Fix it & Forget It: Slow Cooker Cranberry Sauce

Slow Cooker Cranberry Sauce

from Lynette’s Kitchen @ Cleverly Simple

Ingredients:

1/2 Cup Brown Sugar
1/2 Cup White Sugar
1/4 tsp cinnamon
1/2 Cup Orange Juice
1/2 Cup Water

Fresh Cranberries (12 oz)

Directions:1.  Combine all ingredients except the cranberries in the crockpot.  Stir well.
2.  Add cranberries and evenly coat.
3.  Turn on the crockpot to high for 3 hours, stirring the cranberries every hour.
4.  After three hours on high, mash the cranberries.  Continue to heat on high with the lid off, for 45 minutes.
5.  Let cool and transfer to serving dish.

Fix it & Forget it Friday: Potato Cheddar Soup

This Yummy Recipe comes from Drug Store Diva's

make sure you go and check out their awesome blog!

What You’ll Need:

• 5 cloves garlic
• 32oz. chicken broth
• 6 potatoes
• 1 onion
• 1/2 stick butter
• 2.5 teaspoons salt
• 1 teaspoon pepper
• 1/2 pint (1 cup) half & half
• 1 cup shredded cheddar cheese
• 3 tablespoons green onions (extra for garnish, optional)
• sour cream (optional)

What You’ll Do:

Peel and chop your potatoes.

Chop one onion.

Chop five cloves of garlic.

Combine the garlic, chicken broth, potatoes, onion, butter, salt, and pepper. Cook in the slow cooker for 7 hours on low and 1 hour on high.

After 8 hours of cooking, mash the potatoes.

Add the half & half, cheese, and green onions.

Stir.

It makes six really filling servings … and they were all gone very quickly.

Fix it & Forget it Friday: Broccoli Cheddar Soup

Yummy Yummy in my tummy!! 

Broccoli Cheddar Soup 

Ingredients

• 16 oz Cheese Whiz
• 4 cans Cream of Celery Soup
• 1 quart half and half
• 4 (10 oz) packs frozen chopped broccoli

Directions

Combine all four ingredients in a crock pot (at least 6 quart) and cook on low for 5 hours. Stir well and cook on low for an additional hour. This recipe can be cut in half for a smaller crowd.

Fix it & Forget it Friday

RANCH HOUSE CROCK POT PORK CHOPS w/ PARMESAN MASHED POTATOESrecipe from: Real Mom Kitchen

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm milk
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Crocktoberfest: Chicken Gyros in the Crockpot

This Recipe comes from Frugal Ferret

I hope you have enjoyed Crocktoberfest!! I know I have enjoyed finding some

new and yummy recipes for my favorite Crock pot! 

Ingredients

• 3 chicken breasts, boneless & skinless
• 4 cloves garlic, pressed
• 1 large lemon, juiced
• ½ white onion, quartered
• 2 tablespoons olive oil
• 4 tablespoons red wine vinegar
• 1 teaspoon oregano
• water to cover chicken

Method

1. Place chicken on the bottom of slow cooker
2. In a medium bowl, add the remaining ingredients (minus the water)
3. Whisk together and pour over chicken
4. Add water to help cover chicken (about ¼ – ½ cup)
5. Cook on low for 4 – 6 hours
6. Cut into strips and add juice from slow cooker until moistened

Notes

Inspired by: http://allrecipes.com/recipe/easy-chicken-gyro/

Crocktoberfest: Coq Au Vin

Who knew you could get all fancy with a crock pot?  I love this dish... PERIOD...

This is another yummy one from Crockpot 365 ... I hope you have enjoyed Crocktoberfest!!

The Ingredients.

--6 to 8 frozen chicken thighs ( or breasts) 

--6 slices cooked and crumbled bacon (I used turkey, but you could use PORK)

--8 oz sliced baby portabella mushrooms (they are right next to the regular mushrooms)

--1 cup baby carrots

--1 chopped yellow onion

--3 cloves chopped or minced garlic

--1/2 t black pepper

--1/2 t kosher salt

--1/2 cup chicken broth

--1 1/2 cup cheap red wine (you can use non-alcoholic wine, if you wish)

--2 large fresh thyme sprigs (I really think the fresh thyme is the key, here. Go steal some from your neighbors garden.)

The Directions.

Cook your bacon. I used turkey bacon, and baked it on a broiler pan. Dump the frozen chicken into your crockpot and start layering in the rest of the ingredients. This is really a no-fuss (albeit amazingly gourmetish) preparation. Just throw it all in.

Cover and cook on low for 8 hours. You could cook it on high for 4, but it won't taste as good. The flavors meld so nicely when cooked low and slow.

Serve with mashed potatoes or your favorite pasta. We did brown rice fusilli.

Crocktoberfest: Cheesecake ( yes Cheesecake)

This Recipe comes from Crockpot 365

And you will be shocked with how YUMMY it turns out!!

We are coming to the End of Crocktoberfest, and I hope

you are enjoying it!! 

Crust 

- 1 cup graham cracker crumbs (I used Mi-Del gluten free Arrowroot Cookies)
- 2 T brown sugar 
- 3 T melted butter 

Filling

- 16 oz cream cheese, room temperature (I nuked mine for 30 seconds to get it soft) 
- 3/4 cup white sugar 
- 2 large eggs, room temperature (I put the eggs in a bowl of hot water for a few minutes) 
- 1/4 cup heavy cream (mmm. cream.)
- 1 t good vanilla 
- 1 T flour (I used Pamela's. It didn't make it into the picture) 

Directions. 

Find a heat-resistant dish that will fit into your crockpot for the cheesecake. You are going to create a bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. I tried a round cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with how it heats.

In a plastic zipper bag, beat the animal crackers into crumbs with a rolling pin. Put a cup of the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of the dish you are going to use.

In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust. Lick the bowl. 

Add 1/2 to 1 cup of water to the bottom of your crockpot. Lower the dish inside, being careful to notslosh water into your cheesecake. 

Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the edges are no longer shiny and have set. Touch lightly to see that you don't get a bunch of stuff on your finger---then you know it's done. My cheesecake wasn't perfectly set in the middle, but I unplugged the crock anyhow.

I cooked it for exactly 2 hours. Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours before cutting and serving. 

Crocktoberfest: Southern Plate's Cheesy Chicken Rice

Southern's Plate's Cheesy Chicken Rice

Ingredients

• 4 boneless skinless chicken breasts
• 1 large onion, chopped (I use Vidalia)
• 1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
• 1 cup cheddar cheese
• 1 - 10.5 ounce can cream of chicken soup (regular or fat free)
• 1 -15 ounce can whole kernel corn, drained

Instructions

1. Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Crocktoberfest: Cowboy Beans

Ingredients:

6 slices bacon

1 c. chopped white onion

2 cloves garlic, minced

1 (16 oz.) can pinto beans, drained

1 (16 oz.) can Great Northern beans, drained

1 (16 oz.) can baked beans

1 (16 oz.) can red kidney beans, drained

1 (15 oz.) can garbanzo beans, drained

3/4 c. ketchup

1/2 c. molasses

1/4 c. packed brown sugar

2 Tbsp. Worcestershire sauce

1 tsp. liquid smoke

1 Tbsp. yellow mustard

1/2 tsp. black pepper

Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned. Drain, reserving 2 Tbsp. of drippings. Crumble bacon and toss in crock pot. Cook the onion and garlic in the drippings until onion is tender; drain excess grease and transfer to crock pot as well.

To the crock pot, add all remaining ingredients and combine well. Heat in crock pot on High for 1 hour, or on Low for 2-4 hours.

CrocktoberFest: Sugared Pecans

You will need:
>16 ounces pecans or walnut halves
>1/2 cup melted unsalted butter
>1/2 cup powdered sugar
>1/4 teaspoon ground cloves
>1 1/2 teaspoons ground cinnamon
>1/4 teaspoon ground ginger

1. Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter.
2. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on HIGH for 15 minutes. Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
3. Transfer the nuts to a bowl.
4. In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.
Let cool before serving.

Crocktoberfest: Spinach Salsa Queso Dip

HOT SPINACH SALSA QUESO DIP

It's that time of year where we all need yummy treats to take to parties!! Here is a easy peasy dip one!

• 10 ounces frozen chopped spinach, thawed and drained
• 1 lb Velveeta cheese (2% fat--this is the reduced fat version)
• 8 ounces cream cheese (light)
• 1 jar salsa (I used 3/4 full jar of a 16 ounce jar)
• A handful of chopped cilantro (optional-but good)

Now there's 3 ways to make this:

1) Cut the Velveeta and cream cheese into cubes and place all ingredients in a microwaveable-safe dish. Heat until cheese has melted and stir to combine all ingredients. 

2) If you prefer, you can place all the ingredients in an oven safe dish and bake until the dip is heated through--continuing to stir to mix all ingredients. I usually put the dip in at 350 degrees for about 15 minutes--keep an eye on it as it depends on how deep your dish is--it can take as little as 10 minutes or as much as 20-25 minutes to have all the cheese melted. When it's hot and bubbly, it's ready!

3) OR, you can place all ingredients in a crockpot and heat until cheese has melted (continuing to stir the mixture to combine ingredients). It should take somewhere around an hour to have the cheeses melt (but check as crockpots vary). This particular method is great if you can leave it on the low setting--then your dip will stay warm for a while. But I bet it won't last!

Serve warm with tortilla chips. Heaven! Should make a small crowd very happy before dinner is served (like 4-6 people).

Crocktoberfest: My Pot Roast Recipe

The Easiest Pot Roast Ever

1 5-lb pot roast

2 cans Cream of Mushroom Soup with Roasted Garlic

1 packet onion soup mix

1 14oz can beef broth

1 packed brown gravy mix

baby carrots (optional)

diced potatoes (optional)

Sliced Onion ( Optional) 

Place carrots and potatoes ,onion on the bottom of the crockpot and place pot roast on top (salt and pepper if desired).In a bowl, mix the two cans of soup, the can of broth and the packets of onion soup,gravy   mix together until creamy. Pour on top of the roast and vegetables.

Cook on low for 8 hours.

Crocktoberfest: "Starbucks" Caramel Apple Cider

4 cups apple cider

3 tablespoons caramel syrup (the ice cream topping)

1/2 tablespoon ground cinnamon

1/4 teaspoon ground cloves

4 tablespoons sweetened whipped cream (optional)

 

The Directions:

Use a 2-quart slow cooker. Now this is sweet---I've modeled it after the stuff they serve at the store.

Mix it all in together---stir, and cook on low for about 4 hours. 

Leftovers refrigerate and reheat well (in the microwave).

Crocktoberfest: Beef Tips

Crock Pot Beef Tips:

INGREDIENTS: 

 2 lb. stew meat

 1 can cream of mushroom

 1 packet brown gravy mix

1 packet Lipton dry onion soup mix

1 small can mushrooms

1 cup water.

DIRECTIONS:

 Mix all ingredients and pour over the meat, set to low for the day. Serve with some

mashed tators for mmmm goodness!

Crocktoberfest: Cilantro Lime Chicken

This Recipe Comes from Family Review Guide  so go check out her blog, and try this yummy dish!

Cilantro Lime Chicken

• 2 large chicken breasts
• minced garlic
• bunch of cilantro
• 3-4 tbs Lime Juice
• Caraway Seed
• 1/2 chopped red onion
• 1 can black beans drained
• 1-2 cups of frozen corn

Place chicken breasts in crockpot. Chop your garlic, red onion, and cilantro and place on top of chicken. Add corn, black beans, caraway seeds, and lime juice.

Cover and cook on low for 6-8 hours. pull chicken apart when finished.

Serve with french bread and salad.

Print

Cilantro Lime Chicken In The Crockpot

Prep time:  15 mins

Cook time:  4 hours

Total time:  4 hours 15 mins

Serves: 4

 

Ingredients

• Chicken
• Minced Garlic
• ½ chopped red onion
• 1 tbsp caraway seeds
• 1 can black beans drained
• 1-2 cups frozen corn
• 1 bunch cilantro
• 3-4 tbsp lime juice

Instructions

1. Place all ingredients in a crockpot and cook on low for 6-8 hours or high for 4-6 hou