Simple and Tasty Recipes for Chilly Fall Day

by | Oct 10, 2012

It is very cool here and I am ready for some easy and comforting Cold weather foods!  I found this first recipe from Pillsbury and I am going to try it when Bill is home.  I love Slow Cooker Recipes so I can do other things and still have dinner ready at the end of the day without a lot of hassle!

Slow Cooker Braised Short Ribs

Slow Cooker Braised Short Ribs


4 pounds beef short ribs

2 dried bay leaves

2 teaspoons Worcestershire sauce

1 envelope (1.2 ounces) brown gravy mix

1/2 cup dry red wine, if desired

1 can (10 3/4 ounces) condensed golden mushroom soup

4 servings mashed potatoes (refrigerated, instant or frozen), heated

Place ribs in 3 1/2- to 4-quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine and soup.

Cover and cook on low heat setting 8 to 10 hours.

Spoon excess fat from top of sauce if desired. Remove bay leaves. Serve ribs with mashed potatoes, spooning sauce over all.


Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Cacciatore


  • 1/3 cup all-purpose flour
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 tablespoons canola oil
  • 2 medium onions, cut into wedges
  • 1 medium green pepper, cut into strips
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 cup shredded Parmesan cheese


  • Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides.
  • Transfer to a 5-qt. slow cooker. Top with onions, green pepper and mushrooms. In a small bowl, combine the tomatoes, garlic, salt, oregano and basil; pour over vegetables. Cover and cook on low for 4-5 hours or until chicken juices run clear and vegetables are tender. Serve with cheese. Yield: 6 servings.
 Gingered Cherry Pear Cobbler
Cherry Pear Cobbler


  • 4 cups chopped peeled fresh pears
  • 1/2 cup dried cherries
  • 1/4 cup packed brown sugar
  • 2 tablespoons finely chopped crystallized ginger
  • 1 tablespoon all-purpose flour
  • 3 tablespoons butter
  • 1/4 cup sugar
  • 2 tablespoons finely chopped crystallized ginger
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons cold butter, cubed
  • 1/2 cup buttermilk


  • In a large bowl, combine the first five ingredients; transfer to a greased 2-qt. baking dish. Heat butter in a small saucepan over medium heat for 7 minutes or until golden brown; pour over pear mixture. Cover and bake at 350° for 20-25 minutes or until bubbly.
  • In a food processor, combine sugar and ginger; cover and process until finely chopped. Add the flour, baking powder, baking soda and salt; cover and process for 3 seconds or until blended. Add butter; process until mixture resembles coarse crumbs. Add buttermilk and pulse just until a soft dough forms. Drop by tablespoonfuls over warm pear mixture.
  • Bake, uncovered, for 35-40 minutes or until topping is golden brown. Serve warm. Yield: 8 servings.

Have a blessed rest of the week!  Enjoy this incredible Fall weather!

God Bless,

Janet Scott