From Pillsbury Fast Slow Cooker Cookbook
1 can 14 oz quartered artichoke hearts, drained, chopped
1 9 oz box frozen spinach, thawed, squeezed to drain
1 cup shredded Swiss cheese (4 oz)
1/2 cup mayonnaise or salad dressing
3/4 tsp garlic salt
1/4 tsp pepper
1 loaf (20 inch) baguette French bread cut into 40 slices
Tortilla Chips
1. In 1 to 1 1/2 quart slow cooker, mix all ingredients except bread and chips
2. Cover; cook on Low setting 2-4 hours. Serve dip with sliced bread and Tortilla Chips.
Wednesday, March 3, 2010
Slow Cooker Pizza
This is off the website allrecipes.com
1 1/2 lbs ground beef
1 8oz package rigatoni pasta
1 16 oz package shredded mozzarella cheese
1 10.75 oz can condensed cream of tomato soup
2 14 oz jars pizza sauce
1 8 oz package sliced pepperoni
Any other desired pizza toppings
1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease.
2. In slow cooker alternate layers of ground beef, noodles, cheese, soup, sauce, and pepperoni.
3. Cook on low setting for 4 hours
Verdict: This was yummy but next time I make it I will not put the pepperoni on until the last few minutes in the crock pot or when I serve it. The longer pepperoni is cooked the spicier it becomes so if you like spice put it in. This would also be good with green peppers, mushrooms, and other pizza toppings. With it this way it reminded me a lot of Goulash. If made without the cheese it's dairy free for Andrew.
1 1/2 lbs ground beef
1 8oz package rigatoni pasta
1 16 oz package shredded mozzarella cheese
1 10.75 oz can condensed cream of tomato soup
2 14 oz jars pizza sauce
1 8 oz package sliced pepperoni
Any other desired pizza toppings
1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease.
2. In slow cooker alternate layers of ground beef, noodles, cheese, soup, sauce, and pepperoni.
3. Cook on low setting for 4 hours
Verdict: This was yummy but next time I make it I will not put the pepperoni on until the last few minutes in the crock pot or when I serve it. The longer pepperoni is cooked the spicier it becomes so if you like spice put it in. This would also be good with green peppers, mushrooms, and other pizza toppings. With it this way it reminded me a lot of Goulash. If made without the cheese it's dairy free for Andrew.
Sunday, September 20, 2009
"The Jam of Life" aka Rhubarb/Blueberry Jam
7 Cups Chopped Rhubarb
4 C Sugar
1 Can Blueberry Pie Filling
2 - 3oz pkgs Rapsberry jello
Cook rhubarb, sugar and pie filling over low-med heat. Boil for 10 minutes. Remove from heat and stir in jello until dissolved. Pour into jars. When cool, put in freezer.
This is our family's favorite jam. I have to make sure to make enough to last all winter.
YUM!!!!!!!
4 C Sugar
1 Can Blueberry Pie Filling
2 - 3oz pkgs Rapsberry jello
Cook rhubarb, sugar and pie filling over low-med heat. Boil for 10 minutes. Remove from heat and stir in jello until dissolved. Pour into jars. When cool, put in freezer.
This is our family's favorite jam. I have to make sure to make enough to last all winter.
YUM!!!!!!!
Zucchini Bread
3 Eggs
2 C Sugar
2 C Grated Zucchini
1 C Oil
1 Tbls Vanilla
3 C Flour
1 Tbls Cinnamon
1/4 Tsp Baking Powder
1 Tsp Salt
1 Tsp Baking Soda
1/2 C Chopped Nuts (Opt)
Beat eggs until foamy. Stir in sugar, zucchini, vanilla and oil. Mix well. Add flour, cinnamon, baking powder, salt, baking soda and nuts. Mix well. Pour into greased loaf pans. Bake at 350 for one hour. Let rest about 20 minutes before removing from pans. Yield: 2 regular size loafs or approx 6 small.
2 C Sugar
2 C Grated Zucchini
1 C Oil
1 Tbls Vanilla
3 C Flour
1 Tbls Cinnamon
1/4 Tsp Baking Powder
1 Tsp Salt
1 Tsp Baking Soda
1/2 C Chopped Nuts (Opt)
Beat eggs until foamy. Stir in sugar, zucchini, vanilla and oil. Mix well. Add flour, cinnamon, baking powder, salt, baking soda and nuts. Mix well. Pour into greased loaf pans. Bake at 350 for one hour. Let rest about 20 minutes before removing from pans. Yield: 2 regular size loafs or approx 6 small.
Tuesday, June 23, 2009
Tin Foil Chicken
4-6 chicken breast halves (depending on how many you're feeding and how much you want for leftovers)
1 bag of pasta accents cheddar flavor for every two chicken breast halves
mayo
Dijon mustard
Mix desired ratio of mayo and dijon mustard. I like more mayo and less mustard (not a mustard fan but like a little for flavor) I probably do about 1/2 cup mayo to a few TBS of mustard. Play around with it you'll find a flavor you like.
Pound the chicken breast with a mallet until thin. Place in a sheet of tin foil and spread a layer of mayo/mustard mixture. Cover with half a bag of pasta accents and fold up tin foil. Repeat for each chicken breast. Bake at 350 until chicken is cooked through. (Mom can you give a better time on it. I just watch it.)
The pasta accents are in your frozen veggie section of the grocery store. They are made by Green Giant I think. They include the pasta, broccoli, carrots, and the cheese sauce. If you don't like cheese sauce there is a garlic option that is still good we just prefer the cheese one.
1 bag of pasta accents cheddar flavor for every two chicken breast halves
mayo
Dijon mustard
Mix desired ratio of mayo and dijon mustard. I like more mayo and less mustard (not a mustard fan but like a little for flavor) I probably do about 1/2 cup mayo to a few TBS of mustard. Play around with it you'll find a flavor you like.
Pound the chicken breast with a mallet until thin. Place in a sheet of tin foil and spread a layer of mayo/mustard mixture. Cover with half a bag of pasta accents and fold up tin foil. Repeat for each chicken breast. Bake at 350 until chicken is cooked through. (Mom can you give a better time on it. I just watch it.)
The pasta accents are in your frozen veggie section of the grocery store. They are made by Green Giant I think. They include the pasta, broccoli, carrots, and the cheese sauce. If you don't like cheese sauce there is a garlic option that is still good we just prefer the cheese one.
Best Pancakes!
1 1/4 cup flour
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 tsp baking soda
pinch of salt
1 egg
1 1/4 cup buttermilk (or substitute, see below)
1/4 cup oil
Mix it all up and pour onto a preheated skillet in desired pancake sizes and shapes. My kids prefer Mickey Mouse shaped ones. I like em big and fluffy. We have these at least once a week for dinner. So easy and yummy. I freeze the leftovers if/when we have any for breakfasts for the coming week. I like mine with peanut butter and syrup and with summer coming I have more fruit in the house so I'll start doing that instead. My kids like them with syrup and sometimes jam or peanut butter. So yum!
**Buttermilk substitution. I never have buttermilk so I use the one TBS of vinegar for one cup of regular milk. I mix that together at the beginning and let it sit until I have everything else mixed together then add it. Comes out perfect every time. To make dairy free make the buttermilk with Soy milk.
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 tsp baking soda
pinch of salt
1 egg
1 1/4 cup buttermilk (or substitute, see below)
1/4 cup oil
Mix it all up and pour onto a preheated skillet in desired pancake sizes and shapes. My kids prefer Mickey Mouse shaped ones. I like em big and fluffy. We have these at least once a week for dinner. So easy and yummy. I freeze the leftovers if/when we have any for breakfasts for the coming week. I like mine with peanut butter and syrup and with summer coming I have more fruit in the house so I'll start doing that instead. My kids like them with syrup and sometimes jam or peanut butter. So yum!
**Buttermilk substitution. I never have buttermilk so I use the one TBS of vinegar for one cup of regular milk. I mix that together at the beginning and let it sit until I have everything else mixed together then add it. Comes out perfect every time. To make dairy free make the buttermilk with Soy milk.
Red and White Mostaccioli
1 lb uncooked mostaccioli or other tubular pasta
Alfredo Sauce
1 26 oz jar meatless spaghetti sauce
3 cups shredded mozzarella cheese, divided
Preheat oven to 350
Cook pasta according to package directions; drain
Spread a thin layer of spaghetti sauce in a 9x13 inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce and 1 1/2 cups cheese. Repeat the layering with the remaining pasta, alfredo, spaghetti sauce, and cheese.
Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.
Serve with green salad and French bread.
Verdict: This is a favorite at our house and one I try to keep all the ingredients for in my pantry. It's so easy and is a really yummy filling meal that everyone loves.
Alfredo Sauce
1 26 oz jar meatless spaghetti sauce
3 cups shredded mozzarella cheese, divided
Preheat oven to 350
Cook pasta according to package directions; drain
Spread a thin layer of spaghetti sauce in a 9x13 inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce and 1 1/2 cups cheese. Repeat the layering with the remaining pasta, alfredo, spaghetti sauce, and cheese.
Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.
Serve with green salad and French bread.
Verdict: This is a favorite at our house and one I try to keep all the ingredients for in my pantry. It's so easy and is a really yummy filling meal that everyone loves.
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