30 recipes 4 4 ï - Amazon S3 · Use a 6-quart slow cooker. Cut the bread into 1/2 -inch cubes and bake at 350 for 20 minutes, or until toasted. While bread is toasting, brown the

A SLOW COOKERTHANKSGIVING

S T E P H AN I E O 'D E A

30 recipes

O’Dea Media Group, LLC. No Distribution available without written approval of author. 1

A Slow Cooker Thanksgiving

Stephanie O’Dea


stephanieodea.com

Happy Thanksgiving!!

I love lining my kitchen countertops with slow cookers for

Thanksgiving.

I often have 7 or so plugged in --- this way I can get everything

chopped, prepared, and dumped into slow cookers before 10

am.

I then sweep and mop the kitchen, take a shower, and am

essentially DONE FOR THE DAY well before my guests arrive.

I personally do not cook our turkey in a crockpot, but in the

oven because we need such a large one for our family.

My wish for you this Thanksgiving and Holiday season: only

hang out in the kitchen if you WANT TO! Let your cookers do

the heavy lifting so you can enjoy your family!

Lots and lots of love and only the very best of wishes.

xxoxo steph

PS: I will be taking questions live on Facebook during the

morning hours (I’m on Pacific time) – so if you have a question,

hit me up and I’ll be happy to help in any way I can!

http://stephanieodea.com/

https://www.facebook.com/StephanieODea.ayearofslowcooking/


THANKSGIVING TIMELINE:

Early November:

Invite guests. If it is a potluck, assign dishes. I find it’s better to be quite specific in assigning

dishes, rather than simply suggesting a “side dish.” Instead, ask for Candied Sweet Potatoes,

etc. This way you know exactly what you are getting and can plan table space and serving

utensils.

Determine any allergies your guests might have and plan accordingly.

Make a large Master shopping list and divide by “perishable” and “non-perishable.”

Purchase the Non Perishables, and cross them off of your list.

Two Weeks Ahead:

Take inventory of tables, chairs, table linens, dishes, silverware, and slow cookers. Call

friends/neighbors and borrow or rent if necessary.

Clean out your refrigerator.

Plan ahead for flowers, decorations, etc.

One Week Ahead:

Finalize menu.

Deep clean house – the floors, bathrooms, etc.

Three Days Ahead:

Check on thawing and cooking time and temperature with Butterball.com


Make Cranberry Sauce

Purchase beverages and begin chilling

Two Days Ahead:

Put out table linens

Shop for Perishables

Spot clean rooms that will be used

Make cornbread for stuffing

Fill salt & pepper shakers, find wine openers and set out serving platters and utensils

Follow turkey thawing instructions as directed on Butterball.com

One Day Ahead:

Peel potatoes and sweet potatoes. Place in a pot of cold water and refrigerate.

Toast bread for stuffing, put cubes in zippered bags

Chop all vegetables and place in zippered bags in the refrigerator

Stock bathrooms


Create staging areas for coffee, dessert, drinks, etc.

Follow turkey thawing instructions as directed on Butterball.com

On Thanksgiving:

Put ingredients in slow cookers, follow recipe instructions

Cook turkey as advised on Butterball.com

Tidy kitchen

ENJOY YOUR FAMILY!


SUPER QUICK 30-MINUTE CLEAN UP GUIDE: (this is a reprint from an online article. I hope you find it useful! – steph)

Occupy the Children/Pets.

Put on a DVD. Shove them in the yard. Give them a tub of frosting and plop them in the highchair. Something. Anything. Keep them away from you while you quickly move from room to room tidying. If they are old enough to help, let them, but don’t waste time micromanaging.

Hide Stuff.

Yes. This isn’t cheating, this is practical, and the better you get at the Daily 7 and with PROMing, the less you will have to hide.

Grab an empty laundry basket or storage bin, and start at the front door. Toss in random papers that have congregated on the side table and the floor: the umbrella, the one pink rainboot, the string cheese wrapper, and the IPod headphones (or whatever happens to be in your front entry.

These are the things in mine at the moment…) Continue putting things into the basket or bin as you walk through the front entry and into the house.

Keep the basket/bin out while you quickly tidy up the front room. Fold throw blankets, fluff the couch cushions, clear off the coffee table, and put any scattered toys or strewed items into the basket.

Put this container into the master bedroom closet, or similar hiding spot that is off-limits to guests. Do yourself a favor and attend to this basket/bin promptly—-the last thing you want is a stack of “hidden” item containers!

Guest Bathroom.

This is the only place where your guest(s) will be alone. If you are up to speed with the Daily 7, you’ve been wiping down the bathroom daily, so you’re in phenomenal shape.

http://stephanieodea.com/2009/03/how-to-company-clean-in-30-minutes-or-less/

http://www.totallytogetherjournal.com/the-daily-7-for-a-highly-successful-household


http://www.totallytogetherjournal.com/hello-world



If you haven’t been keeping up with this, it’s okay. Run some hot water in the sink, and use a hand towel to wipe up the sink bowl and surrounding surfaces. It’s okay to splash and get the floor wet.

Put away bath toys. Use the wet handtowel to wipe out the bathtub and the ledges. Close the shower curtain or sliding doors.

Re-wet the towel if need-be, and use it to quickly mop up the floor, taking care to get the dust bunnies out from behind the bathroom door. Remember that your guest is in the bathroom with the door shut, and if he/she is, um, sitting, the floor is on display.

If the toilet needs cleaning, do so now. Wipe or Windex off any large and noticeable splotches on the mirror or faucet. Change the towels.

Kitchen.

People end up in the kitchen. You can try to keep them out, but they’ll find a way to get in there anyhow.

Put away the random stuff on the countertop (hide paperwork, bills, anything personal you don’t want on display) and wipe it down with a disinfectent wipe or spray. If you have dirty dishes in the sink, load up the dishwasher and turn it on.

If you don’t have a dishwasher, handwash the dishes if you have enough time, or hide them. Seriously. It’s okay, I won’t tell.

Put them in a box in the garage, or in the oven (remember to take them out before preheating!!!!). Wet a dishtowel and quickly mop up any noticeable crumbs from the flooring.

Toys.

Do not attempt to clean the play room, or the kids’ bedrooms unless you have time to do so. Kids make messes, it’s part of their job, and if you’re inviting more kids into your home, it’s pretty much a waste of valuable time and energy to tidy before they arrive.


The best thing to do is to let them loose then have a 10-Minute Tidy before they leave. The parents won’t know who made what mess and your toy room will actually be in better shape then it was before the company came.

If you have little kids on the way over, it’s always a good idea to make sure the marble games and other small-piece games are put up high and are out of reach.

Make the House Smell Good.

This is the last thing to do before company arrives. Light a smelly candle (I like vanilla, apple, cinnamon, or similar food-smells) or Windex something.

The smell of Windex smells like clean. Vinegar works just as well to clean windows and smudges off of doorknobs and light switches, but Windex will create a powerful punch in the air, and your guests will think you’ve spent HOURS cleaning.

This is a trick that realtors do right before showing a house that’s not in the best-of-shape. They Windex the front doorknob or the lightswitch right by the front door, so the second people arrive to tour the home they get a whif of “clean”—that smell triggers something psychologically and visitors feel/believe that even if the home is in disrepair, it’s clean.


RECIPES:

Apple and Sausage Stuffing

Apple Crisp

Apricot and Balsamic Brie

Best Brussels Sprouts

Broccoli with Toasted Garlic and Hazelnuts

Candied Acorn Squash

Candied Sweet Potatoes

Cheesy Creamed Corn

Classic Creamed Corn

Cornbread Stuffing

Cranberry sauce

Cranberry Turkey Legs

Crustless Pumpkin Pie

Garlic Mashed Potatoes

Grown Up Green Bean Casserole

Honey and Cinnamon Glazed Carrots

Mashed Potatoes with Cream Cheese and Sour Cream

Mulled Wine

Pecan Topped Sweet Potatoes


Pumpkin Cheesecake

Red Wine Poached Pears

Roasted Root Vegetables

Savory Sweet Potato Bake

Southwestern Turkey Soup

Sweet and Sour Caramelized Onions

Traditional Stuffing

Turkey and Wild Rice Soup

Turkey Breast

Turkey Breast with Stuffing

Turkey Stew

Turkey with Wild Rice Stuffing

Wassail


Apple and Sausage Stuffing Serves 8 12 cups dried bread cubes (I use gluten free bread) 8 ounces ground pork or turkey sausage, browned and drained 3 tablespoons butter, melted 1 1/2 cups chopped Granny Smith apples (peeled or not, your choice) 1 1/2 cups chopped onion 1 1/2 cups chopped celery 1 1/2 teaspoons rubbed sage 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 cup chicken broth, plus an additional 1/4 cup if desired Use a 6-quart slow cooker. Cut the bread into 1/2 -inch cubes and bake at 350 for 20 minutes, or until toasted. While bread is toasting, brown the sausage on the stovetop and drain. Toss the bread cubes and sausage together in your slow cooker, and pour in the melted butter. Add apples, vegetables, and seasonings. Use two large spoons to toss the ingredients and disperse the spices. Pour in the 1/2 cup chicken broth, and stir gingerly to coat the bread and vegetables with the broth. Cover and cook on high for 2 to 3 hours. Your stuffing is done when the vegetables are soft and the bread on the sides of the pot has turned brown and golden. If desired, add a bit more broth before serving.

Apple Crisp Serves 6 4 cups sliced apples (approx. 4 large, peeled and cored) 2 tablespoons orange juice 2 cups prepared granola (I use gluten free) 1/4 cup dark brown sugar 1/4 cup butter, melted Use a 4 or 6 quart slow cooker sprayed with cooking spray. Add the sliced apples to the prepared insert and toss with the orange juice. In a small mixing bowl, combine the granola, brown sugar, and melted butter. Pour this directly on top of the apples. Cover, and cook on low for 4 to 5 hours or on high for about 2 hours. The crisp is finished when the apples have reached desired tenderness. Unplug, and let the pot sit with the lid off for about 20 minutes before serving with ice cream and whipped cream.


Apricot and Balsamic Brie Serves 6 1 (16-ounce) round or wedge of Brie cheese 1/2 cup chopped dried apricots 1 teaspoon balsamic vinegar 2 tablespoons brown sugar 2 tablespoons water 1/4 teaspoon dried rosemary 1/2 cup chopped walnuts Use a 2-quart slow cooker. If your brie has a really hard rind, cut the top part off and discard. Place the brie into your stoneware. In a bowl, mix apricots, balsamic vinegar, brown sugar, water, and rosemary together. Spoon on top of brie. Sprinkle with walnuts. Cover and cook on low for 3 hours, or on high for about 90 minutes. Serve with apple slices and your favorite crackers.

Best Brussels Sprouts Serves 6 1 pound brussels sprouts 3 tablespoons butter 1 tablespoon Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup water Use a 2-quart slow cooker (or quadruple recipe and cook in a 6-quart). Wash and trim the ends off of each Brussels sprout, and cut in half. Toss into the cooker. Add butter, mustard, salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Stir well to distribute the sauce before serving. The sprouts on the edge get brown and bit crispy on the outer edge. This is a good, and not something to worry about!

Broccoli with Hazelnuts & Roasted Garlic Serves 6 2 pounds broccoli florets 1 cup large raw hazelnuts 1 head garlic, peeled (12 cloves) 2 tablespoons olive oil 2 lemons, juiced 1/2 teaspoon kosher salt 1/2 teaspoon pepper Use a 4 quart crockpot for best results. Wash and trim broccoli, and add to crockpot. Peel garlic, and


add with salt and pepper. Add hazelnuts. Squeeze lemon juice evenly over the top. Toss with wooden spoons.

Cover and cook on high for 2 hours, or on low for about 4. This is finished when broccoli has reached desired tenderness. I like my vegetables al dente.

Candied Acorn Squash Serves 2 1 acorn squash, cut in half 2 apples: peeled, cored, and diced 1 tablespoon butter, melted 2 tablespoons brown sugar 1 tablespoon chopped walnuts (or almonds or pecans) 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon Use a 4-quart slow cooker. Cut the acorn squash in half. This is hard! I've found the easiest way (thanks to my mom) is to microwave the squash for a minute on high to soften the skin. Then use a knife to cut it right down the middle. Scoop out the seeds (which guinea pigs don't like for some reason) and discard. Put the squash into an empty slow cooker, skin side down. In a small mixing bowl, combine the cut up apple, melted butter, brown sugar, walnuts, salt, and cinnamon. Scoop this concoction into the acorn halves. Lick the spoon. Cover and cook on low for 5 hours, or on high for 2 to 3.

Candied Sweet Potatoes serves about 10 1 tablespoon butter 7 to 8 sweet potatoes, or yams, peeled and sliced 1/2-inch thick 1/2 cup orange juice 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/2 cup firmly packed brown sugar 1/4 teaspoon kosher salt 1/2 to 1 cup mini marshmallows (to add after cooking) Use a 4-quart slow cooker. Rub the butter onto the inside of your slow cooker. Layer in the sweet potato slices. In a small mixing bowl, combine the orange juice, vanilla, cinnamon, brown sugar, and kosher salt. Pour this mixture evenly over the top of the sweet potatoes. Cover, and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. When potatoes are soft,


scoop into an oven-safe dish, dot with marshmallows, and broil in the oven for 3 to 5 minutes, or until marshmallows have JUST begun to brown.

Cheesy Creamed Corn Serves 8 2 (16-ounce) packages frozen corn (no need to thaw) 2 (8-ounce) packages cream cheese 2 tablespoons white sugar 2 tablespoons water 4 slices American cheese, crumbled Use a 4 to 6 quart slow cooker. Empty the corn packages into your slow cooker. Unwrap the cream cheese and put the blocks on top. Add sugar and water, and fold the American cheese slices a few times, then crumble it in on top. Cover and cook on low until everything is all melty---about six hours on low in my 4-quart. If you're using a big cooker, it'll cook a bit faster---check after 4 hours on low. Stir well before serving.

Classic Creamed Corn Serves 6 1 bag frozen white corn 1 can corn 1 tablespoon butter 1 tablespoon cream cheese (yup! that is it!) 2 tablespoon flour (I use gluten free flour blend) 3 tablespoons milk 1/4 teaspoon black pepper

First off, we are going to make a roux. In a small saucepan, melt your butter and cream cheese over low heat on the stove top and make a rue, adding your flour slowly and whisking until there aren't any lumps. Add your milk and the liquid from the can of corns to the mix and whisk some more. The cream cheese is pretty thick, and you may need the liquid in the saucepan before the flour will melt nicely for you. Mix in the black pepper. Empty the contents of the frozen bag of corn and the rest from the can of corn into your crockpot. Cover with the sauce. Cook on low for 4-6 hours or on high for 3-4. This is done when everything is hot and melty.


Cornbread Stuffing serves 12 (1/2 cup servings) 8 x 8 pan of baked cornbread 4 slices of toasted bread 2 cups celery, chopped 1 large yellow onion, diced 3 beaten eggs 1/4 cup butter, melted 1 tablespoon poultry seasoning 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 cups chicken broth (or vegetable!) --and another 1/4 cup if desired, later Use a 6-quart slow cooker. Bake the cornbread according to package directions (or by all means, make it by scratch!) If you have a few days to let the cornbread go stale, do that. Otherwise, cut into slices and bake at 300 degrees until toasty (along with your bread slices). It took about 30 minutes in my oven. While the cornbread is toasting, chop up the onion and celery. Put the pieces into your crockpot. Add the seasoning. Melt butter in the microwave, and mix together with 3 beaten eggs. Stir well into the veggies and seasonings in the crockpot. Cut the cornbread and toasted bread into 1/2-inch cubes. Toss the cubes of bread and cornbread well with the ingredients in the crockpot. Pour in 2 cups of broth. Stir gingerly to combine. Do not be alarmed if the cornbread breaks up – corn bread stuffing cubes are not as pronounced as traditional stuffing bread cubes. Cook on high for 2 hours. This can be on warm successfully for up to 4 hours. If you'd like a more moist dressing, add another 1/4 cup of broth before serving.


Cranberry Sauce Serves 12

12 ounces fresh cranberries

1/2 cup orange juice (freshly squeezed is best)

1/2 cup water

1/2 cup dark brown sugar

1/2 cup white sugar

1/4 teaspoon cinnamon

Use a 2- quart slow cooker.

Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. I

had the kids squeeze fresh juice, but you can use store-bought if that's what you have on hand.

Add the sugar and the cinnamon. Stir. There will be an awful lot of liquid, and the cranberries

will float and you'll wonder how on earth it could possibly turn into cranberry sauce.

Cover and cook on high. It will take about 3 hours.

Stir every hour or so. When the skin from the cranberries has softened, the cranberries will

"pop" when pushed with a spoon up against the side of the crock. It wasn't until about 2 hours

in that my cranberries were soft enough to do this.

Smoosh all of the cranberries. Stir well.

Take the lid off and heat on high for another 30 to 45 minutes. Your house will smell wonderful!

Serve. This easily can be made a few days before your holiday dinner, and stored in the fridge in

an air tight container. It also freezes very well!

Cranberry Turkey Legs Serves 4

3 to 4 pounds turkey drumsticks (remove skin if desired) 1 (1-ounce) packet onion soup mix 1 (14-ounce) can whole berry cranberry sauce 1/2 cup orange juice Use a 6-quart slow cooker. Place the drumsticks side by side in the insert. Sprinkle on the onion soup mix, and spread the cranberry sauce on top. Pour on the orange juice.


Cover, and cook on low for 6 to 7 hours, or on high for about 3 hours, or until turkey is no longer pink and has reached desired tenderness. HOMEMADE ONION SOUP MIX: 1/4 cup dried minced onion 2 tablespoons chicken bouillon granules 1/4 teaspoon paprika 1/4 teaspoon ground black pepper

Crustless Pumpkin Pie Serves 8 1 (15-ounce) can pure pumpkin 1 (12-ounce) can evaporated milk 3/4 cup white sugar 1/2 cup Bisquick-type mix (I used Pamela's Baking Mix) 2 eggs 2 tablespoons butter, melted 1 1/4 teaspoons cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cloves 1/8 teaspoon ground ginger 2 teaspoons vanilla extract Use a 4-quart slow cooker sprayed with cooking spray. In a mixing bowl, combine all of the ingredients, and whisk until fully blended. No need to use a hand or stand mixer, just some elbow-grease.

Pour the batter into the prepared crockpot. Cover and cook on high for 3-4 hours, or on low for about 6. Check your "pie" after 2 hours on high, and 3 hours on low, then check every 30 minutes. When fully cooked, the pie will look just like a finished pumpkin pie. The batter will have browned and will crack in a few places. The center will have set enough for you to touch it without getting batter on your finger.

Let sit in the crockpot until room temperature, then spoon into serving dishes and top with whipped cream.

http://www.pamelasproducts.com/


Garlic Mashed Potatoes Serves 8 to 10

5 pounds red potatoes, mostly skinned and quartered

20 cloves of garlic, peeled (about 2 heads)

1 cup chicken broth (you can use vegetable)

1/2 block (4 ounces) of cream cheese, softened

1/2 cup grated Parmesan cheese

(salt to taste if needed at the table)

Use a 6-quart slow cooker. Place the peeled and quartered potatoes into an empty slow cooker. I left

the skin on a few of the potatoes for added color and texture; it's completely up to you. Toss in the

garlic cloves. Pour in chicken or vegetable broth. Cover, and cook on low for 7 to 8 hours or on high for 4

hours.

Check the potato doneness with a fork. The potato piece should slide right off, and the garlic should be a

golden brown and pretty shiny.

If you have a LOT of liquid in the bottom of the crock, you might want to drain a bit of it out. I only

ended up with what looked like a 1/4 cup or so.

Add the cream cheese to the pot, and use an immersible hand blender to mash the potatoes, or you can

use a whisk or potato masher if you'd like a chunkier finished product. Stir in the Parmesan cheese. Salt

to taste, if necessary, at the table.

Grown Up Green Bean Casserole serves 8-10 3 tablespoons salted butter 1 1/2 pounds sliced white button mushrooms 1 large yellow onion, peeled and finely diced salt and pepper to taste (about 1/2 tsp of each) 8 ounces cream cheese, softened 1 cup chicken broth 2 pounds green beans, trimmed and cut into 1 1/2 inch pieces 1 cup French’s onion topping, optional (to add before serving, optional, NOT gluten free) [a good GF alternative are FunYuns! :-) ] Heat butter in a large skillet until it has just begun to brown. Add mushrooms and stir. Cover, and cook on medium heat for a good ten minutes, stirring every so often, until mushrooms have shrunk in size and have wilted. Add 2 turns of the pepper grinder to the pan. This will take longer than you think it should – but don’t rush the mushrooms! Add the onion to the mushrooms, along with a few more turns of the pepper grinder and a light


sprinkling of kosher salt. Stir. Cook on med-high heat until the onions are translucent. Drop in the cream cheese and chicken broth. Cover the skillet again, and cook on medium heat until the cheese has melted fully. Turn off the stove. Put the trimmed and rinsed green beans into an empty 6-quart slow cooker insert, and pour the mushroom mixture evenly over the top. Stir to disperse ingredients. Cover, and cook on low for 5 hours, or on high for about 2 hours. Stir again, and serve as-is, or top with a cup of French Fried onions or the smashed FunYuns.

Honey and Cinnamon Glazed Carrots Serves 6 4 cups of baby carrots (or fresh carrots, peeled and chopped in 2-inch chunks) 1/2 cup of orange juice 2 tablespoons honey 1 tablespoon butter 1/4 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper Use a 4-quart slow cooker. Toss everything together and cook on high for about 4 hours or on low for 6 hours (for either high or low, check after 2 hours and stir).

Mashed Potatoes with Sour Cream and Cream Cheese serves 10-12 5 pounds of red potatoes 1 (7-ounce) block of cream cheese, room temperature 1 cup sour cream 1 chicken bouillon cube 1/2 cup of hot water, reserved from boiling the potatoes 1 teaspoon garlic powder 1 tablespoon dried parsley Wash and peel the potatoes, leaving the skin on some if desired. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water. Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender. Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain the


potatoes, and return to pot. Open the cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder. Mash with a potato masher. If you don't have a masher, the way that I seem to not, you can use a wire whisk. It'll work just fine. After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot. Cook on high for 2 hours, or on low for 4. Can be kept on warm indefinitely.

Mulled Wine Serves 6 to 8 2 bottles dry red wine (I used Cabernet Sauvignon) 1 cup freshly squeezed orange juice (about 3 oranges) 2 more oranges (one to float on top, and one for garnish wedges) 3/4 cup white sugar 1/4 teaspoon allspice 1/4 teaspoon cinnamon 4 cinnamon sticks 4 whole cloves Use a 6-quart slow cooker. Pour wine into your crockpot.. Squeeze the oranges to get 1 cup of juice. I'm sure you could get away with using store-bought juice, but the pulp floating around is what's kind of neat about mulled wine; it's more rustic this way. Stir in the sugar, and add the ground spices. Float the cinnamon sticks and whole cloves on top. Slice one of the oranges in rings, and float the rings on top. Serve right out of the crock with a ladle into mugs; not wine glasses.

Pecan Topped Sweet Potatoes Serves 6 to 8 4 peeled and sliced (1/4 inch thick) sweet potatoes

1 (15-ounce) can whole-berry cranberry sauce

1 cup nonfat evaporated milk (in a can in the baking aisle---I don't know how fresh transfers)

3/4 cup brown sugar

1 teaspoon vanilla extract

4 tablespoons butter

1 cup chopped pecans

Use a 4-quart slow cooker sprayed with cooking spray. Peel and slice the sweet potato and stagger-stack in your crockpot. Cover with the 3/4 cup of brown

sugar. Open the can of cranberry jelly and squish it out all over the top of the sugar and potatoes.


Mix the 1 teaspoon of vanilla with the cup of milk, and pour over the entire top.

Melt the butter and mix it with the chopped pecans. Sprinkle on top.

Cover and cook on high for 3-4 hours, or low for 5-6. This is done when the sweet potatoes have

reached desired tendency. We like ours pretty squishy.

Unplug and uncover. Let sit for 15 minutes before cutting into.

Pumpkin Cheesecake Serves 6 Crust:

1 cup gingersnap or graham cracker crumbs (I used the GF gingersnaps from Trader Joes)

3 tablespoons butter, melted

2 tablespoons white sugar

Filling:

2 packages (8 oz each) cream cheese, room temperature

1 1/4 cup white sugar

1 can pure pumpkin (15 oz)

3/4 cup sour cream

2 teaspoons vanilla

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon kosher salt

4 eggs

Sour Cream Topping (optional):

1 cup sour cream

3 tablespoons white sugar

1 teaspoon vanilla

If you are planning on serving pumpkin cheesecake for an event, I'd recommend making it the day

before, so it has plenty of time to chill in the refrigerator.

I used a 6.5 oval quart crockpot, and inserted a 1.5 oval casserole dish into it. You are using

the crockpot as a bain marie, or water bath.

In a small bowl, combine melted butter with the graham cracker crumbs and white sugar. Press the

mixture into your casserole dish. Set aside.

In a large mixing bowl, combine the softened cream cheese, pure pumpkin, sour cream, and vanilla

extract. Add the spices and eggs, also. Mix well with a hand or stand mixer until the cream cheese is fluid


and there aren't very many cream cheese spots/lumps. A few is okay.

I've never been one to add some ingredients first, and an egg at a time while mixing. If you are

somebody who likes to do that, the Good Housekeeping people will tell you what to do.

Pour the filling on top of the crust.

Put 1/2 to 1 cup of water into the bottom of your crockpot. The inserted dish should push the water up

to halfway up the sides of the cheesecake.

Place the cheescake into your crockpot and cook on high for 2 to 4 hours. It took 4 for mine to cook

completely. You will know it's done cooking when the top is no longer jiggly and the sides have begun to

brown ever so slightly.

Unplug your crockpot, and take off the lid. In a small mixing bowl, whip together the sour cream

topping. With a rubber spatula, very carefully spread the sour cream topping on top of the hot

cheesecake. Let the cheese cake sit in the cooling crockpot for an hour, before chilling in the

refrigerator. I put the lid on the crockpot sideways, but you can also leave it off.

Chill for at least 6 hours. Serve.

Red Wine Poached Pears Serves 6 2 (29-ounce) cans pear halves (I like it that the recipe calls for canned pear halves. They are found year-

round, are terribly inexpensive, and you don't have to peel anything.

If you'd prefer to use "real" ones, try 6 peeled and cored pears)

1 (750-ml) bottle red wine (I used an inexpensive merlot) 1 cup white sugar 1 teaspoon vanilla extract 1 cinnamon stick 2 star anise 6 tablespoons sweetened whipped cream (for garnish, after cooking) Use a 6-quart slow cooker. Drain pears, and plop them into your empty crock. Add the entire bottle of wine (if you are wearing a new white blouse, it'd be a good idea to put on an apron. grrr.). Stir in the sugar, being careful to not break up the pear halves. Add vanilla, and float the cinnamon stick and star anise on top. Cover and cook on low for 5 hours, or on high for about 2. Serve warm in bowls with a large dollop of whipped cream.


Roasted Root Vegetables Serves 12 2 pounds carrots 2 pounds rutabagas 2 pounds parsnips 1/2 cup chopped parsley 3 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon black pepper 1 teaspoon dried basil Use a 6-quart slow cooker. Peel all of your vegetables, and cut into 2-inch chunks. Feed scraps to the guinea pigs. I'm usually a huge fan of the baby carrot (because of laziness), but wanted a more rugged look for this dish. If you would like to use baby carrots, go for it, and don't cut them. Chop the parsley. Put all the vegetables into your crockpot, and add the olive oil, basil, salt, and pepper. Toss with your hands to coat fully coat the vegetables. Cover and cook on low for 8 hours, or on high for 4-5. The vegetables are done when they have reached desired tenderness. I cooked ours on low for 6 hours, then on high for about 90 minutes.

Savory Sweet Potato Bake

serves 8 to 10

1 tablespoon salted butter

5 pounds sweet potatoes, peeled, and sliced in 2-inch rounds that are about 1/4-inch thick.

2 teaspoons chipotle chile powder, divided

1 teaspoon kosher salt, divided

14 to 16 ounces shredded Gruyere cheese, divided

2 cups heavy cream

Smear the butter all over the 6-quart insert of your slow cooker. Put 1/3 of the sweet potato rounds into

your slow cooker, and sprinkle on 1/3 teaspoon of chipotle chile powder and a 1/3 teaspoon of kosher

salt. Add 1/3 of the shredded cheese. Repeat layers until you have run out of ingredients. Pour heavy

cream evenly over the top.

Cover, and cook on low for 5 hours, or on high for about 2 hours.


Southwestern Turkey Soup Serves 4 2 to 3 pounds turkey meat 1 onion, peeled and diced 1 (15-ounce) can corn 1 (14.5-ounce) can stewed tomatoes 1 (4-ounce) can diced jalapeno peppers 1 tablespoon ground cumin 1 teaspoon chili powder 1/2 teaspoon kosher salt 4 cups chicken broth Sour cream (for serving, optional)

Use a 6-quart slow cooker. Place the turkey into the insert and add the onion, and the full contents (the

juice, too!) of the cans. Add the spices and salt, and pour in the broth. Cover and cook on low for 7 to 8

hours or on high for about 4 hours.

Serve with a dollop of sour cream, if desired.

Sweet and Sour Caramelized Onions Serves 6 to 8 2 pounds tiny onions (sometimes called boiler or pearl onions) 1/2 cup raisins 1 tablespoon butter 2 tablespoons balsamic vinegar 1 tablespoon white sugar 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 cup pine nuts Use a 4 or 6-quart slow cooker. Cut the top and bottom off of all of the onions and peel away the skin. If you get some of the onion and peel that off an outer layer, that's okay. It takes a while to peel the onions; make sure you're in a good mood. Put the onions in the crockpot and toss with balsamic vinegar, salt, and pepper. Add the pat of butter and the raisins. Toss in the pine nuts. Cover and cook on high for 2-4 hours, stirring every 45 minutes or so. I cooked ours for a bit more than 3 hours, and stirred 3 times. I like the onions to get brown and caramely on all sides.


Traditional Stuffing serves 12 (1/2 cup servings) 1 loaf of bread, lightly toasted in the oven 1 large yellow onion, diced 1 cup celery, diced 1 cup tart apple, peeled and diced 1/4 cup butter, melted (I use salted, but it doesn't really matter) 1/4 cup fresh parsley, chopped 1 1/2 cup chicken or vegetable broth (and maybe 1/4 cup later if needed) 1 tablespoon ground sage (important flavor)

1 teaspoon ground marjoram 1/2 teaspoon savory 1/2 teaspoon thyme (if you have poultry seasoning in the house, use 1 tablespoon and omit the sage, marjoram, savory, and thyme.) 1 teaspoon kosher salt 1 teaspoon black pepper Use a 6-quart slow cooker. Toast the bread slices in the oven at 300 degrees on cookie sheets (this will take approximately 20 – 30 minutes). While the bread is toasting, chop up the onion, parsley, celery, and apple. Add to crockpot. Add the seasoning, and add melted butter. Stir well. When the bread is done, cut into 1/2 inch size-or-so cubes. Add to the crockpot. Toss very well with the butter, chopped vegetables, and spices. When the bread is coated nicely, pour in 1 1/2 cups of broth. Cover and cook on high for 2 hours. When finished, the bread will have browned a bit on the top and around the edges, and it will be hot throughout. It can stay on warm for probably another 2 hours before serving, if needed. Stir. If you'd like it a bit more moist, you can add a 1/4 cup more (or as much as you desire) of broth. If you'd like to start the day ahead---you can do the bread cubes, and seal in zipper bags, and chop the vegetables and keep separate. Combine as directed the day of your dinner.


Turkey and Wild Rice Soup Serves 8 To Make the Broth: turkey carcass (if you don't have one, you can use 2 cups of cooked turkey) 8 cups water (to make broth. if you don't have a carcass, use 8 cups chicken broth) 1 chicken bouillon cube (only if you are using the carcass to make broth. Don't use if you're using broth.) Put your turkey carcass into a crockpot, and cover with 8 cups of water. If you need to break the bones down to fit in your crock, do so. If your turkey carcass is still “stuffed” – leave it in. You may certainly add some onion, celery, or anything else you'd like to season the broth. The more meat and skin left on the bones, the more flavorful the broth. Cover and cook on low overnight. I cooked the broth for 10 hours. In the morning, put on an apron to strain the broth with a colander. Since I have a bunch of crockpots, I strained the broth into a new one. You might need to strain the broth into a big bowl, then dump it back into the crockpot. Pick off the meat, and add it to the broth. The Rest of the Ingredients: 2/3 cup uncooked wild rice 1 yellow onion, chopped 1 cup chopped celery 1 cup chopped carrots 1 teaspoon ground or rubbed sage 2 tablespoons balsamic vinegar 2 cups spinach leaves (to add later) Use a 6-quart slow cooker. Follow in the instructions to make broth with your turkey bones/carcass. If you don’t want to do this step, use 8 cups of chicken broth and 2 cups of diced turkey. Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage, bouillon cube, and balsamic vinegar. Stir. Cover and cook on low for 8-10 hours, or on high for 4-6. Stir in spinach leaves. Enjoy!


Turkey Breast Serves 4 4 to 6 pound turkey breast (bone-in or out. your choice) 2 cups cheap white wine (you can use broth or apple juice instead, if you'd like) 1 stick of butter (1/2 cup) 1 onion salt and pepper I used a 6 quart crockpot and a 4 1/2 pound turkey breast. I know that it's suggested to not cook with any wine that you wouldn't drink, but it's okay because I drink cheap wine. Unwrap the turkey breast and pat it dry with paper towels. If desired, cut off the skin with poultry shears, and discard. Salt and pepper the breast liberally.

Plop it, breast-side down into the crockpot. Wash your hands well. Cut up an onion coarsely and push some pieces down next to the turkey and put a few in the rib cavity. Add the stick of butter. Pour the wine over the top. Cover and cook on low for 7-9 hours, or on high for 4-6. Use a meat thermometer to test doneness--it should register at 170°. Remove from crockpot, and let sit for about 20 minutes before carving. The meat will be much more tender than if cooked in an oven.

Turkey Breast with Stuffing Serves 4 to 6 2 cups toasted bread cubes or plain croutons (I use gluten free) 1/2 cup diced onion 1/4 cup chopped celery 1 teaspoon ground sage 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 teaspoon dried thyme 1 tablespoon butter, melted 4 turkey drumsticks, or a 4-pound turkey breast, skin removed if desired 1/2 cup chicken broth


Use a 6-quart slow cooker. Spray the insert well with cooking spray. Add the bread cubes, onion, celery, sage, salt, pepper, and thyme. Toss well to coat cubes, and pour in butter. Lay turkey on top. Pour in broth. Cover, and cook on low for 7 to 8 hour or on high for about 5 hours. Check internal temp of turkey with meat thermometer before serving. It should register at or above 170.

Turkey Stew Serves 8 There are two parts, here. The first part is to make broth with your leftover turkey carcass. If you don't have a carcass on hand, and would still like to make this soup, jump to the next step and use 8 cups of chicken broth and 2-3 cups chopped turkey. for broth: use a 6 quart slow cooker. turkey carcass, or rib cage bone-sets from 2 turkey breasts 9 cups of water 2 tablespoons granulated chicken bouillon (read label carefully for msg and gluten, I used the Herb Ox brand) 2 tablespoons balsamic vinegar (this takes the meat flavor out of the bones, and creates a beautiful color and flavor) 1 large onion, finely diced OR 1 tablespoon dried onion flakes cook on low overnight, or for about 8 hours. Unplug, and remove stoneware from cooking element. Uncover and let cool. When cool enough to "go fishing," remove all bones from broth, leaving meat inside the pot. note: if your slow cooker releases a bunch of steam and condensation while cooking, put a layer of foil or parchment paper down over the top, then put the lid on so you don't lose your cooking liquid. for stew, add the following: 2 cups peeled and diced sweet potato 1 (28-ounce) can diced or stewed Italian style tomatoes 1 teaspoon oregano 1 teaspoon coriander 1 tablespoon chile powder 1 (15-ounce) can corn, and juice 4 cloves chopped garlic OR 1 teaspoon dried garlic powder Combine all ingredients in a 6 quart slow cooker and cook on low for 6-7 hours, or until sweet potatoes have reached desired tenderness and flavors have melded.

http://www.hormelfoods.com/brands/herb-Ox/default.aspx

http://www.hormelfoods.com/brands/herb-Ox/default.aspx


Turkey with Wild Rice Stuffing Serves 6 1 cup long-grain wild rice, rinsed 1 cup dried cranberries 2 green apples, peeled and chopped 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 5 pounds bone-in turkey breast 2 cups chicken broth Use a 6-quart slow cooker. In a small mixing bowl, mix together the wild rice, cranberries, chopped apple, salt, and pepper. Add this mixture to the insert and place the turkey breast on top. Pour chicken broth evenly over the contents. Cover, and cook on Low for 7 to 8 hours, or on high for about 6 hours. The turkey and stuffing is done when the rice is bite-tender and the turkey is no longer pink and registers 170 with a meat thermometer.

Wassail Serves 8 2 quarts apple cider (if you can’t find it, look for unfiltered organic apple juice that you can’t see through) 1 cup pineapple juice 1/2 cup honey 3 sticks cinnamon 2 whole cloves 1 whole orange, cut in rings brandy, optional Use a 4 to 6 quart crockpot. This makes 9 cups of juice. Put all of the ingredients into the crockpot (not the brandy). Wash your orange well, and cut off each end. Slice the remaining orange into rings, and float the pieces on the top of the juice. Cook on high for 2 hours, or on low for about 4. You want the juice completely hot, and the flavor of the cloves and the cinnamon to have permeated. Ladle into mugs. If you are going to add the brandy, put a shot into each mug, then top with the hot cider. If serving to guests, provide a ladle, and keep the crockpot lid off, and the pot turned to low. If on warm with the lid off, it won't stay quite hot enough.


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30 recipes 4 4 ï - Amazon S3 · Use a 6-quart slow cooker. Cut the bread into 1/2 -inch cubes and bake at 350 for 20 minutes, or until toasted. While bread is toasting, brown the