Slow Cooker Sunday: Cinnamon Almond Oatmeal

After the first time my dad got sick and returned home from the hospital I used to make oatmeal every morning for breakfast for him and I. I wouldn’t say I mastered making oatmeal, but, I got it down pat as to how much milk to oatmeal to sugar ratio I needed to make the perfect bowl of sweetness and creaminess. Funny thing is, now a few years later I struggle to make oatmeal for just myself. It either comes out too sweet, too blah, too thick or too watery. Somehow I have forgotten the magical combination. Maybe I’ve somehow blocked it out since I can’t have those morning breakfasts’ with my dad any longer. Our subconscious is a funny thing! Thankfully, my slow cooker is the answer and one of best things about it is that I don’t have to worry about walking away while the milk is heating up and ultimately boils over and leaves a mess on my stove. I cannot even count how many times that happened to me. And cleaning up warmed milk is no fun task.

After combining all of my ingredients in my slow cooker and letting it cook on low for a few hours I had a delicious breakfast. I topped mine with almonds, but since oatmeal is so versatile you can pretty much top it with anything. Have you seen some of the flavors they sell in the instant packets?

I’ve come to realize that I am not a big fan of cinnamon so I think I will reduce the amount I use the next time I make it, or omit it completely. I am sure the honey would provide enough sweetness for it.

One last thing, this was the first time I’ve made steel cut oats. My reason for using them… I thought they would hold up better in the slow cooker since they are not processed as much as much as old-fashioned and quick oats. They take longer to cook due to their texture, but taste just the same.

Slow Cooker Cinnamon Almond Oatmeal

  • Servings: 5 (1 cup each)
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Ingredients:

1 cup steel cut oats

5 cups almond milk*

1/4 cup plus 1 tablespoon of honey

1 teaspoon of ground cinnamon**

1/4 teaspoon salt

Sliced almonds, for topping

*I used vanilla flavored almond milk

**Feel free to use more or less to your liking

Directions:

Combine all ingredients, except for the almonds, in your slow cooker and stir until well combined. Cool on low for 4 to 5 hours, or until desired consistency.

*I cooked my oatmeal for a little less than 4 hours. I was planning on refrigerating it to eat for breakfast over a few days so I didn’t want to cook it to a point where it was super creamy, it was a bit watery since I knew that as it cooled it would thicken up.

Slow Cooker Sunday: Pumpkin Spice White Hot Chocolate

You may be wondering why I would take the time to make hot chocolate in a slow cooker when I could easily just make it on the stove. Well, I saw a video on Instagram one day for it and thought it would be a nice treat, which it was. It was also a good excuse to use some white chocolate chips I had and to use leftover pumpkin puree I had from making Pumpkin Cannoli. All pretty good excuses in my book!

In my slow cooker I added whole milk, white chocolate chips, pumpkin puree, cinnamon sticks, vanilla extract, ground ginger and freshly grated nutmeg. Trust me, it’s worth using freshly grated nutmeg as opposed to the powder form. Ground nutmeg can sometimes leave a pungent flavor, but, using freshly grated nutmeg eliminates that. After giving all of my ingredients a good stir, I set my slow cooker to low and let it cook for 2-3 hours. For the first hour, I gave the mixture a good stir every 10 minutes to make sure the chocolate was melting and to evenly distribute all of the ingredients. As an aside, is it still right to say cook when it comes to making hot chocolate? Or, maybe I should say simmer? Hmmmm???

I enjoyed it topped with whipped cream and freshly grated nutmeg and a cinnamon stick as a garnish/stirrer. I actually used one of the cinnamon sticks that I added to the slow cooker. This is the perfect autumn warm-me-up beverage. Or, thinking ahead, an ideal complement to your Thanksgiving desserts. You could easily double or triple the recipe for a large group of people.

If you’re curious about the Pumpkin Cannoli recipe check back tomorrow!

Slow Cooker Pumpkin Spice White Hot Chocolate

Ingredients:

4 cups whole milk

1 cup white chocolate chips

1/4 cup pumpkin puree

4 cinnamon sticks, additional sticks for garnish

2 teaspoons vanilla extract

1/8 teaspoon ground ginger

1 teaspoon freshly grated nutmeg, plus more for topping

Whipped cream

Directions:

Combine the milk, chocolate chips, pumpkin, cinnamon sticks, vanilla, ginger and nutmeg in a slow cooker and stir together.

Heat on low for 2-3 hours, stirring every 10 minutes for the first hour to stir in the melted chocolate. And occasionally after that.

Serve in mugs, topped with topped whipped cream and freshly grated nutmeg. Add a cinnamon stick that can be used as a stirrer in case the pumpkin settles.

Slow Cooker Sunday: Zucchini Bread

I recently started using my slow cooker again. Ideally it is the perfect appliance to use in the warm summer months to avoid turning on the oven, but, I just find that the meals it produces are bit heavy for the dog days of summer. Granted, I should have been looking for recipes for desserts as there’s never a bad time of year for a sweet treat. This recipe today, Zucchini Bread, is perfect for the summer months with the abundance of zucchini available at the supermarket and at your local farm stands, but, thankfully zucchini is one of those vegetables that is available year round and always seems to taste the same.

To start I made the batter. Using my food processor I grated two small zucchini and squeezed out the excess water. In one bowl, I whisked together the dry ingredients – flour, cinnamon, baking soda, baking powder and salt. In another bowl I whisked together eggs, sugar, vanilla and oil. I folded in the zucchini and then whisked in the flour mixture. I then transferred the mixture to my 4-quart slow cooker that I brushed with oil.

I covered it and set it to cook on high. Now, the directions said to leave the lid slightly ajar, I did this and after about 2.5 hours my bread was still undercooked in the middle. So, I decided to completely cover it and let it cook and it was done in about another 20 minutes. I turned off the slow cooker and let the bread sit uncovered for thirty minutes. I carefully removed it and let it cool completely.

I then sliced and enjoyed a piece. It was good, but, I think next time I make this I may use less cinnamon.

Slow Cooker Zucchini Bread

Ingredients:

2 cups grated Zucchini, about 2 small zucchinis

9 tablespoons vegetable oil

2 cups flour

1 1/2 teaspoons cinnamon

1/2 teaspoon baking soda

1/8 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1 cup sugar

2 teaspoons vanilla extract

Directions:

Brush the inside of a slow cooker (4 – 6 quarts) with 1 tablespoon of oil.

In a medium bowl, whisk together the dry ingredients – flour, cinnamon, baking soda, baking powder and salt. In a separate large bowl whisk together the eggs, sugar, vanilla and the remaining oil until well combined. Fold in the zucchini. Add the flour mixture to the eggs mixtures and stir until just combined.

Transfer the batter to the greased slow cooker and spread in an even layer. Cover the slow cooker and cook on high for 2 to 3 hours, until a cake tester inserted in the middle comes out clean.

Uncover and let the bread cool in the slow cooker for 30 minutes. Loosen the edges of the bread and then carefully remove using a large spatula. Slice and enjoy!

Recipe from Savory Online

Slow Cooker Sunday: Vegetarian Minestrone

While spring may be a few days away the weather is still cold enough for some hearty soup. And while this soup may not have any meat in it, it’s still filling thanks to the array of vegetables. I was a bit intimidated by the amount of ingredients – I tend to avoid recipes that have too many ingredients – but, they are all pretty simple and some I actually had on hand.

I added most of my ingredients to my slow cooker and then set it to cook on low for 8 hours. I began checking on it after 5.5 hours as I didn’t want my vegetables to over-cook and break down, especially the zucchini. Ultimately my soup was ready in 6 hours, my vegetables were tender and still intact.

I then cooked the elbow macaroni in pot of boiling salted water and added it to the soup along with chopped baby spinach. I cooked it on low for an additional 15 minutes and it was done.

The Minestrone was flavorful and as I said earlier hearty and, the leftovers tasted even better the next day and even better the day after that.

Slow Cooker Vegetarian Minestrone

Ingredients:

6 cups vegetable broth

1 28 ounce can crushed tomatoes

1 15 ounce can kidney beans, drained and rinsed

1 large onion, chopped

2 ribs celery, diced

2 large carrots, diced

1 cup frozen green beans

1 small zucchini, cut into quarter moons

3 garlic cloves, minced

1 tablespoon fresh parsley, minced

1 1/2 teaspoons dried oregano

1 teaspoon salt

3/4 teaspoons thyme

1/4 teaspoon black pepper

1/2 cup elbow macaroni

4 cups chopped fresh spinach

Parmesan Cheese

Directions:

Combine all ingredients from the broth through the black pepper in a 6-quart slow cooker and cook on low for 6-8 hours, until vegetable are tender.

Bring a large pot of salted water to boil and cook the elbow macaroni for about 8 minutes, until cooked through but still firm, drain.

Add the macaroni and spinach to slow cooker and cook for another 15 minutes. Top with parmesan cheese.

Recipe from allrecipes

Slow Cooker Sunday: Sour Cream Cheesecake

So, last week I brought you a Chocolate Chip Cheesecake made in my slow cooker and this week I am bringing you a Sour Cream Cheesecake. The recipes are quite similar, but, I actually preferred this cheesecake a little more. As I mentioned last week, I wasn’t too keen on the chocolate chips in the cheesecake.

I began by making a graham cracker crust. I pressed the crumbs onto the bottom and slightly up the sides of a 6-inch springform pan. Next I made the filling by beating together the ingredients for the cheesecake. Quick not, the recipe called for almond extract, but, if you are not a fan of almond extract feel free to substitute vanilla extract in its place. After making the batter I poured it into my prepared pan and then placed the pan in my slow cooker on top of a rack and filled it with a 1/2 inch of water. After cooking it on high for 2 hours I turned my slow cooker off and let the cheesecake stay in the slow cooker covered for an hour.

Afterwards, I let the cheesecake cool completely on wire rack before placing in the refrigerator to chill before slicing and enjoying.

Slow Cooker Sour Cream Cheesecake

Ingredients:

3/4 cup graham cracker crumbs

2 1/2 tablespoons unsalted butter, melted

1/4 teaspoon cinnamon

2/3 cup plus 1 tablespoon sugar

Salt

12 ounces cream cheese, at room temperature

1 tablespoon flour

2 large eggs

1 teaspoon almond extract*

1 cup sour cream

*Can substitute vanilla extract if you prefer

Directions:

In a medium bowl mix the graham cracker crumbs, the melted butter, cinnamon, a tablespoon of sugar and a pinch of salt. Press the crumbs over the bottom and slightly up the sides of a 6-inch springform pan.

Using a stand mixer or a handheld mixer beat the cream cheese with the flour, remaining sugar, and a 1/4 teaspoon salt on medium-high speed until smooth, about 2 minutes. Add the eggs and almond extract and beat at medium speed until blended. Add the sour cream and beat until smooth. Pour into the prepared pan.

Place a rack inside the insert of your slow cooker and fill with a 1/2 inch of water. Place the pan on top of the rack and cover the slow cooker and cook on high for 2 hours. Turn the slow cooker off and keeping the lid on let the cheesecake cool inside of the slow cooker.

After an hour, remove the cheesecake and cool completely on a wire rack. Once cooled refrigerate at least four hours before serving.

Recipe from Food & Wine

Slow Cooker Sunday: Chocolate Chip Cheesecake

I’ve tried baking in my slow cooker a few times and I’ve had a few fails that didn’t make it to my blog and there have been a few that did make it, but, I’ll admit weren’t all that perfect – the cakes were a bit unevenly cooked or they fell apart. But, baking a cheesecake in my slow cooker seems to be a winner – thanks to two items, a 6-inch springform pan and a mini rack to place the pan on in the insert of my slow cooker.

I began by making the graham cracker crust and pressing into the bottom and up the sides of my springform pan.

I placed the rack inside the insert of my slow cooker and filled it with a 1/2 inch of water. FYI…It’s an OXO Good Grips Silicone Rack. I found it at my local Sur La Table, but, it’s also available at Williams-Sonoma and Amazon.

After making the batter I poured it into the springform pan and placed the pan on top of the rack. I covered the slow cooker and cooked the cheesecake on high for 2 hours. After 2 hours I turned the slow cooker off and let the cheesecake sit inside for an additional hour without uncovering it. I then removed it, let it cool completely and refrigerated it for at least 4 hours before serving.

One thing I did like about making a cheesecake in the slow cooker… it didn’t crack. I have yet to make a cheesecake in the oven that didn’t crack. And while this cheesecake was good I learned something about myself, I love texture in most foods but cheesecake. I prefer my cheesecake to be smooth and not have any crunch to it

 

Slow Cooker Chocolate Chip Cheesecake

Ingredients:

3/4 cup graham cracker crumbs (for 6-7 graham crackers)

1 teaspoon unsweetened cocoa powder

1/2 teaspoon salt, divided

3 tablespoons unsalted butter, melted

12 ounces cream cheese, at room temperature

1/2 cup sugar

1 tablespoon flour

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1 cup semi-sweet chocolate chips

 

Directions:

In a medium bowl whisk together the graham cracker crumbs, cocoa powder and half of the salt and then stir in the butter.

Press the crumbs in the bottom and about 1/2 inch up the sides of a 6-inch springform pan.

In a large bowl, combine the cream cheese, sugar, flour and the remaining salt. Using a handheld mixer beat the mixture on medium-high speed until smooth, about 2 minutes. Add the eggs, 1 at a time, then the vanilla and finally the sour cream. Make sure to beat the mixture well after each addition. Stir in the chocolate chips and pour the batter into the prepared pan.

Place a rack in the insert of the slow cooker and fill with a 1/2-inch of water. Place the pan on the rack, cover and cook on high for 2 hours. Turn the slow cooker off and let stand, covered for an additional hour. Remove the cheesecake from the slow cooker and allow to cool completely and then refrigerate for at least four hours before serving.

Recipe from Slow Cooker Family Favorites

Slow Cooker Sunday: Turkey Meatballs in a Cranberry Chili Sauce

The book I got this recipe from touts them as satisfying your craving for Thanksgiving, while that may be true, I think they are a great appetizer if you are having a small get together, a game night, or a nice accompaniment to stuffing – if you are really hankering for that Thanksgiving flavor.

Begin by combining ground turkey along with panko breadcrumbs, an egg, chopped onion, sage and salt. Gently mix to combine. I used a cookie scoop to scoop the mixture and then rolled it into golf ball-sized meatballs. I baked them in a 425 F preheated oven on a parchment lined baking sheet for about 15 minutes.

While the meatballs were in the oven I combined a can of jellied cranberry sauce and chili sauce in the insert of my slow cooker and stirred it until the cranberry sauce had completed broken down and the two ingredients were well combined. Once the meatballs were cooked I added them to the sauce and gently mixed them in. I covered the slow cooker and cooked it on low for 90 minutes, until the sauce was heated.

Slow Cooker Turkey Meatballs in a Cranberry Chili Sauce

  • Servings: Makes about 20
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Ingredients:

1 lb. ground turkey

3/4 cup panko breadcrumbs

12 cup finely chopped yellow onion

1 teaspoon ground sage

1 teaspoon salt

1 14 oz. can jellied cranberry sauce

3/4 cup chili sauce

Directions:

Preheat the oven to 425 F. Line a baking sheet with parchment paper.

In a large bowl combine all of the ingredients except the cranberry sauce & chili sauce. Gently mix the turkey mixture until just combined and roll into golf ball-sized meatballs.

Place the meatballs on the baking sheet and bake for 12-15 minutes, until browned and cooked through.

In a slow cooker mix the cranberry sauce and chili sauce together. Add the meatballs gently toss with the sauce. Cover and cook on low for 90 minutes.

Recipe adapted from Slow Cooker Family Favorites