Thursday, October 18, 2012

10/18 Information and Crock Pot recipes from The Tucson Morning Blend

It's finally fall in Southern Arizona.  Cooking season is upon us.  Time to dust off the Crock Pot and to put this beloved machine to work for you to save both time and money for you in the kitchen.  Stephanie showed on KGUN9's The Morning Blend this morning  how easy it it to make lasagna using the slow cooker.  200 Slow Cooker Creations is the ultimate throw and go cookbook.  Toss the ingredients in the slow cooker, cover, turn it on, return hours later to set the table, and enjoy!  It's really that easy.

Click here to watch the cooking segment and to see how easy it is to make lasagna in the crockpot.

200 Slow Cooker Creations

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Cooking With Stephanie Ashcraft

 You can view all 21 books that I have written on my author page on  Each book is full of quick and easy everyday recipes that your family will love.

Chicken Alfredo Lasagna 
from 200 Slow Cooker Creations
12 lasagna noodles, uncooked
2 (16-ounce) jars Alfredo sauce
1/3 cup water
1 ½ cups cooked and diced chicken
1 (16-ounce) container ricotta or cottage cheese
2 cups grated mozzarella cheese

Break 4 noodles to fit in the bottom of a greased 6- to 7-quart slow cooker. Layer one-third of the sauce, half of the water, and half of the chicken over the noodles in the slow cooker. Spread half of the ricotta cheese and one-third of the mozzarella over top. Add another layer of noodles. Layer another third of sauce, remaining chicken, water, ricotta cheese, and another third of the mozzarella. Top with the remaining noodles, sauce, and mozzarella. Cover and cook on low heat for 4-5 hours. Do not overcook or the noodles will become mushy. Makes 10-12 servings.

Note: Add 1 (2.25 ounce) can of sliced olives between layers if desired.

Sweet Autumn Carrots 
from 200 Slow Cooker Creations
2 pounds baby carrots
1/3 cup brown sugar
1/3 cup orange juice
2 tablespoons butter or margarine, melted
2/3 teaspoon cinnamon
1/8 teaspoon nutmeg

Place carrots in a greased 2- to 3 1/2-quart slow cooker. Combine remaining ingredients and pour over carrots. Cover and cook on low heat for 3-4 hours or until carrots are tender.

Note: For a thicker sauce, remove carrots from slow cooker with a slotted spoon when done and keep warm. Pour drippings from slow cooker into a small saucepan and bring to a boil. Add a mixture of 1/3 cup water and 2 tablespoons cornstarch to saucepan. Bring to a boil and pour over carrots before serving. Makes 8-10 servings.

Country Peach Cobbler 
from 200 Slow Cooker Creations
1 (29-ounce) can peach slices, drained with juice reserved
2/3 cup old-fashioned oatmeal (not instant)
1 cup Bisquick
½ teaspoon cinnamon
½ cup firmly packed brown sugar

Pour the peaches into a greased 2 ½- to 3 ½-quart slow cooker. Mix together the oatmeal, Bisquick, and peach juice and then spoon over the peaches. Sprinkle cinnamon and brown sugar over top. Cover and cook on low for 3 hours. Makes 6-8 servings.

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