Thursday, December 22, 2016

Crockpot Meals

Thanksgiving day my oven died on my stove.  My hubby had been wanting to get me a new stove for awhile but, frugal me kept saying my $50 stove from a garage sale 10 years ago was still working fine.  OK so I was probably the only one that could make it work correctly but when buy something new when mine was still truckin' along, right?!?!  

Well, the week after Thanksgiving we purchased a new stove but it wasn't available for delivery until yesterday.  Never did I think about how much I use my oven.  Thankfully the cooktop still worked fine, otherwise I would of really been stressing about the weeks of waiting.  Even still, my Crock Pots got their workouts!!!!!  

Few of our favorite Crock Pot Meals:

* Chili & Corn Bread

Slow Cooker Cornbread Recipe

Ideal slow cooker size:  6 quart
Cooking time:  1 1/2 hours-2 hours
1 cup yellow corn meal
1 cup flour
1/4 cup white sugar
4 tsp baking powder
1 tsp salt
1 cup milk
1 egg
1/4 cup vegetable or canola oil
1.  In a bowl whisk together the corn
meal, flour, sugar, baking powder and salt. 
2.  Add in the milk, egg, oil and
stir until combined.  Do not overmix.
3.  Line the hot spot of your slow cooker with a double layer of foil.  Cut out a piece of parchment paper that will fit in the bottom of your slow cooker.  Place the parchment
paper in the bottom of the crock.  Spray the sides of the slow cooker with some non-stick cooking spray.
4.  Pour the batter into the bottom of the slow cooker.
5.  Cover and cook on HIGH for 90 minutes-2 hours.  Use a toothpick to check for doneness.  Insert the toothpick into the middle of the cornbread.  If it comes out clean, it’s done.  Let the bread cool for about 10 minutes.

* Dinner Rolls 

Slow Cooker Dinner Rolls

2 teaspoons active-dry yeast
2 cup warm water
2 Tablespoons butter, melted
2 Tablespoons white sugar
1 Tablespoon salt
5 ½ cups all-purpose flour

  1. Pour the warm water (make sure the water is warm to the touch) into the bowl of a standing mixer or large mixing bowl; sprinkle the yeast over the top. Let this mixture stand for approximately 5 minutes, or until the yeast has dissolved.
  2. Add the sugar, salt, melted butter and 1 cup of flour to the yeast mixture. Stir until combined.
  3. Add the remaining 4½ cups of flour. Stir the entire mixture for a few minutes.
  4. Using the dough hook attachment on a standing mixer, knead the dough for a few minutes. Or knead the dough by hand on a flat surface that has been sprinkled with flour. If the dough is sticky, add extra flour, a tablespoon at a time, until it is no longer sticky. The dough has been thoroughly kneaded when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked. There is no need to let the bread rise. It will rise and bake all at once, during the slow cooking process.
  5. Shape the dough ball into into buns and placed in slow cooker that has been sprayed with non-stick cooking spray and cover with the lid.
  6. Set your slow cooker to HIGH and bake for approximately 1-2 ½ hours. Baking times will vary. I checked my buns around the 1 hour mark, then 30 minutes later, then every 15 minutes until it is done. A finished loaf will have an internal temperature of approximately 190°F to 200°F.

* Baking Powder Biscuits 
              -with ground beef gravy

Baking Power Biscuits

2 cups Gold Medal™ all-purpose flour 

1 tablespoon sugar, if desired
teaspoons baking powder
teaspoon salt
cup shortening
cup milk

1. In large bowl, mix flour, sugar, baking powder and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).

  • 2.  On lightly floured surface, gently roll dough in flour to coat. Knead lightly 10 times. Roll or pat 1/2 inch thick. Place into greased slow cooker.
  • 3. Cook for an hour to 1.5 hours depending on your slow cooker and how thick your dough ends up being.

* Chewy Brownies

1 1/2 sticks unsalted butter, melted, plus more for greasing insert
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Kosher salt
1/2 cup semisweet chocolate chunks
Vanilla ice cream, for serving

1.  Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
2.  Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer. 
3.  Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.
4.  Serve the cake warm, scooped into a bowl and topped with ice cream.
* Chicken Tacos

4 Boneless Skinless Chicken Breasts
1/2 jar medium salsa
1 can beans (pinto or black beans)

1.  Add all to the crockpot, cover and let cook for 4+ hours on low
2.  After cooked take chicken breasts out and shred.
3.  Place back in the slow cooker.
4.  Spoon onto flour tortillas and top with lettuce, cheese or your favorite taco fixings.

* Stringy Beef

Sirloin Roast
Beef Broth

1.  Cover and leave by for 6+ hours
2.  Take roast out, shred and then put back into broth
3.  Serve on buns.

Just a few of our favorites. 

Out with the old, in with the new!
Even better, I now have a convection oven!!!!!
First thing I made....HOMEMADE PIZZA!!!!  The kids were sure happy with that.

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