Mold Free Berries

When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit. Raspberries will last a week or more, and I've had strawberries go almost two weeks without getting moldy and soft. VINEGAR IS AMAZING.



Found this thanks to Pintrest

General Slow Cooker Tips

Oven Time --------------- Slow Cooker High --------------- Slow Cooker Low
                                       (high setting = 300* F)                  (low setting = 200* F)
15 - 30 min -------------   1 1/2 - 2 1/2 hrs ------------------  4 - 6 hrs
35 - 45 min --------------   2 - 3 hrs  ----------------------     6 -8 hrs
50min - 3 hrs  -----------   4 -5 hrs   ------------------------    8 - 18 hrs

Food   -------------------- Slow Cooker High -------------- Slow Cooker Low

Pot Roast .............................. 4 -5 hrs ................................. 8 - 12 hrs
Stew...................................... 5 - 6 hrs ..............................  10 - 12 hrs
Ribs....................................... 5 - 6 hrs ................................ 8 - 9 hrs
Swiss Steak .......................... 5 - 6 hrs ................................ 10 - 12 hrs
Casserole ............................. 2 - 4 hrs ................................ 4 - 9 hrs
Rice ...................................... 2 - 3 hrs................................ 5 - 9 hrs
Meat Loaf ............................. 3 - 4 hrs ...............................8 - 10 hrs
Chicken ............................... 3 - 4 hrs .................................. 7 - 10 hrs
Vegetables in liquid ............... 1 - 3 hrs ............................... 2 - 4 hrs
Baked Potato ........................ 2 - 4 hrs .............................. 8 - 10 hrs

Common Substitutions

If you don't have:..........................................................................Use:

1 cup cake flour...........................................................................1 cup minus 2 tbs all purpose flour
1 tbs cornstarch (for thickening)....................................................2 tbs all purpose flour
1 tsp baking powder............................................................1/2 tsp cream of tartar plus 1/4 tsp baking soda
1 pkg active dry yeast..............................................................1 cake compressed yeast
1 cup sugar...................................................................1 cup brown sugar OR 2 cup sifted powdered sugar
1/4 cup fine dry bread crumbs..................................3/4 cup soft bread crumbs OR 1/4 cup cracker crumbs
1 cup honey...............................................................1 1/4 cup sugar plus 1/4 cup water, heated to dissolve
1 cup corn syrup.........................................................1 cup sugar plus 1/4 cup water, heated to dissolve
1 sq. (1oz) unsweetened chocolate.................................3 tbs unsweetened cocoa powder plus 1 tbs butter
1 cup whipping cream, whipped.........................................2 cup whipped dessert topping
1 cup buttermilk..................................................................1 tbs lemon juice or vinegar plus enough whole
                                                                                    milk to make 1 cup (let stand 5 minutes before using)
1 cup whole milk..........................................................1/2 cup evaporated milk plus 1/2 cup water
1 cup light cream............................................................1 tbs melted butter plus enough milk to make 1 cup
1 cup tomato sauce........................................................1/3 cup tomato paste plus 1/2 cup water
1 cup tomato juice..........................................................1/2 cup tomato sauce plus 1/2 cup water
1 sml onion, chopped (1/3 cup).......................................1 tsp onion powder OR 1 tbs dried minced onion
1 tsp dry mustard (in cooked mixtures)..................................1 tbs prepared mustard
1 tsp dried herbs...................................................................1 tbs fresh herbs

Chicken Pot Pie

2 refrigerated pie crust
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cup chicken broth
2/3 cup milk
2 1/2 - 3 cup shredded, cooked chicken or turkey
2 cup frozen mixed vegetables, thawed

Cook bottom pie crust according to package directions using 9inch pie pan. Once bottom crust is cooked heat oven to 425*. In a medium saucepan, melt butter over medium heat. Add onion, cook for 2 minutes or until tender. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk. cook stirring constantly until bubbly and thickened. Add chicken and vegetables, remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust and cut slits in several places.Bake at 425* for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

What I did different: I just made a few small holes in the top crust instead of slits.

Peanut Butter Popcorn

1/2 cup sugar
1/2 cup lite corn syrup or honey
1/2 cup chunky peanut butter
1 tsp vanilla
Bring sugar and corn syrup to a rolling boil. Remove from heat and add peanut butter and vanilla. Mix well, pour over 2 qts. popcorn.

What I did different: I use creamy peanut butter instead of chunky.

Crock pot Mac & Cheese

8oz macaroni or med shells, cooked al dente and drained
12oz can of evaporated milk
1 1/2 cups milk
4 cups grated cheddar cheese
2 eggs, beaten
1 tsp salt
1/2 tsp pepper

Cook noodles and drain, combine all ingredients, reserving 1 cup of cheese and pour into crock pot that has been well greased. sprinkle remaining cheese on top and cook on low 4-5 hours or until sides are golden. DO NOT STIR while it is cooking.

What I did different: I always end up doubling this because it gets made when we have company.

Potato Spinach Soup

4 medium potatoes, peeled & diced
1 onion, chopped finely
1 cup chopped ham
4 cups chicken broth
1/2 tsp dry mustard
1/2 tsp salt
pepper to taste
1 package (10oz) frozen spinach, thawed & squeezed dry
1 cup shredded Swiss cheese

Combine first 7 ingredients in crock pot, cover and cook on low 7-8 hours, until potatoes are tender. Add spinach and continue cooking on high for 15-20 min. Serve with cheese sprinkled on top.

What I did different: I used about 5 medium potatoes, 2 cups ham, maybe 2 cups cheese. I add the cheese when I add the spinach, we like it all melty. It is sooo good on top of home-made bread or even bread dipped into it.

Southwest Chicken

2-4 boneless skinless chicken breasts, chopped to bite size
8oz cream cheese
1-2 cans of beans, undrained (kidney, black, pinto, chili, whatever)
1 can of corn
1 jar of salsa

Place chicken into crockpot, add beans, corn and salsa. Cook on low 7-8 hours. About 30min prior to serving add the cream cheese, mix well, cover and contiune to cook.

What I did different: I used 2 cans of beans and 4 chicken breasts. I didn't drain the corn or beans. We serve this with rice or rice and burrito style.

Honey Cinnamon Chicken

boneless skinless chicken breasts
honey
ground cinnamon
tin foil

Tear off squares of tin foil to fit 1 piece of chicken, place chicken on tin foil sprinkle with cinnamon and drizzle with honey. Fold tin foil into a pocket around the chicken and place pockets on a cookie sheet. Bake on 345* for 45min.

What I did different: When tearing the tin foil I find it easier to get the right size if I lay it out and place the chicken on it and use scissors to cut. From the altitude difference I always cook my chicken on 400* for about an hour. Changing the time or temp on most recipes never hurts.

Baked Pork chops over Rice

1 medium onion, chopped
2-3 ribs celery, chopped
1 tbs oil
2 1/2 cups water
2 tbs pork base (or 1 tbs chicken bouillon & 1 tbs beef bouillon)
1 small can mushrooms (4-6oz)
1 cup rice
4 pork chops

Saute onion and celery in oil. Place rice in greased 2 qt baking dish. Empty mushrooms and the liquid over rice. Spread sauteed vegetables over rice. Brown pork chops in same pan used for vegetables. Meanwhile, heat water in small sauce pan and add base, or substitute chicken broth for water and bases. Place pork chops over rice, pour boiling broth over all. Cover with foil, bake 350* for 30-45min or till rice and meat are cooked.

What I did different: I used the chicken broth instead of water and bases. I use a 3-4qt baking dish depending on pork chop size, and sometimes I have to cut them in half to make them all fit.

Italian Beef on Rolls

1 Beef sirloin top roast (2lbs)
1 can Diced tomatoes, undrained
1 medium green pepper, chopped
1/2 cup water
1 tbs sesame seeds
1 1/2 tsp garlic powder
1 tsp fennel seed, crushed
1/2 tsp salt
1/2 tsp pepper
8 rolls

Place roast in crock pot. In a small bowl, combine the tomatoes, green pepper, water, and seasonings; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. Remove roast place in large bowl and shred. Skim the fat from cooking juices, add the rest of the juices to the bowl with the roast, mix. Serve on rolls.

What I did different: I didn't have the sesame seeds or the fennel seed. In a bowl put the diced tomatoes, green pepper, salt, pepper, garlic powder, water, and half a packet of Au Jus mix, mixed that all up and poured over roast. I didn't have rolls so I used sesame seed buns.

Nutrition Facts: 2/3 cup beef mixture on 1 roll equals 326 calories, 8g fat (2g saturated fat), 60mg cholesterol, 572mg sodium, 34g carbohydrate, 3g fiber, 28g protein

Marinated Pork Tenderloin Sandwich

1/2 c. soy sauce
1/4 c. brown sugar
2 tbsp. vegetable oil
1 tsp. ground ginger
1/2 tsp. dry mustard
2 cloves garlic, minced
1 lb. whole pork tenderloin
24 sm. dinner or Parkerhouse roll, warmed

What I did different: I added some honey to the marinade not to sure how much maybe 2tbs. I didn't serve it on buns just cooked it on the grill. It turned out delicious.

Apple Caramel Pie - Crock pot

Crock pot size 4-5qt

2-crust refrigerated pie dough pkg.
2 22-oz. cans apple pie filling
1 tsp. cinnamon
12 caramel candies

Press one crust into half the bottom of a cold slow cooker, and an inch or so up half its interior side. Overlap by ¼ inch the second crust with the first crust in center of slow cooker bottom. Press remainder of second crust an inch or so up the remaining side of the cooker. Press seams flat where two crusts meet. Cover. Cook on High 1½ hours. In a bowl, mix together pie filling, cinnamon, and caramels. Pour mixture into hot crust. Cover. Cook on High an additional 1½ hours.

What I did different: The pie crust need to go more than an inch up the sides, because when it cooks it shrinks a little. And you don't want it overlapping too much in the middle or it will be a bit soggy still. I also cut the caramels in half so there was more caramel pockets.

Golden Potato Soup

6 cups cubed Yukon Gold potatoes
2 cups water
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
2 tsp dried parsley
2 tsp chicken bouillon granules
1 tsp salt
1/2 tsp pepper
1/4 cup flour
2 cups whole milk, divided
16oz. Velveeta cheese, cubed
1 cup cubed fully cooked ham
1/3 cup real bacon bits

In a 5qt pot combine the first nine ingredients. Bring to a boil over medium heat. Reduce heat, cover and simmer for 12-14 minutes or until potatoes are tender. Meanwhile in a small bowl combine flour and 1/4 cup milk until smooth, add to soup. Add the cheese and remaining milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in the ham and bacon, heat through.

What I did different: I used ham steaks because I don't always have a ham laying around in my fridge. You could use any kind of milk but for the thickening process whole milk works best.

Ham & Cheese Cannelloni

1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 large egg
15oz jar Classico Light Creamy Alfredo Sauce (Regular Alfredo Sauce works)
8 egg-roll wrappers
8 slices deli ham (I used lunch mean, and about 2 slices per roll, so you may need more depending on how you want it)
1/2 cup grated parmigiano-reggiano cheese

Preheat the oven to 400*. In a medium bowl combine the ricotta, mozzarella, and the egg, mix well. Reserve 3/4 cup Alfredo sauce (for the top) and spread the remaining sauce in the bottom of a 9x13 baking dish. Arrange an egg-roll wrapper on a work surface and spread 3 tbs of the cheese mixture on the wrapper, cover with a slice of ham, then roll up to form a log (jelly-roll style). Repeat with the remaining wrappers and place the cannelloni, seam side down in a single layer in the baking dish. Spoon reserved alfredo sauce over the cannelloni top with the parmigiano-reggiano and bake for 20 minutes, or until golden brown and bubbly.

What I did different: I used lunch meat that was a small circle shape, so I used 2 slices per egg-roll. Regular Alfredo sauce works just the same.

Four-Cheese Baked Penne

4 cups uncooked penne pasta
1 medium onion, chopped
2 tsp olive oil
4 garlic cloves, minced (I used 2 big ones)
1 can crushed tomatoes (I used diced)
1 can (8oz) tomato sauce
1 tbs dried parsley
1 tsp dried oregano
1 tsp dried rosemary, crushed
1/2 tsp crushed red pepper flakes
1/4 tsp pepper
1 1/2 cups (12oz) cottage cheese
1 1/4 cups (5oz) shredded mozzarella cheese
1 cup ricotta cheese
1/4 cup grated Parmesan cheese

Cook penne according to package, meanwhile in a large skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes, and pepper. Bring to a boil, remove from heat and let cool for 15 minutes. Drain penne and add to sauce mixture, stir in the cottage cheese, 1/2 cup mozzarella, and all of the ricotta. Transfer to a 9x13 baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella. Bake uncovered at 400* for 20-25 minutes or until bubbly.

What I did different: I didn't have time to let the onion and tomato mixture cool, it still turned out good anyway. I drained the pasta and put it back in my 5qt pot and mixed everything in there. I had a 16oz cottage cheese and I didn't want to leave just a little bit in there so I used it all. It turned out just fine a bit more cheese never hurt anyone.

Nutrition Facts: 1 1/3 cups equals 523 calories, 12g fat (6g saturated fat), 37mg cholesterol, 682mg sodium, 72g carbohydrate, 11g fiber, 32g protein.

Tuscan Chicken

4 boneless skinless chicken breast, halved
1/4 tsp pepper
2 tbs olive oil
1 each green, red, yellow peppers, chopped
2 thin slices deli ham (I used lunch meat)
2 garlic gloves, minced
1 can diced tomatoes, undrained
1/4 cup chicken broth
2 tsp dried basil
1/4 tsp dried oregano

Sprinkle chicken with pepper, and brown in oil. Remove chicken and keep warm, in same skillet saute peppers and ham until peppers are tender. Add garlic and cook 1 minute longer. Add the tomatoes, broth, basil, oregano, and chicken. Bring to a boil, reduce heat and simmer for 12-15 minutes or until chicken is cooked all the way. (I cooked mine for about 30min)

What I did different - I don't have a big saute pan with a lid so I cook mine in a 5qt pot. I julienned the peppers and cut them in half. When I put the chicken in I try to put it on the bottom and all the peppers and liquid on top so the chicken absorbs more flavor. If using 5 chicken breasts add 1/4 cup chicken broth. I also cook up some rice to go along with it.

Nutrition Facts: 1 chicken breast half with 1 cup vegetable mixture equals 304 calories, 12g fat (2g saturated fat), 100mg cholesterol, 389mg sodium, 11g carbohydrate, 3g fiber, 38g protein.