Do we love our crock pots or what? Especially in the hot summer months. Even though we think of the crock pot as being a semi new invention, it really isn’t. For thousands of years, people have been using the technique of slowly cooking in one pot as their primary and easiest way to fix a meal.
The only difference between then and now is that they had to let their pots slowly cook over a hot open fire where we are blessed to be able to slow cook in a pot with the heat contained within it. We do love that wonderful man who invented our modern day crock pot. So get your crock pots out and start using them on those hot summer days.
- To make clean up easier always spray or grease your crock pot with oil.
- Use crock pots for other things like hot bean or cheese dips.
Angelic Strawberry Dessert*
1/2 lb. ground beef
1/2 lb. bacon
1 stalk celery
1 small onion
1 (15 oz.) can kidney beans or 2 cups cooked beans
1 (15 oz.) can butter beans
1 (15 oz.) can pork and beans
1 Tbsp. vinegar
1/2 tsp. dry mustard
1/2 cup barbecue sauce or ketchup
1/2 cup sugar
1/2 cup brown sugar
Brown ground beef, bacon, celery and onion. If using canned beans, drain them. Mix the rest of the ingredients together with ground beef mixture. Bake at 350° for 30 minutes or put in the crock pot on low for 1-2 hours. Serves 8-10.
3 medium cucumbers, peeled and diced
1/2 medium onion, diced
1 Tbsp. white vinegar
1/3 cup sugar
1/4 cup water
Mix all the ingredients in a bowl. Cover and refrigerate several hours or overnight. Serves 4.
2 cups baking mix
1/2 cup cornmeal
1/2 cup sugar
1/2 cup butter, melted
1 tsp. baking powder
1 cup milk
Preheat the oven to 350°. In a large bowl, stir all the ingredients together. Blend until smooth. Pour into a greased 8×8 inch baking pan and bake for 30 minutes. Serves 9.
This next recipe is the best summer dessert! It is great to keep 2 or 3 of them made and in the freezer for unexpected or out of town company. It’s also a great dessert for a bridal shower, graduation or summer party.
Angelic Strawberry Dessert
1 1lb. angel food cake (you can use a larger one — the filling
just won’t be as thick)
1 8oz. package cream cheese, softened
1 can vanilla frosting
1 pint of fresh strawberries, sliced
Mix cream cheese and frosting, Cut cake in thirds horizontally. Spread bottom layer with half of frosting mixture and then layer with half of the strawberries. Place next the layer of cake on top of that and again spread with the other half of frosting and strawberries. Add top layer of cake. Wrap and freeze.
When you need it, set it out to thaw slightly before cutting.
*Recipes from Dining On A Dime
Photo by: karviainen