Contest the cold with crockpot, comfort food

Many of my friends have been looking for new recipes to make it through the past several weeks of cold winter weather. When it is bitter cold outside, it seems like the crockpots come off the shelf and comfort food and casserole recipes come out of the files.

We have plenty of recipes today to suit just about anyone's taste, but this first recipe is definitely for my husband. It does not use a crockpot, but is warm comfort food and anything with bacon he will love.

Garlic Cream Biscuits with Bacon Gravy

2 cups self- rising flour (*see note)

1 1/2 cups heavy cream

1 teaspoon granulated garlic

For the Bacon Gravy:

2 tablespoons bacon grease

2 tablespoons all-purpose flour

1 cup milk

Salt and pepper to taste

Freshly cooked bacon for serving

In medium bowl, stir together flour and garlic. Add in cream and stir until it forms a stiff dough. Pour onto floured surface and press into a ball with hands. Press out flat and then bring it into a ball again. Repeat this four times to knead.

Using a rolling pin, roll out to 1/2-inch thickness. Using a biscuit cutter or juice glass dipped in flour, cut out biscuits. Place on greased baking sheet and bake at 450 degrees for 12-15 minutes, or until lightly browned on top. Remove from oven and brush tops with melted butter, if desired.

To make Bacon Gravy:

This gravy is meant to be a little thicker than usual in order to be able to smear on the biscuits.

Place grease in small skillet, add flour. Stir over medium heat until flour is browned.

Reduce heat to low and whisk in milk. Stir constantly until gravy thickens and no lumps remain, 7-8 minutes.

To assemble biscuits, cut each biscuit in half and top with freshly cooked bacon and a smear of thick bacon gravy. Serve warm.

*Note: To make your own self-rising flour, simply add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each cup of all-purpose flour.

Beef Barley Soup

Make this soup using a five-quart crockpot or putting in a covered baker in the oven at 250 to 275 degrees for the same cooking time.

1 (4 to 5 pound) chuck roast

1 1/2 to 2 cups finely chopped celery

1 1/2 to 2 cups finely chopped carrots

1 box beef broth

2 cups chopped onion

1 1/2 cups pearled barley

2 bay leaves

Place roast in crockpot and cover with water and lid and cook on medium or low for several hours until beef begins to fall apart. Add water as you cook; you will want broth. Once fully cooked remove from crock, place on plate to cool, add vegetables, box of broth and barley. Cook until vegetables and barley are done.

While veggies are cooking pull the beef apart into small pieces. When veggies and barley are ready add the meat back into the pot and stir to combine. Make sure to remove bay leaves before serving.

Creamy Chicken Alfredo Lasagna

2 cups shredded cooked chicken breasts

1 can (14 ounces) artichoke hearts, drained, chopped

1 (8 ounce) package Kraft shredded mozzarella cheese with a Touch of Philadelphia, divided

1/2 cup grated Parmesan cheese

1/2 cup chopped drained oil-packed sun-dried tomatoes

2 (8 ounce) packages cream cheese, softened

1 cup milk

1/2 teaspoon garlic powder

1/2 cup tightly packed fresh basil, chopped, divided

12 lasagna noodles, cooked

Heat oven to 350 degrees. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture. Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.

Chicken Cordon Bleu Casserole

1 pound pasta, penne or any shape desired

1 cup chicken breasts, cooked and cubed

1 cup ham, cooked and cubed

1 1/2 cups milk

8 ounces cream cheese, softened

2 tablespoons dried minced onion

2 cups Swiss cheese, shredded

Salt, pepper, and cayenne pepper

1 cup Panko breadcrumbs

1/2 cup butter, melted

Bring a large pot of water to a boil over medium-high heat. Salt it and add the pasta; cook until al dente. Drain and return to the pot. Add in the chicken and ham and toss to combine. Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture, about 5 minutes. Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste. Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned.

Crockpot Sweet Garlic Chicken

My niece Tarah sent me this recipe and said they really enjoyed it. She told me I just had to try it.

4-6 chicken breasts, fresh or thawed

1 cup packed brown sugar

2/3 cup apple cider vinegar

1/4 cup lemon-lime soda, diet or regular

2-3 tablespoons minced garlic

2 tablespoons soy sauce

1 teaspoon fresh ground pepper

2 tablespoons cornstarch

2 tablespoons water

Red pepper flakes, optional

Spray slow cooker with nonstick cooking spray. Place chicken inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce and pepper. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together cornstarch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two; it will continue to thicken as it cools. Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles.

Southwest Chicken Spaghetti

1 pound skinless, boneless chicken breasts (3-4 breast filets)

1 teaspoon pepper

2 tablespoons chili powder, divided

1 tablespoon garlic powder

1 pound whole wheat spaghetti

16 ounces 2% milk Velveeta cheese (cubed)

4 ounces green chilies

1 cup salsa Verde

1 tablespoon dried cilantro

1/2 cup fat-free milk

For the chicken: Preheat oven to 350 degrees. Line a baking sheet with foil and spray with nonstick spray. In a small bowl combine 1 teaspoon pepper, 1 tablespoon chili powder and 1 tablespoon garlic powder. Sprinkle both sides of each chicken breast with seasoning and place in baking dish. Cook for 20-25 minutes or until juices run clear. Cut into bite size pieces and reserve on a plate.

For the pasta: Fill large pot with water and bring to a boil. Salt the water. Cook pasta until desired doneness is reached. Drain and return to pasta pot.

For the cheesy sauce: In a microwave-safe bowl combine remaining ingredients. Heat in the microwave for 2 minute intervals while stirring until smooth and heated through. Add chicken to cheesy mixture and stir. Pour over spaghetti and gently toss to combine. Optional toppings: grated cheese, fresh chopped cilantro, chili powder or sour cream. Serves 12.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at newssemissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo., 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.