Peanut Butter Strawberries | Easy Cooking Creations

Peanut Butter Strawberries | Easy Cooking Creations:

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BLT Wraps

Ingredients:

• 1 cup mayonnaise
• 1/2 cup dried tomatoes in oil, drained and chopped
• 8 (10-inch) flour tortillas
• 1 large head iceberg lettuce, chopped
• 1 medium onion, thinly sliced (optional)
• 16 bacon slices, cooked and crumbled
• 1 teaspoon salt
• 1 teaspoon pepper

Directions:


Combine mayonnaise and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border.

Layer lettuce, onions, and bacon evenly over tortillas; sprinkle with salt and pepper.

Roll up tortillas; cut in half diagonally, and secure with wooden pick.

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Slow Cooker Baked Potato Soup

Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
• 64 ounces (8 cups) chicken stock or broth
• 16 oz cream cheese, softened (I use low fat)
• 1 tablespoon seasoned salt (I use Aunt Cora's Soulful Seasoning)
• optional garnishes: crumbled bacon, shredded cheese, green onions

Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well, top with your choice of garnishes & enjoy!

Yields about 10-12 servings.






For more great recipe ideas:

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Pizza Casserole

Ingredients:

1 bag of Egg Noodles
1 extra large can of Ragu sauce {or any tamato sauce you prefer}
3 cups shredded mozzarella cheese {or more depending on how much you ♥ cheese!}
1 1/2 lbs hamburger meat
1 package pepperonis

Brown the meat, & drain 

And boil noodles until soft. Drain.

Don't forget to preheat the oven @ 350

Now the layering starts!

You need a 9x13 baking dish

1.  layer quarter of the sauce
2.  layer, half of the noodles
3.  layer half of the meat
4.  layer half the sauce
5.  layer rest of the noodles
6.  layer half of the cheese
7.  layer rest of the meat
8.  layer rest of the sauce
9.  layer rest of the cheese
10.  Top with pepperonis 

Now cover with foil and bake for 30 minutes. Remove foil and cook an additional 15 min.

Let stand 15 minutes before serving.

You can also add any other ingredient that you may like.

Recipe from http://formamas.blogspot.com/2011/08/pizza-casserole.html

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Lavender Shortbread Cookies

Ingredients

1 1/2 cups butter, softened
2/3 cup white sugar
1/4 cup sifted confectioners' sugar
2 tablespoons finely chopped fresh lavender
1 tablespoon chopped fresh mint leaves
1 teaspoon grated lemon zest
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt

Directions

1. In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
2. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
3. Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

Amount Per Serving Calories: 186 | Total Fat: 11.6g | Cholesterol: 31mg

Original Recipe Here
http://allrecipes.com/recipe/lavender-shortbread-cookies/detail.aspx

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Fluffiest Pancakes Ever—in 8 Easy Steps

Fluffiest Pancakes Ever—in 8 Easy Steps | Back To School - Yahoo! Shine:

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Soufflé Pancakes (adapted from Clayton Miller)

Makes 6-8 substantial pancakes

5 ½ cups flour
1/3 cup sugar
2 teaspoons salt
1 tablespoon baking powder
1 tablespoon baking soda
2 cups milk
2 1/2 cups buttermilk
2 whole eggs
2 eggs yolks
3 egg whites


Pre-heat oven to 350 degrees. Combine dry ingredients in large mixing bowl.

Combine milk, whole eggs, and egg yolks and whisk together in medium mixing bowl. Slowly stir into dry ingredients to prevent lumps. Do not over mix (this makes the pancakes tough).

Whisk egg whites to medium peak. Fold gently into batter. Do not over mix.

Melt a tablespoon of butter in a six-inch non-stick frying pan on medium. Swirl to coat sides. Butter should be golden and bubbling, but not brown or smoking. Pour one cup of batter into pan. You can add more or less depending on how thick you want the pancake. It will puff up so don't fill pan more than ¾ of the way up the sides. Cook on the stovetop for one minute then place in the oven for 3 minutes. Flip pancake and place back into oven for approximately two more minutes or until cooked through. Add more butter as necessary to coat pan and repeat. Serve with maple syrup, sliced fruit, whipped cream and syrup or caramel banana sauce.

Easy Caramel Banana Sauce (adapted from Clayton Miller)

Enough for 2-4 pancakes

1 banana, mashed
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon vanilla extract
Slowly brown the butter on a low heat in a medium saucepan. Stir in the remaining ingredients. Cook until sauce thickens slightly.

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Brisket Quesadillas with Mango Barbecue Sauce

Tacos or quesadillas loaded with sliced brisket, brie, monterrey Jack, and topped with a mango barbecue sauce.

Ingredients

Brisket

3 lb brisket

Salt

Ground black pepper

1 Tbsp chili powder

3 cloves garlic, minced

16 oz Dublin Dr. Pepper (made with real sugar)

Mango Barbecue Sauce

1 1/2 Tbsp olive oil

1 medium yellow onion, chopped (about 3/4 – 1 cup)

1 clove garlic, minced

1/2 cup ketchup

2 Tbsp lemon juice

1 1/2 Tbsp Worcestershire sauce

1 1/2 tsp Creole (spicy brown) mustard

Salt

Pepper

1/4 cup mango chutney (1/4 cup homemade or purchased)

Quesadillas

8 8-in flour tortillas

8 oz brie, thinly sliced

1 cup monterrey jack, 

shredded

olive oil or cooking spray, 

to brush tortillas

cilantro, 

for garnish (optional)

Instructions

To make the brisket: 

Rub the meat with salt, pepper, chili powder, and garlic.

Place brisket in the crockpot and pour the Dr. Pepper over the top.

Cook on low for 8 hours.

Remove from the crockpot and let rest for 15 minutes.

Slice against the grain (1/8-1/4 inch thick).

To make the barbecue sauce: 

Heat olive oil in a 2-qt sauce pan.

Saute onions for 5 minutes.

Add garlic and cook until fragrant.

Stir in the remaining ingredients and simmer for 5 minutes.

Transfer to a blender or food processor and run until smooth.

To assemble the quesadillas:

Heat a griddle or large pan over medium-high.

Lay out the tortillas. 

Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.

Top with a spoonful or two of barbecue sauce and fold the other half over.

Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).

Cook until the bottom is crisp and flip over.

Remove from heat and cut into 2-3 wedges. 

Serve with extra barbecue sauce.

Yields: 8 servings

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Barbecue Chicken Sandwiches in the Crock Pot

Ingredients:

Servings: 4-6

1 -2 lb boneless skinless chicken breast
1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)
1 medium sweet onion,
 sliced 4 -6 hamburger buns

Directions: 

1. Remove all visible fat from the chicken and toss it in the crock pot.
2. Place the onion slices on top of the chicken.
3. Pour the barbecue sauce over top.
4. You may not need the entire jar, just enough to cover the chicken.
5. Cook it on LOW for 8 hours or until the chicken is nice and tender.
6. Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
7. Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way.
8. Voila!
9. An easy weeknight meal that doesn't heat up your kitchen in the summertime!
10. I love this with potato chips and a carrot and raisin salad.

Found this recipe on www.food.com

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Crockpot Chicken Tacos

Crockpot Chicken Tacos
Serves: ~12 people

1 envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa (I switch between brands, but Newman's Own is my favorite)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc.

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SMART SCHOOL TIME RECIPES: The Breakfast, Snack, and Lunchbox Cookbook for Healthy Kids and Adults

Free Today for Kindle!


This e-cookbook was created to encourage whole foods living for families, while offering ample alternatives to prepackaged meals and snacks.

Within you will discover 125 healthy recipes and over 100 full color photos for quick breakfasts, on-the-go snacks, and portable lunch items. And of course, the recipes are kid-friendly (and adult-friendly!), easy, and delicious. The chapters include:

Morning Muffin Mania
Sensational Smoothies
Easy Freezin’ Waffles, Pancakes, and French Toast
More Smart Starts
Dips, Fillings, and Spreads
Soups and Stews
Salad-Style
More Lunchbox Love
Sweet Snackin’
Craving Cookies
Essential Extras

Please download and enjoy, and let others know about this fabulous eCookbook! Share it, Tweet it, Buzz it, and Email it to help spread the word about the easy and delicious world of whole foods for the entire family.

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Gooseberry Patch ~ Brownie and Bar Recipes

Free Today for Kindle!

Tempt your sweet tooth with this collection of 25 of our very best recipes for delectable brownies, blondies and bar cookies...from Candy Bar Brownies and The Best Blondies to Monster Cookie Bars and more!

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Strawberry Salad with Poppy Seed Dressing

Yield: 4-6 small servings
Prep Time: 15 minutes

Ingredients:
For the Dressing
1/2 cup granulated sugar
1 tablespoon poppy seeds
2 teaspoons finely grated Vidalia onion
1/4 cup white wine vinegar
1/4 cup apple cider vinegar
1/2 cup vegetable oil

For the Salad
5 ounces (about 4 cups) baby arugula
1 cup sliced strawberries
1/3 cup crumbled goat cheese
1/4 cup sliced almonds

Directions:
1. In a medium bowl, whisk together the sugar, poppy seeds, onion, vinegars and oil. Cover and refrigerate until ready to use.

2. In a medium bowl, combine arugula, strawberries, goat cheese and almonds. Toss with desired amount of dressing to coat and serve immediately.


Notes:
- Refrigerate unused dressing for up to 3 days.

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Chocolate Cheesecake Waffle Pie

Prep Time: 15-20 minutes
Bake Time: 14 minutes
Yields: 4 waffles (1 Waffle Pie)

Ingredients:

Waffle

6 oz semi-sweet chocolate chips (melted)
8 oz cream cheese (softened)
1/2 cup sugar
2 eggs
tsp vanilla extract
1/4 cup water
tbsp coffee grinds
pinch salt
1/2 box yellow cake mix
(or 1/2 your fave YC mix recipe)

Oreo Pie Crust

Whipped Chocolate Icing

2 handfuls semi-sweet chocolate chips
(1/2 chopped)
2 cups heavy whipping cream
1 cup confectioners sugar
tbsp unsweetened cocoa powder


Directions:
Mix sugar and cream cheese until smooth and creamy
Add eggs one at a time
mix coffee grinds, water, vanilla extract, and salt in a microwave safe bowl and heat in the microwave for 1 minute. Use a strainer to remove grinds and add to cream cheese mix
Slowly add in cake mix until mixed well
Add melted chocolate until mixed well
Spray the waffle iron
Fill the waffle iron, close, and let cook for 3 1/2 minutes on medium
Prepare the icing by whipping all ingredients together (with chopped chocolate, save other half for garnish) until you get stiff peaks
Stack the waffles in the oreo cookie pie crust putting a layer of whipped icing in between each waffle.
Spread icing around sides, fill in the gap with more icing, and add a little on top
Let set in the fridge for at least 30 minutes before serving

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Brownie-Bottom Coconut Chocolate Cream Cake

Brownie:
1/2 cup butter (1 stick)
1 cup sugar
2 eggs
2 1/2 heaping T cocoa powder
1/2 t vanilla
1/2 cup plus 1 T flour

Coconut Cream Filling:
1 1/2 cups half and half
1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
1/4 plus 4 t cornstarch
1/4 t salt
3/4 cup flaked coconut
1/4 t coconut extract
1/4 t vanilla extract

Chocolate Mousse:
1/4 cup butter, cut into pieces
2 eggs, separated and at room temperature
1/2 cup whipping cream
1/2 T vanilla extract
4 ounces bittersweet chocolate (I used Ghirardelli 60%)
1/2 cup sugar
pinch of corn starch

Whipped Cream:
3/4 cup whipping cream
1/4 cup powdered sugar
1/2 t vanilla

toasted coconut for garnish

For the brownie layer:
Preheat oven to 350. Melt the butter. Add the sugar and eggs and beat together. Add the rest of the ingredients and mix. Pour the batter into a greased 9 inch spring form pan. Bake for 12-15 minutes, until a toothpick comes out clean.

For the coconut cream:
While the brownie layer is cooking, combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan. Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes. Once the mixture is thickened, remove from the heat and add the vanilla, coconut extract and the untoasted flaked coconut and stir to combine. Pour this over the brownie layer. Place plastic wrap directly on the coconut cream to keep a film from forming and chill in the fridge for at least 2-4 hours, or until completely cold.


For the chocolate mousse:
Melt the butter in a medium bowl set over a sauce pan of simmering water (do NOT allow the bottom of the bowl to touch the water!). In a separate small bowl, whisk together egg yolks, cream and vanilla and set aside. Once the butter is melted, slowly whisk in the yolk mixture. Continue whisking over the simmering water until the mixture thickens, like pudding, this will take about 8-10 minutes. Once it is thick remove it from over the water and add the chocolate, stirring to melt. Set aside. In a separate bowl beat together the egg whites, sugar and pinch of cornstarch until stiff peaks form. Whisk 1/4 cup of the stiff egg whites into the chocolate to loosen it up. Now add the rest of the egg whites, folding gently until they are completely blended into the chocolate. Pour this mousse over the cold coconut cream in the spring form pan. Place the whole thing back in the fridge and let it set completely, about 4 hours.

Finishing the cake:
Make your fresh whipped cream by beating together the whipping cream, powdered sugar and vanilla until peaks form. Add this to the top of the cold cake and then top with toasted coconut. To serve, run a knife around the edges of the spring form pan to loosen it from the sides. Remove the sides and cut into slices

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Baby Back Ribs with Dry Rub

Hands-on time: 20 min.; Total time: 3 hr., 55 min. (including rub)

Prep Time: 20 minutes
Other: 6 hours
Yield: Makes 4 to 6 servings

Ingredients

• Mesquite wood chips
• 2  slabs baby back pork ribs (about 4 lb.)
• 2  tablespoons  mesquite liquid smoke
• 2  tablespoons  olive oil
• 3  tablespoons Dry Rub

Preparation

1. Soak wood chips in water 30 minutes. Prepare smoker according to manufacturer's directions, bringing internal temperature to 225° to 250°; maintain temperature for 15 to 20 minutes.
2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.) Coat both sides of ribs with liquid smoke and olive oil. Sprinkle ribs with Dry Rub, and rub into ribs.
3. Drain mesquite wood chips, and place on coals. Place pork ribs on lower cooking grate; cover with smoker lid.
4. Smoke ribs, maintaining temperature inside smoker between 225° and 250°, for 3 to 4 hours or until tender.

Dry Rub

Hands-on time: 5 min.; Total time: 5 min. When grinding the spices it is best to use a mortar and pestle or a small spice grinder. The rub produced by a food processor is too coarse.

Yield: Makes about 1/2 cup

Ingredients

• 2  tablespoons  dried rosemary
• 2  tablespoons  dried thyme
• 2  tablespoons  kosher salt
• 2  tablespoons  white peppercorns

Preparation

Combine dried rosemary, dried thyme, kosher salt, and white peppercorns in a mortar bowl or spice grinder; grind using a pestle or grinder until herbs and pepper become a medium-fine powder. Store in an airtight container in a cool, dark place up to 6 months.

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Spicy Chicken Soup

Baked tortilla chips and a garden salad are excellent accompaniments for this soup.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 1  (7-ounce) can chipotle chiles in adobo sauce
• 1  teaspoon  olive oil
• 1  cup  chopped green bell pepper
• 1/2  cup  chopped green onions
• 1  tablespoon  bottled minced garlic
• 1  teaspoon  ground cumin
• 2  cups  chopped cooked chicken breast strips (such as Louis Rich; about 12 ounces)
• 2  (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1  (14 1/2-ounce) can diced tomatoes and green chiles, undrained (such as Del Monte)
• 1  (11-ounce) can whole-kernel corn with sweet peppers, drained

Preparation

Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.
Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.

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Chocolate Turtle Cake

Prep: 40 min.; Cook: 32 min.; Other: 1 hr., 10 min.

Yield: Makes 12 servings

Ingredients

• Unsweetened cocoa
• 1  (18.25-oz.) package devil's food cake mix
• 1  (3.9-oz.) package chocolate instant pudding mix
• 3  large eggs
• 1 1/4  cups  milk
• 1  cup  canola oil
• 2  teaspoons  vanilla extract
• 1  teaspoon  chocolate extract
• 1  teaspoon  instant coffee granules
• 1  (6-oz.) package semisweet chocolate morsels
• 1  cup  chopped pecans
• 1  (16-oz.) container ready-to-spread cream cheese frosting
• 1/2  cup  canned dulce de leche
• 2  (7-oz.) packages turtle candies
• 1  (16-oz.) can ready-to-spread chocolate fudge frosting
• 1  (12-oz.) jar dulce de leche ice cream topping
• 1/4  cup  pecan halves, toasted

Preparation

1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.

2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into prepared pans.

3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour.

4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.

5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over top of cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.

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Guajillo-Tamarind Turkey and Roasted Poblano Gravy

Guajillo-Tamarind Turkey

Yield: MAKES: 8 to 10 servings

Ingredients

• 1  turkey (12 to 18 lb.)
• Guajillo-tamarind glaze
• 1  onion (8 oz.)
• 2  carrots (6 oz. total), rinsed
• 4  stalks celery (8 oz. total), rinsed
• 1  orange (8 oz.)
• 2  lemons (6 oz. each)
• 1  lime (3 oz.)
• 4  dried guajillo chiles (1 oz. total; see notes)
• 8  cloves garlic, peeled
• 6  sprigs fresh thyme, rinsed

Preparation

1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; discard or reserve for other uses. Rinse turkey inside and out; pat dry. Rub about a third of the guajillo-tamarind glaze inside the cavity. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan; pour remaining glaze into bottom of pan, then pour in 1 cup of water.

2. Peel onion and carrots; rinse celery, orange, lemons, and lime. Cut carrots and celery into chunks; cut onion, orange, lemons, and lime into quarters. Arrange vegetables, fruit, chiles, garlic, and thyme in roasting pan around and under rack.

3. Roast according to chart, checking turkey every 30 minutes; if juices in bottom of roasting pan threaten to scorch, add 1/2 cup water at a time to pan. When a thermometer inserted through thickest part of breast to the bone registers 155°, about 15 minutes before chart indicates turkey will be done, remove turkey from oven. Brush all over with juices in pan (if liquid is too thick to coat turkey in a thin, even layer, dilute with 1/2 cup more water). Continue roasting until turkey is well browned and thermometer registers 160°, about 15 minutes longer.

4. Transfer turkey to a platter. Let rest in a warm place for 30 minutes before carving. Pour juices in bottom of pan through a fine strainer into a 2-cup glass measure; discard solids and reserve juices for poblano gravy.

Roasted Poblano Gravy

Yield: MAKES: About 2 1/2 cups; 8 to 10 servings

Ingredients

• Pan drippings from guajillo-tamarind turkey
• About 1 cup fat-skimmed chicken broth (if needed)
• 1/4  cup  (1/8 lb.) butter
• 3  fresh poblano chiles (8 oz. total), roasted, peeled, seeded, and chopped
• 3  tablespoons  all-purpose flour
• Salt and fresh-ground pepper

Preparation

1. Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.

2. In a 3- to 4-quart pan over medium heat, melt butter. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.

3. Whisking chile mixture constantly, slowly pour dripping mixture into pan. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper. Pour into a gravy boat; serve hot.

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Sweet Potato Casserole with Pecan Topping

Prep: 14 minutes, Cook: 4 hours
Company's Coming; 15 Minutes or Less to Prep
Slow-Cooker Size: 3-quart

Yield: Makes 8 servings

Ingredients

• 2  (29-ounce) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed)
• 1/3  cup  butter, melted
• 1/2  cup  granulated sugar
• 3  tablespoons  light brown sugar
• 2  large eggs, lightly beaten
• 1  teaspoon  vanilla extract
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  ground nutmeg
• 1/3  cup  heavy whipping cream
• 3/4  cup  chopped pecans
• 3/4  cup  firmly packed light brown sugar
• 1/4  cup  all-purpose flour
• 2  tablespoons  butter, melted

Preparation

Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker.
Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.
Cover and cook on HIGH 3 to 4 hours.
Alternative to the Oven: This is a great holiday side that cooks on the countertop while your turkey and dressing fill your oven.
Dual Slow-Cooker Menu:
* Roasted turkey
* Cornbread dressing
* Cranberry sauce
* Green Bean Casserole

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Green Bean Casserole

This holiday classic is sure to become a convenient family favorite throughout the year with the help of your slow cooker.
Prep: 6 minutes; Cook: 2 hours, 30 minutes
Slow-Cooker Size: 2- or 3-quart 
Yield: Makes 8 to 10 servings

Ingredients

• 2  (14.5-ounce) cans cut green beans, drained
• 1  (10 3/4-ounce) can cream of mushroom soup, undiluted
• 1  (8-ounce) package shredded Cheddar cheese
• 2  (4.5-ounce) jars sliced mushrooms, drained
• 1  cup  milk
• 1  tablespoon  Worcestershire sauce
• 1/4  teaspoon  pepper
• 1  (6-ounce) can French fried onion rings, divided

Preparation

Combine first 7 ingredients in a large bowl; stir in half of French fried onion rings. Spoon casserole mixture into a lightly greased 2- or 3-quart slow cooker.
Cover and cook on LOW 2 hours. Sprinkle remaining onion rings on top of casserole. Cover and cook on LOW 30 more minutes.
Quick Menu:
* Roasted turkey
* Garlic mashed potatoes
* Cranberry sauce

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