50+ Lifestyles

Ella’s Kitchen

Another crock-pot recipe has come across my desk. Did you receive a crock-pot for Christmas? I have a small crock-pot that is more to my liking for only one or two. If you have a smaller pot and want to try any of the recipes that have been in past magazines, simply reduce the ingredients by half or thirds. Or use the full size pot and freeze part of your bounty! Don’t have a crock-pot? Don’t worry. The recipes can be cooked stove top in a 5 quart Dutch oven. Just remember to lower the heat to simmer. You should also check on the pot occasionally and stir. Your recipe will probably be done sooner than in the crock-pot. I also have some sweets. Good for a morning coffee get-together as we head into spring!

 Crock-pot Ranch Pork Chops

4 – 6 boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

In crock-pot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours. The pork chops come out very tender and the flavor is amazing! The gravy is great on mashed potatoes or rice. Or add to a soup for added flavor.

Slow Cooker Cabbage Rolls

1 Head of Cabbage
3 Cups tomato Juice
1 8 oz. can tomato sauce
1 egg
1/2 C. uncooked brown or white rice
1 envelope Onion soup mix
1 lb. Ground Turkey or Extra Lean Ground Beef
1/3 Cup Parmesan Cheese

Peel 8-12 big leaves off the cabbage head and place in a microwave safe dish. Cover in about an inch of water and microwave on high for 2 min. What a quick and easy way to soften the leaves for rolling. In a mixing bowl combine tomato sauce, egg, turkey or beef, rice, onion soup, and cheese, and mix with fingers until well combined. Spray the inside of your crock-pot with some Pam cooking spray. Carefully place a ball of the meat mixture into the middle of each cabbage leaf and roll up into a ball, and place on the bottom of your crock pot seam side down. Do this until all your meat mixture is gone. After you have all your cabbage rolls in the crock pot, pour the 3 cups of Tomato Juice on top. Cook on low for 6-8 hours. Serve with a nice side salad made with the heart of the cabbage head.

Lemon Bar Cake

1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar 2 tablespoons butter; Softened.
1 teaspoon vanilla 1 teaspoon lemon extract
1/3 cup lemon juice 1/2 cup oil (recommend coconut oil)
Lemon Icing
1 cup powdered sugar Plus 1 additional tablespoon.
2 tablespoons milk, whole or 2%
1/2 teaspoon lemon extract

Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer or whisk to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9×5-inch loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean. Make the lemon icing by combining all the icing ingredients in a small bowl and mix with mixer on low speed. When the loaf is cool, remove it from pan and frost the top with the icing. Let the icing set up before slicing.

Apple/Caramel Cake

Cake
2 1/2 cups granulated sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts (optional)
2 1/2 cups diced apples (canned or fresh)
Caramel Topping
3/4 cup butter
2 cups brown sugar
1/4 cup milk
Frosting Drizzle
1 cup confectioners’ sugar
1/2 teaspoon vanilla
1-2 tablespoons milk
Preheat oven to 350°F. Lightly grease and flour a 9 or 10 inch bundt or angel food cake pan. Cream together sugar, eggs, and oil. Add flour and mix together until well blended; Add vanilla, nuts, and diced apples. Spread into panand bake for 40 to 55 minutes; Cake is done when toothpick inserted in center comes out clean. When cake is done, punch holes in it with a knife and pour topping over. Caramel Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake Frosting Topping: Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until it is a consistency you can drizzle over the cake.

Blueberry Coffee Cake

1/2 cup unsalted butter, room temperature
2 tsp. lemon zest or more
(zest from 1 large lemon)
7/8 cup + 1 tablespoon sugar*
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries (quick frozen whole blue
1/2 cup buttermilk
* I measure a heaping 3/4 cup of sugar and take out a tablespoon of
sugar to reserve for later.

Preheat the oven to 350ºF. Ovens vary so know your oven. I have found out that my current oven runs about 10 or 15 degrees cooler that the dial says. Cream butter with lemon zest and 3/4 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 15 minutes before serving.