Sorting through recipes I've collected for thanksgiving and thought I would post them here on one place. There are all recipes that I've found online but havn't tried yet. I'm not gonna use all of them so hopefully something will catch someones eye and you will try it.
Sweet Potatoes and Sausage
INGREDIENTS
12 oz bulk pork sausage, thawed if frozen
2 large leeks, sliced (about 2 cups)
1 teaspoon dried thyme
3 lb dark orange sweet potatoes, peeled, cut into 1/4-inch slices (8 cups)
1 cup freshly shredded Parmesan cheese
1/4 cup apple juice or chicken broth
DIRECTIONS
Spray 4- to 4 1/2-quart slow cooker with cooking spray. In 10-inch skillet, cook sausage over medium-high heat until no longer pink; drain. Stir in leeks and thyme. In slow cooker, layer half the sweet potatoes, sausage mixture and cheese. Repeat with remaining sweet potatoes and sausage mixture. Pour apple juice over top; sprinkle with remaining cheese. Cover; cook on High heat setting 2 1/2 to 3 hours or until sweet potatoes are tender.
Cranberry-Mustard Pork
One (3-4 pound) pork roast (loin, shoulder, butt)
2 cups fresh or frozen cranberries
1/2 cup brown sugar
1 tablespoon brown or Dijon mustard
1 diced onion
1/2 teaspoon pumpkin pie spice
zest and juice of 1 orange
Cook time: 8-10 hours on Low
BEEF WITH APPLES & SWEET POTATOES
2 lb boneless beef chuck shoulder roast
1 (40 oz can) sweet potatoes, drained
2 small onions, sliced
2 apples, cored, sliced
1/2 cup beef broth
2 minced garlic cloves
1 tsp. salt
1 tsp. dried thyme
3/4 tsp. black pepper, divided
1 tbsp. cornstarch
1/4 tsp. cinnamon
2 tbsp. cold water
Trim fat from beef and cut into 2-inch pieces. Place beef, sweet potatoes, onions, apples, beef broth, garlic, salt, 1/2 tsp. thyme, 1/2 tsp. pepper in slow cooker. Cover, cook on low for 8-9 hrs. Transfer beef, sweet potatoes, and apples to platter, keep warm. Let liquid stand 5 minutes. Skim off fat.
In small bowl, combine cornstarch, remaining 1/2 tsp. thyme, 1/4 tsp. pepper, cinnamon, and water, stir into liquid in slow cooker.
Cook 15 minutes or until thickened. Serve sauce with beef, potatoes, and apples.
Loaded Crock Pot Mashed Cauliflower Recipe
1 HEAD Cauliflower, leaves stripped and cut into medium/small florets
3 tsp garlic cloves, minced
2 tsp rosemary
1C water
½ C sour cream
½ C cheddar cheese, shredded
3 pcs bacon
1 large green onion, chopped
1 tsp Montreal steak spice, optional
Directions
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Place cauliflower florets into the slow cooker bowl.
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Add the rosemary, garlic cloves, montreal steak spice and water.
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Cook on low for 5 -6 hours or until the cauliflower is VERY soft.
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Drain any liquid/water off from the cauliflower and the slow cooker bowl
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Add the most of the sour cream, most of the bacon and cheese, and most of the chopped green onion. You want to reserve a small amount of each for garnish.
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Mash the cauliflower until you get a very mashed consistency.
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Garnish the cauliflower with shredded cheese, bacon bits and sour cream.
Butternut Squash & Apple Soup
Ingredients
1 tbsp olive oil
2 onions, chopped
4 garlic cloves, minced
2 tsp dried rosemary leaves
1/2 tsp cracked black peppercorns
5 cups chicken or vegetable stock
1 butternut squash, peeled, seeded and cubed
2 granny smith apples, cored, peeled and chopped
1 cup shredded swiss cheese
Directions
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In a skillet cook onions over medium heat until softened, add in garlic, rosemary and peppercorns and cook for 1 minute. Pour into crock pot.
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add in chicken stock, stir in squash and apples.
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Cook on low for 8 hours until squash is tender
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Puree soup in blender or food processor, be careful to hold the lid with a towel so the hot soup does not splash out. Top with swiss cheese
Crock Pot Stuffing/Dressing
Ingredients
14-15 cups bread cubes (about 1 loaf of bread)
3 cups chopped celery
1½ cups chopped onions
1½ tsp sage
1 tsp salt
1½ cup chicken broth
1¼ cup butter, melted
INSTRUCTIONS
Combine all ingredients minus the butter until well mixed. Toss with butter. Pour into Crock Pot and cook on low for 4-5 hours.
Sweet Potatoes
Ingredients
5-7 sweet potatoes, peeled and cut into small cubes {can sub yams instead}
1 cup applesauce
1/3 cup packed brown sugar
3 tablespoons butter, melted
1 1/2 teaspoon cinnamon
1/2 cup toasted pecans
Directions
In a small mixing bowl, stir applesauce, brown sugar, butter and cinnamon together. Lay sweet potatoes in the bottom of a slow cooker. Pour applesauce mixture over potatoes. Cover and cook on low until potatoes are tender, about 6-8 hours. Use an immersion blender or potato masher until nice and smooth. Sprinkle with nuts and serve.
Crock Pot Blueberry French Toast
1 cup brown sugar packed
1 1/4 teaspoon cinnamon
1/4 cup butter melted
12 slices of white bread
1 1/2 cups fresh or frozen blueberries
5 eggs
1 1/2 cups wholemilk
1 tablespoon vanilla
1/2 teaspoon salt
Instructions
Mix together your brown sugar, butter and cinnamon.
Spray your crock pot with cooking spray.
Sprinkle 1/3 of your brown sugar mixture evenly across the bottom of your crock pot.
Place 6 of your bread slices on top.
Sprinkle another 1/3 of your brown sugar mixture on top.
Put your blueberries evenly across the top.
Place your remaining bread on top.
Sprinkle the rest of your brown sugar mixture on top.
In a separate bowl, mix together your eggs,milk, vanilla and salt. Pour evenly over everything.
Use a spoon to gently press your bread down.
Put your cover on your crock pot and refrigerate overnight.
The next morning, put your crock into your slow cooker, cover and cook on low for 3-4 hours (it is done when it is set and golden on top)
Serve sprinkled with powdered sugar and top with a dollop of whipped cream and some blueberries
Apple Cranberry Pork
Pork (roast, ribs, butt or chops), boneless, 4-8 pounds
1 cup of applesauce
1 can (15 oz) of jellied cranberry sauce
Cook on low 6-8 hours.
Pumpernickel Cherry Stuffing
6 cups pumpernickel bread -- cut into 3/4-inch cubes
6 cups rye bread -- cut into 3/4-inch cubes
1/4 cup butter
2 cups chopped onions -- (2 large)
1 cup chopped celery -- (2 stalks)
3 cloves garlic -- minced
2 eggs -- lightly beaten
14 1/2 ounce broth -- veg or chicken, (1 can)
2 cups dried cherries
1 cup chopped pear -- (1 medium)
1 cup chopped Granny Smith apple
1/4 cup snipped fresh parsley
1 tablespoon snipped fresh sage
1/2 teaspoon ground black pepper
Nonstick cooking spray
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Preheat oven to 350F. Spread pumpernickel and rye bread cubes in two 15x10x1-inch baking pans. Bake for 10 to 15 minutes or until bread is dry and lightly toasted. Remove from oven; cool completely.
- In a large skillet melt butter over medium-high heat. Add onions and celery; cook and stir about 5 minutes or until tender. Add garlic; cook and stir for 1 minute more.
- In a large bowl combine eggs and broth. Stir in onion mixture, dried cherries, pear, apple, parsley, sage, and pepper. Fold in bread cubes until moistened.
- Lightly coat the inside of a 5- to 6-quart slow cooker with cooking spray. Transfer bread mixture to the prepared cooker.
- Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Serve immediately or keep warm, covered, on warm- or low-heat setting for up to 2 hours.
Cinnamon Rolls French Toast Casserole
2 rolls of cinnamon roll (each circle cut in 4) set aside glaze
2 tablespoons of butter
5 eggs
¹/² cup of milk
Teaspoon of cinnamon
Teaspoon of vanilla extract
1/4 cup of maple syrup
Smear crockpot with the butter. Place and spread out cut up cinnamon rolls pieces. Mix eggs, milk, extract, and cinnamon and pour evenly over cinnamon rolls. Pour syrup on top in swirls around rolls.
Set on low for 2 ¹/²-3 hours. When done. Pour glaze evenly on top.
Slow-Cooker Baked Cranberry Apples
Be sure to check if all the apples will fit into your slow cooker before peeling them. Makes 5 servings.
5 medium baking apples
1/3 cup fresh or frozen cranberries, chopped
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons chopped walnuts
Whipped or sour cream (optional)
Peel each apple about a fourth of the way down; remove core and seeds. In a small bowl, combine cranberries, sugar, cinnamon, nutmeg, and walnuts. Spoon cranberry mixture into center of each apple. Place in a 4-quart or larger slow cooker. Cover and cook on LOW 4 to 5 hours or until apples are tender.
Serve warm or at room temperature. Top with whipped or sour cream, if desired.
Squash with Apples
5 lb Butternut squash
4 Baking apples
1/2 c Butter; melted
1 c Brown sugar; packed
2 tb Flour
2 tsp Salt
1 tsp Mace
Cut squash in half, remove seeds and fibers; pare and cut in 1/2 inch slices. Pare and core apples; cut in 1/2 inch slices. Combine the melted butter, sugar, flour, salt and mace. Layer one half the squash in the bottom of the removable liner; top with one half the apple slices and one half the sugar mixture. Repeat layers. Place in base. Cover and cook on low 6-7 hours or high 3 1/2 hours.
Apple-Raisin Whole-Wheat Stuffing
12 c Whole-wheat bread;cubed
1 1/2 c Raisins
4 Apples; unpeeled & chopped
1 1/2 c Onion; finely chopped
4 c Celery; sliced thin
3 Eggs (or use egg whites)
1 c Walnuts or pecans; chopped
4 tb Margarine, melted
2 1/2 c Chicken broth
1/2 ts Black pepper; freshly ground
If the bread is not stale, spread the slices out on a rack or counter for half a day to dry them out. Then cut into cubes. Combine the bread cubes with the remaining ingredients. Put into Crockpot and cook on high for 2 hours then low for 4 hours.
Cider Pork Stew
Ingredients
2 pounds pork, shoulder roast
3 medium potatoes
3 medium carrots
2 medium onions
1 medium apples
1/2 cup celery
3 tablespoon tapioca
2 cups juice, apple
1 teaspoon salt
1 teaspoon caraway seeds
1/4 teaspoon pepper, black ground
celery leaves
Preparation
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Cut meat into 1-inch cubes. In a 3 1/2- to 5 1/2-quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery, and tapioca. Stir in apple juice or cider, salt, caraway seeds, and pepper.
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Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. If desired, garnish individual servings with celery leaves.
Cheesy Spinach Mashed Potatoes
1 (10 ounce) package frozen chopped spinach (I use fresh)
6 potatoes, peeled and chopped
1/2 cup Chicken Broth (or veggie broth)
1/2 cup butter
1 cup sour cream
1 tablespoon chopped onion
1 teaspoon salt
1/4 teaspoon dried dill weed
1 cup shredded Cheddar cheese (we use a little more)
Directions
In a large crockpot place potatoes and cover them with 1/2 cup of broth, spinach (undrained), butter, onion, dill, and salt.
Cook on low for 6 – 7 hours or high for 3 hours. Mash potatoes in a large bowl or right in the crockpot. Stir in sour cream.
Transfer to a large casserole dish. Top with Cheddar cheese. Place under broiler until cheese is bubbly about 5 minutes.
Balsamic Root Vegetables
1 1/2 pounds sweet potatoes
1 pound parsnips
1 pound carrots
2 large red onions -- coarsely chopped
3/4 cup sweetened dried cranberries
1 tablespoon light brown sugar
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup chopped fresh flat-leaf parsley
Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top.
Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)
Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.
For a delicious twist, top with a sprinkling of cooked and crumbled bacon just before serving.
Creamy crock pot corn
INGREDIENTS
2 pkgs. frozen corn (12 oz)
8 oz pkg of cream cheese
¼ c butter, cubed
2 T sugar
1 t salt
½ t pepper
Place corn in crock pot
Cut butter and cream cheese into cubes and place in crock pot
Add sugar, salt and pepper
Stir well
Cover and cook on low for 4 hours or high for 2 hours
Stir at least once half way through cooking time
Fall Slow Cooker Pork Roast
3 pounds pork roast
1/2 cup orange juice
1 large onion, sliced
6 cloves garlic, halved
1 Granny Smith apple cut into thin wedges
1 cup apple cider
2 tablespoons orange marmalade, optional
Two days before:
Trim visible fat from roast. Make slits in the roast and insert garlic pieces. Place pork roast in a large plastic zippered bag. Pour orange juice over and place onions around meat. Seal bag, removing as much air as possible. Place in refrigerator.
To cook:
Remove roast from bag, drain and reserve onions, discard marinade juices. Place roast in slow cooker. Put reserved onions and apple wedges on top and around roast. Pour apple cider over and top with orange marmalade. Cover and cook on low for 8 to 9 hours. Remove meat and slice. Discard cooking juices, onions and apple.
Butternut Squash Soup
2 lbs. butternut squash
1 large apple
½ cup diced onion
1 ¼ cup chicken broth
1 tsp. salt
1/8 tsp. ground cayenne pepper
½ cup heavy cream
Peel and dice squash, apple and onion. Add salt, cayenne pepper and broth and cook on high for 4 hours. Cool slightly and blend in small batches until smooth. Return to Crockpot and stir in heavy cream. Heat on high for about 5 more minutes and serve
SLOW COOKER GARLIC MASHED SWEET POTATOES
Ingredients
3 pounds sweet potatoes, peeled and cut into chunks or rounds.
2 tablespoons whole milk or unsweetened almond milk (for vegan option) plus more as needed
2 tablespoon butter or coconut oil (for vegan option), softened
3 cloves garlic, finely minced or 2 teaspoons garlic powder
3/4 teaspoon dried thyme
kosher salt and freshly cracked black pepper (to taste)
Place the sweet potatoes in the bottom of your slow cooker. Cover with lid and cook on low for 5-6 hours or high for 2-3 hours (check if your slow cooker runs hot - mine are usually done at around 2 1/2 hours) or until potatoes are soft and tender) Add the remaining ingredients, starting with 2 tablespoons milk and adding more if needed, and mash with handheld mixer or use a potato masher until smooth and creamy. Season to taste with salt, black pepper and more thyme if desired. Serve warm topped with fresh parsley and chopped pecans if desired.
Maple buttered carrots and parsnips
Cut carrots and parsnips on the bias
Spray crock pot
Put veggies in
In a bowl put 1/2 cup melted butter and 1/2 cup maple syrup stir pour over veggies
Cook on high 4 hours or in oven 350 for about 1 hour
Jalapeno Corn for crock pot 4-5 cans of white shoepeg corn (I like green giant) 2 blocks of cream cheese 1 stick of butter 4-5 chopped jalapenos
Corn Pudding
1 can corn drained
1 can cream style corn
1 cup sour cream
1 package jiffy cornbread mix
4 tbs butter melted
Spray crock with cooking spray Stir all ingredients together, dump in crock and cook on low 3-4 hours
Candied Carrots
2 lbs baby carrots
4 tbs butter cut up
1/2 cup brown sugar.
Cook on high 4-5 (8-10 on low).
Don't stir until after the first 2 hours.
Sprinkle with brown sugar when done and still hot.
Sweet potato casserole
2 cans (29oz) of sweet potatoes
2 eggs-beaten
2 1/2 tblsp brown sugar
2 tbsp white sugar
Pinch salt
1 to 2 tsp vanilla
1 tblsp orange juice
1/4 cup softened butter
1/2 cup milk
Mix these together (I use a hand mixer) and spread in bottom of crock.
Topping
3/4 cup pecans
1/4 white flour
2/3 cup lightly packed brown sugar
1 tsp vanilla
1/4 cup melted butter
Mix these together and spread over sweet potatoes in crock.
Cook on high 2 1/2 to 4 hours depending on how hot your crock gets.
garlic herb mashed cauliflower
1 large head cauliflower
6 cloves garlic, peeled
4 tablespoons minced herbs ( I used rosemary, sage, thyme, and parsley)
1 cup vegetable broth
4-6 cups water
3 tablespoons butter
Salt, to taste
instructions
Peel the leaves from the cauliflower and cut into medium florets. Place in your slow cooker and top with garlic cloves, vegetable broth, and enough water to cover the cauliflower. Cook on low heat for 6 hours or high heat for 3. Drain the water and broth and add the cauliflower back to the slow cooker. Toss in the butter and use an immersion blender or hand blender to mash. Season with salt to your taste and mix in fresh herbs. Set on keep warm until ready to serve.
Submitted November 09, 2017 at 02:16PM by sugarsugarcookie http://ift.tt/2zuHHwj slowcooking
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