Slow Cooker Cheesesteak Sandwiches & Weekend Potluck #212

WELCOME TO WEEKEND POTLUCK! Always so happy you've chosen to stop by. 

  Just in case you missed it last week, we're so pleased to have Tina from Mommy's Kitchen joining us as our 5th Co-Hostess for Weekend Potluck.
So just know...that when you share with one of us, it is being shared on FOUR other blogs as well.  Y'all come...and bring your friends to our fabulous party!
Now, let's take a quick peek back at last week...

The recipe with the most clicks was...

Sour Cream Pound Cake by Call Me PMc

Recipes that caught our attention ~

Old Fashioned Chicken Pot Pie by Cooking with K

Coconut Tres Leche Cake by Tornadough Alli

Featured Hostess Recipe ~

Slow Cooker Cheesesteak Sandwiches by The Better Baker

Your hostesses ~

• The Better Baker ~ Marsha
• Sweet Little Bluebird~ Mary
• Served Up With Love ~ Melissa
• Mommy’s Kitchen~ Tina
• The Country Cook~ Brandie

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

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Slow Cooker Fudge (made with honey)

Oh yeh...a fudge you can enjoy without all the guilt that goes with many of the holiday treats! 

I just had to give this a try after seeing it at Skinny Ms. I slightly adapted the recipe she shares there.

I got other baking done while this recipe 'cooked' in the slow cooker, and gave the kitchen another wonderful aroma boost. 

Feel free to use whatever flavor chocolate chips you'd like, but I chose

to use dark chocolate....

 I just love that dark chocolate helps lower blood pressure and increases blood flow to throughout the body. Eating dark chocolate provides you with energy, fat, minerals and antioxidants to help maintain your overall health. It is also loaded with antioxidants to ward off cancer causing free radicals.  

As for coconut milk, it is an excellent alternative to dairy and contains high amounts of vitamins and nutrients to fight illnesses.One cup of canned coconut milk has more than 10% of your daily value of iron, magnesium, potassium and zinc. It's also high in fat, but it contains a type of fat that provides health benefits.

Honey helps prevent cancer and heart disease. Honey contains flavonoids, antioxidants which help reduce the risk of some cancers and heart disease.

So eat up - and enjoy!!! It's rich, so a small piece will be enough to tickle your taste buds. 

SLOW COOKER FUDGE

2-1/2 c. chocolate chips, (I used mostly dark chocolate chips because of their health benefits.  A bag of dark chips contains 2 cups - I added 1/2 c. semi-sweet - use your favorite kind)

1/2 cup coconut milk, (canned)

1/4 c. honey, maple syrup or coconut sugar

dash of sea salt

3 Tb. coconut oil

1 tsp. vanilla (or peppermint) extract

1/2 - 3/4 c. crushed nuts (we prefer pecans), optional

Lightly grease an 8" X 8" square pan; set aside.

Add chocolate chips, coconut milk, honey, salt, and coconut oil to slow cooker; stir to combine, being sure to scrape the edges so everything's in the middle of the pot. Cover and cook on low 2 hours without stirring. Please DO NOT remove the lid during cooking - very important. 

After 2 hours, turn the slow cooker off, uncover, and add vanilla. Do not stir fudge mixture at this point. Allow to cool to room temperature.

Once cooled, using a large (wooden) spoon, stir vigorously for 5-10 minutes until it loses some of the gloss. Stir in nuts if using. 

Pour fudge into pan, cover and refrigerate 4 hours or until firm. Cut into small pieces to serve. 

Linked to
What's Crockin' Wednesday
Weekend Potluck
Meal Plan Monday

You might also enjoy...

Easy Tiger Butter (3 ingredients)

Nutter Butter Microwave Fudge

Amazing Ritz Cracker Candies

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Leader Enterprise - December 2, 2015 - Cabbage

Copycat KFC Coleslaw

When considering a holiday side dish, you may not think about cabbage right away, but you would do well to serve a lucious dish of it in one form or another. 

This food is very low in saturated fat and cholesterol and is a very good source of fiber. At only 13 calories per cup of cooked cabbage, it's a great way to fill you up with few calories. Try adding cabbage into a mixed green salad. It will help make you feel full and keep you regular.

Cabbage is a good source of Vitamins C and K. Vitamin C helps the body resist infectious agents and free radicals. Enough Vitamin K makes your bone stronger, healthier and delays osteoporosis. Cancer prevention tops all other areas of health research with regard to cabbage and its outstanding benefits. For maximum nutritional value, don't overcook. 

I've received raves and requests for this copycat side dish. 

COPYCAT KFC COLESLAW

1 (1 lb.) package pre-shredded coleslaw mix with cabbage and carrots 

2 TB. minced onion

1/3 c. sugar

1/2 tsp. salt

1/4 tsp. pepper

1/4 c. milk

1/2 c. mayo

1/4 c. buttermilk

1-1/2 TBS white vinegar

2-1/2 TB. lemon juice

Dried Parsley Flakes 

Place coleslaw mix in a large bowl. Add onions. Mix well. (Place mix in a food processor and pulse to shred a little finer if you desire the same texture as KFC serves.)

In a medium bowl combine buttermilk, milk, mayo, sugar, salt, pepper, vinegar, and lemon juice. Whisk well. Pour over cabbage mix. Stir well. Sprinkle with dried parsley. Chill for at least 2 hours or overnight before serving.

This is the cabbage dish I make repeatedly. So cheesey and so easy too. 

CHEESE-SCALLOPED CABBAGE

About 8 cups chopped raw cabbage

chopped onion, if desired

About 4 ozs. Velveeta cheese, chunked or sliced

About 15 ritz crackers, crushed

Boil cabbage (and onion) in salted water until el dente. Drain well. Squeeze out most of the water if necessary. 

In Pam-sprayed casserole dish, sprinkle about 5 crackers, crumbled.

Make a layer of cabbage (I ended up with 3 layers total)

then lay as much cheese on top as you'd like, but don't cover it totally.  

Sprinkle with a few more crumbs, then do it all again two more times, ending with cheese and then topped with crumbs.

Bake uncovered in preheated 350 oven for about 20 - 25 minutes, or until bubbly around edges.

Be careful not to use too many crackers as the casserole will be too dry.  You want just a light coating between all layers.

I love that I can make as much, or as little, of this recipe as I'd like...you can fix 4 servings or 14.

I recently made this tasty soup and we were so pleased with how flavorful it was. Makes the kitchen smell great too. 

Slow Cooker Cabbage & Kielbasa Soup

SLOW COOKER CABBAGE & KIELBASA SOUP 

1# pkg. (turkey) kielbasa sausage                                      

1 Tb. olive oil

1 med. onion, chopped

2 chopped garlic cloves) 

6 c. chicken broth

4 c. shredded cabbage

(Adding 2 Tb. cider vinegar will give it a sweet n sour flavor), optional

1 large bay leaf

1⁄2 tsp. black pepper

Slice kielbasa into bite sized pieces.  In large skillet, add oil and kielbasa. Over med-high heat, brown well, stirring often. When meat is nearly browned, add chopped onions and garlic. Cook just until onions soften.

Add sausage and onion mixture to slow cooker.  Add some chicken broth to skillet to scrape the glaze from bottom of pan. Pour over mixture in slow cooker, then add remaining chicken broth. 

Transfer kielbasa and onions to a slow cooker set to low. Add some of the chicken broth to the skillet the kielbasa was cooked in and use a spatula to scrape the bottom, breaking up any glaze the kielbasa may have left in the pan. Pour over kielbasa and onions in slow cooker, and then pour in remaining chicken broth.

Add the cabbage, bay leaf, and black pepper to the cooker and stir all to combine. Cover and cook on low for 4-6 hours. Remove bay leaf and serve. 

Don't miss my next column, full of holiday recipe ideas!

"Christmas is not as much about opening our presents as opening our hearts.”  – Janice Maeditere

Slow Cooker Hot Taco Dip

​I made this yummy dip for a party I had a few months back.  It's simple and

simply delicious.  I also love that it makes a lot! 

We enjoyed leftovers for a couple of days and hubby kept asking if we had more. 

It tastes a lot like a Baker family favorite...Creamy Tacos. 

So easy...just throw everything into the slow cooker. 

Perfect for the holidays or any gathering!

This treat has Velveeta, cream cheese (my favorite ingredient!), refried beans, 

rotel tomatoes, taco seasoning and ground beef. 

De-Lish!

I saw the recipe here at my dear friend Tabitha's blog...

Frugal Family Favorites . Since she created the

recipe and I thought it was perfect...and didn't want to

tweak it at all, click Slow Cooker Hot Taco Dip to head on over

to her blog for the recipe. 

Thanks for sharing Tabitha!!!

I have to say this was five stars out of five! So creamy and satisfying...

it can be enjoyed as a snack or even a meal. 

Cheesey Slow Cooker Stuffed Bell Peppers (Freezer Friendly Link)

I have never cared for green peppers, so we don't eat them often, but after someone gave us a few recently, I wanted to make stuffed peppers since hubby likes them...a lot. 

(hover over image to pin)

I was so tickled to find this recipe at The Recipe Critic...but I adapted it some, and hubby just loved them.  I ate the filling by itself and it was pretty tasty I'd have to say. 

The recipe called for wild rice...all I had was some basmati, so I cooked it in some of the tomato juice from the salsa (I substituted for canned tomatoes), but jazzed the recipe up in other ways. I also added some hot sauce...which hubby loves, so you can certainly adjust that to your own liking. 

She used raw ground beef...I browned and drained mine before stuffing peppers. 

You could add taco seasoning if you wanted to put a Mexican twist on this dish. 

After I made this special dish, and before I typed up the post, I happened upon this awesome idea for Freezer Friendly Slow Cooker Sausage Stuffed Peppers

from Two Maids a Milking...great idea and you can make them ahead! 

I ran to the store at the last minute and bought 1 red pepper so I could fill my crockpot. I think the cheesey topping made extra tasty. 

CHEESEY SLOW COOKER STUFFED BELL PEPPERS 

• 6 medium to large bell peppers
• 1 # lean ground beef, lightly browned, drained
• 1/2 c. onion, chopped
• (It's OK to add add onion to beef while browning) 
• 1-1/4 c. mild (or hot) salsa, undrained 
• (or 1 - 14 ozs. can diced tomatoes)
• 1 cup wild rice, cooked (any kind of rice is fine)
• 2 Tb. worchestershire sauce
• 1 tsp. salt
• 1 tsp. pepper
• (I used garlic pepper - we liked more)
• 1-1/4 c. shredded cheese, divided
• 1/4 c. water

Cut off each top of the peppers and scrape out the seeds and membranes. After I cut out the seeds with a knife, I scraped the inside clean with a spoon - it worked great). Set aside.

Combine ground beef, onion, salsa (or tomatoes), rice, worchestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each pepper with mixture. Place in bottom of crockpot. (You can crowd them a little because they get smaller as they cook). Add water to bottom of crockpot...it will help steam and soften the peppers. 

Cook on low for about 5-6 hours or high for 3 hours until peppers are tender.
(The sides of peppers tends to burn on high...I suggest using low)

About 15 minutes before serving, sprinkle remaining cheese; enjoy when cheese is melted.



Fresh Tomato Pie

Quick Chili Mac Skillet

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Slow Cooker Cabbage & Kielbasa Soup (Low Carb)

I saw this recipe shared at Facebook...I had all the ingredients on hand and we enjoyed this for dinner that same day.  That rarely ever happens!

This soup has a lot of flavor!!  Simple too...it smelled great while it cooked all day in the slow cooker while I did other things. And it's LOW CARB!

It's easy enough to cook on top of the stove if you're in a hurry. 

If you'd prefer a tomato base, you could substitute half the chicken broth for tomato juice. 

This is a very simple-to-make soup...little effort for big taste!

Thanks to George at Stella Style for this original recipe. He has published a number of Low Carb cookbooks too...go over and check out their 'family' weight loss story!  AMAZING! 

Serve with a salad for a healthy & filling low carb meal.

(Or a low carb tortilla with melted cheese)

(hover over photo to pin) 

CABBAGE & KIELBASA SOUP 

                                        1 # pkg. (turkey) kielbasa sausage

1 Tb. olive oil

1 med. onion, chopped

(I also added 2 chopped garlic cloves) 

6 c. chicken broth

(I used 1 tsp. dry chicken soup base for each cup water)

4 c. shredded cabbage

(Adding 2 Tb. cider vinegar will give it a sweet n sour flavor), optional

1 large bay leaf

1⁄2 tsp. black pepper

(we prefer lots more) 

Slice kielbasa into bite sized pieces.  In large skillet, add oil and kielbasa. Over med-high heat, brown well, stirring often. When meat is nearly browned, add chopped onions (& garlic). Cook just until onions soften.

Add sausage and onion mixture to slow cooker.  Add some chicken broth to skillet to scrape the glaze from bottom of pan. Pour over mixture in slow cooker, then add remaining chicken broth. 

Transfer kielbasa and onions to a slow cooker set to low. Add some of the chicken broth to the skillet the kielbasa was cooked in and use a spatula to scrape the bottom, breaking up any glaze the kielbasa may have left in the pan. Pour over kielbasa and onions in slow cooker, and then pour in remaining chicken broth.

Add the cabbage, bay leaf, and black pepper to the cooker and stir all to combine. Cover and cook on low for 4-6 hours. Remove bay leaf and serve. 

calories:250|fat: 16.5g |protein:15g |fiber:2g|net carbs:7g


Linked to Full Plate Thursday
           Weekend Potluck
           Whacha Crockin Wednesday

Creamy Zucchini & Carrot Soup

(Crockpot) Simple Ham & Bean Soup

Slow Cooker Cheeseburger Soup (WW Pts)

​

Slow Cooker Loaded Potato Soup - Guest Post - Five Heart Home

 I am just elated to get to share this lovely post from my good friend, Samantha.

She is faithful to link up at our Weekend Potluck party...her recipes are often featured there, and we have gotten to know each other more over time, so I was very happy when she agreed to do a guest post for me.  Her photos are amazing and her recipes will make you swoon....please extend a warm welcome to this very special lady, mom, recipe creator, photographer...and more...

Take it away Sam....

Hi there, fabulous The Better Baker Blog readers! It's Samantha from Five Heart Home, and I'm so excited to be guest posting for Marsha today while she soaks up the sun in Florida! Before I share the yummy recipe that I brought over, I wanted to take a moment to introduce myself.

I live with my amazing hubby, two energetic boys, and sweet baby girl in the heart of Texas. The days are crazy but the love is plenty between the five hearts that make up our home! Like many of you, the recipes I cook need to be quick, easy, and kid-approved, so that's what I blog about at Five Heart Home...family-friendly recipes using fresh, (mostly) real food ingredients. In my abundant spare time (ha), I also enjoy creating free seasonal printables to share with my readers!



But enough about me...how are y'all? Have you been staying warm this February? Texas has been swinging back and forth all winter between frigid temps and unseasonably spring-like weather. But one thing I can say for sure is that my family has been enjoying this Slow Cooker Baked Potato Soup all winter long, regardless of the current forecast! Seriously, y'all, I would have no complaints about eating this once a week, year-round...it's just that good.



After all, what's more comforting than a bowl of silky, sour-cream-and-butter-laced potato soup, drizzled with more sour cream and generously topped with freshly grated cheddar and crispy diced bacon? And to make it even better, this recipe is beyond quick and easy to whip up in the crock pot!



Simply toss some cubed potatoes, garlic, and seasonings into the slow cooker and allow everything to cook in a nice chicken broth bath. Then use an immersion blender to puree the potatoes until smooth and creamy. Stir in some milk, sour cream, butter, and cheese and then serve the whole shebang with your favorite baked potato garnishes piled on top. Easy peasy and oh-so-delicious!



So who's ready to put your crock pot to work making a savory supper of Slow Cooker Loaded Baked Potato Soup? It's guaranteed to please and it's guaranteed to make you feel all warm and cozy inside, whether the thermometer is registering below freezing or a balmy 90-degrees. ;) I sincerely hope y'all enjoy this recipe as much as my family and I do!



Slow Cooker Loaded Baked Potato Soup
Yield: 6 to 8 servings


4 pounds baking potatos (such as Russets), peeled and cut into 1-inch cubes
6 cups chicken stock or broth
1 tablespoons fresh minced garlic
1 teaspoon garlic salt
Freshly ground black pepper
1 cup milk
1/2 cup sour cream
4 tablespoons butter
1 cup grated cheddar
GARNISHES:
Sour cream
Grated cheddar
12 ounces bacon, cooked and crumbled/chopped
Diced green onions or chives

Place cubed potatoes, chicken stock, and garlic in large slow cooker. Season with garlic salt and freshly ground pepper. Cover and cook for 8 hours on low or 4 hours on high (or until potatoes are completely tender).

Turn heat to warm and use an immersion blender to purée potatoes until smooth and creamy. Stir in milk, sour cream, butter, and grated cheese. Stir until all ingredients are melted and incorporated. (You may add a bit more milk if you prefer the consistency of your soup to be thinner.) Taste soup and, if necessary, season with additional salt and pepper. If soup is not hot enough at this point, place lid back on slow cooker and heat on warm for 5 to 10 more minutes (don't heat too long after the dairy is added or the soup may turn brown around the edges of the pot).

Ladle soup into bowls and top with your favorite baked potato toppings: a drizzle or dollop of sour cream, grated cheese, chopped bacon, and/or diced green onions.

NOTES:

You may use vegetable stock and omit the bacon if you would like to make this soup vegetarian.

You can use skim milk, 2%, whole milk, half-and-half, heavy cream...it's up to you! But obviously, the fattier the milk product you use, the richer and creamier the final soup is going to be.

The type of stock or broth you use is going to dictate whether or not you need to add additional salt at the end. I often mix up my own broth using Organic Better Than Bouillon chicken base, and since it's already pretty salty, I seldom feel the need to add more.

If you don't have an immersion blender, you may purée this soup in batches using a food processor or blender. Just allow it to cool down a bit before doing so, work with small batches at a time (don't fill your blender more than half way!), and leave the top of the blender cracked so that steam can escape and soup doesn't explode everywhere!

To drizzle sour cream, I stir it until smooth, scoop into a plastic sandwich baggie, and snip off a tiny piece of one corner. Then I use it like a piping bag for drizzling.

* * * * * * * * * *

Thanks for having me today, Marsha and friends! I'd be honored to have you stop by Five Heart Home or connect with me sometime via social media. :)

FACEBOOK | GOOGLE+ | PINTEREST | TWITTER | INSTAGRAM | BLOGLOVIN'

Until then, here are a few of my favorite recipes...

Slow Cooker Beef Barbacoa

Homemade Whole Wheat Pancake Mix

Skillet S'mores Dip


THANK YOU! THANK YOU Sam!!