Slow Cooker Apricot Crisp

Slow Cooker Apricot Crisp

 

I am really liking creating these slow cooker desserts.  But even better is getting to eat them!

Late yesterday afternoon, I put this simple Apricot Crisp in the slow cooker.  Then we had dinner, cleaned it up, took a walk around the pond.  Wednesday is the night that all of our kids are gone, except the youngest.  We settled in with her for the evening and enjoyed this dessert together.

It was a great way to top off the day!

This recipe is just about the same as my Slow Cooker Peach Crisp recipe.  I just used apricots instead of peaches.  Apricots have a deeper, sweeter taste than peaches and they were so good in this crisp.  The brown sugar and oats cooked bubbly around the edges and even browned a bit.

I’ve also realized through this Slow Cooker Dessert Series that 95% of all slow cooker desserts should be topped with a scoop of vanilla ice cream.  Fact.

Here’s what you’ll need to make Slow Cooker Apricot Crisp:   [Read more...]

5 Ways to Eat Kale – or what to do with the rest of the bag of kale in the fridge

5 Ways to Eat Kale

 

Weird news:  4 out of 6 of the people in my house have decided that they really like kale.

That’s not something I would have seen coming.  But my youngest two kids actually ask for me to buy kale.  Odd, but true.

Since I’ve been buying it more often, sometimes I end up with part of a bag leftover.  What to do with extra kale?

Here are a few ideas:   [Read more...]

Basic Chicken Skillet – The Foundation for Lots of Meal Possibilities

Basic Chicken Skillet. Start here to create many meals.

 

You know how you can create a lot of outfits if you start with a few basic pieces and add in accessories?

You can do the same thing with food.

If you start with a skillet of chicken, onions, garlic and green pepper you can create all kinds of fantastic meals.

Accessorize with tomatoes, basil, oregano and parmesan and have Italian chicken over pasta.

Embellish with Greek seasoning and serve it in a pita.

Accent with white wine, cream cheese, chicken broth and serve it over steamed spinach.

The possibilities are endless!  I’ve got several recipes ready to share that start with this skillet.  This is going to be a series of sorts, but I’m not going to tie it to one day of the week or give it a specific ending date.

I love the idea of starting with a few simple ingredients and creating meals from there.  And I’d love to hear your ideas too!  This is the kind of thing that you can start with the basics and add what you find in your kitchen.  No recipe needed.

Here’s what you’ll need for the Basic Chicken Skillet:   [Read more...]

Weekend Links, Latest Reads and My Bad Habit of Not Finishing Books

I loved this post on Modern Mrs. Darcy of book recommendations for writers from Shauna Niequist.  Shauna is the author of Bread and Wine, which I recently finished and highly recommend.

The list of books she recommended was interesting for several reasons.  I’ve read a couple of them.  Bird by Bird by Anne Lamott is one of my favorites.  Traveling Mercies, also by Lamott, has been on my to-read list for a while now.

I’m in the midst of reading another of Shauna’s recommendations – Gone Girl.  I have to admit, I’m not finding it to be as much of a page turner as I’d hoped.  In fact, I could probably just abandon it and not look back.  I’m going to stick it out and finish this book though for several reasons.

First, it made the list on Modern Mrs. Darcy for its interesting structure.  So far, I haven’t seen anything  too unusual so that must still be coming (I’m about 40% of the way through it).

Second, almost everyone seems to love this book.  They get wrapped up in it and can’t put it down.  There must be something too that.

And finally, I’ve recently (like yesterday) realized that I have a habit of quitting books.  Another book on the list, The Language of Flowers, was one that I quit after a few chapters.  And last night at book club, we were discussing all kinds of books and there were three or four that I had only read part of.

Modern Mrs. Darcy has a post on not finishing books.  I even commented that I have no problem abandoning books part way through, even read-alouds for homeschool.  Otto of the Silver Hand comes immediately to mind.  We hated that book!

But now I’m wondering if I’m too quick to abandon.  Maybe I need to give books a chance to finish out.  It’s possible that it’s unfair to judge a book on the first 30%.

What do you think?

In other bookish news, this came for me in the mail:

photo-38

Jessica Fisher is a friend of mine and I’m so excited about her latest cookbook.  Mia actually jumped up and down when she saw Best 100 Juices for Kids.  She loves juice and smoothies!  The book will be available April 15.

One of my friends had a brilliant idea that we should go to Becoming Conference in August.  I’m very excited about this upcoming trip.  Most of the conferences I’ve gone to the last few years have been times of intense learning.  I’ve come away with long to-do lists.  But Becoming looks like a refreshing type conference.  Just what I need!

McCormick Spice has a Pin-Spiration Sweepstakes going on right now.  They’re giving prize packs out every week.  Click here to enter.

Disclosure: I am working with McCormick this year.

 

 

 

Slow Cooker Brownies and Cherries

Slow Cooker Brownies and Cherries

 

Several weeks ago I was in ALDI and saw cans of tart cherries for sale.  I love tart cherries, so I picked up two cans.  They’ve been hanging out in my pantry waiting.  I sometimes buy ingredients that I don’t have any recipe ideas for yet.  They make good inspiration for new things.

Yesterday, I decided those cherries needed to meet up with a box of brownie mix and become a new slow cooker dessert.  I had no idea if this would turn out like I hoped or not.

Then again, how can you go wrong with cherries and brownies?

The dessert turned out wonderful!  The brownies are soft, but a bit more set than cobbler type desserts.  The cherries taste bright next to the deep, chocolate flavor of the brownies.  A creamy scoop of vanilla tops it all in a classic way.

Here’s what you’ll need:   [Read more...]

Extra Creamy Homemade Vanilla Ice Cream – with just 4 ingredients

Extra Creamy Homemade Vanilla Ice Cream

 

Recently, I mentioned a book I discovered on Scribd that made my mouth water for ice cream.  Not that that’s a hard thing to do.  I love ice cream!

The book is Jeni’s Splendid Ice Creams at Home.  Jeni’s is an ice cream shop out of Columbus, Ohio that is famous for their gourmet flavors and natural, local ingredients.  I’ve never been to one of their shops before, but I was able to find Jeni’s ice cream at Whole Foods.  It’s not cheap, but it is amazing!

I still want to try making one of the recipes from the Jeni’s cookbook, but they require cooking and then cooling before putting it into the ice cream maker.

I’m pretty lazy, so I wanted a short cut.

I used my basic, no-cook recipe, but I added cream cheese.  Jeni’s uses cream cheese in most of the recipes, so I wanted to see what effect it would have on my easy version.

The cream cheese adds some depth of flavor and it does make the ice cream even creamier and thicker.  The cheater recipe is still super easy to make.  It’s only got 4 ingredients and requires no cooking, but adding the cream cheese makes it better.

Here’s what you’ll need:   [Read more...]

One Pot Stove-Top Macaroni and Cheese

One Pot Stove-Top Mac & Cheese

 

I’ve been experimenting with mac & cheese recipes and methods.  My favorite so far is Pressure Cooker Macaroni and Cheese.

But I started wondering if this could be made on top of the stove.  One of the things I like about the pressure cooker method is that it’s all done in one pot.  It also uses real cheese and milk, but doesn’t require the making of a white sauce.  (Not that making white sauce is hard, but sometimes you want to go even easier that that.)

What I found out is that you can use the same recipe as the pressure cooker version to make this dish on the stove.  I didn’t think it was quite as creamy as the pressure cooker type, but it was still very good.  And my stove takes forever for a pot of water to boil, so I still think the pressure cooker is faster.

If you don’t have a pressure cooker though, this is definitely worth a try.  [Read more...]

Slow Cooker Chocolate Cheesecake with Pretzel Crust and Nut Topping

Slow Cooker Chocolate Cheesecake with Pretzel Crust

 

This was the first cheesecake I’ve ever made.  Can you believe that?

The reason I’d never made one was that I lacked a springform pan.   This Chocolate Cheesecake with Pretzel Crust and Nut Topping justifies the purchase of a set of pans.

Oh my goodness!  This is one of the best cheesecakes I’ve ever tasted.  It’s smooth and rich and oh-so-very chocolatey.  The pretzel crust adds a bit of salty to the sweet chocolate and the nut topping brings a little crunch to the creamy.

Ever since I first saw a post on using the slow cooker for making cheesecake on Mommy’s Kitchen, I’ve wanted to try it.  I used an 8 inch springform pan, which fit inside my crockpot with a small amount of room to spare around the edges.  I also used the rack from my pressure cooker in the bottom of the crock.  This kept the pan a little bit higher, making it easier to get the finished cheesecake out of the crock.

Slow Cooker Chocolate Cheesecake with Pretzel Crust and Nut Topping

 

I pieced together several different recipes and ideas to come up with this one.  I used the chocolate cheesecake recipe from Taste of Home as the base, but changed the cooking method to slow cooker.  And I used the pretzel crust recipe from Bake or Break.  I did leave the pretzels in larger crumbs though, so it was more identifiable as pretzel.

Here’s what you’ll need:   [Read more...]

Tomato Basil Parmesan Tilapia – 15 Minute Meal

Tomato Basil Parmesan Tilapia 15 minute meal

 

A lot of people eat fish during Lent.  If that describes your family, you may be looking for some new recipes to try.  And even if you don’t eat fish on Fridays during Lent, you will want to make this quick meal.

For this recipe I used tilapia and a McCormick Tomato Basil Recipe and Seasoning Mix packet that was meant for salmon.  I know.  I’m a rebel swapping out the fish like that.

The Tomato Basil Recipe and Seasoning Mix is both full of flavor and full of crunch.  The kids love having a crunchy coating on their fish.  They really eat up the fish I make if it’s both crunchy and has good flavor.  If I leave it fairly plain, only using salt and pepper to season, they’re less likely to eat it.

Tomato Basil Recipe and Seasoning Mix was a hit with all of us.  And since I had some Parmesan in the fridge too, I added some of that to the top.

This meal is very easy to put together.  Once the fish is thawed, you can have dinner ready in about 15 minutes.

Here’s what you’ll need to make it:   [Read more...]

Migas – My new favorite way to eat scrambled eggs

Migas my favorite egg dish

 

When I was in Boston in February (hint: Boston has terrible weather in February!), I had Migas for the first time ever.

Oh my!  This scrambled egg dish is the perfect comfort food.  It helps that I associate it with having lunch with Jim in a very, very small corner deli.  While the snow piled up outside, we were warm and cozy sharing lunch together.

I’ve made Migas several times since returning from Boston.  It’s a very easy recipe to make.  In fact, you really don’t need a recipe at all.  There are a million ways to make it.  I’ve cooked giant skillet-fulls for lots of people.  And I’ve made it just for one for my own lunch.

Migas consists of scrambled eggs, tomatoes, onion, peppers, corn tortillas and cheese.  I did a little searching online and found that you can either fry the tortillas to make them crisp or leave them soft.  I chose the soft method for two reasons.  First, that’s the way I had them in Boston.  Second, it’s easier and quicker.

Here’s what you’ll need:   [Read more...]

Related Posts with Thumbnails
Powered by WishList Member - Membership Software