and bake about 20 min. Makes about 5 dozen. to freeze, freeze on cookie sheet then put in ziploc, remove as needed and let thaw a few min. then cook as needed.
1/2 c. dry milk
1/4 c. baking powder
1/4 c. sugar
2 tsp. salt
2 tsp. cream tartar
2 c. shortening(I use butter flavored-I think it makes a huge difference)
1 1/2 c. water
IN a large bowl, mix dry ingredients until combined well. Cut in shortening until resembles large course crumbs. Using a fork, stir in water until just moistened. Preheat oven to 300 degrees. Turn dough on floured surface. Pat out to about 1-in. thickcut into 1 1/2 in. squares or with biscuit cutter. Place on cookie sheet and bake about 20 min. Makes about 5 dozen. to freeze, freeze on cookie sheet then put in ziploc, remove as needed and let thaw a few min. then cook as needed.
Crockpot macaroni and cheese--MY FAV.
8-oz. box macaroni, cooked and drained
2 tablespoons oil
13-oz. can eveporated milk
3 cups shredded cheese
1/4 cups melted butter
Mix all. Put in ziploc. When time to serve, thaw and put in crockpot for 3-4 hours on low. We usually have this with salad and jello.
2 tablespoons oil
13-oz. can eveporated milk
3 cups shredded cheese
1/4 cups melted butter
Mix all. Put in ziploc. When time to serve, thaw and put in crockpot for 3-4 hours on low. We usually have this with salad and jello.
Calzones
3 Tbsp. yeast
4 cups flour
1/2 tsp salt
3 Tbsp olive oil
1 1/2 c warm water
3 Tbsp Italian seasoning
2 Tbsp garlic powder
mix all ingredients,, knead til dough forms a ball. Place dough in an oiled bowl, let rise for about an hour, covered. Fill with filling and bake 400 degrees for around 25-30 min.
We like to use all kinds of fillings, favorites are ricotta cheese, olive and salami. Others are tuna, celery with cheddar cheese. Another is mozzarella,sausage and mushrooms, just whatever is good. You can also do ham and cheese and you can eat those for quick breakfasts. after you cook all of them I put them in a ziploc bag, double bagged and then kids can nuke them or you can reheat them all in the oven
4 cups flour
1/2 tsp salt
3 Tbsp olive oil
1 1/2 c warm water
3 Tbsp Italian seasoning
2 Tbsp garlic powder
mix all ingredients,, knead til dough forms a ball. Place dough in an oiled bowl, let rise for about an hour, covered. Fill with filling and bake 400 degrees for around 25-30 min.
We like to use all kinds of fillings, favorites are ricotta cheese, olive and salami. Others are tuna, celery with cheddar cheese. Another is mozzarella,sausage and mushrooms, just whatever is good. You can also do ham and cheese and you can eat those for quick breakfasts. after you cook all of them I put them in a ziploc bag, double bagged and then kids can nuke them or you can reheat them all in the oven
Mexican beef and rice
cooked white rice, at least 4or 5 cups
tomato sauce, 1 big can
1 pound ground turkey or hamburger
2 pk. taco seasoning
1 can olive, chopped
you can add corn but I usually add 2 cans black beans
cook meat or not, I make it with and without the meat, my kids don't notice it being gone, and saves me money. Add taco season. mix tomato sauce, then combine rice, mix well then add beans, corn, and olives. At this point I would put in ziploc bag label and freeze. When ready to have it for dinner,
Thaw over night. Warm in micro or oven.Serve on a plate of corn tortilla chips throw a dollop of sour cream and you have what my kids call chips and dip.Also you can put this rice mix in a whole wheat tortilla with lots of lettuce and it's yummy too. HOpe this helps I will be putting more on later today. PYP is the bomb!!
tomato sauce, 1 big can
1 pound ground turkey or hamburger
2 pk. taco seasoning
1 can olive, chopped
you can add corn but I usually add 2 cans black beans
cook meat or not, I make it with and without the meat, my kids don't notice it being gone, and saves me money. Add taco season. mix tomato sauce, then combine rice, mix well then add beans, corn, and olives. At this point I would put in ziploc bag label and freeze. When ready to have it for dinner,
Thaw over night. Warm in micro or oven.Serve on a plate of corn tortilla chips throw a dollop of sour cream and you have what my kids call chips and dip.Also you can put this rice mix in a whole wheat tortilla with lots of lettuce and it's yummy too. HOpe this helps I will be putting more on later today. PYP is the bomb!!
Pizza Hut Original Pan Pizza ****^
CDKitchen http://www.cdkitchen.com
Category: P - Copy Cat Restaurant Recipes
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 1-2 hrs
Ingredients:
1 1/3 cup Warm water (105F)
1/4 cup Non-fat dry milk
1/2 teaspoon Salt
4 cups Flour
1 tablespoon Sugar
1 pk. Dry yeast
2 tablespoons Vegetable oil (for dough)
9 ounces Vegetable oil (3 oz. per pan)
Butter flavored Pam
***Sauce: ***
1 (8 Ounce) Can Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic salt
Directions:
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
Combine ingredients and let sit for 1 hour.
For Each Nine Inch Pizza: 1. Preheat oven to 475F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.
Recipe Location: http://www.cdkitchen.com/recipes/recs/525/Pizza_Hut_Original_Pan_Pizza41605.shtml
Recipe ID: 7545
Category: P - Copy Cat Restaurant Recipes
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 1-2 hrs
Ingredients:
1 1/3 cup Warm water (105F)
1/4 cup Non-fat dry milk
1/2 teaspoon Salt
4 cups Flour
1 tablespoon Sugar
1 pk. Dry yeast
2 tablespoons Vegetable oil (for dough)
9 ounces Vegetable oil (3 oz. per pan)
Butter flavored Pam
***Sauce: ***
1 (8 Ounce) Can Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic salt
Directions:
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
Combine ingredients and let sit for 1 hour.
For Each Nine Inch Pizza: 1. Preheat oven to 475F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.
Recipe Location: http://www.cdkitchen.com/recipes/recs/525/Pizza_Hut_Original_Pan_Pizza41605.shtml
Recipe ID: 7545
Yeast Tips
Instant yeast is also known as Rapid Rise, Bread Machine, SAF, QuickRise, Instant Active Dry, and Gourmet Perfect Rise. …The process by which the instant yeast is dried and put into dormancy results in more live yeast cells when the yeast is activated, which means that you use only 3/4 the volume of active dry yeast. The goal here is reliability and ease, not speed. The yeast came about with the advent of bread machines, as proofing yeast in warm water would have been an extra step, and with a bread machine most people want to put everything in it at once and walk away, or even leave it overnight to wake up to freshly baked bread the next morning.
to convert cake yeast to instant yeast, for 1 packed tablespoon cake yeast use 2 teaspoons instant yeast or 2-1/2 teaspoons active dry
instant yeast can be added directly to the flour without proofing. it is available nationally under the following names:
fleischmann's bread machine yeast or rapid rise red star's quickrise red star's instant active dry SAF instant SAF gourmet perfect rise
there are two kinds of dry yeast 1) instant active dry yeast 2) active dry yeast a 3 ounce cake of yeast is equal to: 8 teaspoons instant active dry 10 teaspoons active dry
1 teaspoons of either dry yeast weighs 3.2 grams 1 ounce=28.35 grams
to convert cake yeast to instant yeast, for 1 packed tablespoon cake yeast use 2 teaspoons instant yeast or 2-1/2 teaspoons active dry
instant yeast can be added directly to the flour without proofing. it is available nationally under the following names:
fleischmann's bread machine yeast or rapid rise red star's quickrise red star's instant active dry SAF instant SAF gourmet perfect rise
there are two kinds of dry yeast 1) instant active dry yeast 2) active dry yeast a 3 ounce cake of yeast is equal to: 8 teaspoons instant active dry 10 teaspoons active dry
1 teaspoons of either dry yeast weighs 3.2 grams 1 ounce=28.35 grams
HEAVENLY NEW POTATOES
4 Tablespoons olive oil
1-teaspoon salt
½ (one-half) teaspoon freshly ground pepper
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
(one-half) teaspoon paprika
2 large garlic cloves, finely minced
3 Tablespoons freshly grated Parmesan cheese 24 to 32 small red potatoes 2 Tablespoons chopped Italian parsley
Preheat oven to 400 degrees.
In a shallow 9” x 13” baking pan, combine 3 tablespoons of the olive oil, salt, pepper, basil, oregano, thyme paprika, garlic and parmesan cheese; mix well. Cut the potatoes in half. Place the potatoes cut side down on top of the herb/cheese mixture. Lightly brush the skin side of the potatoes with the additional tablespoon of olive oil. (You may assemble to this point then cover and refrigerate for up to two hours).
Bake the potatoes, uncovered; in the preheated oven for 25 to 35 minutes, or until the potatoes give slightly when pressed. Use a slotted spoon to transfer the potatoes to a serving bowl. Sprinkle with parsley. Serves 8. Prep time: 15 minutes.
2 large garlic cloves, finely minced
3 Tablespoons freshly grated Parmesan cheese 24 to 32 small red potatoes 2 Tablespoons chopped Italian parsley
Preheat oven to 400 degrees.
In a shallow 9” x 13” baking pan, combine 3 tablespoons of the olive oil, salt, pepper, basil, oregano, thyme paprika, garlic and parmesan cheese; mix well. Cut the potatoes in half. Place the potatoes cut side down on top of the herb/cheese mixture. Lightly brush the skin side of the potatoes with the additional tablespoon of olive oil. (You may assemble to this point then cover and refrigerate for up to two hours).
Bake the potatoes, uncovered; in the preheated oven for 25 to 35 minutes, or until the potatoes give slightly when pressed. Use a slotted spoon to transfer the potatoes to a serving bowl. Sprinkle with parsley. Serves 8. Prep time: 15 minutes.
CROCKPOT RECIPES
I have these printed -- I need to select which ones I actually want to try - organize in separate posts, and delete the rest!
Ham-Vegetable Soup
Submitted by: Patti Prodromides
Makes 6 servings, (1 ½ - cup serving)
Serve with green salad and corn muffins
Ingredients:
1 medium onion, chopped
2 cloves garlic, minced
1 Pound sliced smoke ham hocks, cut in pieces
½ cup chopped green pepper
2 cans (15oz.each) Great Northern white beans
1 can (8 ½ oz.) lima beans
¼ teaspoon hot pepper sauce
1 ½ teaspoons chicken bouillon granules
½ teaspoon dried thyme leaves, crushed
1 cup of water
1 package (10 oz._ frozen peas and carrots, * thawed
Directions:
1. Layer in a slow cooker, in order, onion, garlic, ham hocks, green pepper, beans with liquid, hot pepper sauce, bouillon granules thyme and water. DO NOT STIR.
2. Cover and coo on high for 3 ½ to 4 hours or on low for 7 to 8 hours or until ham hocks are very tender.
3. Stir in thawed vegetables. Immediately cover and cook on high for 20 to 30 minutes or until vegetables are tender and heated through.
Tortilla Soup
Submitted by: Sheila Jackson
Ingredients:
4 chicken breast halves
1 garlic clove, minced
2 Tbsp. margarine
2 – 14 ½ oz. cans chicken broth
2 – 14 ½ oz. cans chopped stewed tomatoes
1 cup salsa
½ cup cilantro
1 Tbsp. ground cumin
8 oz. Monterey Jack cheese, cubed
sour cream
tortilla chips
Directions: Cook, debone, and shred chicken. Add minced garlic to margarine in the slow cooker. Saute. Combine all ingredients except cheese, sour cream and chips. Cover. Cook on low for 8-10 hours. Divide cubed cheese among 6 individual soup bowls. Ladle soup over cheese. Sprinkle with chips and top each bowl with a dollop of sour cream.
Perfect Pork Chops
Submitted by: Sheila Jackson
Ingredients:
2 small onions
2 ¾ inch thick, boneless, center loin pork chops
fresh ground pepper to taste
1 chicken bouillon cube
¼ cup hot water
2 Tbsp. prepared mustard
fresh parsley sprigs, or lemon slices, optional
Directions: Cut off ends of onions and peel. Cut onions in half crosswise to make 4 thick “wheels.” Place in bottom of slow cooker. Sear both sides of frozen chops in heavy skillet. Place in cooker on top of onions. Sprinkle with pepper. Dissolve bouillon cube in hot water. Stir in mustard. Pour in slow cooker. Cover. Cook on high 3-4 hours. Serve topped with fresh parsley or lemon slices, if desired.
Pea Soup
Submitted by: Sheila Jackson
Ingredients:
2 cups dried split peas
4 cups water
1 rib celery, chopped
1 cup chopped potatoes
1 large carrot, chopped
1 medium onion, chopped
¼ tsp. dried thyme or marjoram
1 bay leaf
½ tsp. salt
1 garlic clove
½ tsp. dried basil
Directions: Combine all ingredients in slow cooker. Cover. Cook on low 8-12 hours or on high 6 hours until peas are tender. (For increased flavor, use chicken broth instead of water. Stir in curry powder, coriander, or red pepper flakes to taste.)
Crock Pot Chicken and Vegetables
Submitted by: Valri Western
Ingredients:
3 carrots, cut into pieces
2 celery stalks, with leaves and cut in pieces
4 chicken breasts
½ cup chicken broth
sliced onion
1 ½ tsp. salt
1 tsp basil
½ tsp. pepper
Directions: Place vegetables on the bottom of your crock pot. Top these with the chicken breasts. Combine remaining ingredients and pour over chicken. Cook 7-9 hours on low.
Delicious Beef Stew
Submitted by: Valri Western
Ingredients:
1 ½ pounds beef stew meat, cut in bit-sized pieces
flour
cut up onions
1- 6-oz can tomato paste
3-4 carrots, sliced
2 tsp. Italian seasoning
5-6 potatoes, diced
1-2 tsp. garlic
3 cans beef broth
2 tsp. salt
1 TB parsley
Directions: Mix flour, some salt and pepper on a plate. Lay meat on flour mixture and coat. Heat oil and fry meat until browned. Remove. In crock pot, put in beef broth, vegetables and tomato paste. Stir. Add meat. Add spices. Cook on low all day.
Crock-Pot Beef Casserole
Submitted by: Valri Western
Ingredients:
2 lbs. stew meat
1 can cream of mushroom soup
1 can French Onion soup
1 tsp. worchestire sauce
1 tsp. sugar
Directions: Cut meat into cubes and put in crock pot. Add other ingredients and stir. Cook on low for 8 hours. Serve over rice or noodles.
Crock Pot Chicken
Submitted by: Valri Western
Ingredients:
4 chicken breasts
1 can cream of chicken soup
8 oz. sour cream
1 TB lemon juice
Sliced onion
1 TB Worcestershire sauce
4 potatoes, quartered
Directions: Mix soup, sour cream, lemon juice and Worcestershire sauce. At bottom of crock pot, place onion slices. Layer half of the sour cream sauce on top of onions. Lay chicken breasts on sauce, then pour over remaining sauce. Place quartered potatoes on top of sauce. Cook on high for 4 hours or low for 8 hours. (Great for Sundays!)
Crock Pot Lasagna
Submitted by: Katie Johnson
Ingredients:
1 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz) tomato sauce
1 c water
1 can (6 oz) tomato paste
1 tsp salt
1 tsp dried oregano
1 pkg (8 oz) no-cook lasagna noodles
4 c (16 oz) shredded mozzarella cheese
1 1/2 c (12 oz) small-curd cottage cheese
1/2 c grated parmesan cheese
Directions: In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5 quart crock pot. Arrange a third of the noodles over the sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over the noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4 -5 hours or until noodles are tender. Yield: 6-8 large servings.
Crock Pot Clam Chowder
Submitted by: Lydia Tarbox
“Here's a VERY simple recipe for Clam Chowder in the Crock Pot. We love it. We usually eat it just like this, but it could probably be spiced up with other vegetables or whatever you wanted to add.”
Ingredients:
4 Cans minced clams
½ lb bacon, diced
1 onion, diced
6-8 potatoes, chopped
3 cups water
3 ½ teaspoons salt
¼ teaspoon pepper
4 cups half and half (or milk)
3-4 tablespoons cornstarch
Directions: Sauté bacon and onion. Drain. Put in crock pot with clams. Add all remaining ingredients except half and half and cornstarch. Cook on high for 3-4 hours.
During the last hour of cooking, combine 1 cup half and half with cornstarch. Add that and the remaining milk and stir well. Heat through.
Creamy Crock Pot Chicken
Submitted by: Becky Wright
“I'm sure everyone has some version of this recipe (Mormon standard recipe), but if you want easy...this is it! You don't even have to thaw out your chicken!!! Merry Christmas Everyone!”
Ingredients:
4-6 boneless skinless chicken breast (frozen or thawed)
1 8oz package cream cheese
1 can cream of chicken soup
1 can water (I use the chicken soup can to add a little water to the
bottom)
1 packet dry Italian seasoning mix
Directions; Pour ingredients into crock pot. Stir. Cook on high 3-4 hours. If frozen cook 5-6 hours. The chicken should break up into little pieces and mix with the sauce. Serve over rice. E-A-S-Y!!
Spinach Artichoke Dip
Submitted by: Kaissa Gurvine
Ingredients:
2 (8-ounce) packages cream cheese, softened
¾ cup heavy cream (use half milk, if desired)
1/3 cup grated Parmesan cheese
¼ t. garlic powder
1 (16-ounce) bag frozen cut leaf spinach, thawed and well drained
1 (13 ¾ ounce) can quartered artichoke hearts, rinsed and well drained
2/3 cup shredded Monterey Jack cheese
1 cup prepared salsa
Crackers or tortilla chips for serving
Directions:
1. In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.
2. Turn the mixture into a 3 ½ quart electric slow cooker; smooth the top.
3. Cover and cook on the high setting 1 ¼ to 1 ½ hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring around the edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted. Reduce the heat to the low setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers.
Beef and Beans South of the Border
Submitted by: Kaissa Gurvine
Ingredients:
1 (16 ounce) package dried small white beans or 1 ¼ cups dried small white beans and 1 ¼ cups dried small red beans, rinsed, drained, and picked over.
4 cups very hot water
1 (28 ounce) can diced peeled tomatoes
1 (7 ounce) can diced green chilies
4 garlic cloves, crushed through a press
2 T. ground cumin
2 T. chili powder
4 t. dried oregano
1 t. ground coriander
1 t. salt
¼ t. freshly ground black pepper
¼ t. cayenne
1 ½ to 2 pounds boneless beef top sirloin steak or boneless beef top round steak, trimmed of fat and cut into ½ inch cubes.
Directions:
1. In a 5 or 6 quart electric slow cooker, mix together the beans, hot water, tomatoes with their liquid, green chilies, garlic, cumin, chili powder, oregano, coriander, salt, black pepper, cayenne, and beef.
2. Cover and cook on the high setting 1 hour. Reduce the heat to low setting and cook, covered, 8 hours longer, or until the beans and beef are tender. Season with additional salt and pepper to taste. Serve with cheese sprinkled on top.
Beef and Vegetable Stew
Submitted by: Kaissa Gurvine
Ingredients:
6 medium russet potatoes (about 2 lbs) peeled and cubed
6 medium carrots, peeled and cut diagonally into ¼ inch slices
1 onion, coarsely chopped
1 celery rib, chopped
2 pounds lean boneless beef stew meat or boneless beef cross rib roast, trimmed of fat and cut into 1 inch cubes.
3 T. flour
1 (14 ½ ounce) can diced peeled tomatoes
1 cup dry red wine
1 t. dry mustard
1 t. dried thyme leaves
½ t. freshly ground pepper
Salt
Directions:
1. In a 6 quart electric slow cooker, mix the potatoes, carrots, onion, and celery. Toss the beef with the flour to coat evenly. Add to the slow cooker. Top with the tomatoes with their liquid mixed with the red wine, dry mustard, thyme, and pepper.
2. Cover and cook on the high setting 1 to 1 ½ hours. Reduce the heat setting to low and cook 7 to 8 hours longer, or until the beef is tender, stirring once or twice during cooking, if possible. Season with salt to taste.
Crock-pot fajitas
Submitted by: Kistie Sharp
”I'm submitting two easy crock-pot recipes. One is really not a crock-pot recipe but is a very easy recipe you can just stick into to crock-pot. My suggestions to the ladies is--you can pretty much do any recipe in the crock-pot. I live by crock-pots. It is really hard for me to cook dinner at dinnertime---Chantil helps too much, plus I'm often not home---so I just fix dinner ahead of time and stick it into the crock-pot to cook. I would encourage everyone to look at their recipes and I bet they'd all be surprised out how many you can really cook in a crock-pot. So here they are.”
Ingredients:
1 1/2 lb. beef flank steak, cut into 6 portions
1 onion
1 gr. pepper
1 red pepper
1 Tbls. cilantro
2 cloves garlic, minced
1 teas. chili powder
1 teas. ground cumin
1 teas. ground coriander
1/4 teas. salt
8 oz. can chopped tomatoes
flour tortillas
Directions: Dump everything (except tortillas) into crock-pot. Cook on high 4-5 hours or low 6-8 hours. Remove meat and shred. Return to crock-pot. Enjoy.
This next recipe really doesn't sound that good, but my family loves it. (My kids don't like tomato soup, but love the recipe.) It's soooo easy, especially if you buy meatballs instead of making them.
Lion House Porcupine Meatballs
Submitted by: Kistie Sharp
Meatballs
1 can condensed tomato soup
1/2 teas. chili
1/2 c. water
Combine tomato soup, chili and water. Stick meatballs and tomato soup mixture in crock-pot to simmer. Makes 6 servings. (I double it for my family.) I usually serve it over rice.
Chicken Ranch Crock Pot Dinner
Submitted by: Kristie Stephens
Ingredients:
4-6 chicken breasts
chopped carrots
chopped potatoes
3 oz. cream cheese
1 pkg. ranch dressing mix
1/3 c. milk
Directions: Put chicken in first, then pile the carrots and potatoes on the top. I pile them on till I reach the top of the pot. Pour milk and dressing mix over the top and chunk the cream cheese over everything. Cook on low 4-5 hours or until crock pot is full.
Richardson's Chili Cheese Dip
Submitted by: Kendra Richardson
Ingredients:
1 lb. Ground Beef
1/2 cup chopped onion (opt.)
1 cup Velveeta Cheese, cubed
10 oz. can diced tomatoes and green chilies (opt.)
1 can evaporated milk
1 Tbsp. chili powder
Tortilla chips (my kids like the scoops so you can get more on them)
Directions: Brown ground beef and onion, making sure the hamburger is in very small pieces. Drain off grease. Combine the rest of the ingredients except the tortilla chips in your crock pot. Stir in hamburger and mix well. Cover and heat on low 1 to 2 hours until cheese is melted through. Stir and mix well. Serve in bowls with a nice serving of tortilla chips and enjoy. This is a great last minute meal when you your running out of time and steam!
* My family also likes to add freshly diced tomatoes, olives and avocado to the top before they start dipping they're chips!
Pork chops and Mushrooms
Submitted by: Kendra Richardson
Ingredients:
4 boneless pork chops, 1/2 inch thick
1 med. onion sliced
4 oz. can sliced mushrooms, drained
1 envelope dry onion soup mix
1/4 cup water
10 3/4 oz. can cream of mushroom soup
Directions: Spray slow cooker with spray Pam. Then place pork chops in the bottom. Top pork chops with sliced onion and mushrooms. Combine soup mix, water and soup. Mix well and then pour over the pork chops. Cover and cook on low 6 to 8 hours. Enjoy.
*This is a great Sunday no effort meal.
Chicken Ole'
Submitted by: Kendra Richardson
Ingredients:
10 3/4 can cream of mushroom soup
10 3/4 can cream of chicken soup
1 cup sour cream
2 Tbsp. grated onion
1 1/2 cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3 to 4 cups cubed, cooked boneless chicken breast
7 oz. jar of mild salsa
1/2 - 1 cup grated cheese
Directions: In a bowl combine soups, sour cream, onion and 1 1/2 cups cheese. Place 1/3 of each of the following in layers in the crock pot; Torn tortillas, soup mixture, chicken and salsa. Repeat layers two more times. Cover with lid and cook on low 4 to 5 hours. (This recipe doesn't do well on high) Gently stir and sprinkle with remaining cheese. Cover and cook for 15 minutes longer. Serve with tortilla chips and shredded lettuce.
McCluskey Family Black and Blue Cobbler
Submitted by: Kendra Richardson
Ingredients:
1 cup flour
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs, beaten
2 Tbsp. milk
2 tbsp. vegetable oil
2 cups fresh or frozen, blueberries
2 cups fresh or frozen, blackberries
3/4 cup water
1 tsp. grated orange peel
3/4 cup sugar
Directions: Combine flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, combine eggs, milk and oil. Then mix in dry ingredients until moistened.Spread batter evenly over the greased bottom of the crock pot. In a saucepan, combine berries, water, orange peel, and 3/4 cup of sugar. Bring to a boil. remove from heat and pour over the batter. Cover with lid and cook on high for 2 to 2 1/2 hours or until a toothpick inserted into batter comes out clean. Turn off your crock pot and uncover. let stand for 30 minutes before serving. Spoon over the top of Vanilla ice cream and top with whipped cream and crushed walnuts - if desired.
Great Family Home Evening Dessert!
Chicken Lasagna Florentine
Submitted by: Julie McGill
Ingredients:
2 (10 3/4 oz.) can reduced fat/sodium Cream of Chicken
1 (10 oz.) package spinach, thaw/drain/squeezed
9 oz. diced cooked chicken
1 (8oz.) reduced fat sour cream
1 cup milk
1/2 cup grated fresh parmesan cheese
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
9 uncooked lasagna noodles
1 cup shredded part-skim mozzarella cheese
Directions:
1.) Combine first 10 ingredients in a large bowl; stir well.
2.) Place 3 uncooked lasagna noodles in bottom of a 5 quart electric slow cooker that has been coated with cooking spray, breaking noodles in half as necessary to fit slow cooker. Spread 1/3 of spinach mixture over noodles; sprinkle with 1/3 mozzarella cheese. Layer 3 more noodles, half of remaining, spinach mixture, and half of the remaining mozzarella cheese. Top with remaining noodles and spinach mixture; sprinkle with remaining mozzarella cheese.
3.) Cover with lid; cook on high-heat setting for 1 hour. Reduce to low-heat setting, and cook 5 hours or until pasta is done.
Even with the reduce fat ingredients it's still nice and creamy!
Pot Roast
Submitted by: Melody Eberhard
Directions: Put the pot roast in the crockpot (can be frozen) and then salt and pepper all sides real good. Add a couple of handfuls dried onions (I use the cannery ones), one to two cups of water (about two inches in the bottom) and then add about two or three tablespoons of soy sauce. Sometimes I skip the soy sauce and add a can of cream of chicken soup (don’t add as much water). I cook the roast on high from about 8am until 5 pm. It sure makes the house smell good and it is always so juicy and tender. While I am cooking the rest of the meal I remove the roast and add some cornstarch to the juices and then let it sit and ta da you have gravy!!!
Braised Short Ribs
Submitted by: Rae Peck
“I GOT THIS RECIPE FROM A T.V. SHOW AND IT HAS BECOME A REGULAR DISH FOR US.. THE MEAT IS SO TASY AND TENDER AND MY FAMILY LOVES THIS. IF YOU HAVEN'T USED CHINESE FIVE SPICE POWDER BEFORE, IT HAS A MILD LIQUIRICE FLAVOR AND LENDS ITSELF WELL TO THIS DISH.
IF YOU AREN'T TOO SURE ABOUT TRYING THIS, CALL ME, AND NEXT TIME I MAKE IT YOU CAN COME OVER AND TRY IT.”
(I cut the recipe in half for our small family.)
Ingredients:
1 LARGE ONION
4 POUNDS BEEF SHORT RIBS ( COSTCO)
LEMON PEPPER TO TASTE
GARLIC SALT TO TASTE
2 TABLESPOONS OIL
2 CUPS BEEF BROTH
1 PACKAGE ONION SOUP MIX
2 CANS TOMATOES
2 TABLESPOONS CHINESE FIVE SPICE POWDER
Directions: SLICE THE ONIONS AND PUT IN THE CROCKPOT.
SEASON THE SHORT RIBS WITH LEMON PEPPER AND GARLIC SALT. HEAT THE OIL IN A SKILLET OVER MEDIUM HEAT. ADD THE SHORT RIBS AND BROWN ON ALL SIDES. WHEN BROWNED, PLACE IN CROCKPOT ON TOP OF THE ONIONS.
IN A BOWL, MIX TOGETHER ALL THE REMAINING INGREDIENTS AND POUR OVER THE SHORT RIBS. COVER AND COOK ON HIGH SETTING FOR 8 TO 9 HOURS. SERVE OVER RICE OR WITH MASHED POTATOES AND THE VEGETABLE OF YOUR CHOICE.
EASIEST SLOW COOKER FRENCH DIP
INGREDIENTS
Submitted by: Mandy Fonoimoana
Ingredients:
3 pounds beef sirloin roast
1 (1 ounce) packet dry au jus mix
1 cup water
8 (1 ounce) slices provolone cheese
8 hoagie rolls, split lengthwise
Directions: Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours. Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.
SLOW COOKER CHICKEN TACO SOUP
Submitted by: Mandy Fonoimoana
Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can of chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions: Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Crockpot Roast
Submitted by: Corinne Herring
Ingredients:
1 Beef Roast any size
2 cans cream of mushroom soup
Fill one can with milk
1/2 envelope of dry onion soup mix
Directions: Put it all in crock pot. Cook 6-8 hours on high. Serve over rice or egg noodles.
Beef & Bean Soup
Submitted by: Summer Driggs
“This is a MAJOR family favorite. I love it because these are all ingredients you can keep on hand, and aside from that,
it is so delicious.”
Ingredients:
1 lb. ground beef (I personally use ground turkey)
1 - 15oz. can Del Monte Diced Tomatoes with Zesty Green Chilies
1 - 20oz. can Ranch Style Original Beans
1 - 19oz. can Progresso Minestrone Soup
1 - 15oz. can corn (undrained)
Directions: Brown and season the ground beef in a skillet; drain and place in crock-pot. Add remaining ingredients and mix all together in the crock-pot. I cook it in the crock-pot for 2-4 hours on Low, but you can probably do whatever you want. Serve with corn bread, bread, or rolls.
Chicken Tacos
Submitted by: Summer Driggs
“This is another family favorite. I love that the chicken doesn’t need to be thawed beforehand, so this is one that I can just have the ingredients on hand for. When I make this for my family we use it for soft tacos with tortillas. But when we have “fiesta” get-togethers,
it is so yummy with tortilla chips!”
Ingredients:
4 frozen chicken breasts (you don’t even have to thaw them beforehand)
1 15 oz. can of corn
1 15 oz. can of black beans
1 16. oz. jar of salsa
Directions: Place all four ingredients in the crock pot for 4-6 hours (until chicken is cooked enough to shred easily). Shred chicken and stir all ingredients together. Place in soft flour tortillas and add cheese, lettuce, sour cream, salsa, and any other taco toppings you prefer.
Ham-Vegetable Soup
Submitted by: Patti Prodromides
Makes 6 servings, (1 ½ - cup serving)
Serve with green salad and corn muffins
Ingredients:
1 medium onion, chopped
2 cloves garlic, minced
1 Pound sliced smoke ham hocks, cut in pieces
½ cup chopped green pepper
2 cans (15oz.each) Great Northern white beans
1 can (8 ½ oz.) lima beans
¼ teaspoon hot pepper sauce
1 ½ teaspoons chicken bouillon granules
½ teaspoon dried thyme leaves, crushed
1 cup of water
1 package (10 oz._ frozen peas and carrots, * thawed
Directions:
1. Layer in a slow cooker, in order, onion, garlic, ham hocks, green pepper, beans with liquid, hot pepper sauce, bouillon granules thyme and water. DO NOT STIR.
2. Cover and coo on high for 3 ½ to 4 hours or on low for 7 to 8 hours or until ham hocks are very tender.
3. Stir in thawed vegetables. Immediately cover and cook on high for 20 to 30 minutes or until vegetables are tender and heated through.
Tortilla Soup
Submitted by: Sheila Jackson
Ingredients:
4 chicken breast halves
1 garlic clove, minced
2 Tbsp. margarine
2 – 14 ½ oz. cans chicken broth
2 – 14 ½ oz. cans chopped stewed tomatoes
1 cup salsa
½ cup cilantro
1 Tbsp. ground cumin
8 oz. Monterey Jack cheese, cubed
sour cream
tortilla chips
Directions: Cook, debone, and shred chicken. Add minced garlic to margarine in the slow cooker. Saute. Combine all ingredients except cheese, sour cream and chips. Cover. Cook on low for 8-10 hours. Divide cubed cheese among 6 individual soup bowls. Ladle soup over cheese. Sprinkle with chips and top each bowl with a dollop of sour cream.
Perfect Pork Chops
Submitted by: Sheila Jackson
Ingredients:
2 small onions
2 ¾ inch thick, boneless, center loin pork chops
fresh ground pepper to taste
1 chicken bouillon cube
¼ cup hot water
2 Tbsp. prepared mustard
fresh parsley sprigs, or lemon slices, optional
Directions: Cut off ends of onions and peel. Cut onions in half crosswise to make 4 thick “wheels.” Place in bottom of slow cooker. Sear both sides of frozen chops in heavy skillet. Place in cooker on top of onions. Sprinkle with pepper. Dissolve bouillon cube in hot water. Stir in mustard. Pour in slow cooker. Cover. Cook on high 3-4 hours. Serve topped with fresh parsley or lemon slices, if desired.
Pea Soup
Submitted by: Sheila Jackson
Ingredients:
2 cups dried split peas
4 cups water
1 rib celery, chopped
1 cup chopped potatoes
1 large carrot, chopped
1 medium onion, chopped
¼ tsp. dried thyme or marjoram
1 bay leaf
½ tsp. salt
1 garlic clove
½ tsp. dried basil
Directions: Combine all ingredients in slow cooker. Cover. Cook on low 8-12 hours or on high 6 hours until peas are tender. (For increased flavor, use chicken broth instead of water. Stir in curry powder, coriander, or red pepper flakes to taste.)
Crock Pot Chicken and Vegetables
Submitted by: Valri Western
Ingredients:
3 carrots, cut into pieces
2 celery stalks, with leaves and cut in pieces
4 chicken breasts
½ cup chicken broth
sliced onion
1 ½ tsp. salt
1 tsp basil
½ tsp. pepper
Directions: Place vegetables on the bottom of your crock pot. Top these with the chicken breasts. Combine remaining ingredients and pour over chicken. Cook 7-9 hours on low.
Delicious Beef Stew
Submitted by: Valri Western
Ingredients:
1 ½ pounds beef stew meat, cut in bit-sized pieces
flour
cut up onions
1- 6-oz can tomato paste
3-4 carrots, sliced
2 tsp. Italian seasoning
5-6 potatoes, diced
1-2 tsp. garlic
3 cans beef broth
2 tsp. salt
1 TB parsley
Directions: Mix flour, some salt and pepper on a plate. Lay meat on flour mixture and coat. Heat oil and fry meat until browned. Remove. In crock pot, put in beef broth, vegetables and tomato paste. Stir. Add meat. Add spices. Cook on low all day.
Crock-Pot Beef Casserole
Submitted by: Valri Western
Ingredients:
2 lbs. stew meat
1 can cream of mushroom soup
1 can French Onion soup
1 tsp. worchestire sauce
1 tsp. sugar
Directions: Cut meat into cubes and put in crock pot. Add other ingredients and stir. Cook on low for 8 hours. Serve over rice or noodles.
Crock Pot Chicken
Submitted by: Valri Western
Ingredients:
4 chicken breasts
1 can cream of chicken soup
8 oz. sour cream
1 TB lemon juice
Sliced onion
1 TB Worcestershire sauce
4 potatoes, quartered
Directions: Mix soup, sour cream, lemon juice and Worcestershire sauce. At bottom of crock pot, place onion slices. Layer half of the sour cream sauce on top of onions. Lay chicken breasts on sauce, then pour over remaining sauce. Place quartered potatoes on top of sauce. Cook on high for 4 hours or low for 8 hours. (Great for Sundays!)
Crock Pot Lasagna
Submitted by: Katie Johnson
Ingredients:
1 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz) tomato sauce
1 c water
1 can (6 oz) tomato paste
1 tsp salt
1 tsp dried oregano
1 pkg (8 oz) no-cook lasagna noodles
4 c (16 oz) shredded mozzarella cheese
1 1/2 c (12 oz) small-curd cottage cheese
1/2 c grated parmesan cheese
Directions: In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5 quart crock pot. Arrange a third of the noodles over the sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over the noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4 -5 hours or until noodles are tender. Yield: 6-8 large servings.
Crock Pot Clam Chowder
Submitted by: Lydia Tarbox
“Here's a VERY simple recipe for Clam Chowder in the Crock Pot. We love it. We usually eat it just like this, but it could probably be spiced up with other vegetables or whatever you wanted to add.”
Ingredients:
4 Cans minced clams
½ lb bacon, diced
1 onion, diced
6-8 potatoes, chopped
3 cups water
3 ½ teaspoons salt
¼ teaspoon pepper
4 cups half and half (or milk)
3-4 tablespoons cornstarch
Directions: Sauté bacon and onion. Drain. Put in crock pot with clams. Add all remaining ingredients except half and half and cornstarch. Cook on high for 3-4 hours.
During the last hour of cooking, combine 1 cup half and half with cornstarch. Add that and the remaining milk and stir well. Heat through.
Creamy Crock Pot Chicken
Submitted by: Becky Wright
“I'm sure everyone has some version of this recipe (Mormon standard recipe), but if you want easy...this is it! You don't even have to thaw out your chicken!!! Merry Christmas Everyone!”
Ingredients:
4-6 boneless skinless chicken breast (frozen or thawed)
1 8oz package cream cheese
1 can cream of chicken soup
1 can water (I use the chicken soup can to add a little water to the
bottom)
1 packet dry Italian seasoning mix
Directions; Pour ingredients into crock pot. Stir. Cook on high 3-4 hours. If frozen cook 5-6 hours. The chicken should break up into little pieces and mix with the sauce. Serve over rice. E-A-S-Y!!
Spinach Artichoke Dip
Submitted by: Kaissa Gurvine
Ingredients:
2 (8-ounce) packages cream cheese, softened
¾ cup heavy cream (use half milk, if desired)
1/3 cup grated Parmesan cheese
¼ t. garlic powder
1 (16-ounce) bag frozen cut leaf spinach, thawed and well drained
1 (13 ¾ ounce) can quartered artichoke hearts, rinsed and well drained
2/3 cup shredded Monterey Jack cheese
1 cup prepared salsa
Crackers or tortilla chips for serving
Directions:
1. In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.
2. Turn the mixture into a 3 ½ quart electric slow cooker; smooth the top.
3. Cover and cook on the high setting 1 ¼ to 1 ½ hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring around the edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted. Reduce the heat to the low setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers.
Beef and Beans South of the Border
Submitted by: Kaissa Gurvine
Ingredients:
1 (16 ounce) package dried small white beans or 1 ¼ cups dried small white beans and 1 ¼ cups dried small red beans, rinsed, drained, and picked over.
4 cups very hot water
1 (28 ounce) can diced peeled tomatoes
1 (7 ounce) can diced green chilies
4 garlic cloves, crushed through a press
2 T. ground cumin
2 T. chili powder
4 t. dried oregano
1 t. ground coriander
1 t. salt
¼ t. freshly ground black pepper
¼ t. cayenne
1 ½ to 2 pounds boneless beef top sirloin steak or boneless beef top round steak, trimmed of fat and cut into ½ inch cubes.
Directions:
1. In a 5 or 6 quart electric slow cooker, mix together the beans, hot water, tomatoes with their liquid, green chilies, garlic, cumin, chili powder, oregano, coriander, salt, black pepper, cayenne, and beef.
2. Cover and cook on the high setting 1 hour. Reduce the heat to low setting and cook, covered, 8 hours longer, or until the beans and beef are tender. Season with additional salt and pepper to taste. Serve with cheese sprinkled on top.
Beef and Vegetable Stew
Submitted by: Kaissa Gurvine
Ingredients:
6 medium russet potatoes (about 2 lbs) peeled and cubed
6 medium carrots, peeled and cut diagonally into ¼ inch slices
1 onion, coarsely chopped
1 celery rib, chopped
2 pounds lean boneless beef stew meat or boneless beef cross rib roast, trimmed of fat and cut into 1 inch cubes.
3 T. flour
1 (14 ½ ounce) can diced peeled tomatoes
1 cup dry red wine
1 t. dry mustard
1 t. dried thyme leaves
½ t. freshly ground pepper
Salt
Directions:
1. In a 6 quart electric slow cooker, mix the potatoes, carrots, onion, and celery. Toss the beef with the flour to coat evenly. Add to the slow cooker. Top with the tomatoes with their liquid mixed with the red wine, dry mustard, thyme, and pepper.
2. Cover and cook on the high setting 1 to 1 ½ hours. Reduce the heat setting to low and cook 7 to 8 hours longer, or until the beef is tender, stirring once or twice during cooking, if possible. Season with salt to taste.
Crock-pot fajitas
Submitted by: Kistie Sharp
”I'm submitting two easy crock-pot recipes. One is really not a crock-pot recipe but is a very easy recipe you can just stick into to crock-pot. My suggestions to the ladies is--you can pretty much do any recipe in the crock-pot. I live by crock-pots. It is really hard for me to cook dinner at dinnertime---Chantil helps too much, plus I'm often not home---so I just fix dinner ahead of time and stick it into the crock-pot to cook. I would encourage everyone to look at their recipes and I bet they'd all be surprised out how many you can really cook in a crock-pot. So here they are.”
Ingredients:
1 1/2 lb. beef flank steak, cut into 6 portions
1 onion
1 gr. pepper
1 red pepper
1 Tbls. cilantro
2 cloves garlic, minced
1 teas. chili powder
1 teas. ground cumin
1 teas. ground coriander
1/4 teas. salt
8 oz. can chopped tomatoes
flour tortillas
Directions: Dump everything (except tortillas) into crock-pot. Cook on high 4-5 hours or low 6-8 hours. Remove meat and shred. Return to crock-pot. Enjoy.
This next recipe really doesn't sound that good, but my family loves it. (My kids don't like tomato soup, but love the recipe.) It's soooo easy, especially if you buy meatballs instead of making them.
Lion House Porcupine Meatballs
Submitted by: Kistie Sharp
Meatballs
1 can condensed tomato soup
1/2 teas. chili
1/2 c. water
Combine tomato soup, chili and water. Stick meatballs and tomato soup mixture in crock-pot to simmer. Makes 6 servings. (I double it for my family.) I usually serve it over rice.
Chicken Ranch Crock Pot Dinner
Submitted by: Kristie Stephens
Ingredients:
4-6 chicken breasts
chopped carrots
chopped potatoes
3 oz. cream cheese
1 pkg. ranch dressing mix
1/3 c. milk
Directions: Put chicken in first, then pile the carrots and potatoes on the top. I pile them on till I reach the top of the pot. Pour milk and dressing mix over the top and chunk the cream cheese over everything. Cook on low 4-5 hours or until crock pot is full.
Richardson's Chili Cheese Dip
Submitted by: Kendra Richardson
Ingredients:
1 lb. Ground Beef
1/2 cup chopped onion (opt.)
1 cup Velveeta Cheese, cubed
10 oz. can diced tomatoes and green chilies (opt.)
1 can evaporated milk
1 Tbsp. chili powder
Tortilla chips (my kids like the scoops so you can get more on them)
Directions: Brown ground beef and onion, making sure the hamburger is in very small pieces. Drain off grease. Combine the rest of the ingredients except the tortilla chips in your crock pot. Stir in hamburger and mix well. Cover and heat on low 1 to 2 hours until cheese is melted through. Stir and mix well. Serve in bowls with a nice serving of tortilla chips and enjoy. This is a great last minute meal when you your running out of time and steam!
* My family also likes to add freshly diced tomatoes, olives and avocado to the top before they start dipping they're chips!
Pork chops and Mushrooms
Submitted by: Kendra Richardson
Ingredients:
4 boneless pork chops, 1/2 inch thick
1 med. onion sliced
4 oz. can sliced mushrooms, drained
1 envelope dry onion soup mix
1/4 cup water
10 3/4 oz. can cream of mushroom soup
Directions: Spray slow cooker with spray Pam. Then place pork chops in the bottom. Top pork chops with sliced onion and mushrooms. Combine soup mix, water and soup. Mix well and then pour over the pork chops. Cover and cook on low 6 to 8 hours. Enjoy.
*This is a great Sunday no effort meal.
Chicken Ole'
Submitted by: Kendra Richardson
Ingredients:
10 3/4 can cream of mushroom soup
10 3/4 can cream of chicken soup
1 cup sour cream
2 Tbsp. grated onion
1 1/2 cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3 to 4 cups cubed, cooked boneless chicken breast
7 oz. jar of mild salsa
1/2 - 1 cup grated cheese
Directions: In a bowl combine soups, sour cream, onion and 1 1/2 cups cheese. Place 1/3 of each of the following in layers in the crock pot; Torn tortillas, soup mixture, chicken and salsa. Repeat layers two more times. Cover with lid and cook on low 4 to 5 hours. (This recipe doesn't do well on high) Gently stir and sprinkle with remaining cheese. Cover and cook for 15 minutes longer. Serve with tortilla chips and shredded lettuce.
McCluskey Family Black and Blue Cobbler
Submitted by: Kendra Richardson
Ingredients:
1 cup flour
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs, beaten
2 Tbsp. milk
2 tbsp. vegetable oil
2 cups fresh or frozen, blueberries
2 cups fresh or frozen, blackberries
3/4 cup water
1 tsp. grated orange peel
3/4 cup sugar
Directions: Combine flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, combine eggs, milk and oil. Then mix in dry ingredients until moistened.Spread batter evenly over the greased bottom of the crock pot. In a saucepan, combine berries, water, orange peel, and 3/4 cup of sugar. Bring to a boil. remove from heat and pour over the batter. Cover with lid and cook on high for 2 to 2 1/2 hours or until a toothpick inserted into batter comes out clean. Turn off your crock pot and uncover. let stand for 30 minutes before serving. Spoon over the top of Vanilla ice cream and top with whipped cream and crushed walnuts - if desired.
Great Family Home Evening Dessert!
Chicken Lasagna Florentine
Submitted by: Julie McGill
Ingredients:
2 (10 3/4 oz.) can reduced fat/sodium Cream of Chicken
1 (10 oz.) package spinach, thaw/drain/squeezed
9 oz. diced cooked chicken
1 (8oz.) reduced fat sour cream
1 cup milk
1/2 cup grated fresh parmesan cheese
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
9 uncooked lasagna noodles
1 cup shredded part-skim mozzarella cheese
Directions:
1.) Combine first 10 ingredients in a large bowl; stir well.
2.) Place 3 uncooked lasagna noodles in bottom of a 5 quart electric slow cooker that has been coated with cooking spray, breaking noodles in half as necessary to fit slow cooker. Spread 1/3 of spinach mixture over noodles; sprinkle with 1/3 mozzarella cheese. Layer 3 more noodles, half of remaining, spinach mixture, and half of the remaining mozzarella cheese. Top with remaining noodles and spinach mixture; sprinkle with remaining mozzarella cheese.
3.) Cover with lid; cook on high-heat setting for 1 hour. Reduce to low-heat setting, and cook 5 hours or until pasta is done.
Even with the reduce fat ingredients it's still nice and creamy!
Pot Roast
Submitted by: Melody Eberhard
Directions: Put the pot roast in the crockpot (can be frozen) and then salt and pepper all sides real good. Add a couple of handfuls dried onions (I use the cannery ones), one to two cups of water (about two inches in the bottom) and then add about two or three tablespoons of soy sauce. Sometimes I skip the soy sauce and add a can of cream of chicken soup (don’t add as much water). I cook the roast on high from about 8am until 5 pm. It sure makes the house smell good and it is always so juicy and tender. While I am cooking the rest of the meal I remove the roast and add some cornstarch to the juices and then let it sit and ta da you have gravy!!!
Braised Short Ribs
Submitted by: Rae Peck
“I GOT THIS RECIPE FROM A T.V. SHOW AND IT HAS BECOME A REGULAR DISH FOR US.. THE MEAT IS SO TASY AND TENDER AND MY FAMILY LOVES THIS. IF YOU HAVEN'T USED CHINESE FIVE SPICE POWDER BEFORE, IT HAS A MILD LIQUIRICE FLAVOR AND LENDS ITSELF WELL TO THIS DISH.
IF YOU AREN'T TOO SURE ABOUT TRYING THIS, CALL ME, AND NEXT TIME I MAKE IT YOU CAN COME OVER AND TRY IT.”
(I cut the recipe in half for our small family.)
Ingredients:
1 LARGE ONION
4 POUNDS BEEF SHORT RIBS ( COSTCO)
LEMON PEPPER TO TASTE
GARLIC SALT TO TASTE
2 TABLESPOONS OIL
2 CUPS BEEF BROTH
1 PACKAGE ONION SOUP MIX
2 CANS TOMATOES
2 TABLESPOONS CHINESE FIVE SPICE POWDER
Directions: SLICE THE ONIONS AND PUT IN THE CROCKPOT.
SEASON THE SHORT RIBS WITH LEMON PEPPER AND GARLIC SALT. HEAT THE OIL IN A SKILLET OVER MEDIUM HEAT. ADD THE SHORT RIBS AND BROWN ON ALL SIDES. WHEN BROWNED, PLACE IN CROCKPOT ON TOP OF THE ONIONS.
IN A BOWL, MIX TOGETHER ALL THE REMAINING INGREDIENTS AND POUR OVER THE SHORT RIBS. COVER AND COOK ON HIGH SETTING FOR 8 TO 9 HOURS. SERVE OVER RICE OR WITH MASHED POTATOES AND THE VEGETABLE OF YOUR CHOICE.
EASIEST SLOW COOKER FRENCH DIP
INGREDIENTS
Submitted by: Mandy Fonoimoana
Ingredients:
3 pounds beef sirloin roast
1 (1 ounce) packet dry au jus mix
1 cup water
8 (1 ounce) slices provolone cheese
8 hoagie rolls, split lengthwise
Directions: Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours. Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.
SLOW COOKER CHICKEN TACO SOUP
Submitted by: Mandy Fonoimoana
Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can of chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions: Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Crockpot Roast
Submitted by: Corinne Herring
Ingredients:
1 Beef Roast any size
2 cans cream of mushroom soup
Fill one can with milk
1/2 envelope of dry onion soup mix
Directions: Put it all in crock pot. Cook 6-8 hours on high. Serve over rice or egg noodles.
Beef & Bean Soup
Submitted by: Summer Driggs
“This is a MAJOR family favorite. I love it because these are all ingredients you can keep on hand, and aside from that,
it is so delicious.”
Ingredients:
1 lb. ground beef (I personally use ground turkey)
1 - 15oz. can Del Monte Diced Tomatoes with Zesty Green Chilies
1 - 20oz. can Ranch Style Original Beans
1 - 19oz. can Progresso Minestrone Soup
1 - 15oz. can corn (undrained)
Directions: Brown and season the ground beef in a skillet; drain and place in crock-pot. Add remaining ingredients and mix all together in the crock-pot. I cook it in the crock-pot for 2-4 hours on Low, but you can probably do whatever you want. Serve with corn bread, bread, or rolls.
Chicken Tacos
Submitted by: Summer Driggs
“This is another family favorite. I love that the chicken doesn’t need to be thawed beforehand, so this is one that I can just have the ingredients on hand for. When I make this for my family we use it for soft tacos with tortillas. But when we have “fiesta” get-togethers,
it is so yummy with tortilla chips!”
Ingredients:
4 frozen chicken breasts (you don’t even have to thaw them beforehand)
1 15 oz. can of corn
1 15 oz. can of black beans
1 16. oz. jar of salsa
Directions: Place all four ingredients in the crock pot for 4-6 hours (until chicken is cooked enough to shred easily). Shred chicken and stir all ingredients together. Place in soft flour tortillas and add cheese, lettuce, sour cream, salsa, and any other taco toppings you prefer.
BLUEBERRY DUMP CAKE
You can even use your slow cooker to make desserts! This concoction is delicious by itself, but it's absolutely scrumptious served with vanilla ice cream over top. Instead of his usual carrot cake, my husband now wants this dessert for his birthday!
Makes 8-10 servings
1 can (21 oz.) blueberry pie filling
1 package (18-1/4 oz.) yellow cake mix 1/2 cup butter or margarine, melted
1/2 cup chopped walnuts
Place pie filling in a slow cooker. Combine dry cake mix and butter; sprinkle over filling. Sprinkle with walnuts. Cover and cook on low for 2-3 hours. Serve warm in bowls. Great topped with vanilla ice cream.
Makes 8-10 servings
1 can (21 oz.) blueberry pie filling
1 package (18-1/4 oz.) yellow cake mix 1/2 cup butter or margarine, melted
1/2 cup chopped walnuts
Place pie filling in a slow cooker. Combine dry cake mix and butter; sprinkle over filling. Sprinkle with walnuts. Cover and cook on low for 2-3 hours. Serve warm in bowls. Great topped with vanilla ice cream.
Applesauce Spice Cake
1/4 cup butter or margarine
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
3/4 cup applesauce
1 cup flour
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup raisins(optional)
1/2 cup copped pecans (optional) Directions:
Crean the butter and sugar. Add egg and vanilla and beat well. Beat in applesauce. Conbine flour, soda and spices and stir into creamed mixture. Blend in raisins and nuts.
Pour into greased and floured Bread 'n Cake Bake pan and cover. Place inslow cooker, cover and bake on High 2 1/2 to 4 hours.
Apple Betty
6 cups Thinly sliced apples
1 cup Granulated sugar
1 Tbsp All-purpose flour
1 tsp Cinnamon
Juice and zest of 1 lemon
½ cup Melted butter
3 cups soft bread crumbs
Directions:
In a large bowl combine apples, sugar, flour, cinnamon and lemon zest.
In another bowl, combine butter and bread crumbs.
In prepared slow cooker, layer one-third of bread crumb mixture, then one-half of apple mixture. Repeatlayers of bread crumbs and fruit, then finish with a final layer of bread crumbs on top. Cover and cook on High for 4 hours until bubbly and brown
Frito Chili Cheese Dip
2 cans of Hormel Chili no beans
4 cups of Velveeta cheese
2 tblsp. of your favorite salsa
Combine it all in crock pot
Turn up the heat to high to melt the cheese
Then back down to low and let simmer all day
Serve with Fritos or your favorite chips
Sugared Pecans
16 ounces pecan halves
1/2 cup butter, melted
1/2 cup powdered sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Stir the pecans and butter in a 3 1/2-quart crock pot until combined. Add powdered sugar, stirring to coat. Cover and cook on high for 15 minutes. Turn to low and cook uncovered for about 2 hours, or until the nuts are covered with a crisp glaze.
Transfer to a bowl, combine spices and sift over nuts, tossing to distribute evenly. Cool before serving.
The Pie Goddess Pie Recipes
We have a lady in our town called "the pie goddess". There is large window downtown where she makes pies and people can watch her. She charges 25-30 dollars PER PIE. And people pay. She held classes and here are some of her recipes. But don't hate me when you don't fit into your swimsuit this summer. I am only the messenger.
Lush Pies
The lush pies are great because they look good, they taste good, and they are really easy to make. There's also a wide variety of flavors and did I mention that they are really easy to make? They are so easy that the original recipe came out of the instant Jello pudding box. Lush pies are layered and can be made in single flavors or you can layer more than one flavor to achieve some sensational combinations. Lush pies start with a crispy walnut shortbread crust that is also easy to make. You can use Graham cracker crust if you prefer.
WALNUT SHORTBREAD CRUST:
1 cup flour
1/2 cup of chopped walnuts
1/2 cup of melted butter
2 tblsp of sugar
Mix all ingredients and press into a 9" pie pan. Bake at 350 degrees for 20-25 minutes, until golden brown. Cool completely.
LUSH PIE
Layer 1
4 oz. cream cheese
4 oz whipped topping
Whip together until smooth and spread evenly into the bottom of cooled shortbread crust.
Layer 2
2 packages of instant Jello pudding
2 cups of milk
Mix pudding and milk until smooth and slightly thickened. Pour into pie shell on top of layer one. Set until firm.
Layer 3
Top with whipped topping and garnish as desired. Serves 8-12
Flavor variations and combinations
Lush pies can be made in any flavor that Jello makes instant pudding in; and then some
chocolate
lemon
butterscotch, pistachio, bananas or coconut can be added to vanilla.
Peanut Butter Pie - Yummy!
8 oz cream cheese
12 oz whipped topping
1 cup peanut butter
2 Butterfinger candy bars crunched (save out 2 tblsp for garnish)
Mix above ingredients until smooth. Pour into pie crust. Then make below topping.
Melt 1 cup semi sweet choclate chips in the microwave for 1 minute. Add 1/2 cup whipping cream and microwave for another 30 seconds. Stir until well blended and spread on top of peanut butter pie filling. Garnish with whipped topping and candy. Keep refrigerated. Serves up to 12 people.
Butterscotch Lush - big seller!
Layer 1 - Praline candy layer
3 T butter
1/4 c evaporated milk
1/2 c brown sugar
1/2 c pecans
cook to softball stage, then add 1 tsp vanilla. Cook a little longer then cool before pouring into crust then cool completely.
Layer 2
4 oz. cream cheese
4 oz whipped topping
Whip together until smooth and spread evenly into the bottom of crust on top of praline mixture.
Layer 3
2 packages of instant Jello pudding - butterscotch
2 cups of milk
Mix pudding and milk until smooth and slightly thickened. Pour into pie shell on top of layer two. Set until firm.
Layer 4
top with whipped topping and crushed health toffee chips.
Combinations are best done in layers. Example = a layer of coconut and a layer of chocolate. To this, after "layer1 (cream cheese layer)" you use 1 package of vanilla pudding and 1 cup of milk. Mix well and stir in 1 and 1/2 cups of toasted coconut. Pour into pie shell on top of layer 1. Let it set and mix 1 package of chocolate pudding and 1 cup of milk until smooth and slightly thickened. Pour on top of coconut layer and let set until firm. Top with whipped topping and garnish as desired.
MOST AWESOME FROSTING (just thought I would throw this in too)
8 oz cream cheese
16 oz whipped topping
1 pkg (3 oz) instant pudding (2 if white chocolate)
1/2 cup cold water (1 cup if white chocolate)
Whip cream cheese and whipped topping until well blended. Mix water and instant pudding. Add to cream cheese mixture. Whip until thoroughly mixed. Spread on cooled cake.
Those are just a few. I know they sound a little complicated BUT they are very yummy and like I said people pay 25-30 dollars a pie for these and 5 dollars a slice. If nothing else maybe someone else would like to try them. There are some other recipes on the handout she gave out if anyone is interested in them let me know.
I have a super easy no-bake cheesecake recipe. Maybe you could charge more for a cheesecake?
Recipe:
1 can sweetened condensed milk
1 package of either cream cheese or Neufchatel soft cheese
¼ cup lemon juice
1 graham cracker or vanilla wafer pie shell.
Mix the cheese and milk, this will be fairly thick. This filling has to stand up to cutting so thick is very desirable. Add the juice and blend thoroughly. Scoop the mixture into the prepared pie shell. Chill well, at least an hour.
Dreamy Dessert
1 small pkg berry blue jello
2 8 oz blueberry yogurt
1 8 oz Cool Whip, thawed
Mix all together, put in a graham cracker crust and refridgerate for at least 4 hours before serving. This is YUMMY in blueberry, but also with any other flavor, as long as you coordinate the jello and yogurt flavors to be the same. Doluble for a 9x13 pan.
Here is another favorite one...I make it every Thanksgiving!
German Chocolate Pie
1 8 oz cream cheese, fat free
1 c. thawed cool whip
1 container german chocolate frosting
1 small pkg instant vanilla pudding
1 small pkg instant chocolate pudding
Spread german icing in the bottom of a graham cracker pie crust, about half the can of frosting. Mix together cream cheese (add about 1 Tbl of milk) and Cool Whip in a bowl. Mix together vanilla and chocolate pudding with only 1/2 of the milk required in a seperate bowl. Mix both mixtures together and spread in the graham cracker crust on top of the frosting. Work fast, it sets up
quick! Add a bit more Cool Whip on top, and shaved chocolate for a garnish. Double for a 9x13 pan.
Vanilla pudding mix stirred into cool whip with bananas added is a decadent delight
Another favorite of mine is a frozen ice cream cake/pie. You take a 1/2 gallon of cheapo vanilla ice cream and let it sit out for 10-15 minutes or so to get it a little soft. Then add one can of frozen strawberry daquiri mix (it only comes in non-alcoholic, so no worries there) mix together well and then put into a graham cracker crust. I usually do it in a springform pan, so in a pie crust you could probably get two pies out of one recipe. Anyhow, after you put the mixture in the pie crust you put it into the freezer until you are ready to serve it.
Super yummy!
If you have a bunch of cake mixes in your stockpile you can make single round layers ahead of time and easily assemble them into Boston Cream Pies.
Boston Cream Pie
1 round yellow cake layer
1 cup cold milk
1 pkg (4-serving size) JELL-O Vanilla Instant Pudding
1-1/2 cups thawed Cool Whip
1 square Unsweetened Baking Chocolate
1 Tbl butter
3/4 cup powdered sugar
2 Tbl cold milk
Beat 1 cup of milk with pudding mix. Gently stir in Cool Whip. CUT cake horizontally into two even layers.
Place bottom cake layer on a plate. Spread with pudding mixture; top with the remaining cake layer.
Melt chocolate and butter. Add powdered sugar and milk. Spread over top of cake. (you can make this even faster by using canned frosting)
Refrigerate at least 1 hour.
Mix & Match Pie
2 cups cold milk
2 pkgs (4-serving size) Jello Instant Pudding, any flavor*
1 8oz tub Cool Whip, thawed
Extra Add-ins *
Beat Milk and pudding mix until well blended and thick.
Spoon about 3/4 of the pudding into crust.
Sprinkle with add-ins.
Gently stir remaining pudding with about 3/4 of the Cool Whip. Spoon over pie.
Refrigerate 3 hours. Top with remaining Cool Whip and serve.
*Pudding and extra add-in suggestions:
Chocolate Pudding with miniature marshmallows
Vanilla Pudding with toasted coconut
Lemon Pudding with raspberries
Pistachio Pudding with miniature marshmallows
Chocolate Pudding with Oreos cut into pieces
Banana-Mallow Pie
1-3/4 cups cold milk
1 pkg. (4-serving size) Jello Vanilla Instant Pudding
2 cups Miniature Marshmallows
1 cup thawed Cool Whip
2 bananas, sliced
Beat milk and pudding mix together. Let stand a few minutes and then gently stir in marshmallows and cool whip. Place banana slices in a graham crust. Cover with pudding mixture and refrigerate at least an hour.
Creamy Lemon Pie
1-3/4 cups cold milk
2 pkg. (4-serving size each) Jello Vanilla Instant Pudding
1 6oz can frozen lemonade concentrate, thawed
1 8oz tub Cool Whip, thawed
Beat milk and pudding mix together. Add lemonade concentrate and beat until well blended and thick. Gently stir in whipped topping and pour into a graham cracker crust. Refrigerate 4 hours.
Peanut Butter Cup Pie
1/4 cup creamy peanut butter
1 cup cold milk
1 pkg. (4-serving size) Jello Chocolate Instant Pudding
1 8oz tub Cool Whip
Hot Fudge Sundae Topping
1 OREO Pie Crust
Beat peanut butter, milk, and pudding mix until well blended and thick. Stir in half of the Cool Whip. Spoon into Oreo crust and top with remaining Cool Whip. Refrigerate at least 3 hours and then drizzle hot fudge topping over the top.
Lush Pies
The lush pies are great because they look good, they taste good, and they are really easy to make. There's also a wide variety of flavors and did I mention that they are really easy to make? They are so easy that the original recipe came out of the instant Jello pudding box. Lush pies are layered and can be made in single flavors or you can layer more than one flavor to achieve some sensational combinations. Lush pies start with a crispy walnut shortbread crust that is also easy to make. You can use Graham cracker crust if you prefer.
WALNUT SHORTBREAD CRUST:
1 cup flour
1/2 cup of chopped walnuts
1/2 cup of melted butter
2 tblsp of sugar
Mix all ingredients and press into a 9" pie pan. Bake at 350 degrees for 20-25 minutes, until golden brown. Cool completely.
LUSH PIE
Layer 1
4 oz. cream cheese
4 oz whipped topping
Whip together until smooth and spread evenly into the bottom of cooled shortbread crust.
Layer 2
2 packages of instant Jello pudding
2 cups of milk
Mix pudding and milk until smooth and slightly thickened. Pour into pie shell on top of layer one. Set until firm.
Layer 3
Top with whipped topping and garnish as desired. Serves 8-12
Flavor variations and combinations
Lush pies can be made in any flavor that Jello makes instant pudding in; and then some
chocolate
lemon
butterscotch, pistachio, bananas or coconut can be added to vanilla.
Peanut Butter Pie - Yummy!
8 oz cream cheese
12 oz whipped topping
1 cup peanut butter
2 Butterfinger candy bars crunched (save out 2 tblsp for garnish)
Mix above ingredients until smooth. Pour into pie crust. Then make below topping.
Melt 1 cup semi sweet choclate chips in the microwave for 1 minute. Add 1/2 cup whipping cream and microwave for another 30 seconds. Stir until well blended and spread on top of peanut butter pie filling. Garnish with whipped topping and candy. Keep refrigerated. Serves up to 12 people.
Butterscotch Lush - big seller!
Layer 1 - Praline candy layer
3 T butter
1/4 c evaporated milk
1/2 c brown sugar
1/2 c pecans
cook to softball stage, then add 1 tsp vanilla. Cook a little longer then cool before pouring into crust then cool completely.
Layer 2
4 oz. cream cheese
4 oz whipped topping
Whip together until smooth and spread evenly into the bottom of crust on top of praline mixture.
Layer 3
2 packages of instant Jello pudding - butterscotch
2 cups of milk
Mix pudding and milk until smooth and slightly thickened. Pour into pie shell on top of layer two. Set until firm.
Layer 4
top with whipped topping and crushed health toffee chips.
Combinations are best done in layers. Example = a layer of coconut and a layer of chocolate. To this, after "layer1 (cream cheese layer)" you use 1 package of vanilla pudding and 1 cup of milk. Mix well and stir in 1 and 1/2 cups of toasted coconut. Pour into pie shell on top of layer 1. Let it set and mix 1 package of chocolate pudding and 1 cup of milk until smooth and slightly thickened. Pour on top of coconut layer and let set until firm. Top with whipped topping and garnish as desired.
MOST AWESOME FROSTING (just thought I would throw this in too)
8 oz cream cheese
16 oz whipped topping
1 pkg (3 oz) instant pudding (2 if white chocolate)
1/2 cup cold water (1 cup if white chocolate)
Whip cream cheese and whipped topping until well blended. Mix water and instant pudding. Add to cream cheese mixture. Whip until thoroughly mixed. Spread on cooled cake.
Those are just a few. I know they sound a little complicated BUT they are very yummy and like I said people pay 25-30 dollars a pie for these and 5 dollars a slice. If nothing else maybe someone else would like to try them. There are some other recipes on the handout she gave out if anyone is interested in them let me know.
I have a super easy no-bake cheesecake recipe. Maybe you could charge more for a cheesecake?
Recipe:
1 can sweetened condensed milk
1 package of either cream cheese or Neufchatel soft cheese
¼ cup lemon juice
1 graham cracker or vanilla wafer pie shell.
Mix the cheese and milk, this will be fairly thick. This filling has to stand up to cutting so thick is very desirable. Add the juice and blend thoroughly. Scoop the mixture into the prepared pie shell. Chill well, at least an hour.
Dreamy Dessert
1 small pkg berry blue jello
2 8 oz blueberry yogurt
1 8 oz Cool Whip, thawed
Mix all together, put in a graham cracker crust and refridgerate for at least 4 hours before serving. This is YUMMY in blueberry, but also with any other flavor, as long as you coordinate the jello and yogurt flavors to be the same. Doluble for a 9x13 pan.
Here is another favorite one...I make it every Thanksgiving!
German Chocolate Pie
1 8 oz cream cheese, fat free
1 c. thawed cool whip
1 container german chocolate frosting
1 small pkg instant vanilla pudding
1 small pkg instant chocolate pudding
Spread german icing in the bottom of a graham cracker pie crust, about half the can of frosting. Mix together cream cheese (add about 1 Tbl of milk) and Cool Whip in a bowl. Mix together vanilla and chocolate pudding with only 1/2 of the milk required in a seperate bowl. Mix both mixtures together and spread in the graham cracker crust on top of the frosting. Work fast, it sets up
quick! Add a bit more Cool Whip on top, and shaved chocolate for a garnish. Double for a 9x13 pan.
Vanilla pudding mix stirred into cool whip with bananas added is a decadent delight
Another favorite of mine is a frozen ice cream cake/pie. You take a 1/2 gallon of cheapo vanilla ice cream and let it sit out for 10-15 minutes or so to get it a little soft. Then add one can of frozen strawberry daquiri mix (it only comes in non-alcoholic, so no worries there) mix together well and then put into a graham cracker crust. I usually do it in a springform pan, so in a pie crust you could probably get two pies out of one recipe. Anyhow, after you put the mixture in the pie crust you put it into the freezer until you are ready to serve it.
Super yummy!
If you have a bunch of cake mixes in your stockpile you can make single round layers ahead of time and easily assemble them into Boston Cream Pies.
Boston Cream Pie
1 round yellow cake layer
1 cup cold milk
1 pkg (4-serving size) JELL-O Vanilla Instant Pudding
1-1/2 cups thawed Cool Whip
1 square Unsweetened Baking Chocolate
1 Tbl butter
3/4 cup powdered sugar
2 Tbl cold milk
Beat 1 cup of milk with pudding mix. Gently stir in Cool Whip. CUT cake horizontally into two even layers.
Place bottom cake layer on a plate. Spread with pudding mixture; top with the remaining cake layer.
Melt chocolate and butter. Add powdered sugar and milk. Spread over top of cake. (you can make this even faster by using canned frosting)
Refrigerate at least 1 hour.
Mix & Match Pie
2 cups cold milk
2 pkgs (4-serving size) Jello Instant Pudding, any flavor*
1 8oz tub Cool Whip, thawed
Extra Add-ins *
Beat Milk and pudding mix until well blended and thick.
Spoon about 3/4 of the pudding into crust.
Sprinkle with add-ins.
Gently stir remaining pudding with about 3/4 of the Cool Whip. Spoon over pie.
Refrigerate 3 hours. Top with remaining Cool Whip and serve.
*Pudding and extra add-in suggestions:
Chocolate Pudding with miniature marshmallows
Vanilla Pudding with toasted coconut
Lemon Pudding with raspberries
Pistachio Pudding with miniature marshmallows
Chocolate Pudding with Oreos cut into pieces
Banana-Mallow Pie
1-3/4 cups cold milk
1 pkg. (4-serving size) Jello Vanilla Instant Pudding
2 cups Miniature Marshmallows
1 cup thawed Cool Whip
2 bananas, sliced
Beat milk and pudding mix together. Let stand a few minutes and then gently stir in marshmallows and cool whip. Place banana slices in a graham crust. Cover with pudding mixture and refrigerate at least an hour.
Creamy Lemon Pie
1-3/4 cups cold milk
2 pkg. (4-serving size each) Jello Vanilla Instant Pudding
1 6oz can frozen lemonade concentrate, thawed
1 8oz tub Cool Whip, thawed
Beat milk and pudding mix together. Add lemonade concentrate and beat until well blended and thick. Gently stir in whipped topping and pour into a graham cracker crust. Refrigerate 4 hours.
Peanut Butter Cup Pie
1/4 cup creamy peanut butter
1 cup cold milk
1 pkg. (4-serving size) Jello Chocolate Instant Pudding
1 8oz tub Cool Whip
Hot Fudge Sundae Topping
1 OREO Pie Crust
Beat peanut butter, milk, and pudding mix until well blended and thick. Stir in half of the Cool Whip. Spoon into Oreo crust and top with remaining Cool Whip. Refrigerate at least 3 hours and then drizzle hot fudge topping over the top.
Classic Carrot Cake With Cream Cheese Glaze
A great, moist classic carrot cake. The lemon-scented cream cheese icing covers a tall, California health food cafe style layer cake that is still good, after all these years. In my heyday as an underground baker suppling restaurants all over the city with this famed cake, I tinted extra cream cheese icing with enough cinnamon to make a cinnamon-hued decorator icing. I stippled this over the finished cake for a slicker finale. This recipe was originally scaled up to make 30 cakes at a shot. I sold 200-300 a week. Carrot cake? What a way to eat your vegetables! In winter, toss in 1-2 grated Granny Smith apples to this recipe to perk up those storage carrots.
Cake 1 1/4 cups oil 2 1/4 cups sugar 4 eggs 1 tablespoon pure vanilla extract 2 tablespoons fresh lemon juice zest of one orange, finely minced 1/4 teaspoon orange oil or pure orange extract 2 1/2 cups all-purpose flour 1/4 teaspoon salt 2 1/4 teaspoons cinnamon 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 (generous) cups shredded carrots 1/2 cup diced pineapple, well drained, optional 1/2 cup yellow raisins, plumped and well drained 1/2 cup dark raisins, plumped and well drained 3 3/4 cup walnuts or pecans, coarsely chopped Icing 8 ounces cream cheese 1 tablespoon unsalted butter 1 tablespoon lemon juice 1 teaspoon pure vanilla extract 1 tablespoon orange zest, finely minced 3-4 cups sifted confectioner's sugar Garnish toasted slivered almonds cinnamon shredded carrots Preheat the oven to 350 F. Lightly grease two 9 inch layer cake pans or one 10 inch springform pan. Place on a baking sheet lined with parchment paper. In a large bowl, whisk together the oil, sugar and eggs. Stir in vanilla, lemon juice and orange oil. In a smaller bowl, stir together flour, salt, cinnamon, baking powder and baking soda. Fold into wet ingredients, then add carrots, pineapple, raisins and walnuts, stirring well. Spoon into prepared pans. Bake until cake(s) springs back when gently pressed - 60-70 minutes. Cool well. Then wrap gently and freeze 1-2 hours. For large cake, after freezing, split cake horizontally in two. Icing: soften cream cheese and cream with butter. Stir in lemon juice, vanilla and citrus zest. Fold in confectioner's sugar to make a soft but spreadable icing. If it is too soft, add more confectionres sugar. Ice cake, as for layer cakes.
On top icing, smooth surface and garnish with ground nuts and cinnamon, and extra, hand-grated fresh carrots in the center.
Serves 12-16
Cake 1 1/4 cups oil 2 1/4 cups sugar 4 eggs 1 tablespoon pure vanilla extract 2 tablespoons fresh lemon juice zest of one orange, finely minced 1/4 teaspoon orange oil or pure orange extract 2 1/2 cups all-purpose flour 1/4 teaspoon salt 2 1/4 teaspoons cinnamon 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 (generous) cups shredded carrots 1/2 cup diced pineapple, well drained, optional 1/2 cup yellow raisins, plumped and well drained 1/2 cup dark raisins, plumped and well drained 3 3/4 cup walnuts or pecans, coarsely chopped Icing 8 ounces cream cheese 1 tablespoon unsalted butter 1 tablespoon lemon juice 1 teaspoon pure vanilla extract 1 tablespoon orange zest, finely minced 3-4 cups sifted confectioner's sugar Garnish toasted slivered almonds cinnamon shredded carrots Preheat the oven to 350 F. Lightly grease two 9 inch layer cake pans or one 10 inch springform pan. Place on a baking sheet lined with parchment paper. In a large bowl, whisk together the oil, sugar and eggs. Stir in vanilla, lemon juice and orange oil. In a smaller bowl, stir together flour, salt, cinnamon, baking powder and baking soda. Fold into wet ingredients, then add carrots, pineapple, raisins and walnuts, stirring well. Spoon into prepared pans. Bake until cake(s) springs back when gently pressed - 60-70 minutes. Cool well. Then wrap gently and freeze 1-2 hours. For large cake, after freezing, split cake horizontally in two. Icing: soften cream cheese and cream with butter. Stir in lemon juice, vanilla and citrus zest. Fold in confectioner's sugar to make a soft but spreadable icing. If it is too soft, add more confectionres sugar. Ice cake, as for layer cakes.
On top icing, smooth surface and garnish with ground nuts and cinnamon, and extra, hand-grated fresh carrots in the center.
Serves 12-16
Caramel-Covered Bugles
1 stick butter
2 cups brown sugar
14-ounce can sweetened condensed milk
1 cup light corn syrup
Melt butter in saucepan. Add the other ingredients and cook over medium heat until mixture is smooth and creamy and at a soft-ball stage (when a few drops placed in a cup of cold water forms a soft ball). Pour over 3 boxes of Bugles snack crackers, original flavor. Spread on baking sheet and allow to cool.
2 cups brown sugar
14-ounce can sweetened condensed milk
1 cup light corn syrup
Melt butter in saucepan. Add the other ingredients and cook over medium heat until mixture is smooth and creamy and at a soft-ball stage (when a few drops placed in a cup of cold water forms a soft ball). Pour over 3 boxes of Bugles snack crackers, original flavor. Spread on baking sheet and allow to cool.
Creamy Tomatillo Dressing
1 package Ranch Buttermilk Dressing mix
1/3 cup buttermilk
1 cup Mayonnaise (I use half mayo and half sour cream)
3 fresh tomatillos
1 cup fresh cilantro
2 cloves garlic
¼ tsp cayenne pepper
Just put everything in a blender and puree.
Refrigerate for a couple of hours and if you need to, adjust the thickness by adding more buttermilk to thin it out, or sour cream to make it thicker.
1/3 cup buttermilk
1 cup Mayonnaise (I use half mayo and half sour cream)
3 fresh tomatillos
1 cup fresh cilantro
2 cloves garlic
¼ tsp cayenne pepper
Just put everything in a blender and puree.
Refrigerate for a couple of hours and if you need to, adjust the thickness by adding more buttermilk to thin it out, or sour cream to make it thicker.
Guacamole
2-3 ripe Avocados
1-2 Tbl lime juice
1/2 tomato, finely chopped
2 Tbl finely chopped onion
salt, to taste (or use garlic salt)
Mash avocado and lime juice with a fork. Fold in the tomato, onion, and salt.
1-2 Tbl lime juice
1/2 tomato, finely chopped
2 Tbl finely chopped onion
salt, to taste (or use garlic salt)
Mash avocado and lime juice with a fork. Fold in the tomato, onion, and salt.
Pico de Gallo
4 ripe Tomatoes
1/2 cup chopped white onion
1 jalapeno, minced (remove the seeds and veins if you don’t like a lot of heat)
1/4 cup cilantro, finely chopped
lime juice, to taste
salt, to taste
Mix everything together.
1/2 cup chopped white onion
1 jalapeno, minced (remove the seeds and veins if you don’t like a lot of heat)
1/4 cup cilantro, finely chopped
lime juice, to taste
salt, to taste
Mix everything together.
Cafe Rio Pork Barbcoa
Cafe Rio Pork Barbacoa
Pork Roast: Put it in a crock pot with a little water and cook until very tender (about 8 hours on low).
Shred pork and add:
1 can enchilada sauce
2 cloves minced garlic
1 small can diced green chilies
1 can Coke (not diet coke)
1 cup brown sugar
salt to taste
Cook for one more hour.
Pork Roast: Put it in a crock pot with a little water and cook until very tender (about 8 hours on low).
Shred pork and add:
1 can enchilada sauce
2 cloves minced garlic
1 small can diced green chilies
1 can Coke (not diet coke)
1 cup brown sugar
salt to taste
Cook for one more hour.
Cafe Rio Chicken
Cafe Rio Chicken
3 lbs boneless, skinless chicken breasts
1/2 bottle Kraft Zesty Italian Dressing
2 tsp cumin
2 tsp chili powder
2 cloved minced garlic
Cook for about 4 hours in a crock pot. Shred chicken with a fork.
3 lbs boneless, skinless chicken breasts
1/2 bottle Kraft Zesty Italian Dressing
2 tsp cumin
2 tsp chili powder
2 cloved minced garlic
Cook for about 4 hours in a crock pot. Shred chicken with a fork.
Black Beans
1 can black beans, rinsed
2 Tbl finely mined onion
2 cloves minced garlic
1 tsp ground cumin
1 cup tomato juice
3 Tbl chopped Fresh Cilantro
1 tsp salt
Fry onion, garlic and cumin in a small amount of olive oil. Add beans, tomato juice, cilantro and salt and heat through.
2 Tbl finely mined onion
2 cloves minced garlic
1 tsp ground cumin
1 cup tomato juice
3 Tbl chopped Fresh Cilantro
1 tsp salt
Fry onion, garlic and cumin in a small amount of olive oil. Add beans, tomato juice, cilantro and salt and heat through.
Cafe Rio Salad
Café Rio Salad
Build your salad using the following ingredients in the order given. You can use disposable pie or cake pans to make these salads.
1. Large Flour Tortillas
Use homemade or buy the uncooked ones and cook them on a griddle. Sprinkle some cheddar cheese on top and cook until the cheese is melted. Place the cheesy tortillas in a cake pan.
2. Spanish Rice or Cilantro Lime Rice Recipe below (or cook a packaged Spanish Rice Mix)
3. Black Beans
4. Meat of your choice
I like sliced grilled chicken, but you can also use shredded chicken (try Cafe Rio Chicken) or shredded pork (try Pork Balbacoa)
5. Romaine Lettuce
Wash thoroughly, and cut into large squares.
6. Pico de Gallo
7. Guacamole
8. Lime Wedges
9. Grated Cotija cheese
10. Cilantro sprigs
11. Crispy Tortilla Strips
Just cut some corn Tortillas in thin strips and quickly fry until crisp. Drain on paper towels and sprinkle with a little bit of salt.
12. Creamy Tomatillo Dressing
Build your salad using the following ingredients in the order given. You can use disposable pie or cake pans to make these salads.
1. Large Flour Tortillas
Use homemade or buy the uncooked ones and cook them on a griddle. Sprinkle some cheddar cheese on top and cook until the cheese is melted. Place the cheesy tortillas in a cake pan.
2. Spanish Rice or Cilantro Lime Rice Recipe below (or cook a packaged Spanish Rice Mix)
3. Black Beans
4. Meat of your choice
I like sliced grilled chicken, but you can also use shredded chicken (try Cafe Rio Chicken) or shredded pork (try Pork Balbacoa)
5. Romaine Lettuce
Wash thoroughly, and cut into large squares.
6. Pico de Gallo
7. Guacamole
8. Lime Wedges
9. Grated Cotija cheese
10. Cilantro sprigs
11. Crispy Tortilla Strips
Just cut some corn Tortillas in thin strips and quickly fry until crisp. Drain on paper towels and sprinkle with a little bit of salt.
12. Creamy Tomatillo Dressing
Cilantro Lime Rice
Cilantro Lime Rice
3 c water
3 c rice
3 chicken bouillon cubes
1 tsp salt
¼ cup lime juice
1/2 small onion
2 cloves garlic
1/2 bunch cilantro, remove large stems
1 small can green chiles
Place water, rice, bouillon, and salt in pot. Bring to boil. Place lime juice, onion, garlic, cilantro and green chilies in a blender and puree. Stir into rice. Simmer, covered, for about 25 minutes.
3 c water
3 c rice
3 chicken bouillon cubes
1 tsp salt
¼ cup lime juice
1/2 small onion
2 cloves garlic
1/2 bunch cilantro, remove large stems
1 small can green chiles
Place water, rice, bouillon, and salt in pot. Bring to boil. Place lime juice, onion, garlic, cilantro and green chilies in a blender and puree. Stir into rice. Simmer, covered, for about 25 minutes.
Blueberry Muffins-Julie Sessions
½ cup butter 2 eggs
1 ½ cup sugar 3 cup Flour
3 tsp baking powder ½ tsp salt
Pinch baking soda 1 cup milk
1 tsp vanilla 2 cups blueberries.
Preheat oven to 400. Grease 2 muffin tins. Cream together butter, eggs & sugar. Reserve 3 Tbsp flour. In medium bowl, combine flour, baking powders & salt. Combine milk and vanilla. Alternately add milk / flour mixtures to creamed mixture. Place berries in large bowl with flour. Fold berries into batter. Fill molds 2/3 full. Sprinkle with brown sugar. Fill extra tin holes with water. Bake until muffins pull away for sides of an or are golden brown. About 15-20 minutes.
1 ½ cup sugar 3 cup Flour
3 tsp baking powder ½ tsp salt
Pinch baking soda 1 cup milk
1 tsp vanilla 2 cups blueberries.
Preheat oven to 400. Grease 2 muffin tins. Cream together butter, eggs & sugar. Reserve 3 Tbsp flour. In medium bowl, combine flour, baking powders & salt. Combine milk and vanilla. Alternately add milk / flour mixtures to creamed mixture. Place berries in large bowl with flour. Fold berries into batter. Fill molds 2/3 full. Sprinkle with brown sugar. Fill extra tin holes with water. Bake until muffins pull away for sides of an or are golden brown. About 15-20 minutes.
Biscuits-Julie Sessions
1/3 cup powdered milk
2 cups flour
3 tsp baking powder
1 tsp salt
Stir together then cut in ¼ cup shortening. Add 1 cup cold water and stir tuill slightly moistened. Turn out on lightly floured counter. Pat into a ball. Flatten to 1” thick and cut out with cutter (top of a cup or tuna can open on both ends). Bake at 450 for 10 min.
2 cups flour
3 tsp baking powder
1 tsp salt
Stir together then cut in ¼ cup shortening. Add 1 cup cold water and stir tuill slightly moistened. Turn out on lightly floured counter. Pat into a ball. Flatten to 1” thick and cut out with cutter (top of a cup or tuna can open on both ends). Bake at 450 for 10 min.
Easy Focaccia Bread (Italian Flat Bread) with Bread maker - Julie Sessions
7 ½ oz. Water (3/4 cup + 3 TB) 80 degree water
3 cups bread four
2 Tbsp dry milk
3 ½ Tbsp sugar
1 tsp salt
3 Tbsp butter or marg
2 tsp active dry yeast.
Set breadmaker to dough setting. When done, remove dough and place on floured surface to rest 15 min. Knead dough ~ 1 min. Roll into large rectangle, and place on greased cook9ie sheet. Press dough evenly into pan forming an edge. Cover and let rise 20-30 min. With handle of wooden spoon, or knuckle, make indentations in dough about every inch. Brush dough with 2 Tbls olive oil, then sprinkle with 2 Tbsp parmesan cheese & 2 tsp. Rosemary and 1 tsp garlic salt. Bake at 400 for 15 minutes or nicely browned. Serve warm.
3 cups bread four
2 Tbsp dry milk
3 ½ Tbsp sugar
1 tsp salt
3 Tbsp butter or marg
2 tsp active dry yeast.
Set breadmaker to dough setting. When done, remove dough and place on floured surface to rest 15 min. Knead dough ~ 1 min. Roll into large rectangle, and place on greased cook9ie sheet. Press dough evenly into pan forming an edge. Cover and let rise 20-30 min. With handle of wooden spoon, or knuckle, make indentations in dough about every inch. Brush dough with 2 Tbls olive oil, then sprinkle with 2 Tbsp parmesan cheese & 2 tsp. Rosemary and 1 tsp garlic salt. Bake at 400 for 15 minutes or nicely browned. Serve warm.
Breadsticks - Julie Sessions
2 loaves Rhodes Frozen Bread Dough (or roll dough recipe)
Let thaw. Roll out no more than ½ in thick. Roll out 12-14 in long & 8-10 inches wide. Cut into 1/6ths with knife (8 inches long). Butter cookie sheet & lay on. Melt butter in pan, dip both sides. Sprinkle with shillings salad supreme and parmesan cheese let rise
½ - 1 hour. Cook at 400 for 12 minutes (watch).
Let thaw. Roll out no more than ½ in thick. Roll out 12-14 in long & 8-10 inches wide. Cut into 1/6ths with knife (8 inches long). Butter cookie sheet & lay on. Melt butter in pan, dip both sides. Sprinkle with shillings salad supreme and parmesan cheese let rise
½ - 1 hour. Cook at 400 for 12 minutes (watch).
German Pancakes - Julie Sessions
Heat oven to 450. Melt 6 Tbsp. butter in baking dish. Blend 6 eggs, 1 cup flour, 1 cup milk, ½ -1 tsp salt, 1 Tbsp sugar (opt). Pour in pan over melted butter. Bake 18 min. no peeking.
Pancakes - Julie Sessions
(I usually double this recipe)
Beat 1 egg, then add:
1 Cup whole wheat flour 1 cup milk
1 Tbsp. Baking Powder 1 Tbsp. Oil (recipe calls for 2, I always use 1)
1 Tbsp. Sugar ¼ tsp. Salt (or a bit less if desired)
Mix all together and cook on a hot grill (or whatever ☺) (Egg can be omitted if not avail.)
Beat 1 egg, then add:
1 Cup whole wheat flour 1 cup milk
1 Tbsp. Baking Powder 1 Tbsp. Oil (recipe calls for 2, I always use 1)
1 Tbsp. Sugar ¼ tsp. Salt (or a bit less if desired)
Mix all together and cook on a hot grill (or whatever ☺) (Egg can be omitted if not avail.)
Mom’s Wheat Bread
8 C. Flour
2 Tbsp. Yeast
¾ C. Gluten
Mix a little until yeast is mixed throughout flour, then add
6 C. Hot water (not boiling, but hot from tap). Mix this together for 1 minute with a mixer or constant stirring, then let the mixture sit, with a cloth over the bowl, for 10 minutes (set timer). Then add
1 C. Honey
2/3 C. Oil
2 Tbsp. Salt
Mix a little and keep mixing while adding 6 more cups of flour. After flour is in, mix for 6 minutes, or knead until bread is no longer sticky. Turn oven onto lowest setting (170’) and spray bread tins with Pam. Divide into 5 loaves for 8 inch pans, or 4 loaves for 9 inch tins. Arrange all tins in the oven and set timer for 20 minutes. When the timer goes off, turn oven up to 350’ and bake for 32 minutes longer.
2 Tbsp. Yeast
¾ C. Gluten
Mix a little until yeast is mixed throughout flour, then add
6 C. Hot water (not boiling, but hot from tap). Mix this together for 1 minute with a mixer or constant stirring, then let the mixture sit, with a cloth over the bowl, for 10 minutes (set timer). Then add
1 C. Honey
2/3 C. Oil
2 Tbsp. Salt
Mix a little and keep mixing while adding 6 more cups of flour. After flour is in, mix for 6 minutes, or knead until bread is no longer sticky. Turn oven onto lowest setting (170’) and spray bread tins with Pam. Divide into 5 loaves for 8 inch pans, or 4 loaves for 9 inch tins. Arrange all tins in the oven and set timer for 20 minutes. When the timer goes off, turn oven up to 350’ and bake for 32 minutes longer.
South West Cheese and Rice Casserole
1 cup brown rice
2 cups water
1 tsp salt
½ tsp pepper
½ tsp chili powder
½ tsp ground mustard
Simmer together in covered sauce pan until rice is cooked and fluffy, approximately 15 minutes
1 chopped onion
½ chopped green bell pepper
½ chopped yellow bell pepper
2 cups shredded cheddar or mozzarella cheese
4 eggs, beaten
1 ¾ cups milk
½ cup parmesan cheese
1 Tbs paprika
In a 9X13 pan, layer rice with vegetables and cheese. Beat eggs and mix with milk – pour over rice and vegetables. Sprinkle parmesan cheese and paprika over top and bake for 45 minutes at 350°
Serve hot with sour cream and garlic bread
2 cups water
1 tsp salt
½ tsp pepper
½ tsp chili powder
½ tsp ground mustard
Simmer together in covered sauce pan until rice is cooked and fluffy, approximately 15 minutes
1 chopped onion
½ chopped green bell pepper
½ chopped yellow bell pepper
2 cups shredded cheddar or mozzarella cheese
4 eggs, beaten
1 ¾ cups milk
½ cup parmesan cheese
1 Tbs paprika
In a 9X13 pan, layer rice with vegetables and cheese. Beat eggs and mix with milk – pour over rice and vegetables. Sprinkle parmesan cheese and paprika over top and bake for 45 minutes at 350°
Serve hot with sour cream and garlic bread
Dutch Oven Pork Stew
1 Medium pork shoulder roast cut into small pieces
1 lb bacon
1 large onion
4 cloves garlic, minced
1 can beef broth
2 pgks Shilling brown gravy with Peppercorn
2 cups water
1 can black beans, drained and rinsed
5-10 medium red potatoes
5-8 sliced carrots
Salt and pepper to taste
Cut bacon in small pieces. Fry in a hot dutch oven. Do not remove grease from bacon. Add onions, garlic and pork pieces. Cook until well browned. Add beef broth and simmer on fewer coals for approximately 1 ½ hours
Stir gravy mix into water and pour over meat mixture, stir. Add beans, carrots and potatoes, stir. Cook over medium coals for another hour until pork is tender and gravy has formed.
1 lb bacon
1 large onion
4 cloves garlic, minced
1 can beef broth
2 pgks Shilling brown gravy with Peppercorn
2 cups water
1 can black beans, drained and rinsed
5-10 medium red potatoes
5-8 sliced carrots
Salt and pepper to taste
Cut bacon in small pieces. Fry in a hot dutch oven. Do not remove grease from bacon. Add onions, garlic and pork pieces. Cook until well browned. Add beef broth and simmer on fewer coals for approximately 1 ½ hours
Stir gravy mix into water and pour over meat mixture, stir. Add beans, carrots and potatoes, stir. Cook over medium coals for another hour until pork is tender and gravy has formed.
Pudding-Wiches
1 ½ cups cold milk
½ cup creamy peanut butter
1 sm, pkg instant chocolate pudding
24 graham crackers or chocolate wafers
Add milk gradually to peanut butter in a deep mixing bowl. Blend until smooth. Add pudding mix and beat slowly on low speed until well blended.
Let stand for 5 minutes. Spread filling ½ inch thick between graham crackers or wafers. Freeze for about 3 hours until firm.
½ cup creamy peanut butter
1 sm, pkg instant chocolate pudding
24 graham crackers or chocolate wafers
Add milk gradually to peanut butter in a deep mixing bowl. Blend until smooth. Add pudding mix and beat slowly on low speed until well blended.
Let stand for 5 minutes. Spread filling ½ inch thick between graham crackers or wafers. Freeze for about 3 hours until firm.
Naborhood Sticky Buns
Dough:
Use 1 lb of Naborhood Bakery Parkerhouse, Bread or Donut Dough
They will all work equally well!
Roll dough out using a little flour to aid in the rolling. Dough should be about ½ inch thick.
Filling:
2/3 cup brown sugar
2/3 cup dried currents or raisins
2/3 cup chopped pecans
1 tsp ground cinnamon
½ stick butter, softened
Brush the softened butter on the dough. Stir remaining ingredients together and sprinkle on the dough.
Roll the dough up into a long tube. Cut into 1 ½ inch pieces
Syrup:
1 stick butter
½ cup brown sugar
½ cup granulated sugar
2 Tbs. corn syrup
¼ cup heavy cream
Melt butter in saucepan on Medium heat. Add remaining ingredients and simmer two minutes. Pour into a 9X13 pan.
Place cut pieces of rolled dough and filling face side up in the syrup. Let raise for approx 1 hour until double in size. Bake for 15 minutes at 350°
Remove from oven, cool for 10 minutes and invert on serving tray. Serve warm.
Use 1 lb of Naborhood Bakery Parkerhouse, Bread or Donut Dough
They will all work equally well!
Roll dough out using a little flour to aid in the rolling. Dough should be about ½ inch thick.
Filling:
2/3 cup brown sugar
2/3 cup dried currents or raisins
2/3 cup chopped pecans
1 tsp ground cinnamon
½ stick butter, softened
Brush the softened butter on the dough. Stir remaining ingredients together and sprinkle on the dough.
Roll the dough up into a long tube. Cut into 1 ½ inch pieces
Syrup:
1 stick butter
½ cup brown sugar
½ cup granulated sugar
2 Tbs. corn syrup
¼ cup heavy cream
Melt butter in saucepan on Medium heat. Add remaining ingredients and simmer two minutes. Pour into a 9X13 pan.
Place cut pieces of rolled dough and filling face side up in the syrup. Let raise for approx 1 hour until double in size. Bake for 15 minutes at 350°
Remove from oven, cool for 10 minutes and invert on serving tray. Serve warm.
Raspberry Spring Salad
Salad:
Romaine lettuce
Baby Spinach
2 Kiwi fruit
2 avocados
1 small cup strawberries or raspberries
Sugared nuts (almonds, pecans, walnuts, etc)
Poppy seeds
Dressing:
2 ½ Tbs Raspberry vinegar
2 ½ Tbs Raspberry jam
1/3 cup olive or vegetable oil
Combine vinegar and jam in blender, mix and slowly add oil
Pour on salad – toss lightly and serve.
Romaine lettuce
Baby Spinach
2 Kiwi fruit
2 avocados
1 small cup strawberries or raspberries
Sugared nuts (almonds, pecans, walnuts, etc)
Poppy seeds
Dressing:
2 ½ Tbs Raspberry vinegar
2 ½ Tbs Raspberry jam
1/3 cup olive or vegetable oil
Combine vinegar and jam in blender, mix and slowly add oil
Pour on salad – toss lightly and serve.
Cream Biscuits
These biscuits come together in a flash and require no special equipment.
Makes 8
2 cups all-purpose flour , plus extra for the counter
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1 1/2 cups heavy cream
1. Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
2. Pat the dough into a 3/4-inch-thick circle. Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter or 8 wedges using a knife. Place the biscuits on the parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes.
Makes 8
2 cups all-purpose flour , plus extra for the counter
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1 1/2 cups heavy cream
1. Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
2. Pat the dough into a 3/4-inch-thick circle. Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter or 8 wedges using a knife. Place the biscuits on the parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes.