TURKEY BREAST ROAST, SLOW COOKER
Ingredients:
1 Turkey Breast Roast or Turkey Breast with Bone In (approximately 3 – 5 pounds)
4 onions, peeled and quartered
6 potatoes, peeled
4 cloves garlic, minced
½ bag mini carrots
 ½  cup chicken broth (I use the reduced sodium broth)
Sea salt, to taste
Cracked peppercorns, to taste
Garlic Herb Mrs. Dash, to taste

Directions:
Line your slow cooker with a plastic slow cooker liner.  Place the quartered onions on the bottom of the cooker.  Place your turkey roast on top of the bed of onion.  Pour in the chicken broth.  Add your seasonings and minced garlic.  Add the carrots and the potatoes.  Slow cook on LOW for 8 hours.  Serve with stuffing.

TURKEY BREAST ROAST, SLOW COOKER

Ingredients:

1 Turkey Breast Roast or Turkey Breast with Bone In (approximately 3 – 5 pounds)

4 onions, peeled and quartered

6 potatoes, peeled

4 cloves garlic, minced

½ bag mini carrots

 ½  cup chicken broth (I use the reduced sodium broth)

Sea salt, to taste

Cracked peppercorns, to taste

Garlic Herb Mrs. Dash, to taste

Directions:

Line your slow cooker with a plastic slow cooker liner.  Place the quartered onions on the bottom of the cooker.  Place your turkey roast on top of the bed of onion.  Pour in the chicken broth.  Add your seasonings and minced garlic.  Add the carrots and the potatoes.  Slow cook on LOW for 8 hours.  Serve with stuffing.

STEEL CUT OATS, SLOW COOKER
Ingredients:
2 Cups Steel Cut Oats
7 – 8 Cups water (depending on how crunchy or creamy you like your oats)
1 pinch salt
¼ - ½ cup brown sugar
2 teaspoons vanilla powder

Toppings (all optional):
Milk
Heavy whipping cream
Pecans
Almonds
Walnuts
Dried fruit
Etc.

Directions:
Put all the ingredients in a lined slow cooker  8 hours before serving.  Turn the slow cooker on LOW  (Go to bed) Wake up to hot creamy steel cut oats.  Serve with desired toppings and mixins.


To make steel cut oats on the range top, reduce water to 3 ½ to 4 cups.  In a heavy saucepan, bring water and salt to boil.  Add still cut oats, brown sugar and vanilla power and simmer approximately 45 minutes or until desired consistency and texture.

STEEL CUT OATS, SLOW COOKER

Ingredients:

2 Cups Steel Cut Oats

7 – 8 Cups water (depending on how crunchy or creamy you like your oats)

1 pinch salt

¼ - ½ cup brown sugar

2 teaspoons vanilla powder

Toppings (all optional):

Milk

Heavy whipping cream

Pecans

Almonds

Walnuts

Dried fruit

Etc.

Directions:

Put all the ingredients in a lined slow cooker  8 hours before serving.  Turn the slow cooker on LOW  (Go to bed) Wake up to hot creamy steel cut oats.  Serve with desired toppings and mixins.

To make steel cut oats on the range top, reduce water to 3 ½ to 4 cups.  In a heavy saucepan, bring water and salt to boil.  Add still cut oats, brown sugar and vanilla power and simmer approximately 45 minutes or until desired consistency and texture.

SLOW COOKER BAKED POTATO BAR
Ingredients:
6 Medium Baking Potatoes, washed and wrapped in aluminum foil
1 Slow Cooker
 
Toppings:
Salt and Pepper
Butter
Bacon,(cooked until crunchy and cut or chopped into smaller pieces)
Green onion, chopped
Sour cream
Cheese, grated (I used lowfat Colby/jack cheese)
Wild rice, optional
Chives, optional
Chili, optional
Salsa, optional
 

Directions:

Wash and wrap medium potatoes in aluminum foil.  Place in slow cooker for 5 hours on High or 8 – 9 hours on low.  Top with toppings and enjoy.  A dinner hit with my entire family.  To bake potatoes in the oven, wash potatoes, cut a vent in potatoes, wrap in foil and bake on 325 for approx. 2 hours.

SLOW COOKER BAKED POTATO BAR

Ingredients:

6 Medium Baking Potatoes, washed and wrapped in aluminum foil

1 Slow Cooker

 

Toppings:

Salt and Pepper

Butter

Bacon,(cooked until crunchy and cut or chopped into smaller pieces)

Green onion, chopped

Sour cream

Cheese, grated (I used lowfat Colby/jack cheese)

Wild rice, optional

Chives, optional

Chili, optional

Salsa, optional

 

Directions:

Wash and wrap medium potatoes in aluminum foil.  Place in slow cooker for 5 hours on High or 8 – 9 hours on low.  Top with toppings and enjoy.  A dinner hit with my entire family.  To bake potatoes in the oven, wash potatoes, cut a vent in potatoes, wrap in foil and bake on 325 for approx. 2 hours.

RASPBERRY PINEAPPLE JELLO SALAD (EASTER JELLO SALAD)
Ingredients:
4 (3 oz. packages - the small box) pineapple Jello OR
2 (3 oz. packages - the small box) raspberry Jello and 2 (3 oz. packages - the small box) pineapple Jello OR
4 (3 oz. packages – the small box) raspberry Jello
1 (15 oz.)can Pineapple Tidbits / drained (keep juice)
Pineapple Juice from tidbits
1 or 2 (12 oz. packages) frozen raspberries, depending on how much fruit you want in your salad
1 (10 oz.) package mini marshmallows
1/4 cup Whipping cream, whipped
3/4 cup Sour cream

Directions:
Prepare the day before serving: To make gelatin: Pour the gelatin powder into  a very large mixing bowl.  Use the speed-set method to dissolve the gelatin.  Mix 3 cups boiling water into the gelatin.  In a separate bowl or measuring cup, Add ice to 1 cup water and 1 cup (reserved)  pineapple juice to make 2 ½  cups ( of cold liquid – total of 5 ½ cups of liquid including the boiling water).  Stir into gelatin until slightly thickened.  Remove any unmelted ice.

Add the drained pineapple and frozen raspberries.  Stir in.  Add the mini marshmallows and stir in.  The marshmallows will float to the top.  Place in the refrigerator and let set overnight.  Just before serving, remove from the refrigerator and stir.  Add the whipped whipping cream and sour cream.  Place in a serving dish and add to your festive table.

RASPBERRY PINEAPPLE JELLO SALAD (EASTER JELLO SALAD)

Ingredients:

4 (3 oz. packages - the small box) pineapple Jello OR

2 (3 oz. packages - the small box) raspberry Jello and 2 (3 oz. packages - the small box) pineapple Jello OR

4 (3 oz. packages – the small box) raspberry Jello

1 (15 oz.)can Pineapple Tidbits / drained (keep juice)

Pineapple Juice from tidbits

1 or 2 (12 oz. packages) frozen raspberries, depending on how much fruit you want in your salad

1 (10 oz.) package mini marshmallows

1/4 cup Whipping cream, whipped

3/4 cup Sour cream

Directions:

Prepare the day before serving: To make gelatin: Pour the gelatin powder into  a very large mixing bowl.  Use the speed-set method to dissolve the gelatin.  Mix 3 cups boiling water into the gelatin.  In a separate bowl or measuring cup, Add ice to 1 cup water and 1 cup (reserved)  pineapple juice to make 2 ½  cups ( of cold liquid – total of 5 ½ cups of liquid including the boiling water).  Stir into gelatin until slightly thickened.  Remove any unmelted ice.

Add the drained pineapple and frozen raspberries.  Stir in.  Add the mini marshmallows and stir in.  The marshmallows will float to the top.  Place in the refrigerator and let set overnight.  Just before serving, remove from the refrigerator and stirAdd the whipped whipping cream and sour cream.  Place in a serving dish and add to your festive table.

STRAWBERRY JELLO SALAD
Ingredients:
2 Large (6 oz.) packages strawberry Jell-o
5 cups sliced strawberries
1 cup strawberry/kiwi juice (optional – substitute water)
1 can (15.25 oz) crushed pineapple, well drained
1  (10 oz.) package mini marshmallows
¼   cup whipping cream, whipped (maybe less whipping cream…just make sure the salad does not get too runny)
¾ cup sour cream

Directions:
Prepare the day before serving: To make gelatin: Pour the strawberry gelatin powder into  a very large mixing bowl.  Use the speed-set method to dissolve the gelatin.  Mix 3 cups boiling water into the gelatin.  In a separate bowl or measuring cup, Add ice to 1 cup water and 1 cup strawberry kiwi juice to make 2 ½  cups ( of cold liquid – total of 5 ½ cups of liquid including the boiling water).  Stir into gelatin until slightly thickened.  Remove any unmelted ice.

Add the drained pineapple and sliced strawberries.  Stir in.  Add the mini marshmallows and stir in.  The marshmallows will float to the top.  Place in the refrigerator and let set overnight.  Just before serving, remove from the refrigerator and stir.  Add the whipped whipping cream and sour cream.  Place in a serving dish and add to your festive table.

STRAWBERRY JELLO SALAD

Ingredients:

2 Large (6 oz.) packages strawberry Jell-o

5 cups sliced strawberries

1 cup strawberry/kiwi juice (optional – substitute water)

1 can (15.25 oz) crushed pineapple, well drained

1  (10 oz.) package mini marshmallows

¼   cup whipping cream, whipped (maybe less whipping cream…just make sure the salad does not get too runny)

¾ cup sour cream

Directions:

Prepare the day before serving: To make gelatin: Pour the strawberry gelatin powder into  a very large mixing bowl.  Use the speed-set method to dissolve the gelatin.  Mix 3 cups boiling water into the gelatin.  In a separate bowl or measuring cup, Add ice to 1 cup water and 1 cup strawberry kiwi juice to make 2 ½  cups ( of cold liquid – total of 5 ½ cups of liquid including the boiling water).  Stir into gelatin until slightly thickened.  Remove any unmelted ice.

Add the drained pineapple and sliced strawberries.  Stir in.  Add the mini marshmallows and stir in.  The marshmallows will float to the top.  Place in the refrigerator and let set overnight.  Just before serving, remove from the refrigerator and stirAdd the whipped whipping cream and sour cream.  Place in a serving dish and add to your festive table.

PRIME RIB (CROSS RIB ROAST)
Ingredients:
1 Cross Rib Roast, Cradled with Bones*
¼ cup butter, melted
1 tablespoon Cracked peppercorns – season to taste
1 tablespoon Cajun Jerk Seasoning – season to taste
1 tablespoon Garlic Pepper Seasoning – season to taste
1 tablespoon Garlic Salt – season to taste
1 tablespoon prime rib/roast seasoning – seasoning to taste
1 whole garlic (peel and mince each clove)
1 Sprig of  fresh Rosemary

Preparation:
Order your cross rib roast from the butcher in the meat department about 1 week in advance.  Plan one and a half servings per rib (so for 6 people, plan for 4 ribs.  That will give you leftovers, too.  This year my roast was 10.77 pounds)
 Schedule to pick it up the day before or early in the morning on the day that you plan to cook your roast.  Once you have your meat, make the seasoning rub with a mortar and pestle.  Combine all the seasonings and mix them together with the pestle (awakening the cracked peppercorns).  Melt the butter.  With a pastry brush, brush the melted butter onto a small surface of the roast.  Quickly rub the seasoning onto the roast.  Continue with the butter and the seasoning until the entire roast is covered.  Turn it over to get all of the surfaces of the roast seasoned (especially the end pieces).   Rub the minced garlic over the seasoning.   Wrap tightly in plastic and return to the refrigerator until about a half hour before baking it (to let it get to a little warmer before baking)

Cooking Directions:
Preheat oven to 400 degrees F.  For a well done roast, plan 17 -20 minutes per pound.  For a medium rare roast, plan 10 – 13 minutes per pound.  To check the doneness, insert a meat thermometer that is oven safe.  Well done is 160 – 170 degrees Fahrenheit.  Medium is 140 – 145 degrees Fahrenheit.  Remove your roast from the refrigerator and remove the plastic wrap.  Place your roast fat side up in a roasting pan (the cradled ribs act as your rack).  I use a disposable aluminum foil roasting pan for easy clean up. To brown nicely, Place in the 400 degree F oven for 30 minutes.  Next, without opening the oven, turn the temperature to 325 degrees F and bake until the internal temperature of the meat is cooked to your desired degree of doneness.  The roast will continue to cook after it is removed from the oven.    So, you may remove it about (about 20 minutes) 10 degrees early if you would like to let the juices settle back into the center of the roast (if you do this, cover completely with aluminum foil) , or you can begin carving immediately .  If you carve immediately it will not continue to cook.  You can choose your preference.


*Note, a cross rib roast is what is known as prime rib when ordered at a restaurant.   Prime indicates the grade of the beef.  Most grocery stores only sell the choice grade of beef for cross rib roasts.  Some sell “prime”, but it is over twice as expensive  as Choice.  The difference is that Prime has more marbling.  Choice is a great option.  I’ve never had any disappointed guests.

PRIME RIB (CROSS RIB ROAST)

Ingredients:

1 Cross Rib Roast, Cradled with Bones*

¼ cup butter, melted

1 tablespoon Cracked peppercorns – season to taste

1 tablespoon Cajun Jerk Seasoning – season to taste

1 tablespoon Garlic Pepper Seasoning – season to taste

1 tablespoon Garlic Salt – season to taste

1 tablespoon prime rib/roast seasoning – seasoning to taste

1 whole garlic (peel and mince each clove)

1 Sprig of  fresh Rosemary

Preparation:

Order your cross rib roast from the butcher in the meat department about 1 week in advance.  Plan one and a half servings per rib (so for 6 people, plan for 4 ribs.  That will give you leftovers, too.  This year my roast was 10.77 pounds)

 Schedule to pick it up the day before or early in the morning on the day that you plan to cook your roast.  Once you have your meat, make the seasoning rub with a mortar and pestle.  Combine all the seasonings and mix them together with the pestle (awakening the cracked peppercorns).  Melt the butter.  With a pastry brush, brush the melted butter onto a small surface of the roast.  Quickly rub the seasoning onto the roast.  Continue with the butter and the seasoning until the entire roast is covered.  Turn it over to get all of the surfaces of the roast seasoned (especially the end pieces).   Rub the minced garlic over the seasoning.   Wrap tightly in plastic and return to the refrigerator until about a half hour before baking it (to let it get to a little warmer before baking)

Cooking Directions:

Preheat oven to 400 degrees F.  For a well done roast, plan 17 -20 minutes per pound.  For a medium rare roast, plan 10 – 13 minutes per pound.  To check the doneness, insert a meat thermometer that is oven safe.  Well done is 160 – 170 degrees Fahrenheit.  Medium is 140 – 145 degrees Fahrenheit.  Remove your roast from the refrigerator and remove the plastic wrap.  Place your roast fat side up in a roasting pan (the cradled ribs act as your rack).  I use a disposable aluminum foil roasting pan for easy clean up. To brown nicely, Place in the 400 degree F oven for 30 minutes.  Next, without opening the oven, turn the temperature to 325 degrees F and bake until the internal temperature of the meat is cooked to your desired degree of doneness.  The roast will continue to cook after it is removed from the oven.    So, you may remove it about (about 20 minutes) 10 degrees early if you would like to let the juices settle back into the center of the roast (if you do this, cover completely with aluminum foil) , or you can begin carving immediately .  If you carve immediately it will not continue to cook.  You can choose your preference.

*Note, a cross rib roast is what is known as prime rib when ordered at a restaurant.   Prime indicates the grade of the beef.  Most grocery stores only sell the choice grade of beef for cross rib roasts.  Some sell “prime”, but it is over twice as expensive  as Choice.  The difference is that Prime has more marbling.  Choice is a great option.  I’ve never had any disappointed guests.

CHOCOLATE PEPPERMINT THREE LAYER ICE CREAM PIE
INGREDIENTS:
CRUST:
2 (10 oz. packages) grasshopper mint cookies, crushed
½ cup butter
 
Filling:
1  (1.75 quart)container Mint Chip Ice Cream
1 (1.75 quart) container Chocolate Ice Cream
1 (1.75 quart) container Peppermint Ice Cream (vanilla ice cream with crushed Andes Mint and a ½ teaspoon peppermint extract)
 
Garnish:
Crushed Andes Mints, Fresh Mint Sprigs , whipping cream, chocolate syrup
 
DIRECTIONS:
Crush the grasshopper mint cookies (I used a food processor) .  Pour the Grasshopper Cookie crumbs into a 12” springform pan.  Melt butter.  Mix butter into the crumbs and press down with a fork.  Place in the freezer for about 5 minutes.  Meanwhile, let the Mint Chip ice cream soften.  Using a mixer, soften the mint chip ice cream so it is spreadable.  Spread  mint chip ice cream evenly  over the crust.  Place in the freezer for about 10 minutes as you let the chocolate ice cream soften.  Using a blender, soften the chocolate ice cream.  Remove the pie from the freezer  and spread the chocolate layer evenly over the mint chip layer. Return to the freezer for about 10 minutes while the peppermint ice cream softens.  Soften the peppermint ice cream by using the mixer. Remove the pie from the freezer and spread the peppermint ice cream evenly over the chocolate ice cream.  Sprinkle crushed Andes Mints over the top and gently press into the ice cream.  Let freeze overnight.  
To Garnish:  

Put a fresh mint sprig in the middle and spread chocolate syrup over each slice.  Top with whipping cream.

CHOCOLATE PEPPERMINT THREE LAYER ICE CREAM PIE

INGREDIENTS:

CRUST:

2 (10 oz. packages) grasshopper mint cookies, crushed

½ cup butter

 

Filling:

1  (1.75 quart)container Mint Chip Ice Cream

1 (1.75 quart) container Chocolate Ice Cream

1 (1.75 quart) container Peppermint Ice Cream (vanilla ice cream with crushed Andes Mint and a ½ teaspoon peppermint extract)

 

Garnish:

Crushed Andes Mints, Fresh Mint Sprigs , whipping cream, chocolate syrup

 

DIRECTIONS:

Crush the grasshopper mint cookies (I used a food processor) .  Pour the Grasshopper Cookie crumbs into a 12” springform pan.  Melt butter.  Mix butter into the crumbs and press down with a fork.  Place in the freezer for about 5 minutes.  Meanwhile, let the Mint Chip ice cream softenUsing a mixer, soften the mint chip ice cream so it is spreadable.  Spread  mint chip ice cream evenly  over the crust.  Place in the freezer for about 10 minutes as you let the chocolate ice cream soften.  Using a blender, soften the chocolate ice cream.  Remove the pie from the freezer  and spread the chocolate layer evenly over the mint chip layer. Return to the freezer for about 10 minutes while the peppermint ice cream softens.  Soften the peppermint ice cream by using the mixer. Remove the pie from the freezer and spread the peppermint ice cream evenly over the chocolate ice cream.  Sprinkle crushed Andes Mints over the top and gently press into the ice cream.  Let freeze overnight. 

To Garnish

Put a fresh mint sprig in the middle and spread chocolate syrup over each slice.  Top with whipping cream.

SLOW COOKER RAVIOLI (FAST AND EASY)
Ingredients:                             Half Recipe 
1 bag (25 Oz. Bag) Frozen Ravioli                      18 Frozen Ravioli for a half recipe (I used the Frozen ones from Costco)
2 jars (24 Oz. Jar) Marinara Sauce                      1 jar (24 oz.) Marinara Sauce 
4 cups Shredded Mozzarella Cheese                  2 cups Shredded Mozzarella (I used reduced fat)
Preparation Instructions:
Line Slow Cooker with a Slow Cooker Liner.  Turn slow cooker to high. Spread 3/4 cup of the pasta sauce in  the bottom of the slow cooker.  Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Cook for 2 hours (or 4 hours on low)

About an hour before serving, put the lid of the slow cooker on sideways to allow the cheese to set on top.  If desired serve with Marinara meat sauce.

SLOW COOKER RAVIOLI (FAST AND EASY)

Ingredients:                             Half Recipe 

1 bag (25 Oz. Bag) Frozen Ravioli                      18 Frozen Ravioli for a half recipe (I used the Frozen ones from Costco)

2 jars (24 Oz. Jar) Marinara Sauce                      1 jar (24 oz.) Marinara Sauce

4 cups Shredded Mozzarella Cheese                  2 cups Shredded Mozzarella (I used reduced fat)

Preparation Instructions:

Line Slow Cooker with a Slow Cooker Liner.  Turn slow cooker to high. Spread 3/4 cup of the pasta sauce in  the bottom of the slow cooker.  Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Cook for 2 hours (or 4 hours on low)

About an hour before serving, put the lid of the slow cooker on sideways to allow the cheese to set on top.  If desired serve with Marinara meat sauce.

FROSTY BUBBLEGUM PIE

This frozen dessert is perfect for a child’s birthday party.  What children don’t like bubblegum?

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

2 teaspoons bubblegum flavoring  (see link below for where to purchase bubble gum flavoring)

Fluorescent blue, blue or pink food coloring (5 drops)

1 ¾ cups heavy whipping cream, whipped

1 cup whipping cream, whipped (for garnish)

Bubblegum balls (for garnish)

1 shortbread crust (9 inches)

 

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk, and bubble gum flavoring http://shop.lorannoils.com/templates/product.aspx?ProductGuid=0360-0500&GroupGuid=7.  Mix well.  Add a few drops of fluorescent blue coloring and mix in.  Add more or less food coloring depending on the desired shade and intensity of blue.   

 

Whip 1 ¾ cup whipping cream. Fold a fourth of the whipped cream into bubblegum mixture; fold in remaining whipped cream.  Spoon into crust.  Cover and Freeze over night.

 

Garnish with whipping cream and bubblegum.

Remove from freezer 10-15 minutes before serving.  

CHOCOLATE PEANUT BUTTER, PEANUT BUTTER BALLS

INGREDIENTS:

1 15 oz. jar dark chocolate peanut butter (Jif brand – I found it at Target in December 2013)

5 Tablespoons peanut butter

2 Tablespoons butter , softened

1 teaspoon vanilla

2 cups powdered sugar

 

Peanut Butter Coating Ingredients:

1 ¾ cups peanut butter chips

½ cup peanut butter

¼ cup heavy whipping cream

 

Chocolate Peanut Butter Coating Ingredients:

1 bag of chocolate chips

1 bag of peanut butter chips

6 tablespoons whipping cream

 

DIRECTIONS:

In a large bowl, combine the chocolate peanut butter, peanut butter, butter, vanilla and powdered sugar.  Blend until smooth. Divide in half.  Transfer to two quart size freezer zipper bags.  Cut a small opening in one corner of each bag.  Line two cookie sheets  with parchment paper.  Pipe into small balls on the cookie sheets.  Leave about a half an inch between each ball.  (yes, I know each ball does not look too appetizing)  Place a toothpick in each ball and freeze for at least an hour.

For coating – mix all the ingredients for your choice of coating together in a heavy saucepan or double boiler on low heat, until the desired consistency for coating is reached.  (You can make one tray chocolate peanut butter, and one tray peanut butter.) Remove the balls from the freezer and using the toothpick, dip the balls into the coating and then place back on the parchment paper.  Once all the balls are coated place in the freezer to set. (only take one tray out of the freezer at a time and work fast.  The more frozen the balls, the easier they are to dip.)