I Am Thankful for My Crockpot

I am Thankful for my crockpot. 

I love how you throw everything in it and leave it. 

I love how it makes cooking so much easier. 

I love that you can use it all seasons (especially in the summer and it doesn't heat the house.)

I love the smells that come from the food cooking in it.

I could have taken a picture of my crock pot, but it is being washed right now.  So instead I added a picture of the new crock pot that I want.  Mine is begining to get a crack in it and with how much I like to use my crock pot I really would like a new one.

To celebrate my love for my crock pot, I am adding some of my favorite crock pot recipes.

Apple Butter

12 medium apples (I have no idea what type of apple we have on our two trees out back)
1 1/2 cups packed brown sugar
1/2 cup apple juice
1 teaspoon allspice
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cinnamon

In buttered crockpot (don't always do this) add your apples. I use my handy apple slicer. You know the circle one that cores it and quarters your apple. I add everything core and all to the crock pot. If you don't have a mill you will want to peel and discard your cores. However, leaving the core helps to naturally thicken the butter.

In a bowl mix your sugar, juice and spices. Then pour over your apples and stir. Cover and cook on low for 10 hours.

About this time is when it is late at night and I don't want to wait the extra 2 hours. I put the mixture in the refrigerator and begin where I left off in the morning.

Run mixture through a food mill or if you don't have one mash with a fork or masher (doing it with a masher or fork will give you chunkier results). I like to put it through my mill because it is alot smoother.

(Sometimes I stop here too and wait till morning to finish)

Cook uncovered on low for 2 hours to let thicken. Stir every so often. I like to taste it as it cooks, because many times I add more cinnamon. I like cinnamon.

Let cool . Then put in your containers. It will store for quite sometime in the refrigerator.

Italian Crock Pot Chicken

3-6 frozen chicken breasts

1/4 cup butter

1 pkg. italian dressing mix

1 can cream chicken

8 oz. cream cheese

Place the chicken in crock pot.  Cube butter and place on chicken.  Sprinkle dressing mix on chicken.  Cover and cook on high for 3-5 hours or until chicken is done.  In a saucepan melt cream of chicken soup and cream cheese.  Add to the chicken.  Enjoy over rice.

Apple and Onion Beef Pot Roast 

Ingredients

1 beef sirloin tip roast (3 pounds), cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced-sodium soy sauce
2 tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water


Directions

In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to crock pot.  Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, and garlic powder. Top with apple and onion.

Cover and cook on low for 5-6 hours or until the meat is tender.

Remove roast; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan.  Take the onion and apple and puree them. Add onion and apple mixture to the cooking liquid.  Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef. Yield: 8 servings with leftovers.