by steph_egan | recipes
Not hosting Thanksgiving this year and worried about missing out on the yummy leftovers? Have no fear! These open-faced turkey sandwiches are super easy to make — in this case, all you need is a crock pot and a microwave.
Ingredients are simple:
2 lbs turkey breasts
microwave mashed potatoes (or you can get fancy and whip up the real thing)
2 12 oz jars of gravy (I’ve used Heinz Home Style)
Bread
Cranberry sauce optional
And so is the cooking!:
Put turkey breasts and gravy in crock pot; cook on high for 7 – 8 hours
Toast bread
Microwave mashed potatoes
Combine ingredients onto sandwich and enjoy!
by Mandi | recipes
I love decorating my house with pumpkins during this time of year.
But what I love the most is using them to make fantastic deserts! You can read a previous post I wrote about to cook or to carve here.
This past weekend the mister and I took all of my pumpkins and put them up to the challenge. What is the best way to cook the pumpkin and what pumpkin type works best. There was a CLEAR winner!
The Blue Pumpkin cooked in the crock pot. It worked PERFECTLY! Here is how we did it!
1. Cut the pumpkin into fourths, this makes it much easier to handle.
2. Remove all of the stringy insides including the seeds.
3. Leaving the “skin” on, wash the pumpkins really well with warm water.
4. Add about 1 – 1 1/2 inches of water into a crock pot, add the pumpkin and cook on high for about 3-4 hours.
5. Scrape out the pumpkin and set aside to cool. The pumpkin will be very soft and easy to scrape out.
PIE TIME!
We let our pumpkin cool for about 2 hours and then were ready to start baking. I went to my trusty Better Homes and Gardens cookbook for the recipe and it did not disappoint! Here is the recipe online – and note, you can now use your own pumpkin instead of the canned mess!
Add a little cool whip to the top and you have a masterpiece – our friends were very impressed last night!
What goes great with pumpkin deserts? Turkey of course. Make sure you qualify for our Turkey Giveaway!
by heather | feature, recipes
In the fall as cold weather approaches, I always tend to cook more comfort food. And I bet if we were playing Family Feud and had to name a comfort food, chicken pot pie would be in the top five. I found this recipe last week and boy is a a keeper. Quick, super easy to make and really delicious.
Chicken Pot Pie Cupcakes Recipe
Ingredients
- 2 cups of cooked chicken breasts diced
- 1 can cream of chicken soup
- 1 cup frozen mixed veggies
- 1 cup shredded cheddar cheese
- 1/2 tablespoon of dried thyme
- 1/2 tablespoon of dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 (10 oz) cans Pillsbury biscuits
Directions
- Preheat your oven to 400.
- In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
- Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
- Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
- Let rest for about 3 minutes and dig in!
