Monday, February 11, 2019

Crockpot Monday: Peach Compote

8:30 AM 0 Comments
Crockpot Monday - Peach Compote
I'm still dreaming of a balmy Spring and a mild Summer. What? A girl can dream, can't she? Speaking of warmer months, don't peaches scream Summer? I know that fresh ones are near impossible to find this time of year, so if you can't find any, hold onto this one and with any luck, they'll be back in your local produce section soon!

Peach Compote:

3 to 4 fresh peaches (I used 3 large ones)
1/3 cup brown sugar
1/4 cup brandy
2 Tablespoons butter
1/2 teaspoon ground cinnamon
1 teaspoon vanilla


Use your 1.5 quart crockpot for this recipe.

Wash and slice your peaches. Put them into your crockpot. Cover with the brown sugar, brandy, the 2T of butter, and the cinnamon and vanilla.

Cover and cook for about 90 minutes to 2 hours.

Serve over vanilla ice cream.

* I haven't tried it, but this recipe may turn out just as well using frozen peach slices that you've allowed to thaw.

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Monday, February 4, 2019

Crockpot Monday: Key Lime Pie

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Crockpot Monday - Key Lime Pie
Oh my gosh, guys...Is it Spring yet? I am being the biggest whiner about winter since the cold and snow hit. We still have at least 6 weeks to go and it feels like 6 months. I can hear my children now..."Mom, don't you think you're being a little bit dramatic?" It's true I am...but I'm still posting a recipe that makes me think of warm, tropical climates this week!

Key Lime Pie:


1 cup graham cracker crumbs
3 Tablespoons salted butter, melted
2 Tablespoons brown sugar
1/2 teaspoon lime zest

2 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lime juice (about 5 limes)
2 Tablespoons fresh lemon juice (about 1 1/2 lemons)

To put into the crockpot:
1 cup warm water


Use a 6-quart slow cooker with an inserted 1.5-quart oven-safe casserole dish. You’ll be creating a water bath for your pie to cook in.

Spray your dish with cooking spray. In a plastic bag, smash up the graham crackers to make crumbs. Mix the crumbs with the butter, brown sugar, and lime zest. Press the crust mixture into the bottom of the casserole dish.
In a large mixing bowl, use a handheld mixer or a stand mixer to whip the egg yolks, condensed milk, lime juice, and lemon juice together until it's frothy. Pour this evenly over the top of the graham cracker crumbs.

Pour 1 cup of warm water into the bottom of your slow cooker insert, then carefully lower in the baking dish, being careful not to splash water into your pie.

Cover and cook on high for 2 to 3 hours, or until the pie is no longer shiny on the edges and the center has set.

Refrigerate for at least 4 hours (preferably overnight) before serving. If you'd like, you can add a layer of whipped cream on top.

--Would it be too much to put on some steel drum music and a Hawaiian shirt? I want to dream of a warm vacation!

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Monday, January 28, 2019

Crockpot Monday: Fudge

3:01 PM 0 Comments
Crockpot Monday - Fudge
January is nearly gone! Can you believe it? It's been quite a month around here... my oldest turned 19 and went to a residential program, my youngest turned 18 and started college for me? I've just been trying to keep up! Today we're all snowbound and trying to mentally prepare ourselves for possibly record breaking cold this week. I think we need some comfort fudge!


3 cups semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1 Tablespoon salted butter
Cooking spray to spray down the crock
Parchment paper or non-stick foil to line a 9 x 9 baking pan

Use a 4-quart slow cooker. Spray the crock well with cooking spray. Add everything into the crockpot. Cover and cook on high for about 1 hour, or on low for about 2 hours. Stir every 30 minutes. Once the chocolate has lost its form and can be stirred into a liquid state, spread it out onto a lined 9 x 9 baking pan.

Chill in the refrigerator overnight (or at least 4 hours) before cutting into bite-sized squares.

Then, curl up with a blanket, a book or good movie, and enjoy! Stay warm out there, my friends!

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Monday, January 14, 2019

Crockpot Monday: Orange Chicken

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Crockpot Monday - Orange Chicken
I was just talking to my oldest about having some sort of fancy food for dinner and what do I come upon? Orange chicken. That seems mighty fancy to me on a cold winter's day. Do you have a favorite cold weather food?

Orange Chicken:

1.5 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil for browning the chicken
1 Tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed
3 Tablespoons brown sugar
1 teaspoon balsamic vinegar
3 Tablespoons ketchup


Dredge the chicken pieces with the flour, and shake off the excess. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. Sear it just enough to get the flour to stick and to get some nice color.

Add the chicken pieces into your crockpot. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4.

Serve over rice.


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Monday, January 7, 2019

Crockpot Monday: Maple Dijon Chicken

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Crockpot Monday - Maple Dijon Chicken
January just 5 days, my oldest will turn 19 and then will be off to a special "college" for five weeks. I'm not sure I'm ready for that but it's time. He needs to find his wings. And me? I'm going to need something delicious...

Maple Dijon Chicken:

1 pound chicken breast tenderloins
1 cup chicken broth
2 sweet potatoes, peeled and chopped
1 onion, chopped
2 Tablespoons dijon mustard
3 Tablespoons maple syrup
3 cloves garlic, chopped
2 bay leaves
1 teaspoon thyme


Put the chicken into the bottom of your crockpot and toss it with the thyme, maple syrup, and dijon mustard.

Peel and chop the sweet potato, and add to the pot. Add the onion and garlic.

Pour in the chicken broth. Add the bay leaves.

Cover and cook on low for 6-8 hours, or on high for 4-5.

Remove the bay leaves before serving and enjoy!

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Monday, December 31, 2018

Crockpot Monday: Lemon & Herb Roasted Chicken

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Crockpot Monday - Lemon & Herb Roasted Chicken
Happy New Year's Eve, everyone! I cannot believe that in less than a day it will be 2019. Where has this year gone? I hope that you can make today a day of family, friends, and relaxation.

Lemon & Herb Roasted Chicken:

One thawed whole chicken
Head of garlic
2 lemons
salt and pepper
bunch of fresh rosemary


Rub your chicken inside and out with a bunch of salt and pepper. Add it into the crockpot. Peel your garlic and shove a bunch of the whole cloves into the bird cavity and throw some more on top and around the chicken.

Slice the lemon and put slices on top, around, and inside the bird.  Wash the rosemary and do the same. If you are using dried rosemary, use a good amount---probably 2-3 tablespoons of dried herbs.

Cook on low for 8-10 hours.

Enjoy an easy dinner before watching the ball drop and welcoming in 2019!

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Monday, December 24, 2018

Crockpot Monday: Herb Garden Chicken

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The one thing that I really missed this past summer was having my herb garden. Life looked at me and giggled when I even thought about putting one in. Still, I can find those bits of summer even when winter is starting to sink its cold claws in!

Herb Garden Chicken:

1 (5-pound) whole chicken
2 Tablespoons olive oil
1/4 cup Parmesan cheese
1 Tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder

In a small mixing bowl, combine all of the spices with the Parmesan cheese and set aside. Rub the olive oil all over the bird, inside and out, and place it into an empty crockpot.

Sprinkle on the cheese and herb mixture, and rub it into all sides of the bird, shoving a bunch inside. Do not add water.

Cover and cook on low for 7 to 8 hours, or on high for 4 to 5.

Merry Christmas Eve! I hope that it's a time of celebration and love for all of you.

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