This is a crock-pot recipe for baked apples that worked out so well I wanted to share it. There are a lot of versions of this, usually using more sugar than I want to. It was absolutely fantastic to wake up to breakfast, already hot and ready to serve. The apples were soft enough to eat with a spoon.
5 Granny Smith apples, washed and cored, not peeled*
3/4 C. Oatmeal
3/4 C. chopped nuts (I used walnuts and almonds, mixed)
1/4 C. raisins or dried cranberries
1 packet Stevia (I used Stevia in the Raw, amounts may vary by brand)
1 tsp. brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ginger
1/8 tsp. ground cloves
1/8 tsp. nutmeg
Enough water to just cover the bottom of the crock-pot once the apples are in place.
A little more cinnamon to sprinkle on top or add cinnamon bark to the cooking water.
- Place cored apples in crock.
- Mix next nine ingredients and fill the apple cavities, packing lightly and mounding the mixture on top of the apples.
- Add water to just cover the bottom of the crock-pot (about 3/4 C. should do it).
- Sprinkle apples with cinnamon or add cinnamon bark to the water.
- Cover and cook on low for 6-8 hours.
Serve hot with a little milk, cream, or coconut milk. If serving as a dessert try a scoop of ice cream.
*When coring the apples with a corer, you can drill the core out with a knife once it is cut. If you don't have a corer, a paring knife and a strawberry huller will get the job done though it is a little more work. I have decided to get a corer after doing this!
I think this is how they make Army food.
(Army cooks, please don't shoot me, I mean this with enormous gratitude that I've never had to eat on the front lines.)
I post quite a few recipes and overall I'm a good cook but I do have to confess that I occasionally lay an egg. My latest discovery is that rice doesn't cook well in the crock-pot no matter what online recipes tell you.
The crock-pot, my workhorse for Sundays especially, was fully stocked with twice as much water as rice plus a bit more so to keep the veggies and chicken moist. I carefully trimmed the skin and fat off of the chicken pieces, I added sage, thyme, and bay leaf. This was going to be really good!
I ended up with nicely cooked chicken and a bland, watery, starchy gruel. I tried to be optimistic and spooned some out into a bowl.
It went 'pthlop' much like I'd seen 'spaghetti' do on Band of Brothers.
Most families would have simply ordered pizza. I am a sore loser when food doesn't cooperate so I threw a few things around the kitchen, gave the universe my decided opinion about Crock-pots, and whined to Glitch via IM. Finally, I saved the day by lowering my standards to add tater-tots, peas, and applesauce to the admittedly beautifully cooked chicken.
For this, I'll spare you the photo. Has anyone else had more luck with making rice in the crock-pot?
This is a slow cooker recipe that is a snap to prepare and cooks in about four hours.
We're firm believers at my house that it's impossible for stew to have too much stuff in it. So I'm not shy about adding whatever sounds good. Chicken Cordon Stew is incredibly fast to prepare for the crock-pot, is high-protein, and lends itself to endless variation.
Chicken Cordon Stew
1.5 lbs Chicken fingers or strips (frozen or fresh, not breaded)
1 can Progresso soup, Chickarina or other chicken broth based flavor, PLUS about ¾ can of water
15 oz can Great Northern Beans, drained
5-7 carrots, sliced (or use frozen sliced carrots or baby carrots)
handful of spinach, washed and chopped or shredded
several pieces deli ham, chopped or shredded
Swiss cheese, shredded, reserved for garnish
Layer carrots on the bottom of the crock, add chicken, add Northern beans, ham, and spinach. Pour soup and water over chicken and vegetables.
Cover and cook on high setting of the crock-pot for about four hours. Serve in bowls, ladling soup and bean mixture with a few pieces of chicken for each bowl. Top with shredded Swiss cheese and a few croutons if desired and serve hot.