Crock Pot Chicken and Veggies

Here's another one I just found and want to try!!!
I found this recipe here

Crock-pot Whole Chicken with Vegetables

Ingredients

1 whole chicken (note, make sure the size you buy fits in your crockpot)
rosemary
sage
thyme
black pepper
red pepper flakes
2 tbsp honey
2 tbsp butter
10 red potatoes, cut in half
1/4 of a medium onion, sliced
8 oz baby carrots
1.5 cups water

Directions

1. Remove chicken from packaging and take out gizzards. Rinse chicken thoroughly and place in crock pot. Using a butter knife, spread the butter over the chicken. Be sure to get the legs and wings as well as the breast. Sprinkle a generous amount of the spices over the chicken and then drizzle the honey on top.

2. Add the vegetables to the crockpot. Cook on low for 10 hours.

Cherry Vanilla Oatmeal

This was very good! Lots of flavor from the cherries and jam, but not too sweet...the kids loved it too, but it took a while to convince them to eat it!
It's from food network

Ingredients
1 3/4 cups water
1 cup Old Fashioned Oats, or Quick Cooking Oats
1/8 teaspoon salt
1/4 cup dried cherries
1/2 teaspoon vanilla extract
2 tablespoons cherry jam, or to taste
1/4 cup 1 percent low-fat milk, plus more to taste

Directions
1. Put water, oats, salt and cherries into a medium sized saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes for Old Fashioned Oats, or 1 minute for Quick Cooking Oats. Remove from heat.
2. Stir in the vanilla extract and cherry jam.
3. Put into serving bowls and pour 2 tablespoons of milk over each bow

Homemade Sausage

In an effort to cut out needless sugar from our diet, we made this homemade sausage for breakfast this morning (who would have thought there was so much sugar in prepared spicy sausage?).
It was so good! And it was nice knowing it was fresh and had no preservatives or added stuff at all!
Super simple too!
This recipe came from here


Ingredients:
1 pound ground pork
1/2 tsp. coarse salt or sea salt
1/2 tsp. rubbed sage
1/3 tsp. summer savory
1/8 tsp. ground nutmeg
2/3 tsp. ground marjoram
1/3 tsp. ground red pepper flakes

Directions:
1. Mix all ingredients in a large bowl. Make sure to distribute the spices evenly through the meat.
2. Shape into patties of the desired size.
3. Fry in a hot skillet until browned and cooked through.

Erin's Smore Puddin' Pies

I got this idea when we were walking through the grocery store the other day. I thought they'd be simple enough for the kids to help with (although time didn't allow for that this time) and tasty...and they were!

Ingredients:
6 mini graham cracker pie crusts (pre-made)
1 small package instant vanilla pudding mix
1 small package instant chocolate pudding mix
milk, divided (for pudding)
~1 cup mini marshmallows

Directions:
1. Make vanilla pudding, according to package directions. Place a spoonful of pudding into each pie crust and place in refrigerator to set.
2. Make chocolate pudding, according to package directions. Place a spoonful of chocolate pudding on top of the vanilla pudding in each pie crust. Place in refrigerator to set.

3. Place a small handful of mini marshmallows on top of pudding pies. Using a kitchen torch, toast all the marshmallows until melted and browned.

Freezing a Quiche

I was so excited to read that you can actually freeze homemade quiche! Now I make about 8 at a time (the first time I did this I made 8 quiche - 4 spinach and 4 jalapeno, and including making the pie dough, and all the insides, and assembling them, AND cleaning up the kitchen, it only took about 2 hours, plus the extra hour in the oven, but I wasn't doing anything then!)

To freeze quiche BEFORE baking:
Tray-freeze until firm; then wrap with aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to one month. Do not thaw before baking. Unwrap and bake as usual, allowing 10 to 20 minutes additional time.

To freeze quiche AFTER baking:
Tray-freeze; then wrap with aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to two months. Do not thaw before reheating. Unwrap and bake in a 350 degree oven for 20 to 25 minutes, or until heated through.

Eggless Betty Crocker Waffles

I read somewhere about a woman who had made these waffles for 40 years and one day simply forgot the eggs, and they were better than the ones she'd been making! So, this is the recipe we use! :-) They're great!

Ingredients:
2 cups milk
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup plus 2 Tbsp canola/vegetable oil

Directions:
1. Combine all ingredients in a large bowl, whisking until well blended.
2. Cook according to your waffle iron's instructions.

Eggless Banana Banana Bread

I forget where I got this recipe, but it's another AWESOME one! I substitute the applesauce for egg, but you could use 1 egg instead of the applesauce.
It turns out fabulous without the egg though, so good for the allergies, and also less fat! :-) Everyone's a winner!
It's AMAZING to me how much flavor this bread has, considering there is NO spice in this bread, not even cinnamon! But it totally doesn't need any! It's perfect!

I used to throw away so many bananas in our house before I had this recipe! Now I just take them and toss them in the freezer (still in the peel, and I don't even put them in a bag or anything!) and every few weeks-few months I whip up some of this bread with them! Just thaw them on the counter for about 15 minutes!

Ingredients:
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened/melted
3/4 cup brown sugar
5-6 Tbsp unsweetened applesauce (or use 3 Tbsp applesauce and 1 egg)
2 1/3 cups mashed overripe bananas

Directions:
1. Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for about 60-70 minutes until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for about 10 minutes, then turn out onto a wire rack.