Leader Enterprise - March 26, 2014 - Crock-poting

Crockpot Apple Crisp

I always enjoy cooking in my crockpot, and decided to share some thoughts, and yummy recipes, for you to try too. I really love being able to cook breakfast overnight in the crockpot. The aroma wafting into the bedroom in the morning is enough to make me want to jump out of bed and begin the day by enjoying a ready-to-enjoy breakfast. Crockpots are so handy to use during the summertime when you don't have to heat the oven, but also great when you're busy and want to have dinner ready with little fuss. Sure can't argue that idea!

There is no difference between a crockpot and a slow cooker. Unless you are talking with the manufacturers, who prefer to call their own product by one name or the other, they work on the same principle. Some slow cookers may have a range of number settings instead of simply 'low' or 'high'.

Crock pots are a good way to cook food without having to devote constant attention to a cooking appliance. People use crock pots to cook meals as pot roasts, chicken dishes, stews AND desserts! When your busy day allows you more time for preparation in the morning than in the afternoon, that's a good time to throw together a crockpot meal to enjoy later in the day with no fuss.

As oven temperatures vary, so do crockpot temps, so be sure to check before alloted time is up.

This scrumptious apple crisp will WOW everyone who gets to enjoy it! And you'll love the ease of making it! The first time I made it, I served it to company and they were impressed.The next time I took it to a potluck and was asked several times for the recipe!

CROCKPOT APPLE CRISP 

3/4 c. brown sugar

(I used 1/2 c. brown sugar + 1/4 c. xylitol) 

1 c. old fashioned oatmeal

1/2 c. (white whole wheat)flour

1/4 c. butter

3-4 c. apples, peeled and sliced

1 tsp. freshly grated nutmeg,optional

1/4 c. dried cranberries 

1/3. c. chopped pecans

1/3 c. sugar (or substitute)

1 tsp. cinnamon 

3/4 c. water

caramel ice cream topping, optional

In medium bowl, combine brown sugar, oats and flour. Cut in the butter with a pastry blender or fork until mixed evenly. In large bowl, combine apples, nutmeg, cranberries and pecans. Add half the crumb mixture, stirring to combine evenly. Pour into greased 3-4 qt.crockpot. In small bowl, combine sugar and cinnamon; stir until blended. Add water and stir; then pour over apples. Top with remaining crumbs. Before placing lid on crock, place 2 paper towels across the top.(This prevents the moisture from falling onto the top of your dessert). Cook on high for 3 hours or low for 5-6 (or even longer!). Remove cover and paper towels; allow to stand at least 15 minutes before serving. It will stay warm for over 30 minutes. Serve warm with ice cream and caramel ice cream topping if desired. 

This mac 'n' cheese is creamy and wonderful. For best results, use freshly shredded cheese. Some store-purchased cheese is waxy and won't melt smoothly.

AMAZING CROCKPOT MAC 'N' CHEESE

1-16 ozs. pkg. of macaroni

20 ozs. (2-1/2 c.) sharp cheddar, or your choice,shredded

1-8 ozs. cream cheese,cubed

1/2 stick of butter or margarine, melted

2 eggs

2 c.milk (I used a little less-you can always add more later)

salt & pepper to taste

First boil pasta until it is half done, about 7-8 minutes. Drain; pour into lightly sprayed crockpot. Add shredded cheese and cream cheese to pasta. In bowl, combine eggs, milk, salt & pepper; beat well. Add (cooled) melted margarine to egg mixture and blend well. Pour mixture over cheese and pasta. Stir until all is blended. Cook on low heat for 2 hrs. stirring occasionally.

CROCKPOT HONEY GLAZED CARROTS 

1 lb. carrots, cleaned and cut in 1" pieces

2 Tbs. butter

2 Tbs. honey

salt and pepper to taste

Spray 2 or 3 quart slow cooker with cooking spray. Place carrots in crockpot, along with butter. Drizzle honey over top. Season with salt and pepper. Cook on high for 3 hours.

I've been making this yummy dish since my kids were small. That's a long time ago. Your family will ask for seconds. 

Easy Crockpot Meatballs

EASY CROCKPOT MEATBALLS IN GRAVY

1-1/2 lbs. ground beef

2 eggs

1 medium onion, finely chopped  

1/2 c. cracker crumbs (saltines or ritz)

salt & pepper

1/2 tsp. poultry seasoning or a dash of nutmeg

1 (10.75 ozs) can cream of chicken(or mushroom) soup 

flour

1 Tb. each: oil and margarine

In large bowl, combine beef, eggs, onion, cracker crumbs and seasonings. Shape into balls. Roll in flour; brown in oil and margarine; drain. In small bowl, combine soup with 1 soup canfull of water; pour over meatballs and simmer in the crockpot on low for 3-4 hours. (Or you can simmer on top of stove, covered, for 1 hour. Serve over mashed potatoes, rice or noodles. 

This is a yummy-for-your-tummy way to begin the day. I use an electric timer for the crockpot (like one you use for lights). It can begin cooking after you've gone to bed and shut off before you wake up. Coconut is optional. This recipe is going to be in a Gooseberry Patch Cookbook later this year.

Crockpot (Coconut) Pecan Pie Oatmeal

CROCKPOT (COCONUT) PECAN PIE OATMEAL 

1 c. chopped pecans, divided

1-1/2 c. rolled or 1 c. steel cut oatmeal

(not quick cooking) 

4-1/2 c. milk

2/3 c. dark brown sugar

(may substitute white sugar+1 Tb. molasses) 

2 Tb. cook n serve vanilla pudding (sugar free)

1/4 c. unsalted butter

1 tsp. vanilla (or coconut) extract

1/2 c. toasted coconut, optional

Toast pecans by cooking in small skillet over medium heat. Stir frequently and watch carefully to avoid burning. Remove from skillet, then toast coconut. Reserve half the pecans and coconut for serving. Combine remaining pecans and coconut and all the remaining ingredients in the crockpot. Cook on low for 7-9 hours. Serve topped with reserved pecan pieces and toasted coconut. Yield: 4-5 servings 

3 Perfectly Pineapple Dishes {Blast from the Past}

I think all of these would be great to serve for Easter or Mother's Day....


This amazing side dish has cheese in it.  It's wonderfully delicious & simple too!

Hot Pineapple Casserole

This simple-to-whip-up dip is amazing.  Only a few ingredients, and a 

sugar free option to beat! 

Pina Colada Fruit Dip

Even the kids can make this for Mom!  E-Z  P-Z! No mixer needed.

Orange Pineapple Bundt Cake (2 ingredients)

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No Bake Cocoa Bars {5 Ingredients}

I love Mommy's Kitchen! Tina's recipes are right up my alley. I have to believe we are SISTERS OF THE TASTE BUDS! =) After seeing this recipe, I knew I would be making these simple (5 basic ingredient) treat. 

And it's done and ready to chill in just a few minutes! 

I love that they're somewhat healthy too...using peanut butter,coconut oil, and honey too. I prefer using agave nectar because it doesn't spike sugar levels like honey does. 

I have been using coconut oil for some time and love it, but rest assured, you don't taste coconut when using it.

And I guess I'm drawn to this kind of recipe...these similar, but different, recipes have already been posted on my blog....

No Bake Peanut Butter Chocolate Oatmeal Bites ....
Chocolate Peanut Butter Coconut Granola Bites

The simplicity of this creamy recipe is that you can change up the flavor of the chocolate chips, adding coconut or nuts if desired. 

I had some shelled pistachios on hand so I chopped a few of those and added for crunch. 

I would suggest not using quick oats...the old fashioned adds great texture to these tasty bars. 

I shared with some neighbors and they went crazy over them.

My hubby was calling them fudge....so besides being quick and easy, they are fudgy, creamy and mighty tasty. 

I think the photo looks as if it has coconut, but it does not. It must be how the oats look after cutting through them.  Next time I will add coconut though. OR...I may try adding a tsp. of instant coffee!! 

NO BAKE COCOA BARS 

1 c.  (natural) peanut butter 

2/3 c.  honey (or agave nectar)

1/2 c. coconut oil (do not substitute) 

1-1/2 c. semi sweet chocolate chips 

2 c. old fashioned oats (not quick)

Line 9" X 13" baking pan with non stick foil (or spray regular foil with non stick cooking spray). In a medium saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat; add chocolate chips. Stir until melted and smooth. Stir in oats until well blended.  Refrigerate mixture until hardened, about 1 hour.  Cut into bars; store leftovers in the refrigerator. 

Yields: 18 - 20 bars 

Linked to Weekend Potluck
Meal Plan Monday

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An Update and a Chat

I just wanted to remind and review a few bloggy things with you so we can keep in touch better...

Facebook has been making a lot...A LOT...of changes! 

If you follow my site on Facebook, you may not be seeing all my posts. Facebook has cut way back on showing posts to the people who “Like” our pages.  They are trying to make us pay for advertising. =( I try to add a Facebook recipe post, or two, during each weekday, but sometimes it tells me only '30' see it??  Wassup with that??? I have over 9500 Likes!!??   

If you just “Like” my page on Facebook, there is no guarantee you will see my posts any more.  To keep me active in your news feed, you need to be active on the Facebook page. Here's what I'd love for you to do...

Please click “Like” under each new post, hit the “share” button and make a “comment” even if you just say “Yes” or post a smiley face to keep me in your news feed. Thank you so much for your help in this matter.  I love interacting with you on the blog and Facebook and would love to interact with you more in the months ahead.

If you follow my blog, but don't follow me at Facebook, you're missing some 'extra' posts....

If you are searching for a certain recipe on my blog, feel free to use the search engine (white box) at the top left of my page. Type in what you're looking for and click on the 'magnifying glass'.  I use it all the time. 

If you want to follow me at Pinterest, click here. Please be aware that I've added a pin button to every photo on my blog, so you can easily pin whatever recipe you choose. (Exception to that rule is for Weekend Potluck parties, then you want to go to each blog to pin the recipe, otherwise it will be more difficult for you when you're ready to look at it in Pinterest). 
When you point the cursor over the photo, a little red "P" appears in the upper left hand corner. 

Please feel free to let me know if you'd like to see anything in particular on my blog and I'll do what I can to accommodate you. I love suggestions, just so long as they are kind. *-*

Many thanks to everyone for being supportive. I appreciate all of you who are subscribed to my blog and/or are Facebook friends! Every comment means a lot and every time you try one of my recipes, I am elated!  You all make this site worthwhile for me. Thank you! Thank you! I hope this will help you to be able to better navigate the blog and understand why you are not seeing all my posts on Facebook, too.  

                      

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Leader Enterprise - March 19, 2014 - Healthy Smoothies

Healthy Peanut Butter Cup Smoothie

My dear hubby and I recently returned from enjoying some R & R in sunny Florida. (I heard that groan!) My heart sunk every time I heard of another snowstorm back home. I know I won't get any arguments about this year's winter this year haing been brutal. Hopefully spring is just around the corner. My hope is that maybe these smoothie recipes will help you feel warm breezes, imagining you're sitting under the shade of a lovely palm tree.Enjoy every sip!

We love smoothies at our house. (I even took our blender with us to FL so we could enjoy them away from home too). They can be made very healthy, so when I saw this info from The Foodie Physician (www.thefoodiephysician.com), I knew I had to share.And it just so happens, Sonali, the REAL Foodie Physician, is publishing a cookbook with Greek yogurt recipes,and she's chosen 3 of mine to be included. The ebook will be published in April. 

"Smoothies are great because they're easy to make and you can incorporate a wide variety of ingredients depending on your taste. They can be enjoyed as a snack or even as a meal replacement depending on what you put in them.All you need is a blender and a little creativity. Here's a quick guide for making your own healthy smoothies at home. When concocting your smoothies, there are a few different components to consider:

Liquid base-milk or fruit juice if often used as the main liquid base in smoothies.You can also try other varieties of milk like soy or almond milk. Fruit juices often contain a lot of sugar so be sure to read the labels. Other options are coconut milk, coconut water, coffee, tea or water.

Fruits and Vegetables-try using a wide variety of fruits and vegetables in your smoothies. And don't forget the frozen aisle of the grocery store when fresh fruits are out of season. Fruits with a higher water content (like watermelon, grapes or oranges) will give the smoothies a thinner consistency than denser fruit like bananas which are often used to thicken smoothies). I like to keep frozen bananas in my freezer so that I have them ready to pop into the blender when I'm in the mood for a frosty drink.

Sweetener-depending on the ingredients you choose, you may need to add a little extra sweetener. You can use liquid sweeteners like honey, maple syrup or agave or traditional sugar. Pitted dates are a great natural sweetener.

Flavorings-extracts like vanilla or almond extract and spices like cinnamon and nutmeg are easy ways to add flavor to your smoothie without adding calories.

Nutritional Add-Ins-for a boost of protein: I often add some nonfat Greek yogurt to my smoothies. Almond butter, peanut butter and protein powders are other good high protein options. For a boost of omega-3s,fiber and antioxidants, you can add in some flaxseed or chia. Oats are another great addition to add fiber to smoothies and thicken them. (You won't even know they're in the smoothie because they dissolve in the blender).

Ice- I usually add in some ice cubes to chill my smoothies and thicken them. If you are using frozen fruit, you'll need less ice.

Once you have your ingredients ready, simply place them in a blender and blend until smooth.In just a few minutes, you'll have a delicious, nutritious and portable snack." 

The first two recipes I'm sharing will be included in the Greek Yogurt cookbook. The last 2 are recipes I adapted from others I saw online.

Strawberry Peach Smoothie (Healthy Choice)

STRAWBERRY PEACH SMOOTHIE

1 c.strawberries (fresh or frozen)

1 large peach, cut into wedges (fresh or frozen)

1 c. milk or orange juice (more or less,depending on the consistency you want)

1/2 c. favorite (Greek) yogurt (I used peach)

1 TB. honey or 1 sm. packet sugar or sweetener

Strawberries or peaches for garnish, optional

Place all of the ingredients in a blender; process on high until smooth. Garnish with additional strawberries or peaches if desired. Serve and enjoy! Yield: 2 servings

Strawberry Cheesecake Smoothie

STRAWBERRY CHEESECAKE SMOOTHIE 

1/2 c. frozen strawberries

half of a frozen banana,sliced

2 Tb. (lite)cream cheese) 

(or 2 Tb. cottage cheese)

1/2 c. vanilla Greek yogurt,or plain

3/4 c. 1% milk 

1 tsp.chia seed,optional

1 tsp. vanilla,or more

stevia, honey, or sugar to taste

Optional: Strawberries or crushed graham cracker, for garnish

Combine all ingredients except garnish, in blender. Puree until smooth. There ya go!! Suck it down, but not too fast or you'll get a brain freeze. 

HEALTHY PEANUT BUTTER CUP SMOOTHIE 

1/3 c. (dry) old fashioned oats 

handful chopped peanuts

1 tsp. chia seeds, optional

1 tsp. flax seed meal

1 scoop (sugar free) vanilla protein powder

1/2 c. vanilla Greek yogurt

(or add 1 Tb. honey & 1/2 tsp. vanilla to plain Greek yogurt)

1/2 c. milk (or water)

1 banana, sliced and frozen

3 Tb. baking cocoa powder

1/3 c. natural peanut butter

1 Tb.carob (or chocolate) chips for garnish,optional

8-10 ice cubes

Place all ingredients, except for carob chips and ice, in blender. Add about half the ice;blend on high until completely combined and frothy, at least 30 seconds. Add carob chips and rest of ice. Blend just until combined so carob chips aren't totally ground. Yield: 2 good-sized smoothies 

Cranberry Banana Cheesecake Smoothie

CRANBERRY BANANA CHEESECAKE SMOOTHIE 

1/2 c. fresh or frozen cranberries

1 c. nonfat vanilla Greek yogurt

(or use 3/4 c. yogurt with 2 ozs. cream cheese)

1/2 banana, sliced (frozen makes it thicker)

1/3 c. quick cooking oatmeal

3/4 c. skim milk

1-2 Tb.Tb. honey 

Stevia to sweeten to taste, optional

Toss all the ingredients together in blender and whir at least 30 seconds. Serve immediately. Yield:2 servings

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Cinnamon Vanilla Sugar Scrub

I not only enjoy giving scrubs as gifts, I love using them and trying new recipes.

So when I came across this recipe at Sewlicious Home Decor, I knew I was going to have to try it.  I substituted part white sugar for the brown, and reduced the oil from 1/2 c. to 1/3 c. You can always add a little more if you desire. 

I like my oils to leave me feeling soft, but not greasy. 

And I LOVE that Marti also shares a free printable to add to your container.

Go to her site (at the link above) and check that out.  It's simple, easy and FREE! Adds a special touch too. 

I guess you could add 'coconut' to the title of this recipe, as it does contain coconut oil. You can use other oils if that's all you have on hand. (I've used canola or olive oils in other recipes).

This simple scrub smells (& tastes!;-) wonderful, and leaves your hands, feet, elbows, knees, etc. feeling smooth and soft. With summer in our minds now, this scrub will help you feel like showing off your hands and feet more. 

Try it soon. 

CINNAMON VANILLA SUGAR SCRUB

3 c. brown sugar

1 c. white sugar

2 Tb. cinnamon 

2/3 - 3/4 c. honey

1/3 c. coconut oil

2 tsp. vanilla

In glass bowl, combine sugar and cinnamon. Add honey, oil and vanilla; stir well.  Place into jars or plastic containers. 

• You might also like to try these easy recipes for 
• Chocolate (Coconut) Body Scrub  or 

• 
  
• Simple Coconut or Coffee Sugar Scrubs

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Blueberry & Oatmeal Caramel Coffee Cake & Weekend Potluck #112

WELCOME TO WEEKEND POTLUCK! 

(It's good to be back...I missed you!)

What do you think of our new banner?  I'm LOVING it!
Wouldn't it be a blast to have a potluck out in the open like that???

AND....

When I share something worth sharing...again...

What an awesome way to begin the day! Using Grands Biscuits for the base of this recipe, the blueberries & oatmeal add great flavor & texture too. 

Oh so delicious!

Blueberry & Caramel Coffee Cake

​Just a reminder that I have a pin button that appears on every photo posted. 
If you'd like to pin a recipe, please click on the link and go to that recipe, so you don't have to try to find it later....

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Smothered Chicken Casserole by South Your Mouth

Recipes that caught our attention ~

Cheesey Garlic Pull Aparts by Life in the Lofthouse

Creamy Zucchini and Carrot Soup by Hot Eats and Cool Reads

And, a personal favorite ~

Vanilla Chai Hot Chocolate by Hun...What's for Dinner?

Your hostesses ~

The Better Baker ~ Marsha

Meet Penny ~ Tabitha

4 Little Fergusons~ Tonya

The Country Cook~ Brandie

Sunflower Supper Club ~ Kim & Julie

Remember that when you link up, it shows on all FIVE blogs. Plus…

                               We TWEET. We PIN. We LIKE.

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If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

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An InLinkz Link-up

Breakfast Quesadillas

This quick and easy breakfast recipe can be thrown together while the kids get dressed for school. Just a way to 'jazz up' eggs and cheese, and meat, and serve a breakfast 'sandwich' to eat on the go.  

Change up the bacon by using sausage if you prefer. The fluffy eggs and crispy tortillas make this a simple and easy recipe for a busy morning. 

Cook the bacon the microwave to help make this a speedy dish. Change up the cheese to suit your family's tastes. Omit onions if desired. 

Please keep in mind...if you're making this for more than 2, you'll want to double or triple the recipe.  That's easy enough to do too! I haven't tried it, but I do believe you could bake a cookie sheet full of these at once. 

You just want to be sure the tortilla gets browned. 
(If you try that, I'd love to know what you think)

I slightly adapted this recipe found in a Taste of Home desktop calendar, shared by Jennifer Evans of Oceanside, California. 

BREAKFAST QUESADILLAS 

3 eggs

1 Tb. water

(makes fluffier scrambled eggs)

2 - 8" flour tortillas

1/2 c. shredded cheddar cheese

(or your family's favorite - we like monterey also)

2 bacon strips, cooked and crumbled

1 green onion, thinly sliced

sour cream and salsa, optional, for garnish 

Spray a large skillet with non stick cooking spray. In a small bowl, whisk the eggs and water. Add eggs to skillet and cook over medium heat until completely set up. 

Place tortillas on a griddle. Spoon eggs over half of each tortilla; sprinkle with cheese, bacon and onion. Fold over tortilla and cook on low for 1 - 2 minutes on each side, or until cheese melts. 

Serve with sour cream and salsa. 

Yield: 2 servings 

If you like this recipe, you may want to try these make-ahead
Mini Muffin Omelets

or this delicious Sausage, Egg & Cheese Breakfast Pizza

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3 Magnificent Make-Ahead Breakfasts {Blast from the Past}

You can't believe how simple this dish is...and you can make it ahead...up to 48 hours! Sticky...nutty...gooey...impressive! The last time I served this to guests, they had to take a picture to send to their kids before enjoying it. *-*

Make-Ahead Pull Apart Sticky Buns (using frozen dough)

This is definitely a favorite! Cream cheese is a star! in this make-ahead dish. 

Baked Waffles with Raspberry Cream Cheese

I get dizzy trying to think of words to describe this scrumptious out-of-the-world-good dish. Using crescent rolls for the top and bottom crust make it 
DA BOMB!! Can be made a day ahead. 

Cherry Pie Cream Cheese Coffee Cake

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