Favorite Crockpot Oatmeal

Bob's makes a gluten free oat if you need this.

This is my favorite oatmeal recipe. It cooks at night while you sleep. It is very creamy and like a bread pudding in consistency---you wake up with this wonderful smell wafting throughout the house.

(3-4 servings)

1 cup oats (the old fashioned ones)

2 and1/2 cups of milk (This works with water as well--only use less water--more like 2 )

1/4 cup brown sugar

1 Tab. of butter

1/4 tsp salt

1/2 tsp cinnamon

1 finely chopped apple (without skin and core)

1/2 cup raisins (I use one of the little boxes--it might be more like 1/4 cup

Grease the inside of Crock pot (I use the small crock--about 2 or 2 and1/2 quart size. Throw all ingredients inside Crock and mix well . Cover and cook on low for 8 or 9 hours. Stir before serving. Add a little cold milk when serving. You can use water in the recipe instead of milk--the consistancy will be a bit different, but equally good)

Note: all kinds of variations are possible--I love it plain made with water and maple syrup toooooooo!

To clean the pot afterwards just fill with hot water and set on high for 20 or 30 minutes--cleans up in a flash.

Vegetable Soup (cleaning out Frig!)-great

I have a cold and made this today and loved it!! Makes a big pot!

1 pound of ground turkey (you could use beef)

1 onion chopped

1 28 ounce can of Tomato Puree

1 14and1/2 oz can of Italian Stewed tomatoes

1 can of white corn with water

1 and 1/2 cans (using the 15oz size can ) of water

3 celery stalks-chopped

2 parsnips-chopped

2 cups chopped red potatoes with skins on

1/2 cup to a cup of the Julienne fresh carrots

1 14 oz bag of frozen Pick sweet brand cracked pepper California vegetables (broccoli, squash,carrots , cauliflower)

1 zucchini squash cut up

1 15 oz can of cannelloni beans

pepper to taste and 1/8 tsp garlic powder

Saute the meat then throw in all of the rest and simmer 3 hours or cook in crock pot (probably on high for quite some time--all day-unless you parboil the veggies-easier on stove)--the . YUMMY

Potato cheese soup

http://thehomespunheart.blogspot.com/

This recipe is from the homespunheart and is quick --only takes about 10 minutes!! very tasty. I used red potatoes and left the skin on. I used white cheddar (sharp) but if you use yellow it would give a yellower color.

2 c. chicken broth or water
2 c. diced potatoes
1/4 c. diced onion
salt,
pepper
and garlic powder to taste

Bring the above ingredients to a boil and simmer until potatoes are tender.

In a microwave-safe bowl, combine:
2 c. milk
1/4 c. flour (I used cornstartch--about 1/8 of cup)
1/4 c. butter or margarine

Microwave on high for four minutes whisking half-way through. Stir into soup.Stir in 2 c. shredded cheese (cheddar or Mexican blend is what I use)Serve when cheese is melted and combined.

Puny's Potato Salad--from the Mitford Kitchen

Hmm-this is a very moist tasty potato salad from Jan Karon's Mitford Kitchen recipe book. My husband says it is the best he has ever had, anywhere! 

But if you want a vegan recipe this one is good : https://nannykimsrecipes.blogspot.com/2023/08/potato-saladno-mayonnaise.html?m=1

Puny's Potato Salad
Ingredients:
7 medium russet potatoes
1 tablespoon plus 1 1/4 teaspoons salt
2 tablespoons bacon drippings
4 medium hard-cooked eggs, mashed
2 tablespoons red onions, chopped
1/2 cup thinly sliced celery
1 and 3/4 cups Hellman's mayonnaise
2 teaspoons yellow mustard
2 tablespoons sour cream
2 and 1/2 teaspoons apple cider vinegar
1/2 teaspoon freshly ground black pepper
6 slices cooked bacon,
crumbledParshley flakes, for garnish
Paprika, for garnish

Directions:Peel and cube the potatoes. Place the potatoes in a large saucepan, and add water to cover along with 1 tablespoon salt. Bring to a boil over high heat, reduce the heat, cover, and simmer until the potatoes are just tender. Drain the potatoes in a colander. Add the bacon drippings and shake the colander to coat. Cover loosely and let the potatoes cool completely.
In a large bowl, combine the potatoes, mashed eggs, red onions, and celery. In a separate bowl, combine the mayonnaise, mustard, sour cream, and vinegar and stir it into the potatoes. Add 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Just before serving, adjust the seasonings with salt and pepper. Garnish the salad with the crumbled bacon, parsley flakes, and paprika.

Ruth's Hot Fudge Cake

This is such an easy and very rich moist chocolate cake-THE BEST EVER-our favorite! Best with ingred. at room temperature.

Sift in bowl :

2 & 1/2 cups flour

5 Tbs cocoa powder

2 cups sugar

1 tsp baking powder

1/4 tsp salt.

Beat in another bowl:

1 cup oil

2 eggs

2 tsp baking soda dissolved in 1 cup warm water

1 tsp vanilla

1 cup buttermilk (or equivalent of milk plus 1 tab of white vinegar).

Combine wet and dry ingred. Beat till smooth, 2-4 minutes. Batter will be thin. Bake 350 in well greased 13 by 9 inch pan until pick BARELY comes out clean (because continues to cook some after removing from oven).

Hot Fudge Icing

4 Tbs butter

6 oz choc chips (semisweet)

2 cups powdered sugar

1 tsp vanilla

about 1/3 cup milk (little at a time until right consistancy

Melt butter and chips in microwave at 50% power--about 1-2 minutes. Add sugar, vanilla and enought milk to make a thick sauce--pour and spread over cake while cake is still warm, but not hot.


Also below is a recipe I wanted to save which is like a Mississippi mud pie"

Peanut Butter Chocolate Eclair Cake

Ingredients:
1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 ¼ -ounce) boxes vanilla instant pudding
1 (8 oz) container Cool Whip
1 can chocolate frosting
1 cup peanut butter
3 ½ cups milk

Directions:
Spray bottom of 9 x13 pan with cooking spray.
Line the bottom of the pan with whole graham crackers.
In a bowl using an electric mixer, mix pudding with milk, peanut
butter; beat at medium speed for 2 minutes.
Fold in whipped topping.
Pour half the pudding mixture over graham crackers.
Place another layer of whole graham crackers on top of pudding layer.
Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered for 1 minute.
Pour over top of cake. Refrigerate for at least 12 hours before serving.

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Pumpkin Muffins (more moist)

I got this from a cooking.com site; these are more moist than the previous ones--so if you want a higher fat muffin this is it and if you want a lower fat one try the other. This made 2 dozen regular sized muffins plus 4 giant sized ones---so probably 2 and 1/2 dozen of regular sized ones (I do not have all of them pictured here!)

Dry ingredients:

3 and 1/3 cup flour

2 tsp baking soda

3 cups of sugar (yup!)

1 & 1/2 tsp salt

1tsp cinnamon

1 tsp nutmeg

1/4 tsp ginger

Mix dry ingredients

Mix these wet ingredients and then add to dry ones:

1 cup oil

4 eggs

2/3 cup water

2 cup or one can of pumpkin

Oven 350--papers or greased and floured muffin tins--3/4 full. 20-30 min until pick comes out clean.

Frosting: 1/2 cup butter, 1 small cream cheese (around 3-4 ounces), 1 tsp vanilla, 1pound of confectionary sugar (can add a bit of milk or water if too thick.

There is also a lower fat recipe here: http://nannykimsrecipes.blogspot.com/2007/10/pumpkin-muffins.html

Beef Stew with Red Wine Gravy-Crock pot

From Better Homes and Gardens best-loved recipes 2006 cookbook---very tasty and different

serve with crusty bread

2 pounds stew beef

1/4 cup flour (me-2 tab of corn starch)

2 tsp Italian seasoning (used Mrs. Dash Italian)

1/2 tsp. freshly ground black pepper

2 Tbs. olive oil

2 large onions, cut in thin wedges (I used a jar of pearl onions and one fresh onion)

8 oz parsnips, quartered lengthwise and halved

8 oz carrots, quartered lenghtwise and halved (I used a bag of carrots and a bag of parsnips)

8 oz Jerusalem artichokes peeled and coarsely chopped (I used a can of artichokes)

1 cup Cabernet Sauvignon (I used merlot)

1/2 cup beef broth

1/4 cup tomato paste (at end of cooking)

l. Trim excess fat from beef: cut into 1 inch cubes. Shake flour or cornstarch in bag with seasonings and meat. In skillet brown meat 1/2 at a time in oil.

2. In a 4 1/2 to 6 quart crock pot place onions, parsnips, carrots, artichokes. Top with browned meat. Combine wine and broth. Pour atop meat.

3. Cover: cook on low heat setting for 12-14 hours or high for 6-7 hours. when done stir in paste.

Makes 5-6 servings

Esther's Orange Marmalade Cake from Mitford Kitchen

This picture was taken after eating 2/3 of the cake. (after baby battering!)

Esther's Orange Marmalade Cake
Ingredients:For the cake

1 cup unsalted butter, softened, more for greasing the pans

3 1/4 cups cake flour, more for dusting the pans

1 tablespoon baking powder

1 teaspoon salt

2 2/3 cups granulated sugar

5 large eggs, at room temperature

4 large egg yolks, at room temperature

2/3 cup vegetable oil

1 tablespoon grated orange zest

2 teaspoons vanilla extract

1 cup buttermilk, at room temperature

For the orange syrup

1 cup freshly squeezed orange juice

1/4 cup granulated sugar

For the filling

1 (12-ounce) jar orange marmalade

For the frosting

1 cup heavy cream, chilled

4 tablespoons granulated sugar

1 cup sour cream, chilled

Directions:The cake. Preheat the oven to 350°F. Lightly butter three 9-inch round cake pans, line them with parchment paper, then lighly butter and flour the paper, shaking out the excess.
Sift the flour, baking powder, and salt into a large bowl. Sift a second time into another bowl.

In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes. Add the 2 2/3 cups sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes. Add the eggs and yolks, one at a time, beating well after each addition. Be sure to stop at least once to scrape down the batter from the sides of the bowl. After all the eggs have been added, continue to beat on medium speed for 2 more minutes. With the mixer on low speed, add the oil and beat for 1 minute.

In a small bowl, combine the orange zest, vanilla, and buttermilk. Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl and add half of the buttermilk mixture. Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk.

Pour the batter among the prepared pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then place in the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on racks for 20 minutes.

The orange syrup. In a small bowl, stir together the orange juice and 1/4 cup sugar until the sugar is dissolved. While the cakes are still in the cake pans, use a toothpick or skewer to poke holes at 1/2-inch intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in the pans.

The filling. Heat the marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes.

The frosting. In a chilled mixing bowl, using the wire whisk attachment, whip the heavy cream with the 4 tablespoons sugar until stiff peaks form. Add the sour cream, a little at a time, and whisk until the mixture is a spreadable consistency.

To assemble the cake. Invert one of the cake layers on a cake plate and carefully peel off the parchment. Spread one-third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment, and spoon another third of the marmalade on top. Place the third cake layer on top, remove the parchment, and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edges. Frost the sides and the top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top.
Chill for at least 2 hours before serving.

Excerpted from Jan Karon's Mitford Cookbook and Kitchen Reader © 2004 by Jan Karon. Used by permission of Viking Books.

Pumpkin Muffins

This recipe is from

http://roseofsharonmay.blogspot.com/ Sharon.

1 and 1/2 cup flour

1 tsp bk powder

1/2 tsp bk soda

1/2 tsp salt

1/2 tsp each of Cinnamon, cloves, nutmeg

1 cup sugar

2 eggs

3/4 cup of pumpkin

1/4 cup oil

3/4 cup raisins

Sift dry ingredients. Mix wet ingredients and stir together until mixed. Fold in raisins. Bake in greased muffin pans of liners at 375 degrees about 18 minutes. After cooled, dip tops in melted

butter and mixture of 1/2 cup sugar and 1 tab cinnamon. Or Cream cheese icing.

I also have a more high fat moister version--see here: http://nannykimsrecipes.blogspot.com/2007/10/pumpkim-muffins-more-moist.html

Crock pot chili

This recipe is from http://servinggodandfamily.blogspot.com/

1pound of beef (I used more since the package was bigger)
1/2 onion chopped (used more)
1tsp minced garlic
1 can Tomato sauce (16 oz)
1 can stewed tomatoes
1 can light kidnew beans drained
1 can chili styled red beans (the food lion brand did not have gluten at this time)
salt, pepper, chili powder, sweet basil (I added cumin)
(can add one chocolate bar)
Brown beef with onion and garlic--place in crock--add rest--cook low 6-7 hours or high for four.
quick and easy and good