My toughest critics

My toughest critics

Sunday, February 26, 2012

Crock Pot Cheesecake!!!!

This was me stepping out of my box big time. I was sent this recipe from a friend who saw it on Pinterest (Crock Pot Ladies) and I thought....why not? I am so glad I tried it. I have visions of tweeking with it and making oreo cheesecake and peppermint cheesecake. The possibilities are endless and it is simple and pretty no mess. Now I modified the recipe to fit a regular pyrex loaf pan. You have to have a pan that will fit into your crock. I actually like it in the loaf pan as it slices in just the right portion and seemed to cook perfectly.
2 8oz Packages of Philadelphia Cream Cheese (i used one regular and one light)
2 Eggs
1/2 Cup Sugar
6 Graham Crackers (full pieces), pulverized into crumbs
3 Tablespoons of Stick Butter, melted
Allow Cream Cheese to get to room temperature. Open cream cheese and place in large bowl. Add Sugar. Mix until sugar and cream cheese are well blended. Add the 3 eggs one at a time. After adding an egg, blend, then add the other. In a separate bowl, add graham cracker crumbs and melted butter. Mix well as this will form your crust. Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty. Add the graham cracker crumbs mixture to the bottom of the pan.With a spoon, pat the graham crackers out til you have a smooth layer. Add the cream cheese mixture to the top of the graham crackers. Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan. Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on. Cook on high for 3-3.5 hours or until the center does not have a watery consistency when you stick a knife into it. The cheesecake will begin to crack on the sides. Let cool for 30m to 1h.Remove and let set in the refrigerator for at least 1 hour. Serve. Note-you will get a little condensation from the lid but I did not find it to be a problem or dilute the recipe in any way.

Saturday, February 25, 2012

Creamy Chicken Spaghetti

1 lb diced chicken breast (I seasoned and baked bone in chicken breasts first and shredded the meat, you can lightly brown boneless skinless chicken and use that)
Italian Seasoning
1 can cream of mushroom soup
1 can cream of chicken soup
14 oz chicken broth
1 1/2 tsp dried parsley/sage and a little thyme
13.25 oz whole wheat spaghetti - UNCOOKED
Your favorite type of shredded cheese (amount depends on how cheesy you want it) I used Mozzarella
Directions:Season the chicken breast with olive oil and desired amount of Italian seasoning (I did this step the night before to marinate the chicken)Lightly brown the chicken in olive oil, set aside. Mix the soups, broth and seasoning together.Put half the soup mixture in the pot.Top with half the chicken.Add all uncooked pasta (break if necessary).Top with half the amount of desired cheese.Add remaining soup mix.Add remaining chicken.Top with remaining cheese.Cook on low for 2-3 hrs. Stir after 1 1/2-2 hrs to check consistency. Mine was ready after 2 hours.The pasta comes out tender and soaks up the soup flavor. If you want it creamier, add a little more broth and stir. (I only added 2/3 the box of pasta because I thought it was enough, but the dish was super creamy. Adding the entire box of pasta would have helped with that. I will definitely add it all next time.) I will actually use different type of whole wheat noodle the next time as the spaghetti stuck together a little. It was still a great meal.
From Crockin Girls tweeked.

Tuesday, February 21, 2012

Turkey Sloppy Joes

I made a double batch and this is all that is left! It was a hit and Little Man absolutely loved...LOVED this.

I love is one of my favorite meals. This is soooo much better.
2 lb ground beef (or turkey)
2 cups onion, finely chopped
2 cups celery, finely chopped
2 Tbsp brown sugar
2 Tbsp vinegar
2 Tbsp mustard
1/2 cup ketchup
1/2 tsp salt
1/4 tsp pepper
1 small can tomato soup
1 Tbsp Worcestershire sauce
Directions:Brown first 4 ingredients.In a small bowl, combine all other ingredients.Add meat mix to slow cooker and pour over liquid ingredients.Stir together. Cook on low 6-8 hours
From Crockin Girls

Tuesday, February 14, 2012

Scalloped Potatoes

My "workshop"

I made this yummy chicken as well....recipe on the side bar over there under chicken ---->

This was a wonderful side dish. It can be made Low(er) fat and tastes really really good. I'll be honest, in our house anything with cheese is a winner. I had two crocks going on Sunday and with a little prep work I was able to get a wonderful meal on the table while I ran errands and went to movie during the day! I love love love the crock!

2-3lbs of potatoes sliced with the skin on

1 8 ounce package low fat cream cheese

1 can low fat cheese soup

1/2 cup milk

1/2 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

1/8 tsp paprika

1 onion sliced

1/2 cup shredded cheese (could use any kind, I used sharp cheddar and threw in a little smoked Gouda for good measure)

in a saucepan heat milk until just beforee boiling. Add cheese soup and cream cheese. Continue to stir until completely mixed. Do not let it boil. add salt, pepper and nutmeg to sauce

spray the crock with cooking spray

put a layer of potatoes, onion and cheese sauce in crock, repeat three times so you have three layers.

cook on low for aprox 4 -5 hours Sprinkle cheddar on top 15 minutes before serving.

Wednesday, February 8, 2012

Creamy Broccoli Chicken

This was really good and my children actually ate the broccoli without a peep! I guess if it is covered in cheese, they will eat anything.
1.5-2 pounds chicken tenders or boneless skinless chicken cut into strips.
1 package light cream cheese
1 can low fat cream of chicken soup
1 package Italian seasoning dressing package
various herbs (I used chicken seasoning)
1 cup shredded cheese (I used cheddar)
1 stick of butter
1/2 cup of milk
2-3 cups cut up raw broccoli
melt butter and add Italian seasoning and herbs. Place chicken in the bottom and pour butter mixture on top. Cook on low for 3-4 hours or until you can pull chicken into shreds with a fork. add cream cheese, cream of chicken soup, cheese and broccoli and blend together thoroughly. Cook on low for one more hour. Serve over hot egg noodles or rice.

Tuesday, February 7, 2012

BBQ Baby Back Ribs

I had to bump this post to the top of the blog. These ribs are just THAT good. I love trying s new crock pot recipe every week but the hard part is I do not get to go back to the ones I like as often as I want to. I am about half way through my year long experiment and I know at the end I will have many yummy recipes to enjoy and go back to but the ribs are hands down by far the best. They are a common request in my household, extended family and amongst friends. They are tender and fall right off the bone...the flavor is off the chain! This dish is definitely a "Marriage maker" and a party favorite. I have made them 8 times in the past six months and everyone has loved them. Erin, one of my besties from Cincy (home of some amazing ribs) gave them two thumbs up!

2 slabs pork baby back ribs (cut into 4 rib pieces)
1/2 cup packed brown sugar
1 teaspoon salt
1 teaspoon pepper
4 tablespoons liquid smoke
2 cloves garlic, finely chopped
1 medium onion, sliced
1 can coke
1 bottle barbecue sauce ( I used Sweet Baby Rays)

Spray inside of 4- to 5-quart slow cooker with cooking spray.
Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker (see pic). Pour cola over ribs.
3 Cover and cook on low heat setting 6 to 7 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.
Place ribs on grill. Brush with barbecue sauce. Cover and grill on medium heat 15 minutes.

These were so good.
Good Old Betty Crocker (tweeked)

Friday, February 3, 2012

Balsamic Glazed Pork Roast

This was yummy. The glaze was really interesting and full of flavor. Big hit. A Keeper for sure. Served with mashed potatoes and asparagus.

I do not have a apologies!

1 2-3 pound boneless pork loin
1 teaspoon ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 cup water

1/2 cup brown sugar
1 tablespoon corn starch
1/4 cup balsamic vin.
1/2 cup water
2 tablespoons soy sauce

combine salt, pepper, garlic and sage. Rub all over roast. Place in slow cooker for 4-5 hours on low with 1/2 cup water. About 1 hour before roast is done prepare the glaze. Combine all ingredients in a small sauce pan, heat and stir until thickens. Brush roast with glaze 2-3 times in the last hour of cooking.


From Crock'n Girls