Simple Sides: Broccoli

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Broccoli florets

Kosher salt

Pepper

Fresh lemon juice

Canola oil or olive oil

Parmesan cheese

1.  Preheat your oven to 400 degrees.  Cut up a bunch of broccoli florets.  I keep mine pretty small and I fill a whole cookie sheet.

2.  Sprinkle with about 1-2 Tbsp of oil.  Stir to coat.

3.  Sprinkle with kosher salt and black pepper.  

4.  Squeeze plenty of fresh lemon juice over the broccoli.

5.  Place cookie sheet in the preheated oven.  Cook for about 4 minutes.  Stir the broccoli and then cook for 4 minutes more.  Remove pan from oven.

6.  Sprinkle with grated Parmesan and serve.

Review:

From time to time I'm going to share simple side dishes that are quick and easy and go terrific with your slow cooker meal.  I serve this broccoli with Asian dishes a lot and everyone absolutely loves it.  I don't know what it is about the lemon juice and Parmesan but it really just makes the broccoli taste awesome!  Every time the entire cookie sheet of broccoli gets eaten in one sitting.  5 stars.

My Birthday Post: Slow Cooker Fudgy Banana Cake

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As you can see it's really dense, fudgy and moist!

Make into muffins instead, if you prefer

Makes 8-10 servings

1 devils food cake mix, dry (or some other chocolate based cake mix would probably be fine)
2 eggs
4 ripe bananas, mashed
1 package chocolate chips (I used semi-sweet)


1.  In a mixing bowl combine all the ingredients.  Stir until mixed well.
2.  Pour batter into a greased 3-4 quart slow cooker.
3.  Cover and cook on LOW for about 3-4 hours or on HIGH for about 2-3.
4.  Spoon the cake into bowls and serve with vanilla ice cream.

You can also make these into muffins/cupcakes.  Just fill cupcake liners about 2/3 full.  Cook in a 350 degree preheated oven for about 10-15 minutes.  For my muffins I left out the chocolate chips.

Review:
Happy Birthday to me!  Yay!  Last year I made this cake in the slow cooker and in 2009 I made this brownie fudge cake...but I liked this easy banana one probably the best.

This birthday cake is just how I like it...moist, dense, fudgy and very very chocolaty.  Also it has 4 ingredients.  It takes about 5 minutes to get into the slow cooker.  I made it a second time without the chocolate chips and made it into muffins.  They are deliciously easy and a great way to use up ripe bananas. 4 stars.

Slow Cooker Sour Cream Chocolate Zucchini Bread

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Makes 1 loaf

1 eggs
1/3 cup oil
1 cups sugar
1 tsp vanilla
1/3 cup sour cream
1 1/2 cups flour (I used whole wheat flour ground from soft white wheat)

3/4  tsp baking powder

1/2 tsp baking soda
1/4 tsp salt
1 cup zucchini, shredded
1/4 cup cocoa powder

1.  Grease one 8×4 loaf pan.

2.  In a mixing bowl, beat eggs, oil, vanilla and sugar until light and fluffy. Add sour cream. Mix well. Add flour, baking powder, baking soda, salt and cocoa powder.

3.  Add zucchini. Stir by hand just until mixed.  Pour into the loaf pan.

4.  Place a small rack in the bottom of the slow cooker or if you don’t have a rack, ball up a few pieces of foil.  Place the loaf pan on top of the rack.

5.  Place a kitchen towel or 2 paper towels on top of slow cooker.  Secure the towel with the lid.  Cook on HIGH for about 2-3 hours (depending on how hot your slow cooker cooks). 

6.  Test with a toothpick.  Cool in the loaf pan on a baking rack before removing from pan.

Review:

I doubled this and made half into muffins and half into bread.  They both tasted great but lacked a little in the looks department.  The bread fell in the middle as did the muffins.  The sour cream made the bread so moist.  This is a great way to use your zucchini this summer and you don't have to heat up your kitchen either!  4 stars.

Summer Faves: Pesto Spinach Mushroom "Pizza"

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Makes 1 serving

1 whole wheat tortilla
2 Tbsp pesto sauce
1/4 cup low-fat cottage cheese
1 small tomato, diced
2 mushrooms, diced
Handful of spinach

1.  Place tortilla in the oven and broil for a minute until it gets nice and crispy.
2.  Remove tortilla from oven and spread pesto and cottage cheese on top.
3.  Sprinkle the tomatoes, mushrooms and spinach over the top.
4.  Return to the oven and cook at 400 degrees on the middle rack for 5 minutes or so.  Cut and enjoy!

Total calories:  261

Review:
This is not a slow cooker recipe but it's a simple lunch idea that I really enjoy.  It's under 300 calories and will leave you satisfied.  Add whatever veggies you like.  4 stars.

Slow Cooker Hot Bean Dip

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Makes 10 servings

1/2 lb ground beef, browned and drained

1 cup salsa or picante sauce

1 cup refried beans

1 (4 oz) can green chiles

1 Tbsp taco seasoning

1 Tbsp tomato paste

1/2 cup sour cream

Medium or sharp cheddar cheese, grated

1.  Add beef, salsa, refried beans, chiles, taco seasoning and tomato paste to the slow cooker.

2.  Cover and cook on LOW for 3-4 hours or on HIGH for 1-2 hours.

3.  Stir in sour cream and as much cheddar as you desire (I probably added in 3/4 cup).  Let the cheese melt.  Turn the slow cooker to warm and serve with tortilla chips.

Review:

A delicious and easy dip to bring to a party.  It has a bit of a kick to it but it's not too overpowering.  There were plenty of leftovers after I finished eating but once my husband got a hold of the dip I never saw it again.  He loved it which shocked me, since he's not a fan of beans.  4 stars.

Slow Cooker Breakfast Casserole with Spinach, Mushrooms and Peppers

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Makes 6-8 servings


4 cups cooked cubed potatoes (I had leftover baked potatoes that I just cubed, skin and all)
1 cup sliced mushrooms
1-2 cups fresh spinach leaves (they shrink down so much so use more than you think you need)
1 lb breakfast sausage, cooked and drained (or you can use cubed ham or bacon or whatever you want)
6 eggs 
1/4 cup milk
1 cup grated sharp cheddar cheese
1/2 tsp garlic powder
1 tsp ground mustard
1-2 Tbsp Thrive freeze-dried onions
Handful of Thrive freeze-dried red bell pepper or green pepper
Salt and pepper
Salsa


1.  Spray the inside of a 4-6 quart slow cooker.  Use a foil collar on the hot spot of your slow cooker.
2.  Place potatoes on bottom of cooker.  Salt and pepper.
3.  Sprinkle mushrooms and spinach on top of potatoes.
4.  Top with sausage, peppers and onions. (you don't have to re-hydrate the veggies)
5.  In a small bowl, whisk the egg, milk, garlic powder and ground mustard together.  Salt and pepper the eggs.  Pour over the top of the sausage.
6.  Sprinkle the cheese evenly over the eggs.
7.  Cover and cook on HIGH for about 2 hours or on LOW for about 4.  Scoop out and serve with salsa.

Review:
I served this hearty breakfast casserole for dinner.  It hit the spot...there were so many layers and delicious ingredients.  This would be great for a brunch or Christmas morning or as I served it--for dinner.  Feel free to add in whatever veggies you want.  3 1/2 stars

Chocolate-Covered Coconut Peanut Butter Bites

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Makes about 15 balls

1/2 lb candy coating chocolate

1/2 cup peanut butter (smooth or chunky)

1/3 cup butter, melted

1/8 tsp vanilla

1 cup coconut (plus more for topping)

1 cup powdered sugar

1/2 cup rice krispies

1.  In a mixing bowl, combine the peanut butter, butter, vanilla, coconut, sugar and rice krispies.  Mix until smooth. 

2.  Take about 1 tablespoon of dough and roll into a ball.  Place on a cookie sheet that has been covered with parchment paper.

3.  Place in the freezer.

4.  In your Little Dipper Crockpot (or a small slow cooker) place your chocolate.  Cover and cook on LOW or WARM for and hour, while the cookie dough is chilling.

5.  Stir the chocolate until creamy.  Dip cookie balls in the chocolate with a fork.  Cover entirely with chocolate and place on cookie sheet that has been covered with parchment paper.  Sprinkle with coconut, if desired.  

6.  Let chocolate set and then serve (or chill if desired).

Review:

I had a dream.

No, really, I literally had a dream.  And it was about coconut peanut butter dough dipped in chocolate.  I woke up and was so excited to try this out.  (that just shows you how much I think about food.  I am even dreaming about it these days).

I love the buckeyes that we make but I thought I would step them up a notch by adding coconut and rice krispies.  They were awesome.  At least I thought so.  So I decided to try them out on my in-laws.  I didn't say anything about them.  I just set them on the counter in a tupperware container.  A little bit later I looked in the container and there was only one left.  My sister-in-law said, "those are the best things I've ever eaten!"  Now that is a compliment.  I was so happy that they liked them as much as I did.  If you're a fan of coconut you'll love these.  5 stars.

German Pancakes in the Slow Cooker

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Makes 6 servings

1 cup flour
1 cup milk
6 eggs
1/2 tsp salt
4 Tbsp melted butter

1.  Combine flour, milk, eggs and salt in a bowl.  Mix well.

2.  Spray 6 quart slow cooker with nonstick spray.  Melt butter and pour into bottom of slow cooker.  

3.  Pour batter into slow cooker.  Cover and cook on HIGH for about 1 hour.  Pancake will puff up.  Serve with powdered sugar or syrup on top.

Review:
When I was on Channel 2 a few weeks ago a cameraman asked me if I had ever made pancakes in the slow cooker before.  I kind of laughed a bit and purposely didn't tell him about this recipe.  Then he went on to say, "I bet you could make German pancakes in the slow cooker."  Of course after he said that I decided that I had to try it and see.  I ended up using whole wheat flour for this recipe and I think that it kind of weighed it down a bit.  If I was to make this again I would use regular all-purpose flour instead.  This tasted good to me straight out of the crock hot.  But there were leftovers and they just weren't appealing at all to me.  I think this is something that you need to eat fresh.  3 stars.

Slow Cooker Fresh Garlic Green Beans

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Makes 6 servings

1 lb fresh green beans, washed and trimmed

2 Tbsp extra virgin olive oil

1 tsp salt

1/4 tsp pepper

1 packed tsp minced garlic (about 2-3 cloves)

bacon bits (optional)

1.  Place an oven safe dish that fits inside your slow cooker in the bottom of the slow cooker (I have a corningware dish that is 1.6 liters). 

2.  Place green beans inside dish.  Drizzle with olive oil.  Stir in the salt and pepper and garlic.

3.  Cover and cook on LOW for 3-4 hours or on HIGH for 1-2.  Remove dish from slow cooker and serve directly from it.  Top with bacon bits, if desired.

Review:

The Bountiful Basket strikes again!  I'm loving all the fresh produce and I've been having fun figuring out ways to use it.  I thought these beans were good.  Flavorful and perfectly seasoned.  My husband thought they were the best thing ever.  A literal quote, "Those are the best beans I've ever eaten in my life."  They were still fairly crisp, not limp.  He suggested I make our asparagus the same way...so I'll have to give it a go.  4 stars.

Slow Cooker Green Bean Casserole

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Makes 4-6 servings


2 (14.5 oz) cans French-cut green beans, drained
1 (10.5 oz) can cream of mushroom soup
1/3 cup real bacon bits
1/4 tsp black pepper
2 cups french-fried onions, divided

1.  Combine beans, soup, bacon and pepper in slow cooker.
2.  Fold in 1 cup of onions.
3.  Cover and cook on HIGH for about 2 hours or LOW for 4 hours.
4.  Remove lid and sprinkle remaining onions on top.  Let cook on HIGH without lid for 5 minutes more and then serve.


Review:

This is the slow cooker version of the old fashioned, original recipe.  It's a great option if you are looking to free up oven space or if you're bringing this side dish to Thanksgiving dinner at someone else's house and you need it to keep warm.  3 stars.

Slow Cooker Mexican Rice with Black Beans and Corn

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Makes 6 servings

1 cup diced onion

2 large garlic cloves, diced

1 Tbsp tomato paste

1 Tbsp oil

1 1/2 tsp chili powder

1/2 tsp cumin

1 (15 oz) can black beans, rinsed and drained

1 cup frozen corn

1 (10.75) can tomato soup

1 cup instant brown rice

Salt and pepper

Cheese

Cilantro

Sour cream

1.  Combine onion, garlic, tomato paste, oil, chili powder and cumin in microwave-safe bowl and microwave for about 5 minutes, stirring every minute until onions are soft.  Transfer to slow cooker.

2.  Add beans, corn, soup and rice to the slow cooker.  Stir until ingredients are combined.

3.  Cover and cook on HIGH for about 90 minutes to 2 hours.  Salt and pepper to taste.  Serve with cheese, cilantro and sour cream, if desired.

Review:

This recipe let me down.  It totally has potential though.  The tomato soup was the wrong wrong wrong choice.  It was too processed-tasting and overpowering.  If I was to make this side dish again I would substitute tomato sauce or even better salsa...over maybe half tomato sauce and have salsa.  2 stars (as is...but like I said it has potential).

Slow Cooker Ham and Swiss Frittata

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Makes 6 servings

6 eggs, lightly beaten

Salt and Pepper

2 garlic cloves, minced

2 or 3 mushrooms, sliced

3/4 cup shredded Swiss cheese, divided

3/4 cup - 1 cup cubed ham

1 small tomato, diced

Bacon bits, optional

Salsa, optional

1.  In an oven-safe dish that fits in a large slow cooker, combine the eggs, garlic, mushrooms, 1/2 cup of Swiss, ham and tomato.  Salt and pepper to taste.  Stir until combined.

2.  Sprinkle the rest of the Swiss cheese on top.  Sprinkle with bacon bits, if desired.

3.  Place dish inside slow cooker.  Cover and cook on HIGH for 90 minutes to 2 hours.

4.  Slice and serve with salsa

Review:

Because I had so much success with this other frittata I wanted to try another version.  I loved the ham and Swiss combo.  My kids loved this as well.  This was our dinner but you could definitely make it for breakfast or brunch too.  4 stars.

Cheesy Beef Casserole

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 Makes 6-8 servings

1 1/2 lbs ground beef
1 cup diced onion
1 (14 oz) can diced tomatoes
1 (4 oz) green chiles
1/2 tsp salt
1/2 tsp pepper
1 3/4 cups grated sharp cheddar cheese
1 cup biscuit mix
3 eggs
Shredded lettuce
Salsa

1.  Brown the beef and onion in a frying pan.  Drain off any grease.  Layer in the bottom of a 6 quart slow cooker.
2.  Pour tomatoes over beef.  Pour chiles over tomatoes.  Sprinkle salt and pepper over chiles.  Sprinkle cheese over chiles.
3.  Combine biscuit mix and eggs and whisk until smooth.  Pour over the top of the beef mixture.

The use of a kitchen towel helps the contents of the slow cooker stay dry and not get dripped on.

4.  Place kitchen towel over the slow cooker and then place lid on top of the towel, making sure the lid is secure.  Cook on HIGH for about 2 hours.
5.  Serve topped with salsa and lettuce.

Review:
Eh.
Bleh.
Totally a mediocre recipe.  It was eaten but without enthusiasm.  Flavor was lacking.
2 stars.

White Cheddar and Sausage Dip

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1 cup Shirley J White Cheddar Soup Base

4 cups water

1 (4 oz) can diced green chiles

1 (14.5 oz) can diced tomatoes

1 (lb) ground sausage, browned and drained (Italian sausage would be yummy)

2 cups shredded sharp cheddar cheese

1.  Combine water and soup base in saucepan.  Whisk and bring to a boil over medium heat.  Stir until thickened (about 5 minutes).  Pour into slow cooker.

2.  Add the tomatoes, chiles, sausage and cheddar into the slow cooker.  Stir until combined.  The cheese will get all melty.

3.  Cover and cook on LOW for about an hour then turn to WARM.  Serve with tortilla chips, crackers or bread.

Review:

I wanted to make this Velveeta dip but I didn't have any Velveeta on hand.  I pulled out my Shirley J White Cheddar Soup Base and created this recipe that tastes similar to the Velveeta dip.  It tasted less processed to me and was a delicious addition to our Christmas Eve appetizer dinner.  4 stars.

Slow Cooker Spinach and Mushroom Frittata

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Place the oven-safe dish inside your slow cooker filled with the ingredients.

Cheesy, deliciousness

Cut and serve

Makes 4 servings

6 eggs, lightly beaten

Salt and pepper to taste

2 garlic cloves, minced

3 mushrooms, sliced

1 cup fresh spinach

1/2 cup - 1 cup shredded cheese

1.  Spray an oven-safe dish that fits inside your large slow cooker with non-stick cooking spray.

2.  Combine the eggs, salt and pepper, garlic, mushrooms, spinach in the dish.  Sprinkle the top with cheese.

3.  Place dish in the bottom of the slow cooker.  Cover and cook on HIGH for 90 minutes to 2 1/2 hours.  

4.  Slice and serve.

Review:

I had zero expectations for this dish (I wasn't sure how the eggs would cook and if the texture would be rubbery or what).  I was pleasantly surprised by how it turned out.  It was delicious.  My husband and my kids all ate it and thought it was great.  My husband commented on the consistency of the eggs.  This is a perfect brunch recipe or a quick and easy dinner.  4 stars

Slow Cooker Pumpkin Dump Cake

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Makes 8-10 servings

1 cup white sugar
2 (15 oz) cans pumpkin puree
1 Tbsp pumpkin pie spice
1/2 tsp salt
1 (18.25 oz) white or yellow cake mix
1/2 cup butter
Cinnamon


1.  In the bottom of a slow cooker (I used a 6 quart slow cooker) combine the sugar, pumpkin puree, pumpkin pie spice and salt.  Stir.
2.  In a separate bowl, combine the cake mix and the butter.  Use a fork or a pastry blender to cut the butter into the cake mix until butter is pea sized and cake mix is crumbly.  Sprinkle the cake mix on top of the pumpkin puree.
3.  Sprinkle cinnamon on top of the cake mix.
4.  Place a double layer of paper towels on top of your slow cooker.  Place the lid over the paper towel and make sure it is secure.  (The paper towels will prevent condensation from dripping onto the cake) Cover and cook on LOW for 3-4 hours or on HIGH for 90 minutes-2 hours.  Remove the lid and turn to warm.  Let sit on warm for 20-30 minutes and then serve with vanilla ice cream (we served ours with pumpkin ice cream)


Review:
I saw this pumpkin cobbler recipe and decided I needed to try it in the slow cooker.  I ended up changing it quite a bit but I knew it would work since this cherry recipe and this peach recipe work so well.  I used the paper towel trick that I love to prevent drippage on top of the cake.  I am definitely not usually a pumpkin dessert person (unless it's pumpkin combined with chocolate chips) but this one I'd have to say is good to have seasonally in the fall.  Plus it's super duper easy.  So if you're not a chocolate person, this just may be the  dessert for you.  3 stars.

Caramel Cream Cheese Cookie Bars

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1 box Devils Food Cake mix
2 eggs
1/2 cup vegetable oil or canola oil
1 can sweetened condensed milk
4 oz cream cheese
1 cup chocolate chips

1.  Make the sweetened condensed milk into caramel sauce.  Click here for the recipe.
2.  After caramel is cooled, mix it together with the cream cheese until it is smooth and creamy.
3.  In a separate bowl, mix the cake mix, eggs and oil together.
4.  Spray a 9 x 13 inch dish with non stick cooking spray.  Take the cake mix mixture (except for 1 cup) and pat on the bottom of the dish.  Top with cream cheese mixture and spread out nicely.  Crumble the rest of the cake mix mixture over the top of the cream cheese.  Sprinkle the dish with chocolate chips.
5.  Bake in a preheated oven at 350 degrees for about 18-20 minutes.

Review:
Not really a slow cooker recipe, but I had to share.  You do make the caramel sauce in the slow cooker, I guess so we'll count it.  I bought a case of devils food cake mixes.  A case people.  What in the world was I thinking?  So anyhow, this is one way to use devils food cake mix.  It's delicious, it's easy and it will please the crowd.  4 stars.

Slow Cooker Salsa Rice Bake

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Makes 4-6 servings


4 cups cooked brown rice (I make instant brown rice)
1 cup picante sauce (just use salsa if you don't have picante sauce)
1 lb bulk sausage, browned and drained of extra grease (use breakfast sausage, spicy sausage or Italian sausage...it's up to you!)
1 (8 ox) can tomato sauce
1 (4 oz) can diced green chile peppers
1/2 cup grated cheese (I use cheddar, but use whatever you like)
Sour cream
Cilantro


1.  Make a foil collar (see below) and place in your slow cooker on the opposite side of your controls.
2.  Add the rice, picante sauce, sausage, tomato sauce and peppers to the slow cooker.  Stir to combine.
3.  Sprinkle the cheese on top.
4.  Cover and cook on HIGH for 2 hours.
5.  Top with sour cream and cilantro and serve.

How to make a foil collar:
• Layer and fold sheets of heavy duty foil until you have a six layered foil rectangle. Press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking.

Use the foil collar to prevent burning

Review:

Salsa rice, as we call it at our house, is our once-a-week-meal.  All these years, I've just made it in a skillet on the stove.  Finally I decided to do a "baked" version of it in the slow cooker.  Very good, the flavors combined nicely and it's a meal everyone will eat happily.  Winner!  Perfect when you already have cooked rice and browned sausage on hand.  4 stars

Slow Cooker Tomatillo Cream Cheese Enchiladas

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Photo by Jaymee Sire from E is for Eat

Makes 6 servings

6 boneless, skinless chicken thighs
1 (14 oz) can black beans (or make 2/3 cup dried beans in your slow cooker prior)
1 (13.75 oz) can cream of chicken soup
4 oz cream cheese, softened
1/2 tsp garlic powder
1 tsp ground cumin
Juice of 2 limes (mine equalled about 2 Tbsp)
1/2 tsp salt
1/2 tsp pepper
8 (8-10 inch) flour tortillas (I used whole wheat)
1 (16 oz) jar tomatillo salsa verde
1 cup shredded cheese of your choice

1.  Cook the chicken any way that you want and cut into small pieces or shred. (I cooked mine the day before.  I just put the thighs in the slow cooker and covered with water and then sprinkled in chicken bouillon granules.  I cooked on LOW for about 5 hours and they turned out perfectly.
2.  In a bowl, combine the chicken, beans (rinsed and drained), cream of chicken soup, cream cheese, garlic powder, cumin, lime juice, salt and pepper.  Stir until well incorporated.
3.  Use about 1/3 cup of filling and spoon down the middle of each tortilla.  Roll up and place in the bottom of a large slow cooker that has been sprayed with non-stick cooking spray.  You'll have to place some on top of others to make it all fit.
4.  Pour jar of salsa on top of the enchiladas. 
5.  Cover and cook on HIGH for about 2 hours.  When there is about 15 minutes left, sprinkle the cheese over the top and let melt. 
6.  Serve with sour cream and garnish with lime and cilantro.

Review:
Creamy and delicious.  The only thing that I wish I would have done is add some peppers and onions (sauteed or softened in the microwave) to the filling.  It would have given it a little flavor boost that it needed.  So do that.  And you'll love this meal.  This is a good one to make if you forgot to put something in the slow cooker early in the day.  It only takes a couple of hours since everything is already cooked.  Also, you could substitute the shredded chicken with shredded pork, if you desire.  4 stars.

*The back side of your slow cooker (side opposite of the controls) typically cooks much hotter than the rest of your slow cooker.  So use a foil collar to make sure that your enchiladas don't get burnt that are on that side of the slow cooker.

Here is how to make one:
• Layer and fold sheets of heavy duty foil until you have a six layered foil rectangle. Press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking.

Use the foil collar to prevent burning

Slow Cooker Peach Cobbler

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No picture of the cobbler...so sorry!!! 
But it's a really super duper easy recipe and tastes yummy!  And peaches were $0.40 a pound.  I bought enough to fill my entire produce drawer.  And we're eating them all.  Not canning one.  Bring it on.
6 large peaches, peeled and sliced
1 white cake mix
1/2 cup butter (1 stick), softened

1.  Place peaches in bottom of slow cooker
2.  Cut the butter into the cake mix until crumbly.
3.  Sprinkle cake mix mixture over peaches.
4.  Place paper towel on top of slow cooker and seal with slow cooker's lid.  Cook on HIGH for 2 hours. 
5.  Serve with vanilla ice cream.

Makes 8 servings

Review:
So easy and so tasty!  Love love love me some fresh peaches.  They are the best.  4 1/2 stars.