These crock pot recipes with chicken are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So here we go for some crock pot recipes with chicken
>> Crock Pot Chicken And Rice
1 t poultry seasoning 1 t chicken bouillon 1/2 c onions, chopped 1/2 lb mushrooms, fresh 1/4 ts salt 2 c water 2 lb chicken, raw 3/4 c rice, uncooked
Slice mushrooms. Remove skin from chicken. Spray 12 skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes.
Stir in seasonings and transfer to crock pot. Can be refrigerated overnight. Start crock pot on low. When ingredients are heated, add rice. Cook until done.
Here's another crock pot chicken recipe mixed with noodles.
>> Crock Pot Chicken And Noodles
1 chicken 1 large onion sliced 1 teaspoon dried basil 1/2 teaspoon pepper 2 carrots cut up 2 stalks celery cut up 2 teaspoons salt 4 cups uncooked noodles
Place the veggies on the bottom of the pot, put the chicken on top, followed by the seasonings. Pour 3 cups of water over. Set it on low and cook for 8-10 hrs. Take chicken out (carefully, because it will come off the bones) and put noodles in the broth, turning it up to high.
Let the noodles cook for 45 min., while you take the meat off the bones. Mix the meat in. This is like a very thick chicken soup and the basil makes this delicious!
Article Source: http://EzineArticles.com/?expert=Betty_Jefferson
Sunday, August 23, 2009
Slow Cooker Beef Short Ribs and Vegetables in Red Wine
Beef short ribs were a bargain meal during my graduate school days. How things have changed. My local butcher shop stopped carrying beef short ribs because they had gotten so expensive. "Most of the short ribs are being shipped to the Orient and this drives the price up," he explained. "Now that the price has dropped a bit I'm carrying them again."
When the weather turns cold I crave "stick-to-the-ribs" meals like beef short ribs. The ribs, a combination of lean meat and fat, are cut from the end of a standing rib roast, and this is what makes them so tasty. Many cultures have recipes for beef short ribs.
The Polish fix beef short ribs in a sauce made with bacon, onions, and caraway seeds. Texas short ribs are a different thing all together. "The Complete Round the World Meat Cook Book" by Myra Waldo contains a recipe for Texas short ribs made with bottled chili sauce. The book also has a recipe for deviled short ribs.
But I didn't want caraway seeds, or chili sauce, or lots of spices in my short ribs, so I braised them in red wine. For a more complete meal I added onions, tomatoes, and carrots to the sauce. You may bake the covered short ribs in a 325 degree oven for two hours if you don't have a slow cooker.
INGREDIENTS
3 1/2 pounds beef short ribs
2 tablespoons extra light olive oil (more if you need it)
3/4 cup regular flour
14 1/2-ounce can of no salt diced tomatoes and juice
2 cups red wine (cabernet or hearty burgundy)
3 inch-wide pieces of orange zest
1 teaspoon dried thyme leaves
1/2 teaspoon freshly ground pepper
1 teaspoon prepared chopped garlic
1 cup frozen pearl onions
3 carrots, peeled and cut into one-inch chunks
3 tablespoons gravy flour
METHOD
Ask the butcher to cut the short ribs in half. Remove extra fat from ribs with a boning knife. Dredge the short ribs in flour. Pour olive oil into a cast iron skillet. Brown the short ribs, front and back, and them set aside. Add the red wine to the skillet. Cook over high heat for two minutes to evaporate the alcohol.
Pour canned tomatoes and juice into the slow cooker. Add orange zest, thyme, pepper, and garlic.
Transfer short ribs to the slow cooker. Pour the red wine over the ribs and stir with a rubber scraper. Sprinkle pearl onions and carrots over the short ribs. Cover and cook on low for four hours. Using a slotted spoon, remove ribs from cooker and set on a large plate. Remove and discard orange zest.
Pour the sauce into a large pan and carefully skim fat with a spoon. Put gravy flour into a cup and, stirring constantly, add a little cold water. Pour this mixture into the sauce, stirring constantly. Cook over medium heat until sauce thickens. Return the short ribs to the sauce, cover, and cook over low heat for five minutes. Serve immediately with ciabatta bread and a green salad. Makes 6 generous servings.
Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson
When the weather turns cold I crave "stick-to-the-ribs" meals like beef short ribs. The ribs, a combination of lean meat and fat, are cut from the end of a standing rib roast, and this is what makes them so tasty. Many cultures have recipes for beef short ribs.
The Polish fix beef short ribs in a sauce made with bacon, onions, and caraway seeds. Texas short ribs are a different thing all together. "The Complete Round the World Meat Cook Book" by Myra Waldo contains a recipe for Texas short ribs made with bottled chili sauce. The book also has a recipe for deviled short ribs.
But I didn't want caraway seeds, or chili sauce, or lots of spices in my short ribs, so I braised them in red wine. For a more complete meal I added onions, tomatoes, and carrots to the sauce. You may bake the covered short ribs in a 325 degree oven for two hours if you don't have a slow cooker.
INGREDIENTS
3 1/2 pounds beef short ribs
2 tablespoons extra light olive oil (more if you need it)
3/4 cup regular flour
14 1/2-ounce can of no salt diced tomatoes and juice
2 cups red wine (cabernet or hearty burgundy)
3 inch-wide pieces of orange zest
1 teaspoon dried thyme leaves
1/2 teaspoon freshly ground pepper
1 teaspoon prepared chopped garlic
1 cup frozen pearl onions
3 carrots, peeled and cut into one-inch chunks
3 tablespoons gravy flour
METHOD
Ask the butcher to cut the short ribs in half. Remove extra fat from ribs with a boning knife. Dredge the short ribs in flour. Pour olive oil into a cast iron skillet. Brown the short ribs, front and back, and them set aside. Add the red wine to the skillet. Cook over high heat for two minutes to evaporate the alcohol.
Pour canned tomatoes and juice into the slow cooker. Add orange zest, thyme, pepper, and garlic.
Transfer short ribs to the slow cooker. Pour the red wine over the ribs and stir with a rubber scraper. Sprinkle pearl onions and carrots over the short ribs. Cover and cook on low for four hours. Using a slotted spoon, remove ribs from cooker and set on a large plate. Remove and discard orange zest.
Pour the sauce into a large pan and carefully skim fat with a spoon. Put gravy flour into a cup and, stirring constantly, add a little cold water. Pour this mixture into the sauce, stirring constantly. Cook over medium heat until sauce thickens. Return the short ribs to the sauce, cover, and cook over low heat for five minutes. Serve immediately with ciabatta bread and a green salad. Makes 6 generous servings.
Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson
Chicken Crockpot Recipes - Easy & Quick To Prepare!
These chicken crockpot recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So put your hat on and get ready for some quick easy chicken crockpot recipes:
>> Crockpot Sweet and Sour Chicken
1 Celery - chop 1 Green pepper - chop 1 Med Onion - quartered 4 tablespoons Tapioca quick-cooking 4 Chicken breasts- boned - cut 8 ounces Pineapple chunks unsweetened 1/3 cup Dark brown sugar - packed 1/3 cup Red wine vinegar 1 tablespoon Soy sauce 1/4 teaspoon Garlic powder 1/4 teaspoon Ginger - ground Rice -- hot cooked
CROCKPOT: Put vegs.in bottom of crackpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover crackpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.
OVEN: Put vegetables in bottom of a greased pan. Sprinkle
vegs with tapioca. Add chicken to pan. Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice.
>> Crockpot Chicken Cacciatore
2 Med Onions; peeled, sliced 3 lb Chicken; cut up 2 c Garlic; minced 1 c Tomatoes; 16 oz 1 c Tomato sauce; 8 oz 1 ts Salt 1/4 ts Pepper 1 1/2 ts Dried oregano; crushed 1/2 ts Dried basil; crushed 1 Bay leaf 1/4 c Dry white wine Spaghetti; cooked
Place onions in slow cooker. On top of onions place chicken pieces,
garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover
pot.
Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken
with its sauce on spaghetti which you have prepared. Leisure Living
Guide to Slow Cooking.
That's it for today! If you want more chicken crockpot recipes just check below:
Article Source: http://EzineArticles.com/?expert=Nathalie_Sanders
So put your hat on and get ready for some quick easy chicken crockpot recipes:
>> Crockpot Sweet and Sour Chicken
1 Celery - chop 1 Green pepper - chop 1 Med Onion - quartered 4 tablespoons Tapioca quick-cooking 4 Chicken breasts- boned - cut 8 ounces Pineapple chunks unsweetened 1/3 cup Dark brown sugar - packed 1/3 cup Red wine vinegar 1 tablespoon Soy sauce 1/4 teaspoon Garlic powder 1/4 teaspoon Ginger - ground Rice -- hot cooked
CROCKPOT: Put vegs.in bottom of crackpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover crackpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.
OVEN: Put vegetables in bottom of a greased pan. Sprinkle
vegs with tapioca. Add chicken to pan. Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice.
>> Crockpot Chicken Cacciatore
2 Med Onions; peeled, sliced 3 lb Chicken; cut up 2 c Garlic; minced 1 c Tomatoes; 16 oz 1 c Tomato sauce; 8 oz 1 ts Salt 1/4 ts Pepper 1 1/2 ts Dried oregano; crushed 1/2 ts Dried basil; crushed 1 Bay leaf 1/4 c Dry white wine Spaghetti; cooked
Place onions in slow cooker. On top of onions place chicken pieces,
garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover
pot.
Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken
with its sauce on spaghetti which you have prepared. Leisure Living
Guide to Slow Cooking.
That's it for today! If you want more chicken crockpot recipes just check below:
Article Source: http://EzineArticles.com/?expert=Nathalie_Sanders
Saturday, August 15, 2009
Gourmet Fondue Using Your Crock Pot
Now this fondue is not really a crock pot recipe however it is fun to serve it in the crock pot. And the crockpot does a fantastic job of keeping it warm.
So it you don’t have a crock pot (you should get one, but that is another story), you can still make this and serve it in a fondue pot or any other pot.
Fondue is a Swiss dish having thought to date back to the 18th century. It is believed to have come about during long Switzerland winters when all that remained were some dry bread, cheese and wine.
And we are thankful for their thriftiness and culinary skills.
Traditionally at least two cheeses were melted in a dry white wine. The wine helps to keep the direct heat away from the cheese. And of course imparts an extra flavor.
This fondue is a little different in that it has no wine but chicken broth instead along with a few other surprises.
Brie and Onion Fondue
Ingredients
2 oz (50g) butter
2 medium onions
1 oz (25g) all-purpose (plain) flour
½ pint (300ml) chicken stock
12 oz (375g) Brie*
¼ pint (150ml) double cream
Method
Dice the onions finely.
Melt the butter in a pan. Add the onions and gently fry until soft (do not brown).
Sprinkle in the flour (it helps prevent the fondue from separating). Stir and cook for 2 minutes.
Gradually stir in the chicken stock ensuring it blends with the flour. Simmer gently for 5 minutes.
If you are going to serve in your crock pot – turn it on low now.
Cut the rind off the brie and discard the rind. Slice the cheese thinly.
Slowly, piece by piece, stir the cheese and the cream into the fondue. Being careful not to add too much all at once.
Cook gently, stirring occasionally until the mixture is smooth and creamy.
Transfer to your warmed crock pot.
Serve with chucks of crusty bread, carrot and celery sticks, mushrooms and whatever else you like.
*Brie – use a good quality cheese. And for a different flavor try one of the new flavored bries like black pepper or herb.
Happy Dipping and Enjoy
Lisa “The Crock Cook”
Article Source: http://EzineArticles.com/?expert=Lisa_Paterson
So it you don’t have a crock pot (you should get one, but that is another story), you can still make this and serve it in a fondue pot or any other pot.
Fondue is a Swiss dish having thought to date back to the 18th century. It is believed to have come about during long Switzerland winters when all that remained were some dry bread, cheese and wine.
And we are thankful for their thriftiness and culinary skills.
Traditionally at least two cheeses were melted in a dry white wine. The wine helps to keep the direct heat away from the cheese. And of course imparts an extra flavor.
This fondue is a little different in that it has no wine but chicken broth instead along with a few other surprises.
Brie and Onion Fondue
Ingredients
2 oz (50g) butter
2 medium onions
1 oz (25g) all-purpose (plain) flour
½ pint (300ml) chicken stock
12 oz (375g) Brie*
¼ pint (150ml) double cream
Method
Dice the onions finely.
Melt the butter in a pan. Add the onions and gently fry until soft (do not brown).
Sprinkle in the flour (it helps prevent the fondue from separating). Stir and cook for 2 minutes.
Gradually stir in the chicken stock ensuring it blends with the flour. Simmer gently for 5 minutes.
If you are going to serve in your crock pot – turn it on low now.
Cut the rind off the brie and discard the rind. Slice the cheese thinly.
Slowly, piece by piece, stir the cheese and the cream into the fondue. Being careful not to add too much all at once.
Cook gently, stirring occasionally until the mixture is smooth and creamy.
Transfer to your warmed crock pot.
Serve with chucks of crusty bread, carrot and celery sticks, mushrooms and whatever else you like.
*Brie – use a good quality cheese. And for a different flavor try one of the new flavored bries like black pepper or herb.
Happy Dipping and Enjoy
Lisa “The Crock Cook”
Article Source: http://EzineArticles.com/?expert=Lisa_Paterson
Crockpot Chicken Recipes - Amazingly Delicious!
These crockpot chicken recipes are delicious. Just check these out and I’m sure you’ll be amazingly surprised.
So here we go for some crockpot chicken recipes:
>>Crockpot Chicken Basic
~3 lb Chicken Salt and pepper
~2 Cloves garlic, minced
~1/4 ts Powdered marjoram
~1/4 ts Powdered thyme
~1 Bay leaf
~1/2 c Dry white wine (optional)
~1 c Dairy sour cream
~1 c Packaged biscuit mix
~1 tb Chopped parsley
~6 tb Milk
~10 Small white onions
Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream.
Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes.
>>Crockpot Chicken And Rice
~1/2 lb Mushrooms, fresh
~1/2 c Onions, chopped
~2 lb Chicken, raw
~1 ts Chicken bouillon
~1 ts Poultry seasoning
~1/4 ts Salt
~2 c Water
~3/4 c Rice, uncooked
Slice mushrooms. Remove skin from chicken. Spray skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes.
Stir in seasonings and transfer to crockpot. Can be refrigerated overnight. Start crockpot on LOW. When ingredients are heated, add rice. Cook until done.
>>Crockpot Lemon Chicken
~ 4 pounds Chicken Pieces
~ 1/4 cup All-Purpose Flour
~ 2 tablespoons Cooking Oil
~ 6 ounces Lemonade -- Frozen Concentrate, Thawed
~ 3 tablespoons Brown Sugar
~ 3 tablespoons Catsup
~ 2 tablespoons Water
~ 2 tablespoons Cornstarch
~ 3 cups Cooked Rice
~ 1 1/4 teaspoons salt
1. Combine flour with salt; coat chicken thoroughly. 2. Brown chicken pieces in oil and drain. 3. Stir together lemonade, sugar, catsup and vinegar. 4. Place chicken in crockpot and pour lemonade mixture over it. (the chicken, not the crockpot) 5. Cook on high 3 to 4 hours. 6. Drain liquid into saucepan; add corns tarch and boil till reduced. 7. Pour gravy back over chicken; serve over rice.
That’s it for today! If you want more crockpot chicken recipes just check below:
Article Source: http://EzineArticles.com/?expert=Clara_Mckenzie
So here we go for some crockpot chicken recipes:
>>Crockpot Chicken Basic
~3 lb Chicken Salt and pepper
~2 Cloves garlic, minced
~1/4 ts Powdered marjoram
~1/4 ts Powdered thyme
~1 Bay leaf
~1/2 c Dry white wine (optional)
~1 c Dairy sour cream
~1 c Packaged biscuit mix
~1 tb Chopped parsley
~6 tb Milk
~10 Small white onions
Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream.
Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes.
>>Crockpot Chicken And Rice
~1/2 lb Mushrooms, fresh
~1/2 c Onions, chopped
~2 lb Chicken, raw
~1 ts Chicken bouillon
~1 ts Poultry seasoning
~1/4 ts Salt
~2 c Water
~3/4 c Rice, uncooked
Slice mushrooms. Remove skin from chicken. Spray skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes.
Stir in seasonings and transfer to crockpot. Can be refrigerated overnight. Start crockpot on LOW. When ingredients are heated, add rice. Cook until done.
>>Crockpot Lemon Chicken
~ 4 pounds Chicken Pieces
~ 1/4 cup All-Purpose Flour
~ 2 tablespoons Cooking Oil
~ 6 ounces Lemonade -- Frozen Concentrate, Thawed
~ 3 tablespoons Brown Sugar
~ 3 tablespoons Catsup
~ 2 tablespoons Water
~ 2 tablespoons Cornstarch
~ 3 cups Cooked Rice
~ 1 1/4 teaspoons salt
1. Combine flour with salt; coat chicken thoroughly. 2. Brown chicken pieces in oil and drain. 3. Stir together lemonade, sugar, catsup and vinegar. 4. Place chicken in crockpot and pour lemonade mixture over it. (the chicken, not the crockpot) 5. Cook on high 3 to 4 hours. 6. Drain liquid into saucepan; add corns tarch and boil till reduced. 7. Pour gravy back over chicken; serve over rice.
That’s it for today! If you want more crockpot chicken recipes just check below:
Article Source: http://EzineArticles.com/?expert=Clara_Mckenzie
Crock Pot Recipes Don't Have to Be Boring
As I was browsing the internet a few days ago, I came across a cooking forum where one post had a comment about how this person never used their crock pot because of the dissociation with their food. They "would never put all the ingredients in the crock pot, walk away for 6 hours, and expect it to turn out just the way they wanted it to."
Honestly, at first I was truly upset. I was frustrated, perhaps even angry. I love to cook and don't find my crock pot to be an object of estrangement in my kitchen. My thoughts lashed out - this person must not have any children, they must not work, they must have all the time in the world to spend hours preparing dinner each and every night. Personally, I am so accustomed to creating extremely tasty quick and easy meals, I almost consider myself spoiled; I don't ever spend more than 20 minutes preparing dinner.
Then, I began to let go of my frustrations. Perhaps this person was not enlightened to what a crock pot could truly do, and the amazing benefits it offers. When I was growing up, the only things I remember eating from a crock pot were chili, pot roasts, and pork chops. I was astounded when my aunt at a family reunion put baked potatoes in the slow cooker, unaware at that time of the endless possibilities.
Just recently, I realized how much I dislike preparing dinner. However with my crock pot, there's little to no preparation immediately before eating and that's what I love the most! During the week, we as parents are trying to help kids with homework, occupy toddlers, and feed babies; we don't have the luxury of a lengthy dinner preparation (and those who have dealt with hungry cranky kids know what I'm talking about). Even for those childless adults, the last thing you want to do after a long day at work is spend hours creating dinner. Crawl back into the depths of your kitchen cupboard and dust off your crock pot.
Now don't assume that you're going to be eating pork chops and pot roasts every day. How does Italian Chicken Parmesan sound? How about Hungarian Goulash or Burgundy Stew with Dumplings? Or my personal crock pot favorite, lasagna? (I hate all that preparation and then another hour of baking time for traditional lasagna!) Even Mushrooms and Wild Rice or Peanut Butter Fudge Cake! The possibilities are limitless, from Chicken Parisienne, to Beef Roast with Crimini Mushroom Sauce, to Chicken Cordon Bleu.
So ignore those who leave posts criticizing us crock pot chefs. In my opinion, we're enjoying numerous benefits that they will never understand because it is possible to have a healthy, tasty, exquisite meal without endless preparation prior to dinnertime. Give me 10-15 minutes each morning, and I'll give you a wonderful meal as soon as you walk through your door. It's almost like having your own personal chef!
For the above listed recipes and more, please visit Natalie's Crock pot Recipes
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Honestly, at first I was truly upset. I was frustrated, perhaps even angry. I love to cook and don't find my crock pot to be an object of estrangement in my kitchen. My thoughts lashed out - this person must not have any children, they must not work, they must have all the time in the world to spend hours preparing dinner each and every night. Personally, I am so accustomed to creating extremely tasty quick and easy meals, I almost consider myself spoiled; I don't ever spend more than 20 minutes preparing dinner.
Then, I began to let go of my frustrations. Perhaps this person was not enlightened to what a crock pot could truly do, and the amazing benefits it offers. When I was growing up, the only things I remember eating from a crock pot were chili, pot roasts, and pork chops. I was astounded when my aunt at a family reunion put baked potatoes in the slow cooker, unaware at that time of the endless possibilities.
Just recently, I realized how much I dislike preparing dinner. However with my crock pot, there's little to no preparation immediately before eating and that's what I love the most! During the week, we as parents are trying to help kids with homework, occupy toddlers, and feed babies; we don't have the luxury of a lengthy dinner preparation (and those who have dealt with hungry cranky kids know what I'm talking about). Even for those childless adults, the last thing you want to do after a long day at work is spend hours creating dinner. Crawl back into the depths of your kitchen cupboard and dust off your crock pot.
Now don't assume that you're going to be eating pork chops and pot roasts every day. How does Italian Chicken Parmesan sound? How about Hungarian Goulash or Burgundy Stew with Dumplings? Or my personal crock pot favorite, lasagna? (I hate all that preparation and then another hour of baking time for traditional lasagna!) Even Mushrooms and Wild Rice or Peanut Butter Fudge Cake! The possibilities are limitless, from Chicken Parisienne, to Beef Roast with Crimini Mushroom Sauce, to Chicken Cordon Bleu.
So ignore those who leave posts criticizing us crock pot chefs. In my opinion, we're enjoying numerous benefits that they will never understand because it is possible to have a healthy, tasty, exquisite meal without endless preparation prior to dinnertime. Give me 10-15 minutes each morning, and I'll give you a wonderful meal as soon as you walk through your door. It's almost like having your own personal chef!
For the above listed recipes and more, please visit Natalie's Crock pot Recipes
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Sunday, August 2, 2009
'Waitress' Bakes Up Pie to Die For
Waitress is about a woman named Jenna who is depressed from her marriage to a terrible husband, as well as her lifelong loneliness. Again and again, she finds herself trapped in the abusive relationship, partly due to financial struggles. To her further dismay, she finds out she is pregnant with her husband’s child. The only outlet through which she feels comfortable sharing her emotions is by baking pies. She even names pies after her feelings while inventing them. After a series of life-changing events, she eventually finds exactly what she has been looking for in the baby she resented all along. She cuts off ties from everything in her old life and “starts fresh,” keeping only one thing the same: her love and passion for making pies.
Here are five of her wonderful pie recipes:
Marshmallow Mermaid Pie
9 graham crackers
1/2 C. sweetened, flaked coconut, toasted
5 Tbs. butter or margarine, melted
34 lg. marshmallows (8 oz.)
1/2 C. whole milk
1 1/2 C. heavy or whipping cream
1 oz. unsweetened chocolate, grated
Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.) In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight. Top with mini marshmallows, maraschino cherries and rainbow sprinkles.
Falling in Love Chocolate Mousse Pie
9-inch baked pastry shell
1 14-oz. can condensed milk (not evaporated)
2/3 C. water
1 (4 serving) pkg. chocolate pudding mix (not instant)
1 1-oz. square unsweetened chocolate
2 C. (1 pt.) whipping cream, stiffly whipped
In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set.
I Don't Want Earl's Baby Pie
1 pie crust
4 Tbs. butter
3 slices ham
8 green onions
1 C. brie cheese
1 C. parmesan cheese, grated
4 eggs
2 C. heavy cream
1/4 tsp. ground nutmeg
Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees. Julienne ham. Chop green onions. In skillet, saute ham until brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve.
Baby Screamin' Its Head Off In The Middle of the Night & Ruinin' My Life Pie
4 8-oz. cream cheese, softened
1 C. unsalted butter, softened
1 1/2 C. sour cream
1/2 C heavy whipping cream
1 3/4 C. white sugar
1/8 . cornstarch
1 fl. oz. amaretto liqueur
1 tsp. vanilla extract
5 eggs
1 egg yolk
1 C. chopped pecans
1/2 tsp. nutmeg
Bring all ingredients to room temperature. Preheat oven to 375 degrees. Wrap outside of 9-inch springform pan with foil. Generously butter inside of pan. In large bowl,beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into pan. Place pan in another pan at least 1 inch wider and add water to outside pan (prevents cracks). Bake on center rack for 70 minutes. Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from pan. Top with crushed pecans and dust with nutmeg.
I Can't Have No Affair Because It's Wrong & I Don't Want Earl to Kill Me Pie
2 1/2 C. graham cracker crumbs
1/2 C. brown sugar
1/2 C. melted butter
2 large eggs
1/3 C. granulated sugar
1/2 tsp. salt
2 C. milk, scalded
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
3 egg whites
1/2 C. white sugar
1. Mix crumbs, brown sugar and butter until well-blended. Press mixture into a 9-inch pan. Preheat oven to 425 degrees.
2. Beat eggs slightly in a large bowl. Add sugar and salt. Slowly stir in hot, scalded milk. Add vanilla. Strain mixture into pie crust. Sprinkle top with cinnamon.
3. Bake on lower shelf 25-30 minutes, or until custard is firm.
4. In larger glass mixing bowl, beat egg whites until foamy. Gradually add 1/4 C. white sugar, continuing to beat until stiff peaks form.
5. Spread meringue over pie after custard is set, return to oven until meringue is slightly brown. Cool 15 minutes.
Article Source: http://EzineArticles.com/?expert=Hillary_Marshak
Here are five of her wonderful pie recipes:
Marshmallow Mermaid Pie
9 graham crackers
1/2 C. sweetened, flaked coconut, toasted
5 Tbs. butter or margarine, melted
34 lg. marshmallows (8 oz.)
1/2 C. whole milk
1 1/2 C. heavy or whipping cream
1 oz. unsweetened chocolate, grated
Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.) In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight. Top with mini marshmallows, maraschino cherries and rainbow sprinkles.
Falling in Love Chocolate Mousse Pie
9-inch baked pastry shell
1 14-oz. can condensed milk (not evaporated)
2/3 C. water
1 (4 serving) pkg. chocolate pudding mix (not instant)
1 1-oz. square unsweetened chocolate
2 C. (1 pt.) whipping cream, stiffly whipped
In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set.
I Don't Want Earl's Baby Pie
1 pie crust
4 Tbs. butter
3 slices ham
8 green onions
1 C. brie cheese
1 C. parmesan cheese, grated
4 eggs
2 C. heavy cream
1/4 tsp. ground nutmeg
Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees. Julienne ham. Chop green onions. In skillet, saute ham until brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve.
Baby Screamin' Its Head Off In The Middle of the Night & Ruinin' My Life Pie
4 8-oz. cream cheese, softened
1 C. unsalted butter, softened
1 1/2 C. sour cream
1/2 C heavy whipping cream
1 3/4 C. white sugar
1/8 . cornstarch
1 fl. oz. amaretto liqueur
1 tsp. vanilla extract
5 eggs
1 egg yolk
1 C. chopped pecans
1/2 tsp. nutmeg
Bring all ingredients to room temperature. Preheat oven to 375 degrees. Wrap outside of 9-inch springform pan with foil. Generously butter inside of pan. In large bowl,beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into pan. Place pan in another pan at least 1 inch wider and add water to outside pan (prevents cracks). Bake on center rack for 70 minutes. Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from pan. Top with crushed pecans and dust with nutmeg.
I Can't Have No Affair Because It's Wrong & I Don't Want Earl to Kill Me Pie
2 1/2 C. graham cracker crumbs
1/2 C. brown sugar
1/2 C. melted butter
2 large eggs
1/3 C. granulated sugar
1/2 tsp. salt
2 C. milk, scalded
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
3 egg whites
1/2 C. white sugar
1. Mix crumbs, brown sugar and butter until well-blended. Press mixture into a 9-inch pan. Preheat oven to 425 degrees.
2. Beat eggs slightly in a large bowl. Add sugar and salt. Slowly stir in hot, scalded milk. Add vanilla. Strain mixture into pie crust. Sprinkle top with cinnamon.
3. Bake on lower shelf 25-30 minutes, or until custard is firm.
4. In larger glass mixing bowl, beat egg whites until foamy. Gradually add 1/4 C. white sugar, continuing to beat until stiff peaks form.
5. Spread meringue over pie after custard is set, return to oven until meringue is slightly brown. Cool 15 minutes.
Article Source: http://EzineArticles.com/?expert=Hillary_Marshak
Hungarian Goulash Crock Pot Recipe
With so many Hungarian Goulash recipes out there, how do you know what's authentic? Dumplings or not, stew or thicker, noodles or plain.
My husband spent a year abroad studying in Bonn, Germany and traveling all over Europe, so when he asked me to create an authentic Hungarian Goulash recipe I was a little timid. With a little bit of research and my crock pot, I came up with this recipe and held my breath while he took his first bite.
He loved it! He claims it is as close to "true" Hungarian Goulash as he's ever tasted in the states. We served it over noodles, however traditionally it's thicker than a stew and is eaten by itself; no dumplings, no noodles. Ironically enough, a few months later a friend of ours made the same recipe (found on Natalie's Recipes) for their father who was also picky about his goulash having spent time in Budapest. More compliments reigned in; this truly was a close-to-authentic recipe. Beyond that, it's extremely easy and very tasty - enjoy!
Crock pot Hungarian Goulash
Ingredients:
3 medium onions, chopped
1 large green pepper, chopped
4 cloves garlic, minced
2 pounds beef stew meat or beef round steak cut into 1 inch pieces
1- 12 ounce can tomato paste
3 tsp paprika
¼ tsp black pepper
1- 14.5 ounce can diced tomatoes, undrained
Spray crock pot with non-stick cooking spray. Add all ingredients, mix well. Cover and cook on low for 7-8 hours or high 3-4 hours. Serve with noodles.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
My husband spent a year abroad studying in Bonn, Germany and traveling all over Europe, so when he asked me to create an authentic Hungarian Goulash recipe I was a little timid. With a little bit of research and my crock pot, I came up with this recipe and held my breath while he took his first bite.
He loved it! He claims it is as close to "true" Hungarian Goulash as he's ever tasted in the states. We served it over noodles, however traditionally it's thicker than a stew and is eaten by itself; no dumplings, no noodles. Ironically enough, a few months later a friend of ours made the same recipe (found on Natalie's Recipes) for their father who was also picky about his goulash having spent time in Budapest. More compliments reigned in; this truly was a close-to-authentic recipe. Beyond that, it's extremely easy and very tasty - enjoy!
Crock pot Hungarian Goulash
Ingredients:
3 medium onions, chopped
1 large green pepper, chopped
4 cloves garlic, minced
2 pounds beef stew meat or beef round steak cut into 1 inch pieces
1- 12 ounce can tomato paste
3 tsp paprika
¼ tsp black pepper
1- 14.5 ounce can diced tomatoes, undrained
Spray crock pot with non-stick cooking spray. Add all ingredients, mix well. Cover and cook on low for 7-8 hours or high 3-4 hours. Serve with noodles.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Chinese Chicken Crock Pot Recipes
With just 10-15 minutes in the morning, these recipes will give you a delicious healthy Chinese meal with little preparation right before dinner; just cook some instant rice, spoon and serve.
Cashew Chicken
Ingredients:
2 medium chopped onions
1 can drained mushrooms
1 can drained bamboo shoots
1 can drained sliced water chestnuts
2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
1 ½ cups stir fry sauce
¼ tsp ground ginger
1- 16 ounce package frozen stir fry vegetables
1 cup cashews
Spray crock pot with non-stick cooking spray. Combine all ingredients except cashews in crock pot, stir well to mix. Cover and cook on low 7-8 hours or high 3-4 hours. Just before serving, stir in cashews. Serve over rice.
Sweet and Sour Chicken
Although you could use bottled sweet and sour sauce, I wanted to make it from scratch, and still found it easy!
Ingredients:
1 medium chopped onion
1 medium chopped green pepper
1 medium chopped red pepper
4 stalks chopped celery
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1- 20 ounce can pineapple chunks
2 tbsp quick cooking tapioca
2 tbsp brown sugar
2 tbsp soy sauce
1 tsp ground ginger
2 cloves minced garlic
1 tbsp balsamic vinegar
½ cup water
2 tsp lemon juice
Spray crock pot with non-stick cooking spray. Place vegetables in crock pot, place cubed chicken on top. Pour pineapple chunks, with juice, over chicken. In a small bowl combine tapioca, brown sugar, soy sauce, ginger, garlic, vinegar, water and lemon juice. Pour into crock pot. Cover and cook on low 8 hours or high 4 hours. Serve over rice.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Cashew Chicken
Ingredients:
2 medium chopped onions
1 can drained mushrooms
1 can drained bamboo shoots
1 can drained sliced water chestnuts
2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
1 ½ cups stir fry sauce
¼ tsp ground ginger
1- 16 ounce package frozen stir fry vegetables
1 cup cashews
Spray crock pot with non-stick cooking spray. Combine all ingredients except cashews in crock pot, stir well to mix. Cover and cook on low 7-8 hours or high 3-4 hours. Just before serving, stir in cashews. Serve over rice.
Sweet and Sour Chicken
Although you could use bottled sweet and sour sauce, I wanted to make it from scratch, and still found it easy!
Ingredients:
1 medium chopped onion
1 medium chopped green pepper
1 medium chopped red pepper
4 stalks chopped celery
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1- 20 ounce can pineapple chunks
2 tbsp quick cooking tapioca
2 tbsp brown sugar
2 tbsp soy sauce
1 tsp ground ginger
2 cloves minced garlic
1 tbsp balsamic vinegar
½ cup water
2 tsp lemon juice
Spray crock pot with non-stick cooking spray. Place vegetables in crock pot, place cubed chicken on top. Pour pineapple chunks, with juice, over chicken. In a small bowl combine tapioca, brown sugar, soy sauce, ginger, garlic, vinegar, water and lemon juice. Pour into crock pot. Cover and cook on low 8 hours or high 4 hours. Serve over rice.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
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