Karen here kitchen-for the love of great food

recipes, reviews, dining out, because who doesn't love good food.

Monthly Archives: December 2015

OMG apple butter rolls in slow cooker?

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applebutterrollsOMG is right can you actually do this in a slow cooker? I love love love crock pot cooking, especially at this time of year.  Nothing is better coming home to the smell of something delicious that was cooked while you were away.  I know you have heard this from me before.  Well even I did not know how many and different things you can cook in a crock pot and this blew my mind.  So I had to share with everyone.  Enjoy and get cooking.

Spicy butter yeast rolls
Ingredients:

  • 2 1/2 teaspoons dry active yeast (1 packet)
  • 1/2 cup warm water
  • 3 tablespoons sugar
  • 1/2 cup apple butter
  • 1 large egg
  • 1 1/2 teaspoons salt
  • 4 cups bread flour
  • 4 tablespoons melted butter
  • 2 tablespoons brown sugar

Directions:

  1. Using a bread hook on electric mixer place luke warm water and sugar in the mixing bowl. Sprinkle yeast over the water, let it foam for 10 minutes.
  2. Turn on mixer, add apple butter, egg and salt, then slowly add the flour.
  3. Add the melted butter. Knead dough with the bread hook for 5-8 minutes.
  4. Once dough is smooth, but very tacky, turn it out onto a floured work surface. Using a floured knife cut dough into 4 quarters. Cut again each quarter into 6 equal pieces, to make 24 total small pieces.
  5. Turn ends of each dough piece under to create little balls. Then place a large piece of parchment paper in a crock pot (6 quart at least) and press down. Arrange 12 of the dough balls into slow cooker  and carefully lift the parchment paper out, and repeat with the remaining dough balls and another piece of parchment, creating two separate batches. Place the lid on the crock pot.
  6. Sprinkle the rolls with a little brown sugar. Turn the slow cooker on high and cook for 60-90 minutes, depending on your crock pot. Test by touching the top of the rolls. If they are no longer tacky and feel slightly firm, the rolls are ready. Repeat with the second batch of dough balls.
  7. cover remaining balls with plastic wrap. Allow them to rise for 1 hour at room temperature. You could place dough balls in fridge for up to a week, until ready to bake or cook second batch now.

Hope you have fun with this recipe.

 

 

 

Crock pot meatballs and spaghetti

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crockpot meatballs

 

Crock pot dips- how about Mac n cheese chili dip-mmmm

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mac-n-cheese-chili

I love love love my crock pot.  The easiest way to cook and when you walk thru the door at the end of your day and smell the yummy dinner that has been cooked while you are away, can you say smile!  Almost like having your very own chef. Ok maybe not because you do have to put it all together, but coming home to a fresh cooked hot meal instead of having to come home and then cook make me happy.  So in light of the holiday season and parties- oh my, here is a very delicious, just a bit on the bad side recipe for a yummy dip that will put a smile on everyones face.

Mac n cheese chili dip.  Oh yes, I did say that. Two amazing meals, pulled together into one amazing dip.  So get those chips or crudites or better yet, some toasted bread and get dipping.

Mac n cheese chili dip

Ingredients

  • 1 15-oz. can chili con carne
  • 1 large onion, diced
  • 1 cup shredded Mexican cheese
  • 8 oz. cream cheese
  • 1/3 cup lager beer
  • A couple or three dashes hot sauce
  • salt
  • 12 oz. Macaroni

Garnish

  • sour cream
  • Fresh cilantro

Serve

  • Tortilla chips

Directions

  1. In  crock pot, combine chili, onion, cheese, cream cheese, beer, and hot sauce, cover, heat on high, 1 hour.
  2. Meanwhile, boil  water in a large pot. Season generously with salt and add macaroni. Cook until al dente, drain.
  3. When ready to serve dip, add macaroni and stir.
  4. Garnish with sour cream and cilantro and serve with tortilla chips.

For a slower version place all ingredients into crock pot including macaroni and cook on low up to 3 hours, check macaroni for tenderness and serve.

 

Super smart crudites makes for a party anytime

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crudite.jpg

Why think huge crudite trays when you can do these great crudite shots?  How adorable for anytime. Simple and easy and that wow factor that we all like. As a matter of fact it’s so easy you will be saying why the heck didn’t I think of that. So go ahead add some pop to your next gathering.

Ingredients

About 3/4 cup of your favorite hummus.
An assortment of crudités or veggies if you are wondering what the heck are crudites, ie: baby carrots, radishes, bell peppers, cucumber, endive, green beans, asparagus, or celery. Whatever your hearts desire. Cut them up, slice them up in long slender spears.

Directions- doesn’t get much easier than this.

  1. Add about a tablespoon of hummus to the bottom of a glass. (tall slender, shot glass or whatever cute assortment you may have) create an even layer, wiping any smudges off the sides of the glass with a paper towel dampened with white vinegar. Arrange assortment of crudités in each glass. Place on a tray and wala, enjoy!

Pump up your morning oatmeal

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cranberryoatmeal

yes that is correct, pump up that oatmeal. This morning go to for a lot of people is oatmeal. Heart healthy right?  warm and good for you. However can be extremely boring and mundane, so how about a different version on an old favorite? Does Baked Apple cranberry oatmeal sound delicious or what? Especially at this time of year, where we have all kinds of cranberry in the store and many different apples to choose from.  So go ahead get crazy and break out of that oatmeal rut.

Ingredients

4 tablespoons unsalted butter, divided
3 large or 4 small apples, peeled and roughly chopped
1.5 teaspoons cinnamon, 1/2 tsp ground ginger, mixture divided
8 tablespoons dark brown sugar, divided
1 cup fresh or frozen cranberries
1 cup steel-cut oats
4 cups hot water
3 cups old-fashioned oats
1-1/2 teaspoons salt
1/8 teaspoon freshly grated nutmeg
1 cup toasted pecans or walnuts, chopped
1/2 cup milk
1/2 cup unsweetened applesauce
1/4 cup pure maple syrup
1 teaspoon vanilla extract (optional)

Directions

  1. Preheat oven to 350ºF,  lightly grease a 3-quart casserole dish.
  2. Melt 2 tablespoons butter in large skillet over medium heat, add chopped apples, 1/2 teaspoon of the cinnamon spice blend, 2 tablespoons brown sugar, a large pinch of salt. Cook, stirring occasionally, for approx. 15 minutes, or until apples softened and began to caramelize. Remove from heat. Add cranberries, stirring to coat with spice-butter mixture.
  3. Add the steel cut oats, water, and remaining 2 tablespoons butter to a large bowl, cover, and allow to stand for 20 minutes, or until the oats have softened slightly.
  4. Add the old-fashioned oats, salt, remaining 1-1/2 teaspoons cinnamon spice blend, remaining 6 tablespoons brown sugar, nutmeg, and about half of the chopped nuts to the steel-cut oats, mix well to incorporate.
  5. Whisk together the milk, applesauce, maple syrup, and vanilla, folding it into the oat mixture.
  6. Add about 3/4 of the fruit to the casserole dish; spread it out in an even layer, top with the oat mixture. Top with the remaining fruit and the second half of nuts.  Bake uncovered for 35-40 minutes or until set in the center.
  7.  Serve with a a bit of milk or some plain yogurt.

cookie lovers love em some shortbread

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shortbread-recipe

MMMMMMM, I love cookies. Cookies of all kinds. This time of year makes it even harder to not just live on cookies. The craft of baking, the smell of those delicious golden crunchy, or oh so ooooie-gooie deliciousness, especially hot right out of the oven goodness. So one recipe that comes to mind, that has been handed down thru the ages from families to families and is easy as eating the entire batch is Shortbread. And what a perfect combination for morning coffee to dip a homemade Shortbread and delight in the buttery flavor. So get to it, start that oven. This recipe has a little spice just for the holiday season.

Ingredients

  • 1/2 c. (1 stick) cold unsalted butter, cut up, plus some extra for pan
  • 1 1/2 c. flour, spooned and leveled
  • 1/2 c. packed dark brown sugar
  • 1/4 tsp. salt
  • 3/4 tsp. ground ginger
  • 1/4 tsp. ground cinnamon

Directions

  1. Butter 9-inch cake pan, line bottom with parchment paper; butter parchment.
  2. Combine flour, sugar, salt, ginger, and cinnamon in bowl and mix together.
  3. Add butter, until mixture looks like wet sand.
  4. Press mixture evenly into prepared pan. Prick dough, leaving a 1-inch border, with a fork; freeze 30 minutes.
  5. Preheat oven to 350°F. Bake until set and just beginning to brown around the edges, 30 to 35 minutes.
  6. Place pan on a wire rack and immediately use the handle of a wooden spoon to press and make a scallop pattern around the edge of the shortbread and then using a sharp knife score into 16 wedges. Cool 10 minutes. Run a knife around the edges to loosen; remove onto a wire rack to cool completely. Cut along score lines using a sharp knife and enjoy.

Beet chips with Rosemary, another baked healthy chip

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beetchips

Hi there, so I am loving finding new recipes for healthy baked chips.  I do like chips, with crispy, salty taste and believe me a whole bag can be gone very easily if you don’t pay attention, so anytime I can have a non- guilty chip I am in.  Now I am not a big fan of beets, but as a chip they are pretty darn good, so probably the only way I will eat them, lol.  Here is a simple and quick recipe for some healthy beet chips of your own with rosemary seasoning. Enjoy!

Ingredients
  • 3 medium-large beets, rinsed and scrubbed
  • Olive or canola oil
  • Sea Salt and Pepper
  • 2-3 sprigs rosemary, chopped
Instructions
  1. Preheat oven to 375 degrees placing oven rack in the center of the oven.
  2. Thinly slice beets getting them as consistently thin as possible. They should curl a little when cut.
  3. Divide between two baking sheets, spray or very lightly drizzle with olive oil. Add a pinch of salt and rosemary, toss to coat. Place in a single layer on baking sheet.
  4. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely as they can burn quickly.
  5. Remove from oven and  serve.

No drippings needed gravy for anytime

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gravy

Have you ever wanted some delicious gravy but didn’t have any drippings and didn’t want to use a store bought gravy or package? Well after trying this recipe you may never use drippings again.  This is so delicious with caramelized onion it will put any old gravy to shame.  whip some up and keep handy for anytime, or impress your guests at Christmas time.

Ingredients

  • 2 tablespoons olive oil

  • 1 large yellow onion, halved and sliced thin

  • 1 teaspoon sugar
  • 4 cups low-sodium vegetable broth divided
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt plus more to taste
  • 1/8 teaspoon freshly ground black pepper or more to taste
  • 1 teaspoon fresh chopped thyme or 1/2 teaspoon dried thyme
  • 1 tablespoon soy sauce
  • 1 bay leaf
  • 1 teaspoon balsamic vinegar

Instructions

  1. Pour olive oil into a large saucepan over medium-low heat, add onion and sugar. Cook, stirring occasionally, until the onions are vey soft, golden brown and caramelized, approx. 40 minutes. If onions start to burn lower the heat. Once cooked, stir in 2 cups of the vegetable broth. Set mixture aside and allow to cool to room temperature. When cool, pour onion mixture into blender or a food processor fitted with s-blade, Puree until smooth. Set aside.
  2. use same saucepan place back on the burner over medium heat. Add butter, heat until melted. Stir in flour, salt and pepper. Cook, stirring constantly, for 3 minutes. Stir in thyme. Slowly drizzle in remaining 2 cups vegetable broth, stirring constantly with a whisk. Stir in the Soy sauce, bay leaf and the pureed onion mixture. Cook, stirring frequently, until the mixture comes to a boil. Let boil, stirring constantly, until it has thickened slightly, about 3-4  minutes.
  3. Remove from heat, discard bay leaf. Stir in balsamic vinegar. Taste and add additional salt and pepper if desired.
For all of you who do choose to do a gravy made from drippings, a tip for you for making smooth, no lump gravy is to use corn starch. place into a cup with a lid along with some water and shake vigorously prior to slowly pouring into boiling gravy , stir constantly until thickened.