Tag Archive | Recipe

Crockpot Breakfast

I’ve been experimenting with Crockpot Breakfasts because our schedule has gotten to the point that three or even four of us are getting out and about early in the morning but not all together or at the same time.  My family would rather sleep than fix themselves breakfast and most would rather sleep extra than get up earlier to eat all together with the earliest leaving person.

So I have attempted to have something in the crockpot overnight ready for breakfast.   I need more recipes though.  You can find several recipes using potatoes/bread, sausage/bacon and egg type ingredients which are fine for special occasions but not what I want for an everyday type breakfast.

Tips:

So far I’ve only cooked items for around 6 – 7 hours.

Lift crock up in crockpot cooker by using canning rings to raise crock.

I also use my old crockpot which doesn’t cook as hot.

I’ve also tried using the crockpot liners.  They are too expensive for daily use.

I spray my crockpot with Pam before using.


Crockpot Grits

Ingredients:

1 1/2 cup Grits
7 cups Water
1/4 cup Butter
2 cups Milk
1/2 cup White Sugar
Directions:

Spray crock with Pam. Combine all of the ingredients.

Cook on low for 6-8 hours.

Sprinkle with cheese for cheese grits.


French Toast Crockpot

 

Ingredients:
1 loaf Italian Bread (Torn)
7 Eggs
3 cups Milk
1 tablespoon Vanilla Extract
1/4 cup Sugar

 

Directions:

Lift crock up in crockpot cooker by using canning rings to raise crock. Tear bread into pieces into greased Crockpot.

Mix eggs, sugar, vanilla and milk. Pour over bread. Stir well.

Cook on low for 6 hours.

Serve with pancake syrup.


Overnight Steel Cut Oats

 

Ingredients:

 

2 cups Steel Cut Oats
1 cup dried cranberries
1/2 cup Raisins
8 cups Water
1 cup Milk
1/2 cup White Sugar
1/2 stick Butter

 

Directions:

 

1. In a slow cooker, combine all ingredients and set to warm. Cover and let cook for 8 to 9 hours.

 

2. Stir and remove to serving bowls.

 


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Southern Potato Salad

There is one particular family get together where I’m regularly asked to bring potato salad.  The funny thing is over twenty years ago, when asked the first time, I didn’t even know how to make potato salad!  I’ve learned, although I don’t make it at home often since my husband doesn’t like potato salad.  The kids and I eat potatoes in any format.  Must be my grandmother’s Galloway blood.

Southern Potato Salad

6 – 8 large potatoes, peeled and cubed

6 large eggs, boiled and diced

1 bell pepper, diced

1 onion, diced

Sweet pickle relish or even better Salad cubes

Mayonaise

Mustard

Celery Seed

Pepper

Salt

Tablespoon Sugar


Boil potatoes until tender but not too soft, you don’t want mashed potatoes.   I cheat and boil my washed eggs right in the potato water.  Saves on clean up.   When tender drain and rinse with cold water gently.  While potatoes are cooling dice the eggs, onion and bell pepper.  Mix in a very large bowl.  Often my spare punch bowl fills in here.  Most of the rest do not have measurements.  They work better to taste.  Add enough mayo to moisten well, add a little extra if not serving right away otherwise it will dry out.  Add sweet pickle relish.  We like alot but some people don’t.  Mustard is added probably no more than a couple of tablespoons.  I usually judge by the color of the potato salad.  Add in the remaining celery seed, pepper, salt and sugar.  Refrigerate right away.  Although I enjoy fresh potato salad the best, just cool and not real cold.

Now off to finish mine. 🙂



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Cranberry Salad

Cranberry Salad

Ingredients:

  • 2 small packages raspberry Jell-O, I actually used sugar free.
  • 1 1/2 cups boiling water
  • 1 20-oz. can crushed pineapple
  • 1 can whole cranberry sauce
  • 3/4 cup cranberry juice, or water works

Topping

  • 1 8-oz. package cream cheese, softened
  • 1/2 cup sugar
  • 1 cup sour cream

Directions:

  1. Dissolve Jell-O in boiling water.
  2. Add crushed pineapple, cranberry sauce, jello, and cranberry juice. Mix it all together well.
  3. Mix well. Pour into a 9″x12″ glass dish and refrigerate until firm.  Really firm, so you can spread the topping over the top.
  4. Cream together cream cheese, sugar and sour cream until smooth.
  5. When the first mixture is firm, spread the creamed ingredients on top.

Serve as a side salad or dessert. Can add crushed nuts to the jello mixture and sprinkle on top if desired.  I didn’t.

HT: Lisa 🙂  It’s a keeper.


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Pumpkin Cheesecake

This is better than the typical pumpkin pie.  I got mixed reviews about it.  Some really liked it and some didn’t.  It still tastes like pumpkin so if someone doesn’t like pumpkin they still won’t like this.

Pumpkin Cheesecake

Crust

2 cups crushed ginger snap cookies

1/4 cup brown sugar

1/4 cup melted butter

Filling

4 8oz packages of cream cheese, softened

1/2 cup brown sugar

1 cup sugar

4 large eggs

1 1/2 cups canned pumpkin

1/2 teaspoon cinnamon

1/2  teaspoon allspice

1/4 teaspoon nutmeg

or in place of the above use 1 1/2 teaspoons pumpkin pie spice


Mix together crust ingredients.  You can always use graham cracker crumbs in place of ginger snaps if desired.   Press into bottom of pan.  Can use springform or 11 x 7 pan (this is what I use).  Bake at 350 degrees for 10 minutes.

Cream together the cream cheese and the sugars.  Add in pumpkin and spices.  Play around with the amount of spices, some like lots of spice and some like light spice.  You can taste it at this point since it is before you add the eggs.  Spices tend to be just slightly stronger after the baking.  Beat in eggs one at a time.  Don’t beat on high because you don’t want lots of air.

Bake at 350 degrees for approximately 1 hour.  Reduce heat to 300 degrees if browning too quickly on top.  Cook until center is set.  Let cool in turned off and vented oven to decrease chances of cracking.  Refrigerate.

I cook mine in a larger pan half full of water, or you can place a pan of water on the rack under the cheesecake.

Top with whip topping to serve, if desired.



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Pecan Pie Bars

INGREDIENTS

  • 3 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1 cup margarine
  • 4 eggs
  • 1 1/2 cups light corn syrup
  • 1 1/2 cups white sugar
  • 3 tablespoons margarine, melted
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups chopped pecans

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 13×9 inch pan.
  2. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
  3. Bake for 20 minutes in the preheated oven.
  4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
  5. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.



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Lemon Bars

Lemon Bars

Crust 

  • 1 cup sifted all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 1/2 cup butter, melted

 Filling

  • 5 eggs
  • 2 1/2 cups white sugar
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1 cup lemon juice (less if desiring milder lemon taste)

Directions

  1. Preheat oven to 350 degrees F. Grease a 11×7 inch pan.
  2. In a mixing bowl, stir together 1 cup flour and confectioners’ sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
  3. Bake in the preheated oven for 20 minutes, or until golden.
  4. In the same mixing bowl, beat eggs until light. Combine the sugar, baking powder and 1 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
  5. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
  6. Refrigerate leftovers



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Baked Custard

I’m always looking for new recipes that take little time, and expense, but yield bountiful results.   I found this over at In a Shoe and tried it already.  Yum, but what is even nicer is this is a recipe that can easily be tweaked to meet your taste buds.  For a change, I actually followed the recipe exactly!  That is a joke around here that I never cook the exact same thing twice, that is what happens when you don’t measure. 

Baked Custard

serves 8-10

  • 12 eggs
  • 1/2 – 1 cup sugar (Kim used 1/2 cup, but we used a cup.)
  • 2 tsp. vanilla
  • 4 cups milk (for richer custard, use a combination of milk and cream or evaporated milk)
  • nutmeg

Heat 3 quarts of water to boiling, and pour into your electric roaster.  Heat roaster 325.

Meanwhile, heat milk in the microwave.  About 4 minutes is right for ours.  This step is not necessary but your custard will cook much faster if you start with hot milk.

Beat eggs in a large mixing bowl.  Beat in vanilla, then sugar.  Stir in hot milk until combined.  Pour into 9×13 and sprinkle with nutmeg.

Use your roaster rack to lower custard into roaster.  Watch water level as you lower it to be sure it’s not high enough to flow into custard.  Cover and bake 60-90 minutes, until center is set.

Serve warm or chilled.

HT: Kim at In a Shoe


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Sweet Homeschooling

This week we found blueberries at a very good price so the kids begged for us to make blueberry jam. They have learned to like blueberry jam due to a friend that has given us some, made from her parent’s blueberries. I was hesitant at first and actually said not right now but then I walked across the produce area and there were the same blueberries for even .50 cents less! How could I refuse? I saved .50 cents a pint almost instantly!

So we made two batches of blueberry jam that really is very good. The blueberries didn’t seem to make as much as the strawberries did earlier this summer. So we ended up with only six and a half pints. Plus tasting and licking spoons and the pot.

Since we were already in jam mode, we also made a new recipe I had seen just that week. Zucchini Jam! Sheri at The Nourishing Home had posted the recipe. I know it sounds strange and the kids thought that would be so gross. But since I had unclaimed Zucchini in the refrigerator I decided to give it a try.

Zucchini Jam

4 cups Shredded zucchini
1/2 cup crushed pineapple
1/4 cup lemon juice
3 cups sugar
1 (3 oz.) box orange Jell-O (I actually used a sugar-free box)

In a large pot, cook zucchini for 10 minutes on medium-low, stirring constantly. Add in the pineapple, lemon juice, and sugar. Cook for 20 minutes. Add Jell-O and boil for 2-3 minutes to make sure the gelatin is dissolved. Ladle into freezer containers, leaving 1 1/2 inch headspace. Put into freezer when cool.

You can also water bath can these. Ladle into clean jars, put lids and rims on, then process in water bath canner for 10 minutes.

This was so good. I actually liked it better than the blueberry jam. It tastes like orange marmalade to me. Plus it is so cheap to make. Zucchini is something around here that if you just know a gardener you get offered lots of it.

What could be sweeter than making jam for school (recipe reading, math, science, home economics, working together, etc) and then licking the pot?


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