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ITSGOT-TOGO's Photo ITSGOT-TOGO Posts: 2,420
12/1/08 8:53 P

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There is a great recipe for "Leftover Chicken enchiladas" on Sparkrecipes.com. My family love it and it is pretty easy. We also love chicken noodle soup emoticon
Jayne



Behave your way to success.....Dr. Phil


"If hunger is not the problem, food is not the solution"

Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time.
Thomas A. Edison


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SEAMYST's Photo SEAMYST Posts: 553
11/28/08 9:15 P

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Well, one more round of Thanksgiving, but it's with my fiance's family and they are doing soups so we did chili tonight for our Sunday School class and are adding to it for Sat. night.

We didn't do turkey on Thursday, but did chicken hens and I've got bunches of chicken left over. Any good recipes to suggest?

KAREN42BOYS's Photo KAREN42BOYS SparkPoints: (74,134)
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11/28/08 1:43 P

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laughing at myself. i feel like loading up my crockpot with some pink beans and cooking them up.

BUT my fridge is so goshdarned beautifully full with thanksgiving leftovers, there is no room for more food!

It's hard to beat a person that never gives up. ~Babe Ruth

Never stop exploring. ~Dean Karnazes


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DBENNETT43's Photo DBENNETT43 SparkPoints: (0)
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11/27/08 10:25 P

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This has been a great Forum...I had no idea you could do as much with the CP before! emoticon
It made for a great holiday emoticon

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KAREN42BOYS's Photo KAREN42BOYS SparkPoints: (74,134)
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11/27/08 4:18 P

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my crockpot is coming to the rescue! i roasted a wonderful bunch of root veggies earlier today, and i was figuring to use my crockpot to warm them when it was closer to dinner.

well i discovered an hour or so ago, the carrots aren't tender yet. so i just turned on my crockpot to finish the job for me!

It's hard to beat a person that never gives up. ~Babe Ruth

Never stop exploring. ~Dean Karnazes


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11/18/08 4:55 A

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SEAMYST, that was a cool link emoticon

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SEAMYST's Photo SEAMYST Posts: 553
11/17/08 12:57 P

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www.suegregg.com/cookbooks/Holiday%2
0M
enus%20Preview.pdf


has the easiest instructions I've ever gotten for roasting a turkey and not having to think about it. It loses very little juices so you may want to have some gravy mix on hand or broth if you want to make gravy.

I've been doing it this way since the early '80s and it's never failed and my Dad hates dried out turkey and is always amazed that mines not dried out.

Unfortunately you're only going to end up with about 6 - 7 lbs of eatables from a 13 lb whole bird.

Whole Turkey allow 1 lb per person and probably no leftovers. Do 1.25 lbs for moderate leftovers.

Turkey Breast bone-in figure .75 lb per person

Turkey Breast Boneless figure .5 lb per person

I always buy the biggest bird I can find, since my family figures if we're going to spend the time cooking it, then we want leftovers.

Hope this helps.

DBENNETT43's Photo DBENNETT43 SparkPoints: (0)
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11/17/08 11:39 A

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Jenn,
emoticon Check Spark Recipes, you will find several Turkey Recipes. emoticon
I am going to Try:
***Roasted Turkey
A yummy way to cut the calories, not the tradition.
This is a SparkPeople.com Recipe
***Mushroom, Celery and Onion Stuffing
Submitted by MRSHONEYC
30 Minutes to Prepare and Cook
See My Sparkpage, All Recipes, Holiday Cookbook emoticon

Edited by: DBENNETT43 at: 11/17/2008 (11:42)
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MAMAJENNLEIGH's Photo MAMAJENNLEIGH Posts: 174
11/17/08 10:52 A

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My DH just brought home a whole turkey he bought at the grocery store because it was on sale for 39 cents a pound. Great. I barely know how to cook a turkey breast (can count on one hand how many times I have done it) and now I'm going to be cooking an 13lb bird!

He is awesome though; he says neither of us has ever roasted a turkey in the oven, so we'll do it together and see what happens. If it works out, we'll have 13lbs of turkey for around $5.50. If it doesn't, it will be an inexpensive cooking lesson lol!

Thanks for all the advice. I'm going to make some shredded bbq pork in my crock pot this week and I can't wait. It's a recipe from Sandra Lee and it could not be easier. Not to mention healthy since we only use center cut tenderloin pork to make it.

I've by no means arrived, but praise the Lord, I've set sail!


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OLDFATMAMMA Posts: 15
11/17/08 9:05 A

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I am putting a turkey Breast in on thanksgiving day in my crockpot and a small one only needs to cook about three to four hours on low you DO NOT HAVE TO add any liquids as it will cook in its natural juicesjust season to taste

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11/11/08 9:41 P

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My Mom has always said that she couldn't do anything when she got married. emoticon My Grandmother didn't let her do anything. She said every meal she tried to fix for my Dad after they married, she burned everything and he sat at the table and ate it!

I remembered after I got married, I fixed some meals that the dogs wouldn't even eat!! LOL emoticon

I have a Microwave Rice Cooker. Sounds like you might need 2. emoticon I Love this Rice Cooker.

I am so glad that I found Spark. You go in to find a Recipe and in the search box you type in Crock Pot, & it pulls the crock pot recipes. I have found so many good recipes. emoticon

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MAMAJENNLEIGH's Photo MAMAJENNLEIGH Posts: 174
11/11/08 7:12 A

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I used to get all excited about the newest kitchen gadgets; all because my mom never taught me to cook (I didn't know how to boil water when I was first married) and for some reason I thought the new gadgets would help me learn to cook.

The older I get, the more I am finally learning the basics and how to use the stove, oven, and of course my crock pot for just about everything. I will admit, however, that I have never been able to make rice as well as my rice cooker makes it. I have four kids and a hungry husband, so I can put 6 cups of rice in there and set it and just wait for the light to go off and wala! perfectly cooked rice!

There's something to be said for technology. . .

I've by no means arrived, but praise the Lord, I've set sail!


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11/10/08 11:07 P

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LOL emoticon I wonder now how we lived without all of them! emoticon
Love to get new items and then figure out what I can do with them!! emoticon

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SEAMYST's Photo SEAMYST Posts: 553
11/10/08 10:12 P

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it's all those new appliances they keep coming out with and bringing in foods from other places!

I remember how excited my mom and her friends were when they gave me the avocado green rival original crockpot as a wedding gift in the 70s. Look how far that one appliance has come. Funny thing is that I've kinda gone backwards with the camping dutch ovens and burying them in the ground to create a slow cooker when roughing it with scouts!

Now I've got the roaster with buffet pans in it, indoor grill, rice cooker, microwave, etc., but it's getting to where I can't see the instructions unless I use bi-focals and sometimes I just plain don't want to learn something new, especially after working all day and all the new stuff we're constantly bombarded with there!

MAMAJENNLEIGH's Photo MAMAJENNLEIGH Posts: 174
11/10/08 8:59 A

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Thanks for the info. I think I will definitely try it out, although I have plenty of time as I am not cooking Thanksgiving Dinner. We were invited over to a family friend's house for the main dinner, so maybe I will cook one up for the weekend after at our house.

I have been married for close to 17 years now, and I find that the more I think I know about the kitchen, and cooking, the less I actually do.

Here's to learning, even after all these years!

Thanks, Again!

I've by no means arrived, but praise the Lord, I've set sail!


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11/9/08 10:38 P

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Sounds like something that can be tried at different times of the year, emoticon
emoticon For the Info!
emoticon

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SEAMYST's Photo SEAMYST Posts: 553
11/9/08 9:00 P

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I would try it on low for 8 hours or 4 hours on high with a backup plan of tossing it in the oven to finsh it off.

Any chance that you have time to test the thought before thanksgiving day?

I've only ever cooked a 15 lb and up size and no way would it have fit in any of my crockpots. But I'm usually planning on as many leftovers as I can stick in the freezer for meals later.

MAMAJENNLEIGH's Photo MAMAJENNLEIGH Posts: 174
11/8/08 9:04 P

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I have a question, and I'm hoping that a "seasoned" veteran (pun definitely intended) can help me out:

If I wanted to make a turkey breast in the crock pot, how long would I cook it? It is probably less than 5 lbs, and most likely between 3 and 4 lbs. My family of 6 loves turkey breast on thanksgiving, but we don't eat any other part of the bird, so roasting an entire turkey would be a waste.

They go on sale here for less than .89 per lb. and I would love to find a way to cook them in the crock pot without using my oven, especially during the summer. We live on the 3rd floor of an apt. building and during the summer the heat rises and makes cooking in the kitchen almost unbearable. I'm trying to gather recipes for my crock pot because it gives off little heat and we aren't stuck trying to eat in an apt. that is 85 degrees WITH the A/C on!!!

Any help is greatly appreciated!

I've by no means arrived, but praise the Lord, I've set sail!


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THEGARDENCHICK's Photo THEGARDENCHICK Posts: 6,203
11/4/08 1:21 P

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I printed that one. It looks really good. My DH did one on the grill this summer and couldn't get it tender enough so I put the leftovers in the crock the next day for a few hours and it was great.

Don't set your limits until you have tested them...

Upcoming 2010 Races:
--2/14 Birmingham, AL Mercedes Benz full
--4/11 Martian Marathon
--4/25 Road Ends Trail 1/2
--5/1 Kenosha, WI Cheesehead Marthon
-6/5 Sunburst Hall of Fame to Notre Dame marathon, IN
-Rest...then figure out more
-10/10 Towpath Marathon
-12/5 Dallas Whiterock Marathon
-12/13 Run like the Dickens 10k
-12/31 New Years Resolution 8k-try for a 4peat

States completed: MI,


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11/4/08 12:31 P

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Glynn1, emoticon for the link. This will make it faster to get to the recipes! emoticon

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GLYNN1 Posts: 543
11/4/08 7:43 A

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recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=427468

Easy to make ahead and freeze! emoticon

Edited by: GLYNN1 at: 11/4/2008 (07:44)

Life can only be understood backwards, but it has to be lived forwards.
— Søren Kierkegaard
recipes.sparkpeople.com/recipe-detai
l.asp?recipe=1103091
DBENNETT43's Photo DBENNETT43 SparkPoints: (0)
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11/3/08 9:10 P

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SEAMYST,
You have a lot of very useful Information.
emoticon

Do you not have a SparkPage? Mine shows My SparkPage. Yours shows My Profile. I clicked on your My Profile and it didn't have any information. emoticon Just Wondering. I have not worked on mine much

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SEAMYST's Photo SEAMYST Posts: 553
11/3/08 11:32 A

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As you can see Yahoo groups - FriendlyFreezer is a favorite of mine - they've made my holidays so much easier.

Idea from that group - coolers - use them to thaw stuff in slowly, fill with ice for drinks, they will also keep foods warm and you can fill them with soapy water to soak stuff in until you get ready for the clean-up.

I'll post some more later!

SEAMYST's Photo SEAMYST Posts: 553
11/3/08 11:28 A

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Southern Green Beans

1 bag frozen green beans
red pepper flakes to taste
1 chopped onion
beef broth

pour all into the crockpot and cook on high for 4 hours or low for 8

Crock plugged into a timer works well for these to end up at the right time.

SEAMYST's Photo SEAMYST Posts: 553
11/3/08 11:26 A

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I heat mine up in the crockpot and the cream cheese keeps them from having a grainy texture:

make ahead mashed potatoes from FriendlyFreezer

Make these mashed potatoes up to a week ahead of time so you can
concentrate on the rest of the meal.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
15 medium (5 pounds) potatoes, peeled and quartered
6 ounces cream cheese, room temperature
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
2 egg whites, slightly beaten
1 tablespoon butter or margarine
Preparation:
Spray a large casserole2 dish with vegetable-oil cooking spray. In a
large pot of boiling water over medium-high heat, cook potatoes3
until tender when pierced with a fork; remove from heat and drain.
Mash potatoes4 until there are no lumps. Add cream cheese5, sour
cream6, onion powder, salt7, pepper8, and egg whites; blend well. Dot
with butter or margarine. Cool slightly, cover, and refrigerate.

Preheat oven to 350 degrees F. Take potatoes9 out of the refrigerator
30 minutes before baking. Bake, covered, 40 minutes or until steaming
hot in center. Remove from oven and serve immediately.

NOTE: This can be made up to a week ahead. If preparing ahead, place
in an ovenproof baking dish, allow to cool sllightly, cover, and
refrigerate.

Yield: 12 to 25 servings


SEAMYST's Photo SEAMYST Posts: 553
11/3/08 11:20 A

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Best Dinner Rolls (with and without bread machine)

Recipe By : Fannie Flagg, Nancy & Cindy
Serving Size : 12 Preparation Time :0:00
Categories : Breads Abm

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups all-purpose flour
2 teaspoons active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup shortening -- or butter
1 teaspoon salt
1 egg
2 tablespoons butter -- melted

Put all ingredients EXCEPT 2 tablespoons butter into bread machine and set for
dough cycle. Check dough after a few minutes; you may need to add a little more
liquid (milk or water) to make a smooth dough.

When finished with dough cycle, punch dough down and let stand 10 minutes.
Lightly grease 9x13 glass baking pan. Pull off 12-18 "plops" or balls of dough,
and place in pan. (I like to make 18 slightly smaller rolls.) The dough is
sticky, so don't try to roll smooth balls. The rolls will smooth out when they
rise and bake. Let rise in warm place, about 30-40 minutes or until doubled in
size. (Mine rise just fine in a busy kitchen.)

Drizzle melted butter over top of rolls. You may use more butter if you like
(up to 4 tablespoons). Bake in 400 degree oven for 10-15 minutes, until golden.

We have slightly adapted this recipe for the ABM from Fannie Flagg's Original
Whistle Stop Cafe Cookbook. In our family, these are "Nancy's Rolls" and a
family dinner favorite. They are very light and soft and make children very
happy. My cousin Nancy borrows a second bread machine and makes 4 batches for
family reunion dinners.

They freeze well, double-wrapped in plastic, for a short time. These make an
awesome sandwich, split with a piece of leftover ham inside.

TO USE MIXER rather than a bread machine (from Fannie Flagg's original recipe):

Combine flour and yeast in large bowl. Combine milk, sugar, shortening and salt
in small saucepan; heat to about 110 degrees F, stirring until the sugar melts.
Add to flour mixture and beat at low speed just until blended. Add egg and beat
at low speed 30 seconds. Increase speed to high and beat for 3 minutes. Remove
bowl from mixer and stir in as much of remaining flour as you can mix in with a
spoon. Knead in enough remaining flour to make a fairly stiff dough. Knead on
lightly floured surface for 5-8 minutes, until smooth and elastic. Place in a
greased bowl, turnbing to grease top. Cover and let rise in a warm place for
45-60 minutes or until doubled in bulk. Punch down; cover and let stand 10
minutes. Continue as above, shaping and placing in greased pan for second rise..

DESIREE'S HAND-MIXING INSTRUCTIONS:

Ingredients change: you will need 2 1/4 tsp of yeast, or one packet. I found it
needs that extra 1/4 tsp...

Warm the milk to baby bathwater temperature. add the sugar and the yeast let
that sit for 5 - 10 minutes. Melt the 4 tablespoons of butter or shortening,
not too hot please, but just so it pours.

Have the egg at room temperature if possible. Beat the egg with the salt. Set
aside.

Place the milk mixture in a large enough bowl. you want one that can hold the
dough after it is doubled. Add the egg and 1 cup of flour, mix, add 3
tablespoons or so of the melted butter, reserve one for later. Mix. Continue
adding the flour, stiring with a wooden spoon. I found that the dough does not
get to a kneadding stage until adding the last cup of flour, so I just beat it
with a spoon.

Form a ball with the dough. At this point it is still in the bowl, put to one
side, pour the reserved tablespoon of melted butter on the bowl, swish around
the dough on the melted butter, coating both all the sides of the bowl and the
complete ball of dough with a layer of the shortening/butter.

Let rise for one hour. Continue as the recipe indicates.


These are also known as BA Dinner Rolls (thanks, Eileen!). Tami invented the idea
of putting the dough in two greased bread loaf pans and baking15-20 minutes. And now Eileen
uses the dough to make cinnamon rolls:

Cindy:
I wanted to tell you that I used the dough to make cinnamon rolls the other
morning. We had auditors coming in at work, so I made the cinnamon rolls
and blueberry muffins (I'll post the muffin recipe in a bit...). They were
SO awesome! I just made the regular dough (with a teeny bit less liquid so
I could roll them out), roll the dough into a rectangle about 12x16 inches,
spread 1/3 cup softened butter over the dough, then sprinkled on a mixture
of 1/3 cup cinnamon sugar and 2 teaspoons cinnamon. They rose so quickly!
After they came from the oven, I poured over some glaze made from powdered
sugar and a little milk. These are the best!~ (BTW, we passed our audit -
got our license renewed to administer foster care. Could it have been the
rolls? Only the auditors know for sure!)

Eileen
Sarasota, FL



cindyg@csulb.edu


SEAMYST's Photo SEAMYST Posts: 553
11/3/08 11:16 A

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I use a crockpot to warm this up and keep it moist. If there's too much moisture, then place a tea towel over the top of the crock under the lid to absorb some of them.

THANKSGIVING'S IN THE FREEZER MOIST DRESSING

Recipe By : Nathalie Dupree's Comfortable Entertaining
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large loaf white bread*
1/4 pound butter -- (1 stick)
2 onions -- chopped
1 cup chopped celery
1 tablespoon poultry seasoning -- (1 to 2)
1/4 cup chopped fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups Chicken Stock**

* 1 1/2 pound stale or day-old, torn into 1-inch pieces
** up to 2 1/2 cups plus additional for cooking (see recipe) (see note)

Preheat the oven to 350 degrees.
Grease a 9-by-13-by-2-inch oven-proof serving dish or spray with nonstick spray.

Place bread in a large bowl. In a large skillet on medium-high heat, heat the butter
until it sings (is foamy). Add the onions and celery, and cook until soft, about 5
minutes. Add to bread. Stir in the poultry seasoning, parsley, salt and pepper, and
enough stock to moisten the mixture, about 1 1/2 to 2 1/2 cups all together. Toss
thoroughly and pour the dressing into the prepared dish. Bake about 20 minutes, adding
more stock as needed to keep the dressing moist.

The dressing can be refrigerated up to 3 days or frozen for up to 3 months.

TO THAW:
Defrost in the refrigerator overnight. To reheat, cover with foil (if not already foil-
wrapped) and cook at 350 degrees for 30 minutes. Note: Turkey stock can be substituted
for chicken stock.
Serves 6 to 8

ADAPTED FROM:
--"Nathalie Dupree's Comfortable Entertaining"
(Viking, 1998)

SOURCE:
Baltimore Sun
11-17-99

Posted by Jamie
FF #1967
11-21-99

Formated and posted by Goldi
gemini88@earthlink.net
MasterMixes
11-22-99


SEAMYST's Photo SEAMYST Posts: 553
11/3/08 11:13 A

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Overnight Roast Turkey the Emilie Barnes way

thawed or fresh turkey about 15 - 20 lbs.

Wash it out really well, oil down with olive oil, place breast side down on roasting pan, Cook 1 hr at 350 and then turn oven down to 200 and let cook for about 20 hrs (yep, I did type 20 hrs.) I usually back into the start time from when we're planning on eating it plus 45 min. for the turkey to "rest" before slicing.

It loses very little moisture so you may want to have some chicken stock on hand to make gravy with. Falls off the bone and has never been dry.

We do our stuffing separate from the turkey.

We will also fry 2 smaller turkeys so we have lots of leftovers.

SEAMYST's Photo SEAMYST Posts: 553
11/3/08 11:07 A

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THANKSGIVING'S IN THE FREEZER CRANBERRY RELISH

Recipe By : Season's Greetings by Marlene Sorosky
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package fresh cranberries* -- 12oz
2 medium apples**
3/4 cup sugar
1/2 cup orange marmalade
2 teaspoons lemon juice
2 teaspoons Grand Marnier
1 1/2 cups chopped walnuts -- (about 6 ounces)
1/8 teaspoon ground cinnamon

* about 3 cups
** pippin or Granny Smith peeled, quartered and cored

Chop the cranberries fine in a food processor fitted with the metal blade.
Remove to a large bowl.

Chop the apples in the food processor; add them to the cranberries. Stir in
the sugar, marmalade, lemon juice, Grand Marnier, nuts and cinnamon.

Cover tightly and freeze.

TO THAW:
Take out of freezer the morning before serving and defrost overnight in
refrigerator.
Makes about 5 cups

FROM:
--"Season's Greetings" (Harper & Row, 1986) by Marlene Sorosky

SOURCE:
Baltimore Sun
11-17-99

Posted by Jamie
FF #1967
11-21-99

Formated and posted by Goldi
gemini88@earthlink.net
MasterMixes
11-22-99


DBENNETT43's Photo DBENNETT43 SparkPoints: (0)
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11/3/08 10:42 A

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Star I hear you. The only other thing I can add to your list would be Roast, Potatoes, Carrots, & Onions. emoticon
I am really excited about what I learning!! emoticon
emoticon

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STARGAZER79's Photo STARGAZER79 Posts: 1,408
11/3/08 8:12 A

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I have owned crock pots for years but all I ever used them for was dried beans, soups, and to cook meats (chicken, pork chops, etc). I do use my big one to cook a turkey breast for the holidays but nothing else. It appears I have a lot to learn!

Glenda

Tennessee
Planting Zone 6B

"Your living is determined not so much by what life brings to you as by the attitude you bring to life; not so much by what happens to you as by the way your mind looks at what happens."
John Homer Miller
Determining Factor


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THEGARDENCHICK's Photo THEGARDENCHICK Posts: 6,203
11/3/08 8:02 A

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Ummmm...Jenny-when and where is dinner?? lol. I never thought of using mine as a holding tank. But I am still new to it.

Don't set your limits until you have tested them...

Upcoming 2010 Races:
--2/14 Birmingham, AL Mercedes Benz full
--4/11 Martian Marathon
--4/25 Road Ends Trail 1/2
--5/1 Kenosha, WI Cheesehead Marthon
-6/5 Sunburst Hall of Fame to Notre Dame marathon, IN
-Rest...then figure out more
-10/10 Towpath Marathon
-12/5 Dallas Whiterock Marathon
-12/13 Run like the Dickens 10k
-12/31 New Years Resolution 8k-try for a 4peat

States completed: MI,


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DBENNETT43's Photo DBENNETT43 SparkPoints: (0)
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11/2/08 1:11 P

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That is some very good ideas! emoticon
emoticon for sharing!
emoticon and CrockPot Cooking

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JENNYCHERIE's Photo JENNYCHERIE SparkPoints: (10,616)
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11/2/08 10:42 A

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I absolutely rely on my crockpot and freezer for the holidays. I use all three of my crockpots (plus my roaster) for Thanksgiving dinner. I cook the turkey in the roaster, and when it is done, I make the gravy and keep it warm in a mini crockpot (that is only for warming, not for cooking). Early in the day or whenever it is covenient, I make the mashed potatoes and keep them warm in my smaller (3 quart? maybe 4?) crockpot). I make as much as I can and freeze the extra to reheat in the crockpot or oven later. Some years, if I have time ahead, I make the mashed potatoes a day or two ahead and then transfer to the crockpot to heat up on Thanksgiving morning. My largest crockpot is usually for cheese grits, which I mix in the morning and then cook in the crockpot. The oven is then available for rolls, green bean casserole, sweet potato casserole, dressing, and pineapple casserole.

When I am able to, I make the rolls ahead and freeze them (unbaked, because I love the smell of them baking on Thanksgiving) in their pan, ready to head to the oven. I already have bread cubes for stuffing in my freezer. I'll mix that up on Thanksgiving morning, bake one large pan and then freeze 3-4 smaller pans for later.

jennycherie

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DBENNETT43's Photo DBENNETT43 SparkPoints: (0)
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11/1/08 12:18 P

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I would love to hear about recipes that I can fix, eat, and freeze for another day emoticon

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SEAMYST's Photo SEAMYST Posts: 553
11/1/08 12:07 P

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I hope to see lots of activity on this thread!

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