I CROCKED It

Today we have a special guest post from Edie McRae!

Hi, I’m Edie McRae, fun, energetic and passionate about helping people! I’ve got MOXIE & I’m not afraid to use it! I’m a good ol’ southern gal who really CAN cook–just not all the time. So, I’m interning for Family Foodies to help get my act together in the kitchen!  When I’m not cooking (or experimenting as my family refers to it), I can be found in my home office where I run Millionaire Moms Inc~~A Woman’s Guide to Social Media, Business and MOXIE.

I don’t know about you, but I’m a sucker for simplicity—especially in the kitchen.  That’s why I’ve chosen to re-introduce myself to my crock pot.  The whole concept of one pot meals—especially those with 5 or less ingredients—get’s my mojo going!  As a busy wife, mother and business owner my time is limited for meal preparation.  However, I love a good home cooked meal and my family does too.  That’s where crock pot cooking comes into play.

Years ago, as a newlywed, I can remember looking at the two crock pots I received as wedding gifts and thinking to myself, “I’ll never use these”.  Oh, how time changes things!  Having grown up in a family where only pot roast was made in a slow cooker made learning this skill a challenge.  But it’s amazing what the internet, a great cook book and some tips from a pro (such as The Menu Mom) can do for you. 
Below you’ll find 3 of my favorite” I Crocked It” Dishes sure to satisfy the family!  And for those who read through to the bottom, there are some slow cooker tips for you.  Enjoy!

“Some Like it HOT French Dip”
You’ll need:
3 lb boneless beef roast, cut into thirds
½ cup of water
4 oz can of diced Jalapeno peppers, drained
1 envelope of dry Zesty Italian salad dressing mix
10-12  “crusty” sandwich rolls (we use French Bread Rolls)

What you’ll do:
Place beef in slow cooker. 
In a small bowl, combine water, jalapenos, and dry dressing mix.  Pour over beef.
Cover it and cook on LOW setting for 8-10 hours, or until meat is tender but not dry.
Remove beef and shred with a fork.  Place beef BACK in juices.  Stir and serve on rolls.

“Wild Rice Casserole”
You’ll need:
1lb ground beef (turkey or chicken can be substituted)
1 med yellow onion, chopped
6.2oz pkg of long grain & wild rice with seasoning pack, uncooked
4 oz can mushrooms, drained
2- 10 ¾ oz. cans of mushroom soup
½ cup water

What you’ll do:
Brown ground meat & onion together in a non-stick skillet, drain.
Place meat mixture in slow cooker and combine all remaining ingredients, including the wild rice seasoning pack.
Cover and cook on HIGH for 3 hours, or LOW 5-6 hours, or until rice is done but not mushy.

“Cherry Cobbler”
You’ll need:
16oz can Cherry Pie Filling
1 ¾ cups of dry cake mix (I use Duncan Hines Yellow)
1 egg
3 tbsp evaporated milk
½ tsp of cinnamon
What you’ll do:
Lightly spray cooker with cooking spray
Place pie filling in slow cooker and cook on HIGH for 30 minutes
Meanwhile, mix together remaining ingredients in bowl until crumbly. 
Then, spoon on top of hot pie filling. 
Cover and cook on LOW 2-3 Hours or until a toothpick comes out dry.
This can be served warm or cold or a la mode!

Tip from my kitchen to yours:  Many stove-top and oven recipes can be adapted for the slow cooker.  If you’re up for experimentation, here are some conversion factors:
Low (slow cooker setting) = approximately 200 degrees in an oven
High (slow cooker setting) = approximately 300 degrees in an oven
While cooking in a slow cooker, 1 hour on High = 2 hours on Low