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.
Few weeks ago we Canucks celebrated Thanksgiving. And of course, after spending a wonderful day filled with great company and food, there’s the leftovers. So. many. leftovers. The majority of it being the turkey meat itself. So, I went to Google, to find a Crock Pot recipe I could use it up with. I came across the recipe below and thought I’d give it a try, as I had never made a chowder before. It was easy to put together, which is always important to me!! The sweetness of the corn and the spiciness of the red pepper flakes were a great combination, which myself, hubby and our son enjoyed. We’ll definitely make this again sometime. For those of you in the U.S., about to celebrate Thanksgiving day a few weeks from now – give this recipe a try to use up that leftover turkey you’ll have. I think you’ll enjoy too!!
I came across this recipe online, as always…amirite?! LOL Was craving chicken and peanut butter, and this recipe ticked those boxes nicely. I know what you see in the photo, doesn’t look like much, but we really liked it. Next time I’ll make this the same way, but will add veggies for sure!! The flavours melded together nicely…I even put more peanut butter then it called for, but that’s me!! It will definitely be added to our rotation. Next time I’ll also try my best to remember the cilantro and peanuts as garnish LOL I’m sure you’ll enjoy this one too, if you’re a peanut butter lover too!!
I know, I know…from the photo above, you’d think it was chili right?! Nope!! It actually IS the deconstructed stuffed pepper soup…just like the title states. I didn’t have any green peppers to use, so Iade it with red and yellow ones instead. Being that it’s a Crock Pot recipe, it was easy to prepare. I only had to brown the ground beef and sautee the onions before hand. Other then that, everything went into the pot (even uncooked rice with extra liquid) to set and forget!! Now, I was pressed for time, so I set it to cook on high for 5hrs. But when I checked it around the 4hrs mark it was ready 🙂 My hubby, our son and I all loved it (hubby and I added hot sauce for a bit of a kick to ours too)!! It tasted exactly like stuffed peppers, without all the work. I bet it will taste even better, with some green pepper in there next time too…omnomnom. If you love stuffed peppers, then I HIGHLY recommend this recipe!! I believe you’ll enjoy it as well 🙂 You can make it exactly the same as the recipe below, or add your own spin to it too…
Found this recipe on Pinterest, and decided to give it a try, for this week’s Crock Pot dinner. I love the combo of honey and garlic together. I made the recipe almost exactly, though I added onion and put less lemon juice in it. I served it over some Jasmine rice. It turned out okay, though it seemed a bit bland, which made me sad. The garlic flavour was perfect, then again, we always put more then is called for in a recipe LOL But we barely taste the honey flavour 😦 We even added Sriracha to it, after tasting it, to give it a bit of oompf. I had high hopes for this recipe. I will definitely try another recipe sometime though, but we’ll be passing on adding this one into the rotation. The search continues!!
Found this recipe and gave it a go this week. Like the title says, it was easy 🙂 Not too many ingredients, but I did add in garlic, onions (almost everything I make has garlic and onions!!) and mushrooms.
I will say that even though I cooked this dish for less time, it still ended up a bit dry. I personally prefer this dish baked in the oven. At least I gave it a try and it tasted good, I won’t make it again in the Crock Pot. Any of you make this in the Crock Pot and it not be dry?? If so, I would love to hear what you did differently!!
The holidays are always a crazy time, trying to find the perfect gifts, decorating and baking. This year was a blur for us as we had some flooding issues, and didn’t get back into our condo until a few days before Christmas. But, at least we were home for the holidays and that’s all that matters!! Speaking of which, I decided to make a roast for Christmas Day in our Crock Pot. It was great, as it cooked while we opened presents and spent the day watching Christmas shows with our son. I had to cook it on HIGH for 4 hours, since we got a late start on it, but it turned out great!! The photo above is showing you the remnants of leftovers, as I forgot to take a photo before we ate LOL Recipe was super simple…placed the 3lb roast in the middle and placed the carrots, celery, onions and potatoes around it. If you have your own spice blend, then add it with beef broth to the pot. I added a package of Club House’s wet pot roast spice blend, then set the Crock Pot and let it do it’s thing. Will definitely make pot roast this way again!!
How cute are these cupcakes?!
Wishing you all a very Happy New Year, filled with lots of good food to eat, good spirits to drink and wonderful people to enjoy it all with!! Here’s to a fantastic 2017!!
Hope all of you that celebrated, had a wonderful Thanksgiving 🙂
As for me, a friend of mine posted a link for this recipe on Facebook, and I finally got around to making it. I had sugar pumpkins that I roasted and used for this recipe, but you can easily use canned pumpkin too!! The recipe itself was super easy and pretty quick to make. The flavour was good too. The pumpkin spice flavour isn’t in your face either…it’s just enough 🙂 Will definitely make this again sometime.
Came across this recipe and thought I’d give it a try. Instead of making it on the stove, I chose to make it in my Crock Pot. It was super simple to make, especially when all you need to do, is throw almost everything in and let it do it’s thing. I let the frozen chicken breasts cook in the salsa verde itself first for about 5hrs. Then, I shredded the chicken and placed it back into the pot. I also added uncooked rice, 2 cups of water, black beans and corn to the pot as well – to cook for almost 2hrs. When I went to check on it later, I saw that it was ready before the timer went off!!
I do like the flavour a lot, but will say the La Costena sauce I used is VERY spicy…woo wee!! So if you can’t handle spice like that, find a milder sauce. Will definitely make this again, but will try a different sauce next time.