Peanut Butter Granola From Fit-it and Forget-it...

I found this recipe in 2011 from Fit-it and Forget-it website. Since then we have made this recipe many times and even given it as gifts. The recipe takes a little bit of time and you have to stir a few times. The plus side is you get use your slow cooker, which means you can get the help from little hands.

The kids and I always have fun making this granola, and it makes a great rain or snow day activity.  The instructions states when the granola is cool break into chunks. We have never really gotten chunks, more like crumbles, so we like to use this as the base for trail mix.

The granola has a good peanut taste without being overwhelming, which is good since we you all know I don’t like peanut butter. I like to pour milk over the granola or stir into my yogurt for breakfast.

We have omitted the coconut and raisins, and added in our own favorites. One time we tried to add in chocolate chips after we poured the mix out to cool. Well that did not go so well, since the mix was still too hot for chocolate.  

You can personalize the add-ins to your own tastes, we have made with nothing but a variety of nuts. Most of the time, we just throwing in whatever I have in the pantry, it is great way to use up the leftovers from holiday baking.

I have meaning to omit the brown sugar and try using honey… maybe next time I make this.

Make sure you store the granola in an airtight container!

Ingredients:
6 cups dry oatmeal
½ cup wheat germ
½ cup toasted coconut
½ cup sunflower seeds
½ cup raisins

Click here for the entire recipe!

Crock-pot Ginger Pork Chops…

What would we do without our slow cookers or Crock-pots? If you do have one or do not hardly use the one you have, you are missing out. There are thousands of recipes for the slow cooker. I have two and really could use the three pot slow cooker or the real pretty All-Clad Deluxe Slow Cooker.  

When I was working full time, I used a slow cooker every day. I had a couple cookbooks, but learned the real beauty of one the slow cooker was just taking combinations of ingredients and coming up with new recipes. The recipe for day comes from the 1001 Slow Cooker Recipes cookbook written by Barbara C Jones.

I don’t think experimenting as I was, I would have crossed teriyaki sauce with tomato bisque soup. It works though in combination of the other ingredients to make a wonderful meal. I will sometimes add in sliced apples and a ¼ cup of apple cider. For other variations, you could use garlic or even orange juice.

You just have to be a bit daring and creative, use the recipe as a guidebook instead of a law book.

Click Here To Get Today's Recipe

Crock-pot Cowboy Stew...

I first came across this recipe in a book by Sandra Lee, of Semi-Homemade. The orginal recipe calls from potatoes and corn. I personally thought it was too much in the carbohydrates so I took out the corn and added a can of kidney beans.
The meat in the stew is brisket. You only need 2 pounds, if you can not find a small 2 pound brisket look for corned beef. The meat in that package of corned beef is brisket, just throw away the seasoning packet that is inclosed.
We used to have eat this recipe twice a month. Super simple to throw together in the morning before work, or great on a cold day. The orginal recipe states it serves six, four is more the correct portion.

Ingredients:
2 pounds beef brisket, cut into bite size pieces
1 Tablespoon taco season
2 cups chopped potatoes
2 10 ounce cans of Rotel tomatoes and chilies
1 10 ounce can of cream of celery soup
1 10 - 15 ounce can of kidney beans, undrained
1 cup beef broth, low sodium
1 small onion chopped
2 teaspoons garlic, minced

Directions:
In a 4 quart crock-pot add brisket and sprinkle with taco seasoning
Add remaining ingredients and stir until combined
Cover and cook on hight temp setting for 4 to 6 hours.
or low temp setting for 8 to 10 hours.

Crockpot Breakfast Casserole...

The best part about weekend is having a time to cook breakfast. What if you could get the big breakfast during the week without cutting into that precious morning time. Well you can with a little pre-planning in the evening and using your crockpot or slow cooker. I found this recipe over at fit and fab living and it is a great way to make sure your kids get a good meal before heading out for school.  The recipe calls for ham or bacon, I have used pre cooked ground sausage and it turns out well. You can omit the onion and green pepper if you wish, but it is better with onion. Ingredients * 1 32 oz. bag frozen hash brown potatoes * 1 lb. bacon, diced, cooked and drained or 1 lb. cooked ham, cubed * 1 med. onion, diced * 1 green bell pepper, diced * 1 1/2 C. cheddar or Monterrey Jack cheese, shredded * 1 dozen eggs * 1 C. milk * 1 tsp. salt * 1 tsp. pepper (more or less to taste) Directions 1. Place a layer of frozen potatoes on the bottom of the slow cooker (Crockpot), followed by a layer of bacon then onions, green pepper and cheese. 2. Repeat the layering process two or three more times, ending with a layer of cheese. 3. Beat the eggs, milk, salt and pepper together. 4. Pour over the Crockpot mixture, cover and turn on low. 5. Cook for 10-12 hours.

Crock-Pot Sweet Potatoes

Thanksgiving is next week can you believe it. This year had flown by!

If you are cooking the big family gathering, I have no doubt your oven, stove, and microwave will be hard at work. One appliance usually gets the day off on Thanksgiving. I have always found this perplexing, since the other 363 days of the year (minus Christmas), we consider this our “go to work horse.”

 So why not use your crock-pot and free up some room in the oven?

I found this recipe for sweet potatoes, and it works remarkably well in the crock-pot. Making it in the crock-pot also means it will travel without too much difficulty.

You can omit the pecans and granola, add the tiny marshmallows if you chose. I would add them one hour, before serving to give them time to melt.

Crock-Pot Sweet Potatoes

Ingredients:

7 medium sweet potatoes, peeled and chopped into 1” pieces

1/2 cup brown sugar

1/4 cup butter, melted

1 teaspoon each of cinnamon, nutmeg and ground gloves

1/2 cup applesauce

4 Tbsp. butter

11/2 cups granola

1 cup pecans, chopped

Directions:

Place sweet potatoes in a large crock-pot.

 In a small bowl mix, melted butter, apple sauce, cinnamon, nutmeg, cloves and brown sugar.

Pour over sweet potatoes, cover and cook on low for 6 to 8 hours.

Coarsely mash potatoes

Melt remaining butter in a small pan, add granola and chopped pecans.

Cook on low, stir until granola and pecans are well coated.

Sprinkle over the top of the sweet potatoes and serve.

Crock-pot or Not Chorizo Taco Salad

If you have never had Chorizo sausage, you are missing out. I came across this pork sausage mixed with chilies a few years ago. It quickly became a favorite in our house. We use it in chili, a southwest egg scramble, or just a substitute in tacos.

No glands, in their sausage

One of the most important things you need to know about Chorizo sausage, is to look at the ingredients on the package.

As disgusting as it sounds, check the ingredient list to make sure you are only getting pork. Some companies, will add the glands from the pig, you do not want this.

I prefer a company called Ole Mexican foods; you can find the sausage at Wal-mart. Do not look for it in the meat department or where the bacon and breakfast sausages are kept. Most Wal-marts, have a section with Hispanic foods including cheeses, tortillas, and Chorizo at the end of the refrigerated aisle.



This brand has glands



Adapted Cheesy Chorizo Chili by Sandra Lee

 We actually use this chili recipe for taco salads. The original recipe came from Sandra Lee of Semi-Homemade, out of her Money-Saving Slow Cooking cookbook.

I have changed the recipe for our liking, by omitting green chilies, and chipote pepper. Without making these adjustments, it was just too spicy for us. This is how we came to eat it, as a taco salad.

You can eat this as chili, top with green onions and shredded cheese. We like to place tortilla chips in a soup bowl, and ladle the chili over the chips. We then add onions, lettuce, salsa, sour cream, and guacamole, to turn it into a taco chili salad.

Serves 4
Ingredients:

1 pound chorizo sausage

1 15 ounce can cannellini beans (white kidney beans) rinsed and drained

1 15 ounce can dark kidney beans, rinsed and drained

1 15 ounce can black beans, rinsed and drained

1 10 ounce can Campbell's cheddar cheese soup

1 10 ounce can Rotel tomatoes, variety of your choice

1 tablespoon +1 teaspoon fajita seasoning, (see stop your seasoning packet addiction blog entry)

1 teaspoon cumin

1 teaspoon chili powder

Crockpot Directions:

Remove chorizo sausage from casings

In a large skillet over medium heat brown, the chorizo as you would ground beef. Drain in a colander

In your Crockpot, stir together all ingredients until combined

Cover and cook on low for 5 to 7 hours

Stove Top Directions:

Remove Chorizo from casing and brown in soup pot. Transfer to colander to drain.

Replace pot to stove, add all ingredients, including drained Chorizo stir until well blended.

Warm over medium heat.

I usually add about a half a cup of water, when I cook this on the stove. You can add more or less if desired. I like to thin it out, to make it saucy. This way the sauce soaks into the chips like Chiliqueles.    

You can use whatever tortilla chips you would like or you can make your own:

3 cups vegetable oil

36 tortillas (corn or flour your choice)

Salt

Paprika

Bring your oil to 350°F

In small batches, fry the tortillas until crisp and light usually run 2 to 3 min. drain in a bowl on paper towels and season with salt and paprika while still warm.

Please take note of the fact while resting in a bowl your tortilla chips will continue to darken