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Overnight Pumpkin Pie Steel Cut Oats

Days like today make me feel like a gigantic ball of FAIL.  And here you just wanted a recipe. Sorry. Had a great, albeit sleepy, morning at the reception desk, feeding people (mostly college guys) leftover cake pops. It’s nice to feel like the favorite staff person sometimes. 🙂 Then Brian, my wonderful husband, forgoes a nap to drive me an hour out to a client’s house, who forgot I was coming and wasn’t home. The upside is that we got an impromptu dinner date in Lake Geneva at this WONDERFUL restaurant called Tuscan. Look it up- the G-free menu is amazing. I had the Gluten Free Mediterranean pizza and had them switch out the feta for goat cheese. It was heaven. Got home and left for a meeting that I was the camera-girl for, and my camera went on the fritz, so I only got 9 minutes of the hour it was supposed to record. ARGH!

All that to say, I’m going to give you a quick, delicious recipe to make myself feel better, and hopefully be your tastebuds’ favorite person too. Thanks for listening!

Crockpot Pumpkin Pie Steel Cut Oats

Ingredients:

2 c. steel cut oats

1 3/4 c. pumpkin (Libby’s works just fine) (15 oz can)

1 can coconut milk (not light)

5 1/2 c. water

1 T vanilla

1 heaping T pumpkin pie spice

1/2 c. agave (use the dark raw stuff if you have it, it’s delicious)

Throw it all in the crock pot, mix it up and let it go for 6-7 hours on low, a little longer if you like it thicker.

Serve it with a little extra agave, a sprinkle of cinnamon, some chopped pecans if you like. Divide leftovers into small containers, freeze, and you have on-the-fly breakfast ready for the microwave!

 
1 Comment

Posted by on October 8, 2013 in Crock Pot, Entree

 

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Slow Cooker Country Style BBQ Pork Ribs

I honestly never thought to take a picture of this, but since everything slathered in BBQ sauce pretty much looks alike, I’m sure you can use your imagination. I was at Woodman’s the other day and saw Country Style Ribs in their “reduced” section for 50% off and took them home to stick in the freezer for a day like today. I let them thaw overnight in the fridge, and when I got home, I proceeded to make what turned out to be the best meat I’ve ever made (and I don’t even like meat very much). So here you go, give it a shot. 

Slow Cooker Country Style BBQ Pork Ribs

Ingredients:

3 lb country style pork ribs, thawed

1/4 c. green onion

1 Tbsp garlic (dried or minced, whatever you prefer)

4 Tbsp “Best Odds” Rib Rub (I will include the recipe on the bottom- it’s amazing)

1 16-18 oz bottle of BBQ sauce (I used Target brand “sweet-spicy”) for later

Throw chopped green onions in the bottom of your crock pot, put ribs on top, sprinkle garlic over, then make sure all sides of the ribs get a sprinkling (a good one!) of the rib rub. Cover and turn on Low for 7 hours or High for 3 (just until the pork is about 160 degrees F). Then drain the juices and add the full bottle of BBQ sauce, stirring the ribs around so they all get covered, then put the lid back on and turn it to low for another hour. 

 

Simple. I like simple. I’m sure you do too.

The recipe below was given to me by a dear friend who wasn’t a fan of it and found someone who was…ME!

“Best Odds” Rib Rub 

  • 1/3 cup paprika
  • 3 tablespoons dry mustard
  • 3 tablespoons onion powder
  • 3 tablespoons garlic powder
  • 2 tablespoons ground basil
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 2 teaspoons red pepper (1 tablespoon if you want it hot)
 
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Posted by on October 7, 2013 in Crock Pot, Entree

 

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