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In a stockpot brown 2 lb. ground beef and 2 medium onions diced in 2 T olive oil. Drain oil and add to the crockpot with 2 T taco seasoning, 1 28 oz. can of crushed tomatoes, 2 C chopped roasted red peppers, 1 C green salsa, 2 C mild salsa, 1 can pinto beans, rinsed and drained, 1 can red kidney beans, rinsed and drained. Cook on in the crockpot for 6-8 hours. Serve with sour cream and crushed corn chips.
4 cups leftover jasmine rice
6 T butter
4 T wheat free tamarind sauce
4 t worcestershire sauce
1 t black pepper
1 C diced yellow onion
1 package of Cascadian Farms frozen mixed vegetables
2 eggs
Place everythingin the crockpot, mix together, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.
This recipe is from A Year of Slow Cooking. I will make this recipe again and again. We all loved it.
2 cups part skim ricotta
A few grinds black pepper
1/2 cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling
2 C fresh spinach, chopped
1 c hearts of palm chopped
2 cloves garlic, finely chopped
4 1 lb. pieces of fresh dough
1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped
2 cups shredded asiago
Marinara sauce for serving
Preheat oven to 375 degrees F.
Combine first 6 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup asiago and up to 1/4 of filling on each rectangle.Place chopped artichoke herarts on top of each calzone before you "close" it up. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges with the tines of a fork.
Bake for 30 minutes or until golden brown and crispy. Serve calzones with warm tomato or pizza sauce for dunking.
I made this recipe for dinner this evening but I forgot to take a picture.
8 slices beef braciole, beef very thinly sliced
Coarse salt and black pepper
8 slices prosciutto di Parma
1 1/2 cups plain bread crumbs, eyeball it ( I used rice bread bread crumbs)
1/2 cup milk, eyeball it
2/3 cup Parmigiano-Reggiano, 3 handfuls
1 small onion, finely chopped
1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
1 cup chopped arugula
Plain round toothpicks
2 tablespoon extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, cracked away from skin
2 tablespoons butter
12 crimini mushrooms, finely chopped
2 tablespoons flour ( I left the flour out)
1 cup dry white wine
1 cup beef broth
1 rounded tablespoon tomato paste
I also added 2 C tomato sauce
Directions
Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.
Yield 5 dozen
Ingredients
2 cups butter
4 (3 ounce) packages cream cheese
4 cups all-purpose flour
3 eggs
2 1/2 cups packed brown sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 pinch salt
1 1/2 cups chopped pecans
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the butter and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.
This recipe is adapted from A Year of Slow Cooking.
1 1/2 cups already cooked chicken meat
6 cups water
2 sweet potatoes, peeled and chunked
2 teaspoons gluten free chicken bouillon granules
1 cup broccoli florets
1 small onion, diced
3 carrots, peeled and diced
1 C celery, chopped
1 tablespoon, plus 1 teaspoon balsamic vinegar
salt and pepper totaste
3 C raw spinach leaves
Parmesan cheese for serving
Place all ingredients into the crockpot and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.
I made a gluen free pasta on the side and we placed the pasta in the bottom of the bowl and laddled the soup on top.
Garnish with parmesan cheese.
12 baking apples, peeled, cored and chopped
6 T brown sugar
3 tsp. cinnamon
1 can of crushed pineapple, undrained
3/4 c water
Add all ingredients to a 7 quart crockpot. Cover and cook on low for 8 hours or until the apples are cooked to the desired consistency. serve with roasted walnuts on top.
I followed the recipe for Saint Joseph's staff cookies as posted at Catholic cuisine except I used Bob's Gluten free baking mix for the flour.
Ingredients:
1 cup sugar
1 cup butter or margarine, softened (or half butter, half shortening)
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food coloring
2 Tablespoons finely crushed peppermint candies
2 Tablespoons sugar
Stir together 1 cup sugar, butter or margarine, milk, vanilla, peppermint extract, and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir red food coloring into 1 half of the dough. Cover and refrigerate at least 4 hours.
Heat oven to 375ºF.
Stir together peppermint candy and 2 tablespoons sugar; set aside.
For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. For best results, complete cookies one at a time--if all the dough of one color is shaped first, strips become too dry to twist.
Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. (Recipe from Betty Crocker).
Ingredients:
8 Boneless skinlesschicken breast halves
1/2 cup Chopped onion
12 ounces Jar orange marmalade
1/2 cup Russian dressing
1 tablespoon Dried parsley, or to taste
Directions:
Place chicken and onion in slow cooker. Combine marmalade and dressing. Pour over chicken. Sprinkle with parsley. Cover. Cook on low 4-6 hrs. Serve with rice.
For Saint Lucy's feast Day on Sunday I made this Stollen recipe. I substituted the Bob's Gluten free baking mix and I did not use the buttery sweet dough flavoring.
1 (19.5-oz.) box Pillsbury® Brownie Classics Traditional Fudge Brownie Mix
1/4 cup butter or margarine, melted
4 oz. cream cheese (from 8-oz. pkg.), softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 (16-oz.) can chocolate fudge ready-to-spread frosting
DIRECTIONS
1. Heat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
2. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4. Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5. Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie
This recipe is from allrecipes.com. I made 1 pan with tortellini and another pan with gluten free pasta. Very tasty dish.
1 green bell pepper, chopped 1 yellow onion, chopped 2 cups sliced and quartered pepperoni 16 ounces fresh mushrooms, sliced 1 (6 ounce) can tomato paste 1 (32 ounce) jar spaghetti sauce 1 clove garlic, peeled and minced 1 cup rigatoni pasta 1 cup rotini pasta 1 cup macaroni 1 pound ricotta cheese 2 cups shredded mozzarella cheese, divided 1/4 cup grated Parmesan cheese
Directions
In a large saucepan, combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Cover, and simmer for one hour.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
Mix together pasta, ricotta, 1 1/2 cups mozzarella, and Parmesan. In a 9x13 inch baking dish, alternate pasta and cheese mixture and sauce mixture, ending with sauce. Top with remaining mozzarella.
Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.
This recipe is from Cooking Light October 2009.
Ingredients
1 teaspoon dried Italian seasoning
1 teaspoon crushed red pepper
1 (2 1/2-pound) rump roast, trimmed
1 (14-ounce) can fat-free, less-sodium beef broth
1 garlic clove, minced
2 teaspoons olive oil
1 cup coarsely chopped green bell pepper (about 1 medium)
8 (2-ounce) Italian rolls
Giardiniera (pickled vegetables), chopped (optional)
Preparation
1. Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.
2. Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender. Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish. Pour cooking liquid over beef.
3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll. Drizzle 1 tablespoon cooking liquid over beef and peppers; top with giardiniera, if desired. Serve with remaining 2 1/2 cups cooking liquid for dipping.
This recipe is from Cooking Light October 2009.
Ingredients
1 teaspoon dried Italian seasoning
1 teaspoon crushed red pepper
1 (2 1/2-pound) rump roast, trimmed
1 (14-ounce) can fat-free, less-sodium beef broth
1 garlic clove, minced
2 teaspoons olive oil
1 cup coarsely chopped green bell pepper (about 1 medium)
8 (2-ounce) Italian rolls
Giardiniera (pickled vegetables), chopped (optional)
Preparation
1. Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.
2. Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender. Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish. Pour cooking liquid over beef.
3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll. Drizzle 1 tablespoon cooking liquid over beef and peppers; top with giardiniera, if desired. Serve with remaining 2 1/2 cups cooking liquid for dipping.
This recipe is from Cooking Light October 2009.
Ingredients
1 teaspoon dried Italian seasoning
1 teaspoon crushed red pepper
1 (2 1/2-pound) rump roast, trimmed
1 (14-ounce) can fat-free, less-sodium beef broth
1 garlic clove, minced
2 teaspoons olive oil
1 cup coarsely chopped green bell pepper (about 1 medium)
8 (2-ounce) Italian rolls
Giardiniera (pickled vegetables), chopped (optional)
Preparation
1. Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.
2. Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender. Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish. Pour cooking liquid over beef.
3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll. Drizzle 1 tablespoon cooking liquid over beef and peppers; top with giardiniera, if desired. Serve with remaining 2 1/2 cups cooking liquid for dipping.
1/2 C mixed dried fruit( i used golden raisins, regular raisins and currants)
1/2 C Limoncello liquer
1 box ( 15.6oz.) cranberry quick bread
2 large eggs, 1/2 c whole milk
1/4 c salted butter, at room temperature
Heat oven to 350 degrees f. In a bowl combine the fruit and Lemoncello, let rest for 10-15 minutes. In a large bowl, combine the bread mix, milk, eggs, butter and fruit -liquer mix until blended. Divide batter evenly between 4 greased and coffee filter lined 8 oz. bowls. Place bowls on a jelly roll pan and bake for 45 minutes or until golden and centers come out clean. Let cool and either dust with conf. sugar or frost, if desired.
This recipe is from A Year of Slow Cooking.
3 lbs of chicken sliced into bite sized pieces
2 packets of fajita seasoning mix
2 onions, sliced
3 bell peppers, sliced
1/2 cup of water
The Directions.
Place chicken into the crockpot. Cut the onion and the peppers in strips, and add to the crock. Add the seasoning and water. Cover and cook on low for 8-9 hours, or high for 6.Serve with warmed tortilla shells, cheese, avacado, salsa and lettuce.
This recipe is a keeper, everyone loved the flavor.
This recipe is from a Year of Slow Cooking. The recipe is super tasty and made the house smell so wonderful. The kids loved the flavor. This is a kepper.
Thank you for pushing me to make this. This beats the lid off of store-bought apple butter.
The Ingredients.
16-18 large apples fit in my 7 quart crockpot
--2 tsp cinnamon
--2 cups white sugar
--1 cup brown sugar
--1/2 tsp apple pie spice
--1 T vanilla
The Directions.
Peel and quarter the apples.Place all of the quartered apples into your crockpot. Add 1 tablespoon of vanilla. Cover and cook on low for 8 hours.
When the cooking is done, mash the apples with a potato masher. Stir in the sugars, cinnamon, and cloves.
Cover again and cook on low for 6 hours. Allow to cool and serve.
The kids enjoyed this chili. They all had seconds and i think thirds! Thank you Lara From the Recipe Shoebox.
The ingredients:
2 lbs. ground beef
1 lb. pork smoked sausage (They look like a pack of little wienies--see ingredient picture above)
2 onions, chopped
2 cloves garlic, minced
1/2 tsp. ground black pepper
1 jalapeno pepper, diced
1 tsp. salt
1 can (14-oz) sliced stewed tomatoes
1 (1.75-oz.) envelope of chili seasoning
1 cup water
2 cups ketchup
1 can (16-oz.) cut green beans, drained
1 can (7-oz.) diced green chilies
1 can (15-oz.) kidney beans, drained
2 cans (15-oz. each) pinto beans, drained
Garnishments: Sour cream, shredded cheese, crackers
In large skillet, brown beef and smoked sausages with onion. Drain off drippings. Add garlic cloves, pepper, jalapeno, salt, stewed tomatoes, chili mix, and one cup water. Simmer 15 minutes. While tomato/meat mixture is simmering, combine beans, chilies, green beans, and ketchup into a large stock pot (or crock pot). Add the tomato/meat mixture to the beans/ketchup mixture in the large pot and simmer for 2 hours, stirring frequently. Serves 8-9. Top each serving with sour cream and/or shredded cheese.
4 T olive oil
1 medium onion, diced
3 cloves of garlic
4 carrots, diced
2 ribs of celery, diced
2 small zucchini, peeled and diced
1 medium green pepper, diced
4 C cooked mashed sweet potatoes
2 C chicken broth
2 C water
1 28 oz. can of crushed tomatoes
1T cumin
1T chili powder
1T coriander
1/4 C chopped cilantro
salt and pepper
parsley, chopped
Saute onion, carrots, celery, onions, green pepper, zucchini and garlic in oil until golden brown. Add water, tomatoes and chicken broth bring to a boil. Add sweet potatoes and seasonings . Turn to simmer and cook for 8 hours. Stir every so often.
This tasty recipe is from A Year of Slow Cooking. I really enjoyed this recipe.
1 15oz can garbanzo beans , drain and rinse
- 1/2 onion, chopped
-1 T dried parsley
- 2 cloves minced garlic
- 1 egg
- 1 t kosher salt
- 1/4 t black pepper
- 2 t ground cumin
- 1 t ground coriander
- 1/4 t cayenne pepper
- juice from 1 lemon (that's a lemon. a weird looking lemon, but a lemon nonetheless)
- 4 slices of gluten free tapioca bread
- 2 T olive oil (for the bottom of your crock)
In a food processor: pulse all ingredients except for the oil a few times to combine.
Pour 2 T of olive oil into the bottom of your crockpot stoneware insert.
Form falafel into golf ball sized portions. place on the bottom of crockpot and squish down a bit.
Cook on low for 4 hours.
I served with a yogurt sauce like Stephanie recommended. I used Greek yogurt, celery seed, dill, salt and pepper.
For this cake I used Wilton's basic yellow cake recipeand a buttercream frosting. The cake came out cute, but i am a bit worried about how top heavy the cake is. This cake was featured on the front of Fmily Circle December 2009.
This recipe is from A Year of Slow Cooking. We all loved this dish. So easy and so tasty.
1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour (I used Bob's all purpose gluten free Baking Mix)
olive oil, for browning the chicken
1 tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup
Dredge the chicken pieces with the flour, and shake off the excess.Toss out any remaining flour. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. You do not need to fully cook it, just brown on both sides.
Place chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.
This delicious recipe is from allrecipes.com
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
Directions
Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.
This recipe is from A Year of Slow Cooking. The kids seemed to enjoy this recipe. i halved the recipe and did not use nuts.
-1 whole loaf of bread
--1 dozen eggs
--2 t vanilla
--4 cups of milk
--1/4 t salt
--2 t cinnamon
--1/4 cup brown sugar
--1/4 cup walnuts, or other desired nuts
The Directions.
I used a 7 qt. Crock-Pot for this. Grease the inside of your crockpot with cooking spray. Layer bread slices in the crockpot, you can cut some slices in half to fit.
In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.
Cover and cook on low for 4 hours. This isTurn to warm for 1 hour and serve.
