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 

Easy Clam Chowder w/bacon (Copycat Sweet Tomatoes Restaurant)

I'm excited to share another copycat recipe with you!

Hubby and I enjoyed the luscious food at Sweet Tomatoes restaurants while we were blessed to spend the winter in Florida this year. 

If you're not familiar with Sweet Tomatoes, (known as Souplantation in other parts of the country) they have very long salad and soup bars, plus wonderful bread selections and desserts too!  

If you'd like to read more about them, read this post sharing

Simple Carrot Raisin Salad , that's another Sweet Tomatoes copycat. 

Anyway...my sweetie's favorite at the soup bar is ALWAYS the Clam Chowder!

So after we got home, I searched for a similar recipe and found the one that is a Sweet Tomatoes copycat.(Thank you Google!) 

It calls for 2 cups of potatoes, cooked.  I simplified the recipe by using a can of small potato cubes, rinsed and drained. 

All I had to do was dice, and fry,  the bacon and onions, warm the milk (per directions), open the can of clams and throw it all together.  

It takes us back to the beloved chowder at Sweet Tomatoes.

We will definitely be having this again and again. 

Do hope you'll give this a try and fall in love with it too. 

EASY CLAM CHOWDER WITH BACON 

3 slices bacon, diced

(I used 4!) 

1/2 c. onion, diced

2 c. milk, divided

1/2 c. half and half

2 c. potatoes, julienne cut

(like long thin strips...not necessary...cubes work well too) 

1/4 tsp. thyme

1/4 tsp. rosemary

1/2 tsp. celery salt

1/4 tsp. sugar

1 can (6-ozs.) minced clams, UNdrained

Optional:

3 - 4 Tb. flour whisked with 1/4 c. milk for thickening, 

if desired

Yield: 4 servings 

Cook potatoes until done, but firm.  Drain water and set aside.  Place 1-1/2 c. milk and the half and half in a saucepan over medium temperature; heat just until it begins to boil. Remove from stove and set aside.  

(Scalding milk with help prevent it from curdling.)

In a large skillet, fry bacon over medium high to brown and release grease. Remove bacon when cooked; place onions in bacon drippings and saute until clear.  Add the scalded milk, cooked potatoes, clams with juice, and seasonings.  Bring to a slow simmer, stirring occasionally; simmer for about 20 - 25 minutes.  

Slowly add flour/milk mixture to chowder, stirring constantly until thick and creamy as desired. 

Serve with cheese and crackers or a sandwich for a filling and satisfying meal. 

Linked up at 
Meal Plan Monday

You might also like...

Chicken & Corn Chowder

Simple Cheesey Hamburger Soup

​

Leader Enterprise - October 24, 2018 - More Fall Flavors

Copycat Panera Squash Soup

Autumn is a time when family and friends come together to root for their favorite teams, carve pumpkins, gather 'round bonfires and even just to walk together admiring the colorful beauty of nature. Oh those amazing scents of cinnamon, cloves, apples and pumpkin that fill the air. The recipes I'm sharing with you here are the kind that help warm you from head to toe. Enjoy every slip, slurp, and gobble. And have a fantastic fall!

COPYCAT PANERA SQUASH SOUP ('Lightened')

1 Tb. unrefined coconut oil (or extra virgin olive oil)

1 small onion, diced (about heaping 1/2 c.)

2 lbs. chopped butternut squash (about 6 heaping c.)

**SEE TIP BELOW 

3 sm. carrots, chopped (about 1 cup)

3 - 4 c. vegetable (or chicken) broth

2 c. apple cider or apple juice 

(Please be careful to not use apple cider vinegar)

1/2 tsp. curry powder

1/4 tsp. cinnamon

dash or two of nutmeg

1/2 c. pumpkin puree

(or cooked butternut squash)

2 Tb. butter

2 ozs. low-fat (neufchatel) cream cheese

1 Tb. brown sugar, or more to taste

salt to taste

heavy cream, optional

• In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently. Add squash, carrots, vegetable broth, apple cider and spices. Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
• 
  
• Add salt as desired. Add more brown sugar, or even honey, to make it sweeter like Panera's. You can also add a little heavy cream if you want a richer flavor. Add more vegetable broth to thin soup if you prefer. Return to stove over medium-low heat if need be to heat the soup; serve immediately. Yield: 6 - 8 servings

(Be careful not to boil...don't want to curdle the cream)

TIP: Poke a couple of holes in the butternut squash. Cook it in the microwave about 4 or 5 minutes to help loosen the skin. It will make it easier to peel. Or you can purchase fresh or frozen butternut squash already cubed 

Copycat Bob Evans Chicken and Noodles

COPYCAT BOB EVANS CHICKEN and NOODLES 

9 c. chicken broth

3/4 c. carrots, chopped

3/4 c. celery, chopped

1 c. onion, chopped

1/2 c. butter (1 stick)

1/2 tsp. black pepper

1/2 tsp. salt

1 lb. boneless skinless chicken breast

1 (1# pkg.) homestyle noodles (or 12 ozs. Reames frozen noodles-like homemade!) 

In large (6 qt. or larger) crockpot, add broth, vegetables, chicken, butter and seasonings. Cover and cook on low for 7 hours or on high for 3. Remove chicken and shred with a fork. Return back to crockpot.  Add noodles; cook for another hour on low. Add more broth if you need it to be 'soupier'. 

I'm sure you're going to think I've lost my mind when you read this recipe, but you have to trust me on this one...it's WONDERFULLY Delicious!! Don't knock it til you've tried it. 

GERMAN OCTOBERFEST PIZZA 

1 refrigerated pizza crust 

1 Tb. olive oil

garlic salt to taste

1 lb. smoked sausage, cut into 1/4" circles

1/4 c. chopped onions, optional

2 Tb. butter

2 c. well seasoned mashed potatoes

1 c. sauerkraut, rinsed and well-drained

1 c. shredded cheese (or more)

1 tsp. Caraway Seeds (don’t skip)

Unroll pizza dough on to a large cookie sheet. Flatten dough and build up edges slightly. Brush with olive oil and season with garlic salt. Bake at 425 for 8-10 minutes.

Meanwhile, in a large skillet, saute sausage and onion in butter until browned. Spread mashed potatoes over the baked crust. Top with sauerkraut, sausage, cheese and caraway seeds. Bake for 5-8 minutes or until cheese is melted.

 Be the kindness in a crowd of complaints. - Cookbook author Christy Jordan

Leader Enterprise - July 11, 2018 - Farmer's Market

Creamy Taters. Green Beans & Onions

I'm excited that farmer's markets are up and running in the area.  Hope you'll support the local folks who take time to share their goods.  With that thread of thought, I decided to share recipes using fresh items more readily available this time of year.  Enjoy!

These tasty zucchini sticks are luscious dipped in ranch or honey mustard dressing! Be aware you need to begin prepping these early as they have to drain before baking. 

BAKED ZUCCHINI FRIES 

3 medium zucchini, peeled or unpeeled, cut into 3" long sticks

1 tsp. salt

1 c. Panko breadcrumbs

1/2 c. grated Parmesan cheese

2 - 3 tsp. dried oregano 

1/4 tsp. seasoned salt

1/8 tsp. garlic powder 

Olive oil spray

2 large eggs or 3 egg whites, lightly beaten

(may substitute with 1/4 c. melted butter) 

Place the zucchini sticks (do your best to cut them all about the same size) in a colander over a bowl and sprinkle with the tsp. of salt.  (I cut away the middle and use for bread or soup). Let drain for 1 hour or longer; rinse and pat dry.

Preheat oven to 425. In medium bowl, combine bread crumbs, parmesan and seasonings; set aside.  Line a baking sheet with aluminum foil; spray lightly with non-stick olive oil spray; set aside.  Dredge fries a few at a time, in the egg, then roll in the crumb mixture.  Pleace on prepared baking sheet.  Drizzle with olive oil or lightly spray with cooking spray (optional). Bake for 12 minutes, turn over and bake an additional 8 minutes, until golden brown and crisp. 

  

CREAMY TATERS, GREEN BEANS & CARAMELIZED ONIONS

6-8 small new potatoes or 3 or 4 large ones

1 lb. green beans (fresh or frozen) 

1 medium onion, sliced

1/4 c. butter (1/2 a stick), divided

4 ozs. cream cheese 

1/2 c. milk

1/4 tsp. salt

1/4 tsp. pepper

Wash and chunk new potatoes into bite sized pieces. Cover with water and bring to a boil over medium high heat. Add green beans; boil until fork tender, about 10-12 minutes. Place in colander to drain.

While veggies are cooking, melt 2 Tb. butter in large skillet over medium high heat. Add onion slices and cook, stirring often, until tender and are getting nice and brown, about 8-10 minutes. Remove from skillet, and place over veggies in colander while you make the sauce. 

In same skillet you used to brown the onions, add remaining 2 Tb. butter, cream cheese, milk, salt, and pepper. Over low heat, stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. Add a little more milk if you want a thinner sauce. Remove from heat. Add veggies from colander; stir to coat with luscious sauce. Sprinkle with more pepper if desired. Serve warm. 

EASY PICKLED CUKES

1 c. white vinegar

1 c. water

1/2 tsp. salt (or less)

3/4 c. white sugar, or more to taste

(May use sugar substitute like xylitol or Swerve)

3 lg. cukes, peeled and sliced

sliced onion, to taste

In large bowl, add vinegar, water, salt and sugar; stir until dissolved. Add cuke slices and onions.  Eat right away or refrigerate.  These keep up to 2 weeks in the fridge (may reuse the brine a second time).  Yield 4 - 5 servings 

Watermelon Lemonade

WATERMELON LEMONADE (Sugar Free Option) 

2 c. water

3/4 - 1 c. sugar

2 generous cups of cubed watermelon (seeds removed)

1 c. freshly squeezed lemon juice (strained) 

(about 6 - 8 lemons)

2 c. cold water or sparkling water

Ice

In a medium saucepan, bring the water and sugar to a boil.  Reduce the heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat and cool.  Meanwhile, puree watermelon in blender and strain to remove any seeds.  You should have about 1 c. watermelon juice.  Add lemon juice, watermelon puree to the simple syrup (sugar water); add water; chill.  Serve over ice.

Hope to see you at Bean Days!

 

"Wishing to be friends is quick work, but friendship is a slow ripening fruit." -- Aristotle 

Leader Enterprise - May 9, 2018 - Mother's Day and Mom's Favorite Recipes

Happy Mother's Day to all Moms and GrandMoms. I know it can be a tough day for some whose mother is no longer living.  Our moms always stay close in our hearts.  I suggest we all take some time to ponder the things about our moms that made her so special and remind ourselves how blessed we were to have her. I encourage those of you who may be struggling to just do whatever feels right as you honor your mom on this special day. 

The greatest compliment I ever receive is when someone says I'm just like my mom.  What an honor! My mom's grandchildren have all dubbed her a 'saint'.  She was such a kind, and funny woman. I will never forget something one of the speakers at her funeral said "Marie was a leader who never marched out in front". That was my mom for sure! She was a great seamstress and allowed me time in the kitchen.  And you know the rest of that story...

Did your mom share "Mom-isms" with you?  I remember mine saying things like "Be sure to sandwich a negative between two positives", "Always put clean underwear on in the morning in case you're in an accident". And "If you can't say anything nice, don't say anything at all".  Our moms had such wisdom didn't they??? (Most of us didn't realize it until we were grown!)

I remember my mom often spending a whole Saturday baking pies and at the end of the day, she'd use the leftover pie crust to make us a pan of apple dumplings.  And we got to eat them for supper!  We had NO clue how spoiled we were then. Mom was also a wonderful hostess, oftentimes serving meals or treats to drop in company.  My mom is known for hosting 19 guests overnight - at once - and feeding them all too. She had a way about her that made doing things like that look easier than they were. And always with such warmth. 

I decided I would share a few favorites from my mom's recipe file that we still enjoy today. 

Rhubarb & Minute Tapioca

RHUBARB and MINUTE TAPIOCA

2-1/2 c. diced rhubarb

2-1/2 c. water

1-1/2 c. white sugar

(I use xylitol)

1/2 tsp. salt

1/3 c. minute tapioca

few drops of red food coloring, optional

1/2 c. crushed, drained pineapple, optional 

Cook all ingredients together in large saucepan over medium heat;stir occasionally.  Rhubarb breaks down while it cooks.  Stir to blend in food coloring; cool; refrigerate. May add pineapple while still warm if desired. This keeps well for at least 2 weeks in the fridge.

MOM'S ZUCCHINI CASSEROLE

4 cups peeled, diced zucchini

1 grated carrot

1 grated onion

1 can cream of chicken soup

1 cup sour cream (don't use fat free)

1 box (chicken flavored) stove top stuffing

salt and pepper to taste

1 cup crushed cornflakes mixed with 1/4 cup melted butter

Preheat oven to 350. Boil zucchini in salted water for 4 minutes - drain. Mix all ingredients together in large bowl and place in greased 9" X 9" casserole dish. Top with cornflake crumbs. Bake 45 minutes, uncovered. You can also add chopped cooked chicken to make this a one-dish meal!

This cheesey potato dish is often requested at our family gatherings.  Always a hit. 

Cheesey Cottage Potatoes

COTTAGE POTATOES

10 lg. potatoes, cooked in skins

1 med. onion, chopped

1/2 tsp. salt

1 slice fresh bread, torn into bite-sized pieces

1/2 lb. Velveeta cheese, chunked

8 Tb. margarine or butter, melted, divided

1 small jar pimentos, drained (optional)

1/4 c. milk

2 c. crushed corn flakes

Cool potatoes; peel and cut into bite sized chunks.  Preheat oven to 350. Lightly grease 2.5 qt. baking dish.  Mix together potatoes, onion, salt, bread, cheese and pimentos.  Mix with 6 Tb. melted margarine and place into prepared dish. Pour milk over potatoes. (If making ahead, I wait to add milk and topping just before baking) Topping: Combine crushed corn flakes with remaining margarine and spread evenly over top.  Bake uncovered for 35 - 45 minutes or until brown and bubbly.

All that I am, or hope to be, I owe to my angel mother -Abraham Lincoln