Slow Cooker Green Beans, Ham and Potatoes
I love to make things like this. Just put everything in the pot and let it cook. It is so simple and just delicious. I had a ham bone leftover with quite a bit of ham on it, so I used it instead of ham hocks. This cooks for 4 to 4 1/2 hrs.
- 2 lbs. fresh green beans, rinsed and trimmed
- 1 large onion, chopped
- 3 ham hocks
- 1 1/2 lbs. new potatoes, quartered
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoning salt
- 1 tablespoon chicken bouillon granules
Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover and cook on high until simmering. Reduce heat to low, and cook for 2 to 3 hours, or until beans are crisp but not done.
Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, and bouillon. Cook until potatoes are done, then adjust seasoning to taste.
To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.
“When we put our cares into His hands, He puts His peace into our hearts.”
Hot Olive Dip
This is so good!!
- 3/4 cup green olives, chopped
- 1 cup black olives, chopped
- 1 cup low-fat mayonnaise
- 3/4 cup shredded low-fat cheddar cheese
- 3/4 cup shredded low-fat mozzarella cheese
Preheat oven to 350 degrees. Mix all ingredients together well. Put in a 9″ pie plate and bake for 25 to 30 minutes or until hot and bubbly. Serve with baguettes, corn chips or crackers.
Feel free to add anything else into this that you might like. And you don’t need to use low-fat mayo and cheeses, but it might be a little greasy if you don’t.
“No one understands like Jesus.”
Old Fashioned Chicken Divan
This is a 1950’s classic that I have made since I was married over 50 years ago. It’s rich. It’s elegant. It’s great for a dinner party. (Please don’t be tempted to leave out the whipped cream. That’s what makes it so good!!)
- 1/2 butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 2 egg yolks, lightly beaten
- 2 tablespoons dry sherry
- 1/2 teaspoon Worcestershire sauce
- 2 teaspoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 cup whipping cream, whipped
- 2 (10-oz.) packages frozen broccoli spears (or use fresh, if desired)
- 3 cups chopped cooked chicken (about 1 lb.)
- Grated Parmesan or Cheddar cheese, optional
Preheat oven to 450 degrees. Lightly grease an 11 x 7 inch baking dish.
Melt butter in a heavy saucepan over low heat; whisk in flour. Gradually add milk, and cook, whisking constantly, until thickened. Remove from heat.
Gradually stir about one-fourth of hot mixture into egg yolks; add yolk mixture to remaining hot mixture, stirring constantly. Stir in sherry and next 3 ingredients. Fold in whipped cream.
Microwave broccoli according to package directions; drain. Arrange in prepared baking dish. Cover with chopped chicken. Pour sauce over chicken, and sprinkle with additional cheese, if desired.
Bake at 450 degrees for 10 to 12 minutes or until bubbly and browned. Makes 6 to 8 servings.
“It is our privilege to give everything we have to the One who gave us everything on the cross.”
Coconut Cream Pie II
My friend, Betty, served this for bridge last month. It is slightly adapted from the Betty Crocker Cook Book, 1961.
- 9″ baked pie shell (with high fluted edge) or a crumb crust for a 9: pie
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 cups milk (best with whole milk or coffee cream)
- 3 eggs yolks, slightly beaten (or use whole eggs if not making meringue)
- 1 tablespoon butter
- 1 1/2 teaspoon vanilla
- 3/4 cup moist shredded coconut
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, remove from heat. Gradually stir at least half of the hot mixture into egg yolks. Then blend back into hot mixture in sauce pan. Boil 1 minute more, stirring constantly. Remove from heat, blend in butter and vanilla. Fold in coconut, toasted if desired, then pour immediately into baked pie shell and either finish with meringue and let cool at room temperature, or chill thoroughly for at least two hours if topping with whipped cream.
“We have been saved by grace. Now we enjoy the many blessing that come by grace.”
Blender Apple Pancakes
I have been eating a soft diet for two weeks after my throat surgery and this really filled the bill. So quick and easy to make and just delicious. I made my own pancake mix but you can use any pancake mix or biscuit mix. This made 6 pancakes, but if you are feeding more people, double recipe.
- 1 egg
- 1 tablespoon sugar
- 1 tablespoon soft butter
- 1 medium apple, peeled and sliced
- 1 cup evaporated milk
- 1 cup pancake mix*
Place egg, sugar, butter, apple and milk in blender. Blend. Add pancake mix and blend. Heat griddle up to 350 degrees. Butter griddle, if desired, and then pour pancake batter on. Flip over when bubbles appear.
*Basic Pancake Mix
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Store in airtight container.
“A friend is the first person who comes in when the whole world has gone out.”
Pineapple Lemon Cheesecake Pie
This recipe is a different twist on my Lemon Cheesecake Pie. My friend, Priscilla, had this for bridge last night and she was so kind to share her recipe with me. I must say, “it was heavenly”.
- 1 (8-oz.) pkg. cream cheese (softened)
- 1/4 cup sugar
- 2 cups Cool Whip (thawed)
- 1 (8-oz.) can crushed pineapple (drained / divided)
- 1 (6-oz.) graham cracker crumb crust
- 1 (3.4-oz.) pkg. lemon flavor instant pudding mix
- 1 1/3 cups cold milk
Beat cream cheese and sugar in large bowl with whisk until well blended. Stir in Cool Whip and half the pineapple. Spread into crust.
Beat pudding mix and milk in medium bowl with whisk 2 minutes (mixture will be thick). Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.
“Give thanks to God, our Creator, who gives us the breath of life.”
This is comfort food at it’s best. Yummy!
- 2 tablespoons unsalted butter
- 1 large onion, chopped fine
- 2 pounds lean ground beef
- 5 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- 1 3/4 cups low-sodium chicken broth
- 3/4 cup beer (mild lager or non-alcoholic)
- 2 tablespoons soy sauce
- 2 cups mixed frozen veggies
- 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces
- 2 tablespoons unsalted butter, melted
- 1/3 cup heavy cream, warmed
- Salt and pepper
- 1 large egg, beaten
Heat butter in large skillet over medium-high heat until foaming. Add onion and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.
Add cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in veggies, adjust seasonings, and transfer to broiler-safe 2-quart casserole dish.
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.
Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broil and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.
Serves 6 to 8.
“The only permanent covering for sin is the blood of Christ.”