Crock pot Caramel Dip

 

Yummy Halloween Treat 

1/2 cup unsalted butter

1 cup brown sugar

1 can sweetened condensed milk ( eagle ) 

1/2 cup corn syrup

This could probably be done as easy on a stove top but we didn't want to interrupt our Halloween fun.

In the crock pot melt the butter on high

Add the brown sugar and whisk until well blended

Add the corn syrup and condensed milk

Heat on low for 1 hour, stir occasionally until thickened

Once thickened turn the crock pot to warm until ready to eat. transfer to dipping bowls.

Store leftover

Dipping ideas: green apples, pretzels, strawberries, bananas, graham crackers

Enjoy, happy Halloween !

Chicken Parmesan Stew ( Crock pot )

 2 medium pieces of boneless chicken

4-6 red potatoes, peeled rinsed and cubed

28oz can diced tomatoes

2 medium carrots sliced ( 1/2 cup)

1/2 cup chopped celery

1 medium onion diced

( optional 1 cup peas ) 

1 TBSP minced garlic

1 tsp black peppr

1 tsp salt

1 tsp dried parsley

1/8 dried thyme

1 bay leaf

4 cups chicken broth ( I used the liter in a carton )

1 cup parmesan cheese

3 TBSP corn starch mixed with 3 TBSP water 

Cut chicken in half and add to crock pot

Add the cubed potatoes, and all other veggies including can of tomatoes.

Add the spices, fill the crock pot with the chicken broth. Place lid on and cook for 4 hours on high. ( 6-8 on low) until the potatoes are tender.

Remove the chicken from the pot and shred with 2 forks. Return chicken to pot and add the Parmesan cheese and the cornstarch mix. Stir to combine.

Cook another 15 minutes 

Serve with crusty bread

 

Spaghetti Squash ( simple)

Preheat oven to 400 F

Cut spaghetti squash in half lengthwise and scoop out seeds Tip, if the squash is too hard to cut, soften slightly in oven or microwave 

Drizzle oil (don't soak )

season with salt and pepper

Arrange cut side down on baking sheet

Roast until soft about 40 minutes 

Separate into spaghetti and serve

 

Roasted Sweet Potatoes with Spice blend

 

Preheat oven to 450 F 

Peel and cube the sweet potatoes

Toss in a bowl with the SPICE blend from previous recipe 1 TBSP

1TBSP oil

1TBSP Apple cider vinegar

1 TBSP melted butter

salt and pepper

Arrange on a single layer of a baking pan 

Cook 20 - 25 minutes turning once between. 

Sting beans Sautéed

You will need the Spice blend on previous recipe. 1 tsp 

1 TBSP water and 1 TBSP vegetable stock mix (Knorr) ( thick paste) mix together

Heat a drizzle of oil in pan on medium high heat. Add the string beans and cook until the begin to soften, stirring frequently. 5- 10 minutes depending on thickness of beans. 

Add the thick vegetable stock and 1 tsp of spices and cook another  minute while stirring.

Season with salt and pepper. 

 

Spice Blend for meat and veggies

I premix and use on meat and veggies.

SPICE BLEND: 

1/2 tsp salt

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp parsley

1/2 tsp onion powder

sprinkle cayenne

1/4 tsp salt 

1/4 tsp pepper

1/8 thyme

mix together

 

Pork chops with Maple Pecan crumble

 Pork chops x plates

1 TBSP Apple Cider Vinegar

1 TBSP Maple syrup

1 TBSP Vegetable stock mix to 1 TBSP water ( thick paste ) 

1 TBSP butter

1/4 cup chopped pecans

Spice Blend ( ing. below) premix. I make more than needed and use it on veggies 

SPICE BLEND: 

1/2 tsp salt

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp parsley

1/2 tsp onion powder

sprinkle cayenne

1/4 tsp salt 

1/4 tsp pepper

1/8 thyme

mix together

Heat Oil in a pan on Medium High, while heating rub 1 tsp( in total) of  the spice blend on both sides of chops. Add Pork chops to the pan and cook 3-5 minutes per side, until nicely browned. set aside to rest cover to keep heat in.  

Meanwhile in the same pan ( without cleaning ) make a sauce by adding 

Butter, vegetable stock ( thick ), Apple cider vinegar and Maple syrup and 1 tsp Spice blend. Reduce heat and stir for 30 seconds to 1 minute. Add 1/3 cup water and stir 3 - 4 minutes longer until thickened pour over pork chops.