My New Year's Day Menu (Update: Pictures Added 1-6-11)

New Year's Day Menu
(I'll post the pictures after I make the food)

Cheesy Hash Brown Casserole
Macaroni and Cheese
Collards
Black-eyed Peas
Yeast Rolls
Corn Bread
Fried Okra
Ham
Layered salad
Turtle Pie
Cheesecake


I'm lazy this year and I'm not making the desert myself. Everything is pretty much the usual preparation.


The collards will be washed and cooked in a pot of water, with a tablespoon of salt, half a teaspoon of sugar, a slice or two of bacon or salt pork and a dash of liquid smoke (only a dash). Liquid smoke can add an extra punch of flavor if used sparingly, but it can also completely ruin your special dish if you use too much.


I'm only using my crock pot for this one recipe:

Cheesy Hash Brown Casserole

I put the crock pot in the oven for about 5 minutes to brown the top

Layer in a 9×12 greased pan

2 lbs thawed frozen has browns
1/2 c melted butter
1 t salt
1/2 t pepper
1/2 cup chopped onions
1 can cream of chicken soup
1 pint sour cream
2 c grated cheddar cheese

For the topping:

Mix 2 cups crushed cornflakes with 1/2 cup butter.

Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese. Stir well.

Spoon mixture into a buttered ovenproof 2 1/2 quart casserole.

Place corn flakes into a small Ziploc bag and crush them until fine using a rolling pin or the back of a large spoon. Stir in the remaining butter and corn flakes. Sprinkle over potato mixture.

Cook in crock pot for 3 to 4 hours or bake in a pre-heated 350°F oven for 50 minutes.


Easy Yeast Rolls
(This is a Paula Deen recipe)

My husband made the comment that my daughter must have made these. He never likes my bread.

Ingredients

• 1 (1/4-ounce) package active dry yeast
• 3/4 cup warm water (98 to 105 degrees F)
• 2 1/2 cups plus 1/2 to 1 cup prepared biscuit mix
• 1 tablespoon sugar
• 1/4 cup (1/2 stick) melted butter

Directions

Preheat oven to 400 degrees F.
Dissolve the yeast in the water. Put the 2 1/2 cups of biscuit mix in a large bowl; stir in the sugar. Add the yeast mixture, stirring vigorously. Sprinkle the work surface generously with the remaining 1/2 to 1 cup biscuit mix.

Turn the dough out onto the surface and knead well, 15 to 20 times. Shape the dough as desired. (I shape heaping tablespoons of dough into balls). Place on a lightly greased baking sheet, cover with a damp cloth, and let rise in a warm place for 1 hour.

Just before putting into oven, brush rolls with melted butter. Bake for 12 to 15 minutes, or until golden brown. Brush the rolls again with melted butter while they're hot.

Layered Salad

In a medium fancy dish, place a layer of lettuce or salad mixed greens,  then chopped onion, then some sliced boiled eggs, then some sliced cucumber and then another layer of lettuce. Sprinkle some thawed frozen green peas throughout as you prepare each layer.


Topping: Mix 1 teaspoon of sugar with 3/4 cup low-fat mayonnaise and spread over the top. Sprinkle some black olive and shredded cheddar cheese over that.


Happy New Year! I hope your feast is magnificent!

Ribs and Sauerkraut

2 lbs boneless pork ribs
1 14 oz can sauerkraut
1 medium apple
1 small sliced onion
3 tablespoons packed brown sugar
1 teaspoon caraway seed
1/4 cup of dry white wine or apple juice
Spray a 4 qt crock pot with cooking spray. Add the ribs, onion and apple, the sauerkraut, brown sugar and caraway seed. Mix it up a little and pour the wine (or apple juice) over the top of everything.
Cover the crock pot and cook on low for 8 to 10 hours.

Christmas Fun With Kids

You thought these were cookies didn't you?

I asked my Grandchildren what they wanted to make for Christmas fun and the answer was Christmas tree cinnamon toast and Christmas tree pancakes. We forgot to take a picture of the pancakes! None of this has anything to do with a crockpot or microwave oven.



Shown in the picture above: They cut the bread with a cookie cutter before toasting. Then they buttered it and sprinkled it with the cinnamon and sugar mixture (the sugar was green sugar sprinkles).

For the pancakes, we made them and then cut them with the cookie cutter. We decorated them with colored cinnamon candies and sprinkles.


My daughter had a good idea that she did with them. This was so easy and tasted good too.

She bought some already baked chewy sugar cookies from the grocery store bakery and a can of cream cheese icing. She iced the cookies and sprinkled them with the red and green sprinkles. And here I am doing everything the old-fashioned hard way!

Free Christmas Cookbook

HERE

Christmas Music to go with all that great food HERE

Peppermint Bark: Updated 12/23/10

Very good candy that makes a great gift!

What you need:

    * 8 ounces high-quality semisweet chocolate, broken into pieces
    * 2 teaspoons canola oil, divided
    * 1/2 teaspoon peppermint extract, divided
    * 8 ounces high-quality white chocolate, broken into pieces
    * 25 peppermint candies, crushed

What you do:

   1. Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
   2. Place the semisweet chocolate and 1 teaspoon of the canola oil in a microwaveable dish and microwaved on high for 1 minute, stirred, and microwaved for 1 more minute. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
   3. Place the white chocolate and the remaining 1 teaspoon canola oil in in the microwave, melt 1 minute, then stir and melt 1 more minute (as in step 1 above). When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.

Break it carefully so as not to separate the layers. You can hold it against the kitchen counter and apply pressure to break it into large chunks. If you want smaller chunks, you might want to consider using a hammer and and an ice pick or clean screw driver.

For gift giving she made these in individual mini cupcake liners, so she doesn't have to break them. Here's how they turned out.

Christmas Wreath Cookies

My daughter made these for her boys. They're very good.

 Ingredients
    * 1/2 cup butter
    * 4 cups miniature marshmallows
    * 1 teaspoon green food coloring
    * 1/2 teaspoon almond extract
    * 1/2 teaspoon vanilla extract
    * 4 cups cornflakes cereal
    * 1 (2.25 ounce) package cinnamon red hot candies

Directions

   1. Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler.)

   2. Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls onto greased wax paper. Decorate with 3 red hots each.

   3. When cool, place on lightly greased serving tray with lightly greased fingers.

Makes 3 dozen cookies.

Crockpot Christmas Menu

I have been spending more time on the computer with the cool interactive Christmas sites with my 2 young Grandchildren (or "Kissmas stuff" as my 3 year-old Grandson says) than I have working on my own posts. I can't help it, they are 3 and 5 and such a fun age. I have, however, seen some good posts on other people's sites. I found this one to be very interesting, although I can't imagine making ALL of Christmas dinner in a crock pot.

If you are interested in the interactive Christmas toys we have been playing with, check out my other blog HERE. Look on the right-hand side for Interactive Christmas Fun. I will add more little web treasures to it as I find more fun stuff.

Crockpot Christmas Menu

• Crockpot Beef Rouladen
  This classic German dish is perfect for the holidays. Imagine coming home to the aroma from this dish! This recipe is a main dish and side dish in one.
• Strawberry Spinach Salad
  No, this salad isn't made in the crockpot (are there any?), but it's quick and easy and delicious too.
• Creamy Crockpot Potatoes
  Just four ingredients make this side dish super easy and it's got fabulous flavor and texture too!
• Crockpot Chocolate Fondue
  This delicious sauce can cook in your crockpot while you're eating dinner. Then dive in, using fruits, cookies, and cubes of cake for dippers.
• Christmas Cookies
  The perfect Christmas dinner dessert? Christmas Cookies, of course! 

See the entire post HERE or Click on each dish title above for the recipe.

Cranberry-Barbeque Meatballs

    * 2 16-ounce packages frozen cooked plain meatballs, thawed (32 meatballs each) or 32 homemade meatballs.
    * 1 16-ounce can jellied cranberry sauce
    * 1 cup barbecue sauce

directions

   1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.

   2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve meatballs with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours.

   3. Makes 64 meatballs (obviously)

 Saucepan variation: In a large saucepan combine thawed meatballs and desired sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes minutes or until heated through, stirring occasionally.

Dieting Between Holidays? Me Too!

Well, it's not exactly dieting...just trying to maintain. You know, when I was younger, I never needed to do this!

Low Cal Cabbage Pot

1/2 lb ground beef or sausage
2 cans beef broth
3 fresh cut tomatoes or 1 jar home canned tomatoes
1 head of cabbage
1/2 of an onion
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon of chili powder
1/2 teaspoon marjoram
1/4 teaspoon curry powder


Brown the ground beef and put into the crock pot. Add all other ingredients and cook on low for 8 hours. If  you are not dieting or maintaining (or for the rest of family), serve with corn muffins.

Bread Pudding

What you need:

8 eggs, beaten
4 cups milk
2/3 cup light brown sugar sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
6 cups dry French bread cubes
2/3 cup raisins (optional)

What you do:

   1. In a mixing bowl, beat together the eggs, milk, sugar, cinnamon, nutmeg and vanilla.
   2. Place the dry bread cubes in the Crock Pot.
   3. Pour the egg mixture over the bread and stir in the raisins.
   4. Cover; cook on High for 2 1/2 - 3 hours.


*This recipe is also good with 1 cup unsweetened coconut milk and 1/2 cup firmly packed sweetened coconut flakes.

**Mix 1 cup confectioners sugar, 1/4 teaspoon vanilla and enough milk or water just to moisten. From a knife or teaspoon drizzle over each individual serving.

OR

Sauce:

2 tablespoons all-purpose flour
1 large can evaporated milk * **
1/2 stick butter
1 cup sugar
1 teaspoon vanilla extract

Combine all ingredients in a saucepan and cook over low heat, stirring until thickened.

*   1 pint half-and-half can be used.
** for a richer sauce use condensed milk.

Best served warm.

Cranberry Upside-Down Cake (updated below)

This is not my picture or my recipe. I am thinking about attempting to adapt the recipe to the crock pot and baking it the day before Thanksgiving. The recipe came from EatingWell. If you try it before me, please let me know how it turns out.

Ingredients

• 3/4 cup packed light brown sugar
• 4 tablespoons unsalted butter, softened, divided
• 2 tablespoons plus 1/4 cup fresh orange juice, divided
• 1 12-ounce bag fresh or frozen (thawed) cranberries (about 3 cups)
• 3/4 cup whole-wheat pastry flour (see Note)
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature (see Tip)
• 1/3 cup canola oil
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup low-fat milk, at room temperature
• Whipped cream for garnish

Preparation

1. Preheat oven to 350°F.
2. Heat brown sugar, 2 tablespoons butter and 2 tablespoons orange juice in a large (12-inch) cast-iron or regular skillet over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble. Let cool. Coat the sides of the skillet with cooking spray.
3. Bring the remaining 1/4 cup orange juice and cranberries to a simmer in a medium saucepan, stirring often, until about half the cranberries have popped. Pour evenly over the cooled brown sugar mixture in the skillet.
4. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
5. Separate egg whites and yolks. Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla. Beat with an electric mixer or stand mixer on medium-high speed until light and fluffy. Stir in the flour mixture alternately with milk, using a rubber spatula, starting and ending with the flour. Stir just until the flour is incorporated. Beat the egg whites in a clean dry mixing bowl with clean dry beaters on medium-high speed until they hold soft peaks. Fold one-third of the egg whites into the batter, then gently fold in the rest until almost no white streaks remain. Spread the batter over the cranberries.
6. Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a serving plate. Let cool for at least 30 minutes more before serving. Serve warm or room temperature. Garnish with whipped cream, if desired.

Tips & Notes

• Ingredient Note: Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour and helps ensure tender baked goods. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com.
• Kitchen Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

UPDATE: 11/26/10

Okay. I made this for Thanksgiving. I'm not particularly fond of cranberries but it was okay. Not great, but okay. The only thing is whether you bake it in a cast iron skillet or in the crockpot, it does the same thing. You have to leave it in whatever you bake it in to cool completely. Brown sugar dries like glue. The cake will not come out. I sprayed both the pan and the crockpot and neither would release. I had to heat them for a minute to get the cake out.  After a while,  they both fell (in the middle). It didn't change the taste but it didn't look as good. You definitely need the whipped cream. Also, the crockpot one was more moist than the oven baked one. And, from the oven, the cranberries turned out pretty tart. You might want to add some sugar to them while you are cooking them til they pop on the stovetop. They were sweeter in the crockpot.

My cake

I doubt that I would make this again, but you never know because I think if you used strawberries, this would really be good.

Cranberry Orange Cider

What you need:

1 cut fresh cranberries

6 cups apple cider or unfiltered apple juice

2 cups cranberry juice

1/2 cup packed light brown sugar

4 whole cloves

4 whole allspice

2 cinnamon sticks

4 orange slices, cut 1/4 inch thick

3 lemon slices, cut 1/4 inch thick

3 lime slices, cut 1/4 inch thick

What you do:

Place cranberries in a food processor and pulse just until coarsely chopped.

Place chopped cranberries, cider, cranberry juice, brown sugar, cloves, allspice, cinnamon sticks, orange slices, lemon slices and lime slices in a preheated crock pot. Cook over high heat 10 to 20 minutes. Reduce heat to low and simmer another 10 minutes. Remove from crock pot; let stand 15 minutes.

Strain cider through a fine wire mesh strainer; discard solids. Keep cider warm by returning to crock pot and setting to the keep warm setting. Serve with additional orange, lemon and lime slices and a cinnamon stick.

Lemon Garlic Turkey Breast

1-3 lbs turkey breast

1/2 cup lemon juice

6 minced garlic cloves

1/4 tsp dried parley

1/4 tsp dried tarragon

1/4 tsp dried rosemary

1/4 tsp dried sage

1/4 tsp salt

1/4 tsp fresh, ground black pepper

1/2 cup white wine

Place the turkey breast in the crock pot. In a small bowl, combine the lemon juice, garlic, parsley, tarragon, rosemary, sage, salt, pepper and wine. Pour this sauce over the turkey breast. Cover: cook on low for 8 to 10 hours, or on High for 4 to 5 hours.  yields approximately 6 servings

 

Cranberry-Orange Turkey Breast

If you need Thanksgiving meal ideas for only a couple or just yourself, here's a good one. If you aren't spending Thanksgiving with a large group, you can still have a great Thanksgiving dinner... and without all the fuss.

You will need:

1/2 cup orange marmalade

1 16 oz can whole cranberries in sauce

2 teaspoons grated orange zest

3 pounds turkey breast

In a medium bowl, combine the orange marmalade, cranberries and orange zest. Place the turkey breast in the crock pot and pour the orange-cranberry mixture over the turkey. Cover; cook on low for 8 to 10 hours (or on high for 4 to 5 hours), or until internal temperature of the turkey reaches 185 degrees F.

Makes 6 servings.

Rice Pudding

The wonderful smell of vanilla and cinnamon will fill your home as these spices slowly cook in your crock pot creating a most comforting, delicious pudding for your Thanksgiving dessert.

Ingredients:

1 1/2 cups scalded milk
2 1/2 cups cooked rice
3 eggs, beaten
2/3 cups white or brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
2 Tablespoons vanilla
1/2 cup raisins
3 Tablespoons soft butter

Directions:

1. Combine all ingredients.

2. Lightly grease the sides of the crock pot, then pour everything into crock pot.

3. Cook on high 1 to 2 hours, stirring after a half hour.

The Christmas pudding tradition

Puddings range from sweet to savory, with a texture varying from soft to moderately hard. It can take the form of porridges, flans, custards, tarts and dumplings. The pudding is a thick and soft dessert, typically containing flour, milk, eggs, a flavoring and sweetener.

Christmas puddings originated as a fourteenth century 'porridge' called frumenty. They were made of cereal, breadcrumbs, mutton and beef with raisins, wines, prunes, currants and spices. they were stuffed in sausage skins, enclosed in a pastry and baked. It was eaten as a fasting dish before the Chrismas festivities.

By 1595, the frumenty was replaced by a plum pudding with eggs, breadcrumds, dried fruits and flavoured with spirits and ale. It became the Christmas desserts but it was banned in 1664 by the Puritans.George I re-established it as part of Christmas in 1714. By Victorian times, the Christmas puddings became similar to the ones enjoyed today. Today, puddings serve as a dessert as in chocolate pudding or as a main dish, such as corn pudding. It's a dessert in Britain. Some puddings are universally popular (bread and rice puddings) and are made with regional variations.
Many superstitions have surrounded the Christmas Pudding:

#   The traditional time for making a Christmas pudding is on Stir Up Sunday which is the 25th Sunday after Trinity (Catholicism).
  
# Is should be made with 13 ingredients to represent the Christ and His Disciples.
  
# It should always be stirred with a wooden spoon from east to west in honor to the Three Kings.
  
# Every member of the family should take a turn at stirring while making a wish.
 
# In Dutch and Flemish Christian folklore it is believed that rice porridge is the meal given to people who go to heaven, and it is eaten out of a bowl with a golden spoon.

Sweet Pork Roast

I saved the juice from the Sweet Pork Chops and mixed in a tablespoon of Dijon mustard. I poured it over this pork roast. I sprinkled the roast with corriander and drizzled some honey over it. I cooked it on low in the crockpot for about 7 hours.  I will definitely make it again... and the chops too.

Sweet Pork Chops

Ingredients

    * 6 boneless pork chops
    * 1/4 cup brown sugar
    * 1 teaspoon ground ginger
    * 1/2 cup soy sauce
    * 1/4 cup ketchup
    * 2 cloves garlic, crushed
    * salt and pepper to taste

Directions

o  Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
o  Cook on Low setting for 6-8 hours,

Note: This recipe is for thick chops.

**I was in a hurry and I had 2 packs of the very thin sliced chops. They will cook in less than 2 hours on high. They were very good. Next time, I'll use the thick chops and let them cook all day. I loved the flavor.

Apple Pie in the Crock Pot

Cut the apples into slices

Mix the ingredients

Bake in the crock pot

Eat!

I have so many apples and I don't won't to let them go to waste, so I tried a crock pot pie. It turned out very well.

First thing you do is lightly grease your crock pot. (This turns out more like a cobbler than a pie).

What You Need:

• 8 tart apples, peeled, sliced

• 1 1/4 teaspoons ground cinnamon

• 1/4 teaspoon allspice

• 1/4 teaspoon nutmeg

• 2 tablespoons softened butter

• 2 eggs

• 1/2 cup Bisquick

• 1 cup Bisquick

• 3/4 cup milk

• 1/3 cup brown sugar

• 3/4 cup sugar

• 3 tablespoons cold butter

• 1 teaspoon vanilla

What You Do:

1. In a large bowl, combine apple slices and cinnamon, nutmeg and allspice. Add coated apples to the greased crockpot.

2. In another bowl, combine butter, sugar, eggs, vanilla and milk and add 1/2 cup Bisquick. Spoon the mixture over the apples.

3. Combine 1 cup Bisquick and brown sugar. Cut the butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture.

4. Cover. Cook on low 6-7 hours or until apples are soft.

I took the inside crockery out and put it in the oven on pre-heated broil for a minute and a half to get a browner top. I like it a little crunchier than it is when it comes out of the crock pot. If you do this, you cannot leave it or answer the phone. You have to stay with it and watch the clock or set a timer.

Potpourri in the Crock Pot

My house smelled so good! I saved fruit peelings for a week just to make this. I put them in a zip lock feezer bag and kept them in the refrigerator.

I placed the ingredients on the stove, on high, in a large pot and brought the mixture to a boil before transferring to the crock pot.

The reason this picture looks cloudy is because of the steam that the boiling pot was putting off and producing an amazing aroma.

Ingredients:

Grapefruit peel
Orange Peel
Cucumber Peel
Lemon Peel
Apple Peel
4 cinnamon Sticks
1/2 teaspoon ground cinnonmon
1/2 teaspoon ground cloves or 4 whole cloves

I added a little sprinkle of ginger and nutmeg, but it's not necessary.

I have a couple of little liquid potpouri pots (the old-fashioned kind that has a tea light under it). I ladled out a little of mixture and placed in those 2 little pots and placed them in different rooms in the house. The whole house smelled incredible!

I divided the ingredients into 4 parts and put them into freezer bags. Now I can take them out of the freezer and use them later.

Give it a try. It's easy!

Cooky Cocoa

What You'll Need

# 2 cups heavy whipping cream
# 6 cups whole milk
# 12 ounces milk chocolate (or white chocolate, if you desire)
# 1 teaspoon vanilla extract

What You'll Do:

Place all ingredients in a slow cooker.

Heat on low for two to two and a half hours or until chocolate is melted and beverage is hot. The benefit of a slow cooker is that it can be left unattended while heating up.

Stir mixture thoroughly to ensure that it is mixed throughout. Serve using a ladle.

Allow to cool slightly before drinking.

Follow these directions for Cooky Cocoa.

You can choose to use instant cocoa mix.

2 Large Marshmallows (per cup)
2 Candies for the eye (per cup)
1 Tooth Pick to hold the eyes together
1 Package of hot chocolate mix

Make the eyes before making the hot chocolate. Run the toothpick through the marshmallows close to one of the ends. If you don't, your eyes will flip when dropped into the chocolate.

Once you have the marshmallows secured, take a knife and make a slit where each eye will be and insert the candy. We used sixlets. (You can use milk duds, m&m's, etc).

Make the hot chocolate and drop your eyes into the cup.

Baking In The Crock Pot

 Owning a crockpot is like having a little mini oven. You can actually use it for baking most cakes. Fruit cakes and self topped cook well in the crock pot.  I am amazed at how well the cakes rise in the crock pot.

You can use a crock pot cake tin or an ordinary cake pan or even the crock pot base itself to cook the cake.  Some people use empty coffee or soup cans.  These are good for fruit cakes and rolls. I've been trying some crock pot baking myself lately and very successfully, even if I do say so myself.

I found these 10 tips for crock pot baking on another site. They have been helful to me.

   1. Preheat the crock pot on high for about 10 minutes if you are using a regular pan.
   2. Use several sheets of paper towel on the top of the cake pan and cover with the crock pot lid, except when using the crock pot cake pan.
   3. Cook your cakes on the high setting.
   4. Don't lift the lid during cooking, only at the end as you let the heat out.
   5. Use a rack if you have one in the bottom of the crock pot base and if you haven't one you can use 2 or 3 egg rings as a substitute.  This helps the heat to circulate around the pan for more even cooking.
   6. Grease and line the cake pan to prevent the cake from sticking.
   7. Only half fill the cake pan or cut the liner at least an inch above the top of the sides.
   8. Use your oval based crock pot for cakes that can be decorated as faces, clocks, footballs etc.
   9. Test the cake with a skewer and if cooked let it cook a few minutes before getting turning out.
  10. Use prepared cake mixes in the crock pot for an improved taste over conventional cooking.

The holidays is great time to be baking in your crock pot. Too often, I need more oven space.

Most recipes are adaptable; however, their presentation, appearance wise, will be different from the traditional look.

Here's a good beginner's recipe. It's a good one to practice on. The more you bake in your crock pot, the more confident you will be in your experiments. It's a fun way to create great desserts and breads for your family.


Cherry Cobbler

1 (21 ounce) can cherry pie filling
1 c. all-purpose flour
1/4 c. white sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, melted
1/2 c. milk
1/2 tsp. vanilla extract
non-stick cooking spray

What to do:

Coat the inside of your slow cooker with non-stick cooking spray. Pour in the cherry pie filling. In a medium bowl, stir together the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the melted butter, milk, and vanilla. Mix until well blended. Spread evenly over the cherry pie filling. Cover, and cook on High for 1 1/2 to 2 hours, or until a toothpick inserted into the topping comes out clean.

This recipe does well with substitutions also. You can use strawberry, blueberry, blackberry, etc. So, if one turns out well, the next time you can bake a different flavor.

Remember to set a timer because it's easy to overcook in the crock pot, just as it is in the conventional oven.


*Crock pot inserts are hard to find. I found the one pictured above on ebay.

Another Meatloaf

Yet, another meatloaf. The reason. I'm not a big meatloaf fan and my family is, so I continue to try to find a recipe that's more than just okay to me. It's funny because my family likes each one I make. It's me who has the "just okay" syndrome. Here is my latest attempt.


1 pound of ground beef (or ground chuck, it makes a little better loaf with less fat to drain off)
1 beaten egg
1 cup oatmeal, quick cook
2 tablespoons Worcester sauce (or barbecue or tomato paste.)
1/8 teaspoon salt, only if you don't use the Worcester, it already has enough to suit most palates.
1 tablespoon ground ginger (optional)
1/3 cup water
1 tablespoon Milk
1 pkg. dry onion soup, Lipton's or equivalent
1 teaspoon olive oil (for texture and moistness)

topping: 1/4 cup ketchup, 1 teaspoon worcestershire and 1 tablespoon of honey or maple syrup.
 

Soak the onion soup and oatmeal in water (also add the milk) until thoroughly moistened (about 30 minutes). This is important otherwise you may endup with a loaf that is too soft and falling apart (like mine) after removal from the pan. Then combine the egg with the Worcester sauce and mix well before adding the rest of the ingredients and finally the meat.

Blend everything together with your hands until thoroughly mixed. Take your time. It's the key to a really great meat loaf. I can always tell by my family's reaction whether or not I spent enough time blending the ingredients.

Put in a microwave safe glass loaf pan. Smash it down until it's level. Put in microwave and cook on full power for 3 minutes. Then reduce power to 40 % and cook for another 10 minutes. Drain loaf at this point, if needed, and add topping. Microwave on 50% power for the last 10 minutes. My microwave is 1100 watts. It's important to use no more than half power to get an even cook all through the loaf.

This one was pretty good, but I'm on a mission. . .To make a meatloaf that is more than just "okay" or "pretty good". I'm sure I will be posting more.

Applesauce in the Microwave

Basic Applesauce

    * 8 apples, peeled, cored, and cut into chunks
    * 1/3 cup water
    * 1/4 cup sugar

Flavorings

    * 1 tsp. grated lemon zest (optional)
    * 1 tsp. vanilla extract
    * 1/4 tsp. ground cinnamon
    * 1/4 tsp. ground nutmeg

In 2-qt. microwave-safe dish, combine apples and water. Cover with lid or vented plastic wrap; microwave on high (100%) 12 to 14 minutes or until apples are tender. (If microwave does not have carousel, rotate dish every 4 minutes.) Stir in sugar and choice of flavorings.

Microwave on high 3 minutes or until sugar dissolves. Stir and set aside to cool before serving. If finer texture is desired, mash or puree apple mixture and put through a strainer.

Makes 4 cups

Scaredy Cat and Halloween Recipes

Get a FREE copy of "22 Halloween Recipes" ebook and make fun foods for Halloween! Download FREE eBOOK here

You can find the recipe for this at Better Homes and Gardens HERE

Jack-o-lantern Cheese Sandwiches and Caramel Apples

Jack-o-lantern Face Cheese Sandwiches

As something fun to do, I made these sandwiches for the children's lunch. I cut the bread with a round bread/pastry cutter I got years ago from Pampered Chef. I put the mayonnaise on the piece of bread that I didn't cut the face out on.

On the other piece of bread, I used a sharp knife and carefully free-handed the jack-o-lantern face. I then placed a slice of round cut American cheese in the middle. I used a piece of the bread crust at the top for the pumpkin stalk. I popped them in the microwave for 12 seconds to lightly the melt the cheese. I didn't do a very good job, but the kids were "amazed" and pleased.

For dessert, we put caramels in a bowl and melted them in the microwave and dipped/drizzed over the apples. We then set them on wax paper to cool.

Try them in the crock pot.

Ingredients:
28 ounces caramel candies, unwrapped
1/4 cup water
8 medium apples
8 wooden sticks

Directions:

Combine caramels and water in crockpot. Cover; cook on high for 1 1/2 hr, stirring frequently.

Wash and dry apples. Insert wooden stick in the stem of each apple. Reduce crockpot to low. Dip each apple in to the caramel, turning to coat. Let excess caramel drip off; place apple on waxed paper to cool.