Crock-pot/Slow Cooker December

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Howdy followers and readers. Or should I say Merry Christmas. It’s that time of year again! Lights, music, Mall Santa‘s, of course awesome recipes. I decided this month, since I have a lot on my plate to preview some of my favorite crock-pot/slow cooker recipes. If you are like me, you have relatives arriving in a week, with several other Christmas events in the community you must also be prepared for. So let’s commence Operation Crock-pot/Slow Cooker December. With some other recipes thrown in there for kicks.

 

A lot can be had with that pot you plug into the wall. And with little to zero prep. If you don’t have a crock-pot, these recipes can be adapted to be slow cooked on the stove or in the oven. Don’t you worry your pretty little head. You will truly love these recipes. You will believe the kitchen Elves came in while you weren’t looking and made a gourmet meal.

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Just a hint: but that bag is the best thing ever. Requires little to no cleanup for you. Hence why Crock-Pot/Slow Cooker Recipes are so awesome.

 

Prepared to be awed. Check out my next post: Crock-pot Pot Roast!

I will be making a category solely for Crock-pot/Slow Cooker Recipes just for your ease and comfort.

If you have any requests in mind, please email me or comment here.

bbalthaser23@gmail.com (I welcome the Spam lol)

 

 

 

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Lemon Tuscan Muffins

This was originally from cooking light. http://www.myrecipes.com/recipe/tuscan-lemon-muffins-50400000111984/ I seen a lot of other people also using this specific recipe. So, I thought I would give it a go.

LemonTuscan Muffins  Pictures

I’m going to start doing my recipes a bit differently, making a recipe card of sorts (an image) that you can save to your desktop so that you don’t have to pull this up or save this page or be online for that matter to get this recipe.

Lemon Tuscan MuffinsI don’t have any fancy software to do this, so paint, the snipping tool, and some fun fonts is what you get.

Here are some photos to the above directions:

Combine dry ingredientsflour ingredients Make a Well as you see above. Grate your lemon with a tool similar to this or use a cheese grater and use the small side.

Grating a lemon with lemon grater

Combine Wet ingredients and Lemon Rinds, Juices.

Wet Mixture

Put the wet ingredients in the well of the dry ingredients. Mix until just combined. (DO NOT OVERMIX)

Batter

In your prepared muffin tins (that have cupcake liners), Use a ice cream scoop to drop batter. There is enough batter to fill 12 cups.

prepared muffin pans

Batter in tins

 

 

 

 

 

 

 

 

 

 

Bake in the oven for 16 minutes at 375 degrees fahrenheit. Until a toothpick inserted comes out clean. toothpick in muffin

In oven

Cleantoothpick

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These are Flippin Fabulous. Nom Nom Nom, really good. Very light and tender, the lemon is not overwhelming. Would be great with tea or coffee.
Go make some now!
On a plate

 

Honey and Garlic Chicken Thighs (Slow Cooker Recipe)

Easy Peasy Recipe!

I took about 12 chicken thighs, put them in a pot.

Cover them with

2./3 cup of honey

3/4 Cup Heinz Chili Sauce

1 cup Soy Sauce

Several TBS of Minced Garlic

 

Cook in a slow cooker on high for 6 hours.

OR

In an Oven in a large enough pot that the chicken is in one layer.  at 325 degrees for 3-4 hours.  cover with foil, making sure to crinkle at sides, so no steam escapes. Don’t open for at least 2 hours after beginning cooking.

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Serve over rice

 

Coffee Cake: For the Coffee Peeps

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Originally from THE OLD FARMERS EVERYDAY COOKBOOK ALMANAC:

I had never seen a recipe where that had you add the baking soda to the sour cream and allowing it to double in size. I thought I ought to try it

Okay and I know what some of you readers might be thinking. Sour cream in cake? Yes it’s true that lovely dollop of cream you add to your tacos or to a baked potato is also a great moisturizer for cake.

The Recipes is pretty Easy:

For the Filling:

2 tbsp brown sugar

1 tsp ground cinnamon

1/2 cup chopped nuts

Cake:

3/4 tsp baking soda

1 cup sour cream

1/4 cup of butter

1 cup sugar

1 large egg

1 1/2 cups all purpose flour

1 1/2 tsp baking powder

QUICK FIX: BRING ALL INGREDIENTS TO ROOM TEMPERATURE. IF THE FAT IS TOO COLD OR TOO HOT, IT WONT INCORPORATE ENOUGH AIR INTO THE BATTER FOR RISING.

 

In a separate bowl, mix the “filling” together. Preheat your oven to 350 , the recipe calls for a bread pan I used a bundt pan, greased and floured. Although using a bundt pan there is not a lot of batter to work with so keep that in mind.

In a small bowl stir sour cream and baking soda together, allowing it to increase in size. (5-10 minutes, its very noticeable)

Cream butter and sugar together, add egg, then add the sour cream mixture. Beat in flour and baking powder. Mix for 2 minutes on medium speed.

(This is where I should say if you don’t have a mixer, then so many strokes such and such, but I really would have to look that up)

Pour half the batter in the pan, smoothing it out, add filling over the batter, then layer the rest of the batter over it.

Bake for 30-40 minutes, allow to cool for 10 minutes.

I made a simple icing and topped the icing with the remaining filling. It tastes yummy, but you can also leave it alone.

It’s a great little cake to have for meetings for friends over coffee or tea, hence the term coffee cake.