Texas Crock Pot Dip

Trick-or-treaters will be coming to your door next week.  Are you prepared?  Oh, I'm sure you've already polished off one of the bags of candy that you bought for them...and have to get more before Halloween;  that's the candy companies' evil plans-they know that we love chocolate and can't stand watching a bag of Reeses cups just sit on the pantry shelf  ahead of time.  They put out those candy coupons early, we buy it early, and there are those chocolate/peanut butter "sin-cups" staring us down every time we open the cupboard!!  Oh...maybe that's just at my house...and I just made a public confession!  OOPS!
 I just love Halloween, especially trick-or-treat.  It's such a fun night for children (and the adults who remember being children).  It's not really the pillowcase full of  of sugary treats that make it special, it's the memories of getting to dress up like your favorite character and run through the neighborhood with your friends.  It's one of the holidays where kids can be  kids...just one more year ("I'm not too tall, Mom...can I just dress up and hand out candy?") Let them go!  It's one night a year... to be a kid, again. :0)

Here's a recipe for a yummy dip to have in your crock pot to enjoy between doorbell rings...or if any friends or neighbors stop in!

Texas Crock Pot Dip
1 C onions, chopped
1 small can diced green chilies
16 oz. can Rotel tomatoes, or 2 C fresh tomatoes, diced
1 1/2 C cubed Velveeta cheese (we like the new white Velveeta)
Cook on Low for 6 hours.  Serve with tortilla chips or vegetable sticks.


Swaps:
All the Small Stuff
The Blackberry Vine
We are That Family
Raising Homemakers
Love Bakes Good Cakes
Balancing Beauty and Bedlam
Deep Roots at Home
Delightfully Dowling
Mandy's Recipe Box
It's a Blog Party

Peach Crumble in Your Crock Pot

I think that one of the many delightful aspects of fall is enjoying the scent of cinnamon-laden desserts floating throughout your home.  During Southlake's recent Oktoberfest, I had a cup of hot cider with plenty of cinnamon, and it was like a celebration (in my mouth) that fall had arrived!  If you are anxious to celebrate that warm cinnamon embrace of Autumn, just put the ingredients for this wonderful peach dessert in your Crock Pot and savor the smell of peaches and spice for hours.  The bonus that evening will be a delicious dessert on your dinner table!

Peach Crumble (Crock Pot)
1 1/3 C rolled old-fashioned oats
1 C granulated sugar
1 C packed brown sugar
2/3 C buttermilk baking mix (I use Bisquick)
2 tsp ground cinnamon (I use more)
1/2 tsp ground nutmeg
2 lbs. fresh peaches (about 8 medium), sliced

Stir together oats, sugars, baking mix, cinnamon and nutmeg in large bowl.  Stir in peaches;  mix until well-blended.  Pour mixture into Crock Pot.  Cover and cook on Low 4-6 hours.  Makes 8-12 servings.

Swaps:
At the Picket Fence
Raising Homemakers
We are That Family
Deep Roots at Home
A Wise Woman Builds Her Home
Balancing Beauty and Bedlam

Slow Cooker Potato Soup/Salmon Casserole

I thought that this week would be a great time to share some slow cooker recipes.  It's finally fall, and if you're like me, the cooler weather gives you that boost of energy to accomplish your household to-do list.  I've been painting a dresser in black and white to match Ben's (our youngest son)  IKEA furniture in his bedroom.  He likes contemporary with a 60's flair, and his room is "Rat-Pack cool"!  Anyway, if you are working your way down a list of projects, you might just appreciate some recipes that let your slow cooker do the work during the afternoon... and your family enjoy the aroma and taste of a home-cooked meal when dinnertime rolls around.  After I post today, the painting will go on;  today I will wear latex gloves because at finishing time yesterday I looked like a Dalmatian!

Potato Soup

6 potatoes, peeled and cut into bite-sized pieces
2 green onions, washed and cut up
2 whole onions, chopped
1 carrot, peeled and sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 TBSP parsley flakes
5 C water
1 TBSP salt
Pepper
1/3 C butter
1 can evaporated milk
chopped chives

Put all ingredients in large-sized  slow cooker.  Cover and cook on low 10-12 hours.  Can top with chives, bacon, sour cream or shredded cheese before serving if desired.


Salmon Cheese Casserole

1 lb. can salmon (with liquid)
1 (4 oz)  can mushrooms, drained
1 1/2 c bread crumbs
2 eggs, beaten
1 C grated cheese
1 TBSP lemon juice
1 TBSP minced onion

Flake fish in bowl, removing all bones.  Add all remaining ingredients and mix thoroughly.  Pour into lightly-greased slow cooker.  Cover and cook on Low 1 hour then turn to Low for 3 to 4 hours.  Great served with asparagus as a side!

Swaps:
My Sweet and Savory
33 Shades of Green
Blessed with Grace
All the Small Stuff
Beyer Beware
Delightfully Dowling
I Should Be Mopping the Floor
Mandy's Recipe Box
It's a Blog Party
The Blackberry Vine






 

Copycat Recipe for Babe's Honeymoon Salad

As my readers from Texas know, Babe's Chicken Dinner House is a beloved Texas tradition!  We went to one of their local restaurants recently with some good friends who were visiting (from Oklahoma).  The fried chicken is some of the best I've ever eaten and Babe's creamed corn is Hubby's favorite, but surprisingly, I have a strange addiction to the cold bowl of salad that they put on the table first (food is served family style).  I say, "strange" because it is so basic.  The salad  is simply torn iceberg lettuce in a chilled bowl with a vinegar dressing.  I know, it doesn't sound impressive, but like Olive Garden's famous salad, I could just go there to have the "rabbit food"!  It is delicious and I could tell that the dressing had oil, vinegar, sugar, salt and pepper, but wasn't sure of the proportions, that is...until I was looking through an Edna Lewis (famous chef and expert on southern cooking) cookbook and found her recipe for "Old-Fashioned Dressing".  I made it that same evening!  It was like having Babe's Honeymoon Salad at home.  The rejoicing began;  I could make a mason jar of this dressing and keep it chilled in the fridge.  You have to try this salad...but don't forget to chill the glass bowl if you want to pretend you're really at Babe's!  Oh, and get Edna Lewis' cookbook;  this one is The Gift of Southern Cooking and was written with Scott Peacock.

Old-Fashioned Dressing
(The Gift of Southern Cooking-page 60)

2 TBSP granulated sugar (I used a little more)
1 tsp salt (I used a little less)
1/4 tsp freshly-ground pepper
1/4 C cider vinegar
2 TBSP peanut or vegetable oil (I used canola)

Put all ingredients in a mason jar;  screw lid on tightly and shake vigorously.  Pour over clean torn iceberg lettuce and toss.  For best results, make sure everything is chilled!  This dressing can be made ahead and stored in a cool, dark place for up to 2 weeks.  Be sure to shake well again before using.

Swaps:
Blessed with Grace
My Sweet and Savory
33 Shades of Green
All the Small Stuff
A Southern Fairytale
Delightfully Dowling
Beyer Beware
Mandy's Recipe Box
It's a Blog Party
The Blackberry Vine