Slow Cooker Pecan Pie

 

Today I am bringing you a recipe that I just recently tried myself, and it was a huge hit.  As with all new recipes, there are things I often have to change for the next time I make it.  

 

With regards to this slow cooker pie, I need to keep an eye on it, and probably cut down the cooking time slightly, because some of the edges of the pie were a bit dark and hard from the filling.

Aside from that, this was so good, sooooo good, and I think it will be going on my Thanksgiving menu.  I have a pumpkin pie one to try as well, in the slow cooker, and if that one turns out good as well, then it will go on the menu right alongside the pecan pie.

If anything, the fact that it is cooked in the crockpot, and I don't need to faff over it, is a huge plus.

Slow Cooker Pecan Pie 

 Source:  The Country Cook

 

 

Ingredients 

1 refrigerated pie crust 

4 large eggs, lightly beaten 

1 ⅓ cups light corn syrup 

 1 cup sugar 

⅓ cup salted butter melted

 ⅛ teaspoon cinnamon (optional) 

2 teaspoons vanilla extract 

2 cups pecan halves, divided use 

 

 

Instructions 

 

Line a 6-quart oval slow cooker with parchment paper (12.5 inch x 16 inch). Press the paper down into the slow cooker to create an outline of the bottom of the slow cooker. Remove parchment paper and place unrolled pie crust onto the parchment paper (lining it up with the creases from the outline in the parchment paper). 

 

Gently roll up the edges of the pie crust and make small indentations to help the crust stick to the parchment paper and to keep in the filling better. Place parchment paper/pie crust into slow cooker (pastry should extend 2 to 3 inches up the sides). Bend and fold the pastry as needed to get it to fit properly. In a bowl combine the eggs, corn syrup, sugar, melted butter, cinnamon and vanilla. Whisk until smooth. Stir in 1 cup of the pecans. 

 

Gently pour batter into crust in the slow cooker. Then top with remaining cup of pecans. Placing them evenly in a pattern to make a nice presentation. Place a layer of paper towels on top of the slow cooker then cover with the lid. Cook on high for 3 to 3 ½ hours or until filling is puffed and set. Turn off slow cooker. Let stand, uncovered, 1 hour. 

 

Cut and serve straight from the slow cooker. Or gently lift the parchment paper out of the slow cooker, then slice and serve. 

 

Slow Cooker Butternut Squash and Lentil Soup

It's been so chilly around here lately, the perfect weather for a bowl of steaming hot soup.

I actually made this batch for myself, to have during the week for a quick lunch, because I'm trying to eat healthier and get to where I was pre-holidays. 

This is a very easy soup to get going, you can pop everything in, in the morning, then let it cook on low all day long.  I give it a quick whiz with the immersion blender and it's done.

My husband  and children are not very big fans of butternut squash, so I really do make this just for myself to enjoy, and it last quite a while because it makes a pretty big batch.

Thank you to Claire from The Witt Family on Youtube for this wonderful recipe.

Slow Cooker 

Butternut Squash and Lentil Soup

1 Butternut Squash
1 Large Onion, diced
2 to 3 Garlic cloves, chopped
Salt & Pepper to taste
2 tsp smoked paprika
1 cup lentils
1 vegetable stock cube
3.5/4 cups of boiling water ( I used a box of Garden Vegetable Broth, 32 oz. )


 Peel butternut squash, cut in half and remove all seeds.  Cut into chunks and place in a slow cooker.  Add the diced onion, garlic and season well with salt and pepper and paprika.  Add in the cup of lentils, and the vegetable broth.  Cover and cook on Low for 6 to 7 hours.

Once done, use an immersion blender to puree the soup.  Check the seasonings and adjust accordingly.  Enjoy!!!

Crockpot Smothered Pork Chops

We love pork chops but I tend to get kind of stuck in a rut when it comes to preparing them.  It feels like it's always the same old thing, and so I've been looking for new recipes to try.

I came across this one on Pinterest and decided to give it a go.  I'll be completely honest with you, I don't always have the best of luck with Pinterest, it's kind of a hit and miss for me.  Things that seem really good don't always turn out how they look in the pictures, or they don't taste as good as I thought they would etc.

These were a hit.  From the moment they started cooking, the whole house smelled amazing.  Very easy to throw together and they make for a filling and delicious dinner.

I did use bone in but they completely fell off the bone, which is a very good thing.  But yes, please make sure you have pretty thick chops, I don't think the pork tenderloin chops would work very well, they would probably shred apart during cooking.

CROCKPOT SMOTHERED PORK CHOPS

Source:  Country Cook

4 bone-in pork chops (or boneless)
1 envelope onion soup mix (1 oz. packet)
1 (14 oz.) can chicken broth (lower sodium)
1 can (10.5 oz.) cream of chicken soup
1 envelope dry pork gravy mix (1 oz. packet)
1 tsp. garlic powder
to thicken sauce:
3 tbsp. corn starch
3 tbsp. cold water



In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix.
Whisk together until combined.
Season both sides of the chops with a little bit of garlic powder.
Place pork chops into the slow cooker.
Do your best to spread them out and cover with the gravy mixture.
Cover and cook on low about 4-6 hours.
Just before the pork chops are done - whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently.
Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)

Slow Cooked Cubed Steaks

As the temperatures cool down, I start using my crockpot more.  Stews, soups, and all sorts of delicious meals that I can pop in in the morning, and have ready by dinner time.

I haven't always had the best of luck with slow cooked meals though, for a long time, or rather I should say, when I first started using one, I couldn't get it right.

The food seemed to be bland, or it was really watery, or sticking to the sides.  It was always something, but as the time went on I became more confident and actually started the Slow Cooking Thursdays over on my main blog.

Since then, I have made so many good meals in the crockpot, and am still to this day enjoying trying new ones out.

A few weeks ago, Mari from My Little Corner of the World, shared this yummy recipe on my Slow Cooking Thursday.  I love cubed steaks and so it went on the next menu plan.

It was a huge hit, very tasty and very simple to prepare.  Give it a try and let me know what you think.

Slow Cooked Cubed Steaks

Source:  My Little Corner of the World

Cube Steaks with Gravy
1/3 cup flour
6 beef cube steaks
1 tablespoon vegetable oil
1 large onion, sliced and separated into rings
3 cups water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Hot mashed potatoes or cooked noodles

Place flour in large, resealable plastic bag. Add steaks, a few at a time and shake until completely coated. In a skillet, cook steaks in oil until lightly browned on each side. Transfer to slow cooker. Add onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender.
In bowl whisk together gravy mixes and remaining 1 cup of water. Add to slow cooker; cook 30 minutes longer.
Serve over mashed potatoes or noodles.
Yield: 6 servings

{ Crockpot Beef Stroganoff }

Ooooohhhhh beef stroganoff.  I think it is right up there in the comfort food list for me.  I don't make it very often, but this quick and easy crockpot recipe may just change that.

Crockpot Beef Stroganoff

Source:  All Recipes

1 1/2 pounds top round steak, cut into strips
salt and pepper to taste
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can canned mushrooms
1/4 cup water
1 tablespoon dried chives
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cube beef bouillon
1/4 cup white wine
1 tablespoon all-purpose flour
1 (16 ounce) container sour cream
1/2 cup chopped fresh parsley



Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon.

In a small bowl, mix together the wine with the flour. Pour over the beef.

Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.

Crockpot Bean and Bacon Soup

I have quite a few recipes that I've been meaning to share with you all, but just haven't found the time to do so.

You know as the end of the year approaches, school wise, we are in high gear and trying to get everything done as soon as possible so summer can officially start.

I've been cooking yummy stuff, and I do remember to take photos, just don't get around to posting them here, but I'm going to try and remedy that over the next few days, and really get everything up on the blog.

Starting with this delicious soup.  I know that the weather is warming up, but there a lot of you who are still seeing cold temperatures and even snow, so here's a great suggestion for a delicious dinner.

Crockpot Bean and Bacon Soup

Source: The Glamorous French Housewife

32 oz Dried Northern Beans
1.5 lb Bacon
2 Onions diced
1/2 lb Carrots diced
4 cloves Garlic - left whole or you mince it -
4 cup Water
1 Box of Chicken Broth
1 Bay Leaf
1/2 tsp Crushed Red Pepper
Salt & Pepper (to taste)

Sort beans and remove any debris or rocks. Rinse beans under cold water.
Fry bacon in skillet till crispy.

Add all ingredients to slow cooker. Cook on low for 10 hours or on high for 6-8
Add more water if needed. Mash up some of the beans.
Salt & Pepper to taste and enjoy!