Slow Cooker Beef Stew IV

Reviewed: Dec. 11, 2008

Great recipe. I followed all the instructions without making any alterations.

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Tiffany

Cooking Level: Intermediate

Home Town: Magnolia, Arkansas, USA

Living In: Hope, Arkansas, USA

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I made the recipe just as stated. I was unclear on how long to cook the sauce once the cranberries started popping but ended up cooking it until all berries were popped and quite soft and the sauce was beginning to thicken. After pouring it in a bowl and letting it cool for a couple of hours, it was the perfect consistency. It did seem a little tart, so next time I will follow some other suggestions and put 1/2 cup orange juice and 1/2 cup water to see if that helps. It is definately easy, very tasty, and impressed my family at our Thanksgiving Dinner.

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Dawn Duckett

Cooking Level: Intermediate

Living In: Magnolia, Arkansas, USA

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Raw Apple Cake

Reviewed: Oct. 19, 2008

Great tasting cake and smells wonderful as it is baking! I made exactly as the directions stated, with the exception of using Red Delicious Apples. Next time I will leave the 1 Tablespoon of milk out of the icing so it will be fluffier and thicker, but it did taste wonderful. It does remind me of an "old fashioned" apple cake. I am going to make it next week for our annual Fall Festival.

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Dawn Duckett

Cooking Level: Intermediate

Living In: Magnolia, Arkansas, USA

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Barbeque Beef Casserole

Reviewed: Oct. 11, 2008

This recipe was very attractive to me because of the ease of making it plus already having the ingredients in the house. I used 1 lb. ground turkey and a whole can of diced tomatoes with chilis, undrained. I added a dash of garlic powder, about 3/4 C. frozen whole kernel corn, and over half of an 18 oz. bottle of "original" flavor bbq sauce. My mixture was about the thickness of chili. I only used one box of cornbread mix, which was what I had on hand, and it was Jiffy brand (sweet). This created a crust about 1" thick, which was plenty for us. One reviewer cautioned against using sweet cornbread mixes, but I liked the way it tasted versus the zesty meat mixture. My husband and I were pleasantly surprised by how easy and tasty this was, and I'll definitely make this again.

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SIGMA28

Cooking Level: Expert

Home Town: Magnolia, Arkansas, USA

Living In: El Dorado, Arkansas, USA

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Slow Cooker Chicken Stroganoff

Reviewed: Aug. 24, 2008

This recipe gets 10 stars for "EASY". And, very good. I followed the recipe just as written, with one exception; I did not cut up my chicken breasts before cooking. I used the frozen ones, and just let them thaw in the refrigerator over night. I resisted the urge to add any liquid and was very surprised that there was plently of liquid in the pot at the end of 6 1/2 hours of slow cooking on low. The 2 tablespoons of margarine (not butter) and the juices from the chicken were sufficient to produce all the liquid needed. I sprinkled the entire package of dressing mix over the chicken and margarine and put the lid on. I had to cook a little longer because we were not home and got home a little later than I expected, but I could not tell that the extra 1/2 hour cooking time effected it at all. When I poked the chicken with a fork, it fell apart and basically shredded on it on with only a few twists of the fork. I put the entire block of cream cheese in the microwave for 30 seconds to soften it before I mixed it with the soup. I then added it to the chicken and let it cook on low while I cooked some wide egg noodles to go with the stroganoff. By the time the noodles were done, the stroganoff was ready to serve over the noodles. I severed with some steamed green peas, which my daughter mixed with her stroganoff and noodles and said it was really good. (I might mix the peas in with the stroganoff next time.) We ate this with some Pillsbury Place and Bake Crescent Round

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Dawn Duckett

Cooking Level: Intermediate

Living In: Magnolia, Arkansas, USA

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Chicken Enchiladas II

Reviewed: Aug. 3, 2008

Tastes very good and is easy. Recipe needs to be adjusted a little bit, however. If using a 13 x 9 dish, you need to use no more than a 10 inch tortilla, the 12 inch called for by the recipe will not fit in the dish. I used seven 8 inch tortillas, which filled the 13 X 9 perfectly, with maybe room for one more if I would have proportioned the filling a little bit better. My 12 year old daughter made this and did an excellent job. This is a good recipe for someone just starting to cook.

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Dawn Duckett

Cooking Level: Intermediate

Living In: Magnolia, Arkansas, USA

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Cheater's Enchiladas

Reviewed: Jul. 23, 2008

Surprisingly tasty and full of authentic Mexican food taste. The cheese and sour cream mixture blends wells as it cooks to make a creamy filling. The recipe does leave out the final steps. You must sprinkle the remaining cheese and olives over the top layer of enchilada sauce. This is a good pot-luck dish, as it makes a large cassarole dish full and a very pretty presentation.

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Dawn Duckett

Cooking Level: Intermediate

Living In: Magnolia, Arkansas, USA

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Slow Cooker Taco Soup

Reviewed: Jul. 23, 2008

Quick and easy to prepare. One of the best flavored taco soups I've ever had. I topped it off with shredded cheese and poured it over tortilla chips.

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Dawn Duckett

Cooking Level: Intermediate

Living In: Magnolia, Arkansas, USA

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Milk Chocolate Pecan Pie

Reviewed: Jul. 13, 2008

I've made the basic Karo pecan pie for over 23 years, but have been trying numerous different pecan pies with chocolate over the past 2 years. I HAVE FINALLY FOUND THE ABSOLUTE BEST!!! This pie is easy to make, browns very easy to make a wonderful presentation and tastes awsome! I made two last weekend for our church dinner and ended up cutting and eating one of them at home, hot out of the oven. Everyone who ate the pie loved it. You can't go wrong with this one. I will definately bake this pie several times a year.

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Dawn Duckett

Cooking Level: Intermediate

Living In: Magnolia, Arkansas, USA

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Zesty Slow Cooker Chicken Barbecue

Reviewed: May 28, 2008

Mine looked nothing like the picture. I bought an expensive BBQ sauce as recommended by one review but my sauce was very runny and lacked flavor. I shredded the chicken, added more BBQ sauce and made sandwiches. It probably made about 12 to 15 sandwiches.

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Gaye J.

Cooking Level: Expert

Home Town: Magnolia, Arkansas, USA

Living In: Shreveport, Louisiana, USA

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Cathy's Banana Bread

Reviewed: Nov. 11, 2007

This bread has a great moist texture and tastes delicious. The combination of sour cream and bananas is perfect. It's also a great jumping-off point for your own personalized additions: walnuts, cinnamon, cloves, nutmeg, orange peel ... you can't go wrong! The recipe yielded 4 beautiful mini-loaves for me that were done in under 45 minutes. I recommend allowing your bread to cool slightly and then immediately wrap it up in plastic wrap to seal in moisture and taste. Delish :-)

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SIGMA28

Cooking Level: Expert

Home Town: Magnolia, Arkansas, USA

Living In: El Dorado, Arkansas, USA

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Awesome Slow Cooker Pot Roast

Reviewed: Nov. 4, 2007

This recipe makes a delicious roast with very little effort. Sometimes I like to add baby carrots and quartered red potatoes to create a meal-in-one. If you're a newcomer to cooking roasts or to slow cookers, this is a no-brainer with wonderful results -- try it!

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SIGMA28

Cooking Level: Expert

Home Town: Magnolia, Arkansas, USA

Living In: El Dorado, Arkansas, USA

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Pumpkin Bread

Reviewed: Nov. 4, 2007

Awesome bread! I only used 1 tsp. cloves and added 1 tsp. each vanilla flavoring and orange peel, and it was de-lovely. Makes 5 mini-loaf pans for gift-giving and enjoying :-)

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SIGMA28

Cooking Level: Expert

Home Town: Magnolia, Arkansas, USA

Living In: El Dorado, Arkansas, USA

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Slow Cooker Barbeque

Reviewed: Nov. 4, 2007

My husband was skeptical but the results were awesome! I cooked the roast in one bottle of bbq sauce, drained it, and poured a fresh bottle over it for serving. I added a few things to make it more our taste, too: approximately 1 tsp. cumin, 1 tbsp. liquid smoke, a sprinkle of red pepper flakes, and about 1/3 c. brown sugar. Yum!

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SIGMA28

Cooking Level: Expert

Home Town: Magnolia, Arkansas, USA

Living In: El Dorado, Arkansas, USA

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Easiest Slow Cooker French Dip

Reviewed: Nov. 4, 2007

I did modify this recipe a bit for what I had on hand, which meant that I used a packet of onion soup mix instead of au jus mix, but I otherwise followed the recipe exactly. The beef smelled lovely, and once it was done I removed it from the slow cooker and shredded it. I strained the juices through a sieve to remove the onion, and refrigerated them so the fat would congeal at the top for easy removal. My husband says he prefers this version to the pricey sandwich shop downtown -- thanks!

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SIGMA28

Cooking Level: Expert

Home Town: Magnolia, Arkansas, USA

Living In: El Dorado, Arkansas, USA

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Cocktail Meatballs IV

Reviewed: Nov. 4, 2007

I highly recommend this recipe. We made this sauce ahead of time and poured it over cooked frozen meatballs in chafing dishes for my wedding reception, and people just raved over them. The sauce is rich, tangy, and simple -- what more could you want?

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SIGMA28

Cooking Level: Expert

Home Town: Magnolia, Arkansas, USA

Living In: El Dorado, Arkansas, USA

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Baked Slow Cooker Chicken

Reviewed: Apr. 22, 2007

I removed the skin and mixed softened margarine with paprika and cajun seasoning to use as a rub all over my chicken. This gave it a more even color, like a rotisserie chicken. I stuffed the cavity with onion, celery, and bell pepper and cooked it on top of the foil balls. My slow cooker must cook fast, because I cooked it 3 hours on high and 2 hours on low and it was fine. I added no extra liquid. The chicken was tender and delicious -- we had to add more salt at the table, but there were no complaints. I'm interested in trying a flavor injector also, and stuffing the chicken with lemons next time, too. YUM!

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SIGMA28

Cooking Level: Expert

Home Town: Magnolia, Arkansas, USA

Living In: El Dorado, Arkansas, USA

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Slow Cooker Chicken and Dumplings

Reviewed: Nov. 17, 2006

This was a big hit with my boyfriend and me, and a great comfort food on cold days. I used frozen chicken breasts and cooked on low for about 9 hours. I only used one can of cream of chicken soup and a can of broth instead of water because I didn't want such a large batch. This mixture sticks, so I recommend spraying your slow cooker with nonstick spray or trying a slow cooker liner. After my chicken was done, the mixture was thicker than I wanted, so I added water and stirred to break up the chicken chunks. Turn it on high and wait for it to get bubbly before you add the dumplings. I used only one can of cheap biscuits (e.g. 4 cans/ $1.35) broken into fourths on top, and mine cooked perfectly in about 45 minutes. The secret is not to stir the dough in :-) Adding veggies would make this a great slow cooker pot pie!

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SIGMA28

Cooking Level: Expert

Home Town: Magnolia, Arkansas, USA

Living In: El Dorado, Arkansas, USA

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Best Ever Cheese Fudge

Reviewed: Aug. 20, 2006

This makes a huge amount of very delicious fudge. I wish I had halved the recipe, because it took a very large mixing bowl and quite a while to mix in all that powdered sugar (I actually burned up the motor on my cheap hand mixer) so I recommend a large table mixer with a dough hook. The texture is to die for, though! Definitely worth it, and you can NOT taste the Velveeta.

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SIGMA28

Cooking Level: Expert

Home Town: Magnolia, Arkansas, USA

Living In: El Dorado, Arkansas, USA

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Meatloaf with Fried Onions and Ranch Seasoning

Reviewed: May 25, 2006

I made the recipe exactly as stated and it was wonderful. The only difference is that I sprayed my loaf pan with nonstick spray and turned the meat mixture out of it onto a foil covered jelly roll pan also sprayed with nonstick spray -- this helps grease drain from the meat.

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SIGMA28

Cooking Level: Expert

Home Town: Magnolia, Arkansas, USA

Living In: El Dorado, Arkansas, USA

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