All entries must be submitted by Thursday, February 4th  at 6pm PST.  Winners will be posted on Friday morning!

Don’t forget, if you have not already done so, to take the 1000 Dates Across the States Challenge!

This week I have decided that a contest is in order.  I will be giving away copies of The Frozen Gourmet.  In order to enter, all you have to do is post your favorite chicken recipe for the crockpot in the comments.  All entries must be submitted by Thursday, February 4th  at 6pm PST.  Winners will be posted on Friday morning!

When I know we need to feed the hoards, I just make this chili (if my reserves are not depleted, I may even have a batch or two in the freezer,) and have Roger grill some hot dogs on the BBQ. Some people just want the chili, some kids just want the hot dogs. (BTW, it it’s raining, or if you don’t happen to live in CA with perpetually beautiful weather, the George Foreman works just as well…) And then some want to make chili dogs. anything goes -and everyone is happy. Add a salad and some brownies and coffee for dessert, and I am all set.

Why do I love this menu so much? Because I can make it in the morning, and then there is no fussing with it until dinner is about to be served. (Because you know, if you are coming over to spend the night, that means I am spending all day throwing stuff into closets and making the bathrooms less scary…)

I’ve included my yummy chili recipe below, but my question for you is this:

What do you sever when company’s comin’? Bonus points if you share the recipe!

Kathi’s Chili

A less-spicy version that even kids will like.

3/4 lb             Ground turkey

1 cup              Chopped onions

1 clove            Garlic, minced

1-16 oz can    Stewed tomatoes

1-16 oz can    Kidney beans or lentils, drained

1-16 oz can    Tomato sauce

3 tsp               Chili powder

1/2 tsp           Basil

1-6 oz can      Tomato paste

1. Prepare: In a large saucepan, cook ground turkey, onions, and garlic until the onions are translucent and the meat is brown. Drain. Stir in un-drained tomatoes, drained kidney beans, tomato sauce, chili powder, basil and pepper. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes.  Let cool.

2. Freeze: Double bag in gallon freezer bags. Lay flat in freezer and freeze.

3. Serve: Let chili thaw overnight. Warm on stove or in microwave.

Servings: 4

Mmmmmmm.  Chocolate.  There actually used to be a woman at our church who didn’t like chocolate.  Can you imagine?

If you don’t like chocolate, this is still a fabulous recipe to have in your CDE arsenal, because chances are, the other 99% of the attendees, friends and family love it!

Homemade Brownies

For this recipe, you will need a disposable 8×8 foil pan for each batch of brownies you are making, if using for a Cookie Dough Exchange (or freezing ahead)

3/4 c. butter

1 1/2 c. sugar

1 1/2 tsp. vanilla extract

3 eggs

3/4 c. flour

1/2 c. cocoa

1/2 tsp. baking powder

1/2 tsp. salt

1 c. semi-sweet chocolate chips

Grease 8×8x2″ pan.

In a medium bowl, mix butter, sugar and vanilla.

Beat in eggs with a spoon until combined.

In another bowl, combine remaining ingredients (except chocolate chips).  Add to first bowl and mix until the dry ingredients are incorporated.  Add in chocolate chips. (you can reserve a few to sprinkle on the top if you want).

Bake 40-45 min in a preheated 350F oven, until brownies start to pul away from pan.

Remember – this week’s giveaway!  If you leave a comment and share your favorite cookie dough recipe, you will be entered to win a Cookie Dough Exchange kit. Drawing will include all comments through the week and will be announced next Monday, 12/7.

If you want to know more about participating or even hosting a cookie dough exchange party, you can go to my website and sign up for my newsletter. There you will learn of my undying love for all things Cookie Dough and why a Cookie Dough Exchange is far superior to a plain ol’ cookie exchange

Thanks Kelly for giving us a peek into your pot!

I began using my crockpot and freezer in tandem for two reasons. 1) I began to realize that the portions required for a full (normal sized) crockpot were wasteful for our family. Our family of 5 will never eat a full roast, and we also usually don’t eat leftovers. I loved the convenience of a crockpot, but it made me cringe every time I threw away spoiled leftovers. 2) When I figured out that I could use a smaller crockpot for less waste, I realized that I could actually make a normal sized recipe, but dump half of it in the crockpot, and the other half in a freezer bag for later use. This began my experimentation with freezer crockpot cooking!

My version of freezer/crockpotting varies in complexity. Sometimes it is as simple as dividing a Costco roast into chunked portions that will later be the perfect size for my family, so that I can easily just throw in a couple carrots, potatoes, etc. Other times, I do a full recipe and make baggies of crockpot meals, with everything ready to be dumped in the crockpot. Occasionally, it is the other way around, where I use my large crockpot, and freeze leftovers for later use.

One of my biggest “discoveries” was the mini crockpot I have began using. I remember a while back reading in crockpot cooking that you want the crockpot at least 2/3 full for it to have optimal cooking evenness. I found this out too when I tried to make smaller portions in my big crockpot–things got scorched on the edges. This didn’t happen with a full crockpot. This mini crockpot is the perfect size for my family with 3 young kids, and allows me to fill it up without using a ton of food. It will not work once my kids get older and start eating more, but for now it helps me stretch my food budget. Here it is, from Amazon.

4 Simple ingredients and a day of crockpot cooking lead to an amazingly simple, economical, and delicious pork BBQ. No smoker needed, and the leftovers freeze beautifully for a later meal. The liquid smoke and beef bouillon are the essential keys to this simple recipe, giving the pork a great flavor with minimal BBQ sauce. Perfect for a large gathering or you can freeze after you’ve cooked it in small portions for sandwiches!

Prep Time: 10 minutes
Cook Time: 7-9 hours
Ready In:
Yields: 10 servings

INGREDIENTS:
5 lb Pork Sirloin Tip Roast
2 Tablespoons Liquid Smoke (Typically found with condiments)
2 Tablespoons Beef Bouillon (NOT Broth)
1/3 Cup Water
Serve with your favorite BBQ Sauce, to taste

DIRECTIONS:
Place pork roast in a large crockpot.  Pour water, liquid smoke, and bouillon on top of pork roast.  Cook on High for 7-9 hours, flipping roasts once during cooking, if possible, to allow the juices to simmer all sides of the meat.  Meat is finished cooking when it easily pulls apart with a fork.  Remove roasts from crockpot and pull pork apart.  Return pork to crockpot and add BBQ sauce to taste, or serve BBQ sauce on the side.  Great on sandwiches or by itself.
To freeze: Place cooked BBQ in 1 quart freezer bags, removing air. Thaw, rewarm, and serve. Keeps in freezer up to 6 months