Crock pot Turkey Breast
1(6 pound) bone-in turkey breast ,(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, and 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.).
Rate this (17 Votes)Crock
Pot Green Bean Casserole
10oz. bags frozen
green beans
1 14.8 oz. can cream
of mushroom soup
1/3 c. milk
Sprinkle Salt and black
pepper
1 2.8 oz. can French-fried
onions
Combine the green
beans, soup and milk in a crock pot .Sprinkle with salt and pepper to taste and
half of the French Onions top .Cover. Cook on Low for 51/2 to 6 hours. Top with
remaining can of French –friend onions before you are ready to eat.
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 it slow cooks while you are free to do
other things in the kitchen J
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.
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 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.
Pumpkin Pie Pudding
1 (15 ounce) can solid
pack pumpkin
1 (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 or chocolate cake mix(get creative)
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.
