I love one-pot meals! I have tailored this recipe for a small household but it can be "sized up" without any loss of quality!

10 Bean Soup (Slow Cooker) Makes about 3 hearty servings! Freezes well.
START WITH
½ lb 10 Bean mix or ½ lb navy, Great Northern or other dried beans
32 ounces (4 cups) lot fat, low sodium chicken broth
1 bay leaf fresh or dried thyme to taste (suggest 4 “shakes” of dried thyme)
2 carrots chopped
1 celery stalk, chopped
½ medium onion, diced
3-6 cloves minced garlic
Place the above in a slow cooker and set to high for about 3.5 hours or until beans are cooked through.

Remove the bay leaf.
(Add up to 1 cup of water if the soup seems too thick.)
ADD: ½ lb hot Italian sausage, or bratwurst or other spicy sausage (without casings), browned and drained
A double handful of fresh spinach (more to taste!)
1-2 tablespoons lemon juice
Stir, reheat, and then turn temp to low or warm until ready to eat.
Serve with hot garlic/Parmesan bread

Tip: I have a small blender and use it to chop the veggies all at once. Makes prep time a snap.
I buy hot Italian sausage in bulk (no casings) or ground beef, brown a couple of pounds of it and freeze in 1/2 lb portions to add to soups, pasta sauces or casseroles. (My vacuum sealing machine is priceless for making best use of sales on large quantities for my small household. Seal, freeze, and enjoy for up to 3 years later at no loss of flavor or nutritional value.)

I love, love, love peanut butter and bacon sandwiches!

Oatmeal chocolate balls....

Two mashed banana's, 2 cups oatmeal, handful raisins (dark), 1/2 cup dark chocolate chips, tsp. vanilla.
Mix and make balls, place on parchment paper and bake at 375% for 18 minutes...cool 15 minutes and enjoy!!

I do the Elvis peanut butter sandwich.
Wheat bread one slice slather with peanut butter.
Sliced Bananas either lengthwise or as circles.
Make sure the Bananas are touching.
Cover with crispy Bacon.
Then a slice of American cheese.
Then either butter or mayonnaise on the outside of the bread.
Then Fry them like a grilled cheese sandwich.

I had seen spatchcocking on TV and heard about brining for years so when a #14 pound turkey found its way into my shopping cart it was time to play . . .

[www.foodnetwork.com] seemed like a good place to start.

Videos of spatchcocking a turkey make it look so easy with a pair of kitchen shears. Not so. The first part of the cut is easy, but when you approach the solid bone going to the neck it is time to drop a fresh blade in your electric saw or get out the cleaver to get that bone cut. Anyway, we got it done.

I was concerned that the amount of salt in the dry brining would make the turkey a salt bomb but followed the directions and laid out the birdie on cookie racks over a half sheet pan in the fridge for about 4 1/2 days. Tonight the birdie got roasted and I was shocked that in 1 1/2 hrs it tested done. I didn't bother with the vegetables and bread in a pan under the bird but did put some water in the pan so that the drippings did not burn and smoke.

I never have had a more delicious, moist, juicy and tender turkey. Never again will a turkey be 'cooked whole' in my house.

My daughter's fiance is a chef. He carves the turkey, spatchcock style. I refer to it as lifting the lid of the bird, then slicing white and dark meat. Not necessarily a pretty presentation, though. When presentation is called for, he does a stunt-double. Presents a small turkey, surrounded by pretty stuff, greenery and berries. Then, whisks it to the kitchen for carving. He returns a carved bird to the table, that was baked piecemeal, with dark and white meat baked at different times.

Edited 1 time(s). Last edit at 12/01/2016 01:46AM by Mert.

Crockpot Red Velvet Cake!

Ingredients
1 box Duncan Hines Red Velvet Cake Mix
½ cup Applesauce
1? cup Water
3 Eggs

Instructions
1. Beat all ingredients together for 1 minute with mixer.
2. Spray inside of Crockpot with Pam Cooking Spray.
3. Pour mixture into Crockpot and cover.
4. Cook on high for 1.5 – 2 hours, or until done.
5. Carefully cut pieces directly out from the Crockpot.
6. Use frosting or serve with ice cream.

Garlic Roasted Carrots

Prep Time 5 minutes Cook Time 40 minutes Total Time 45 minutes 6 servings, 59.5 calories each

Ingredients
24 baby carrots, tops trimmed to 2 inches
2 tablespoons olive oil
2 tablespoons balsamic vinegar
5 cloves garlic, minced
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped parsley leaves

Instructions
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place carrots in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 35-40 minutes, or until tender.
Serve immediately, garnished with parsley, if desired.

Crockpot Candy

2 pound white almond bark
4 ounces German chocolate bar
12 ounce bag semisweet chocolate chips
24 ounces dry roasted peanuts

Add all ingredients to slow cooker. Let cook on low for 1 hour without messing with it. After an hour, stir to combine everything. Allow to cook for another hour, stirring every 15 minutes. Drop spoonfuls of the candy onto wax paper and allow to cool completely.

Foodnetwork's full proof Cranberry Sauce:

12 oz. pkg. cranberries, place into pan withholding 1/2 in bowl for later. 1/2 cup sugar, add 1 strip orange peel + juice of half orange into cranberries with a tangerine,1 cinnamon stick (can add tsp.), Add 2 tbsp. water to pan, cook on low for 10 minutes until sugar dissolves. Increase heat and cook 10 minutes, reduce heat and cook (low) adding reserved cranberries until soft......cool and serve.



Edited 1 time(s). Last edit at 12/03/2016 09:40PM by Irene_L.A..

Crock Pot Crustless Pumpkin Pie

15 oz Pumpkin
12 oz Evaporated Milk
¾ Cup Brown Sugar
½ Cup All Purpose Flour
¼ t Salt
½ t Baking Powder
2 Eggs- Beaten
2 T Butter- Melted
2 t Pumpkin Spice

Combine all ingredients in a crockpot and cook on low for 2-4 hours, rotating crockpot to cook evenly.

i like this cranberry limeade. It is tart. Lip-smacking and lip-puckering. It'll put hair on your chest if you don't find your personal balance of sweet and tart, so adjust ingredients according to your own sensibilities. Some options are included here. In blender, combine frozen limeade or freshly prepared limeade with once-fresh cranberries that you have frozen. (Freezing the cranberries causes them to function like ice cubes in a blender beverage and provide texture.) Sweeten to taste, using your preferred sweetener. Enjoy!

Once, I made this with leftover homemade cranberry sauce. It was not as good as when I made it with hard, frozen, intact fruit. But that is just me.

POMEGRANATE & ROSEMARY GIN FIZZ

2 oz. Nolet's Gin
1 oz. Pomegranate Juice
.5 oz. Lemon Juice
Club Soda
Rosemary Sprigs & Pomegranate Arils, for garnish

Shake and strain into a glass. Garnish with rosemary and pomegranate.

Crockpot Spaghetti Squash

1 whole medium-sized spaghetti squash

Wash the squash and poke it 10 times with a sharp knife.
Place the entire squash in your slow cooker (no water needed), and secure the lid.
Cook on either low heat for 6 hours or high heat for 4. You'll know it's ready when the outer flesh is soft.
Carefully remove from the slow cooker as it will be flimsy and hot.
Cut the squash in half, scoop out the seeds, and use a fork to pull the strand-like flesh away from the peel.
It's ready to use in your favorite spaghetti squash recipe.

GINGERBREAD COOKIES

sent to me in a Happy Holidays email from EyeSpy

Ginger Bread Cookies`
3 cups all-purpose flour
1 1?2 teaspoons baking powder
3?4 teaspoon baking soda
1?4 teaspoon salt
1 tablespoon ground ginger
1 3?4 teaspoons ground cinnamon
1?4 teaspoon ground cloves
6 tablespoons unsalted butter
3?4 cup dark brown sugar
1 large egg
1?2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger,
cinnamon, and cloves until well blended.

In a large bowl, ideally a KitchenAid, beat butter, brown sugar, and egg on medium speed until well blended.

Add molasses, vanilla, and lemon zest and continue to mix until well blended.

Gradually stir in dry ingredients until blended and smooth.

Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or in fridge for 30-45 minutes. (If storing in the fridge return it to room temp before rolling Return to room temp before using.)

Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.

Place 1 portion of the dough on a lightly floured surface.

Sprinkle flour over dough and rolling pin.

Roll dough to a scant 1/4-inch thick.

Use additional flour to avoid sticking.

Cut out cookies with cutters of choice.

Space cookies 1 1/2-inches apart.

Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).

Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

After cookies are cool you may decorate them any way you like. Try powdered sugar or piping icing.

Roasted tomato salsa:

2 cans fire roasted salsa
1 jalapeno pepper
1 garlic clove
1/2 finely chopped red onion
alvocado sliced on top
Cilantro to taste
Lime, salt, tortilla chips

@Shop-et-al wrote:

i like this cranberry limeade. It is tart. Lip-smacking and lip-puckering. It'll put hair on your chest if you don't find your personal balance of sweet and tart, so adjust ingredients according to your own sensibilities. Some options are included here. In blender, combine frozen limeade or freshly prepared limeade with once-fresh cranberries that you have frozen. (Freezing the cranberries causes them to function like ice cubes in a blender beverage and provide texture.) Sweeten to taste, using your preferred sweetener. Enjoy!

Once, I made this with leftover homemade cranberry sauce. It was not as good as when I made it with hard, frozen, intact fruit. But that is just me.

Add some vodka to that and it would be perfect, LOL!!!

Heart Attack Will Soon Follow Casserole

3lbs yellow squash, cut in 1/2- 3/4 inch dice, I've used green Mexican squash and it was great, the family didn't like the green factor.

1 carrot grated

1 or 2 onions depending on the size, small dice, you want to end up with a minimum of 1 cup depending on the onion you use. My family wants 2 cups.

Butter, use your own discretion. I normally use 1 stick of salted.

1 can of cream of chicken soup

2 packages of yellow cornbread mix that requires milk and egg

1lb of Jimmy Dean sausage

Minimum of 12 ounces of sour cream, depends on how dry the cornbread is. I've used 16 ounces.
Pepper & salt..your discretion



First make the cornbread. This can be done days ahead of time. The cornbread should be at least a day old, but the recipe will still work as long the cornbread has had time to cool completely. Dice the cornbread in bite size pieces.

Saute the onions and carrots until soft. Break up the sausage and add to onion/carrot mix. Cook until sausage is done. Do not drain the sausage.

Parboil the squash with some salt, drain when it is barely fork tender if you managed to buy young squash. Older squash may take more time. Pepper the squash now if you like pepper.

Mix the soup and sour cream in the biggest bowl you own. Add the other ingredients. Put in a 1/4 throwaway aluminum pan.

Stuff in the oven at 350 until bubbly. Usually between 30 to 45 minutes if everything starts out warm.

My family loves it when I use Jiffy mix. It ends up sweet. Friends love it when I use a normal Cornbread mix like Martha White.

The cornbread must be yellow and the sausage must be Jimmy Dean's. My family likes extra sausage, so I use 2 lbs.

Be prepared to wash every pot you own if you make this casserole.



Edited 1 time(s). Last edit at 12/20/2016 12:38PM by MA Smith.

Ham and Cheese Pinwheels

1 carton (8 ounces) whipped cream cheese
1/2 cup finely chopped walnuts
1 tablespoon ranch salad dressing mix
1 garlic clove, minced
9 thin slices deli ham

 In a bowl, combine the cream cheese, walnuts, salad dressing mix and garlic. Spread about two tablespoons  over each ham slice? roll up tightly and wrap in plastic wrap. Refrigerate for at least 2 hours. Unwrap? cut into
 1­in. slices.  Makes about 4 dozen.

Anyone have any prime rib recipes? I am doing one for Christmas Eve this year.

There are a ton of them online you can research that will give you proper instructions on how long to cook it for depending on the size. You are going to need a meat thermometer if you don't already have one. Also take into consideration that the roast continues to cook after you take it out of the oven. Before cooking the roast, I like taking a whole garlic bulb, wrapping it in tinfoil, and allowing it to bake for about 10 minutes in a 350 oven until it becomes slightly soft. Then I take the garlic sections, peeling off the exterior, and make small puncture cuts in the roast where I shove in the garlic clove sections. Lipton onion soup mix makes a great marinade for your prime rib roast.

Jas, you are right! I did a search and YAY!! I am going to do the garlic slits also. I will use extra virgin olive oil with some Dijon mustard and some herbs to cover it and roast it on a rack. I will prolly make ratatouille. to go with it. Another YAY!

Yes, some people do a coarse salt rub too. It might make a nice blend with the herbs. But it might make the au jus too salty unless you're careful. Oh, I actually don't time my garlic clove it might be more like 15 mins. What time is dinner and what can I bring?

You can make some whipped potatoes for the au jus too...

I did a prime rib roast this evening. The one I selected had a nice fat cap and reasonable marbling of the meat. I let it warm on the counter for about an hour before dealing with it. It had been separated from the bone and then tied back to the bone (otherwise I would have done that to make it easier to slice once cooked). I preheated the oven to 500 and while it was heating I did the garlic slivers punctured into the top and ends (but not the sides). Salt and pepper was the only seasoning. I got the thermometer right into the center and when the oven was ready popped it in and immediately turned the oven down to 350. When it hit 135 internal temperature I pulled it out and let it rest for about 10 min before cutting the strings and then carving with my electric knife. There were done-to-medium well ends for those liking little pink and there was a nice pink to red center for those of us who prefer more rare. Yummy. Baked potatoes with butter and sour cream and fresh broccoli to go with it.

There will be another one done on New Years Eve pretty much the same way, though it will be accompanied by sweet potato mash and brussel sprouts baked with cheese and chopped nuts.

I love this time of year when the rib roasts get really cheap and so some get done as roasts while others get sliced into boneless rib steaks to be frozen down. The bone plates from the ones sliced as steaks were frozen and will get roasted with the rib roast on New Years to then cook down in a beef and barley soup.

Ooooo yes! Roasted beef bones for broth!

The first time I did prime rib, I got it with the bones. I had roasted it once so I took the bones and made soup. It was the tastiest soup ever!!I do not think I will rub anything on the roast. I got mine with bones cut off too.... with rope wrapped around it. I think I will roast it on a rack in a pan. Why can't I put water in the pan for more au jus? I am also having baked potatoes and roasted veggies instead of ratatouille. I have fresh zucchini, fresh garlic, fresh scallions, fresh carrots, fresh eggplant and olive oil for that project.

I paid $5.77/lb. for mine. SWEET!

Is there a way to double like something???? LOL!!! Happy Holidays and fabulous food and fun!

I usually put a little water in the pan under the roasting rack just so that the grease as it renders from the roast does not burn and smoke. The rib roasts I picked up are two different stores. I picked up several at 4.99/lb and those are apparently Mexican beef so turned into steaks that can be tenderized with my jacard. Then I picked up several at 6.99 that are 'Choice' and tender enough to make a good roast.