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Hot Potato

Filed under: Uncategorized — Missy @ 8:47 pm

Baked Potatoes in the Crock PotA whole new array of possibilities has opened up to me since learning you can bake potatoes in the Crock Pot.  Simple, yet tasty.  Basic, yet complex.  A weeknight staple that just got easier.  Let’s begin:

  1. Wash potatoes thoroughly.
  2. Gently rub salt on the exterior of the potato then wrap in aluminum foil.
  3. Line Crock Pot with foil or use one of the disposable Crock Pot liners.
  4. Place potatoes in the Crock Pot.  Cover and cook on low 4-6 hours.

That’s it.  Seriously.  As we know, every Crock Pot is different.  The potatoes were done in my pot at about 5 hours but this could be longer or shorter depending on your machine.

Why not bake extra potatoes and use them for:

  • Slice into wedges, cover with olive oil and bake and you get Steak Fries for another weekend night dinner
  • Hollow them out and make Potato Skins for the Football Party
  • Use the “insides” for Potato Pancakes
  • Loaded Baked Potatoes for lunch
  • Fry them up to make Home Fries on Sunday morning
  • Slice in half, top with scrambled eggs and cheese for a yummy breakfast

 

 

Pumpkin Spice Lattes (in a Crockpot)

Pumpkin Spice Latte

After getting so many requests for the recipe at tonight’s Girlz Night Out, I decided to post this easy and yummy recipe.  Its perfect for after a day of skiing, sledding or, if you are like me and prefer indoor sports, holiday shopping.

Pumpkin Spice Lattes

1/2 cup pumpkin puree (not pie filling)
1/2 cup vanilla (yes, that is correct…1/2 a cup)
2 teaspoons cinnamon
1/2 cup sugar
6 cups strongly brewed coffee
6 cups milk (I used 1% but you could use whatever you have on hand)
whipped cream

1.  Combine the pumpkin, vanilla, cinnamon and sugar together using a whisk.

2.  Slowly add the warm coffee to the pumpkin mixture while continuing to whisk.

3.  Slowly add the milk; again continue to whisk until well combined.

4.  Pour into Crockpot.  Cook on low for 2 hours.

5.  Serve in mugs and top with whipped cream and a dash of cinnamon.

 

Honey Sesame Crockpot Chicken

Filed under: Uncategorized — Tags: , , , , — Missy @ 1:12 am

Honey Sesame Crockpot ChickenLike I’ve told many of you who have stayed at the B&B, I can make just about anything as long as it has an egg in it but weeknight dinners are not my friend. The thought of dirtying the kitchen partnered with finding something the picky taste buds of my kiddos will enjoy sometimes seems overwhelming. I came across this recipe and my hubby has actually named it a TOP 5 dinner and suggested that it be added to our regular weeknight rotation.  Therefore, the recipe must be shared with the world!

Honey Sesame Crockpot Chicken – as adapted from Chef-in-Training.com

  • 2 pound boneless, skinless chicken breasts
  • Salt and pepper
  • 1 cup honey
  • 1/2 cup soy sauce
  • 3 tablespoons diced onion
  • 4 tablespoons ketchup
  • 2 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 teaspoons cornstarch dissolved in 6 Tablespoons water
  • Sesame seeds
  1. Season both sides of chicken with lightly with salt and pepper, put into crock pot.
  2. Combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes in a small bowl. Pour over chicken.
  3. Cook on low for 3-4 hours or just until chicken is fully cooked.
  4. Remove chicken from crock pot; leave the sauce.  Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
  5. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
  6. Cut chicken into pieces then return to the crockpot. Coat the chicken with the sauce before serving.
  7. Sprinkle with sesame seeds and serve over rice.

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