Slow Cooker Apple Crisp

Sorry about the small blogging hiatus but we're back in full force with some amazing fall recipes. First up...Apple Crisp. Who doesn't love apple crisp? Who especially doesn't love another reason to break out their crock-pot??
Ingredients:
Topping
3/4 cup flour ( I used whole wheat flour)
1/4 cup quick cook oats
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp cinnamon
1 pinch salt
1/2 cup butter cut into tiny cubes
1 cup chopped pecans
Filling
4 tablespoons sugar
1 tablespoon cornstarch
1/2 tsp cinnamon
6 apples peeled, cored and chopped ( I love using Granny Smith and Honey Crisp, but you can use whatever you like. I also slice my apples instead of chop, but once again its just preference.)
1tablespoon lemon juice
Mix filing in large bowl and pour into your slow cooker. In another bowl mix together the topping ingredients with a fork until crumbly and pour over filling mixture. Cover and cook on high for 2 hours, or low for 4 hours. Partially uncover the lid to allow the topping to harden, about 1 hour.

Greek-Style Beef Pasta

My kids (and myself included) love greek and greek inspired foods. They would (and probably have) eaten feta cheese straight out of the container. I found this recipe a couple years ago, and the kids love it and thats always a plus in our house!

Ingredients:

2 1/2 cups uncooked penne pasta (8oz)

2 slices of bacon chopped

1 small onion chopped

1lb lean ground beef

1/2 cup pitted kalamata olives

1 (14.5oz) can of diced tomatoes with basil, garlic and oregano, drained

1 can (8oz) tomato sauce

1 tsp dried oregano

1/2 tsp salt

3/4 cup crumbled feta

Directions:

 Cook and drain pasta as directed on package; Cover to keep warm.  Meanwhile in a skillet, cook bacon and onion until bacon is crisp. Add ground beef. Cook 8-10 min or until beef is thoroughly cooked;drain. Stir in olives, tomatoes, tomato sauce, oregano, and salt. Reduce heat to med-low. Simmer for 10 min stirring occasionally. Serve over cooked pasta; sprinkle cheese over top.

State Fair Sugar Cookies

Now I know everyone has a favorite sugar cookie recipe. This is one of my favorites. Its not a sugar cookie that you would make to decorate. No, this cookie is a light, chewy cookie that just melts in your mouth. Now if you bake this cookie too long it will be crispy, I think crispy cookies are of the devil so don't over bake.

 Ingredients:

1 cup butter (the real stuff)

1 cup powdered sugar

1 cup sugar

1 cup oil

2 eggs

4 cup flour

1 tsp baking soda

1 tsp cream of tarter

1 tsp salt

1 tsp vanilla

Directions:

Cream together butter and sugars. Add remaining ingredients and mix until blended. Cover and refrigerate overnight. Preheat oven to 350 degrees. Roll dough into balls and roll in granulated sugar. Place on cookie sheet covered in parchment paper. Now my mother takes the bottom of a crystal glass and presses a design into each one, but this isn't necessary. Bake in preheated oven for 10-12 minutes. Do not over bake.

Poblano Chicken

I love anything with poblano peppers. Every time we go to a Mexican restaurant I almost always order Chile Rellenos. So I had a recipe that was similar to this but, I changed the red salsa to green and added a wedge of poblano, and it turned out delicious! We serve it with the recipe for Qdoba rice, or Mexican rice. I hope you enjoy! -Nikmo

Ingredients

• 6 skinless, boneless chicken breast halves
• 2 tablespoons taco seasoning mix
• 1-1/2 cups verde (green) salsa
• 1-1/2 cups shredded Cheddar cheese
• 3 tablespoons sour cream (optional)
• 3 poblano peppers( cut off stems,slice in half, and clean out seeds)

1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts,place a halved poblano pepper on top of each chicken breast,  and pour salsa over all.
3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve. Serves 6

Creamy Watermelon Pie

In my opinion, you can never have too much watermelon! This came from an old  "Taste of Home" magazine I found

Ingredients

• 1pkg (3oz) Watermelon Jell-o
• 1/4 cup boiling water
• 1 carton (12oz) thawed cool whip
• 2 C seedless watermelon, cubed
• 1 graham cracker crust

Get Started

• In large bowl, disolve gelatin in boiling water, cool to room temperature
• Whisk in cool whip
• Fold in watermelon
• Spoon into crust
• Refrigerate for 2 hours or until set

Enjoy!

Country Style Ribs

This is mouth-watering delicious!   I use boneless rib tips because I have a weird problem with things on the bone but it would probably work just fine for "real" ribs.

Ingredients

• 1 lb rib tips
• 1 C Brown Sugar (packed)
• 1 28oz bottle Catsup
• 1 empty Catsup bottle filled with water
• 1 Tbl Mustard
• 1 Onion browned with butter
• 1 Tbl Salt
• lemon squeezed from a real lemon
• 1/4 C oil

get started!

•  Brown Rib tips in oil
•  Pour the remaining ingredients over top
•  Let simmer for 4-5 hours

Enjoy!

side note: You could eat it as soon as the meat is cooked, but the simmer makes the sauce thick and and the meat very tender. This would also work well throwing it all in the Slow-Cooker!!!

Peanut Butter Cup Cookies

The title of these cookies says it all!

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.