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.

Tasty Tuesday: Mac N Cheese

Macaroni and Cheese
Adapted from The Pioneer Woman Cooks

1 lb. box short, tubular-shaped pasta, such as elbows, penne, rigatoni orcavatappi
1 T. salt, to season the pasta cooking water
1/4 cup (4 T.) unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 tsp. dry mustard
1 egg, lightly beaten
1 pound cheddar cheese, grated
1/2 tsp. salt
1/2 tsp. ground black pepper

Preheat the oven to 350 degrees.  Butter a large baking dish and set aside.

Bring the pasta water to a rolling boil, add 1 tablespoon of salt and the pasta.  Cook the for about half the recommended cooking time listed on the box.  You want the pasta to be underdone since it will finish cooking in the oven.  Drain and set aside.

In a large pot, melt the butter and add in the flour.  Cook for about 5 minutes over medium-low heat, whisking constantly.  Adjust the heat to make sure the butter/flour mixture does not burn.  Pour in the milk, and add in the dry mustard and whisk constantly until the mixture is smooth and has thickened, about 5 minutes.  Reduce the heat to low.

Add 1/4 cup of the bechamel sauce to the beaten egg and whisk constantly until well incorporated and smooth.  Pour the egg mixture into the pot of bechamel sauce and whisk until well incorporated.  Add in all but 1/2 cup of the shredded cheddar cheese and stir until it melts into the sauce.  Season the sauce with the salt and pepper and taste to adjust the seasoning if necessary.  Remove the sauce from the heat.

Pour the drained, cooked pasta into the warm cheese sauce and stir well to combine.  Pour the pasta mixture into the buttered baking dish and top with the reserved 1/2 cup shredded cheddar cheese.  Bake for 20-15 minutes, or until bubbling and golden on top.

Tasty Tuesday: Homemade Hot Chocolate Mix * a frugal gift too*

Ingredients

• 21.8 oz container chocolate beverage mix (I use Nesquik)
• 16 oz powdered non-dairy coffee creamer
• 25.6 oz instant nonfat dry milk
• 16 oz (1 lb) powdered sugar

Instructions

1. In a very large bowl, combine ingredients well. Divide into individual sealable, food-safe containers.
2. To serve, combine 1/2 cup mix with 1 cup boiling water. Stir well.

Toffee Chocoalte Pecan Pie

Toffee Chocolate Pecan Pie

Ingredients

• 1 pie crust, from a package of two or from scratch
• 3 large eggs
• 1 cup dark corn syrup (Karo)
• 1/3 cup granulated sugar
• 1/8 teaspoon salt
• 1/4 butter, melted
• 1 cup chocolate chips (semi-sweet or milk)
• 1/2 cup toffee bits (Bits o’ Brickle or the kind with chocolate, either is fine)
• 1 3/4 cups pecan halves

Instructions

1. Preheat oven to 450F.
2. Place your pie crust in your pie plate (recipe is written for a 9” pie plate) and crimp edges as desired. Chill until filling is ready and oven is preheated.
3. Whisk eggs, corn syrup, sugar, salt, and melted butter together.
4. Remove pie shell from refrigerator. Sprinkle the chocolate and toffee chips on the bottom. Sprinkle the pecans over the top of the chocolate and toffee. Pour filling over the top. Let it sit for a minute so the pecans can rise to the top.
5. Place pie on a cookie sheet. Tear off strips of foil that are apporximately 1 1/2”-2” wide. Carefully mold them to your crust edge. This is to keep it from getting too brown.
6. Place pie in the 450F oven and bake for 10 minutes. Then reduce heat to 350F. Bake for 25 minutes, then remove the foil strips (carefully - they’re hot). Continue baking for another 10-15 minutes until crust is lightly browned and filling is brown around the edges. It will still wiggle slightly in the center. (The total baking time is about 45-50 minutes.) Cool completely before cutting.

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.

Twenty-Four Days of Thanksgiving: A little bit of Gratitude and whole lot of yummy..

Today I am grateful for my sisters , we have been through

 a lot together, and I love and cherish them very much...

Here is a Cute Cake Idea for Thanksgiving!!

Two bunt cakes stacked on top of each other + orange frosting = Pumpkin Cake!

Tasty Tuesday: Easy Parmesan Chicken

I wish I could take credit for this one, but

this is one of my Hubby's dishes he loves to make...

So easy and yummy, steam some veggies,

add a pasta and WALA! Dinner is served!

Easy Parmesan Chicken 

Ingredients

4 chicken breasts, boneless & skinless

1/2 c mayonnaise

1/4 c parmesan cheese, shredded (not grated)

4 tsp bread crumbs, italian seasoned

Directions

1. Mix mayo and parmesan cheese.

2. Lay chicken on backing sheet. Spread with mayo mixture. Sprinkle with bread crumbs.

3. Bake at 425 for 20 minutes.

Twenty- Four Days of Thanksgiving: A little Gratitude, and a whole lot of yummy

Today I am Thankful for  my husband 

is mechanically inclined, and can fix our jeep when ever something is wrong ~!!

Here is Today's Thanksgiving's  Recipe 

I will be sharing a recipe or idea every day to Thanksgiving!! 

Classic Sweet Potato Casserole

Ingredients

• 4 1/2 pounds sweet potatoes
• 1 cup granulated sugar
• 1/2 cup butter, softened
• 1/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract

• 1/4 teaspoon salt
• 1 1/4 cups cornflakes cereal, crushed
• 1/4 cup chopped pecans
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted
• 1 1/2 cups miniature marshmallows

Preparation

1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.

2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.

4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

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.