Crockpot Cooking

We were lucky to have the Crockpot King, Richard Alberini (he also happens to be my father -in-law), at the store to share his favorite tips to for Crockpot cooking- from what kind of equipment to have, to anecdotes about family holidays, to two of his favorite recipes.

The first recipe he shared with us was Vegetable Chili con Queso. It was delicious, of course, and the perfect addition to any football party... the flavor is so good, no one will notice there's no meat! Then we got to try a crock pot meatloaf. Now I am a total fat-in meatloaf girl... as in I even wrap my meatloaf in bacon-y goodness, but this low fat meatloaf was delish, and will probably become part of my diet when my cholesterol catches up with me!




Vegetable Chili con Queso
 Prep: 20 minutes
Cook: Low (6-7 hours) High (3-3 1/2 hours)
Makes 32 Servings
Slow cooker: 3 1/2 or 4 quart

15 oz can pinto beans, rinsed and drained
15 oz can black beans, rinsed and drained
15 oz can chili beans with chili gravy
10 oz can chopped tomatoes and green chili peppers, undrained
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1 cup chopped onion
1/4 cup tomato paste
2 to 3 teaspoons chili powder
4 cloves garlic, minced
3 cups shredded Colby Jack Cheese
Bag of tortilla or corn chips

In a 3/12 or 4 quart cooker, combine pinto beans, black beans, chili beans, undrained tomatoes, zucchini, yellow squash, onion, tomato paste, chili powder, and garlic. Cover and cook on low-heat setting for 6-7 hours or on high heat setting for 3 to 3 1/2 hours. Stir in cheese until melted. Serve immediately or keep covered on warm setting or low-heat setting for up to 1 hour. Stir occasionally. Serve with chips.

2 Weight Watchers Points
- - -

Classic Meat Loaf
Prep: 30 minutes
Cook: Low (7-8 hours) High (3 1/2-4 hours)
Slow cooker: 6 or 7 quart oval
(makes 2 loaves)

3 eggs, beaten
3/4 cup milk
2 cups of soft bread crumbs
1 cup finely chopped onion (large)
2 tsp salt
1/2 tsp black pepper
1 1/2 lbs. lean ground beef
1 1/2 lbs. ground pork
1/2 cup ketchups
1/4 cup packed brown sugar
2 tsp dry mustard

In a large bowl cobine eggs and milk; stir in bread crumbs, onion, salt, and pepper. Add beef and pork; mix well. Shape meat into two 5-inch round loaves [Richard uses a loaf pan with drainage holes]. Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. In small bowl, stir together  ketchup, brown sugar, and dry mustard; spread over meat loaves on platter. [The mustard, ketchup, and brown sugar can be added into the mixture... that's what I've done tonight].

6 Weight Watchers Points.

12 Days of Cookies: Day 6

If you're wondering why the peanut butter cookie recipe calls for the cookies to be flattened (or criss-crossed) with a fork, it is to allow the dough to cook thoroughly in the center. Peanut butter cookies are richer, and because of the oil in the peanut butter they can end up unevenly cooked without adding the creases with a fork.

Remember...for crisp, perfect peanut butter cookies make sure you do the fork thing!

Peanut Butter Cookies

                                                                                                              Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1 cup granulated white sugar
1 cup crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
1 cup finely chopped peanuts

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside. In a large bowl, cream butter, brown sugar, and white sugar until smooth. Stir in peanut butter until fully incorporated. Add the eggs, mixing in one at a time, then add the vanilla. Mix well. Gently stir the dry ingredients into the peanut butter mixture. Stir in peanuts. Roll dough into walnut sized balls. Place on the cookie sheet then use a fork to flatten slightly in the middle (use a crisscross pattern). Bake for 10 to 12 minutes in the preheated oven. Cool on baking sheets for 4 minutes, then transfer to wire racks to cool completely. Makes about 36 cookies.

12 Days of Cookies: Day 5

Super soft oatmeal cookies with a chewy texture and a light and pleasant spiciness! 

Soft Oatmeal Cookies

Ingredients:

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional)

Directions:

In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes approx. 36-60 cookies, depending on how large or small you make them.

12 Days of Cookies: Day 4

Looking for a delicious melt-in-your-mouth sugar cookie recipe? You've found it! These sugar cookies are perfect for decorating, whether you're cutting out reindeers, bells, or dreidels.

Old Fashioned Sugar Cookies Recipe

Ingredients:

3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter (softened at room temperature)
1 egg, lightly beaten (egg should be at room temperature)
3 Tablespoons half-and-half
2 teaspoons vanilla extract

Directions:

Preheat oven to 400 degrees F (200 degrees C) . Sift together all-purpose flour, baking powder, sugar and salt. Cut in butter and blend with a pastry blender until mixture is crumbly. With a fork, stir in lightly beaten egg, vanilla and half-and-half. Blend well with fork, then your hands to ensure thorough blending. Chill dough for one hour for easier rolling. On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes. Place on baking sheet covered with parchment paper. Sprinkle with sugar or leave plain for decorating with icing. Bake for 6 - 7 minutes, or until lightly brown.

Sugar Cookie Icing Recipe

Ingredients:

2 teaspoons milk
1 cup confectioners' sugar
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
assorted food coloring colors

Directions:

In a small bowl, stir together the milk and confectioners sugar until smooth. Beat in corn syrup and the vanilla extract until icing is smooth and glossy. If the icing is too thick, add additinal corn syrup to thin slightly. Divide the icing into separate bowls, and add food colorings to each to the preferred color intensity. Paint the icing onto the cookies or pipe with decorator icing tubes and tips. Top with candy decorator balls, holiday sprinkles or any other festive design. Enjoy, these are as much fun to decorate as they are to eat!

The following are sure fire tips for the perfect sugar cookies:

* If you are rolling the dough to use cookie cutters, remember to keep the dough chilled. As it warms it sticks to the rolling pin and the surface you're rolling on.

* The thinner you roll your dough, the crispier the cookie will be. This recipe calls for rolling the dough 1/4 inch thick, which makes them soft with just the right amount of crispness around the outside of the cookie.

* Soften the butter at room temperature for about an hour or two before mixing. Butter that isn't softened won't mix properly and your cookies will be flat. Do not microwave butter to soften, it will soften unevenly.

* The eggs should also be room temperature. Cold eggs can cause the batter to curdle.

* Halfway through the baking process, take a minute to rotate the baking sheets from back to front for even baking. This step is worth it to prevent unevenly baked batches of cookies.

* If you are making more than one batch, do not put the dough on hot cookie sheets. It will spread as you're placing the dough on the sheet, and baking will be uneven.

* The brand of flour makes a difference. Gold Medal or Pillsbury flours are lower-protein. King Arthur flour is higher protein which produces slightly drier, cakier cookies.

* If you want extra dough, this sugar cookie recipe freezes well. You can freeze the dough for about four weeks as long as it is tightly wrapped

12 Days of Cookies: Day 3

Ah, the No-Bake cookie. For those of you who follow regularly, you'll remember my intense dislike for peanut butter, but these cookies happen to be my husbands favorite, and I've found that I can substitute the peanut butter for other nut butters without much issue. This is the easiest no bake cookie recipe around that actually tastes good. Make sure you use unsweetened cocoa powder, anything sweetened will not give you the rich chocolatey taste (and will also end up sickeningly sweet) that unsweetened cocoa powder will. 

No Bake Cocoa Cookie Recipe 

Ingredients:

2 cups white sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla extract
1 pinch salt
1/2 cup chunky peanut butter
3 cups quick cooking oats

Directions:

In a saucepan over medium heat, combine the cocoa, sugar, milk and butter. Bring to a boil, stirring occasionally. Boil for 1 minute. Remove from heat and stir in the salt, vanilla, oats and peanut butter. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour.

12 Days of Cookies: Day 2

They might have an odd name, but these tasty Snickerdoodles are perfect for holiday celebrations and everyday snacking! By having a soft, chewy texture and mild cinnamon taste, they easily become a family favorite!

Snickerdoodles Cookies 

Ingredients:

1 cup unsalted butter
1 1/2 cups sugar
2 eggs
2 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar (topping)
4 teaspoons cinnamon (topping)

Directions:

Preheat oven to 400 degrees F.  Mix butter, sugar, and eggs. Blend in flour, baking soda, cream of tartar and salt. Shape dough by rounded teaspoonfuls into balls. Mix 4 teaspoons cinnamon and 1/4 cup sugar in a shallow bowl. Coat each dough ball with the cinnamon sugar mixture. Place 2 inches apart on ungreased baking sheet. Bake 8-10 minutes. Remove immediately from baking sheet.

12 Days of Cookies: Day 1

Ah, the holidays. A time for overindulgence and lots of sweets! Over the next twelve days, we'll share our favorite recipes for one holiday favorite- the cookie! These recipes are perfect for cookie swaps and gifts for family and friends, so go ahead, and get your holiday bake on! 

Chocolate Chip Cookies are an all-time classic! My favorite part of this recipe is whether to like your cookies crispy or chewy, you can easily make the adjustment, as well as whether you like lots of chocolate in each bite or not!

Chocolate Chip Cookies

Ingredients:

2 cups + 3 Tablespoons all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened to room temperature*
1 Tablespoon milk
1 cup packed light brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups (9 ounces) semisweet chocolate chips**

*melt the butter if you prefer chewier textured cookies

**increase to 2 cups (12 ounces) if you like a lot of chips in each cookie (this will also increase the overall sweetness of the cookies)

Directions:

Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper. Sift together the flour, salt, and baking soda, set aside. Using a mixer; cream together the butter, milk, brown sugar, and white sugar until thoroughly blended. Add in the egg, the egg yolk, and vanilla and mix until well blended and smooth (about 1 minute). Slowly blend in the flour mixture and mix until just combined. Do not overbeat. Add the chocolate chips, and mix until they are evenly distributed throughout the batter (about 30 seconds).. Drop by rounded 2 Tablespoons (use a cookie scoop or combine 2 Tablespoons of dough into a rounded drop) onto the prepared cookie sheet, about 2 inches apart. Repeat until all dough is used. Bake for 9 to 11 minutes in the preheated oven. The cookies should have golden brown edges and soft centers. Remove from oven, and let cool on baking sheet for 1 minute. Transfer to a wire rack, and let cool completely.