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Domestic Goddess: Pollock Fillets seasoned with Mrs. Dash Lemon Pepper, Bush's Best Brown Sugar Hickory Baked Beans, Green Grapes and Chocolate Chip Cookies that my husband prepared. Sorry about the previous type error with my last post.
2024-03-22, 09:31:45
Domestic Goddess: Is this correct, if one would like to post/share a recipe, we do so here? If so, was searching to see if there were separate recipe categories?
2024-02-21, 22:30:59
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#3
Crockpot Blackberry Cobbler
written by
ASHLEY FEHR5 from 12 votes
This Easy Crockpot Blackberry Cobbler recipe is a winner for sure! It comes together with just 10 minutes prep and cooks in the slow cooker, keeping your house cool and your oven free! Loaded with fresh blackberries and a crisp, cakey topping. Just begging for a scoop of vanilla ice cream!
blackberry cobbler in a glass bowl
PREP TIME
10minutes mins
COOK TIME
2hours hrs
TOTAL TIME
2hours hrs 10minutes mins
CUISINE
American
COURSE
Dessert
SERVINGS
6
CALORIES
309cal
Ingredients
4 cups blackberries fresh or frozen
3/4 cup granulated sugar 150g
1 tablespoon flour
Batter
1 cup all purpose flour 130g
1/4 cup sugar 50g
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 cup milk
1 egg
2 tablespoons canola oil
US Customary – Metric
Instructions
In a large bowl, stir together the blackberries, sugar and flour. Spread into a lightly greased 2.5-4 quart crockpot.
Make the batter. In another large bowl, stir together the flour, sugar, baking powder and cinnamon.
Add the milk, egg and oil and stir until combined. The batter will be thick.
Drop by tablespoonfuls over the berries in the crockpot.
Put the lid on and cook on high for 2 hours, or low for 3-4 hours, until the topping is dry and turning golden at the edges, and the filling has thickened.
Let sit for 10 minutes before serving with ice cream as desired.
Crockpot Blackberry Cobbler Recipe
Nutrition Information
Calories: 309cal | Carbohydrates: 60g | Protein: 4g | Fat: 6g | Cholesterol: 28mg | Sodium: 17mg | Potassium: 268mg | Fiber: 5g | Sugar: 38g | Vitamin A: 260IU | Vitamin C: 20.1mg | Calcium: 75mg | Iron: 1.8mg
written by
ASHLEY FEHR5 from 12 votes
This Easy Crockpot Blackberry Cobbler recipe is a winner for sure! It comes together with just 10 minutes prep and cooks in the slow cooker, keeping your house cool and your oven free! Loaded with fresh blackberries and a crisp, cakey topping. Just begging for a scoop of vanilla ice cream!
blackberry cobbler in a glass bowl
PREP TIME
10minutes mins
COOK TIME
2hours hrs
TOTAL TIME
2hours hrs 10minutes mins
CUISINE
American
COURSE
Dessert
SERVINGS
6
CALORIES
309cal
Ingredients
4 cups blackberries fresh or frozen
3/4 cup granulated sugar 150g
1 tablespoon flour
Batter
1 cup all purpose flour 130g
1/4 cup sugar 50g
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 cup milk
1 egg
2 tablespoons canola oil
US Customary – Metric
Instructions
In a large bowl, stir together the blackberries, sugar and flour. Spread into a lightly greased 2.5-4 quart crockpot.
Make the batter. In another large bowl, stir together the flour, sugar, baking powder and cinnamon.
Add the milk, egg and oil and stir until combined. The batter will be thick.
Drop by tablespoonfuls over the berries in the crockpot.
Put the lid on and cook on high for 2 hours, or low for 3-4 hours, until the topping is dry and turning golden at the edges, and the filling has thickened.
Let sit for 10 minutes before serving with ice cream as desired.
Crockpot Blackberry Cobbler Recipe
Nutrition Information
Calories: 309cal | Carbohydrates: 60g | Protein: 4g | Fat: 6g | Cholesterol: 28mg | Sodium: 17mg | Potassium: 268mg | Fiber: 5g | Sugar: 38g | Vitamin A: 260IU | Vitamin C: 20.1mg | Calcium: 75mg | Iron: 1.8mg
#4
Slow Cooker Beef Barley Soup Recipe
written by
ASHLEY FEHR4.98 from 127 votes
This Slow Cooker Beef Barley Soup is an easy crockpot meal perfect for fall or winter! Loaded with vegetables and tender chunks of beef. I
PREP TIME
15minutes mins
COOK TIME
6hours hrs
TOTAL TIME
6hours hrs 15minutes mins
CUISINE
American
COURSE
Soup
SERVINGS
4
CALORIES
338cal
Ingredients
1 tablespoon oil
1 lb beef stewing meat
1 small onion finely diced
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
3 large carrots peeled and chopped
2 ribs celery chopped
1/2 cup pearl or pot barley rinsed
2 tablespoons tomato paste
2 bay leaves
4 cups low sodium beef broth
fresh parsley for serving
US Customary – Metric
Instructions
Heat a large pan over medium-high heat. Add oil and let heat 1 minute.
Brown meat in batches (allowing space around each piece) medium-high heat. Remove from pan and place in a 4-6 quart slow cooker.
Add onions to the saute pan and cook over medium heat until translucent — they will pick up all the brown bits left by the meat! Stir in garlic, salt, Italian seasoning and pepper and cook 1 minute.
Add the onions to the slow cooker on top of the beef, along with the carrots, celery, barley, tomato paste and bay leaves. Stir well, and then stir in the beef broth.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender.
Stir in fresh parsley as desired and season to taste. Serve.
Slow Cooker Beef Barley Soup: healthy crockpot meal! | The Recipe Rebel
Notes
This recipe makes 2 quarts of soup. One serving is 2 cups.
Nutrition Information
Serving: 2cups | Calories: 338cal | Carbohydrates: 30g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1200mg | Potassium: 1266mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7855IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 4mg
written by
ASHLEY FEHR4.98 from 127 votes
This Slow Cooker Beef Barley Soup is an easy crockpot meal perfect for fall or winter! Loaded with vegetables and tender chunks of beef. I
PREP TIME
15minutes mins
COOK TIME
6hours hrs
TOTAL TIME
6hours hrs 15minutes mins
CUISINE
American
COURSE
Soup
SERVINGS
4
CALORIES
338cal
Ingredients
1 tablespoon oil
1 lb beef stewing meat
1 small onion finely diced
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
3 large carrots peeled and chopped
2 ribs celery chopped
1/2 cup pearl or pot barley rinsed
2 tablespoons tomato paste
2 bay leaves
4 cups low sodium beef broth
fresh parsley for serving
US Customary – Metric
Instructions
Heat a large pan over medium-high heat. Add oil and let heat 1 minute.
Brown meat in batches (allowing space around each piece) medium-high heat. Remove from pan and place in a 4-6 quart slow cooker.
Add onions to the saute pan and cook over medium heat until translucent — they will pick up all the brown bits left by the meat! Stir in garlic, salt, Italian seasoning and pepper and cook 1 minute.
Add the onions to the slow cooker on top of the beef, along with the carrots, celery, barley, tomato paste and bay leaves. Stir well, and then stir in the beef broth.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender.
Stir in fresh parsley as desired and season to taste. Serve.
Slow Cooker Beef Barley Soup: healthy crockpot meal! | The Recipe Rebel
Notes
This recipe makes 2 quarts of soup. One serving is 2 cups.
Nutrition Information
Serving: 2cups | Calories: 338cal | Carbohydrates: 30g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1200mg | Potassium: 1266mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7855IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 4mg
#5
Crockpot Tuscan Chicken
written by
ASHLEY FEHR4.96 from 1139 votes
This Crockpot Tuscan Chicken is made up juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!
white crockpot with cooked tuscan chicken inside.
PREP TIME
10minutes mins
COOK TIME
3hours hrs
TOTAL TIME
3hours hrs 10minutes mins
CUISINE
American, Italian
COURSE
Main Course
SERVINGS
4
CALORIES
393cal
Ingredients
4 boneless skinless chicken breasts (about 1.5-2 lbs)
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon paprika
⅛ teaspoon black pepper
Sauce
1 cup heavy cream
1 tablespoon corn starch
2 teaspoons minced garlic
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup sundried tomatoes chopped
¼ cup shredded Parmesan cheese
1 cup chopped fresh spinach
US Customary – Metric
Instructions
Place chicken breasts in a 2.5-4 quart slow cooker.
Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle evenly over chicken.
Stir together the sauce: add the cream, garlic, corn starch salt and pepper to a medium bowl and whisk.
Stir in the sun dried tomatoes and Parmesan cheese and pour around and over chicken in slow cooker.
Put the lid on and cook on low for 3 hours or until chicken reaches an internal temperature of 165 degrees F. Stir in the fresh spinach.
Remove from the crockpot and serve with pasta or as desired.
Notes
*Serving size will vary depending on the weight of the chicken breasts used.
**Some sauce was removed from the slow cooker to show detail.
Substitutions:
You can use boneless, skinless chicken thighs instead of breasts. I would aim for 2 lbs of meat.
You can use a lighter cream, but keep in mind that the sauce will not be as thick and rich (you may want to increase the corn starch to compensate)
Try swapping the sun dried tomatoes for roasted red peppers or the fresh spinach for kale if that's what you have on hand.
Leftovers
Leftover Crockpot Tuscan Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through.
To thaw chicken before cooking:
To quickly thaw frozen chicken, place it in a bowl of cool water and allow it to sit until thawed. Change the water out every 20 minutes so that it doesn't get too warm.
Nutrition Information
Serving: 260grams | Calories: 393cal | Carbohydrates: 9g | Protein: 29g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 712mg | Potassium: 823mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg
written by
ASHLEY FEHR4.96 from 1139 votes
This Crockpot Tuscan Chicken is made up juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!
white crockpot with cooked tuscan chicken inside.
PREP TIME
10minutes mins
COOK TIME
3hours hrs
TOTAL TIME
3hours hrs 10minutes mins
CUISINE
American, Italian
COURSE
Main Course
SERVINGS
4
CALORIES
393cal
Ingredients
4 boneless skinless chicken breasts (about 1.5-2 lbs)
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon paprika
⅛ teaspoon black pepper
Sauce
1 cup heavy cream
1 tablespoon corn starch
2 teaspoons minced garlic
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup sundried tomatoes chopped
¼ cup shredded Parmesan cheese
1 cup chopped fresh spinach
US Customary – Metric
Instructions
Place chicken breasts in a 2.5-4 quart slow cooker.
Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle evenly over chicken.
Stir together the sauce: add the cream, garlic, corn starch salt and pepper to a medium bowl and whisk.
Stir in the sun dried tomatoes and Parmesan cheese and pour around and over chicken in slow cooker.
Put the lid on and cook on low for 3 hours or until chicken reaches an internal temperature of 165 degrees F. Stir in the fresh spinach.
Remove from the crockpot and serve with pasta or as desired.
Notes
*Serving size will vary depending on the weight of the chicken breasts used.
**Some sauce was removed from the slow cooker to show detail.
Substitutions:
You can use boneless, skinless chicken thighs instead of breasts. I would aim for 2 lbs of meat.
You can use a lighter cream, but keep in mind that the sauce will not be as thick and rich (you may want to increase the corn starch to compensate)
Try swapping the sun dried tomatoes for roasted red peppers or the fresh spinach for kale if that's what you have on hand.
Leftovers
Leftover Crockpot Tuscan Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through.
To thaw chicken before cooking:
To quickly thaw frozen chicken, place it in a bowl of cool water and allow it to sit until thawed. Change the water out every 20 minutes so that it doesn't get too warm.
Nutrition Information
Serving: 260grams | Calories: 393cal | Carbohydrates: 9g | Protein: 29g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 712mg | Potassium: 823mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg
#6
Sequence
#7
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#8
Thanks Patrica and Jane..I will try that
#9
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#10
Village Clubhouse~Place For Fun! / Re: ABC of Gardening - Plants,...
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