Quick Easy Crockpot Recipes Easy Slow Cooker Beans Foods Family Slow Cooker

If you’re confused like I was, let’s start off with a little clarification of crockpots and slow cookers. A crockpot is a slow cooker. Not every slow cooker is a crockpot. As a matter of fact, crockpot should be Crock-Pot, the brand name of a line of slow cookers. Calling all slow cookers “crockpot” is like calling all facial tissues Kleenex. It’s just a habit we’ve gotten into.

My favorite slow cooker recipes are from Whole Foods for the Whole Family, La Leche League International’s member-created cookbook, edited by Roberta Bishop Johnson and first published in 1981.

EASY BEANS
According to my notes in the margin of WFWF, I first made these easy slow cooker beans in April 1991. Every meal doesn’t have to include meat. This main dish is simple and goes well with bread (see below) and a tossed salad. This makes a lot of beans, so freeze leftovers to use in future recipes.

Ingredients:

2 cups dried beans
4-5 cups hot water
1-2 onions, sliced
1 clove garlic, minced

Combine ingredients in your slow cooker and cook on high for 6-8 hours or on low for 10-12 hours.

A variation would be to add 3 tablespoons molasses, 1 teaspoon dry mustard, 1 teaspoon ground ginger or chili powder, 1 cup tomato sauce and 1 green pepper, chopped.

GRANNY’S EASY “BABY’S HERE” STEW
This is actually an adaptation of Granny’s recipe. Made life simpler when dealing with babies, toddlers and preschoolers.

Ingredients:

2 tablespoons vegetable oil
3 pounds beef stew meat in 1″ cubes*
2 cups canned tomatoes
2 cups tomato sauce
2 cups green beans*
6 carrots*
2 potatoes*
1 large onion*
1 turnip, pared and cubed (or 1 additional potato)
1/2 teaspoon salt
dash of pepper
3 tablespoons quick-cooking tapioca
1/4 c. cooking sherry
2-3 teaspoons herbes de provence (or herbs of your choosing)
4 cups cooked brown rice

*If you don’t see what you’re looking for, ask someone in the meat department to cut up the beef for you. The more kids you have with you, the more willing they’ll be to do it.

*If you’re feeling ambitious, by all means use fresh vegetables that you clean and cut up yourself. An alternative would be to use frozen vegetables, and some supermarkets produce departments even offer bags of fresh vegetables cut up and ready to cook.

Brown the meat in oil over medium heat. Combine in slow-cooker with rest of ingredients, except rice, and starting early in the morning, cook on low for 10 hours and your supper will be ready right on time. Serve with cooked brown rice.

If you prepare all the vegetables the day before, you can mix everything together in the slow cooker. Pull it out of the refrigerator in the morning and let it set at room temperature for 15-20 minutes before turning it on.

COULDN’T BE EASIER SLOW-COOKER BREAD
I really appreciate this recipe now because it only requires 5 minutes of kneading time. I love to knead bread, but my hands don’t appreciate it so much anymore. Total prep time? Only about 15 minutes!

Ingredients:

1 tablespoon yeast
11/4 cup warm water
1 cup warm milk (or buttermilk)
1/2-cup rolled oats
1-1/2 teaspoons salt
2 tablespoons vegetable oil
2 tablespoons honey (I recommend a honey native to your area)
1 egg
1/4-cup wheat germ
2-3/4 cups whole wheat flour

While your slow cooker preheats on high, grease a deep metal or glass bowl that will fit in the slow cooker; or grease a 1-pound coffee can.

Dissolve yeast in water. Combine with milk, oats, salt, oil, honey, egg and wheat germ.

Add flour and knead until smooth and elastic, about 5 minutes.

Turn dough immediately into bowl or can. Cover loosely with foil. In bottom of slow cooker, place 1/2-cup water and a trivet or some crumpled foil. Place can or bowl on this; cover and bake on high for 3 hours. Top of bread will not necessarily brown.

Just think, fresh bread on a hot day without turning on the oven and heating up the kitchen! This is a simple enough recipe to include small children or grandchildren in the preparation process.

Recipes Easy Banana Bread

This very easy banana bread recipe is one that I received at my wedding shower before I knew how to cook more than mac and cheese. It is foolproof for almost anyone! A very tasty snack, or “on the go” meal.

Easy Banana Bread

*Ingredients
2 1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 1/2 cups mashed ripe bananas (appox. 3 large bananas)
1/4 cup milk
2 tsp. vanilla
1 cup sugar
1/2 cup soft margarine
2 large eggs

*Instructions
Preheat oven to 350 degrees F. Grease 9×5 loaf pan.
On wax paper, combine flour, baking powder, salt, and baking soda.
In small bowl, mix bananas, milk, and vanilla until blended.
In large bowl, beat sugar and margarine at low speed until blended. Increase speed to high and beat 2 additional minutes. Reduce speed to low and add eggs, beating well.
Alternately beat in flour mixture and banana mixture, beginning and ending with flour.
Spoon batter into loaf pan and spread evenly.
Bake 65 to 70 minutes until toothpick comes out clean.
Cool 10 minutes in pan.
Remove bread from pan, allow to cool, and serve!

Banana Blueberry Bread Dried Blueberries

With the abundance of recipes for banana bread available in cookbooks and on the Internet, you could serve a new version of this sweet and nutty quick bread every week of the year.

The Betty Crocker website gives dozens of choices for satisfying your urge to bake. Their Banana Blueberry Bread is one that can be easily adapted to suit your family’s tastes.

BANANA BLUEBERRY BREAD
(BettyCrocker.com, with slight changes by this writer)

1/2-cup (1 stick) unsalted butter, softened
3/4-cup granulated white sugar
2 eggs
2-1/2 medium-sized very ripe bananas, mashed
1/2 cup reduced-fat sour cream
1 teaspoon vanilla
1 cup all-purpose or unbleached white flour
1/2-cup whole-wheat flour
1 teaspoon baking soda
1/2-teaspoon salt
1/2-teaspoon lemon zest
1/2-cup dried blueberries
1/2-cup chopped nuts (optional)

Move the oven rack to a low enough position so that top of bread pan will be in the center of oven. Preheat the oven to 350-degrees Fahrenheit . Grease only the bottom of an 8-1/2 inch by 4-1/2 inch by 2-1/2 inch loaf pan.

In a large bowl, beat the butter and sugar with an electric mixer set on medium speed. Beat just until blended.

Stir in the eggs until well blended. Add the bananas, sour cream and vanilla. Beat until smooth. Stir in the flour, baking soda, salt and lemon zest just until moistened. Fold in the blueberries. Pour mixture into the loaf pan.

Bake one hour then test by inserting a toothpick in center. If it comes out clean, the bread is done. If not, cook it 4-5 minutes more and test again. Cool 10 minutes. Loosen sides of loaf from pan by inserting a knife and running it around the edge. Remove the Banana Blueberry Bread from pan and cool it completely on a wire rack before slicing. Wrap the bread tightly and store in the refrigerator up to one week. It may also be frozen for future use.

As with all quick breads, use a very sharp serrated knife to cut the slices.

This recipe for Banana Blueberry Bread is a keeper.

Peanut Butter Chocolate Cheesecake

Peanut Butter Chocolate Cheesecake: A Heavenly Combination

Chocolate and peanut butter is one of the most complimentary and delicious combinations. Even more so is the combination of peanut butter, chocolate and cheesecake for a divinely delicious dessert that will have guests singing your praises and begging for seconds. You will wow your guests with this rich, velvety peanut butter chocolate cheesecake, and it will definitely become an immediate favourite. The recipe can take a bit of time and patience, but it is definitely worth the effort and the wait, because the end result is to die for.

Divine Peanut Butter Chocolate Cheesecake

Peanut Butter Cookie Crust:
2 cups crushed peanut butter sandwich cookies (e.g. Nutter Butters)
1/3 cup peanuts, finely chopped
1/2 cup butter, melted

Directions:
Combine all ingredients together and press onto the bottom of a 10″ greased/ sprayed springform pan.

Filling:
32 ounces cream cheese , softened
1 cup dark brown sugar
3 tablespoons cornstarch
1/2 cup sour cream
5 large eggs
2 teaspoons vanilla extract
3/4 cup creamy peanut butter
1 cup semisweet chocolate chips, melted
2/3 cup peanuts, chopped

Directions:
Preheat the oven to 350 degrees. In a bowl beat together cream cheese, brown sugar, cornstarch, and sour cream until the mixture is smooth. Begin to add the eggs one at a time mixing well after each addition. Add the vanilla extract and peanut butter and mix well. Add melted chocolate while mixing thoroughly. Next add the peanuts and mix well before pouring the filling over top of the crust. Bake in the oven for 15 minutes and then reduce the oven temperature to 200 degrees and bake for an additional 2 hours. Then run a knife around the edges to loosen the cake from the pan. Turn off the oven and leave the cheesecake in the oven for 2 hours. Refrigerate the cake overnight.

Peanut Butter Chocolate Swirl Topping
6 ounces white chocolate
3 tablespoons creamy peanut butter
1 ounce semisweet chocolate, melted
Directions:
Melt the white chocolate and peanut butter in a saucepan over low heat. Once melted, cool to lukewarm temperature and pour over the cheesecake. Melt the semisweet chocolate separately and drizzle it over the top of the cake in parallel lines. Using the dull side of a knife, run it through the chocolate to create a swirl effect.

This dessert is divinely delicious and sumptuously sweet. Perfect for dinner parties and special occasions, this decadent dessert satisfies any sweet tooth. This recipe is relatively simple to make, and takes a bit of patience and technique to get it perfect. However, once you master the art of the recipe, you will be able to keep it handy whenever you want your confection to steal center stage. The combination of flavours is enough to make your mouth water in anticipation and the first bite is always like a little taste of heaven.

Cake Recipes

Strawberry Shortcake

Ingredients

6 cups sliced strawberries
1/2 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup margarine or butter
1 beaten egg
2/3 cup milk
Whipped cream (see recipe down below)
Serves 8

Whipped Cream

Ingredients:

1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
Makes 2 cups (8 servings)

Steps:

In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with chilled of an electric mixer on medium speed till soft peaks form.

Flavored Whipped Cream:

Prepare as above, except add one of the following with the vanilla: 2 tablespoons unsweetened cocoa powder plus 1 tablespoon additional sugar; 2 tablespoons amaretto or coffee, hazelnut, orange, or praline liqueur; 1 teaspoon instant coffee crystals; 1/2 teaspoon almond extract; 1/2 teaspoon finely shredded lemon, orange, or lime peel; or 1/4 teaspoon ground cinnamon, nutmeg, or ginger.

Oven 450
Stir together berries and 1/4 cup of the sugar; set aside. Stir together remaining sugar, flour, and baking powder. Cut in margarine till mixture resembles coarse crumbs. Combine egg and milk; add all ingredients. Stir just to moisten. Spread into a greased 8 by 1 1/2-inch round baking pan, building up edge slightly. Bake in pan 10 minutes. Remove from pan. Split into 2 layers. Spoon the fruit and Whipped Cream between layers and over top. Serve immediately.

Cracked Wheatwhole Wheatblueberries Fluffy Pancake

This recipe is proof that cracked wheat and whole wheat is capable of producing very light and fluffy pancakes , without sacrificing taste and texture. In fact, the mild crunch of cooked cracked wheat yields an exciting sensation with every mouthful, while the  blueberries embedded within the thick pancake makes your breakfast more luxurious than usual.

Try making these, using the egg separation method, and you would have the kids wanting it for tea breaks as well.

Makes 6 big pancakes.

Ingredients:

2 tablespoons of cooked cracked wheat

1 egg, yolk and whites separated

3 tablespoons cold milk

50 grams  / 2 ounces whole wheat flour

1 teaspoon  baking powder

1 tablespoon unrefined sugar

Pinch of salt ( Himalayan salt , if possible )

50 grams / 2 ounces blueberries

1/8 teaspoon cream of tartar

Canola oil for greasing pan.

Method :

1. Cook 1/4 cup cracked wheat according to instructions on the package. Set aside 2-3 tablespoons to cool, until ready for use.

2. Heat a greased frying pan on medium high.

3. Whisk egg yolk and milk at high speed until foamy. Beat in cracked wheat until well combined.

4. Sift in flours, sugar and salt  and mix well.

5. In a separate bowl, beat egg white and cream of tartar until soft peaks form.

6. Scope 1/3 of the meringue into the yolk batter and mix to lighten up batter.

7. Fold in the rest of the egg white into the yolk batter with a spatula, in one direction.

8. Fold in blueberries and combine the fruits with the batter.

9. Scope 2 tablespoons of pancake batter onto a  pan heated at medium high. Fry each side of the pancake for 2 minutes.

The pancakes tastes great with any kind of thick sauce. My personal favorite is generous servings of  maple syrup  but if this is not available, any thick syrup or ice cream will make a great alternative as well.

Pancake Recipe Basic Pancake Mix Easy Pancake Toppings

I just love when we have breakfast for dinner. Probably because we’re not in such a rush in the evenings and can take time to leisurely enjoy our meal and talk about our day.

Mornings are quite different because I have a chronic case of the “hurry up syndrome.” You know the one I’m talking about: “Hurry up and finish your cereal.” “Hurry up and grab your backpack before we’re late for school.” “Hurry up and brush your teeth.” “Hurry up and (you fill in the blank).” My internal RPMs are ready to combust before I even walk out of the door to start the daily race with myself. Of course I always lose that race.

But I digress because I initially started out wanting to share my super easy recipe for a basic pancake mix that is much better than a box mix. So here it is. Now, hurry up and eat ’em!

BASIC PANCAKE MIX

1 1/2 cups all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, lightly beaten
1 tsp. vanilla (or any other flavored extract)
2 tbsp. canola oil
1 to 1 1/2 cups milk

In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt until thoroughly blended. Add the eggs, vanilla, and oil. Slowly add the milk and start mixing with the other ingredients. When the batter reaches the desired consistency (will still have lumps), it’s ready to be ladled on a hot griddle or frying pan. Flip the pancakes over when the batter starts to bubble on top. Both sides should be cooked to a golden brown over medium heat.

Timesaver Tip: Mix up the dry ingredients in advance and keep in refrigerator until ready to use.

Variations: Get creative and add 1/2 cup of miniature chocolate chips, dried cranberries, raisins, sliced bananas, chopped apples, berries, walnuts, or pecans. You can also jazz up pancakes with food coloring and flavored extracts.

Pancake Toppings: Warm maple syrup is always yummy, but different toppings are nice for a change of taste. Spread your favorite jam or preserves on top or try one of these quick and easy toppings:

Blueberries and yogurt: Mix together 1/2 cup yogurt, 1 cup blueberries (or other berries of choice), and 2 tbsp. of maple syrup or honey.

Flavored pineapple: Combine 1/4 cup crushed pineapple, 1 tsp. vanilla and 1/2 tsp. cinnamon.

Peanut butter and apple: Soften 1/2 cup peanut butter in the microwave and thin with 1-2 tbsp. of apple juice.

Honey-pecan butter: Beat 1/2 cup softened butter or margarine until fluffy. Add 1/4 cup honey and 1/3 cup chopped pecans.

Pumpkin butter: Beat 1 cup softened butter or margarine with 1/4 cup brown sugar (firmly packed), 1 tsp. pumpkin-pie spice, and 1/4 cup whipping cream.

Bon appetit!

Weight Watchers Lemonade Pie Cheesecake Fat Free Cool Whip Mixins Cream Cheese Diet

This pie is perfect for a hot summer day; it’s light, refreshing and low in fat and calories. The great part is that the pie is so easy to make, you can combine everything in one bowl, mix, spoon into the crust and refrigerate. I’ve brought this recipe to picnics and nobody believes me when I say that it’s a Weight Watchers recipe.

Lemonade Cheesecake Pie

8-oz fat free cream cheese, softened
8-oz fat free Cool Whip
1 whole packet of Weight Watchers MixIns Lemon flavor (Crystal Light Lemonade travel packets are a perfect substitute if you like)
1 (fat free or regular) graham cracker crust

Combine cream cheese, Cool Whip and MixIns in a medium bowl. Beat with an electric mixer on medium speed until blended and smooth and then spoon into crust. Refrigerate for 4 hours.
Serves 8, each slice if 4 points each.

Vodka Vodka Mcgovern Mike Mcgovern Kinky Friedman

The Vodka McGovern is a highball that was created by Mike McGovern, a friend of Kinky Friedman’s. Highball’s are a family of mixed drinks that have an alcohol base and are mixed with fruit juice or soda.
Well known high ball drinks are Captain Jack, Rum & Coke, Cuba Libre, and Fuzzy Navel, among others.
A highball are usually served in a highball glass or a Collins glass, with ice. The drink, many claim, tastes a little like Orangina and can repair a hangover. It is low in calories and low carbs and is a hit with the Screwdriver crowd. It has been said that Mike McGovern taught flight attendants and other passengers how to make Vodka McGovern’s on a flight to Australia.

Vodka McGovern
Equal parts vodka, club soda, orange juice.
Pour over crushed ice.
Squeeze lime over top and garnish.

Vodka Facts
Vodka is a mixed distilled beverage. It’s a clear liquid made up of water, ethanol, and fermented grain, potatoes, or sugar beet molasses.
Vodka has an alcohol content of 35-50%.
Vodka was first created in western Russia, Belarus, Lithuania, Ukraine, and Poland.
Although vodka is generally unflavored and unscented, new developments have allowed for flavored vodka. Flavourings like red pepper, ginger, fruit flavors, vanilla, chocolate, cinnamon. Less commonly heard of is bacon vodka, from the United States. In Poland Krupnik is a famous vodka containing honey.
If you add a little vodka to your shampoo bottle, it will stimulate the growth of long healthy hair and remove toxins from the scalp! Vodka also acts as an astringent, it cleans your pores and keeps your face smooth.
Vodka was first imported into the United States of America at the turn of the 20th century, with the primary market being immigrants from Eastern Europe. The sale of vodka increased after massive marketing following WWII.

Great Pancake Recipes

Pancakes are one of the best comfort foods I know of, buttery and filling, sweet and substantial. There are so many different ways to make them that you could have them every morning and never get sick of them. One of my favorite recipes are these applesauce pancakes. They come out light and fluffy with a hint of apple and spice. What could be better on a chilly morning?

APPLESAUCE PANCAKES

*Ingredients
2 cups Bisquick baking mix
1 cup applesauce
1/2 cup milk
2 tbsp. packed brown sugar
1 tsp. ground cinnamon
1 tsp. lemon juice
2 eggs

*Instructions
Heat skillet over medium high heat, oiling if necessary. Stir all ingredients together until well-blended. Pour onto hot skillet. Cook until bubbles break on surface. Turn, cook until golden.

Enjoy and have a delicious morning!