3-Ingredient Slow Cooker Dump Cake

I've wanted to post a "dump cake" recipe for a while --- but was a little worried about how it would look. I mean, I'm supposed to be a PROFESSIONAL and all --- and don't professionals keep under wraps that they shoo the kids out of the kitchen so they can lick pie filling off the lid of the can with no one watching?

So when I saw Kristen, from Dine and Dish write about her insecurities blogging about dump cake I felt better. Because you know what? Not everything can be perfectly made-from-scratch with nothing-at-all artificial. This is real life, not a magazine!

You'll love this customizeable recipe. If you don't care for canned cherry filling or chocolate cake, use apple pie filling or even canned peach slices in syrup with a yellow cake mix.

The Ingredients
serves 6 to 8

2 (21-ounce) cans pie filling
1 (15-ounce) box cake mix (we are gluten free, so that's what I use, but you certainly don't have to!)
1 stick (1/2 cup) butter, melted (my butter is salted; it really doesn't matter)
1 tablespoon water

The Directions

Use a 4-quart slow cooker sprayed well with cooking spray. If you have a 6-quart and that's it, reduce cooking time by about a 1/3.

Dump out the pie filling into the bottom of your prepared slow cooker. (don't forget to lick the cans! that stuff is GOOD.) In a large mixing bowl, mix together together the cake mix, melted butter, and water. You're going to have a crumbly cake mix, but what you're really trying to do is to "wet" all of the powder.
(go ahead and eat a few spoonfuls of the mix. there's no eggs, and again, that stuff is GOOD.)


Pour this evenly over the top of the canned filling. Cover, and cook on high for 2 to 3 hours, or on low for about 4 to 5 hours. Uncover, and continue to cook on high for another 30 minutes or so to release condensation.  

Your cake is finished when the dough is set, and you can poke at it with your finger and not get a bunch of goop (technical term) on it. The filling will bubble up and be intertwined with the cake mix. Spoon into bowls and eat warm or at room temperature.

Enjoy!

The Verdict

Holy crazy mama, this is Uh.Maze.Ing.  it's SUPER DUPER hot when right out of the crock--- be careful! Thank you, Kristen, for the nudge!! :-)



-------) I'm doing some work with the Glad company, and will be tweeting from their @GetGlad handle on Monday, March 24th from 8am-10am pacific using the #gladyouasked tag. I'd love for you to play along!! 
Here's a bit more info.

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Cold Weather Meal Plan for the Slow Cooker

I feel like a fraud pointing out that it's been cold lately because I am right outside of San Francisco and our cold is NOTHING compared to real cold.

I know. I stink. But I do have CNN and twitter so I am very very aware at how REALLY cold it can be. And I hate it if you are cold and I wish I could make global warming happen even quicker so you are no longer cold (KIDDING. that is a joke  .....  save your (frozen) tomatoes!!)

If I could send everybody heating blankets and fluffy slippers, I would. Most definitely.

Instead, I've got a cold-weather meal plan for you that is easy on the wallet (I'm in denial over my credit card bill from Christmas) and is filling without being heavy and bogged down with cheese and grease in case you (like me) are trying to figure out why the super cute corduroy pants that fit in October no longer fit.

ahem.

Monday: Sausage and Vegetable Medley
Tuesday: Clean out the Pantry Chili
Wednesday: Honey Garlic Chicken
Thursday: Parmesan Tilapia
Friday: Carnitas

Grocery List:
[to print out just the list, use the PRINT button below and make sure to delete all extraneous text and photos before clicking print.]

PRODUCE
- 1 package of fresh stir-fry vegetables -- you need 4 cups of fresh vegetables --(broccoli, cauliflower, bell pepper, mushrooms, carrots, etc.)
- potatoes (red or brown, will need 2 cups worth, cubed -- about 2 Russet or 5 baby red)
- 2 lemons
- 1 orange
- 1 lime
- 2 heads garlic
- 1 onion
- baby spinach (will need about 2 cups -- 1 large handful)
- avocado (sliced for carnitas)

DAIRY
- Parmesan cheese, shredded (1/2 cup)
- shredded cheese for carnitas
- sour cream for carnitas

MEAT
- 2-3 pounds boneless chicken thighs
- 4 fillets of tilapia (or 1 per family member)
- 2 to 3 pounds pork shoulder roast
- smoked chicken sausage (Aidell's brand or similar)

CANNED GOODS
- 3 cans of your favorite beans
- 2 cans tomato paste (6-ounce cans)
- chicken broth (4 cups)
- beef broth (2 cups)

CONDIMENTS
- honey (1/3 cup)
- ketchup (1/2 cup)
- mayonnaise (1/4 cup)
- soy sauce (La Choy is gluten free) (1/2 cup)
- sliced jalapeño peppers (in jar)
- salsa (garnish for carnitas, optional)

OTHER
- corn tortillas
- aluminum foil

SPICES
- Italian seasoning ( 1 tablespoon)
- basil (1 teaspoon)
- cumin (1 tablespoon)


a few quick announcements:

*  from Totally Together Journal: How to Combine Gratitude with Goal Setting  and  30 Day Organized Life Challenge
*  I was on NPR and shared a Take Out-Fake Out KFC recipe
*  If you'd like to subscribe to the site(s) for updates via email, here are the different options.

I hope you have a wonderful week and stay warm and cozy! And wash your hands a lot; it's flu season.

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Maple Barbecue Beef Slow Cooker Recipe

The dirty little secret about cookbook writers is that when they (okay, me) are on a deadline to finish writing a project they (me again!) don't actually cook.

Oh sure, they eat really really really well during recipe-testing, but when they are in the midst of edits and the kitchen table has papers stacked where dinner dishes should be, they sometimes forget all about dinner.

In this case, it's a good thing, because I made up a pretty phenomenal beef dinner using only the odds and ends of stuff I had in the house because I may have (accidentally) forgotten to go grocery shopping.

The Ingredients
serves 4 

2 pounds frozen solid and maybe even frostbitten stew meat
1/3 cup soy sauce (LaChoy is gluten free)
1/3 cup maple syrup
2 tablespoons dried onion flakes (or 1 large onion, peeled and diced. We didn't have any.... gah.)
2/3 cup beef broth

The Directions

Use a 4 or 6-quart slow cooker. Your food will cook a bit faster in a 6-quart because it's not as filled -- that's okay, just check it after 7 hours.

Dump everything into the pot. Because my meat was frozen, I didn't have the opportunity to stir it. No worries.
Cover, and cook on low for 8 to 10 hours, or on high for about 5 or 6 hours. If you are home during the day and can stir it once to disperse the ingredients, go ahead and do so after a few hours. If you are not home, don't worry about it. Just stir well before serving.

Your meat is finished when it can break apart with a spoon. Serve with mashed potatoes and/or roasted vegetables (pictured is roasted carrots from my mom's garden and sweet potatoes tossed with olive oil and sage).

The Verdict

Major winner. I was actually sweating bullets the day I put this into the pot because I couldn't take the time to leave to go get dinner-type-food and I had thrown away all the chicken in the house because of the recall. I needed to use the stew meat up, and I wanted to finish up the broth before it went bad. 

Everything about this worked -- the maple played nicely with the salty soy sauce to create a beautiful barbecue-teriyaki sauce. Now that I know this works so well, I'm going to be using it more often instead of leaning towards honey or brown sugar. What a nice surprise!!


~~~
I have good news! Ninja has extended my package offer for readers of the site for another Holiday Shopping Season. I heard word that they aren't going to run the infomercial this Fall/Winter, so this is the only place to get a complete package.

ALSO: The GiveAway Page is STOCKED with *FREE* giveaways for this Holiday shopping season. You can subscribe via email (click here for subscription options) to be alerted to each new giveaway. 

Happy Slow Cooking!!

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Monday thru Friday Slow Cooker Meal Plan for the Fall

HAPPY CROCKTOBER!!

In honor of the first Friday in Crocktober, I have put together another meal plan for you. I love the fall, and I of course LOVE Crocktober, but I am beyond relieved that this week is over.

It was a doozy.

next week will be better, though, because I'm going to stick to a game meal plan!

(meatless) Monday: End of Summer Harvest Soup
Tuesday: 20-40 Clove Garlic Chicken
Wednesday: Autumn Sausage Casserole
Thursday: Orange-Apricot Pork Chops
Friday: Chicken Enchilada Chili

Shopping List:
(to print out just the list, use the PRINT button at the bottom of the post and delete any photos and extraneous text)

PRODUCE:

Apples (2 green or yellow)
Carrots (1/2 cup chopped)
Celery (2 stalks)
Garlic (2-4 heads, up to 40 cloves)
Onions (4 yellow)
Tomatoes, baby (2 cups)
Zuchinni (4 med)
Yellow Crooked Neck Summer Squash (2 med)

DAIRY:

Parmesan Cheese (not a lot, for garnishing)
Mozzarella or Cheddar Cheese (shredded, to add to Harvest Soup and Enchilada Chili)
Sour Cream (1/2 cup or so for Chili)

MEAT:

4 pounds chicken parts, or 1 roaster chicken
1 1/2 pounds additional chicken for Chili
6 pork chops
1 pound smoked chicken sausage (artichoke garlic or similar, I like Aidells brand)

DRY GOODS:

Pasta (1/2 cup, we use gluten free)
Rice (3 cups already-cooked white or brown rice)
Beans (dry white, 1/3 cup)

CANNED:

2 (15-ounce) cans pinto beans
1 (11-ounce) can mandarin oranges
Pasta sauce (1 jar; will need 1 cup)
2 (14.5-ounce) cans diced tomatoes with garlic
5 cups chicken or vegetable broth (for soup and for autumn casserole)
1 can enchilada sauce (will need 1 cup; read labels carefully for gluten)

BAKING NEEDS:

Brown Sugar (1/4 cup)
Raisins (1/2 cup)
1 cup Apricot Jam

SPICES:

Paprika (2 tsp)
Italian Seasoning (1 tablespoon)
Chili Powder (2 tsp)
Cumin (1 tsp)
Parsley flakes (1 tablespoon)
All Spice (1/2 tsp)
Cinnamon (1 tsp)
Ginger (1/4 tsp)
Cloves (1/4 tsp)

Pantry Staples:

Olive Oil (1 tablespoon)
Kosher Salt (2 tsp)
Black Pepper (2 tsp)


The Verdict:

I know that this grocery list is a bit longer than the previous meal plan's -- but everything should be very easy to find in your regular grocery store and hopefully you already own a bunch of the spices!

My eldest daughter turned 12 today. Which really can't be correct, because I am nowhere near old enough to have a 12-year-old. Five years ago I surprised her on her birthday with caramel apples. This year she has braces and can't have them, and has requested sushi for dinner. I'm pretty sure I can't find a way to make sushi in the crockpot...

have a wonderful weekend! Happy Slow Cooking this Crocktober!

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365 Slow Cooker Suppers (the book!) Is Now Available!

Hello!!

This is just a quick note to alert you that my newest cookbook: 365 Slow Cooker Suppers is NOW AVAILABLE at your friendly neighborhood bookstore!!

Thank you for your support and absolute awesomeness these past few years --- you are all wonderful.

We're giving away 5 signed copies of the book today! Good luck to all, and thank you again!

HAPPY SLOW COOKING! steph


{to enter giveaway, please CLICK over to the review site!}

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Monday thru Friday Slow Cooker Meal Plan

Happy Friday!

I've got something  a bit different for you today. I've been trying to figure out how to best share how I meal plan with the slow cooker, and figured it'd be the easiest to just share my grocery list with you! I am a ZipList participant, so if this particular meal plan isn't your favorite, you can easily make your own by clicking on the "save recipe" button under each selection and ZipList will automatically make a customized grocery list for you.

I also have a printable grocery list template on my downloads page that might be useful.

In the mean time, this is what we're having next week in our house. I hope it's helpful!

(meatless) Monday: Pesto Lasagna
Tuesday: Super Simple Cranberry Roast
Wednesday: Traditional Minestrone Soup
Thursday: General Tso's Chicken
Friday: Puffy Pizza Casserole


Grocery List:
(to print just this list, use the PRINT button below, and select just the list to print!)

PRODUCE
carrots (1 cup chopped)
celery (1 cup sliced)
garlic (5 cloves)
onions (2 yellow)
spinach (12-ounces baby leaves)
potatoes (optional; to go with Tuesday's cranberry roast)

DAIRY
eggs (2)
milk (1 cup; any variety)
mozzarella cheese (24 ounces needed for week)
parmesan cheese (1 1/2 cups)
pesto (11 ounces)
ricotta cheese (15-ounces)

MEAT
chicken (boneless, skinless, 1 to 2 pounds)
lean ground beef or turkey (1 pound)
beef or pork roast (3 pounds)
sliced pepperoni (20 pieces)

DRY GOODS
1.5-ounce envelope of Spaghetti Sauce mix (McCormick is GF)
fusilli pasta
lasagna noodles
dried beans (1 cup, black beans or pinto)
flour or gluten free baking mix (1 cup)
rice (optional, to serve with General Tso's Chicken)
soy sauce (1/4 cup, we use gluten free)

CANNED
cranberry sauce (16-ounce, whole berry)
olives, sliced (4 ounces)
pasta sauce (26 ounces)
tomato, diced (14.5-ounces)
tomato sauce (15-ounces)

FROZEN
spinach, chopped (10-ounces)
stir fried veggies (16-ounces, Asian blend)

PANTRY STAPLES
beef bouillon or broth (8 cups)
brown sugar (3 tablespoons)
dried ginger (1 teaspoon)
dried onion flakes (1-2 tablespoons)
Italian Seasoning (1 tablespoon)
red pepper flakes (1 teaspoon)


The Verdict:

Our week runs SO MUCH MORE SMOOTHLY when I take the time to write out a menu and grocery shop for all of the food either on the weekend or the week before. It does take a bit of planning, I know, but I do think you'll find that the hectic meal-making hours will be easier if the groceries are already in the house. 

The slow cooker already forces you to meal plan, so just by using it (somewhat) regularly you're already way ahead!!

have a great week!

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Roasted Garlic Mashed Potatoes in the Slow Cooker

I've got two out of three kids with new orthodontic work --- my eldest got braces a week ago, and her younger sister had a palate expander inserted yesterday (that expander thing kind of creeps me out).

This means we are eating an awful lot of soft food.

Garlic mashed potatoes were requested, and I was on a mission to see if I could make the whole dish directly in the slow cooker, without having to boil water or pull out a colander.

It worked! You're going to love these potatoes ---- the garlic roasts along with the potatoes in the cooker in a bit of chicken broth, then gets mashed right on in with both cream and Parmesan cheeses.

The Ingredients.
serves 8-10
 
5 pounds red potatoes, mostly skinned and quartered
20 cloves of garlic, peeled (about 2 heads)
1 cup chicken broth (you can use vegetable)
1/2 block (4 ounces) of cream cheese, softened
1/2 cup grated Parmesan cheese
(salt to taste if needed at the table)

 The Directions.

Use a 6-quart slow cooker. Place the peeled and quartered potatoes into an empty slow cooker. I left the skin on a few of the potatoes for added color and texture; it's completely up to you. Toss in the garlic cloves. Pour in chicken or vegetable broth. Cover, and cook on low for 7 to 8 hours or on high for 4 hours.

Check the potato doneness with a fork. The potato piece should slide right off, and the garlic should be a golden brown and pretty shiny. If you have a LOT of liquid in the bottom of the crock, you  might want to drain a bit of it out. I only ended up with what looked like a 1/4 cup or so accumulated (I used the Ninja Cooking System).

Add the cream cheese to the pot, and use an immersible hand blender to mash the potatoes, or you can use a whisk or potato masher if you'd like a chunkier finished product. Stir in the Parmesan cheese. Salt to taste, if necessary, at the table.


The Verdict.

Delicious, creamy, and garlicky. The garlic is roasted, so the flavor is mellow and slightly nutty. There isn't any heat or bite from the garlic whatsoever, it's incredibly smooth. We brought this to a friend's house for dinner and it paired beautifully with oven roasted tri-tip and asparagus.

enjoy!

other garlicky goodness:
20-40 clove garlic chicken
roasted garlic
super duper garlic dip
roasted garlic spoonbread
honey garlic chicken
garlic baked potatoes
broccoli with roasted garlic and hazelnuts


we've got a giveaway for a new back-to-school backpack on Totally Together Journal, and LOTS of great prizes on the giveaway page!!

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Brown Sugar and Bourbon Glazed Corned Beef

Yesterday was Adam's birthday, and he requested corned beef. I've only cooked corned beef in the slow cooker since we've been married, but each time it's slightly different. Last night's dinner was better than perfect. 

The salty brine from the corned beef married beautifully with the glaze I made out of brown sugar, dijon mustard, molasses, and bourbon.

Super way yum.

The Ingredients.
serves 6 to 8

3 to 4 pounds corned beef (rinsed very very well)
and the enclosed seasoning packet
1/3 cup brown sugar
2 tablespoons molasses
2 tablespoons dijon mustard (prepared; not powdered)
1/4 cup bourbon (if you'd prefer, you can use apple juice)

The Directions.

Use a 6-quart slow cooker. I used my Ninja. Rinse your meat under running cold water to wash away as much of the salty brine as you can -- don't worry, the salt is infused in the meat and it will still taste salty to your tongue.

Place the roast into an empty slow cooker. In a small bowl, whisk together the remaining ingredients, and pour the glaze over the top of your meat. Cover, and cook on low for 8 to 10 hours, flipping the meat over after about 5 hours.
Serve with mashed potatoes and a nice green salad. 

The Verdict.

I can't wait for tonight's leftovers. You're really going to like this corned beef -- even my kid who isn't "really a fan" ate two helpings. If you've got a frozen package left over from the spring, thaw it out at least half-way before slow-cooking. The meat fibers are pretty tough, and it'll take 14 to 15 hours to cook on low if your meat is frozen.

It was a great birthday dinner, and I made a pretty-awesome-if-I-do-say-so-myself-and-I-do gluten free lemon cake for dessert. I'll write up the recipe; I promise. 

In the mean time:
here we are 20 years ago, on Adam's 17th birthday. This is the very first photo taken of us as a couple, and I love it to bits. We haven't aged much, right?! ;-)

 

I hope you're enjoying your summer!! Don't forget to check out the giveaway page for this week's great offers, and to order a new Totally Together: Shortcuts to an Organized Life planner. It begins again in September.

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Slow Cooker Baked Bean Round-Up

I blinked, and now it's July. It's full-on summer mode in our house, which means that any sort of schedule or sense of parental control has gone completely out the window. I was good for about a week --- I kept the TV off between 10 and 4 and we were outside more than in, and the kids were cooperating with me and each other.

it was blissful.

and then it ended.

I now have a sore throat from all the yelling...

We're trying to camp as many weekends as we can this summer. We're  not doing anything spectacular -- just staying close to home and testing out different campgrounds within an hour or two from the house. We are the proud new owners of a tiny pop-up tent trailer, and we love it. I must admit that I'm not the best camper in the world, but I'm really trying to get better. I love the idea of unplugging for a bit here and there, and I think it's important for the kids to get dirty and not freak out when they come across bugs. I'm acutely aware that I'm raising three girls, and am trying my hardest to expose them to as much as I can and foster self-sufficiency.

the best part of the pop-up? It has outlets. For the crockpot(s). A bit of comfort from home is not a bad thing, right?

Top 10 Baked Bean Recipes:

1. Bourbon Baked Beans

2. Potluck Beans

3. Boston Baked Beans

4. Lima Bean Casserole Cassoulet

5. Mexican Black Beans

6. Honey Lentils

7. Cowboy Beans

8. Barbecue Beans and Weenies

9. Baked Beans with Jalapeño and Apple

10. Baked Bean Soup

Have a wonderful and safe Fourth of July. Enjoy your family!!

other stuff:
 * lots of giveaways are happening on the Giveaway page!
* I wrote a freelance article on Potty Training for the What to Expect website
* there's nothing here. I just felt like I needed three asterisks. 



 

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"Eyes Closed" Slow Cooker Pot Roast Recipe

We are enjoying the second week of summer vacation in our house. I love having the kids home with me. I sometimes feel like I "lose" them during the school year --- their teachers' somehow seem more "in charge" than I do, and while I'm head-over-heels in love with our school district, I just really like having my kids home with me.

I'm on a Little House on the Prairie kick again. I've written about my Little House love here and here and here -- there's just something about summer that makes me itchy to re-read the series (not a fan of the tv show so much) and spend more time outside instead of in. Melissa, a friend on twitter, also shares my love for all things Little House and at her suggestion I have been enjoying Into The West on dvd, Beyond the Prairie, and The Wilder Life.

All my reading has meant that I've decided (yet again) that my kids really need to step it up and help more around the house. So they made dinner.

I've called this Pot Roast "Eyes Closed" because it's so simple a grownup could throw it together while still half-asleep, or a child could easily load the crockpot with minimal instruction. If you're not comfortable with sharp knifes, onion flakes could be used instead, or you could pre-slice the onion yourself.

The Ingredients.
serves 4-6

1 large onion, peeled and sliced into rings
2 to 3 pounds beef chuck or pot roast
1/4 cup prepared ketchup
2 tablespoons prepared A-1 steak sauce

The Directions.

Use a 4 or 6 quart slow cooker. Place the onion rings into the bottom of your cooker and separate the rings with your fingers. Place the meat on top of the rings. In a small bowl, whisk together the ketchup and A-1 sauce. Pour this mixture over the top.

If desired, you can rub this mixture into the meat with your fingers, or you can simply use kitchen tongs to flip the meat over a few times to get the meat nice and saucy (that's my choice, although my 11-year-old really enjoyed rubbing the sauce around and ended up with sauce up to her elbows....)

Cover, and cook on low for 8 to 10 hours, or on high for about 6 hours. The meat should cut easily with a fork when it's time to serve. The longer you cook it, the more relaxed it will become. Serve with roasted sweet or brown potatoes and something green.

The Verdict.

I like sauces like this that are flavorful enough on their own that no extra seasoning is required. A-1 is pretty magical stuff--- it's got garlic and onion powder in it and is pretty salty -- you certainly don't need any added salt. Ketchup balances the A-1 with a sweetness that doesn't require any extra sugar. Definitely use the organic stuff if you're staying away from fructose sugars.
All 5 happily ate our dinner, and then the kids cleaned the kitchen. I'm pretty sure they grumbled much more than Laura and Mary ever would have, though...

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5-Ingredient Homemade Beef Stew

We have had the world's funkiest weather in the Bay Area lately. On Monday my back and shoulders got burned while gardening, and today I'm all snuggled up in a heavy sweater and fuzzy slippers.

I've been getting emails asking for "easier" recipes --- so I dug through the cabinets and freezer and made a delicious and hearty beef stew using ONLY 5 INGREDIENTS!!

I'd totally pat myself on the back, but I'm still burnt...

The Ingredients
serves 6
 
2 pounds beef stew meat
1 (16-ounce) jar southwest salsa (has corn, black beans, onions, tomatoes, chiles)
4 cups beef broth
1 (15-ounce) can garbanzo beans, drained and rinsed
1 cup baby carrots, or chopped carrot

The Directions

Use a 6-quart slow cooker. Put the meat into the bottom of your cooker and add the rest of the ingredients --- there is no need for any other seasoning; the southwest salsa provides plenty of flavor all on it's own. If you can't find this particular kind of salsa, you can certainly add frozen or canned corn or diced potatoes, or anything else you'd like. 
I was trying to keep the ingredient listing to 5, and to not pull out a cutting board, but if you'd like to doctor it up with veggies you have in the house, go for it!
Cover and cook on low for 8 to 10 hours, or until the meat is so tender it falls apart when poked.

Serve with crusty bread and a green salad. I made a loaf of homemade gluten free bread in another slow cooker. I used this recipe, but added sliced garlic cloves, diced onion, and a teaspoon of kosher salt to the batter.

The Verdict

This was a successful meal! I was pleased at how the salsa and beef broth created a fantastic soup base, and was thrilled at how easy this was. It took no time to plop everything into the pot, and because I didn't need to peel or chop vegetables I had plenty of time to whip together the bread dough before leaving the house for the day.
I used a medium salsa, and it really retained it's heat, even when mixed with the broth. If you or your family doesn't like things spicy, opt for mild salsa. You can always add a dash of Tobasco at the end if you'd like a punch of heat.

Not the stew for you? Here are a few more!
Harvest Stew
Azorean Spiced Beef Stew
Sausage and Lentil Stew
Doro Wat (Ethiopian Chicken Stew)
Turkey Stew
Bean Stew (vegetarian)
Chicken and Sweet Potato Southwestern Stew (flop! don't make this!!)
 


 


 

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Easter Recipes for the Slow Cooker

 

Happy almost-Easter! 

We host Easter each year (except for when I'm pregnant or have a newborn, which means we haven't done it for the past two years. But that's not my fault because other people have offered, and I'd just be an idiot to not accept the offers. So, I still stand by my declaration that we host Easter every year...) and I love it.

Adam usually puts something on the barbecue, our family helps out by bringing side dishes or beverages, and I line up a bunch of crockpots on the countertop. 

There are too many of us to all sit around the table, so we kind of eat in shifts. The kids run around in circles because it's fun for the uncles to "chocolate them up" and the Easter egg hunt out back results in squished flowers, mud tracked indoors, and eventually tears when the egg-grabbing turns a bit too competitive. 

It's certainly not a scene Norman Rockwell would have chosen to paint--- but he should have.

Because honestly? The day couldn't possibly be any better.

and I can't wait.

If you're hosting, or bringing along something to share this year, I've got you covered. The slow cooker is your friend. Use it! And enjoy your family. 

Main Courses:

Honey Glazed Ham  (this is what we're having!)

Maple Ham

Mint Glazed Lamb (this is what we're having!)

Lemon and Rosemary Lamb

Traditional Leg of Lamb 

Leg of Lamb with Prunes

Side Dishes:

Mashed Potatoes with Sour Cream and Cream Cheese

Company's Coming Potatoes AuGratin

Roasted Vegetables

Best Brussels Sprouts, ever!

Cinnamon Glazed Carrots

Pecan-Topped Baked Sweet Potatoes

Honey Lentils

want more? here you go!

Appetizers:

Apricot-Balsamic Brie

Cranberries and Candied Pecans Brie

Spinach Artichoke Dip

Crab Dip

Roasted Garlic

Taco Dip

Tomatoes with Goat Cheese

want more? here you go! and dips, too!

We have dessert covered thanks to Zest Bakery, but if you don't:

 cheesecake

oreo cheesecake

creme brulee

peanut clusters

rocky road

rice krispies treats (hey, the REAL rice krispies are going gluten free in about a month. score!)

holiday pears (not for kids)

want more? here you go!

but whatever you do: DO NOT HARDBOIL YOUR EGGS IN THE CROCKPOT.

you're welcome!

:-)

If you're entertaining, and need a bit of help getting the house in order, no worries. I've got you covered with that, too!

Adam doesn't like pictures of the kids on the Internet, so this is the best you'll get!

Happy Easter!

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Slow Cooker Hearty Lima Bean Soup

Stop! Don't run away! Lima beans are good for you, and I promise this soup tastes nothing like the watery pile of pale lima beans you were served as a kid.

This is super good soup ---- I had high expectations of packing up tupperwares to share with my parents and grandma and instead ate all the leftovers myself for lunch three days in a row.

A batch fed my family of 5 and then there was enough for 3 lunches -- it makes a lot, and is filling without being overly heavy. I used Aidell's chicken and apple sausage for the meat, and this meat provided the only oil or fat, making this a very lean and packed-with-fiber meal.

The Ingredients.
serves 8


1 pound of soaked lima beans, drained (for quick soak: boil rapidly for 10 minutes, then turn off heat and leave covered for 1 hour.)
1 large onion, peeled and diced
1 head (about 10 cloves) garlic, peeled (ok to leave cloves whole)
1 (28-ounce) can diced or plum tomatoes with basil
1 (28-ounce) can water (fill empty tomato can with water, then dump into crockpot)
2 teaspoons paprika
1 (12-ounce) package chicken and apple sausage, diced (or about 2 cups diced ham)
salt to taste (I used about 1 teaspoon kosher salt)

The Directions.

Use a 6-quart slow cooker. I used the Ninja. Place the drained lima beans into your cooker, and add the onion and garlic. Dump in the tomatoes, then rinse the can into the pot. Add paprika, and stir in the sausage. Cover, and cook on low for 8 to 10 hours, or until the beans are fully soft.
Use a handheld immersion blender to naturally thicken the broth by blending some of the beans and tomatoes. This also helps distribute the flavor and squish up the garlic cloves. If you don't have a handheld blender, you can scoop out a cup or so of the beans and smash them with a large fork or blend in a traditional blender, then stir them back into the pot.
Salt to taste.
Serve as-is, or with a sprinkle of grated parmesan cheese.

The Verdict.

Man, I loved this soup. I had the lima bean package in the back of the cabinet for a while, and figured I'd cook them with a ham hock, but never got around to doing so. I happily ate the leftovers for lunch out of a large mug, and look forward to making it again so I can share with my extended family. It's a cheap dinner, tastes great, is filling, low in fat, and as any preschooler would know, lima beans keep you from getting A Bad Case of The Stripes.  :-)  
 Win-win-win-win-win!

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