Maple Dijon Chicken CrockPot Recipe

Day 335.

I think anything with the word "dijon" in the title instantly sounds exquisite and marvelous---even though it's only a $2.99 condiment. Dijon is the show-off in the mustard family.

Carissa sent me this recipe on my birthday, and I printed it out right away. I was pleasantly surprised to have everything in the house already (well, minus the bay leaves).

The Ingredients.

--1 lb chicken pieces (I used frozen breast tenderloins)
--1 cup chicken broth
--2 sweet potatoes, peeled and chopped
--1 onion, chopped
--2 T dijon mustard
--3 T maple syrup
--3 cloves garlic, chopped
--2 bay leaves
--1 tsp thyme

The Directions.

I used a 4 quart crockpot---it was a good size. This fed the four of us with a tiny bit left for lunch the next day. If you have a large family or would like leftovers, double the quantity.

Put the chicken into the bottom of your crockpot and toss it with the thyme, maple syrup, and dijon mustard.

Peel and slice the sweet potato, and add to the pot. Add the onion and garlic. If you don't want your onion to have a crunch, put it at the bottom of the crockpot; otherwise on top of the chicken is fine.

Pour in the chicken broth. Add the bay leaves.

Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and the vegetables reach desired tenderness.

The Verdict.

Very good, and quite moist. The picture up above is a bit misleading----I had enough juice in the pot to ladle over the vegetables and some leftover white rice. The sweet potato fell apart a bit, so some were more mashed than chunky. The kids each ate 2 of the breast tenderloins, and a bit of sweet potato.

Thank you, Carissa --I really liked this chicken a lot-- I enjoyed the flavor and appreciated how easy it was to throw together.

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CrockPot Ropa Vieja Recipe

Day 334.

What should you do when you have a house full of food? Make more!

right?

The turkey carcass has been soupified, and the yams, potatoes, and stuffing has been given away and frozen. The refrigerator looked weird and empty yesterday, but we had an overflowing produce drawer. I had an email saved from Melanie, who walked me through making Ropa Vieja---which is a fantastic way to use a frozen hunk-of-meat, and feed a lot of people.

The Ingredients.

--3 lbs meat (get what's on sale. Stew meat, chuck roast, steaks, whatever.)
--1/2 cup chicken broth
--1/4 cup apple cider vinegar (could use white)
--1 T cumin
--1 tsp smoked paprika
--1 tsp salt
--1/2 tsp black pepper
--1/4 tsp cayenne pepper
--1 large red onion, chopped
--2 red bell peppers, chopped
--2 med yellow apples, grated
--3 stalks celery, chopped
--3 cloves smashed and chopped garlic
--1/2 cup cilantro leaves

The Directions.

I used a 6.5 quart crockpot. I think you'll need at least a 5 quart----this is a lot of food.

Combine all of the dry spices in a bowl. Rub the spices all over the piece (or pieces) of meat you are using. Put the meat into your crockpot. Dump any extra spice on top.

Coarsely chop the vegetables and add to the pot. Smash the garlic, take the leaves off the cilantro stems, and add.

Peel the apples, and grate them into the pot with a cheese grater.

Add the chicken broth and vinegar.

Cover and cook on low for a very long time, or on high for a pretty long time. I'd go for at least 10 hour on low and at least 7 hours on high, checking about 2 hours before serving to see if you can shred the meat with forks. If you can't shred the meat, cook for longer, or remove the meat and cut in long slices, then return to the pot.

Ropa Vieja means "old clothes"---the meat and vegetables should be shreddy and fully intertwined. The longer and slower you cook this, the better. There is plenty of moisture from the chicken broth and vinegar---if you are a peeker, you may need to add more chicken broth; but otherwise, you'll get a good amount of juice at the bottom of the pot.

Serve over brown or white rice, with a ladle full of broth.

The Verdict.

Delicious. After a few days of sweet Thanksgiving food, we were ready for a different flavor.

The kids ate their meat separate from the vegetables, but did eat it. They also ate a ton of rice, because--well--that's just what they do.

I hadn't cooked the meat long enough when I took the above picture. I was tired, and just wanted to be done, and the kids were hungry. After we took some of the meat out, it cooked for another 3 hours on low, and then was perfect. The resulting stew was tangy and smoky at the same time---it was delicious. I ended up cooking on low for a total of 12 1/2 hours.

Thank you, Melanie!

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The CrockPot as an Air Freshener/ Odor Neutralizer

Day 333.

Happy Black Friday! I hope each of you had as wonderful of a Thanksgiving as I did. It was also terribly easy---we had 6 crockpot dishes and a turkey-in-the-oven. Lots of food, and a super-easy clean-up.

But.

At about 10pm last night, the house was cleared, and I noticed a funk. It wasn't bad, but it was a slightly sour smell of old mulled wine, and dirty dishes. Instead of actually cleaning the dishes and emptying the wine crockpot, I eliminated the odor.

With the Little Dipper!

The Ingredients.

--water
--baking soda (for the little dipper, I used 3 T)
--crockpot

The Directions.

Pour water into the crockpot you are going to use. Add baking soda. Mix. Plug it in and turn to low (the Little Dipper and some of the small ones don't have settings, they just plug in). Keep the lid off.

Let the baking soda do the job of soaking up unpleasant odors.

If you would prefer to use the crockpot as an air freshener, fill with water, and add:

--drops of essential oil
--potpourri scent
--2 teaspoons of vanilla or other desired extract
--ground cinnamon, and cloves
--a cinnamon stick
--slices of lemon

The Verdict.

I was quite pleased with how the baking soda really did absorb the kitchen odors. I took the mini crock into another room later and smelled the water----it smelled strongly of mulled wine.
woah.

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CrockPot Pumpkin Pudding (crustless pumpkin pie)

Day 332.

Happy Thanksgiving! I hope you have a wonderful day full of warm memories and lots of love.

If you are in need of some last-minute crockpot holiday food ideas, here's the list.

This year we're going to have:
--cornbread stuffing
--sweet and sour caramelized onions
--candied sweet potatoes (I'll update the picture and recipe for this, too, after we eat)
--mashed potatoes with cream cheese and sour cream
--homemade cranberry sauce
--mulled wine
--this pumpkin pudding
oh! and an oven-roasted turkey.

I wasn't planning on doing any more Thanksgiving-y dishes; my mother-in-law is bringing store-bought pies and ice cream. My kids aren't huge pie eaters, and have never shown any interest in pumpkin pie. Like, EVER. But my seven-year-old convinced me last night that it's the crust of the pie that she doesn't like, but she likes the filling. And then her younger sister decided to say the exact same thing.

Crustless pie? That's easy. I can do that. This is much better than my original plan, which was to open a can of pumpkin pie filling and hand them each a spoon.

The Ingredients.

--1 can of pumpkin puree (15 oz)
--1 can evaporated milk (12 oz--the big can, not the little guy!)
--3/4 cup white sugar
--1/2 cup Bisquick-type mix (I used Pamela's Baking Mix)
--2 eggs
--2 T butter, melted
--1 1/4 tsp cinnamon
--1/2 tsp nutmeg
--1/4 tsp cloves
--1/8 tsp ginger
--2 tsp vanilla extract

The Directions.

I used a 4 quart crockpot and it was the perfect size. If you only have a big one, you can use it, but be aware that the batter will be spread out more and will cook much quicker. If you insert an oven-safe dish into the crock, it will work, but the batter will be quite thick and will take a VERY long time. Plan accordingly.

Spray cooking spray into your crockpot.

Set aside.

In a mixing bowl, combine all of the ingredients, and whisk until fully blended. No need to use a hand or stand mixer, just some elbow-grease.

Pour the batter into the prepared crockpot. Cover and cook on high for 3-4 hours, or on low for about 6. Check your "pie" after 2 hours on high, and 3 hours on low, then check every 30 minutes.

When fully cooked, the pie will look just like a finished pumpkin pie. The batter will have browned and will crack in a few places. The center will have set enough for you to touch it without getting batter on your finger.

Let sit in the crockpot until room temperature, then spoon into serving dishes and top with whipped cream.

The Verdict.

Perfect. It tastes fantastic, is gluten-free, and was terribly easy to do. We'll be making this again, and I'm happy to have it to serve today.

yay!

I'm off to peel potatoes. For hours.
serenity now!

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CrockPot Baked Oatmeal Recipe

Day 331.

Thanksgiving is tomorrow. I think I'm in denial.

If you're looking for tried-and-true CrockPot Holiday (any holiday!) Dishes, here's a list.

Today, however, I'm posting about baked oatmeal. I started making baked oatmeal when my first was about a year old and I was working out of the house. The mornings were never long enough, and I wanted her to have something hearty (and healthy) for breakfast. I'd make a pan on the weekend and cut off squares each morning for her to eat in the car.
It worked really well.

Baked oatmeal can be uber-healthy, or packed with sugar. I've cut the sugar and butter in half since I first started making it. If you think your family will meet this with resistance, start with a full cup of brown sugar (no need to double the butter in the crockpot, there's plenty of moisture) and then cut it back each time. You can sneak in nuts (ground or whole), extra grains, fresh and dried fruit, and protein powder.

The Ingredients.

--3 cups rolled (not instant) oats (if gluten free, make sure they are certified)
--1/2 cup brown sugar
--2 tsp cinnamon
--2 tsp baking powder
--1 tsp salt
--2 T flax meal (optional)
--1 cup milk
--2 eggs
--2 tsp vanilla
--1/4 cup butter, melted
--3/4 cup dried fruit

updated 11/29: if you are going to use steel-cut oats, you'll need more liquid. I don't know how much though, so if you figure it out, let me know! :-)

The Directions.

I used a 4 quart round crockpot. You're baking this, but no need to vent the lid of the crock; keep all the moisture in.

I really wanted this to take 6 hours on low so I could see if it could be done overnight. It took 4 3/4 on low for me----so unless you hardly sleep, do this in the day time so you can keep an eye on it.

Mix all the ingredients together in the crockpot. I dumped in all the dry stuff, then added the melted butter and milk. Stir well with a spoon---make sure the baking powder gets dispersed evenly.

Cover and cook on low for 3-5 hours, checking every so often. This is done when the edges are brown and are beginning to crust, and the center is set. An inserted knife should come out clean.

Let it sit in the cooling crockpot for at least an hour before attempting to cut. The longer you let it sit, the more set and brownie-like the pieces will be.

The Verdict.

I made this on Sunday evening and it's already all gone. The kids hadn't had it in a while and had a bunch for breakfast each day and wanted it for dessert last night. The flavor is like a great big oatmeal cookie. I like mine heated with my morning coffee, and Adam likes to crumble his on top of yogurt.

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CrockPot Chicken Adobo Recipe

Day 330.

I actually just got a pang of something weird when I typed that number in. 35 (36) days left in the year? Really? That's it? I actually feel really sad about that (today. tomorrow, I might decide to spend the afternoon jumping on the bed.)

Thank you so much for the wonderful birthday wishes, and for the great comments directed towards Adam. He read every one of them. Probably thrice. I've got a lot of scheming to do before his birthday, but it looks like he's going to be spending it with a thousand women for BlogHer.... that's a good gift, right?

I've never made Chicken Adobo before. My grandma read me this recipe over the phone out of a xeroxed booklet of International Food put out by my first grade class. We all really liked the chicken a lot, and have a bunch saved in the freezer for future soups. Thank you, grandma, for keeping the booklet!

The Ingredients.

--3 to 5 pounds of chicken meat (I used a whole chicken. Next time I will use boneless pieces.)
--1/4 cup soy sauce (La Choy and Tamari wheat free are gluten free)
--4 cloves garlic, chopped
--1 tsp black pepper
--1/2 tsp salt
--1/2 cup apple cider vinegar (can use regular white)
--4 bay leaves
--1 1/2 cups shredded carrots
--1 yellow onion, sliced in rings

The Directions.

If you have the time to assemble the chicken in a plastic zipper bag with the salt, pepper, soy sauce, garlic, and vinegar the night before, do so. The chicken will be much more flavorful if left to marinate overnight. Then dump out in the morning on top of the vegetables.

I used a 6.5 quart crockpot. If you use 3 pounds of chicken, everything will fit in a 4 quart or larger.

I had a 5 pound chicken. I did skin it, and I am certainly getting better at skinning chickens.

Rub the chicken with salt, pepper, and crushed garlic. If using a whole chicken, shove 2 bay leaves inside. Set aside.

Slice the onion in rings and place the rings at the bottom of the crockpot. Add in the shredded carrot---I used the bagged shredded carrot to save time. Put the chicken on top. Pour in the soy sauce and vinegar.

Cook on low for 7-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has reached desired tenderness.

I cooked our whole chicken on high for exactly 4 hours. It was fully cooked, but completely fell apart. The vinegar is such a tenderizer that I wouldn't attempt this again with bone-in chicken--the bones freak me out with the kids.

The Verdict.

Delicious. This results in very flavorful and moist chicken. There is a lot of juice, and we served it over basmati rice. The kids each ate a plateful. When I make it again, I might put in some shredded cabbage---Adam and I both really liked the pickled vegetables an awful lot.


other great chicken recipes:

Vietnamese Chicken
Brown Sugar Chicken
Rotisserie-style chicken
Lemon and Herb Chicken
Whole Chicken with Salad Dressing

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CrockPot Mulled Wine Recipe

This recipe is part of Oprah.com's Holiday Food Blogger Roundup. Welcome Oprah.com readers! Thank you for stopping by. xoxo steph

Day 329.

It's day three hundred and twenty-nine, and it's my birthday.


I have a lot to be thankful for this year. It's been a total trip.

Last Friday, Adam called and said that he invited a bunch of friends over to celebrate my birthday. He told me not to ask questions but that they were coming, and that he'd handle it all. It's a good thing our house is always thirty-minutes-away from being company-ready.

I put on a crab dip, and this mulled wine for our friends. I had fun fiddling in the kitchen, and the kids went to town making decorations.

When everyone was settled and had some of the mulled wine (quite enjoyable!) Adam laid out his surprise: he was dropping the six ladies off at a restaurant and the boys were going to watch all of the kids. My friends were in on it, and we all piled into the mini van. When we got to the restaurant, a table was waiting piled with appetizers and champagne.

Wow. The night couldn't have been any better. Thank you Adam, and thank you so much to Jennifer, Karen, Claudia, Nancy, and Carol. I love you all so much.

And now I'm crying. Again.

The Ingredients.

--2 bottles dry red wine (I used Cabernet Sauvignon)
--1 cup freshly squeezed orange juice (about 3 oranges)
--2 more oranges (one to float on top, and one for garnish wedges)
--3/4 cup white sugar
--1/4 tsp allspice
--1/4 tsp cinnamon
--4 cinnamon sticks
--4 whole cloves

The Directions.

Serves 6-8 (sort of. it really depends if you want your guests to have a taste, or a bunch. I'll double this next time.)

I used a 6 quart crockpot.

Open the wine. This was really very hard for me. I need one of those fancy wine opener thingies. It seriously took a good twenty minutes for me to open one of the bottles, and I got all sweaty and frustrated. ugh.

Squeeze the oranges to get 1 cup of juice. I'm sure you could get away with using store-bought juice, but the pulp floating around is what's kind of neat about mulled wine; it's more rustic this way. And oranges are in season.

Stir in the sugar, and add the ground spices. Float the cinnamon sticks and whole cloves on top. Slice one of the oranges in rings, and float the rings on top.

Cover and cook on high for 2 hours, or on low for 4.

You want the wine to get as hot as a traditional hot beverage.

Ladle into mugs, and serve with a fresh orange wedge.

When serving, leave the lid off and the crockpot on "low."

The Verdict.

I liked this much more than I thought I would, and look forward to making it again. I will on Thanksgiving. I like that you can use terribly cheap wine (Adam went shopping the night before and Trader Joe's was already closed, but this is a great use for 2 Buck Chuck---although he assures me that the Sutter Home was on sale for $3.99) and still wow even the toughest wine snob.

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Salsa Chicken and Black Bean Soup

Day 328.

My kids each ate their weight in this soup. It smelled delicious while cooking, and tasted even better.

This is a brain-child of Natalie, who emailed me early last week. The neat part about this soup is that she (and then I did, too!) used dry black beans instead of canned or pre-cooked dried beans.

The beans will take a super long time to soften, so this is a great candidate for those who are out of the house for long periods of time. It's soup---there's a lot of volume, and it won't burn on you. The even-neater (more neat?) trait of this soup is that there is no chopping or dicing, yay!


Thank you so much, Natalie!

The Ingredients. --1 pound chicken (I used frozen breast tenderloins)
--1 cup dried black beans (or 2 cans, drained and rinsed)
--4 cups chicken broth
--1 cup sliced mushrooms
--1 cup frozen corn
--1 jar prepared salsa (16 oz)
--1 1/2 tsp cumin
--1/2 cup sour cream (to stir in at the end)
--shredded cheddar cheese, avocado slices, cilantro (all optional)

updated 12/15: Pace salsa is pictured in the ingredients. Pace, and many Campbells products are now no longer being classified as "gluten free"---please read all labels and use your best judgment when making choices to feed your family. You can read a discussion about the labeling, here.

The Directions.

I used a 6.5 quart crockpot. You will need a 4 quart or larger.

If you know you are going to make this the night before (yay for meal planning!) soak the black beans in enough water to cover and another 2 inches overnight. In the morning, drain the water and rinse the beans.

If you don't have super hard water or live in a super high altitude, you can quick soak the beans by pouring boiling water over them and let them sit for an hour or two. I did an hour, but 2 would really be better if you have the time.

Drain and rinse the beans. Add to the crockpot. Put in the chicken, and add the broth and salsa. Pour in the corn and mushrooms, and add the cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.

Cover and cook on high for 9 hours. Yup. High. For 9 hours. It took a crazy long time for the beans to soften, but they did.

If you are using beans you soaked overnight, canned beans, or pre-cooked beans, you can cook on low for 6-8 hours, or on high for 4-5--similar to normal soup-cooking time.

If you'd like to thicken the broth (I did this), you can use your immersible blender (I love that thing) to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditonal blender. Stir the mixture back into the crockpot.

Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices.

The Verdict.

We all loved this. My crockpot was more than half way full, but the four of us ate so much we only had a small tupperware full for leftovers.

This is a new favorite in our house. I thought that the salsa might be too spicy, but the kids didn't complain once. They are used to spicier things than some of their peers, but I didn't find the soup spicy at all, just packed with flavor. If you're concerned, stick with mild salsa. You can always add some white or red pepper to the grown-up portions.

Thanks again, Natalie, for a new family-favorite!

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CrockPot Crab Dip Recipe

Day 327.

Dip! With crab meat! And cream cheese!

Do better things than this exist?

I don't actually think so.

We had a houseful of people last night and I was thrilled that Christine emailed me earlier in the week with her famous crab dip recipe. I changed a few things, but this is definitely her recipe. Thank you, Christine!

The Ingredients.

--1 pound crab meat (imitation crab meat is NOT gluten free. Go for the real stuff!)
--3 packages (8oz each) cream cheese
--1/2 cup buffalo wing sauce (or you can use 1/2 cup jarred salsa)
--1 can chilies and tomatoes, drained (Rotel)
--1/2 cup milk
--2 lemons, optional

The Directions.

I used a 4 quart crockpot. This feeds 20 people as an appetizer, or one cranky woman as a meal.

Sort through the crab and make sure that there aren't any shells.

Cube the cream cheese and put it into your crockpot. Plug it in and turn to high to begin melting the cream cheese. Add the buffalo wing sauce (or salsa), milk, and the drained can of Rotel.

Put in the crab, and stir gingerly to combine.

Cover and cook on low for 2-3 hours, stirring every 20 to 30 minutes, or on high for no more than 2 hours, stirring often.

Serve with your favorite crackers, cubed bread, or celery sticks.
If you plan on serving out of the crockpot, you can "pretty it up" by inserting slices of lemon all the way around the edge of the dip in the crock.

The Verdict.

This was a hit. The crock was scraped clean.

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CrockPot Peppermint Hot Chocolate/ Peppermint Mocha Recipe

Day 326.

Good morning! I am having severe internet issues, so fingers are crossed that this is going to post properly...

typing with crossed fingers is actually quite hard. I'm going to cross my toes instead.

The Ingredients:
serves 10-12 people.

For the basic peppermint hot chocolate:

--3 cups nonfat dried milk

--1 cup powdered sugar

--3/4 cup cocoa powder

--1/4 tsp salt

--1/2 cup chocolate syrup

--1 to 2 tsp peppermint extract (my kids thought 2tsp was too strong.)

--7 cups water

--marshmallows and candy canes for garnish

for a "mocha":

--pour the cooked hot chocolate over a shot of espresso or a half-cup of very strong coffee

for an "adult drink":

--omit the peppermint extract and pour the hot chocolate over a shot of Peppermint Schnapps

The Directions.

I used a 4 quart crockpot.

Combine the dry ingredients into your crockpot and stir with a spoon. Squeeze in a half-cup of chocolate sauce, and add the peppermint extract. Add the water, a cup at a time, and stir well. The chocolatey mixture will be bubbly and look powdery. It's okay---it will cook together.

Cover and cook on high for 2-3 hours, or until completely hot. Serve with marshmallows and candy canes. If serving to guests, keep the pot on low with the lid off, and provide a ladle. If kept on warm, the hot chocolate will not stay warm enough.

The Verdict.

Very tasty. I tried it plain, and with a half cup of strong coffee. I did not try the Peppermint Schnapps version, but assume it would taste good. It was 10am.

The kids thought that the 2 tsp of peppermint extract was too strong, but that 1tsp was perfect. I recommend starting with 1 tsp, and add 1/4 tsp at a time to taste.

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CrockPot Turkey and Wild Rice Soup Recipe

Day 325.

The weather has officially changed. I am running the heat in the morning, the guinea pigs have moved inside, and the flannel sheets are out of hiding. Last night, I finally finished reading "The Long Winter" to the girls. We have so much to be thankful for--- if you have kids that sometimes forget how richly blessed modern day life is, I highly recommend reading it aloud.

Anyway. Today I am thankful that I met Kalyn Denny at BlogHer, and I am so happy to have found her Turkey and Wild Rice Soup. Adam proclaimed it the best turkey soup he's ever had, and the kids each ate two bowls. I may have wept. I'm not sure.

The Ingredients.
adapted from Kalyn's Kitchen

--turkey carcass (if you don't have one, you can use 2 cups of cooked turkey)
--8 cups water (to make broth. if you don't have a carcass, use 8 cups chicken broth)
--1 chicken bouillon cube (only if you are using the carcass to make broth. Don't use if you're using broth.)
--2/3 cup uncooked wild rice
--1 yellow onion, chopped
--1 cup chopped celery
--1 cup chopped carrots
--1 tsp sage
--2 T balsamic vinegar
--2 cups spinach leaves (Kalyn used cabbage, but cabbage reminds me either of engorgement or the cabbage soup diet)

The Directions.

I used a 6.5 quart crockpot.

This is a 1 1/2 day project. We're going to use the turkey bones to make broth for the soup. If you are using chicken broth and 2 cups of turkey, bypass this step.

Put your turkey carcass into a crockpot, and cover with 8 cups of water. My carcass was only from a tiny turkey, so if you need to break the bones down to fit in your crock, do so.
My turkey was still stuffed with a quartered onion and some apple, so I didn't bother to add any vegetables to season the water. You may certainly add some onion, celery, or anything else you'd like to season the broth. The more meat and skin left on the bones, the more flavorful the broth.

Cover and cook on low overnight. I cooked the broth for 10 hours. In the morning, put on an apron to strain the broth with a colander. What? No apron? Perhaps you could use a brand-spanking-new "I Heart CrockPotting" one? Since I have a bunch of crockpots, I strained the broth into a new one. You might need to strain the broth into a big bowl, then dump it back into the crockpot.

Pick off the meat, and add it to the broth.

Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage, bouillon cube, and balsamic vinegar. Stir.

Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.

Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is done when the vegetables have reached desired tenderness. There is a lot of volume here; this is a good candidate for a day when you are out of the house for a long time. No need to worry about it over-cooking.

The Verdict.

This is my new favorite soup. I love, love, love the hint of tartness from the balsamic vinegar, and how it darkened the broth. The wild rice exploded a bit, and actually resembled barley by the time we ate it. The kids ate a bunch, and I had at least 3 bowls throughout the day yesterday. We have a quart left, which I will happily serve for lunch.

Thank you, Kalyn!

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CrockPot Whole Turkey Recipe

Day 324.

I did it. A whole turkey in the crock.

I am officially turkeyed out.

I was able to fit a 9.5 lb turkey into a 6.5 quart crockpot. It was a tight squeeze, and this is the absolute largest turkey you should attempt to cook----even if you have a 7 quart crockpot. The meat needs to reach 140 degrees after 3 hours of cooking on high to keep it in the "safe zone" for consumption.

"hey Steph, how'd you learn that?"

I was hoping you'd ask! I learned this by participating in a live webchat hosted by Butterball, and their trained Turkey-Talk Bloggers. Chris Jordan, from Notes from the Trenches, and Susan Wagner, from Friday Playdate are fresh out of Turkey U. and are eager to help families with their burning (simmering) turkey questions.

You can ask anything turkey. Chris only slightly snickered when I asked where the thigh is. (guess what? it's not on the drumstick at all---it's the part where the drumstick connects to the bird. huh.) There is another chat scheduled for November 25, or you can call 1-800-BUTTERBALL.

The Ingredients.

--turkey (9.5 lbs is the MAXIMUM to fit in a 6.5 quart crockpot)
--olive oil
--salt
--pepper
--garlic powder
--dried parsley
--onion
--apple (I used yellow)
--meat thermometer (necessity, not a luxury. go get one if you need it)

The Directions.

Your turkey must be completely and totally thawed. Seriously. Call the Butterball hotline if you don't know how to do this safely.

I took a lot of the skin off. You don't have to, the skin seems to magically brown a bit in the crock, but I have weird skin issues.

Remove the neck and the bag of stuff they put inside the turkey. If you're going to use it to make stuffing or something, do that, but please don't tell me.

Pat the turkey with paper towels to dry it off. Rub a handful of olive oil all over the bird, inside and out. Sprinkle salt, pepper, dried parsley, and garlic powder all over and in it, and rub it around. If you have a secret family concoction of herbs, by all means, use it.

Peel an onion, quarter it, and shove inside. Core an apple and do the same.

Lower the bird into your crockpot. I wanted to put it in breast-side down, but Chris and Mary (from Butterball) said not to. So I put it right-side up.

Cover. Cook on high for 3 hours, then check the internal temperature. You need the turkey to register at least 140 degrees.

Cover again and cook on high for another few hours. I needed to leave the house, and this turkey cooked on high for a bit over 5 hours. Check the internal temp again in a few places. It should be 170 degrees or higher. You can certainly cook it longer if needed, or keep it on warm until you are ready to carve.

CAREFULLY remove turkey from crockpot. The edges will have browned nicely. If you'd like, you can broil the top for a few minutes in the oven--put the turkey in a roasting pan, don't use the crock. I tried this, and was pleased with how the turkey looked afterwards. I broiled for about 7 minutes.

Let sit for 15-20 minutes before carving.

The Verdict.

I'm so happy this worked. I feel.... relieved. Like my shoulders have lost a lot of tension, which is weird, but I must have been worrying about this sub-consciously for a while or something.

My kids didn't eat it. They had no interest. I gave them frozen corn and barbecued beans from a can.

My parents ate a bunch, and so did Adam.

I had a turkey sandwich around 9pm.

CrockPot Turkey Breast Recipe
CrockPot Creamed Corn
CrockPot Mashed Potatoes with Cream Cheese and Sour Cream
CrockPot Cornbread Stuffing
CrockPot Traditional Stuffing
lots more CrockPot Holiday(ish) Food

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How to Make Candles in the CrockPot

Day 323.

Don't look now, but the gift-giving Holidays are just around the corner.

But it's okay, because you can make candles. Cheaply (or for free!) with your crockpot.

I love candles, especially inexpensive ones, and scented with food: vanilla, cookie dough, pumpkin pie, apple cinnamon, coffee, and gingerbread. I am the happiest after lighting a yummy-scented candle.

For a while, I was getting up at 4am, and drank coffee in the dark with a few lit candles before beginning the day. It was quite peaceful.

Because of this love, I have quite a few candles that don't light anymore, but the jar/glass container still has trapped wax.

Yesterday, I took the wax out of 9 of these candles, and made 3 new ones. Al Gore would be so proud of me.

I also used some soy wax that I got at Michael's to make 3 others. It was a fun project, and now that I know how, one I will do quite often.

The Ingredients. --old candles in glass containers
(or empty glass containers and wax suitable for candle-making from the craft store)
--3 inch wicks (this size works well for the tiny candles sold at the dollar store, the Glade candles, etc.)
--candle fragrance, essential oil, or cooking extract
--candle coloring dye (not food coloring, sigh.)

The Directions.

Freeze the jars with the leftover trapped candle wax. Use a steak knife to pop the wax out of the jar/glass container. If your container is tapered, you'll need to chop the wax up with the knife before it can fall out.

Cut away the old wick and discard. Chop the wax into small pieces--about 1/2 inch square or thereabouts.

Wash the containers well in soapy water and dry completely.

Fill each glass with the chopped up wax. I put the wick in, but you don't need to until the wax has melted. If you are going to use soy wax, or another store-bought wax, fill the glass container the same way.

Nestle the containers into your crockpot. I got 6 to fit nicely in a 6.5 quart oval.

Cover and cook on high for 2 hours, checking every 30 minutes.
When the wax is completely liquidy, add your color and scent. Food coloring doesn't work. I tried it. Mix with a wooden skewer, and lower in the wicks.

Unplug the crockpot. Let the candles sit in the cooling crockpot for about 4 hours, or until they have set enough to move.

Do not use for 12 hours.

Light and enjoy.

The Verdict.

I wish I could say that this was a fun project I did with the kids, but I'd be lying. One was at school, and the other was in the backyard. She poked her head in a few times but I shooed her back out. This was my art project. I'm looking forward to trying this again, and getting some of the different colors and scents they have at the craft store. The peppermint extract worked, but I think I'll use an essential oil next time for a more pronounced scent. I'm very pleased with the results--even the splotchy ones made with food coloring.

updated: anon just reminded me about crayons! I agree that they might work quite well to create a color. I learned from the crayons-in-the-crock experiment that Crayola melt the nicest.

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CrockPot Wassail (Spiced Punch) Recipe

Day 322.

I got this fun recipe from Wendy. I put it together last night, and after dinner we sipped our wassail out of mugs while watching A Murder She Wrote marathon on the Hallmark channel. Although it was in the seventies yesterday, we pretended it was cold and needed warmth from the hot mug of cider and the heat from the vanilla Glade candle.

It was a good night.

The Ingredients.

--2 quarts apple cider
--1 cup pineapple juice
--1/2 cup honey
--3 sticks cinnamon
--2 whole cloves
--1 whole orange, cut in rings
--brandy, optional

The Directions.

Use a 4-6 quart crockpot. This makes 9 cups of juice.

I had *just* watched an Unwrapped episode where they explained the difference between cider and juice: you can't see through cider, because they use the whole apple. I headed to Safeway with that knowledge, and didn't find 1 bottle in the whole store labeled cider (other than the sparkling Martinellis), so I brought home a bottle of organic apple "juice" that I couldn't see through.

Put all of the ingredients into the crockpot (not the brandy). Wash your orange well, and cut off each end. Slice the remaining orange into rings, and float the pieces on the top of the juice.

Cook on high for 2 hours, or on low for about 4. You want the juice completely hot, and the flavor of the cloves and the cinnamon to have permeated.

Ladle into mugs. If you are going to add the brandy, put a shot into each mug, then top with the hot cider.

If serving to guests, provide a ladle, and keep the crockpot lid off, and the pot turned to low. If on warm with the lid off, it won't stay quite hot enough.

The Verdict.

Delicious and soothing. One of my kids has a sore throat, and she drank a lot, and was happy with how it made her throat feel better.

We're having some more for breakfast.

Thank you so much, Wendy!

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CrockPot Pumpkin Cheesecake Recipe

Day 321.

mmmm. Cheesecake.

I made a traditional cheesecake on Fourth of July, and ever since have been wanting to make a pumpkin one. I have had my eye on this recipe from Good Housekeeping, and put it to the test yesterday.

I'm eating some right now with my morning coffee. It's delicious.

The Ingredients. A jar of nutmeg made it into the picture. That's a mistake. You don't need any.

Crust:
--1 cup gingersnap or graham cracker crumbs (I used the GF gingersnaps from Trader Joes)
--3 T butter, melted
--2 T white sugar

Filling:
--2 packages (8 oz each) cream cheese, room temperature
--1 1/4 cup white sugar
--1 can pure pumpkin (15 oz)
--3/4 cup sour cream
--2 tsp vanilla
--1tsp cinnamon
--1/2 tsp allspice
--1/4 tsp salt
--4 eggs

Sour Cream Topping (optional):
--1 cup sour cream
--3 T white sugar
--1 tsp vanilla

The Directions.

If you are planning on serving pumpkin cheesecake for an event, I'd recommend making it the day before, so it has plenty of time to chill in the refrigerator.

I used a 6.5 oval quart crockpot, and inserted a 1.5 oval casserole dish into it. You are using the crockpot as a bain marie, or water bath.

In a small bowl, combine melted butter with the graham cracker crumbs and white sugar. Press the mixture into your casserole dish. Set aside.

In a large mixing bowl, combine the softened cream cheese, pure pumpkin, sour cream, and vanilla extract. Add the spices and eggs, also. Mix well with a hand or stand mixer until the cream cheese is fluid and there aren't very many cream cheese spots/lumps. A few is okay.

I've never been one to add some ingredients first, and an egg at a time while mixing. If you are somebody who likes to do that, the Good Housekeeping people will tell you what to do.

Pour the filling on top of the crust.

Put 1/2 to 1 cup of water into the bottom of your crockpot. The inserted dish should push the water up to halfway up the sides of the cheesecake.

Place the cheescake into your crockpot and cook on high for 2 to 4 hours. It took 4 for mine to cook completely. You will know it's done cooking when the top is no longer jiggly and the sides have begun to brown ever so slightly.

Unplug your crockpot, and take off the lid. In a small mixing bowl, whip together the sour cream topping. With a rubber spatula, very carefully spread the sour cream topping on top of the hot cheesecake. Let the cheese cake sit in the cooling crockpot for an hour, before chilling in the refrigerator. I put the lid on the crockpot sideways, but you can also leave it off.

Chill for at least 6 hours. Serve.

The Verdict.

This is thick, moist cheesecake. The filling did not get as hard and as set-up as the first cheesecake I did. The first one called for 2 T of flour, and only 2 eggs.

I was worried that this pumpkin batter wouldn't set, because the first cheesecake I did only took 2 hours on high, and this took a solid 4 hours on high. In fact, I made a mistake, and brought it to some friends after baking for 2 (and only chilling for 2) for dessert last night. It wasn't cooked. It was cheesecake soup.

When we got home, I plopped it back into the water bath (I hadn't cleaned the kitchen up, and the crockpot was still slightly warm) for the additional 2 hours and set an alarm to check on it. This cheesecake was finished at 1 am.

And then I was wide awake for some reason and couldn't sleep and had a rather long conversation with Adam that he doesn't remember. weird.

All in all, this is a good recipe, but when I make it again, I will go off of my original recipe, and add the pumpkin and spices to that. Since I haven't actually tried it, I'm not sure if it will work, but my gut is leaning towards that "sturdier" cheesecake, instead of trying to fool with this one some more.

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