One of the great things about crockpot recipes is that you can cook a decent amount of food all at once and have plenty of leftovers. Remember that Slow Cooker Sesame Chicken I made? I had about half of that left over and I found myself wondering whether to just freeze them to eat later or use them for something else. I took half of it and added some chili beans and taco seasoning for a sweet chicken burrito filling. I combined that with some sharp cheddar cheese, lettuce, fresh tomato, and sour cream. That covered another two meals and they were fantastic!
The last couple of days I’ve been craving some chili. I thought I’d try using what was left of the sesame chicken to make a slightly sweet chili. Using the Taco Soup recipe as a base, I combined the sesame chicken mix into my crockpot with a large can of diced tomatoes, two cans of chili beans, a can of black beans, about a cup of whole kernel corn (from the freezer), a packet of taco seasoning, a packet of Ranch seasoning, and a mix of the following to taste: Tabasco sauce, ground chili pepper, ground white pepper, ground cumin, garlic powder, smoked paprika, sea salt.
It was delicious! I do not have any “starting” images, but here’s the end result:
I served a bowl of the chili topped with a mix of white and mild cheddar cheese and sour cream, with cinnamon rolls which were soaked in vanilla bourbon just before baking. They were very sweet and I found complemented the meal nicely. 🙂
Recipe Source: Daisy
1/2 lb pecan halves
1 cup sugar
1//2 cup water
1 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
Heat nuts to 250 degrees for 15 minutes. Cook sugar, water, salt and spices to soft ball stage. Do not stir.
Stir in nuts until creamy and thoroughly coated. Immediately pour pecans on waxed paper and separate nuts as they cool.
Recipe Source: Home Cooking by Laurie Colwin, care of Marisa McClellan of Slashfood.com
Directions: (all parenthetical notes belong to Colwin)
1. Cream one stick of sweet butter with 1/2 cup of light or dark brown sugar. Beat until fluffy and add 1/2 cup of molasses.
2. Beat in two eggs.
3. Add 1 1/2 cups of flour, 1/2 teaspoon of baking soda and one very generous tablespoon of ground ginger (this can be adjusted to taste, but I like it very gingery). Add one teaspoon of cinnamon, 1/4 teaspoon of ground cloves and 1/4 teaspoon of ground allspice.
4. Add two teaspoons of lemon brandy. If you don’t have any, use plain vanilla extract. Lemon extract will not do. Then add 1/2 cup of buttermilk (or milk with a little yogurt beaten into it) and turn batter into a buttered tin.
5. Bake at 350 degrees for between twenty and thirty minutes (check after twenty minutes have passed). Test with a broom straw and cool on a rack.
I used a fairly shallow 9 inch round cake pan and had a mess all over my oven. I think next time, I will use a deeper, square 9 x 9 pan. Also, in my oven, which runs fairly true to temperature, this cake took nearly an hour to bake. I don’t know if that had something to do with my choice in baking vessel, but don’t be discouraged if it takes far longer than her instructions indicate.
Recipe Source: andreasrecipes.com
3/4 cup natural unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
2/3 cup melted butter, divided
1/2 cup boiling water
2 cups granulated sugar
1-1/2 cups unbleached all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped walnuts or dark chocolate chips (optional)
Preheat oven to 350° F.
In the mixing bowl, combine cocoa and baking soda. Add 1/3 cup melted butter and the boiling water and stir on low until the mixture thickens.
Stir in sugar, eggs, and remaining 1/3 cup melter butter. Mix until smooth.
Add the flour, vanilla, and salt, and mix completely. Stir in nuts or chips, if desired.
Pour into the prepared pan. Bake for 30 to 35 minutes or until brownies pull away from the sides of the pan, but watch them carefully after 30 minutes to make sure they don’t over bake. Cool completely in the pan. Cut into bars.
To spice up the brownies, add one of the following to the dry ingredients:
- 1-1/2 teaspoons espresso powder (or good instant coffee, ground with a mortar & pestle)
- 1 teaspoon of cinnamon
- Pinch of cayenne
Recipe Source: Dave Lieberman, from the June 2007 issue of Bon Appetit
8 ounces fresh Bing cherries, pitted
1/3 cup black cherry preserves or other cherry preserves
1/3 cup ruby Port or cherry juice
1 1/4 cups chilled heavy whipping cream, divided
1/8 teaspoon (generous) ground cinnamon
4 ounces bittersweet or semisweet chocolate, chopped
Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer to small bowl and chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours. DO AHEAD. Can be made 1 day ahead. Cover; keep chilled.
Spoon cherries with syrup atop mousse and serve.
Recipe Source: Bert’s Kitchen Witch / recipezaar.com
Prep/Cooking Time: 3 min prep
2 ounces rum (Apple-flavored, I used Bacardi Big Apple, but any Apple Vodka would work!)
1/2 ounce cinnamon schnapps (Any kind would do but I used Hot Damn)
6 ounces ginger ale
Fill a tall “High Ball” glass with ice, and pour over the Apple Rum. Pour over the Cinnamon Schnapps. Top off with Ginger Ale.
Stir all together, and enjoy.
Recipe Source: P.Weiss
Prep/Cooking Time: 1 Hr
3 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 cups all-purpose flour
1 (15 ounce) can crushed pineapple
1 1/2 cups vegetable oil
2 cups white sugar
1 cup chopped walnuts
1 1/2 cups raisins
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9×5 inch loaf pans.
Sift together baking soda, salt, spices, and flour.
In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until a toothpick inserted into bread comes out clean.
Recipe Source: drgourmet.com
1 Tbsp. ground ginger
1 Tbsp. ground cinnamon
1 Tbsp. ground nutmeg
6 – 4 ounce chicken breasts (skinless and boneless)
Mix the ginger, cinnamon and nutmeg together in a bowl and add the chicken breasts tossing to coat thoroughly. Cover and refrigerate at least 3 hours.
Preheat the grill or broiler.
Grill or broil for about 8 minutes on one side and 4 – 8 minutes on the other. The meat should be firm when pressed in the center (check that the internal temperature is at least 170°F).
Recipe Source: Jean Kressy, “Relish the American Table,” February 19, 2006 (relishmag.com)
3/4 pound ground lean beef
1 cup diced onion
1 garlic clove, pressed
1 (15-ounce) can lower-sodium tomato sauce
1 1/2 cups water
2 teaspoons unsweetened cocoa
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper, or to taste
1 1/2 teaspoons cider vinegar
6 ounces uncooked spaghetti, cooked according to package directions (3 cups cooked)
1 (15-ounce) can red kidney beans, heated
1/2 cup shredded Cheddar cheese
Crumble beef into a large nonstick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned. Add garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour.
Stir occasionally and add more water as necessary to make consistency of a meat sauce.
Spoon sauce over cooked spaghetti, top with beans, onion and cheese. Serve with oyster crackers.
Recipe Source: Slow Cooker Recipes
1/2 c. brown sugar
1 tsp. whole allspice
1 tsp. whole cloves
1/4 tsp. salt
Dash of ground nutmeg
3 inches stick cinnamon
2 qt. apple juice
Mix all ingredients together. Heat and serve in crockpot.