Tag Archives: crockpot

Smushed Taters In The CrockPot

Oh my! I think I’ve finally recovered from my Thanksgiving food coma… have you? I’ve tried to hold off on posting too many new recipes lately because some of you may not even want to think about cooking so soon after Thanksgiving but I just had to share this one. These are so good I could probably eat a whole batch by myself!

A while back I posted our Smushed Taters recipe and that was a hit in our home. Well, at one of the Thanksgiving square dance dinners we attended there was a dish that reminded me of this recipe except that it had been made in the crockpot. Hmmmm…. what? Why had I never thought of this. I didn’t get a chance to get the recipe but here is how we made our version last night. Which was another smashing hit when served with Steamed Asparagus and Broiled Parmesan Tilapia!

I think I want to give this a try with red skin potatoes or cauliflower at some point.

Smushed Taters In The CrockPot

Ingredients:

  • 6-8 potatoes, peeled and washed well
  • 1/2 stick butter, cut into pats
  • non stick spray
  • Salt and pepper (We like Lawry’s Garlic Salt)
  • shredded cheese
  • chives, optional
  • bacon bits, optional

Directions:

Spray your crockpot well with nonstick spray.

Place the potatoes in the crockpot and cover. Cook on low for 4-5 hours or on high for 2-4 hours, just until tender. (I didn’t add any water but you may want to add a little if they seem like they are drying out.)

Take a potato masher or large fork and slightly mash the potatoes.

Place the pats of butter on top.

Season as desired.

Top with shredded cheese, chives, and bacon bits. Cover and cook an additional 5-10 minutes or until the cheese is melted.

Serve as is or with sour cream.

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Easy As Pie Blackberry Dumplings

I hope everyone had a great Thanksgiving! We did and we ate so much good food and will be eating some delicious leftovers for a few days. One of the best desserts was the Blackberry Dumplings I made in the crock pot (they can be made in the oven too). This recipe is similar to the Blackberry Pig in a Poke recipe but so much easier!

The caramel sauce and nutmeg are optional but they make it so much better. I think this would go nicely with some vanilla ice cream on the side too! You could also experiment with other fruits/berries as well as maybe changing the soda to Sprite or Mountain Dew. Add in your favorite nuts, raisins, or maybe some white chocolate chips too… whatever you and your family likes. Just have fun and enjoy experimenting as I know we do here.

Easy As Pie Blackberry Dumplings

Ingredients:

Dumplings:

  • 2-3 cans of crescent rolls
  • 2-3 c. blackberries
  • 3/4 c. sugar
  • 12 oz ginger ale

Sauce:

  • 1/4 c. butter
  • 1/4 c. brown sugar
  • a bit of ground nutmeg (freshly ground is best)

Directions:

Crock Pot Directions:

  1. Spray your crock pot with non stick spray.
  2. Place the berries in a small bowl and toss with the sugar. Let rest for about 10 minutes or so.
  3. Place 2-3 berries in each crescent roll and roll up making sure to pinch the sides closed.
  4. Place the ‘dumplings’ in the bottom of the crockpot. I did one layer to make sure they all got finished.
  5. If you have any leftover berries you can mash them up and add them to the soda and then pour this over the dumplings.
  6. Cook on high 3-4 hours… they will smell amazing!
  7. When ready to serve place the butter and brown sugar in a small bowl and microwave for 1-2 minutes until bubbly. Stir well.
  8. Drizzle the sauce over the individual servings and then sprinkle with a bit of nutmeg, if desired. Enjoy!

Oven Directions:

  1. Preheat oven to 350.
  2. Spray a 9×13 pan with non stick spray.
  3. Place the berries in a small bowl and toss with the sugar. Let rest for about 10 minutes or so.
  4. Place 2-3 berries in each crescent roll and roll up making sure to pinch the sides closed.
  5. Place the ‘dumplings’ in the greased pan.
  6. If you have any leftover berries you can mash them up and add them to the soda and then pour this over the dumplings.
  7. Bake 20-30 minutes or until lightly browned.
  8. When ready to serve place the butter and brown sugar in a small bowl and microwave for 1-2 minutes until bubbly. Stir well.
  9. Drizzle the sauce over the individual servings and then sprinkle with a bit of nutmeg, if desired. Enjoy!

Preventing The Back To HomeSchool Meal Planning Madness

**This post does contain some affiliate links which could possibly earn me a small commission if a purchase was made through them. These links help to support our blog and our family.

Hmmm… have you thought about what you’ll be feeding those hungry learners? If your kids were in public school you may not have had to think much about it before. If you plan to homeschool then you will be feeding them at least three meals a day and maybe a few snacks in between.

This can turn into a chaotic juggling act if you aren’t prepared. How do we prevent meal time chaos in our home? By meal planning. I even plan out snacks sometimes so I don’t forget to include them on my grocery list. Check out this link for some Healthy Snacks to Go.

10 snacks your kids can make star (1)

It might seem like a lot of trouble but when you find a system that works for then it is so easy. It will actually save you time and money in the long run. This is also a helpful thing even if you don’t homeschool.

Check out this post for some quick and easy breakfast ideas to help you beat that morning chaos and fill those tummies with a nutritious breakfast to start their day off right. Here is another link for even more ideas: The Healthy Breakfast Book. Continue reading Preventing The Back To HomeSchool Meal Planning Madness

Homeschool days making dinner crunched?

Homeschool days making dinner crunched?

Having dinner ready to go whenever we’re ready to eat is such a lifesaver on busy weeknights when we head out to activities. Now my *kids* are taking charge of dinner from start to finish. Before we start school, they start the slow cooker. Check out the videos from Kids Cook Real Food that we are using here.

Daddy Can’t Wait Casserole: Crockpot Version

This is the crockpot version of one of my favorite recipes. I got this recipe from a church dinner. Serve with mashed potatoes and rolls.

Daddy Can’t Wait Casserole: Crockpot Version

Ingredients:

1 lb ground hamburger, or ground turkey, browned

1-10 or 12 oz bag of frozen mixed vegetables, steamed

1 can tomato soup

1 pack onion soup mix, optional

1-2 c. shredded cheese, I usually use cheddar

Directions:

Place the browned ground beef in a crockpot.

Add the remaining ingredients except the cheese.

Cook on low 2-3 hours on low or 1-2 hours on high.

Top with shredded cheese.

Cook 10-20 minutes until cheese melts.

Set to low until ready to serve.

Crockpot Chicken Joes

We all like Sloppy Joes but have you tried them with chicken instead of hamburger? Well my kids love this and my littlest one calls them ‘Chicken Joes’. They are so easy to put together and I almost always have the ingredients in my pantry and freezer to throw these together.

Crockpot Chicken Joes

Ingredients:

  • 3 – 4 chicken breasts, uncooked
  • 1 (15.5 ounce) can  Sloppy Joe Sauce (We normally use the original but the BBQ is good as well.)
  • 1 small onion, chopped (optional)
  • 1 small green pepper, chopped (optional)

Directions:

Place chicken in the bottom of the crockpot.

Mix together the remaining ingredients and pour over the chicken.

Cook on high for 4 to 5 hours or low for 7 hours.

We like to eat this on buns with french fries or sometimes over pasta with a salad.

Apple Crisp in a Crockpot

I love apple crisp. This recipe always takes me back to when I was young.

Ingredients:

Apple filling:

  • 1 c.  brown sugar
  • 1/2 c.  sugar
  • 5 large apples, peeled and cut into chunks
  • 1/4 t. salt
  • 1 t. cinnamon

Crumb Topping:

  • 2/3 c. oats
  • 2/3 c. brown sugar, loosely packed
  • 1/4 c. flour
  • 1/2 t. cinnamon
  • 3-4 T. butter, softened
  • 1 t. vanilla

Directions:

Mix together the apple filling ingredients. Spread onto bottom of slow cooker.

Mix together the crumb topping ingredients until blended. Sprinkle over top of the apples.

Cover and cook on low for 4 hours, or high for 2 hours.

Turn off the crockpot and let sit, covered, for one hour so the caramel can thicken.

Enjoy as it is or with some vanilla ice cream.

June 18 – 24, 2017 Meal Plan

This is our basic meal plan for the week. Sometimes we will switch the days around if I forgot to set something out or put something in the crock pot. Please feel free to use this or change it around to suit your family’s needs.

I have started trying to do easier meals on days that I have square dancing obligations. This helps me to be able to put a nice meal on the table without feeling guilty about having some much needed ‘Mommy Time’. Some of these meals may also help with those that have busy or irregular schedules due to work or extracurricular activities.

I do have ‘Snacks/Desserts’ listed as well. I always try to keep a bowl of fresh fruit out on the counter or table for the kids to snack on. Sometimes I will make a special snack or treat for us to enjoy.

Sunday 

Breakfast:

Cinnamon Muffins, scrambled eggs, fruit

Lunch:

leftovers

Dinner: ++

Alice Springs ChickenBaked Potatoes Salad

Snacks/Desserts:

PB Crackers/Pineapple Upside-Down Cake


Monday

Breakfast:

Cereal/Oatmeal

Lunch:

hot dogs, mac n cheese

Dinner: ++

Impossibly Easy Pizza Bake, Salad

**(This is a fairly quick meal to put together as Momma has a class/dance in the evening)

Snacks/Desserts:

Cupcakes


Tuesday

Breakfast:

French Toast

Lunch:

Egg Salad Sandwiches, veggies

Dinner: ++

Fix It and Forget It Crockpot Chicken30 minute Rolls

**(This is a fairly quick meal to put together as Momma has a class/dance in the evening)

Cookies (** I will try to make a few extra to take along for refreshments at the dance.)


Wednesday

Breakfast:

Basic Muffins

Lunch:

PB & J Sandwiches, Fruit

Dinner: ++

Fish w/Honey Mustard Sauce, Baked Sweet Potatoes, veggies

Snacks/Desserts:

Muffins


Thursday

Breakfast:

Pancakes

Lunch:

Scrambled Egg Sandwiches, veggies

Dinner: ++

Bacon Wrapped Pork TenderloinMashed Potatoes, Veggies

Snacks/Desserts:

Fruit


Friday

Breakfast:

Cereal/Oatmeal

Lunch:

Pepperoni pockets,  Salad

Dinner: ++

Crockpot Tortellini Soup, Buttered Bread

**(This is a fairly quick meal to put together as Momma has a class/dance in the evening)

Snacks/Desserts:

Cookies (** I will try to make a few extra to take along for refreshments at the dance.)


Saturday

Breakfast:

Cheese Danish, Fruit

Lunch:

Soup (probably leftover soup), grilled cheese

Dinner: ++

Crunchy ChickenMashed Potatoes, Cheesy Squash Casserole

Free Day

Snacks/Desserts:

Apple Crisp in a Crockpot

++I have a few kids who seem to be going through growth spurts right now and are always HUNGRY. I have been keeping a pot of beans, blackeyed peas, or other vegetable as a side. I also have been buying a few extra snacks like fruit, veggies, yogurt, etc. 

Shredded Beef

This is one of those recipes that I’ve had for a bit. I have some changes I’ve made to it but I can’t find it and I think my sister also sent me a similar recipe but I’ve misplaced that too! Ahhh….life is so crazy sometimes but I do promise to post the other version(s) of this recipe when I come across them.

I really like that this can be eaten in tortillas or as a sandwich.

Shredded Beef

Ingredients:

  • 1 1/2 – 2 lbs beef chuck roast
  • 1 t. salt
  • 1 t. black pepper
  • 3 cloves garlic, minced
  • 3/4 t. cumin
  • 1/2 t. oregano
  • 1 large bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 1/2 c. beef broth
  • 1/4 c. tomato paste
  • 1 bay leaf

Directions:

Mix together the salt, pepper, cumin, and oregano.

Rub this on both sides of the roast.

Place into a crockpot.

Add bell peppers and onion to the crockpot.

Blend together garlic, broth, and tomato paste.

Pour over the beef and vegetables.

Top with the bay leaf.

Cover and cook on low for 7 hours or until beef is fork-tender.

Remove the roast and allow it to cool.

Remove bay leaf and discard.

Shred the cooled beef with a fork.

Return shredded beef to the crockpot and stir to blend with juices and heat through.

Enjoy!

Baked Potatoes in a Crockpot

I like to throw a few potatoes in the crockpot sometimes so that I can have a baked potato later on in the day.

Baked Potatoes in a Crockpot

Ingredients:

  • 4-6 potatoes, scrubbed and dried
  • 1-2 T. olive oil
  • salt
  • desired toppings (butter, cheese, sour cream, bacon bits, etc.)

Directions:

Prick the potatoes with a fork or knife several times.

Brush the potatoes with olive oil and sprinkle with salt.

Wrap tightly in foil.

Lay the potatoes into the bottom of a crockpot, cover, and cook on high for 4 1/2 – 5 hours, or on low for 7 1/2 – 8 hours until tender.

Thanksgiving in a Crockpot

This meal is so delicious and so easy to fix.

Thanksgiving in a Crockpot

Ingredients:

•8 chicken breasts
•16-20 oz package of frozen mixed vegetables
•2 cans cream of chicken soup
•2 – 6 0z box stuffing, prepared to package directions
•salt and pepper, to taste

Directions:

I like to spray my crockpot with nonstick spray first.

Dump mixed veggies in the bottom of crockpot.

Add your chicken breast, frozen or thawed.

Pour the soup over top the chicken.

Cover with the prepared stuffing.

Cook on low 6-8 hours or high 3-4 hours.

Add salt and pepper to taste.

Slow Cooker Baby Back Ribs

Slow Cooker Baby Back Ribs

Ingredients:

  • 3 pounds baby back ribs
  • salt and pepper, to taste
  • 1/2 cup broth
  • 1 onion, sliced
  • 1 clove garlic, minced
  • 1 (18 ounce) bottle barbeque sauce

Directions:

Sprinkle the ribs with salt and pepper.

Pour water into slow cooker.

Place the ribs into the slow cooker. Top with onion and garlic.

Cook on High for 4 hours or Low for 8 hours.

Preheat oven to 375.

Once cooked, transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.

Bake 10 to 15 minutes.