tag:blogger.com,1999:blog-4155554984349051342024-03-06T02:07:15.632-05:00Simmer LoveMy crockpot adventures -- loving the old recipes, trying the new ones, and occasionally making my own concoctions.Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-415555498434905134.post-49708261303348892192013-11-14T14:46:00.002-05:002013-11-14T14:48:30.911-05:00Going Beyond the Crockpot!There are a lot of interesting things we do around here, and cooking with a crockpot is only one of them. We've expanded our blogging to a new site that includes written and video posts about cooking, gardening, beekeeping, chickens, wild edible plants, and more! Hop on over and check out what we've been up to!<br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com0tag:blogger.com,1999:blog-415555498434905134.post-28786233039395967652013-04-09T21:48:00.000-04:002013-11-16T12:35:57.067-05:00Meatloaf & Potatoes and a Handy Trick!<br />
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<br />Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com3tag:blogger.com,1999:blog-415555498434905134.post-60568950792216923272013-04-08T21:05:00.004-04:002013-11-14T14:49:45.931-05:00Caramelized OnionsI've been busy testing some recipes for caramelized onions, trying to find something I like. Success!! This recipe is an adaptation of some others I found and tried. I just changed the ingredients to suit my taste. I know, this isn't the same kind of caramelized onions that chefs make on TV, but it's super easy and so tasty. For those of you who have tried making caramelized onions in a pan on the stove and ended up burning them, try this recipe -- little to no chance of burning.<br />
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What are caramelized onions good for? Oh, the possibilities! I tried (and loved) them on grilled burgers, slow-roasted ribs, homemade pizza, and even as a topping for saltine crackers. If I had some toasted bruschetta, they would be delicious on that, too! You can also mix the onions into things like mashed potatoes, scrambled eggs, seasoned rice -- use your imagination with them. This one's a keeper!<br />
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<span style="font-size: large;"><strong><u>Caramelized Onions</u></strong></span><br />
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3 sweet onions, sliced<br />
1/4 cup butter or margarine<br />
1/4-1/2 cup olive oil<br />
1/2 teaspoon salt (or salt to taste)<br />
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Combine ingredients in crockpot, and cook on LOW for around 10 hours.<br />
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<strong>TIPS:</strong> <br />
I think a 3-quart crockpot or smaller is best. The onions take up alot of space when they are freshly sliced and separated, but they wilt down when cooked.<br />
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I used 1/2 cup olive oil, and I thought it was a bit much. I think I will use 1/4 cup next time.<br />
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Your favorite spices and herbs can be added to suit your taste or to compliment a dish you plan to use these in.<br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com0tag:blogger.com,1999:blog-415555498434905134.post-64681931237466488992013-03-17T10:55:00.002-04:002013-11-14T14:49:58.447-05:00Corned Beef for St. PatHappy St. Patrick's Day! I'm not sure why we eat corned beef for St. Patrick's Day, but we do. There are some distant Irish roots in our family, but not enough that we carry strong traditions from it. Corned beef goes on sale this time every March, so we buy it and make what my Mom always called "Boiled Dinner." It was a favorite when I was a kid, and now my kids are huge fans, too. It's very simple, but tastes good enough to be comfort food, especially when March is still cold and snowy like it is this year.<br />
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There can be many variations to Boiled Dinner, but using corned beef or a large shank ham (with the bone in) are our favorites. I normally cook it in a huge stock pot on the stove, but since we were going to be gone all day this time, I decided to use the crock pot. The vegetables we include are cabbage (quartered and cored), whole potatoes, whole carrots, and whole onions. Using the crockpot limited my space, so I only put in cabbage and potatoes this time. When I use the stock pot on the stove, I simmer the meat for at least half the day and then put in the veggies for the last couple hours of cooking. Here's how I did it with the crockpot:<br />
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<span style="font-size: large;"><strong><u>Corned Beef Boiled Dinner</u></strong></span><br />
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Corned beef roast (I used one that was nearly 4 pounds)<br />
Seasoning packet (included in the corned beef package)<br />
Whole potatoes, enough to feed your crew<br />
1 whole green cabbage, quartered and cored<br />
Whole carrots & onions, if you have room for them or a second crockpot<br />
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Place the corned beef in the bottom of the pot and sprinkle the seasoning packet on top of it. I did not include the meat juice/brine that was in the meat package. Then put the potatoes and cabbage in, arranging them to fit as much as possible. I managed to squeeze 8-10 small red potatoes in there with the cabbage. <br />
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Fill the crockpot with water, enough to cover the food or up to the rim. The cabbage didn't get covered by water, but it steamed during the cooking. The lid barely fit over the top, but it settled as the day went on. Set the crockpot to LOW and cook for around 10 hours.<br />
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When cooking time is done, move the veggies to a platter. Remove the meat, slice it, and place on the platter. If you prefer your cabbage to be cooked softer, you can place it and extra vegetables in a second crockpot for cooking. If using a second crockpot, season the water with plenty of salt since you won't have the meat to flavor the vegetables.</div>
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If you have not tried Boiled Dinner, I encourage you to do so. It is a very easy meal to prepare and can quickly become a traditional meal for your family. <br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com0tag:blogger.com,1999:blog-415555498434905134.post-18912059820023269482013-03-14T09:41:00.000-04:002014-03-02T15:13:50.078-05:00Apple Peanut Crumble..... for breakfast!<br />
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You can see this post on our new site by clicking this link:<br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com0tag:blogger.com,1999:blog-415555498434905134.post-79575402606504517822013-03-12T09:13:00.001-04:002013-11-14T14:50:25.280-05:00Pull-Apart Pork RoastIt's been way too long since I've brought you a crockpot recipe! The past year brought some interesting new challenges that changed our family's lives forever and forced us to put some things on the back burner for a while. Now that life has settled down a little, it's time to get back to the things we love -- especially crockpot cooking. <br />
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This recipe is very much like some crockpot ribs I made for you a while back, but I wanted to show you that the same (or very similar) recipe can work for multiple things. This pull-apart pork roast turned out better than any roast I've ever made. It was very tender, juicy, and easy to pull apart to eat -- no knife needed. My kids especially appreciate that!<br />
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<strong><u><span style="font-size: large;">Pull-Apart Pork Roast</span></u></strong><br />
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3lb pork roast (or close to that size)<br />
1 packet onion soup mix<br />
BBQ sauce (I used Sweet Baby Ray's this time)<br />
1 pint broth (I used homemade turkey stock)<br />
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Put the pork into the crockpot. I had to cut mine in half and put the two pieces in side-by-side so it would fit.<br />
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Sprinkle onion soup mix on the meat, followed by a generous drizzle of BBQ sauce over the top. Pour some broth into the crockpot just to be sure your meat roasts without getting dry, but don't completely cover the meat with liquid. Natural meat juices will come out and add more liquid to the mix.<br />
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Cook on LOW for around 8 hours. Don't lift the lid to check on it until at least 6 hours have passed. This is a good recipe to prepare in the morning and then leave for the day. When you get home in the afternoon, your house will smell heavenly and dinner is nearly done. We served this with baked potatoes and a vegetable. Enjoy!<br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com0tag:blogger.com,1999:blog-415555498434905134.post-37646727483135736772012-03-20T20:00:00.001-04:002013-11-14T14:50:36.114-05:00Cheesecake Mission Impossible?I'm sorry it's been a while since I've added anything on my blog, but I promise you I've been working hard on it! I wanted to make something I never thought would be possible with a crockpot -- cheesecake. I've only made the Jell-o brand 'No Bake' cheesecakes in the past, never a real, baked cheesecake. My excuse has been that I don't have a springform pan. However, that didn't stop me and my crockpot this time.<br />
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I did some looking around for recipes, bought some ingredients, and got to work. The first attempt tasted good, but the texture was grainy like it had cottage cheese in it. Hrmphh. With the second attempt, I beat the heck out of the batter with two different mixers in the hopes of getting the lumps out, but no luck. It was not only lumpy again but the flavor was worse than the first! Arrrghhh!<br />
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Okay, time to get serious. I did a little research on solving the lumpy batter issue and also changed a couple ingredients to improve texture and flavor. And by jove, I think I've got it. Ladies and gentlemen.....Crockpot Cheesecake.<br />
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<span style="font-size: large;">Crockpot Cheesecake</span></div>
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<em><strong><u>Crust</u></strong></em>: </div>
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1 heaping cup graham cracker crumbs</div>
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1-2 Tablespoons sugar</div>
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4 Tablespoons melted butter</div>
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<strong><em><u>Filling</u></em></strong>:</div>
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2 8oz. containers cream cheese spread (at room temperature)</div>
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1 cup sugar</div>
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1 Tablespoon flour</div>
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1 teaspoon vanilla</div>
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2 eggs</div>
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1/2 cup heavy cream</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbyykSnk4HaBhH8ykJtYXs50WSCWY9pOUYPps7FRgSmTHXbh4FWbcFuu6O1gk30xozfzaKMmi1bycsQ2ySUj4e152zEtaBjrmyho19tRsDatABV01usTq4B9LcT7xEdSmCrF0zM7BWBk/s1600/100_4985.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbyykSnk4HaBhH8ykJtYXs50WSCWY9pOUYPps7FRgSmTHXbh4FWbcFuu6O1gk30xozfzaKMmi1bycsQ2ySUj4e152zEtaBjrmyho19tRsDatABV01usTq4B9LcT7xEdSmCrF0zM7BWBk/s320/100_4985.JPG" width="320" /></a>Mix together graham cracker crumbs, 1-2 TBS sugar, and melted butter. Press into the bottom and partway up the sides of the pan. (I used a 9"x4" bread pan)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglbZ6m00kdvBhRa1Wj6FUtD9GyjQc9tDXLvDW7vJOpGZd4t_1A3eRiJ0DJ_cph-UzpDoDTx56yPJJPGI9sc22VhC4TmJtGeTooM1LV6nc-rSpAQgT0O8tD9U3SQT8iq-_-EUSB0xpgTl0/s1600/100_4990.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglbZ6m00kdvBhRa1Wj6FUtD9GyjQc9tDXLvDW7vJOpGZd4t_1A3eRiJ0DJ_cph-UzpDoDTx56yPJJPGI9sc22VhC4TmJtGeTooM1LV6nc-rSpAQgT0O8tD9U3SQT8iq-_-EUSB0xpgTl0/s320/100_4990.JPG" width="320" /></a>Turn your crockpot on high, place two canning rings in the bottom (or a trivet), and pour 2 cups warm water in the bottom, or enough water to come to the tops of the rings.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBHwNT-JzJKcEkrqtHioVVwrp6S7phj9jJjmDnVeRyRmaJfaQOE4xTYAn3iUSAehVsZN6lgXCQJ5rcE7-3Mv96BrJeBtG0fE5N9OWq0vZD37sJFk2ZSXC8WibgpZzw05ADROGBNF04B8/s1600/100_4991.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBHwNT-JzJKcEkrqtHioVVwrp6S7phj9jJjmDnVeRyRmaJfaQOE4xTYAn3iUSAehVsZN6lgXCQJ5rcE7-3Mv96BrJeBtG0fE5N9OWq0vZD37sJFk2ZSXC8WibgpZzw05ADROGBNF04B8/s320/100_4991.JPG" width="320" /></a>In a mixing bowl, combine softened cream cheese, sugar, and flour. Mix until smooth. Add vanilla, eggs, and cream, mixing between each addition. Pour batter into pan and place into crockpot. Cover and cook on HIGH for 2 1/2 hours. (The picture to the left is one of my lumpy batters. If you follow my directions, it'll be nice and smooooooth -- no lumps.)</div>
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<strong>IMPORTANT:</strong></div>
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When the 2 1/2 hours is done, turn the crockpot off and let it set <strong><em>in the crockpot</em></strong> </div>
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for about 1 hour -- don't lift the lid!</div>
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Next, take the cheesecake out of the crockpot and place it in the fridge to cool for </div>
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at least 12 hours. Slice and enjoy!</div>
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<strong><em>Extra tidbits:</em></strong> </div>
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- The bread pan is the only pan I have that will fit into my largest crockpot, but if you have something different that works -- either metal or ceramic -- go for it. I didn't grease the pan, and had no trouble getting slices out when serving.</div>
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- My cheesecakes rose above the top of the pan, sometimes dribbling over a little, and then they fell down in the middle when completely cooled. I don't know if this is a normal thing to happen or not, but it doesn't affect the taste. </div>
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- The crockpot lid can accumulate condensation, but it didn't seem to drip into the cheesecake. If it does with yours, place a towel over the crockpot before putting the lid on.</div>
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- Refrigerating the cheesecake for 12 hours as opposed to just 3-4 hours really made a difference. The texture and flavor didn't seem right if we ate it too soon, but it was delicious if we waited until the next morning to taste it. Cheesecake for breakfast? Sure, why not?!</div>
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com0tag:blogger.com,1999:blog-415555498434905134.post-6165604180495810962012-03-01T17:36:00.001-05:002014-02-06T19:38:45.316-05:00Country Style Ribs -- Spring Fever!!<div style="text-align: center;">
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com0tag:blogger.com,1999:blog-415555498434905134.post-9567959705957437632012-01-30T19:02:00.000-05:002013-11-14T14:51:09.051-05:00Salmon Cheese Casserole or Holiday Stuffing?Today I made Salmon Cheese Casserole -- an unexpected recipe that left me pleasantly surprised. I don't think I've ever made anything fish related in my crockpot, so I was very hesitant to make this, but I already had most of the ingredients in my pantry. It was time to get brave.<br />
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Anytime I read the words "cheesy casserole" I picture something creamy or saucy. This casserole isn't that. In fact, it turned out more like a dressing/stuffing than the typical casserole in my imagination. It had more flavor than I expected and wasn't soggy like traditional stuffing can be. I think it is great by itself, but it would also be a <em>wonderful</em> side dish to a holiday dinner. Dad, if you're reading this, you must try this recipe -- it's right up your alley!<br />
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So, call it a casserole or call it stuffing. Either way I think you'll be surprised how rich and delicious this dish is. It's time for you to get brave!<br />
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<span style="font-size: large;"><u>Salmon Cheese Casserole</u></span>*<br />
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14 3/4 oz. can salmon with liquid (I used a pint of home-canned salmon)<br />
4 oz. can mushrooms, drained<br />
1 1/2 cups bread crumbs (I used Italian seasoned bread crumbs)<br />
2 eggs, beaten<br />
1 cup grated cheese (I used co-jack)<br />
1 TBS lemon juice<br />
1 TBS minced onion (I used a small fresh onion, chopped)<br />
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1. Flake fish in bowl, removing bones. Stir in remaining ingredients. Pour into lightly greased crockpot.<br />
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2. Cover. Cook on LOW 3-4 hours.<br />
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<span style="font-size: x-small;">*Recipe from <em>Fix-It and Forget-It</em> (by Dawn J. Ranck and Phyllis Pellman Good) was submitted by Wanda S. Curtin from Bradenton, FL</span><br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com0tag:blogger.com,1999:blog-415555498434905134.post-71057309106585712962012-01-28T19:03:00.000-05:002013-11-14T14:51:21.164-05:00Dump CakeThere's nothing like hot food on a cold winter day. Today at our house we had meatball soup for supper (using the 'Make Ahead Meatballs' mentioned in a previous post) and blueberry dump cake for dessert. This recipe is another VERY easy one that I recommend making with kiddos. It's a hard one to mess up, and it's so yummy when it's done!<br />
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<span style="font-size: large;"><u>Crockpot Dump Cake</u></span><br />
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1 can pie filling (whichever kind you like best)<br />
1 box yellow cake mix<br />
1/2 cup butter, melted<br />
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1. Dump the pie filling into the crockpot.<br />
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2. In a separate bowl, mix together the cake mix and butter. Dump mixture over pie filling. (Cake mix will be sort of crumbly, so distribute evenly with a spoon.)<br />
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3. Cook on LOW for about 4 hours. Enjoy warm or cool!<br />
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TIP: If you use apple pie filling, stir in a little ground cinnamon. If using peach or cherry, add a few drops of almond extract. <br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com1tag:blogger.com,1999:blog-415555498434905134.post-67949797610516517302012-01-25T21:08:00.001-05:002013-12-04T08:06:48.771-05:00Chalupa<div style="text-align: center;">
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<br />Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com3tag:blogger.com,1999:blog-415555498434905134.post-49023362910096722822012-01-25T14:20:00.000-05:002013-11-14T14:51:53.405-05:00Put That Lid Down!<strong><span style="font-size: large;">Quick Tip:</span></strong><br />
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Don't lift the crockpot lid during cooking, especially if you are cooking on LOW. Lifting the lid causes so much heat to escape that you'll need to add 15-20 minutes to the cooking time for each time you "sneak a peek" or satisfy your "urge to stir."<br />
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MOST crockpot recipes require no stirring (or peeking), so go find something else to do and let your crockpot do its thing.<br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com0tag:blogger.com,1999:blog-415555498434905134.post-19353315197964311702012-01-19T13:18:00.000-05:002013-11-14T14:52:02.369-05:00Favorite CookbooksCrockpot recipes are found all over the place -- you can get them through online searches, cookbooks, friends & family, and so on. Finding just the right recipe can be a little overwhelming, so just remember (especially if you're new to the crockpot) to keep it simple.<br />
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These are my crockpot cookbooks. That's right, I only have two. <em>Fix-It and Forget It</em> (Dawn J. Ranck & Phyllis Pellman Good) and <em>Fix-It and Forget It Lightly</em> (Phyllis Pellman Good). Each cookbook has a wide variety of recipes including (but not limited to) breakfast, desserts, breads, stews/soups, casseroles, appetizers, and more. Most of the recipes are very easy to make, and instructions are easy to read and follow. If you are looking for a good 'starter' crockpot cookbook, one of these would work great. <br />
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A bonus feature of the Lightly version is that it contains nutritional values for each recipe -- something you will appreciate if you are a label-reader. The recipes also use low fat and/or low calorie ingredients.<br />
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Another thing I like about these cookbooks is that all the recipes are from regular people, like you and me, from all around the United States. I've even found some from my town! To me, a cookbook is more special when it has a personal touch like that.<br />
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Any time of year is a good time to use your crockpot, but it seems especially good during cold winter months when we all want to curl up with some warm comfort food. Happy crocking!<br />
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<br />Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com0tag:blogger.com,1999:blog-415555498434905134.post-1216675391149794192012-01-18T22:41:00.000-05:002013-11-20T07:37:46.394-05:00Amish Meatballs<div style="text-align: center;">
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com2tag:blogger.com,1999:blog-415555498434905134.post-33093449342838539512011-12-27T19:40:00.001-05:002013-12-29T08:59:42.956-05:00Homemade Carmel -- Happy New Year!<span style="font-size: large;">We've Moved!</span> <br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com0tag:blogger.com,1999:blog-415555498434905134.post-87005529274748014282011-12-25T09:52:00.000-05:002013-11-14T14:52:38.506-05:00Hot Fruit Salad -- Merry Christmas!I know it's been a while since I've posted. I was holding out for some venison so I could do some nice recipes with that, but hubby and I haven't seen ANY deer this year. So, here we are on Christmas day, and I am making hot fruit salad to go with the big meal. If you like warm applesauce, you'll probably love this recipe.<br />
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<span style="font-size: large;"><u>Hot Fruit Salad</u></span><br />
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1 29oz. can sliced peaches, drained<br />
1 15oz. can mandarin oranges, drained<br />
1 15oz. can apricot halves, drained (cut into smaller pieces)<br />
2 20oz. cans pineapple chunks, drained<br />
1 21oz. can cherry pie filling<br />
1 quart chunky applesauce<br />
1/2 cup brown sugar<br />
1 tsp. ground cinnamon<br />
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Combine all ingredients and heat in crockpot on LOW for 3-4 hours or until hot. You can easily substitute fruits and adjust the amounts if you do your own canning. This would also be good with raisins or cranberries, and maybe some candied nuts sprinkled on top. <br />
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I wish you and your family a very Merry Christmas and a Happy New Year! <br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com1tag:blogger.com,1999:blog-415555498434905134.post-12589452064636866622011-11-10T22:14:00.001-05:002013-11-14T14:52:52.208-05:00Which Crockpot is Best?I thought I would take a few minutes to discuss crockpots themselves. Which one is the best one to have? The answer depends on a few things -- what and how much food you're cooking, and what features you want or need in a crockpot. I'll show you the ones I have and what I like about them.<br />
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This is my smallest crockpot. It holds 3 quarts of simmering goodness. I like it because it cooks smaller recipes quite nicely, especially sweet breads and single batch desserts. One of the disadvantages is that even on the low setting, the outer edges of the food sometimes get a bit brown. (I don't know if anyone else experiences this. ?) I also don't like that the crock is permanently attached to the base, so I can't remove it. When I wash it, I have to do my best not to soak the base.<br />
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This is my medium-sized crockpot, which holds 4 quarts of deliciousness. It's a great all-purpose crockpot because most recipes fit just right in it. I really like that the crock is removable from the base, which makes serving and washing easier. (Nevermind the burnt-on drip on the front of my crockpot -- it gives it character.)<br />
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Drumroll please..... this is my largest (and favorite) crockpot, which holds 6 QUARTS of bodacious.......okay maybe I'm getting carried away, but I love this thing! I can easily double recipes and this crockpot will hold them (like, eh-hem, pumpkin pie). The crock is removable (nice!), it comes with a serving spoon (handy!), the crockpot lid handle doubles as a spoon holder (sweet!), and it has three heat settings -- High, Low, and Warm! The Warm setting has really come in handy at potlucks and family gatherings because when my food is done cooking, I can keep it warm without worrying about the edges burning. Oh, and here's one of the best features: the lid locks on! That's right, no more taping, wrapping, or rubberbanding my crockpot lid down when traveling to a dinner. Did I mention I love this thing?!<br />
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So, there you have it. If you don't have a crockpot yet, or if you need to upgrade, these are some things to keep in mind. Do you have a favorite crockpot? Tell me about it!<br />
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Fun fact: Did you know that crockpots are sometimes used at births? Midwives can use them to keep towels and washclothes warm and ready to go!<br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com1tag:blogger.com,1999:blog-415555498434905134.post-29680579616982225162011-11-08T23:16:00.000-05:002013-11-14T14:53:06.085-05:00Pumpkin Pie & Spiced ShortbreadThanksgiving is right around the corner, so I couldn't help but get in the holiday mood with DESSERT. And I believe the dessert of the month is probably pumpkin pie. Can it really be done in a crockpot? Of course!<br />
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I experimented with three batches and I'll share the best recipe with you, which happens to be a combination of different recipes. Making pumpkin pie in a crockpot is easy, and for those of us who can do without the crust, there's no CRUST! For those of you who do enjoy the crust, I'm including a really yummy recipe for spiced shortbread, which goes great with my pumpkin pie -- on the side, dipped in, or crumbled over the top.<br />
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Crockpot pumpkin pie can be served hot if you like it that way. Or, while it's still hot, you can transfer it to pie plates (or whatever pretty dishes you like), smooth it out, let it cool, and serve it later. If you are garnishing with shortbread, do so right before serving.<br />
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With all the recipes I tried, there was a <em>little bit</em> of liquid separation that happened during cooking, but it's easily remedied by a gentle stir after the cooking time is done. <strong><u>Please note</u></strong>: this recipe makes the equivalent of two regular size pies. You will need to use a 3-quart crockpot or larger. If that's too much pie for you, cut the recipe in half. But then again, who's ever heard of <em><strong>too much pie</strong></em>??<br />
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<strong><u><span style="font-size: large;">Crockpot Pumpkin Pie</span></u></strong><br />
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4 eggs, slightly beaten<br />
1 (29oz.) can of pumpkin<br />
1 1/2 cups sugar<br />
1/2 cup buttermilk biscuit mix or Bisquick (add a 1/4 - 1/2 cup extra if you like your pie <em>really</em> firm)<br />
1 teaspoon salt<br />
1 TBS pumpkin pie spice*<br />
2 (12oz.) cans evaporated milk<br />
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(*if you don't have pumpkin pie spice, you can use 2 tsp. ground cinnamon, 1 tsp. ground <br />
ginger, and 1/2 tsp. ground cloves)<br />
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1. Grease the inside of the crockpot with cooking spray or butter.<br />
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2. Mix all ingredients together in a large bowl, and pour into crockpot.<br />
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3. Cook on LOW for about 5 hours, or until temperature in center is 160 degrees F.<br />
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4. Garnish with whipped cream and spiced shortbread. Enjoy!<br />
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<strong><u><span style="font-size: large;">Spiced Shortbread</span></u></strong><br />
(from the Better Homes and Gardens cookbook)<br />
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1 1/4 cups flour<br />
3 TBS brown sugar<br />
1 tsp. pumpkin pie spice<br />
1/2 cup butter<br />
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Preheat oven to 325 degrees F.<br />
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1. Combine all ingredients. Mix until it comes together and forms a ball. <em>(patience!)</em><br />
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2. Knead dough until smooth and no longer crumbly. Roll out to 1/4 - 1/2 inch thick, and cut into desired shapes. <br />
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3. Carefully place cookies on an ungreased cookie sheet and bake for about 25 minutes. The bottoms will just start to brown, and centers should be set. Cool on cookie sheet for 5 minutes, and then transfer to a wire rack and let cool.<br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com5tag:blogger.com,1999:blog-415555498434905134.post-54420955274020364442011-11-02T22:03:00.000-04:002013-11-14T14:53:21.007-05:00Savory Pumpkin BisqueI have some extra pumpkins around here that I need to get rid of, and I hate to just throw them in the compost pile when they are still good for eating. Just to be clear, I'm not talking about the half-rotten, carved pumpkins that are sitting on the front porch. I'm using ones that grew in our garden but were too small for carving. <br />
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Yesterday, I attempted to make some pumpkin stew but it left MUCH to be desired, so I'm not going to share it here and disappoint your families -- mine was disappointed enough! Hahaha! <br />
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Today, I started fresh with pumpkin bisque. I researched recipes and decided how I wanted it flavored. I steered clear of sweet/spicy flavor combos and went for a more basic savory version. I've never made bisque before, so this was a 'bisque risk'! (har, har...) I have to say, it turned out quite good and the only thing that would make it better is dunking some fresh homemade bread into it.<br />
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(I'm sorry if the picture is fuzzy. This is the best shot I got, which was about 1/8th of a second before my cat jumped up there and shoved the whole thing on the floor. Grrrrrrrrr......)<br />
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<span style="font-size: large;"><strong><u>Savory Pumpkin Bisque</u></strong></span><br />
7-8 cups cubed pumpkin (halve it, core it, peel it, cube it)<br />
6 cups broth<br />
1-2 TBS bacon grease (or butter if that's what you have on hand)<br />
1 <em>large</em> onion, chopped <br />
3 cloves garlic, minced<br />
1 teaspoon salt<br />
1/4 teaspoon dried thyme<br />
1 TBS brown sugar<br />
1 TBS lemon juice<br />
fresh ground pepper, to taste<br />
1/4 cup half & half (or cream, or milk, depending on how rich you want it)<br />
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1. Heat bacon grease in a skillet (cast iron works great), add the onions and saute over medium heat until they turn clear and just start to <em>lightly </em>brown. Add garlic and saute for another couple minutes, stirring often to prevent scorching. Remove from heat and put onions and garlic into the crockpot.<br />
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2. Place all remaining ingredients, except the half & half, into the crockpot and cook in HIGH for about 4 hours or until the pumpkin is very soft.<br />
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3. In batches, CAREFULLY puree the mixture in a blender. While blending, place a towel over the top of the blender lid and hold it to prevent the top from popping off and splattering hot goo all over. (I placed the puree in a separate bowl until the crockpot was completely empty.)<br />
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4. Pour all of the puree back into the crockpot and turn down to WARM or LOW. Stir in the half & half right before serving.<br />
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You could probably do your chopping and cook the onions and garlic ahead of time, store them in the fridge, and then add all the ingredients together (except half & half) the next day to cook. It would probably work just fine to let it cook on LOW for 8 -10 hours, if you'd rather put this together before going to work. Then all you'd have to do is puree it a few minutes before you eat!<br />
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I hope you try this recipe sometime and share your results. I was pleasantly surprised, and so was my husband. Until tonight, he was SURE he didn't like any kind of squash! <br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com0tag:blogger.com,1999:blog-415555498434905134.post-53639439248911436712011-10-31T16:07:00.003-04:002013-11-20T07:39:29.582-05:00Crockpot on Vacation!<br />
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<span style="font-size: x-large;">We've Moved!</span> </div>
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You can see this post on our new site by clicking this link: <br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com3tag:blogger.com,1999:blog-415555498434905134.post-74377728360254930362011-10-25T08:03:00.000-04:002013-11-14T14:54:05.673-05:00Greek YogurtYogurt making has been on my to-do list for quite some time. Yesterday I finally did it! I found a good recipe on YouTube for making Greek yogurt (done by a Greek professor). Here is the link to the YouTube video recipe. <a href="http://youtu.be/5ZZAUqFqAnY">http://youtu.be/5ZZAUqFqAnY</a> Note: I made a 1/2 batch of what he says in the video.<br />
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Here's how I did it:<br />
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<strong><u>Things you need</u></strong><br />
1/2 gallon milk<br />
2-3 TBS. Plain yogurt with live cultures (check the label)<br />
8 oz. Whipping cream (the liquid, not the fluff you put on dessert)<br />
5 pint jars<br />
Instant read thermometer<br />
Crockpot (or other warm place for incubation)<br />
A canning funnel might also be helpful<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-nnSkxpoEaTny0oA3cZkhbolFkUIcSPuV8lWR2KQ7XBZaJUWEhIbnNF8hAIjbBPxmBl2x_SwZU64JQKJ0yZr3vLINEPv2xdR0P_kfJ4rr09-32eDieCUwhZEKYBDEkKo20nYCpPs-F8/s1600/100_4505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-nnSkxpoEaTny0oA3cZkhbolFkUIcSPuV8lWR2KQ7XBZaJUWEhIbnNF8hAIjbBPxmBl2x_SwZU64JQKJ0yZr3vLINEPv2xdR0P_kfJ4rr09-32eDieCUwhZEKYBDEkKo20nYCpPs-F8/s640/100_4505.JPG" width="640" /></a></div>
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Before starting, preheat your jars and crockpot by filling them with warm water (like pictured above) and turning the crockpot on low until they are around 110-115 degrees, then turn it to 'Warm' or off.<br />
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1. In a large pan, heat milk to 180 degrees F, stirring more and more as it heats up.<br />
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2. Take the pan off the heat and put in an ice bath, stirring until cooled to about 110 degrees F. I did this by putting ice and cold water in my kitchen sink and putting the pan in it. It only took a couple minutes for the milk to cool down. Take the pan out of the ice bath as soon as it reaches 110 degrees.<br />
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3. Scoop out 1/2 cup of warm milk and stir 2-3 TBS of plain yogurt into it. Then put the mixture into the large pan and wisk it in good.<br />
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4. One at a time, empty the warm water out of your preheated jars and fill them with the warm milk mixture. Place them into the warm-water crockpot. Keep the temperature at 110 degrees for 4-5 hours. Don't set the crockpot on low and walk away! Keep the thermometer in the water and check on it from time to time, adjusting the heat and lid as needed. (prep time up until this point was only about 20 minutes) I did end up setting canning lids on the tops to prevent a milk film from forming.<br />
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5. Do something fun while you wait for your yogurt to 'work'; something like, say, paint your nails like candycorn and watch The Wonder Years. :-)<br />
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When the yogurt is set up, you will see it separate when you tip the jar. Hopefully you can see that in this picture:<br />
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6. Line a colander with coffee filters or clean t-shirt cloth. Pour the yogurt into the colander, which should sit in a large bowl to catch the whey. Note: if you use cheesecloth, you will likely loose some yogurt through the holes in the fabric.<br />
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7. Let the yogurt strain for several hours until it reaches the thickness you like. Greek yogurt is typically very thick and won't pour off the spoon when you turn it upside down. I let my yogurt strain for 7 hours and it wasn't as thick as some Greek yogurt I've seen, but it was thicker than regular yogurt. I has the consistency of sour cream.<br />
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8. Put the yogurt into a bowl and stir well to even out the texture. If it's too thick, stir in some of the whey until it's the consistency you like. Store in a quart jar in the fridge. Don't throw away the whey! Store it in a jar in the fridge and add it to your baked goods for extra nutrients. <br />
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Here is my finished product! The whey is on the left and the yogurt is on the right. It's a little tart for me to eat plain, so I like to add fruit, granola, vanilla, or whatever I'm in the mood for. Try this sometime, if you haven't already. It's not hard to do, and most of the work is done for you in the crockpot. It's a great project for when the kids are at school or for the weekend.<br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com2tag:blogger.com,1999:blog-415555498434905134.post-9210284027280913962011-10-21T12:15:00.000-04:002013-11-14T14:54:20.900-05:00Squint Your Eyes, You'll See...<div class="separator" style="clear: both; text-align: left;">
How did this all begin? My mom had a crockpot when I was a kid, and it looked like the one in the picture below. I believe I remember one of the first times she used it, too. We were sitting around the dinner table eating, and I noticed the pot sitting on the counter across the kitchen from me. Maybe I forgot to wear my glasses that day, I don't know, but the label was puzzling to me. I said, "Mom...what's a <em>CROCH</em> pot???" .... .... I'm sure up until that point I had never uttered the word 'crotch' before, much less at the dinner table in front of my parents!! Oy, the laughter and red faces... </div>
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Anyway, my mom used the croCKpot for many meals when I was growing up and I thought it was neat how she could fill it with stuff, turn it on, and let it fix supper for her. The only bad thing was the torture of smelling the delicious dinner WAY before it was time to eat. I'm happy to continue the torture tradition with my own family and hope that they not only catch on to the concept but that they also read the label correctly.<br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com1tag:blogger.com,1999:blog-415555498434905134.post-84403324274933717522011-10-21T09:34:00.000-04:002013-11-14T14:54:34.443-05:00Pumpkin Bread PuddingI'm starting this off with a concoction! I was wanting to make bread pudding for breakfast, but while looking for a recipe I also came across a recipe for pumpkin pudding. I compared the two and made my own recipe for pumpkin bread pudding. It turned out pretty good and got good reviews from those of us who actually like pumpkin pie and can eat it without any toppings. ('D' said he wouldn't like it unless it had whipped cream on it, and 'A' didn't like it at all, but he doesn't like pumpkin pie either.) I admit the recipe doesn't have a 'wow factor' that makes me drool just thinking about it, and maybe some Cool Whip would do that for me (it always does). You could also make a traditional bread pudding sauce to put over it. The recipe could probably be adjusted and tweaked to make it a little better, and if I get around to doing that, I'll let you know what happens.<br />
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<strong>Pumpkin Bread Pudding</strong><br />
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10 slices of bread<br />
1 15oz. can of pumpkin<br />
1 cup milk<br />
3/4 cup sugar<br />
4 eggs<br />
2 TBS melted butter<br />
1 TBS pumpkin pie spice<br />
2 tsp. vanilla<br />
(add some nuts or raisins if you like them)<br />
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1. Let the bread sit out to get stale, or put it in a warm (but off) oven for a while until it's a little crispy but still soft on the inside. Cut it into cubes or rip it into pieces (depending on your mood). Put the bread pieces in a greased crockpot.<br />
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2. In a large mixing bowl, combine the rest of the ingredients and pour over bread pieces. Stir gently to coat.<br />
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3. Cook on LOW for 4-6 hours or until center temperature reaches 160 degrees F.<br />
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I used store-bought white bread (bleck!), but I think it would probably be even better with homemade bread or cinnamon raisin bread. I put this all together late at night and turned on my crockpot at 11pm. It was ready for my husband to eat at 5am. <br />
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Try this recipe sometime and tell me what you think. If you tweak it, please share!<br />
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Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com2tag:blogger.com,1999:blog-415555498434905134.post-40199990869570913292011-10-20T23:28:00.000-04:002013-03-15T13:57:08.575-04:00Amatuer on the loose!!I'm new to this blog thing and feel a little lost. I should probably do this with a clear head during daylight hours instead of late at night. But what can I say.... I had to stay up late so I could turn my crockpot on for tomorrow morning's breakfast. I know my way around a slow cooker, but not so sure about this blog. Bear with me. :)Cherihttp://www.blogger.com/profile/18381785235182372298noreply@blogger.com1