This recipe came from another blog: howsweettreats.com (got it from Pinterest). I did venture off the recipe slightly, so I will tell you what I did. Very easy and yummy.
3/4 lb. whole wheat spaghetti (you can use regular, but whole wheat is better for you)
1/2 onion, chopped
3 cloves garlic, minced
1T olive oil
1 lb. ground beef (I used very lean)
10-12 fresh basil leaves (I could not find fresh, so I use dry basil to taste, but I definitely want to try with fresh!)
jar of spaghetti sauce
1 lb. bag of shredded mozzerella
1/2 c. grated parmesan
Wednesday, October 19, 2011
The only problem I had with these ribs was actually getting them out of the crock pot because the meat was literally falling off the bone. They were delicious. Brittney just sat at the table sucking on the bones for a while. I am not sure where this recipe came from. Enjoy!
4-6 lbs. Baby Back Ribs
1/3c. dark brown sugar
1 T. paprika
1.5t chili powder
1t ground coriander seed
1/2 t cayenne pepper
3/4 t ground oregano
3/4 t ground peppercorns
1/4 t sugar
1 bottle of your favorite BBQ sauce
*Note- I did not measure the seasonings exactly. I just guestimated.Mix all dry seasonings in a bowl. Rub all over ribs (both sides) Place ribs in crock pot on their edge so they are standing up in a circle and the meat is not actually touching the pot. Cook low all day. Serve with BBQ sauce.
Monday, October 17, 2011
I do not know where this recipe comes from, but I varied greatly from this recipe because the timing did not work for me. I basically used the same ingredients but then did my own thing. It was super yummy and terribly easy. I will note that when I do chicken in the crock pot, I use frozen chicken breasts. You can always use fresh, but chicken usually needs to cook in the crock pot about 6-8 hours or it gets over done or burns. I have to leave the house by 7:15AM, so that does not work for me. I use frozen and by the time it is time to serve dinner, they are done perfectly.
4 frozen chicken breasts
1 pkg. cream cheese, softened
1 can cream of chicken
1 pkg. Italian dressing seasoning (the dry kind)
Stir the cream cheese, cream of chicken, and Italian dressing in the crock pot. Put the chicken in and make sure it is smothered. Cover and cook on low all day (or 6-8 hours if you are using fresh chicken). When you are ready to serve, shred the chicken with two forks and mix in the cooked rice. I used Minute Rice and made enough for 6 servings. You may want to use less rice if you want it creamier or if you don't have as many people to feed. Enjoy!
Sunday, October 16, 2011
I have been peer-pressured to start a blog to share recipes. I might as well since I seem to spend a lot of time sharing them on facebook anyway. I called my blog "The Best Cooker" because that is what my kids call me. They have limited life experience. They don't know any better. I will tell you from the beginning that I have been told that a real cook does not use recipes. Therefore, I am not a real cook. I do not have the kind of creative mind that can figure out which flavors will go together or the patience to keep trying something until I get the right measurements of different ingredients. I have 3.5 kids. I don't have time for that. The recipes I will post are not my own, though I have often made "improvements" in the recipes. **Note: when I use the word "improvements," that usually means that I added more cheese than the original recipe called for...a lot more. I get the recipes from many sources and if I know where the recipe comes from, I will give credit where credit is due. Happy Eating!