I don’t know about you all, but I have used my slow-cooker (crock pot) a lot lately.
I have found some great recipes on Pinterest.
But there are a bunch of recipes that I would like to try that are made for the oven.
Lucky for us I found this “Slow-Cooker Conversion Chart” in an old issue of Paula Dean Magazine.
Recipes for large cuts of meat, casseroles, soups, and stews are all terrific for slow cooking.
The main thing is to reduce the liquid to about 1/2 cup unless the recipe contains rice, beans, or pasta.
To figure the cooking time, use this guideline:
~15 to 30 minutes conventional cooking time = 4 to 6 hours on LOW or 1 1/2 to 2 1/2 hours on HIGH.
~35 to 45 minutes conventional cooking time – 6 to 8 hours on LOW or 3 to 4 hours on HIGH.
Cook combinations of raw meat and vegetables for at least 6 to 8 hours on LOW to give the flavors time to blend.
I hope this helps you.
I am so very happy to have found this!
My daughters were in a wedding recently, so we just couldn’t resist a photo-op.
One of their high school buddies got married.
Anytime all of my children are going to be home at the same time Mom and I have a dinner.
This time we had pasta.
Mom made her famous lasagna.
Recipe to come as soon as possible.
I made this Chicken Pasta Primavera.
It was very good.
Here is the recipe:
4 cloves chopped garlic
1 C cut up broccoli
1/2 C diced onion
1 C bite sized carrots
1 C sliced zucchini
1 C sliced yellow squash
2 C sliced white button mushrooms
1 chopped bell pepper
5 T butter
2 T olive oil
1 1/2 lbs cooked whole wheat penne pasta
4 cooked and cut up, large chicken breasts
1 1/2 C chicken broth
1 C heavy whipping cream
1 C half-and-half
1 C grated parmesan cheese
basil leaves to taste
salt and pepper to taste
Cook all vegetables, a few at a time, until al dente in 4T of butter and the olive oil in your skillet on the stove top.
Then remove all the vegetables and make your sauce.
Pour your chicken broth in skillet, along with your remaining 1 T of butter for about 1 min.
Add whipping cream, half-and-half, grated parmesan cheese.
Tear in your basil leaves.
Salt and pepper to taste.
Stir everything together at this point.
But the favorite dish that was made was a Oreo pudding dessert.
That recipe is coming up next.
We had 6 birthdays in July to celebrate.
My birthday was the 9th and my daughter, Kayli made this for my birthday dinner.
Stuffed red peppers!
They were delicious.
These cupcake sized desserts were so heavenly.
One of the guys that I work with brought these in for my birthday at work.
His wife saw that it was my birthday on Facebook and made them for us.
Thank you Connie!!
For my son, Nic’s Birthday on the 18th, I made a chicken fried steak dinner, with mashed potatoes and gravy.
One of his favorite meals.
Here is the Pioneer Woman’s Recipe that I used:
Recipe: Chicken Fried Steak
Prep Time: 15 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 8
- 3 pounds Cube Steak (tenderized Round Steak That’s Been Extra Tenderized)
- 1-1/2 cup Whole Milk, Plus Up To 2 Cups For Gravy
- 2 whole Large Eggs
- 3 cups All-purpose Flour
- Seasoned Salt
- 1/4 teaspoon Cayenne
- LOTS Of Black Pepper. Lots.
- Canola Oil, For Frying
- Salt And Pepper, For Both Meat And Gravy
Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.
Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.
(So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.
Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.
Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.
After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.
Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.
Serve meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
Kennedy turned 5, Michael turned 2, and Hudson turned 1
and Big Ran turned 48, all on the 31st!
Don’t they look festive in their Mexican hats?
Michael loved wearing his.
Hudson was more interested in the singing and clapping that the waiters were doing.
Grandpa and his birthday grandkids.
We have been very busy to say the least.
More fun times to come!
For Easter dinner we are going to mom’s house.
I have been trying to decide what I should take.
I am going to make a cornbread salad.
Here is the recipe I am going to try.
Servings: 6 servings Prep Time: 10 min Cook Time: 30 min Difficulty: Easy
1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
Cornbread: 1/2 cup vegetable oil, plus 1/4 cup for greasing pan 1 cup self-rising cornmeal 3/4 cup self-rising flour 1 cup cream-style corn 2 eggs 1 cup sour cream 1 cup grated sharp Cheddar, optional 1/2 teaspoon cayenne pepper, optional
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.
Cornbread: Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
Yield: 8 servings
Bunny Butt Cake
- 1 box Betty Crocker® SuperMoist® yellow or white cake mix
- Water, vegetable oil and eggs called for on cake mix box Tray or cardboard covered with wrapping paper and plastic food wrap or foil
- 1 container Betty Crocker® Rich & Creamy vanilla frosting
- Red food color
- 1 large marshmallow, cut in half
- 3 cups shredded coconut
- Green food color
- 2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
- 1 roll Betty Crocker® Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
- 3 green-colored sour candies, separated into strips
- Construction paper
1. Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
2. Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
3. Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
4. Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
5. Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
6. Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
Wish me good luck!!!!
I will share some pictures tomorrow, hopefully.