Crockpot Applesauce

INGREDIENTS
4 apples - peeled, cored and chopped (I used Cortland)
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon


DIRECTIONS
In a crockpot, combine apples, water, sugar, and cinnamon. I let it cook on high for about 5 hours, and when it was done there was no need to use a masher. The applesauce was the perfect consistency.

MODIFCATIONS:
I actually made 3x the recipe and just multiplied everything by 3. Next time I will add slightly less water though.

Chicken Pot Pie

4 chicken breasts cooked and diced (they can be slightly undercooked at this point)
one can peas
one can corn
one can carrots
(I would have added canned/fresh potatoes if i had them)
diced onion and garlic
2 cans cream of chicken soup
1 can chicken broth
2 prepared pie crusts

Make Ahead French Toast

It's been a while since I've posted- probably because it's been a while since we entertained and I've had the energy to try a new dish!

I made this french toast ahead of time to bring to breakfast at school yesterday, but that never happened! So it was our dinner last night, and we really enjoyed it! I used a whole loaf of french bread and needed to make twice the amount of batter to cover it all.

Make Ahead French Toast
Use day-old French bread for a real treat. Any other hearty bread will do. If you're having company, here's a bit of a special do-ahead version. You can also do ahead a plain version, with just milk instead of orange juice, of course.

1 loaf French bread
4 eggs
2/3 cup orange juice
1/3 cup milk
1/4 cup sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 tsp. vanilla
1/4 cup melted butter

Cut bread in 1” slices. Arrange in a 9x13 pan.

Combine remaining ingredients, except melted butter. Mix well and pour over the bread. Cover pan and refrigerate several hours or overnight.

Preheat oven to 400.

Melt butter and pour into a pan with a 1” side. Arrange bread slices, leaving a small gap between them. Pour butter on top. Bake for 10 minutes. Turn over and bake another 10-15 minutes.

Crockpot Meatloaf

Super easy and delicious!

Just make your favorite meatloaf recipe, put it in the crockpot and go over the top with some ketchup. Cook it on low for about 8 hours or so.

John was skeptical, but we loved it. It was Victoria's favorite meal yet.

Broccoli and Cheese Casserole

It has been a while since I have posted, but I assure you I have cooked since then! Here's a family favorite that Aunt Sue always used to prepare. I made it for Easter this year, and again it was a hit (and SO simple).

2 pkgs. frozen chopped broccoli
1 1/2 sticks butter
1/2 lb. Velveeta cheese, finely chopped
1/4 lb. Ritz crackers

Cook broccoli according to package directions and drain. Add 1/2 stick butter and Velveeta cheese. Stir until thoroughly mixed. Pour into buttered flat oven dish.Crush Ritz crackers. Add 1 stick melted butter. Mix thoroughly. Sprinkle over top of casserole. Bake 20 to 30 minutes until browned at 350 degrees.

Slow Cooker Maple Country Style Ribs

http://tinyurl.com/24vsz8

I doubled the amount of maple syrup and soy sauce. This was such an easy meal! It was prepped in minutes and only took a few hours on low in the crockpot.

Matt and Kate Dinner

Please excuse the lack of originality on the titles- this is how I remember the meals though!

Appetizers:
Spinach Artichoke Dip

1 cup may

1 cup grated parmessean cheese

1 box chopped spinach, thawed and drained

1 can articoke hearts, chopped coarsely

Mix and bake in a pie plate at 350 until top is brown. You can put shredded cheese on top too.

Italian Quesadillas (Giada's Recipe) http://tinyurl.com/28rwxm

The fontina was out of our budget, so we substituted it with a mix of shredded Italian Cheeses


Main Dish:
Chicken Florentine (Thanks KMH)

1 cup uncooked penne pasta

6 ounces chicken breast cuts

4 cups chopped fresh spinach

1 jar (7-1/4 ounces) roasted sweet red peppers, drained and sliced

3 fresh rosemary sprigs, chopped

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 tablespoon butter

1 1/2 cups reduced-sodium chicken broth

3/4 cup Alfredo sauce

3 tablespoons prepared pesto

2 tablespoons pine nuts, toasted

1 tablespoon shredded Parmesan cheese


DIRECTIONS: Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through. Drain pasta and add to the soup. Sprinkle with pine nuts and Parmesan cheese. Yield: 5 cups.


Everyone LOVED this recipe! We thought it tasted like something you would get in a restaurant. I only used about 3/4 the amount of recommended chicken broth and I added an entire jar of Alfredo sauce. I will make this one many more times!

Sides:
Green Beans and Portobello Mushroom Saute
1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry

Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

Dessert:
Pistachio Cake (Thanks Jocelyn)

PISTACHIO CAKE
1 box white cake mix
1 sm. pistachio pudding
3 eggs
1 c. water
1/2 c. oil

Mix all and bake in 9 x 13 inch pan at 350 degrees for 30 minutes.

I added in chocolate chips to the mix. You could add nuts, as well.