Happy 2018 Everyone!! Hope you all enjoyed the holidays as much as we did 🙂
Before the holidays, I was looking through Pinterest for a baking recipe, when I kept coming across these clusters. The face that they were made in the Crockpot was a huge plus, since I’m all about using mine!! The recipe I used was a 3-ingredient one consisting of almonds, chocolate chips and sea salt. The first time I made it was to try it out and made the original recipe. I did use dark chocolate instead of milk, as we like it better. We enjoyed that batch as well as gave some away. So when I decided to make it as part of our holiday gifts, I did add a 1/2 cup of dried cranberries to the recipe. We enjoyed this batch as well and thought the cranberries were a nice addition to it. I do think this year I’ll make them with almonds, another nut (either cashew or peanut), milk chocolate and cranberries – see how that turns out 🙂
Found this recipe on Pinterest, plus it looked quick and easy to put together and cook in the Crock Pot. This was the first time I’d ever made a dump cake, and since I love pumpkin, it seemed like a perfect recipe to try out. I had no idea what to expect, but the flavour was good…though it could’ve used a bit more pumpkin spice for my liking. What I didn’t expect is how soft and moist it was. I didn’t mind it though, since it didn’t take away from the flavour. We added a scoop of vanilla ice cream and it was a perfect combo. Not sure I’ll make this particular recipe again, but will definitely try another Crock Pot dump cake recipe in the future.
Mmm…omnomnom!! Chicken and dumplings…one of our uber favourite comfort foods. Which is why I don’t make it too often…especially because it’s so high in sodium. The recipe calls for Cream of Chicken soup, but I opted to use Campbell’s Light Cream of Mushroom soup instead, and it’s still pretty high in sodium. So, you could only imagine how bad it is with the Cream of Chicken, the recipe calls for. The Pillsbury Country Biscuits, called for in the recipe, doesn’t help the sodium tally either. Whenever I’ve made it on the stove, I’ve been able to make a broth and biscuits from scratch, which have helped in keeping the sodium lower. As of yet though, I haven’t found a crockpot recipe that doesn’t use canned soup or tube biscuits. If any of you have one, I’d love to hear from you though!!
Remember, how in my last dinner post, I told you we had bought mutant chicken breasts from T&T? Well, I took the last 2 pieces we had, and made this recipe. At first, I wasn’t sure about making it, as it’s pretty high in sodium, but I went for it anyway. When I read that I would need ‘Neufchatel cheese’, I was like what IS that?! But, I quickly found out it’s very similar to cream cheese. Otherwise I wouldn’t have bothered making this recipe, if I had to go out of my way to find this cheese LOL I personally have never seen this cheese, in the grocery stores I shop at, but I wasn’t looking for it either? The added cream cheese (which looking back now I should’ve only added 3/4 of the brick), makes it turn the not so pretty colour above, but don’t let that fool you. Next time I’ll add more colourful veggies, to bump up the pretty factor 🙂
So, after making it on Friday, we finally had it tonight over some basmati rice. First off, I tasted it while it was cold, and it tasted like chicken salad with a kick. I could definitely eat this cold!! But, tonight we did heat it up, and it was NUMMY. Now the salsa makes it slightly (in our taste) spicy, so if you’re sensitive to it, just use a mild or green salsa instead. If you’re in the mood for a quick to prepare crockpot meal, I’d definitely say to give this one a try!!
I found this recipe from a Facebook Page I follow called Lovefoodies. This looks easy to make, especially since it’ll be done in the Crockpot, and just plain nummy. I’m thinking I’ll give it a try very soon!!
So, the brining is done, and now it’s on to the slow cooking goodness of the crockpot!! I layered the crockpot with small potatoes, carrots, onions, mushrooms and garlic. Then placed the brisket on top with sliced cabbage around it. Added a tablespoon more of the pickling spices, 1 can of Kilkenny ale and water until almost covering the brisket. I then set it on LOW for 8hrs.
Once it was done, it wasn’t much to look at, but the brisket turned out really yummy!! The veggies were good too, but next time I’ll cook them less. I’ll definitely make this again, for the pure simplicity of it, and the omnomnom goodness!!