Crock-Pot Beans

Here is the recipe for Slow-Cooker Beans.

3 Cups Pinto beans (you can use really any kind. I have used all sorts.)
1/2 of an onion chopped
2-3 garlic cloves, chopped
2 TBL of oil ( I like olive or grape - Healthier)
Enough water  or broth (I really like Vegetable broth) to fill pot 2/3 full.


1) Wash and pick through the beans.
2) Put beans in the crock with water. More then cover them. I prefer filtered water.
3) Cook on high for one hour. Dump water and wash beans through a colindar .
( We call this the toot water. If you don't do this part you will be sorry with a stomach ache and very bad gas. Not pretty!!)
4) Put beans back in the pot with broth or water. Add  onion, garlic, and oil.
5) Cook on high for about 5-6 hours.
6) When beans are tender, add Salt and Pepper to taste. Salt should be added last as they will make the beans tough.

Refried Beans

Take about 2 cups of the beans you made (maybe the day before) and some of the juice. Put it in a small skillet with a little oil in the bottom. Heat and Mash as you go. I use an old potato masher. Continue With the heat and mashing until the liquid evaporates and you have the consistency that you want.

Mama's Sweet Tea

Sweet Tea is My Daily Fuel. Is That a Problem?

My recipe for sweet tea is the same as everyone else's, I suppose. I have a couple of quirks that I like. but, would you really expect anything else from me? I always have my own way of doing things.

First the recipe. Plain and simple.

Sweet Tea
2 TBL loose leaf tea
3/4 Cup Sugar
about a 1/2 gallon of water (8 cups)
Lots of ice.

Boil the water in your tea kettle just to boiling. Don't let it whistle a long time. You will boil all of the air out of it. Then it will taste... flat.  Pour boiling water over the tea and let steep for 5 minutes. This  is key to getting the right flavor. After 5 minutes pour into your pitcher over the sugar so the hot water dissolves the sugar. Now I read a couple days ago that you should put in the cold water over the sugar first so that the hot water doesn't make the sugar bitter. I tried it this morning. Not sure if it makes a difference. I will have to try it and also get my dear husbands opinion before I let you know. The water will be warm enough still to make the sugar dissolve. Stir and let sit a minute or so to let all of the sugar dissolve or it will stay on the bottom of the pitcher. 

Fill the pitcher the rest of the way with cold water.   Done.

Now the quirks. Loose leaf tea is better because they use the leaf not the stems and twigs. The flavor is less bitter. There are lots of brands on the market. Here in California there are not many to choose from. In fact the Lipton that I use, I have to drive 30 minutes to the only Target that carries loose leaf tea.  I'm sure I could order a different brand but, I'm o.k. with this until they stop carrying this. There are fancy teas. Teavana is a store in our mall here. There is a wall of all different kinds of teas from all over the world. Just like coffee, that is fun for something different but, if you pay 12.00 and ounce are you really going to enjoy it regularly or just as a special something. I am not really excited to think about how I would react if the kids spill a little on the floor when they try to help in the kitchen. To me that kills the relaxation part of sipping a glass of tea.

I also like the organic sugar from Trader Joe's better then the regular white sugar. I don't really know why it tastes a little different but it is less likely to go bitter in the hot tea.  Really any sugar will do.
Some people like their coffee just a certain way. Others will drink any old black cup of joe. I am that way with my tea. I'm not crazy about it out. I really like it at home the best.

This is the o ld fashioned way to brew tea and a great way still. Just a little messy.  You would put the tea in the bottom of the bowl pour the water in (about 2 cups worth. Eyeball it.) Then use a strainer to pour it into the pitcher. You don't want to chew your tea. This works well. I always end up pouring in too much water and I need to get a potholder because the bowl gets hot. Why use a metal bowl. I can't remember. But, I think there is a reason. Something about the chemical reaction with the tea??? Maybe someone else knows.

Teavana brewer. 

This is my wonderful tea brewer. I love it and totally recommend using one. If you don't have a teavana, you can order it online .
Teavana Tea-diffuser
It is a little pricey. But, they do have sales and you can balance it out with the fact that your tea only costs a couple of bucks for weeks worth.
The diffuser keeps the tea in the top and you set the whole brewer on top of your pitcher and it pours out only the brewed hot tea. Leaving the wet leaves in the top. No straining. Even the kids can and do put it on the pitcher and I don't worry too much about burns this way.
Either way makes a great tea.

Here is the brewer on the pitcher. It fits nicely and then there is no worry about spilling, or getting leaves in the pitcher.

O.K. I make things more complicated sometimes. But, if there is a way to do something and it makes my life better or easier, I'm going to share it. I love this silly gadget. It makes my tea life easier. My boys can actually make tea. I watch them pour the boiling water into the brewer. That is it. Less mess. Less fuss.

This is the end result. Icey cold tea. The lemonade is for my husband. He loves Arnold Palmers. That is half lemonade and half tea. Sorry, he is born and raised in California. The cups I will tell about another day but, for now I think we are all tired of talking about makingtea. Let's go drink one. Enjoy.

Crock-Pot Chocolate Peanut Butter Cup Cake

Slow-Cooker Chocolate Peanut Butter Cup Cake

1 cup all-purpose flour 
1 cup sugar (divided. This is important.)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter 
1/2 cup milk 
1 tablespoon canola oil ( I used Grape seed oil)
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup boiling water

The Directions.

Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.

In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.

Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.


(I would quadruple the portions and put it in the 6 quart pot. Also, don't let it over cook. There isn't as much of the molten chocolate underneath if you cook it too long).

Crock-Pot Lasagna

Crock-Pot Lasagna YUM!

I made a Lasagna yesterday in the crock -pot. I took 3 recipes and made my own. I do that sometimes and then forget to write down what I did. Well, I'll wrote it here because it was good. I think the best one I've made.

I used the 6-quart large oval crock pot.

2-lbs ground beef
Italian spices (I really opened the cabinet and sprinkled some of this and that. I'll try to list all I used)
Oregano
Parsley
Basil
little Rosemary
Italian Seasoning

One small yellow onion
minced garlic (I had the jarred on hand. About 3 cloves or more)
1-1 1/2 jars of spaghetti sauce ( I used Trader Joe's Tomato Basil Marinara)
Lasagna noodles
2 -16 oz. containers of ricotta cheese
2 eggs
1/2 cup of parmesan cheese (I just used the shaker can kind)
One package of baby spinach
Shredded cheese (usually you use mozzerella. I used cheddar and some string cheeses I had)

1) Saute the onion in a little olive oil until clear.
2) Add the ground beef to the onions.  Add spices and brown the meat.
3) Drain the grease off the browned meat. Add spaghetti sauce. Add enough sauce that it is really wet and saucey (Don't rinse or throw away jar yet!)
4) Simmer on low for a few minutes until it is good and warm.
5) Now you will start to layer. First put some of the meat mixture on the bottom.
6) Add a layer of noodles. Break them to fit and make a good layer.
7) Mix the ricotta cheese with the eggs and parmesan cheese.
8) Smear a layer of the ricotta mixture on the noodles.
9) Add Spinach (and or any other vegetable you want to add here).
10) Throw in a layer of shredded cheese.
11) Add more meat mixture.
12) Continue to layer until pot is to desired capacity.
13) Finish with a little meat sauce on top, sprinkled with a pretty layer of cheese.
14) Take your empty spaghetti jar swirl in 1/4 cup of water and pour that all over the top of the lasagna.
15) Cook on low for 8 hours or high for 4.

This came out nice and firm. I actually cut it with a spatula and lifted out pieces. Usually a crock lasagna is a little goopy. It is the egg and parmesan in the ricotta that gives it the firmness. I am so excited that I found that little secret out. (Thanks Sis! You know who you are.)
I didn't take a picture. I was too hungry after smelling it all day. I'll take a picture of the leftovers today.

Crock-Pot Enchilada Casserole

Crock-Pot Enchilada Casserole

I really like this recipe. One that gives us something a little different in the crock.

I use a big oval 6 quart crock pot. So this is a big recipe. You can cut it down for the smaller pot.

2 lbs. ground beef
1 small chopped onion
minced garlic (to taste. 2 cloves?)
2-3 cans of pinto beans (red or black beans are good too), drained
28 oz. stewed tomatoes ( I use the diced. I also use one regular and one spiced with green chile's.)
8-16 oz. jar of mild salsa
18-20 corn tortillas
Grated cheese- I prefer the mixed Mexican cheese.
Opt. Sour cream
Opt. black olives, sliced
Opt. green onions
Opt. Tortilla chips

1) Brown the ground beef with the onions and garlic. Drain any fat.
2) Take the tomatoes and blend them to make them soupier. (do you want it chunky? It's up to you.)
3) Add the beans, blended tomatoes, and salsa (I use about 2/3 of a 16 oz. jar) to the ground beef mixture.
4) Simmer mixture for about 5-10 minutes.
5) Spray the inside of your crock-pot with a non-stick spray.
6) Put about 1/2 - 3/4 of a cup of the meat mixture in the bottom of the crock.
layer about 5 tortillas on top of that.
7) Add another layer of meat on the tortillas.
8) Layer some cheese on top of this meat layer.
9) Add a layer of cheese.
10) Continue layers in order (tortillas, meat, cheese) until everything is used up ending with meat then cheese.
11) Cook on low for 4-5 hours or until everything is heated through.

When you serve this dish, I usually put a blob of sour cream sprinkled with chopped green onions and sliced black olives. I also serve it with tortilla chips. We like to eat it like a dip.

This is a yummy hot dinner. I can't remember where I got it originally, maybe a magazine but, I have changed it so much over time I'm sure the . It is so  simple. You can tweak it to fit  your families taste.

Mexican Chicken in the Crock-Pot (for Burritos)

Mexican Chicken in the crock (for burritos)

So my oldest son made the Crock-Pot beans the other day and took the other crock to put in 5 frozen chicken breasts (because it is good left over on salad) and poured a whole jar of salsa on it. Turned the crock on High for about 5-6 hours. After they were done, I shredded them with two forks. YUM Great burritos that night. Chicken, beans, salsa, sour cream, and cheese. OOO LALA!! O.K. it's a quicky.
This chicken is super good on salad as well.

Chili in the Crock-Pot

First Day of School and Chili

            So we had our first day of school yesterday. It was mostly like an orientation to the year and what to look forward to. We went through our notebooks, our subjects we will be doing, our weekly schedule, and then did a couple of worksheets.  I usually take a picture of everyone for their notebook but, I didn't get there. It is definitely different with the 2 Little's (4 and 2yos).  It was also cold and dreary. Not like our usual beautiful sky first day of school. Everyone was up but, not all ready for the day.

The view from our balcony on the first day of school. Dreary.

I did make an interesting dinner for them. They wanted Chile Cheese fries the other day (they saw it on a picture) and I told them I would make some. Well, I made the best chili I've ever made and then put them on top of tater tots and sprinkled cheese on top. They loved it. Me... not so much. The chili was good but, I'd rather eat it with chips or nothing. I'm not much of a tater tot fan. Here is a picture and the chili recipe I used.

Chili

2 lbs ground beef

2-15 oz. can Kidney beans

1-15 oz. can pinto beans

1- 15 oz. can tomato sauce

1-10 oz. can Rotel Original (we don't usually have that here

in So Cal but, I found it at Target)

1-14.5 oz can diced tomatoes

1-small onion diced 

2-3 garlic cloves

3/4 tsp black pepper

1 1/4 tsp. salt

3/4 TBL chili powder (add more to you taste)

2/3 tsp cumin

1. Throw Onions and Ground beef into the pot.
2. Brown ground beef until the onions are clear, then drain off fat.
3. Dump all ingredients into the crock-pot. Stir to combine.

Cook on Low 7-8 hours or on High 3-4 hours. You really can cook it as long as you like. It just blends the flavors more. Also, my family got antsy so I dumped it in a pot and cooked it for 2-3 hours on the stove, stirring every 15 minutes or so.

          If you want to, dump it on oven baked fries or tater tots. You could then top with cheese and even a little sour cream. They loved it. 

Another option is to serve with oyster crackers or Fritos. (Trader Joe's version is yummiest).

Hope you enjoy it. 

Mississippi Mud Cake

Mississippi Mud Cake

            My husbands family got together for the Labor Day holiday to eat dinner. I brought "a little something sweet" (as my Grandma always says). It is probably a little mean of me to bring it because both of my in-laws have to take extra insulin just to have a little. Sorry. But, it was good. I didn't bring much home after. The recipe was new to me. I think it is a bit like a Texas Sheet Cake (which I LOVE!!) but, with marshmallows. I also think it would be way good with pecans on top but, my family hates nuts in cakes so. If you put nuts in it will you tell me if it was good? Thanks.

I should have taken a picture of a cut piece. The cake is a cross between cake and brownie texture.

Mississippi Mud Cake

• 2 cups plain flour
• 2 cups sugar
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 stick butter
• 1/2 cup oil
• 4 TBL unsweetened cocoa powder
• 1 cup plus 1 tsp. cold water, divided
• 2 eggs, beaten
• 1/2 cup buttermilk
• 1-10 oz. bag mini marshmallows

1. Sift flour, sugar, salt, and baking soda together (I just stirred them). 
2. Bring butter, oil, cocoa, and one cup of water to a boil.
3. Add eggs, one teaspoon cold water and buttermilk. Mix well.

Pour into greased and floured 9 x 13 pan and bake at 37 for 25 to 30 minutes. Top with Marshmallows while still hot and pour icing (recipe below) over the top. 

You will want have the icing finishing right as the cake comes out of the oven. 

Icing

• 1 stick of butter
• 3 TBL Cocoa
• 6 TBL milk
• 1 -16 oz. box confectioner's sugar
• 1 tsp. vanilla

1.  Combine butter, cocoa and milk in a pan.
2. Bring to a boil.
3. Add sugar and mix well.
4. Add vanilla.
5. Pour over hot cake as soon as it comes out of the oven.

Optional: chopped pecans sprinkled on would be so good. If you like nuts...

Pumpkin Pie Soup

Pumpkin Pie Soup

Funny view but, I wanted you to see the soup itself.

I used to make this for my preschool class years ago and love to do it for my kids on National Pumpkin day, which was on Sept. 29th. I really think I could add a sugar and cinnamon "chips" made from tortillas to go with it next time. Here it is, I hope you enjoy it.



6 cups of canned pumpkin
6 cups milk
3-4 TBL Butter
1/4-1/2 cup of Brown Sugar
Cinnamon and Nutmeg to taste
1 dribble of Vanilla (about a teaspoon)

Put it all in the crock-pot and turn it on low. Heat until warm. That is it. You could do it in a pan on the stove as well. Don't boil or over cook. The milk will get yucky. I will leave it in the crock for a few hours and let the kids drink it out of coffee cups.

Verdict: Yummy and sweet. Full of Vitamin A. I am not a big pumpkin fan so, I just like a little. My 2nd son LOVES it and drank probably 4 cups by himself. I ended up sending some to the neighbor kids house to share with his family. They loved it as well. Hope you enjoy it.

17 Bean Soup in the Crock-Pot

Bean Soup

             I have looked at those bags at the grocery that says 17 bean soup. They look pretty but, kinda... I don't know, vegetarian.  Well, I finally decided to go for and just try it. So, here is the recipe I used. (You know I had to use my crock-pot).

1 bag of 17 bean soup (if there is a flavor packet, throw it away. It can't be good for you).
1 10 oz can Rotel
1 14.5 oz can of diced tomatoes
1 onion
1 box of vegetable broth
2 cloves of garlic
Italian seasoning (basil, oregano, parsley)
salt and pepper to taste

-First I rinsed the beans in a colander and pulled out any bad ones or rocks, etc.
-Then put them in a slow cooker with water. Fill enough water to fill the the crock 2/3 to 3/4 full.
-Put the crock on high for  one hour to an hour and a half.
-After the hour is up, pour the beans into a colander again dumping all of the water. Rinse the beans again.(This gets rid of the gassy water. This is instead of soaking overnight.)
Return beans to crock. Add all other ingredients except the salt. (Cooking beans in salt results in tough beans). Including adding extra water to fill crock up until it is 3/4 full.
- Cook for about 8 hours on high. You can cook for longer if you like.
-Add Salt at the end for flavor.

The verdict: My husband loved them. He actually ate half the pot alone. Also, very good the next day. We put it over pasta the second day.

Rotel is so good. I had never used it because we couldn't find it here in California. Now that I found it at Target and if was on sale for .87 a can.

Cream of Broccoli Soup

Cream of Broccoli Soup

6 cups of milk ( I used whole)
1/2 cup of heavy cream
One big bunch of Broccoli
Salt and pepper to taste
3 TBL butter
3 TBL flour

• First steam the broccoli.
• Take out the broccoli and pull out a few nice looking pieces. The rest of the broccoli, cut up into small pieces. Then mash them with a potato masher. Pulverize it pretty good. 
• After it is steamed I lifted out the steamer and put the flour and butter in the bottom of the pan and made a roue. (Just stir until thick but, don't let it burn).
• Then poured the milk in and the cream. I turned down the heat to medium, and cooked until it started to thicken. 
• Now add both the pulverized and the nice pieces of broccoli to the milk. 
• Continue stirring until it becomes thick. Do not let it boil.
• Add salt and pepper to taste.

That is it. Not too hard and quite fattening. It really is good. Everyone at it here. Even the little ones.
Hope you like it too.

Brussels Sprouts in the Crock-Pot

BRUSSELS SPROUTS


(I actually doubled everything for my family and there was only 8 sprouts left. I'm not kidding.)
1lb brussels sprouts
3 TBL Butter (I used a little more. I wonder if you could use Olive oil instead).
1TBL Dijon Mustard (Used Trader Joe's Aioli Garlic Mustard Sauce)
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1/4 cup water

Directions:
Use a 4 quart slow cooker. Wash and trim the ends off of each sprout and cut in half.  Put everything in the slow cooker. Cover and cook on low for 4 hours or high for 2 to 3. When it is all done mix it well so the sauce gets on all of the sprouts (we had a few with too much mustard). The edges of the sprouts and the pot will get a bit brown and crispy looking. That is exactly what it is supposed to do.

Enjoy. I am not exaggerating when I tell you that only one small dude didn't enjoy them. He did eat them though. Everyone else (including my husband who hates brussels sprouts) had seconds. Little girlie started stealing little dudes when he was talking. I am not making this up. We made 2 lbs and I put 8 sprouts in a container for left overs.

Well, let me know if you make this and how it turns out.

Baked Oatmeal

            This one is a family tradition and favorite of Nick and Max. We usually have this on Christmas morning because it is easy to make the night before and then bake the morning of.

            Baked Oatmeal
6 cups rolled oats
2 cups brown sugar
4 tsp. baking powder
2 tsp. salt
4 eggs
1 cup oil (you can substitute all or part applesauce. I usually use all applesauce)
2 cups milk
Optional: Chopped nuts, dried fruit or raisins, cinnamon and nutmeg.

1. Mix all ingredients well and pour into a greased 9x13 pan.
2. Bake 30 minutes at 350 degree preheated oven.

You can make this up the night before, refrigerate, and bake the next morning.
This is also good cold as a snack later in the day.

Recipes for my family to keep.

             This blog is actually a compiling of all of our family's favorite recipes. I am hoping to get them all in one place so that I can eventually print them up for them to have. Or they could come here and pull them up. If anyone else is interested in our recipes, then please enjoy. I would love feed back if you do try any of our recipes. The recipes will come from my head, old cookbooks I have used for years, other blogs, Great Grandma Grizzell, my MIL, my mom, and other various places. The problem I have is I make a recipe and even if I write it down or mark it, they are everywhere. I don't have one place that my recipes are I have 6 or 8. Now maybe this will keep them in one place.