Ranch House Crock Pot Porkchops

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
From Real Mom Kitchen and its delicious!

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.


Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have

Coconut Curry Chicken

Coconut Curry Chicken
This is a new recipe I basically found a better one than before. I found it on Utah Deal Diva's site. I have made this many times and we love it. It is inexpensive, and you get a great coconut taste!

I use this recipe using my Freezer Bag Method. I just freeze the chicken breasts all trimmed and ready to go, then the day of cooking, add all the ingredients to the crockpot.
Ingredients
• 1 lb boneless, skinless chicken breast (about 2 large breasts)
• 1 ½ tablespoons vegetable oil
• 1 ½ tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 3 tablespoons sugar
• salt and pepper to taste
• Assemble ingredients. You can purchase the Coconut Milk at Wal-Mart for $1.28. The curry seasoning I bought was also at Wal-Mart for $1.40.
• Dice onion & cut up chicken. Season chicken pieces with salt and pepper.
• Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 2-3 minutes, stirring occasionally. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through.
• Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, and sugar and stir to combine. Cover and cook on low 2-3 hours.
• Cook 2.5 cups of rice according to package directions. Serve chicken over rice. Enjoy!

Bowtie Chicken Pasta Salad

I wanted to add this to the file because this is one of my all time favorite pasta salads. I have also used a bottle of coleslaw dressing if you dont want to use the mayo dressing. It is SO good! I used whole wheat pasta and canned chicken from my food storage for this, turned out great.


From realmomkitchen.com

1 1/2 cups uncooked bow tie pasta
1 1/2 cups rotini pasta
1 1/2 cups diced cooked chicken
1 (20 oz can) pineapple, drained
1 cup red grapes, sliced in half
2 ribs of celery, diced
3 green onions, diced
1 cup craisins
1 cup cashews -or almonds, pecans etc.
1/2 cup sugar
1 cup mayonnaise

Cook pasta according to package directions. Drain and cool pasta. To large bowl, add pasta, chicken, pineapple, grapes, celery, onion, and craisins. In a separate bowl mix sugar and mayo. Pour over pasta mixture and toss. Refrigerate for 2 hours before serving. Mix in cashews

Zucchini cupcakes!

Here's another Zucchini recipe... from realmomkitchen... gotta put this in the file. They are great!




Chocolate-Zucchini Cupcakes

2 (1 ounce) squares unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini
1/2 cup mini chocolate chips
3/4 cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and mini chocolate chips. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full (I think mine were fuller than 2/3).
Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate cream cheese frosting below frosting and garnish with walnuts.



Chocolate Cream Cheese Frosting

1 (8 oz) package cream cheese at room temperature
1/4 C butter (1/2 stick) at room temperature
4 C sifted powdered sugar (You can decrease this amount if you don't care about it being as stiff for piping)
1/2 C cocoa powder

Mix cream cheese and butter until smooth and creamy. Mix in powdered sugar, one cup at a time. Mix in cocoa powder.

Double Chocolate Zucchini Cookies

recipe from fun foods-on a budget

Ingredients:

1/2 cup margarine
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour- half and half with WW flour if you want
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups grated zucchini (I actually used some zucchini from my freezer, and some squash from my garden)
2 cups chocolate chips

Preheat oven to 350 degrees. Grease cookie sheets.

In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Zucchini Bread

My all time favorite and only one I'll ever use!

Ingredients:

1/2 C Apple sauce

1/2 C Oil

2 1/2 C Shredded Zucchini

2 1/3 C Sugar

1 t. Vanilla

1/3 C Water

1 t. Cinnamon, Nutmeg

2 t. Baking Soda

1 1/2 t. Salt

3 1/4 C Whole Wheat Flour- or All Purpose if you choose not to do WW

Mix first 6 ingredients, Combine all dry ingredients in a bowl, sift with whisk then slowly add to wet ingredients while mixing on low. 

I like to use a bunt pan for this, bakes quicker and more evenly. It also cuts into nice serving pieces. 

Sourdough Starter

THE FIRST DAY
Mixing the first starter

Water, lukewarm *½ C or 3.5 oz
Whole Wheat Flour *¾ Cup or 3.5 oz

Mix the water and flour in a glass bowl or plastic bowl and tightly cover with plastic wrap. You can transfer into a jar as well if you like. Let stand for 2 days. It should bubble up, smell bad, look awful- this is normal.

Here is the beginning of the starter

Here is after two days, tiny bubbles and has risen a bit

The sticky gooey

THE THIRD DAY
Mixing the second starter

Unbleached All-purpose flour *2/3 C or 3.5 oz
Fermented first starter

Mix the flour into the first starter, forming a firm dough, transfer into a clean container. Cover again with plastic wrap and let ferment for 1-2 days. When it is very sticky and has tons of little tiny bubbles, it’s time to refresh. It will stink as well- normal. And it will not rise very much at all.



THE FIFTH DAY
Mixing the third starter

Original Fermented Starter *¼ C or 2 oz
Water, Lukewarm *3 T or 1.5 oz
Unbleached Bread Flour *2/3 C or 3 oz

Measure the amount of the fermented starter you need and discard the rest. Dissolve the starter in the water, then add the flour and mix into a firm dough. Tightly cover with plastic wrap again. 1-2 days. After a day the starter will look like it’s not fermenting at all, but if you smell it, it will smell very sour.

Measuring 1/4 Cup of original starter

Mixing it into the water

adding flour to make a dough, transferring to new container

Cover, and let sit 1-2 days

THE SIXTH OR SEVENTH DAY

Make a fourth s fourth starter the same way the third one was made. Cover with plastic wrap and let the dough ferment until it has risen slightly, is full of small holes and gooey. This should happen in 24 hours

THE REMAINING DAYS

Continue to refresh the sourdough starter as you did the last two times, using the same measurements. Always wait until it has risen and starting to fall before refreshing. The sourdough will start to rise more and more each time and start getting a nicer smell. This may take 3 or 4 times to refresh. At this point the sourdough starter is ready to use.

It can be kept forever now!

TO REFRESH A COMPLETED SOURDOUGH STARTER

Fermented sourdough starter *1 ½ tsp
Water, Lukewarm *1 T+2tsp
Unbleached Bread Flour *1/3 C

Measure your starter you need and discard the rest. Or save it to flavor another dough. Dissolve the starter in the water, then add the flour and mix it into a fairly firm dough. Cover with plastic wrap and let it ferment for 8-12 hours. This will make about 1/3 Cup of dough.
The starter can be stored in the fridge almost indefinitely.
Old sourdough will turn grey and have a clear liquid coming from it, but you can save it by doing the above method every 12 hours three or four times until it’s quadrupling in volume in 8 hours or less. It is then ready to use.

Country Sourdough French Bread

If you can, notice the holes and how shiny the bread is inside. Thats what you want in a good sourdough.

Winger's Copy Cat sauce for sticky fingers

I found this recipe on Real Mom Kitchen's blog. We made it last night, and couldnt get enough! Great recipe to take to the park for a lunch or dinner! Its so simple, and so tasty. I think the recipe is just as good as wingers!

Winger's Copy Cat Sauce for sticky fingers (or what ever you like it on)

**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a sauce pot until all the sugar dissolves ( I brought it to a boil and let it boil for a minute or two). That's it.
You can use it to coat wings, popcorn chicken, etc. I used Tyson breaded chicken strips. You can get a big box of them at Sam's Club or just get them at your local grocery store. Once you chicken is cooked pour sauce over or put chicken in a container with a lid, pour sauce over the chicken, cover with the lid and shake to coat chicken in the sauce.

Ranch Dipping Sauce

1 pk Hidden Valley Ranch Dressing

Make according to package directions, except substitute buttermilk for the milk.

Wheat Berry Waldorf Salad

I found this on Superhealthykids.com I have seen many of these types of recipes, but I think this one is the best!

Wheat berries in Waldorf Salad is a match made in heaven; the texture is delightful. You don’t need to mention to your family or guests that it is nourishing; just let them enjoy the texture and flavors.

Ingredients:
1 c. fully cooked wheat berries
1 tbsp. Dijon mustard
1 tsp. sweetener
1 1/2 c. crunchy salad apple; chopped into 1/2 inch pieces
1/4 c. celery (optional)
1/4 c. raisins (optional)
1/3 c. yogurt or mayonnaise
2 tbsp. fresh lemon or lime juice
1/2 c. walnut or pecans pieces
Directions:
Bring wheat berries to boil in 3 ½ cups of water, then simmer for about 60 – 75 minutes. If necessary, add more water. Cool berries and mix with the remaining ingredients.

Peanut Butter Popcorn

Peanut Butter Popcorn

This is an all time favorite of our family
10-12 c. popped popcorn
1 c. peanut butter
1 c. sugar
1 t. vanilla
1 c. light corn syrup
In a saucepan, combine sugar and corn syrup. Stir constantly and bring to a boil over med. heat for 3-4 min. remove from heat and stir in peanut butter and vanilla. Pour over popcorn and stir well. ( This is so good when its still warm and chewy!)

"Nacho" Everyday Cheese Potatoes

"Nacho" Everyday Cheese Potatoes
(crockpot101.com)

1 can (10 1/4 oz) condensed cream of mushroom soup

1 container (8 oz) sour cream

1 can (4.5 oz) chopped green chilies

6 oz (1 1/2 cups) shredded colby-Monterey jack cheese blend

1 pkg (32 oz) frozen cubed hash-brown potatoes

3 green onions, sliced

1/2 cup finely crushed Nacho Cheese Doritos (or similiar flavor corn chips of your choice)

Spray 3 1/2 to 4 quart crockpot with non-stick cooking spray. In medium bowl combine soup, sour cream, chilies and cheese. Mix well. Arrange half of potatoes in bottom of sprayed crockpot. Top with half of soup mixture, spreading evenly. Repeat layers.
Cover and cook on high heat for 3 1/2 to 4 hours. Sprinkle with crushed chips and onions, and serve as a side dish with chicken or pork chops. Recipe makes about 10 servings.

Cheesy Potato Casserole- Crock pot

Cheesy Potato Casserole
(crockpot101.com)

2 lb. pkg. frozen hash brown potatoes (partially thawed)

2 cans (10 oz.) cheddar cheese soup

1 can (13 oz.) evaporated milk

1 can French fried onion rings

Salt and pepper to taste




Combine above recipe ingredients and pour into greased crockpot. Add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle other 1/2 onion rings of top before serving. Makes a perfect side dish with meatloaf, or a barbecue chicken breast.

Mama's Italian Chicken

Mama's Italian Chicken
(from 101 Things to do with a Slow Cooker pg. 72)


4 frozen chicken breast halves
1 envelope dry Italian salad dressing mix
1 can (14 ounces) chicken broth

Place chicken in greased 3 1/2 to 4 1/2 quart slow cooker. Sprinkle with salad dressing mix. Pour chicken broth over the top. Cover and cook on high heat 4-5 hours or on low heat 8-10 hours. Makes 4 servings. Serve with buttered noodles of creamy risotto.




And finally, one of our family favorites, and named by my children, since we always seem to have it on Sunday!

Fruit cobblers in the Crock-pot!

I found this on crockpot101.com, its a great site about crockpot cooking. These are great recipes using 3 months supply foodstorage, most ing. you probably already have in your pantry!


Crock Pot Recipes for easy Fruit Cobblers
Using your crockpot (slow cooker) for making delicious dessert recipes like fruit cobblers doesn't really cross many people's minds. Most people are thinking about dinner or appetizers, but your crockpot can be perfect for dessert recipes too!






Cherry Biscuit Cobbler

2 packages (8 ounces each) refrigerator biscuits (seperated and cut into quarters)

1 can (21 ounces) cherry pie filling*

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/3 cup melted butter or margarine

*your choice of fruit filling can be used for cobbler

Mix together brown sugar, cinnamon, and melted butter in a small bowl. Mixture will be lumpy. Grease a 3 1/2 to 5 quart crockpot, then layer 1 package biscuits, half the cinnamon mixture, and then half the pie filling. Add the second package of the biscuits: cover with the remaining half of the cinnamon mixture, and top with the remaining half of the pie filling. Cover and cook on high heat 2 1/2 - 3 hours, or until biscuits are done in the center. Recipe makes 6-8 servings.

This fruit cobbler tastes fabulous with a heaping scoop of vanilla ice cream!


As tasty as the above cobbler recipe is, maybe you don't have the time for preparing it. Not to worry! Here is another recipe for a crockpot cobbler that you can fix in a flash! Again, the main ingredients are going to something you probably have in the kitchen pantry.


Peach Crockpot Cobbler

2 cans (21 ounces each) peach pie filling (or your favorite fruit)

1 package (18 ounces) yellow or white cake mix

1/2 cup melted butter or margarine

Spread pie filling in the bottom of greased 4 1/2 to 6 quart crockpot. Sprinkle dry cake mix over the top. Pour melted butter over the top of cake mix, trying to coat evenly. Cover and cook cobbler on high heat 2 hours, or on low heat 4 hours.
Recipe makes 10-12 servings. Serve cobbler with vanilla ice cream, or whipped topping.


Or, for a slightly more "crisp" cobbler.....


Easy Granola Apple Crisp
(from page 120 of 101 Things to do with a Slow Cooker)


2 cans (21 ounces each) apple pie filling

2 1/2 cups granola cereal

1 1/2 teaspoons cinnamon

1/3 cup sugar

1/3 cup melted butter or margarine

Place pie filling in bottom of greased 3 to 4 1/2 quart crockpot. In the order listed above, sprinkle the remaining ingredients over the pie filling. Cover and cook on low heat 3 hours. Recipe makes 6-8 servings. Serve cobbler warm with vanilla ice cream or whipped topping.

Sweet Pork

Ingredients:
1 (3-5 lb.) sirloin or boneless pork loin roast
1 cup medium or hot salsa (don't use mild--not enough flavor)
1 cup packed brown sugar



Place ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with a fork before serving. Use meat in salads, burritos, or tacos.
Haven't tryed this with chicken yet. Has Anyone?

Freezer Bag Method-
Add salsa and brown sugar together, pour over pork roast in freezer bag. Press out air, and freeze!