Well, This Ain't Good -- Exploding Crockpots!!!

Can you imagine lifting your crockpot lid to check your food and it explodes?!? Apparently, it is happening.

One woman reported she had to be treated in the hospital when 'a piece of glass flew into her eye' -another reported being 'punctured while cleaning up'. Crock Pot, Hamilton Beach, Calphalon, Sensio, and CE North America were all the slow cooker manufacturers identified by consumers on the the Consumer Product Safety Commissions website - SaferProducts.gov.


Watch this news video

A sampling of comments on other sites:

   "I had the same problem but the slow cooker was cleaned and sitting out waiting for me to put it away. My wife and I heard a pop and found the lid shattered"

   " My lid also exploded. I had just removed the ceramic insert, placed it on my table on a hot pad, removed my ham, replaced the lid and all of a sudden glass shards from the the entire edge/rim became air borne. The ham was ruined. I am not sure which specific product is mine, it held a 7 lbs ham just perfectly"

   "I bought my crock pot less than a year ago. I have used it several times with no problem until the lid exploded in my face. I placed allt my ingredents into my crock pot, took off the lid 15 minutes later to give it a stir and the lid exploded in my face and all over my kitchen. I called Rival and I was told that this has happened before but the problem was taken care of. I asked several times to speak to someone that could explain to me why this has happened and how exactly it "WAS CORRECTED" I never spoke to anyone but they are sending me a lovely new crock pot. No thanks! I'm just a little scared at this point." 
 
My personal thought is:

I won't be running my crock pot or its lid through the dish washer, even if it does say diswasher safe .... just in case.

Stuffed Peppers

1 or 2 Large Bell Peppers (each half is 1 serving)
1 lb ground turkey (browned)
1  can black beans
1/4 cup chopped purple or red onion
1/2 chopped tomato
4 to 6 stalks asparagus, chopped
1/2 packet taco seasoning
salt and pepper to taste
Shredded mozzarella and cheddar cheese
Sour Cream

Cut and deseed the pepper. Mix all the ingredients except for the cheese and the sour cream in a bowl.

Spoon the mixture into the pepper halves and place into the crockpot. Cook on low for 1 1/2 to 3 hours.

Sprinkle a little of both cheeses over the top just before taking the peppers out. Serve a with spoonful of sour cream.

Be careful not to overcook. The peppers become mushy (as mine did). The flavor was good but I should have taken them out sooner. The texture would have been better with a little crunch left in the peppers.

Alternative Method: In a bowl, mix all ingredients except for the cheese and sour cream. Microwave on high for a minute or two, until asparagus and onion are tender. Spoon mixture into peppers.

Place stuffed peppers into a microwave safe dish and cover. Microwave on high for 1 1/2 to 2 minutes or until peppers are done to your liking. Sprinkle with cheese as soon as removed from microwave.

I like these spicy so I used some jalepeno slices also. Hot sauce or red pepper flakes work well too.

No Bake Pumpkin Pie

I was recently talking to a friend on facebook who is going to have to spend Thanksgiving in Mexico. She said, "What I wouldn't give for a slice of pumpkin pie". She said you can't buy them there and there was no oven to bake in where she was. So.... I started my search. I found these two recipes that I plan to try myself.

Simple No Bake Pumpkin Pie

Ingredients

    4oz Cream Cheese Softened
    1 Tablespoon Sugar
    1 Tablespoon Milk
    8oz Prepared Cool Whip Whipped 
    Topping
    1 Prepared Graham Cracker Crust
    2 Small Boxes Instant Vanilla Pudding Mix
    1 Cup Cold Milk
    1 Can 15oz Pumpkin
    1 Teaspoon Ground Cinnamon
    1/2 Teaspoon Ground Ginger
    1/4 Teaspoon Ground Cloves

Instructions

1. In a small mixing bowl, combine the cream cheese, sugar and milk (tbspn) until blended well. Fold in 1 1/2 cups cool whip whipped topping. Spoon the mixture into the graham cracker crust.

2. In a large mixing bowl whisk your cold milk and instant vanilla pudding mixes for at least 2 minutes. Let the mixture stand for 2 minutes or until soft-set. Stir in the 15oz pumpkin, cinnamon, ginger and cloves.

3. Spread the pudding mixture evenly on top of the cream cheese mixture. Top off with the remaining whipped topping.

4. Place in the fridge and allow to cool for at least three hours. Serve and enjoy!

Topping Suggestions
Chopped nuts, caramel sauce, pecans, dried cranberries.

If you need nutritional info, go to squidoo.com and search for Simple No Bake Pumpkin Pie Recipe.

    Serves: 6 - 8 People
    Prep Time: 20 Minutes
    Total Time: 3 Hours (Chill Time) 20 Minutes

I found this one on Massage Envy Magazine

Slow-Cooker Pumpkin Pie

Prep time: 15 minutes
Cook time: high for 3 to 4 hours; low for 6 to 7 hours
Servings: 6
Ingredients:

1 15-oz. can solid-pack pumpkin
1 12-oz. can evaporated milk
¾ c. white sugar
½ c. biscuit mix
2 eggs
2 Tbsp. butter, melted
2 tsp. vanilla extract
2½ tsp. pumpkin pie spice
Whipped topping and ice cream, optional
Directions:

Spray a 4-quart slow cooker with nonstick cooking spray and set aside.

Place pumpkin in a bowl and stir until creamy. Gradually stir in evaporated milk. Add remaining ingredients and mix until blended and smooth. Pour batter into prepared slow cooker. Cover and cook on high for 3 to 4 hours or 6 to 7 hours on low. Check halfway through. Like the traditional version, your crustless pumpkin pie is done when a knife inserted in center comes out clean. Spoon cooled dessert into glasses and top with whipped topping, ice cream or both!

Microwaves with Inverters

I've always known that I didn't want an "inverter" microwave, but now I'm sure I'll never have one. Not even if somebody gave it to me. This is not the only brand of microwave that has inverters. There are others. It usually says on the box if it's an inverter. Buyer beware.

Low Calorie Apple Butter

Trying to cut down on sugar and calories doesn't always have to be painful. I made some apple butter in my baby crockpot that doesn't pack on a lot of calories but also doesn't compromise flavor.

Here's the recipe:

4 or 5 non-tart apples (sliced and cored)
3/4 teaspoon of ground cinnamon
1/4 teaspoon ground cloves
1/4 cup Truvia instead of sugar

Cook on low for about 10 hours. It's good to stir frequently or use a potato masher when apple are softened.

This fills a 1 pint jar.

If you prefer to make regular apple butter and would like to view my process, go HERE

Chicken Celery Soup

l large chicken breast
1/2 cup chicken broth
1 cup shredded cabbage
1/2 cup sliced or shredded carrots
1 sliced tomato (cut into quarter slices)
2 stalks chopped celery
1/2 cup mushrooms
1/4 cup sliced onion
1 tablespoon fresh cilantro*
1/2 teaspoon course sea salt
ground pepper to taste
1 tablespoon lemon juice


Put all ingredients into a small (2 qt) crockpot and cook on low for 6 hours.

*The leaves of one stalk of cilantro is sufficient. Too much cilantro overpowers rather than enhances flavor.


**Recipe should be doubled or tripled for larger crockpots over 2 quarts.

Buffalo Chicken Dip

 A coworker recently brought this dip to work. I had never had it before and it was really good. If you are attending a "bring a dish" Super Bowl party, it would be a good thing to take.
 

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

Combine ingredients and place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.

Makes 4 cups

View original recipe with tips at Franks Redhot Recipes

London Broil and Asparagus for One

Since my husband went to heaven, I didn't think I'd be cooking much anymore; but, as it turns out, I've had to learn a new way of cooking ... cooking for one.

At first, I didn't really eat much at all or sleep for that matter, and, of course, that began to take its toll. People around me were grabbing an extra burger for me and bringing it to me and things like that. I wasn't eating often but I seemed to be eating anything. Next thing I know I've gained 7 pounds. I knew I had to start eating healthier. I went out and bought a new crock pot. My granddaughter calls it a little baby crock pot.

For my first meal, just to try it out, I bought a london broil and put in the crock pot for longer than it should have been (I worked late that night). To my surprise, it was tender!




I cut up about 8 spears of asparagus and sprinkled them with sea salt and a little garlic powder and put them in the microwave for 2 minutes on high (in a glass bowl, covered with a paper towel). Also came out very tender.

Since I was going to cut back on the carbs and the sweets, I decided to combine the two for added little something at the end of the meal.

I used one Alessi crispy sliced Biscotte Toast (from Publix) and sliced a large strawberry very thinly and covered the toast. I lightly drizzed a little Agave nectar over the top. It satisfied my sweet tooth.

Within 10 days, I lost the 7 pounds.

By using my microwave and crockpot and George Foreman grill, I am maintaining my weight. Even if you are only one, it's better to cook for yourself than to eat fast food or just whatever is available. I loved my husband and I miss him terribly, but I'm not looking to join him anytime soon. I'm just learning to live differently and eat healthy.

Crockpot Squash Casserole & Mashed Potato Casserole

Over the Christmas holiday, I did a little cooking for family get togethers. I found this recipe on About.com. It was pretty good, but rich.

Ingredients:

• 2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
• 1/4 cup chopped onion
• 1/2 cup peeled shredded carrot
• 1 can (10 1/4 ounces) condensed cream of celery or cream of chicken soup
• 1 cup sour cream
• 1/4 cup flour
• 1 package (6 to 8 ounces) herb seasoned stuffing crumbs
• 1/2 cup butter, melted

Preparation:

In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour; stir into vegetables. Toss stuffing crumbs with butter and place half in slow cooker. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6 to 8 hours.
Serves 4 to 6.

Mashed Potato Casserole

I also made this mashed potato casserole I found from McCormick. It was the first bowl to be empty and I got many compliments on it. Definitely a winner.  http://www.mccormick.com/Recipes/Side-Dish/Loaded-Mashed-Potato-Casserole.aspx

Just An Update

I appreciate the emails of concern for my family and myself. My husband passed away on October 16th. He was buried on 20th. I might expect comments on my blog but instead I got more personal messages via email. It really lifted my spirits to see that even total strangers care.

I doubt that I'll be cooking very much now but I'll certainly pass along any good recipes I find and who knows what the future holds... I might end up cooking more. I still have 2 little grandchildren that love to do things in the kitchen; just not so much in the crockpot!

Difficult Times

I have not abandoned my blog. My husband has been critically injured and is in ICU in an out-of-state hospital. I just won't be blogging for a while.

Meatloaf

Okay, I tried another one. I guess I think I'm going to eventually talk myself into liking meatloaf.

For this recipe, I used:

Ingredients:

 1 pound ground beef
 1 pound ground venison
 2 beaten eggs
 1/2 cup milk
 3/4 cup seasoned bread crumbs
 1/4 cup chopped onions
 1 medium chopped tomato
 1 chopped banana pepper (optional)
 1 teaspoon sea salt
 1/2 teaspoon allspice
 1/2 teaspoon Old Bay seasoning
 2 tablespoons worcestershire sauce
 2 tablespoon Valentina mexican hot sauce
 1/2 tablespoon ground sage
 a dash of liquid smoke

Sauce

 1/3 Cup Ketchup
 1 tablespoon liquid aminos or soy sauce
 2 tablespoons brown sugar
 1 teaspoon dry mustard
 1/4 teaspoon ground nutmeg

Directions:

In a large bowl, mix together all incredients. Place in crock pot and mash down mixture to mould to the crockery so that it comes out in a loaf. Cook on low for 5 to 6 hours. If you're in a hurry, you can cook it on high for about 2 1/2 to 3 hours.

Mix sauce ingredients together and pour over meat in the last 15 minutes, changing the heat setting to high.

My family likes meatloaf with mashed potatoes and gravy and green beans or green peas OR with corn and fried okra.

As you know from my previous posts, I, personally, am not a meatloaf person. But this time, I can finally say, "I really like this meatloaf".

If you have one of those families that likes meatloaf and like to eat sandwiches from the leftovers, you might want to double the recipe. I've never been a fan of that either but I think I might try that too this time. I'm obviously very pleased with this recipe.

*Taking it out of the Crock Pot is a little tricky. You could use a crock pot liner (which I only recently found out about myself). You can also use strips of foil to line the crockpot with and then lift it out by the strips. I choose not to use anything that might cause chemical reactions and get into the meat. I just slice in the crockpot and lift it out with a spatula.

Also: You might want to make double the sauce and use it to drizzle over the individual helpings after placing it on the plate. This meatloaf comes out to be fairly thick.

Spinach Dip

Ingredients:

8 ounces Cream cheese(cubed)
1/4 cup Whipping cream
5 ounces Frozen chopped spinach
1 (4 ounce) can water chestnuts, drained and chopped
2 tablespoons grated Parmesan cheese
2 tablespoons diced Pimento
1 teaspoon Worcestershire sauce
1/4 teaspoon Garlic salt
2 teaspoons finely chopped onion
1/2 teaspoon Thyme
 

Directions:

Combine cream cheese and cream and place in crock pot. Cover and heat for about 45 minutes until cheese has melted. Add remaining ingredients. Cover and heat on low for another 30 to 45 minutes. Goes great with crackers, bread or raw vegetables.

I've prepared these burgers two different ways in the last month. The first method was to place the pound of ground venison into a bowl with 1 small chopped onion, 1 chopped clove garlic, 1/2 cup bread crumbs, 2 tablespoons of worcestershire sauce, a dash of tobasco, salt & pepper.

I cooked them on my George Foreman grill.

*********

Here is the second way I made these burgers (very, very flavorful).

1/3 c. mayonnaise
1 tsp. lime juice
1 tsp. Dijon mustard
½ tsp. grated lime peel
1/3 c. finely chopped onion
2 tsp. cumin
2­–3 Tbs. sour cream
2 Tbs. finely chopped jalapeno
Kosher salt and freshly ground pepper
2 pounds ground venison
Hamburger buns, split
Slices of Colby-Jack or Pepper Jack cheese

1. In a small bowl, combine the mayonnaise, lime juice, mustard and lime peel. Season to taste with salt and pepper. Cover and refrigerate until serving.

2. In a bowl, combine the onions, yogurt, jalapeno, cumin, salt and pepper, and meat and mix well. Shape the meat mixture into eight patties.

3. Pile them into a crockpot for approximately 3 to 4 hours. When the burgers are done, add the cheese to the patties on top and allow cheese to melt (about a minute) Lift those burgers from the crockpot and add cheese to next layer, etc.

Serve the cheeseburgers on buns slathered with the pre-made sauce in the refrigerator (aioli).

I found this recipe at http://kitchenbitchblog.com/2011/03/10/man-meals-juicy-ground-venison-burgers

Omelettes in the Microwave

I really haven't been cooking very much lately. I actually haven't been eating very much lately. Sometimes when you go through stressful times, you just aren't hungry.

I've mostly been just eating breakfast lately and I try to insure some protein is in it. Either a protein powder shake or an omelette.

I found this little microwaveable omlette pan at Dollar Tree! While I don't usually like to use anything other than glass or paper products in the microwave, I really do like this little gadget.

Scramble an egg with a little salt, pepper and milk, a little chopped onion and maybe tomato or spinach and/or mushrooms and pour into one side of the pan and microwave for about 45 seconds. A few seconds more may be needed, depending on the amount of ingredients you use. Sprinkle with shredded cheese and fold it over to lock in the heat and melt the cheese. It's quick and easy!