Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts

Saturday, March 5, 2016

Slow Cooker Granola #Recipe @PegCochran



Yes, the bowl in the picture is empty.  Do you know why it's empty?  Because my husband ATE ALL THE GRANOLA before I could take a picture of it!  Now isn't that a great recommendation??

This was super easy to make.  My granddaughter helped me, and it's something kids could make with a little adult supervision.  And obviously it tastes good!

I used steel cut oats in this because that was all I had.  I think I would prefer it made with rolled oats but obviously that didn't stop my husband from enjoying it!


Ingredients:

6 Tablespoons applesauce (I used unsweetened)
1/4 cup maple syrup
2 to 3 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups oats, uncooked
1 cup chopped pecans (or nuts of your choice)
1/2 cup raisins (optional)

Combine all but the oats, pecans and raisins in the slow cooker and mix well.






Add oats, pecans, raisins and mix well.  Cover, leaving lid slightly ajar and cook on high for three hours stirring occasionally.

Spoon granola on a cookie sheet and allow to cool.  (Line cookie sheet with parchment paper for easy clean-up.)

Break into clusters and store in an air-tight container.  Or, eat it all right away!






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Saturday, March 21, 2015

Reuben Dip

from Peg Cochran

Yes, I know St. Patrick's day is over...but this dip is great at any time.  I was going to a St. Patty's day party and wanted to make something vaguely Irish (this has corned beef in it--that counts, right?)  Anyway, it was hugely popular and a number of people asked for the recipe.

The original recipe comes from Taste of Home, but of course I tinkered with it a bit.  You can make this in a 1 1/2 quart slow cooker.  I didn't have time for the slow cooker so I popped it in the oven for about 30 minutes at 350 first then transferred it to the slow cooker to take to the party.

Ingredients:

4 2-ounce packages of deli corned beef, sliced finely (or, you can buy 1/2 pound at the deli counter)
1 8-ounce package of cream cheese, cut into small pieces
1 8-ounce can sauerkraut, rinsed and drained
1/2 cup sour cream
1/2 cup Russian dressing (I made it with mayo, ketchup and pickle relish)
1 cup shredded swiss cheese
cocktail rye or crackers for serving

Combine all the ingredients in your slow cooker and cook for approximately two hours until the ingredients are melted and the flavors are melded!  (Or start it in the oven as above and transfer to your slow cooker to keep warm.)  My small slow cooker only has one temperature so cook on low if you're not in a hurry and high if you are--but to keep it warm, be sure to turn to low.

NOTE:  I would have liked a bit more of a sauerkraut taste so next time I will either add more, or not rinse it.


Shredded corned beef


Mix all ingredients together


Cook in your slow cooker or use it to keep dip warm



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Coming August 2015! Available for pre-order


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Saturday, February 1, 2014

Super Bowl Recipe for a Crowd!

Pulled Pork for Super Bowl Sunday!

Having a crowd for a Super Bowl Party tomorrow?  This is a recipe for you!  Cook in the slow cooker during the day, and it's ready for kick-off when the party starts.  Serve with a big bowl of cole slaw and whatever else you like.

No, this is not a pulled pork that you smoke lovingly over a charcoal fire stoked with mesquite, applewood or other fancy wood chips.  But it's easy to pull together, and it cooks while you do other things.  What makes it special is the BBQ sauce.  The recipe for my favorite--from an old James Beard cookbook--follows.

Pulled Pork

1 piece of pork loin or pork shoulder/butt--whatever will fit in your slow cooker and will serve the crowd you're having
1 bottle root beer (diet works, too)
1 large onion, sliced
Hamburger buns, toasted
BBQ sauce (recipe follows)

Place pork in slow cooker along with onion.  Add root beer to almost cover.  



Cook on low for approximately 8 hours.

Remove pork from slow cooker.  Remove fat (it should separate from the meat easily), and shred using two forks.

Drain liquid from slow cooker (reserve in case it's needed).  Return pork to slow cooker with onions and enough BBQ sauce (recipe follows) to coat.  (If the mixture is too thick, you can add some of the reserved liquid.)

Barbecue Sauce

2 medium onions, chopped
1/4 cup olive oil
1 cup of tomato puree
1 teaspoon basil
1/2 cup honey
1/2 cup beef stock
1/4 cup Worcestershire sauce
1 teaspoon dry mustard
1/2 cup red wine

Saute chopped onions in olive oil until soft.  Add all the rest of the ingredients, except wine, and simmer gently for 15 minutes.  Add wine and simmer for five minutes.

Serve pulled pork over toasted buns with extra BBQ sauce on the side.  

Hope your team wins!  

Note:  This BBQ sauce is not as thick as the bottled stuff.  You can also use a bottle of your favorite sauce, but this sauce is easy and really makes the pulled pork special!

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Coming March 4!


Saturday, January 18, 2014

Heart & Soul Warming Crockpot Split Pea Soup

From Peg Cochran

Growing up, there was no way I would touch pea soup.  Yuck!  It's green.  My first exposure came from the canned variety, and I have to tell you that homemade is a world apart!  This soup can be put together in the morning, simmer in your slow cooker all day, and when you get home you have a delicious dinner waiting for you.  Top with a grating of parmesan cheese, a handful of croutons and serve with some crusty bread and butter.


Ingredients



1 onion, chopped
3 carrots peeled and chopped 
1 15-ounce can of chicken broth
3 cups water
2 or 3 turkey sausages, squeezed out of the casing and broken into small bits
1 16-ounce bag of split peas, picked over and rinsed

Chop carrots in food processor until desired size (or you can slice them thinly--my husband prefers his vegetables disguised!)  Add along with the rest of the ingredients to your slow cooker.  Cook on low until peas are tender--approximately eight hours.  Soup will be thick--add more water if desired.

Carrots chopped in food processor

Carrots can be chopped or sliced

Carrots and chopped onion ready for the slow cooker

1 lb. rinsed split peas

Carrots, onions, split peas and sausage in slow cooker

A delicious warm dinner on a cold night!


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Coming February 4!

For Valentine’s Day, Emma Taylor and her aunt Arabella have organized a special evening for men only to shop for their sweethearts in the Sweet Nothings lingerie shop, complete with champagne and hors d’oeuvres. But when a former valentine shows up, Aunt Arabella is not her usual bubbly self.

Art dealer Hugh Granger is still a charmer, though. He invites the women to a ball he’s having to celebrate his birthday and his return to Paris, Tennessee. But when Granger is pushed from the balcony, it paints a sinister picture for Aunt Arabella, who gets framed…for her old flame’s murder.

Out now!

For middle-aged “Jersey girl” Lucille Mazzarella, only two things in life really count—her family and her friends. When her brother-in-law’s body falls out of a church confessional, everything she holds dear is threatened, especially when the police arrest her husband for the murder. 

Plagued by hot flashes, a thickening waistline, a mother addicted to the home shopping channel, and a sexy old flame who’s come back to town, Lucille really has her hands full. And while she may not know much about solving crimes, this traditional churchgoer with very modern attitudes knows that with some prayers, some fast thinking, and some even faster talk she might just be able to nail the killer and restore order to her life. 

Stop by my Facebook page and click on contest for further details!

Saturday, January 26, 2013

Slow Cooker Chilupe


by Peg Cochran

Following is a recipe for slow cooker chilupe which was a finalist in Good Morning America’s Slow Cooker Challenge.  I have googled and googled but didn’t come up with any Mexican dishes called chilupe…but it doesn’t matter.  This was delicious!  It made quite a bit so I have leftovers ready to use in tacos, enchiladas or burritos.  My only change to the recipe was adding half a chipotle chili (smoked jalapeno) because I like the smoky taste.  It’s completely optional.  The recipe also called for chili flakes—I had no idea what those were so I just left them out.  It was still yummy and a big hit!  It can easily be put together in the morning and be ready by the time you get home from work.

Beans and spices  in the crockpot

Yummy spices!



Place meat on top

Slow-Cooker Chilupe by Penny Lippold

3 lb. pork shoulder roast (bone-in or boneless)\
1 lb. dry pinto beans, cleaned and sorted
3 cloves pressed garlic
2 TBL chili powder
1 TBL cumin
1 tsp. oregano, rubbed between your palms
1 4 oz can diced green chilies, undrained
Chicken broth to cover roast—approximately 4 to 5 cups)

Put dry beans in the bottom of your crockpot, add garlic, chili powder, cumin powder, oregano, diced green chilies.  Mix well.  Trim fat from roast and place on top of beans and spices.  Add broth to cover. Cook on high for 6 hours or low for 12 hours.

When roast and beans are tender, remove roast and shred with two forks, removing any extra fat.  Drain beans, reserving liquid.  Add as much liquid as necessary to mash beans.  Add meat to beans and more liquid to moisten if desired.  Return to crockpot to keep warm.

Choose your favorite toppings!

Bon appétit!
Toppings:  Serve with your choice of tortilla chips, shredded lettuce, sour cream, chopped red onion, avocado slices, olives, salsa, shredded cheddar cheese.

Coming in June!