September 1, 2004

RECIPES FOR SEPTEMBER - CROCKPOT COOKING

HAMBURGER HOT POT
 
1-1/2 lbs. ground chuck or lean ground beef
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and sliced
3 medium onions, sliced
1 can Golden Mushroom soup
1/2 cup water

In skillet, lightly brown ground beef; drain well. Add garlic powder, salt and pepper; set aside.

Place half the potatoes and half the onions in greased crock-pot. Add the browned beef. Top with remaining potatoes and onions.

Combine mushroom soup and water; spread over top of mixture in crockpot; being sure to moisten and cover evenly.

Cover and cook on LOW for 8 to 10 hours (or on HIGH for 3 to 4 hours).

Serves 4 to 6

CARAMELIZED ONION POT ROAST

1 4 pound beef boneless chuck roast
1 tablespoon olive or vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
6 medium onions sliced
1 1/2 cups beef broth
3/4 cup beer
2 tablespoons packed brown sugar
3 tablespoons Dijon Mustard
2 tablespoons cider vinegar

Trim excess fat from beef. Heat oil in 10 inch skillet over medium high heat. Cook beef in oil about 10 minutes, turning occasionally until brown on all sides. Sprinkle with salt and pepper

Place onions in 3 1/2 to 6 quart slow cooker. Place beef on onions. Mix remaining ingredients; pour over beef and onions.

Cover and cook on low heat setting 8-10 hours or until beef is tender.

Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices

Makes 12 servings

BURGUNDY MEATLOAF

2 lbs. ground beef; or mixture of beef, pork or veal
1 small onion - chopped
2 eggs
1 cup soft white bread crumbs
1/2 cup parsley - chopped
1/2 cup dry red Burgundy
1 tablespoon basil - fresh
1 1/2 teaspoon salt
1/4 teaspoon pepper
5 slices bacon
1 bay leaf
8-oz. tomato sauce with mushrooms, heated

Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl; mix.

Crisscross 3 bacon slices on a 12-inch square of aluminum foil; shape meatloaf mixture into a 6-inch round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into slow cooker; cover.

Cook on high 1 hour; turn heat control to low; cook 4 hours longer, or until meatloaf is well-done.

Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker. Discard bacon and bay leaf.

Serve on heated platter and spoon part of the heated tomato sauce over.

CREAM CHEESE CROCKPOT CHICKEN

1 frying chicken, cut up
2 tablespoons melted butter
salt and pepper to taste
1 package of dry Italian salad dressing seasoning mix
1 can cream of chicken soup
1 8 oz. brick of cream cheese, cut up in cubes
1/2 cup chicken broth
1 large onion
crushed garlic to taste

Brush chicken with butter and sprinkle with the dry Italian seasoning mix.

Cover and cook on low for 6-7 hours.

About 45 minutes before done, brown the onion in the butter and then add the cream cheese, soup, and chicken broth to the saucepan. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste.

Drain some of the liquid in the crockpot (about half) and pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes.

Remove chicken to platter and stir sauce before ladling some over the chicken and serving the rest in a gravy boat.

CHICKEN PARMIGIANA

3 whole chicken breasts (or 6 halves)
1 egg
1 teaspoon salt
1/4 teaspoon black pepper
1 cup dry bread crumbs
1/2 cup butter or margarine
1 small eggplant, peel, cut in 3/4" slices
1 can (10-1/2 oz) pizza sauce
6 slices Mozzarella cheese
Parmesan cheese

Cut whole chicken breasts in half. In bowl, beat egg, salt and pepper. Dip chicken in egg and coat with crumbs. In large skillet, saut� chicken in butter or margarine.

Arrange chicken and eggplant in crockpot with eggplant on bottom. Pour pizza sauce over chicken.

Cover, cook on low 6-8 hours. Add mozzarella cheese 15 minutes before serving.

Top with Parmesan cheese.

Serves 6

CHICKEN NOODLE CASSEROLE

1 8-oz package noodles
3 cups diced cooked chicken
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup diced onion
1 4 oz. can mushrooms
1 4 oz. jar pimiento
1/2 cup parmesan cheese
1 1/2 cups cream style cottage cheese
1 cup grated sharp process cheese
1 can cream of chicken soup
1/2 cup chicken broth
2 tablespoons melted butter
1/2 teaspoon basil

Cook noodles according to package directions and drain and rinse thoroughly.

In a large bowl, combine remaining ingredients with noodles until well mixed. Pour mixture into greased crockpot. Cover and cook on low for 6-8 hours or high 3-4 hours.

Serves 6

CROCKPOT PUDDING CAKE

1 (18 oz.) box chocolate devil's food cake mix
1 (3 oz.) box instant chocolate pudding mix
2 cups sour cream
4 eggs
1 cup water
1 cup oil
1 (6 oz.) package semi-sweet chocolate chips
Whipped cream or ice cream

In mixing bowl, combine dry cake mix, dry pudding mix, sour cream, eggs, water and oil; beat with electric mixer on medium speed 2 minutes. Stir in chocolate chips.

Coat crock pot bowl with vegetable cooking spray; pour batter into crockpot bowl; cover and cook on low 4 to 7 hours. Center should be just set. Finished cake will be very moist. A toothpick inserted near center should come out with moist crumbs when done.

To serve: Spoon into bowls while still hot and top with whipped cream or vanilla ice cream.

PIZZA RECIPES

BUBBLE PIZZA

1-1/2 lbs. ground beef
1 can (15 ounces) pizza sauce
2 tubes (12 ounces each) refrigerated buttermilk biscuits
1-1/2 cups (6 ounces) shredded mozzarella cheese
1 cup ( 4 ounces) shredded cheddar cheese

In a skillet, brown the beef; drain. Stir in pizza sauce.

Quarter the biscuits; place in a greased 13-in. x 9-in. baking dish. Top with the beef mixture.

Bake uncovered, at 400� for 20-25 minutes. Sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted.

Let stand for 5-10 minutes before serving.

FRENCH FRY PIZZA

1 pound (about 5 cups) frozen French fried shoestring potatoes
1 cup prepared pizza sauce or spaghetti sauce
1 teaspoon dried oregano leaves, crumbled
1/2 green bell pepper, cut into 1/4-inch strips
2 tablespoons sliced green onions
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Heat oven to 450 degrees. Coat 12-inch round pizza pan with vegetable cooking spray.

Arrange frozen potatoes evenly in one layer in pan. Bake 10 minutes.

Remove pan from oven and cover potatoes with sauce. Sprinkle with oregano. Arrange pepper strips on sauce; sprinkle with onions and top with cheeses.

Bake about 15 minutes until top is lightly browned.

4 servings

SPINACH PIEROGI PIZZA

1 (10 oz.) can refrigerated pizza crust
1 (9 oz.) package frozen spinach, thawed, squeezed to drain
1/2 cup chopped onion
2 T butter
1-1/2 cup mashed potatoes
2 tablespoons oil
1/2 teaspoon garlic salt
4 oz. shredded mozzarella cheese
2 oz. shredded Cheddar cheese
1 small onion, sliced, separated into rings

Grease 13 X 9" pan. Starting at center, press out unrolled dough with hands. Bake 425� for 7-9 minutes or until light brown.

Meanwhile, in large skillet, cook spinach and onion in butter until onion is crisp-tender. Stir in potatoes; mix well.

In small bowl, combine oil and garlic salt; mix well. Brush over partially baked crust, top with spinach mixture. Sprinkle with mozzarella cheese and then Cheddar cheese. Top with onion rings.

Bake 425� for 15-20 minutes until cheese is melted and edges of crust are golden brown.

PIZZA POT PIE

2 lbs. Italian sausage
2 (6 oz.) cans tomato paste
2 to 3 teaspoons oregano leaves
2 to 3 teaspoons basil leaves
4 oz. can mushroom pieces and stems, drained
1 lb. (4 Cups) shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
10 oz. can Pillsbury all ready pizza crust

Heat oven to 375 degrees.

In large skillet, brown sausage; drain well. Stir in tomato paste, oregano and basil.

Spoon evenly into ungreased 13 x 9 inch pan. Top with mushrooms.

In medium bowl, combine Mozzarella cheese, 1/2 cup Parmesan cheese and parsley. Spoon over sausage and mushroom mixture.

Unroll pizza crust; press or roll to 13 x 9 inch rectangle. Place crust over cheese mixture; seal edges.

Bake for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

12 servings.

ON THE GRILL

RANCH BURGERS

1 1/4 pounds ground beef
1/4 cup crushed tortilla chips
2 tablespoons ranch salad dressing
1/4 teaspoon salt
1/8 teaspoon black pepper
4 thick slices bread, toasted

In a medium bowl, combine ground beef, tortilla chips, ranch dressing, salt, and pepper; mix well. Divide into 4 equal amounts and shape into patties.

Grill burgers over medium high heat 10 minutes on each side, or until no pink remains inside.

Serve on toasted bread with your favorite condiments.

BARBECUED SALMON

3 tablespoons melted butter
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/4 teaspoon grated lemon peel
1/4 teaspoon garlic salt
1/4 teaspoon salt
4 6 ounce salmon steaks

Combine the butter, lemon juice, white wine vinegar, lemon peel, garlic salt and salt; stir thoroughly. Generously brush both sides of the salmon steaks with mixture. Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon.

Barbeque 6 to 8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork.

Serves 4.

APRICOT MUSTARD GLAZED CHICKEN BREASTS

1/3 cup honey mustard or Dijon mustard
3 tablespoons apricot preserves
1 teaspoon ground ginger
4 boneless skinless chicken breast halves about 1 pound

Blend mustard, apricot preserves and ginger. Brush some mustard mixture on chicken.

Grill or broil chicken, brushing with remaining mustard mixture frequently until done.

If you enjoy this newsletter, help That's My Home grow by forwarding it to your friends. Sign up to receive our newsletter at That's My Home.

DESSERTS

CHOCOLATE BROWNIE COOKIES

1/4 cup all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces extra bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup mini chocolate chips

Preheat oven to 375F. Line 2 baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso and vanilla and beat on high speed for 15 minutes, until thick.

While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering not boiling water and scatter the extra bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.

Gently fold the chocolate mixture into the egg mixture until partially combined; there should still be some streaks. Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips.

If the batter is very runny, let it rest until it thickens slightly, about 5 minutes. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.

Makes 5 dozen.

CHOCOLATE CHERRY CUPCAKE BITES

1 18.25 ounce package devil's food cake mix, unprepared
2 tablespoons apple butter
2 tablespoons water
1 teaspoon almond extract
16 ounce can sweet cherries, packed in light syrup, drained
1/3 cup apple butter
1 teaspoon almond extract
1/2 cup fat free egg substitute

Preheat oven to 350F. Coat two 24 hole mini muffin pans with cooking spray.

In a medium bowl, make the frosting: Mix together 1 cup of cake mix, 2 tablespoons of apple butter, water and 1 teaspoon of almond extract until smooth; set aside. Place drained cherries on a paper towel. Pat cherries dry, place on cutting board and coarsely chop; set aside.

In a mixer on slow speed, combine remaining cake mix, remaining apple butter, remaining almond extract and egg substitute for 30 seconds. Increase speed to medium and mix until smooth, about 2 minutes more; stir in cherries. Fill muffin pans 3/4 full with cherry mixture.

Bake until toothpick inserted in middle comes out clean, about 15 to 17 minutes. Allow to cool in pans for 5 minutes; remove to wire rack to cool completely. Frost each cupcake with 1 teaspoon reserved frosting. Yields 1 cupcake per serving.

48 servings. 1 point per serving.

CHOCOLATE FILLED MINI VANILLA CUPCAKES

18 1/4 ounce unprepared white cake mix
1 cup water
1/3 cup unsweetened applesauce
3 large eggs
1 cup pudding, chocolate, prepared with skim milk
1/2 cup semisweet chocolate chips
1/2 cup fat free cream cheese

Preheat oven to 350F. Line 48 mini muffin cups with paper liners.

To make cupcakes, beat together cake mix, water, applesauce and eggs at low speed for 30 seconds; beat on medium speed for 2 minutes more. Spoon batter into lined cupcake cups.

Bake cupcakes for 5 minutes. Drop a teaspoon of pudding into the center of each cupcake. Bake for 13 minutes more and cool for at least 30 minutes.

To make icing, create a double boiler: Boil water in a small saucepan and then reduce heat to simmer. Put chocolate chips in a small metal bowl and set bowl over simmering water; stir until chocolate melts. Remove from heat and stir in cream cheese; blend until smooth. Top each cooled cupcake with 1 teaspoon of icing. 1 cupcake per serving.

Makes 48. 1 point per serving.

CHOCOLATE PEANUT BUTTER BARS

1 8 ounce carton of fat free Cool Whip
1/3 cup Grape Nuts Cereal
1/3 cup crunchy peanut butter
1 package of sugar free chocolate pudding
1 8 ounce carton of fat free chocolate or vanilla yogurt

Mix all together and put in an 8 inch square dish. Freeze overnight. Cut into 8 bars and wrap individually. Refreeze.

Serves 8. 2 points per serving.

MALTED MILK SQUARES

Chocolate Base:
3/4 cup butter
4 ounces semi sweet chocolate
2 ounces unsweetened chocolate
1 1/2 cups sugar
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Malted Milk Topping:
3/4 cup malted milk powder
3 tablespoons milk
1 teaspoon vanilla extract
3 tablespoons softened butter
1 cup powdered sugar
1 1/2 cups malted milk balls, coarsely chopped

Preheat oven to 350F. Grease a 13 x 9 inch baking dish. In a heavy 1 quart saucepan, melt butter with chocolate over low heat. With wooden spoon stir in sugar and vanilla, then stir in eggs until well mixed. In a small bowl combine flour, baking powder and salt, stir in chocolate mixture until blended. Spread batter evenly in pan. Bake for 25 to 30 minutes until tooth pick comes out clean when inserted in the middle. Remove from oven. Cool completely on wire rack.

Prepare Malted Milk Topping:
IIn a small bowl, mix malted milk powder, milk and vanilla until well mixed. Stir in butter and powdered sugar until blended. With a small metal spatula, spread topping over cooled bars, top with chopped malted milk balls. Cut into squares and serve.

BREADS

CHERRY COCONUT BANANA BREAD

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup solid vegetable shortening
1 cup sugar
2 eggs
1 cup mashed banana
1/2 teaspoon vanilla extract
1/2 cup maraschino cherries, drained and chopped
1/4 cup shredded coconut

Preheat oven to 350 degrees.

Grease and flour 9-by-5-inch loaf pan.

In small bowl, sift together flour, baking powder, baking soda and salt.

In mixing bowl, cream shortening and gradually add sugar. Blend in eggs, one at a time, and mix well. Add banana, vanilla, cherries and coconut, mixing well. Stir in dry ingredients. Let stand 20 minutes for flavors to blend. Pour into prepared pan.

Bake in preheated oven 60 to 70 minutes, or until toothpick inserted into center comes out clean. Cool 10 minutes in pan before unmolding and cooling completely on wire rack. Makes 1 loaf.

DOUBLE CHOCOLATE MUFFINS

1/2 cup (1 stick) butter or margarine
3 squares (1 ounce each) unsweetened chocolate, cut up
1 cup sugar
1 egg
2 teaspoons vanilla extract
Dash of salt
1 cup buttermilk
2 cups flour
1 teaspoon baking soda
6 ounces (1 cup) semisweet chocolate chips

Preheat oven to 400 degrees.

In a 2-quart glass bowl, combine butter and unsweetened chocolate. Heat in microwave oven on high (100%) power for 2 to 21/2 minutes, until melted and smooth when stirred. Let cool to lukewarm.

Stir in sugar, egg, vanilla, salt and buttermilk until thoroughly blended. Mix together flour and baking soda and stir into chocolate mixture until just combined. Stir in chocolate chips.

Spoon batter into 12 paper-lined 2 1/2-inch muffin cups, filling to top. Bake in preheated oven 15 to 20 minutes, or until a cake tester inserted into center comes out clean. Let muffins cool in pans 5 minutes, then transfer to racks to cool completely. Serve warm or cool. Makes 12 large muffins.

Note: This recipe will make 18 regular-size muffins if you fill the muffin cups about three-fourths full.

RESTAURANT RECIPES

GEORGE'S WILSON HOUSE SEAFOOD WELLINGTON

8 tablespoons butter
8 large shrimp, shelled, deveined
20 to 30 small scallops (about 12 ounces)
8 ounces boneless salmon fillet, cut in chunks
12 ounces lobster meat, cut in chunks
4 frozen puff pastry sheets, thawed, each rolled to about 1/8-inch thick and trimmed to 5-inch squares
Freshly chopped parsley to garnish
Sauce (see recipe)
Finely diced red bell pepper to garnish
4 to 8 purple kale leaves to garnish
Sauce (see recipe)

In small saucepan, melt butter and add all of seafood. Cook 2 to 3 minutes to partially cook seafood. Cool slightly.

Preheat oven to 450 degrees.

Place one-fourth of seafood, and a few tablespoons of liquid in pan, to center of each puff pastry sheet. Pull up pastry square, corner to corner; crimp edges to seal.

Turn filled pastries upside down on non-stick baking sheets or cookie sheets sprayed with non-stick vegetable cooking spray. Immediately bake 13 to 17 minutes or until pastry is golden brown and puffs up slightly.

Meanwhile, prepare sauce.

Place 1 to 2 pieces of kale on each plate; top with a little of sauce. Put pastry over sauce. Spoon a little more sauce over half of each pastry to garnish. Makes 4 servings.

Sauce:

1 cup sweet champagne
1/2 cup whipping cream
Cornstarch or flour and water (optional)

Put champagne in small saucepan; bring to boil. Reduce heat to simmer; add cream and continue to heat, stirring frequently, but do not let mixture boil. Cook 10 to 15 minutes, or until thickened and reduced.

A mixture of small amount of cornstarch or flour and water may be added to thicken, if desired. Sauce should flow without being too thick.

THE BAG LADY'S FAVORITE CHOCOLATE POUND CAKE

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
5 tablespoons cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract

Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.

Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.

Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.

Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.

Servings: 16

From: The Lady & Sons Just Desserts by Paula H. Deen

SUBSCRIPTION INFORMATION

Any questions or comments? I'd love to hear from you. E-mail me at:
http://www.razzledazzlerecipes.com/email.htm

You are receiving this newsletter because you have subscribed to our mailing list. If you wish to unsubscribe, you'll find the necessary information at the bottom of this newsletter. We'll hate to see you leave but you will receive no more mailings from us. Your e-mail address is only used for the purpose of the newsletter, recipes and news from That's My Home and Razzle Dazzle Recipes. We respect your privacy and your e-mail address will not ever be given out or sold as a list to anyone.

http://www.thatsmyhome.com
http://www.razzledazzlerecipes.com

Copyright That's My Home 2001 - 2005
Privacy Policy