Brrrr, it’s gotten cold, and now thanks to “Daylight Savings Time” (I added the quotation marks, because I fail to see how dark setting in at 4:47 p.m. is saving anyone any time), coming home to a house full of warm, welcoming dinner smells after a long day at the law office or legal department is a relief. The crock pot is on, and dinner is ready. Now you can feel less guilty about going to bed at 8:00 p.m. until your body adjusts to the time change.
Here’s the first round of crock pot recipes from Practical Paralegalism readers:
That Ham and Potato Thing ~ from Jen Guppy, Senior Paralegal, Illinois
6 medium potatoes, peeled & sliced
1 onion, peeled and sliced
Chopped ham (there is no need to chop it yourself. This comes already chopped in packages at the store.)
Cheddar cheese, 1 package or 2 cups
Cream of _____ (insert your favorite cream of something soup here).
Place ½ of the potatoes, onions, cheddar (in that order). Repeat for a second layer. Place the soup on top. Cover. Cook on High 4-6 hours or low 8-10 hours. Stir it up when you want to serve.
I usually prepare this in the crock pot the night before and place it in the refrigerator (my crock pot is the kind where you can take the bowl out). Then I just place it in the cooker in the morning and turn it on. Easy! And coming home to the delightful smells of dinner ready is worth it.
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Crock Pot Apple Crisp ~ from Nikki Campos, Certified Paralegal, Nebraska
Here is recipe I found at the blog Family Food and even tried it this weekend for our Halloween party—it turned out so good, and my house smelled wonderful.
8 cups peeled, sliced apple
½ cup flour
½ cup quick oats
3/4 cup brown sugar
2 tsp cinnamon
2/3 cup butter softened
Put sliced apples evenly spread in crock-pot on high. Mix remaining ingredients and pour over top of apples. DO NOT STIR. (the top will get ‘crispy’ when it’s done, I even cooked mine a little longer because I love the ‘crunchies’) Cover and cook on LOW about 6 hours. Serve with vanilla ice cream.
Who knew I could make apple crisp 🙂
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium carrots, cut into 1-inch slices (I used a bag of frozen veggies with carrots)
2 celery ribs, sliced (I did not slice celery, but used McCormick’s Celery Seed for flavoring)
10 3/4 ounces condensed cream of mushroom soup
10 3/4 ounces condensed cream of chicken soup
1 1/2 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
16 ounces refrigerated buttermilk biscuits, canned
1/2 cup frozen green peas (The peas were in the frozen mixed veggies)
Place the chicken pieces, carrots, celery, soups, broth, garlic powder, thyme, salt and pepper in the Crock-Pot® slow cooker and mix to combine thoroughly.
Cut five of the buttermilk biscuits into quarters. Add to the chicken mixture and lightly combine.
Cover; Cook on Low 6 to 8 hours (or on High 3 to 4 hours).
Fifteen minutes prior to serving, bake the remaining biscuits as directed.
Add the peas to the chicken and dumplings about two minutes before serving, or until warmed through.
To serve, spoon the chicken and dumplings into individual bowls and top each serving with a warm biscuit. Ladle additional sauce over the top, if desired.
It turned out AWESOME in my crock-pot and was a great confidence booster in my quest to become a cook 🙂
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Thanks to Jen, Nikki and Amanda for the great recipes and links. Crock-Pot.com allows users to input courses and ingredients, and then provides the recipes. I added the Family Food blog to my RSS feed reader because some of her recipes look so user-friendly!
I hope you’ll keep your fave crock pot recipes coming; I can already tell my family is going be eating a lot better this winter.
Related Post: The Post In Which I Impart My Best “Cooking” Advice