Happy ThanksGiving from Crock pot Moms!

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!!!