Me - WW 41
Him - BH 41 (mpb1974)
2 Furrbabies - sweet cats
Met - 8/13/99
Started dating - 9/11/99
Moved in together - 3/03
Engaged - 6/5/09
Married - 8/21/10
D-Day - 1/24/13
Affair started 5/09
1 16 oz package of brownie mix
1/4 cup melted butter
1/4 cup water
1 can sweetened condensed milk
1/4 cup walnuts
1/4 cup coconut
1/4 cup oats
A mini 1.5 quart crockpot for this dish, so the proportions of the oats, coconut, and walnuts are for the mini crock. If you decide to use a larger size, use enough of the toppings to spread over the whole surface area.
--add 1/4 cup of water, the egg, and the brownie mix
--stir until none of the powder is left dry; batter will be quite thick
--pour can of sweetened condensed milk over the top.
--wash sweetened condensed milk off of your face
--cover milk with a layer of oats, then coconut, then walnuts.
--close up crockpot and cook on high, if using a little crock (4.5hrs), low if using a bigger one. Test with a knife after two hours, if it comes out clean, cook for another 20-30 minutes with the lid off to get rid of the collected condensation and to help solidify the condensed milk. You will know this is done when the edges pull away from your stoneware.
WH#2 (SorryinSac)- Killed himself (May 2015) in our home 6 days after being served divorce docs.
XWH #1 - legally married 18yrs. 12+ OW (that I know of).
I edit often for clarity/typos.
1 1/4 pounds turkey breast cutlets
8.5 oz jar sundried tomatoes, drained and rinsed
2 oz can anchovies, drained and rinsed
6 slices of bacon
6.5 quart crockpot. Anything over 3 quarts would work just fine.
Spread the bacon on the bottom of your crockpot. Rinse off the anchovies, and lay them on top. Add the turkey cutlets; it's okay if they overlap.
Rinse off a bit of the oil from the sundried tomatoes, and add it on top of the turkey. Cover and cook on low for 5 to 6 hours (this was in a not-very-full 6.5 quart, so if you are using a smaller pot, it will take longer).
Salt and Pepper (plus whatever seasoning you want)
14 21ounces BBQ sauce
2 Tbsp lemon juice
2 Tbsp brown sugar
1. Place pork tenderloin in a crockpot (do not add water) and cook on LOW for 10 hours.
2. Drain fat.
3. Add BBQ sauce, lemon juice, and brown sugar to crock pot.
4. Cook on HIGH for an additional 2 hours.
5. Pull pork apart with two forks and place on sandwich rolls.
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
2/3 to 1 cup sugar, depending on your level of preferred sweetness
1/2 cup baking mix (Bisquik)
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons ground cinnamon
1. Spray the insert of a slow cooker with nonstick cooking spray.
2. In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker.
3. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon.
4. With your hands, drop bits of dough on top of the fruit in the slow cooker.
5. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon.
6. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.
Serve warm with whipped cream or ice cream
1 pound dried red beans
7 cups water
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1/2 pound andouille sausage, sliced
3 tablespoons Creole seasoning
Hot cooked rice
Garnish: sliced green onions
1. Place first 8 ingredients in a 4-quart slow cooker.
2. Cook, covered, at HIGH 7 hours or until beans are tender.
3. Serve with hot cooked rice. Garnish, if desired.
1. Season your chicken with salt and pepper, and a little bit of the cayenne pepper and ginger powder. If you have time, brown your chicken in a cast iron skillet to get the flavors going. Browning the chicken first is completely optional.
2. In your crock, add your coconut milk and chicken stock. Stir well. If you are using a full-fat coconut milk, make sure you stir until the coconut milk is fully dissolved into the chicken stock.
3. Add your peanut butter, soy sauce, fish sauce, ginger, garlic, 2 green onions chopped including the whites, cayenne, and red pepper.
4. Stir well until your peanut butter is completely dissolved.
5. Place your chicken breasts or thighs into your base liquid.
6. Turn your zucchinis into veggie noodles with your spiral slicer, shred your carrots, and wash your bean sprouts. (skip this part if you're using regular pasta)
7. Toss your zucchini noodles, carrots, and bean sprouts together on your counter to mix them well.
8. Nest, or balance your veggie noodles on top of your liquid and meat base in your slow cooker, and press down every so slightly. The goal is for them to be steamed, not stewed.
9. Cook for 3.5 to 4 hours on low if you are using a 4-Quart Slow cooker.
10. Cook for no more than 6 hours on low (5 is ideal) if you are using a 6-Quart slow cooker.
11. To serve, remove the noodles first and set aside, making sure they are strained of any retained liquid.
12. Removed your chicken breasts or thighs. Debone if necessary, then chop into strips. Add back some of the remaining sauce/broth from the crock to the meat and mix well.
13. Place your meat and sauce over your noodles, and garnish with green onions (scallions), chopped cilantro, and chopped cashews. Enjoy!
1 heaping Tbsp curry paste (red)
1 can coconut milk
Equal amount chicken stock
1 pound beef, stew meat
1 bag of broccoli slaw
Half head kale
One yellow onion
1. Place all ingredients in crockpot and cook 4-5hrs on high.
FYI, the Pad Thai is insanely good. Its a low carb dish (if you use the zucchini as your noodle instead of pasta), but hubby had NO problem going back for seconds and thirds.
4 cups chicken broth
3/4 cup baby tomatoes, quartered
1 cup baby carrots, diced
3 stalks celery, diced
1/2 cup frozen corn
1/4 cup prepared pasta sauce
1/2 teaspoon dried mint
15-18 frozen meatballs, Italian or similar flavored
1 cup frozen peas (stir them in 20 min before serving, so they will retain their color)
Use a 6 quart slow cooker.
Put the broth, vegetables, pizza sauce, and mint into your slow cooker.
Stir in frozen meatballs. Cover and cook on low for 8-9 hours.
The seasoning from the meatballs is what is going to flavor your soup.
The longer and slower you cook the soup, the more flavor the broth will have.
Stir in frozen peas 20 minutes or so before serving.
Garnish with a bit of shredded Parmesan cheese.
If you're on Pinterest, you'll find tons of things on there too.
I took an older one to use for crafting and we sold one at our last yard sale. That still leaves at least 3 crockpots for food prep, not including the little mini crock for dipping sauces.
[This message edited by GabyBaby at 5:45 PM, June 30th (Monday)]
- Beef rump roast - size depends on your crockpot. (I've learned to eye the size so I know what I can squeeze in )
- One can of beef consommι
- One medium onion (for those who like veggies: add sliced potatoes with skin about 3-4 and baby carrots, I use a whole small bag).
- garlic powder
- 2 bay leaves
Directions without potatoes and carrots:
Slice onion and place on bottom of pot. Place roast on top and add salt, pepper, and garlic powder on the meat. Pour in one whole can of beef consommι, then add the bay leaves. Cover and cook on low for 10 hours or on high for six.
For those who add the potatoes and carrots, I put the sliced potatoes on the bottom, then the onion, and finally the carrots. I put the seasoned meat on top.
Once it's cooked and before serving, take some broth out to make gravy.
I serve the roast on its own plate and the veggies in a bowl. The meat is very tender and cuts with just the fork.
4-6 boneless skinless chicken pieces (I use breasts, but you can use thighs or a combo)
1-2 cups of your favorite salsa
Put in crockpot and cook on low (I put my chicken in frozen and let it cook for 7-8 hours). Shred chicken. Serve on tacos, in burritos or quesadillas, on a salad, scrambled with eggs or whatever else strikes your fancy.
Also, I do an 'Italian' roast beef that my hubby LOVES.
Italian Roast Beef
Your favorite roast cut (or whatever is on sale)
1 jar pepperoncinis
1 package dry Italian dressing mix (or a couple tablespoons of a home made one)
Put roast in crock pot. Add the dressing mix and at least half the jar of pepperoncinis. Cook on low (again, I add my meat frozen and cook all day). Shred or slice roast and serve on a bun with a side of the cooking liquid for dipping.
This recipe is delicious, but more involved.
Crock-pot Pork Barbacoa
Pork roast (I use a loin roast because of the lower fat content, but it is delicious with shoulder too)
5 guajillo chiles
5 cloves of garlic
1 cinnamon stick
1-2 tsps cumin
Quart of water or broth
Remove the stems from the chile pods. Peel the garlic. Place all ingredients in the crock pot and cook on low overnight. Remove pork and cinnamon stick from cooking liquid. Pour liquid into a blender and blend until smooth. Return to crock pot. Break pork roast into smaller pieces (or shred if possible) and return to crock on 'warm' setting. Discard the cinnamon stick. You can eat this now, but it is so much better if you let it stew in the liquid all day. Makes great tacos - especially if you give the shredded pork a quick seat in a super hot skillet and then top with cheese, shredded cabbage and a squeeze of lime.
[This message edited by musiclovingmom at 6:52 PM, June 30th (Monday)]