Kids love to snack! Especially after school, on rainy days, while watching TV and even when they are bored.
If they are going to snack then make sure you provide them with a selection of healthy snacks.
With little ones and grade school children it is easy to fill their little tummies with healthy snacks.
Older children and teenagers are a bit of a challenge to please. The fruits and veggie sticks just won't do anymore. Their idea of a healthy snack is a slice of pizza loaded with toppings and a diet soda.
Yummy Snacks for the Little Ones
Bugs on a stick - While it may not sound very appetizing children gobble this snack up and ask for more! There very easy to make. You will need one stalk of washed celery cut into three pieces. Peanut butter - fill the little inside of the pieces of celery with peanut butter. Raisins - Stick four or five raisins (bugs) in the peanut butter.
Jiggly Jell-o Treat - For this snack you will need a box of Jell-o and metal cookie cutters. In a shallow square pan pour in the Jell-o (follow the instructions on the box the prepare it.) Set it in the refrigerator for about an hour or until it is firm and wiggly. Use your cookie cutters to cut out fun shapes, you can plop a little whipped cream on top if you want.
Frozen juice pops - This treat has been around for decades. You will need the Popsicle holders that are sold in almost every store during the spring and summer season. Fill the holders with 100% real fruit juice and freeze for a few hours. These make a great treat on a hot summer day.
Yogurt cover pretzel rods - These are easy to make and the kids love them. You will need a bag of pretzel rods, 8 ounce yogurt, you can use plain or flavored. Pour the yogurt in a shallow pan or on a plate and roll the pretzel rod in it. Place the yogurt covered pretzel rod on a freezer safe plate or in a container and freeze for about an hour.
"Acceptable" Snacks for Older Children and Teens
This age group is hard to please so the idea is to "hide" the healthiness of the snack. I understand that sounds a bit odd but it is simply done by not announcing the snack is healthy or sometimes implying that the snack is not healthy works just as well, a little reverse psychology you learn as a parent.
Smoothies - Are always a big hit with this age group. You will need fruit one or a couple of different kinds. Ice, plain or fruit flavored yogurt and a blender. Cut the fruit ( about a cup and a half worth) into small pieces put it in the blender, add 1 cup of ice, 1/4 cup of yogurt and blend.
Snack mixes - These are the best! You can put whatever you want in them. My favorite is made of popcorn, raisins, pretzel sticks, and assorted peanuts. Put all the chosen ingredients in to a large bowl with a lid and shake well to mix it all up. Then sit back and watch it all disappear!
Preparing healthy snack for children and teens does not have to be a difficult chore or a boring snack for them. Simply think of some healthy food items and see how well they work together. Before long you will be creating amazing, healthy fun snacks for your kids!
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By Free Vegetable Recipes
The world of technology is ever expanding, and thankfully these technological advances have spilled over into the culinary world in the form of appliances. The availability and variety of appliances are vast, with new inventions and improvements popping up every day! In this article, we're going to talk about a few appliances that aren't new inventions by any means, but have been improved nearly beyond recognition!
Slow Cooker
The slow cooker is a pretty basic appliance. It consists of an electric housing unit (usually metal) in which a large ceramic pot is inserted, complete with lid. Slow cookers are called such because they do genuinely cook slowly compared to a microwave or toaster oven. Slow cookers are ideal for recipes that allow you to simply chuck in all of the ingredients and leave it to cook. Stew, soup, chilli, nacho cheese, and pot roast are excellent examples of dishes that cook well in a slow cooker. Over the years, here hasn't been much advancement with slow cookers, save for the fact that many brands have now gone digital—which means you can program it to shut off at a certain time. Is that handy, or what? This "set it and leave it" approach to cooking is brilliant for those who lead a busy lifestyle but want to enjoy a warm, cooked meal at the end of the day.
Bread Machine
Bread machines, as the small household appliance that we know today, can be traced back to 1986, although they didn't really catch on until the mid-nineties. Bread machines take all the work out of bread making—and you bakers out there understand how laborious the task can be! With a bread machine, you load up the necessary ingredients, shut the lid, and press the button for the appropriate setting. The machine uses a dough hook to mix and knead the dough, then it heats up slightly to allow the dough to rise. After it has risen, the hook resumes kneading for a few minutes, and then the machine heats up and cooks the bread. Voila—homemade bread!
Toaster Oven
Heat, toast, bake, and broil—toaster ovens can do it all! While a toaster oven might be a miracle to some kitchens, it may not get nearly as much use in others. Toasted sandwiches, crispy French fries, pizza, cookies, Cornish hens—virtually any small dishes you bake in your oven can be cooked in a countertop oven.
Food Processor
Food processors have been used in a domestic fashion since the early 70's, and it's no wonder why they're still widely used today. Chopping, dicing, and slicing by hand takes ages of time, but a food processor does all of that in seconds! Fruit and vegetables can easily be prepared for salads, sauces, or pureed for homemade baby food. While there are digital food processors on the market, it simply hasn't caught on quite yet as food processing doesn't really utilize a digital display to the full advantage.
Electric Steamer
This is likely to be one of the most health-promoting appliances you can own! When vegetables are boiled or baked, most of the nutrients flow out with the juices, leaving the veggies low in both nutrients AND flavour. However, steaming food allows it to be thoroughly cooked and still remain healthful. And steamers aren't just for cooking vegetables, either! You can steam chicken, fish, and even rice. Most steamers come with "tiers" or trays, so you can steam all of your food at once. The digital feature really did kick off with steamers, as programmable features and an automatic shut-off function add to the convenience of this appliance.
You might own some of these appliances, and you might not own a single one. Not all kitchens have the space or the need for these terrific items, but some people truly can reap the benefits that these machines have to offer. Ask yourself this: could YOU benefit from one—or a few—of these machines?
By Free Vegetable Recipes
If you love sweet potatoes like I do, I think you will enjoy this easy to make soup recipe. What I really like about this soup is the hint of orange flavoring mixed with the sweet taste of the potatoes. If you wanted to save time, you could use canned yams, but I feel it doesn't taste as delicious...as if you used the fresh ones. This recipe will make 4 servings.Orange Spice Sweet Potato SoupIngredients:2 tablespoons vegetable oil2 lbs. sweet potatoes (yams), diced1 large carrot, chopped small1 onion, finely chopped1 clove of garlic, finely chopped2 1/2 cups vegetable broth1 1/2 cups unsweetened orange juice (not concentrate)1 cup plain yogurt1 tablespoon chopped cilantrosalt and black pepper to taste1 teaspoon cinnamonPeel and dice your sweet potatoes into 1 to 2" chunks. Heat the vegetable oil up in a large saucepan or stock pot. Stir in the diced yams, chopped carrots, onions and chopped garlic, cook over medium heat, stirring constantly to prevent sticking. Pour in the vegetable broth and orange juice, cover and bring to a full boil. Reduce the heat to low, and cook the soup for 20 to 25 minutes, stirring occasionally to prevent sticking and scorching. Remove lid and check to see if the yams and carrots are fork tender. If so, pour the mixture into your blender and process for 1 1/2 minutes until its pureed and smooth. Return the soup back to the saucepan. Stir in the plain yogurt, cilantro and season to taste with the salt, black pepper and cinnamon. Let soup stand for 1 minute before serving.
By Free Vegetable Recipes
Vegetables, as you know, are an important source of nutrients. It is recommended that we consume three servings of vegetables each day! This is much easier said than done, and if you are worried that your family might not be getting enough vegetables through their daily diet, it might be time to open your mind to new veggie recipes. This article features four veggie recipes that will give your family the nutrient-boost they need.
Potato and Vegetable Enchiladas
Ingredients:8 oz shredded Cheddar cheese1 head broccoli (cut into florets)8 oz whole button mushrooms3 small zucchini (chopped)2 cups carrots (chopped)1 package instant mashed potato flakes1/4 cup olive oil3 cups water1 cup milk1/4 cup butter1 package corn tortillas3 cups enchilada saucesalt and pepper to taste
Directions:In a large bowl, add the broccoli, zucchini, mushrooms, and carrots. Drizzle a bit of olive oil over the vegetables and season them with salt and pepper. Spread the vegetables in a baking dish and roast them at 425 degrees F for about half an hour. Stir the vegetables after the first 15 minutes. After they have roasted, remove them from the oven and set aside. In a large sauce pan, bring the water, butter, and milk to a boil, then remove from heat. Mix in the mashed potato flakes. Let it stand for a few minutes, then stir until they turn smooth. Add in the roasted vegetables. Heat a frying pan over medium heat and warm the tortillas on both sides. This allows you to handle them without the tortillas breaking. Dip the tortillas in enchilada sauce, then put a spoonful of the potato/vegetable mixture into the center. Sprinkle a little cheese on top, then roll the tortilla. Place the tortillas in a 9 x 13-in baking dish, topping with the remaining enchilada sauce and cheese. Bake at 350 degrees F for about 20 - 30 minutes, or until the enchiladas are warm all the way through.
Broccoli and Rice Casserole
Ingredients:1 1/2 cup cooked rice1 (10 oz.) bag frozen chopped broccoli1 (10 3/4 oz) can cream of chicken soup1 cup grated American or cheddar cheese1/2 cup chopped onion1/2 cup chopped celery1 tsp butter1/4 tsp salt1/8 tsp pepper1 tbsp bread crumbs
Directions:Steam or boil the broccoli, then drain well. Heat the butter in a skillet and sauté the onion and celery until the onions have turned translucent. Combine the rice, cream of chicken soup, broccoli, cheese, onion, celery, salt, and pepper. Mix well, then spread into a buttered or greased 3-quart casserole dish. Melt the butter and toss the breadcrumbs in it. Sprinkle over the casserole, then bake at 350 degrees F for 45 - 50 minutes.
Borscht
Ingredients:2 quarts beef stock3 tablespoons butter1 cup cabbage, finely chopped1 cup potatoes, diced1/2 cup carrots, diced1 stalk celery, minced1 onion, chopped1 1/2 cups canned tomatoes1/2 cup juice (from can of beets)1 cup cooked or canned beets, diced1 teaspoon vinegarchopped dill or parsley (for garnishing)sour cream
Directions:In a skillet, melt the butter and sauté the cabbage, carrots, celery, onion, and potatoes. After about five minutes, add the beef stock. Blend or push the tomatoes through a sieve until they are fine, them to the pan. Add the beet juice then cover and simmer over a low heat. Allow the vegetables to become tender, but avoid letting them get soft and squishy. Add the chopped beets and vinegar and season with salt and pepper. Remove from heat and serve with a dollop of sour cream or a sprinkle of parsley over each bowl.
Sweet and Sour Vegetables
Ingredients:1 lb frozen Oriental vegetablesPeanut or olive oil for sautéing1 tbsp corn starch1/2 inch section of ginger (peeled and minced)1/2 cup pineapple chunks (drained, but save juice)3 tbsp brown sugar1 tbsp rice vinegar1/2 tsp soy sauce1/2 cup pineapple juice (saved from pineapple chunks)1 garlic clove (minced)
Directions:Mix the corn starch, ginger, pineapple chunks, brown sugar, rice vinegar, soy sauce, and pineapple juice in a large bowl. In a wok or large skillet, heat 2 tbsp of peanut or olive oil until very hot. Add the vegetables and stir fry at a high heat until the vegetables start to brown around the edges. Remove the vegetables to a bowl or serving dish. In the wok or skillet, discard all but 1 tsp of the oil, then add the sauce. Cook for about 5 minutes, or until the sauce turns translucent. Add the garlic during the last minute of the sauce's cooking time. Drizzle the sauce over the vegetables in the serving dish, or allow diners to pour their own sauce.
By Free Vegetable Recipes
Ingredients:
3 Tbsp canola oil, 3 Tbsp raspberry wine vinegar, 1 tsp lemon juice, 1/4 tsp salt, 2 1/2 tsp granulated sugar, 1 lb chicken breast, boneless and skinless, 1 pinch salt, 1 pinch black pepper, 1 large head romaine lettuce, 2 medium green onions, sliced, 1/2 pint raspberriesPrepare Dressing:
1 In a small bowl combine oil, vinegar, lemon juice, salt and sugar. Stir till sugar is dissolved.
Place in fridge while preparing the salad.Prepare Salad:
1 Take the head of lettuce and separate the leaves. Place the leaves in cold water in the sink or a large bowl to soak for a couple of minutes. Then rinse the leaves and shake off the excess
water. Tear the leaves into pieces and place in a large bowl. Wash and slice the green onions
and place in bowl with lettuce. Gently rinse the raspberries and place on paper towels to dry
and set aside.
2 Rinse the chicken breast and pat dry with paper towels. Season chicken with a pinch of salt and
pepper. Place on a small broiler rack and broil until the chicken is cooked. Cut the chicken into
strips.
3 Take the dressing out of the fridge and stir. Pour over lettuce and green onions in bowl and toss until leaves are well coated with dressing. Add cooked chicken strips and toss into salad. Place raspberries on top of salad and gently toss so as not to crush raspberries. Serve.Servings: 6Nutrition Facts:
Serving size: 1 serving, Amount Per Serving, Calories 186.27, Calories From Fat 74.16, Total Fat 8.43g, Saturated Fat 0.80g, Cholesterol 43.85mg, Sodium 204.03mg, Potassium 513.84mg, Carbohydrates 9.26g, Dietary Fiber 4.05g, Sugar 4.28g, Sugar Alcohols 0.00g, Net Carbohydrates 5.21g, Protein 19.16gCooking Tips:
If you are unable to find raspberry wine vinegar you may substitute red wine vinegar. It will not
be exactly the same but will still be good.
Raspberries are delicate so the less you handle them the better. Add them at the very end and
toss gently so they retain their shape. If you are unable to get fresh raspberries you may use
partially thawed frozen ones.
Note: This recipe is copyrighted by the author.
By Free Vegetable Recipes
Texas holds a unique position as the crossroads of the American South and Southwest. With the Louisiana to the east, New Mexico to the west, and Mexico and the Gulf of Mexico to the south, Texas is a melting pot of regional cuisines that come together to create the flavorful and fun palette of Texas cuisine.
Much of southern cooking is dedicated to comfort and soul food. Both are reminiscent of home cooking with recipes that are typically uncomplicated and easy to prepare. Soul food is associated with African American culture in the South. Soul food staples like rice, sorghum, and okra can trace their roots back to Western Africa Cuisines.
We’ve gathered a list of foods that are favorites throughout the southern United States, with an emphasis on Texas. Most Dallas chefs can put together their delicious versions of the delights on our list.
Barbeque
Once you get past hamburger, hot dogs, and pizza, barbeque may be the quintessential American food. Several regions and states claim to have the best. As long as they’re cooking low and slow on a smoker they’re all making great barbeque. In Texas the emphasis is on beef, with brisket and beef ribs being the favorites. Meats are typically served with savory or hot and spicy barbeque sauces.
Cajun and Creole Cuisine
At first glance it is difficult to tell the difference between these two cooking styles. Cajun cuisine is descended from French-speaking Acadian (Cajun) immigrants from Canada. They adapted provincial French cooking styles to the rustic, local ingredients found in Louisiana. Creole cooking tends to be more centered on New Orleans with a style that blends Spanish, Caribbean, French, Native American, and African influences.
Tex-Mex Cuisine
Most of the “Mexican” food eaten in the United States is actually Tex-Mex food. It is usually a simplified version of Mexican foods that are easy to prepare and typically less spicy than their Mexican counterparts. Popular Tex-Mex dishes include enchiladas, burritos, fajitas, grilled skirt steak, and chile rellenos. Most dishes are served with a generous portion of sliced jalapenos on top.
Chili
Usually counted as part of Mexican and Tex-Mex cuisines, chili is the only distinctly Texan contribution to Tex-Mex and Southern cuisines. Typical Texas chili con carne is just that: chili with meat. It’s red, hot, and delicious. But you’d better hold the beans and veggies if you want to keep authentic.
Cornbread
With a history that can be traced back hundreds of years to early Native Americans, we’ve added corn bread to our Southern delights list because, other than a frosty beverage, it goes best with all of the other items on our list. Both sweet and savory it is found in nearly all American cuisines. Varieties include corn pone, Johnnycakes, hush puppies, and hoecakes.
If you plan to be cooking in Dallas, or anywhere else in the South, you should be sure to put at least a couple of these items in your personal recipe box.
This article is presented by Le Cordon Bleu Institute of Culinary Arts Dallas. Le Cordon Bleu Institute of Culinary Arts Dallas offers Le Cordon Bleu culinary education classes and culinary training programs in Dallas, Texas. To learn more about the class offerings, please visit Chefs.edu/Dallas for more information.
The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others. Le Cordon Bleu Institute of Culinary Arts Dallas does not guarantee employment or salary.
Le Cordon Bleu Schools North America provides quality culinary training with professional chefs. Le Cordon Bleu offers programs in Culinary Arts, Pâtisserie and Baking, Hospitality and Restaurant Management, and Online programs. Visit
http://www.chefs.edu for more information. Le Cordon Bleu does not guarantee employment or salary.
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By Free Vegetable Recipes
Keeping your health or a family members' health in mind when cooking can sometimes leave you challenged in the kitchen. You shouldn't feel as though you have to suffer through bland meals just to remain in good health, because you don't! --At least not with the recipes found in this article. You can still prepare meals and desserts that are kicking with flavor yet tolerant to the needs of a diabetic. Read on for a few great diabetic meal ideas.
BANANA SPLIT PIE
1 graham cracker crust1 (4 oz.) pkg. sugar-free instant vanilla pudding mix2 c. low-fat milk2 bananas, sliced1 (15 oz.) can crushed pineapple1 c. light Cool Whip1 tsp. vanilla1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill well.
CARROT CAKE
Margarine and flour for pan1 1/2 c. all-purpose flour1/4 c. whole wheat flour1 tsp. baking powder1/2 tsp. baking soda1/2 tsp. ground cinnamon1/2 tsp. ground ginger1/4 tsp. salt1/2 c. vegetable oil6 tbsp. sugar2 eggs1/4 c. unsweetened pineapple juice concentrate1 tsp. vanilla extract1 c. shredded carrots1/2 c. golden raisins1/2 c. unsweetened, crushed pineapple, drained
Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In bowl, toss flours, baking powder, baking soda, cinnamon, ginger, and salt. In a second bowl, stir oil, sugar, eggs, pineapple juice, and vanilla. Stir liquid into dry ingredients until smooth. Stir carrots, raisins, and pineapple. Scrape into prepared pan. Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean. Cool in pan on a rack for 1 hour. Un-mold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18.
BANANA BREAD
2 c. all purpose flour1 tsp. baking soda1 tsp. baking powder1 1/2 tsp. pumpkin pie spice2 ripe bananas (mashed)6 oz. can frozen orange juice2 eggs1 c. raisinsNuts (optional)
Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients and mashed bananas. Add wet and dry ingredients together and mix well, then fold in nuts and raisins. Pour in a greased and floured loaf pan (unless using a non-stick pan). Bake at 350 - 375 degrees F for 30 - 45 minutes or when toothpick comes out clean.
DIABETIC SPICY SAUSAGE
2 lb. extra lean ground pork2 tsp. crushed dried sage1 tsp. freshly ground black pepper1 tsp. fructose1 tsp. garlic powder1/2 tsp. onion powder1/2 tsp. ground mace1/4 tsp. ground allspice1/4 tsp. salt1/8 tsp. ground cloves
Mix all ingredients thoroughly. Then make into patties and brown until done.
DIABETIC BEEF PASTIES
Crust:3/4 tsp. Salt1/4 c. plus 2 tsp. vegetable shortening1 eggWater
Put flour and salt in mixing bowl. Cut in shortening. Beat egg in a measuring cup. Add water to make 1/2 cup, add to flour and mix until well moistened. Divide dough into 6 balls. On lightly floured board, roll balls into circles between waxed paper. Then set aside.
Filling:3/4 lb. coarsely ground beef (raw)2 c. diced raw potato3/4 c. diced raw carrot3/4 c. diced celery1 tsp. salt1/4 tsp. black pepper2 tbsp. water
Once all filling ingredients have been well mixed, spoon onto dough and wrap around beef. Bake at 350 degrees F for about 10 - 15 minutes or until the dough has become golden brown.
BAR-B-Q MEATBALLS
1 lb. ground chuck1/2 c. liquid skimmed milk1 med. onion, choppedSalt & pepper to taste1/2 c. diet catsup1 tbsp. minced green peppers1 tsp. prepared mustard1 tbsp. vinegar1 tbsp. minced onion1 1/2 tbsp. Worcestershire sauce2 packs Sweet & Low
Mix chuck, milk, onion, salt, and pepper. Make into balls. Broil until brown (approx. 15 minutes). Sauce: Mix catsup, green pepper, mustard, and vinegar. Add minced onion, Worcestershire sauce, and Sweet 'N Low. Pour over meat balls. Cook covered for 15 minutes at 400 degrees F.
See what we mean about flavor? These recipes are a great way to satisfy the entire family without having to make special meal plans to accommodate the diabetic in your family. Give these meals a shot, but be prepared to welcome your family's enthusiasm. Best of health and happy cooking!
By Free Vegetable Recipes
During the Summer, I enjoy making this homemade Cheese and Broccoli Chowder soup recipe after we harvest our fresh broccoli from our garden, however, you can use frozen broccoli too.If you don't have a can of evaporated milk on hand, you can substitute with fresh milk and you can substitute frozen carrots for the fresh ones that are called for in the recipe.Hearty Cheese and Broccoli Chowder2 cups tap water1 cup carrots, sliced 1 lb. fresh broccoli, washed and chopped(or) 1 box frozen broccoli, chopped1 cup celery, chopped1/2 cup onion, finely choppedIn a large saucepan, combine the water, celery, carrots and chopped onion. Bring mixture to a boil; reduce heat and simmer uncovered for about 7 minutes or until tender but still crisp. Do not drain vegetables.Cheese Sauce Ingredients:1/2 cup butter, softened1 teaspoon salt4 cups milk1/3 lb. Velveeta cheese, cut into cubes1/2 cup all-purpose flour1/2 teaspoon black pepper1 can (12 ounce) evaporated milkTo Make The Sauce: Melt butter in a large saucepan; blend in all-purpose flour, salt and pepper. Cook over low heat for 1 minute, stirring often. Stir in the milk and evaporated milk; cook until the sauce mixture thickens over low heat. Stir in the cheese cubes and continue cooking until the cheese has melted, stirring often to prevent scorching and sticking. Combine the cheese mixture with the un-drained vegetables; stirring to blend the ingredients.This recipe will make 8-10 servings.Note: This soup does not freeze well but it will keep for up to 3 days in your refrigerator.
By Free Vegetable Recipes
One of the best ways to warm up winter is to load the crock pot with goodies in the morning and let it cook all day. The crock pot is an awesome way to have a delicious home cooked meal after working or playing all day long.
Beef Fajitas Crock Pot Recipe
1-1/2 lbs boneless sirloin, cut into thin strips
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 clove garlic, minced
1-1/2 teaspoons ground cumin
1 teaspoon seasoning salt
1/2 teaspoon chili powder
1 green bell pepper, thinly sliced
1 onion, thinly sliced
6-8 flour tortillas
shredded cheddar cheese
salsa
sour cream
lettuce
tomato
Brown the steak in oil. Place the steak and drippings into the crockpot. Add lemon juice, garlic, cumin, salt and chili powder; mix well. Cover and cook on HIGH for 2-1/2 to 3 hours, or until the meat is tender. Add green pepper and onion; cover and cook for 1 hour more. Warm the tortillas. Spoon beef and veggies down the center of the tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired.
Crock Pot Pizza Casserole
1 1/2 lb Ground beef
1 can (14 oz) pizza sauce
1 pkg (12 oz) noodles
4 oz Cheese, mozzarella
1 small can Mushrooms
1 Onion, diced
1 can (14 oz) Spaghetti sauce
4 oz Cheese, cheddar
1 pkg Pepperoni
1 green pepper, diced
Brown meat & onion. Drain grease & add sauces. Cook noodles.
Put layer of noodles, meat mixture, cheeses & pepperoni In Crock Pot. Repeat layer. Cook on High for 30 minutes. Reduce heat & cook for 1 hour until cheese melts. Serves 6
Crock Pot Meat Loaf Recipe
2 1/4 pounds ground beef
1/4 cup ketchup
2 tablespoon brown sugar
1 egg
1 cup breadcrumbs or crushed crackers
2 tablespoon Worcestershire sauce
1 large onion (diced)
1/4 cup water
Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your crock pot. Cut a strip of foil and place under the meatloaf in crock pot. Cut it long enough to cover the bottom and sides of meatloaf. Place meat loaf in crock pot and top with additional 2 tablespoons ketchup. Cover and cook on low for approximately 8 hours. Serve with fresh, hot rolls.
All Day Slow Cooker Delight Recipe
2-3 lb Boneless chuck; cut in 1"cubes
1/2 c Flour
1/4 c Butter
1 Onion; sliced
1 tsp Salt
1/8 tsp Pepper
1 Clove garlic; minced
2 c Beer (I usually use Guinness Stout)
1/4 c Flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat.
In slow cooker, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.
Chicken and Dumplings
4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
By Free Vegetable Recipes
When it comes to making a dessert cake for a family gathering or summer party that I am hosting, I really enjoy making this recipe. I like to assemble the cake on a crystal cake plate if I am going to be serving it within a few hours, otherwise, I will place it into a plastic cake storage container and refrigerate it.Preparation Tip: The best way I found to grate carrots is to chop them up into 1" slices and then place them into a food processor with a sharp blade. It cuts down on time, compared to the old-fashioned way of doing it.Carrot Cake Recipe2 cups all-purpose flour2 cups granulated sugar2 teaspoons baking soda1 teaspoon salt2 teaspoons ground cinnamon4 eggs1 cup vegetable oil4 cups grated raw carrots1/2 cup pecans, chopped (optional)In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, salt and ground cinnamon. In another large mixing bowl, beat the 4 eggs until they are frothy and then slowly beat in the vegetable oil. Gradually add flour mixture, beating until batter is smooth. Stir in the grated carrots and chopped pecans if desired. Pour batter into 3 lightly greased round cake pans. Bake in a 350 degree oven for 30 minutes or until done. Cool in the pan on wire racks.Cream Cheese Frosting4 tablespoons butter, softened2 (3 ounce) packages cream cheese, softened4 1/3 cups confectioner's sugar1 teaspoon vanilla extractIn a large mixing bowl, cream together the softened butter with the cream cheese. Slowly mix in the confectioner's sugar and vanilla extract. Beat with an electric mixer until all ingredients are combined and smooth.Assembly: Remove the cakes from their cake pans. Spread frosting between each layer, along the sides and across the top of the cake. Store finished cake in a plastic airtight container until serving time.
By Free Vegetable Recipes
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