Tonight, I couldn't decide whether I wanted to make Butterscotch Fondue, or Chocolate Marshmallow Fondue. One of my friends suggested making both, and since I have two slowcookers, I am going to take her suggestion and make both for tonight's Family Night. The Butterscotch Fondue can also be drizzled over some Kettlecorn Popcorn, which is available in microwaveable bags.
Butterscotch Fondue:
In a 2-quart slowcooker:
Ingredients:
1 14-oz can sweetened condensed milk
1 cup packed brown sugar
1/2 cup unsalted butter, melted
1/3 cup light corn syrup
1 tsp vanilla
1/4 cup milk
And any sort of food you want to dip into the pot, such as: apple wedges, strawberries, cookies, or brownies.
Directions:
stir together the condensed milk, brown sugar, butter, cornsyrup, and vanilla. Cover and cook on LOW 1-2 hours. Whisk in 1/4 cup milk until smooth. Serve immediately after adding the milk.
Chocolate Marshmallow Fondue:
In a 3-4 qt slowcooker
Ingredients:
15 oz milk chocolate candy bar, chopped
1 10-oz package of mini marshmallows (large can be substituted, if desired)
1/2 cup half-and-half or light cream
And whatever you want to dip in the chocolate, such as: graham crackers, large marshmallows, strawberries, etc.
Directions:
Stir all ingredients together in slowcooker, cover and cook on LOW 1-2 hours, stirring once halfway through. At the end of cooking time, whisk well until smooth and serve immediately.
Tonight, for my family, we are having a "camp-in" in our living room, in which the whole family makes up beds of sleeping bags, blankets and pillows on the living room floor and we enjoy movies, stories, and homemade treats by lanternlight. Fondue is a great way to make Family Night even easier and more fun! All you need is a slowcooker (or two), some skewers, and some treats to dip in the pot. Let Family Night begin!
Tuesday, June 14, 2011
Wednesday, June 1, 2011
Tender Flank Steak Without Marinating!
Ok, so let's face it, steak is great, but some steaks are more naturally tender than others. Flank steak can be downright "chewy" if it isn't tenderized and marinated in advance. If you're like me, you have a hard time planning tomorrow's menu a day in advance, and more likely than not, the flank steak is still half-frozen in it's packaging. ...And Marinating?!?! Uh, whoops....
So, here is a great recipe that doesn't require tenderizing or hours of marinating, because the steak marinates while it cooks!
This recipe is made for two adults and two children to enjoy, but you can add or subtract any amount you want, from any of the ingredients. One of my favorite things about slowcooking is it's versatility!
In a small or medium slowcooker combine:
2-3 Flank Steaks
1 8oz can unsalted tomato sauce
1 15oz can Pork N' Beans
1/4 cup of your favorite BBQ sauce (Spam Alert: I love KC MasterPiece Original)
1/2 medium onion
1/2 tsp salt
Cover and Cook 6-8 hours on Low setting
That's it! Add your favorite ingredients, or take out any ingredients you don't like. It's easy, cheap (steak is expensive enough without having to deal with the cost of dressing it up!), and takes about 3 minutes to put together.
About 30-45 minutes before supper, chop up and boil some Yukon Gold Potatoes (again, my favorite!), mash with a dash of milk and butter, and serve alongside steak with a lot of sauce. Don't forget some peas or a cold fresh salad, and an ice-cold beverage of your choice! And have your perfect summer steak without the work that usually goes into making the perfect steak!
So, here is a great recipe that doesn't require tenderizing or hours of marinating, because the steak marinates while it cooks!
This recipe is made for two adults and two children to enjoy, but you can add or subtract any amount you want, from any of the ingredients. One of my favorite things about slowcooking is it's versatility!
In a small or medium slowcooker combine:
2-3 Flank Steaks
1 8oz can unsalted tomato sauce
1 15oz can Pork N' Beans
1/4 cup of your favorite BBQ sauce (Spam Alert: I love KC MasterPiece Original)
1/2 medium onion
1/2 tsp salt
Cover and Cook 6-8 hours on Low setting
That's it! Add your favorite ingredients, or take out any ingredients you don't like. It's easy, cheap (steak is expensive enough without having to deal with the cost of dressing it up!), and takes about 3 minutes to put together.
About 30-45 minutes before supper, chop up and boil some Yukon Gold Potatoes (again, my favorite!), mash with a dash of milk and butter, and serve alongside steak with a lot of sauce. Don't forget some peas or a cold fresh salad, and an ice-cold beverage of your choice! And have your perfect summer steak without the work that usually goes into making the perfect steak!
Tuesday, March 8, 2011
Faux Chicken Parm and Spaghetti Squash
One of the best things about slowcooking is its versatility. There is virtually no way to screw up a meat dish in the slowcooker. All you need is, your meat, some sort of liquid to help cook it (it doesn't have to cover the meat, although that is fine, too), and whatever flavorings or additives you want in it.
I love Chicken Parmesan. I'm not a huge fan of breaded chicken, so this recipe I have developed as a way to have chicken parmesan without the breading, and also on a budget.
In a medium slowcooker, add whatever tomato based sauce you prefer. Last night I used Artichoke and Tomato pasta sauce (YUM!). Add your boneless skinless chicken (breast is the best); slowcook on low 6-8 hours.
Two hours before dinner, cut the spaghetti squash in half lengthwise, scrape out seeds, and place cut-side down on a baking or roasting pan. Slice up a stick of butter, and surround the squash with pats of butter around and under the cut sides. Add about 1/4 cup water and bake on center rack of a 375 degree F oven for an hour. Reduce oven heat to 300 degrees, bake for an additional hour.
With a standard fork, shred the squash meat into strands, and place in a serving bowl or dish. Serve the squash shred as you would pasta, cover with the tomato sauce, and chicken breast. Cover liberally with Parmesan cheese and enjoy! It is a family favorite, it's is cheap, and practically cooks itself. I make this recipe about once every two or three months, and even my kids don't object to eating squash if it's served like spaghetti!
I love Chicken Parmesan. I'm not a huge fan of breaded chicken, so this recipe I have developed as a way to have chicken parmesan without the breading, and also on a budget.
In a medium slowcooker, add whatever tomato based sauce you prefer. Last night I used Artichoke and Tomato pasta sauce (YUM!). Add your boneless skinless chicken (breast is the best); slowcook on low 6-8 hours.
Two hours before dinner, cut the spaghetti squash in half lengthwise, scrape out seeds, and place cut-side down on a baking or roasting pan. Slice up a stick of butter, and surround the squash with pats of butter around and under the cut sides. Add about 1/4 cup water and bake on center rack of a 375 degree F oven for an hour. Reduce oven heat to 300 degrees, bake for an additional hour.
With a standard fork, shred the squash meat into strands, and place in a serving bowl or dish. Serve the squash shred as you would pasta, cover with the tomato sauce, and chicken breast. Cover liberally with Parmesan cheese and enjoy! It is a family favorite, it's is cheap, and practically cooks itself. I make this recipe about once every two or three months, and even my kids don't object to eating squash if it's served like spaghetti!
Sunday, February 27, 2011
Sick Day Easy Chicken Noodle Soup
Like most people, I love chicken noodle soup when I'm sick. But I don't like the condensed chicken noodle soups, and I always forget to pick up the non-condensed soups when I'm at the grocery store, because I rarely go grocery shopping when I'm sick. So, here is a quick and easy solution. It takes 30 minutes or less to prepare, and can be slowcooked on high or low settings, depending on when you are ready to have some.
Ingredients:
3-4 Stalks Celery, chopped
2-3 large Carrots, chopped
2-3 cloves garlic, minced (garlic is Nature's immune booster, so this is essential in my soup)
1/2 small onion, chopped fine
2 halves boneless, skinless chicken breast, cut into small pieces
2-3 cups chicken stock mixed with 2-3 cups water to make a total of 5 cups liquid
poultry seasoning, or herbs to taste.
1-2 packs of Ramen noodles, with or without seasoning, whichever you prefer
combine everything in a medium or large slowcooker, cover and cook on low 6-8 hours, or high 3-4 hours.
It really is comfort food when you're sick; and the smell of simmering chicken noodle soup is soothing, too. Don't forget to drink some orange juice, for a Vitamin C boost, and get plenty of rest. If you have an upset stomach, mint tea is a good way to calm the stomach muscles.
Today, my household is feeling under the weather, and already the smell of my homemade chicken noodle soup is making my mouth water.
Ingredients:
3-4 Stalks Celery, chopped
2-3 large Carrots, chopped
2-3 cloves garlic, minced (garlic is Nature's immune booster, so this is essential in my soup)
1/2 small onion, chopped fine
2 halves boneless, skinless chicken breast, cut into small pieces
2-3 cups chicken stock mixed with 2-3 cups water to make a total of 5 cups liquid
poultry seasoning, or herbs to taste.
1-2 packs of Ramen noodles, with or without seasoning, whichever you prefer
combine everything in a medium or large slowcooker, cover and cook on low 6-8 hours, or high 3-4 hours.
It really is comfort food when you're sick; and the smell of simmering chicken noodle soup is soothing, too. Don't forget to drink some orange juice, for a Vitamin C boost, and get plenty of rest. If you have an upset stomach, mint tea is a good way to calm the stomach muscles.
Today, my household is feeling under the weather, and already the smell of my homemade chicken noodle soup is making my mouth water.
Friday, February 25, 2011
Fork-Tender Easy Pork Chops
I used to grill pork chops, pouring butter all over them and torturing them until they resembled hockey pucks. I am really not very good at cooking, which is why I love my slowcooker so much; it is virtually impossible to dry anything out, and very difficult to burn anything.
So, I discovered the amazing possibility of slowcooking pork chops and boneless pork ribs, and now they are a household favorite! Another plus to slowcooking pork chops is that you can trim the fat off before you cook them, because it is not the fat that makes them tender, it's the slowcooking!
You'll need:
However many porkchops your house will eat (I use four). Boneless pork ribs make a great substitute, too; so if you have any that need to get cooked up, toss them in!
You can brown the pork in a skillet, if you want, which will give you a milder flavor, or just put them in the slowcooker. If you brown in the skillet, just brown on each side until it's as dark as you like it, then put in the bottom of the slowcooker.
and
1 Family Size Can of Condensed Chicken with Rice soup
and 1/2 can of water
Herbs and spices optional and to taste: there really is no way to screw this up.
Combine in medium slowcooker, cover and cook 6-8 hours. You can strain the liquid off the rice when serving, or leave it there, for a pork chops and soup dish.
I use this one when I notice that the frozen meats in my freezer really need to get used, because I usually don't need to shop for the soup can, which means the ingredients are always on hand. Also nice for when my week is too hectic to shop for specific menus.
The pork really is soft and buttery enough to be separated with a fork, and believe me, my husband is much happier now that I don't serve him shriveled hockey pucks on his plate anymore.
So, I discovered the amazing possibility of slowcooking pork chops and boneless pork ribs, and now they are a household favorite! Another plus to slowcooking pork chops is that you can trim the fat off before you cook them, because it is not the fat that makes them tender, it's the slowcooking!
You'll need:
However many porkchops your house will eat (I use four). Boneless pork ribs make a great substitute, too; so if you have any that need to get cooked up, toss them in!
You can brown the pork in a skillet, if you want, which will give you a milder flavor, or just put them in the slowcooker. If you brown in the skillet, just brown on each side until it's as dark as you like it, then put in the bottom of the slowcooker.
and
1 Family Size Can of Condensed Chicken with Rice soup
and 1/2 can of water
Herbs and spices optional and to taste: there really is no way to screw this up.
Combine in medium slowcooker, cover and cook 6-8 hours. You can strain the liquid off the rice when serving, or leave it there, for a pork chops and soup dish.
I use this one when I notice that the frozen meats in my freezer really need to get used, because I usually don't need to shop for the soup can, which means the ingredients are always on hand. Also nice for when my week is too hectic to shop for specific menus.
The pork really is soft and buttery enough to be separated with a fork, and believe me, my husband is much happier now that I don't serve him shriveled hockey pucks on his plate anymore.
Saturday, February 19, 2011
Breakfast and Dinner in One Slowcooker!
This is what I do when I go to bed late (curse my love of reading and knitting!) and have to make a quick start the next morning...
Last night, before bed, I pulled out my littlest slowcooker, the cute little 2qt one my husband bought me for Christmas four years ago. First, I sprayed the sides with cooking spray, dumped in 3 cups water, and 1 cup steel cut oats, put the lid on and cooked on low over night.
This morning, I gave a quick stir (IMPORTANT: Only stir immediately before serving! There will be a layer of overcooked oats around the rim of the pot, I leave it there and just take the oatmeal from the center of the pot, there's plenty; but if you want to stir it in, it just adds a little bit of texture and flavor to the rest of the oatmeal, no harm done; but if you stir and let the oats sit again, more oats will overcook at the rim). Turn off slowcooker immediately after or just before stirring. Then dish it out into four bowls, and stir in whatever toppings anyone wants. Milk, Brown Sugar, and a drizzle of Maple Syrup are a favorite in my household. And done! About as fast as pulling a poptart out of the cupboard, and a lot more filling!
Then, after breakfast, while the slowcooker is cooling, I get the kids and myself ready for the day; and when the slowcooker pot is completely cool, I peel off the now-stiffened layer of overcooked oats and dump it in the trash. A quick rinse at the sink with some warm soapy water, and it is back in the slowcooker, and ready to make dinner!
Tonight, we are having flank steak Stroganof!
Chop up one onion, any size (I like onions, so I chop big ones), put it in the bottom of the slowcooker, place a couple of Flank Steaks (or round steaks, doesn't matter) on top. Now, for the sauce, I take one can of condensed Cream of Mushroom Soup and pour it into an old widemouth jar with a well-fitting lid, add another half-can of water - I use the can, to make sure I get as much soup as possible - Shake until well blended, and dump over the steaks. Cover and cook on low 6-8 hours, et voila! Hardly any dishes to wash, and I served breakfast and made dinner in about the same amount of time as it would take to get the weather report off the morning news.
Then, this evening, I will cook a bag of egg noodles and make a quick salad, and in ten minutes, dinner will be done. Slowcooking for me frees up my time, and it saves energy. (Maybe I can convince the husband to pick up a baguette on the way home, too).
Last night, before bed, I pulled out my littlest slowcooker, the cute little 2qt one my husband bought me for Christmas four years ago. First, I sprayed the sides with cooking spray, dumped in 3 cups water, and 1 cup steel cut oats, put the lid on and cooked on low over night.
This morning, I gave a quick stir (IMPORTANT: Only stir immediately before serving! There will be a layer of overcooked oats around the rim of the pot, I leave it there and just take the oatmeal from the center of the pot, there's plenty; but if you want to stir it in, it just adds a little bit of texture and flavor to the rest of the oatmeal, no harm done; but if you stir and let the oats sit again, more oats will overcook at the rim). Turn off slowcooker immediately after or just before stirring. Then dish it out into four bowls, and stir in whatever toppings anyone wants. Milk, Brown Sugar, and a drizzle of Maple Syrup are a favorite in my household. And done! About as fast as pulling a poptart out of the cupboard, and a lot more filling!
Then, after breakfast, while the slowcooker is cooling, I get the kids and myself ready for the day; and when the slowcooker pot is completely cool, I peel off the now-stiffened layer of overcooked oats and dump it in the trash. A quick rinse at the sink with some warm soapy water, and it is back in the slowcooker, and ready to make dinner!
Tonight, we are having flank steak Stroganof!
Chop up one onion, any size (I like onions, so I chop big ones), put it in the bottom of the slowcooker, place a couple of Flank Steaks (or round steaks, doesn't matter) on top. Now, for the sauce, I take one can of condensed Cream of Mushroom Soup and pour it into an old widemouth jar with a well-fitting lid, add another half-can of water - I use the can, to make sure I get as much soup as possible - Shake until well blended, and dump over the steaks. Cover and cook on low 6-8 hours, et voila! Hardly any dishes to wash, and I served breakfast and made dinner in about the same amount of time as it would take to get the weather report off the morning news.
Then, this evening, I will cook a bag of egg noodles and make a quick salad, and in ten minutes, dinner will be done. Slowcooking for me frees up my time, and it saves energy. (Maybe I can convince the husband to pick up a baguette on the way home, too).
Wednesday, February 16, 2011
"There's no such thing as too much Worcestershire Sauce" Meatloaf
Finally! Here it is, my all-time favorite, infamous slowcooker meatloaf!!!
I make this on days when I take my kids to Morgan's Wonderland; because I know that when we get home, we will be ready for something warming. And this meatloaf is so good and versatile, it can stand on it's own, if you're too tired to make a side dish.
It takes a bit longer to prepare than my usual slowcooker recipes, about 45 minutes, but it is worth the initial inconvenience!
This uses a 4 qt. slowcooker or larger
Ingredients:
Wrapper:
While cabbage boils, combine meatloaf ingredients in large mixing bowl and mix well. Gently peel cabbage leaves from the head (I use two wooden spoons, silicone covered tongs to do this, so I don't risk tearing the leaves) and set aside each leaf into a loose pile. With the knife, cut the thick vein from the base of the cabbage leaf, scoop a small handful off meatloaf mix into a ball, and set on cabbage leaf; fold leaf over and around ball to make an envelope, set in 4qt slowcooker. Keep going until you run out of meatloaf mix.
In the same large mixing bowl the meatloaf was in, combine the sauce ingredients and whisk until well mixed. Pour over the cabbage/meatloaf packets, making sure to cover all the packets with sauce.
Cover and cook on low 6-8 hours or so.
That's it. I make this recipe at least once a month, and my husband and my kids still love it. And like I said, it's a great one for the day you go on family outings and you just want to come home and have a no fuss meal (all the fuss was done before you left for your outing!)
I make this on days when I take my kids to Morgan's Wonderland; because I know that when we get home, we will be ready for something warming. And this meatloaf is so good and versatile, it can stand on it's own, if you're too tired to make a side dish.
It takes a bit longer to prepare than my usual slowcooker recipes, about 45 minutes, but it is worth the initial inconvenience!
This uses a 4 qt. slowcooker or larger
Ingredients:
Wrapper:
- 1 head cabbage
- 16 oz ground meat of your choice (I prefer ground turkey, but my husband prefers ground sirloin)
- 1 cup Fibely chopped potato, mashed potato, or cooked rice
- 1 small or medium onion, finely chopped (I love onion, so I use a medium one, but you can halve it, or use a small onion)
- 1 cup carrot, finely chopped
- 2 cloves garlic, minced
- 2 eggs
- 2 tsp parsley flakes
- 1/2 tsp each thyme, oregano, basil
- salt and pepper to taste
- 1 (16oz) Can unsalted tomato sauce
- 1 large can tomato paste
- 2 TBS brown sugar
- 1/4 cup Worcestershire Sauce (or more, to taste)
While cabbage boils, combine meatloaf ingredients in large mixing bowl and mix well. Gently peel cabbage leaves from the head (I use two wooden spoons, silicone covered tongs to do this, so I don't risk tearing the leaves) and set aside each leaf into a loose pile. With the knife, cut the thick vein from the base of the cabbage leaf, scoop a small handful off meatloaf mix into a ball, and set on cabbage leaf; fold leaf over and around ball to make an envelope, set in 4qt slowcooker. Keep going until you run out of meatloaf mix.
In the same large mixing bowl the meatloaf was in, combine the sauce ingredients and whisk until well mixed. Pour over the cabbage/meatloaf packets, making sure to cover all the packets with sauce.
Cover and cook on low 6-8 hours or so.
That's it. I make this recipe at least once a month, and my husband and my kids still love it. And like I said, it's a great one for the day you go on family outings and you just want to come home and have a no fuss meal (all the fuss was done before you left for your outing!)
Sunday, February 13, 2011
Busy Day Chicken Corn Chowder
As a College Student, and a mother of two young children, I am busier than I would like to be; which is just one of the many reasons why my slowcooker is my favorite cooking tool. This Chowder is a great one to make when you have a busy day ahead and need to forget about your slowcooker for about 8 or 9 hours.
Ingredients List:
1 tsp unsalted butter
1 Small Onion, finely chopped
3 Stalks of Celery, finely chopped
2 medium Russet Potatoes, peeled and cut into 1/2-inch cubes
2 cups Chicken Broth
1/2 Bay Leaf
1/4 tsp Paprika
1 tsp dried thyme
1/4 tsp fresh ground pepper
1/2 tsp salt
1 boneless, skinless chicken breast
2 cups milk
2 TBSP Corn Starch
3-3 1/2 cups frozen corn kernals
In a small skillet or pan, gently saute the butter, chopped onion and celery over medium heat until the onions are soft (this step can be skipped, just put the butter, onion, and celery in the bottom of the slowcooker and turn it on HIGH while you peel and chop the potatoes, just remember to turn it down to LOW once the potatoes go in the pot). Once the Onion and Celery are taken care of, put them and the cubed potatoes in the slowcooker, lay the chicken breast on top (no need to pre-cook or cut), and add the chicken broth and spices, salt and pepper. Slowcook on LOW 7-8 hours or more, until the potatoes are soft.
Take out the chicken breast and shred or cube as desired. Return chicken to slowcooker, add the milk, cornstarch, and corn. Mix well, cover and cook on HIGH until warmed through, about one more hour.
Remove the Bay Leaves, dish out and serve!
One modification I always use: I like to eat chicken breast all the time, there's just soooo much you can do with shredded chicken breast! So, what I like to do is, I will add up to 4 boneless skinless chicken breasts to the slowcooker in the morning to cook all day with the potatoes and onions; and when it's time to add the milk and corn, I take out all the chicken, shred it, and put 3/4 of the shredded chicken into plastic bins in the fridge for later, and put 1/4 of the shredded chicken back into the pot.
This way, I can easily make chicken breast sandwiches, or chicken salads, or whatever I want with very little effort. In effect, by adding extra breasts to the pot, I have turned one versatile dish into half a week's worth of lunches or dinners...
Which is another reason I am so in love with my slowcooker! By thinking ahead, I am able to save time and effort later, and as a morning person, that is very important!
Tomorrow, I will introduce my famous individually-wrapped meatloaf! I have been begged by everyone I know to share this recipe, and now, finally, I will be revealing my infamous meatloaf tomorrow night!
Ingredients List:
1 tsp unsalted butter
1 Small Onion, finely chopped
3 Stalks of Celery, finely chopped
2 medium Russet Potatoes, peeled and cut into 1/2-inch cubes
2 cups Chicken Broth
1/2 Bay Leaf
1/4 tsp Paprika
1 tsp dried thyme
1/4 tsp fresh ground pepper
1/2 tsp salt
1 boneless, skinless chicken breast
2 cups milk
2 TBSP Corn Starch
3-3 1/2 cups frozen corn kernals
In a small skillet or pan, gently saute the butter, chopped onion and celery over medium heat until the onions are soft (this step can be skipped, just put the butter, onion, and celery in the bottom of the slowcooker and turn it on HIGH while you peel and chop the potatoes, just remember to turn it down to LOW once the potatoes go in the pot). Once the Onion and Celery are taken care of, put them and the cubed potatoes in the slowcooker, lay the chicken breast on top (no need to pre-cook or cut), and add the chicken broth and spices, salt and pepper. Slowcook on LOW 7-8 hours or more, until the potatoes are soft.
Take out the chicken breast and shred or cube as desired. Return chicken to slowcooker, add the milk, cornstarch, and corn. Mix well, cover and cook on HIGH until warmed through, about one more hour.
Remove the Bay Leaves, dish out and serve!
One modification I always use: I like to eat chicken breast all the time, there's just soooo much you can do with shredded chicken breast! So, what I like to do is, I will add up to 4 boneless skinless chicken breasts to the slowcooker in the morning to cook all day with the potatoes and onions; and when it's time to add the milk and corn, I take out all the chicken, shred it, and put 3/4 of the shredded chicken into plastic bins in the fridge for later, and put 1/4 of the shredded chicken back into the pot.
This way, I can easily make chicken breast sandwiches, or chicken salads, or whatever I want with very little effort. In effect, by adding extra breasts to the pot, I have turned one versatile dish into half a week's worth of lunches or dinners...
Which is another reason I am so in love with my slowcooker! By thinking ahead, I am able to save time and effort later, and as a morning person, that is very important!
Tomorrow, I will introduce my famous individually-wrapped meatloaf! I have been begged by everyone I know to share this recipe, and now, finally, I will be revealing my infamous meatloaf tomorrow night!
Saturday, February 12, 2011
ApplePie Breadpudding
This is the ApplePie Breadpudding I mentioned in my earlier posting.
First, let me tell you, it was disastrous! The steam smelled like apple-scented dog shampoo... While washing the dog!
I really think the basic recipe has merit, but that the apple and dried fruit ruined it...
But, here is the recipe just like I had put it in the crockpot:
7 Dinner Rolls left over from last night's dinner, cut into 1-inch cubes (makes about 4 or 5 cups)
1 medium apple, unpeeled, cubed
1/2 cup dried mixed fruit or raisens
1/2 cup honey
1 tsp Apple Pie Spice
1 Cup warm water
3 Eggs
Place bread cubes in slowcooker pot. In medium mixing bowl, combine remaining ingredients, and whisk until completely mixed. Pour over bread cubes and stir or fold the cubes until all the bread is damp and all the liquid is absorbed.
Cover and cook on low 5 hours.
Like I said, the fruit being steamed with the bread and eggs and honey is what ruined this dish. If anyone wants to recreate it or change it, feel free, let me know if you found a way to make this work. I think next time, I'm going to just make the bread pudding, and add fruit at the time of serving, or maybe just before.
I will say, I also tried it with icecream, and the icecream definitely cut the strong taste of the steamed fruit, but it is not something I'm going to make again without some major modifications.
Tomorrow's dinner will be slowcooked Chicken Corn Chowder, recipe and verdict to follow...
First, let me tell you, it was disastrous! The steam smelled like apple-scented dog shampoo... While washing the dog!
I really think the basic recipe has merit, but that the apple and dried fruit ruined it...
But, here is the recipe just like I had put it in the crockpot:
7 Dinner Rolls left over from last night's dinner, cut into 1-inch cubes (makes about 4 or 5 cups)
1 medium apple, unpeeled, cubed
1/2 cup dried mixed fruit or raisens
1/2 cup honey
1 tsp Apple Pie Spice
1 Cup warm water
3 Eggs
Place bread cubes in slowcooker pot. In medium mixing bowl, combine remaining ingredients, and whisk until completely mixed. Pour over bread cubes and stir or fold the cubes until all the bread is damp and all the liquid is absorbed.
Cover and cook on low 5 hours.
Like I said, the fruit being steamed with the bread and eggs and honey is what ruined this dish. If anyone wants to recreate it or change it, feel free, let me know if you found a way to make this work. I think next time, I'm going to just make the bread pudding, and add fruit at the time of serving, or maybe just before.
I will say, I also tried it with icecream, and the icecream definitely cut the strong taste of the steamed fruit, but it is not something I'm going to make again without some major modifications.
Tomorrow's dinner will be slowcooked Chicken Corn Chowder, recipe and verdict to follow...
Slowcooking is Dinner for Morning People
I discovered the joys of slowcooking about a year ago, and the more I use my slowcooker, the more I love it!
You see, I'm a morning person... Yes, one of those horrible, despised morning people that the entire world seems to abhor. I don't mean to be, blame my genes; my dad is a morning person too.
Anyway, as a morning person, my favorite time of the day, and when I am most active, is between the hours of 7am and noon. After that, I just keep at a steady "maintenance" pace until bedtime, usually around 9pm.
But unfortunately, dinner falls right in the middle of my maintenance time... So, what to do?!? I have kids and a husband to feed, and as much as they might disagree with me, cereal should not be a daily dinner food.
That is how the slowcooker has saved me. I am finally able to use my annoying morning-person powers for good. Instead of waking up rediculously early and wondering why the rest of my house is sleeping in, I now use that time to make dinner and toss it in the slowcooker. Then I go about my day, and when I am worn out by mid-afternoon and my husband inevitably asks, "what's for dinner?" I can confidently say something amazing like; "Terriyaki Chicken," or "Pulled Pork Fajitas" or something like that, and not have to do more than five minutes of work to put a fantastic dinner on the table.
He thinks I'm Betty Crocker, and all I did was toss some ingredients in a pot in the morning. Faster than fast food, and about as much effort.
So, that's what this blog is for. I am using it to log my slowcooked creations, along with a complete list of ingredients and cooking times, as well as the general response to the final product.
Tonight, it's dessert in the slow cooker: ApplePie Breadpudding. Tomorrow, I will post the full list of ingredients, and how it turned out.
I will admit, not all of my creations are a success, but enough of them are that I am able to learn from the disasters.
You see, I'm a morning person... Yes, one of those horrible, despised morning people that the entire world seems to abhor. I don't mean to be, blame my genes; my dad is a morning person too.
Anyway, as a morning person, my favorite time of the day, and when I am most active, is between the hours of 7am and noon. After that, I just keep at a steady "maintenance" pace until bedtime, usually around 9pm.
But unfortunately, dinner falls right in the middle of my maintenance time... So, what to do?!? I have kids and a husband to feed, and as much as they might disagree with me, cereal should not be a daily dinner food.
That is how the slowcooker has saved me. I am finally able to use my annoying morning-person powers for good. Instead of waking up rediculously early and wondering why the rest of my house is sleeping in, I now use that time to make dinner and toss it in the slowcooker. Then I go about my day, and when I am worn out by mid-afternoon and my husband inevitably asks, "what's for dinner?" I can confidently say something amazing like; "Terriyaki Chicken," or "Pulled Pork Fajitas" or something like that, and not have to do more than five minutes of work to put a fantastic dinner on the table.
He thinks I'm Betty Crocker, and all I did was toss some ingredients in a pot in the morning. Faster than fast food, and about as much effort.
So, that's what this blog is for. I am using it to log my slowcooked creations, along with a complete list of ingredients and cooking times, as well as the general response to the final product.
Tonight, it's dessert in the slow cooker: ApplePie Breadpudding. Tomorrow, I will post the full list of ingredients, and how it turned out.
I will admit, not all of my creations are a success, but enough of them are that I am able to learn from the disasters.
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