On one of my trips to Wally World I purchased a crock pot. It is the first one I have ever owned. K will try his hand at making a pot roast with it tonight. I'm pretty excited and want dinner now! :)
Also, I had made an impulse purchase which is out of character for me. I saw several cook books in the same section where I got the crock pot. I almost got the limited edition Better Homes cook book, "Celebrating the Promise." But it didn't give me much insight into what exactly I would be getting in the book.
I ended up getting "The Taste of Home Cookbook" because it listed all the things that I could expect inside. (both cook books were sealed up tight so I couldn't take a peek)
It even came with a CD that has all sorts of cool stuff on it. The book even came with a plastic splash guard to protect your pages from cooking mishaps. Ha! That's my kind of book.
Now I just hope that it has actual recipes in it that I want to make. So far just from peeking around it looks like it's going to be something that I enjoy browsing from time or two to find a new treat to try. I like that it also lists all the nutrition facts for each recipe.
I will even give you a recipe from the book for the holidays:
3/4 cup sugar
1/4 teaspoon salt
4 cups milk, divided
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg
1 cup heavy whipping cream
Additional whipped cream and ground nutmeg, optional
1. In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160 degrees, about 25 minutes.
2. Pour into a large bowl; stir in the vanilla , nutmeg and remaining milk. Place the bowl in an icewater bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.
3. When ready to serve, in a small mixing bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Por into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.
Yield: 6 servings (about 4 cups)
Nutrition Facts: 3/4 cup equals 413 calories, 25 g fat (14 g saturated fat), 289 mg cholesterol, 256 mg sodium, 34 g carbs, 0 fiber, 12 g protein