Happy Thanksgiving From Crock Pot Moms!!!
Crock pot Turkey Breast
1 (6 pound) bone-in turkey
breast
1 (1 ounce) envelope dry onion soup mix
Rinse the turkey breast and
pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub
the onion soup mix all over outside of the turkey and under the skin. Place in
a crock pot. Cover, and cook on High for 1 hour, then set to Low, and cook for
7 hours.
Or
Turkey Breast with Onion
5 lb turkey breast
1 large onion (sliced into
thick slices to cover bottom of crock pot)
2 (14 1/2 ounce) cans chicken
broth
salt
pepper
garlic powder
2 raw garlic cloves
extra virgin olive oil
Wash & dry turkey breast.
Leave skin on. Rub entire breast with olive oil. Season entire breast with
salt, pepper, & garlic powder (including under
the skin). Top with 2 cloves
of raw garlic. Coat bottom of crock pot with olive oil. Add the 4 thick slices
of onion to crock. Place turkey breast on top of the onion (onion makes a
little shelf for breast so it does not stick to bottom of crock).Add the 2 cans
of broth to bottom of crock (try not to wash off the seasoning on the turkey
breast).Cover with lid & cook on high x 1 hr then low for 6-8 hrs (or just
cook on low for 8-10 hrs.).
Crock Pot Mashed Potatoes
5 pounds red potatoes, cut
into chunks
1.5 tablespoon minced garlic,
or to taste
3 cubes chicken bouillon
1 (8 oz) container sour cream
1 (8 oz) package cream cheese,
softened
1/2 cup butter
salt and pepper to taste
In a large pot of lightly
salted boiling water, cook the potatoes, garlic, and bouillon until potatoes
are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash
potatoes with sour cream and cream cheese, adding reserved water as needed to
attain desired consistency. Transfer the potato mixture to a crock pot, cover,
and cook on Low for 2 to 3 hours. Just before serving, stir in butter and
season with salt and pepper to taste. It’s a nice way to keep them warm while
cooking other things and slow cooks for a while yummy!
CROCKPOT Thanksgiving Stuffing
2 cups chopped onions
1 1/2 cups thinly sliced celery
1 cup diced tart apple, peeled and
cored
1/4 cup butter
1 tablespoon ground sage
1 teaspoon ground margarine
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon savory
1/2 teaspoon thyme
12 cups lightly toasted bread, cubes
1/4 cup fresh parsley, chopped
1 1/2 cups chicken stock or 1 1/2
cups vegetable stock
In a large fry pan sauté onions,
celery and apple in butter until onion is just translucent. Stir in sage, margarine,
salt, pepper, savory and thyme. Combine vegetable mixture with the bread cubes
and parsley. Toss well. Pour stock over mixture, tossing well. Spoon into your
crock pot. Cover and cook on high for one hour. Reduce to low and continue
cooking for 2-3 hours, stirring every hour. As stated for Vegetarians use
vegetable stock.
Creamed Corn
20 ounces frozen corn
1/2 cup butter
1 (8 ounce) package cream
cheese
1 1/2 tablespoons sugar
Combine all ingredients and
cook on low in crock pot about 4 hours, stirring occasionally, until well
blended and hot.For larger crock pots, double or triple ingredients.
Pumpkin Pie Pudding
1 (15 ounce) can solid pack pumpkin1 (12 ounce) can evaporated milk
3/4 cup sugar
1/2 cup Bisquick
2 eggs, beaten
2 tablespoons butter (melted) or 2 tablespoons margarine (melted)
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
whipped topping (optional)
In a large bowl mix together the first eight ingredients. Transfer to crock pot coated with Pam. Cover and cook on low 6-7 hours. Serve in bowls with whip cream, if desired.
Blueberry, Cherry, or Apple Pie “Dump" Cake
1 can (21 ounce size)
blueberry, Cherry, or Apple pie filling
1 package yellow cake mix
1/2 cup butter
1/2 cup chopped walnuts
Place pie filling in the crock
pot. Combine dry cake mix and butter, sprinkle over filling. Sprinkle the
walnuts on top of that. Cover and cook on low for 2 - 3 hours. Serve warm in
bowls and top with whipped cream or vanilla ice cream.
Happy Holidays!!!
