Crock Pot Apple Raisin Bread Pudding

If you don't care for raisins, just use a plain bread, or use the raisin bread and omit the extra raisins. This is also good with a caramel sauce.

APPLE RAISIN BREAD PUDDING WITH CREAM SODA SAUCE
By Sandra Lee

Bread Pudding

2 packets cinnamon roll instant oatmeal
3 eggs, beaten
3 cups milk, or 2 cups milk and 1 cup heavy cream
1/4 cup brown sugar
1 1/2 tsp. vanilla
1/2 tsp. salt
3 1/2 cups cubed raisin bread
1 cup apple pie filling or topping
1/2 cups raisins

Sauce

1/2 cup cream soda
1 package Dream Whip whipped topping mix
1/2 tsp. ground cinnamon
1/2 tsp. vanilla
1/2 tsp. salt

In a blender, blend instant oatmeal into a fine powder. Set aside. In a large bowl, whisk together eggs, milk, brown sugar, vanilla, and slat. Fold in raisin bread, pie filling, raisins, and oatmeal powder until bread cubes are moist. Set aside for 30 minutes.

Spray a slow cooker with Pam cooking spray and add bread mixture. Cook on high for about 3 hours or until a knife inserted in center comes out clean.

For sauce, combine all sauce ingredients in a bowl. Whisk together until thickened. Top each bread pudding serving with a dollop of sauce and serve.

Crock Pot Pork Chops

CROCK POT PORK CHOPS
By Cindy Duffy

6 pork chops
flour
1-2 Tbsp.oil
Garlic salt
Seasoned salt
Pappy’s
Pepper
2-3 cans Golden Mushroom Soup
2-3 cans water

Dredge or shake pork chops in flour. Brown in skillet in the oil. Season to taste. Transfer to crock pot. Mix soup and water together. Pour over pork chops. Cover with lid and cook on high for 6 hours.

Remove pork chops to serving platter and if desired thicken soup with a little corn starch and water. Correct seasonings.

Serve with rice and vegetable of choice.

SLOW COOKER TIPS

SLOW COOKER TIPS

Place cold food in a cold crockpot. Hot food in a hot crock pot to prevent the crock from breaking.

You need to use a little more spice when slow cooking. But remember you can always add but not take away! So experiment.

If you are a little late or want to speed up the cooking time, you can heat the liquids: soups, broths, tomatoes, water, etc. and then pour over. I usually do this unless I’ve put it on the very first thing in the morning.

A slow cooker is a great way to keep homemade soups warm for serving.

Your crock pot works well for buffet serving.

Spray your crock with Pam for easier clean up

If the food and liquid level is too high it will take longer to cook. If the food and liquid level is too low it will cook faster. So when trying out a new recipe check and experiment a little.

The low setting is about 200 degrees and the high setting is about 300 degrees.

Browning meat adds color and enhances flavor, but is not necessary.

One hour on HIGH is equal to two hours on LOW

Liquids do not evaporate in the crock pot, so if you are adapting a recipe reduce the liquid by 1/3 to 1/2 a cup unless you are adding rice or making a soup.

Don’t lift the lid to stir unless the recipe calls for it. Especially if you are cooking on low. Lifting the lid lets enough heat escape that it will extend the cooking time for 20-30 minutes.

Vegetables do not cook as quickly as meat so they should be placed in the bottom of the pot unless it is a tender vege like zuchinni, mushrooms, etc.

Crock Pot Cooking

Okay Gals! It's time to get this up and going again. I need some new ideas now that Spring is here!

I taught a slow cooker class for RS enrichment this week. Everyone brings their crockpot and prepares the recipe and goes home and plugs it in and their dinner is ready! It rotates each month at someone else's kitchen who is responsible for picking the recipe, shopping for the ingredients, and teaching. (Everyone reimburses her)

Here is what we made yesterday. Enjoy!

SLOW COOKING


With a slow cooker, dinner cooks itself! It cooks all day long so you don’t have to. You can use slow cooker recipes made just for your crock-pot or adapt your family favorites with a little thought. Just add your ingredients in the morning, turn it on and you have dinner ready in the evening! The smell will be wafting through the house calling everyone to the table for some family time.

Here are some recipes I enjoy and some that I have adapted.

Bon Appetite!




Chicken with Mushrooms and Gravy
By Cindy Duffy


6 boneless/skinless chicken breasts
1 tbsp. oil
Garlic salt
Seasoned salt
Pepper
2 cans Cream of Chicken Soup
1 can evaporated milk
1 cup milk or water
1 pkg. fresh sliced mushrooms
Paprika
Parsley Flakes

Quickly brown chicken in the oil and season with the salts and pepper to taste. Transfer to slow cooker. Saute mushrooms in same skillet for a few minutes. Layer over chicken. Mix soup, evaporated milk, and cup of milk or water to desired consistency. Pour over chicken and mushrooms. Sprinkle with paprika and parsley flakes.

Cover with lid, and cook on high for 4 hours, or low for 4-8 hours.

Serve with rice, potatoes, or noodles and a vegetable and salad.

White Cake with Warm Raspberry Topping

(submitted by Cindy)

We served this at our neighborhood Christmas party and it was a hit!

WHITE CAKE WITH WARM RASPBERRY TOPPING

1 box white cake mix (Duncan Hines is best)
1 1/2 cups powdered sugar
1- 8oz. softened cream cheese
1 pint whipping cream, whipped or 8 oz. Cool Whip
1- 16 oz. bag frozen raspberries, thawed
water
1/2 cup dry raspberry jello
2 tsp. lemon juice
3 Tbsp. sugar
2 Tbsp. cornstarch

Make cake according to package and bake in a 9X13 pan as directed. Let cool.

If using cream, whip. Blend powdered sugar and cream cheese together well. Mix in whipped cream OR Cool Whip gently. Spread over cooled cake. Chill in refrigerator for several hours. (this makes a generous amount of frosting. Use what you think you will like and store the rest in the refrigerator.)

Drain raspberries very well. (squeeze bag w/berries inside, just don't mash the berries!) Save juice. Add water to juice to make 1 cup. In pan, mix dry jello, sugar, and cornstarch together well with whisk. Add water/juice mixture and lemon juice. Heat and stir until ingredients dissolve and thicken. Add raspberries and serve warm over cake.

A chilled cake cuts cleanly and makes a nice presentation.

Enjoy!

My favorite Christmas Present. Ever.

By Rachel

Here's an idea for all y'all. Several years ago as my grandmother's health was declining I panicked thinking that if we lost her, some of our favorite meals might be gone forever also. I suggested to her that she create a recipe book for us. It turned into much, much more.

In the beginning it was a beautiful book of rememberance. Grandma Jane included stories and pictures from throughout her life. There is one photo of my mother as a baby being held by both of her grandmothers. What a gem! Grandma Jane was divorced, but she made sure to include pictures of our grandfather and his parents as well. Many of the recipes were photocopied, written in her handwriting probably 40 years ago. She also included some of her mother's favorite recipes, as well as having each of her daughters and granddaughters submit a favorite recipe with a picture of their families. This book is such a treasure trove of heritage.

Books were distributed at Christmas to each girl in the family. I think I can speak for all of us and say that these books are amongst our most prized possessions. Sadly, we lost Grandma Jane the following year. I think we all have been able to maintain a closeness to her through this book, however. My daughters and I love to look through it and see what her life was like. The Christmas following her death, we decided to make a yearly tradition. Each Christmas, each family submits a new recipe along with pictures. We anticipate our new recipes as much as anything else under the tree. I love seeing how my cousins, aunts, everyone have changed, how the kids are growing, what people are eating. Some of the recipes I will likely never make, but I treasure them nonetheless. This is a testimony that the best things in life don't require money. Just lots of love. And yummy food...

Panzanella (Bread Salad) - Rachel

A neighbor makes this occasionally and each time brings some to me. I can honestly say it's probably on my top 10 meals ever list. I haven't made it, and it looks like a bit of work, but if you are up for it - I'm telling you...GOOD EATS!!!

Recipe courtesy of Epicurious

This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.

Active time: 35 min Start to finish: 1 hr

Servings: Makes 6 to 8 servings.

Ingredients
1 large garlic clove
1/2 cup plus 3 tablespoons extra-virgin olive oil
3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups)
3/4 lb cherry tomatoes, halved
1 teaspoon salt
1/2 teaspoon black pepper
1 lb green beans, trimmed and halved crosswise
3 tablespoons balsamic vinegar (preferably white)
3 tablespoons capers (packed in brine), rinsed, drained, and chopped
1/2 teaspoon sugar
1 (19-oz) can cannellini beans or chickpeas, rinsed and drained
1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice
3/4 cup chopped fresh basil

Preparation
Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.

Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.

While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.

Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.

Broiled Parmesan Tomatoes

(submitted by Cindy Duffy)

3 large tomatoes sliced 1/4" thick

Fresh or Kraft Parmesan Cheese

Fresh grated garlic (I just use the minced from the jar.)

Fresh basil, washed and julienned. (roll several leaves together tightly and slice across)

Extra virgin Olive Oil

Salt and Pepper to taste

Place sliced tomatoes on a baking sheet. Mix parmesan cheese, garlic, basil and salt and pepper in a bowl and add just enough olive oil to make a crumbly consistency. With fork, put mixture on tomatoes. Broil until browned.

There are really no set ingredient amounts for this recipe. It is easily adjustable for personal preferences and taste. If you don't have fresh basil, you can use dried basil leaves.

*Remember that you don't need as much of a dried spice as you do a fresh one.
*I like to use the freshly grated Parm. in a container usually found by the fresh pasta, cheeses, etc. but Kraft is good too.

SQUASH by jennica

I made this for my friend Lori who loves healthy food. I just rub a little bit of olive oil on spaghetti squash and season with salt, pepper and salad supreme seasoning. Bake until cooked, then pour 1/2 can of Italian-stewed tomatoes in each side of squash and sprinkle with parm. Bake for a few more minutes until tomatoes are warm and enjoy. (Just use your fork to scrape the squash away from the sides and mix with tomatoes)

She loved it! It was good, even for a non-squash eater like me and it should be pretty low fat and healthy.

Chunky Apple Cake

(Submitted by Cindy Duffy)

Oooohhhh! This is REALLY good. And with apples, you can make it any time of the year, but it's especially yummy for fall!



Cake:

• 1 cup butter or margarine, softened
• 2 cups granulated sugar
• 3 eggs
• 1/2 tsp. vanilla
• 2 1/2 cups flour
• 2 tsps. baking soda
• 1/2 tsp. salt
• 2 tsps. ground cinnamon
• 3 cups peeled, coarsely chopped apples (about 3 medium)
• 1 cup chopped nuts (the recipe calls for walnuts, but we don't like them--they give my family canker sores-- so if I use the nuts I use pecans instead)

Heat oven to 350*. Spray a bundt pan with baking spray with flour or with spray and then dust with flour.

In large bowl, beat the butter and the sugar until light and fluffy. Beat in eggs,one at a time, until blended. Add vanilla. Stir in flour, baking soda, salt and cinnamon. Then apples and nuts. Spoon into prepared pan.

Bake 50-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack and cool completely about an hour and a half.

FROSTING:

• 1/2 cup butter (do not use margarine)
• 3 1/4 cups powdered sugar
• 1 tsp. vanilla
• 1-3 tablespoons milk

In a 2 qt. saucepan, heat the butter over medium heat, stirring constantly, until golden brown. Gradually beat in the powdered sugar with a spoon or wisk. Stir in the vanilla and enough milk until the frosting is smooth and desired spreading consistency. Generously spread the frosting over the top and partially down the sides of the cake. When serving, cut with a serrated knife.

(HIGH ALTITUDE 3500-6500 ft.: Decrease granulated sugar to 1 3/4 cups, increase flour to 2 1/4 cups, and add 1/4 cup water to cake ingredients. Bake the same time)

TIP: The best baking apples are slightly tart. Granny Smith, Braeburn, Cortland, Rome Beauty. I also like to split the amount of apples with a Fuji apple. It is sweet and adds a great combination. I do this with my pies too.

TIP: The browned butter frosting has a sweet, nutty flavor that goes well with the apple cake. But you can always use a cream cheese frosting on this as well. My sister, Lisa, likes that better.

Pumpkin Cookies with Caramel Frosting

Posted By: Leslie Hurst
I recently made these for the first time, and they were DEADLY. Hurry, Fall's almost over, so you better get your pumpkin baking fix in. (Just think to yourself that these are a dieter's friend, and everything will be okay.) I recommend storing them in the refrigerator. I didn't and the butter from the frosting leached out through the cookie a little.

Cookies:

2 c. shortening (I substituted about a cup of applesauce)

2 c. white sugar
1 29 oz. can pureed pumpkin (not pumpkin pie filling)

2 eggs

2 tsp. vanilla

4 c. flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

Frosting:

12 T. butter

1 c. milk

2 c. brown sugar

6+ cups powdered sugar

1 T. vanilla

To make cookies: Cream together shortening and sugar; don't whip. Mix in pumpkin, eggs and vanilla. In a seperate bowl, combine the flour, soda, baking powder, salt and cinnamon. Add to pumpkin mixture. Bake at 350 degrees for 12-16 minutes. Use an icecream scoop for a perfect size cookie measure.

To make frosting: Combine butter, milk and brown sugar in a large saucepan. Boil for 2 minutes. Take off heat, let cool. Be sure not to add the powdered sugar until it is really cool. When cool, add powdered sugar and vanilla. Add more powdered sugar if too thin. Frost cookies and serve. ( I think I made about 2/3 of this frosting recipe and it made plenty.)

Fillet of Squirrel

Kidding, just kidding! I don't know, does anyone have a good recipe for barbecue squirrel or something like that? Check out Berta's Blog to see what's going on! Joking!

Sneaky Potatoes by Jennica

So, I don't have a cool picture, maybe someone can add one for me but I had to tell you what I did. I made a big bowl of mashed red potatoes with sour cream and cheese and bacon bits and green onions for my family and they loved it. What they didn't know and never figured out is that there was a whole head of cauliflower mashed into the potatoes!

WITCH'S CAVIAR

(submitted by Cindy)

Had this at Enrichment Night and it was very good! Happy Halloween!

2 cans (4 1/4 oz. each) chopped olives, undrained
2 cans (4 oz. each) chopped green chilies, undrained
2 medium tomatoes, seeded and chopped
3 green onions, chopped
2 garlic cloves, minced (or 1 1/2 tsp. of minced, jarred garlic)
1 Tbsp. red wine vinegar
1/2 tsp. olive oil
dash of salt

In a bowl, combine all the above ingredients. Cover and refrigerate over night for the flavors to marry.

Serve with tortilla chips.

Makes 4 cups.

Shredded Pork Wraps

Rachel

Someone recommended this recently and we just tried it. It was great and super easy.

Place a pork loin in the crock pot, sprinkle with a package of taco seasoning and cover with water. Cook on low overnight (for lunch) or all day (for dinner). Shred meat and serve on wheat tortillas with some cheese and pico de gallo.

To make pico: dice tomato, onion, jalapeno, & cilantro, add juice of one lime and some salt. I added lots of avocado right to the pico.

My kids even loved this.

BTW - I didn't have a pork loin, but I did have some beef in my freezer and it was good. I also don't buy those seasoning packets because they have lots of unnecessary and unhealthy stuff in them. I just sprinkled the meat with some cumin, cayenne, oregano, garlic salt, chili powder, etc.

Easy, breezy, beautiful