Tuesday, July 29, 2014

6 Ingredient Slow Cooker Peach Crisp


Ingredients
1 cup brown sugar
1 cup quick oats
1/2 cup flour
1 tsp. cinnamon
1/4 cup butter, softened.
2 (20oz) cans drained peaches.

Directions
1. Spray Slow Cooker with Cooking Spray.
2. Stir together brown sugar, oats, flour, and cinnamon.
3. Cut the butter into the dry ingredients with a pastry blender or fork until the mixture is crumbly.
4. Put the drained peaches in the slow cooker and stir 1/2 the crumbs into the fruit.
5. Top with the rest of the crumbs
6. Cook for 3- 4 hours on low
Easy Parmesean Ranch Mushrooms


Ingredients
1 Container, fresh Mushrooms
1 stick of butter (1/2 Cup)
1 Hidden Valley Ranch Dressing Packet
Parmesean Cheese.

Directions
1. Place Mushrooms in the Slow Cooker.
2. Melt the butter in a microwave safe bowl.
3. Add the Ranch packet to the melted butter.
4. Mix well and pour over mushrooms in slow cooker.
5. Sprinkle with 2 teaspoons of Parmesean Cheese or you can add more to taste.
6. Cook on low heat for 4 hours.
Carmelized Onions in the Slow Cooker


Ingredients
5-6 large yellow onions
1/2 cup butter, sliced (real butter only)

Directions
1. Peel onions and cut them into large slices
2. Place onions in slow cooker and place slices of your butter on the top.
3. Cook on high for 10 hours, until onions are dark brown and carmelized.

You can freeze these for up to 6 months, and use them to accomodate green beans, baked potatoes, hamburgers, etc.




Find Original Recipe here: http://www.familyfreshmeals.com/2013/05/crockpot-caramelized-onions.html
Barbeque Turkey Wedges

Ingredients
Nonstick Cooking Spray
1 pound lean ground turkey
3/4 cup finely chopped red onion
3 cloves minced garlic
1 (14.5 oz) can diced tomatoes (no salt added and undrained)
1/3 cup bottled barbeque sauce
1/4 teaspoon black pepper
1/2 small cucumber, seeded & chopped (1/2 cup)

Directions
1. Coat a large unheated skillet with cooking spray. Cook turkey, 1/2 cup of the onion, and the garlic in skillet over medium-high heat for 5 to 8 minutes or until turkey is brown and onion is tender, stirring frequently. Drain fat.
2. Stir in tomatoes, barbecue sauce, and pepper; heat through. Transfer mixture to a 1 1/2- or 2-quart slow cooker. 
3.Cover and keep warm on the keep-warm setting for up to 2 hours.    
*
Just before serving, sprinkle turkey mixture in cooker with remaining chopped onion and cucumber. Serve turkey mixture with Pita Wedges.

Serve this with pita wedges---Recipe Here.

Pita Wedges

Ingredients
2 (6 inches) whole wheat pita rounds

Directions

1. Preheat oven to 350 degrees F. Split pita bread rounds in half horizontally. Cut each half into eight wedges. Arrange wedges in a single layer on a baking sheet. Bake for 10 to 15 minutes or until lightly browned and crisp; let cool.





Original Recipe here: http://www.bhg.com/recipe/barbecue-turkey-wedges-1/
Copycat P.F Chang's Lettuce Wraps


Ingredients
1 T sesame oil
2 lb ground chicken or turkey
1 t dried ginger
2 cloves garlic, pressed
1/4 C dry sherry
1/2 C hoisin sauce
2 T tamari
1 T chili garlic sauce (we're sirachi peeps)
2 cans sliced water chesnuts, drained and chopped
2 T rice wine vinegar
12 small lettuce leaves (bibb or butter)

Instructions
1. Heat the sesame oil in a large skillet over medium heat. Don't substitute oils! The sesame oil adds a great flavor. 
2. Brown the ground chicken or turkey and garlic in the oil. Add ginger and sherry and cook until all the liquid is gone. Transfer everything to a crockpot.
3. In a small bowl, mix the hoisin sauce, tamari and chili garlic sauce. Stir into the meat mixture in the crockpot. 
4. Cover and cook on high for 2-3 hours or on low for 3-4 hours.
5. Before serving, stir in water chestnuts and rice vinegar. Cook an additional 10 minutes to warm through. Then serve with lettuce leaves.

Enjoy!






Check out the Original Recipe Here: http://thegreenbacksgal.com/p-f-changs-lettuce-wrap-copycat-recipe/

Wednesday, July 23, 2014

Home made Moon Sand



Ingredients
4 cups play sand
2 cups corn starch
1 cup water
2 tbsp colored powder paint
glitter

Directions
1. Mix the sand and cornflour in a large bowl until combined. Then tip in the water in increments, mixing it in as you go along. By the end it should be well combined and the consistency is like a crumbly pastry mix. If it doesn’t hold together when formed in a ball then add a tiny bit more water until it feels right. It should not be wet, but feel slightly damp.
2. When this is achieved then stir through the colors, using as many as you like. You will need to use your fingers to thoroughly mix the colors, like making breadcrumbs or pastry.

Now Have fun playing.


Find Original Recipe Here:  http://theimaginationtree.com/2013/06/home-made-moon-sand-recipe.html
Slow Cooker Caramel Apple French Toast

Ingredients
For the French Toast

10 cups cubed (3/4-inch) French or challah bread
8 eggs
2 cups (1 pint) half-and-half
1/2 cup milk
1/3 cup packed light brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon ground cinnamon

For the Apple-Pecan Filling
8 tablespoons butter, softened
3 apples, peeled and coarsely chopped (3/4-inch pieces)
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1 cup coarsely chopped pecans

For the Topping
Powdered Sugar, Maple syrup or salted caramel topping, if desired


Directions
 1. Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
 2. Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.
 3. In large bowl, beat remaining French Toast ingredients. Fold in bread cubes to coat. Let stand 15 minutes, folding occasionally.
 4. In 8-inch skillet, melt 2 tablespoons of the butter. Add apples; cook about 5 minutes, stirring occasionally. Meanwhile, in small bowl, stir together remaining 6 tablespoons butter and remaining Apple-Pecan Filling ingredients until crumbly.
 5. Spoon half of bread mixture (about 4 cups) into slow cooker. Top with half of the apples. Sprinkle with half of the brown sugar mixture. Repeat layers.
 6. Cover; cook 2 1/2 to 3 hours on Low heat setting or until temperature reaches 160°F and center is set.
 7. Remove foil before serving by loosening edges with table knife. Sprinkle with powdered sugar and serve with syrup.


Find original Recipe here: http://www.bettycrocker.com/recipes/slow-cooker-caramel-apple-french-toast/154a0eba-b6b5-47c3-8bcc-a8c2391df813

Current Events

Loading...