Boxes Au Gratin Potatoes

So our air conditioner went out for the most part.  It still "works", but with the heat we've been having, it is really struggling to keep up.  It froze up again yesterday.  Which, for me, meant NO cooking in the house.  So yesterday we went out to eat.  Today it is actually a bit cooler - we are only supposed to get up to 89 today.  Quite a change from triple digits we've been getting.  So I made lunch today for the kids.  My son has been begging all summer long for grilled cheese and tomato soup.  I'm sorry - that is not a summer time food - that is for the fall, winter, and rainy days.  But, I gave in and made it for him today.  I also got to thinking that I should probably get something going for dinner.  Today we are having potatoes au gratin with ham.  I don't have any real potatoes around today, so we are using a box.  Today's recipe is actually a pretty quick and easy one.    All you need is a box or two of au grain potatoes and ham cubes - I'm using the pre-packaged already cubed kind today.  I'd rather spend my time getting caught up on laundry today than cooking.  So, here's what I did...

I dumped 2 boxes of au gratin potatoes into my smallest slow cooker.  The boxes called for 1/2 cup of milk, 2 cups of water, and 2 TBSP of butter.  Since I put 2 boxes in I doubled the milk to 1 cup, but I only used 2 cups of water, and 3 TBSP of butter.  I threw in a couple of handfuls of ham (whatever amount makes you happy and looks good)  I turned it on high and will watch the consistency to see if I need to add more water.  After about an hour or so I turn it down to low.  It should only take 2-3 hours to cook.  

This works good with scalloped potatoes as well.

4th of July and Baked Beans

Tomorrow is the 4th of July.  I love the 4th.  It might be because of the history teacher in me.  I love being able to celebrate our independence from England.  Had it not been for those men in 1774, we wouldn't be the country we are today.  Think about what would have happened if they hadn't succeeded in winning the Revolutionary War.  They would have been tried as traitors.  They were going against their mother country.  I also like the 4th of July because it's a time to recognize every soldier who has fought for the United States to keep us safe and free.  As you celebrate this day, remember why it's holiday.  Remember why you get to take a day off of work.  Remember why you are able to have the freedoms that you have.  Remember why you are able to speak for or against your country without fear of being punished.  Remember why you are able to believe and worship as you do, if you do.  Remember why you have rights in court.  Remember everything that our founding fathers fought so hard for.  And remember every soldier who has given of their time and life to protect our freedoms that allow you to celebrate this awesome day.

We moved into our house 12 years ago, as did our neighbors.  Since the first year we moved in we have had a cookout with some of our neighbors and then we shoot off our fireworks.  Then we all park our cars in the street with the headlights pointed where we shot off all our fireworks so that we can clean up our mess.  Every year I usually try something different.  I'm not sure what my trial recipe will be this year, but I do know that we will be having my baked beans.  These were true baked beans in the oven.  Okay - it's July, its hot (triple digit hot), and my air conditioning crapped out last night.  There is no way I'm turning that oven on!  So, I'm going to make it in the slow cooker.  I'm starting it this afternoon because baked beans are soooo much better the longer you let them meld together - kind of like a good chili :).  I get requests for these baked beans all the time.  The original recipe I recieved was quite a long process.  I've modified it to fit my needs and cooking style (quick and easy).  Below the recipe are the changes I have made and how I modified it.  Enjoy!

1 large can Pork and beans (3 lb)

1/2 lb hamburger

1/2 lb sausage 

1 green pepper

2 onions

1/2 cup celery

1 1/2 tsp salt

1/8 tsp sage

1 TBSP Parsley

1 TBSP Dry mustard

1/4 cup molasses

1/4 cup maple syrup

1/4 cup brown sugar

1 TBSP worchester sauce

21 oz. BBQ sauce.

1 lb kielbasa

1. Cook largley cut vegetables until tender.
2. Cook hamburger and sausage until no longer pink.
3. Add meat and vegetables to beans in a 9x13 pan. Add all ingredients except kielbasa.
4. Bake 1 hour at 350.
5. Cut Kielbasa into bite size pieces. Add to beans. Bake for another 30 minutes.

I didn't have any sausage in the house, so I didn't put any in this time.  I used frozen, chopped green pepper and dried minced onion instead of the fresh onion.  I forgot to pick up celery, so, I used some dried celery flakes.  I also add my kielbasa in at the beginning - not at the end, even when I bake it in the oven.  I put it all in my 6 qt slow cooker (barely fits). 

Happy 4th of July - and be safe.

Slow Cooker Chicken, Broccoli, Rice

Another one from Cambell's Soup Website.   http://www.campbellkitchen.com/

Vegetable cooking spray

1 1/2 cups uncooked instant white rice

1 3/4 pounds skinless, boneless chicken breast halves

2 cups shredded Cheddar cheese (about 8 ounces)

1 bag (about 16 ounces) frozen broccoli cuts, thawed

3 large carrots, sliced (about 2 1/4 cups)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken and Mushroom Soup

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup

1 1/2 cups water

Spray a 5-quart slow cooker with the cooking spray. Place the rice in the slow cooker. Layer the chicken, 1 cup cheese, broccoli, carrots, soups and the remaining cheese on top of the rice. Pour the water around the edges of the slow cooker and do not stir.
Cover and cook on LOW for 6 to 8 hours or until the chicken is cooked through. Stir the rice and vegetables before serving.

Slow Cooker Nacho Chicken & Rice Wraps

This is from the Campbell's Soup Website.  http://www.campbellkitchen.com/. 

2 cans (10 3/4 ounces each) Campbell's® Condensed Cheddar Cheese Soup

1 cup water

2 cups Pace® Picante Sauce

1 1/4 uncooked regular long-grain white rice

2 pounds skinless, boneless chicken breasts, cut into cubes

10 flour tortillas (10-inch)

Stir the soup, water, picante sauce, rice and chicken in a 4-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until chicken is cooked through.
Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortilla around the filling.

Meatloaf

I like meatloaf - especially the next day.  But I hate how long it takes to bake.  One day I decided to try it in the slow cooker - and it worked great!  Just make your meatloaf as you would normally (I have about 3 or so different recipes I rotate between) and place in the slow cooker on low for 4-6 hours, drain the fat before serving.  Another way to make this easy to do is to prepare your meatloaf ahead of time and freeze it.  I currently have 4 loaves in my freezer.  I just pull one out the day before to thaw in the fridge, then place in your slow cooker.

Here's one of my favorite meatloaf recipes:
1 egg
5 Tbsp ketchup, divided
2 Tbsp prepared mustard
1/2 cup dry bread crumbs
2 tablespoons onion soup mix
1/4 tsp salt
1/4 tsp pepper
1 lb ground beef
1/4 cup sugar
2 Tbsp brown sugar
2 Tbsp cider vinegar

In a bowl, beat the egg.  Add 2 Tbsp ketchup, mustard, bread crumbs, dry soup mix, salt and pepper.  Crumble beef over mixture and mix well.  Form into the shape of slow cooker (oval or round)

Spray slow cooker with cooking spray.  Place meatloaf in slow cooker. 

In a small bowl, combine sugars, vinegar, and remaining ketchup; drizzle over meatloaf.  Cover slow cooker.
(I double the this and pour extra on the last 30 minutes of cooking)

Cook on low 4-6 hours.  Drain fat.  Let stand 5-10 minutes before slicing - this helps to make sure it is set up and shouldn't crumble when you cut into it.

Depending on how lean the meat is that I'm using, I'll add a few tablespoons of milk to help keep it moist as it is cooking.

Crock-Pot Pizza

I like to collect cookbooks - its really an obsession.  I have at least 10 cookbooks for slow cookers.  I have several other types of cookbooks too.  One of the ones I recently rediscovered was the 2002 Taste of Homes cookbook I had on a shelf.   I found this recipe that I had made a few years ago.  It used to be on my regular rotation, but somehow I forgot about it.  So glad I found it to make again.

1 package wide egg noodles (12 oz) - cooked
1 1/2 lbs ground beef
1/4 cup chopped onion
1 jar spaghetti sauce
1 1/2 tsp Italian seasoning
1 pkg sliced pepperoni, halved (3 1/2 oz)
3 cups shredded mozzarella cheese (12 oz)
3 cups shredded cheddar cheese (12 oz)

Brown ground beef and onion over medium heat until meat is no longer pink, drain.  Stir in spaghetti sauce and Italian seasoning.  Coat 5 qt slow cooker with non-stick spray, spread a third of the meat sauce.  Cover with a third of the noodles and pepperoni.  Sprinkle with a third of the cheeses.  Repeat layers twice.  Cover and cook on low for 3-4 hours or until heated through and cheese is melted. 


Personalize the Crock-Pot Pizza with your own toppings - mushrooms, sausage, vegetables, etc.

Mexican Chicken

2-4 chicken breasts
1 medium onion
1 can cream chicken soup
1 can diced tomatoes with green chilies, undrained
1 package velvetta, cubed

Place chicken, onion, soup, and tomatoes in slow cooker.  Cover and cook on low 6-8 hours or on high 4 hours.

Break up chicken into pieces.  Add cheese spread, cook on high until melted.
Serve over hot cooked spaghetti.