BHG Delish Dish

Stirring Up Ideas In The Kitchen

slow cooker

family-friendly chickpea soup

Hummus is a staple in our house. It’s easy to make, filled with good-for-you ingredients, and my daughter loves it for snacks and lunches. I often try to make new versions, whether by tucking in a vegetable or swapping in Greek yogurt for tahini, so when I saw this Thick Hummus-Style Soup, I knew that I had to give it a try.

We tend to use our slow cooker more in the colder months since it’s such an excellent way to have a comforting soup dinner ready at the end of the day. (Side note: I am quite sure that you would be able to make this recipe with canned chickpeas on the stove top should you want a quick dinner option though.) The only change that I made to the ingredients going into the slow cooker was that I added 2 heaping cups of chopped cauliflower so that there’d be a veggie in the mix. It simmered on low while we went about our day.

pantry dinner of hummus-style soup

The fresh lemon juice is a key ingredient since it really helps to brighten up the flavor, so be sure not to skip it. And the yogurt and tahini help to make the mixture super smooth, though if you need go to dairy-free, simply skip the yogurt and use a high-powered blender to blend until smooth.

We had our soup with bread and butter and sliced cucumbers—which was simpler than making the pita chips from the original recipe. And while it was at first hard for my daughter to wrap her head around eating hummus like a soup, once she tasted it, she was hooked…though she did eat most of her serving by dipping the cucumber and bread into her cup.

slow cooker chickpea soup for the family

If you’re looking for a super easy and budget-friendly recipe to try the next time you’re craving healthy comfort food, this recipe should be in the running.

Get the original recipe for Thick Hummus-Style Soup here.


Please tell me I am not the last person on earth to make a slow cooker cake? It’s true, this is my FIRST slow cooker dessert. I was amazed at just how easy it was! Whip up a quick cake batter, pour it in the slow cooker and walk away for two hours.

This Slow Cooker Mint Chocolate Pudding Cake is so simple. Mix up the cake and let is bake!

I was skeptical when I first saw the original recipe, because this has a traditional batter for a cake, and then you pour a lot of liquid on top. Could this really all bake together and actually work?? The answer is yes! This glorious Slow Cooker Mint Chocolate Pudding Cake is magic.

It is a rich chocolate cake with mint chocolate chips and a pudding-like sauce that bakes under the cake. This means you get a spoonful of pudding in every bite of cake.

This no-fuss Slow Cooker Mint Chocolate Dessert is perfect for holidays.

The cake is a sponge-like denser texture, but it doesn’t rise the same way as an oven baked cake. It is an easy batter, I didn’t even use a mixer. The one helpful trick I can give you is to use a slow cooker liner in the crock pot. It makes clean up a breeze! Instead of scrubbing my crock pot clean, I could just lifted out the bag and wipe down any residue.

The original recipe was for a chocolate peanut butter version, but since the holidays are quickly approaching, I figured mint chocolate was appropriate. Plus, I pretty much gobble up mint chocolate desserts like it’s going out of style. I guess it is a good thing my boyfriend doesn’t like mint; it means more for me!

This Slow Cooker Mint Chocolate Pudding Cake is quite possibly the easiest cake ever!

The longer this cake cooled, the thicker the pudding got. I am sure it is best served warm, but I actually served it cold and it did not disappoint. I topped it with a scoop of ice cream and also some whipped cream.

The only alteration I made to the original recipe is that I used ½ cup of crushed mint chocolate pieces instead of peanut butter.


Lisa Riedl & Anna Schaber are the duo behind the food website, Garnish with Lemon. Years of answering SOS calls from friends and family about what to make for dinner spurred Lisa and Anna to launch their blog as a resource for approachable, seasonal recipes plus tips to make everyday entertaining effortless. During Minnesota summers, you’ll find them on the back porch, swatting mosquitoes, sampling new cocktails and solving the world’s problems, including how to get their kids to eat more veggies.

Fall is in the air, and for our family that means it’s time for apple picking!

 

Bourbon Citrus Sipper

 

Apple picking is a tradition in our house. We’ve gone to the same orchard every year since the kids were small. And although they are less enamored with the petting zoo and wagon rides as they were back then, they still get excited about plucking fresh apples from the trees. Of course, no orchard trip is complete without a stop in the orchard snack shack for apple mini donuts. And we never leave without at least a couple gallons of fresh apple cider in the trunk. Hot or cold, fresh cider is a quintessential fall beverage and the base for this slow cooker Bourbon Citrus Sipper.

 

Bourbon Citrus Sipper

 

Many of us rely on our slow cookers to save the day when time is tight. Pop a handful of ingredients in that bad boy, and dinner is waiting for you when you walk in the door. But slow cookers are also fantastic tools to use when serving beverages for groups of people. In this BHG recipe, fresh apple cider is mulled with cinnamon sticks and whole cloves for a few hours before adding tangy citrus slices to keep the flavor bright. Bonus: the whole house smells like fall.

 

The original version of this Bourbon Citrus Sipper calls for anise seeds and pouring bourbon directly into the mix, but since we’re not big anise fans, I omitted the seeds. I also kept the crock of mulled cider alcohol-free and placed the recommended bourbon and a shot glass next to the mugs. Keeping the booze on the side is a simple way to create a single beverage option that pleases kids and adults alike.

 

Bourbon Citrus Sipper

 

Plus serving only one drink means less time tending bar and more time enjoying your guests. Who can argue with that?

 


slow cooker Indian stew with veggies

Whether the fall weather has you in the mood for soup, or you find yourself pulling out the slow cooker to simply make getting dinner onto the table easier, you will love this Easy Indian Stew. We enjoyed it one recent day when my daughter was home sick—and she needed me to help her build with Legos and play with stickers, rather than spending my time making dinner—and it was a hit with the whole family. It has really interesting flavors but there’s nothing particularly complicated about it. Oh: The leftovers were really delicious, too.

I followed the recipe except for a few small adjustments:

  • I used half potatoes and half butternut squash since we’d gotten both in a recent CSA box. I cut the butternut squash a bit larger than the potato to help prevent it from overcooking or breaking apart during cooking.
  • I skipped the first step of sauteing entirely and simply added everything to the slow cooker. I might have lost a little flavor, but the final results were so flavorful that I’m happy I didn’t dirty another pan.

I prepped all of the ingredients and put them into the slow cooker, which only took a few minutes, and turned it to high since it was already lunchtime. I put the tomato paste and cream of coconut left from the cans into separate zip top freezer bags and stuck them into the freezer for later use. (I also did the same with the ginger, which you can actually grate frozen into dishes with great results.)

baked pita chips with butter and salt

A few hours later, when the house smelled like subtle curry, I had my daughter help me tear up some pita bread so we could bake it into chips. We brushed the pita wedges with melted butter and a little salt and baked them at 350 degrees F for 14 minutes.

Kid serving of Slow Cooker Indian Stew

My girl mostly ate the chips along with the peas and potatoes from the soup, but my husband and I enjoyed everything in our bowls. The split peas were a nice change of pace and I loved getting to enjoy some favorite Indian flavors right at home. Since we don’t have an Indian restaurant in our small town, this slow cooker stew is the next best thing!

Get the full recipe for Easy Indian Stew here.


Slow Cooker Macaroni and Cheese on BHG Delish Dish

There are certain dishes that simply MUST make an appearance at my family’s Thanksgiving table, and macaroni and cheese is one of them.

There is something so comforting about a hearty bowl of macaroni and cheese.  I think that’s why I immediately gravitated towards the original recipe of BHG’s Four Cheese Macaroni and Cheese.  The decadence of the dish spoke to me and reminded me of my mother’s classic that she makes every holiday.  I knew I just had to try it!

Slow Cooker Macaroni and Cheese on BHG Delish Dish

I planned on making it just as the recipe called for until my oven randomly stopped working.  I think all of the recent baking made my oven call in sick so I had to change plans right away.  The new plan was to use my crock pot, and Slow Cooker Macaroni and Cheese was born.  Let’s just say that things always happen for a reason, and this new change in plans was perfecto!

Not only must you add this to your Thanksgiving menu stat, but you must make it once a month just to remind you how delicious the simple things in life can be.  This will save you so much time during the holidays.  Just think about it: While you baste your turkey, make your stuffing, bake several pies and entertain your guests, this amazing macaroni and cheese will be tending to itself and ready in a few hours.  You simple toss all of the ingredients into the slow cooker like below and let it cook away.

Slow Cooker Macaroni and Cheese on BHG Delish Dish

I only made the following changes to the original recipe:

  • I replaced the elbow macaroni pasta with penne but you can definitely still use the macaroni for a more traditional dish.
  • I added two large beaten eggs to the mixture to create more of a custard as it cooked away.
  • I replaced the milk with 1 1/2 cups of evaporated milk and 1 1/2 cups of half and half to make the macaroni and cheese richer. It is for the holidays after all right?
  • I tossed in a 1/2 cup of melted butter as well.
  • I toasted the panko crumbs over my stove top in a saute pan with a tablespoon of butter until golden brown.
  • I tossed all of the ingredients together in the slow cooker except for 1/4 cup of the shredded cheese and the toasted panko crumbs.  Once everything was combined, I topped the pasta with the cheese and panko crumbs and let it cook on low for 2 1/2- 3 1/4 hours.

Slow Cooker Macaroni and Cheese on BHG Delish Dish

  •  Cook less time if you want it super creamy and cook a bit more if you want the mac and cheese a bit firmer.  Just make sure your pasta is nice and soft before stopping the cooking process.

Slow Cooker Macaroni and Cheese on BHG Delish Dish

This macaroni and cheese is really incredible.  You will want to make this over and over again, especially since its so easy now.  You can even have your kids make it.  Now that is something to truly be thankful for.

 

Slow Cooker Sandwiches


Hi y’all I’m Melissa from Melissa’s Southern Style Kitchen.  I was over-the-moon when my friends here at BHG approached me about sharing a Month-of-Southern inspired Thanksgiving recipes.  Over the next few weeks, I’ll be sharing 4 familiar BHG recipes changing a few ingredients and adding a bit of Southern flair.  I’ll be sharing quick make-ahead appetizers, theses sumptuous slow cooked scalloped potatoes  and  a delightful pumpkin cheesecake.  We all know, that no holiday table would be complete without potatoes in some form.  If your holiday kitchen is like mine the oven tends to be very busy making it difficult to coordinate the preparation needed for all of the special dishes.  While looking through the archives on the BHG website I came  upon this slow cooked Three Cheese Scalloped Potatoes recipe and thought it would be the absolute perfect solution.  The original recipe inspired me to put together this version with just a few ingredient changes.

I tweaked the original recipe a bit and added a slight flavor adjustment  adding a hint of garlic to the oh-so-simple sauce.  I also took the opportunity to add a holiday favorite, cubes of smoked ham.  In place of the sour cream in the original recipe, I used a flavored onion and chive cream cheese, and of course a little melted butter.  These are potatoes after all. You can make this dish your own by creating your own shredded cheese blend using your favorite varieties of cheese.  If you have vegetarians at your holiday table, use vegetable broth in place of the chicken broth and leave out the ham.  If you aren’t inclined to bake a whole ham, this dish is a tasty way to include it on your holiday menu with very little fuss.  The creamy no-cook sauce  is so decadent, no one will ever believe you whipped it up in your blender.

Ingredients:

3 lb Yukon gold potatoes, sliced 1/4 inch thick

3/4 lb smoked ham, cubed

1 small sweet onion, finely diced

3 cup shredded sharp white cheddar cheese

1 1/2 cup low sodium chicken broth

1 [10 3/4] oz can cream of potato soup

4 oz onion and chive cream cheese, softened

3 Tbsp grated Parmesan cheese

4 Tbsp butter, melted

1 tsp garlic powder

1 tsp salt

1/2 tsp freshly ground black pepper

1/4 tsp ground mustard

1 Tbsp chopped chives or parsley

Directions:

Liberally spray the bottom and sides of a 6-quart oval slow cooker with cooking spray.  Cube the ham, dice the onion.  You can mix together additional flavors of shredded at this point if desired, making your own blend of cheese.

To prepare the sauce, pour the chicken broth, potato soup, softened cream cheese, grated Parmesan cheese, melted butter, garlic powder, salt, black pepper and ground mustard into a stand blender.  Process until smooth and fully combined.

Separate all ingredients into thirds.  Begin by layering 1/3 of the sliced potatoes on the bottom of the slow cooker.  Sprinkle with 1/3 of the diced onion and 1/3 of the cubed ham.  Drizzle with 1/3 of the sauce and sprinkle with 1/3 of the shredded cheese.  Repeat layers ending with sauce and cheese.
Cover the opening of the slow cooker with doubled paper towels then place the lid firmly on top.  Cook on the high setting for 3-4 hours or on low for 6-7.  Test the potatoes with a fork for tenderness.  When done, remove the crock from the slow cooker, sprinkle with chopped chives and rest uncovered for 10 minutes before serving.  Serve the scalloped potatoes straight from the slow cooker or arrange on a serving platter, if preferred. Serves: 10-12
Recipe adapted from the original Three Cheese Scalloped Potatoes on the BHG website.
 

About Melissa: 

Melissa Sperka is the Publisher, recipe developer and photographer of the blog Melissa’s Southern Style Kitchen. Her blog focuses on creating homemade family-style meals, snacks and desserts as well as many classic Southern favorites. Melissa lives in North Carolina and is a busy Mom to 2 boys.  She is passionate about sharing her love of cooking, baking and entertaining. After winning the National Flour Power! contest, she also gained national attention with her blue ribbon “Nested Potato Skins” featured in Southern Living Magazine. You can also find her at Parade.com as a featured Contributor.

Slow Cooker Thanksgiving Side Dishes


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