Corned Beef and Cabbage

Sorry we were gone last week!

CROCKPOT CORNED BEEF AND CABBAGE
from about.com

Prep Time: :25
Cook Time: 10:

Ingredients:
6 carrots. cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage

Preparation:
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours.
Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.

To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings

White Cherry Chocolate Dump Cake

Running late this morning, my apologies!

A few of us here have come down with some crud and don't feel well. We need to get better so we can celebrate my oldest son's 15th birthday!

This recipe was one of the ideas we had for his cake, but he chose carrot with cream cheese frosting instead. Doesn't mean I can't share it with you!

Credit at the bottom
White Cherry Chocolate Dump Cake

Ingredients

(1) 21 ounce can Cherry Pie Filling
(1) 15.25 ounce Yellow Cake Mix
1 Stick Butter (1/2 cup) melted
1 Cup White Chocolate Chips
Non-Stick Cooking Oil Spray
Vanilla Ice Cream for serving
Instructions

Spray a 3.5 quart or larger slow cooker with non-stick cooking spray.
Spread cherry pie filling on bottom of slow cooker.
Next sprinkle entire box of yellow cake mix on top of filling.
Drizzle melted butter over cake mix.
Sprinkle the white chocolate chips (1 cup) over the butter.
Put the lid on, and cook for 2 1/2 to 3 hours on HIGH, or until set in the middle.
Set slow cooker to warm until ready to serve.
Ladle into bowls, and serve with vanilla ice cream.

The Magical Slow Cooker

Crock Pot Chicken Teriyaki

Happy Tuesday!  Prayers to those that need them.  Hope your week is going well.  I'm being slack this week, so we have a nice easy crock pot recipe.  Found this one at Allrecipes.com.  Man, love that site.  This is super easy and simple ingredient wise.  The chicken didn't have as much flavor as I would have hoped but as soon as I spooned some of the juice from the crock pot over it, it was amazing!  Keep that in mind lol.  Have a great day, hope to see you Thursday.

Crock Pot Chicken Teriyaki

1 pound diced chicken

1/2 Cup Teriyaki sauce

1 Cup chicken broth

1/3 Cup brown sugar

3 cloves minced garlic

Combine chicken broth, teriyaki sauce, brown sugar and garlic in large bowl.

Add chicken to sauce, toss to combine.

Pour chicken mixture into crock pot.

Cook on low 4-6 hours, or until chicken is cooked through.

Serve over hot cooked rice and spoon extra sauce if desired.

Teriyaki Beef with Pineapple

Hello all and Happy Tuesday!  Prayers to those that need them.  Great to see you, hope your week is going well.  Mine, busy.  Soooooooooooo, hoppin' back on that old Slow Cooker wagon, LOL!   I am so glad the temperatures have finally dropped some.  So I found this gem at eathomecooks.com and I'm super glad I did.  Busy much?  Fall back on this all the time.  Super easy and so much flavor.  I hope the rest of your week goes quietly.  We had our beef with plain white rice and some steamed broccoli on the side.  I think teriyaki and broccoli go together brilliantly!  Enjoy and I'll see you on Thursday.

Teriyaki Beef with Pineapple

2 lbs stew meat

15-20 ounce jar Teriyaki Sauce

20 ounce pineapple tidbits, drained

Put the beef in slow cooker.

Pour sauce over the top.  Cook on high 5-6 hours or low 7-8 hours.

Add pineapple during the last 30 minutes of cooking.

Serve over what ever tickles your fancy that night!! ;-)

Slow Cooker Cashew Chicken

Hello and Happy Thursday!!  Prayers to those that need them and thanx so much for stopping by!  Mmmm, sticking with the slow cooker this week. I found this last week at the recipecritic.com and was so happy to have found it!  I am getting groceries for next week and I think we will be having it again lol!  So, I hope the week isn't too hard for you, hang in there you're almost done!  Enjoy your residents, always!  See you next week!

Slow Cooker Cashew Chicken

• 2 lbs boneless skinless chicken breasts (About 4 pieces)
• 3 Tablespoons Cornstach
• ½ tsp black pepper
• 1 Tbsp canola oil
• ½ cup soy sauce
• 4 Tbsp rice wine vinegar
• 4 Tablespoons ketchup
• 2 Tablespoons sweet chili sauce
• 2 Tbsp brown sugar
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• ¼ tsp red pepper flakes
• 1 cup cashews

1. Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
3. Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
4. Cook on LOW for 3 to 4 hours.
5. Serve over rice. Makes 4-6 servings.

Slow Cooker Mongolian Beef

Happy Tuesday!  Glad you stopped by to get your jackets adjusted! ;-).  Prayers to those that need them! I hope the week is treating you well!  Today's recipe is omg delish!  And this time of the year is perfect for starting in on the slow cooker!!  So, I found this recipe at the recipecritic.com!  I put it over rice for mom and dad but me and my residents had it with gnocchi!  Loved it.  Hope it works for you as well, see you Thursday!

Slow Cooker Mongolian Beef

Print

Prep time

10 mins

Cook time

4 hours

Total time

4 hours 10 mins

 

Beef that slow cooks to tender melt in your mouth perfection. This takes minutes to throw into the crockpot and has such amazing flavor! One of the best things that you will make in your slow cooker!

Author: Alyssa

Serves: 4-6

Ingredients

• 1 ½ pounds Flank Steak
• ¼ cups cornstarch
• 2 tablespoons Olive Oil
• ½ teaspoons mince Garlic, Cloves
• ¾ cups Soy Sauce
• ¾ cups Water
• ¾ cups Brown Sugar
• 1 cup grated Carrots
• green onions, for garnish

Instructions

1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Crock Pot Chicken and Gravy

Hello All and Happy Tuesday!  Prayers to those that need them!  Hope Monday didn't take too much out of you.  Sure glad you stopped by.  Today's recipe is super simple, super yummy and comfort food.  Nothing missing.  I wanted to check it out last week to prep for winter meals coming up and this will make the rounds.  I found it while checking on my Pinterest account, it originated at thecountrycook.net. Looking forward to mid week tomorrow.  See you all on Thursday!

Crock Pot Chicken and Gravy

2 packets dry chicken gravy mix

1 10.75 oz can cream of chicken soup

2 Cups water

1 lb boneless, skinless chicken breasts

garlic powder, salt & pepper, to taste

1/2 Cup sour cream (optional) (I used Greek yogurt)

Serve over 

Season chicken breasts with garlic powder, pepper and minimal salt. (The soup and gravy mix are high in sodium)

In slow cooker mix gravy mix, chicken soup and water.  Whisk until completely mixed.

Add the chicken breasts, cover with gravy.  

Cover and cook low 6-8 hours.  Shred chicken then serve over rice, mashed potatoes or noodles.  Last week we had mashed potatoes. :)

Cheesy Bacon Ranch Potatoes

These potatoes are so yummy! If you don't have the bacon it is still worth the time to make them!

It is a crazy week in our Asylum. We have friends coming over so I am baking for that as well as for one of our military families that lost a father. It has been a long week with everything going on and one that reminds me to be thankful for the time that I have been given and the ones that I have to share it with.

 

Cheesy Bacon Ranch Potatoes (Crockpot)

 

Ingredients

6 slices bacon
3 pounds red potatoes, chopped
1 1/2 cups shredded cheddar cheese, divided
1 tablespoon Ranch Seasoning and Salad Dressing Mix
2 tablespoons chopped chives
Instructions

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside.
Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, Ranch Seasoning and bacon, repeating 2 more times and reserving 1/2 cup cheese.
Cover potatoes with aluminum foil and cook on low heat for 7-8 hours or high heat for 3-4 hours. Sprinkle with remaining 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes.
Serve immediately, garnished with chives.
Notes

Adapted from The Recipe Critic

BBQ Crock Pot Chicken Breasts

Good Morning and Happy Thursday!!  Hope your week is going well, hang in there the weekend is right around the corner.  Today's recipe is one that many of you probably have, well at least a version of it.  We have all put lots of stuff in the crockpot and just let it cook.  This is one of those.  But with ingredients that I hadn't put together before.  It turned out great for us, especially when we added coleslaw!  Do with it what you will!  Thanx for stopping by, look forward to seeing you on Saturday!!

BBQ Crock Pot Chicken Breasts

2 lbs Chicken Breasts

1 Cup BBQ Sauce

1/4 Cup Italian Dressing

1 Tablespoon Worcestershire sauce

1/4 Cup brown sugar

Salt to taste!

Put the chicken breasts in first and sprinkle with salt.  Mix all the other ingredients in a small bowl, then pour over chicken breasts.  Cook on high for 3-4 hours (or slow 6-8 overnight while sleeping).  Remove breasts and shred, put back into sauce in crock pot and allow to cook for 15 minutes.  Trust me this part is very important the sauce thickens and adheres to the chicken!

I served them on romain lettuce leaves with bacon and coleslaw, OMG!!!! Delish!

Oh, I can't say I know exactly where this recipe came from.  I believe it was somewhere on my Pinterest but it was just written down on a small piece of paper.  !!!!  LOL

Applesauce

I have no idea if this is a repeat or not. We have 9-10" of snow, major wind, and I'm in a fibro flare. So I am really hoping I'm giving you something new. If not I apologize!

First I hope all of you enjoyed Mother's Day or at least had a good weekend.

Applesauce
Crockpot
Crockpot liner
Potato masher
3-4 different kinds of apples
Cinnamon and sugar are optional

Peel, core and slice up as many apples as it takes to fill your crockpot. Put on low for 8-10 hours.

Mash with the potato masher and add cinnamon and sugar to taste. We leave it out as using the different varieties of apples makes it taste amazing. I use granny and red delish for sure. Anything else I use is because it was on sale.

Enjoy!

Southwestern Chicken & Lima Bean Stew

Hello all you crazies!  Happy Thursday!  So sorry for being late, but I'm here!  Better late than never, as the saying goes.  Hope this finds you all doing super!  So I have been on a crock pot kick as of late, and today is no different.  Made this for mom and dad but it made so much I brought some home to my Asylum and they tore it up!  Including the three year old!  3 small bowls!  Couldn't believe it.  I hope you get the same response I did!  Oh and the liners they have for crock pots these days, omg wouldn't know what to do without them!  LOL  Today's recipe is from a nice lady name Pam Corder from Monroe, LA!  Thank you Pam!  See you Saturday.

Southwestern Chicken & Lima Bean Stew

4 bone-in chicken thighs (1 1/2 lbs), skin removed (I could only find the bone and skin removed)

2 cups frozen lima beans

2 cups frozen corn

1 large green pepper, chopped

1 large onion, chopped 

2 cans (14 oz each) fire roasted diced tomatoes, undrained

1/4 cup tomato paste

3 Tablespoons garlic cloves, minced

1 1/2 teaspoon ground cumin

1 1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

Chopped fresh cilantro or parsley (I didn't add this)

Place first five ingredients in a 5 quart slow cooker.  In a large bowl, combine tomatoes, tomato paste, Worcesterhire sauce, garlic and dry seasonings; pour over top.

Cook, covered, on low 6-8 hours or until chicken is tender.  Remove chicken from slow cooker.  When cool enough to handle, remove meat from bones; discard bones.  Shred meat with two forks; return to slow cooker and heat through.  If desired, sprinkle with cilantro/parlsey.

Ranch chicken crock pot

Okay Residents party I make it through today and the weekend!  My teenager turns 14 today.  I feel old, which I should since my birthday is on Monday!

Enough depressing thoughts onto yummy chicken! 

Ranch Chicken

4-6 chicken breast
2 packages Ranch dressing mix
1/4-1 cup cream of soup mix
1/2-1 cup water
1/2 cup sour cream (optional, I don't use and save the calories for dessert).

I started out with smaller amounts and added more later when it wasn't thickening up. Cook on low for 6 hours.  You can leave them whole or shredded and serve over noodles or rice. Everyone loved it!

Cream of soup mix can be found HERE or use a canned version

Hope you have an amazing weekend! I will see you again Monday but stick around to see Saucy tomorrow! 

Crock Pot Salsa Chicken on Brown Rice

Hello all!  Hope the week is treating you well.  I'm sure you all have the same problem I do, on some afternoons you just don't have the energy left for dinner.  This is when we all love to pull out our slow cooker.  This recipe was just too easy and super good.  I doubled it, which seemed to work out just fine.  I was at Food Lion when looking for my ingredients and was only able to find a Pace brand salsa that was Mango and Peach, so that's what I used.  It had a little spice to it, worked out fabulous!  Another thing, I had only Jasmine rice and for us it was perfect.    Let us know if you make any of your own changes.  Remember people out there might benefit from your smarts! ;-).  See you Saturday!



CROCK POT SALSA CHICKEN ON BROWN RICE


YIELD: 8-10 PREP TIME: 15 minutes COOK TIME: 4 hours TOTAL TIME: 4 hours 15 minutes

INGREDIENTS:

4 boneless, skinless chicken breasts (about 3 lbs:)
12-15 oz. peach salsa
salt and pepper
2 cups brown rice
3 cups chicken broth (or water)
1/2 cup cheese (I used Parmesan, but you can also use Jack)
1/2 cup cilantro, chopped
Salt and pepper

DIRECTIONS:

Prepare the crock pot with cooking spray.
Cook the rice either on the stove or in a rice cooker. (If rice cooker, use these proportions: 1 cup of rice to 1.5 cups of liquid--broth or water). Salt and pepper; optional to add cheese and cilantro. Fluff with a fork when done cooking and set aside.
Cut chicken breasts in half, lying on the bottom of the crock pot. Salt and pepper the meat.
Cover the chicken with salsa. Place the lid on the crock pot and cook on HI for 3-4 hours.
Shred the chicken with a fork right in the crock pot. The juices will absorb into the meat.
Serve on brown rice, use for any Mexican dish (such as burritos, enchiladas, tostadas, tacos, or freezer burritos). Optional to freeze (up to 3 months) in Ziploc bags.
*You can really use just about any cut of chicken for this recipe. For easy shredding though (so that you don't have to mess with bones), I recommend boneless chicken breasts or thighs. Also, you can use 12-15 oz. of salsa, it doesn't have to be exact.
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posted in FAMILY LIFE & FAITH & FRIENDS, HOSPITALITY, MAIN DISHES, RECIPES, SLOW COOKER