Thursday, November 28, 2013

Thanksgiving 2013

Thanksgiving is my FAVORITE holiday!  I'd like to say it's because of the family-time, which is true, but it's definitely for the food.  The moist turkey covered in gravy combined with green bean and sweet potato casseroles and topped off with homemade dressing and macaroni and cheese.. yes please!  It's a little bit of heaven on a plate, and you only get to enjoy it once a year (plus leftovers).  Here's the recipes from my Thanksgiving this year.  It was my first time to cook the turkey, and I think it came out alright!  I loosely followed the turkey recipe I found here.  I hope you had a great Thanksgiving!

Slow Cooker Dressing (12-16 servings)
  • 10 1/2 cups cornbread stuffing mix
  • 2 cans (10 3/4 oz) cream of chicken soup
  • 2 (14 oz) cans low-sodium chicken broth
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 4 large eggs, beaten
  • 1 tbsp rubbed sage
  • 1/4 tsp celery salt
  • 1/2 tsp poultry seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp butter, cut up
Stir together cornbread stuffing mix and next 8 ingredients in a large bowl.  Pour cornbread mixture into a lightly greased 5 1/2 or 6 qt. slow cooker.  Dot with butter.  Cook, covered, on LOW for 4 hours or until cooked through and set.

Sweet Potato Casserole (16 servings)
  • 2 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 cup finely chopped pecans
  • 2 cups miniature marshmallows
Heat oven to 375.  Place sweet potatoes in a Dutch oven, and cover with cold water.  Bring to a boil.  Reduce heat and simmer for 15 minutes or until very tender.  Drain, cool slightly.  Place potatoes in bowl of stand mixer.  Add sugar and next three ingredients, through vanilla.  Mash sweet potatoes.  Fold in 1/4 cup pecans.  Scrape potato mixture into an even layer in an 11x7-inch baking dish coated with cooking spray.  Sprinkle with remaining 1/4 cup pecans; top with marshmallows.  Bake at 375 for 25 minutes or until golden.

Macaroni and Cheese (8 servings)
  • 8 oz macaroni, cooked according to package directions
  • 2 tbsp nonfat dry milk
  • 2 tbsp flour
  • 1 tbsp butter
  • 1 1/4 cups boiling water
  • 3 cups shredded Velveeta (12 oz)
  • 1/4 tsp salt
Preheat oven to 350 degrees.  Combine milk, flour and butter.  Gradually add boiling water, whisking constantly.  Add 1/2 of cheese and continue to beat until smooth.  Stir in cooked macaroni and 1 cup remaining cheese and salt.  Pour into lightly greased 2 qt baking dish.  Cover with foil.  Bake for 25 minutes.  Remove foil and sprinkle remaining cheese on top.  Bake until cheese melts.

And for dessert?  A traditional Apple Pie!

Friday, November 15, 2013

Slow Cooker French Dip Sandwiches

You all know that I love my slow cooker.  I've recently been intrigued by the idea of preparing a bunch of slow cooker meals in advance and them freezing them to enjoy on a later date.  This recipe comes from a Pinterest pin that I discovered that had multiple, freezable slow cooker meals.  My husband ate two sandwiches!  I hope you enjoy!

  • 2-3 lb chuck roast
  • 2 cans (14.5 oz) beef consomme (in the soup section)
  • 6-8 hoagie buns or toasted sandwich bread
Freezer directions:
Place roast in resealable gallon-sized freezer bag and pour beef consomme on top.  When ready to eat, remove from freezer and thaw in fridge for 24 hours.  Cook on LOW for 8-11 hours (HIGH 5-7 hour).  Remove roast from slow cooker and save juice for dipping.  Shred beef with two forks (or in your stand mixer) and serve on buns.