Post # 1
I know this has been done but not for a long time. I LOVE recipe swaps and can always use some fun new tasty dishes.
I’ll go first. I got this recipe a few years ago off Kraft.com and we LOVE it!
Stuffed Bell Peppers – Mexican style
1 pkg. (10 oz.) frozen whole kernel corn
1-1/2 cups cooked brown rice
4 large bell peppers, cut in half lengthwise, seeds removed
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
PREHEAT oven to 450°F. Brown meat; drain. Stir in corn, salsa and rice.
PIERCE peppers with a fork or sharp knife; place in 13×9-inch baking dish. Fill evenly with meat mixture. Cover with foil.
BAKE 20 minutes. Uncover; sprinkle with cheese. Continue baking 5 minutes or until cheese is melted.
Post # 3
Jo.Lee’s Super Famous Pizza Sauce:
1 large can crushed tomatoes
2- 6 oz. cans tomato paste
2 cloves garlic
1/4 cup onion
1/4 tsp salt
1/4 tsp pepper
1 tsp sugar
1/2 tsp nutmeg
1/2 cup shredded parmesan cheese (just the store-bought sprinkle kind is fine!)
1 heaping tsp basil
1 heaping tsp oregano
Finely cut up onion and garlic cloves (I use a food processor). Sautee (sp?) in 1 tbs. olive oil and be sure the onions turn clear but aren’t browned.
Combine all other ingredients, then add onions and garlic. Stir, cover and simmer on the stove for about 30-45 minutes on a very low heat. Stir it every once in awhile, then use it with pizza crust, bagels, or whatever you want :). My favorite is Meijer organic pizza crust that’s pre-made.
Worthy of noting: If you look for low-salt tomato products and just ditch the salt, it still tastes amazing and is great for those with heart problems. We make it like that for my dad, and it’s still epic :).
Post # 4
One thing that FI loves is jalepeno poppers. Again it isn’t an exact science but basically you take jalepenos and cut them in half and remove the seeds. put some yummy seasoning in some cream cheese and blend it all up. then take the cream cheese and put it into the jalepeno halves. Wrap half a peice of bacon around each jalepeno half and stick a tooth pick through it to keep it together. then bake it until the bacon looks nice and cooked.
Post # 5
@Nola: YUM!!! Great Idea!!!
One of my favorite (non-stew) crockpot reicpes, from the Food Network:
Slow Cooker Chipotle-Lime Chicken Breasts
2 – 3 pounds boneless, skinless chickent breasts
approximately 1 cup each of sliced Onion, Celery, and Carrots
One 15-oz Can tomato sauce
1/3 Cup Lime Juice
1 Tbsp chipotle chiles (minced) in adobo sauce, with 1 tsp of sauce from the can
2 Cloves minced garlic
Stir the tomato sauce, lime juice, chipotle chiles and sauce, and garlic together in a bowl.
Place the onion, celery, and carrots on the bottom of the slow cooker. Season the chicken breasts with salt and pepper to taste, then place them on top of the vegetables.
Pour the tomato sauce mixture on top of the chicken, and cook on low for 6-8 hours, or on high for 3-4 hours.
I like to serve over brown rice!
Post # 6
I’ve shared this before and have gotten lots of positive feedback. So if you missed it here’s an amazing recipe for Cranberry Apple Stuffing. This is good all year long since it’s not as heavy and wet as traditional stuffing.
Cranberry Apple Stuffng
- 2 cups chicken broth
- 1 cup dried cranberries
- 1/4 cup butter
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 cup chopped celery
- 2 Granny Smith apples, cored and finely chopped
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (10.75-ounce) can cream of celery soup
- 1/2 teaspoon ground cinnamon
- 8 cups ciabatta bread, cubed and toasted
Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.
In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes.
In a large skillet, melt butter over medium heat. Add onion, pepper and celery; cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.In the large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set
Post # 7
WOW all four of these sounds so YUMMY and they are all such different style foods. I am so excited to try these out!
Post # 8
@cyndistar3: My dad loves those (minus the bacon)!
Post # 9
@bmarie12: I’m so excited for this. I have never used a slow-cooker because I had some weird not really cooking stigma towards them, but I have recently changed my opinion and have been looking for recipes woohoo!
Post # 10
@mwitter80: Hooray! I love the slow-cooker. If you are nervous about using it for a main dish, I would also recommend using it to make fresh applesauce (get a bag of granny smith or red delicious apples, core them, optional to peel them, add a tbsp or two of cinnamon and 1/4 to 1/2 cup of sugar depending on your preferences, and cook on high for about 2 hours). I usually smash it all up with a potato masher before eating…it’s really easy.
ACK – I forgot to say – cut the apples into chunks first, and add about 1/4 cup of water before you start cooking!
Post # 11
@bmarie12: OH BOY that apple sauce sounds so dang yummy! I had never thought about making apple sauce in my slow cooker.
Post # 12
@bmarie12: I am going to try that this weekend!
Post # 13
Sweet Potato Burritos
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced (more or less, depending on your preference)
- 1 can black beans, drained but not rinsed
- 1/2 cup or less of stock or water (I usually use chicken stock, and a bit less)
- 3 tablespoons chili powder*
- 2 teaspoons ground cumin
- 4 teaspoons prepared mustard
- 1 tablespoon cayenne pepper, or to taste*
- 2 teaspoons crushed red pepper flakes*
- Couple shakes of soy sauce
- Couple shakes of Worcestershire sauce
- Cooked sweet potatoes**
- Flour tortillas, warmed (I usually end up with 8-10 burritos, half of them being very large 10-12″ wrapped with tons of filling (for DH), and half being 6-8″ smaller, folded over like a taco with less filling (for me)
- 8 ounces shredded Cheddar cheese (optional)
- Sour cream (optional)
*I love the way the spiciness is balanced out by the sweetness of the potatoes, and we both have a fairly high spice tolerance, so I make mine spicy.
**I usually use anywhere from 3-5 sweet potatoes, depending on size (3 big ones, 4 med, 5 small). I cube them, toss with EVOO, shake in a bit of cumin, chili powder, crushed red pepper, garlic powder, and salt and pepper, then bake them at 350 for about 20 minutes, or until tender. This part isn’t necessary, you can just as easily chop and boil them, then mash. I use one can of black beans to 3 sweet potatoes.
Post # 15
Another yummy sounding recipe! Thanks for sharing DesireeAnne
Post # 16
I think this is Southern Living…one of my friends makes this for every get together and we never have leftovers!
Cheesy Vidalia Spoonbread
1 large vidalia onion, thinly sliced
1/4 cup butter
1 pkg jiffy corn muffin mix
1 large egg, beaten
1/3 cup milk
1 cup cream style corn
8 oz sour cream
Dash of salt
1 cup shredded cheddar
Cook onion in butter until soft. In bowl, combine corn muffin mix, egg, milk, and corn. Pour corn muffin mixture into greased 8 inch pan. Mix sour cream, salt, 1/2 cup cheese, and onion. Spread evenly over corn muffin mixture and sprinkle with remaining cheese. Bake at 425 for 30 minutes.