The Bryan Times - October 21, 2019 - Crockpot Recipes

Crockpots can help give you a 'night off' when life keeps you hopping with school activities. Here are some ideas to help you save time in the kitchen.  

Crockpot Peach Crisp

This is an easy way to bake potatoes in the slow cooker on a busy day. Toppings can be made ahead so you can have a quick meal. 

CROCK POT BAKED POTATOES 

4-7 russet baking potatoes

2-3 tsp. olive oil

1-1/2 tsp. salt, optional

aluminum foil

Your choice of toppings: crumbled cooked bacon, chili, sour cream, grated cheese, cooked broccoli, taco-seasoned meat, etc. 

Scrub potatoes and completely dry. Prick each several times with a fork. Rub potatoes with a bit of oil, then salt. (this step can be omitted).  Wrap each potato tightly with foil, being sure to cover completely.  Place potatoes in slow cooker. Cook on high for 4 - 5 hours or low for 8-9 hours, or until soft.  Do not overbake or potatoes could become soggy.  Carefully unwrap potatoes; cut open and serve with desired toppings. 

                                                          

Crockpot Reuben Dip

All cheese lovers will enjoy this one, no matter what their age. 

CROCKPOT MAC 'N' CHEESE 

1-8 ozs. box of macaroni, cooked and drained (do not overcook)

1 Tablespoon oil

1-13 ozs. can evaporated milk

1 1/2 c. milk

1 tsp. salt

1 lb. Velveeta cheese, cut into cubes

1/4 c. melted butter

oss cooked macaroni with oil. Add all remaining ingredients. Pour into lightly greased crock-pot. Stir well. Cook covered on low for 3 – 4 hours. Stir occasionally.

The first time I made this delightful dessert, I served it to company and they went wild.  Serve warm with ice cream (& caramel ice cream topping?) for an impressive treat. 

CROCKPOT PEACH CRISP 

3/4 c. packed brown sugar

1 c. quick oats

1/2 c. flour

1 tsp. cinnamon

fresh grated nutmeg, optional

1/4 cup butter, softened 

2 large cans (20 ozs. each) peaches, well drained

Spray the inside of the crock or butter it. In medium bowl, stir together brown sugar, oats, flour and cinnamon and nutmeg. Cut the butter into the dry ingredients with a pastry blender or 2 forks until the mixture is crumbly.

Place drained peaches in the prepared crock and stir 1/2 the crumbs into the fruit. Top with the rest of the crumbs. (Before placing on the lid, cover the crock with 2 paper towels to keep the moisture from falling on top of your dessert-optional).  Cook on low for 3 - 4 hours.

Use your favorite cooking apple; this freezes nicely.  

CROCKPOT APPLESAUCE (No Sugar Added Option)

12 medium or large apples, cored, peeled and chunked into 1/4ths

1/4 c. (no sugar added) apple juice

1 - 2 cinnamon sticks 

about 1/4 c. agave nectar (does not spike sugar counts)

(You could also use honey or add stevia or sugar when it's done cooking)

Place apples into ungreased 3-4 qt. crockpot along with cinnamon stick. Pour apple juice over the apples, then drizzle with agave nectar, or honey.  Cook on high for at least 2 hours, then check for texture. Or cook it on low for 4 - 5 hours. Stir with wooden spoon or potato masher if you'd like chunks. Use a food processor or a hand held blender for a smoother applesauce. 

This tasty dip is easily doubled to serve a crowd. 

CROCKPOT REUBEN DIP 

1 c. sauerkraut, rinsed and drained

1 pkg. (8 ozs) cream cheese, cut into chunks

1 pkg. (6 ozs) shredded swiss cheese

2 - (3 ozs) thin sliced corned beef, diced

2 Tb. (or more) thousand island dressing 

Spray a 2-1/2 qt. crockpot with cooking spray. Place sauerkraut in the bottom, then add everything else and give it a stir.  Cover and heat on low for about 2 hours until cheese are melted, stirring occasionally to blend all ingredients. Serve warm with crackers, rye bagel chips or cocktail rye bread. 

"Success is getting what you want. Happiness is liking what you get." -Jackson H. Brown 

Flashback Friday - Scrumptious Quick Breads

WELCOME TO FLASHBACK FRIDAY! 

So happy to have you here...

When it gets cold outside, I am driven to bake...hope you'll enjoy these

tasty breads that warm you inside and out.  Great for a snack or to serve

unexpected company.  Perfect with coffee or tea. 

A moist and flavorful bread that freezes great!  Keep some on hand for drop in company....

Zippy Zucchini Pineapple Bread

In my kitchen....The BEST OF THE BEST of all Quick Breads - family favorite all year around! The orange juice glaze adds such flavor and moisture. 

Perfect Poppyseed Bread

This is such a WINNER of a recipe.  Once folks taste this moist and flavorful treat, they always want the recipe.  It freezes wonderfully too - a great seller at my summertime Farmer's Market! 

Sour Cream Banana Bread

This tasty bread is a 'healthier' choice...with a secret ingredient.  So so good! 

Double Chocolate Zucchini Bread

Bacon Breakfast Cookies

Here's a delicious "grab 'n' go" quick and nutritious breakfast recipe that folks are pretty impressed with. Have you ever had a cookie with bacon it it?  It's really good with a peanut butter base.

It makes for a great breakfast on the run.  It has peanut butter, oatmeal, cornflakes, applesauce and bacon. Try it...you just might like it.

Your kids will too!  

Some kids don't care for raisins, so I purposely made some without.  Can you tell by looking at them?  Personally, I prefer raisins. 

Either way, these are good and good for you!

(hover over photo to pin) 

BACON BREAKFAST COOKIES

1/2 c. butter, softened

1/2 c. peanut butter

3/4 c. sugar

1 egg

2 Tb. applesauce

1/2 c. all purpose flour

1/2 c. oatmeal

1/4 tsp. baking soda

10 bacon strips, cooked and crumbled

2 c. cornflakes, slightly crushed

1/2 c. raisins, optional

Preheat oven to 350. In large bowl, cream butter, peanut butter and sugar until light.  Beat in egg and applesauce. Combine flour and baking soda; gradually add to creamed mixture.  Blend thoroughly. Stir in oatmeal, bacon, cornflakes and raisins. Drop by rounded tablespoonsful 2" apart on ungreased baking sheets. Bake about 12 minutes or until golden brown.  Store in the refrigerator.

Easy Mini Pancake Muffins

Healthy Peanut Butter Cup Smoothie

​

Simple Baked Oatmeal (Healthy)

The BAKER family is quite the group of Bakers...imagine that?!

One of my dear sis-in-loves has started a page at Facebook for family members to share favorite recipes...especially those passed down from generations.

We have quite the collage of amazing dishes going on, and when I saw this easy oatmeal dish shared by a niece, Tobie, I knew it would be the first thing I tried.

I'm so glad I did too...this recipe has many options.  You can mix it up according to any special diets the family may have...

(hover over photo to pin)

gluten free oats, coconut or almond milk, coconut sugar or honey...

I also added chopped apple and raisins...omit if you want.

Mix it up - pour it in a square pan or pie plate, bake ahead and reheat for the next day..or two. 

It's delicious! Since we eat a lot of oatmeal dishes, I love having some ready to enjoy when I get up in the morning. 

This recipe is simple. Do hope you'll give it a try. You can even bake the dough in regular muffin pans...for bite sized breakfasts!

Thanks Tobie for sharing!

SIMPLE BAKED OATMEAL

Preheat oven to 325 - grease deep pie plate or square baking dish; set aside. 

(If you prefer single servings, bake in 12 greased muffin tins).

In medium bowl combine:

2 c. quick cooking oatmeal

(I used old fashioned and let it soak up the milk for a few minutes before baking)

1-1/2 tsp. baking powder

1/2 tsp. salt

Mix together in large bowl:

1 c unsweetened coconut or almond milk (or regular milk)

2 eggs, beaten

1/2 c. (unsweetened) applesauce or unsweetened apple butter 

1/2 c. maple sugar or coconut sugar (or packed brown sugar)

(I used about 1/3 c. honey)

1 apple, peeled and chopped, optional

(or add a cup of berries)

1/2 c. raisins, optional

Combine both mixtures then pour into prepared dish.

Bake for 40 - 45 minutes. Serve warm with milk. 

You might also enjoy...

Healthy Cookie Dough Pumpkin Baked Oatmeal

Overnight No-Cook Oatmeal Yogurt Cups

​

Crockpot Applesauce (No Sugar Added) & Weekend Potluck #186

WELCOME TO WEEKEND POTLUCK! 

If your week has been as crazy as mine, I want

you to join me in sitting and resting a bit.

What fun to check out these delicious recipes being shared today! 

AND....

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

I just LOVE fall dishes, and using up luscious apples to make this

applesauce...sweetened with honey, agave or your choice of sweetener...

is a real treat. 

Crockpot Applesauce (No Added Sugar)

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

The recipe with the most clicks was ~

Simple Pretzel Toffee Bark by The Better Baker

(Thanks so much!) 

Recipes that caught our attention ~

Hawaiian Potato Salad by Cooking with Curls

Grilled Honey Chipotle Lime Chicken Wings by Meatloaf and Melodrama

And, a personal favorite ~

Angel Lush Cakes by Simply Suzanne's at Home

Your hostesses ~

• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• Sweet Little Bluebird~ Mary

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

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Crockpot Sweet Potato Chunks (WW Points)

If you're looking for a delicious sweet tater dish to add to your Easter menu, here it is!! *-* It's cooked in the crockpot, freeing up the oven for other things. 

(I also cook my ham in a bigger crockpot). 

This tasty recipe is in my newest cookbook, Love at First Bite

I've slightly adapted a recipe found in the Halfmysize.com Cookbook, from Hungry Girl.  (I added a little water to the 'sauce'). 

If you are fond of the combo of sweet taters and apples, as I am, you'll love this one too! Applesauce sweetens up this dish, naturally, and adds more texture overall to this scrumptious side dish. 

Each serving has 4 Weight Watchers (Old) Points..nutritional info below. 

TIP: I know sweet potatoes can be a real bugar to peel...I microwave mine just a few minutes to soften it up...poking a few holes into it prior.  Makes the job of peeling a bit easier. 

CROCKPOT SWEET POTATO CHUNKS

2 lbs. sweet potatoes, peeled and cut into 1/2" cubes

(about 4 medium potatoes)

1 c. unsweetened applesauce

1/4 c. brown sugar, packed

(or 2 Tb. Splenda Brown Sugar Blend)

1 Tb. water

3 Tb. diet margarine, melted

1 tsp. ground cinnamon

(or 1/2 tsp. each cinnamon & nutmeg - my preference)

1/2 c. chopped pecans, toasted 

Place prepared sweet potatoes in crockpot sprayed with nonstick cooking spray.  Mix remaining ingredients, except pecans; spoon over potatoes. Cover and cook on low for 3 - 4 hours or until potatoes are very tender.  Toast pecans in ungreased skillet over medium low heat for 5 - 7 minutes (or place in bowl in microwave - heat in 1 minute increments, stirring between each, until you can smell that nutty fragrance.)

Sprinkle pecans over sweet potatoes; serve immediately.

Yield: 6 servings 

Nutritional info per serving: Calories: 225; Fat: 7 gr.; Fiber: 4 gr. 

Linked to Weekend Potluck
Whatcha Crockin Wednesday


Here's another lovely sweet tater dish you might like...
Creamy Twice-Baked Sweet Potatoes

​

Saucy Apple Pork Chops (Oven or Crockpot Methods)

I've had this recipe for many years as I have always favored the combination of pork and apples.

I add sweet taters to the mix too.  Oh so yummy!

I'll give instructions for an oven method, but this time I used the crockpot. Makes for an awesome Sunday dinner after it's cooked while we're at church. 

This is another recipe from my new cookbook...."Love at First Bite".   It's chocked full of simple and yummy recipes like this one. 

(If you have put off reading details about the book, click here)
Just remember...I love quick, easy and healthy options. 

SAUCY APPLE PORK CHOPS 

2 c. applesauce

1/2 c. sugar, optional

2 Tb. soy sauce

1 garlic clove, minced

1/4 tsp. ground ginger or pumpkin pie spice 

(I use pps and add more) 

6 - 8 boneless pork loin chops 

(about 1/2" thick)

2 Tb. butter or margarine

fresh ground pepper, optional

In a medium bowl, combine applesauce, sugar, soy sauce, garlic and ginger; mix well.  Pour into a greased 9" X 13" X 2" baking dish.  In a skillet, brown pork chops in butter; (I season ours with fresh ground pepper); place over applesauce mixture.  Bake, uncovered, at 325 for 35 - 45 minutes or until meat is tender. 

Yield: 6 servings 

CROCKPOT METHOD:

I used about half the amount of applesauce, added the soy sauce and garlic, then added about 1/3 c. apple juice. Placed it in the bottom of the greased crockpot.  Seasoned the chops with pepper, browned them, placed them over the applesauce, then added medium chunks of sweet potato and quartered apples, leaving the skin on so they will hold their shape. Sprinkled with the pumpkin pie spice. Cover; let cook on low for 5 - 6 hours. 

Linked to Weekend Potluck 
Whatcha Crockin Wednesday

Double Chocolate Zucchini Bread {with secret ingredient}

After seeing this yummy recipe featured at Foodbuzz...from 
The Hungry Artist...I knew I was going to have to make it.

Oh were we ever happy we did! 

It was so moist and chocolate-y....AND full of nutrients too! 

The recipe calls for only 2 Tb. oil...I love that it uses applesauce and a banana for moisture too.  Not to mention the zucchini AND the 'secret' ingredient. 

A great start on your daily required amounts of fruits & vegetables, all rolled up in a moist chocolate bread!

WHO WOULD HAVE GUESSED IT!?

I'll let you read the ingredient list to figure out the 'secret ingredient'. 
{PSST - don't tell...it's spinach}

Your family will never know they're eating a healthier option. I really do have a 'thing' for disguising foods they 'think' they don't like! 

This lovely bread would be a great after school snack or enjoy it for breakfast!

Please don't let the length of the ingredient list intimdate you.  This goes together pretty easily, and the end result is so worth your time. 

DOUBLE CHOCOLATE ZUCCHINI BREAD 

{with secret ingredient} 

Non-stick cooking spray

1-1/2 c. flour 

(I used white whole wheat) 

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1/2 tsp. cinnamon

1/3 c. unsweetened baking cocoa

1 c. frozen spinach, or 1/2 c. cooked spinach

2 Tb. canola oil 

1 c. shredded zucchini (about 2 sm. or 1/2 medium sized)

1 ripe banana, mashed

1/2 c. unsweetened applesauce

2/3 c. granulated sugar

(I used 1/3 c. xylitol...1/3 c. sugar)

2 eggs, beaten

(I used 1 egg + 2 egg whites)

1 tsp. vanilla extract

3/4 c. semi-sweet chocolate chips, divided 

(My homemade sugar free chocolate chips recipe found here)

Preheat oven to 325. Line a loaf pan with parchment and spray with non-stick spray.  Set aside. 

In medium bowl, whisk flour, baking soda, baking powder, slat and cinnamon until evenly mixed.

Microwave frozen spinach for about 1 minute on high.  Squeeze out extra water and drain.  Process in a food processor with oil until finely pureed.  Transfer to a large mixing bowl.

Into spinach mixture, add zucchini, banana, applesauce, sugar, eggs and vanilla.  Mix well. Then add dry ingredients and mix until blended well. Stir in 1/2 c. chocolate chips. 

Pour batter into prepared loaf pan and dot the top with remaining 1/4 c. chocolate chips.

Bake for 55-60 minutes. Don't overbake.  It will still test a little 'gooey' when it's done baking. 

Let cool in pan on a rack for about 30 minutes. Cut around edges with a knife and carefully lift out onto cooling rack (don't invert or chocolate chips will be smashed). 

Let cool, (if you can wait!) cut and serve. 

Linked to Melt in your mouth Monday
          Fit & Fabulous Friday
Weekend Potluck
Gooseberry Patch Roundup - Garden
  Ingredient Spotlight - Chocolate Chips
Full Plate Thursday