What's cookin'?

For us, a four day Labor Day weekend... we painted.  And painted some more.  Three days later (we don't paint on the Sabbath) and the front of the house is done except a second coat on the rain gutters. A new RED door and no more GREY! Hopefully, Doug will get the side soffets done tomorrow and get the back done before the weekend.  We thought it would be a two day job!  SHEESH!  Hardly!  But, it's looking great.  Now, when spring comes... a new roof, iron windowboxes for some red begonias, and removal of perrenials replaced by some soft shrubs... new curb appeal!  Doug did a super job!  And then, he took the kids to see Harry Potter as a reward for their help and co-operation while I stayed home and enjoyed the silence.  (I'm so NOT a HP fan!)  Labor Day weekend...  No burgers.  No dogs.  Not even a chip.  But, it was a very productive weekend!

 

The weather is cooling and I've been thinking about "Soup Day" a lot lately.  I'm not quite ready to turn on the furnace, but it's not far away.  I can feel it.  We've not slept with the ceiling fan for a few nights.  I actually closed the window all but a few inches last night.  And the mornings are cool.  Very cool.  Lovely.  I'll be sad if Doug has to turn on the furnace while I'm in North Carolina.  I'd be very sad to miss our first day of fall.  That, in our house, is Soup Day. 

I've been thinking about crock pot recipes.  I've discovered a few new recipes to try as soon as "the day" arrives.  So, today, I thought I'd ask for your input.  Please, if you would, share with me your favorite crock pot recipe.  I'm excited to try a few breakfast dishes and a few desserts, as well.  Tell me your favorite nummy crock pot recipe and I'll enter your name in a drawing for a little giftee!  Just share your recipe in the comments section or email it to me privately.  I'll post them over the next little while.  I can't wait to see what's cooking!

Here's a few recipes that I'm anxious to try:

Crockpot Breakfast Casserole

1 bag (32 oz) frozen hash brown chunks
1 lb cooked ham, diced (leftover ham works great)
1/2 lb shredded cheese
12 eggs
1 c milk
1 tsp salt
½ tsp pepper

Spray large crockpot with cooking spray. Place a layer of frozen hash browns on the bottom. Follow with a layer of ham and cheese. Repeat as many times as needed ending with cheese. Beat eggs, milk, salt and pepper together. Pour over the top. Cook on low 8-10 hours.

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Crockpot Brie Apricot Dip ~ I need to have a party just to make this!

1 large round or wedge of brie (13.2 oz)
1/2 cup chopped dried apricots
2 T brown sugar
2 T water
1 tsp balsamic vinegar
1/4 tsp dried rosemary
1/2 cup chopped pecans

Use a mini crockpot or put the brie in an oven-safe dish inside a normal size crockpot.  Cut the outside rind of the brie. Put the brie into the crockpot.  In a separate bowl, mix the chopped apricots, balsamic vinegar, brown sugar, water and rosemary together. Spoon on top of the brie.  Sprinkle on the chopped pecans.

Cover and cook on high for 1-2 hours, or on low for about 3. Serve with your favorite crackers or apple slices.

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I can't wait to try this one for dinner... If it's anything like the Olive Garden Marsala, I'll be in heaven!

Crock Pot Chicken Marsala

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.  Cover; cook on Low heat setting 5 to 6 hours.

 

Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.  Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot.  To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

Thanks, friends! 

Life is like riding a bicycle. To keep your balance, you must keep moving.

Comments

[Annie LeMaster]

One more thing, have you heard of the new website Crockpot Girls? It is great!
http://crockpotgirls.com Here is my favorite meal from them:

Chicken Lasagna Florentine

2 (10.5oz) cans condensed reduced-fat cream of chicken

1 pkg frozen chopped spinach (10oz) thawed, drained and squeezed

1 (9oz) package frozen diced cooked chicken

1 (8oz) carton reduced fat sour cream

1 cup 1% milk

1/2 cup (2oz) Parmesan cheese

1/3 cup chopped onion

1/2 tsp salt

1/4 tsp pepper

1/8 tsp ground nutmeg

9 uncooked lasagna noodles

Cooking Spray

1 cup shredded part skim mozzarella



1. Combine first 10 ingredients in large bowl and stir well.



2. Coat CP with spray and place 3 uncooked lasagna noodles in bottom of cooker. Break noodles in half as necessary to fit. Spread 1/3 spinach mixture over noodles; sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half REMAINING spinach mixture, and 1/3 cup mozzarella. Top with remaining noodles and spinach. Sprinkle with remaining cheese.



3. Cover with lid; cook on high 1 hour and reduce to low 5 hours or until done

[Annie LeMaster]

Hi Sophia! I have read your BLOG for YEARS! Seriously! Why have I waited until now to reveal myself!? Anyway, I love your blog and here is my FAVORITE crockpot recipe enjoy!

Crockpot Chicken Pot-pie
4-5 c. diced potatoes
3-4 c. baby carrots
4 boneless skinless chicken breasts
1 tsp. garlic salt
1 tsp. black pepper
2 T. dry onion (or one small onion, chopped)
2 cans cream of chicken soup
1 1/2 c. frozen peas
1 pkg. Pillsbury refrigerated biscuits
1 c. shredded cheddar cheese

Fill crock pot 2/3 full of veggies. Place chicken on top, sprinkle with garlic salt, pepper and dry onion. Spread cream of chicken on top. Cook on high 4-5 hours or low 6-8 hours. Shred chicken using two forks. Add peas. Replace lid and cook 20 more minutes. Bake biscuits according to package directions. Break biscuits in half and cover with crock pot mixture. Top with shredded cheese.

[Trisha]

**giggling** my favorite crockpot recipes have come from you over the past few years :) But that breakfast one I am planning to try sometime soon- I think Raegan would like that!

[Nicole]

Thank you for these crockpot, I love my crockpot too and here is one my favorite recipe:
BAJIO CHICKEN SALAD
· 5 chicken breasts
· 1/2 cup salsa
· 1 Tbsp cumin
· 1/2 cup brown sugar (more to taste)
· 1 4 oz. can diced green chilies
· 6 oz. Sprite

Put chicken breasts in the crock pot.
In a large bowl combine salsa, cumin, brown sugar, diced green chilies and sprite.
Dump over chicken and cook on low for hours.
Remove chicken and shred.
Return to crock pot for 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve with tortillas, black beans, Romaine lettuce, cheese, and anything you feel like topping it with!
If you want more of a kick to your chicken rather than sweet, add some hot sauce, hotter salsa, or more chilies!

[Laura]

French Dip in Crock Pot

Slice an onion and place it in bottom of the crock pot, add in your favorite cut of roast ( I like rump because it shreds easily) Mix a dry packet of Au Jus with a half a cup of water and a half a cup of white cooking wine. Pour over roast and let cook for 8 hours on low, or until beef is done. Shred and serve over crusty bread or rolls. It is divine. If the roast is big enough, I will sometimes double the sauce part of the recipe.

[Pamela K.]

Yummy! And the house looks great!:-)