Wednesday, April 18, 2012

1 3/4 c flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 c shortening
2/3 c sugar
2 eggs, well beaten
1 1/2 c banana, well mashed, overripe
1/2 c walnuts, coarsely chopped:

Sift together flour, baking powder, baking soda and salt. 
 With electric beater on low, fluff shortening in a small bowl, until soft and creamy. 
 Add sugar gradually. Beat in eggs in a slow stream. 
With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, and the rest of the bananas then the last of the flour mixture. 
Fold in walnuts. 
 Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.
 Place on a rack in crockpot. 
 Cover crockpot, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. 
  Cook on HIGH for 4 to 6 hours. 
 Cool on a rack for 10 minutes.
 Serve Warm.

3 lbs. med. size potatoes peeled and sliced
1 onion chopped
1 cup shredded cheddar cheese
1 cup cooked ham
1 can (10 3/4 oz) reduced fat cream of mushroom soup
1/2 cup water

Combine potatoes, onion, cheese and ham in slow Crock Pot. 
 In small bowl, stir together soup & water. Pour over potato mixture. 
 Cover pot.
 Cook on High for 4 hours or until potatoes are tender. 
 Stir mixture just before serving. 
Makes 6 servings

MMM on one of the epsiodes on Desperate Housewives Lynnette made her ex hubby a yummy bowl of Beef Bourgignon 
It inspired me to make this ! YUmmo!
1 Cup Dry red wine
2 Tablespoons Olive oil
1 Large Onionm,sliced
1/2 Teaspoon Thyme
2 Tablespoons Parsley,chopped
1 Bay leaf
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 1/2-inch cubes
3 Slices Bacon (thick-cut is possible) ,diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic -- minced
1 Teaspoon Salt

Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours (overnight if refrigerated) Drain meat, reserving marinade.
 In skillet, saute bacon and remove.
Brown meat in bacon fat. 
Combine beef, bacon, vegetables and seasonings in slow cooker.
 Pour over enough marinade to cover.
 Cook on low 8-10 hours.

3 lb. boneless turkey breast, halved
16 oz. can whole berry cranberry sauce
1/2 c. sugar
1/2 c. apple juice
1 T cider vinegar
2 garlic cloves, minced
1 tsp. ground mustard
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
2 T. all-purpose flour
1/4 c. cold water
1/4 tsp. browning sauce

Place the turkey skin side up in a 5-qt. crock pot.
Combine the cranberry sauce, sugar, apple juice, vinegar, garlic, mustard, cinnamon, cloves and allspice; pour over turkey.
Cover. Cook on low for 5-6 hours or until a meat thermometer reads 170 degrees F.
Remove turkey to a cutting board; keep warm.
Strain cooking juices. In a saucepan, combine flour and water until smooth; gradually stir in strained juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired.
Serve gravy with sliced turkey.

Sunday, April 15, 2012

3 pounds pork shoulder
2 (1 ounce) packages taco seasoning mix
chili powder to taste
crushed red pepper to taste

Place pork shoulder in a slow cooker with taco seasoning. If desired, add chili powder and/or red pepper flakes. Add water until meat is covered. Place lid on pot and cook on low for 8 hours. Remove pork shoulder from pot and shred.
Note: Serve with warm tortillas and your choice of garnishes, such as: lettuce, grated cheese, chopped onions, guacamole, salsa, sour cream, and olives.

4 pork chops, well trimmed
1 envelope onion soup mix
10 oz. can ready to serve chicken broth

You can brown the pork chops if you wish in a nonstick skillet 3-4 minutes on each side. Place pork chops in 3-1/2-4 quart crockpot. In medium bowl, combine soup mix and chicken broth and stir until blended. Pour this mixture over the pork chops. Cover crockpot and cook on low heat for 6 to 8 hours. 4 servings

1 1/2 lbs lean ground beef
3 slices bacon, diced
1 small onion, chopped
2 tbs flour
1/4 tsp paprika
1 tsp salt
1 can (10 3/4oz) condensed cream of mushroom soup
2 tbs dry red wine
1 cup dairy sour cream
6 to 8 hamburger buns, toasted and buttered

In large skillet, brown beef and bacon until red color disappears. 
 In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. 
Stir in undiluted soup and wine. 
Cover pot and cook on low 4 to 5 hours. 
Stir in sour cream. 
Spoon mixture over toasted buns. 
 Serves 6 to 8. I served this over buttered noodles instead of the buns.

6 servings
3-pound boneless beef tip roast
1 tsp. salt
1 tsp. mixed dried herb leaves
1/2 tsp.pepper
2 cloves garlic, finely chopped
1 cup balsamic vinegar (or use red wine vinegar)

Spray 12' skillet with cooking spray; heat over medium-high heat. 
Cook beef in skillet about 5 minutes until brown on all sides. 
Sprinkle with salt, herbs and pepper.
Place garlic in a 4-5 quart slow cooker. 
Place beef on garlic.
 Pour vinegar over beef.
Cover and cook on low heat setting 6-8 hours or until beef is tender.

1 cup uncooked ditalini or other small pasta Shredded Romano cheese (optional) 
2 1/2 pounds beef for stew, cut into 3/4' pieces
2 cans (14 to 14 1/2 ounces each) ready-to-serve beef broth
1 can (15 ounces) chickpeas, drained
1 can (15 ounces) diced tomatoes with garlic and onions, undrained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon pepper
2 cups frozen mixed vegetables

Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 4 1/2 to 5 1/2-quart slow cooker; mix well. 
Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking) Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. 
Stir well before serving. 
Serve with cheese, if desired.

1 cup Worcestershire sauce
1 boneless pork roast
1 cup brown sugar
Optional: whole wheat rolls to make sandwiches
Spray with non stick spray.Add pork roast. Add worcestershire sauce and brown sugar.Cook on high for 1 hour, then on low for 5 hours.
Pork roast is finished when it falls apart. 
I use a fork to shred the roast and serve on rolls.

First unwrap the chicken, remove the bag of innards from the cavity and give the chicken a quick rinse.
After rinsing the chicken place in crock pot that has been sprayed with non-stick.Y
ou do not need to put any liquid in the pot, just the chicken.
Then sprinkle your favorite spices on the chicken. I usually sprinkle garlic and paprika.
Place the lid on the crock pot, set on low, and walk away for about 7 hours.
Remove the chicken from the crock pot, cut and serve.
 Do not throw away the liquid in the crock pot.
If you do not want to serve the chicken for dinner, allow the chicken to cool and then remove the meat from the bones. Set the crock pot on  the low setting and cover. Let it cook overnight. In the morning you will have a crock pot full of bones and chicken broth, and your house will smell like Boston Market for the next day or 
Strain out the bones and you have homemade chicken broth for free!Scrape the fat off with a spoon and the broth is ready to be used or can be stored for up to six months in the freezer.

Thursday, April 12, 2012

 2 pounds white candy coating , broken into small pieces
2 cups semisweet chocolate chips
1 pkg.( 4 oz) German sweet chocolate
1 jar ( 24 oz ) dry roasted peanuts

In a crockpot, combine candy coating, German chocolate and chocolate chips. Cover and cook on high for 1 hour, then reduce heat to low. Cover and cook 1 hour longer or until melted, stirring every 15 minutes. Add peanuts and mix well. Drop by teaspoonfuls onto waxed paper; let stand until set. Store at room temperature. Makes about 3 1/2 dozen.

3/4 cup cookie or graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
16 ounces cream cheese
2/3 cup sugar
2 eggs
1 egg yolk
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon orange or lemon zest, or dried grated rind
1 tablespoon flour
1/2 teaspoon vanilla

Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a 7-inch spring form pan.
 In a medium bowl, cream together the cream cheese and sugar. 
Add eggs and yolk and beat for about 3 minutes on medium with a hand-held electric mixer. Beat in orange juice, zest, flour, and vanilla. 
Beat for another 2 minutes. 
Pour batter into prepared crust.
place on a rack or aluminum foil ring in the crock pot (so it doesn't rest on the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. 
Turn off and leave for 1 to 2 hours, until cool enough to remove. 
Cool completely and remove the sides of the pan.
 Chill before serving, and store leftovers in the refrigerator.

1 bag Tater Tots
1/2 bag frozen mixed vegetables - cooked
2 or 3 cans of cream soup (mushroom - celery, take your pick) I like celery or chicken
1 pound hamburger, browned and drained ( i use garlic powder and italian seaoning when browning the meat)
 a bag of Shredded cheese

Mix the hamburger, 1/2 bag of non frozen  Tater Tots, cooked veggies, and soup.
Use two cans soup - if it looks dry add another can of soup.
 Layer the remaining Tater Tots on top. Let it go on low for 6 to 7  hours. Top with cheddar cheese
Serves 4.

1 lb. ground beef
1 can tomato sauce
1 can mexi-corn drained
1/4 cup minced onion
1 tsp. salt
Dash of pepper
1 1/2 cups dried mashed potato flakes
1 1/2 cup sour cream
1/3 cup water
1 1/2 cups grated cheddar

In skillet brown your hamburger, and drain well. Place beef in the crockpot and add tomato sauce, corn, onion, salt and pepper. Mix well!
In bowl mix the potato flakes, with sour cream and water. Spread potato mixture over the beef. Top with grated cheese. Cover and cook on Low for 7-10 hours!

1 1/2 lb. ground beef
1 large clove garlic
1/4 tsp. pepper
1/2 tsp. thyme
6 med. potatoes
2 large onions
1 can cream of mushroom soup (10 3/4 oz.) *cream of chicken works well too
1/2 c. water

Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered crock pot. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.

16 oz skinned and boned uncooked chicken breast, cut into 4 pieces
1 lemon
1 tspn lemon pepper
1 tspn paprika

Place chicken pieces in a slow cooker. 
Squeeze juice of half a lemon over chicken. 
Sprinkle lemon pepper  over top.
Sprinkle Paprika over chicken.
 Cut remaining lemon half into thin slices. 
Arrange slices around chicken. 
Cover and cook on high  for 4 hours.

1 large onion, cut into 8 pieces
1/2 to 1 habanero pepper, seeded, deveined, and finely minced 

*warning!!!!! Please wear Gloves when deviening !
1 tablespoon chopped crystallized ginger
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders

Combine onion and ginger in a food processorr until finely chopped. 
Add remaining ingredients, except chicken, and pulse until well combined.
 Place chicken in a 3 1/2-quart or larger Crock Pot and cover with sauce. 
Cover, place on low, and cook for 6 to 8 hours or 3 to 4 hours on high. 
This dish serves 4.