I think when most people think of the slow cooker and the things that we cook in it, they think winter.  I know that was my first thought before I learned that the slow cooker can be my best friend.  I have learned that you can cook almost anything in your slow cooker and it really saves lots of time.  On those busy summer days when you want to be at the pool but you feel like you need to cook instead, pull out your slow cooker.  Several of my friends say that this way of cooking is not for them but I have some tried and true recipes for the slow cooker. 

Roasted Chicken
1 whole chicken (approx. 3-5 pounds)
Salt and pepper (or any seasoning of your choice)
Wash chicken inside and out (remove anything inside).  Sprinkle with seasoning.  Place three balls of aluminum foil in the bottom of your slow cooker (this will be a rack for your chicken).  Place the chicken in, breast side down, and cook on low for six to eight hours. (This recipe is from Amy at www.momadvice.com)

Italian Beef
1 chuck or round roast (5-6 pounds)
1 package of Good Season’s Zesty Italian Mix
1 package of onion soup mix
Fresh garlic (we like a lot but you can use as much or as little as you like)
1 large can of beef broth
2 bay leaves
Pinch of salt
1 ½ tablespoons dried oregano
1 teaspoon dried crushed red pepper
1 green pepper sliced

Mix all ingredients together in crock pot.  Cover and cook on low setting for 18 hours or on high for 7-9 hours. 

Macaroni and Cheese
8 oz. dry elbow macaroni (cooked)
3-4 cups shredded sharp cheddar, divided
12 oz. can of evaporated milk
1 ½ cups milk
2 eggs
1 tsp salt
¼ tsp. black pepper
Chopped onion to taste

Combine all ingredients except 1 cup cheese in greased slow cooker.  Sprinkle reserve cup of cheese over top
Cover and cook on low 3-4 hours.  Do not remove lid or stir until the mixture has finished cooking.

These recipes are just a few to get you started.  There are endless resources for slow cooker recipes on the internet.  An interesting blog you might want to visit is Crockpot 365.  Stephanie has committed to cooking in her crock pot everyday for year.  You should go check it out because she has made some awesome meals in her slow cooker.

Tami is a former teacher. She is now a stay-at-home mom and has four children. She enjoys writing about their everyday life and the adventures that motherhood brings. You can find her at Muddlin’ Thru Motherhood.

Each hour today, we are blogging for charity.  Please consider making a donation to The Children’s Hunger Fund. 

I’ve made this cheese spread a few times.  It goes well with crackers and is so simple to make. 

You’ll need:

8 oz cream cheese (at room temperature or softened)
2-4 tablespoons Catalina dressing

Simply mix the cream cheese and the Catalina dressing until the dressing is completely mixed into the cream cheese.  The amount of dressing you use will depend upon how tangy you like the cheese spread. 

I’ve served this at two parties and it was well received.  Thanks to my friend Darlene for the recipe.

Enjoy!

I was looking through an old Good Housekeeping magazine today and found an article about Kelly Ripa.  Each year at Christmas, she makes hundreds of spritz cookies using her grandmother’s recipe.  They are simple and easy.  I thought you might enjoy having this recipe on file.  You don’t have to wait until Christmas to make them.

Grandma Esther’s Spritz Cookies

1 cup butter, softened
1/2 cup sugar
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 egg
1 teaspoon almond or vanilla extract

1. Heat oven to 375 F degrees.
2. Combine butter and sugar, then add remaining ingredients. Mix thoroughly.
3. Load into cookie press. Place dough 1/2 inch apart on cookie sheet.
4. Bake 12 minutes or until edges are brown.
5. Decorate as desired.

Enjoy!

Last night, I meant to open a can of evaporated milk, but accidentally opened a can of sweet condensed milk.  I didn’t want the sweet condensed milk to go to waste, so I asked my mom what I should make with it.  She suggested this simple and yummy cake.

You’ll need:

• Box of cake mix - You’ll also need the ingredients to make the cake, which are probably eggs, oil, and water.  Or if you’re feeling up to it, you can make a cake from scratch.
• 14 oz can of sweet condensed milk
• container of Cool Whip or whipped topping
• coconut (optional)

Make the cake according to the directions on the box and cook it in a 9×13 cake pan.  Allow the cake to cool for a bit, leave the cake in the pan, and pour the can of condensed milk over the cake.  Allow the milk to spread over the cake and drain down in the sides.  Let it sit for a few minutes and then spread all of the Cool Whip over the cake.  Top with coconut, if desired.  Refrigerate cake.  It is probably best to let this cake sit for a while before eating so that the milk can soak up inside the cake. Let me know how it turns out.

Have you made a cake like this one before?

With the rising price of groceries, we all could use some inexpensive recipes for our families. This is a slow-cooker recipe and it is great because it is easy, tasty, healthy, and inexpensive! Score!

Ingredients:

• chicken (I used 4 boneless breasts)
• 1 can diced tomatoes (I used the ones with green chilies)
• green salsa (such as the kind made by Herdez)
• minced garlic
• sliced onions
• sliced bell peppers
• salt and pepper (I used Goya Adobo seasoning, which is one of our faves!)
• 14 oz can of kernel corn, drained
• 15 oz can of black beans, drained and chopped or mashed

In a crock pot, put in your chicken, tomatoes, about 3/4-1 cup of green salsa, about 1 cup of sliced onions, some sliced bell peppers (if you wish), about 3 cloves minced garlic (I used the bottled minced) and salt and pepper (or Goya Adobo seasoning). Cook the chicken for about 3-4 hours, until tender.

Take the chicken out of the crock pot and set it on a plate or cutting board to let it cool some. Drain the juice out of the vegetables, reserving some of the liquid. Put the vegetables back into the crock pot. Add the can of drained corn and drained black beans. Cut up or shred the chicken and put it back into the crock pot. Add a little more of the green salsa (about 1/4 cup) and some of the liquid from the vegetables that you drained (about 1 cup). Stir all this together and allow it to cook for another 15-20 minutes.

Use the chicken in tacos, burritos, or quesadillas. Yummy!

We had enough of this chicken to feed our family of four and then some to freeze for another meal. I also served this recipe with Spanish rice. We topped our tacos with cheese and sour cream and a bit of fresh, homemade salsa (pico-de-gallo). Sorry, I wish I had a picture to share.

Enjoy!

If you’ve ever been to a party where they have 7-layer dip, then you know this is one of the dishes that gets eaten very quickly! Best of all, it’s easy to make, can be made in advance, and only takes about 10 minutes to prepare. Enjoy!

1 16 oz can refried beans
1 tablespoon taco seasoning mix
1 cup sour cream
1 cup salsa*
1 cup shredded lettuce
1 cup Mexican style shredded cheese
1/2 cup chopped green onions
2 tablespoons sliced pitted olives

Mix beans and taco seasoning mix. Spread onto bottom of a 9-inch pie plate.

Layer remaining ingredients over bean mixture; cover. Refrigerate several hours or until chilled.

Serve with tortilla chips.

*I think that fresh salsa (pico-de-gallo) would work best.

This is a very easy to prepare.  You can have dinner in about 30 minutes.  Since the shells are baked, this is a pretty healthy meal. 

You will need:

• boneless chicken
• refried beans
• salsa
• taco seasoning
• Azteca taco shells (usually found in the refrigerated stuff, near the eggs)
• lettuce
• tomatoes
• sour cream
• shredded cheese

Set out your Azteca taco shells so that they can begin to soften.  Wash and cut up your lettuce and tomatoes; set aside.  Preheat your oven to 350 degrees. 

Form your taco shells using the forms that are included in the Azteca kit.  Bake these on 350 until they’re browned.  This should take about 8-10 minutes.

Cut your chicken into bite size pieces.  Throw it in a skillet with some salsa and about 1 tablespoon of taco seasoning.  Cook until it’s done throughout.  Yep, it really is that simple.  If you want, you can sprinkle in some garlic and cumin.  If the chicken starts to dry out while it’s cooking or waiting to be eaten, just add a tablespoon of water and stir.

Cook your refried beans in a saucepan.  I just buy the ones in a can.  I have found that they’re really, really thick though, so I usually add a  little salsa and water to them to make them thinner.

Once your shells, chicken, and beans are done, you just layer your salad.  Here’s how I usually layer mine:  shell, beans, chicken, lettuce, tomato, sour cream, cheese, and salsa. 

If you’d like, you can also include some cooked Mexican rice or olives in your salad.

This is a very easy dinner and it won’t take you long at all to prepare it.  If you’d like to prepare a little in advance, you can already have your vegetables and chicken cut up.

I found the Azteca shells at Wal-Mart.  Some stores do not carry them.  They are a great tasting shell, as they are light and flaky.

Let me know how it turns out.  Enjoy!

Since January is Oatmeal Month I thought we could celebrate with these super easy no-bake cookies.  Oatmeal is good and good for you. 

You Need:

• 2 cups granulated sugar
• 8 tablespoons (1 stick) margarine or butter
• 1/2 cup low-fat milk
• 1/3 cup baking cocoa
• 3 cups Quaker Oats** (quick or old-fashioned, uncooked)

Directions:

1.  In a large saucepan combine sugar, margarine, milk, and cocoa.  Bring to boil over medium heat, stirring frequently.  Continue boiling for 3 minutes, stirring frequently.

2.  Remove from heat.  Stir in oats.  Drop by tablespoonfuls onto waxed paper.  Let stand until firm.  Store tightly covered.

Makes about 3 dozen. 

**If using old-fashioned oats, cool mixture in saucepan 5 minutes.

Did you know that these are also known as Preacher cookies?  I guess because they are fast to make, in case the preacher stops by for a visit.

I told you all about the sweet 16 birthday bash for my cousin.  Here’s one of the things I made for the party. 

For this project you will need a bag (or two) of pretzel rods and a bag of chocolate wafers.  You can find the chocolate at your local craft store.  We used our Michael’s coupons to get these for a deal.  :)  You’ll also need a pyrex measuring cup, knife or other stirring device, and waxed paper.

Read more

Today I’m headed to my aunt’s house.  All of my mom’s family is getting together for a Christmas meal.  One of the dishes I’m bringing is the corn casserole.   This casserole is warm and sweet.  I’m surprised at how easy it is to make.  It’s a great way to get your kids to eat their veggies!

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

(I like my casserole without the cheese.)

This recipe is from Paula Dean.