Key Lime Pie by Cora
Ingredients
3 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
Directions
Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Tuesday, December 7, 2010
Slow cooker applesauce
Slow cooker applesauce
Ingredients
6 cups apples - peeled, cored and chopped
3/4 cup water
1/8 teaspoon ground cinnamon
Directions
In a crock pot, combine apples and water (add sugar if you are not using a sweet apple). Cook on low for 7 hours. Smash until desired texture.
Ingredients
6 cups apples - peeled, cored and chopped
3/4 cup water
1/8 teaspoon ground cinnamon
Directions
In a crock pot, combine apples and water (add sugar if you are not using a sweet apple). Cook on low for 7 hours. Smash until desired texture.
All Day Apple Butter
All Day Apple Butter by Cora
Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
Slow Cooker Pumpkin Pie Puddin
Slow Cooker Pumpkin Pie Pudding by Amy
Ingredients:
1 15oz can pumpkin
1 12oz can evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs beaten
2 tbsp. butter, melted
2 1/2 tsp. pumpkin pie spice
2 tsp vanilla extract
Combine all ingredients in crockpot sprayed with non-stick cooking spray. Cook on low 4 hrs or until internal temp is 160 degrees. Serve warm or cold, topped with whipped cream.
Ingredients:
1 15oz can pumpkin
1 12oz can evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs beaten
2 tbsp. butter, melted
2 1/2 tsp. pumpkin pie spice
2 tsp vanilla extract
Combine all ingredients in crockpot sprayed with non-stick cooking spray. Cook on low 4 hrs or until internal temp is 160 degrees. Serve warm or cold, topped with whipped cream.
Chili
Chili by Kate
1-1.5 lbs ground beef
1 medium yellow onion chopped
2-3 Tablespoons chili powder
Salt to taste
Pepper to taste
2 cans kidney bean (light or dark)
2 cans hominy
1 lg can crushed tomatoes
2 tbs olive oil
1. Heat olive oil in large soup pot over medium heat and brown
ground beef with onion.
2. Add chili powder, salt and pepper (I sometimes add Tabasco
sauce and/or crushed red pepper to spice it up as well).
3. Pour out liquid from kidney beans and hominy then add to pot.
4. Add can of crushed tomatoes to pot then fill tomatoes can
half to three-quarters full with water and add to pot.
5. Allow chili to simmer for 1-2 hours until thickened.
6. Serve with sour cream, shredded cheddar cheese and
buttermilk cornbread."
1-1.5 lbs ground beef
1 medium yellow onion chopped
2-3 Tablespoons chili powder
Salt to taste
Pepper to taste
2 cans kidney bean (light or dark)
2 cans hominy
1 lg can crushed tomatoes
2 tbs olive oil
1. Heat olive oil in large soup pot over medium heat and brown
ground beef with onion.
2. Add chili powder, salt and pepper (I sometimes add Tabasco
sauce and/or crushed red pepper to spice it up as well).
3. Pour out liquid from kidney beans and hominy then add to pot.
4. Add can of crushed tomatoes to pot then fill tomatoes can
half to three-quarters full with water and add to pot.
5. Allow chili to simmer for 1-2 hours until thickened.
6. Serve with sour cream, shredded cheddar cheese and
buttermilk cornbread."
Simple Potato Soup
Simple potato soup by Ashlei
Serves 6-8
Ingredients:
1 medium sweet yellow onion, chopped
A tab of butter
4 or 5 yukon or large red potatoes, chopped (I like them unpeeled, your choice)
2 or 3 celery stalks, chopped
2 or 3 large carrots, chopped
Chicken broth (about 64 oz. if store bought)
1/3 to a 1/2 of a pint of half-and-half
Seasonings of your choice — I like fresh thyme, parsley, garlic salt and green onions or chives
Preparation:
Melt butter in a soup pot on medium heat, making sure not to burn it (if it becomes brown, wash it out and start again — it really throws the taste off). After the butter is melted, throw in your chopped onions and celery with your seasonings, and sauté them until cooked, for about five minutes. When the celery and onions are soft, add your chopped carrots and potatoes and the chicken broth, and bring to a boil. Once the soup is boiling, bring it down to medium-low heat and let it simmer for about a half hour or until your potatoes are done to your liking. Add seasoning to taste if needed. Put the soup on low temperature, and give it 3-5 minutes to cool before adding the cream. (If the cream is added while the soup is too hot, it can curdle.) While stirring the soup, slowly add in the cream; mix well and serve.
Serves 6-8
Ingredients:
1 medium sweet yellow onion, chopped
A tab of butter
4 or 5 yukon or large red potatoes, chopped (I like them unpeeled, your choice)
2 or 3 celery stalks, chopped
2 or 3 large carrots, chopped
Chicken broth (about 64 oz. if store bought)
1/3 to a 1/2 of a pint of half-and-half
Seasonings of your choice — I like fresh thyme, parsley, garlic salt and green onions or chives
Preparation:
Melt butter in a soup pot on medium heat, making sure not to burn it (if it becomes brown, wash it out and start again — it really throws the taste off). After the butter is melted, throw in your chopped onions and celery with your seasonings, and sauté them until cooked, for about five minutes. When the celery and onions are soft, add your chopped carrots and potatoes and the chicken broth, and bring to a boil. Once the soup is boiling, bring it down to medium-low heat and let it simmer for about a half hour or until your potatoes are done to your liking. Add seasoning to taste if needed. Put the soup on low temperature, and give it 3-5 minutes to cool before adding the cream. (If the cream is added while the soup is too hot, it can curdle.) While stirring the soup, slowly add in the cream; mix well and serve.
Slow Cooked Eye of The round Roast
Slow Cooked Eye of The round Roast by Traci
Ingredients: Large Eye of the Round Roast
Olive Oil
Pepper, Garlic Salt
Sliced Onion and Pieced Garlic
In a large heavy cooking pot, add enough olive oil to
completely coat the bottom of pot. Let it get hot and then add
the salted and peppered roast. Brown all sides of roast in the
hot oil. Once browned, add the sliced onions into the pot.
Stir the onions so as not to completely burn. Then add the
garlic and let them cook for just a minute or two. Don't burn
them. Lastly, add enough cold water or luke warm water into
the pot as to cover about half of the roast. Put the lid on
the pot and lower the temperature to low/med, just enough to
have a slow bubbling of the water in the pot. Cook roast for 1
1/2 hours on one side, and then turn the roast over and cook
other side for same amount of time. Make sure the water does
not evaporate. you may need to add water to keep the roast
about half way under water while cooking. After about 3 1/2
to 4 hours of slow cooking, I check the meat by inserting fork
or sharp knive, if it easily goes into the roast it is done.
However, you can't really overcook, so you can cook longer if
like. I then let the meat cool on rack or plate out of pot.
Once cool or cold I slice it with sharp knive and then place
the slices back into the pot with the water/juices mixture and
slowly rewarm it up before ready to serve.
(You probably can do this recipe in slow cooker, you just need
to open in order to turn meat)"
Ingredients: Large Eye of the Round Roast
Olive Oil
Pepper, Garlic Salt
Sliced Onion and Pieced Garlic
In a large heavy cooking pot, add enough olive oil to
completely coat the bottom of pot. Let it get hot and then add
the salted and peppered roast. Brown all sides of roast in the
hot oil. Once browned, add the sliced onions into the pot.
Stir the onions so as not to completely burn. Then add the
garlic and let them cook for just a minute or two. Don't burn
them. Lastly, add enough cold water or luke warm water into
the pot as to cover about half of the roast. Put the lid on
the pot and lower the temperature to low/med, just enough to
have a slow bubbling of the water in the pot. Cook roast for 1
1/2 hours on one side, and then turn the roast over and cook
other side for same amount of time. Make sure the water does
not evaporate. you may need to add water to keep the roast
about half way under water while cooking. After about 3 1/2
to 4 hours of slow cooking, I check the meat by inserting fork
or sharp knive, if it easily goes into the roast it is done.
However, you can't really overcook, so you can cook longer if
like. I then let the meat cool on rack or plate out of pot.
Once cool or cold I slice it with sharp knive and then place
the slices back into the pot with the water/juices mixture and
slowly rewarm it up before ready to serve.
(You probably can do this recipe in slow cooker, you just need
to open in order to turn meat)"
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