Slow Cooker Ham Tot Breakfast Casserole

**originally posted on WGLR.com on 12-9-13

‘Tis the season for overnight holiday guests! Or just for more hearty breakfasts to warm your belly and carry you through the day. This dish is perfect if you have some family or friends staying at your home for the holidays, for a holiday brunch, or for Christmas morning, especially since opening presents may come before breakfast that day, if you have kids in the house! Eliminate the need to prep breakfast, and enjoy the time with your loved ones with this week’s “Julie’s Crock of the Week,” Crockpot Ham Tot Breakfast Casserole! I did a similar recipe back in season one of Julie’s Crock of the week that used shredded potatoes, but this one uses tater tots (which are their own food group, right? ha!).

Now, this would work best if you have one of those fancy programmable crock pots (I have asked Santa for one this year), because you can make it go to a “warm” setting at 4 or 5 am so it doesn’t scorch at all. I just cook it overnight, but my crock has a hot spot that does make some crispy edges. BUT, I just scoop that part off, and the rest is fine to eat  Just a heads up! You know your own crockpot the best. Also, another “hazard” of this is that the delicious smell of breakfast may wake you in the middle of the night and confuse your mind and body, LOL!

Also, the tater tots WILL NOT HOLD THEIR SHAPE. So, don’t expect that to happen. If you overcook, it may become too mushy for some, but I liked the consistency. My husband said he really enjoyed it, too. This original recipe is called “bacon tot casserole” but that is with Canadian bacon, which I think is more like ham. So I changed the name 

Slow Cooker Ham Tot Breakfast Casserole

• 1 lb. frozen tater tots
• 1/2 lb diced Canadian bacon or ham
• 1 green bell pepper, chopped
• 1-1/2 cups shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 6 eggs (or 1.5 cups egg substitute)
• 1/2 cup whole milk
• 2 Tbsp flour
• salt & pepper

Use a 4-5 quart crock pot for this. Layer ingredients in order: one third of the tater tots, bacon, onions, green peppers, and cheeses. Repeat layers two more times, ending with cheeses. In a medium bowl, combine eggs, milk, and flour and beat with whisk or egg beater until combined. Season with salt and pepper to taste. Pour mixture over layers in crock pot.

Cook on low for about 6 hours. Could be less, could be more, depending on your crock pot. If you have a programmable one, I’d set it on low for 4 to 5 hours, then switch it to warm until you wake up to eat it.

Crockpot Nutella Hot Chocolate

With Thanksgiving behind us, it’s time to bring on the jingle bells! The Jacobs household decked the halls this weekend, and of course, my crock pot had a part in the fun. Yesterday, we hung some lights outside, pulled the tree and decorations up from the basement, and trimmed our 2013 tree. My 4 year old son was my decorating assistant. All of his ornaments are on the bottom half, of course! While we were decorating, I had THIS delicious treat cooking away…Crock Pot Nutella Hot Chocolate! And yes, it is as delicious as it sounds. Make it for your family and friends all winter long to warm them up and make them smile!

To be honest, I didn’t actually use Nutella, I used the new Jif hazelnut spread. We got a free jar of it in our goodie bag at the Taste of Home Cooking School in early November. The stuff is seriously delicious! And let me tell you, this hot chocolate is divine. Thick, rich, & creamy! And yes, I did top it with whipped cream and chocolate sprinkles, because I am an adult, and I can put chocolate sprinkles on my hot chocolate if I want to! HA!

Crock Pot Nutella Hot Chocolate

• 1/2 cup cocoa
• 1/2 cup Nutella
• 1/2 cup white sugar
• 1 cup water
• 5 cups milk

In a saucepan, combine cocoa, Nutella, sugar & water. Bring to a gentle rolling boil. Transfer mixture to crock pot and add milk. Cook on low for 4 hours or high for 2 hours, stirring occasionally. If desired, top with whipped cream or marshmallows when serving!

(originally posted on WGLR.com on 11-25-13)

Well, the holiday food rush is here! Let your slow cooker help you get through all the holiday gatherings at your home over the next weeks. Here is an easy recipe that you can impress everybody with, Crock Pot Cranberry Sauce! Forget the “sauce” in the can that comes out with the ridges from the can on it (although I do love that stuff, haha!)! Throw this in your crock, and you’ll have a delicious, homemade cranberry sauce for all to enjoy. Plus, it makes your house smell divine! I think I love the smells created by crock pot cooking as much as eating the delicious creations that come out of the crock!

Crock Pot Cranberry Sauce

• 12 oz cranberries (fresh or frozen)
• 1/2 cup orange juice
• 1/2 cup water
• 1/2 cup brown sugar, packed
• 1/2 cup white sugar
• 1/4 tsp cinnamon

Put all ingredients into the crock. It will look like a lot of liquid, but don’t worry, it will cook down to a nice sauce. Cook on high for 3 hours, stirring every hour. After a few hours once the skins on the cranberries are soft, you can smash them against the side to “pop” them. It’s fun! Do it!

After 3 hours, remove the lid and cook another 45 minutes or so, until the sauce is a good, thicker consistency. It will thicken upon cooling and refrigerating, too. You can make this a few days ahead of time and store in the fridge!  It also freezes well. I made this the Saturday before Thanksgiving, froze it until Wednesday, then moved it to the fridge again, and it was perfect on Thursday for Thanksgiving!

(Originally posted on www.WGLR.com on 11-18-13)

This week’s recipe is a new one I tried over the weekend, and WOW! It’s DELICIOUS!! Definitely going to be made again in our house! It’s Crock Pot Lasagna Soup, and you will love it. Lasagna isn’t an ideal weeknight meal because of prep and bake time. Even prepping it ahead of time doesn’t always help because you need 45 minutes to an hour to bake it, which isn’t always possible with busy schedules. Here is the solution! It’s like lasagna in a bowl! Top it with some fresh mozzarella cheese, and you have the perfect meal for your family on a chilly evening.

Crock Pot Lasagna Soup

• 1- 20oz can petite diced tomatoes
• 6 oz tomato paste
• 1 lb ground beef (you can brown it first or just put it in the crock…depends on if you want to drain fat off the meat)
• 3 cups beef broth
• 1 cup V8 vegetable juice
• 4-5 cloves minced garlic
• 1 Tbsp dried parsley
• 1 Tbsp dried basil
• 1/2 cup chopped onion
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2 cups uncooked small shell pasta
• 1 cup water
• shredded mozzarella cheese (optional)

Combine together diced tomatoes and tomato paste in the crock pot. Add in beef, broth, V8, garlic, parsley, basil, onion, salt & pepper. Cook on low for 7-8 hours or high for 4-6. After that cooking time, add in the uncooked pasta and cup of water, and cook for an additional 30 minutes. When serving, you can top with shredded mozzarella.  Serves 6-8.

Crock Pot Apple Butter

(originally posted on www.wglr.com on 11-12-13)

This recipe was the result of timing working well with two things last week. First, I had too many apples in my pantry from a few orchard trips in October that were going soft. Second, I got a new toy! An immersion blender! I have wanted one for a while and found a great deal for one online, and it came in the mail last week. So, I had the perfect combination to try to make my own apple butter! And let me tell you, it’s REALLY delicious, it turned out better than I expected. And don’t fret if you don’t have an immersion blender. I prefer smooth apple butter, but you can just enjoy it chunkier, or throw it in your blender, too. It tastes awesome on warm biscuits, toast, crackers, english muffins, etc.! And the best part is how this makes your house smell all day! So wonderful!

CROCK POT APPLE BUTTER

• About a dozen medium apples, peeled, cored & diced (I used 18 small-medium, and got about a pint and a half of butter)
• 1/2 cup water or apple cider (I used cider)
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp allspice

Place apples in your crock pot, add in all other ingredients. Give it a good stir to coat all the apples with spices. Cook on low for 8 hours or high for 4 hours. The process is similar to making applesauce, except you need to cook it down more to a thicker consistency. After the initial cooking time, put (or keep) the crock on HIGH, and either vent the lid with a wooden spoon, or remover the cover altogether, and cook for another hour or two, checking consistency. It needs to thicken up to become apple butter.

When it cooks down to a thicker consistency than apple sauce, you can give it a good mash if you want it chunkier, or you can take the immersion blender to it to smooth it out. Store it in jars or plastic containers in the fridge.

Slow Cooker Southwest Chicken & Black Bean Soup

*originally posted on www.WGLR.com on 11-4-13

I just love the blend of Mexican spices in dishes, especially in soups. This soup fits the bill. It is hearty and filling, and you can easily stir in some sour cream and sprinkle with cheese and crushed tortilla chips to make a taco in a bowl. Mmmm yum. Make a double batch and freeze half of it for an easy dinner later in the season. So here you go, Southwest Chicken & Black Bean Soup!

SOUTHWEST CHICKEN & BLACK BEAN SOUP

• 1 lb. chicken breasts (frozen works fine)
• 1 large carrot, chopped
• 1 red bell pepper, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 cup petite diced tomatoes, undrained
• 2 cans (14.5 oz) black beans, drained and rinsed
• 4 cups no salt added chicken broth
• juice of 2 limes
• 2 teaspoons fresh cilantro, chopped (or 4 tsp dried)

Lay chicken on bottom of crock, and add all ingredients on top. Cook on low for about 6 hours, or high for 3. Take chicken out and shred up with 2 forks. Return chicken to crock pot and cook on low for another hour or on high for another half hour.

Serve with sour cream, cheese, etc. 1 cup serving is only about 150 calories! Without the extras on top, of course :)

Pumpkin Angel Food Cake with Caramel Sauce

I have to start by saying I was pretty skeptical that this recipe would actually work. I have had it saved on my computer for over a year, and finally decided to try it. I made it while at work on Friday, for two reasons: First, if it didn’t turn out, I knew my co-workers would all still eat it. Radio people love free food, LOL! And second, if it DID work out, I didn’t want an entire pumpkin cake with caramel sauce in my house, haha! Luckily, it turned out! And, it made our office smell awesome. Now, I’m sure a pumpkin cake baked in the oven is a bit better for pretty serving purposes, but the MAGIC of this recipe is the caramel sauce! With this trick, you will wow your kids, spouse, mother-in-law, you name it! When you cook a can of sweetened condensed milk, it turns into a caramel sauce! Well, I’d call it more of a dulce de leche sauce, but it’s amazing! Even if you don’t want to make the pumpkin cake here, you can cook the can of sweetened condensed milk in your crock, too! Place 2 cups of water and the unopened can in your crock, and cook for 4 hours.

The photo shows what it looked like when I put it in the crock to cook, and then the finished product!

Pumpkin Angel Food Cake with Caramel Sauce

• 1 box angel food cake mix
• 1 cup canned pumpkin
• 1-1/2 tsp pumpkin pie spice
• 1 tsp vanilla
• 1-14oz can sweetened condensed milk

Prepare angel food cake mix as directed on box. In a small bowl, mix together pumpkin, vanilla & pie spice. Fold into angel food cake batter.

SPRAY YOUR CROCK WITH COOKING/BAKING SPRAY! Take the paper off the can of sweetened condensed milk, and place in the middle of your crock (at least a 5.5 quart size oblong oval crock, and I put spray on the can, too). Pour the batter around the can in the crock.

Cook on high for 2 hours, then remove the cake (check with a toothpick for doneness, and it should be pulling away from the sides of the crock). Return the can of sweetened condensed milk to the crock with 2 cups of water, and cook for another 2 hours. Remove can and let cool a bit so you can open it. Give it a stir, and drizzle over pieces of the cake to serve.