Crock Pot Whole Baked Chicken

Stacy at stacymakesscents.com has a great tutorial on cooking a whole chicken in the crockpot.  Something I haven't done, but have wanted to but have been to intimidated to do.  Now, however, I think I can do it!  For the whole tutorial head to her site.

Time to make a rub mixture! or can use a rub you already have, or make your own.

Rub the mixture all over the chicken. Don’t take the skin off. It helps hold in the yumminess. If you don’t want to eat the skin later, you can just peel it off when the chicken is done. Coat the bottom too.gs.

Break out some foil and make two small balls out of it for the chicken to sit on top of in the crock pot. Sorta flatten the balls out a bit. Pour some water down in the bottom of the crock pot for steam….don’t cover the foil balls. I think I had about ½ inch of water in total.

Pick your chicken up and let it rest on top of the foil balls. .

Put on the lid and cook on high for 2 hours.

After two hours, turn it to low and cook for another 5 hours. AHHH!!! The wing is starting to separate! And your kitchen is starting to smell delicious

Get your thermometer and test to make sure it’s done. It should read 160 degrees….mine was WAY hotter than that.

Ta da! I baked a whole chicken!

Slice it up and serve it for dinner.

Crock Pot Whole Baked Chicken 1 whole chicken (2-4 pounds) 2 teaspoons sea salt ½ teaspoon pepper 1 teaspoon paprika 1 teaspoon onion powder ½ teaspoon garlic powder Wad up two pieces of foil, and make them flat on top. Place in 5 quart or larger crock pot and pour ½ inch of water in the bottom. Rinse and dry the whole chicken. Clean kitchen with peroxide. In a small bowl, combine the spices. Rub into the chicken. Place chicken on top of foil balls. Cook on high for 2 hours. After 2 hours, switch to low and cook for 5 hours. Test for 160 degrees on a thermometer. Eat for one meal, then pick the chicken from the bones. Save all the fat, bones, innards, and skin to make chicken stock.

The Secret of Veggies: Steam + Saute | theclothesmakethegirl

The Secret of Veggies: Steam + Saute | theclothesmakethegirl

Excellent post on how to prepare veggies in advance.  Something that will help me not waste so much produce.  If I cook it, DH will eat it and the easier it will be for me to quickly prepare meals with our schedule.

Roasted Vegetables

Roasting vegetables in olive oil and garlic gives them a delicious depth of flavor. And this recipe is amazingly easy to prepare. Use broccoli, cauliflower, and red pepper, but you could add onion, beans, peas, carrots, eggplant, zucchini, squash, or tomatoes. Anything that is growing in your garden is a great candidate for roasting.

Oven roasting does involve heating the oven.

Roasted vegetables are delicious cold or at room temperature. They make a great side dish, but are also delicious stirred into pasta salads or topping simply dressed greens.

Roasted Vegetables

chopped vegetables, like broccoli, cauliflower, and bell pepper
enough olive oil to coat, about 1 to 2 Tablespoons
1 teaspoon chopped garlic
salt and pepper

Preheat the oven to 400°.

In a 9×13 inch baking sheet, combine the vegetables, olive oil, and garlic. Toss to coat. Season generously with the salt and pepper.

Roast in the oven for 15 to 30 minutes, stirring occasionally until the vegetables are tender and starting to brown around the edges.

Serve hot, cold, or at room temperature.

DRESSED UP BROCOLI

Ingredients

• 3 1/2 cups broccoli florets
• 3 tablespoons dry bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon butter or margarine, melted
• 2 cloves garlic cloves, minced

Directions

1. Place broccoli and a small amount of water in a microwave-and broiler-safe 1-1/2-qt. dish. Cover and microwave on high until crisp-tender, about 6 minutes; drain. Combine remaining ingredients; sprinkle over broccoli. Broil for 4-5 minutes or until lightly browned.

Many Muffin Mix

http://tashales.blogspot.com/2011/06/many-muffins-mix.html   Follow the link to a recipe for a master muffin mix and then options to add to it.

Many Muffins Mix

10 cups whole wheat flour (I use freshly ground, but that is not necessary.)
5 cups oat flour (I chop the whole oats fine in my blender instead.)
5 cups all-purpose flour (I usually use more whole wheat flour here instead unless I've purchased my wheat flour rather then grinding it.  For some reason the store bought wheat flour flour will make a crumbly and drier muffin making the white flour necessary.)
4 cups sugar (For a less sweet muffin -- Use 2 1/2 cups instead.)
2 1/2 cups dry milk 
3/4 cup baking powder
1 1/2 T. salt
2 T. cinnamon (optional) 
1 t. nutmeg (optional)

Measure all ingredients into a large bowl.  Mix ingredients well.  The mix may be stored in an air tight container or you may divide it into 2 1/2 cup portions in freezer bags or small containers to freeze until ready to use.  Our large family uses the mix quickly enough that I just store it on my counter.  A batch of mix will last us about a month.  However, freshly ground wheat flour can spoil quickly in warm humid weather, so make sure to refrigerate or freeze it if it will not be used rapidly.

To prepare the muffins measure out 2 1/2 cups of mix into mixing bowl.  Add ingredients for Basic Muffins unless they are adjusted in the variation you choose. Then add ingredients to make whichever variation of muffin you desire.  Pour batter into greased muffin tins.  Use approximately 1/3 cup of batter for each muffin.    Bake at 325 for 17-22 minutes.  Makes 1 dozen muffins.  



The rest of the information is at the above link.

Oh My. . .Candy Bars

Check out this link, I can make my own reeses and mounds and peppermint patties!!!

This is the BEST Baked Potato Soup!

"I love baked potato soup and this looks delish!

BAKED POTATO SOUP

10 slices of bacon with drippings

1 1/2 to 2 C chopped onion

1 1/3 C flour

12 C chicken broth (or chicken bouillon & water)

8 C chopped baked potatoes, skins on.

4 C heavy whipping cream (I often use half & half or milk)

1 tsp garlic or garlic powder

3 tsp dried basil

2 tsp salt

2 tsp Tabasco sauce

1 1/2 - 2 tsp black pepper

2 C grated cheddar cheese

1/2 C green onions to garnish (optional)



Bake potatoes. I fill (as many as you can) a 9x13 pan with potatoes, cover with foil and bake at 450 for 1 hour. This is the perfect number of potatoes. Allow to cool. Potatoes will be easier to chop when cool.



Fry bacon in a large soup pot. (Do not remove grease.) Remove bacon and crumble. Set aside.

Cook onion (and garlic if using real garlic) in drippings for 3-4 minutes until onion is tender. Add flour, stirring to prevent lumps. Cook 3-5 minutes until golden brown. (Using a whisk helps in this step.) Add chicken broth gradually and cook until soup thickens, stirring often. (This step takes a while. Continue to use the whisk to help dissolve lumps.)





Start adding spices and Tabasco while waiting for soup to thicken. Chop potatoes. Just as soup begins to boil or reaches desired thickness, reduce heat to simmer. Add potatoes and whipping cream. Simmer to heat thoroughly. Add cheese until melted. Add bacon OR use bacon as a topping along with green onions and/or extra cheese.



This is a doubled recipe. Makes 10-12 servings.

Homemade Ricotta Cheese - Looks Yummy

This is one of those things I have been wondering if I could do, I love the internet. For the full post, click the link.

Homemade Ricotta Cheese: "

Homemade Ricotta cheese is so much fun to make! And honestly, it really does taste so much better than what you buy at the store. It’s so sweet, creamy, and very delicious. It doesn’t take any special cheese-making equipment or supplies and takes less than 15 minutes of hands on time. It would be a great project to do with your kids. They love watching the milk suddenly separate into curds and whey!

Four simple ingredients are all you need. 2 quarts of milk, 1 cup of cream, 3 tablespoons of vinegar, and 1/2 teaspoon of salt. That’s it!

"

Oh My, Chocolate Pudding!

http://www.bakersroyale.com/fast-and-easy/baking-basics-how-to-make-homemade-pudding/

Updated Pantry Basic: Homemade Ketchup With Honey

This post is from one of my new favorite blogs, An Oregon Cottage.  We are Heinz ketchup lovers and go through way too much of it.  In the event I decide to make our own ketchup I want to remember this one.  I didn't print it out as I don't want to

Updated Pantry Basic: Homemade Ketchup With Honey: "A Pantry Basic is anything we normally use and have in our pantries that most people buy from the store- and some (like me!) didn't even know could be made at home! See more pantry basics here.



Homemade ketchup was one of the first things I wrote about when I started blogging. I loved the ease of making our own ketchup and that I could control the ingredients and I was excited to share the recipe I used.

Now that I've been making it for more than three years, I thought I should share the updated version I make now that uses only honey as the sweetener (no processed sugars)- and uses a lot less. We still love it, and my kids continue to douse their food in it (teens and ketchup...) with no grumblings about any changes.

Here's my new updated recipe:

Homemade Honey Ketchup* (Printable Recipe)

• 12 oz. tomato paste
• 1/2 c. honey
• 1 c. vinegar
• 1/2 c. water (or more, for a thinner consistency)
  
• 2 tsp. salt
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder

1. Combine until smooth in a saucepan.
2. Bring to a boil, reduce heat and simmer 20 minutes (you'll need to partially cover because it will spit hot tomato out at even the lowest simmer).
3. Keep refrigerated. If it thickens too much in the fridge, just add some water (a couple teaspoons at a time) to reach pouring consistency.
   
4. Makes 2-1/2 to 3 cups.
   

*This is doubled from the recipe I originally posted because this is the amount I always make and it fills our container. If you need less, cut everything down by 1/2. And yes, that would be only 1/4 cup of sweetener for the 1/2 batch- can you believe it? That's some good ketchup!

-Jami

Black Bean Burgers

7 Fat-Fighting Dinner Recipes

Mini Macaroni and Cheese You Can Freeze

Macaroni & Cheese Bites

Makes 4 ~ (12 cup) Mini-Muffin Tins

* 1/2 Pound Elbow Macaroni

* 1  1/2 Tablespoons  butter (extra for muffin tins)

* 1/4 cup Parmesan Cheese

*2 Tablespoons all-purpose flour

*3/4 cup milk or evaporated milk

*A few shakes of Tabasco sauce

*1  1/2 cups sharp cheddar cheese sheredded

*1 cup Monterey Jack Cheese

* 1 large egg yolk

* 1/8 teaspoon Nutmeg

* 1/8 teaspoon Dry Mustard

Oven: 425*

Cook and drain pasta.

Spread mini muffin tins with softened butter then sprinkle with Parmesan Cheese. (shake off extra cheese)

In a big saucepan melt the 1 1/2 tablespoons butter and whisk in flour over med. heat. Whisking for 2 minutes. Whisk in milk and cook, continuing to whisk until boiling (about 5 minutes). Add the Cheddar and Monterey Jack Cheeses and whisk until melted. Take off the heat and whisk in the egg yolk, Nutmeg and Mustard.

Fold in the macaroni.

Spoon slightly rounded tablespoons of macaroni into prepared muffin cups. Pack them gently. Sprinkle more Parmesan on top.

Bake on top and middle third of the oven until browned. (About 10 minutes)

Let them cool a few minutes then use a spoon a carefully loosen the bite-size minis!

You’ll notice this mac and cheese is a little thicker than usual but it helps when you’re putting it into the tins.

Don’t forget to press the pasta before you bake!

The Parmesan Cheese sprinkled inside the muffing tins and on top gives them the best texture…almost crunchy.

You can just pick ‘em up and pop one into your mouth…yum.

Make Your Own Condensed Cream Soup

just what i need for my chicken noodle soup recipe that ds loves so much


Make Your Own Condensed Cream Soup: "


Since my son can’t eat dairy and most casseroles call for condensed Cream of Chicken, Cream of Mushroom or Cream of Celery soup, I went for some time avoiding casseroles. But then I realized that I could make my own “frugal” condensed soup using his dry, soy milk mix.

Even if you’re not trying to avoid dairy, making your own condensed soup is a great way to save money. You can just use regular dry milk powder where I use soy. A “can” of soup made from this recipe costs only a few cents.

Condensed Cream Soup

2 Tbsp margarine or butter

2 Tbsp flour

1/3 cup dry milk powder

2/3 cup vegetable broth (saved from your last turkey or chicken dinner)

Melt butter and slowly blend in flour. Add milk powder and broth. Sprinkle with salt and pepper to taste and stir until smooth. For celery or mushroom soup, saute two tablespoons of finely chopped celery or mushrooms before adding the flour.
"

Oh Yeah A Chili Casserole

Beef & Black Bean Chili
makes about 5 c chili
(can be shared with kids 8+ mos)

1 Tbsp canola oil
1 c finely chopped onion (about 1/2 a med onion)
2 cloves garlic, finely chopped
2 lbs beef
2 Tbsp worcestershire sauce
2 tsp chili powder
2 tsp cumin
1 tsp paprika
2 tsp oregano
1 tsp sugar
1 tsp coriander
1 tsp cocoa
8 oz tomato sauce (about 1 cup)
2 c beef or chicken broth
2 15-oz cans black beans
chipotles in adobo
2 tsp cornmeal
1 tsp hot water
1 tsp hot sauce, optional
1-2 tsp red wine vinegar

1. Heat oil in a large dutch oven over medium flame. Saute onions and garlic until soft and fragrant.

2. Add ground beef, worcestershire sauce, chili powder, cumin, paprika, oregano, sugar, coriander and cocoa powder. Cook until spices are fragrant and beef is cooked through and browned in spots.

3. Add tomato sauce, broth, beans and as many chipotle peppers as you like. (I add 1 deseeded pepper, which gives a little bite, but keeps things on the milder side for our little one.) Cook down for about 15 minutes, until almost desired chili consistency.

4. In the meantime, mix cornmeal with hot water. When the 15 minutes are up, add cornmeal mixture and 1 tsp hot sauce plus 1 tsp of vinegar or, if skipping hot sauce, 2 tsp vinegar to the chili. Cook for another 5-10 minutes until perfect chili consistency.

Cheesy Broccoli Soup

Cheesy Broccoli Soup
1 10 oz. pkg. of Frozen Broccoli Florets
1 Med. Onion
3 cups Water
3 cups Non-fat Milk
½ Tbsp. butter
3 cubes of Chicken Bouillon
10 oz. of Velveeta Cheese, cubed
¼ cup Shredded Sharp Cheddar Cheese
2 oz. spaghetti noodles, broken in pieces
½ Tsp. Garlic Powder
½ Tsp. Parsley
Salt and Pepper to taste

Sauté the onion in butter. Add water and chicken bouillons to pot and bring to boil. Add noodles and cook covered for 2 min. Add broccoli, onion, and seasonings and continue to cook for 10 minutes. Lower heat and add the cheeses and milk. Stir frequently until the cheese is melted and serve. This soup can also be added to a crock pot on low setting to keep warm.

Apple Crisp Recipe

Pocket Full of Posies: TASTY TUESDAY – Apple Crisp

Apple Crisp

4-5 apples, peeled and chopped
2 sticks butter
1/2 C. white sugar
lemon juice
vanilla
1/2 C. oats
1/2 C. flour
1/2 C. brown sugar
dash or two of cinnamon

In a large skillet, melt 1 stick of butter and sauté apples until tender.  Add white sugar, vanilla and a dash of lemon juice.  Cook a bit longer.  Pour cooked apples into a 9x9 cooking pan.  In a separate bowl, mix oats, flour, brown sugar, and cinnamon.  Cut in remaining stick of butter.  Top cooked apples with mixture.  Bake at 350 for 30 minutes. 

Mmmm Mmmmm Good Soup & 11/3 What's Cooking Wednesday Linky

Not So Homemade: Super Easy Taco Soup & 11/3 What's Cooking Wednesday Linky

Beef Nacho Casserole

Beef Nacho Casserole

Beef Nacho Casserole

Ingredients

• 1 lb of ground beef
• 1- 14 ounce can of diced tomatoes
• 1- 10 ounce can of corn drained
• ¾ cup sour cream
• 1 teaspoon of chili powder ( you can also use 1-2 tablespoons taco seasoning instead of the chili powder)
• 1 ½ cups of crushed tortilla chips
• 2 cups shredded cheddar or colby jack cheese

(you could also easily add beans to this also)

Cook beef until browned and crumbled. Drain grease and stir in tomatoes, corn, sour cream, and chili powder. Set aside.

In a 9x 13 or similar size pan, spread the crushed chips, then layer ½ of  the beef mixture,  then ½  cheese, then remaining beef and cheese.

Bake at 350 for 20-25 minutes or until heated through.

Serve and enjoy!

Lynn loves to cook and try new recipes. She lives in Oklahoma on 43 a

Read more: http://thehappyhousewife.com/beef-nacho-casserole/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+thehappyhousewife%2FuGIP+%28The+Happy+Housewife%29#ixzz145l0kZsq

Our Best Bites: Single Serving Pie in a Jar

Our Best Bites: Single Serving Pie in a Jar

So darn cute!

Here is another http://www.squawkfox.com/2010/06/24/pie-in-a-jar/

How To: Simplify: Homemade Chicken Noodle Soup

How To: Simplify: Homemade Chicken Noodle Soup


Homemade Chicken Noodle Soup

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 3-4 large carrots, peeled and sliced
• 3-4 large celery sticks, sliced
• 14 cups chicken broth
• 4 cups extra wide egg noodles
• 1 rotisserie chicken, shredded
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• Salt and pepper to taste

Directions:

1. Heat the extra virgin olive oil in a saute pan. Pour in onion, carrots and celery; saute for 5 minutes or until the vegetables are softened.
2. Pour the chicken broth into a large pot and heat until bubbly. Add egg noodles and cook for approximately 10 minutes or until the noodles are softened.
3. Add shredded chicken, sauteed vegetables, oregano, basil, salt and pepper (to taste).
4. Bring soup mixture to a boil and then reduce heat. Simmer for at least 10-15 minutes to allow the flavors to intermix.
5. Serve warm with crackers.

Bake It -- Don't Buy It: Homemade Snacks

I found this recipe on frugally blonde, the words and photos in between quotes are from her blog.  Click on the link to go see what else she writes about.  These are the same granola bars I always buy with the exception of the peanut butter.  While the cost savings isn't huge, there is something about making it myself that I find appealing.


'"I developed this recipe for granola bars myself, using one I found in Taste of Home a while ago as a guide. It is probably not the healthiest granola bar recipe out there, but I was trying as much as possible to replicate the Quaker chewy granola bars that we usually buy, in order to get a good price comparison.

I mixed about 6 cups of old fashioned oats with chocolate chips.


Then I heated 2/3 cup corn syrup with 1/4 cup brown sugar. I boiled it for about a minute, then stirred in about 1/4 cup of peanut butter. Then I poured it over the oat mixture and thoroughly stirred.

Then I patted into a greased 9 inch square pan and let it harden for several hours.


Then I simply lifted the whole piece out of the pan with a fork and cut it into bars on a cutting board. I was trying to replicate the size and shape of the Quaker bars, but as you can see I forgot how small they are!


Final Analysis: This is another easy recipe, and infinite variations could be created. I plan to try it with fruit, nuts, and seeds as well. However, the money saved is not huge if you usually get your granola bars on rock-bottom deals. Nevertheless, this might be worth making for the taste
and health factors alone.


Approximate costs:


Store bought - $2.50 for 10 small bars ($.25/bar); occasionally as low as $1.50 for 10 (with sale and coupon) ($.15/bar)


Homemade - $1.52 for 12 much bigger bars ($.13/bar)"