Eating Well

Saturday, November 22, 2014

10 Nifty Things to put in your Crock Pot


10 Nifty to do with a crock pot this winter

1.    Lasagna

a.    Layer no bake lasagna noodles with meat and cheese and sauce. Cook in the crock pot for 6 hours on low.

2.    Baked Potatoes

a.    Wash 6 large baking potatoes, scrub well, wrap each tightly in aluminum foil, place in the bottom of the crock pot, add ½ inch of water. Cook on high until tender. Check to make sure to check the water periodically.

3.    BBQ Pork

a.    Trim the excess fat from a 4 lb pork roast sprinkle with salt and pepper. Cook in the crock pot for 2 hours. Pour off excess liquid. Then add favorite BBQ sauce and continue cooking on low for 6 more hours.

4.    Berry Cobbler

a.    Spray the inside of the crock with cooking spray. Put a one pound package of mix frozen berries into the crock. Sprinkle with 1/3 cup of sugar and 3 tablespoons of flour, and 1 teaspoon of lemon juice. Mix 1 cup of flour, ¼ teaspoon of salt, ¼ cup sugar, 1 teaspoon baking powder, 1 teaspoon vanilla, ½ cup milk, mix until smooth. Spoon over the berries and cook for 3 hours, serve with vanilla ice cream.

 

5.    Chocolate Smores Brownie Cake

a.    Spray the inside of the crock with a little cooking spray. Mix 1 box of brownie mix with ¼ cup of softened butter and 1 egg and pour into the bottom of the crock pot. Then mix 1 package of chocolate chip mix ¼ cup of butter and 1 egg. Drop that by spoonfuls in to the crock pot. Cook for 3 hours on high, then add 1 cup of marshmallows and 1 cup crumbled graham crackers. Cook an additional 20 minutes until the marshmallows are melted.

 

6.    Play dough for the kids

                                          i.    Mix 2 C flour, 1 C cornstarch, 1 C salt, 1/4 C cream of tartar, 2 C hot water, 2 t oil,. Cook in the crock pot for 30 minutes, stirring after 15, after it forms a ball, take it out and mix in a few drops of food coloring. If it is too sticky, add a couple of tablespoons of water. Wait until it cools and have fun.

7.    Make candles

a.    You need wax, (soy works best) candle holders, wicks with a base, put an inch of water in the crock pot, add the candle holders, break up small pieces of wax and place in each holder, put crock pot on warm, let the wax melt. Add a few drops of scent, and the wick. Turn off the crock pot and let them cool completely before taking them out. After that enjoy.      

 

8.    Potpourri

a.    Add whole cloves, star anise cinnamon sticks, oranges pieces and cranberries. Add just enough water to cover; there will be a wonderful scent in the air. Don’t let it boil dry check the water from time to time.

9.     

a.    Mulled Wine.

2 (750 ml) bottles, of wine preferably merlot, 2 oranges sliced, 1/2 cup honey, 8 whole cloves, 4 cinnamon sticks, 2 star anise, 1cup cranberries, add all ingredients to the crock pot. Cook on low until it starts to simmer. Remove the anise and the cloves. Put crock pot on warm. Keep warm during the party or gathering

10.  Cornbread Stuffing with Sausage

a.    One pound of sausage cooked, a 2 pound cornbread crumbled, 1 tablespoon sage,  2 cups chicken stock 2 cups finely chopped onion 1 1/2 cups finely chopped celery 1/4 teaspoon salt and Freshly ground pepper, to taste. Place all the ingredients in the crock pot and cook for 3 hours. This will make one less item to have to put in the oven for your holiday feast.

Sunday, August 17, 2014

Beef Fillets with Balsamic Rasperry Sauce


Ingredients

  • 2 (about 4 ounces each) bacon wrapped fillets
  • ¼  teaspoon(s) salt
  • ½ teaspoon(s) coarsely ground black pepper
  • 2 teaspoon(s) vegetable oil

Raspberry-Balsamic Sauce

  • 1 teaspoon(s) vegetable oil
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoon(s) balsamic vinegar
  • 3 tablespoon(s) seedless red raspberry jam
  • ¼ cup fresh raspberries
  • ¼ teaspoon(s) coarsely ground black pepper



Directions

  1. Prepare Fillets: Pat fillets dry with paper towels. Sprinkle fillets with salt and pepper.
  2. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add fillets and cook 2 to 3 minutes for medium, turning steaks over once. Transfer fillets to an oven safe pan and bake at 400 degrees for 10 minutes or to desired doneness. When fillets are done, transfer to platter with any juice; cover with foil.
  3. Prepare sauce:  In the skillet, heat oil over medium heat until hot. Add red onion and 1/4 cup water and cook about 5 minutes or until onion is tender, stirring occasionally. Stir in balsamic vinegar and another 1/4 cup water; heat to boiling over medium-high heat. Boil 1 minute or until slightly reduced. Remove skillet from heat; stir in jam, parsley, and pepper until blended. Return fillets with their juice to skillet, and the fresh raspberries; heat through.

 

Sunday, August 10, 2014

Brownie Goody Bars

New recipe to try. From Betty Crocker...  Keep you posted how they trun out.
Ingredients

Brownies

2/3  Cup butter or margarine

5 Oz unsweetened baking chocolate, chopped

1 3/4 Cups granulated sugar

Teaspoons vanilla

3 Eggs

1 Cup Gold Medal™ all-purpose flour*

1/2 Cup chopped walnuts, toasted if desired


Creamy Vanilla Frosting

3 Cups powdered sugar

1/3  Cup butter or margarine, softened

1 1/2  Teaspoons vanilla

1 To 2 tablespoons milk

Topping

3/4 Cup salted peanuts, coarsely chopped

3 Cups crisp rice cereal

1 Cup creamy peanut butter

1 Bag (12 oz) semisweet chocolate chips (2 cups)


Directions

  • 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening. In 1-quart saucepan, melt 2/3 cup butter and the unsweetened chocolate over low heat, stirring constantly. Cool 5 minutes.
  • 2 In medium bowl beat granulated sugar, 2 teaspoons vanilla and the eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occasionally. Stir in walnuts. Spread in pan.
  • 3 Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack, about 2 hours.
  • 4 In medium bowl, mix powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed. Stir in 1 1/2 teaspoons vanilla and 1 tablespoon milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost brownies; sprinkle with peanuts. Refrigerate while making cereal mixture.
  • 5 Place cereal in large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. Cut into 6 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.

Saturday, August 9, 2014

The "eyes" have it.

Potato eyes that is. Or make your own potato crisps.

2 russet potatoes
1 1/2 cups peanut oil
Seasoning of choice. 
Large bowl of water
3 tablespoons of table salt

Slice the potatoes thinly. Use a madaline or slicer. Don't make them any more than about 1/8 inch. 
Add the salt to the bowl of water. As the potatoes are sliced add them to the salted water. 

Let them sit for a least 15 minutes. Drain and dry on paper towls. Get them as dry as possible. Wate and hot oil don't mix. 
Meanwhile heat the oil in a large stock pot. Make sure it's at least 350 before adding the potatoes. 
Cook about 10 minutes on medium heat. 
When the slices are golden transfer to paper towls to drain. 
Add your favorite seasonings .  Cool and enjoy. 
Store them in an airtight container. 





Saturday, July 26, 2014

Creamy Peach Coffee Cake

2 cups peaches
3 tablespoons craisins
1/4 cup milk
1/4 cup sugar
2 tablespoons corn starch

1 1/2 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking sodas
2 tablespoons ground flax seed 
1 teaspoon cinnamon 
1/4 cup butter
Pinch of salt

1 egg
1/2 cup butter milk
1 teaspoon vanilla

2 tablespoons butter
1/4 cup brown sugar
1/4 cup flour

1/3 cup butterscotch chips

In a sauce pan add the peaches and milk bring to a boil over medium heat. Next add the sugar and the craisins. Simmer for 5 minted. Then turn off the heat. 

In a large bowl add the flour, sugar, baking soda and baking powder. Cut the butter into small cubes. Use a fork or pastry cutter to work the butter into the flour. It should resemble course crumbs. Add a pinch of salt. 

Beat the egg and buttermilk together. Add all at once to the flour. Add the flax and the cinnamon. Mix well.

In a small bowl. Add 1/4 flour, 1/4 cup brown sugar and  butter. Use a knife or pastry cutter to work the butter in. It should look like peas when complete.  

Grease a 8x8 dish. Add the batter speed to the edges. Add the peaches.

Add the streusel to the top. 

Bake for 30 to 40 minutes at 350.