This recipe comes from the THE CROCKIN' GIRLS SLOW COOKIN' COMPANION. When I saw it I was totally intrigued. I never thought of making pizza in the crock pot but I'm always open to trying something new. I think it would be fun to do this with the kids.
CROCKIN' GIRLS PIZZA
1 can refrigerated pizza dough
1 to 2 cups pizza sauce
1 to 2 cups mozzarella cheese
1 pkg. Canadian bacon
1 red onion, diced
1 small can pineapple chunks, drained
1 small can black olives, drained
Spray slow cooker with cooking spray. Place dough in the bottom of the slow cooker, letting it come up the sides about 1 inch. Place sauce on dough; add the cheese and toppings. Cover and cook on HIGH for about 2 hours.
** The illustrations show them using a large oval crockpot.
Wednesday, April 23, 2014
TUESDAY'S TREAT
I found this recipe yesterday and can't wait to try it. I really like the fact that they are individual muffin-size treats and that you can use refrigerated cookie dough.
MINI KEY LIME AND COCONUT PIES
1 tube (16 1/2 oz.) refrigerated sugar cookie dough
1 can (14oz.) sweetened condensed milk
1/2 c. key lime juice
3 egg yolks
2 tsp. grated lime peel
1/2 c. heavy whipping cream
1/4 c. confectioner's sugar
1/4 tsp. vanilla extract
1/8 tsp. coconut extract
1/4 c. flaked coconut, toasted
Slice cookie dough into 18 pieces. With floured fingers, press onto the bottom and 1/2 up the sides of greased muffin cups. Bake at 350 for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a small bowl, combine the milk, lime juice, egg yolks and lime peel. Spoon into hot crusts. Bake 7-9 minutes longer or until the filling is set. Cool completely in pans on wire racks. Cover and refrigerate until serving.
Just before serving, in a small bowl, beat until soft peaks form. Remove pies from the muffin cups. Top with whipped cream and sprinkle with coconut.
MINI KEY LIME AND COCONUT PIES
1 tube (16 1/2 oz.) refrigerated sugar cookie dough
1 can (14oz.) sweetened condensed milk
1/2 c. key lime juice
3 egg yolks
2 tsp. grated lime peel
1/2 c. heavy whipping cream
1/4 c. confectioner's sugar
1/4 tsp. vanilla extract
1/8 tsp. coconut extract
1/4 c. flaked coconut, toasted
Slice cookie dough into 18 pieces. With floured fingers, press onto the bottom and 1/2 up the sides of greased muffin cups. Bake at 350 for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a small bowl, combine the milk, lime juice, egg yolks and lime peel. Spoon into hot crusts. Bake 7-9 minutes longer or until the filling is set. Cool completely in pans on wire racks. Cover and refrigerate until serving.
Just before serving, in a small bowl, beat until soft peaks form. Remove pies from the muffin cups. Top with whipped cream and sprinkle with coconut.
Monday, April 21, 2014
MEATLESS MONDAY
This casserole is super easy, fast, and of course, delicious. There is no specific ingredient list for this dish; pretty much anything you have on hand can be substituted.
TORTILLA CASSEROLE
Tortillas-4
Onion-1 small
Green bell pepper- 1 medium, chopped
Jalepeno-2 small
Black beans-2 cans(drained and rinsed)
Corn-1 can
Picante/Taco sauce-1 cup
Salsa-1 cup
Cumin-1/2 tsp.
Mexican cheese-2 cups
Oil-1 tbsp.
Preheat oven to 350
Heat oil in a skillet and saute onions and bell peppers.
After a few minutes add the salsa, cumin, and sauce and stir to combine. Simmer for about 5 minutes.
Add the beans, corn, chopped jalapenos and stir until incorporated.
Remove the mixture from the heat. Divide the mixture into 3 portions.
Now layer the tortillas and mixture together.
Spread 1 portion of the mixture in a baking dish.
Cover 2 tortillas over the mixture
Top with cheese
Spread another portion of the mixture on top of the cheese.
Cover with 2 tortillas.
Spread the remaining portion over the tortillas.
Cover the baking dish with foil and bake in the oven for 30 minutes.
Remove the dish from the oven and sprinkle cheese on top of the casserole and cover the foil back and place in the oven for 2 minutes to melt the cheese.
Remove and let stand for a few minutes.
Cut the casserole and serve with a scoop of sour cream and salsa.
TORTILLA CASSEROLE
Tortillas-4
Onion-1 small
Green bell pepper- 1 medium, chopped
Jalepeno-2 small
Black beans-2 cans(drained and rinsed)
Corn-1 can
Picante/Taco sauce-1 cup
Salsa-1 cup
Cumin-1/2 tsp.
Mexican cheese-2 cups
Oil-1 tbsp.
Preheat oven to 350
Heat oil in a skillet and saute onions and bell peppers.
After a few minutes add the salsa, cumin, and sauce and stir to combine. Simmer for about 5 minutes.
Add the beans, corn, chopped jalapenos and stir until incorporated.
Remove the mixture from the heat. Divide the mixture into 3 portions.
Now layer the tortillas and mixture together.
Spread 1 portion of the mixture in a baking dish.
Cover 2 tortillas over the mixture
Top with cheese
Spread another portion of the mixture on top of the cheese.
Cover with 2 tortillas.
Spread the remaining portion over the tortillas.
Cover the baking dish with foil and bake in the oven for 30 minutes.
Remove the dish from the oven and sprinkle cheese on top of the casserole and cover the foil back and place in the oven for 2 minutes to melt the cheese.
Remove and let stand for a few minutes.
Cut the casserole and serve with a scoop of sour cream and salsa.
SEAFOOD SUNDAY
A quick pan-fry adds a crispy coating to flavorful and light halibut fillets. This fish recipe mimics fried flavor without the added fat. It comes from COOKING LIGHT.
GARLIC AND OVEN-FRIED HALIBUT
1 c. panko (Japanese bread crumbs)
1 tbsp. chopped, fresh basil
1 tbsp. chopped, fresh flat-leaf parsley
1/2 tsp. onion powder
1 large garlic clove, minced
2 large egg whites. lightly beaten
1 large egg, lightly beaten
2 tbsp. all-purpose flour
6 (6oz) halibut fillets
3/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil, divided
cooking spray
Preheat oven to 450.
Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish.. Place flour in a shallow dish.Dip in egg mixture; dredge in panko mixture.
Heat 1 tbsp. oil in a large non-stick skillet over medium-high heat. Add 3 fish fillets. Cook 2 1/2 minutes on each side until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tbsp. oil and remaining fish. Bake at 450 for 6 minutes or until fish flakes easily when tested with a fork.
GARLIC AND OVEN-FRIED HALIBUT
1 c. panko (Japanese bread crumbs)
1 tbsp. chopped, fresh basil
1 tbsp. chopped, fresh flat-leaf parsley
1/2 tsp. onion powder
1 large garlic clove, minced
2 large egg whites. lightly beaten
1 large egg, lightly beaten
2 tbsp. all-purpose flour
6 (6oz) halibut fillets
3/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil, divided
cooking spray
Preheat oven to 450.
Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish.. Place flour in a shallow dish.Dip in egg mixture; dredge in panko mixture.
Heat 1 tbsp. oil in a large non-stick skillet over medium-high heat. Add 3 fish fillets. Cook 2 1/2 minutes on each side until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tbsp. oil and remaining fish. Bake at 450 for 6 minutes or until fish flakes easily when tested with a fork.
Saturday, April 19, 2014
SOUPER SATURDAY
Change up your traditional chicken soup by adding white kidney beans. It's also a great way to use up leftover chicken. The recipe comes from TASTE OF HOME.
TUSCAN CHICKEN SOUP
1 small onion, chopped
1 small carrot, sliced
1 tbsp. olive oil
2 cans (14 1/2 oz.) chicken broth broth
1 c. water
3/4 tsp. salt
1/4 tsp. pepper
1 can white kidney or cannelini beans, rinsed and drained
2/3 c. cooked small spiral pasta
3c. thinly sliced fresh escarole or spinach
2 c. shredded cooked chicken
In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to boil. Stir in beans and pasta; return to a boil.
Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.
YIELD: 4 servings
TUSCAN CHICKEN SOUP
1 small onion, chopped
1 small carrot, sliced
1 tbsp. olive oil
2 cans (14 1/2 oz.) chicken broth broth
1 c. water
3/4 tsp. salt
1/4 tsp. pepper
1 can white kidney or cannelini beans, rinsed and drained
2/3 c. cooked small spiral pasta
3c. thinly sliced fresh escarole or spinach
2 c. shredded cooked chicken
In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to boil. Stir in beans and pasta; return to a boil.
Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.
YIELD: 4 servings
Friday, April 18, 2014
FRIDAY'S FAMILY FAVORITE
Boneless chicken thighs are so versatile that I find myself using them in all kinds of recipes. Today's recipe is from COOKING LIGHT and is simple and delicious.
SAVORY PAN-FRIED CHICKEN WITH HOT SAUCE
8 (3oz) skinless, boneless chicken thighs
1 large egg, lightly beaten
1.5 oz. all-purpose flour (1/3 cup)
1/2 tsp. kosher salt, divided
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. freshly ground black pepper
1/2 tsp. ground red pepper
1 1/2 tbsp. canola oil
1 1/2 tbsp. hot sauce
Combine chicken and egg in a shallow dish; toss to coat. Combine flour, 1/4 tsp. salt, garlic powder, and next 3 ingredients (through red pepper) in shallow dish; dredge chicken in flour mixture. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until browned and done. Drain chicken on a plate lined with paper towels. Sprinkle with 1/4 tsp. salt; top with hot sauce.
SAVORY PAN-FRIED CHICKEN WITH HOT SAUCE
8 (3oz) skinless, boneless chicken thighs
1 large egg, lightly beaten
1.5 oz. all-purpose flour (1/3 cup)
1/2 tsp. kosher salt, divided
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. freshly ground black pepper
1/2 tsp. ground red pepper
1 1/2 tbsp. canola oil
1 1/2 tbsp. hot sauce
Combine chicken and egg in a shallow dish; toss to coat. Combine flour, 1/4 tsp. salt, garlic powder, and next 3 ingredients (through red pepper) in shallow dish; dredge chicken in flour mixture. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until browned and done. Drain chicken on a plate lined with paper towels. Sprinkle with 1/4 tsp. salt; top with hot sauce.
Thursday, April 17, 2014
THIRSTY THURSDAY
It won't be long until fresh strawberries are in. This recipe is in the current issue of COOKING WITH PAULA DEEN which includes a number of recipes featuring fresh strawberries.
STRAWBERRY LEMONADE
6 cups water,divided
2 1/2 c. chopped, fresh strawberries
2 c. sugar
1 1/2 c. fresh lemon juice (about 11 lemons)
Garnish-lemon slices
In a large saucepan, bring 3 cups water, strawberries, and sugar to a boil over medium heat, stirring until sugar dissolves. Reduce heat, and simmer for 10 minutes. Set aside, and let cool completely.
Strain mixture into a pitcher discarding solids. Stir in lemon juice and remaining 3 c. water. Refrigerate until chilled. Serve over ice and garnish with lemon, if desired.
STRAWBERRY LEMONADE
6 cups water,divided
2 1/2 c. chopped, fresh strawberries
2 c. sugar
1 1/2 c. fresh lemon juice (about 11 lemons)
Garnish-lemon slices
In a large saucepan, bring 3 cups water, strawberries, and sugar to a boil over medium heat, stirring until sugar dissolves. Reduce heat, and simmer for 10 minutes. Set aside, and let cool completely.
Strain mixture into a pitcher discarding solids. Stir in lemon juice and remaining 3 c. water. Refrigerate until chilled. Serve over ice and garnish with lemon, if desired.
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