Slow Cooker Hot German Potato Salad Recipe

Slow Cooker Hot German Potato Salad Recipe

◾6 medium potatoes cut into thick slices
◾1 large onion chopped into small pieces
◾1/3 cup of water
◾1/3 cup of cider vinegar
◾2 TBS wheat flour
◾2 TBS sugar (I used brown)
◾1 tsp salt
◾1/2 tsp celery seed
◾4 slices of cooked bacon, crumbled or a TBS bacon bits

1.Spray your crock pot with butter spray.
2.Add the potatoes and onions in and stir.
3.Mix the other ingredients except the bacon and pour over the potatoes and onions.
4.Cover and cook on low for around 6-8 hours or high for about 4 until potatoes are cooked.
5.Stir in bacon and serve.

Summer Squash Gratin

Summer Squash Gratin

From Cook’s Country | June/July 2013
Why this recipe works:
Watery, bland summer squash is the bane of a crisp, flavorful gratin. To drive off moisture, we microwave the squash with salt, drain it well, and pat it dry. A layer of browned onions, garlic, thyme, and salty olives boosts flavor, and a few layers of panko bread crumbs, mixed with Parmesan…
Serves 6 to 8

2 tablespoons unsalted butter, softened, plus 4 tablespoons melted
2 onions, halved and sliced thin
Salt and pepper
3 garlic cloves, minced
1 tablespoon minced fresh thyme
1/2 cup dry white wine
1/2 cup pitted kalamata olives, chopped fine
1/4 cup chopped fresh basil
1 1/2 pounds zucchini, sliced 1/4 inch thick
1 1/2 pounds yellow summer squash, sliced 1/4 inch thick
1 cup panko bread crumbs
2 ounces Parmesan cheese, grated (1 cup)

1. Melt 1 tablespoon softened butter in 12-inch nonstick skillet over medium heat. Add onions, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until onions are soft and golden brown, 15 to 20 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in wine and cook until evaporated, about 3 minutes. Off heat, stir in olives and 2 tablespoons basil; set aside.

2. Meanwhile, toss zucchini and yellow squash with 2 teaspoons salt in large bowl. Microwave, covered, stirring halfway through microwaving, until slightly softened and some liquid is released, about 8 minutes. Drain in colander and let cool slightly. Arrange zucchini and yellow squash on triple layer of paper towels, then cover with another triple layer of paper towels. Press slices firmly to remove as much liquid as possible.

3. Adjust oven rack to middle position and heat oven to 450 degrees. Grease bottom and sides of 13 by 9-inch baking dish with remaining 1 tablespoon softened butter. Combine panko, Parmesan, and 1 teaspoon pepper in bowl. Evenly coat baking dish with 6 tablespoons panko mixture. Stir melted butter into remaining panko mixture until well combined; set aside.

4. Arrange half of squash in prepared dish and season with pepper to taste. Sprinkle ¼ cup panko mixture evenly over squash. Spread onion mixture in even layer over crumbs. Arrange remaining half of squash over onion mixture and season with pepper to taste. Cover with aluminum foil abake until just tender, about 15 minutes.

5. Remove dish from oven; discard foil. Sprinkle remaining panko mixture evenly over top. Bake, uncovered, until bubbling around edges and crumbs are golden brown, 10 to 15 minutes. Transfer to wire rack and let cool for 15 minutes. Sprinkle with remaining 2 tablespoons basil. Serve.



Try customizing this basic recipe with your favorite dried fruits and nuts. This recipe is for 2 servings.
•Total Time: 5 minutes

•1/2 ounce whole shelled (unpeeled) almonds
•1/4 ounce unsalted dry-roasted peanuts
•1/4 ounce dried cranberries
•1 tablespoon chopped pitted dates
•1 1/2 teaspoon chocolate chips

1. Combine almonds, peanuts, cranberries, dates and chocolate chips in a small bowl.

Nutritional Facts:
Servings2Per servingCalories99Carbohydrates10gFat6gSaturated Fat1gMonounsaturated Fat3gProtein3gCholesterol0mgDietary Fiber2gPotassium63mgSodium29mgAdded Sugars1gExchanges1 fruit1 fatCarbohydrate Servings1/2Potassiummagnesiumfibervitamins E and C.

Roasted Brussels Sprouts Chips

Roasted Brussels Sprouts Chips

Brussels sprouts are a superfood of vitamins and minerals, and their bite-sized proportions make for the best snacks. Simply drizzle them with olive oil and a pinch of salt, roast them, and presto! you’re instantly on your way to better health.

•10 brussels sprouts
•1 tablespoon olive oil
•1/4 teaspoon kosher salt

1.Preheat oven to 350°F.
2.With a paring knife, cut off the bottom tip of each sprout. The outer leaves will fall off. Trim a tiny bit more off the bottom so more leaves fall off. Continue until you’ve removed all the leaves. Toss the leaves with the oil, and lay them in one layer on a rimmed baking sheet. Sprinkle with salt.
3.Roast 7 to 10 minutes, until leaves are lightly browned and crisp.

Nutritional Facts:
Servings1Calories – 50Carbohydrates – 4.3gSaturated Fat – 0.5gProtein – 1.6gSodium – 159mgDietary Fiber – 1.8g

Quick Rollups

Quick Rollups

Satisfy your salty, crunchy and savory cravings in one punch with this quick snack.

•Total Time: 5 minutes

•2 slices deli meat, (about 1 ounce)
•2 teaspoons honey mustard, or mango chutney
•Freshly ground pepper, to taste
•2 sesame breadsticks

1. Spread each slice of turkey with 1 teaspoon mustard (or mango chutney) and season with pepper. Wrap each prepared turkey slice around 1 breadstick. For a snappy touch, tie with a blanched chive.

Stuffed Pepper Soup

I am going to adapt this recipe for the slow cooker and will write up my version with pictures of before, during and after the cooking process.

Stuffed pepper soup

1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato soup (or tomato sauce)
1 (14 0z) can chicken broth (or beef broth)
2 cups cooked rice
1 tbsp. sugar
1 tsp. garlic powder
salt & pepper, to taste
shredded cheddar cheese, for topping
In a large pot, brown and crumble ground beef along with diced green peppers and onion over
medium-high heat.
When cooked, drain excess grease from beef mixture.
Put beef back into pot.
Add in diced tomatoes.
Add in chicken broth (or beef broth, if using).
Then add in can of tomato soup or tomato sauce (whichever you are using).
Give it all a good stir. Then add in rice.
Stir again.
Then add seasonings; sugar, garlic powder, salt & pepper (to taste).
I always say to add salt & pepper to taste because I know salt is a sensitive seasoning for many
people. And the amount you use depends on if it is sea salt, kosher salt, table salt or salt
substitute. So when adding salt & pepper, just keep adding a little at a time and stir, then
taste after each addition until it gets up to the seasoning level that is right for you and your
Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend.

Fried Pickles

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Recipe type: Appetizer, Snacks
Serves: depends on your jar of pickles


1 16 oz. jar of dill pickle slices, drained
⅓ cup yellow cornmeal
⅔ cup all­purpose flour
2 tsp. paprika
1 tsp. cayenne pepper
2 tsp. garlic powder
1 quart canola oil, for frying
Thermometer, frying
Spider strainer or slotted spoon for frying

Soak drained pickles in buttermilk over night, drain.
1. Heat oil in a large deep pot until temperature reaches 375 degrees Fahrenheit.
2. While oil is heating up, in a shallow bowl, whisk together cornmeal, flour, paprika, cayenne, and garlic powder.
3. In small batches, coat pickle slices in cornmeal flour mixture and place on a baking sheet while you finish coating the rest.
4. When ready place pickle slices in spider strainer and gently place in oil. You don’t want to put too many in at once, otherwise the oil temperature will drop. Do them in small batches. I think I did about 10­12 each time.
5. Flip the pickle slices over after 3 minutes and fry the other side for another 3 minutes. You’re really looking to just get the pickle slices a light color brown.
6. Place fried pickles on a plate with a paper towel to drain.
7. Serve immediately with your favorite dipping sauce.
*Note* you can use any kind/flavor of pickle for this recipe.