Slow Cooker Sweet Potatoes with Applesauce

Slow Cooker Sweet Potatoes with Applesauce
From the Betty Crocker website

6	medium (2 pounds) sweet potatoes or yams, peeled and cut into 1/2-inch cubes
1 1/2	cups applesauce
2/3	cup packed brown sugar
3	tablespoons butter or margarine, melted
1	teaspoon ground cinnamon
1/2	cup chopped nuts, toasted

1. Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.
2. Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.
3. Sprinkle with nuts.
   
   Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

ANGEL CHICKEN

ANGEL CHICKEN
(luckymommyto2boys ~ Amy)

8 boneless chicken breasts, frozen
1 cup butter
2 (1 ounce) packages dried Italian salad dressing mix
2 (10 ½ ounce) can Campbell's Golden Mushroom soup
1 cup chicken broth or white wine
8 ounces cream cheese with chives and onions (I use garden vegetable and added onion powder and chives)
Angel hair pasta (cook according to box directions)

Place the chicken in crock pot. Melt butter in a saucepan. Stir in Italian salad dressing mix, can of soup, cream cheese & wine(or water or broth). Pour over chicken. Cook on low in the crock pot for 4-5 hours. Pour over cooked angel hair pasta or other noodles or rice. Enjoy! Makes 8 breasts.
* Amy’s notes: I shred the chicken and then stir in the pasta. 

Savory Pot Roast

Savory Pot Roast (8 Points)OP???
8 serv @ 8 pts.

3-3 1/2 pound beef boneless chuck roast
1 tbsp. vegetable oil
8 small red potatoes, cut in half
3 cups baby-cut carrots
1 large onion, coarsely chopped (1 cup)
1 jar (5 ounces) prepared horseradish
1 tsp. salt
1/2 tsp. pepper
1 cup water

Trim fat from the roast. Heat oil in skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Place potatoes, carrots and onion in 4-6 quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender. Special Notes This is my favorite pot roast....the horseradish gives it a nice taste but not horseradishey

Crispy Potato Cubes

Crispy Potato Cubes
Katie (Katiedid)

1/3 c all-purpose flour
3/4 tsp salt
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/8 tsp pepper
5 medium potatoes, peeled and cut into 1-inch cubes
1/4 c butter melted
1 garlic clove, minced
1 bay leaf

In a large resealable plastic bag, combine the flour, salt, thyme, marjoram and pepper. Add potatoes; seal bag and shake to coat. Pour butter into 13-in. x 9-in. x 2-in. baking dish; stir in the garlic. Add potatoes and bay leaf. Cover and bake at 450 F for 20 minutes. Uncover and stir; bake 15-20 minutes longer or until potatoes are lightly browned and tender. Discard bay leaf. Yield: 4 servings

Hirino Psito

Hirino Psito

3-4 pound boneless pork butt or shoulder
10 whole garlic cloves
3 bay leaves
1 teaspoon sage
1 teaspoon rosemary
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 tablespoon gluten free Worcestershire sauce
1 tablespoon brown sugar
1/4 cup dijon mustard
1/4 cup honey
1/2 cup dried cranberries
1 cup beer (Redbridge is gluten free)

The Directions.

Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.

Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. I cooked on low for 12 hours, and while the meat was tender and flavorful, it did burn a bit on the top and sides. Serve over rice or pasta, or on your favorite sandwich rolls.

From the Make it Fast, Cook it Slow cook book.

Vegan Pumpkin Cranberry Apple Pecan Everything Bread

Vegan Pumpkin Cranberry Apple Pecan Everything Bread (from Joy the Baker)

Makes two 9x4x3-inch loaves (and it freezes well!)

2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 cups light brown sugar, packed
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
1 cup chopped pecans plus 8 pecan halves
1 heaping cup fresh cranberries
1 medium Granny Smith apple, peeled and cored and cut into small pieces

Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans and set aside.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in. Fold in most of the chopped pecans, cranberries and apple chunks.

Divide the dough between the two greased pans and arrange pecan halves on top of each loaf. Sprinkle loaf with cinnamon and granulated sugar if you'd like. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack.

Cool completely before slicing. Slice into thick pieces and serve. Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching

Four Cheese Macaroni Casserole

Four Cheese Macaroni Casserole

Ingredients:

3 cups uncooked macaroni

1 (28 ounce) can whole peeled tomatoes,

drained and chopped

1 teaspoon Italian seasoning

1 teaspoon dried oregano

1 teaspoon basil

1 1/2 cups grated Cheddar cheese

1 1/2 cups shredded mozzarella cheese

3/4 cup freshly grated Parmesan cheese

1/4 cup crumbled feta cheese

Preheat oven to 350 degrees F (175 degrees C).Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.Bake in preheated oven for 15 to 25 minutes.

From here.