365 Days of Slow Cooking

Cookbook Giveaway!!!!

2012-02-23T13:07:00.004-07:00

I'm going to give one lucky person a copy of my brand-spanking-new cookbook!!! This retails for $25.99 and will be a go-to source for dinner ideas. It is full color and is hard back with a spiral binding. This will be the only slow cooker cookbook you'll ever need. I promise you'll be able to find at least 30 dinner ideas that your family will love.

To Enter:
1. Like me on facebook
or
2. Follow me on twitter
or
3. Share this blog with all your friends on facebook
or
4. Tweet about this blog on twitter
or
5. Pin this post on your pinterest board

THEN:
Leave me a comment under this post. Tell me where you're from and how you found out about my blog. Make sure there is a way for me to get a hold of you in case you win. The contest will end March 15, 2012.

Good Things Utah and The Daily Dish

2012-02-23T12:16:00.001-07:00

Click here to see me demonstrating Creamy Coconut Chicken and Sauce on Good Things Utah...fun times!

Click here to see me demonstrating a variation of the Overnight No Stick Steel-Cut Oats on The Daily Dish.

Slow Cooker Simple French Onion Soup

2012-02-23T06:00:00.000-07:00

Makes 4 servings

3 small onions, sliced into thin rings

4 Tbsp canola oil

Pinch of salt, pepper, and sugar

2 (13.75 oz) cans beef consomme

1/2 cup water

Pinch of dried thyme, optional

4 slices of Swiss cheese

4 slices of crusty bread (French bread or a baguette works well)

1/4 cup freshly grated Parmesan

1. Place onions in bottom of 3-quart slow cooker.

2. Sprinkle with oil, salt, pepper and sugar and stir until onions are coated.

3. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until onions are soft and caramelized.

4. Pour in consomme and water into slow cooker and cook until warmed. Add in thyme, if wanted. Salt and pepper to taste, if needed.

5. Ladle soup into 4 bowls that are oven safe. Place a piece of bread on top of each serving of soup. Place large piece of Swiss on top of bread. Sprinkle with Parmesan.

6. Place bowls on a cookie sheet and put under broiler for a minute or so, until cheese is melted and starts to get a little brown. Serve and enjoy!

Review:

This is such an easy recipe! And it turned out beautifully. My husband thought it was just as good as the French onion soup that we order on the cruises that we've gone on. I like not having to babysit the onions like you have to when you caramelize them on the stove top. They just cook all day and then add a few things, stick it under a broiler and boom you're done! 3 1/2 stars.

Slow Cooker Red Potatoes

2012-02-22T06:00:00.000-07:00

Small red potatoes

Water

1. Place clean potatoes in a 1-2 quart oven safe dish that fits inside your slow cooker. Place dish in bottom of 6-quart slow cooker.

2. Pour water into the bottom of slow cooker. It should be about 1 inch of water.

3. Cover slow cooker and cook on LOW for about 6-8 hours or on HIGH for about 4. Serve with desired toppings.

Review:

An easy way to make these delicious little red potatoes. I got these gourmet red potatoes in my bountiful basket and have loved them. They are the perfect size and have such a great taste. 4 stars.

Things I've Pinned...the Nutella Version

2012-02-21T06:00:00.000-07:00

Apparently World Nutella Day was a couple of weeks back. How did I NOT know about this? That is a shame. I love Nutella. It is quite possibly the world's most perfect food. Anyhow, I've scoured food blogs and pinned these beautiful recipes using Nutella. Which one looks the best to you?

Tuscan Nutella and Meringue Tart as seen on Juls' Kitchen

Nutella Macaroons as seen on Eat. Live. Travel. Write.

Nutella Pizza as seen on Manu's Menu

Nutella Ice Cream as seen on Crumb Blog

Chocolate Nutella Caramel Filling Cookies as seen on Barbara Bakes

Click here for a recipe for Chocolate Nutella Bread Pudding in the slow cooker

Easy Creamy Low-Fat Tomato Basil Soup

2012-02-20T06:00:00.000-07:00

Serves 4-6

2 (14.5 oz) cans diced peeled tomatoes in juice

1 tsp salt

2 Tbsp tomato paste

1 bay leaf

1/2 tsp minced garlic

2 Tbsp flour

3 tsp sugar

2 cups frozen or fresh ravioli (optional)

3/4 cup warmed milk (I used 1% but if you wanted to use skim that would work. If you're wanting creamier you could use heavy cream or half and half)

1/4 cup fresh basil, finely minced

Freshly grated parmesan

Salt and pepper to taste

1. Combine tomatoes, salt, tomato paste, bay leaf, garlic, flour and sugar in slow cooker. Whisk a little until flour is smooth and combined.

2. Cover and cook on LOW for 4-6 hours. Remove lid. Remove the bay leaf. Pour soup into a blender and puree until totally smooth (or use an immersion blender to puree). Pour back into the slow cooker.

3. Add in raviolis (if desired) and basil and pour in warmed milk. Let cook for another 30 minutes or so, until raviolis are done. Salt and pepper to taste and serve with Parmesan cheese.

Review:

I've had so many hits on this Tomato Basil Parmesan soup lately it's been unreal. I've had a lot of people want to know how to make it and skinny it up a bit. I decided to create a new tomato soup recipe that is skinny and delicious, not to mention totally easy and quick. I was happy with the consistency of the soup. It wasn't runny but nice and creamy. The fresh basil gave it great flavor too. I added raviolis into mine so my kids would eat it and they were yummalicious. We served ours with grilled cheese sandwiches. 4 stars.

Slow Cooker Shells and Cheese

2012-02-17T06:00:00.000-07:00

Makes 6 servings

3 cups water

1 cup Shirley J White Cheddar Soup Base

1/2 tsp minced garlic

1/2 tsp paprika

1/2 tsp ground mustard

1 cup grated medium or sharp cheddar cheese

3 cups whole wheat pasta shells

1/4 cup bread crumbs

1. In a saucepan combine the water and soup base and whisk. Bring to a boil over medium heat. Whisk in the garlic, paprika, mustard and then slowly little by little the cheddar. When the sauce is nice and thick pour into an oven safe dish that fits in your slow cooker.

2. Pour uncooked noodles into the sauce and press to submerge.

3. Cover slow cooker and cook on LOW for about 2 to 2 1/2 hours. Remove the dish.

4. Sprinkle with breadcrumbs and transfer to oven. Broil for a few minutes until top is crusty. Salt and pepper to taste and serve.

Review:

I wanted this to be good. And it does have potential...but made as is, it is not good (I would give it 1 1/2 stars). I didn't eat it (My kids thought it was good, though). The problem really was that the shells were all weird. Uncooked pasta, I'm figuring out, doesn't fare so well in the slow cooker (unless it's lasagna, I've had great luck with that). The other problem was that it was lacking in flavor. The seasonings were off. Even salt and peppering it didn't help. So this is how I would change it in the future:

1. Don't make it in the slow cooker

2. Cook the noodles to al dente and then submerge in the cheesy sauce

3. Season differently...more, different...I don't know

4. After putting in the noodles, place the dish in the oven and cook for about 20-30 minutes at 350. Then top with breadcrumbs and broil until toasted.

Let me know if you try this and what you think!

Slow Cooker Fresh Garlic Green Beans

2012-02-16T06:00:00.001-07:00

Makes 6 servings

1 lb fresh green beans, washed and trimmed

2 Tbsp extra virgin olive oil

1 tsp salt

1/4 tsp pepper

1 packed tsp minced garlic (about 2-3 cloves)

bacon bits (optional)

1. Place an oven safe dish that fits inside your slow cooker in the bottom of the slow cooker (I have a corningware dish that is 1.6 liters).

2. Place green beans inside dish. Drizzle with olive oil. Stir in the salt and pepper and garlic.

3. Cover and cook on LOW for 3-4 hours or on HIGH for 1-2. Remove dish from slow cooker and serve directly from it. Top with bacon bits, if desired.

Review:

The Bountiful Basket strikes again! I'm loving all the fresh produce and I've been having fun figuring out ways to use it. I thought these beans were good. Flavorful and perfectly seasoned. My husband thought they were the best thing ever. A literal quote, "Those are the best beans I've ever eaten in my life." They were still fairly crisp, not limp. He suggested I make our asparagus the same way...so I'll have to give it a go. 4 stars.

Channel 2 News Segment...Whole Wheat Lasagna

2012-02-15T16:38:00.000-07:00

I was on the channel 2 noon news today demonstrating the whole wheat lasagna and promoting the new book. Check out the video here.

Tarragon Chicken with Mushroom Cream Sauce

2012-02-15T06:00:00.002-07:00

5 bone-in thighs, skin removed (or boneless skinless thighs but not chicken breasts)

1 cup finely diced green peppers

2 cups chopped baby bella mushrooms (you could also use white button mushrooms and I'm sure it would be fine)

1 small onion, diced

1/2 tsp dried thyme

1 tsp dried tarragon leaves

2 tsp minced garlic

1 Tbsp canola oil

Salt and Pepper

2 bay leaves

1/2 cup chicken broth

1 Tbsp soy sauce

3 Tbsp butter (not margarine)

6 Tbsp flour

6 Tbsp heavy cream (or half and half or even milk if you're trying to make it healthier)

1. Place chicken in bottom of 3-5 quart slow cooker. Salt and pepper.

2. Place peppers, mushrooms, onions and garlic on a cookie sheet. Salt and pepper. Drizzle with oil. Sprinkle with thyme and tarragon. Stir until veggies are coated with the seasonings and oil. Place pan in a 400 degree pre-heated oven. Cook for about 15-20 minutes. Scrape the veggies off the sheet and place onto the top of the chicken.

3. Pour chicken broth into the slow cooker and slip the bay leaves into the bottom of the slow cooker. Drizzle the chicken with soy sauce.

4. Cover and cook on LOW for 4-6 hours until chicken is tender. Remove chicken from slow cooker and place on a plate. Loosely tent it with foil.

5. In a pan melt the butter over low heat (it should be frothy). Slowly whisk in one tablespoon of flour at a time to form a roux. After all the flour is added the mixture will be really thick. Slowly add in the juices from the slow cooker (1/4 cup at a time). Whisk until the mixture is nice and thick and creamy. Then slowly add in 1 tablespoon of cream at a time. Season with extra tarragon and thyme, if needed. Salt and pepper to taste.

6. If you're ready to eat, place chicken on individual serving plates and top generously with the creamy sauce.

Review:

I made this for Valentine's dinner and it turned out absolutely AMAZING! I had eaten a bunch of candy and stuff all day and wasn't even hungry when it came time for dinner but I had to eat this because it tasted so amazing. This is definitely a little more involved than some of my recipes, but if you're having company or if it's a special occasion or if you have some extra time on your hands this is totally worth it!!! I loved the chunks of veggies in my sauce but if you're wanting something more creamy without chunks you could use an immersion blender and puree it. The roasting of the vegetables really brought out the flavors and was worth the extra step. I served mine with mashed potatoes and asparagus. It would also be good over rice or noodles. 5 stars!

Things I've pinned: the "I wanna try this" edition

2012-02-14T06:00:00.000-07:00

Still haven't got on pinterest yet? Check out my boards here for all the scrumptiousness I've been looking at lately. My computer has drool on it.

Here are some of the things I want to try:

Chocolate Whole Wheat Banana Bread Muffins from KT's Kitchen (I tried these and they are very very very yummy!)

Raspberry Chocolate Truffles from Taste and Tell

Chocolate Crepes as seen on Sea Salt with Food

The Best Classic Brownies as seen on Utah Deal Diva

Happy Valentine's Day!!!

Slow Cooker Green Bean Casserole

2012-02-13T06:00:00.000-07:00

No picture :( Sorry!

Makes 4-6 servings

2 (14.5 oz) cans French-cut green beans, drained
1 (10.5 oz) can cream of mushroom soup
1/3 cup real bacon bits
1/4 tsp black pepper
2 cups french-fried onions, divided

1. Combine beans, soup, bacon and pepper in slow cooker.
2. Fold in 1 cup of onions.
3. Cover and cook on HIGH for about 2 hours or LOW for 4 hours.
4. Remove lid and sprinkle remaining onions on top. Let cook on HIGH without lid for 5 minutes more and then serve.

Review:

This is the slow cooker version of the old fashioned, original recipe. It's a great option if you are looking to free up oven space or if you're bringing this side dish to Thanksgiving dinner at someone else's house and you need it to keep warm. 3 stars.

No Stick Steel-Cut Oats Breakfast

2012-02-10T06:00:00.000-07:00

Add your favorite toppings...I did apples and bananas.

Spray an oven safe dish with non-stick cooking spray. Fill it up with the ingredients and place inside your slow cooker...no sticky mess in the morning just perfect oatmeal!

1/2 cup steel-cut oats

1/4 cup pearl barley (regular not quick-cooking)

1/2 tsp cinnamon

2 tsp brown sugar

1/8 tsp salt

2 3/4 cup water

Optional toppings: fresh fruit, milk, nuts, raisins etc.

1. Spray an oven safe dish (mine is corningware and it is about 1.7 quarts) that fits into your 5-7 quart slow cooker with non-stick cooking spray.

2. Place all ingredients inside dish and stir to combine.

3. Place dish directly inside slow cooker insert. Cover the slow cooker and cook on LOW for about 7-9 hours.

4. Remove dish carefully and serve with desired toppings.

Review:

I've been on a mission: To figure out how to cook steel-cut oats overnight without losing half of them because they stick to the sides and get all crusty. I figured it out, people. And I'm still excited.

Use a dish inside your slow cooker that is sprayed with non-stick cooking spray. Without the oats touching the sides of the slow cooker you prevent the sticking. If you use a dish inside you also can extend the time that your breakfast can cook without getting overdone.

I especially loved this combination of the pearl barley and the steel-cut oats. It added a texture dimension and seemed extra hearty. I love to eat these after a long Saturday run when I'm so hungry. They stick with you and you can add all your favorite toppings. I will be using this method again and again and again!!! 4 stars.

Slow Cooker Mexican Rice with Black Beans and Corn

2012-02-09T06:00:00.000-07:00

Makes 6 servings

1 cup diced onion

2 large garlic cloves, diced

1 Tbsp tomato paste

1 Tbsp oil

1 1/2 tsp chili powder

1/2 tsp cumin

1 (15 oz) can black beans, rinsed and drained

1 cup frozen corn

1 (10.75) can tomato soup

1 cup instant brown rice

Salt and pepper

Cheese

Cilantro

Sour cream

1. Combine onion, garlic, tomato paste, oil, chili powder and cumin in microwave-safe bowl and microwave for about 5 minutes, stirring every minute until onions are soft. Transfer to slow cooker.

2. Add beans, corn, soup and rice to the slow cooker. Stir until ingredients are combined.

3. Cover and cook on HIGH for about 90 minutes to 2 hours. Salt and pepper to taste. Serve with cheese, cilantro and sour cream, if desired.

Review:

This recipe let me down. It totally has potential though. The tomato soup was the wrong wrong wrong choice. It was too processed-tasting and overpowering. If I was to make this side dish again I would substitute tomato sauce or even better salsa...over maybe half tomato sauce and have salsa. 2 stars (as is...but like I said it has potential).

Making desserts in a slow cooker

2012-02-08T12:54:00.002-07:00

Check out the article in the Deseret News today about making desserts in the slow cooker!

Asian-inspired Shredded Beef and Rice

2012-02-08T06:00:00.001-07:00

2 to 2 1/2 lbs chuck roast (mine was partially thawed...if yours is still somewhat frozen add 1-2 hours to the cooking time)

1/4 cup brown sugar

3 Tbsp soy sauce

1/2 cup diced onion

1 Tbsp rice wine vinegar (plus more for serving)

1 Tbsp sesame oil

1 tsp freshly grated ginger

1 packed Tbsp minced garlic

Salt and pepper

1/4 or 1/2 head of cabbage

1. Halve the roast and place the pieces in your slow cooker.

2. Sprinkle with brown sugar, soy sauce, onion, vinegar, sesame oil, ginger and garlic.

3. Cover and cook on LOW for 8-10 hours (depending on how hot your slow cooker cooks) until the meat begins to fall apart and you can easily shred it. (Because I got this in the pot a little later than I wanted I cooked on HIGH for 2 hours and then switched to LOW for the rest of the time)

4. Shred the meat and stir all the juices in with the meat. Salt and pepper to taste and add more vinegar, if desired. Switch the slow cooker to WARM and cover.

5. Dice the cabbage and sprinkle into the meat. Serve over hot cooked rice.

Review:

DEEE-licious! I'm not the biggest fan of beef (unlike my husband who could eat it everyday), but I really enjoyed this meal. The texture dynamic of the cabbage and the shredded beef was awesome. The flavors all blended really well together and it wasn't too sweet (I was a little worried that it would be because of the brown sugar). This is a recipe worth trying if you have some chuck roast lying around. 4 stars.

Cookbook Available for Pre-order

2012-02-07T22:21:00.003-07:00

My cookbook is available now for pre-order at least on one website! Click here to pre-order it. As I get more information I'll be sure to share it with you.

Things I've pinned...Valentine's Day Edition

2012-02-07T06:00:00.000-07:00

On today's edition of "Things I've Pinned" it's all about sweet treats for Valentine's Day coming up next week. These all look absolutely A-Mazing. I wish that I could try them all!!!

Simple Valentine's Heart Cake Dessert for Two as seen on Real Mom Kitchen

Double Decker Peanut Butter Fudge as seen on The Kitchenarian

Molten Chocolate Cake with Raspberry Lava as seen on Oh Cake

Homemade Twix Bars as seen on Sweet Basil

And if you're looking for a slow cooker sweet treat to share with your sweetie here are some of my recipes that are delicious:

Raspberry Chocolate Sauce

Heath Bar Chocolate Pudding Cake

Brownie Fudge Cake

Caramel Chocolate Cake

Hot Fudge Cake

Enter to win $1000 and Kitchen Aid Slow Cooker

2012-02-06T13:55:00.001-07:00

I'm so excited about this contest!!! You better believe I'll be entering. If you have some great original slow cooker recipes, you need to enter too. What is there to lose?

WHAT: DinnerTool.com’s “Slow Cooker Showdown” Recipe Contest

Home cooks everywhere are invited to submit their most popular original recipes, where they will be judged on overall taste, originality and ease of recreation by the site’s taste-bud happy editorial staff. Four finalists will then be chosen to compete for the grand prize, which will be determined by popular vote on DinnerTool.com. The recipe earning the most online votes will win the grand prize of $1000, a brand new KitchenAid^® Slow Cooker and permanent placement in the popular recipe database. But don’t worry – the losers won’t go away empty handed. Each runner up will receive $150 cash prize in addition to their very own Slow Cooker from KitchenAid^®.

WHEN: Recipe submissions will be accepted from February 1 - February 16, 2012
Finalists will be announced February 23
Voting will run from February 23 – March 9, 2012
Winner will be announced March 12, 2012

HOW: Users can visit http://ar.gy/tnu to enter up to five original recipes per day.

WHERE: To enter: http://ar.gy/tnu
To see the official rules: http://www.dinnertool.com/slow-cooker-showdown-terms-and-conditions

Garlic Cauliflower Mashed Potatoes

2012-02-06T06:00:00.000-07:00

Makes 4-6 servings

1 head of cauliflower

3 cups water

4 large garlic cloves, peeled

1 tsp salt

1 bay leaf

1 Tbsp butter

Milk (if needed)

Salt and Pepper

1. Cut the cauliflower into florets and place in the slow cooker.

2. Add in the water, garlic cloves, salt and bay leaf.

3. Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.

4. Remove the garlic cloves and bay leaf. Drain the water.

5. Add in the butter and let it melt.

6. Use a potato masher to mash the cauliflower or if you want to use an immersion blender to make it more creamy you can do that. If it needs milk add it in a tablespoon at a time.

7. Salt and pepper to taste. Serve with chives or green onions.

Review:

The Bountiful Basket strikes again. This time with cauliflower. I halved this recipe and actually ate the entire thing by myself. What a great way to eat vegetables! Obviously it has a different taste than mashed potatoes but if you like the creamy texture of potatoes this might be a good way to save some calories. 3 1/2 stars.

Slow Cooker Maple-Dijon Glazed Brussels Sprouts

2012-02-03T06:00:00.000-07:00

Makes 4-6 servings

1 lb Brussels sprouts

3 Tbsp butter, cut into 6 pieces

1 Tbsp Dijon mustard

1 Tbsp maple syrup

1/4 tsp kosher salt

1/4 tsp black pepper

1/4 cup water

1. Wash and trim sprouts and then cut each one in half.

2. Place sprouts in the slow cooker.

3. Pour mustard, syrup, salt, pepper and water over the sprouts. Stir until sprouts are coated.

4. Cover and cook on HIGH for about 2 hours or on LOW for 4 hours. Stir well and serve.

Review:

I've been getting my Bountiful Baskets faithfully every Saturday. The last two Saturdays we had a bag of Brussels sprouts included. Now I must admit I cannot ever remember having Brussels sprouts in my life. I've heard plenty of negative reviews about them. The first way I tried them was roasting them with olive oil, salt and pepper. That was okay. Then I decided to try them in the slow cooker. I liked them much better this way. Maybe because they had butter and syrup on them. Ha ha!! Actually the syrup just added a hint of sweetness. I think this is probably the best Brussels sprouts are going to get. They were good...good for Brussels sprouts. If you think Brussels sprouts are the most disgusting this in the world then you probably won't like this recipe. But if you like them to begin with you'll probably love this recipe. Give it a try, tell me what you think. 3 1/2 stars.

Slow Cooker Baked Potato Soup

2012-02-02T06:00:00.000-07:00

Slow Cooker Baked Potato Soup

Makes 6 servings

6 medium red potatoes, cubed

1 cup diced onion

4 large garlic cloves, minced

1 bay leaf

1/4 tsp salt

5 cups water

4 tsp chicken bouillon granules or 2 tsp Shirley J chicken bouillon

4 Tbsp butter

1/2 cup flour

1 cup milk

Salt and Pepper

Toppings: green onion, cheese, sour cream, bacon bits

1. Either microwave the onions until softened or saute them in a pan on the stove. Add to the slow cooker.

2. Add potatoes, garlic, bay leaf, salt, water and bouillon to slow cooker.

3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4, or until potatoes are cooked through.

4. Prepare a roux. Melt butter over low heat in a skillet. Slowly add in the flour and whisk. After butter and flour are combined, slowly add in milk and tablespoon at a time. Continue whisking. When roux is thickened up slowly add in 1 cup hot soup. Whisk until thickened. Stir in another cup of soup and keep whisking until thickened. Do this another 2 times. When you have a nice thick creamy sauce, add it all back into the slow cooker. Stir. Salt and pepper to taste.

5. Ladle into bowls and then add toppings, as desired.

Review:

The comment I made to my husband as we were eating this soup was "this soup is like a baked potato. By itself the potato is pretty mediocre but with all the toppings, it is AMAZING!" The soup by itself was a fairly mediocre potato soup. However, adding the sour cream and cheese and bacon made it oh so delicious. My kids inhaled this soup. Soup people. They ate soup. It is very kid-friendly and adult-friendly for that matter. Comforting, creamy and delicious. 4 stars.

Slow Cooker Ham and Swiss Frittata

2012-02-01T06:00:00.000-07:00

Makes 6 servings

6 eggs, lightly beaten

Salt and Pepper

2 garlic cloves, minced

2 or 3 mushrooms, sliced

3/4 cup shredded Swiss cheese, divided

3/4 cup - 1 cup cubed ham

1 small tomato, diced

Bacon bits, optional

Salsa, optional

1. In an oven-safe dish that fits in a large slow cooker, combine the eggs, garlic, mushrooms, 1/2 cup of Swiss, ham and tomato. Salt and pepper to taste. Stir until combined.

2. Sprinkle the rest of the Swiss cheese on top. Sprinkle with bacon bits, if desired.

3. Place dish inside slow cooker. Cover and cook on HIGH for 90 minutes to 2 hours.

4. Slice and serve with salsa

Review:

Because I had so much success with this other frittata I wanted to try another version. I loved the ham and Swiss combo. My kids loved this as well. This was our dinner but you could definitely make it for breakfast or brunch too. 4 stars.

Volunteers Needed!

2012-01-31T21:21:00.000-07:00

Last year I hosted a slow cooker March Madness tournament. We started with 64 different slow cooker recipes and whittled it down to the final 4 recipes. I want to do the tournament again! It was so fun to have all the participation and opinions from others besides ME.

If you want to participate in the tournament and would be willing to try 2 slow cooker recipes (I'll let you know which ones) contact me or email me (karenbellessapetersen at gmail dot com). I need 32 people...so first come first serve.

Thanks in advance!!

Things I've Pinned...Superbowl Edition

2012-01-31T06:00:00.001-07:00

I've jumped on the bandwagon and have been using pinterest (after I waited for about a month to get an invitation...what the?!). It is actually so very helpful in collecting ideas and having them all be in one place (it's also really helpful in sucking away your free time). I thought I'd share some of the things I've seen this week. And since the Superbowl is coming up and you're bound to want to make some great foods here you go...

Laura's Seven Layer Dip (in cute little cups! I'll take 3, please)

Cookie Dough Brownies (Um...I think I'm in love)

And if you're wanting some Superbowl-worthy slow cooker recipes I would go with:

Also, I just realized I've never done chicken wings in my slow cooker before. Wha?!?!

No worries, I'm on it.