Slow Cooker: Peach Cobbler

There's nothing like fresh peaches in the summer time. There's nothing quite like peach cobbler. Yum! I found a recipe for slow cooker apple crisp/cobbler online and thought I would adapt it into Peach Cobbler instead (who's complaining right?). It turned out so moist and yummy! I will have to make it again to get a picture of it because it was gone before I found my camera! The only change I would make to it now is add more peaches... there wasn't quite enough for my liking...

{ingredients}
canned, sliced peaches (I used 1 29 oz can. but next time I will use more.- though the moisture of one can was just about right.)
1 dry yellow cake mix
6 Tbsp butter - melted
ground cinnamon to taste.

{directions}
1. In a 4-5 quart slow cooker add your peaches. (just dump it in. juices and all!)
2. next you add the cake mix on top. (do not mix it in.)
3. evenly poor (or spoon on) butter over the cake mix. (again, no stirring!)
4. sprinkle some cinnamon on top of the pile**
5. Cover and cook on High for 4 hours. (Do not mess with it. Don't even lift the lid for a sniff. It lengthens the cooking time. And don't worry, after 4 hours it will look like its supposed to. Even at 3 1/2 hours it might look like it needs something. Just trust the cooker to do its job!)

Side note: you want your slow cooker to be at least 1/2 full or just over. Too much or too little will result in less-than-desired results...

**you could also stir in some cinnamon to the dry cake mix before putting the cake mix in if you want it spread through out the cake a little more evenly. But if you spread it out evenly on top, you still get the cinnamon goodness!

Now enjoy! Yum!

Fiesta Time: Southwestern Beef

Originally we were only going to have Pork Carnitas for our main dish. (a recipe we got from a class we took at Thanksgiving point). It was finally decided we should do some shredded beef also. It was a good thing since this was the only meat ready when we started. (the other recipe took a lot longer than anticipated) This is an easy crockpot recipe. The meat shreds easily and tastes great. This meat could be used for Tacos, burritos, tostadas, enchiladas etc.

Southwestern Beef

1 onion, chopped
2 1/2 lb. or so beef roast
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green.), chopped I used FFT #3
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas
Desired toppings: salsa, guacamole, sour cream, shredded cheese, chopped cilantro, etc.

Place chopped onion in the bottom of the slow cooker.
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast. Place roast over onions, top with chopped peppers, and then pour the canned tomatoes on top of everything. Cook on high for 5-6 hours or low for 8-9 hours then shred the meat with two forks. There was a lot of liquid when I went to shred the beef so I took the liquid out. (I had used a crock pot liner) I shredded the beef and put it back in the crock pot and then added just enough liquid to keep it moist so it wouldn't dry out.

Then serve with desired toppings!

Slow Cooker Italian Beef

This recipe came from one of my favorite cooking blogs, My Kitchen Cafe. It is one of my favorite crockpot recipes and I love it on sandwiches.

1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.

Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. About 45 minutes before eating, remove bay leaf, and shred meat with a fork and return to the juices. Serve on crusty rolls with cheese, if desired.

Gourmet Crock Pot Roast

{brought to you by the same favorite teacher at Macey's... this recipe has so many different flavors its hard to tell what to compliment first! I made this the other day with a pork roast. We ate ours as pulled pork with BBQ sauce the first night and on our Navajo Tacos the next night. There are so many options and it tastes great with whatever you want to add to it! Enjoy!}

{ingredients}
1 (3-4lb) beef or pork roast {most any cut will do}
1-2 cups of Sprite or 7-up {i used one of the 12 oz bottles of Sprite so i didn't have a flat 2 liters of soda...}
2 cloves of garlic- crushed
1/2 c. soy sauce
1 tsp. Liquid Smoke {see below}
1 tsp. salt
pepper to taste

{directions}
1. combine ingredients in a large crock-pot.
2. cook on low heat for 6-8 hours or until meat shreds easily with a fork.

{i found a bottle that looks just like this at Walmart next to the BBQ sauces. i do know that Macey's also has it and i would assume it would be in the same place...it was less than a dollar and totally worth it. the liquid smoke gives the meat the flavor of the grill... and it smells just wonderful.}

Holiday Hot Wassail

{i learned this recipe last year at a Macey's cooking class from a favorite teacher there. i am not one for hot wassail... but this recipe is absolutely wonderful! there is a mouthful of different flavors in every sip and its never boring! added bonus: *insert heavenly, cozy smell here* you really need to try it out, even if its just to smell the citrus-cinnamon-clove-ginger smells that emit from this delicious drink!}


{ingredients}
1 qt. orange juice
1 qt. apple juice {or apple cider}
1/2 c. sugar
1/4 c. lemon juice
1 tsp. ground cinnamon {i like to put in a couple of cinnamon sticks as well, adds a little texture to the display and a great scent in the house.}
1/8 tsp. ground cloves {you can also add a few whole cloves if that's what you like, just make sure you don't serve them up in the glasses.}
1/4 tsp. ground nutmeg
1 orange- cut into thin slices
4-5 thin slices fresh ginger root {secret ingredient}

{directions}
in a large pot, add all the ingredients and heat at a low simmer {not boil} for about 10-15 minutes. Serve warm with an orange slice or cinnamon stick.
{or}
in a crock pot add all ingredients and cook on low heat until warm.

**Here's the recipe in cute form! :)

{any of the seasonings are optional if you so desire, but it is a very different experience without it. the ginger might dissuade people, but its simple and really makes a huge difference! this recipe can be reheated for about a week so leave it on the stove, or in the pot and heat it up when you'd like a little bit of liquid heaven...}