tag:blogger.com,1999:blog-16603023876529221702024-03-13T10:46:00.075-07:00Queen of the Slow CookerHollyhttp://www.blogger.com/profile/07877666854078070270noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-1660302387652922170.post-74777914364105101652014-09-29T12:51:00.001-07:002014-09-29T12:51:13.519-07:00Slow Cooker PizzaI am sharing this <a href="http://www.pillsbury.com/everyday-eats/slow-cooker/crazy-great-idea-slow-cooker-pizza">recipe from Pillsbury </a>so I can access it quickly.<br />
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It looks and sounds divine!Hollyhttp://www.blogger.com/profile/07877666854078070270noreply@blogger.com0tag:blogger.com,1999:blog-1660302387652922170.post-10712379645949481042011-01-09T08:51:00.001-08:002011-01-09T08:56:48.005-08:00Cream of Mushroom SoupIt's been over a YEAR since I last posted on this blog. Not one new post in 2010. I plan to change that. My resolution for 2011 is to make soup. Leonard loves creamed soups and my personal favorite is Cream of Mushroom.<br /><br />This is so simple and quick. I am sorry, it is not made in the slow cooker but on the stove top.<br /><br />1 pound mushrooms<br />1/4 cup (1 stick) butter or margarine<br />3 tablespoons all purpose flour<br />1/2 teaspoon salt<br />1 cup heavy cream or 1 can evaporated milk<br />1 can chicken broth<br />freshly ground pepper<br /><br />Optional (I did not do this) 1 Tablespoon dry sherry<br /><br />Slice enough mushrooms to make one cup, Chop remaining mushrooms.<br /><br />Melt butter in 3 quart saucepan over medium heat. Cook all mushrooms in butter about 10 min., stirring occasionally, until mushrooms are golden brown. Sprinkle with flour and salt. Cook, stirring constantly, until thickened.<br /><br />Gradually stir in cream and broth, heat until hot. Stir in sherry. Sprinkle with pepper to taste.<br /><br />This is divine!Hollyhttp://www.blogger.com/profile/07877666854078070270noreply@blogger.com0tag:blogger.com,1999:blog-1660302387652922170.post-14462869267375211312009-12-19T06:17:00.000-08:002009-12-26T05:12:39.587-08:00Super Simple Cranberry Roast<span style="font-family:arial;">I haven't updated this blog recently as I have been addicted to the Korean Ribs! I think we have had them nearly weekly!<br /><br />Tonight I am in the mood for a cranberry flavor and I am trying another recipe from A Year of Slow Cooking - <a href="http://crockpot365.blogspot.com/2009/12/supuer-simple-cranberry-roast-beef-or.html">Super Simple Cranberry Roast</a>.<br /><br />2-3 pounds beef or pork roast or stew chunks (I picked up a nice 2.5 lb. pork roast at BJ's)</span><br /><span style="font-family:arial;">1 tablespoon dried onion flakes, or 1 medium yellow onion, diced</span><br /><span style="font-family:arial;">2 tablespoons soy sauce (I only use Kikkoman)</span><br /><span style="font-family:arial;">1 (16-ounce) whole berry cranberry sauce<br /><span style="color: rgb(102, 0, 204);">1 package brown gravy mix (my addition - it just needed a bit "something" and this worked well!)</span></span><span style="color: rgb(102, 0, 204);"></span><br /><br /><span style="font-family:arial;">that's it!</span><br /><br /><span style="font-family:arial;">The Directions:</span><br /><br /><span style="font-family:arial;">Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce & gravy mix packet. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.<br /><br />I always cook onl low with plenty of time. Can't wait to try this tonight!<br /></span>Hollyhttp://www.blogger.com/profile/07877666854078070270noreply@blogger.com0tag:blogger.com,1999:blog-1660302387652922170.post-28209011440286304362009-10-30T05:21:00.000-07:002009-12-20T17:09:13.193-08:00Korean RibsI *LOVE* Asian flavors! The first time I had ever had Korean food was when <a href="http://asdbymyside.blogspot.com/">Katrin</a> & <a href="http://slowasmolasses.blogspot.com/">Julie</a> took me to a Korean BBQ for my birthday. Ever since I found this recipe, I have been "chomping at the bit" to try it!<br /><br /><a href="http://crockpot365.blogspot.com/2008/04/crockpot-korean-ribs-recipe.html">Korean Ribs</a> from A Year of Slow Cooking Blog<br /><br />1 package (1.5 lbs) country style ribs (on sale this week at Aldi!)<br />1 cup soy sauce (I grew up with Kikkoman)<br />1 cup brown sugar<br />1/2 cup water<br />5 whole jalapeno peppers (do not cut these)<br /><br />I put the ribs on the bottom (I did NOT brown them first), and added all the rest of the ingredients. Cook on low for 8-9 hours. Discard peppers after cooking.<br /><br />I will report tonight what my official taste tester's opinion is.<br /><br />This is a FAVORITE! I have been making this every week or two!Hollyhttp://www.blogger.com/profile/07877666854078070270noreply@blogger.com2tag:blogger.com,1999:blog-1660302387652922170.post-21881607412526758042009-10-10T07:28:00.000-07:002009-10-29T16:01:28.649-07:00Pea SoupThis is my very first time making pea soup. I have been craving this all week and I have had a ham bone in my freezer just waiting for this day.<br /><br />Unfortunately, my ham bone is too large for my cooker, so I improvised.<br /><br />1 lb dries peas<br />10 baby carrots, coined<br />1 onion rough chopped<br />1 clove mince garlic<br />2 slices of cooked bacon pieces*<br />1 can chicken broth<br />4 cups water<br />salt & ground black pepper to taste<br /><br />Rinse the peas and put them in the bottom of the slow cooker. Add remaining ingredients. I added the fresh ground pepper right away and will taste the soup as it cooks to see how much salt it will need due to the bacon. Cook on slow 10-12 hours.<br /><br />* My bacon secret I got from Food Network's Melissa d'Arabian. Freeze one pound of bacon. When you need a slice to cook, cut off 1" crosswise from your frozen slab. Cooks into nice bacon pieces without a lot of work.<br /><br />Note: I found mine soup very bland and today my mother shared her secret - a couple splashes of worcestershire sauce! I will try that next time.Hollyhttp://www.blogger.com/profile/07877666854078070270noreply@blogger.com0tag:blogger.com,1999:blog-1660302387652922170.post-8762826459569016112009-09-30T05:30:00.001-07:002009-10-01T10:48:48.823-07:00Cream Cheese ChickenOh I think this is going to be a favorite at our home!<br /><br />I got the recipe from my <a href="http://crockpot365.blogspot.com/2008/05/crockpot-cream-cheese-chicken-recipe.html">favorite slow cooking blog</a> and I revised it as follows:<br /><br />2-4 pieced of frozen, boneless, skinless chicken (I used breasts)<br />1 can cream of "something" soup (I used cream of celery)<br />1/2 cup chicken broth*<br />1 package Italian Salad Dressing mix<br />2 cloves minced garlic (or 1 teaspoon of pre-minced garlic in the jar)<br />1/2 package frozen vegetable medley<br />1 block of cream cheese<br /><br />Layer frozen veggies in bottom of slow cooker. Add frozen chicken. Combine soup, chicken broth, dressing mix and garlic. Pour on top of chicken and cook on low 6-8 hours, until chicken shreads. Shread chicken with 2 forks, add block of cream cheese and cook on high for 1/2 hour until cream cheese melts.<br /><br />I served over orzo pasta. This was an instant hit with the husband!<br /><br />Next time I am going to try Neufachel cheese which is 1/3 less fat than regular cream cheese.<br /><br />*Money saving tip: My chicken broth came<em style="font-family: times new roman;"></em> in a 14 oz can. I brought out 2 small custard dishes and zipper sandwich bags and measured 2 - 1/2 cup portions of the broth into the bags sitting in the cups for the form and froze. I took the froze bags and moved them to a freezer bag and have a ready portion for the next time I make this. The portion that was left less than 1/2 cup was added to the dogs' dinner tonight with no complaints from them.Hollyhttp://www.blogger.com/profile/07877666854078070270noreply@blogger.com1tag:blogger.com,1999:blog-1660302387652922170.post-8410281887765270322009-09-28T18:23:00.000-07:002009-09-28T18:59:37.420-07:00Buffalo Chicken Lasagna - baked, not slow cookedI revised this recipe from my favorite <a href="http://crockpot365.blogspot.com/2008/10/crockpot-buffalo-chicken-lasagna-recipe.html">slow cooking blog</a>. I was bad and I oven baked my lasagna this weekend since we were home. I personally like a crunchy crust to my lasagna and I have not been brave enough to try one in the slow cooker yet.<br /><br />My revisions:<br /><br />1 package oven ready lasagna noodles<br />1 jar of your favorite pasta sauce (I use tomato & basil)<br />1/4 cup (or more depending on your taste) of hot sauce (I use Frank's)<br />8 oz ricotta cheese<br />2 cups shreaded cheese (I mix mozzerella & cheddar)<br />6 oz cubed grilled chicken (I bought mine at <a href="http://www.aldifoods.com/index_ENU_HTML.htm">Aldi</a>)<br />blue cheese crumbles to taste<br /><br />Spray your baking pan with cooking spray. Mix pasta sauce and hot sauce together. Add one spoonful of sauce to bottom of pan. Layer noodles, riccotta, chicken, shreaded cheese, sauce & repeat. Top your last layer of noodles with sauce, shreaded cheese and blue cheese crumbles.<br /><br />Bake in a 350 degree preheated oven COVERED for 30 minutes. Uncover and bake for an additional 15 minutes. Let sit 15 minutes before cutting.<br /><br />I served with butternut squash which I cooked with butter & brown sugar, to offset any "kick" from the lasagna.Hollyhttp://www.blogger.com/profile/07877666854078070270noreply@blogger.com1tag:blogger.com,1999:blog-1660302387652922170.post-26772642637105102802009-09-27T16:21:00.000-07:002009-10-01T10:52:07.085-07:00Cleaning Out The Pantry Chicken2-4 frozen, boneless, skinless chicken breasts<br /><br />For Sauce:<br />1/2 cup ketchup<br />1/4 cup water<br />1/4 cup backed brown sugar<br />1 envelope onion soup mix<br /><br />Arrange chicken in slow cooker. Combine all sauce ingredients and add to cooker. Cook on low 7-9 hours.<br /><br />Rita's Variation - I can't wait to try this<br />Add 8 oz of sour cream the last hour of cooking.Hollyhttp://www.blogger.com/profile/07877666854078070270noreply@blogger.com0tag:blogger.com,1999:blog-1660302387652922170.post-47347165985951825942009-09-27T14:50:00.000-07:002009-09-28T18:42:58.367-07:00Hearty Meat SauceI always have to "doctor up" my pasta sauce and this is my favorite way to do it.<br /><br />1 jar of your favorite pasta sauce (I use a tomato & basil sauce)<br />1-2 slices of bacon<br />1 medium onion, chopped<br />1/2 package of sliced pepperoni, parboiled to remove fat<br />1/2 package of frozen meatballs<br /><br />Empty contents of sauce into cooker. Cook bacon in skillet. Eat bacon while cooking the onion in the leftover bacon drippings in pan, until translucent. Add onion (not the drippings) to sauce. Add pepperoni & meatballs. Cook on low 4-5 hours.<br /><br />Serve with your favorite pasta and salad.Hollyhttp://www.blogger.com/profile/07877666854078070270noreply@blogger.com0tag:blogger.com,1999:blog-1660302387652922170.post-12654026789864800632009-09-27T14:10:00.001-07:002009-09-28T18:42:09.751-07:00Tomato Based Stew1.5-2.5 pounds of frozen meat (beef or pork - whatever I have in the freezer) I have used several different cuts with success.<br />1 package onion soup mix<br />1 can diced <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">tomatoes</span><br />1 can sliced mushrooms, drained<br />1/4 - 1/2 cup cranberry juice (any variety) or wine if you prefer<br />1/2 package of frozen vegetable medley<br /><br />Layer frozen veggies and mushrooms on bottom of slow cooker. Add frozen meat, then tomatoes. Mix juice/wine with onion soup mix and pour on top of meat and tomatoes. Cook on low 7-9 hours.<br /><br />I serve this with either mashed potatoes or rice.Hollyhttp://www.blogger.com/profile/07877666854078070270noreply@blogger.com0tag:blogger.com,1999:blog-1660302387652922170.post-45706552158862385542009-09-27T14:06:00.000-07:002009-09-28T18:41:40.606-07:00Salsa Chicken2-4 frozen skinless, boneless chicken breasts<br />1 can cream of mushroom soup<br />1 cup salsa<br />1 can of mushroom slices<br />fresh baby carrots (or whatever veggies you have to put in)<br /><br />Layer veggies on the bottom of the slow cooker. Add frozen chicken. In a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">separate</span> bowl, combine soup & salsa. Add to cooker. Cook on low 7-9 hours.Hollyhttp://www.blogger.com/profile/07877666854078070270noreply@blogger.com0tag:blogger.com,1999:blog-1660302387652922170.post-46932424891275560032009-09-27T14:01:00.000-07:002009-09-27T14:34:34.765-07:00Black Bean Chili1 lb ground meat (I have used beef or turkey)<br />1 medium onion, chopped<br />1 can of corn, drained<br />1 can of black beans, drained and rinsed<br />1 can of diced tomatos<br />1 package of McCormack's Chili seasoning (I use mild as we are not fans of too much "heat")<br /><br />Brown the ground meat & onion together, drain off grease. Mix in chili seasoning. Add all ingredients to slow cooker and mix well. Cook on low until warm, 4-5 hours.<br /><br />I love serving this with garlic bread or corn pudding.Hollyhttp://www.blogger.com/profile/07877666854078070270noreply@blogger.com0tag:blogger.com,1999:blog-1660302387652922170.post-81524864043304139862009-09-27T13:53:00.000-07:002009-09-27T14:01:37.623-07:00My obsession with my slow cooker...With my husband being a regional truck driver, he likes to come home to a good home cooked meal. My <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">dilemma</span> was timing dinner without being a slave to our home, and having a dinner ready when he would not be sure what time he would make it home.<br /><br />The answer to our <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">dilemma</span> was the slow cooker. So far I have used this many more times in the last month than in the past year that I have owned it!<br /><br />Please feel free to email me with a quick and easy slow cooker recipe that we can try! I will document my favorite recipes as I try them on this blog.Hollyhttp://www.blogger.com/profile/07877666854078070270noreply@blogger.com0