March 7 2019

Crock pot Cheesecake

Crock-Pot Cheesecake

Cook time:  3 hours Total time:  3 hours Serves: 8   Ingredients

  • 3 8 oz packages of ⅓ less fat Philadelphia Cream Cheese, room temperature
  • 3 eggs
  • ¾ cup sugar
  • 2 cups animal crackers, pulverized into crumbs (graham crackers will work too, but this is what I had on hand)
  • 3 Tbs butter, melted
  • jam (optional)

Instructions

  1. Find a bowl that fill fit inside your slow cooker, but will leave enough room for you to lift it out when finished cooking. A bowl with a lip is preferable.
  2. In a medium size bowl, mix animal cracker crumbs and melted butter.
  3. Press crumbs into the bottom of your bowl – the one that you will do the cooking in, inside the slow cooker.
  4. In a separate bool, Mix sugar and cream cheese until well blended.
  5. Add the eggs, one at a time. Mix after after each addition.
  6. Add the cream cheese mixture to the top of the graham crackers.
  7. Place cheesecake dish in your slow cooker and carefully pour water around the pan. I used a cup and slowly added water, about ⅔ of the way up the cheesecake dish. Just be careful not to get water in your cheesecake.
  8. Put the lid on the Crock Pot and cook on high for 3-3.5 hours, or until the center is not watery when a butter knife is inserted into the middle.
  9. If your dish is difficult to remove from the slow cooker, without getting water in it, then try using a syringe to get some of the water out of the slow cooker, before removing.
  10. Allow cheesecake to cool on the counter for about 15 minutes, then refrigerate for at least an hour, before serving.
  11. Serve with jam, if desired.
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March 5 2019

Crock Pot Stuffed Chicken Breasts

Crock-Pot Easy Stuffed Chicken Breasts Recipe


Servings 6 people
Prep Time15minutes
Cook Time4 – 5hours on LOW

Ingredients

  • 3wholeBoneless Skinless Chicken Breasts cut in half
  • 16ouncesdried stuffing mix1 box, such as Stove Top brand
  • 1/2harsliced green olives with pimentos
  • 1/4cupchicken broth or water
  • 1teaspoon Black Pepper

Instructions

  1. Cut a slit into the side of each chicken breast half, forming a pocket or flatten breast to roll around stuffing.
  2. Prepare stuffing mix on top of stove as per package instructions.
  3. Stir in olives.
  4. Stuff each chicken breast piece with a few tablespoons of the stuffing, being careful not to overstuff.
  5. Or place a few tablespoons of stuffing in the middle of the flattened breast and roll chicken.
  6. Place in bottom of the crock-pot, open side up.
  7. Add broth and aprinkle with pepper.
  8. Cover and cook on low for 4 1/2 – 5 hours.
  9. You can either the leftover stuffing to the crock-pot and cook it with the chicken or cook in a covered casserole dish/pan for about 35 minutes as per package instructions.
February 25 2019

Crockpot Chili

https://www.thespruceeats.com/peggys-chili-with-ground-beef-and-beans-3055038

Beef and bean chili

Ingredients

  • 2 pounds lean ground beef (browned and drained)
  • 2 medium onions (coarsely chopped)
  • 2 ribs celery (coarsely chopped)
  • 1 green bell pepper (coarsely chopped)
  • 2 cloves garlic (crushed)
  • 30 ounces red kidney beans (canned, drained)
  • 3 to 4 ounces mushroom pieces (canned, drained)
  • 15 ounces baked pork and beans with molasses (canned)
  • 29 ounces tomatoes
  • 6 ounces tomato paste
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon pepper
  • 1 teaspoon cumin (ground)
  • Salt to taste

Steps to Make It

  1. Brown the ground beef in a skillet and drain the grease.
  2. At the same time, chop the onions, celery, and green bell pepper. Crush the garlic as well.
  3. Add the cooked beef and vegetables to a 4-quart (or larger) slow cooker.
  4. Drain the kidney beans and mushrooms and add them to the slow cooker along with the (undrained) pork and beans.
  5. Add canned tomatoes, tomato paste, and all of the seasonings.
  6. Stir well until everything is thoroughly combined.
  7. Cover and cook on low for 8 to 12 hours. To speed it up, cook on high for 4 to 6 hours.

Creative Ways to Use Leftover Chili

Too much chili? Chili is the ideal dish for leftovers, and it is just as appetizing on the second day as it was on the first. You can also ‘repurpose’ it into other dishes, so no one gets bored. Depending on the size of your family, you might even get two or three meals out of one slow cooker.

Store any leftovers covered in the refrigerator and enjoy a second helping for lunch the next day. You may even have enough to make tasty chili dogs for tomorrow night’s dinner. Also, consider serving the chili over a bed of freshly cooked spaghetti noodles, it’s a specialty of Cincinnati and surprisingly delicious.

February 22 2019

Stuffed Peppers in Crock Pot

Ingredients

  • 4 medium green bell peppers (or use multicolored)
  • 1 pound ground beef (lean)
  • 1/4 cup onion (finely chopped)
  • 1 1/2 cups rice (cooked)
  • 1 teaspoon seasoned salt ​(or a Creole seasoning blend)
  • 1/2 teaspoon black pepper
  • 1 (32-ounce) jar spaghetti sauce (or marinara sauce)

Steps to Make It

  1. Gather the ingredients.
  2. In a bowl, combine the ground beef, finely chopped onion, cooked rice, and seasonings until well blended.
  3. Cut the tops off of the peppers and remove the seeds and fibers.
  4. Stuff the peppers with equal portions of the ground beef and rice mixture.
  5. Place the stuffed peppers in a crockpot; cover with the spaghetti sauce.
  6. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Or until the ground beef is thoroughly cooked and the peppers are tender.
  7. To check for doneness, insert an instant-read food thermometer into the center of the filling. It should read at least 160 F (71 C) or 165 F (74 C) for ground turkey.
  8. Serve and enjoy!

Tip

  • Since the ground beef is not browned ahead of time, use a lean ratio of ground beef in this recipe.

Recipe Variations

  • Substitute 1 cup of uncooked white or brown Minute Rice for the cooked rice.
  • Instead of ground beef, use ground turkey in the filling.
  • Substitute a 14.5 -ounce can of diced tomatoes and a 10 3/4-ounce can of condensed tomato soup for the spaghetti sauce. Combine the two in a bowl and pour over the peppers.
  • Chop the tops of the peppers finely and add them to the filling or to the sauce mixture.
  • Instead of plain white rice, add cooked Mexican or Spanish rice to the beef mixture. Use Uncle Ben’s Ready Rice or Rice-a-Roni brand.
  • For Tex-Mex or Mexican flavors, substitute two 14.5-ounce cans of chili-style or Mexican style tomatoes for the spaghetti sauce.

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