Archive for the ‘Uncategorized’ Category

Beefy Tomato Potato Casserole   Leave a comment

I had this recipe but I never used it in the crock pot. I decided to give it a try and see how it comes out.Please come back and look for my update!

Ingredients:

  • 1 pound stew beef
  • vegetable oil( enough to coat the pan)
  • 1 teaspoon dried leaf basil
  • 1 teaspoon ground paprika
  •  1/2 teaspoon ground black pepper
  • 1 tablespoon salt( I used 1/2 tablespoon I didn’t want it to be too salty.)
  • 1 can condensed tomato rice soup
  • 1/2 soup can water
  • 1 tablespoon Worcestershire sauce( I used A1 sauce because this is what I had on hand.)
  • 1  1/2 cups frozen small white onions thawed (I used one yellow onion and diced it. Again because this what I had on hand.)
  • 3 medium potatoes, sliced
  • 1 bay leaf

Prep:

Brown beef in oil. Drain off fat and add basil, paprika, pepper, and salt. Mix soup water, and Worcestershire sauce in the crock pot. Add onions, sliced potatoes, bay leaf, beef, and mix well.  Put on low for 8hrs but check it in 6 hrs. This beef casserole serves 4 to 6 people.

                                                

 

 

 

 

 

 

 

 

 

 

 

 

 

Update: This came out very savory, tender, and delicious! The hubby enjoyed it!

 

 

Posted July 15, 2011 by jillmrodriguez in Uncategorized

Hamburger Soup   Leave a comment

.This recipe combines my two favorite things hamburger and soup!  It was an easy recipe to do and cleaning up was very simple! I hope everyone enjoys it! Be sure to check back at the bottom for my update on how it turned out.

Ingredients:

  • 1 pound very lean ground beef
  • 1/4 teaspoon pepper
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/4 teaspoon seasoned salt
  • 1 envelope dry onion soup mix
  • 1/4 cup grated Parmesan cheese( I didn’t use not big on Parmesan cheese)
  • 3 cups boiling water( I did 3 cups of boiling beef broth)
  • 1 beef bouillon cube or beef flavor granules(I didn’t use since I used beef broth)
  • 1 can (8 oz.) tomato sauce(Goya)
  • 1 tablespoon soy sauce
  • 1 cup celery, sliced
  • 1 cup carrots, sliced
  • 1 cup macaroni, cooked & drained

Preparation:

Put in a crock pot liner( I finally remembered to use mine! )Crumble uncooked ground beef into slow cooker. Add pepper, oregano, basil, seasoned salt, onion soup mix. Stir in water, bouillon, tomato sauce and soy sauce; then add celery and carrots. Cover and cook on LOW for 6 to 8 hours. Turn to HIGH and add cooked macaroni and Parmesan cheese. Cover and cook on HIGH for 10 to 15 minutes.
Makes about 6 servings.

Update: I really liked this soup! I thought it came out good. But my husband didn’t

care for it because he said it lacked flavor. Maybe next time I will add something to

it to give it more flavor. 

Posted July 13, 2011 by jillmrodriguez in Uncategorized

Crockpot Herb Chicken With Stuffing   Leave a comment

..I decided I am going to try to really use my crock pot a lot this week so get ready for some tasty recipes.  The one I am making tonight for dinner is called Herb Chicken with stuffing. It was very easy to do, it took no time at all.  The recipe is enough to serve 6 to 8 people but since it’s just my husband and myself I had to adjust the recipe for two people. Make sure you adjust it accordingly. Come and see how it turned out for me I will have my update posted at the bottom tonight! Enjoy!

Ingredients:

  • 1 can (10 1/2 ounces) cream of chicken with herbs soup
  • 1 can (10 1/2 ounces) cream of celery or cream of chicken soup( I used cream of chicken soup)
  • 1/2 cup dry white wine or chicken broth( I used chicken broth)
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried leaf thyme, crumbled
  • 1/2 teaspoon salt
  • Dash black pepper
  • 6 to 8 boneless chicken breast halves, without skin
  • 2 to 2 1/2 cups seasoned stuffing crumbs, about 6 ounces
  • 4 tablespoons butter

.Preparation:.

Combine the soups, wine or broth, parsley, thyme, salt, and pepper. Wash chicken and pat dry.

Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of the stuffing crumbs over the bottom of the cooker and drizzle with about 1 tablespoon of the butter. Top with half of the chicken, then half of the remaining stuffing crumbs. Drizzle with half of the remaining butter and spoon half of the soup mixture over that. Repeat with remaining chicken, stuffing crumbs, butter, and soup mixture. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

Serves 6 to 8.

 

 

 

 

 

 

 

 

 

Update: Chicken came out great!  Stuffing was over cooked and I think maybe an hour less would have been the proper amount of time for this too cook. Never the less it was Very Tasty!    

Posted July 11, 2011 by jillmrodriguez in Uncategorized

Hot Fudge Sundae Cake   Leave a comment

Decided to try another crock pot dessert and see if it would come as good as the last one I did. I hope you enjoy!

Hot Fudge Sundae Recipe

Ingredients:

1 cup all purpose flour

1/2 cup granulated sugar

2 T. baking cocoa

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

2 T. vegetable oil

1 tsp vanilla

1/2 cup chopped nuts (optional I didn’t use)

3/4 cup packed brown sugar

1/4 cup baking cocoa

1  1/2 cups hot water

Prep: First spray the slow cooker with cooking spray. Next in a medium bowl mix together the flour, granulated sugar, 2 T. of baking cocoa, baking powder, and salt.  Then stir in the milk, vegetable oil, and vanilla until smooth. Add nuts (optional). Spread batter evenly in the slow cooker.  The last step is get a smaller bowl and mix together the brown sugar and the 1/4 baking cocoa. Stir in the hot water until the mix is smooth. Pour evenly over batter in the slow cooker.  Cover and cook on high heat setting for 2-2 1/2 hours or until a tooth pick inserted  in the center comes out clean.  Turn off the slow cooker and let cake stand uncovered for 30 -40 minutes to cool slightly before serving. Spoon cake into dessert dishes and spoon sauce over the top. Can be served with ice cream or whipped cream also.

Update: I served this last night make sure you serve this with ice cream it is a fairly dry cake. I had it with whip cream and it wasn’t enough it would have been better if I had ice cream with it. Also  I should mention this is to be served from the crock pot. I made mistake of dumping out onto a plate and had a big mess! But it still was very tasty! =) Enjoy!

Posted July 8, 2011 by jillmrodriguez in Uncategorized

Pollo Guisado (Chicken Stew)   6 comments

This is my favorite Puerto Rican dish! My Mother-In-Law – makes it for me all the time because it’s my favorite.  My husband has started making it for me as well. It’s soo good. Usually we make it on the stove top but I wanted to try it in the crock pot and see how it comes out. I didn’t take any prep pictures. I did take pics of it cooking in the crock pot.

Ingredients:

4 portions of boneless, skinless chicken breast

2 medium potatoes

2 teaspoons of salt( We use Goya Adobo)

3 tablespoons of sofrito(Goya Sofrito)

1 8 ounce can of tomato sauce (Goya tomato sauce)

5 Olives

2 Bay leaves

1 ounce green pepper

1 ounce red pepper

1 packet of sazon (Goya)

2 cups of water

Prep: Cut the chicken into 1/2 inch pieces. Peel and dice potatoes into quarter inch pieces. Dice peppers into 1/8 inch pieces. In the crock pot mix all the ingredients except the potatoes and chicken.  After everything is well mixed add the chicken and potatoes. Stir to coat the chicken.  Cook for 6 hrs on high or 8 hrs on low. Depending on how much meat or potatoes you like add accordingly.  This recipe can also be used with turkey instead of chicken we have used both. Serve with white rice.

Update: This came out better in the crock pot then how we usually make it on the stove top. The meat came out very tender and juicy! We loved it!

Posted July 4, 2011 by jillmrodriguez in Uncategorized

Dessert: Easy Crock Pot Cake   3 comments

Who doesn’t love dessert I know I do! Here is a simple recipe.

Ingredients:

1- Cake mix any brand, any flavor doesn’t matter.

1- Small box of instant pudding; Use the same flavor as the box cake mix.

12 ounces- of sour cream

4-Eggs

-3/4 cups of oil

-1 cup of water.

Prep: Spray the inside of the crock pot with non-stick cooking spray. Mix all ingredients together in a separate bowl and then pour into the crock pot. Cook on low for 6 hours. Turn the crock pot off and let it sit for 1 to 2 hrs.Make sure you let it cool long enough before taking it out of the crock pot because if you don’t half of it will wind up staying inside the crock pot. Then you can flip it onto a plate.

Review: The crock pot cake came out more like a pudding cake very moist! But it was soooo good I went for seconds.

 

 

 

Posted July 1, 2011 by jillmrodriguez in Uncategorized

I Am Back!   2 comments

I haven’t posted anything since my first recipe because my hubby and I were busy moving. I am working on my newest recipe for an easy crock pot cake.

Posted July 1, 2011 by jillmrodriguez in Uncategorized