Wednesday, December 31, 2008

Hot Tuna Salad

  • 4 cans chunk light tuna, drained
  • 1/3 to 1 tsp. salt
  • 3/4 cup mayonnaise
  • 2 large stalks celery, chopped
  • 2 T minced onion
  • 2-3 tbsp. lemon juice
  • 1/2 cup shredded cheddar cheese
  • 1-3 cups crushed chips (potato, or we used tortilla)
  1. Preheat oven to 350
  2. Combine all except cheese and chips in a 3-quart casserole (I used my Pyrex pie dish).
  3. Top with cheese and chips.
  4. Bake for 15-25 minutes, or until cheese is melted and celery is tender.

Found On: Fun Foods on a Budget

Tuesday, December 30, 2008

Tater Tot Casserole

  • 1 pound browned ground beef (you can substitute ground turkey)
  • 2 cans of cream of mushroom soup
  • 1/2 bag of tater tots
  • 1 can of green beans (drained)
  • 1 soup can of milk
  1. Preheat oven to 325
  2. Mix the soup, milk, beans and ground beef in a casserole dish.
  3. Stir in half the tater tots and then top the hotdish with more tater tots.
  4. Bake until bubbling. Take out and let cool a few minutes. Serve.

Found On: Savvy Frugality

Monday, December 29, 2008

Pasta alla Vodka

  • 1 medium onion, chopped finely
  • 2 to 3 cloves of garlic, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3/4 to 1 cup vodka
  • 1 can tomato puree
  • 1 cup heavy cream
  • Pinch of red pepper flakes
  • 1/4 to 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 pound pasta
  • 1 cup grated Parmesan cheese
  1. Cook pasta according to package directions, being careful not to overcook.
  2. In a large skillet over medium heat, add olive oil and butter.
  3. When butter is melted, add in chopped onions and garlic. Stir and allow to cook for two minutes.
  4. Pour in vodka. Stir and cook for three minutes.
  5. Add in tomato puree and stir.
  6. Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat.
  7. Stir in red pepper flakes, salt, pepper, and Parmesan cheese.
  8. Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick.
  9. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it.
  10. Stir in Parmesan cheese.
  11. Pour mixture into large serving bowl.

Found On: The Pioneer Woman Cooks!

Sunday, December 28, 2008

Pesto Parmesan Mini Twice Baked Potatoes

  • 18 small new potatoes, halved
  • 2 russet potatoes, baked and peeled
  • 1/2 c. milk (or more)
  • 1/2 c. prepared pesto
  • 1/2 c. grated parmesan cheese
  • salt and pepper
  1. Place sliced potatoes cut side down on a steamer basket. Steam for 10 minutes, or until tender. Cool, then scoop out the insides with a mellon baller.
  2. Place potatoes on a baking sheet.
  3. Mash scooped potatoes with russet potatoes and milk. Fold in pesto and half the parmesan cheese. Taste for seasonings. Mix well.
  4. Place in a piping bag and pipe into each shell. Top with remaining parmesan.
  5. Bake at 375 for 20 minutes, or until crisp on top and heated through.

Found On: A Year in the Kitchen

Saturday, December 27, 2008

Zero Point Garden Vegetable Soup

  • 4 cans fat free chicken broth
  • 2 C. diced carrots
  • 1 large onion, diced
  • 1/2 head of cabbage, chopped (I am not a big fan so I usually omit this, but others say it makes the soup)
  • 1 zucchini diced
  • 1/2lb frozen green beans
  • 4 garlic cloves, minced
  • 1 sm can tomato paste
  • 1 10 3/4 oz can diced tomatoes
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp salt
  1. On med-high heat cook carrots, onion, and garlic for about 5 minutes.
  2. Add all the remaining ingredients and bring to a boil.
  3. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender.
  4. Enjoy your guilt free lunch, dinner, or snack!!

Found On: Blissfully Domestic

Friday, December 26, 2008

Down Home Mac & Cheese

  • 1/4 Cup (1/2 stick) butter, divided
  • 1/4 Cup all purpose flour
  • 1 Cup Milk
  • 1/2 lb (8 oz) Velveeta pasteurized prepared cheese, cut into 1/2 inch cubes
  • 2 Cups elbow macaroni, cooked and drained*
  • 1/2 Cup Kraft shredded Cheddar Cheese
  • 1/2 Cup crushed Ritz Crackers
  1. Preheat oven to 350F. Melt 3 Tbsp. of butter in medium saucepan over low heat.
  2. Add flour and mix well. Cook 2 minutes, stirring constantly
  3. Gradually add milk, stirring until well blended.
  4. Cook on medium heat until mixture boils and thickens, stir constantly.
  5. Add Velveeta and cook until melted, stirring frequently
  6. Add macaroni and mix lightly
  7. Spoon into greased 2 qt casserole dish; sprinkle with shredded cheddar. Melt remaining 1 Tbsp. butter; toss with Ritz crumbs and sprinkle on top.
  8. Bake 20 minutes or until heated through

Found On: Blissfully Domestic

Thursday, December 25, 2008

Roasted Garlic and Parmesan Stuffed Crescents

  • 1 tube of reduced fat crescent rolls
  • 1 bulb of garlic, roasted
  • 1/2 c. shredded parmesan cheese
  • 1 tsp. penzeys pizza seasoning (salt, pepper, crushed red pepper, oregano, fennel seed, sugar)
  • EVOO

To roast garlic:

  1. Preheat oven to 375
  2. Slice garlic bulb 2/3 from the top.
  3. Place on foil, drizzle with EVOO, close up packet, roast for 1 hour.
  4. Remove and open, cool.

To make rolls:

  1. Open crescents, spread out on a cutting board.
  2. In a small bowl, mix together garlic cloves, parmesan and seasoning. Make a paste.
  3. Use a spatula to apply some to each roll. Roll up and place on a baking sheet.
  4. Bake for 13 minutes.

Found On: A Year in the Kitchen

Wednesday, December 24, 2008

Chicken Tortilla Soup

  • 2 skinless, boneless chicken breasts
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 (14.5 ounce) cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice (I used lime juice)
  • 1 cup chunky salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded Monterey Jack cheese (optional)
  1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. (I pre-cooked and shredded the chicken and then cooked this in the crockpot on low for 6 hours)
  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Found On: Sweet Savory Southern

Tuesday, December 23, 2008

Non-Alcoholic Punch

  • 4 cups cranberry juice
  • 4 cups pineapple juice
  • 1/3 cup hot tamales or red hots candy
  • 1 cinnamon stick
  1. Combine juices in your crockpot, and add hot tamales or red hots.
  2. Cover and cook on high for 2 hours, or on low for 4-5. Stir. The candy will pretty much dissolve, leaving just a hint of cinnamony-flavor.

Found On: A Year of CrockPotting

Monday, December 22, 2008

Sugar Cookies with Royal Icing

Sugar Cookies:

  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 2 tsp vanilla
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  1. In a bowl whisk together the flour, baking powder, and salt; set aside.
  2. Preheat the oven to 350F. In a mixing bowl cream the butter and granulated sugar until fluffy. This may take about three or four minutes. Beat in the vanilla, followed by the eggs, one at a time.
  3. Mix until well combined.
  4. Gently stir in the flour.
  5. Use a spatula to scrape the sides and bottom. The dough will be very thick, but quite soft.
  6. Divide the dough in half, flatten into a disc and wrap with plastic wrap. Chill for an hour, until firm.
  7. Roll out to 1/4″ thick and cut with a floured cookie cutter. Mine is a top-of-the-line, cutting edge jar band. A glass will do just fine.
  8. Place on a baking sheet and chill in the refrigerator for 5-10min to prevent the dough from spreading during baking.
  9. Bake at 350F for 8 - 10 minutes or until the edges are slightly brown.
  10. Cool on the baking sheet for five minutes and then gently transfer to a wire rack to cool completely.
  11. Cool completely before frosting.

Royal Icing:

  • 2 egg whites
  • 3 cups confectioners sugar
  • 2 tsp fresh lemon juice
  • 1/2 tsp vanilla (optional and do not use if you want the icing to remain pure white)
  1. Whip the egg whites and slowly add the the sugar, scraping the sides with a spatula. Whip until smooth.
  2. Stir in food coloring. Cover tightly with plastic wrap as this frosting hardens when exposed to air.

Store cookies in an airtight container and separate with wax paper if cookies are frosted.

Found On: Home Ec 101

Sunday, December 21, 2008

Basic Chicken Noodle Soup

  • Drizzle of EVOO
  • 1 yellow onion, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 8 sprigs of thyme
  • 6 c. chicken stock
  • 2 c. water
  • 1 c. egg noodles or other pasta
  • 1/2 lb. poached, shredded chicken
  • salt and pepper
  1. Over medium-low heat, sautee onions, carrots and celery for 5 minutes.
  2. Add thyme, salt and pepper, stock, water, and bring to a simmer.
  3. Add shredded chicken and simmer until 15 minutes before you're ready to serve (but at least 30 minutes).
  4. Add pasta, keep at a simmer and cook for 15 minutes. Serve.

Found On: A Year In The Kitchen

Saturday, December 20, 2008

Oreo Cookie Truffles

  • 1 lb of Oreos
  • 1 block of cream cheese
  • chocolate for melting
  1. Take one package of Oreos and throw it in your food processor. Pulverize totally. It should look like sand.
  2. Add an entire block of cream cheese. Pulverize again until it forms a dough-or as I like to call it "oreo mud".
  3. Put dough in fridge for about 45 min to firm up a bit.
  4. Roll dough into walnut sized balls. Stick in fridge again to firm up.
  5. Melt white chocolate (or regular chocolate) in a double boiler or the microwave.
  6. Dip balls into the chocolate and lay on wax paper to harden.

Found On: Frugal Upstate

Friday, December 19, 2008


  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 cup butter
  • 1/2 cup sugar
  1. Mix the flour and salt in a bowl.
  2. Cream the butter and sugar in another bowl
  3. Mix the flour into the butter.
  4. Roll out the dough on a lightly floured surface and cut out the shapes that you want.
  5. Bake in a preheated 350F oven until lightly brown, about 8-10 minutes.

Found On: Closet Cooking

Thursday, December 18, 2008

Simple Peanut Butter Fudge

  • 1 cup butter + extra for greasing
  • 1 cup peanut butter
  • 1 tsp vanilla
  • 1 lb powdered sugar
  1. Line an 8×8 inch pan with foil, grease it well with softened butter. Cut and grease a piece of wax paper to fit over the fudge. Set aside.
  2. In a large microwave safe container (capacity should be at least 6 cups) place the butter and peanut butter. Microwave on high for two minutes.
  3. Carefully remove the container from the microwave and give it good stir. When you first remove it from the microwave it will be in 3 separate layers. Stir enough to create a smooth consistency.
  4. Return to the microwave, cover, and heat on high for another two minutes.
  5. Be careful, the peanut butter is extremely hot. Remove from the microwave and stir constantly while adding the powdered sugar and vanilla.
  6. Once the mixture is smooth press into the foil lined pan and cover with the wax paper. Place in the fridge to cool. If your refrigerator has glass shelves, place a dishtowel beneath the pan. This is important, unless you firmly believe that nothing says fun like picking glass shards out of produce. Allow to cool completely (at least two hours, but preferably overnight) before cutting. Fudge dries out quickly, so cover with wax paper and store in an airtight container.

Found On: Home Ec 101

Wednesday, December 17, 2008

Girdle Busters


  • 1 box yellow cake mix with pudding
  • 1 stick butter, melted
  • 1 cup nuts (I use pecans)
  • 1 egg, beaten
  1. Mix & pat in 9x13 pan.


  • 2 eggs
  • 8 oz cream cheese
  • 1 box powdered sugar
  1. Beat together & spread on top of base.
  2. Bake at 350* for 45 minutes.

Note: May add chocolate chips to topping if you like. I usually use half a small bag, but you can adjust to taste.

Found On: Kaci's Life

Saturday, November 29, 2008

Hot Sweet Onion Dip

  • 1 (4 ounce) package of cream cheese (softened)
  • 1/2 cup mayonnaise
  • 1/2 cup parmigiano reggiano (grated)
  • 1/2 cup sweet onion (chopped)
  • pepper to taste
  1. Mix everything and place it in a baking dish.
  2. Bake in a preheated 350F oven until the top is nice and browned, about 30-50 minutes.

Found On: Closet Cooking

Thursday, November 27, 2008

CrockPot Turkey Breast

  • 4 to 6 pound turkey breast (bone-in or out. your choice)
  • 2 cupswhite wine (you can use broth instead, if you'd like)
  • 1 stick of butter
  • 1 onion
  • salt and pepper
  1. I used a 6 quart crockpot and a 4 1/2 pound turkey breast. I easily could have fit in some legs or a larger breast piece.
  2. Unwrap the turkey breast and pat it dry with paper towels. If desired, cut off the skin with poultry shears, and discard. Salt and pepper the breast liberally. Plop it, breast-side down into the crockpot.
  3. Cut up an onion coarsely and push some pieces down next to the turkey and put a few in the rib cavity. Add the stick of butter. Pour the wine over the top.
  4. Cover and cook on low for 7-9 hours, or on high for 4-6. Use a meat thermometer to test doneness--it should register at 170°.
  5. Remove from crockpot, and let sit for about 20 minutes before carving. The meat will be much more tender than if cooked in an oven.

Found On: A Year of CrockPotting

Wednesday, November 26, 2008

Pizza Biscuits

  • 1 lb ground beef, browned
  • 1 jar of your favorite spaghetti sauce
  • 1 can of layered refrigerator biscuits (I used Grands Biscuits, as recommended at Rocks in My Dryer)
  • Mozzarella Cheese, Shredded
  1. Brown ground beef and add in spaghetti sauce.
  2. Pull apart the Grands Biscuits (in the middle) so that you’ll have two biscuits. There will be a natural place for them to pull apart, so just look for it.
  3. Roll out each biscuit (you should now have 16, if you started with a Grands Biscuit tube that says there are eight rolls) until they are about six inches in diameter.
  4. Put each rolled out biscuit into a greased muffin tin. You’ll put it in so that it makes a cup, like a pastry shell (you will fill these in the next step).
  5. Fill each cup with a few spoonfuls of the meat/sauce mixture. (You may have sauce/meat still leftover — I certainly did. Just put it in the fridge to use later, or as happened in our house, our meat lovers asked for more of the meat and sauce.)
  6. Sprinkle cheese on top of each of the cups.
  7. Bake for 8 - 12 minutes at 350 degrees.
  8. Pop them out of the muffin tins when they are done and serve immediately.

Found On: Blissfully Domestic

Tuesday, November 25, 2008

Cranberry Butter

  • 3/4 cup butter, softened (margarine is okay too)
  • 2 tbsp. brown sugar
  • 2 tbsp. honey
  • 1 cup chopped fresh cranberries
  • 2 tbsp. chopped walnuts, optional
  1. In a small mixing bowl, beat butter, brown sugar, and honey until fluffy, about 5 minutes.
  2. Add cranberries and walnuts if desired; beat 5 minutes longer or until butter turns nice and pink.
  3. Transfer to a sheet of plastic wrap; roll into a log.
  4. Refrigerate until chilled. Unwrap and slice or place on a butter dish. Yields 1 1/3 cup.

Found On: Fun Foods on a Budget!

Monday, November 24, 2008

Quick & Easy Lemon Pie

  • 2 cups cold milk
  • 2 pkgs (4-serving size each) JELL-O Lemon Flavor Instant Pudding and Pie Filling
  • 1 tablespoon lemon juice
  • 1 Graham Cracker Pie Crust (6 oz)
  • 1 tub (8 oz) Cool Whip, thawed
  1. Pour milk into large bowl.
  2. Add dry pudding mixes and lemon juice. Beat with wire whisk for two minutes or until well blended. (The mixture will be thick.)
  3. Spread 1 and 1/2 cups of the pudding mixture onto the bottom of the crust, and then set it aside.
  4. Add half of the Cool Whip to the remaining pudding (still in the bowl), and stir gently until well blended. Spread this over the pudding layer in the crust.
  5. Top with the remaining Cool Whip that is still in the tub.
  6. Refrigerate for at least four hours or until set.

Found On: Blissfully Domestic

Sunday, November 23, 2008

CrockPot Mashed Potatoes with Cream Cheese & Sour Cream

  • 5 pounds of red potatoes
  • 1 block of cream cheese, room temperature
  • 1 cup sour cream
  • 1 chicken bouillon cube
  • 1/2 cup of water, reserved from boiling the potatoes
  • 1 tsp garlic powder
  • 1 T dried parsley
  1. Wash and peel the potatoes, leaving the skin on some if desired. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.
  2. Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.
  3. Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water.
  4. Drain the potatoes, and return to pot. Open the cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.
  5. Mash with a potato masher.
  6. After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot. Cook on high for 2 hours, or on low for 4.
  7. Can be kept on warm indefinitely.
  8. After two hours on high, my potatoes got a bit crusty on the top and edges. They were divine.

Found On: A Year of CrockPotting

Saturday, November 22, 2008

Hot Spinach & Artichoke Dip

  • 1/2 (10 ounce) package frozen spinach (thawed, drained and coarsely chopped)
  • 1 (14 ounce) can artichoke hearts (drained and coarsely chopped)
  • 4 ounces cream cheese (room temperature)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 clove garlic (grated)
  • 1/2 teaspoon chili sauce (optional)
  • 1/4 cup parmigiano reggiano (grated)
  • 1/4 cup mozzarella (grated)
  1. Mix everything and pour it into a baking dish.
  2. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

Found On: Closet Cooking

Friday, November 21, 2008

Simple Sweet Cornbread

  • 2 cups plain yellow cornmeal
  • 1/3 cup sugar
  • 3 tsp baking powder
  • 1 egg
  • 1 1/4 cups milk
  • 3 TBSP vegetable oil or melted bacon fat
  • 1 tsp salt
  1. Preheat oven to 475.
  2. In a medium bowl stir together the cornmeal, sugar, salt, and baking powder
  3. Place your cake pan (9×9x2) or muffin tin (12) in the oven for three to five minutes.
  4. Add your liquid ingredients to the dry ingredients and stir until combined.
  5. Remove your pan from the oven, grease it with a light coating of your favorite cooking spray. (If you really want to get back to your roots, grease your pan with the 3 TBSP of bacon grease. Simply put the grease into the pan before it is heated in the oven. Watch it carefully because it will burn quickly. Take the pan out of the oven and tilt it to be sure it’s well coated. The pour the excess into your batter. Just remember it’s 3TBSP total, not in addition to the 3TBSP mentioned in the ingredient list.)
  6. Pour your batter in the hot baking pan and immediately place in the oven with the rack at the middle setting.
  7. Bake for 15 - 20 minutes, a toothpick inserted into the center should come out clean. Remove from the oven and place the cake pan on a rack to cool.

Found On: Home Ec 101

Thursday, November 20, 2008

Sour Cream Apple Pie


  • 1 Pillsbury refrigerated pie crust (from the 15 oz box) soften as directed on box


  • 1 1/4 C Sour Cream
  • 3/4 C granulated sugar
  • 1/4 C all purpose flour
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1 egg
  • 6 C Granny Smith Apples, peeled, cored and sliced 1/4″ thick. ( I used 6 medium Granny Smith’s)


  • 1/2 C all purpose flour
  • 1/2 C chopped walnuts
  • 1/4 C granulated sugar
  • 1/4 C packed brown sugar
  • 1/2 tsp ground cinnamon
  • dash salt
  • 3 Tbsp cold butter

  1. Heat oven to 400 F.
  2. Place pie crust in a 9″ glass pie plate as directed on the box.
  3. In a large bowl, beat all filling ingredients (except apples) together with a wire whisk until well blended.
  4. Fold in apples and mix until well coated
  5. Pour into the crust lined pie plate
  6. Cover the edges of the pie crust with strips of foil to prevent burning.
  7. Bake 15 minutes. Reduce oven temperature to 350 F and bake 30 more minutes.
  8. While the pie is baking, mix all topping ingredients (except butter). Cut in butter, you want the mixture to resemble coarse crumbs; refrigerate until ready to use.
  9. Sprinkle the topping over pie; bake 20 to 25 minutes, or until the topping is golden brown. During the last 5 minutes remove the foil strips to get the crust edges golden brown
  10. Cool completely on a cooling rack.

*Rachel’s tweaks: I would add an additional 1/2 C of chopped walnuts to the topping because walnuts rock and the combination of the walnuts, crispy topping, creamy sour cream apples is just too delicious for words. When the pie is fully cooked, switch the setting to broiler and leave the pie in for a few more minutes. This will caramelize the sugars and give you an amazingly awesome tonguegasmically delicious crust that you will fall in love with.

Found On: Blissfully Domestic

Saturday, November 8, 2008

Iced Lemon Poundcake


  • 1 cup butter, softened
  • 1/4 cup vegetable oil
  • 3 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 1 cup milk
  • 1 teaspoon lemon extract


  • 3/4 cup sugar
  • 3/4 cup water
  • 1/3 cup lemon juice
  • 1 teaspoon grated lemon rind
  1. Preheat oven to 300 degrees F. Grease and flour a 9x13 pan.
  2. Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract.
  3. Pour batter into a prepared pan. Bake for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes.
  4. Lemon Glaze: Combine glaze ingredients, stirring until sugar dissolves. Spoon glaze over top, a little at a time.
  5. Let lemon pound cake cool completely.

Found On: Simple, but Delicious

Friday, November 7, 2008

CrockPot Applesauce

This makes enough for 4 people. If you would like to freeze or can, use more apples.

  • 4 large apples, skinned ,cored, and cut in quarters
  • juice from 1 lemon
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 T brown sugar
  • 1/4 cup water
  1. I used a 4 quart crockpot for the applesauce.
  2. Skin, core, and cut your apples into quarters. Plop the pieces into your crockpot.
  3. Add the juice from the lemon, and the water. Pour in the vanilla, and add the cinnamon and brown sugar.
  4. Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. My apples were very tender after 6 hours, and I used a fork.

Found On: A Year of CrockPotting

Thursday, November 6, 2008

Buffalo Chicken Dip

  • 1/2 cup shredded cooked chicken (you can use 1 can of chicken)
  • 1 Pkg of Cream Cheese
  • 1/2 C Ranch Dressing (can sub homemade, or in a pinch could use mayo thinned w/ a little milk to dressing consistency)
  • 1/4 to 1/2 C Hot Sauce (I usually use a scant 1/2 cup)
  • 1/2 C Shredded Cheddar Cheese (or more. . . )
  1. Soften Cream Cheese to room temperature.
  2. Preheat oven to 350
  3. Mix Cream Cheese, Hot Sauce and Ranch Dressing.
  4. Spread into a greased/sprayed pan
  5. Layer chicken on top of cream cheese mixture.
  6. Sprinkle with shredded cheese.
  7. Bake for 30 minutes**.
  8. Serve with something pretty firm for dipping-tortillas, "frito" style scoops, crackers, celery sticks. The dip is thick and will break your typical potato chip.

**Note: Some people prefer to cook about 15 min, then put the shredded cheese on and finish the last 15 minutes. It's up to you.

Found On: Frugal Upstate

Wednesday, November 5, 2008

CrockPot Cheeseburger Soup

  • 4 cups chicken broth
  • 1 T dried onion (I have used real onion, but prefer the dried because it completely disappears)
  • 1/2 lb lean ground beef, browned and drained on the stove top
  • 1 red bell pepper, seeded and chopped
  • 1 cup milk (I used soy. If you are using cow's, stick to 2% or lower)
  • 12 oz Velveeta, cubed
  • 2 potatoes, cut in 1-inch cubes
  • 2 small garlic cloves, minced
  • Tabasco sauce, optional
  • crumbled bacon, optional
  1. Brown the meat on the stove top, and drain fat. Set aside to cool a bit.
  2. In a 4 quart or larger crockpot, add the chicken broth and milk. Stir in the onion flakes and minced garlic. Cut up the bell pepper and potatoes (I didn't peel them), and add. Cut up the Velveeta and add. Stir in the browned meat.
  3. Cover and cook on low for 5-7 hours, or until everything is good and melty.
  4. Garnish with Tabasco sauce and crumbled bacon if desired.

Found On: A Year of CrockPotting

Tuesday, November 4, 2008

Tomato Basil Quiche

  • 2 medium or 1 large tomato, sliced 1/4 inch thick (I used 1 cup grape tomatoes, sliced in half lengthwise)
  • 2 cups shredded sharp white Cheddar (or you may use Gruyere) (I used sharp Cheddar)
    1-2 cloves garlic, finely chopped
  • 1 unbaked 9-inch pie shell
  • 1 small onion, thinly sliced
  • Leaves from 3 small stems fresh basil, torn if large
  • 4 eggs
  • 1 2/3 cups light cream (I used whole milk)
  • 6 tablespoons aged port or sherry (may be omitted, but reduce baking time by 5 minutes) (I omitted)
  • 1/2 teaspoon freshly ground black pepper
  1. Preheat oven to 425F. Place tomatoes on a paper towel to absorb excess moisture.
  2. In a small bowl, toss the cheese with the garlic. Sprinkle 1 1/2 cups of the cheese mixture evenly on the bottom of the pie shell. Arrange the onion on top of the cheese. Arrange the tomato in a single layer on top of the onion. Distribute the basil on top of the tomato and in the crevices between the rounds. Sprinkle the remaining 1/2 cup of cheese mixture on top.
  3. In a medium bowl, beat the eggs thoroughly. Add the cream, port, and pepper and beat well. Slowly pour the egg mixture into the pie shell.
  4. Bake for 20 minutes. Lower the oven temperature to 350F and bake for 35 minutes longer, or until the quiche is lightly browned on top.
  5. Let the quiche cool on a wire rack for a few minutes before serving.

Found On: Sweet Savory Southern

Monday, November 3, 2008

Turtle Bars

Preheat oven to 350

  • 1 German Chocolate Cake mix
  • 3/4 cup butter softened
  • 2/3 cup evaporated milk

Mix together and spread half of the batter in a greased 9x12 pan. Bake for 12-15 min

  • 1 bag caramels
  • 1/3 cup evaporated milk

Melt in microwave for 20 second intervals, stirring often until creamy. Pour caramel mixture over the baked layer and sprinkle on top:

  • 1 cup milk chocolate chips
  • 1 cup of chopped pecans

Drop the rest of the batter on top and return to the oven for 20 minutes. Cool and have a HUGE icy cold glass of milk to wash it down.

Found On: 24 Hour Menu

Sunday, November 2, 2008

Autumn Sausage Casserole

  • 1 pound sausage (I used chicken with artichoke and garlic)
  • 1 large, or 2 small apples, chopped (no need to peel)
  • 1 yellow onion, chopped
  • 1/2 cup chopped carrots
  • 3 cups already cooked long-grain rice
  • 1/2 cup raisins
  • 1 T dried parsley flakes
  • 1 T brown sugar
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/3 cup chicken broth or water
  1. The amount of ingredients fit nicely in a 4 quart crockpot. I'd say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It's a pretty easy recipe to adapt to your needs.
  2. If you are going to use uncooked pork sausage, I'd recommend browning on the stove top, and draining before adding to the crockpot.
  3. Otherwise, dump all the ingredients into the crock, and stir well.
  4. Cover and cook on low for 5-7 hours, or on high for 3-4. You're really only heating through, and allowing the vegetables to soften.This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.

Found On: A Year of CrockPotting

Saturday, November 1, 2008

PW's Creamy Herbed Potatoes

  • 4 to 5 russet potatoes
  • 1 stick (1/4 pound) butter
  • 1 medium onion, finely diced
  • 8 ounces cream cheese
  • 3/4 cup heavy cream
  • 1 cup whole milk (half & half works, too)
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon finely chopped parsley
  • 1 teaspoon finely chopped chives
  • 1/2 teaspoon finely chopped sage
  1. Preheat oven to 350 degrees.
  2. Slice potatoes very thinly.
  3. Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
  4. Add cream cheese to the pan and stir to melt.
  5. Pour in cream and milk, stirring to combine.
  6. Season with plenty of salt and pepper, then add chopped herbs.
  7. Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
  8. Top with Parmesan cheese and bake for 45 minutes, or until bubbly.
  9. Allow potatoes to sit 15 minutes before serving.

Found On: Pioneer Woman

Friday, October 31, 2008

CrockPot Shepherd's Pie

  • 3 cups leftover mashed potatoes
  • 1 lb ground turkey or beef
  • 2 cloves garlic, chopped
  • 2 cups frozen vegetables
  • 1 medium onion, chopped finely, or 1 T onion flakes
  • 1/2 tsp seasoned salt
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp paprika (then a bit more for garnish)
  • 1 cup water
  • 2 cups shredded cheese
  1. I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.
  2. Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic---I didn't but next time I'd probably put the garlic and spices in with the meat in the frying pan, it would be easier.
  3. Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.
  4. Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.

Someone will ask about using raw meat. I'm sure it will work, but I have a swimming-in-fat-and-grease phobia, so I didn't do it. If you are going to try, I'd cut the water down to 1/2 a cup and remember that the potatoes might not get the type of crust you are looking for unless you vent the crockpot with a chopstick or wooden spoon.

Found On: A Year of CrockPotting

Thursday, October 30, 2008

Decadent Peanut Butter Pie


  • 1 prepared chocolate cookie pie crust
  • 1 cup Creamy peanut butter
  • 8 oz cream cheese
  • 1/2 cup sugar
  • 4 1/2 cups (12 oz) cool whip
  • 1 (11.75 oz) jar hot fudge ice cream topping


  • 2 T peanut butter
  • 2 T hot fudge


  1. In a medium bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.
  2. Reserving 2 tablespoons of hot fudge, place remaining hot fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread hot fudge over pie to cover the peanut butter layer. Refrigerate until serving time.
  3. Just before serving, spread the remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
  4. Place the 2 Tbs. hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbs. peanut butter going in the opposite direction of the hot fudge.

Found On: Simple, but Delicious

Wednesday, October 29, 2008

Cabbage Roll Casserole

  • 1 ½ lbs ground beef (or venison)
  • 2 onions
  • 1 clove garlic
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 can tomato soup (or 1 can tomato sauce)
  • 1 C water
  • ½ C uncooked rice
  • 4 C shredded cabbage
  1. Chop onion and mince garlic.
  2. Brown beef, onion, and garlic together.
  3. Mix in tomato soup, salt, pepper, water and rice. Bring to a boil & simmer for 20 min.
  4. Layer cabbage, rice mixture, cabbage, rice mixture in a greased casserole dish and cook, covered, at 350 degrees for 1 hour.


  • Use 1 cup cooked rice instead of the dry rice & water.
  • Substitute tomato juice for the tomato soup and water.
  • Bagged “coleslaw” mix could be used, but is usually more expensive than buying cabbage & shredding it.
  • The entire casserole could be cooked on low in the crockpot for 4 hrs.

Found On: Frugal Upstate

Tuesday, October 28, 2008

Super Easy CrockPot Lasagna

  • box of regular lasagna noodles
  • jar of pasta sauce
  • ricotta cheese
  • package of shredded Italian cheese
  • mushrooms
  • chopped veggies (I used broccoli and cauliflower)
  • mushrooms
  • spinach
  • hardboiled eggs
  • meat (optional)-- I happened to use 1/2 pound of hamburger meat.
  • spices you use normally when you brown ground meat
  • 1/4 cup water
  1. brown meat with chosen spices in large skillet
  2. pour in entire jar of pasta sauce (save jar, don't rinse or throw away!)
  3. simmer on low for a few minutes
  4. put a ladle-full of sauce mixture into the bottom of your crockpot.
  5. top with a layer of dried lasagna noodles. You'll have to break them to fit
  6. smear ricotta cheese on top of lasagna noodles
  7. layer veggies, mushrooms, eggs and spinach on top of the ricotta cheese
  8. add a handful of the shredded cheese
  9. ladle on some more of the meat sauce
  10. top with more dry noodles and repeat layers until crock is to desired capacity.
  11. put the 1/4 cup of water into your empty pasta jar and shake. Pour tomatoey juice over the whole pile of food.
  12. cover and cook on low for 8 hours, high for 4.
  13. Check noodles an hour before serving, and push the top ones down into the liquid if they are getting too hard or are curling up.

Found on: A Year of Crock Potting

Monday, October 27, 2008

PB&J Muffins

  • 2 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup brown sugar
  • 6 tbsp butter, melted and cooled
  • 1/2 cup crunchy peanut butter
  • 2 large eggs
  • 1 cup milk
  • approx 1/3 cup jam
  1. Preheat oven to 375F and line a muffin tin with paper liners (I do suggest using the liners instead of just greasing - the jam could leak out and stick to the tin, making a big mess.)
  2. In a large bowl, whisk together flour, baking powder, salt and brown sugar.
  3. In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.
  4. Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup (of a standard 12-cup muffin tin) should be filled to the top.
  5. Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
  6. Cool on a wire rack.

Found On: Fun Foods on a Budget

Sunday, October 26, 2008

Herbed Chicken & Dumplings

  • Cooking spray
  • 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
  • 3/4 cup (1/4-inch) diagonally cut celery
  • 1/2 cup (1/4-inch) diagonally cut carrot
  • 1/2 cup chopped onion
  • 1/8 teaspoon dried thyme
  • 3 parsley sprigs
  • 1 bay leaf
  • 3 cups fat-free, less-sodium chicken broth
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup 1% low-fat milk
  1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
  2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.

Found On: Sweet Savory Southern

Saturday, October 25, 2008

PW's Pumpkin Cake with Whiskey Whipped Cream

  • 1 cup golden raisins
  • 1 cup whiskey (optional)
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 stick of softened butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/4 cup plain, unflavored yogurt
  • 1 cup canned or fresh pumpkin puree
  1. Preheat oven to 325 degrees.
  2. Spray 9 x 13 inch pan with baking spray.
  3. Combine whiskey and raisins in a bowl and allow to soak for awhile.
  4. Sift together flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
  5. Add butter to a mixing bowl and beat. Add sugar and beat. Add in eggs 1 at a time, beating after each egg.
  6. Add yogurt and pumpkin and mix gently until just combined.
  7. Add flour mixture in increments, beating until just combined.
  8. Drain raisins and stir in by hand.
  9. Pour batter into pan and bake for 35 to 45 minutes, or until set.
  10. Remove from oven and allow to cool completely.

When cake is cool, make Whiskey Whipped Cream:

  • 1 cup heavy cream, very cold
  • 2 to 3 tablespoons sugar
  • 2 tablespoons whiskey
  1. Combine ingredients and begin mixing immediately on high speed until stiff, about 4 minutes. Spoon over cooled cake.

Found On: Pioneer Woman

Friday, October 24, 2008

Sour Cream & Onion Chicken

  • 3-4 boneless skinless chicken breasts, pounded thin
  • 8 oz cream cheese, softened
  • 1/4 cup chives
  • 1/2 stick butter, softened
  • Salt and pepper
  1. Preheat oven to 350 degrees.
  2. Mix together cream cheese, chives, and butter.
  3. Sprinkle both sides of the chicken with salt and pepper.
  4. Lay flat and spread filling across chicken.
  5. Roll up chicken and place in a baking sheet.
  6. Spread any additional filling on top of the chicken. Cook for 1 hour.

Found On; Simple, but Delicious

Thursday, October 23, 2008

Paula Deen's Creamy Macaroni & Cheese

  • 2 cups uncooked elbow macaroni
  • 4 tablespoons (1/2 stuck) butter, cut into pieces
  • 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 1 (10 3/4-ounce) can condensed Cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  1. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
  2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
  3. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
  4. Then add drained macaroni and stir again.
  5. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
  6. Add extra shredded cheese to the top for the last 30 mins of cooking (optional, and not in ingredients list)

Found On: FoodNetwork

Wednesday, October 22, 2008

Microwave Mug Cake

  • 4 tbsp. flour
  • 4 tbsp. sugar
  • 4 tbsp. cocoa
  • 1 egg
  • 3 tbsp. milk
  • 3 tbsp. oil
  • 3 tbsp. chocolate chips
  • Small splash vanilla
  1. Measure flour, sugar, and cocoa in a large mug. Mix well.
  2. Add egg and mix well.
  3. Add milk and oil and mix well.
  4. Add chocolate chips and vanilla and mix well.
  5. Microwave for 3 minutes at 1000 watts. The cake will rise up over the top of the mug, but don't be alarmed.
  6. Let cool
  7. Turn out to a plate (if desired)
  8. EAT!

Found On: Fun Foods On a Budget

PW's Creamy Carrot Soup for Kids

  • 8 large carrots, peeled and sliced
  • 1 1/2 cups low-sodium chicken broth
  • 2 cloves garlic, pressed
  • zest of 1 lemon
  • 1 1/2 cups half & half
  • lemon juice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt (or regular salt to taste)
  • ground black pepper
  • fresh basil
  1. Simmer carrots with chicken broth, garlic, and lemon zest for 20 minutes or until tender.
  2. Blend carrots and broth until smooth.
  3. Add in half & half and juice of 1/2 lemon.
  4. Stir to combine.
  5. Add nutmeg, salt, and pepper to taste, checking seasoning as you go.
  6. Heat soup until just warm, then serve in bowls, garnished with basil.

Found On: Pioneer Woman

Tuesday, October 21, 2008

Corn Chowder

  • 4 slices bacon (cut)
  • 1 onion (chopped)
  • 2 ribs celery (chopped)
  • 1 jalapeno pepper (chopped)
  • 1 teaspoon cumin (tasted & ground)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground chipotle chili powder
  • salt and pepper to taste
  • 1 stewing potato (cut into bite sized pieces)
  • 2 tablespoons corn meal
  • 1 cup chicken stock
  • 1 cup milk
  • 1 teaspoon oregano
  • 2 ears of corn (kernels cut from the cob and one cob reserved)
  • 1 handful cilantro (chopped)
  1. Cook the bacon in a large sauce pan and set aside.
  2. Drain all but a tablespoon of the bacon grease.
  3. Add the onions, celery, jalapeno, cumin, paprika, chili powder, salt and pepper and saute until the onion is soft, about 5-7 minutes.
  4. Add the potatoes and cook for 5 minutes.
  5. Sprinkle the corn meal over everything.
  6. Add the stock, milk, oregano, corn kernels and cob.
  7. Bring to a boil, reduce the heat to low and simmer covered for 30 minutes.
  8. Remove from heat and stir in the cilantro and remove the cob.

Found On: Closet Cooking

Monday, October 20, 2008

Butter Crisp Cookies

  • One box Pillsbury "pudding in the mix" yellow cake mix
  • 1 egg, slightly beaten
  • 3/4 cup butter, melted
  • 1 cup Rice Krispies
  1. Preheat oven to 350
  2. Blend all ingredients together. Dough will be crumbly.
  3. Form into tight 1-inch balls, place on cookie sheet and flatten slightly.
  4. Bake for 10-12 minutes.

Found On: Rocks In My Dryer

Saturday, October 18, 2008

Skillet Apple Cake

  • 1/3 cup margarine or butter
  • 2/3 cup sugar
  • 1 tsp. cinnamon
  • 5-6 apples, sliced and peeled
  • Chopped pecans
  • 1 cup self rising flour (or 1 cup all-purpose flour plus 1 1/2 tsp. baking powder and 1/2 tsp. salt)
  • 1/3 cup sugar
  • 3/4 tsp. cinnamon
  • 3 tbsp. additional melted margarine
  • 1 egg, well beaten
  • 1/3 cup evaporated milk
  • 1/3 cup water
  • pecans
  1. Melt butter in skillet. Stir in 2/3 C sugar and 1 tsp. cinnamon. Top with apple slices (in a single layer. This is important so that the cake turns out pretty)
  2. cover over medium heat for ten minutes. Top with pecans.
  3. In separate bowl, stir together flour, 1/3 C sugar, and 3/4 tsp cinnamon.
  4. Combine 3 T melted margarine, egg, milk, and water in separate bowl.
  5. Add to flour mixture and mix until just moistened. Spoon over hot apples and pecans.
  6. Cover and cook on stove eye for twenty minutes on low heat or until firm to the touch.
  7. Turn out onto large plate.

A couple notes: I think my skillet was a little too large, and my apple slices too thin, in too many layers. I should have put the apples all in one layer. The cake didn't turn out of the pan neatly. It ended up slightly unsightly, in a huge pile on the platter. But that's just an aesthetic problem - the cake tasted so incredibly delicious no one noticed how funny it looked!

Found On: Fun Foods On a Budget

Friday, October 17, 2008

Corn Pudding

  • 2 ears worth of corn kernels
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 tablespoon all-purpose flour
  • 1 egg (beaten)
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 tablespoon of melted butter
  • 1/4 teaspoon freshly grated nutmeg
  1. Preheat oven to 350
  2. 1. Mix everything in a bowl.
  3. Pour into a baking dish.
  4. Bake until it is golden brown on top and set like a custard, about 30 minutes. (A knife inserted into the center should come out clean.)

Found On: Closet Cooking

Thursday, October 16, 2008

Pumpkin Chocolate Chip Cookies

  • 2 1/2 C Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 tsp Nutmeg
  • 1/2 C Softened Butter
  • 1 1/2 C Sugar
  • 1 C Canned Pumpkin
  • 1 tsp Vanilla
  • 1 Egg
  • 1 C Chocolate Chips
  1. Preheat oven to 350
  2. Cream butter and sugar together.
  3. Add pumpkin, vanilla and egg. Beat until the mixture is light and creamy.
  4. Mix all dry ingredients together well in a bowl.
  5. Add dry ingredients to wet and mix well.
  6. Fold or gently mix in chocolate chips.
  7. Drop by the rounded teaspoonful onto a greased cookie sheet and bake for 15-20 minutes (until lightly browned).

Found On: Frugal Upstate

Wednesday, October 15, 2008

Cream of Zucchini Soup

  • 1 1/2 lb. zucchini, unpeeled and sliced thin (or shredded)
  • 1 medium onion, chopped
  • 1/4 cup butter
  • 1 can chicken broth (or equivalent of water and bouillon)
  • 1 can cream of chicken soup
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 cup light cream (or evaporated milk)
  • Parsley for garnish (optional)
  1. Saute zucchini and onion in butter til limp.
  2. Add chicken broth and simmer covered 15 minutes.
  3. Puree in blender.
  4. Add cream of chicken soup, nutmeg, salt, pepper, and cream. Mix well.
  5. Heat through and serve.

Found On: Fun Foods On a Budget

Tuesday, October 14, 2008

Apple Dapple Cake


  • 1 cup oil
  • 2 cups sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 3 c. all purpose flour
  • 1 t. salt
  • 1 t. baking soda
  • 1 cup pecans, chopped
  • 3 cups raw apples, peeled and chopped fine
  1. Preheat oven to 350.
  2. Mix oil, sugar, eggs, and vanilla.
  3. Sift together flour, salt, and baking soda. Add to first mixture.
  4. Fold in pecans and apples.
  5. Bake in tube or bundt pan for 1 hour.


  • 1 cup packed brown sugar
  • 1/4 cup milk
  • 3/4 cup margarine (1 1/2 sticks)
  1. Mix and cook 3 minutes after it begins to gently boil, stirring constantly.
  2. Pour over hot cake while cake is still in pan.
  3. Let cake cool completely before removing.

Found On: Fun Foods On A Budget

Monday, October 13, 2008

Roasted Flank Steak with Olive Oil Herb Rub

  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh parsley
  • 2 teaspoons olive oil
  • 1/8 teaspoon grated lemon rind
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (1½-pound) flank steak, trimmed
  • ¼ cup dry red wine
  • ¼ cup beef broth
  1. Preheat oven to 400°.
  2. Combine first 6 ingredients in a small bowl; set aside.
  3. Sprinkle salt and pepper over steak. Heat a large ovenproof skillet over medium-high heat.
  4. Add steak to pan; cook 1 minute on each side or until browned.
  5. Add wine and broth; cook 1 minute. Spread herb mixture over steak; place pan in oven.
  6. Bake at 400° for 10 minutes or until desired degree of doneness.
  7. Let stand 10 minutes before cutting steak diagonally across the grain into thin slices. Serve with the pan sauce.

Found On: Brown Eyed Baker

Sunday, October 12, 2008

Fresh Corn & Wild Rice Casserole

  • 2 cups cooked wild rice
  • 3 to 4 cups fresh corn kernels (scraped off the cob)
  • 2 eggs, beaten
  • 1 cup heavy cream
  • 1 to 2 teaspoons kosher salt (or table salt to taste)
  • cayenne pepper to taste
  • 6 tablespoons butter
  • 1/2 to 1 cup milk, for thinning
  1. Preheat oven to 350 degrees.
  2. Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
  3. Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
  4. Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.Taste for seasonings, adding more salt or cayenne pepper if needed.
  5. Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set

Found On: The Pioneer Woman Cooks!

Saturday, October 11, 2008

Cream Cheese, Egg Nog, & Ice Cream Freezer Pie

  • 1 package cream cheese, softened
  • 1/3 cup sugar
  • 1/2 cup eggnog
  • 1/2 cup butter pecan ice cream, softened
  • 1 9-inch graham cracker crust
  1. Beat cream cheese and sugar until smooth.
  2. Beat in eggnog and ice cream.
  3. Pour into crust and freeze until firm.
  4. Remove from freezer 10 to 15 minutes before slicing to soften the pie.
  5. Return any uneaten portion to the freezer.

Found on: Fun Foods on a Budget

Friday, October 10, 2008

Super Easy Crab Salad

  • 4 cups shredded imitation crab meat (oh, alright, if you can find real crab for really cheap, you can go ahead and use that instead!)
  • 1/2 cup sliced olives
  • 1/4 cup chopped green pepper
  • 1 or 2 carrots, shredded
  • 3 tbsp. sugar
  • 1/4 tsp. salt
  • Dash pepper
  • 1/4 cup milk
  • 1/4 cup mayonnaise
  • 2 tsp. white vinegar
  • 1 tbsp. lemon juice
  1. Prep crab meat and vegetables, and set aside.
  2. Combine sugar, salt, pepper, milk, mayonnaise, vinegar, and lemon juice. Whisk until smooth.
  3. Add crab and vegetables and mix well.
  4. Cover and refrigerate at least two hours before serving. This allows all the flavors to blend properly, and really makes this salad delicious!

Found on: Fun Foods on a Budget

Thursday, October 9, 2008

CrockPot Buffalo Chicken Lasagna

  • uncooked traditional lasagna noodles
  • 4 already cooked chicken breast halves
  • jar of prepared pasta sauce
  • 1 cup buffalo wing sauce (Franks)
  • 3 red, yellow, or orange bell peppers
  • tub of ricotta cheese (15 oz)
  • 2 cups shredded cheese (mozzarella and cheddar blend)
  • 1/2 cup bleu cheese crumbles
  • 1/4 cup of water (add at very end)
  1. use at least a 5qt crockpot, or cut back on the amount of ingredients.
  2. In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.
  3. Ladle a big spoonful of the sauce into the bottom of your crockpot.
  4. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.
  5. Add a smear of ricotta cheese to the top of the noodles.
  6. Add a layer of chopped bell pepper.
  7. Sprinkle on a handful of shredded cheese.
  8. Repeat layers until you run out of ingredients.
  9. Add the bleu cheese crumbles, if desired.
  10. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.
  11. Cover and cook on low for 6-7 hours, or on high for 4-5.
  12. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart.

Found On: A Year of CrockPotting

Monday, September 8, 2008

CrockPot Chicken: Three Nights of Meals

From one day in the crockpot to three nights of meals:

  1. Cream of Chicken Soup (with green peppers, served with bread or garlic bread).
  2. Chicken Pot Pie (served with rice)
  3. Cheesy Chicken Casserole (with cream cheese and red peppers served over egg noodles).

The first day you cook chicken and vegetables in the crockpot. That evening you take out two thirds of the chicken/vegetable mix and with what's remaining you add a couple of ingredients to the crockpot to make cream of chicken soup. Another night that week you can take another third of the crockpot chicken/vegetable mix and make chicken pot pie. The third night you can add a couple ingredients to what's left make a cheesy chicken casserole.

Once cooked, use it all within the five days -- you can freeze some, if you know you won't get to using it all that week.

  • 6 onions
  • 6 celery stalks
  • 2 cups carrots chopped
  • 2 cups frozen peas
  • 3 cups frozen beans
  • chicken bouillon cube
  • 2 cups water
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 6 chicken breasts
  • 9 chicken thighs
  • salt, pepper
  • extra spices (celery leaves, thyme, parsley) or a vegetable bouillon cube, if to your family's taste.
  • cream
  • green pepper
  • cream cheese
  • bottled red pepper

Slow Cooker Preparation

  1. heat onions and celery in butter until clear. add carrots, peas, beans.add boiling water and bouillon cube simmer 5 min
  2. lightly brown chicken pieces (optional step)

In the morning

  1. put chicken in bottom of slow cooker
  2. put vegetable mixture on top
  3. let cook 6-8 hours on low or 3-4 hours on high.

1st night prep

Ladle out two thirds of vegetable/chicken and set aside for next two nights. Store in fridge in plastic storage containers or directly into casseroles you will be using for other two nights.
(Note: Chicken pieces should just fall apart. If need be, can take out big pieces of chicken with a fork and cut into smaller pieces with scissors directly over crockpot.)

Ist night: Cream of Chicken Soup

  • To remaining third of vegetable/chicken mix in crockpot, add 1 cup cream and 1 green pepper. Heat on high for 20 min. (doesn't work on low - cream might curdle.)
  • Serve with bread, toasted baguette, or garlic bread

2nd night: Chicken Pot Pie

  • that morning: take out puff pastry to thaw.
  • that night: put vegetable mixture / chicken into casserole dish.
  • add a bit of milk or cream, if you prefer it creamy
  • cover with puff pastry.
  • cook 20-30 minutes at 350 until heated through and pastry browned.
  • serve with rice.

3rd night: Cheesey Chicken Casserole:

  • With remaining 1/3 of vegetable/chicken mixture add 1 pkg cream cheese, cubed and roasted red pepper, diced (a couple peppers, about 1/2 the peppers in the bottle)
  • cook in oven at 350 for 20-30 min in casserole dish. OR put in saucepan and heat on stove top until cooked through
  • serve with egg noodles or rice

Saturday, September 6, 2008

CrockPot Swiss Chicken

  • 4 chicken breasts halves
  • 1 package stuffing mix- including the seasoning packet
  • 1 can cream of mushroom soup
  • 1/4 pound Swiss cheese, sliced (about 8 slices?)
  • 1/2 cup chicken broth or a little bit of water
  • 1/2 cup grated Parmesan cheese
  1. Place chicken breasts in bottom of buttered crockpot. Cover with Swiss cheese (or provolone, or fresh spinach and then cheese.)
  2. In a bowl, combine the soup, stuffing mix, and broth. Spoon mixture over chicken in crockpot. Sprinkle with parmesan cheese.
  3. Cook on high for 4 hours. Chicken will be well done, but moist and delicious!!!

Found On: FlyLady

Thursday, September 4, 2008

Savory Bread & Butter Pudding

  • 6 slices stale bread, quartered
  • 4 pieces bacon, roughly chopped (or ham or other meat, or no meat if you’re a vegetarian)
  • 2 tomatoes, halved and thickly sliced
  • Small bunch of silver beet/chard/spinach, roughly chopped
  • 1 cup grated or crumbled cheese — cheddar, feta, blue, whatever floats your boat
  • 8 eggs
  • 1 cup milk
  • 1 cup yogurt, plain
  • Salt & Pepper
  • 1 tablespoon Dijon mustard
  1. Preheat oven to 350 degrees
  2. Grease baking dish
  3. Fry bacon ’til crisp
  4. Scatter bread around dish
  5. Intersperse bacon, tomato, and greens amongst bread
  6. Whisk eggs, yogurt, milk, cheese, Dijon, and salt and pepper together and pour everything over the bread, making sure everything gets covered.
  7. Bake for 30-40 minutes until custard is set.

Found On: Pioneer Woman Cooks

Wednesday, September 3, 2008

CrockPot Chicken Taco Meat

  • 2 lb boneless, skinless chicken breasts
  • 2 cups chicken broth
  • 1-2 packages Taco Seasoning Mix
  1. Put Chicken in Crock Pot.
  2. Mix together broth and Taco Seasoning. Pour over chicken.
  3. Cook on LOW for 8-10 hours. Shred chicken and stir.

Great in Tacos, on salads, in Burritos, Enchiladas, etc. Recipe can be increased and decreased as needed - 1 cup of broth and 1 pkg Taco Seasoning per pound of chicken.

Found On: FlyLady

Tuesday, September 2, 2008

Cranberry Turkey

  • Turkey Breast or Turkey Legs
  • 1 can of whole berry cranberry sauce
  • 1 pkg of dry onion soup mix
  • 1/2 cup of orange juice
  • salt and pepper to taste
  1. Put turkey in crock, mix rest of ingredients and pour over turkey.
  2. Cook on low for 6-8 hours.

Note from author: I fill the crock to the top with meat and double the mix and we have leftovers to put in freezer.

Found On: FlyLady

Monday, September 1, 2008

SantaFe Chicken

  • 1can black beans, drained
  • 1 can corn
  • 1 C salsa
  • 4 boneless, skinless chicken breasts
  • 1 block cream cheese
  • Prepared rice.
  • Tortillas
  1. Combine black beans, corn, & 1/2 C salsa in crock pot.
  2. Add chicken breasts and other 1/2 C salsa. Cover & cook on low for 3 hours.
  3. Add cream cheese & cook for 1 more hour.
  4. Serve with rice & tortillas.

Foun On: FlyLady

Sunday, August 31, 2008

Blueberry Crisp

  • 4 cups fresh blueberries
  • 1 cup all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup mayonnaise
  1. Preheat the oven to 350 degrees F (175 degrees C)
  2. Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
  3. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.

**Serve warm with vanilla ice cream**

Found On: Simple, but delicious

Saturday, August 30, 2008

Zucchini Bread with Roasted Red Peppers and Feta

  • 1 large zucchini (grated)
  • 2 roasted red peppers (chopped)
  • 2 cloves garlic (grated)
  • 1/2 cup feta (crumbled)
  • 1 teaspoon oregano
  • 2 tablespoon balsamic vinegar
  • 1/4 cup olive oil
  • 2 eggs
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  1. Preheat oven to 350
  2. Mix the zucchini, roasted red pepper, garlic, feta, oregano, balsamic vinegar, olive oil and eggs in a large bowl.
  3. Mix the flour, salt, baking soda, baking powder and oregano in a bowl.
  4. Mix the dry ingredients into the wet ingredients.
  5. Pour the batter into a greased 9x5 inch loaf pan.
  6. Bake until a toothpick pushed into the center comes out clean, about 1 hour.

Found On: Closet Cooking

Friday, August 29, 2008

Karen's Alfredo

  • 1 stick butter
  • 1 1/2 pkg. low fat cream cheese
  • 1-2 tsp crushed garlic, to taste
  • up to 3 c. fat free half and half
  • 3 oz parmesan cheese
  1. Melt butter in saucepan over med/high heat.
  2. Add cream cheese, cut in small pieces a little at a time.
  3. Add garlic, heat and stir until smooth.
  4. Slowly add cream and parmesan cheese, constantly stirring.
  5. Cook about five minutes.

Found On: 24 Hour Menu

Thursday, August 28, 2008

CrockPot Brown Sugar Chicken

  • 12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
  • 1 cup brown sugar
  • 1/4 cup lemon-lime soda
  • 2/3 cup vinegar (I used white wine, but think regular white would be fine)
  • 3 cloves smashed and chopped garlic
  • 2 T soy sauce
  • 1 tsp ground black pepper
  1. Use a 5-6 quart crockpot for this recipe.
  2. Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!
  3. Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
  4. Serve over a bowl of white rice with a ladle full of the broth

Found On: A Year of CrockPotting

Wednesday, August 27, 2008

Betty Crocker's Stuffed Peppers

  • 1 medium green bell pepper
  • 1/2 teaspoon extra-virgin olive oil
  • 1/4 of a medium onion, chopped
  • 1 clove garlic, minced
  • 4 oz ground turkey (or beef)
  • 1/3 cup cooked rice
  • salt and pepper
  • 1 teaspoon dried oregano
  • 1/3 cup your favorite pasta sauce
  • 1 or 2 T low-fat part-skim shredded mozzarella
  1. Heat oven to 350.
  2. Bring medium pot of water to boil. Cut top of green pepper off. Remove seeds and membranes. Boil pepper for 5 minutes, until it gives slightly to the touch. Once finished, make sure there's no water in the pepper, and place pepper in an oven-safe dish, open side up.
  3. Heat olive oil over medium-high heat. Add onion and cook for 3 or 4 minutes, until crisp-tender. Add garlic and cook for another 30 seconds. Add meat, break with the back of a wooden spoon, and cook until brown. Add the rice, the oregano, about 2/3rds of the sauce, and cook until hot. Add salt and pepper to taste.
  4. Stuff pepper with skillet mixture. Pour remaining tomato sauce over top. Cover with tin foil and bake for 25-30 minutes. Uncover, add cheese, and bake coverless for 10-15 minutes more, until cheese is melted and slightly browned. (If you're preparing several peppers, up the initial baking to 45 minutes, and keep the uncovered baking at 15 minutes.)

Found On: Cheap Healthy Good

Tuesday, August 26, 2008

CrockPot Hashbrown Breakfast Casserole

  • 30 oz package of plain frozen hash brown (shredded) potatoes
  • 4 already-been cooked sausage, or leftover diced ham
  • 1/2 onion, diced
  • 1 green bell pepper, diced
  • 1 1/2 cups shredded cheese
  • 12 eggs
  • 1 cup skim or fat free milk
  • 1 tsp kosher salt
  • 1 tsp black pepper
  1. I used a 6 quart Smart-Pot for this recipe.
  2. Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.
  3. In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

Found On: A Year of CrockPotting

Monday, August 25, 2008

Hot Corn Dip

  • 1 tablespoon butter
  • 2 cups corn kernels (from 2 ears corn)
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1/2 cup yellow onion (chopped)
  • 1/4 cup red bell pepper (chopped)
  • 1/4 cup chopped green onions (green and white parts)
  • 1 jalapeno (chopped)
  • 2 teaspoons garlic (chopped)
  • 1/4 cup mayonnaise
  • 1 handful monterey jack (grated)
  • 1/4 teaspoon cayenne
  • 1 handful sharp cheddar (grated)
  1. Melt the butter in a pan.
  2. Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about 5 minutes. Set aside.
  3. Melt the butter in a pan.
  4. Add the onion, and pepper and saute until the onions are soft, about 2 minutes.
  5. Add the green onions, jalapeno and garlic and saute until softened, about 2 minutes.
  6. Mix the corn, onions, peppers, mayonnaise, monterey jack and cayenne in a bowl.
  7. Pour the mixture into an 8x8 inch baking pan and top with the cheddar cheese.
  8. Bake in a preheated 350F oven until bubbling and golden brown on top, about 10-20 minutes.

Found On: Closet Cooking

As a side note, I'd bet this would be YUMMY with some shredded meat (chicken, pork, beef... I'm sure all would work) in a tortilla!

Sunday, August 24, 2008

Peanut Butter Banana Chocolate Chip Muffins

  • 1/2 C butter, softened
  • 1 C white sugar
  • 2 eggs
  • 3/4 C peanut butter (creamy or crunchy)
  • 3 bananas, mashed
  • 1 3/4 C flour
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 3/4 cup chocolate chips
  1. Preheat oven to 325
  2. Lightly grease & flour muffin pan
  3. In a large mixing bowl, cream together butter & sugar. Add eggs and mix well.
  4. Mix in peanut butter, bananas, flour, vanilla and baking soda until blended.
  5. Fold in chocolate chips.
  6. Bake at 325 for 20 - 25 mins, until tops are golden brown and wooden toothpick in center comes out clean.

Makes 12 large muffins.

Saturday, August 23, 2008

CrockPot Chicken Cordon Bleu

  • 4 chicken breast halves, pounded thin
  • 4-8 slices of ham
  • 4-8 slices of swiss cheese
  • can of your favorite cream-of-something soup
  • 2 T low fat milk
  1. Use a 4qt oval CrockPot, or increase the recipe to 6 or 8 breast halves for a 6 qt Crock Pot (if 6, don't increase soup. if 8, add another can.)
  2. Spray crockpot with cooking spray.
  3. Pound chicken breasts flat (put them in a ziplock before you pound so chicken juice doesn't spray all over the kitchen).
  4. Put a slice of the ham and a slice of the swiss cheese on the chicken breast and roll it up.
  5. Put it into the crockpot, seam side down. If desired, top with another piece of ham and cheese.
  6. Continue with the other pieces. It's okay to stagger-stack the chicken. It will still cook nicely for you.
  7. Open can of cream-of soup. Pour into crockpot.
  8. Put the 2T of low fat milk into your empty can and swirl it around to get the remaining stuck on good stuff. Pour that in, too.
  9. Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has begun to brown on top. I took ours out for exactly 4 hours on high. It was cooked through, but could have stayed in longer to gain some color.

Found On: A Year of CrockPotting

Friday, August 22, 2008

Greek Pita Pizzas

  • 1 tsp. olive oil
  • 1 onion, chopped (I should have used a red onion. I will next time.)
  • 3 garlic cloves, minced
  • 1/4 tsp. dried oregano
  • 1/4 tsp. salt
  • 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup crumbled feta cheese (I should have used more. A lot more.)
  • 4 (6-inch) whole-wheat pita breads
  • 1 cup grape tomatoes, halved (Eh, any sort of tomato will do. I used Roma tomatoes.)
  • 3/4 cup shredded mozzarella cheese (Again, it could have used more.)
  • Greek dressing (The recipe didn't call for this, but Jeff mentioned that it would have been really good. I agree.)
  1. Preheat oven to 425 F.
  2. Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until softened, about 4 minutes. Stir in the garlic, oregano, and salt; cook, stirring, about 1 minute. Stir in the spinach and cook until hot, about 2 minutes. Remove the skillet from the heat and stir in the feta cheese.
  3. Arrange the pitas on a baking sheet. Top with the spinach mixture, spreading it to the edges. Arrange the tomatoes on top. Bake until the pitas are crisp, about 8-10 minutes.
  4. Sprinkle the pizzas with the mozzarella cheese; bake until melted, about 3 minutes.
  5. Jeff's Embellishment: Drizzle Greek dressing over the top before eating. We didn't have any on hand, but we headed straight to Trader Joe's after eating to stock up. Next time? Greek dressing! Drizzled!

Found On: Fluid Pudding

Thursday, August 21, 2008

CrockPot Pizza Soup

  • 1 jar (14 oz) of pizza sauce
  • 3 empty jars full of water
  • 1 green bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 1 cup sliced mushrooms
  • 1 cup baby tomatoes, cut in quarters (or 1 can diced tomatoes, drained)
  • 2 already-cooked Italian sausage
  • 1 cup sliced pepperoni, sliced in quarters
  • 8 fresh basil leaves, chopped (or 1/2 T dried)
  • 1 T dried oregano
  • 1/2 to 1/3 cup of dried pasta (if your pasta is tiny, use 1/3 cup. if it's big, do 1/2.)
  • shredded mozzarella cheese (to add later)
  1. Use 5-6 qt Crock Pot
  2. Wash & chop all veggies. Dump into CrockPot.
  3. Cut up meat & add to CrockPot.
  4. Add Basil & Oregano
  5. Add sauce & water
  6. Cover & cook on low 7-9 hours
  7. 30 minutes before serving, add the dry pasta, and turn to high
  8. Serve with shredded mozzarella

Found On: A Year of CrockPotting

Wednesday, August 20, 2008

Apple Dumplings

  • 2 Granny Smith apples
  • 2 cans crescent rolls
  • 2 sticks butter
  • 1 1/2 cups sugar
  • 1 teaspoons vanilla
  • cinnamon
  • 1 small can Mountain Dew
  1. Preheat oven to 350.
  2. Peel and core apples. Cut apples into 8 slices each.
  3. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
  4. Melt butter, then add sugar and barely stir.
  5. Add vanilla, stir, and pour over apples.
  6. Pour Mountain Dew around the edges of the pan.
  7. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
  8. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Found On: The Pioneer Woman

Tuesday, August 19, 2008

CrockPot French Toast Bake

  • 1 whole loaf of bread
  • 1 dozen eggs
  • 2 t vanilla
  • 4 cups of milk
  • 1/4 t salt
  • 2 t cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup walnuts, or other desired nuts (optional)
  1. use a 5 or 6 qt Crock-Pot
  2. Grease the inside of your crockpot very well with butter, shortening, or cooking spray.
  3. Slice your bread into large slices (if it's already sliced, just dump it in) and place the bread into the crockpot.
  4. In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.
  5. Cover and cook on low for 6-8 hours. This is done when the bread has soaked up all of the liquid and the egg has cooked (you can tell because you'll see bits of cooked egg stuck to the bread). The bread will expand---it's like one of those spongy foam things that come in the capsules and turn into a dinosaur. Very cool.
  6. After 8 hours, I had a bit of liquid left in the crockpot, but the bread on top was browned nicely and the egg was done. I took the lid off and went hunting for the camera, and then checked email, and then watered the garden. 30 minutes had passed before I remembered that I had left the lid off of the crockpot, and that it was still plugged in. BUT! all the moisture was gone and the french toast was perfect. so there you go. I'd give that a try.

Found On: A Year of CrockPotting

Monday, August 18, 2008

Farfalle with Zucchini and Yogurt Sauce

  • 1 pound farfalle
  • 4 medium zucchini (about 1 1/2 pounds), coarsely shredded
  • 4 tablespoons unsalted butter
  • 1 cup plain whole-milk Greek yogurt
  • 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • Freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  1. In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is done, add the shredded zucchini to the pot. Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.
  2. Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat. Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with freshly grated nutmeg, salt and pepper.
  3. Add the farfalle, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese.

Found On: A Good American Wife

Sunday, August 17, 2008

CrockPot No Noodle Vegetarian Lasagna

  • 1 26 oz jar of your favorite pasta sauce
  • 1 small container of ricotta cheese
  • 8 slices of mozzarella cheese
  • 2 cups shredded Italian cheese mix
  • 1 large eggplant
  • 3 summer squash
  • 1 pound of slices mushrooms
  • bag of baby spinach
  • 2 T warm water
  1. Use 6 qt crock pot
  2. Wash all of the vegetables. Slice the squash and the eggplant in long, slices, about 1/4 inch thick. These are going to be your noodles! I did not peel the squash or the eggplant.
  3. In the bottom of your crockpot, pour about 1/4 cup of pasta sauce. Layer in a few pieces of squash and eggplant. Smear some ricotta cheese on top. Add a handful of baby spinach and mushrooms, and a few slices of mozzarella cheese. Pour in some more pasta sauce.
  4. Continue layering the ingredients until your crockpot is full, and you have run out of ingredients.
  5. Top with the end of the pasta sauce and the shredded cheese.
  6. Put 2 tablespoons of warm water into the empty pasta sauce jar, cover, and shake. Pour the remaining sauce on top of everything.
  7. Cover your crockpot and cook on low for 5-8 hours. This is done when the vegetables have reached their desired tenderness and the cheese is melty.

Found On: A Year of CrockPotting

Friday, August 15, 2008

Pioneer Woman's Sherried Tomato Soup

  • 6 tablespoons melted butter
  • 1 medium onion, diced
  • 1 46-ounce bottle or can tomato juice
  • 2 14 ounce cans diced tomatoes
  • 1 to 3 tablespoons chicken base
  • 3 to 6 tablespoons sugar
  • Pinch of salt
  • Black Pepper
  • 1 cup cooking sherry
  • 1 1/2 cups heavy cream
  • chopped fresh parsley
  • chopped fresh basil
  1. Saute diced onions in butter until transluscent. Add canned tomatoes. Add tomato juice, sugar, pinch of salt, and black pepper and stir.
  2. Bring to a near boil, then turn off heat.
  3. Add in sherry and cream and stir.
  4. Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread on a cold, blustery, dreary, depressing, rainy, snowy day. Then close your eyes. And give thanks for soups like this.

Found On: The Pioneer Woman

Thursday, August 14, 2008

CrockPot Strawberry Jam

  • 4 pounds of fresh strawberries
  • 3 cups of sugar
  • 1-2 boxes (1.75 oz) of pectin
  1. Clean & quarter strawberries, add to crock.
  2. Mash berries to get some liquid out of them.
  3. Add sugar & pectin & smash some more.
  4. Cook on low for 10 - 12 hours.

Can be canned or stored in freezer.

Found On: A Year Of CrockPotting

Wednesday, August 13, 2008

Mystery Rolls

  • 2 sticks butter
  • 4 to 6 ounces crumbled blue cheese
  • 2 cans flaky biscuits
  1. Combine butter and cheese on baking pan.
  2. Place into 350 oven for a couple of minutes, or until butter is melted.
  3. Remove from oven and stir.
  4. Cut biscuits into fourths, then toss in butter mixture.
  5. Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden.
  6. Eat warm.

Found On: The Pioneer Woman

Tuesday, August 12, 2008

All Day Mac & Cheese

  • 16 oz pasta, cooked and drained
  • 4 Cups Shredded Cheddar Cheese
  • 1 Can (12 oz) Evaporated Milk
  • 1 1/2 C milk
  • 2 Eggs
  • 2 TBS Flour
  • 1 tsp salt
  • 1/2 tsp Black Pepper
  1. Spray Crockpot with nonstick spray (or grease down, your choice).
  2. Mix everything together and pour into Crockpot.
  3. Cover and cook on low for 5-6 hours**
  4. Do not stir, it will cook and firm up.

**Note: 5-6 hours means it is done. I don't think anything at all would happen to this recipe if it had to cook a few more hours. So if you work an 8 hour day go ahead and throw it together and start the crockpot in the morning-it should still be fine when you get home. That's the beauty of crockpots-very few things HAVE to be taken out when done.

Found On: Frugal Upstate

Recipe-Less Bodega Beans

  1. Buy a big can of white beans. Pintos are my favorite for this, having texture and flavor that holds up well, but any white beans will work. Make sure to rinse the beans in a colander.
  2. Cut up an onion and sauté that in olive oil. I like to cook it slowly, caramelizing a little, for about 20 minutes .A little salt helps them release their moisture. This is also when you’d add garlic, if you’re using it.
  3. Add the beans, heat it through. At this point I add the veggies, so they don’t get cooked to mush.
  4. Lately I'll also grab a chunk of brown rice from my freezer (Don't you stock cooked rice by the half-cup in your freezer? Why not?), to stretch the veggies a little farther - this makes me feel a little poor, but also clever and frugal, and full. (Without the rice, this makes two servings rather than three.)
  5. Drizzle with olive oil. Mmm.
  6. Sprinkle with salt and pepper. Mmmmmm.
  7. Top with shredded or grated cheese.

Found On: Cheap Healthy Good

Monday, August 11, 2008

Polenta Pudding with Blueberry Topping

  • 1 cup frozen or fresh blueberries
  • 1/2 cup sugar, divided
  • 2 cups 2% reduced-fat milk
  • 6 tablespoons yellow cornmeal
  • 3/4 teaspoon lemon rind
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  1. Combine the blueberries and 1/4 cup sugar in a medium microwave-safe bowl. Cover with wax paper; microwave at HIGH 3 minutes or until thoroughly heated and sugar dissolves, stirring after 1 1/2 minutes.
  2. Combine 1/4 cup sugar, milk, cornmeal, and lemon rind in a 2-quart glass measure; stir with a whisk. Microwave at HIGH 7 minutes or until thick and bubbly, stirring every 2 minutes.
  3. Stir in vanilla and salt.
  4. Serve with blueberry topping.

Found On: Cheap Healthy Good

Sunday, August 10, 2008

CrockPot African Peanut Soup

  • 1 yellow onion, diced
  • 2 green onions, chopped
  • 2 red bell peppers, chopped
  • 4 cloves minced garlic
  • 1 28 oz can of crushed tomatoes, with liquid
  • 8 cups vegetable broth
  • 1/4 t black pepper
  • 1/4 - 1/2 t chili powder
  • 1/2 cup uncooked brown rice
  • 1 cup peanut butter (to add later)
  • dollop of sour cream and a bit of tabasco sauce (optional)
  1. wash and chop all of the vegetables, and put into the crock. Add the entire can of tomatoes, the uncooked rice, and the spices.
  2. pour in the vegetable broth.
  3. cover and cook on low for 6-8 hours, or on high for about 4. The soup is done when the onions are fully cooked and are translucent.
  4. stir in peanut butter, and cook on high for 20-30 minutes, or until fully heated through.
  5. serve with a dollop of sour cream and a touch of tobasco sauce

Found On: A Year Of CrockPotting

Saturday, August 9, 2008

Vegan Lentil Casserole

  • 2 cups dried lentils
  • 4 cups water
  • 1TBSP extra virgin olive oil
  • 1 onion - diced
  • 2 cloves garlic - minced or pressed
  • 2 celery ribs chopped
  • 2 carrots - chopped
  • 1 red bell pepper (optional)
  • 1 green bell pepper (or two if the red is omitted)
  • 1 tsp basil
  • 1/4 cup soy sauce
  • 2 cups rolled oats
  • 2 tsp vinegar
  1. In a lidded sauce pan heat the lentils and water over medium heat for ten minutes, then reduce to low, cover, and simmer for 20 - 25 minutes. The lentils should absorb most of the water. Stir occasionally
  2. While the lentils are cooking, heat the olive oil over medium heat. Cook the onion until soft, add the celery, carrot, bell pepper, and garlic. Cook for 3 - 4 minutes, the carrot should be beginning to soften. Stir in the basil, soy sauce, and vinegar.
  3. Preheat the oven to 350F and grease a 9 x 9 pan.
  4. Stir the lentils into the vegetables with a fork, as you want the lentils be somewhat mashed. Stir in the oats. Press into the pan and bake 20 - 25 minutes and firmly set.
  5. Let the casserole stand for 5 - 10 minutes before serving.

Found On: Home-Ec 101

Friday, August 8, 2008

Cherry (or Grape) Tomato Crisp

  • 1 1/2 pounds (about 5 cups) cherry (or grape) tomatoes
  • 2 slices white sandwich bread
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley leaves
  • 1 tablespoon olive oil
  • 1 chopped garlic clove
  • Coarse salt and ground pepper
  1. Preheat oven to 400 degrees.
  2. In a food processor, combine bread, Parmesan cheese, parsley leaves, olive oil, and garlic; season with coarse salt and ground pepper. Pulse until bread is very coarsely chopped, 4 to 6 times.
  3. In an 8-inch square baking dish, arrange cherry tomatoes in a single layer; sprinkle with crumb mixture.
  4. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.

Found On: Cheap Healthy Good

Thursday, August 7, 2008

CrockPot White Bean & Sausage Soup

  • 1 can white kidney beans
  • 1 can pinto beans
  • 1 can garbanzo beans
  • 1 t thyme
  • 2-4 spicy chicken or turkey sausage (pork sausage would work, too)
  • 1/2 chopped yellow onion
  • 1/2 cup leftover rice pilaf (if you want to use raw rice, you should have enough liquid to add 1/4 to 1/3 cup without losing soupiness)
  • 2 cups chopped fresh vegetables (I had broccoli, carrots, asparagus)
  • 1 quart chicken or vegetable broth
  1. Drain and rinse your beans and throw them into your crock.
  2. Chop up whatever vegetables you are going to use in tiny pieces.
  3. Slice the sausage that you are going to use.
  4. Add in the rice & the broth.
  5. Cook on low for 6-9 hours, or on high for 4-5.
  6. The soup is done when it's heated through and the vegetables are tender, but it's not going to hurt anything to cook it longer and give the flavors more time to meld.

Found On: A Year Of CrockPotting

Wednesday, August 6, 2008

Banana Oatmeal Chocolate Chip Cookies

  • 1/2 cup of butter at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 cup mashed bananas (2 1/2 to 3 large bananas)
  • 1 tsp baking soda
  • 2 cups flour
  • pinch of salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/2 cup chocolate chips
  • 1 cup oatmeal
  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar together until light and fluffy.
  3. Add the egg and continue to beat.
  4. In a separate bowl mix the bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which will give the cookies their lift and rise.
  5. Mix the banana mixture in with the butter mixture.
  6. In another bowl mix together the flour, salt, cinnamon and nutmeg and then slowly sift it into the banana/butter mixture. Beat until just combined.
  7. Fold into the batter the chocolate chips and the oatmeal.
  8. Drop in dollops onto cookie sheet and bake for 11-13 minutes or until golden brown.
  9. Let cool on wire racks.

Makes about 30 cookies.

Found On: SoapChick

Tuesday, August 5, 2008

Summertime Gazpacho

  • 2 cups corn, fresh or frozen
  • 4 cups tomato juice
  • 1 cucumber, peeled, seeded and cubed
  • 2 ripe avocados, peeled and cubed
  • 4 tablespoons fresh lime or lemon juice
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons ground (toasted) cumin
  • 1/4 teaspoons cayenne
  • salt to taste
  • 1 bell pepper, minced
  • 1 teaspoon honey
  • 4 scallions, minced
  • 1 teaspoon tarragon (or 1 T. fresh chopped tarragon)
  • 1 teaspoon basil (or 1 T. fresh chopped basil)

Combine and chill.

Found On: Cheap Healthy Good

Monday, August 4, 2008

CrockPot Chow Mein

  • 1-2 lbs of meat (I used one pound of chicken breast; Debbi uses two pounds)
  • 2 cups of water
  • 2 chopped yellow onions
  • 2-3 cups of chopped celery
  • 1/4 cup cornstarch
  • 1/4 cup soy sauce
  • 3 T molasses
  • 1 can (16 oz) baby corn, drained
  • 1 can (6.5 oz) bamboo shoots, drained
  • 1 cup bean sprouts
  • 1 chopped red bell pepper
  • salt and pepper to taste
  • olive oil
  • spaghetti or chow mein noodles
  1. If you are using meat, put it into the crockpot. I used frozen chicken breast tenderloins. Add the chopped onion and celery, and two cups of water.
  2. Cover and cook on low for 6-7 hours, or on high for 4.
  3. Shred meat carefully with two forks.
  4. In a glass bowl, mix the cornstarch, soy sauce, and molasses. Mix to get rid of the little clumpy balls of cornstarch. Set aside.
  5. Chop up the red bell pepper, and add it to the crockpot.
  6. Open the bamboo shoots and corn, drain liquid, and add remaining content.
  7. Add bean sprouts.
  8. Stir in the sauce mixture.
  9. Cover your crockpot again and cook on high for about an hour, or until flavors have melded and the added vegetables reach desired tenderness.
  10. Before serving, cook pasta according to package instructions.
  11. Heat some olive oil in a large frying pan or wok, and add some salt and pepper, if desired (I didn't add any pepper). On high heat, toss the cooked pasta in the olive oil and salt, allowing it to sizzle a bit and get a tiny crust on some of the noodles.
  12. Serve the noodles with the crockpot vegetables and meat.

Found On: A Year Of CrockPotting

Sunday, August 3, 2008

Many Bean Salad

This is a recipe for "Many Beans Salad" that I asked my sister-in-law for after it was a hit at a 4th of July picnic. The amounts for the veggies are adjustable to according to your preference and what is available.

  • 1 can each: Black Beans, Dark Kidney Beans, Pinto Beans, Garbanzo Beans, Black-Eyed Peas, Yellow Corn, White Corn, Water Chestnuts
  • Fresh Vegetables: Celery, Green Pepper, Red Pepper, Red Onion
  • Dressing: 2/3 cup Olive Oil, 2/3 cup Cider Vinegar, 1/2 tsp. Salt, Sugar or Sweet-n-Low to taste (approx. 6 tsp. if using Sweet-n-Low)
  1. Drain, rinse, and "dry" beans, black-eyed peas, and corn. Place all in large bowl and stir well.
  2. Drain and rinse water chestnuts. Chop them, add to the beans, and mix together.
  3. Chop celery, green pepper, red pepper, and red onion. Add all to the other assembled ingredients and mix again.
  4. Boil 2/3 c. cider vinegar and 6 tsp. Sweet-n-Low. Remove from heat. Add 2/3 c. olive oil. Pour dressing over bean mixture. Add 1/2 tsp. salt. Stir well.
  5. Cover and refrigerate overnight. Stir well and serve.

Found On: Frugal Upstate

Saturday, August 2, 2008

Peach, Nectarine, & Blue Cheese Bruschetta

  • ¼ cup balsamic vinegar
  • 1-1/2 tablespoons extra-virgin olive oil
  • ½ whole wheat or sourdough baguette, cut into ¼-inch slices
  • 1 large peach, peeled and chopped small
  • 1 large nectarine, peeled and chopped small
  • ¼ pound blue cheese
  1. Turn on the broil function of your oven.
  2. Add balsamic vinegar to a small pot set over medium heat. Cook until reduced by about half – the vinegar should thicken and look like syrup. (This took me about 10 minutes – Kris.) Remove from heat, pour into a glass container and allow to cool at room temperature.
  3. Roughly chop the peaches and nectarines into small pieces. Crumble the blue cheese in a small bowl.
  4. Place bread on a cookie sheet and brush the slices with olive oil. Place under broiler for 2-3 minutes; you want the slices to slightly brown so watch them carefully to prevent burning. Remove sheet from oven.
  5. Brush each slice with the balsamic reduction and then top with the fruit and crumbled blue cheese. Return to the cookie sheet and place under the broil again to warm the fruit and melt the blue cheese (about 1-2 minutes).
  6. Serve immediately.

Found On: Cheap Healthy Good

Friday, August 1, 2008

CrockPot Chocolate Mousse

  • 2 cups heavy whipping cream
  • 4 large egg yolks
  • 3 T baker's sugar (I like baker's sugar because the granules dissolve quickly)
  • 1/3 cup cold, strong coffee
  • 1 t vanilla
  • 2 cups semi-sweet chocolate chips
  1. In your crockpot, add the heavy cream, egg yolks, sugar, vanilla, and coffee.
  2. Whip until combined with a whisk. You don't need to go crazy, just mix it well.
  3. Add the two cups of chocolate chips.
  4. Cover and cook on high for about an hour, or on low for about two. You are looking for little bubbles in the surface of the cream, and melted chocolate.
  5. VERY VERY VERY VERY carefully, pour the mixture into a blender. You'll get about 2 1/2 to 3 cups of liquid.
  6. Blend on high until it "grows" to about 5 to 6 cups, and doesn't seem like it will rise any higher.
  7. Pour into serving dishes.
  8. Chill for 2 hours in the refrigerator. Top with whipped cream or berries, or nothing at all.

Author used 4 qt round crock pot

Found On: A Year of CrockPotting

Thursday, July 31, 2008

CrockPot Chex Party Mix

  • 5 Cups General Mills Rice Chex Cereal
  • 1-2 cups of dry roasted peanuts (salted or not, your choice)
  • 2 cups pretzel sticks
  • 1/2 t onion powder
  • 1/2 t seasoned salt
  • 3 T butter
  • 1 1/2 T Worcestershire Sauce
  1. put the butter into the bottom of your crockpot.
  2. turn it on low
  3. add the onion powder and seasoned salt
  4. add the Worcestershire sauce
  5. add dry ingredients
  6. stir.
  7. if the butter is still clumpy, it's okay
  8. cover and cook on low for 2-3 hours, stirring every 45 min or so
  9. Dump out onto a cookie sheet to cool

Found On: A Year of CrockPotting

Wednesday, July 30, 2008


  • 1 cup pecans or walnuts (4 ounces)-I omitted these.
  • 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 12 tablespoons unsalted butter ( 1 1/2 sticks), melted and cooled
  • 1 1/2 cups packed light brown sugar (10 1/2 ounces)
  • 2 large eggs , lightly beaten
  • 4 teaspoons vanilla extract
  • 6 ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips
  1. 1. Adjust oven rack to middle position; heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.
  2. Line 13x9 baking dish with foil. Grease
  3. Whisk flour, baking powder, and salt together in medium bowl; set aside.
  4. Whisk melted butter and brown sugar together in medium bowl until combined.
  5. Add eggs and vanilla and mix well.
  6. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
  7. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake.
  8. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares

Found On: Sweet Savory Southern