Posts tagged ‘crock pot’

June 28, 2012

[Crock Pot] Mexican Stuffed Peppers

The Summer Heat drives many of us out of the kitchen and onto the deck to grill.

Although I love grilled food (especially because that means Rich is doing a lot of the work), sometimes I just don’t want to eat Grilled Goodies everyday! So, this summer, when Mother Natures turns on the heat & you don’t want to turn your oven-heat on… turn instead to your Crock Pot!

Now, we often think of the Crock Pot for making thick and hearty Winter Dishes – but it can easily adapt to make delicious fresh flavored lighter summer dishes! The gorgeous Peppers that will soon be overflowing from your bountiful Summer Garden can easily be cooked up for your next great dinner in your Crock Pot.

Take your classic Stuffed Peppers and switch it up with the Mexican Flavors.

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May 13, 2012

Honey Dijon Crock Pot Corned Beef

I have now made this  Corned Beef twice… that says a lot since I usually like to experiment and see what other exciting things I can come up with. But after making it around St. Patrick’s Day I ran out and got more Corned Beef on sale so that I could cook it again when we were craving it after the March 17 Holiday. Luckily then when we had that craving recently – I was able to pull out this recipe and whip it up again (and finally take the photos to share with you!

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December 23, 2011

Crock Pot Breakfast Casserole

Looking for a Awesome, Warm, Fresh Breakfast Casserole with ZERO work in the morning? Well… it’s here!

Throw everything in the crock pot before you go to bed, turn the crock pot on low and then breakfast is perfect in the morning. Feel free to adapt this with some veggies or different meats or whatever cheeses you like. Happy Hanukkah, Merry Christmas, Happy New Year, & Happy Breakfast!!

Crock Pot Breakfast Egg Casserole

  • 1 pkg. (at least 26 ounces) frozen shredding hash brown potatoes
  • approx. 1 pound Ground Sausage (pre-cooked, or cook up some sausage/pork/whatever)
  • 1 cup shredding mozzarella (or cheddar) cheese
  • 1/2 cup shredding parmesan cheese
  • 1/2 cup julienne cut sun dried tomatoes packed in oil, drained
  • 6 green onions (or 1 small onion), sliced
  • 12 eggs
  • 1/2 cups milk
  • 1 Tablespoon garlic
  • 1 teaspoon salt
  • 1/4 ground black pepper

Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.  Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

Beat eggs, milk and pepper in large bowl with a wire whisk until well blended.  Pour evenly over potato-sausage mixture. 

Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set.

One Year Ago – Eggnog Martinis, enjoy a tasty holiday cocktail today

And I leave you with this, Today’s Question of the Day… what’s your favorite quick/fast/easy breakfast?

October 25, 2011

Apple Maple Pulled Pork

I love using my crock pot! It usually gets pulled out an average of once a week during the fall/winter months. There is just something so wonderful about spending some time in the morning to put together a meal and then coming home at the end of the day to the house smelling amazing and your dinner practically done!!

After making my Apple Butter and having lots of Apples I decided to make a family favorite – Pulled Pork, but with a twist. This Apple Maple Pulled Pork (with a kick) was an awesome variation of my normal pork. The Apple/Maple flavors were there, but I wanted more. I could have easily added more Maple as well as some more diced Apples, but I was craving something else… I remembered that we had some Spicy Apple Jack BBQ Sauce made by Bonfatto’s and knew that with a splash of that the flavors would really be “amped up” – that was the perfect touch! The Maple Apple Pulled Pork is a Perfect Fall Classic Dish, no matter how you “kick it up a notch” at the end!

Maple & Apple Pulled Pork

adapted from Behind the Skillet

  • 3 lbs pork shoulder/butt
  • 1 cup apple cider vinegar
  • about 4 Tbs Steak Seasoning
  • 1/2 tsp dry ground mustard
  • 1/2 tsp ground Paprika
  • 2 cloves garlic, pressed
  • 1/2 cup diced red onion
  • 1 teaspoon (or more) red pepper flakes
  • 1/4 cup pure Maple Syrup
  • 1 apple, peeled & cored and sliced into rings
  • optional sauce to finish it off (see my notes below)

Place the pork into your crock pot and pour in the apple cider vinegar. Add the dry spiced, garlic, onion and chilies. Drizzle the Maple syrup over then top with apple slices.

Cover and cook on low for around 8 hours. If you are home (I wasn’t) about half way through the cooking time check on it and stir it up/break the meat apart a bit and I find this helps in coaxing into the ‘pulled’ status. About 30 minutes before you eat it and it finishes you might want to break it apart again.

This is a good time to taste test & maybe add some more syrup (if cider/spices if it seems a bit bland – or maybe even a splash of Apple Cider).

* NOTES: Mine was a bit dry so I added about 1/4 cup more cider, 1/4 cup of Bonfatto’s Apple Jack Sauce and about a half cup of water. The Apple Jack Sauce kept up the Apple Flavor while adding a nice kick and was the PERFECT compliment to finish off this meal, I highly recommend it!

Serve on rolls with cole slaw or sauerkraut (my choice) or enjoy just as it is.

One Year AgoPumpkin Carving 2010 (Pumpkin Carving 2011 coming soon)

And I leave you with this, today’s Question of the Day… We bought the Apple Jack Sauce on an Impulse at a Festival – what impulse buy do you find yourself using more often than you thought you would and loving every minute of it!?

October 16, 2011

Crock Pot Apple Butter

We light candles, we buy air fresheners, & use room sprays – but the best way to get the house smelling yummy is to cook something yummy!

This Crock Pot (Slow Cooker?) Apple Butter does just the trick!! After growing up at Quiet Valley Living Historical Farm and “knowing” how hard it was to make Apple Butter (at Harvest Festival every year… open fire, lots of stirring, etc) I never thought that I could really make this delicious treat. I love Quiet Valley and hate to take some profit away from them by making my own Apple Butter – but thanks to Full Measure of Happiness, I found that it could be so easy! After picking about 30 pounds of apples at Heckman’s Orchard with my family I couldn’t wait to make my house smell amazing with this Apple Butter.

Now, about a year ago I would have dreaded peeling/cutting the approximately 20 (+) apples that went into this Apple Butter. But that was before my dear friend Teresa & her husband got me this Apple Peeler/Core-er/Slicer last year for the holidays. I’m telling you – go get one, I did all the apples in about 15 minutes without any work and just a little bit of counter wiping when I was done. This contraption is awesome for any apple slicing needs (unless you wanted the peel) and can also supposedly be used to make those really cool spiral/tornado potatoes – I’ll have to try that and get back to you!

after about 36 hours

So get out your Crock Pot and make your house smell delicious (other tasty smelling options are: chili or chicken or soup or pork or whatever). Trust me – your nose will enjoy it as will your stomach when you finally indulge in the fruits of your non-labor!

Apple Butter 

(makes about 2 quarts)

  • Apples – whatever fits in your crock pot, about 10 lbs of apples (I had about 20 apples, all different varieties – added in two batches)
  • 2-3 cinnamon sticks
  • 1 t freshly grated nutmeg
  • 1 t ground cloves
  • 1 – 2 cups apple cider
  • sugar to taste (optional)

Dump all ingredients into the crock pot & turn on low for about 8 -10 hours. Add more apples at that point if you want (this will add about 8 hours). Cook on low for another 8 -10 hours or so. Remove your cinnamon sticks – if you used a more tart apple, add sugar (1/4 cup at a time) to taste. Mine ended up cooking for about 36 hours because I wanted it nice and cooked down, this is kind of up to you though. It needs at least 16 hours but can go up to 48 probably!

For the last 2 hours or so: prop the lid of the crock pot and let the extra moisture continues to evaporate until you get the desired texture.

Place into jars. You CAN can it (hehe) but I’ve never canned. I’m sharing some with my parents but this should last a few months (think Jelly?) in the fridge. Don’t let it sit around too long once its made – plan to use it by Easter probably….?



One Year Ago – Scott’s Pizza Tour – seriously, you should take one, we love Scott!!

And I leave you with this, Today’s Question of the Day… What treat do you splurge on in the store or local fair/etc that you’ve figured out how to make (OR that I should try to figure out how to make for you)? – I know that Rich loves fancy BBQ Sauces, I should try to make them after we get inspired by others (OR we can just continue to support local businesses and buy their delicious sauces, who knows)

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