Monthly Archives: March 2013

Take a little trip with me, if you will, down memory lane…

The first crock pot that I ever owned looked quite similar to the one pictured here that I saw for sale on eBay.  I really don’t know the year, make or model but I do know the sentimental attachment to it.  It had two settings – high and low.  No automatic turn off time, no warming option if we came home later, no removable crock (this puppy was all one piece) and only one compartment for food.

The one thing it did do was a realistic LOW setting.

There were several models like this that seemed to be like our right  hand in the kitchen when the kids were little, work was late and family was busy that helped many of us put a hot home-made meal on the table!

Then, enter the idea that we could improve on the one chamber simpleton that we reminisce about with fondness and we opted for one with more variations….like this one pictured here .  The singular interior crock came out making it much easier to wash and could be replaced with an equally easy to clean dual chamber ceramic crock, thus allowing two different items to be slow cooked at the same time. Also there were multiple time and temp settings with a warming time if we perhaps were a bit delayed getting home to avoid over cooking.

This seemed to be a great improvement on the one-pot wonder from years gone by.  I did move to making many a meal in the larger crock pot both for the ease of wash up and the need for larger meals – the kids were in fact growing, as kids will do.  But one flaw I never quite overcame puzzled me until just recently.  Even when set on low, this crock pot got too hot!

All the kids are grown and gone now – but I finally figured out how to make a too-hot low heat work better.  Now please note,  this will not work if your crock pot turns off with the break in electrical current (such as the one above does)…but if you have one that is too hot but stays on a simple setting, you can fix it this way.

Plug it in to a lamp timer.

Chances are you have something like this or you can find them at thrift stores and garage sales for pennies.  Simply set it to go on an hour and off the next all the way around the timer.  Plug in the crock pot (one that stays on even if the current breaks) and set it on low.

This will work well if you are hoping to warm soup that has pasta or rice (which can become obliterated in too high of heat) or you simply want to make sure you don’t scorch the sides of a smaller serving while keeping it on the lowest possible simmer all day.

I found this to work well for heating food that had already been cooked and keeping things hot enough to avoid spoilage without over cooking them.

Here’s a confession:  I still have and frequently use my old, one pot wonder…it still works fine!

Best Blessings!

Donna Miller

Mon – Thurs 9:00-5:00, Fri 9:00-4:00 Eastern Time (Closed Sat & Sun)
828.536.4988

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Ingredients:

•  1/2 Cup Coconut Oil (Canola or butter)
•  1/2 Cup Local Honey
•  1/4 Cup Maple Syrup
•  1/4 tsp salt
•  1/4 tsp vanilla
•  6-8 Cups Popped Popcorn

Instructions:

Preheat oven to 325

Make sure rack is centered in oven.

Combine first four (4) ingredients and heat slowly over a medium to medium-high heat until it comes to a low boil. (see in video)

Let boil for 1.5 min (1 minute 30 seconds) while stirring.

Remove from heat source and add vanilla and stir.

Move over to bowl of popped corn and pour slowly (careful it is HOT) to mix and coat all.

Grease a cookie sheet that has edges.

Pour coated popcorn out in a single layer on cookie sheet.

Bake on center rack for 10 minutes at 325 degrees (set that timer).

Remove from oven and stir/toss then TURN OFF OVEN and replace in oven for 5 minutes.

Let this completely cool to the touch (but not long enough to get stale or moist) then store it in a zip lock bag with some powdered milk to keep from sticking. (see the video)

~~~~~ VARIETY ~ THE SPICE OF LIFE ~~~~~

Go Nuts: Add about 1/2 Cup of your favorite nut to the popcorn before it’s coated. No need to change the baking, just keep an eye on the roasting of the nuts.  And Tah-dah…you’ve made your own home-made ‘cracker jack’.

Mix-in Options: After it’s cooled, mix in any ‘trail mix’ type goodies such as M&Ms, coconut, dried fruits, or chocolate chips.

Have a ball: Make popcorn balls while the baked popcorn is still a little warm. Grease your hands and form into balls to cool on wax paper or aluminum foil.

Added variety: Put a candy kiss in the center of the ball before it cools….yummy surprise.

 ~~~~~  AN “OUT OF THE BOX” IDEA  ~~~~~

 I for one was addicted to the cereal “POPS” up until the early 90’s. I’m not sure if they are still called that – but the sweet, big, corn popped yellow PUFF?  Well, I was so enamored with them because of the child-hood taste attachment, that is, until I read the ingredients list.  Oh it was a sad day for me to say the least. But, I have a fix!

Not too many people may think of this but, you can use this wholesome, basic ingredient Caramel Popcorn as a breakfast cereal. Just put it in the bowl, pour milk and enjoy. No additives, a great deal of fiber and all natural. EnJOY.

So…does this give you any ideas?

Do you have a great popcorn idea to share?

Maybe I’ll try yours out and do a YouTube Shout-Out to you on the Our Channel

If you’ve got something to share – please leave a reply. I’d love to hear from you!

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No-Bake Chocolate & Peanut Butter Oatmeal Cookies

Healthier ingredients for a very decadent dessert!

Makes approx. 24 – 1/4 C cookies

Ingredients:

• 1/4 C Organic Butter (salted)
• 1/4 C Organic Coconut Oil

(or use 1/2 C of Real Butter Made Real Healthy instead of the two ingredients above)

• 1/2 C + of Lowfat Milk
• 1/3 C Powdered Cocoa (can be half dark cocoa and half regular)
• 2 C Organic Evaporated Cane Crystals
• 2/3 C Home-made Peanut Butter
• 2 C Organic Quick Oats (remember how to ‘make’ them? Go Here)
• 1 C Organic WHOLE Rolled Oats
• 1 tsp Vanilla Extract

Set-up Instructions:

In a VERY large bowl put all the oats (both kinds) and the 2/3 C Home-made PB in a glob on top of the oats in the center and set aside in an area where you can mix hot liquid in later.

Also now, cover two large cookie sheets with wax paper. REMEMBER, don’t buy it if you don’t have to -go see ‘The REAL prize in the Cereal Box’ video.

Combine sugar and cocoa in a bowl to keep the cocoa powder from clumping/not melting smoothly.

Instructions:

Over medium-high heat, melt butter and coconut oil (or Healthy Butter) in a medium and deep sauce pan.

Add Milk while the other is melting.

When milk, butter and coconut are combined and melted add the cocoa/sugar mixture.

Stir until well combined.

If it seems thick like fudge, you can add up to 1/3 C more milk. You don’t want it really thick or too thin. It should be thinner than pancake batter consistency when it is this warm.

Stir as the mixture comes to a boil. Continue stirring while mixture boils for 1 minute.

Pour this hot liquid carefully over the peanut-butter-in-the-oats bowl.

Add in the 1 tsp of vanilla extract into a puddle of the chocolate before mixing.

Mix until all oats are covered with the sweet liquid. If you like a dry cookie add more oats.

Now – scoop out approximately 1/4 cup size balls and place on wax paper. Flatten to even discs so they will cool equally.  Repeat until all batter is gone.

Place in freezer (since you can’t wait!) or refrigerator (if you have some patience) or leave on the counter to cool (oh sure, like THAT’S going to happen) – we ALWAYS go right to the freezer.

Once they are solid, pick up and enjoy

Store in the fridge in a baggie for as long as you can resist – or 2 weeks – whichever comes first.

Don’t feel too bad – there is a LOT of RAW fiber in that rich, yummy cookie. (o: