An apple a day keeps the doctor away.
I made this recipe the other day and it’s absolutely divine. I’m not exactly sure where I got it because I wrote it down a while ago.
Peel, cut and core the apples.
This is perfect for anyone… even toddlers. I gave a batch of it to my friend who has a toddler and they nearly fought over it!
And bonus… it makes your house smell a-mazing!
- 8 large apples (I used Gala and they were perfect… not too sweet, not too tart)
- 5-6 tablespoons of lemon juice
- 1/2 cup of water
Ready to cook!
- 2-3 teaspoons of vanilla
- 1 teaspoon of cinnamon
- 2 tablespoons of brown sugar
- Skin the apples and cut into quarters (take the cores out, of course) and place into slow cooker.
- Add in the liquid ingredients and mix.
- Add in the rest of the ingredients.
All done. Looks perfect!
- Cover and cook on low for 4-6 hours. At about 4 1/2 hours, I mashed up the apples with a potato masher and let them cook for the rest of the six hours. The six hours to me was perfect… still some small chunks of apple, but the chunks were so soft that they melted in your mouth. Perfect for a little kid because they won’t choke… or an adult like me who likes stuff that actually tastes homemade and not totally processed.
This made somewhere around six to eight cups of applesauce. I froze some of it and it was still awesome (and was a great frozen treat as it was thawing!)
Enjoy… let me know how it works out for you!
Dory: Okay, he either said, “move to the back of the throat,” or he “wants a root beer float.”
It’s another slow cooker recipe that I totally want to try. This one (from Betty Crocker) caught my eye because it involves root beer as an ingredient! The cafe at the museum where I work uses Sprite for cooking its chicken breasts and Coke for cooking its hamburgers… and it actually is fantastically tasty! So I hope that this will be good too!
Slow Cooker Root Beer BBQ Beef Sandwiches
1 boneless beef rump roast (4lbs)
2 cups barbecue sauce
1 cup root beer
Dash of salt and pepper, if desired
16 sandwich buns
- In 3 1/2- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef.
- Cover; cook on Low heat setting 10 to 12 hours.
- About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.
- Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.
Makes: 16 sandwiches
Serving Size: 1 sandwich
Calories: 310 (50 from fat)
Total Fat: 5g
Total Carbs: 34g
Food for thought is no substitute for the real thing.
I’m in the process of gathering recipes for when I finally get to live with Huzzy again (hopefully VERY soon!). I’m doing a huge hunt
I used red and yellow bell peppers along with the green bell peppers. I think it makes it prettier
for slow-cooker recipes. First because it’s cheap and second because when I get a job out there, most likely I’ll have to do an hour to
hour-and-a-half commute either into Seattle or Tacoma. When I get home, there’s no way I’ll be up for cooking dinner. And I can’t trust Huzzy to boil an egg without burning it, so it’s up to me (yes, my plan is to teach him to cook… but when you’ve only lived together for seven weeks out of your nearly year long marriage, it’s kinda hard to do that!).
So here is one recipe that I found from Allrecipes.com. It has great reviews (4 1/2 star with 953 reviews!) and I think it something we’d both love. I think I’d add some red Bell peppers to it to make it a bit more colorful. Maybe some yellow Bells as well.
Oh, and I love how Allrecipes.com lets you change the serving portion so you can adjust the recipe. That’s awesome!
Brown sirloin strips and place in the slow cooker
Slow Cooker Pepper Steak
- 2 pounds beef sirloin, cut into 2 inch strips
- garlic powder to taste
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- 1/4 cup hot water
- 1 tablespoon cornstarch
- 1/2 cup chopped onion
- 2 large green bell peppers, roughly chopped
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
Combine the ingredients and mix together before cooking.
- Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
- Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
- Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
All finished! I put it on egg noodles first but rice is even better!
I found that many of the reviewers said they would buy the pre-sliced beef stir fry strips. I might have to do that if it’s not too much more expensive. Also, like I said, I’d add some other color peppers in there for looks.
Do you have any favorite slow-cooker recipes?
Great food is like great sex. The more you have the more you want.
I love baking but generally fall back on the “usual” things when making dinner. So I’m always looking for “easy” recipes that I can make. Things that taste good but don’t take too long to prepare.
I’ve decided to start a “Mmm… Monday” and share with you my recipes… both cooking and baking. My hope is that some of you will start doing this as well so that we can share recipes with one another.
My first recipe is a favorite of Huzzy’s. It’s absolutely delicious and very easy to make. And it’s perfect for those cold winter days and would be a great thing to make for those football parties and holiday bashes. I got it from BettyCrocker.com.
Crockpot White Chicken Chili
Prep time: 15 minutes
Total time: 4 hours, 35 minutes
- 6 skinless chicken thighs (1 1/2 lb) *I use chicken breasts
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 3/4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper sauce
- 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
- 1 can (11 oz) white shoepeg corn, drained
- 3 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro *I use a fresh cilantro paste in a tube (like toothpaste) that I find at my grocery store. It works just the same and you can refrigerate it and keep it longer.
- Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
- Cover; cook on Low heat setting 4 to 5 hours.
- Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.
- If you can’t find white shoepeg corn (I usually can’t), you can just use regular whole kernel corn.
- If you like your chili with more of a kick, increase the red pepper sauce to 1/2 teaspoon.
If you try it, let me know how you and your family like it!