Monday, October 1, 2012

ON THE MENU for the first week of October

This month is going to be the craziest month of our restoration project, hands down.  With a chilly breeze already sending chills up and down our spines, we're battening down the hatches (quite literally!) and replacing missing window panes, missing windows (yes, I'm serious), and repairing the missing sections of siding in the back of the dog-trot.  With winter quickly approaching, we're getting serious about insulation.  So what's a busy couple to do when there's little or no time to cook, and no kitchen to make it all happen?  The answer has been the same since last spring: CROCK POTS.

Here is this week's crock pot menu.  Y'all feel free to steal our recipes and/or make your own heavenly fall foods this month... and also feel free to send me your very favorite crock pot recipes.  My email is lewisfamily1908 (at) bellsouth (dot) net.  Happy fall, y'all!

Love and hugs,

Jackie




CROCK POT MENU for the FIRST WEEK of OCTOBER

GREEN BEANS with creole-mustard infused BACON
This recipe is super simple.  Open your favorite package of bacon, cut it into one inch squares, and throw it in the bottom of a crock pot.  Turn the (large) crock pot to high.  Add four tablespoons of creole mustard (wet, straight from bottle) to the top of back and stir the mixture every hour.  Cook for four hours, then add (3) 28-ounce cans of whole green beans.  Add lid.  Cook for an additional three hours, stirring ever so often.  You won't believe the flavor that the green beans absorb... it's delicious.  I don't cook with salt, but feel free to add salt and pepper to taste.

PETER PIPER'S BBQ Sammies
You've heard the old nursery rhyme a million times... Peter Piper picked a peck of pickled peppers.  But have you ever wondered WHY Peter picked them?  The answer is simple: he wanted to make BBQ sandwiches!  His recipe is super simple, and the flavors are delicious--y'all are gonna love this one.  Buy your choice of beef roast and place it in the bottom of a large crock pot.  Add one half of a jar (8 ounces) of Mezzetta SWEET CHERRY PEPPERS (found beside the pickles in your grocery store) and half of the juice.  Add lid.  Cook on high for eight hours.  Remove roast and place in large dish.  Shred the tender meat with two forks, remove stems from pickled peppers and shred the cooked peppers.  I keep the seeds in the recipe to give my BBQ an unexpected punch.  ADD your favorite BBQ sauce (hickory smoked sauce works especially well) and add 1/8 cup of honey.  Stir and add BBQ sauce until you get the desired consistency.  I like really wet BBQ, so I often use to bottles for this recipe.  For the bread, I use either homemade rolls or Sister Schubert's frozen rolls from my grocery store.

Crock Pot PEACH COBBLER
 I know what you're thinking--it's impossible to make peach cobbler in a crock pot, right?  Wrong.  It's as easy as pie.  (Actually, it's a bit easier.)  Add (1) 28-ounce can of low-sugar peaches and their juice to the bottom of a small crock pot.  Add 1/2 of a butter cake mix and spread dry mix across top of peaches.  DO NOT MIX.  The dry cake mix will float on top of your peaches.  Cut one stick of IMPERIAL butter into 1/4" thick squares and spread evenly across top of dry cake mix.  Add lid.  Turn crock pot on high and cook for eight hours.  I kid you not--it's delicious.  WARNING: I make this recipe in the small crock pot because it works much better.  When I've tried to double the recipe in a large crock pot I have been sorely disappointed.

BREAKFAST casserole (good morning, noon, or night)
This recipe is so incredibly simple that it makes me feel guilty!  Open one package of frozen hash browns, dump into crock pot, and chop one white onion.  Spread onion across hash browns.  Mix nine large eggs in a bowl, adding pepper, just as if you're going to scramble them.  Pour eggs evenly over hash browns and onions.  Cover with one large ham steak and add lid.  Cook for six hours on high.  Remove lid, add cheddar cheese to top (I put 8 ounces, but you can add more), and cook for an additional half hour.  If you're southern, serve with ketchup.  (I ain't kidding.)

That's it--everything we're making this week in our crock pots.  But the microwave the toaster oven are a different story entirely.....

No comments:

Post a Comment