I love using a Slow Cooker so much I own two of them (different sizes).
With the colder weather here in Alberta right now, this is the perfect time to dig out the slow cooker and give some recipes a try. Here are 10 recipes you should try.
- Blackberry Jam – If you like jam, go check out Healing Tomato for a great easy recipe, and don’t ya just love the name of that blog?
2. Baked Potatoes – if you don’t want to wait an hour when you get home from work for a scrumptious baked potato try making them in the slow cooker. The One Pot Chef will show you how. I make these quite often and they are yummy.
3. Meatloaf – this is on the menu for this week (Wednesday). Meatloaf is a comfort food in my world and this recipe from Modernly Morgan is one of the easiest and tastiest I’ve tried.
4. Porcupine Meatballs – over at 365 days of slow cooking you will find 2 ways to make porcupine meatballs. I really like these with the marinara sauce.
5. Bacon Mushroom Swiss Chicken – okay I love this one, bacon- yes, mushrooms – yes, chicken – yes, and swiss cheese – oh my god YES!! It’s just a winning combination and another adorable blog name Recipes that Crock – bah ha ha – love it!!
Continue reading 10 Awesome Slow Cooker Recipes
Edible DIY Pretzel Wreaths
Here is a cute and delicious idea for Christmas. These can be made and given as gifts or hung on the Christmas tree. I plan on storing some in an airtight container until Christmas Day and then my family and friends can pick an ornament from my tree that is edible and delicious.
For these pretzel wreaths you will need 9 small pretzels for each wreath, melted chocolate chips to adhere the pieces together and candy of your choice for decorating. I used M&Ms and colored sugar.
Lay your pretzels out on parchment or wax paper (to catch the extra chocolate and sugar, this could get messy) to the size you want, like I said I used 9 pretzels in total per wreath, 5 on the bottom and four on the top. I dipped each of the bottom pretzels in the melted chocolate and placed on the parchment paper in the shape of a wreath. Then I dipped the 4 remaining pretzels and placed them so they would overlap the bottom layer. While the chocolate was still wet I added my candy and colored sugar. Continue reading Day 11 – Edible DIY Pretzel Wreaths
Christmas Shortbread Bars
Shortbread is a wonderful thing. It is so full of butter and simply melts in your mouth. It is my all time favorite cookie at Christmas and a ‘must bake’ every year.
This recipe is so easy, no cooling in the fridge, no rolling, no cutting. You just need to combine all the ingredients and pat into an ungreased baking pan. The hardest part is waiting for them to come out of the oven.
The colored sugar gives these cookies the perfect festive look and they are immediately ready for the holidays. This shortbread is Barbara Bush’s recipe from the “White House Cookbook” and can be found online here at Bake Space along with some other delicious recipes.
This recipe makes lots, it filled this vintage cookie tin, this tin wasn’t this pretty blue to begin with, a can of spray paint can work wonders. 😉
Here is what you need to make these melt in your mouth shortbread bars: Continue reading Day 9 : Christmas Shortbread Bars
Peppermint Bark Oreo Cookies
These make great neighbor gifts. They are easy to make and take no time at all. Christmas and peppermint seem to go together and when you combine peppermint with white chocolate and Oreos you have a winning combination. If you give them to the neighbors they are going to love them, I promise.
Here is what you need: Continue reading Day 7 : Peppermint Bark Oreos
Salted Caramel Pretzel Pecan Bon-Bons
Welcome to Day 4 of my 12 Days of Christmas making, baking and decorating. Today I bring you a most decadent treat that is both salty and sweet (two of my favorite things). A gift anyone on your Christmas list would be happy to receive. This recipe yields 40 bon bons, meaning you could eat 10 and still have enough to make 3 people very happy!
Preheat your oven to 325 F. Place your mini pretzels on a parchment lined baking sheet.
Unwrap your caramels and place one caramel per one pretzel.
Bake them for 7-8 minutes. You want the caramel soft enough to accept the pecan, but definitely not melted!
Once the caramel pretzels have emerged from the oven, you’ll want to quickly press a toasted pecan into the top of each one.
Continue reading Day 4: Salted Caramel Pretzel Pecan Bon-Bons