Pioneer Woman Baked Beans

This recipe has become my goto recipe for baked beans. The flavor is amazing and sure to please any crowd. I found this recipe on the Pioneer Woman recipe site. Try this one for sure. You won't be disappointed.


Quick Southern-Style Baked Beans
(printable version )
recipe by Pam Anderson
Serves up to 18
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve

PF Chang's Lettuce Wraps

I found this amazing recipe at Iowa Girl Eats and had to try it immediately. The result was amazing. I made a couple of changes to this recipe do to the ingredients I had on hand. I used diced chicken breasts instead of ground chicken and I used crunchy peanut butter instead of the chopped peanuts :)
This was a bif hit with the husband. I served it with coconut rice ...YUM!!! If you like asian cuisine then try this recipe....you won't be sorry.

P.F. Chang's Lettuce Wraps
(Printable Version)

Serves 2-3 Ingredients: 1lb ground chicken breast 1/2 medium onion, minced salt & pepper, a dash of each 2 large cloves garlic, minced 1 inch gnob fresh ginger, peeled & minced 1 Tablespoon sesame oil 2 1/2 Tablespoons soy sauce 1/2 Tablespoon water 1 Tablespoon natural peanut butter 1/2 Tablespoon honey 1 Tablespoons + 1 teaspoon rice vinegar 2 teaspoons chili garlic sauce (or more if you like it hotter) dash of fresh pepper 3 green onions, chopped 1/2-8oz can sliced water chestnuts, drained & chopped 1/4 cup peanuts, chopped 10-12 large outer lettuce leaves, rinsed and patted dry Directions: 1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink. 2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.( I added the ingredients straight to the skillet with great results) 3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. 4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves

Berry Poppy Seed Vinaigrette

This fabulous dressing goes well with mixed greens. It is a great addition to a summer meal.

Berry Poppy Seed Vinaigrette
Recipe by Our Best Bites

(printable Version )

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

Grilled Zucchini

 

We are starting to get some great veggies from our garden. This is a great way to use cook garden veggies. 

Grilled Zucchini (Printable Version)

If you take small zucchini and cut them lengthwise, you'll find that it's really easy to grill. You may also sprinkle a little Parmesan cheese over them before you serve.

Ingredients:

·         3 medium zucchini cut into 1/2-inch-thick slices

·         3 tablespoons olive oil

·         2 teaspoons oregano

·         2 garlic cloves, minced

·         1/4 teaspoon rosemary

·         salt and pepper

Preparation:

Preheat grill. Brush zucchini with olive oil. Sprinkle both sides of zucchini with oregano, garlic, rosemary, salt and pepper. Grill until zucchini is tender, about 4 minutes per side.

 

Potato Salad

 

With Easter around the corner I  decided to try a few new recipes using boiled eggs. I found this potato salad recipe on the Food Network site. It is a recipe from the Neely's and goes perfectly with any BBQ fare. I liked that this recipe was scaled for 6 servings perfect when you are not feeding a crowd.

Grandma Jean's Potato Salad 

(Printable Version)

Recipe courtesy The Neelys

6 servings

Ingredients

• 5 large red potatoes, peeled and cubed
• 2 ribs celery, chopped
• 1/2 large onion, chopped
• 3 hard-boiled eggs, 2 chopped and 1 sliced
• 2 heaping tablespoons sweet pickle relish, drained
• 1/2 cup salad dressing, (recommended: Miracle Whip)
• 3 tablespoons yellow mustard
• 1 tablespoon sugar
• Paprika, for garnish
• Salt

Directions

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight. If salad is dryer than you like you can add 1/4 of mayo thinned with 2tbl of milk.

Creamed Potatoes and Peas

If your looking for a different potato dish to serve as a side this one is a good option. My oldest daughter shared this recipe on her blog. The good news is that it is also a very frugal recipe with no fancy ingredients.

Creamed Peas and New Potatoes   ( courtesy of Budget Bites)

 

(Printable Version)

1-1/2 pounds (about 15) tiny new potatoes (we used yukon gold, just peel and dice them any potato would work)

1 to 1-1/2 cups fresh peas (we used frozen peas; this would also equate to about 1 or 1-1/2 pounds shelled peas)

3 Tbl sliced green onion

4 tsp butter or margarine (we prefer butter)

4 tsp flour

1 cup milk

(salt and pepper to taste)

Scrub potatoes; pare off narrow strip of peel around center of each. Cook in boiling salted water 15 to 20 minutes; drain. Meanwhile, cook peas and onion (I Preferred to saute my onion and add in with the peas after they were cooked )in small amount of boiling salted water 8 to 15 minutes; drain. Make a white sauce of butter, flour, dash salt, and milk.(Simply melt the butter and stir in the flour and cook for a minute or 2. Slowly stir in the milk wisk as you go and heat until thickened). Combine vegtetabes and sauce (and season with salt and pepper to taste). Serves 4 to 6.

Cucumber Salad

Another garden fresh recipe for you to enjoy.

Cucumbers can vary in their level of bitterness. Usually the older the more bitter, and the seeds are often more bitter than the flesh. Once you cut into a cucumber, taste it. If bitter, scrape or cut away the seeds. You might also want to soak the chopped cucumber in salt water to help offset the bitterness. The cucumbers we get are usually fine as is, but I have had some bitter ones. With regards to peeling, we almost always peel our cucumbers, but there are some varieties with thin, mild peels that you don't need to peel. Taste first if there is a question.

Cucumber Salad

From Simply Recipes

(Printable Version)

Ingredients

• 1-2 large cucumbers (or 4-5 lemon cucumbers), peeled, quartered lengthwise, then sliced crosswise
• 1-2 Tbsp chopped fresh dill, basil, or Thai basil*( I used fresh basil)
• 2-3 Tbsp seasoned rice vinegar
• Salt and pepper to taste

*To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.

Method

Combine all ingredients in a bowl, toss to coat. Serve immediately, or make ahead (up to a couple of hours) and chill.
Serves 2-4

Corn on the Cob

I found a new and easy way to make great corn on the cob. It is another fabulous recipe from Melanie at My kitchen Cafe. I have used a milk boiled corn recipe in the past. This recipe has moved to the top of my list. Our garden is loaded with sweet corn soon to be harvested. We will be using this recipe for sure. Thanks!! Melanie.

Perfect Corn on the Cob

from My Kitchen Cafe

(Printable Version)

7-8 ears of corn, husked and silky threads removed
2 tablespoons sugar
2 tablespoons white vinegar
Bring a large pot of water to a boil (probably about 4-6 quarts of water). When boiling, add the sugar and vinegar and bring to a full boil again. Add the husked corn, submerging all the ears in the water the best that you can. Bring the water to a full boil again. This is important! It may take a few minutes for the water to come back to boiling temperature once the corn is added but let it come to a full boil before moving on. Once the water is at a full boil, cover the pot, remove from the heat and let the corn sit in the hot, steaming water for 10 minutes. (The corn can stay in the water for up to 20 minutes without becoming pithy and dry.)

French Bread

 I found this great french bread recipe and had to try it . I wanted to try out the new pans I purchased here...it turned out great. I brushed it with butter because I was feeding smaller children and wanted a softer crust. This recipe would be great for homemade french bread pizza and french toast.
Grandma’s French Bread
from The Sister’s Cafe
(Printable Version) 
2 ¼ c. warm water
2 T. sugar
2 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured
Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick – but be careful not to add too much flour. Knead for a few minutes.
Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees.

KFC Coleslaw

 If you enjoy coleslaw then this recipe is for you. It is very good and easy to throw together. It tastes like Kentucky Fried Chicken's version.

Coleslaw Recipe 

copycat of KFC's coleslaw courtesy of Recipezaar

(Printable Version)

• 8 cups finely diced cabbage (about 1 head)
• 1/4 cup diced carrot
• 2 tablespoons minced onions
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 1/2 tablespoons white vinegar
• 2 1/2 tablespoons lemon juice

1. Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor) .
2. Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3. Using regular blade on food processor process remaining ingredients until smooth.
4. Pour over vegetable mixture and mix thoroughly.
5. Cover bowl and refrigerate several hours or overnight before serving.

Shredded Potato Au Gratin

These potatoes were a perfect compliment to our Ham this Easter. I found the recipe at real mom kitchen.  I'm sure you have all experienced the Mormon Potatoes or Funeral Potatoes. These yummy potatoes are just as easy to prepare but without the use of the processed cream soups. If you haven't tried these you should. The cream makes them taste like a cheesey scalloped potato.

Shredded Potatoes Au Gratin
(printable version)

• 4 cups of frozen shredded hash browns,thawed or 1 (20 oz) bag of refrigerated shredded hash browns  (like Simply Potatoes)
• 2 cups whipping cream
• 2 cups shredded cheddar cheese, divided (I like to use sharp cheddar)
• 1/4 cup sliced green onion
• 1 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 350 degrees.  Spray dish are dishes you are using with non-stick cooking spray.
2. Combine hash browns, cream, 1 1/2 cups cheddar cheese, green onion, salt and pepper in a large bowl.  Mix well
3. Spoon or pour hash browns into prepared dish or dishes and sprinkle with remaining cheese.  Cook according to below times until bubbly and golden.

• For (8) 1/2 cup ramekins bake 20-25 minutes
• For (4) 1 cup ramekins bake 35-45 minutes
• For 11x 7 baking dish bake 47-57 minutes

Porcupine Meatballs and Sour Cream Mashed Potatoes

Tonight we made an old family favorite Porcupine Meatballs ,  I paired them with some yummy potatoes I found at the sisters cafe  .

We have always like these, it is a nice change from traditional meatloaf.

Porcupine Meatballs (Printable Version)

Ingredients

• 1/2 cup uncooked long grain rice
• 1/2 cup water
• 1/3 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1 pound ground beef
• 2 tablespoons canola oil
• 1 can (15 ounces) tomato sauce
• 1 cup water
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce

Directions

• In a bowl, combine the first seven ingredients. Add beef and mix
• well. shape into 1-1/2-in. balls. In a large skillet, brown
• meatballs in oil; drain. Combine tomato sauce, water, brown sugar
• and Worcestershire sauce; pour over meatballs. Reduce heat; cover
• and simmer for 1 hour. Yield: 4-6 servings.
•  

Nutrition Facts: 1 serving (1 each) equals 284 calories, 14 g fat (4 g saturated fat), 50 mg cholesterol, 900 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein.

Sour Cream Mashed Potatoes (Printable Version)

3 lbs. potatoes, peeled and quartered

1/4 lb. butter

1/2-1 c. milk

1/2 c. sour cream

2 tsp. salt

1/2 tsp. ground pepper*

Cook the potatoes in a large pot of boiling salted water for 15-20 minutes until very tender.  Meanwhile heat the butter and milk in small sauce pan (or in microwave).  Drain potatoes.  While still hot, place the potatoes in a big bowl.  Slowly add the milk and butter mixture, sour cream, salt, and pepper.  Mix until the potatoes are mashed but not completely smooth.

Buttery Peas with Thyme

I needed a great vegetable to serve with my Swiss Cheese Chicken for Sunday Dinner and this side dish was perfect. Yet another great recipe from My Kitchen Cafe. 

Buttery Peas with Thyme

(Printable Version)

2 tablespoons butter

1/2 cup yellow onion, finely chopped (about 1/2 medium onion)

2 teaspoons sugar

1/4 teaspoon salt

2 medium garlic cloves, finely minced

3 cups frozen peas

1/2 teaspoon dried thyme (or 1 teaspoon fresh)

1/4 teaspoon freshly ground black pepper

In a 12-inch nonstick skillet over medium heat, melt the butter and add the onion, sugar and 1/4 teaspoon salt. Cook until the onion is softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the peas and thyme and cook, stirring often, until the peas are just heated through, about 3 minutes. Season with black pepper (and additional salt if desired) and serve immediately.

Pasta Primavera

 

Tonight's dinner was Pasta Primavera from the Pioneer Woman   . This is a great recipe to use up lots of fresh and frozen veggies. I used a combination of onions,garlic carrots, broccoli and peas. I only had dried basil so that is what I used. The result was a great veggie pasta. I can't wait to try it with the original ingredients and fresh basil YUM !!! This was surprisingly easy  and very tasty even with the substitutions I made . Experiment with the veggies you have on hand.

Pasta Primavera  (printable version)

Ingredients

• 1 pound Pasta (I Like Penne)
• 1 cup Bite-sized Broccoli Pieces (up To 1 1/2 Cups)
• ½ whole Onion Diced Finely
• 3 cloves To 4 Cloves Garlic, Chopped Finely
• 2 whole Medium To Large Carrots, Sliced On The Bias (diagonally)
• 2 whole Medium Zucchini, Sliced On The Bias (diagonally)
• 1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
• 1 whole Medium Yellow Squash (optional)
• 1 whole Red Bell Pepper, Sliced Into Strips
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 cup low sodium chicken broth
• 1 cup Whipping (heavy) Cream
• 1 cup Half-and-half
• 5 leaves Basil (or More To Taste), Plus Extra For Garnish
• ½ cups Grated Parmesan Cheese
• ½ cups Frozen Peas

Preparation Instructions

First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.

Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots. Stir it around, and PLEASE, PLEASE cook it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips. Stir them around for a minute or so, then transfer them to the plate.

Add pasta to slightly salted boiling water and cook to al dente.

Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.

To make the sauce, pour ½ cup chicken broth into the skillet). Add ½ cup additionalchicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken.

Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.

Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.

Cran-Orange Almond Salad

This is a great salad it is a perfect addition to your holiday or New Year Menu. I served this as an appetizer on Christmas Eve. I will definitely make this again.

Cran-Orange Almond Salad from (real mom kitchen)
(Printable Version)
 1 large head red leaf lettuce, washed, dried, and broken into pieces

• 1/2 medium onion, sliced sliced and separated into rings (I recommend slicing them very thin, a mandolin would be good if you have one.  I wish mine were thinner.  I then cut the rings in half)
• 2 – 3 oranges, peeled and sliced then cut into chunks
• 1/2 jicama, peeled and cut into julienne strips
• 1/2 cup or so of dried cranberries

Serve tossed with orange dressing and sugared almonds. (recipes below)
Orange Dressing

• 1 teaspoon grated orange peel
• 1/3 cup fresh orange juice
• 2 Tablespoons red wine vinegar
• 1/2 cup canola oil (or vegetable oil)
• 2 Tablespoons sugar
• 1 Tablespoon Good Seasons dry Italian dressing mix

Combine ingredients in blender or shaker jar.
Sugared Almonds

• 4 ounces slivered almonds
• 3 Tablespoons sugar

Place almonds in a small skillet and sprinkle with sugar.  Cook over medium heat stirring until almonds are coated and starting to brown (a nice tan color) and sugar has dissolved.  (Be careful not to burn)  Allow almonds to cool.

Queso Bean Dip

•  I found this recipe combination on Bake Space. It would be great substituting the velveeta for cream cheese and using as a burrito filling. Enjoy this yummy snack.
  
•   Cheesy Bean Dip 
• (Printable Version ) 
• Cooking Time: 6 min.  Servings: 26    Preparation Time: 5
• 1 lb. (16 oz.) VELVEETA Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers, cut up
• 1 can (16 oz.) TACO BELL HOME ORIGINALS Refried Beans
• 1/2 cup TACO BELL HOME ORIGINALS® Thick 'N Chunky Salsa

DIRECTIONS

MIX all ingredients in 2-quart microwavable bowl.

MICROWAVE on HIGH 5 to 6 minutes or until prepared cheese product is melted, stirring after 3 minutes. Serve hot with assorted cut-up vegetables or tortilla chips.

Creamy Macaroni and Cheese

I came across this recipe on my daughter Tari's blog Budget Bites. It was great!! and easy to prepare .
The entire family enjoyed it. It would be great with ham and veggies as well.
Skillet Macaroni and Cheese
(Printable Version)
3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn't need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Ham and Pea Variation
Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

Party Cheeseball

We made this appetizer today to begin our Thanksgiving Feast. It was a big hit. Perfect for Holiday Parties and family get togethers.
Party Cheese Ball
(Printable Version )

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp. finely chopped onions
1 Tbsp. chopped red bell peppers
2 tsp. Worcestershire sauce
1 tsp. lemon juice
Dash ground red pepper (cayenne)
1 cup chopped toasted PLANTERS Pecans
Make It!
BEAT cream cheese and Cheddar in small bowl with mixer until well blended.
ADD all remaining ingredients except nuts; mix well. Refrigerate several hours.
SHAPE into ball; roll in nuts. Serve with RITZ Crackers.

Easton's Garlic Bread

We made pasta for dinner and Easton my 14 year old son made this tasty bread. He typed up the recipe for you to enjoy.

Ingredients:

1 loaf of Italian bread
olive oil
fresh garlic
oregano
salt

Directions
1. slice bread into 2 half's
2.brush olive oil on each half with a pastry brush
3.chop fresh garlic
4. sprinkle garlic on (to taste)
5. sprinkle on basil
6. add salt
7. set oven to broil
8. cook till edges are brown

EAT!!!

Crock Pot Baked Potatoes

Recipe for Crockpot Baked Potatoes . Easy slow cooked baked potatoes. Since I only have 1 oven in the "rental"I used this method today and it turned out great, I needed the oven for slow cooking my ribs. Can't wait for my new house and double ovens again. I will definitely use this method again
(Printable Version )

Ingredients:

• 12 potatoes, more or less (I used 6 large potatoes)
  
• foil for wrapping potatoes

Preparation:

Prick potatoes with fork and wrap each potato in foil. Fill dry crockpot with the wrapped potatoes. Cover and cook on LOW 8 to 10 hours, until potatoes are tender. Prick with a fork to check.