This was supposed to be posted yesterday, but I had some computer problems.  So, here it is!  Later today I will post today’s installment and a new recipe.

We had a super busy weekend!  Of course, we have entered the holiday season, which brings lots of activity, not to mention all of the adoption stuff we have going on, and speech and debate, which is just about to get rolling as well.  Friday, we had a practice tournament all day.  We had the sausage, potato and green bean meal waiting for us when we got home.  So nice!  I have to admit, however, I was exhausted and didn’t clean the kitchen a whole lot that evening, nor did I put on my drill sergeant hat and make the kids to their jobs.  So, needless to say, by Saturday afternoon, things were quite a mess over here.  My day Saturday didn’t go as planned, either.  I thought I would have all day to clean and get some decorating done as well as prepare for a church event we were hosting at our home Sunday.  However, Todd was out of town all weekend with our oldest son at a soccer tournament, our oldest at home daughter was gone also for the weekend, and our 13-year-old daughter who helps me a lot and babysits for me some was occupied Saturday as well.  I have gotten pretty spoiled by having older children around to help me out with things.  When they are all not home at the same time, I feel like I’m back in my earlier days of parenting, when I had lots of little children and no help.  I took everyone shopping for Christmas decorations, and we spent about twice as long as I had anticipated we would to finish and check out.  Everyone was sweet and pretty well-behaved at the store; we were just s-l-o-w between choosing what we wanted at the best prices and juggling the stroller and two shopping carts.  This was with a 12, 10, 8, 6, 4 and 1-year-old.  At least the three oldest of the group could help push carts and stroller!  Ahhh, the adventures we have!

Thankfully, I had chosen a meal that could be made quickly and cooked in just a couple of hours in the crock pot.  Some of the ingredients are “interesting” in this one, but everyone actually really liked this one!  I doubled the recipe, and we had plenty plus leftovers.  I cooked this on High and it was perfect in a couple of hours.  Note:  If you double or triple this recipe, I would cut down on the flour, instead of doubling or tripling flour.  I doubled it, and it was a bit pasty, though it didn’t affect the flavor.

Sausage Bean Quickie

Ingredients:
4-6 cooked brown ‘n serve sausage links, cut into 1-inch pieces
2 tsp. cider vinegar
2 16-oz. cans red kidney or baked, beans, drained
7-oz. can pineapple chunks, undrained
2 tsp. brown sugar
3 Tbsp. flour (if doubling or tripling recipe, I would not double or triple flour…maybe do 4 Tbsp. for doubled recipe and 5 for tripled)

Instructions:
1. Combine sausage, vinegar, beans and pineapple in slow-cooker.  Stir well.
2. Combine brown sugar with flour. Add to slow cooker.  Stir well.
3. Cover.  Cook on Low 5-10 hours, or High 1-2 hours.

Sunday evening, we hosted the last leg of our church’s “progressive dinner,” where you travel from house to house for appetizers, soups, salads, main dish, and dessert.  We actually had main dish and dessert both at our house since we live a little ways out.  We were so excited to open our home, as we haven’t been ready to do so very often since we began to be able to use the added space to our home.  Things still aren’t completely finished out, but it’s improving all the time, and we were excited to decorate and have friends from church over.  After Saturday’s busyness and excitement, including spending several hours going to get my college daughter from school and bringing her home, then running her to the ER to find out she had mono (!), needless to say, the house was a wreck.  We hadn’t finished decorating, and the kitchen was in need of some serious attention!!  I was so thankful to be able to put our dinner and dessert into two crock pots before we left for church so that when we got home, we could focus on cleaning and decorating.  Everything turned out great, and the house was pretty by the time our guests arrived!  Have I ever said how much I love crock pot cooking!? 🙂

For the main dish, I made a Beef stew that I have made before using venison and it is divine!  I must say that I prefer this recipe with venison.  I didn’t have enough venison cuts left in my freezer this time, so I used beef, which also turned out wonderful.  Time to send the son out hunting again so we can fill our freezer with more venison!!

Venison OR Beef Stew
(I double this recipe and it just fits into my 7-quart Crock Pot)

Ingredients
1 1/2 lbs. venison or beef cubes
2 Tbsp. oil
1 medium onion, chopped
4 carrots, peeled and cut into 1-inch pieces (I slice in my Cuisinart)
1 rib celery, cut into 1-inch pieces
4 medium potatoes, peeled and quartered
12-oz. can whole tomatoes, undrained (I cut these up a little when I add to pot)
10 1/2-oz. can beef froth
1 Tbsp. Worcestershire sauce
1 Tbsp. parsley flakes
1 bay leaf
2 1/2 tsp. salt
1/4 teaspoon pepper
2 Tbsp. quick-cooking tapioca

Instructions:
1. Brown meat cubes in skillet in oil over medium heat.  (I always cook the onions with the meat, too). Transfer to slow cooker.
2. Add remaining ingredients.  Mix well.
3.  Cover.  Cook on Low 8-9 hours.  (In a pinch, I have started this on high for an hour or two and then reduced to low and cooked for 5-6 more hours).

Variations:
1. Substitute 1 1/2 tsp. garlic salt and 1 tsp. salt for 2 1/2 tsp. salt.  Or reduce salt if you are trying to cut down on sodium intake.
2. For added color and flavor, add 1 cup frozen peas 5 minutes before end of cooking time.

Slow Cooker Pumpkin Pie Pudding
This is heavenly!  It’s pretty rich, though, so you don’t need a lot to satisfy that pumpkin pie urge!  I doubled this since we were having guests but I would probably still double it just for our family if it were going to be the only dessert served.  We can put away a lot of dessert.  😉  It fit just perfectly into a 4-quart crock pot.

Ingredients:
15-oz. can solid pack pumpkin
12-oz. can evaporated milk (fat free worked fine)
3/4 cup sugar
1/2 cup buttermilk baking mix
2 eggs. beaten
2 Tbsp. melted butter, or margarine
1 Tbsp. pumpkin pie spice
2 tsp. vanilla
whipped cream for serving

Instructions:
1. In a large bowl, mix together all ingredients except whipped cream .
2. Cover and cook on Low 6-7 hours, or until thermometer reads 160 degrees.  I would not recommend trying to cook this on high for a shorter amount of time.
3. Serve in bowls topped with whipped cream.

Since we had so much food leftover, tomorrow’s installment will be a side dish.  Happy crocking!  🙂