Tuesday, September 24, 2013

Slow cooker Shepherd's Pie

Slow cooker Shepherd's Pie

shepherds pie 

Fall is the perfect time of year to dust off your Crock-Pot or slow cooker and make some hearty stews and soups.
Crock-Pot and Rival are two major brands that sell slow cookers and most models come with a recipe book.
The great thing about your slow cooker is that all you really need to do is add your ingredients, set your heat level and the slow cooker does all of the work.
Try making this classic recipe, reinvented for cooking in a slow cooker:
Slow Cooker Shepherd's Pie
  • 1 pound sausage roll
  • 1 24-ounce package refrigerated mashed potatoes
  • 2 cups frozen peas and carrots
  • 1 12-ounce jar beef gravy
In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.
Cooking notes: Prep time: 10 minutes; Cook time: 4 to 6 hours; Makes 6 servings.

Tuesday, September 10, 2013

Crock Pot EASY Lasagna

Crock Pot EASY Lasagna

  • 1 - 1/2 lb. ground beef, lean
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 28 oz. tomato sauce, canned
  • 6 oz. tomato paste, canned
  • 1 1/2 teaspoons salt
  • 1 tsp. dried oregano
  • Optional: 7 oz. mushrooms, stems and pieces (layered per instructions)
  • 12 oz. cottage cheese (small curd)
  • 1/2 c. grated parmesan cheese or 1/2 cup asiago cheese
  • 12 oz. lasagna noodles, uncooked
  • 16 oz. shredded mozzarella cheese
 You will create a very delicious meal for you family in a very short time with Crock Pot EASY Lasagna!

1. In a skillet, brown ground beef, onion and garlic.
2. Add tomato sauce, tomato paste, salt and oregano.
3. Cook long enough to get it warm.
4. Spoon a layer of meat sauce onto the bottom of the crock pot, (Optional: Mushrooms).
5. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
6 Repeat with sauce, noodles and cheeses until all are used up, ending with cheese.
7. Cover. Cook on Low for 4 to 5 hours.

Serve with hot bread and a salad and meal is ready!

Monday, September 9, 2013

Slow Cooker Beef Tips With Gravy

Slow Cooker Beef Tips With Gravy

Great for those cool days coming soon!

slow cooker beef tips with gravy
1 1/2 lb beef tips or cubed beef stew meat
1 package of dry onion soup mix
1 can of cream of mushroom soup
1 can of beef broth
add beef to slow cooker
in a bowl combine dry onion soup mix and cream of mushroom soup and beef broth stir to combine and pour over beef in slow cooker
stir all ingredients together
cook on low for at least 6 to 8 hours give everything a good stir before serving serve on top of mashed potatoes or egg noodles"

Wednesday, September 4, 2013

Cannolli Cheesecake

Cannolli Cheesecake


1 1/2 cups (325 mL) graham cracker crumbs
2 tbsp (30 mL) granulated sugar
1/4 cup (60 mL) butter, melted

3 tubs (475 g/each) Tre Stelle® Extra Smooth Ricotta Cheese
1 1/2 cups (325 mL) granulated sugar
1/2 cup (125 mL) all purpose flour
1 tbsp (15 mL) vanilla extract
2 tsp (10 mL) freshly grated orange peel
7 eggs, lightly beaten
1/3 cup (75 mL) miniature chocolate chips
candied orange slices or shelled pistachios for garnish if desired
Preheat oven to 350ºF (175ºC).

Wrap all sides and bottom of a 9” spring form pan securely with a double layer thickness of aluminum foil. Combine all of the crust ingredients together and press evenly across the bottom and 1/2” up the sides of the pan. Bake for 10 minutes; allow to cool before filling.

In a large bowl beat Ricotta Cheese and granulated sugar until smooth. Beat in flour, vanilla and orange peel. Add beaten eggs one at a time and blend on low speed only until incorporated (do not over mix). Carefully pour into prepared pan and sprinkle with chocolate chips. Place in a large baking pan and add 1” of hot water to the pan.

Bake for 75 minutes or until centre is almost set. Carefully remove pan from oven and lift out spring form pan and place on a wire rack to cool for 10 minutes. Remove aluminum foil; run a sharp knife around edge of pan to loosen; allow to cool an additional hour and remove side of pan. Refrigerate until ready to serve. Garnish with candied oranges or pistachios if desired.

Makes 12 servings.

Crock Pot Whole Chicken

Crock Pot Whole Chicken


Total Time: 23 hrs

Prep Time:  15 hrs

Cook Time: 8 hrs

Servings:  4

4 teaspoons salt (per recipe reviews, 2 tsp is better)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup chopped onion (optional)


1 In a small bowl, combine the spices.

2 Remove any giblets from chicken and clean chicken.

3 Rub spice mixture onto the chicken.

4 Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).

5 When ready to cook, put chopped onion in bottom of crock pot.

6 Add chicken. No liquid is needed, the chicken will make it's own juices.

7 Cook on low 4-8 hours.

8 Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).