Friday, July 31, 2015

Crockpot Information Like Temperatures, Etc.

CPK Cooking Temps

Please remember, cooking times may vary depending on the brand of crock pot, size, and the amount of food & liquid prepared.

Low heat is approximately 200°F degrees,
High heat is approximately 300°F degrees,
This also goes back to depending on your make & model of crock pot you might have.
When your cooking on high it’s approximately half of the cooking time as if you were cooking on low.
Important! – Don’t remove the lid if you can help it, reason being it’ll take about 20 minutes for the crock pot to get back to it’s original temperature it was before.

Convertion Times:

Stove Top-        High Temp / Low Temp
15-30 minutes      1 1/2 – 2 1/2 hrs      4 – 8 hours
35-45 minutes      3 – 4 hours       6 – 10 hours
45minutes – 3 hours     4 – 6 hours      8 – 16 hours

Browning Meats:


  *Note*- Ground beef recipes have better flavor and texture if you browned it before adding it to the crock pot. Please note one of the best advantages to leaving ground beef at such a steady temperature for a long period of time, it literally draws out the fat to such a degree, that when it draws out the fat it rises to the surface which makes it so much easier to skim the fat off the top. And also another advantage is that you can purchase cheaper grades of meat because the crock pot itself acts as a meat tenderizer. Beacuse it cooks at one temp, for a long period of time.


    Roasts don’t need to be browned, but you can if you so desire. *Note*- Remember to add your dried herbs during the last 1/2 hour of your cooking. Reason being, it’s the same principal because the food itself happens to be at one temp for such a long period of time, it knocks out a lot of the flavor of the herbs.

Cooking Dried Beans in a Crock pot:


   The most convenient way to cook a dried bean recipe is to put all the ingredients in the crock pot for 2 to 3 hours on the high setting, then reduce to the low setting for 8 to 10 hours. In a way this is a little inconvenient, because you have to be present after a couple of hours to reduce the heat setting, or unless you have a programmable crock pot which I highly recommend reason being you have more flexibility when cooking. Also a more traditional way of cooking dried beans is to first put the beans and water in the crock pot, and cook on the high setting 2 hours. Turn your crock pot off, and let beans sit for 8 to 24 hours. Then add the remaining ingredients, and cook on a low setting 8 to 12 hours or until done. You can also use this approach for baked bean recipes, because it allows the flavors to blend and it happens to give it more of an oven-baked taste.



Thick dense vegetables like potatoes, carrots, and other  vegetables should be cut 1″ thick, and put at the bottom of the pot, since they take longer to cook.



  Because I like working with broths, I consistently  have to remind myself, that whatever I happen to be cooking at the time will release it’s natural juices, so I have to adjust the liquid accordingly. I never go more then half the crock pot. Dish’s that contain rice or pasta, if you add one cup of liquid is usually enough.

Pasta and Rice:


Pasta: If a recipe calls for cooked pasta, I cook it until just slightly tender before adding to the pot.

Rice: add 1/4 extra liquid per 1/4 cup uncooked rice, and use long grain converted rice.

Herbs and Spices:


    Ground herbs and spices tend to dissipate over a long period of time, so it’s best to add them about a 1/2 hour before you stop cooking. Whole herbs release flavors over time, so which makes them a good choice for this type of cooking. But you should always taste and adjust seasonings, if need be, before serving.

Milk and Cheese:


  Milk, sour cream, and cream, should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for long periods of time. Healthy, or reduced fat cream soups can be used in any recipe as well as a substitute. Cheeses don’t generally hold up over long periods of cooking, so with that said I would add it near the end of cooking, or you can use processed cheeses and spreads.



  Only add water to cover ingredients in soup, and add more after cooking if necessary for a thinner soup. For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, or cream if the receipt calls for it.

 I got this information off Crock Pot King site

Friday, July 24, 2015

Almond Joy Brownie Bites

Almond Joy Brownie Bites

1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.
Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.
Remove brownies from oven and spoon on some sweetened coconut.
Place bake in oven and continue to bake an additional 14-16 minutes.
Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.



Green Layer:
2 oz. (60ml) Vodka
Margarita mix
Hawaiian Punch (Green Berry Rush) Powder

Yellow Layer:
2 oz. (60ml) Vodka
Mango Mix

Red Layer:
2 oz. (60ml) Vodka
Strawberry Mix


From post on Facebook

Wednesday, July 22, 2015

Watermelon Lemonade

Watermelon Lemonade

4 cups watermelon, chopped
1 cup sugar or sugar substitute
1 1/2 cups fresh lemon juice
6 cups cold water

Place watermelon in a blender; process until smooth and set aside. In a large pitcher, combine sugar and lemon juice; stir until sugar is dissolved. Stir in water. Add watermelon; mix well. Serve very cold; stir well before serving.

food. com

Friday, July 17, 2015

Baked Zucchini

Baked Zucchini
Healthier way to prepare zucchini

2 medium zucchini
2 tablespoons butter, melted (or olive oil)
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1⁄4 cup Parmesan cheese, grated
salt & pepper

Slice zucchini in 1/8 to 1/4 inch slices.
Toss with melted butter and oregano.
Arrange in a single layer on a greased baking sheet.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 degrees F for 35-40 minutes.
Season to taste with salt and pepper.

Food. com

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts


Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

1 boneless skinless chicken breast......
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Pound out Chicken breast so it is about 1/4" thick.
Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
Roll Chicken breast up to conceal cream cheese.
Wrap partially cooked bacon around chicken breast and secure with toothpick.
Place on baking sheet and back for about 30 minutes at 375.
Broil for about 5 minute to crisp bacon.

Found on Facebook from

Monday, July 13, 2015



Cut off top of mini watermelon
Hollow out and freeze watermelon pulp
Blend frozen watermelon with:

Triple Sec
Pour mix back into mini watermelons

Saturday, July 11, 2015


WIN FABRIC FOR LIFE AND OTHER PRIZES at the above or following Link:

DIY Suncatchers

DIY Suncatchers

So simple! Layer cheap plastic beads in cake pans (no lining required), melt at 400 for 20 minutes,let cool, & then just flip them out. Drill a hole in it to make it a suncatcher! Great "craft" for kids (choose the colors, arrange them in the pans) to make as gifts for grandparents or teachers. Oooh - could small ones be used as coasters? Look like glass but not breakable!

Monday, July 6, 2015



How can you refresh them once this happens? Simple solution to follow.......

Run them through a wash cycle with only hot water & 1 cup of white vinegar. Do not add soaps!

Then run them through again. This time using hot water and 1/2 cup baking soda. Again, do not use soaps!

This process will strip the residue that has built up and cause them to be fresh and practically new again. You will notice they absorb better as well.
Repeat this procedure as needed

Friday, July 3, 2015

Peanut Butter Crunch Cake


Peanut Butter Crunch Cake

1 (18 1/4 ounce) package yellow cake mix
1 cup peanut butter
1/2 cup brown sugar......
1 cup water
3 eggs
1/4 cup vegetable oil
3/4 cup semi-sweet chocolate chips, divided
3/4 cup peanut butter chips, divided
1/2 cup chopped peanuts


1 Add cake mix, peanut butter, and brown sugar to a mixing bowl.
2 Beat on low speed until crumbly.
3 Set aside 1/2 cup crumb mixture.
4 Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened.
5 Beat on high speed for 2 minutes.
6 Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine.
7 Pour batter into a greased 13 x 9 inch baking dish.
8 Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter.
9 Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.
10 Cool completely.

Thursday, July 2, 2015



This is SOO delicious
It WONT melt at room temperature like regular whipped cream!
It's VERY stable.
Its wonderful used for frosting a cake or even dipping fruit in it!
Not TOO sweet...
This recipe makes 5 cups**

1 (8 ounce) package reduced-fat cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups of heavy cream

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.
Once all in the bowl, mix on medium speed until smooth.
While the mixture is still whipping, slowly pour in the heavy cream.
Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak.

Texas Sheet Cake Cookies

Texas Sheet Cake Cookies 
Serves 48

Transforming a southern favorite, chocolate sheet cake, into a delicious cookie that is a perfect treat without all the guilt
Prep Time - 20 min
Cook Time - 7 min
Total Time - 30 min

1 cup butter, cut into cubes
1/3 cup sugar
1/3 cup brown sugar
2 eggs
2 tsp vanilla
2 tsp baking powder
3/4 tsp salt
3 cups flour
1 cup semi-sweet chocolate, melted

1/2 cup butter
4 tbsp. cocoa powder
3 tbsp. low-fat buttermilk
2 cups powder sugar

To make the cookies
1.Preheat oven to 350
2.Line cookie sheets with parchment paper, set aside
3.In the bowl of a stand mixer cream together butter and sugars until light & fluffy, about 5 minutes, scraping down the sides as needed
4.Add in eggs & vanilla, mixing until incorporated
5.In a small bowl whisk together baking powder, salt & flour
6.Slowly add in flour mixture until just combined
7.Stir in melted chocolate until mixed well
8.Using a small cookie scoop (about 2 tbsp.) place cookies onto prepared sheets
9.Bake for 7-8 minutes, or until cookies are just set, making sure to not over bake
10.Let cool on pan for 5 minutes and then move a to wire rack to cool completely

To make the icing
1.In a medium saucepan melt together butter, cocoa powder & buttermilk, whisking to combine
2.Remove pan from heat and gently stir in powder sugar, mixing until smooth
3.Drizzle icing over cookies once they have been moved to the cooking racks
4.Let cool completely
5.Serve & ENJOY
6.**To store place in a airtight container and store at room temperature for a few days

Each cookie is 4 WW+ points
Nutritional Info
Calories 131 Calories from Fat 64 Total Fat 7.1g Saturated Fat 4.5g Cholesterol 23mg Sodium 83mg Potassium 61mg Total Carbohydrates 15.8g Sugars 9.2g Protein 1.5g
Vitamin A 4% - Vitamin C 0% - Calcium 2% - Iron 3%
Nutrition Grade D-By MJ

Zucchini Casserole

Zucchini Casserole

1 T. bacon grease (you can use butter also)
2 med. zucchini, chopped
1 small onion, chopped
1 large carrot, shredded
10.5 oz. can cream of mushroom soup
2 T. heavy cream or milk
1/2 tsp. pepper
1/2 tsp. garlic powder
1 C. shredded sharp cheddar cheese
6 oz. box dry chicken stuffing mix
1 T. butter, melted

Melt the bacon grease in a skillet over med. high heat, add in the zucchini, onion and carrot. Cook, stirring occasionally, for 5-6 minutes or until the zucchini becomes tender. Remove from the heat and stir in the soup, cream, pepper and garlic powder. Stir in the cheese and combine well. Stir in 3/4 of the stuffing mix and combine well. Pour into a 9x9, lightly greased baking dish. Combine the melted butter with the remaining stuffing mix and sprinkle over the top. Cover with tinfoil and bake in a 350 degree oven for 25 minutes. Remove and uncover, return to the oven for 5 minutes. 

Source: Janet's Appalachian Kitchen.



1 - 20 oz can Crushed Pineapple (drained)
1 box (10 cakes) - "Twinkies" snack cakes
2 boxes (3.4 oz) Instant Banana Pudding
1 can (21 oz) Strawberry Pie Filling
3 ripe bananas , cut to your liking
1 - 8oz container Cool Whip (or whipping cream)
Toasted Coconut (optional)
Chocolate syrup (optional)
Chopped Nuts of your choice(optional)
Maraschino Cherries (optional)
This recipe filled 2 loaf pans (9 x 5 1/2)

Pour drained pineapple in bottom of pans, next place the Twinkies on top.
Prepare the Banana Pudding as directed on box, then pour over layers.
Pour Strawberry Pie Filling for next layer, followed by cut bananas.
Spread container of Cool Whip next or you can use Whipping Cream.
Top with optional toasted coconut, drizzle chocolate syrup, then sprinkle with chopped pecans. Place Maraschino Cherries on very top.
Enjoy! Watch your portions! This is a great one to make for that special company!

Homemade Berry Cream Cheese Roll with Lemon Icing

Homemade Berry Cream Cheese Roll with Lemon Icing

 2 packages Pillsbury Crescent Rolls
8oz Cream Cheese
2 tbsp Brown Sugar
1 tsp Vanilla
1/2 cup Strawberry Blackberry Preserves
Fresh Strawberries
Fresh or Frozen Blueberries
1 Lemon
Confectioners Sugar
1 egg

Lay out the crescent rolls and press seams together. Mix cream cheese with brown sugar and vanilla until soft. Spread inside crescent rolls. Then spread preserves on top. Sprinkle blueberries and strawberries on top. Pull edges of crescent rolls over. Egg wash pastry. Bake at 375 for 20 mins. In separate bowl mix juice and zest of a lemon with confectioners sugar until it becomes an icing. Garnish with strawberries



2 (8 ounce) packages cream cheese...
2 (15 ounce) cans hormel chili ( with or without beans)
1 (8 ounce) bags of shredded cheese, 4 cups ( nacho cheese works best)

Layer the 2 packages of cream cheese on the bottom of
a glass square 8x8 baking dish.
Cover evenly with the 2 cans of hormel chili.
Cover with the shredded cheese (some people use only half the bag -- I use the whole bag, it depends on what the preparer likes).
Put in microwave (or oven) leave in until cheese in center is bubbly.

Food. com

Make Facial Hair Disappear Forever

Make Facial Hair Disappear Forever

1 Tbsp of oatmeal
2 Tbsp of lemon juice
3 Tbsp of honey
*Mix all the ingredients and apply the mixture on the area where you want to remove hair.
*Leave it for 15 minutes, and then wash it with warm water.
*Afterwards, apply face cream.
*You should repeat this procedure 2-3 times a week.
* After a month, you will be surprised by the results.
*The hair will disappear completely.

Wednesday, July 1, 2015

Homemade Chocolate Sauce

Homemade Chocolate Sauce

A rich and creamy homemade chocolate sauce, trust me you will never buy the jar again
Prep Time 5 min ~ Cook Time 10 min ~ Total Time 20 min


2/3 cup cocoa powder
1 cup sugar
1 cup fat free evaporated milk
1/4 cup butter, cut into cubes
1 tsp vanilla

Combine cocoa and sugar in a small saucepan over medium heat
Stir in evaporated milk
Add in butter and bring mixture to a boil
Remove from heat and stir in vanilla
Let cool and serve immediately or pour into a glass container (like a mason jar) to store in the refrigerator
To reheat place in microwave for 30 seconds - 1 minute, stirring often
Serve and ENJOY!!