Slow-Cooking Thrusday – Slow-Cooked Potato Soup

March 12, 2009 By 1 Comment

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For more slow cooker recipes visit Sandra at Diary of a Stay at Home Mom If you are looking for some delicious slow cooker recipes visit the other cooks in this recipe exchange.

Slow-Cooked Potato Soup
Make this thick soup for a St. Patrick’s Day dinner or party.

5-1/2 cups cubed peeled potatoes, divided
2-3/4 cups water
1/3 cup butter, cubed
1-1/3 cups cubed fully cooked ham
2 celery rib, chopped
2/3 cup chopped onion
3/4 teaspoon Watkins Garlic Powder
3/4 teaspoon Watkins Paprika
1/8 teaspoon Watkins Black Pepper
1/2 pound process cheese (Velveeta), cubed
2/3 cup sour cream
Milk, optional

Place 4-1/2 cups of the potatoes in a saucepan; add water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat (do not drain). Mash potatoes; stir in butter. 

In a 3-qt. slow cooker, combine the ham, celery, onion, garlic powder, paprika, pepper and remaining cubed potatoes. Stir in the mashed potato; top with cheese.

Cover and cook on low for 5-6 hours or until potatoes and other vegetables are tender. Stir in the sour cream until blended. Thin soup with milk if desired. Makes 6 servings.

Eleisia

http://www.watkinsonline.com/eleisiawhitney

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Slow Cooking Thursday – Rice Pudding

September 25, 2008 By 5 Comments

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For more slow cooker recipes visit Sandra at Diary of a Stay at Home Mom. If you are looking for some delicious slow cooker recipes visit the other cooks in this recipe exchange.

Rice Pudding with Dried Cherries
This rice pudding with fruit tastes delicious served warm or cold. Eat it for dessert or for breakfast!

1 cup water
3/4 cup arborio rice, rinsed and drained
1 can (12 ounces) evaporated milk
2/3 cup sugar
1/2 cup milk
Pinch salt
1/2 cup cherry juice or cranberry juice
1 cup dried cherries
1/8 teaspoon Watkins Cinnamon
Pinch of Watkins Nutmeg

1. Combine water, rice and evaporated milk in a 2- to 3-quart round slow cooker.

2. In a small saucepan, cook the sugar and milk over medium-high heat for 1 minute or until bubbles appear around the edges and the sugar has dissolved. Stir into slow cooker with salt. Cover and cook on LOW for 4-1/2 hours.

3. While rice is cooking, bring cherry juice to a boil and pour over cherries in a small bowl; let stand 10 minutes. Drain, reserving juice.

4. Stir in the cherries, 3 tablespoons juice, cinnamon and nutmeg into slow cooker; cover and cook on LOW for 20 minutes more.

5. Turn cooker off and allow pudding to cool, partially covered, for 30 minutes.

I used dried berries ‘n cherries (a mixture of blueberries, cherries, cranberries, and strawberries) in this rice pudding. Long grain white rice can be substituted for arborio rice.

Arborio rice, used in this recipe, makes the pudding creamy. It is named after a town in the Piedmont and Lombardy regions of northwest Italy. A short grain Italian white rice, Arborio is popular in risotto and other Italian rice dishes. Arborio’s short, plump grains contain more starch than most other rice varieties.

Stop by my Watkins Autumn Contest to find out how to win an assortment of Watkins products valued at $70.97.

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Slow-Cooking Thursday – Slow Cooker Baked beans

May 15, 2008 By 2 Comments

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For more slow cooker recipes visit Sandra at Diary of a Stay at Home Mom. If you are looking for some delicious slow cooker recipes visit the other cooks in this recipe exchange.

This year we celebrate Memorial Day on May 26th. Add these Slow Cooker Baked Beans to your menu. The barbecue sauce gives these baked beans a zesty flavor. They taste great with burgers, ribs, or steaks.

Slow Cooker Baked Beans

3 cans (15-16.5 oz. each) pinto beans, baked beans, or pork and beans
1/3 cup Watkins Original Barbecue Sauce Concentrate
2/3 cup ketchup
1 small onion, chopped
1/4 cup firmly packed light brown sugar
2 slices bacon, chopped

Place all ingredients in slow cooker; mix well. Cover with lid. Cook on LOW for 4 to 6 hours or on HIGH for 3 hours.

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Slow Cooking Thursday – Chocolate Peanut Butter Pudding Cake

May 1, 2008 By 4 Comments

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For more slow cooker recipes visit Sandra at Diary of a Stay at Home Mom. If you are looking for some delicious slow cooker recipes visit the other cooks in this recipe exchange.

Chocolate Peanut Butter Pudding Cake

1 cup all-purpose flour
1/2 cup sugar
2 tablespoons Watkins Baking Cocoa
1 1/2 teaspoons Watkins Baking Powder
1/2 cup milk
2 tablespoons canola oil
1 teaspoon Watkins Vanilla
3/4 cup peanut butter-flavored pieces
3/4 cup sugar
1/4 cup Watkins Baking Cocoa
2 cups boiling water
1/2 cup chunky peanut butter
2 tablespoons chopped unsalted dry-roasted peanuts
Vanilla ice cream (optional)

In a mixing bowl stir together flour, the 1/2 cup sugar, the 2 tablespoons cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in the peanut butter pieces.

Spread batter evenly in the bottom of a greased 3 1/2- or 4-quart crockery cooker.

In another mixing bowl combine the 3/4 cup sugar and the 1/4 cup cocoa powder. Stir together boiling water and peanut butter; stir into the cocoa mixture. Pour evenly over the batter in the slow cooker.

Cover; cook on high-heat setting for 2 to 2 1/2 hours or until a toothpick inserted 1 inch into the center of the cake comes out clean.

Let stand, uncovered, for 30 to 40 minutes to cool slightly.

To serve, spoon pudding cake into dessert dishes. Sprinkle with peanuts.

Place a Watkins order with me this month and you will be entered to win a Watkins Hnad Repair Gift Set. Gently scrub hands and nails with the nailbrush and pat dry. Then apply either Watkins Aloe and Green Tea Hand and Body Lotion or Lemon Cream Hand and Body Lotion. Apply a dab of Lemon Cream Shea Butter before bed.

Set includes
Aloe and Green Tea Hand and Body Lotion (8.3 fl. oz./250 mL)
Lemon Cream Hand and Body Lotion (8.3 fl.oz./250 mL)
Lemon Cream Shea Butter (8.6 oz./250 g)
Nail Brush with J.R. Watkins Logo
Cotton Gloves

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Green Chili Beef Burritos

April 17, 2008 By 8 Comments

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For more slow cooker recipes visit Sandra at Diary of a Stay at Home Mom. If you are looking for some delicious slow cooker recipes visit the other cooks in this recipe exchange.

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Green Chili Beef Burritos
Adapted from Taste of Home

2 boneless beef top sirloin roasts (3 pounds each)
4 cans (4 ounces each) chopped green chilies
1 medium onion, chopped
3 medium jalapeno peppers, seeded and chopped
3 garlic cloves, sliced
3 teaspoons Watkins Chili Powder
1-1/2 teaspoons Watkins Ground Cumin
1 teaspoon Watkins All-Purpose Seasoning (salt free) or Watkins Seasoning Salt
1 cup of beef broth prepared with 1 cup boiling water and 1 1/2 teaspoons Watkins Beef Soup Base
24 fat-free flour tortillas (8 inches), warmed
Chopped tomatoes, shredded lettuce and reduced-fat cheddar cheese

Trim fat from roasts; cut meat into large chunks. Place in a 5-quart slow cooker. Top with chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours.

Remove beef; cool slightly. Shred with two forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker; heat through.

Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese if desired. Fold in ends and sides. Yield: 2 dozen.

Place a Watkins order with me this month and you will be entered to win a Treat Your Feet Kit, that includes Peppermint Shea Butter Foot Repair Moisturizer, Peppermint Gentle Exfoliating Foot Scrub, Peppermint Refreshing Foot Spray, and Natural Pumice Stone. The winner is chosen at random. Leola Butler was the winner of the Watkins Spring Giveaway!

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Slow Cooking Thursday – Honey and Orange Carrots

March 13, 2008 By 5 Comments

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For more slow cooker recipes visit Sandra at Diary of a Stay at Home Mom. If you are looking for some delicious slow cooker recipes visit the other cooks in this recipe exchange.

How exciting! Sandra is giving away a slow cooker from Crock-Pot this week! Post your favorite slow cooker recipe and list it at her blog. You might be the winner!

Raw carrots are a favorite snack food of children and adults. They contain Carotenoids (Beta-Carotene), Vitamin K, Vitamin C, Potassium, and Dietary Fiber.

I usually prefer to eat carrots raw as a snack. I also like them in salads, beef stew, and with pot roast. Here is a slow cooker variation of glazed carrots.

Honey and Orange Carrots

1 lb (450 g) peeled “baby” carrots
1/2 cup (125 ml) orange juice
2 Tbs (30 ml) honey
1 Tbs (15 ml) butter, melted
1 tsp (5 ml) ground ginger
1 tsp (5 ml) grated orange zest
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Place the carrots in the slow cooker. Combine the remaining ingredients except the parsley in a small bowl and stir to combine. Pour over the carrots and cook covered on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until the carrots are tender. Garnish with chopped parsley. Serves 4 to 6.

You could win a assortment of Watkins products in my Watkins Spring Giveaway. Winner chosen March 21st. Details here.

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Slow Cooking Thursday – Apple Crunch Cobbler

March 6, 2008 By 5 Comments

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For more slow cooker recipes visit Sandra at Diary of a Stay at Home Mom. If you are looking for some delicious slow cooker recipes visit the other cooks in this recipe exchange.

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Apple Crunch Cobbler

This apple cobbler is topped with crunchy granola cereal.

6 medium-sized apples, peeled, cored, and sliced
1/2 cup honey
1 1/4 teaspoons Watkins Ground Cinnamon
3 tablespoons melted butter
2 cups granola cereal

Spray or butter slow cooker. Add sliced apples. Drizzle honey over apples. Mix cinnamon, melted butter, and granola cereal and sprinkle over apples. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours. Serve with cream or ice cream. Serves 6.

Enter to win my Watkins Spring Giveaway. Details in previous post.

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Slow Cooking Thursday – Beef Pot Roast

February 28, 2008 By 8 Comments

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For more slow cooker recipes visit Sandra at Diary of a Stay at Home Mom. If you are looking for some delicious slow cooker recipes visit the other cooks in this recipe exchange.

Unfortunately, while changing to the new blog template, all of last week’s posts were lost including my Slow Cooking Thursday post. I’m not sure what happened, just a little discouraged.

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Beef Pot Roast

1 large onion, diced
1 cup baby carrots, sliced 1/4 inch thick
1 rib celery, sliced 1/4 inch thick
2 cloves garlic, chopped
1 boneless chuck roast (about 3 pounds), tied
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon Watkins Granulated Black Pepper
2 cups sliced white button mushrooms or 1 package (8 ounces) small whole mushrooms
1 teaspoon Watkins Thyme
1 Watkins Bay Leaf
1 cup beef broth made with 1 1/2 teaspoons Watkins Beef Soup Base and 1 cup boiling water
1/2 cup dry red wine
2 tablespoons tomato paste
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 pound egg noodles or mashed potatoes

Directions
1. In 5- to 5 1/2-quart slow cooker, layer onion, carrots, celery and garlic. Scatter the mushrooms over the vegetables in the slow cooker. Add bay leaf. Rub the roast all over with the 1 tablespoon olive oil; season the roast with the salt and pepper. Brown roast on all sides in skillet. Place the chuck roast on top of vegetables. Sprinkle with thyme.

2. In medium-size bowl, whisk together beef broth, wine and tomato paste; pour over meat.

3. Cover slow cooker; cook on high heat for 4 hours or on low for 6 to 8 hours.

4. Remove chuck roast from slow cooker; keep warm.

5. Pour the liquid with the vegetable mixture from the slow cooker into a medium-size saucepan; remove and discard the bay leaf. Bring to a boil.

6. In a cup or jar, stir together 1/2 cup of water and flour until well blended and smooth. Stir the flour mixture into the liquid and vegetables in the saucepan. Boil, stirring, until liquid is slightly thickened, about 1 minute. Sometimes I leave the cooked vegetables as they are and sometimes I push them through a seive or strainer into the sauce before I add the thickening for a smooth sauce.

7. Meanwhile, cook noodles in large pot of lightly salted boiling water following package directions. Drain the noodles well. Or cook potatoes for mashed potatoes.

8. Slice pot roast. Serve with gravy and cooked noodles or mashed potatoes. Makes 10 servings.

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