My Little Crafty Corner

Posts Tagged ‘cooking’

Ingredients

 3  pounds bone-in chicken thighs, skin removed
 2  large carrots, peeled and cut into 1/2-inch coins
 2  ribs celery, trimmed and cut into 1/2-inch pieces
 3  medium-size parsnips, peeled and cut into 1/2-inch coins
 1  large sweet potato (about 1 pound), peeled and cut into 1-inch cubes
 4  scallions, trimmed and chopped
 1  quart chicken broth
 1/2  teaspoon dried sage leaves
 1/4  teaspoon salt
 1/4  teaspoon ground black pepper
 1  package (1.1 pounds) shelf-stable fully cooked gnocchi (dumplings)
 2  tablespoons cornstarch mixed with 1/4 cup cool water
 Hot sauce, to taste

Directions

1. Place chicken in a 6-quart slow cooker. Top with carrots, celery, parsnips, sweet potato and scallions. Cover with chicken broth and 1 cup water; season with sage, salt and pepper.

2. Cover slow cooker. Cook on HIGH heat for 4 hours or on LOW heat for 6 hours.

3. After cooking, uncover pot and remove chicken to a cutting board. If necessary, raise temperature to high. Add gnocchi, cover and cook for 10 minutes. Meanwhile, let chicken cool slightly, then shred meat from bones, discarding bones.

4. Once gnocchi have cooked, return chicken to pot. Stir cornstarch-water mixture, and add to pot. Cover and cook 10 to 20 minutes, until thickened slightly. Add hot sauce to taste before serving.

I have dinner and dessert all made… well at least in the crock and on the stove  Dinner is cheddar bacon potato soup and rolls, dessert is Dump Cake in the crock.  The soup recipe is below, the dessert recipe will come later (just waiting for it to get done so I can take one more picture to add to add to the post.)

Cheddar bacon potato soup

1 pound bacon, cut into small pieces
1 1/2 cup chopped onion
1 cup chopped celery
5 cups potatoes, peeled and diced
6-7 cups chicken stock *
1 pound shredded cheddar cheese
1/2 pound Velveeta cheese
1 tsp salt or to taste
1/2 t cayenne pepper
1 tsp black pepper
1/2 tsp nutmeg
1 1/2 cup instant mashed potato flakes

*You can use water and chicken bouillon, if you prefer, in place of chicken stock. I used chicken soup base.

Fry bacon until crisp, remove from pan and drain off all but 3 Tbsp of the excess oil (leave the drippings in the pan, as they "make" the soup yummy!). Add onions and celery, cook until onions are transparent. Add chicken stock, potatoes and spices. Cook potatoes until tender (DON'T drain, as the water is very much needed!). With a potato masher, mash the potatoes a bit (we left some of the potatoes whole). Add potato flakes, a little at a time until thick (not to thick as the cheese will thicken it up too.) Add the cheeses, stir until blended (DON'T boil once you add the cheese, have it on a low temp, as this will cause the cheese to curdle and seperate). Add the bacon, stir and you are done!

~ Jodi ~

The holidays are coming, and with that being said I need to find the best fat burner out there. I know that I will be so tempted by all the yummy foods that will be on the tables. And not to mention all the yummy things I love to bake this time of year. I am already planning out what I want to make for Christmas morning! Oh, and Thanksgiving dinner! Turkey, dressing, sweet potatoes, pumpkin pie, oh Yum!

Listening to the radio this morning Mandy was talking about pumpkin, and said she had some yummy pumpkin cream cheese over the last few days while she was on vacation.  This is the recipe she posted on her blog.  I am so going to have to make some and get some bagels this weekend!  Yum!

Pumpkin Spice Cream Cheese Spread

4 oz. cream cheese, softened
3 tablespoons brown sugar
2 tablespoons pure maple syrup
1/4 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract

1. In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.
2. Add pumpkin, spices and vanilla and beat til smooth.
3. Refrigerate for at least an hour.
4. Enjoy!

I just found this meme and decided to participate in it.  I am always looking for new recipes and what better place to find some than at a fun meme.  If you want to join in then head on over to here to link up! Happy Tuesday!

Mini Meatloaves

 INGREDIENTS

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9×13 inch baking dish.
3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
4. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.