Submitted by Allie Jones
olive oil
1 large yellow onion, diced
2 very large or 3 small/med cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
1 28-oz can crushed tomatoes
1 Tbsp cumin
1 tsp cayenne pepper (or to your taste)
1 can corn
2 cans beans (any kind - i.e. black, pinto, kidney....)
1 and 1/4 cup picante sauce (I like Pace, medium)
salt to taste
Saute the onions, peppers and garlic in the olive oil, just enough to soften. Add cumin & cayenne. Put the veggie saute into the crock pot along with the rest of the ingredients. Cook on low for about 8 hours.
Wednesday, February 16, 2011
Sunday, February 13, 2011
One Pot Chicken aka Chicken Roast
Submitted by Becca Leeper
3 medium potatoes, cut into wedges
2 cups baby carrots (small pkg)
2 onions sliced
1-2 lbs chicken
1 small bottle italian salad dressing (I used Kraft)
2 Tblspns Italian Seasoning (split)
1. Place potato wedges and carrots in the bottom of a slow cooker. Pour 1/2 of the dressing over the vegetables. Layer one of the sliced onions on top and then sprinkle with one Tablespoon of Italian Seasoning.
2. Next put the chicken on top of the vegetables and put remaining onion on top with the other tablespoon of Italian Seasoning. Pour remaining dressing on top.
3. Cover and cook on low for 8 hours or until the chicken and vegetables are very tender.
3 medium potatoes, cut into wedges
2 cups baby carrots (small pkg)
2 onions sliced
1-2 lbs chicken
1 small bottle italian salad dressing (I used Kraft)
2 Tblspns Italian Seasoning (split)
1. Place potato wedges and carrots in the bottom of a slow cooker. Pour 1/2 of the dressing over the vegetables. Layer one of the sliced onions on top and then sprinkle with one Tablespoon of Italian Seasoning.
2. Next put the chicken on top of the vegetables and put remaining onion on top with the other tablespoon of Italian Seasoning. Pour remaining dressing on top.
3. Cover and cook on low for 8 hours or until the chicken and vegetables are very tender.
Giant Ginger Cookies
Submitted by Faerber Family
4 1/2 cups of flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar
Stir together flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl beat together shortening until softened. Gradually add 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir in remaining flour with a wooden spoon.
Using a 1/4" cup ice cream scoop, shape dough into 2 inch balls. Roll in the granulated or course sugar. Place on an ungreased cookie sheet about 2 1/2 inches apart.
Bake in a 350 degree oven for 12-14 minutes until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy) Let stand for 2 minutes before transferring to a wire rack. Makes 25 four-inch cookies.
4 1/2 cups of flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar
Stir together flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl beat together shortening until softened. Gradually add 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir in remaining flour with a wooden spoon.
Using a 1/4" cup ice cream scoop, shape dough into 2 inch balls. Roll in the granulated or course sugar. Place on an ungreased cookie sheet about 2 1/2 inches apart.
Bake in a 350 degree oven for 12-14 minutes until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy) Let stand for 2 minutes before transferring to a wire rack. Makes 25 four-inch cookies.
Hearty Chicken Rice Soup
Lundberg Family Soup
Submitted by Faerber Family
10 cups chicken broth
1 large onion chopped
1 cup sliced celery
1 cup sliced carrots
1/4 cup snipped parsley
1/4 tsp. cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
1-1/2 cups chicken cubed (3/4 lb.)
2 tbsp. lime juice
2 cups cooked rice (Lundberg's long grain or short grain is my favorite)
lime slices for garnish
Combine broth onion, celery, carrots, parsley, pepper, thyme and bay leaf in pot. Bring to boil; stir once or twice. Reduce heat; simmer uncovered 10-15 min. Add chicken; simmer uncovered 5-10 min or until chicken is cooked. Remove and discard bay leaf. Stir in rice and lime juice just before serving. Garnish. Makes 8 servings.
Submitted by Faerber Family
10 cups chicken broth
1 large onion chopped
1 cup sliced celery
1 cup sliced carrots
1/4 cup snipped parsley
1/4 tsp. cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
1-1/2 cups chicken cubed (3/4 lb.)
2 tbsp. lime juice
2 cups cooked rice (Lundberg's long grain or short grain is my favorite)
lime slices for garnish
Combine broth onion, celery, carrots, parsley, pepper, thyme and bay leaf in pot. Bring to boil; stir once or twice. Reduce heat; simmer uncovered 10-15 min. Add chicken; simmer uncovered 5-10 min or until chicken is cooked. Remove and discard bay leaf. Stir in rice and lime juice just before serving. Garnish. Makes 8 servings.
Pork Dry Rub Recipe
Submitted by Faerber Family
•2 tablespoons onion powder
•2 tablespoons mild paprika
•1 tablespoons garlic powder
•1 tablespoon brown sugar
•1 tablespoon dried parsley
•2 teaspoons lemon zest, dried, minced*
•2 teaspoons dried oregano
•1 teaspoon powdered sage
•1 teaspoon fine ground black pepper
•1 teaspoon ground cumin
•1/2 teaspoon nutmeg
•1/4 teaspoon ground cloves
* Remove the skin from a lemon with a microplane, then spread it on a piece of waxed paper. Leave it in a warm, airy location to dry for a day or so. Mince the dried zest fine before adding to the dry rub.
Combine all the ingredients and store in a tightly sealed glass jar. The pork rub is better if made one or two days in advance of using. Apply more lightly to thinner and smaller cuts of pork. Pile it on thicker when using it on big, heavy cuts like pork roasts and shoulders.
Cook in crockpot for several hours on low heat.
Pull pork apart and pour a bottle of BBQ sauce over the pork one hour before serving.
•2 tablespoons onion powder
•2 tablespoons mild paprika
•1 tablespoons garlic powder
•1 tablespoon brown sugar
•1 tablespoon dried parsley
•2 teaspoons lemon zest, dried, minced*
•2 teaspoons dried oregano
•1 teaspoon powdered sage
•1 teaspoon fine ground black pepper
•1 teaspoon ground cumin
•1/2 teaspoon nutmeg
•1/4 teaspoon ground cloves
* Remove the skin from a lemon with a microplane, then spread it on a piece of waxed paper. Leave it in a warm, airy location to dry for a day or so. Mince the dried zest fine before adding to the dry rub.
Combine all the ingredients and store in a tightly sealed glass jar. The pork rub is better if made one or two days in advance of using. Apply more lightly to thinner and smaller cuts of pork. Pile it on thicker when using it on big, heavy cuts like pork roasts and shoulders.
Cook in crockpot for several hours on low heat.
Pull pork apart and pour a bottle of BBQ sauce over the pork one hour before serving.
Crockpot Chicken and Dumplings
Submitted by Kimberly Felix
2-3 chicken breasts, cut into pieces
1 can cream of chicken soup
1/2 an onion, chopped
1/4 t salt (or to taste)
1/8 t pepper (or to taste)
1/4 t garlic powder
1/4 t ground sage
1/4t paprika
1/2 t thyme
1 package biscuit dough, torn into pieces OR bisquik baking mix biscuit dough.
*The original recipe doesn't call for it, but I often throw in some carrots or celery.
Place chicken, soup, onion and spices in crockpot. Fill with just enough water to cover. Stir. Cover and cook 5-6 hours on high.
30 to 40 minutes before serving, place dough on top of chicken mixture. Cook until dough is not raw in center, about 30 minutes.
2-3 chicken breasts, cut into pieces
1 can cream of chicken soup
1/2 an onion, chopped
1/4 t salt (or to taste)
1/8 t pepper (or to taste)
1/4 t garlic powder
1/4 t ground sage
1/4t paprika
1/2 t thyme
1 package biscuit dough, torn into pieces OR bisquik baking mix biscuit dough.
*The original recipe doesn't call for it, but I often throw in some carrots or celery.
Place chicken, soup, onion and spices in crockpot. Fill with just enough water to cover. Stir. Cover and cook 5-6 hours on high.
30 to 40 minutes before serving, place dough on top of chicken mixture. Cook until dough is not raw in center, about 30 minutes.
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