Tuesday, July 25, 2006

Slow Cooked Doughnut Bread Pudding

I don't know about you. But I've been in a dessert mood this summer. Something about the heat that makes me want sweets. I had this fabulous bread pudding the other day made with donuts. Here it is if you want to try it.

Doughnut Bread Pudding

24 doughnut holes, cut in half (or 1 dozen glazed krispy kremes cut in quarters)
4 eggs, beaten
1/4 c sugar
1/4 c melted margarine
2 c milk
1/4 tsp ground nutmeg
1 tsp cinnamon
1 c raisins

To make sauce:
1 c water
1/2 c sugar
2 tbsp flour
2 tbsp melted margarine
1 tsp vanilla

Spray slow cooker with cooking spray. Add doughnut pieces. Mix eggs, sugar, 1/4 c margarine, milk, nutmeg & cinnamon in a bowl until smooth. Add raisins and pour over bread. Cook on High for 1 hour. To make sauce: combine water, sugar, flour, 2 tbsp margarine and vanilla in a sauce pan. Cook, stir, until sauce thickens. Serves 5.

Thursday, July 20, 2006

One Month of Slow Cooker meals

Amy at MomAdvice.com is starting a great meal plan where you can get one month of meals out of using your slow-cooker. She's posted all 30 days so you'll never be short for a recipe if you just look here.

Slow Cook Sloppy Joes

Alicat at Something So Clever re-invents the sloppy joe for the modern family. Best part is she does it using the slow-cooker. You have to click through just to see the beautiful picture and steal the great recipe.

Monday, July 03, 2006

Chicken Tetrazzini

Growing up one of the rare foods we got that I really enjoyed was Chicken Tetrazzini. It was rich, thick, delicious, and I could eat it all day. Who served this marvelous taste fest? My High School Cafeteria. It was one of the foods they actually did right. The other day I was thinking about recreating this dish and found an easy way to make it a crock pot.

2 1/2 pounds chicken -- cut up
1 cup water
1/2 cup dry white wine
1 medium onion -- chopped
salt and pepper
1 tablespoon parsley -- minced
1/3 cup butter or margarine
1/3 cup flour
1/2 cup light cream
4 ounces mushrooms -- drained
8 ounces spaghetti -- broken in 2 " pieces, cooked and drained (small Egg Noodles would also work)
1/2 cup grated parmesan cheese


In crockpot combine chicken, water, salt, thyme, pepper and parsley. Cover and cook on low 10-12 hours or until chicken is very well done. Remove chicken then strain broth into a bowl. Remove meat from bones. Cut or tear chicken into small parts and set aside.

Add butter to crockpot and turn on high. Melt butter, stir in flour. Gradually pour in broth, then cream. Cook on high 30 minutes, until bubbly. Stir in cooked chicken, mushrooms and cooked spaghetti.

Cover and cook on high 15 minutes. Sprinkle the top with Parmesan cheese.

You may also consider providing a topping of crushed Chinese noodles.

This recipe for Chicken Tetrazzini serves/makes 4