Crockpot Recipes

Here are the recipes I've received so far...

Wheat Berries by Karalee
1 part dry wheat
2 parts water + a little
(ex. 1 C. wheat, 2 C. water+ 3or4 Tbsp.)
Cook on low in crockpot overnight.  Add brown sugar and butter for breakfast or freeze in 1-2 cup increments.  You can also add to and you use ground turkey or beef for.  We tried it with sloppy joes.

Salsa Chicken by Becky
3-4 Chicken breasts
24 oz. (1 1/2 C.) Salsa
8 oz. Cream Cheese

Cook chicken with salsa in crockpot on high for 3 hours.  Shred chicken and return to crockpot with cream cheese.  Stir until melted.  Serve in tortillas.  This also freezes well.

Cheesy Ravioli Casserole by Karlie
1 T. olive oil
1 medium onion, chopped
1 large clove garlic, minced
2 jars (26 oz. each) four cheese tomato pasta sauce
2- 8 oz. cans tomato sauce
1 tsp. Italian seasoning
2 packages (25 oz. each) frozen beef-filled ravioli
2 c. (8 oz.) shredded mozarella cheese
1/4 c. chopped fresh parsley

Heat oil over medium heat until hot. Cook onion and garlic in oil about 4 minutes until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning. Spray a 5-6 qt. slow cooker with non-stick cooking spray. Place 1 cup of sauce mixture on the bottom. Add 1 package of frozen ravioli, top with 1 cup of cheese. Top with remaining package of ravioli and 1 cup of cheese. Pour remaining sauce over the top. Cover, cook on low heat for 5 /12- 6 1/2 hours or until hot. Sprinkle with parsley.

Butter Chicken (Indian name: Chicken Makhani) by Miriam

• 4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
• 5 cloves Garlic, Minced
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• ½ teaspoons Cayenne Pepper
• ¼ teaspoons Ground Coriander
• ¼ teaspoons Cumin
• ¼ teaspoons Cardamom
• 1 whole Lime, Juiced
• 1 whole Onion, Diced
• ¼ cups Butter
• 1 can (14.5 Oz. Can) Tomato Sauce
• 1 can (14.5 Oz. Can) Petite Diced Tomatoes
• 1 pint Whipping Cream (or light cream/half and half/plain yogurt)
• 1 bunch Chopped Cilantro, to taste
• 2 cups Basmati Rice (or However Much You Want)

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. OR, transfer to a crock pot and let simmer on low heat for a few hours—this helps the flavors blend better.  Add the whipping cream and cilantro just before serving over Basmati rice.

Note: this is a little spicy, but you can cut back on the cayenne if you want.

Teriyaki chicken by Janna

1/3 c. lemon juice

¼ tsp. garlic powder

¼ c. vegetable oil

¼ c. ketchup

2 Tbsp. brown sugar

¼ c. soy sauce

3 lbs. chicken

¼ tsp. pepper

Combine all ingredients to make a marinade.  Pour over chicken.  Cook in Crockpot on low until done.  Tastes good on grill too.

Crazy for my Crockpot

Okay.  I haven't heard from many of you, so, we are going to move it to NEXT Thursday, March 17th at my house at 11 am.  Can't wait to see what you all come up with!  Becky

Crazy for my Crockpot

Hey everyone! The next recipe group is supposed to be at my house on Thursday, March 10th.  The RS Birthday dinner is also that night, so I will ask around, but I would like to do it on Wednesday, March 9th or push it to the next Thursday, March 17th.  The only requirement is that you have to use your crockpot!  I am always in need of these recipes as my afternoons/early evenings get crazy.  Thanks for your help and input.  I can't wait to try all the yummy food!   Becky Sellers  Oh! and one more thing... if you could bring a copy of your recipe with you that day I would really appreciate it!

'For your Sweetheart' recipes

This is a long overdue post and as you can tell by Mark now being a follower I'm not the most blog savvy chic. My 'Apple Baked Pancakes' recipe will not be coming, due to the fact that something was amiss and despite persistent requests to my mom for the missing factors I've accepted the fact that it is lost in the black hole of 'oh yeah, I need to do that'. But I have included a couple of family favorite breakfast recipes in this post and sure look forward to making all the delicious new recipes from you guys!

Strawberry Spinach Salad By Becky Sellers

1/4 cup sugar

1 quart fresh strawberries, sliced

1 (10oz.) pkg washed baby spinach

1 c. sliced almonds, toasted

1 recipe Honey Celery Seed Dressing

Lightly sprinkle sugar over strawberries and toss with spinach greens just before serving. top with desired amount of tasted almonds and dressing.

Honey Celery Seed Dressing

3/4 c. sugar

1/2 c. honey

1tsp. paprika

1 tsp. mustard

1 tsp. finely grated onion

1/2 c. lemon juice

1 c. vegetable oil

1/2 tsp. celery seed

Mix all ingredients except oil and celery seed in a blender. Gradually add oil and celery see and continue blending. Toss with Spinach salad. Refrigerate leftover for up to 3 weeks.

Jell-o Poke Cake By Karalee Monson

2 baked (9-inch) round white/or other cake layers, left in cake pans, and cooled

2 C. boiling water

2 pkg. (4 servings) or 1 pkg. (8 servings) Cherry/or other Jello

1 tub Cool Whip

Poke both cake layers randomly with a fork. Stir boiling water into jello until dissolved. Pour evenly over cake layers. Refrigerate at least 3 hours.

Dip bottom of one cake pan in warm water for 15-20 seconds. Unmold onto serving plate. Spread with 1 cup of whipped topping. Unmold second cake layer, place carefully on first layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or till ready to serve. Store in the fridge.

Strawberry Delight by Sara Havey

1 Angel food cake

3 oz. pkg strawberry Jello- dissolve in 1 1/4 c. boiling water

When Jello starts to gel, add 1o oz. sliced, thawed frozen strawberries.

Whip 1 carton cream- fold in strawberry mixture.

Put a little strawberry mixture in the bottom of a bowl and layer 1/4-1/2 the cake that has been ripped into pieces on top. Repeat with the strawberry mix then the rest of the cake and then top with the rest of the strawberry mixture. Chill in fridge for 4 hours or more. Enjoy!

Jumbo Chocolate Chip Cookies by Amy Steele

2 ¼ c flour

½ c cocoa

1 t baking soda

½ t salt

1 c. butter

¾ c sugar

¾ c brown sugar

2 eggs

2 t vanilla

2 c choc chips

1 ½ c white choc chips

Stir flour, cocoa, soda and salt together

Cream butter and sugars together. Add eggs and vanilla. Slowly add flour mixture. Stir in choc chips. Bake 9-11 min at 375.

Amy also brought me some refried beans she had bottled. They were delicious and absolutely healthy and inexpensive. Here's the link- http://creativechicksatplay.blogspot.com/2010/05/best-refried-beans-ever-according-to-me.html

Meatballs by Janna Mangum from Andrea Bake

1 lb sausage

1 lb. hamburger

1 egg

1 c. bread crumbs

pinch of salt and garlic powder

Mix together and form meatballs. Brown meatballs.

1 c. ketchup

1/4 tsp. celery seed

1 Tbsp. vinegar

1/2 c. water

4 Tbsp. brown sugar

Simmer meatballs in sauce

Here's the breakfast ones:

Five grain pancake mix by Janna Mangum adapted from Chef Brad

6 c. wheat

1 c. barley

1 c. rye

1 c. oat groats

1 c. brown rice

4 c. powdered milk

3 tsp. salt

1 c. baking powder

Mix grains together and mill into flour. Add remaining ingredients. Store in freezer until needed.

To make pancakes, mix together and cook on hot griddle.

1 c. pancake mix

1 lightly beaten egg

3/4 c. water

1/4 c. sugar (I substitute 1/16 tsp. stevia)

2 Tbsp. oil

This seems to only make about 4 pancakes, so I usually double it.

Clafoutis by Janna Mangum adapted from the Friend magazine

4 eggs

2 cups milk or rice milk

1/2 c. whole wheat flour

1/4 c. sugar

1/4 tsp. salt

1 tsp. almond or vanilla extract

1/2 c. fresh or frozen fruit (cherries, blueberries, raspberries, peaches)

Place eggs, milk, flour, sugar, salt and extract in blender. Blend on low for 30 seconds. Pour into a quiche dish or glass 9x13 dish. Put fruit on top. Bake 375 for 35 minutes or until it isn't jiggly.

Fruit and Nut Toss Salad by Karlie Himle

Dressing:

1/4 c. olive oil

2 T. plus 2 tsp. sugar

2 T. white vinegar

1 T. minced fresh parsley (or 1 tsp. dried)

1/4 tsp. salt

Salad:

4 c. spinach leaves

4 c. romaine

1 (15 oz.) can mandarin oranges, drained

2 celery ribs, chopped

1 c. sliced strawberries

4 green onion, chopped

1 c. pecans

Sorry, I'll remember to take pictures next time. Send me your recipes if they're not here and I'll get them added on!

!

Hey everyone!
This is Sara Havey. Sorry about the late notice. I am a first time blogger and have had to figure all of this out. Karlie is laughing as she reads this I am sure. Well, we will be having recipe group next Thursday the 13th at 10:00 am. I want to do a brunch theme so we are doing it earlier in the morning. Brunch recipes could include anything from maindishes to breads or drinks. Whatever you are craving that morning. My address is 175 Hancock Circle which really is not helpful if you don't know where I am. There are no street signs. We are on the North side of the stake center. The house number is on the garage. Let me know if you have trouble finding me. I look forward to seeing all of you next week. It will be motivation to get my Christmas tree down.

APPETIZERS RECIPES

Thank you to everyone who came. Everything was so delicious. Sorry it took so long to get these on the blog. It took me a while to figure out how to do this blogging thing. Anyway, here are the delicious recipes from our december get together.


Plum-Orange Freezer Jam

3 lbs. plums (about 10 medium)
1/2 c. water
1 tsp. grated orange peel
1/4 c. orange pulp (about 1 medium)
1 1/2 c. sugar
1/2 tsp. mace
1 pouch freezer jam pectin

Wash plums, drain. Pit and finely chop plums. Combine plums and water in a saucepot. Cover and simmer 5 minutes. Measure 3 3/4 c. cooked plums. Combine cooked plums, orange peel, orange pulp, sugar and mace in a medium bowl. Let stand 15 minutes. Gradually stir freezer jam pectin into friut mixture. Stir 3 minutes, let stand 5 minutes, landle into freezer jars or containers. Leaving 1/2 inch headspace. Adjust two-piece caps. Freeze. (I usually make a few batches at the end of the summer to use through the winter.)

I pour one small container Plum-Orange Freezer Jam over 1 8 oz. cream cheese block and serve with crackers.






Green Chili Bread - Karalee Monson


1 loaf French bread
butter
garlic salt
2 cans green chilies
2 c. mozzarella cheese
less than 1/4 c. miracle whip
parmesan cheese
parsley



Cut bread in half lengthwise. Butter both halves, sprinkle with garlic salt. Mix chilies and cheese and enough miracle whip to make spreadable. Spread on buttered bread. Sprinkle with parmesan cheese and parsley.



Bake in 350 oven for 15-20 minutes or till cheese is bubbly.








Pesto Sun Dried Tomato Torte - Becky Sellers


3 8 oz. pkgs. cream cheese
1/2 c. grated parmesan
3 cloves garlic, finely chopped
1 7 oz. container refrigerated pesto
1 8 oz. jar minced, oil packed sun dried tomatoes, well drained
Baguette slices


Place cream cheese, parmesan and garlic in food processor. Blend, and divide into thirds. Line a 5 cup mold or loaf pan with plastic wrap. Spoon 1/3 of cheese mixture in bottom of mold. Smooth top. Spoon pesto evenly over cheese layer. Spoon 1/3 cheese mix over pesto. Smooth top. Spoon tomatoes evenly over cheese layer. Spoon 1/3 of cheese mix over tomatoes. Strike filled mold on counter to pack down. Cover and refridgerate at least 24 hours.


When ready to serve, turn mold upside down onto platter. Remove plastic wrap. Serve with baguette slices.





Hot Pizza Dip - Becky Sellers


1 8 oz. pkg. cream cheese
1 tsp. dried Italian seasoning
1 c. shredded mozzarella cheese
3/4 c. shredded parmesan cheese
1 8 oz. can pizza sauce
2 TB green onion
2 TB chopped bell pepper

Combine cream cheese and Italian seasoning. Spread in bottom of 8 inch pan. Combine mozzarella and parmesan cheese and sprinkle half over cream cheese layer. Spread sauce on next. Sprinkle with the rest of the cheese. Top with bell pepper and green onion.


Bake in 350 oven for 15-18 minutes. Serve with sliced French bread.





Spinach Dip - Karlie Himle

1 box frozen chopped spinach, thawed, excess juice squeezed out and chopped a little more1

1 pkg knorr leek soup mix

1 small can water chestnuts, chopped
1 green onion, sliced

1 c. sour cream

1 c. mayo

Mix together and refridgerate overnight. Serve with crackers, bagel chips, or french bread.

Raspberry Almond Shortbread Cookies - Karlie Himle

1 c. butter, softened

2/3 c. white sugar

1/2 tsp. almond extract

2 c. white flour

Cream together butter and sugar until light and fluffy. Mix in almond extract and then add flour, mixing until dough comes together. If dough is too soft refridgerate for 30 minutes. Roll into 1 1/2 inch balls and place on cookie sheet. Make indent and fill with raspberry jam.

Bake in 350 oven for 14-18 minutes. Let cool. Melt a little semi-sweet or dark chocolate. Place in a ziploc bag and snip off a small corner. Drizzle over the cookies.

Jalapeno Poppers - Miriam Deru

Jalapeno peppers

Cream cheese

Bacon

Wearing gloves wash the jalapenos and slice them lengthwise. Remove the seeds. Using the back of a spoon push cream cheese into each jalapenos half center, filling the center. Slice bacon in half. Wrap each jalapeno with bacon.

Lay on a foil covered baking sheet. Bake at 350 oven for 1 hour or until bacon is crispy.

Rosemary Bread - Janna Mangum

1 1/4 c. warm water

2 TB yeast

1 TB rosemary

1/4 c. olive oil

3 1/2 c. flour

2 tsp. salt

Dissolve yeast in warm water. Add and mix ingredients into soft dough. Flatten out like a pizza. (I flatten it out right on my pizza stone.) Poke holes with a finger half way through dough about 1 1/2 inches apart. Let raise 30 minutes. Brush with olive oil. Sprinkle with kosher salt. (I like to cut mine like breadsticks before I bake it.)

Bake at 400 oven for 15 minutes. Serve with olive oil and balsamic vinegar to dip it in.

Appetizer Anyone?

We all have an array of exciting get togethers at this time of year so, for the month of December come get some good ideas for appetizers that will amaze even the most hard to please.

I thought this would be fun because there is such a broad range of sweet, savory and salty flavors in this group. So feel free to bring your favorite(s), (I don't think I can narrow it down to just one!)

Hey, this is Karalee, I thought you all should know the next recipe group will be at my home. It will be 9 DECEMBER, 2010. We will meet at 11 am. It is so fun to visit and we know some of you have kindergartner's so if you can't make it right at 11 please still come! Hope to see you there . . . or here!!!