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

Slow Cooker Turkey and Potato Chowder

Hello All!  I hope the week is treating you well, prayers to those that need them.  As we have said many times before, winter is slow cooker time.  But of course it's super smart when you can use it in the summer because it doesn't heat things up!  Today's recipe is from www.bakedbyrachel.com.  Easy and yummy.  I hope it's a hit.  Enjoy the rest of your week, see you on Thursday!  P.S. Super grateful to Spicy for holding this Asylum together so well!  Much Love!

Slow Cooker Turkey and Potato Chowder

4 1/2 -5 Cups potatoes

3 cloves garlic, minced

1 Cup onion, chopped

3/4 Cup carrot, chopped

3/4 Cup red bell pepper, chopped

1 Cup corn

1 1/2 teaspoon salt

1 1/2 teaspoon ground black pepper

1 1/2 teaspoon dried thyme

3-4 cups turkey

4 Cups turkey or chicken broth

1 Cup heavy cream

2-3 slices of bacon, cooked and crumbled (For Topping)

Peel and chop potatoes into 1-inch chunks.  Add potatoes and remaining chowder ingredients to the bowl of a 5-6 quart slow cooker, reserving heavy cream and bacon for later.  Cover and cook on high for 4 hours or until potatoes are fork tender.

Stir in heavy cream.  Cover and cook on high for an additional 30 minutes.

Serve with crumbled bacon and crackers.

If a thick consistency is desired, mix together 1 Tablespoon of flour at a time with 1 Cup liquid in a separate container before adding to slow cooker.  

(*Inspired by America's Test Kitchen Cooking for Two 2012)

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

Chicken Tacos

So I was searching for an easy crockpot meal that I could teach my kids. So of course I went to Pinterest. I found a lot, but not many that I had the ingredients for.

This one I did and so I tried it out on them and they loved it. My teenager couldn't believe how easy it was and gladly volunteered to make it next time! Score 1 for mom!

Chicken Tacos

1 can enchilada sauce
1 jar salsa (or in my case 1/2 jar salsa and a drained can of diced tomatoes)
2 packages taco seasoning (one would have worked too)
3-5 lbs chicken

Put a liner in your crockpot (trust me it's worth it). Throw in the chicken, top with your ingredients and turn on the crockpot. High 4-6 hours or low 8-10. I don't have a hand held mixer so I threw the chicken in my kitchenaide and with the whisk attachment I shredded the chicken and returned to the crockpot on warm until everyone was ready.

The crockpot liners are awesome. Your kids will love you if they have to do the dishes. I can get a box of the store brand ones for $1 and it has 4 liners in it. It's also great if you have leftovers. You just pull the bag out and put it in a container. If it doesn't spill they don't even have to scrub that container!

I hope you enjoy it as much as they did. They each had two tacos!

Honey-Butter Peas and Carrots

Hello all and happy Thursday!  So I'm thinking there are plenty of our Asylum visitors that have kids.  Um, we do have straight jackets in all shapes and sizes LOL!  Anywho...............today's recipe is a guaranteed way to get them to eat peas and carrots.  Granted, a lot of kids love these two vegetables all on their own.  However, I am aware that there are others that don't want to touch any vegetable with a ten foot pole!  I am very blessed that my young grandchildren will eat just about everything!  So, I realize that the vegetables themselves are much healthier without butter and honey, but it's still better for them to eat them than not.  And in my opinion the amount of sweetness added is minimal but really shines in the flavor.  Beware, also, that it makes a lot.  Good amount for my family of four, however when made for mom and dad, it was too much and ended up having to throw some away afters days of eating on it lol!  Hope it helps you out!  Have an awesome finish to your week and spend your weekend counting your blessings!  See you Saturday.

Honey-Butter Peas and Carrots

1 lb carrots, sliced

1 large onion, chopped

1/4 cup water

1/4 cup butter, cubed

1/4 cup honey

4 garlic cloves, minced

1 teaspoon salt

1 teaspoon dried marjoram

1/8 teaspoon white pepper

1 16 oz package frozen peas

In a 3 quart slow cooker, combine the first nine ingredients.  Cook, covered, on low 5 hours.  Stir in peas.  Cook, covered, on high 15-25 minutes or until vegetables are tender.

P.S.  Yes, it's another slow cooker recipe from the same slow cooker magazine.  I'm thinking it was a great purchase lol!

Tex-Mex Mac and Cheese

Hello All, happy Saturday!  I hope this finds you all happy and healthy.  It's been a long week.  Not really myself so just want to say hi, wish everyone well and hope this recipe works for you as well as it did for me.  Still using the slow cooker.  Recipe courtesy of the same "Slow Cooker" magazine by Better Homes and Gardens.  See everyone next week.  Live well and be Blessed!

Tex-Mex Mac and Cheese

2 pounds lean ground beef

1 cup chopped onion (1 large)

3 cups shredded Mexican cheese blend (12 ounces)

1 16-ounce jar salsa

1 15-ounce jar processed cheese dip

1 4-ounce can diced green chile peppers, undrained

1 2.25 ounce can sliced pitted ripe olives, drained

12 ounces dried elbow macaroni

1.  In a large skillet cook ground beef and onion over medium-high heat until meat is brown, using a wooden spoon to break up the meat as it cooks.  Drain off fat.

2.  Transfer meat mixture to a 4 1/2 to 6 quart slow cooker.  Stir in Mexican cheese, salsa, cheese dip, undrained chile peppers, and drained olives.

3.  Cover and cook on low heat setting for 5 1/2 to 6 hours.

4.  Before serving, cook macaroni according to package directions; drain.  Stir cooked macaroni into mixture in cooker.

*We had a side salad and corn bread!  Also, I didn't cook it the whole time, it was starting to burn around the edges.  My machine is old and well used so that may have had some bearing on the situation.

Caramel Banana Pecan Bread Casserole

Hey, hey Friends and Tuesday!  lol  I'm still stuck in the slow cooker and as always a fan of breakfast.  Truthfully this breakfast could almost be a dessert.!  It's simply decadent.  If you are looking for something quick, light and healthy then you should turn around and run, quickly!  I don't need to talk about this recipe, it speaks for itself!  Enjoy a great week, I will meet you back here on Thursday!  Thanx again for stopping by!

Caramel-Banana-Pecan Bread Casserole

Disposable slow cooker liner

1 12 oz loaf french bread, cut into 1 inch cubes (about 9 cups)

2 cups half-and-half, light cream, or whole milk

3 eggs or 3/4 cup refrigerated or thawed frozen egg product

1/4 cup granulated sugar

1 tablespoon vanilla

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 cup packed brown sugar

2 tablespoons butter

1 cup pecans, coarsely chopped and toasted

1 recipe Caramel-Banana Sauce

Line a 3 1/2 or 4 quart slow cooker with a disposable slow cooker liner.  Preheat oven to 300°.  Arrange bread cubes in a single layer on a baking pan.  Bake for 10 to 15 minutes or until cubes are golden, stirring once or twice; cool.  Place cubes in prepared slow cooker.

In a large bowl whisk together half-and-half, eggs, granulated sugars, vanilla, cinnamon and nutmeg.  Pour mixture over bread cubes in cooker.  With back of a large spoon, press bread down slightly to moisten cubes completely.

In a medium bowl use a pastry blender to cut butter into brown sugar until pieces are pea size.  Stir in pecans.  Sprinkle pecan mixture over bread mixture in cooker. 

Cover and cook on low heat setting 4 to 5 hours or until knife inserted in the center comes out clean.  Remove crockery liner from cooker, if possible, or turn off cooker.  Cool for 30 minutes.  Serve casserole with Caramel-Banana Sauce.

Caramel-Banana Sauce:  In a medium heavy saucepan combine 3/4 cup packed brown sugar, 1/2 cup whipping cream, 1/2 cup butter and 2 tablespoons light color corn syrup.  Bring to boiling over medium high heat, whisking occasionally; reduce heat to medium.  Boil gently, uncovered, for 3 minutes more.  Remove from heat.  Stir in 1 teaspoon vanilla.  Stir in 1 banana, thinly sliced.  

Recipe from Better Homes and Gardens Special Interest Publications Slow Cooker 2012

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!

Apple-Spiked Monkey Bread

Happy Saturday All!  I hope this finds you happy and peaceful :).  I still have myself in crockpot mode and today brings dessert.  We have long been fans of monkey bread, but baked and not with fruit.  This wonderful recipe uses the slow cooker and fruit, I love it!  Since these days of slow cooker use hubby dug out one of my old ones so that I have back up lol!  We at this dessert by itself, with whipped cream and with vanilla ice cream.  Very versatile and all three varieties were equally delicious.  Hope everyone enjoys.  Thanx for stopping by, we hope you enjoy a blessed weekend!

Apple-Spiked Monkey Bread

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 Tablespoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

4 7.5 oz cans refrigerated biscuits (20 total)

1 1/2 cups diced, peeled cooking apples

1/2 cup chopped pecans

1/2 cup butter, melted

1/3 cup rum or apple juice

1 teaspoon vanilla

Coat a 4 quart slow cooker with cooking spray.  In an extra large bowl stir together the granulated sugar, brown sugar, cinnamon, nutmeg and ginger.  Sprinkle 2 tablespoons of the sugar mixture in the bottom of prepared slow cooker.  Set remaining sugar mixture aside.  

Cut biscuits into quarters.  Add biscuits, apples and pecans to reserved sugar mixture, tossing to coat.  Add coated mixture to slow cooker.  Sprinkle with any remaining sugar mixture.  In a bowl stir together butter, rum and vanilla; pour over biscuits.

Cover; cook on high heat setting 2 to 2 1/2 hours or until a knife inserted in center comes out clean.  Turn off cooker.  Carefully remove lid so condensation from lid does not drip onto bread.  Cover opening of cooker completely with paper towels; place lid on top.  Cool 10 to 15 minutes.  Run a knife around edges of cooker; transfer bread to a serving platter.  Spoon any topping that remains in cooker onto bread; cool slightly.  Serve warm!

Originated in Slow Cooker Magazine

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.

Taco Soup with Broccoli Cheese Cornbread

Hello All and happy Tuesday!  Keep your chin up the week won't last forever, I promise!  LOL.  Today I'm sharing two recipes that go together very well.  They are from the Out Here Cookbook from the Tractor Supply Co.  Hope you enjoy.

Broccoli Cheese Cornbread

1 box Jiffy corn muffin mix

1 stick margarine, melted

1 10-oz. box frozen chopped broccoli, thawed

3 eggs

1 small onion, chopped

3/4 cup cottage cheese

1/2 Tablespoon salt

1/4 cup milk

1 cup cheddar cheese

1/2 cup mozzarella cheese

Mix ingredients well.  Bake in medium, well-greased iron skillet at 350° for 30-40 minutes.

Taco Soup

1 can pinto beans, not drained

1 can kidney beans, not drained

1 can whole kernel corn, not drained

1 can diced tomatoes, not drained

1 can Ro-Tel tomatoes, not drained

1 can water

1 pkg taaco seasoning

1 pkg dry ranch dressing

1 lb hamburger meat, cooked and drained

Mix all ingredients and cook in crock-pot for 7 hours on low.  

Serve with sour cream, cheese, or taco chips.  (I used Greek Yogurt in place of the sour cream)

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!