Caramelized Onions and Potatoes Crock Pot

by Betty Crocker


Makes: 6 servings
Prep: 15 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

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Ingredients
2 large sweet onions (such as Vidalia, Maui, or Walla Walla), thinly sliced (2 cups)
1 1/2 pounds tiny new potatoes, halved
1/4 cup butter, melted
1/2 cup beef or chicken broth
3 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Pepper

Directions
1. In a 3 1/2- or 4-quart slow cooker, combine onions and potatoes.

2. In a small bowl, combine melted butter, broth, brown sugar, salt, and the 1/4 teaspoon pepper. Pour mixture over onions and potatoes in cooker.

3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Stir gently before serving. Serve with a slotted spoon. If desired, sprinkle with additional pepper.

In my opinion: These were really good potatoes after I salted them more than the recipe called for. I think 2 onions is way too much and I'll definitely use 1 next time.

Cranberry-Chipotle Country-Style Ribs

by Betty Crocker

2 1/2 to 3 pounds boneless pork country-style ribs
Salt and ground black pepper
1 16-ounce can whole cranberry sauce
1 large onion, chopped (1 cup)
3 chipotle peppers in adobo sauce,* finely chopped
3 cloves garlic, minced
Directions
1. Trim fat from ribs. Sprinkle with salt and pepper.

2. Place ribs in a 3 1/2- to 4-quart slow cooker. In a medium bowl, stir together cranberry sauce, onion, chipotle peppers, and garlic. Pour cranberry mixture over ribs.

3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Transfer ribs to a serving platter. Stir sauce. Drizzle some of the sauce over the ribs. If desired, serve remaining sauce.

Tip: Because hot chile peppers, such as chipotle peppers, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

In my opinion: These were good, flavorful ribs. Somehow they turned out a little dry, I suppose I let them cook too long. We had these with Caramelized Onions and Potatoes (Crock Pot)also by Betty Crocker.

Slow Cooker Chorizo, Pecan and Cheddar Stuffing

by Betty Crocker

1 pound chorizo sausage, casing removed and crumbled or 1 pound bulk chorizo sausage **I used Italian Sausage
1 large onion, chopped (1 cup)
3 medium celery stalks, sliced (1 1/2 cups)
1 package (16 ounces) seasoned cornbread stuffing crumbs (5 3/4 cups)
1/3 cup butter or margarine, melted
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
2 cups Progresso® chicken broth (from 32-ounce carton)
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
1 cup pecan halves, toasted


Total Time: 4 Hr 20 Min
1.Cook sausage, onion and celery in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2.Place sausage mixture, stuffing crumbs, butter, sage and pepper in 4- to 5-quart slow cooker. Pour broth over mixture; toss to combine. Cover and cook on Low heat setting 3 hours to 3 hours 30 minutes. Gently stir in cheese and pecans.
3.Serve stuffing, or keep warm in slow cooker up to 1 hour. Or use this recipe to stuff Southwestern Turkey or one 12- to 14-pound turkey. See the Variation in Tips from the Kitchens.

In my opinion: I have never had cornbread stuffing before so maybe this is what "didn't do it" for me, but this stuffing did not resemble the flavors of stuffing that I am used to for Thanksgiving and Christmas. It didn't taste bad, just totally different than the traditional flavors I was looking for. It got great reviews on Betty Crocker.com.

Andes Peppermint Crunch Cookies by Andes

1 cup unsalted butter, softened **all I had was salted and they turned out great
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flour
1 cup old fashioned oats
1 cup sweetened flaked coconut** we left it out b/c my hubby doesn't like coconut
1 1/2 cups Andes mint baking chips
1 1/4 cups coarsely chopped pecans (optional)

1. Preheat oven to 300 degrees F.
2 Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
3 Beat in egg and vanilla extract.
4 On low speed, add baking soda and salt, and then flour. Mix completely.
5 Stir in oats, coconut, pecans, and Andes baking chips.
6 Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly.
7 Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
8 Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.

In my opinion: These are absolutely wonderful!! I will be making these every Christmas for sure. You must try them.

Fun Christmas Cookies

On my family blog, I listed 40+ things to do with your family for the Christmas holidays. Included are several great cookie recipes for kids. Check out the post here.

Bubbles

Bubbles (not edible) by Robin Ward

My Godmother gave me a wonderful cookbook for Christmas. It was put together by Our Lady of Angels Catholic Church in Allen, Texas. That's my other aunt and uncle's church. I flipped right to the back and found some neat stuff for kids. Enjoy and have fun with your kids!

6 c water
3/4 c corn syrup
2 c dishwashing liquid (Joy works best)

Mix together and let set 4 hours to let bubbles settle. Put the bubble solution in a shallow pan and use fly swatters as bubble wands.

Christmas Pinecones

Christmas Pinecones
Soak pinecones in any of the following solutions. When the pinecones are thrown into your fireplace fire, they will burn different colors.

1/2 lb soda to 1/2 gallon water OR
1/2 lb borax to 1/2 gallon water OR
1/2 lb salt to 1/2 gallon water

After soaking pinecones overnight, remove from solution and place in mesh bags to dry thoroughly.

Classic Salt Dough Recipe

2 cups flour
1 cup salt
1 cup water
Directions:
1. Mix salt and flour.
2. Add in half the water, then gradually add the remaining water.
3. Knead until the dough is smooth, this can take up to 10 minutes.
4. For flat dough ornaments roll out the dough on baking paper Or be creative and make odd shapes and wreaths (takes longer to bake)
Create: Use cookie cutters, cut-out templates, or just use your hands.Dust dough with flour and begin to add details to the ornaments with a toothpick, popsicle stick, and knife. Don't Forget: Use a straw to make a hole so you can hang the ornament.
Baking: Time varies based on thickness of ornamentTemperature: 325 degreesTime: 1 1/2 hours - or until dry
Decorate: Let cool before you beginPaint with acrylic paintsGlue on beads, buttons, or any fun accessoryPreservation: Making them last a long timeCoat with acrylic varnish when everything is dry

Graham Cracker Toffee

Yesterday at work we had a bake-off. My friend, Gretchen, made these fabulous toffee bites. I hope she doesn't mind, but I have to post this recipe.


2 sticks butter
1/2 c. sugar
chopped pecans
1 box graham crackers

Melt butter and sugar together on stove and boil for 2 minutes; arrange graham crackers on a foil lined cookie sheet, pour hot mixture evenly over the crackers, sprinkle with pecans, Bake in oven at 350 for 8-9 minutes!! Cool and break into pieces

If you want to add chocolate I found this recipe on eatboutique.com:
■About 12 whole (24 squares), (honey) graham crackers (perforated) broken into quarter sections
■1/2 lb butter (2 sticks)
■3/4 C light brown sugar
■3/4 C chopped nuts (walnuts or pecans)
■3/4 C Chocolate chips
■1T milk
Line up the 44 pieces in a jelly roll pan (or cookie sheet with low sides), sides touching. Over low heat melt butter. Stir in the sugar – simmer (not boil) about 10 minutes – until it melts. Occasionally stir. Pour mix over crackers – spread evenly. Sprinkle w/nuts. Bake at 350 degrees for 8-10 minutes. Keep an eye on them so they don’t burn. Cool & separate onto aluminum foil.

Over low heat melt chocolate chips and stir in milk. Top crackers with ribbons of melted chocolate by dribbling off a spoon. Add more milk if chocolate is too thick to form a ribbon. Package and give away to friends!

Iced Pumpkin Scones by Cookie Madness Blog

I found this recipe on the Cookie Madness Blog.
Picture coming soon


2 cups all-purpose flour (9 oz) — spoon and sweep carefully
7 tablespoons granulated sugar sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

Glaze
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons milk

Spiced Icing
2 tablespoons melted butter
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

1. Preheat oven to 425 degrees F.

2. Combine flour, sugar, baking powder, salt, and spices in a large bowl or in bowl of food processor. Cut butter into the dry ingredients until mixture is crumbly.

3. Whisk pumpkin, half and half, and egg together in a mixing bowl. Pour the dry ingredients into the pumpkin mixture and shape into a ball.

4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick 9×3 inch rectangle. **NOTE from Stephanie: I read this wrong and patted it out to almost 9x13. I cut it into many smaller pieces since I have many small hands in my home.

5. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

6. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Make Glaze: Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone. This should give you more than enough glaze!

When the glaze has set, make the icing. Melt the butter in bowl. Gradually add the sugar and stir until moistened with butter. Add the milk and stir to get a drizzling consistency. Stir in the spices. Drizzle this decoratively over the glazed scones.

Makes 6 big scones

In my opinion: I've never had scones so I don't know how these compare to others. I do know I enjoyed the pumpkin flavor.

Pumpkin Pie Crunch Chex

1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal
8 oz pecans

1.In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2.Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.
16 servings (1/2 cup each)

In my opinion: I love pumpkin flavored food, and I love Chex mix so these made a fabulous combination. I would like a little more pumpkin flavor so next time I might try adding some pumpkin puree.

Breadstick Bones by Pillsbury

The original recipe can be found here, but I found it much easier to buy a package of garlic breadsticks and do it my own way. Plus, the garlic breadsticks makes 16.

can of Pillsbury garlic breadsticks
pizza sauce for dipping
Creamy Italian dressing for dipping

1. Preheat oven to 350.
2. Open can of breadsticks. Roll out on baking sheet and cut in half, horizontally, making 16 sticks.
3. Pick up one breadstick, stretch out the ends so the dough will be thinner and cook evenly. Tie each end in a knot. Place on baking sheet.
4. Follow can directions for baking.
5. Serve with desired sauces.

In my opinion: These were a huge hit with my kids. I chose the Creamy Italian dressing because I used to work in a family run Italian restuarant and they served Creamy Italian with their breadsticks. Yummy!
In my opinion

Snickerdoodle Chex Mix

The original recipe is posted here, but we didn't think much of the popcorn in the mix, and my husband doesn't like chocolate (I know, weird), so we created our own recipe:

1/4 cup sugar
1 teaspoon ground cinnamon
4 cups Cinnamon Chex® cereal
2 cups Honey Chex
1/2 c pecans or almond halves
1/4 cup butter or margarine

The cinnamon and sugar mixture blends in more evenly when it's sprinkled on the cereal mixture a half at a time.

1. In small bowl, mix sugar and cinnamon; set aside. In large microwavable bowl, mix cereals and nuts.
2. In 1-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.
3. Microwave uncovered on High 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.

In my opinion: I really liked these! There are so many new flavors to choose from, I can't wait to try them all.

Pumpkin Pie Dip in Crock Pot

adapted from several recipes

4 oz cream cheese
1/4 c sour cream
1 c canned pumpkin pie mix (I think I may have used the whole can, I can't remember).
1/2 c powdered sugar
1 T cinnamon
chopped pecans or walnuts, optional
pretzels, apple slices, gingersnaps, etc.. for dipping

1. Add the first 5 ingredients, in order to your little dipper Crock Pot.
2. Cover and cook for about an hour, then stir well. If cream cheese isn't fully melted, cook a little longer.
3. Garnish with nuts, if desired.

In my opinion: This was a great dip and mostly healthy. My kids loved it as an after school snack.

Aunt Peggy's Cucumber, Tomato, and Onion Salad by Paula

1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper

Directions
In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.

In my opinion: I have only had a Cucumber, Tomato, Onion salad once so I am no expert, but I think this recipe needs a lot of salt. It was just bland to me and a little heavy on the onions.