Passover Puffs– not done in a crock pot
Due to popular request, here is my recipe for Passover Puffs. These are great for making sandwiches. Yes they are made with matzah meal, but no– they don’t taste like Passover food.
If you want to add some variety, try adding more or less sugar, depending if you are serving them with sweet or savory foods. Also, you can add cheese into them before cooking or seasonings to spice them up. I like them plain, with some cream cheese and jam.
Seriously, you can live on these for the next week. Enjoy!
1 c. boiling water
1/2 c. vegetable oil
1/2 t. salt
2 t. sugar
1 c. matzah meal
1/2 c. cake meal
4 eggs
Boil water, oil and salt. Add dry ingredients, remove from heat and mix. Add eggs, mix. Drop in big scoops (or use a muffin pan to make them pretty) onto greased cookie sheet. Bake at 425 degrees for 30 minutes and then 325 for 30 minutes.
Crock Pot Bread Pudding
If you could smell my house right now, it is sweet and a little spicy with a creaminess swirling around with every breath. Somehow, it is like a combination of slow Sunday mornings and early weekday diner breakfasts. If you are preparing your house for the Jewish holiday of Passover– this is the ultimate way of using up the last of your chametz (leavened bread). You can use any combination of plain breads, but I’d recommend using white, wheat, french, italian… even leftover hamburger or hot dog buns if you’ve got them. Honestly, this might be for dessert, but if I had more bread to use, I would totally make it again for breakfast.
As this time of year seems to fill with baby and wedding showers in preparation for summer celebrations, I would also absolutely recommend making this to share at a brunch. Since it only takes three hours, you can start it when you wake up and be ready to entertain guests with ease. For my male readers and/or sports fanatics– you might be spending too many nights staying up and watching March Madness basketball games; start the following day with this hearty dish to help wake you up and fill you up (and maybe even absorb that last bit of “adult beverage” festering in your belly).
So no matter what catagory you might fit into from this post, I think you all will fall in love with this sweet dish. Enjoy!
6 c. cubed bread
8 eggs, beaten Read more
Crock Pot Shrimp and Grits
Anytime I make shrimp, I always feel the need to call everyone “Bubba” and watch a repeat of Forrest Gump. I love the scene where Bubba lists off ”shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” But Bubba forgot about one of my favorites– shrimp and grits.
Living in the South, recipes for grits are as common as dinner rolls– you can have traditional ones, flavorful ones, different recipes for breakfast, lunch or dinner and no matter how you fix it, it’s good. Depending where you go in the South, grits take on different traditions. In Charleston, the beginning of the grits is a few pieces of bacon and that has become a common trend across the country; the smokiness of the bacon is a nice balance against the other flavors. I’ve read that grits is actually the official state food of South Carolina. Maybe we should petition to make it an official food of our whole country!
I prefer this recipe because it’s not too spicy and has a lot of flavor without being overwhelming. Keeping it simple makes it easy to serve for any meal of the day or as a special side dish. If you’d like to spice it up, add a few drops of Tobasco to the whole mix or to your own bowl.
4 cups water or chicken broth
1 c. quick-cooking grits, uncooked
2 garlic cloves, minced Read more
Crock Pot Pomme de Tara
A friend of mine wants to use her crock pot more, but has an allergy to tomatoes. After doing a little research, I agreed with her– most crock pot recipes seem to have some sort of tomato or tomato-based product in them! It is an injustice that my friend should not be able to embrace easy crock pot cooking more often. So, my next few recipes will definitely not be red. And if it’s just that you don’t like tomatoes, these might just become some of your new favorites too.
This is an easy potato casserole that gets jazzed up by the cheese and chips. Since the french word for potato is “pomme de terre”, I am honoring my friend Tara with this recipe for “Pomme de Tara”. Enjoy! 
(Is there a recipe you’d like to see or an ingredient you’d like to avoid?? Click on my contact page and send me a note– I’m happy to post something just for YOU!)
6-8 potatoes, diced
1 onion, chopped
4 T. butter, melted
1 c. milk Read more
Crock Pot Tapioca Pudding
Growing up, my dad really liked tapioca pudding and I could never understand why he enjoyed eating eyeballs. They looks gooey and slimey and smelled like playdough. I also remember seeing vats of it at chinese buffet restaurants and was again reminded of things like eyeballs and fish eggs.
Then I discovered that with a little love, it could actually be a delicious treat. The addition of vanilla and cinnamon make this more of a dessert, but I wouldn’t be opposed to eating it for breakfast. As an additional note—tapioca pearls are also a great way to thicken up desserts, stews and sauces, but use the small pearls in those instances.
Try serving this dish with vanilla wafers or a few little chocolate cookies that might be “thin” and “minty”. If you eat it warm, you might also like it with some pound cake and fresh fruit.
4 cups milk
1/2 c. sugar
1/2 c. tapioca Read more
Crock Pot Fruity Oatmeal
Good morning, friends! While this is technically breakfast and not dinner, I figured a nice, warm meal would be a good way to start Monday morning. After reading pages of posts online, I decided that the only way to figure this recipe out would just be to avoid all the major complaints that people had about the other recipes. So, to save you the time of researching everyone else’s negativity, here is the insight and recipe that I have to share with you.
1. Cook time: I suggest 8 hours on the “keep warm” setting. Everyone else said to cook the oatmeal for 4 hours on low, but who wants to get up in the middle of the night to start breakfast?! Cooking on “keep warm” means you can Read more
-
Recommended
