Creamy Crock-Pot Chicken Tikka Masala

At times during my life I've been one of those well organized people who plans dinner, makes the grocery list and only buys what I need. 

I'm not that person right now. 

We basically decide what we're having for dinner while we're eating lunch. Don't be like me. 

Luckily, this recipe was pretty easy to throw together into a slow cooker and have ready in 4 hours. My husband chose this recipe from Pinterest.  Since he rarely gets to be the one to choose the recipe I'm gonna make I jumped on this one.  Finally something new and good for you!

We both loved this recipe.  Ton's of flavor, most of the ingredients are in your pantry right now.  I did have to run out for a couple of items but overall I had most of it. I started cooking the rice (in the microwave) at the same time you begin to add the last couple of ingredients and it all came together at the same time.  

Obviously you don't have to serve with rice, it'll just depend on you personal tastes but I thought it was fantastic with rice. 

Creamy, tender chicken and the last minute addition of the lemon juice was perfect.  I didn't need salt at all, the lemon juice was perfect. 

If you're feeling adventurous tonight, you should give this recipe a try. Delicious! 

Creamy Crock-Pot Chicken Tikka Masala

Recipe from The Iron You

Ingredients

• 2 pounds chicken breast, cubed
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 Tbsp fresh ginger, grated
• 1 (29 oz) can tomato sauce
• 2 Tbsp olive oil
• 1 Tbsp Garam Masala
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1/2 tsp ground black pepper
• 2 bay leaves

• 1/2 cup heavy cream or full fat coconut milk
• 2 Tbsp arrowroot powder or corn starch
• juice of 1/2 a lemon

Cooking Directions

1. Place all the ingredients except the bay leaves, heavy cream, arrowroot powder and lemon juice in a bowl and mix together until the chicken is well coated.
2. Rub the inside of your slow cooker with olive oil.
3. Pour the ingredients into the slow cooker and place the bay leaves on top. Cook on low for 8 hours on low or 4 hours on high.
4. Mix the heavy cream with the arrowroot powder and then pour into the crock-pot and mix together. Cook for an additional 20 minutes.
5. Pour in the lemon juice right before serving.

Homemade Greek Yogurt

We all know what a craze Greek yogurt has become, right? Well, did you know that most of the large store brands have tons of sugar and artificial stuff you don't need, or want?

I decided to try to make my own, and luckily I found a recipe on Pinterest that was just perfect.  I mean, I need easy.

If you've got some time and a large slow cooker you can easily make this recipe.  I do have to warn you that this recipe makes a lot.  So, I've been making recipes from Pinterest and I have yet to find one that I don't like.  Greek yogurt recipes are amazing. I would gladly make this amount of yogurt again, specifically so I can make other recipes with it.

Don't get me wrong, I love it for breakfast.  I've been trying all sort of different combinations.  Fresh and frozen fruit, granola, honey, peanut butter, maple syrup, etc.  I love them all.

(pictured above with blueberries, honey and cinnamon)

This is one of my best discoveries on Pinterest. Easy to do during the week while I'm homeschooling our daughter and easy to let culture while I'm sleeping.  Did I mention easy? No sugar added, no processed junk, no weird colors.

I'm in love with this one. I hope you can try it soon.

Homemade Greek Yogurt

Recipe From One Good Thing

Ingredients

• 1 gallon whole milk
• 2-3 cups powdered milk
• 1/2 cup live culture yogurt

Cooking Directions

1. Pour the milk into a large slow cooker (mine was 6 quart).
2. Add the powdered milk (to up the proteins) and whisk to dissolve.
3. Heat on low until it reached 180º.
4. Turn the slow cooker off and let the milk cool to 95-115º.
5. Put 1/2 cup of live culture yogurt into a small dish and add some of the warm milk to it, whisk until smooth and then add back to the slow cooker and whisk in.
6. Put the milk into storage containers of any size you like. I used multiple sized mason jars.
7. Place the jars in a cold oven with the oven light on and let sit for 8-12 hours (I did it overnight).
8. Now place the yogurt into the refrigerator and let chill before using.

Honey Garlic Slow Cooker Chicken Thighs

My husband rated this recipe as a winner. I rated it as a winner, and (drum roll please) my daughter rated it as a winner.  I just can't believe we all liked the same meal, at the same time, at the same table.  I could just cry with happiness.

This recipe is totally simple to prepare.  No foreign ingredients that you have to hunt for.  I had all this in my house and didn't have to run out to buy a thing!  The chicken was falling apart when we tried to take it out of the slow cooker. Extremely flavorful, sweet but not spicy.  Kids will like it (hopefully) if they like barbecue sauce or teriyaki sauce. Great recipe!

Honey Garlic Slow Cooker Chicken Thighs

Recipe from AllRecipes

Ingredients

• 4 skinless, boneless chicken thighs
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/3 cup honey
• 3 cloves garlic, minced
• 1 tsp dried basil

Cooking Directions

1. Place the chicken thighs in the slow cooker.
2. In a small bowl, mix all the remaining ingredients and then pour over the top of the chicken.
3. Cook on low for about 6 hours.

Slow Cooker Chili

Winter seems to have finally hit here in the South.  A little snow this morning, not much but it's just a teaser about what's on it's way.  I might be the only one happy about that.

Because of this cold weather, now is an excellent time to post this chili recipe.  I usually just wing my own chili and it always turns out well, so it was unusual for me to follow a recipe.  But it was going into the slow cooker so I thought a recipe might be helpful.  I'm so glad I tried it.  Talk about yummy.
I loved the texture and the fact that it wasn't overly soupy.  I used one regular Rotel can and one mild just in case but it wasn't too spicy at all.

We served ours with some sour cream and some shredded cheese but there are ton's of things that would be delicious on top.  I can tell you that crushed up Dorito's are also really good on top.  Don't ask me how I know that.

If you're looking for a basic chili recipe that will appeal to a large group, this is it!

Slow Cooker Chili

Recipe from CookingClassy

Ingredients

• 2 pounds ground beef
• 1 Tbsp olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 (14.4 ounce) cans diced onion with green chili's
• 3 (8 ounce) cans tomato sauce
• 1/2 cup water or beef broth
• 2 Tbsp chili powder
• 2 1/2 tsp ground cumin
• 2 tsp paprika
• 2 tsp cocoa powder
• 1 tsp granulated sugar
• 1/2 tsp ground coriander
• salt and pepper to taste
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 1 (15 ounce) can light red kidney beans, drained and rinsed

Cooking Directions

1. Add the oil to a large skillet, when hot add the diced onion. Cook for about 3 minutes. Add the minced garlic and cook for 30 seconds.
2. Add to a preheated 7 quart slow cooker.
3. Use the same pan to brown the ground beef until no longer pink. Drain all but 2 Tbsp of fat. Pour into the slow cooker with the onions.
4. Add all the remaining ingredients except the beans and stir. Cook on low 5-6 hours.
5. Add the beans and heat through about 10 more minutes. Add 1/2 more beef broth or water if you want it soupier. 
6. Serve with your choice of toppings.  Some recommendations are shredded cheddar cheese, sour cream, chopped chives, crackers, cilantro, red pepper flakes, hot sauce. 

Sweet and Sour Meatballs

This is a quick and easy recipe to make for dinner or an appetizer.  If you're making it for dinner just serve it on top of some rice.  For an appetizer just dig in with some toothpicks.  Everyone loves sweet and sour and when you add it to the convenience of meatballs, it just can't be beat.

Sweet and Sour Meatballs

Recipe from Six Sisters Stuff

Ingredients

• 2 pounds frozen meatballs
• 1 (10 oz) jar sweet and sour sauce
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/2 tsp garlic powder
• 1 medium red bell pepper, cubed
• 1 medium green bell pepper, cubed (I used orange)
• 1 medium onion, cubed
• 1 (20 oz) can pineapple chunks

Cooking Directions

1. Place the frozen meatballs in the slow cooker.
2. In a medium sized bowl, add all the other ingredients and mix together and then pour over the top of the meatballs. Stir until coated.
3. Turn slow cooker on low and cook for 7-8 hours or 4-5 hours on high. 

Top 5 of 2014

#5 Ruth's Chris New Orleans Style BBQ Shrimp came in at number 5 for the year.  Hard to go wrong with this recipe, if you are a shrimp lover this is a great recipe to try. 

#4  Homemade Jerky Marinade.  I seriously make this recipe all the time!  It's unusual for me to make the same recipe over and over again and not change anything but this is one that I don't mess with. Great flavor without being too spicy. 

#3  S'mores Cookie Bars are a favorite for so many people.  The bar itself is perfectly chewy and with the addition of the chocolate and marshmallows on top you just can't go wrong.

#2  Crock-Pot Pork Chops are so easy to throw together and let your slow cooker do the work.  The meat comes out so tender and delicious.

#1  Lemon Velvet Cake is just scrumptious.  Perfectly lemony and perfect for the summer.


Thanks for all your support these past years!  I am looking forward to seeing what the New Year brings.

A.1. Slow Cooker Pot Roast

This recipe is found pretty easily, from the back of the bottle.  I know, I'm original like that.  The thing is.  I have a tiny itsy bitsy obsession with A.1. sauce and yet it never occurred to me to look on the back of the bottle for a recipe.  So, maybe you're like me.

I love pot roast from a slow cooker.  I love the idea of throwing a bunch of stuff in a pot and it being done by dinner time without me having to do much work.  Not to mention the wonderful smells in the kitchen that really work up my appetite.

If you're not a fan of A.1. or at least not obsessed with it like I am, don't worry, this recipe just has a background flavor of A.1. but not an overwhelming one. I'm glad I gave it a try.  I usually have all most of these ingredients on hand so I an throw this together when I want to.  This is a delicious cold weather comfort meal.

A.1. Slow Cooker Pot Roast

Recipe from a bottle of A.1. Steak Sauce

Ingredients

• 1/2 cup A.1. original steak sauce
• 1/2 cup water
• 1 package (0.9 oz) onion-mushroom soup mix
• 2 1/2 pounds beef chuck eye roast
• vegetables: Potatoes, carrots, onion as examples

Cooking Directions

1. In a small bowl, mix together the first 3 ingredients.
2. Place the meat in the slow cooker and top with the desired vegetables and then pour the sauce over the top of it all.
3. Cook on low for 8 to 9 hours or high for 6 to 7 hours.

Crock-Pot Pork Chops

If you like garlic you're going to love this recipe.  If not, you can always cut back or exclude the garlic altogether.  I love crock-pot recipes because you basically can set it in the morning and then just eat when you're ready in the evening.

The sauce is always my favorite part of a recipe.  I like something on everything, It's hard for me to eat a plain piece of chicken.  Cooking in a crack-pot also helps with the moistness of the meat.  I don't eat very many pork chops because they all end up to dry for me when cooked traditionally.  Not true in a crock-pot though, very moist and the meat just falls right off the bone.

There was plenty of leftover sauce so if you serve this one up with some egg noodles, rice or some bread it would be delicious!

Crock-Pot Pork Chops

Recipe from Key Ingredient

Ingredients

• 7-8 pork chops, bone-in, frozen
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 1/3 cup soy sauce
• 1 1/2 tsp garlic, minced
• 4 garlic cloves, crushed
• 1/3 cup honey

Cooking Directions

1. Sprinkle the pork chops with some dry rub or some Chicken Montreal Seasoning. Place in the crock-pot.
2. Mix the other ingredients together in a small bowl and then pour over the pork chops.
3. Cook on high for 3 hours, then low for the last hour.
4. The last 15 minutes of cooking time, mix together 2 Tbsp of corn starch into 1/2 cup of cold water. Remove the pork chops to a plate and then pour in the cornstarch mixture, stir and then add the pork chops back in. The sauce will thicken.

Dinner Club: Theme - Healthy Foods

Dinner club took a slight hiatus this last year but we're back on track for 2014.  I hosted January's dinner club and I chose "healthy" just because it was January and everyone I know is on a diet.  I wanted to see what other people were making for their own families so I could promptly steal their recipes. :) Not steal so much as just kindly borrow.

Turns out my neighbors make some killer healthy food.  Not everyone submitted recipes to me but I'm still going to show pictures and describe them the best I can.

Thank you everyone for coming to dinner at my house!  I can't wait till the next one!

I cannot believe that I didn't remove the cap to the fruit dip BEFORE taking a picture.  UGH!  I promise to make this again myself very soon and replace this horrible picture.  I'm so sorry because this dip was the my biggest weakness of the night.  I LOVED it!

This dip was brought my Melissa Y.  She brought one other item too but hasn't given me the recipe for it just yet.  I will post it as soon as I get it.

Chocolate Fruit Dip
Recipe from EmilyBites via Taste Of Home Cooking School Cookbook

Ingredients

• 8 ounces 1/3 less fat cream cheese, at room temperature
• 1/3 cup granulated sugar
• 1/3 cup cocoa powder
• 1 tsp vanilla extract
• 2 cups light whipped topping

Cooking Directions

1. In a bowl or a stand mixer beat the cream cheese, sugar and cocoa powder together until creamy.
2. Add the vanilla extract and whipped topping and beat together again until thoroughly mixed and smooth.
3. Serve with any fruit, graham crackers, marshmallows or anything that might be delicious covered in chocolate.

I had posted about these meatballs already but here they are again.  They were nice to have at dinner club not only because of their yummy flavor but also because they were in the slow cooker and they didn't require my constant attention.

Slow Cooker Buffalo Turkey Meatballs
Recipe from here

Meatballs

• 1 pound lean ground turkey
• 3 cloves garlic, minced
• 1/4 cup onion, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1 whole egg, beaten
• 1/2 cup panko breadcrumbs

Sauce

• 1/3 cup butter, melted
• 1/2 cup wing sauce (I used Franks)

Cooking Directions

1. Mix all of the meatball ingredients together in a medium bowl making sure the ingredients are well dispersed.
2. I used a small cookie scoop to get even sized meatballs. Roll them in your hands to make them a nice round shape. 
3. Place the meatballs in your slow cooker and pour the sauce over the top.
4. Set the slow cooker on low and cook for about 3-4 hours.

This dessert is one I made based on the fact that it didn't use sugar, which I gave up in January….well tried to give up.  I did sample some of the cake below.  I had to, as a blogger it was only right.

The filling in these little babies does taste like cheesecake and with no sugar you don't have to feel guilty about two or three or four.  Just sayin.

Cheesecake Stuffed Strawberries
Recipe from French Press

Ingredients

• 1 pound hulled strawberries
• 8 ounces 1/3 less fat cream cheese, room temperature
• 1/2 cup fat free or low fat Greek yogurt
• 2 Tbsp honey
• 1 tsp vanilla extract
•  graham cracker crumbs

Cooking Directions

1. Combine the cream cheese, yogurt, honey and vanilla in a bowl and use a hand mixer or a stand mixer to cream the ingredients together until smooth.
2. Use either a small spoon to scoop the cream into the hulled strawberries or use a frosting bag and tip for a more decorative design.
3. Top each cream filled strawberry with the graham cracker crumbs.

Brought by Lynn T this was our one "not so healthy" OK not healthy at all but totally delicious and very much appreciated cake.  Very chocolaty and moist, great option if you need a dessert and don't have time to use traditional methods!

Crock Pot Chocolate Cake
Recipe from Cooks.com

Ingredients

• 1 box chocolate cake mix
• 8 ounces sour cream
• 1 package instant chocolate pudding
• 4 whole eggs
• 3/4 cup oil
• 1 cup water

Cooking Directions

1. Mix all the ingredients together and pour into a 5 quart slow cooker sprayed with cooking spray, or you can use a metal coffee can or a crock pot cake bake pan.
2. cover
3. Cook 3-4 hours on high or 6-8 on low

Another great recipe brought from Lynn T was this Couscous and Lentil recipe.  I really liked it and I think everyone else did too.  I'm a huge fan of Feta cheese and it was the perfect cheese here.  Healthy really does taste good!

Mediterranean Couscous and Lentil Salad
Recipe from MyRecipes

Ingredients

• 1 cup dried lentils
• 1 can (14 oz) low sodium chicken broth
• 1 1/2 cups uncooked couscous
• 1 cup red diced bell pepper
• 1 cup fresh mint
• 1/2 cup fresh parsley, chopped
• 1/2 cup green onions, chopped
• 1/2 cup fresh lemon juice
• 1/4 cup olive oil
• 1 Tbsp Dijon mustard
• 1 1/2 tsp garlic, minced
• 1/2 tsp black pepper
• 1 cup (4 ounces) crumbled feta cheese

Cooking Directions

1. Place lentils in a large saucepan and cover with water so it's 2 inches above the lentils.  Bring to a boil, cover and then turn to simmer and let cook for 25-30 minutes. Drain well and cool.
2. Bring the broth to a boil in a medium sauce pan, add the couscous.  Remove from the heat, cover and let stand for 5 minutes.  Fluff with a fork. 
3. Combine the lentils, couscous, bell pepper, mint, parsley and onions. Stir together in a large bowl. 
4. In a small bowl combine the lemon juice, oil, Dijon, garlic and black pepper.  Whisk to combine and then pour over the lentil mixture.  Add the crumbled feta and gently mix. 

The pictures below are for the other items that were brought but that I didn't receive recipes for. 

Beautiful spinach salad with cucumbers, beets, and avocado's brought by Emily L.  Thanks Emily!

I'm not sure of the exact name for these but they were little pizza's in won ton wrappers brought by Melissa Y.  She brought some marinara to dip them in and they were so so good.  Thanks Melissa!

Spaghetti with tomatoes, Kalamata olives and plenty of Feta cheese brought by Shannon B.  I love these flavors together.  Yummy, thanks Shannon!

Lisa F brought some yummy sushi and California rolls.  Delicious!  Thanks Lisa!

Slow Cooker Buffalo Turkey Meatballs

I'm happy to say that our neighborhood dinner club is back in session.  It seemed to sort of disappear last year and we never got back to it.  Thankfully we're back and boy am I glad.  I love hanging out with the girls from my street. I'll post the dinner club recipes soon!

I was trying to think of a good theme and decided since it was January that I should stick with the idea of eating healthier.  I can tell you, we did NOT suffer through bland boring food that night.  These turkey meatballs were so tender and moist, the sauce sort of seeped into the meatballs so even though they didn't look like they were coated with sauce you definitely got the bite from the buffalo sauce.  Full of flavor!

My husband was out of town at the time but once he got back and had some leftovers he was hooked.  He wanted me to tell you all that this would be a fantastic addition to your Super Bowl party food!  I think he's right.  And you can't beat the fact that they're cooked in the slow cooker, this will give you time to spend with your guests and the game and not being stuck in the kitchen.


Slow Cooker Buffalo Turkey Meatballs
Recipe for Turkey Meatballs found on Food.com
Recipe for Sauce found on the back of the Franks Red Hot bottle

Meatballs

• 1 pound lean ground turkey
• 3 cloves garlic, minced
• 1/4 cup onion, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1 whole egg, beaten
• 1/2 cup panko breadcrumbs

Sauce

• 1/3 cup butter, melted
• 1/2 cup wing sauce (I used Franks)

Cooking Directions

1. Mix all of the meatball ingredients together in a medium bowl making sure the ingredients are well dispersed.
2. I used a small cookie scoop to get even sized meatballs. Roll them in your hands to make them a nice round shape. 
3. Place the meatballs in your slow cooker and pour the sauce over the top.
4. Set the slow cooker on low and cook for about 3-4 hours.

Top 5 of 2013

Crockpot Ham and Bean Soup

I couldn't get enough of this soup when I made it.  Very simple and totally delicious, this was my most viewed recipe of 2013.  With the weather so chilly right now, I think I'll go make some.

Samoa Brownies

I fell in love with this recipe the moment I dumped a truckload of caramel coconut over the top and then drizzled it with chocolate.  How can you not love this?

Baked Potato Casserole

Everyone should keep this recipe in their recipe box for those unexpected visitors.  No strange ingredients and in fact you probably have them all available right at this very moment. Combine them together and you get a sure fire hit at the dinner table.

Pineapple Gelato

Number four most viewed recipe from my blog is this Gelato.  I'm thrilled that people were so drawn to it because it is mighty tasty.  Very cool and refreshing on a hot day.

Baked Old Fashioned Donuts

Last but not least, one of my favorite recipes for an old fashioned cake donut that is baked in my very own oven.  I used the baking part as an excuse to eat more.


Thanks to all of you who visit my blog, pin it on Pinterest or share it on Facebook.  I appreciate all of your support and hope to see you and all your friends in 2014!

Crockpot Ham and Bean Soup

With the ever so slight chill we've had in the morning air I've been thinking about fall foods.  One of my all time favorites is this Ham and Bean Soup.  I've never actually made it myself until now, I just remember my mom making it for my sister and I when we were growing up.

As you know, I grew up in Montana and let me tell you something, it is C.O.L.D. there.  I remember my mom calling us in from outside and us sitting down to a steaming hot bowl of this soup.  For some reason I have a memory of me blowing on the beans before I took a bit and the skin would peel right off the bean.  When I made this soup I didn't notice that happening, I wonder if it was just a certain type of bean or the way she cooked it.  I have no idea, but I loved blowing on the beans and watching the skins peel off.

I still to this day add vinegar to my bean soup, just as I did when I was little.  Something about that taste with the beans is so perfect.  Of course my husband and daughter thought I'd lost my mind, but that's OK.  I just take apple cider vinegar and add a cap full to my soup before I eat it.  It's yummy, you should try it.

Leftovers are even better, the "broth" turns into more of a thick sauce as it sits in the refrigerator which makes it even tastier.  I hope you try this one!

Ham and Bean Soup

Recipe from Food.com

Ingredients

• 1 pound Dried beans (I used Pinto but you can use whatever you want)
• 3 cloves garlic, peeled and sliced
• 1 large onion, peeled and chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 Tbsp dried parsley
• 1 lb smoked ham, or ham hock
• 6 cups water or broth

Cooking Directions

1. Option 1: Pick through and rinse the beans, then soak overnight in a large bowl with water about 1 inch above the beans.
2. Option 2: Pick through and rinse the beans, add to a large pot and cover with water about 2 inches above the beans. Bring to a boil for 3 minutes. Remove from the heat, cover and let sit (do not remove the lid) for 1 hour.
3. Rinse the beans and place them in a crock pot. Add the garlic, onion, salt, pepper, parsley and ham. If using ham instead of ham hock, dice it into large bite sized pieces.
4. Fill the crock pot with the water or broth and set on low for 8 hours.

Overnight Apple Cinnamon Oatmeal

I'm sure that some of you may have seen this recipe floating around on Facebook.  I'd seen it several times and decided it was time to try it out.  I love apple cinnamon oatmeal and having it ready first thing in the morning sounded like a win win to me. 

This recipe is super simple to put together right before you head to bed for the night.  I'm sure you have most of these ingredients already in your house so why not give it a try? 

Sorry for the lousy pictures below - after all I did make it right before bedtime. 

I cut peeled the apples and sliced them into chunks, rather than slices.  It's up to you. Roll them around the cinnamon mixture and lay them at the bottom of the slow cooker.

Next comes the oatmeal.

Milk and water mixture is next.

Don't stir, just turn it on low and let it cook overnight.  See? Easy. 

Perfect dish for those cold morning and for using up some of those apples you just picked at the orchard. :)

I loved the way it made my house smell.  When I first opened the lid it looked a little runny to me, but after stirring it it came right back to a good oatmeal consistency.  You can definitely taste the cinnamon and apples.  It's not overly sweet which is nice in case you want to add some raisins or honey. 

Great recipe to make those busy mornings a little easier.  

Overnight Apple Cinnamon Oatmeal

Recipe from Anita Maria via Facebook

Ingredients

• 2 sliced (or cubed) apples
• 1/4 cup brown sugar
• 1 tsp cinnamon
• pinch of salt
• 2 cups old fashioned oatmeal
• 2 cups milk
• 2 cups water

Cooking Directions

1. Place the apples, brown sugar, cinnamon and salt in a small bowl and stir to coat.
2. Pour the apple mixture into the bottom of a slow cooker.
3. Add the oatmeal on top of the apples.
4. Add the milk and water on top of the oatmeal. DO NOT STIR.
5. Set your slow cooker for low heat and cook for 8-9 hours.

Chicken and Wild Rice

How is your summer going? Getting nice and tan and loving all these bathing suit pictures that keep surfacing? Me either.

Well Father's Day is this Sunday, have you figured out how you're going to celebrate it? Here's a suggestion, one of my husbands favorites is chicken and rice.  The nice thing about this version is it's done in your crock pot so there's no pressure immediately before you sit down to eat.

And don't you think it's too hot to hang out over your stove? I do.

After my husband tasted this he immediately wanted it on record as one of his favorites and made me promise to make it again.

Like I have some sort of habit about making things once and then never making them the same way again....OK that part is true but jeez, that's why I HAVE a blog!  So I can remember what the heck I did.

Anyway, You can certainly omit the mushrooms if you're not a fan of them but we LOVE them and leaving them in nice big slices is the way to go here. The rice was nice and creamy and perfectly cooked and the flavors blended perfectly.  I'm going to have to look around for the chicken broth that has roasted garlic because I do think that would be lovely in this recipe.

Definitely a keeper.

Chicken and Wild Rice

Southern Living Slow-Cooker Cookbook

Ingredients

• 2 pounds (about 4) skinless, boneless chicken breasts
• 1 cup chopped onion
• 1 cup chopped celery
• 5 cloves garlic, pressed or minced
• 2 (6 ounce) packages long grain and wild rice
• 2 (14 ounce) cans chicken broth with roasted garlic (I just used regular chicken broth)
• 2 (10 1/4 ounce) cans cream of mushroom soup
• 1 (8 ounce) can sliced water chestnuts (optional)
• 1 cup chopped walnuts, toasted (optional)
• 2 Tbsp butter

Cooking Directions

1. Brown the chicken in a large pan with some oil, then remove and cut into 1 inch pieces.
2. in the same pan used for the chicken, add the onion, celery and garlic and cook until tender.
3. Combine the remaining ingredients in a 5 quart slow cooker and then stir in the chicken and veggies.
4. Cover and cook on low for 4 hours or until the rice is tender and the liquid is absorbed.

Dinner Club: Theme - Soup

Thank you Shannon for hosting February's Dinner Club!  I loved the theme this month because I'm a huge soup lover and I like to see what other people have in their arsenal of recipes.  Shannon is always a great host because she makes everyone feel very comfortable and her house is warm and inviting. And last but not least, she's an incredible cook!

Shannon made a wonderful black and white soup.  Half of it was black bean soup and the other was cheese soup and you pour them into the bowl at the same time which makes this nifty black and white look.  

Cheddar Cheese Soup

Epicurious

Ingredients

• 2 Tbsp butter
• 1/2 large red bell pepper, cut into matchstick sized pieces
• 1/2 large yellow bell pepper, cut into matchstick sized pieces
• 1/2 large green bell pepper, cut into matchstick sized pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken stock or low-sodium chicken broth
• 1 cup whole milk
• 1 cup whipping cream
• 8 ounces sharp white cheddar cheese, grated

Cooking Directions

1. In a large pot over medium heat add the butter and then the peppers, onion, and garlic. Sauté for about 6 minutes until the vegetables are tender.
2. Add the flour and stir for two minutes.
3. Whisk in the stock, then the milk and cream and cook at a simmer for three minutes.
4. Stir in the cheese 1/2 cup at a time and whisk until smooth.
5. Salt and pepper to taste.




Black Bean Soup



Ingredients

• 1 1/2 cups dried black beans
• 4 1/2 cups water
• 1 medium onion, chopped
• 1 large carrot, chopped
• 3 slices bacon, chopped
• 5 large fresh thyme sprigs
• 3 garlic cloves
• 1 bay leaf
• 2 1/4 tsp ground cumin
• 2 cups chicken stock or low sodium chicken broth
• 1/4 cup fresh cilantro, chopped


Cooking Directions


1. Place the beans in a large pot and cover with cold water by 3 inches. Soak overnight.
2. Drain the beans and transfer to a large heavy pot.
3. Add 4 1/2 cups of water and the next 7 ingredients.
4. Bring to a boil, cover and simmer until the beans are tender (about 1 hour and 10 minutes).
5. Working in batches blend the black bean soup with the 2 cups of chicken stock.
6. Return the soup to the pot and add the chopped cilantro.
7. Add more stock if needed to thin it out.
8. Season to taste with salt and pepper.

To serve, pour 1/2 cup of each the cheddar soup and the black bean soup together at the same time. Top with sour cream if desired. 

TiNeill wins the cook of the night award for bringing FOUR items!  This girl loves to cook and it's so obvious because her dishes are incredible.  I'm a dessert hound as you may have guessed and I fell in love with these brownies.  Mixing an Oreo with a brownie, good heavens!

Cookies 'n Cream Fudge Brownies

Ingredients

• 1 box fudge brownie mix
• 2/3 cup vegetable oil
• 1/4 cup water
• 2 large eggs
• 1 cup coarsely chopped chocolate sandwich cookies
• 1/2 cup powdered sugar
• 2 to 4 tsp milk

Directions

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, stir brownie mix, oil, water and eggs until well blended. Spread in pan. Sprinkle cookies over batter.
2. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
3. In small bowl, stir together powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over brownies. For brownies, cut into 5 rows by 4 rows. Store covered at room temperature.

Makes 20 brownies

Everyone loved these breadsticks, very soft and light in texture and the seasoning on top really added a nice saltiness and spice. 

Bread Sticks

Ingredients

• 1 package yeast
• 2 Tbsp sugar
• 1/2 tsp salt
• 3 cups all-purpose flour plus more for rolling
• 1/2 stick butter
• McCormick Salad Supreme seasoning

Cooking Directions

1. Dissolve the yeast into 1 1/2 cups of warm water.
2. Add the sugar and salt and stir until it dissolves.
3. Add the flour and stir in with a fork until the dough isn't sticky anymore and you can roll it into a ball. Add more flour if needed.
4. Put the dough into a greased bowl and cover with cheesecloth (or plastic wrap) in a warm spot. Watch for it to begin to rise, about 15-20 minutes.
5. Sprinkle some flour on a clean surface and roll and shape into an oval, use a pizza cutter to cut breadsticks.
6. Melt the butter in a dish and dip the breadsticks into the butter and then place them on a cookie sheet.
7. Sprinkle with McCormick Salad Supreme seasoning.
8. Let the breadsticks rise in a warm place for another 10-15 minutes or until they are fluffy.
9. Cook at 350 degrees for 10 minutes. The breadsticks will probably not look golden and you might not think they are done. When they are fluffy and dry they are done.

The name of this recipe says it all.  Creamy deliciousness is how I would describe it. 

Creamy Slow-Cooker Tortellini Soup

Ingredients

• 6 cups favorite homemade meaty spaghetti sauce (recipe to follow) or 24 oz jarred sauce with 1/2 lb hamburger and 1/2 lb ground sausage
• 4.5 oz fresh spinach leaves
• 4 cups chicken broth
• 8 oz cream cheese
• 8 oz sliced mushrooms
• 16 oz frozen cheese tortellini

Cooking Directions

1. Combine spaghetti sauce (and meat if adding it in separately), spinach, cream cheese, chicken broth, and mushrooms in a slow-cooker. Cook on low for 6 hours, on high for 2-3.
2. 20 minutes before serving, turn heat to high if it isn't already an stir in frozen tortellini. Cover and cook for 15 minutes or until tender and hot.
3. Serve topped with Parmesan cheese.



Sort of Homemade Spaghetti Sauce



Ingredients

• 1/2 lb ground beef (browned) do not drain
• 1/2 lb ground sausage (browned) do not drain
• 6 oz tomato paste
• 15 oz tomato sauce
• 1 small tomato puree
• 1 package Mild McCormick Spaghetti Sauce Seasoning
• salt, pepper, minced garlic, oregano, basil - to taste

Cooking Directions


1. Simmer all ingredients together for 1 hour with lid on lowest heat, stir occasionally

Lisa F. brought this yummy salad which was perfect with the soup. TiNeill brought the salad dressing.

Poppyseed Salad Dressing

Ingredients

• 1/2 cup canola oil
• 1/3 cup white vinegar
• 1/3 cup sugar
• 3/4 tsp salt
• 2 Tbsp yellow mustard
• 1 Tbsp poppy seeds
• 1/4 cup chopped red onion

Cooking Directions

1. Blend all the ingredients in a blender and refrigerate.

Lynn brought this fantastic hot artichoke dip.  Everyone dove in and came up smiling.  Seriously good dip that I cannot wait to add to my party recipes!

Three Cheese Hot Artichoke Dip

Paula Deen

Ingredients

• 1 (8 ounce) cream cheese, softened
• 2 cups mayonnaise
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 2 green onions, sliced thin
• 1/2 cup grated parmesan
• 1 cup shredded mozerella
• dash hot sauce
• dash Worcestershire
• salt and pepper to taste

Cooking Directions

1. Preheat the oven to 350 degrees.
2. In the bowl of your stand mixer, beat the cream cheese.
3. Add the mayonnaise and beat until smooth.
4. Add the remaining ingredients and mix to combine.
5. Transfer to a pie plate or shallow oven proof dish and bake for 30-40 minutes. The top will be golden brown and bubbly.

Lynn also made an incredible Lemon Pound Cake (which I failed to take a picture of).  Just trust me, it was goooooood.

Starbucks' Lemon Pound Cake w/Icing

The Recipe Circus

Ingredients

• 1 1/2 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 2 Tbsp butter, softened
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1/3 cup lemon juice
• 1/2 cup vegetable oil

Cooking Directions

1. Preheat the oven to 350 degrees.
2. Combine the flour, baking soda, baking powder and salt in a large bowl.
3. In the bowl of your stand mixer, add the eggs, sugar, butter, vanilla, lemon extract and lemon juice.
4. Add the flour mixture to the wet mixture. Mix until smooth.
5. Add the oil and mix well.
6. Pour the mixture into a well greased 9x5 inch loaf pan.
7. Bake for 45 minutes or until a toothpick stuck into the center coms out clean.
8. Let cool in the pan.

Lemon Icing

• 1 Cup plus 1 Tbsp powdered sugar
• 2 Tbsp whole milk
• 1/2 tsp lemon extract

1. Mix all the ingredients together until smooth. 
2. Remove the cooled cake from the loaf pan and frost with the icing.  Wait for the icing to set before slicing. 

Melissa Y. brought a cheese and cracker plate with two flavors of preserves.  We sandwiched the cheese in-between two crackers slathered in preserves, talk about good!  Glad she taught me this little trick so I can use it in the future.

On this try was Sharp Cheddar, Brie, Goat Cheese, Muenster and an Artisan marinara and pepperoni cheese (delish).
Strawberry and Raspberry Preserves.
Assorted Crackers.

My contribution for the evenings soup dishes was this Butternut Squash and Apple Soup.  I have the full post here.

As always, I'm super excited for the next gathering.  I think every time we get together we learn more about one another. Great excuse for us to EAT!

Cuisinart Cook Central Multi-Cooker, 7-Quart - 7 quart (Google Affiliate Ad)