Chamomile and Lemon Tea

The last few days Miss Maddy and I have been fighting a nasty head cold.

There are several times throughout the day and night that we have both wanted something warm to drink, but I just didn't have the energy to get up, put water on to boil, wait for it to boil and then steep the tea.  Well, at least I didn't have the energy to do this more than once a day. This is when I decided that I could do it in the crock pot and we could have a warm drink whenever we wanted.

It worked like a charm! We were able to have a warm, soothing tea to warm us up from the inside out throughout the day. And when you're not feeling good you just want something comforting and cozy to drink.

Here is how I did it:

• 10 cups of water
• 6 chamomile tea bags
• 2 lemons
• honey

In a 5 - 6 quart crock pot add the water. Put the lid on and turn to high.

Once it's warmed completely through (about 2 hours or after you get up from a nap... just sayin') add the chamomile tea bags and steep for 15 - 20 minutes.

Once the tea has steeped, remove the bags, turn to warm and add the juice of 1 lemon. Slice the other lemon into thin rounds and add to the crock pot.

When serving add the amount of honey you'd like to each heatproof cup before ladling the tea into the cup. Stir to incorporate and serve, making sure you add a slice of lemon to each cup (there's something healing about the lemon that will help you to feel better.... I just know it!).

This was perfect and stayed the perfect temperature throughout the day. Miss Maddy is feeling much better, and I'm sure I'm going to be feeling better in no time. In the meantime, I'll make the crock pot chamomile and lemon tea so I only have to do the work once, but can have it any time I want a cup throughout the day.

Using your Crock Pot as a Humidifier

Just as Miss Maddy and I start to feel better I woke up and my throat was scratchy. I thought "Oh NO! Please don't let this stuff be lingering and coming back around."

After downing more water than the average camel I realized that it was the air that was super dry. During the winter when the temperature is cooler and we're having to run the heat it seems that the combination of the two suck all the moisture right out of the air.

Only having two small humidifiers (which I've been running around the clock) I decided to utilize my crock pots and use them to put moisture in the air.

Here is how I did it:

I took several of my crock pots (all different sizes) and set them in different rooms around the house. I used the smaller 1 1/2 - 3 quart ones in the bathrooms and kitchen. I used the 4 - 6 quart ones in the bedrooms and livinng room.

I then filled them 3/4's of the way with water, placed the lid on and turned to high. This allowed the water to quickly heat up.

After an hour or so I removed the lids and let the moisture start escaping in the air.

You want to make sure you keep an eye on these so that they don't run dry. I would suggest not adding cold tap water to them as they need water, but catch some water in pitchers or bowls and let it come to room temperature before adding to the already hot crocks.

This worked wonderfully. After only a little while we all quit feeling like we had cotton balls stuffed in our mouths.  I definitely will be doing this throughout the winter since I have several crock pots instead of buying more humidifiers.

Tin Can Vegetable and Meat Soup

I must be crazy. No, really. I mean it!

Who in the world is going to try to build a house from the bottom up, nurse a patient who has just had knee surgery AND continue to keep a blog in the coldest months of the year? Me, that's who ;o)

I am truly depending on my crock pot now more than ever (see previous paragraph). I'm trying to cut down on any "pre cooking" because of  my busy schedule. Right now EVERY second in my day counts.

This crock pot tin can vegetable and meat soup is the perfect recipe to fit my schedule, feed my family and warm us up from the inside out.

Here is how I did it:

• 29 ounce can of mixed vegetables, drained
• 14.5 ounce can of cut green beans, drained
• 14.5 ounce can of stewed tomatoes
• 15 ounce can of tomato sauce
• 9.6 ounce package of cooked turkey sausage
• 1 large potato, peeled and diced
• 1/2 large onion, diced
• 1 teaspoon of seasoning salt
• 1 teaspoon of garlic salt
• 1 teaspoon of Italian seasoning
• 1 bay leaf
• 1 - 2 cups of water

Put all ingredients into a 4 - 5 quart crock pot.

Place lid on and cook on high for 4 hours or low all day while you're at work, school or getting a spa treatment (I WISH!).

Remove bay leaf and serve in heatproof bowls with crackers or peanut butter and honey sandwiches.

NOTE:

If you like a thicker soup you can small can of tomato paste and stir it in to incorporate the last hour of cook time.

This is super delicious and super easy to make. It is so versatile that you can use what ever canned veggies you have on hand. Or if you like peas better than beans, use those. If you have some ground beef or venison stew meat you need to use, put it in instead of the turkey sausage. Just make it your own :o)

We definitely have this soup several times throughout the winter. It's so easy I know you're going to have it on a regular basis during the cold weather months too.

Cheesy Chicken and Hashbrown Casserole

This crock pot cheesy chicken and hashbrown casserole made throwing supper together in the morning a breeze. I admit, I cheated (and will continue to while we're building our house.... and with our super busy schedule in general) by using frozen products instead of fresh, but who can blame me for that right now with ALL of the stuff going on with us right now? I do plan on having a small-ish garden this year so I'll redeem myself during the harvest. Right? RIGHT!

his dish turned out beautifully. Everyone went back for seconds. The only complaint was "Why isn't there more?!" LOL

Here is how I did it:

• 20 ounce bag of frozen hashbrowns with onions and peppers, thawed in fridge overnight
• 16 ounce bag of frozen chicken fajita strips (already cooked kind)
• 10.75 ounce can of cream of chicken soup
• 12 ounce can of evaporated milk
• 2 cups of shredded sharp cheddar cheese
• 1 teaspoon of seasoing salt
• 1/2 teaspoon of ground black pepper

Spray the bottom and sides of a 4 - 6 quart crock pot with non-stick spray. I opted to use a slow cooker liner because it makes for easier clean up.

Pour the bag of hashbrowns in the bottom of the pot and spread out in an even layer. Do the same thing with the chicken and cheese.

In a medium sized mixing bowl mix together the soup, milk, salt and pepper. Make sure it's well incorporated and pour evenly over the contents in the crock pot.

Place a couple of layers of paper towels over the top of the crock pot, securing them with the lid ( I did this because the chicken was still frozen and I knew it would produce more moisture than if I'd thawed it).

Cook on low for 6 - 8 hours on low or on high for 3 - 4 hours.

Serve with a small salad or your favorite green vegetable for a complete meal.

This will definitely be made again and again. It was super easy, super good and a huge hit with the kiddos.

Crock Pot Lasagna

• 1 lb lean ground beef
• 1 onion , chopped
• 2 garlic cloves , smashed
• 1 (28 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 12 ounces cottage cheese (we like 2%)
• 1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
• 12 ounces lasagna noodles , uncooked
• 16 ounces shredded mozzarella cheese

Directions:

1. 1
   Brown ground beef, onion and garlic in frypan.
2. 2
   Add tomato sauce, tomato paste, salt and oregano.
3. 3
   Cook long enough to get it warm.
4. 4
   Spoon a layer of meat sauce onto the bottom of the slow cooker.
5. 5
   Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
6. 6
   Repeat with sauce, noodles and cheeses until all are used up.
7. 7
   Cover and cook on low for 4 to 5 hours

White Chicken Chili

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes

1 tablespoon chili powder

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup(Regular or 98% Fat Free)

2 cups water

1 envelope (about 1 ounce) dry onion soup and recipe mix

2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained

Shredded Cheddar cheese

Sliced green onion

• Heat the oil in a 3-quart saucepan over medium-high heat.  Add the chicken and chili powder and cook until the chicken is well browned, stirring often.
• Stir the soup, water and soup mix in the saucepan and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes.
• Stir in the beans and cook until the mixture is hot and bubbling.  Serve with the cheese and onions.
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Slow-Cooked Harvest Fruit Compote

1 lemon

2 packages (12 ounces each) prunes (about 4 cups)

1 package (7 ounces) mixed dried fruit (about 1 1/2 cups)

1 package (about 6 ounces) dried apricots (about 1 1/2 cups)

1/2 cup dried cranberries

1/3 cup raisins

4 cups V8 V-Fusion® Pomegranate Blueberry Juice

1 cup white Zinfandel wine

1 teaspoon vanilla extract

• Grate 1 teaspoon zest from the lemon.
• Stir the prunes, mixed fruit, apricots, cranberries, raisins, juice, wine, lemon zest and vanilla extract in a 6-quart slow cooker.
• Cover and cook on HIGH for 4 to 5 hours.

RECIPE TIPS

• Recipe Note: This recipe may also be cooked on LOW for 7 to 8 hours.
• Serving Suggestion: The compote can be served warm or cold. Try it warm spooned over vanilla ice cream or pound cake. Try it warm or cold as an accompaniment to roast pork loin.