Fix-It and Forget-It

We haven’t had many cold winter nights this year in Southeastern Pennsylvania. Our winter has been unseasonably warm and very mild, with only two significant snows thus far.
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We challenged ourselves recently to see how many recipes we could list involving frozen chicken breasts. Specifically, we were thinking about the large bags of frozen chicken breasts, like the ones you get at Costco or Sam’s Club.
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If you don’t generally cook with dry beans, but are curious about it, this is a recipe to try. Dry beans cooked from scratch bring flavors to your dish that simply can’t be gotten from canned beans. It requires a bit of planning since you will need to allow time for the beans to soak, but we think it’s worth it.
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Looking for a quick little treat for the big game this weekend? Try this one. Just mix all of the ingredients in your slow cooker, put out some toothpicks and you are done.
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There’s nothing fancy about this Chicken Enchilada Casserole. But it’s delicious. Deliberately-put-down-your-fork-and-walk-away-before-you-ask-for-thirds delicious. It’s that good. What else can we say, except make these Enchiladas soon—like tonight!
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Turkey is one of our favorite meats to make in a slow cooker. We find that while chicken is easy to overcook, turkey becomes juicy and succulent after slowly cooking in our slow cooker.
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What’s our favorite way to make a fantastic marinara sauce? Throw all of the ingredients in a pot, and then cook everything down for hours over a low heat. The tomatoes, herbs, and spices blend into a tangy, thick, and flavorful sauce that we like to pour over pasta and sop up with slices of garlic bread.
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The holidays might be over, but we’re not quite ready to give up all the sweet treats we’ve been enjoying over the last several weeks (even if that means a few extra minutes on the treadmill). This Minty Hot Chocolate is one of our favorite winter drinks. There are few pairings we like more than the crisp burst of mint and the creamy richness of chocolate, and this easy drink is a great combination of the two.
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Suddenly Christmas is over, but we’re just not quite ready to stop celebrating. Many of us have a few more family gatherings to go to and just one or two more holiday meals to make and serve. Yes, we’re clinging to that Christmas cheer just a little longer.

There are few flavors that remind us more of Christmas than eggnog—that wonderful, frothy beverage we only drink at this time of year.

The first time we made this custard, we just loved the soft blend of Christmas-y flavors from the sharp bite of the gingersnaps and the creamy eggnog. We served this thick custard straight from the slow cooker while it was still warm. But it was just as delicious when we snuck back to the fridge a little while later for a second serving of the chilled dessert.

Maybe we’ll make it a third time and serve it to our friends when we’re counting down the minutes until midnight this New Year’s Eve.
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We love making large cuts of meat in our slow cooker. Whether we’re making Ham in Cider or Powerhouse Beef Roast with Tomatoes, Onions, and Peppers, the meat nearly always turns out fall-off-the-bone tender.

Stuffed Turkey Breast is no exception. We couldn’t help snitching a piece of turkey here and there as we set the meal on the table. No dry meat here! This turkey sure was succulent. And we just couldn’t get enough of the stuffing, chocked full of celery and onion with a hint seasoning.

The prep work is not as intimidating as it appears. Even so, we sure felt like champs when we pulled out that beautiful piece of meat from the slow cooker and served it to our friends.
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