Mushroom Side Dish in Crock Pot.

"The Secret Recipe is the cheese." - Cheese quote

Mushrooms in a Crock Pot

2 (8oz) mushrooms. Put the Mushrooms in Crock Pot.
Melt Butter in a dish.  (1 stick or 1/2 cup)
Hidden Valley Ranch Dressing Package.
Sprinkle nicely with Shredded Parmesan Cheese.
Cook on high for 6 hours.

Super surprised all the kiddos ate the mushrooms!
Not all of them even like mushrooms.
So, it is going to be a side keeper.

Cooking Camp Helper

"Live life with a little spice." - Unknown

 When we are not cooking outside in the cast iron on the open fire, we are putting things into the crock pots. I have two in the camper.  One of them I use for the main dish and the other I use for at least one side dish. I don't do a lot of throw in the crock pot casseroles. And,  I can't stand crock pot meat that has been cooked to long and turns out tough. So, I cook in the crock pots like I do with most dishes on the stove. 

I have a oven but it is barely big enough to fit a 9x11 dish. And, by barely I mean the sides of the dish touch the walls. So, small dishes like baked macaroni have to be watched extremely closely. Last time, when we were in the camper off and on for a year, I tried to make cheese cream danishes at least 6 times. Each time, I was disappointed. If I got them golden on top they were burnt on the bottom. If they were perfect on the bottom they were not completely done on top.  I finally gave up. It still hangs over me as something that needs to be conquered. Maybe, I will get the gumption to try it this time. As of right now, my cooking record is still being upheld this go around --- but that is because I haven't cooked in that oven yet. Finicky thing that it is! 

My Green Bean helper. 

I go back and check after her when she is finished.

As you can see we do not get even size bean bites. 

And, she some times only does one side of the bean. 

But, she sure does like the pop sound.

The secret in my beans is herb-chicken bouillon cubes and butter. 

White Chicken Chili

"The secret ingredient is always cheese!" - Pin Quote



We finally found a White Chicken Chili that we all liked a lot.

3-4 boneless chicken breasts
1 block Monterey Jack cheese cubed (with jalepenos for spice)
1 cup chicken broth
2 cans northern beans rinsed and drained
1 can diced tomato
1 diced green pepper
1 diced red peper
1 small yellow onion, diced
salt
pepper

Low 4 to 6 hours

* apparently my family doesn't like the cumin in chili. Recipe called for 1 Tblsp cumin. I skipped it. 

Hearty Chicken Stew with Butterneck Squash and Quinoa

  "It's fall Yáll"  -A Southern Thing


Hearty Chicken Stew  with Butterneck Squash  and Quinoa

Ingredients

• 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
• 3 1/2 cups chicken broth
• 1 1/2 lb. boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1/2 tsp kosher salt
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted and quartered kalamata olives
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
8. Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
11. Shred the chicken with your fingers or a fork.
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
13. Stir in parsley and serve.

Picture Directions Here:  Click Here

Sausage and Tortellini Soup

"Remember that your child's character is like a good soup. Both are homemade." Pin Quote

My next door neighbor shared with me this recipe. We liked it.


Best Ever Sausage & Tortellini Soup

Ingredients:
3 cups cooked Italian sausage
3 cups uncooked tortellini (with cheese inside of course)
4 cups water
1 can evaporated milk
6 chicken boullion cubes
1 tbsp. oregano
1 tbsp. parsley
1 tbsp. chives
salt & pepper to taste
parmesan cheese

Put all ingredients except tortellini in medium size sauce pan and bring to boil.  Allow to simmer about 15 minutes.  Add tortellini and allow to boil according to pasta pkg. instructions.  Sprinkle with freshly grated parmesan cheese and serve.

Collard Green Flop

"You have succeeded in making the best caramelized sugar apple collard Greens I have ever tasted. However, it still taste like I am eating grass!"  -- Beloved

(He was worth quoting!)

My produced Mystery Box came in again.

Apples.

Lettuce

Sweet Potatoes

Squash

Cucumbers.

Tomatoes

Radishes

Okra

I think Mustard Greens

Collard Greens

I am on my way to making a post about the 100 ways can should not make Collard Greens.

Direct me to good recipes for Sweet Potatoes, Butter neck and Acorn Squash, Mustard Greens and Collards!

I flopped a cobbler!

 

Once you have mastered a technique, you barley have to look at a recipe again. - Julie Childs

 

Give me fresh peaches out on the open flame in a fire pit with some coals like they did out on the Pioneer Trails, and I can make an awesome Dutch oven cobbler! 

 

Give me fresh peaches that require me to put it in a pot and bake it in the oven

 

....and well,

 

I can not believe I flopped a tried- and- true Southern cobbler recipe.

 

 

No one seemed to care but me!

No left overs.

Meal Ideas for 7 Days

"Think Ahead." -Rumsfeld


Monday- Mexican
Tuesday - Italian
Wed-  Asian
Thursday- Meat and Potatoes
Friday- Soup and Salad
Saturday- Fast/Easy
Sunday - Fun 

Sunday Church Dessert

 

"One of the most economical things to do is a theme-oriented potluck. By having different guests bring different courses, you won't break the bank and you can just relax and enjoy your party." - Nancy Haaser

 

I took two 13x10s of this fabulous SINful dessert to church!

I can' t tell you if it was good. I did not get any!

 

 

 

A box of ice cream sandwiches

1 jar (12oz) caramel ice cream topping

1 carton (12oz) cool whip

1/4 cup chocolate syrup

chocolate toppings of your choice (I used butter finger candy bars)

 

 

 

 

Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. dish. Cut remaining sandwiches in half lengthwise; fill in the spaces in the dish. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares. Yield: 15-18 servings.

Crock Pot Meat Recipes

"It was a dinner cooked in a pressure cooker. What we need is something that comes out of a crock-pot.... "  J.Taylor


I have always enjoyed trying new recipes so pinterest, clipped recipes from the paper, favorite pot luck recipe brought to a wives groups military meeting or church meeting has always been scarfed up quickly and put in my binder. I suppose it is easy to try new recipes when I have a Family that is okay with me experimenting. It definitely makes it more fun to try new things. I would do it once a week if groceries weren't so expensive but I don't like to risk that many flops!

My goal this year is to make a conscious effort in trying at least 2 new recipes each month.

Crock Pot Packet Roast. 
This is my name for it. I looked for the original post so I could credit the blogger for the recipe and picture but I couldn't find anything.













The directions for this recipe is simple.
Combine the ranch, Italian dressing and brown gravy packets with a 1/2 cup of water and pour over roast in a crock pot.Cook it all day long. * I would make this for a Family Friend Get together. A Roast for our family typically last 2 meals (1 Family Meal and Lunch for Beloved) so I make it often. This is just a nice different spin on my true-and-faithful recipe.

Pulled Boston Butt
Here is the original blog for the recipe and picture.


The directions for this one is simple as well.
A Pork butt, 1 can Pepsi, 1/2 bottle sweet baby ray's BBQ sauce and Lawry's season salt. Coat pork with Lawry's, put all ingredients in crock pot and cook for 4 hours,then use 2 forks to shred the pork and cook for 1 more hour.  (I used the whole thing of Sweet Baby Rays BBQ Sauce. We had their smaller bottle in the pantry. I also cooked it all day as well about 7 hours.)  * The Boston Butt is something that I will take to church for our Church Family Dinners.

Oatmeal Raisen Bread

"Here is bread, which stregthens man's hearts, and therefore is called the staff of life." - Matthew Henry

 

Oatmeal Bread  (I added Raisens)

• 1-1/2 cups warm tap water
• 2 tablespoon margarine
• 2 tablespoons brown sugar or honey  (I believe I used honey)
• 3-1/2 cups bread flour or all purpose flour
• 2 tablespoon instant nonfat dry milk powder
• 2 teaspoons salt
• 1 cup dry oatmeal
• Raisens (1 cup - This is not apart of the original recipe. I added it.)
• 2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Basic Cycle. On my machine this lasts for 3 hours. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.
The top of this bread will sometimes cave in a little during baking. That is all right. The bread still tastes very good. It has a moist, chewy texture which I like with salads. The oats act as a natural preservative, giving this loaf better keeping qualities than plain white bread.

Tomato Basil Parmesan Soup

"Soup of the evening, beautiful soup"-  Lewis Carrol


I have experimented in the soup recipe category this week! This recipe is a keeper! It was a huge hit as well.  They ranked this slurpy soup #2 just after the Spicy Tuscan Soup.  The basil made my Little Ones think that it smelled like spaghetti. I know the recipe says it serves 8 but I have a good bit left and I will probably try to freeze it to see how it turns out.




The photo and recipe came from here

Makes about 2 quarts (about 8 servings)
2 (14 oz) cans diced tomatoes, with juice     (I used diced tomatoes with basil and oregano in the can)
1 cup finely diced celery   (I used 4 stocks of celery)
1 cup finely diced carrots  (I used 6 carrots)
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese   (I used 1 1/2 cup of Parmesan Cheese)
½ cup butter
2 cups half and half, warmed - or skim milk if you’re trying to cut some calories  (I used half and half)
1 tsp salt
¼ tsp black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Ham Bone, Greens and Bean Soup

They ate and danced and sang well into the night, refreshed by the feast and their new-found friends. In the morning the three soldiers awoke to find the entire village standing before them. At their feet lay a satchel of the village's best breads and cheese. "You have given us the greatest of gifts: the secret of how to make soup from stones", said an elder, "and we shall never forget." The third soldier turned to the crowd, and said: "There is no secret, but this is certain: it is only by sharing that we may make a feast". And off the soldiers wandered, down the road.  - Stone Soup Inspiring Story

 

We tried another soup. I always have left over Ham bones but just hadn't found a really good recipe that I liked well enough to serve on a regular basis. This one passed the Kiddos taste tester. They ate a lot of it!  My Mom didn't really like it but she isn't fond of bean soup really but she said my Dad would enjoy it alot.  We will see what Beloved thinks about it when he gets back from his business trip.  It is chunky soup like he enjoys so maybe I have found another soup recipe that I won't mind serving up. Regardless, it felt good to my throat. (sneeze! cough!)  


Ham Bone, Greens, and Bean Soup
The recipe and picture comes from HERE

Makes 6 to 8 servings

1 cup dried pinto beans
4 strips bacon, cut into 1/2-inch pieces
3 large carrots, peeled and diced
2 celery stalks, trimmed and diced
1 large onion, peeled and diced
3 garlic cloves, finely chopped
1 ham bone (1 1/4 pounds), cut into half or thirds (ask your butcher to do this for you)
1 bay leaf
2 1/2 teaspoons salt, plus additional to taste
1/2 head green cabbage, shredded (about 8 cups)
1 bunch kale, stems removed and leaves chopped into bite-sized pieces
Freshly ground black pepper to taste
Hot sauce or cider vinegar, for serving

1. Soak the beans in plenty of cold water overnight. If you don't have that much time, you can use the quick soak method: In a large pot, bring the beans and plenty of cold water to a boil. Turn off the heat, cover the pot, and let stand for 1 hour. Drain the beans.
2. Heat a large pot over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper towel-lined plate and save for garnishing the soup. Add the carrots, celery, and onion to the bacon fat in the pan. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook 1 minute.
3. Drop in the ham bone and bay leaf into the pot and add 8 cups water and 2 1/2 teaspoons salt. Bring mixture to a boil over high heat; add beans, reduce heat to medium-low, and simmer for 30 minutes. Stir in the cabbage and simmer 30 minutes. Stir in the kale and simmer until the kale is soft, but still vibrantly green, about 15 minutes. If you're like me, you'll want to remove the meat and delicious fatty bits from the ham bone, chop them up, and stir them back into the soup. Season with pepper, a dash of hot sauce or vinegar, and more salt, if needed. Crumble the reserved bacon on top.


* I did not use Kale. I didn't have any on hand but I did use the cabbage.
I also added 4 Tbsp of apple cidar vinegar for a kick.

Spicy Tuscan Soup

Ever notice that Soup for One is eight aisles away from Party Mix?  -- Elayne Boosler

Well, this soup isn't just for One. My Mom thought it was so good she thought it would be a great soup to take to a Church Meal. Either way you want to eat it, this was a great soup for us particurally with Winter weather blowing in. And with fighting off some colds and with me not having a voice right now, it was time to try that copy cat Olive Garden recipe (Zuppa Tuscana) that I have been wanting to do. 

It turned out really well! We really liked it. And, I am not a soup person!

This is the recipe and where the picture came from as well.
No point in taking a picture it looked just like this when it was cooked!  (Not that I can get my pictures up and working yet anyway.)

1 pound Spicy Breakfast Sausage    (I used Jimmy Dean Spicy sausage and Mild - 2 pounds)

1 whole Medium Red Onion, Diced

2 slices Bacon, Diced

3 cloves Garlic, Minced

3 whole Medium Potatoes

1 quart Warm Water

3 cubes Chicken Bouillon

¼ bunches Kale, Roughly Chopped

½ cups Heavy Cream

Salt And Pepper, to taste

Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain and set the sausage aside.

Chop onions and dice bacon; add to the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute.

Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done.

Add remaining ingredients as well as the sausage and simmer for 5 more minutes.

* I must have let the water and heavy cream to boil down to much. However, I just added more until we got more broth that looked like the picture. I think it was just about a cup of water and 1/2 cup of heavy cream.

Cookie Cutter Fudge

The heart of the giver makes the gift dear and precious. ~ Martin Luther

For Church the Kiddos wanted to give everyone a little gift, but I also had to bring a little food item as well. So, I brought ham and then brought these sweet little treats.

We made the easiest and cheapest Hershey's Double Decker Fudge.

 It came out of my Hershey Recipe Book.

We poured the fudge into our cookie cutters.

.... still pouring so we can fill them up JUST before we tried to make them somewhat pretty

Chocolate on one side, peanut butter on the other...

All wrapped up!

crosses, crowns, starts, angels, men, presents, and trees

1 cup REESE'S Peanut Butter Chips

1 can (14 oz.) sweetened condensed milk (not evaporated milk) , divided

2 tablespoons butter or margarine , softened

1 cup HERSHEY'S Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

1 teaspoon vanilla extract , divided

 

1. Line 8-inch square pan or 9x5x3 loaf pan (or cookie sheet if using cookie cutters) with foil. 

2 Place peanut butter chips, 2/3 cup sweetened condensed milk and butter in medium microwave-safe bowl. Place chocolate chips and remaining sweetened condensed milk in second medium microwave-safe bowl. 

3 Microwave bowl with peanut butter chips at MEDIUM (50%) 1 minute or until chips are melted and mixture is smooth when stirred; stir in 1/2 teaspoon vanilla. Immediately pour and spread evenly into prepared pan.

4.  Microwave bowl with chocolate chips at MEDIUM 1 minute or until chips are melted and mixture is smooth when stirred; stir in remaining 1/2 teaspoon vanilla. Immediately pour and spread evenly over peanut butter layer; cool. Cover; refrigerate until firm. Remove from pan; place on cutting board. Peel off foil; cut into 1-inch squares. Store in tightly covered container in refrigerator. About 2 dozen pieces.

*Do not double. You must make individually if you need more fudge.
* I did not use butter (In the book recipe it did not include it. I got this one off the internet for quick copy/paste ease)

Sunday Meals Explained.

(In looking for a quote on Sunday's "Dinners on the Grounds" to go with a post that I was going to do, I came upon this from a blog. It had me giggle out loud! I guess I never knew the terminology "Dinner on the Ground" needed to be explained.  Apparently the SOUTH part of the United States has a lot to explain! giggle)

 

"The first two things you should know about dinner on the ground are:

 1. It’s not dinner

and

2. It’s not on the ground.

 

Ok, actually, it IS dinner for Southerners, but I didn’t want to confuse folks who think of dinner as an evening meal. In the South, dinner is served once a week (at noon on Sunday) or possibly twice if there’s a holiday involved. All other midday meals are called “lunch” or occasionally “brunch” (for fancy people). The evening feeding event is called “supper.”

While dinner on the ground may or may not be considered “dinner,” it is definitely NOT on the ground. Unless you are the type of person who doesn’t mind the occasional speck of dirt in your mashed potatoes or grass stains on your Sunday best.

I’m sure my non-Southern readers can’t wait to find out what this mysterious event actually is, so here goes: It’s a potluck meal after church on Sundays. I know, kind of a letdown – unless you actually GO to one.

I’m not sure how the tradition of dinner on the ground got started or how it evolved off the ground and onto folding tables. I suspect it had something to do with the desire to boost church attendance. Even the worst backsliders (and y’all know who you are) will endure a sermon and some hymn singing for an all-you-can-eat smorgasbord of Southern delicacies. For free, no less! (Or at the low, low price of a two-liter Coke or a pack of those yucky dinner rolls parked next to the hot dog buns at Kroger.)

 

As a general rule – based purely on my personal observations – the farther into the backwoods you go, the better the food’s going to be. I suspect there are some city churches that don’t even do dinner on the ground anymore, which just seems terribly sad.

If you want a true taste of Southern cuisine at its finest, try to finagle an invitation to a dinner on the ground. I’m partial to the Baptists, but I’m sure a Methodist spread might do. You’ll find it like funeral food a  worthy display of casseroles, meat-flavored vegetables, and homemade Dixie sweets – with the added perk that nobody actually died." - girloutofdixie                                

Chocolate and Peanut Butter Crescent Rolls

Once Again, I didn't take my own pictures. These went really fast! They must be eaten right out of the oven! Again, I found the recipe floating around and decided to try it.
The recipe and picture came from HERE

1 tube of crescent rolls

Peanut butter

Semi sweet chocolate chips  (I would suggest your favorite Hershey Chocolate Chips not semi sweet)

 

 

 

Preheat the oven to 375 degrees. Place the unrolled crescent rolls onto an ungreased cookie sheet . Spread a layer of peanut butter on each triangle; top with chocolate chips.

Roll from the bottom of the triangle to the point. Place in the oven and bake for 10-11 minutes or until golden brown. Remove from the oven and serve while hot.

* 1 tube of crescent rolls only makes about 8. This won't be enough if you can't stop at just one! Since, we made this as a bed time treat it was just perfect for the little ones, but I can't imagine I will get away with making just one tube again.  

Sausage and Cheese Crescent squares

A Sunday well spent brings a week of content. - Sunday Quotes

It is unanimous! My little family thinks this is the item that is perfect for Sunday mornings. They all thought is was a quick but tasty breakfast. I can't help but smile though, from what I understand most of my friends do cinnamon rolls just before Church. I am sure the Little Ones would be all for that too but I haven't offered it!

                                               Sausage and Cheese Crescent Squares
                                               (Recipe and picture from here)

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1 lb spicy or mild bulk pork sausage

1 package (8 oz) cream cheese

2 cups shredded sharp Cheddar cheese (8 oz)

Directions:

1) Heat oven to 375°F. 

2 )If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.   

3) In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.

4) If using crescent rolls: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle. Carefully place over cheese. 

5) Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

Crock Pot Jambalaya

Since 1970, the Crock Pot has been making meal preparation so much easier for many of us, but the funny thing is that it was actually a 'what if' byproduct of an earlier invention and could have easily never even seen the light of day. - Crock Pot Facts by Rival

Personally, I think that anything that can smell up a house in the winter, all day long, is a good comforting warm feeling! And, because I really enjoy trying crock-pot recipes,  it would stand to reason that I would eventually get around to trying a new Jambulaya Crock-Pot recipe that has been floating around.

I was pleasently surprised that everyone enjoyed it.  Of course, in this house you all ways double the best ingredient and in this case that would be the smoked sausage!

The recipe was found on  Six Sister's Stuff blog. They have several crock pot recipes. They received  the recipe from American Family  which is where I got the picture. I forgot to take my own picture this time around. And, of course, that really stinks because after laying to rest one of my crock pots that I got 14 years ago for a wedding present and leaving the other in the camper due to it slowly giving up as well,  I got a new one!

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 pound smoked sausage, cut into 2-inch slices
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 (28 oz.) can diced tomatoes with juice
• 3 cloves garlic, chopped
• 2 cups chicken broth
• 1 tablespoon Cajun or Creole spice mix
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound extralarge shrimp, peeled and deveined
• 1 3/4 cups long-grain rice
• Parsley, optional      

  Directions:

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours. Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Quick Sunday Soda Ham

". . . the primary duty of a woman in a home is to see that her family is well-fed." ~ Grace Livingston Hill, The Honor Girl

If you happen to try it, I should caution you that the Horseradish sauce gives it a slight flavor kick.This shouldn't be surprising to anyone that has eaten with us. My guarded recipes are either extra sweet, with lots of herbs or has a surprise kick. But,  to those that don't eat at my table often you should consider it carefully when using a tablespoon or a teaspoon of horseradish.

This is the original recipe along with what I do!

1 Ham (I buy one that is about 5lb since that fits my crock pot)

1/2 cup brown sugar (I use 1 cup)

1 t. ground mustard  ( I use 1 Tablespoon)

1 t. prepared horseradish  sauce ( I use 1 Tablespoon)

4 t. of soda either coke or pepsi  ( I  use 3/4 of a 20 ounce and I drink the other 1/4th!)

Stick all ingredient in a Crock Pot. Cover. Cook on low for 8 hours turning occasionally.

I serve this with Sweet Coleslaw and fresh  Green Beans which has been slow simmered on the stove in butter and 2 bouillon cubes.  Sweet Potato Casserole is always a request too. The type of Sweet Potato Casserole with nuts not marshmellows! If I am having guest, I typically skip the Sweet Potato Casserole and serve with a Baked Macaroni. The thought of Devil Eggs would complete this meal nicely.  

Most people think of ham and potato salad, I suppose. I just haven't found a "sweet" potato salad that is top -notch! Let me know if you have one!

Regardless, it is a perfect little meal for Sunday, a small family who is going to be away from extended family at the Holidays, or a great crock pot camping meal.