tag:blogger.com,1999:blog-30753601408797401232024-03-13T16:16:09.887-07:00Julie's Crock of the Week!Every Monday, 97.7 Country WGLR's Midday Buffet hostess, Julie Jacobs, posts a new crockpot recipe at www.WGLR.com. This blog is where previous week's recipes are archived. Enjoy!Unknownnoreply@blogger.comBlogger90125tag:blogger.com,1999:blog-3075360140879740123.post-9187042002959103112015-03-30T08:22:00.000-07:002015-03-30T08:22:35.041-07:00The last recipe of season 4! Crock Pot Caramel Apple CrispThis recipe was submitted by WGLR listener, Kris! Her recipe was the winner in the "Julie's Crock of the Week" giveaway for season 4. Enjoy! It's delicious!<br />
<br />
Slow Cooker Caramel Apple Crisp<br />
<br />
6 golden delicious apples<br />
2 boxes yellow cake mix<br />
1/4 cup sugar<br />
3 Tablespoons cinnamon<br />
1 stick butter (melted)<br />
1/4 cup caramel sauce<br />
Ice Cream {optional}<br />
Caramel sauce for the finale {optional}<br />
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What to do ...<br />
1. Slice and peel apples<br />
2. In a large bowl, combine the yellow cake mixes, sugar, and cinnamon<br />
3. Add in the melted butter and stir to combine and crumbly<br />
4. Put apples into slow cooker.<br />
5. Set slow cooker on high.<br />
6. Pour the caramel sauce over the apples.<br />
7. Pour dry ingredients over the apples and caramel. Spread it out with a spoon so that the entire surface is covered.<br />
8. Cover with a lid and cook on high for 2 hours. Set the slow cooker to low and remove the lid. Let sit for 30 minutes without the lid so the top of the crisp can harden.<br />
9. Serve with Ice Cream and additional caramel drizzle.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-24422402526359312652015-03-23T07:36:00.001-07:002015-03-23T07:36:46.628-07:00Crock Pot Hamburger Soup<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
**originally posted on www.WGLR.com on 3-16-15**</div>
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Hard to believe this is almost the last "Julie's Crock of the Week" for season 4! You will get one more next week, but that will be from the winner of the Julie's Crock of the Week Giveaway (MAKE SURE TO ENTER TO WIN! Click on the link above to enter your recipe in the contest!). This recipe reminds my of my grandma, who passed away about 10 years ago. She was a fantastic cook. I wish she would have lived a few more years to see my family and help me out with recipes and tips now that I am cooking for a family instead of just myself! While I retained some tips from her over the years, there is so much more I could have learned from her. This soup is one she made. This one and her bean & ham soup were ones I remember most. My grandpa had polio, so his mobility was limited, and since he couldn't do manual labor, the two of them invested in a lot of businesses, and worked hard! They ran and owned a few restaurants and taverns, and my grandma handled the cooking. After my grandpa passed in the 70's, she went on to be the head cook for a hospital, so let me tell you, she knew her stuff. My dad is an excellent cook, too. He helped as a kid with working in the tavern and restaurants with them. I like to think I'm carrying on her passion and traditions with my family, and with sharing my love of cooking with you all through WGLR over the years. Thanks for making this so fun for me. So, make this soup and whip up a loaf of beer bread like my Grandma Bernice did whenever she made soup, and enjoy it with your family! It's an easy and relatively inexpensive recipe, too! It's Crock Pot Hamburger Soup.</div>
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<a data-mce-href="http://wordpress.queenbradio.com/wglr/files/2015/03/Hamburger-soup.jpg" href="http://wordpress.queenbradio.com/wglr/files/2015/03/Hamburger-soup.jpg"><img alt="Hamburger soup" class="alignnone wp-image-18288" data-mce-src="http://wordpress.queenbradio.com/wglr/files/2015/03/Hamburger-soup.jpg" height="739" src="http://wordpress.queenbradio.com/wglr/files/2015/03/Hamburger-soup.jpg" width="500" /></a></div>
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<h2 style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif;">
<span data-mce-style="color: #3d3111;" style="color: #3d3111;"><span data-mce-style="text-decoration: underline;" style="text-decoration: underline;">CROCK POT HAMBURGER SOUP</span></span></h2>
<ul style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<li><span data-mce-style="color: #000000;" style="color: black;">2lbs lean ground beef</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;">1 white onion, peeled and diced</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;"><sup>1</sup>⁄<sub>4</sub>teaspoon ground black pepper, more to taste</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;"><sup>1</sup>⁄<sub>2</sub>teaspoon dry oregano, more to taste</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;"><sup>1</sup>⁄<sub>2</sub>teaspoon dry basil, more to taste</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;"><sup>1</sup>⁄<sub>4</sub>teaspoon seasoning salt</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;">1 (1 1/2 ounce) envelope onion soup mix</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;">6 cups water, more to desired consistency</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;">1(8 ounce) can tomato sauce</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;">1 tablespoon soy sauce</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;">1(15 ounce) can diced tomatoes, undrained</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;">1(15 ounce) can corn, drained</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;">1 cup celery, sliced</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;"><sup>1</sup>⁄<sub>4 </sub>cup celery leaves, coarsely chopped</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;">1 cup fresh carrot, sliced</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;">1 cup white potato, peeled and cut into small cubes</span></li>
<li><span data-mce-style="color: #000000;" style="color: black;">garlic salt, to taste (after cooking)</span></li>
</ul>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
Brown ground beef with the onion in a pan. Drain. Transfer to slow cooker and add all remaining ingredients, and stir it up. Cook on low for 6-8 hours. Sprinkle on garlic salt to taste when done. Serve with shredded cheese or sour cream on top, if desired!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-28710354831602859622015-03-16T07:35:00.000-07:002015-03-16T07:35:25.609-07:00Crock Pot Corned Beef & Cabbage Stew<div style="background-color: white; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 16px; line-height: 24px; margin-bottom: 13px; margin-top: 13px; padding: 0px;">
**originally posted on WGLR.com on 3-9-15**</div>
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Oh my, with temps in the 50’s coming this week, and St.Patrick’s Day next week, spring is in the air! Yay! This week’s recipe is perfect for your St.Patrick’s Day celebrations this weekend and next week. It’s Crock Pot Corned Beef & Cabbage Stew! This is a great way to prepare the traditional St.Patty’s Day tradition, or it’s a great way to use up the leftovers from a meal of corned beef & cabbage! We really liked it, and the leftovers were even better. My only suggestion is to chop the cabbage up well and get the corned beef in a bite size way, because my pieces were a bit to large and made quite a mess when we tried to eat it, but the mess was worth it! Bake some crusty soda bread to go with it, and you have a perfect Irish meal to celebrate this fun holiday with. I got this from the awesome Skinnytaste blog. a serving of 1 3/4 cups is only about 280 calories. And if your corned beef brisket doesn’t come with a seasoning packet, you will have to season this up yourself.</div>
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<a href="http://wglr.com/files/2015/03/corned-beef-stew.jpg" style="color: black; font-weight: bold; margin: 0px; padding: 0px; text-decoration: none;"><img alt="corned beef stew" class="alignnone wp-image-18252" height="398" src="http://wglr.com/files/2015/03/corned-beef-stew.jpg" style="border: 0px; height: auto; margin: 3px; max-width: 100%; vertical-align: middle;" width="450" /></a></div>
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<span style="color: maroon; text-decoration: underline;">CROCK POT CORNED BEEF & CABBAGE STEW</span></h2>
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Ingredients:</div>
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<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">2 leeks, chopped (whites and light green only)</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">2 cloves garlic</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">3 medium carrots, chopped (I just used matchstick carrots to save some prep time)</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1 yellow pepper, chopped</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1 lb lean corned beef brisket (yields 9 oz cooked)</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">6 cups of water</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">2 bay leaves</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1/4 cup chopped parsley, plus more for garnish</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1 small head cabbage, cored and chopped</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1 large potato, peeled and cubed</li>
</ul>
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Place the corned beef brisket in your crock pot. Add leeks, garlic, carrots, yellow pepper, water, bay leaves, and parsley. Cook on low for 6-8 hours, or until the brisket shreds easily. Remove the brisket from the crock pot onto a plate, and shred it up. Return meat to the crock pot, and then add the chopped cabbage and potato. Cook on low for another hour, and serve!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-75445070014026016172015-03-09T07:37:00.001-07:002015-03-09T07:37:54.597-07:00Crock Pot Crab Rangoon Dip<div style="background-color: white; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 16px; line-height: 24px; margin-bottom: 13px; margin-top: 13px; padding: 0px;">
**originally posted on WGLR.com on 3-2-15**</div>
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One of my favorite things to get when we go out for dinner at a Chinese restaurant is Crab Rangoon. Oh, how I love them, dipped in sweet & sour sauce especially! So, when I came across this recipe online, I knew I had to try it! It isn’t bad, although I prefer it surrounded in a deep fried wonton wrapper! But this was quite tasty on a cracker, and easy to throw together. You could even use it as filling to make your own rangoon at home if you are feeling adventurous! For this recipe, use a small crock pot like the little dipper, or a 2.5 quart one (which is what I did).</div>
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<a href="http://wglr.com/files/2015/02/crab-dip.jpg" style="color: black; font-weight: bold; margin: 0px; padding: 0px; text-decoration: none;"><img alt="crab dip" class=" wp-image-18234 alignnone" height="621" src="http://wglr.com/files/2015/02/crab-dip.jpg" style="border: 0px; height: auto; margin: 3px; max-width: 100%; vertical-align: middle;" width="420" /></a></div>
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<span style="text-decoration: underline;"><strong>Crock Pot Crab Rangoon Dip</strong></span></h2>
<div class="ingredient" id="zlrecipe-ingredient-0" style="background-color: white; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 16px; line-height: 24px;">
2 8oz bricks of Cream Cheese, softened</div>
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1/2 Cup Sour Cream</div>
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4 Green Onions, chopped</div>
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1 1/2 Teaspoon Worcestershire Sauce</div>
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2 Tablespoons Powdered Sugar</div>
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1/2 Teaspoon Garlic Powder</div>
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1 12oz Package Imitation Crab Meat, pulverized</div>
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Add all ingredients to the crock pot and mix together as well as you can (it helps to cube up the cream cheese). Cook on low for about 2 hours, stirring at least once. Serve on crackers or any dipper of your choice!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-4000325589654570492015-03-02T07:04:00.000-08:002015-03-02T07:04:28.301-08:00Crock Pot "No Fail" Macaroni and Cheese<div style="background-color: white; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 16px; line-height: 24px; margin-bottom: 13px; margin-top: 13px; padding: 0px;">
*originally posted on www.WGLR.com on 2-24-15*</div>
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With another super duper cold snap upon us, I was craving some comfort food! One recipe in the crock pot that has not been a success for me in the past is mac n cheese. I made a recipe back in season 2 of The Crock of the Week, and it was good, but it wasn’t quite the creamy consistency I was looking for. I tried again last fall and failed miserably. It always curdled on me! I came across the recipe below online a few weeks ago, and the author of the blog had the exact same problems and frustration as me, and THIS is the recipe that worked for her. So I decided to try one more time, but if it didn’t work, I was never going to make mac n cheese in the crock pot ever again! Haha! Well, since I am sharing it with you this week, you can probably guess the outcome. It was AWESOME! The key is NO EGGS! Don’t use a crock pot recipe that calls for eggs in the ingredient list! This recipe uses a can of condensed cheddar soup in the mix, and I think that is what made it work so wonderfully. YUM YUM YUM!!!</div>
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<a href="http://wglr.com/files/2015/02/IMG_0161.jpg" style="color: black; font-weight: bold; margin: 0px; padding: 0px; text-decoration: none;"><img alt="" class="alignnone" height="501" src="http://i183.photobucket.com/albums/x242/ruby_wi/IMG_0161_zpsmv1pwmdf.jpg" style="border: 0px; height: auto; margin: 3px; max-width: 100%; vertical-align: middle;" width="567" /></a></div>
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<span style="color: #ff6600; text-decoration: underline;">Crock Pot “No Fail” Macaroni & Cheese</span></h2>
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3 cups uncooked elbow macaroni</div>
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5 tablespoons butter</div>
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18 oz grated medium cheddar cheese (about 2.5-3 cups)</div>
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1/2 cup sour cream</div>
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1 (10 3/4 ounce) can condensed cheddar cheese soup</div>
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1/2 teaspoon salt</div>
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1 cup whole milk</div>
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1/2 teaspoon dry mustard</div>
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1/2 teaspoon black pepper</div>
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Boil elbow macaroni in a saucepan for about 5 minutes. Drain and set aside. Then, melt butter in a saucepan, and slowly stir in the grated cheddar cheese over low-med heat until it is completely melted. It should only take a few minutes, and stir almost constantly to avoid burning.</div>
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Transfer melted cheddar to the crock pot, and add in sour cream, milk, soup, dry mustard, and salt & pepper. Stir in partially cooked elbow macaroni. Cook on low for about 2 hours, stirring a few times. Keep an eye on it, as all crock pots cook differently. It was done in about an hour and 45 minutes for me.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-90641258741660878772015-02-23T21:04:00.001-08:002015-02-23T21:04:49.670-08:00Slow Cooker Cheesy Grits with Garlic Butter Shrimp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXSqq2zj2M5Rq5FuekYZXCwn81qdbdaXXpt8yQi4PkGsESX7Y3JC2GOYrtjfTnVRerZsjfTIQjnG2_y1QknE0QokmZRPiK_YTdOuVm6aUWZ7guiK5Oj135tZvAXSBr4HFfM5IC-SFyxI/s1600/shrimp+n+grits.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXSqq2zj2M5Rq5FuekYZXCwn81qdbdaXXpt8yQi4PkGsESX7Y3JC2GOYrtjfTnVRerZsjfTIQjnG2_y1QknE0QokmZRPiK_YTdOuVm6aUWZ7guiK5Oj135tZvAXSBr4HFfM5IC-SFyxI/s1600/shrimp+n+grits.JPG" height="283" width="320" /></a></div>
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<strong style="box-sizing: border-box;">Ingredients</strong></div>
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Grits:</div>
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<li style="box-sizing: border-box;">2 cups uncooked stone-ground grits</li>
<li style="box-sizing: border-box;">6 cups water</li>
<li style="box-sizing: border-box;">1/4 cup heavy cream</li>
<li style="box-sizing: border-box;">1 1/2 cup sharp cheddar cheese, grated</li>
<li style="box-sizing: border-box;">1/2 cup Parmesan, grated</li>
<li style="box-sizing: border-box;">3 tablespoons butter</li>
<li style="box-sizing: border-box;">2 teaspoons salt</li>
<li style="box-sizing: border-box;">1 teaspoons freshly ground pepper</li>
</ul>
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Shrimp:</div>
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<li style="box-sizing: border-box;">24 large shrimp, peeled and deveined</li>
<li style="box-sizing: border-box;">1 1/4 sticks butter, sliced into pats</li>
<li style="box-sizing: border-box;">3 cloves garlic, minced</li>
<li style="box-sizing: border-box;">2 1/2 tablespoons olive oil</li>
<li style="box-sizing: border-box;">salt and pepper, to taste</li>
</ul>
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<strong style="box-sizing: border-box;">Directions</strong></div>
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<li style="box-sizing: border-box;">Combine grits and water in slow cooker and let grits settle to the bottom. Skim any solids off the top of the water. Cover and cook on low for 7-8 hours or overnight.</li>
<li style="box-sizing: border-box;">Stir and add in cream, cheeses, salt, pepper and butter.</li>
<li style="box-sizing: border-box;">Preheat oven to 350º F.</li>
<li style="box-sizing: border-box;">Toss shrimp in olive oil and minced garlic, and season with salt and pepper. Spread out on a baking tray.</li>
<li style="box-sizing: border-box;">Place in oven and cook for 6-8 minutes, or until shrimp is pink, opaque and cooked through.</li>
<li style="box-sizing: border-box;">Add butter directly to baking tray and toss shrimp in it.</li>
<li style="box-sizing: border-box;">Spoon grits into bowls and add shrimp and butter on top.</li>
<li style="box-sizing: border-box;">Serve warm.</li>
</ol>
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<span style="color: #333333; font-family: Raleway, Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 22.8571434020996px;">Recipe found at 12tomatoes.com</span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-47509402196747657982015-02-16T07:46:00.000-08:002015-02-16T07:46:05.687-08:00Crock Pot Lemon Spoon Cake<div style="background-color: white; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 16px; line-height: 18pt; margin-bottom: 13px; margin-top: 13px; padding: 0px;">
<span style="color: #333333; font-family: Georgia, serif;">**originally posted on www.WGLR.com on 2-9-15**</span></div>
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<span style="color: #333333; font-family: Georgia, serif;">I was in Florida for a long weekend last week, and wow, did that make me desire spring and summer even more! I have had this recipe saved in my files to try for a long time, so I decided that I needed a taste of summer RIGHT NOW. Summer and fresh lemons go hand in hand, right? Plus, I LOVE lemon desserts. Lemon cake is a close second to chocolate, in my opinion. So, I tried this and wow! So delicious and moist and bursting with lemon flavor! It takes a bit of elbow grease to zest and juice the lemons (you’ll need about 4 for the whole recipe), but it was soooooooo worth it. It’s called a “spoon cake” because you spoon it out of the crock when it’s still warm and soft. Top it with a scoop of vanilla ice cream, and you will have something to smile about. It is great when it’s warm right out of the crock pot, but I brought the leftovers to work the next morning and they were great, too. Making it in the crock pot, and the glaze over top makes the cake super moist, so you can enjoy it for a few days after you make it if you want. Good luck not eating it all in one sitting though if you love lemon cake like I do! That’s why I had to get the leftovers out of the house so I didn’t eat it all! </span></div>
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<span style="color: #333333; font-family: Georgia, serif;">**Disclaimer! The Husband thought it was “too lemony” (is that even possible??) so if you aren’t someone who adores lemon like me, you may want to cut back on the lemon juice a tad, and just add a bit more water to get the right amount of liquid needed. But I thought it was perfect!**</span></div>
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<a href="http://wglr.com/files/2015/01/IMG_0051.jpg" style="color: black; font-weight: bold; margin: 0px; padding: 0px; text-decoration: none;"><img alt="IMG_0051" class="alignnone wp-image-18187" height="448" src="http://wglr.com/files/2015/01/IMG_0051.jpg" style="border: 0px; height: auto; margin: 3px; max-width: 100%; vertical-align: middle;" width="507" /></a></div>
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<span style="text-decoration: underline;">CROCK POT LEMON SPOON CAKE</span></h2>
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<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1 box yellow cake mix</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1/2 cup lemon juice (plus 2 tablespoons for glaze below)</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1/2 cup water</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1/3 cup melted butter</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">3 eggs</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1 tablespoon lemon zest (packed)</li>
</ul>
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GLAZE:</div>
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<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">2 tablespoons lemon juice</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1 teaspoon lemon zest</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1 cup powdered sugar</li>
</ul>
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(You’ll use about 4 lemons total)</div>
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In a mixing bowl, combine dry cake mix, 1/2 cup lemon juice, water, melted butter, and lemon zest. Stir until well combined, but don’t over mix. Spray a 6 quart crock pot with non-stick cooking spray or baking spray (I use Wilton’s cake Bake Easy spray). Pour batter into the crock pot and smooth it down evenly.</div>
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Cook on high for 1-2 hours, covered. Cook time will depend on your crock pot. I have a metal one, and it was perfectly done in 1 hour 15 minutes. It was just starting to brown on the edges and pull away, and was firm in the center. Check after an hour to see how yours is looking.</div>
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Before serving, mix up the glaze ingredients and put over the cake in the crock pot. Spoon it out to serve warm. Top with vanilla ice cream if desired. Makes about 8 servings.</div>
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Once the cake cools down it will be more firm to get out of the crock with a spatula, if you want to pack up leftovers.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-71403704254768368932015-02-09T07:45:00.000-08:002015-02-09T07:45:56.327-08:00Crock Pot Kalua Pork <div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
**Originally posted on www.WGLR.com on 2-2-15***</div>
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This week's recipe was probably the easiest thing I have ever made in my crock pot. But that's not all, it was also one of the most delicious! It also took my husband back to our honeymoon in Maui when we ate it. Just 3 ingredients, and you will have many delicious meals from this recipe. It's Crock Pot Kalua Pork! It slow cooks for a loooooooong time (that isn't a typo in the recipe!) and cooking it so long is what makes it so so so tender. We enjoyed it in a lettuce wrap with some rice and barbecue sauce (the Husband used hoison sauce). It seriously tastes like the pulled pork we had in Maui from the pig in the pit that we ate at a luau. And it is so versatile! I used leftovers for pulled pork tacos. You could use it in so many ways, like on a sandwich, nachos, in a casserole, you name it. I used a shoulder blade roast, because that tends to be more lean, but still has enough fat to keep the pork moist and flavorful. I'm sure a loin roast would work, but I would reduce the cooking time so it doesn't dry out too much. But I had plenty of flavorful juices in my roast after cooking for 12 hours (my roast was about 2.5lbs, the recipe calls for 3lbs). No issues with drying out at all! You may be tempted to eat it just when it's "done," but don't! Let it slow cook as long as possible!</div>
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<a data-mce-href="http://wordpress.queenbradio.com/wglr/files/2015/01/20150124_172438.jpg" href="http://wordpress.queenbradio.com/wglr/files/2015/01/20150124_172438.jpg"><img alt="20150124_172438" class="alignnone wp-image-18175" data-mce-src="http://wordpress.queenbradio.com/wglr/files/2015/01/20150124_172438.jpg" height="362" src="http://wordpress.queenbradio.com/wglr/files/2015/01/20150124_172438.jpg" width="644" /></a></div>
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<span data-mce-style="text-decoration: underline; color: #993366;" style="color: #993366; text-decoration: underline;"><strong>CROCK POT KALUA PORK</strong></span></h2>
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<li>3 lb pork shoulder blade roast, lean, remove any large chunks of fat</li>
<li>coarse sea salt</li>
<li>1 tablespoon liquid mesquite smoke</li>
</ul>
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Place pork in the crock pot and stab it all over with a knife. Rub sea salt all over the pork. Drizzle the liquid smoke all over the pork. Then, cook on low for 16 hours (yes, that is not a typo). Adjust cooking time if you have a different size roast, or if you know your crock pot cooks hot (some have their own personality!).</div>
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When done, remove from crock onto a platter. Remove any fat you may have missed before cooking, and then shred it all up with 2 forks. Remove any liquid from the crock pot (but don't toss it, I used some of it to put over leftovers in the fridge to help keep moist). Return the pork to the crock pot to keep warm for serving.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-4091963695772746152015-02-02T08:32:00.000-08:002015-02-02T08:32:44.007-08:00Crock Pot Bacon Cheeseburger Dip<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
**originally posted on www.WGLR.com on 1-26-15**</div>
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Super Sunday is this weekend! I wish my Packers were still playing, but oh well. Still had a great season! And it's still a good reason for a PARTY! If you are hosting a party for the big game, or need a dish to pass at somebody else's party, I'm helping you out this week. I made this around Christmas and it is really yummy! Lo-cal? No. BUT, it's the biggest game of the year, and gobbling up extra calories is part of the fun, right? It's Crock Pot Bacon Cheeseburger Dip! Nom nom nom! We ate it with tortilla chips, but I think it would go great on some chunks of big crusty bread, too.</div>
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<a data-mce-href="http://wordpress.queenbradio.com/wglr/files/2015/01/cheeseburger-dip.jpg" href="http://wordpress.queenbradio.com/wglr/files/2015/01/cheeseburger-dip.jpg"><img alt="cheeseburger dip" class="alignnone wp-image-18130" data-mce-src="http://wordpress.queenbradio.com/wglr/files/2015/01/cheeseburger-dip.jpg" height="585" src="http://wordpress.queenbradio.com/wglr/files/2015/01/cheeseburger-dip.jpg" width="396" /></a></div>
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<span data-mce-style="text-decoration: underline; color: #993300;" style="color: #993300; text-decoration: underline;">CROCK POT BACON CHEESEBURGER DIP</span></h2>
<ul style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<li class="ingredient">1 lb of lean ground beef or turkey</li>
<li class="ingredient">8 oz package of cream cheese, cubed</li>
<li class="ingredient">2 c shredded cheddar cheese</li>
<li class="ingredient">10 oz can of diced tomatoes with green chiles (like Rotel)</li>
<li class="ingredient">6 oz package of real bacon bits, divided</li>
<li class="ingredient">1 t dried parsley</li>
<li class="ingredient">assorted dippers like tortilla chips, bread chunks, etc.</li>
</ul>
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Brown the meat in a skillet and drain. Add to the skillet over low heat: cheeses, the diced tomatoes with it's juices, and all of the bacon bits except for 2 tablespoons (save that for garnish on top when ready to serve). Cook until all cheeses are melted and the mixture is well blended. Transfer to crock pot (a 2 quart one is best unless you are doubling the recipe) and cook on low for 2-3 hours, stirring occasionally. Stir in parsley and top with bacon bits just before serving.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-24864526591823369062015-01-26T07:43:00.000-08:002015-01-26T07:43:21.831-08:00Crock Pot Honey Mustard Chicken<div style="background-color: white; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 16px; line-height: 24px; margin-bottom: 13px; margin-top: 13px; padding: 0px;">
**originally posted on www.WGLR.com on 1-19-15**</div>
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One of the meats I cook with most in my crock pot is chicken. We love chicken in our house, and it’s so versatile with how you can cook it and what you can put it in, like soups. I came across this week’s recipe online as a healthy crock pot recipe. It is only 200 calories per serving, and this recipe makes 4 servings. It’s easy to throw together, and I had most ingredients in my house already actually. Now, I am generally not a fan of mustard, but this is delicious. The honey balances out the mustard nicely, along with the other spices and ingredients. The original recipe says to cut the chicken in strips, but I chose to shred it up and serve it over mashed baby red potatoes, SO GOOD! The sauce from this is pretty tasty, which is why I chose to serve it over potatoes, but you can just serve it on it’s own if you would like with a side of your choice. I did thicken the sauce up to make it a bit more gravy-like (2 tsp cornstarch dissolved in 1 Tbsp cold water, then added to the crock pot), and it was really delicious.</div>
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<a href="http://wglr.com/files/2014/01/honey-mustard-chicken.jpg" style="color: black; font-weight: bold; margin: 0px; padding: 0px; text-decoration: none;"><img alt="honey mustard chicken" class="alignnone wp-image-18111" height="681" src="http://wglr.com/files/2014/01/honey-mustard-chicken.jpg" style="border: 0px; height: auto; margin: 3px; max-width: 100%; vertical-align: middle;" width="461" /></a></div>
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<span style="text-decoration: underline;">Crock Pot Honey Mustard Chicken</span></h2>
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<span class="spx_inspected_extr spx_global">1 pound boneless, skinless chicken breasts</span><br /><span class="spx_inspected_extr spx_global">1 large onion, sliced (about 1 1/2 cups)</span><br /><span class="spx_inspected_extr spx_global">3 garlic cloves, minced</span><br /><span class="spx_inspected_extr spx_global">2 tablespoons honey</span><br /><span class="spx_inspected_extr spx_global">1/4 cup Dijon mustard</span><br /><span class="spx_inspected_extr spx_global">1 tablespoon country-style (coarse-grain) mustard</span><br /><span class="spx_inspected_extr spx_global">2 teaspoons tomato paste</span><br /><span class="spx_inspected_extr spx_global">1 tablespoon red wine vinegar</span><br /><span class="spx_inspected_extr spx_global">2 teaspoons olive oil</span><br /><span class="spx_inspected_extr spx_global">1 teaspoon thyme</span><br /><span class="spx_inspected_extr spx_global">1/4 teaspoon black pepper</span><br /><span class="spx_inspected_extr spx_global">Pinch cayenne pepper</span></div>
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Place chicken in the crock pot, and add sliced onions on top. In a small bowl, mix together all remaining ingredients, and then pour over the chicken & onions in the crock. Cook on low for about 6 hours.</div>
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Serve on it’s own or shred up to serve over potatoes or rice. If you want a thicker sauce, add in 2tsp corn starch dissolved in 1 Tbsp cold water at the end.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-9353994953476279082015-01-19T07:45:00.000-08:002015-01-19T07:45:01.883-08:00Crock Pot Ground Beef Picadillo**originally posted on www.WGLR.com on 1-12-15**<br />
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This week's recipe is probably one you haven't heard of. I follow an awesome blog for healthy DELICIOUS recipes called Skinnytaste, and that is where this recipe came from. I had never heard of the dish, but thought it sounded good and was willing to give it a try. It's called Crock Pot Picadillo (pronounced peek-uh-DEE-yo). Apparently, the term means "chopped" and is used for a few types of dishes. This picadillo is ground beef based, and is popular in Cuba and central american countries. It is typically served over rice (which is what I did with it initially when I made it), but it can also be used as a meat filling for tacos, nachos, or even as a sandwich. I used leftovers to make some hearty nachos with and wow, it was good! Lots of flavors mix together in this dish, and it isn't spicy. So give it a try, I bet you'll like it.</div>
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<a data-mce-href="http://wordpress.queenbradio.com/wglr/files/2014/01/picadillo.jpg" href="http://wordpress.queenbradio.com/wglr/files/2014/01/picadillo.jpg"><img alt="picadillo" class="alignnone wp-image-18078" data-mce-src="http://wordpress.queenbradio.com/wglr/files/2014/01/picadillo.jpg" height="631" src="http://wordpress.queenbradio.com/wglr/files/2014/01/picadillo.jpg" width="427" /></a></div>
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<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><span data-mce-style="color: #808000; text-decoration: underline;" style="color: olive;">CROCK POT PICADILLO</span></span></h2>
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<li>2 1/2 lbs ground beef ( I used 93% lean)</li>
<li>1 cup minced onion</li>
<li>1 cup diced red bell peppers</li>
<li>3 cloves garlic, minced</li>
<li>1/4 cup minced cilantro</li>
<li>1 small tomato, diced</li>
<li>8 oz can tomato sauce</li>
<li>1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives</li>
<li>1 1/4 cups water</li>
<li>2 tsp ground cumin</li>
<li>1/4 tsp garlic powder</li>
<li>2 bay leaves</li>
<li>salt and pepper, to taste</li>
</ul>
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Brown the meat in a skillet, making sure it is well broken up into small pieces. Generously salt and pepper the meat while cooking. Drain. Add in onions, bell pepper & garlic and cook for another 3-4 minutes.</div>
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Transfer meat mixture to your crock pot, and then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives), and then add the spices (you can also add some of the olive brine for some flavor).</div>
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Cook on high for 3-4 hours or low for 6-8. Taste when done and add more salt and spices if desired. Serve over rice (I use brown) and enjoy!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-90117172763748691972015-01-12T07:24:00.002-08:002015-01-12T07:24:42.985-08:00Crock Pot Creamy Chicken Fajita Soup<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
**originally posted on www.WGLR.com on 1-5-15**</div>
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Well, with a cold week ahead like the one forecast, I pretty much only feel like eating soups & stews!! So, if you agree, here's a soup for you to help warm you up! It's Crock Pot Creamy Chicken Fajita soup! Pretty easy to throw together, and it has just enough spice to give you an extra warm-up while you eat it :) I was able to use some of the salsa I canned over the summer and some sweet corn off the cob that I froze. Was nice to enjoy some summer in this soup!</div>
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<a data-mce-href="http://wordpress.queenbradio.com/wglr/files/2014/12/chixfajitasoup.jpg" href="http://wordpress.queenbradio.com/wglr/files/2014/12/chixfajitasoup.jpg"><img alt="chixfajitasoup" class="alignnone size-full wp-image-18034" data-mce-src="http://wordpress.queenbradio.com/wglr/files/2014/12/chixfajitasoup.jpg" height="529" src="http://wordpress.queenbradio.com/wglr/files/2014/12/chixfajitasoup.jpg" width="600" /></a></div>
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<span data-mce-style="text-decoration: underline; color: #993300;" style="color: #993300; text-decoration: underline;">CROCK POT CREAMY CHICKEN FAJITA SOUP</span></h2>
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1 lb boneless, skinless chicken breasts<br />2 cans condensed cream of chicken soup<br />1 cup salsa<br />2 cups frozen corn<br />1 (15 oz) can black beans, rinsed and drained<br />1 - 1/2 cups water<br />2 teaspoons cumin<br />1/2 teaspoon dried cilantro (optional)<br />1 cup cheddar cheese, shredded<br />favorite toppings like sour cream, tortilla chips, avocado, extra cheese/salsa, etc</div>
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Place the chicken breasts into the crock pot. Combine chicken soup, salsa, corn, beans, water, cumin & cilantro in a large bowl. Mix well and pour over chicken in the crock pot. Cook on low for 4-6 hours or high for 2-3 hours. Remove chicken from the crock and shred it up with 2 forks. Return it to the crock pot, add the shredded cheddar, and cook for another 15 minutes.</div>
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Serve in bowls with your favorite fajita toppings!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-73116801339665809652015-01-05T07:52:00.000-08:002015-01-05T07:52:42.136-08:00Crock Pot Kielbasa Bites<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
**originally posted on www.WGLR.com on 12-29-14**</div>
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I tested this week's recipe on my lovely co-workers here at QueenB Radio at our Holiday Potluck last week, and it was liked! So, thanks to their approval, I am sharing it with all of you! It's Crock Pot Kielbasa Bites! This is a great dish to take to any New Year celebrations or playoff footbal/Super Bowl parties! I doubled the recipe for the work potluck. Just make sure you don't overcook it though, and Hubs said that the leftovers the next day weren't all that fantastic. But they sure are delicious when eaten fresh right out of the crock! You may look at the ingredients and think I'm crazy, but for real, it's a wonderful flavor. I used a mix of kielbasa and smoked sausage when I made it. I imagine this would taste great on any kind of sausage you wanted to slice up and throw in! Even cocktail weinies!</div>
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<a data-mce-href="http://wordpress.queenbradio.com/wglr/files/2014/12/kielbasa.jpg" href="http://wordpress.queenbradio.com/wglr/files/2014/12/kielbasa.jpg"><img alt="kielbasa" class="alignnone wp-image-18019" data-mce-src="http://wordpress.queenbradio.com/wglr/files/2014/12/kielbasa.jpg" height="522" src="http://wordpress.queenbradio.com/wglr/files/2014/12/kielbasa.jpg" width="588" /></a></div>
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<span data-mce-style="text-decoration: underline; color: #993300;" style="color: #993300; text-decoration: underline;">CROCK POT KIELBASA BITES</span></h2>
<ul style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<li><span data-mce-style="color: #000000;" style="color: black;">1 lb. kielbasa (or smoked sausage)</span></li>
<li>1 cup apricot preserves</li>
<li>1/2 cup dijon mustard</li>
</ul>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
Slice up the kielbasa and put in the crock. In a bowl, mix together the apricot preserves and mustard until well combined. Pour into the crock and stir together to evenly coat all of the sausage. Cook on low for 2-3 hours or high for 1-2.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-30573761405232656982014-12-29T08:41:00.000-08:002014-12-29T08:41:58.728-08:00Slow Cooker Eggnog Cranberry Steel-Cut Oatmeal<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
**originally posted on www.WGLR.com on 12-22-14**</div>
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Ah, Christmas morning. The morning where everyone wants a delicious special breakfast, but nobody want to cook one! Spend more time with your family and make breakfast the night before! This week's recipe is Slow Cooker Eggnog Cranberry Steel-Cut Oatmeal! Now, there are two kind of people in this world: Those who eat oatmeal and those who don't. If you are not generally a fan of oatmeal, this recipe will not change your mind, even though it is good! Haha! But, if you enjoy oatmeal, this is a nice twist on the regular stuff. I topped mine with some extra cranberries and some chopped pecans, and it was a nice, filling dish. I would recommend doing this if you have a digital crock that can switch to "warm", otherwise it may get a bit overdone on the edges if you cook it overnight. But if you are up late and plan to get up early (about 6 hours), then you are fine if you don't have a digital one! I cooked on low for 6 hours and then my crock switched to warm for a few hours and it was fine. You could probably cook it on high for 2-3 hours too, if you just get up early enough.</div>
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<a data-mce-href="http://wordpress.queenbradio.com/wglr/files/2014/12/eggnog-oatmeal-2.jpg" href="http://wordpress.queenbradio.com/wglr/files/2014/12/eggnog-oatmeal-2.jpg"><img alt="eggnog oatmeal (2)" class="alignnone wp-image-18010" data-mce-src="http://wordpress.queenbradio.com/wglr/files/2014/12/eggnog-oatmeal-2.jpg" height="600" src="http://wordpress.queenbradio.com/wglr/files/2014/12/eggnog-oatmeal-2.jpg" width="400" /></a></div>
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<span data-mce-style="text-decoration: underline; color: #800000;" style="color: maroon; text-decoration: underline;">SLOW COOKER EGGNOG CRANBERRY STEEL-CUT OATMEAL</span></h2>
<ul style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<li>4 cups eggnog</li>
<li>4 cups water</li>
<li>2 cups uncooked steel-cut oats</li>
<li>1 cup dried cranberries or Craisins</li>
<li>1/2 tsp salt</li>
<li>2 tablespoons chia seeds or ground flax seeds</li>
<li>(optional toppings: chopped nuts, cinnamon, nutmeg, additional eggnog or cranberries, etc)</li>
</ul>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
Spray your slow cooker with cooking spray. Put all the ingredients in the slow cooker (except optional ingredients) and mix together. Cook on low for 6 hours or until oats are cooked and softened and the edges have browned a bit. Spoon it up in bowls to serve and add additional toppings if desired! Merry Christmas!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-36883192617062659012014-12-22T07:15:00.002-08:002014-12-22T07:16:33.754-08:00Crock Pot Black Beans & Rice<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
**originally posted on WGLR.com on 12-15-14**</div>
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When I make Mexican meals at home, I have a hard time coming up with a side dish! In a restaurant, they include yummy beans and rice, but that seems like too much work, doesn't it? Well, thanks to the crock pot, it isn't! We had some guests for supper a few weeks ago and I made a delicious baked sour cream enchilada dish (which is in the photo below, too!), but I really wanted something to go along with that. So I hit Pinterest, and found this recipe for Crock Pot Black Beans & Rice. It was easy to throw together, and pretty delicious! Not only can you use this as-is for a side dish (or a meal in itself!), but I'm sure it would be great as a burrito filling or even just eaten with tortilla chips. It is nice because it doesn't take long to cook, too. I actually had two crock pots going for this meal, one with the rice & beans, and one with the chicken breasts for the shredded chicken mixture I used to fill the enchiladas with! Embrace your slow cookers, people! They help make meal prep easy!! :)</div>
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<a data-mce-href="http://wordpress.queenbradio.com/wglr/files/2014/12/beansandrice.jpg" href="http://wordpress.queenbradio.com/wglr/files/2014/12/beansandrice.jpg"><img alt="beansandrice" class="alignnone size-full wp-image-17988" data-mce-src="http://wordpress.queenbradio.com/wglr/files/2014/12/beansandrice.jpg" src="http://wordpress.queenbradio.com/wglr/files/2014/12/beansandrice.jpg" height="529" width="600" /></a></div>
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<span data-mce-style="color: #008000;" style="color: green;"><span data-mce-style="text-decoration: underline;" style="text-decoration: underline;">CROCK POT BLACK BEANS AND RICE</span></span></h2>
<ul style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<li>2 (14OZ) cans black beans, drained & rinsed</li>
<li>3/4 cup UNCOOKED rice</li>
<li>1-1/2 cups water</li>
<li>3/4 cup salsa</li>
<li>3 tsp cumin</li>
<li>1 tsp chili powder</li>
<li>2 tsp garlic powder</li>
<li>1/2 tsp salt</li>
<li>1/4 tsp black pepper</li>
</ul>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
Spray your crock pot with cooking spray. Add all ingredients into the crock pot and stir well to combine. Cover and cook on low for 3 hours. Stir well before serving! You can top it with additional salsa or sour cream, if desired.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-63568487357538529672014-12-15T07:32:00.001-08:002015-03-09T07:38:26.115-07:00Crock Pot Peppermint "Muddy Buddies"<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
**originally posted on WGLR.com on 12-8-14**</div>
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Holiday baking season is here! Did you know that your crock pot can help you with that? Here is a delicious treat that can be made quickly and easily in your crock pot, and it will be loved and devoured quickly by all! In October, I did a Crock of the Week for Autumn Harvest Chex Mix. This is a similar recipe, except it's full of chocolate and Christmas joy! It's Peppermint Muddy Buddies! Muddy Buddies are the chocolate cousin of Chex Mix :) I made a double batch of this recipe, and there was plenty of room to mix it in my crock pot. You could use a double boiler for a single batch if you wanted, but if you are doing a double batch, you won't have enough room in a double boiler. It only took about 10 minutes for the chocolate to melt completely for a double batch in my crock pot. And I only got the crock dirty which made clean up a snap! Loved it! I brought it along to the WGLR Holiday Auction this past weekend for the crew and volunteers to enjoy, and got many compliments! So add this easy treat to your holiday baking list. It would be a nice thing to package up in ziplocs and ribbon to hand out to co-workers, neighbors, or wherever you need a bunch of small gifts this holiday season.</div>
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<a data-mce-href="http://wordpress.queenbradio.com/wglr/files/2014/12/muddy-peppermint.jpg" href="http://wordpress.queenbradio.com/wglr/files/2014/12/muddy-peppermint.jpg"><img alt="muddy peppermint" class="alignnone wp-image-17967" data-mce-src="http://wordpress.queenbradio.com/wglr/files/2014/12/muddy-peppermint.jpg" src="http://wordpress.queenbradio.com/wglr/files/2014/12/muddy-peppermint.jpg" height="599" width="400" /></a></div>
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<span data-mce-style="text-decoration: underline; color: #ff0000;" style="color: red; text-decoration: underline;">CROCK POT PEPPERMINT MUDDY BUDDIES</span></h2>
<ul style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<li>3 squares white chocolate bark</li>
<li>3 squares chocolate bark</li>
<li>3 cups rice (or corn) Chex cereal</li>
<li>3 cups chocolate Chex cereal</li>
<li>10 crushed up <span data-mce-style="text-decoration: underline;" style="text-decoration: underline;">mini</span> candy canes</li>
</ul>
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Crush up the candy canes and set aside. Then start with the white chocolate bark, and place that in your crock. Cover and turn the crock on high until it melts. Add in the rice or corn chex, and stir until the cereal is completely coated with the white chocolate. Then pour the mixture out onto a piece or wax paper or foil, and spread it out. Immediately sprinkle the crushed peppermints all over the mixture, before the chocolate starts to harden up, because you want the peppermints to stick!</div>
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Then add the chocolate bark to your crock (no need to clean it from the white chocolate that was just in there). Cover and melt. Then add the chocolate Chex until well coated, and pour the mixture onto wax paper or foil, just as you did with the white chocolate mixture. Let it harden up.</div>
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When both mixtures are set, break up and mix together in a lidded bowl or big ziploc bag. And watch it quickly disappear!! Yum!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-81320299278203687202014-12-08T07:49:00.000-08:002014-12-08T07:50:46.279-08:00Crock Pot Balsamic Chicken<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
**originally posted on WGLR.com on 12-1-14**<br />
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This week's recipe is so so sooooooo simple! And so so sooooooo delicious! I served it with mashed potatoes and gravy, but it is so versatile that it could be served in many different ways, like with pasta, veggies, tacos, gyros or even on a salad. It is Crock Pot Balsamic Chicken, and you probably have all the ingredients needed already in your kitchen. I did! It smells delicious while cooking too :)</div>
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<a data-mce-href="http://wordpress.queenbradio.com/wglr/files/2014/11/balsamic-chix.jpg" href="http://wordpress.queenbradio.com/wglr/files/2014/11/balsamic-chix.jpg"><img alt="balsamic chix" class="alignnone wp-image-17885" data-mce-src="http://wordpress.queenbradio.com/wglr/files/2014/11/balsamic-chix.jpg" src="http://wordpress.queenbradio.com/wglr/files/2014/11/balsamic-chix.jpg" height="544" width="615" /></a></div>
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<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;">CROCK POT BALSAMIC CHICKEN</span></h2>
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<ul>
<li class="col-xs-4 col-sm-2 ing-quant">2 lbs chicken breasts or thighs, bone-in or out, your choice</li>
<li class="col-xs-4 col-sm-2 ing-quant">1 tsp garlic powder</li>
<li class="col-xs-4 col-sm-2 ing-quant">1 tsp dried basil</li>
<li class="col-xs-4 col-sm-2 ing-quant">1/2 tsp salt</li>
<li class="col-xs-4 col-sm-2 ing-quant">1/2 tsp pepper</li>
<li class="col-xs-4 col-sm-2 ing-quant">2 tsp dried minced onion</li>
<li class="col-xs-4 col-sm-2 ing-quant">4 garlic cloves, minced</li>
<li class="col-xs-4 col-sm-2 ing-quant">1 Tbsp olive oil</li>
<li class="col-xs-4 col-sm-2 ing-quant">1/2 cup balsamic vinegar</li>
<li class="col-xs-4 col-sm-2 ing-quant">1 pinch fresh chopped parsley (if desired)</li>
</ul>
Combine the garlic powder, basil, salt, pepper & minced onion in a bowl. Spread it over the chicken pieces, on both sides. pour olive oil and the garlic on the bottom of your crock pot, and add chicken on top. Pour the balsamic vinegar over the chicken. Cook on high for 3-4 hours or low for 5-6 hours.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-24324455136887321342014-12-01T07:39:00.000-08:002014-12-01T07:39:33.942-08:00Crock Pot Green Bean Casserole<div style="background-color: white; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 16px; line-height: 24px; margin-bottom: 13px; margin-top: 13px; padding: 0px;">
**originally posted on www.WGLR.com on 11-24-14**</div>
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Thanksgiving week is upon us! I would like to wish all of you a very Happy Thanksgiving, and I hope you enjoy a delicious meal with family and friends this year. If you are hosting the big meal, or need to bring a dish to contribute to a gathering, I am helping you out! This recipe is a traditional holiday dish at my family celebration, and likely at yours, too. Using your crock pot to help with meal prep is a great idea, especially if your turkey is hogging the oven. So, put your GREEN BEAN CASSEROLE in your crock pot! This is easy and delicious. I tweaked the original recipe I found for this online by adding a few dashes of soy sauce, but the grated parmesan cheese in this recipe really stepped this dish up a notch, so I was happy I found it! Sometimes we never revisit recipes we have been making for years, but this one proves that it doesn’t hurt to do that now and then.</div>
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<a href="http://wglr.com/files/2014/10/green-bean-cass.jpg" style="color: black; font-weight: bold; margin: 0px; padding: 0px; text-decoration: none;"><img alt="green bean cass" class="alignnone wp-image-17829" height="441" src="http://wglr.com/files/2014/10/green-bean-cass.jpg" style="border: 0px; height: auto; margin: 3px; max-width: 100%; vertical-align: middle;" width="499" /></a></div>
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<span style="color: green;"><span style="text-decoration: underline;">CROCK POT GREEN BEAN CASSEROLE</span></span></h2>
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<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">3 cans (14.5oz) green beans (I prefer french cut. You can also use fresh or frozen beans)</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">2 cans cream of mushroom soup</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1/2 cup milk</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">a few dashes soy sauce</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1/2 cup grated parmesan cheese</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1/4 tsp salt</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1/4 tsp pepper</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1-6oz can french fried onions</li>
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Drain the beans and pour into crock. Stir in soup, milk, soy sauce, parmesan cheese, salt & pepper, and HALF (3oz) of the container of french fried onions. Stir until well combined. Cook on low for 4 hours or high for 2. Just before serving, sprinkle the remaining french fried onions on top.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-51001602479640071122014-11-24T07:40:00.000-08:002014-11-24T07:40:24.636-08:00Crock Pot Cranberry Applesauce<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
This week's recipe is a nice treat that uses ingredients of the season, Crock Pot Cranberry Applesauce! I always use my crock pot now for making applesauce, it is so easy, and not as labor intensive when cooking, in my opinion. I'm also a lover of all things cranberry, so I thought I'd give this recipe a whirl this year. I had a bunch of orchard apples in my pantry that were starting to go soft, so that means applesauce time in my house! With this recipe, you add the brown sugar to taste, as it really depends on your preference and the type of apples you use. Cranberries are naturally tart, so some sweetener is likely needed. My apples were a mix of Macintosh and honey crisp, and I used a half cup of packed light brown sugar, and it was perfect. My 2 year old gobbled some up at breakfast this morning, so if she likes it, it's a good recipe, LOL!</div>
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<span data-mce-style="text-decoration: underline; color: #993300;" style="color: #993300; text-decoration: underline;">Crock Pot Cranberry Applesauce</span></h2>
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<li>About 5 lbs apples, peeled, cored and sliced</li>
<li>1 bag fresh cranberries (12 oz)</li>
<li>2 cinnamon sticks</li>
<li>brown sugar, to taste (add a quarter cup at a time until you get the sweetness you want)</li>
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Peel, core & slice apples, and place in your slow cooker. Pour in the bag of fresh cranberries and throw in the cinnamon sticks. Cook on low for 6-8 hours.</div>
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When done, remove the cinnamon sticks and mash the applesauce in the crock, or use an immersion blender, depending on whether you want a chunky or smooth sauce. Add some brown sugar, 1/4 cup at a time and taste it until you get the desired sweetness you want.</div>
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Store in an air tight container in the refrigerator for up to a week. You can also freeze or can this. I canned it, and got 6 pint jars out of the recipe.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-82150482294218599842014-11-17T08:14:00.000-08:002014-11-17T08:14:43.608-08:00Crock Pot Ham in Cider Gravy<div style="background-color: white; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 16px; line-height: 24px; margin-bottom: 13px; margin-top: 13px; padding: 0px;">
**originally posted on WGLR.com on 11-10-14**</div>
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Oh do I have a good one for you this week! Are you like me, and still have some apple cider sitting in your fridge from a trip to an orchard this fall? I came across this recipe a few weeks ago and thought it would be a good one to try to use up the cider. Can’t get much easier than a 3 ingredient recipe! I admit I was a big skeptical, because generally, I am not a fan of fruit and meat together, but let me tell you…the gravy that this dish creates is AMAZING! For real. It’s worth making just to get the gravy. I was expecting sweet, and it wasn’t. It’s a super delicious combination of flavors. I’m so glad I decided to whip up some mashed potatoes to enjoy the gravy even more!</div>
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Putting a ham in a crock pot for your holiday celebrations is so easy, and it really helps to juggle other entrees because your oven is free for many other delicious Thanksgiving and Christmas dishes. I used a boneless hickory smoked ham, mainly because I could cut it in half to help it fit into my crock pot! So keep that in mind when choosing a ham, you want it to fit in your pot! Try this recipe this year, you won’t regret it!</div>
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<a href="http://wglr.com/files/2014/10/cider-ham.jpg" style="color: black; font-weight: bold; margin: 0px; padding: 0px; text-decoration: none;"><img alt="crock pot cider ham" class="alignnone size-full wp-image-17704" height="486" src="http://wglr.com/files/2014/10/cider-ham.jpg" style="border: 0px; height: auto; margin: 3px; max-width: 100%; vertical-align: middle;" width="550" /></a></div>
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<span style="color: #993300;"><span style="text-decoration: underline;">Slow-Cooked Ham in Cider Gravy</span></span></h2>
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<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">One ham, 1-4 lbs</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">2 cups unsweetened apple cider</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">3/4 cup REAL maple syrup (not the fake stuff!)</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">3 Tbsp cornstarch</li>
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Place ham in the slow cooker and pour cider and syrup over it. Cook on Low for about 6 hours.</div>
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Then, remove the ham to a plate. Put liquid into a large 4 cup measuring cup or bowl.</div>
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Now, make the gravy. Whisk the cornstarch with 1/2 cup of the cider on the stove-top over low heat until smooth. Turn the heat up to medium, and continue to add the cider a bit at a time, whisking constantly, until all the cider is in the gravy. Serve with the ham.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-50378025183171567442014-11-10T07:53:00.000-08:002014-11-10T07:53:09.437-08:00Crock Pot Beef Barley Soup<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
**originally posted on WGLR.com on 11-3-14**</div>
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This week's recipe is one of those that will "stick to your gut!" This one is for the beef lovers out there...it's Crock Pot Beef Barley soup! This is a really easy way to make a barley soup. On the stovetop, it takes a long time for barley to cook, and you have to keep an eye on it. For this recipe, the uncooked barley goes in with all the other ingredients at the start, and cooks to perfection, with no babysitting required! Good one to throw in your slow cooker before work, so you can come home to a perfectly cooked soup. It's more like a stew though, as it's quite hearty. Similar to an Irish Stew, but without potatoes.</div>
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<a data-mce-href="http://wordpress.queenbradio.com/wglr/files/2014/10/beefbarleysoup.jpg" href="http://wordpress.queenbradio.com/wglr/files/2014/10/beefbarleysoup.jpg"><img alt="beefbarleysoup" class="alignnone size-full wp-image-17629" data-mce-src="http://wordpress.queenbradio.com/wglr/files/2014/10/beefbarleysoup.jpg" height="522" src="http://wordpress.queenbradio.com/wglr/files/2014/10/beefbarleysoup.jpg" width="600" /></a></div>
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<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><span data-mce-style="color: #993300; text-decoration: underline;" style="color: #993300;">Crock Pot Beef Barley Soup</span></span></h2>
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2.5 lb. chuck roast - cut into bite size pieces (or just buy stew meat)<br />1 cup pearl barley<br />2 medium onions - chopped<br />1 green pepper - chopped<br />6 carrots - chopped<br />1 14oz. can diced tomatoes<br />48oz. beef stock - more if needed<br />5 sprigs of fresh thyme - leaves pulled off stem (or 5 teaspoons dried)<br />2 teaspoons salt<br />1 teaspoon fresh cracked pepper</div>
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Add all ingredients to a 6-qt crock pot. Stir it all up and cook on low for 6-8 hours. You may want to check for liquid level and add more stock or water if needed, as the barley will absorb a lot of liquid as it cooks.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-1306311878440425942014-11-03T07:38:00.002-08:002014-11-17T08:59:15.076-08:00Slow Cooker Pumpkin Harvest Chex Mix<div style="background-color: white; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 16px; line-height: 24px; margin-bottom: 13px; margin-top: 13px; padding: 0px;">
**originally posted on www.WGLR.com on 11-27-14**</div>
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Happy Halloween Week! As I have mentioned often, I use my slow cooker year round. But, I do try to do seasonal dishes when called for. This time of year, I love to experiment with fun recipes that involve what I love about fall! One thing I definitely love is the spices in autumn dishes, from pumpkin spice to cinnamon and all that goes with it. I stumbled upon this recipe over the summer, and couldn’t wait for Fall to get here so I could try it. My son is a September baby, so this year, I finally had his birthday party (5th!) at a pumpkin patch, like I had always wanted to do! I made this recipe for guests to snack on at the party, and wow, is it delicious! My husband and I were snitching more of it than we should have when I first made it, because it is quite addicting (especially when warm out of the crock pot!). I almost had to make a second batch for the party, haha! This is a great one to do with your kids or grandkids, because they can help you measure and add all the ingredients easily. With Halloween parties/school events this week, this would be a perfect treat to make and throw in some decorated up small ziploc baggies to give to kids or co-workers. It would also make a really nice thing to set out at your Thanksgiving celebrations, so people can snack on something while waiting for the big meal to hit the table! PLUS, it makes your house smell DELICIOUS when you make it!!!!!</div>
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*note: The original recipe calls for mini graham crackers. I don’t think these are made anymore, i couldn’t even find them online. You can just break up larger grahams or omit them from the mix. If you don’t mind shapes in your mix, use Teddy Grahams, or I used Annie’s little graham cracker bunnies in mine!</div>
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<a href="http://wglr.com/files/2014/10/resized.jpg" style="color: black; font-weight: bold; margin: 0px; padding: 0px; text-decoration: none;"><img alt="pumpkin chex mix" class="alignnone size-full wp-image-17549" src="http://wglr.com/files/2014/10/resized.jpg" height="439" style="border: 0px; height: auto; margin: 3px; max-width: 100%; vertical-align: middle;" width="500" /></a></div>
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<span style="color: #ff6600; text-decoration: underline;"><strong>SLOW COOKER PUMPKIN HARVEST CHEX MIX</strong></span></div>
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<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">2 cups cinnamon Chex cereal</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">2 cups Wheat Chex cereal</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">3 cups Vanilla Chex cereal</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1 cup pecans</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1 cup mini graham crackers* (see note above)</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1 cup dried cranberries</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1 cup salted & roasted pumpkin seeds</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1/2 cup butter, melted</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1/4 cup packed brown sugar</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">1 tablespoon pumpkin pie spice</li>
<li style="color: #692316; margin: 3px 0px 0px; overflow: visible; padding: 0px;">2 teaspoons vanilla</li>
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In a 5-6 quart oval crock pot, stir in cereals, pecans, graham crackers, cranberries & pumpkin seeds. Stir gently so you don’t break up the cereal too much.</div>
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In a small bowl, mix together melted butter, brown sugar, pumpkin pie spice & vanilla. Pour over mixture in the crock pot, and gently stir until the mixture is evenly coated.</div>
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Cook UNCOVERED on HIGH for 2 hours, gently stirring every 15 to 20 minutes. When done, spread mix onto ungreased baking sheet or waxed paper. Let cool for 3-5 minutes (yeah right, I was eating it right out of the crock, YUM!).</div>
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Store in an air-tight container!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-13577349538407037862014-10-27T07:20:00.000-07:002014-10-27T07:20:27.412-07:00Slow Cooker Buffalo Chicken Chili<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
**originally posted on www.WGLR.com on 10-20-14**</div>
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It's BACK! Season FOUR of "Julie's Crock of the Week" is here! I just want to say thank you to all the folks who chat with me year 'round about the Crock of the Week. It is so much fun for me! Happy to be kicking off another season here on WGLR!</div>
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I'm going to start with a chili I made over the summer. This isn't your typical chili recipe though! This caters to those with a love of heat, specifically, the kind of heat you get when you eat some buffalo wings covered in sauce. My husband LOVED this one, it's definitely a "man-pleasing" meal, haha! I am a fan of dousing buffalo wings in ranch dressing when I eat them to counter the heat. So, this chili was a bit hot for me, BUT I stirred in a few tablespoons of light ranch dressing into my bowl and it gave it a great flavor and helped turn it down a notch for me to enjoy. Leftovers tasted even better with this one. Top with some crumbled blue cheese or mozzarella, and it's a delicious meal in a bowl! Enjoy!</div>
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<a data-mce-href="http://wordpress.queenbradio.com/wglr/files/2014/03/IMG_07821.jpg" href="http://wordpress.queenbradio.com/wglr/files/2014/03/IMG_07821.jpg"><img alt="IMG_0782" class="alignnone size-full wp-image-17492" data-mce-src="http://wordpress.queenbradio.com/wglr/files/2014/03/IMG_07821.jpg" height="432" src="http://wordpress.queenbradio.com/wglr/files/2014/03/IMG_07821.jpg" width="500" /></a></div>
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<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><span data-mce-style="color: #ff6600;" style="color: #ff6600;">BUFFALO CHICKEN CHILI</span></span></h2>
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<li class="ingredient" id="zlrecipe-ingredient-0">1 tablespoon olive oil</li>
<li class="ingredient" id="zlrecipe-ingredient-1">½ cup diced onion</li>
<li class="ingredient" id="zlrecipe-ingredient-2">3 cloves garlic</li>
<li class="ingredient" id="zlrecipe-ingredient-3">½ cup diced bell pepper (any color you prefer)</li>
<li class="ingredient" id="zlrecipe-ingredient-4">2 stalks celery, chopped</li>
<li class="ingredient" id="zlrecipe-ingredient-5">2 cups diced chicken breast</li>
<li class="ingredient" id="zlrecipe-ingredient-6">2 teaspoons cumin</li>
<li class="ingredient" id="zlrecipe-ingredient-7">½ teaspoon salt</li>
<li class="ingredient" id="zlrecipe-ingredient-8">1 teaspoon paprika</li>
<li class="ingredient" id="zlrecipe-ingredient-9">2 teaspoon chili powder</li>
<li class="ingredient" id="zlrecipe-ingredient-10">1 teaspoon oregano</li>
<li class="ingredient" id="zlrecipe-ingredient-11">2 cans pinto beans rinsed and drained</li>
<li class="ingredient" id="zlrecipe-ingredient-12">1 28 oz canned diced tomatoes</li>
<li class="ingredient" id="zlrecipe-ingredient-13">28 oz chicken broth</li>
<li class="ingredient" id="zlrecipe-ingredient-14">¾ cup Buffalo wing sauce (or to taste. I used 1/2 cup of Frank's)</li>
<li class="ingredient" id="zlrecipe-ingredient-15">Blue cheese or fresh mozzarella for topping (optional)</li>
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Throw veggies and garlic with the olive oil into a skillet, and cook until softened, about 5 minutes. Dump into crock pot. Using the same skillet, salt and cook the diced chicken breast until it is browned up. Add to slow cooker. Stir in remaining ingredients of cumin, paprika, chili powder, oregano, pinto beans, canned tomatoes, and chicken broth. Cook on low for 7.5 hours. THEN add wing sauce, and cook for another half hour on low. When serving, top with cheese if desired (or stir in some ranch dressing to "cool" it down a bit!).</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-65418514274174391452014-03-25T14:04:00.003-07:002014-03-25T14:06:45.503-07:00Crock Pot Beer Cheese Soup<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
Well, this is it, folks! The last recipe of Season 3! Thanks for another fun season, I so enjoy chatting with you all about crock pots and recipes :) This week's recipe is from the GRAND PRIZE WINNER of the Crock of the Week contest! Congratulations to Bernadine Mezera from Boscobel! You all need to make her recipe, it's delicious! <span data-mce-style="color: #ff0000;" style="color: red;">Crock Pot Beer Cheese Soup! <span data-mce-style="color: #000000;" style="color: black;">When this recipe was randomly chosen as the winner, I admit that I was a bit afraid because I wasn't confident that a great beer cheese soup could be made by me, but I was so wrong! This is restaurant quality beer cheese soup! Now, neither my husband or I are beer drinkers, but he does like the occasional Blue Moon, which is a wheat beer. So I went with that, since I knew there would be extra to drink up. It worked well, but you can use any beer of your choice, but I suggest not getting a cheap one or using a light beer. Also, get a block of cheddar and shred it up instead of buying the already shredded stuff, which is more dry and has a chemical on it to keep it from sticking together. Go for the block cheese here. </span></span></div>
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<a data-mce-href="http://wordpress.queenbradio.com/wglr/files/2014/03/Beer-Cheese-Soup.jpg" href="http://wordpress.queenbradio.com/wglr/files/2014/03/Beer-Cheese-Soup.jpg"><img alt="Beer Cheese Soup" class="alignnone wp-image-14131" data-mce-src="http://wordpress.queenbradio.com/wglr/files/2014/03/Beer-Cheese-Soup.jpg" src="http://wordpress.queenbradio.com/wglr/files/2014/03/Beer-Cheese-Soup.jpg" height="485" style="border: 0px; cursor: default;" width="320" /></a></div>
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<span data-mce-style="text-decoration: underline;" style="text-decoration: underline;">CROCK POT BEER CHEESE SOUP</span></h2>
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(FROM BERNADINE MEZERA)</div>
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32 OUNCES CHICKEN BROTH</div>
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16 OUNCES BEER</div>
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1/2 CUP CORNSTARCH</div>
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1/4 cup BUTTER, MELTED</div>
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1 CUP CARROT, DICED VERY THIN</div>
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1 CUP WHITE ONION DICED VERY FINE</div>
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4 OUNCES CREAM CHEESE</div>
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8 OUNCES SHARP CHEDDAR CHEESE, GRATED</div>
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SEA SALT, ABOUT 1 TEASPOON</div>
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BLACK PEPPER TO TASTE</div>
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ADD CHICKEN BROTH AND BEER TO SLOW COOKER, AND WHISK IN CORNSTARCH AND BUTTER UNTIL SMOOTH.</div>
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ADD CARROTS AND ONIONS TO SLOW COOKER.</div>
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COOK ON LOW FOR 8 HOURS.</div>
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ADD CREAM CHEESE AND SHREDDED CHEDDAR, AND SEASON WITH SALT, ABOUT A TEASPOON IS WHAT I USED, ADD GRADUALLY TO YOUR TASTE. ADD PEPPER TO TASTE.</div>
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LADLE INTO BOWLS, AND SERVE IMMEDIATELY.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3075360140879740123.post-65449722328783393742014-03-19T09:16:00.001-07:002014-03-19T09:19:43.924-07:00Crock pot baked Potato SoupI got this recipe on a blog called "Mama Loves Food!" and wow, is it delicious! I have tried a few potato soup recipes in the past, but non were a keeper until this one. I think it's because this recipe uses cream cheese instead of heavy cream or milk. It is delicious! I used the new product from Green Mountain Farms that is a blend of cream cheese/greek yogurt. It works well in any cream cheese recipe, and is less calories. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-edCc_XbXyfP9mZ7Wo4tcqskIatGHUZHMJrwM0YtqTDNUR1fdLvsIXXAHmvRUQPbSBSwiYmXEakjjLXU-FopnmJCB6nOm_F17NG4BZFSd6ycmZx79xFj79jJ3l79SgIva9EIqwLLxJHI/s1600/baked+potato+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-edCc_XbXyfP9mZ7Wo4tcqskIatGHUZHMJrwM0YtqTDNUR1fdLvsIXXAHmvRUQPbSBSwiYmXEakjjLXU-FopnmJCB6nOm_F17NG4BZFSd6ycmZx79xFj79jJ3l79SgIva9EIqwLLxJHI/s1600/baked+potato+soup.jpg" height="352" width="400" /></a></div>
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<u>Crock Pot Baked Potato Soup</u></h3>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 medium/large yellow onion, diced</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">64 ounces (8 cups) chicken stock or broth</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">16 oz cream cheese, softened </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tablespoon seasoned salt </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">optional garnishes: crumbled bacon, shredded cheese, green onions</li>
</ul>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Cook on high for 6 hours or low for 10 hours.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Add the softened cream cheese and puree soup with an <a href="http://astore.amazon.com/mammushav-20/detail/B0006G3JRO" style="color: #2288bb; text-decoration: none;">immersion blender</a> until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Stir well, top with your choice of garnishes & enjoy!</li>
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