4 1/2 c water
1 (20 oz) can crushed pineapple, undrained
2 c shredded carrots
1 c steel-cut oats
1 c raisins
2 tsp ground cinnamon
1 tsp pumpkin pie spice
brown sugar, optional
In a 4 qt slow cooker coated with cooking spray, combine the first seven ingredients. Cover and cook on LOW for 6-8 hours or until the oats are tender and the liquid is absorbed. Sprinkle with brown sugar, if desired.
Makes 8 servings
Serving size 1 cup. 197 calories per serving
3 carrots, scraped
1 cucumber, peeled
1 onion
1 bell pepper, seeded
1/4 tsp salt
1 (3 oz) pkg cream cheese, softened
1/2 c mayo
1 loaf sandwich bread, crusts removed
Grind veggies (or process) and put in strainer. Prress out all the juices. Mix veggies with softened cream cheese and mayo. Will spread one loaf of sandwich bread. Will keep in refrigerator for 5-6 days. Mellows with age.
1/4 c chopped onion
1 tbs butter
1 (8 oz) pkg cream cheese
1 c milk
1 (4 oz) can mushrooms, drained
2 1/2 oz smoked dried beef, chopped
1/4 c parmesan cheese
2 tsp chopped parsley
Saute onion in butter. Add cream cheese and milk; stir over LOW heat until cream cheese melts. Stir in rest of ingredients
1 (8 oz) pkg cream cheese, softened
1 (7 oz) can king crab
1/8 tsp garlic powder OR 1 clove garlic
1/2 c mayo
1 tsp minced onion OR 1 tsp onion juice
1 tsp dry mustard
1 tsp 10x sugar
pinch of salt
white wine
Combne ingredients and melt over LOW heat. Mix until smooth. Add 2 tbs white wine before serving. Lower heat; keep warm for serving. An electric fondue pot could be used for making this dip. Use potato chips or dried bread cubes as dippers.
1/2 c margarine
1 c white sugar
4 eggs
1 (20 oz) can crushed pineapple, drained
5 slices white bread, cubed
Preheat oven to 350 degrees. Grease a 9″ baking pan.
In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
Bake in 350 degree oven for one hour. Let sit a few minutes to firm up before serving.
5 servings
1 1/2 c heavy cream
3 cloves garlic, minced
1/2 tsp dried thyme
pinch of nutmeg
2 lbs russet potatoes, peeled and cut into 1/8″ thick slices
kosher salt and freshly ground black pepper, to taste
1 c shredded gruyere cheese
1/4 c freshly grated parmesan
1/2 tsp fresh thyme leaves
In a med saucepan, whisk together heavy cream, garlic, thyme and nutmeg over med heat until heated through, about 1-2 minutes.
Add a layer of potatoes to a 4 qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with gruyere. Repeat with remaining potato slices, cream mixture and gruyere to create two more layers.
Cover and cook on HIGH for 4-5 hours, or until potatoes are tender. Sprinkle with parmesan. Cover and cook until melted, about 5 minutes.
Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
Serve, garnished with thyme, if desired.
8 servings
fully- cooked ham, approximately 7-8 lbs (see notes below)
2 c pineapple juice
2 c brown sugar
1 1/2 tbs dijon mustard
1 1/2 tbs balsamic vinegar
1 1/2 tbs honey
2 tbs cornstarch
2 tbs water
Remove ham from packaging and discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard.
Pour the pineapple juice in bottom of a lg (6.5 to 8 qt), oval slow cooker.
In a med bowl, mix the brown sugar, dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.
Cover slow cooker with lid and set to LOW. Cook ham for 4-6 hours or until the meat is tender and the internal temperature reaches 140 degrees. If desired, flip and baste the ham halfway through cooking time and again about an hour before ham is done.
Once ham is done, remove to a platter and tent with foil to keep warm. Skim any fat and strain the juices from the crockpot into a saucepan. Place the pot on the stove over med heat and bring the juices to a simmer. In a small bowl, use a fork to stir the cornstarch into the water to make a slurry. Slowly pour the slurry into the pot while whisking the ham juices. Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. If you desire a thicker sauce, you may stir in a bit more cornstarch slurry. Do not add straight cornstarch to the hot liquid or it will clump, and do not over stir the sauce once the cornstarch has been added or it may not thicken properly.
Serve the ham warm, with the sauce on the side or drizzled on top. If you prefer and oven-cooked ham effect, you may also glaze the entire ham with thickened sauce and pop it under the broiler for about 5 minutes (watch it closely!) before serving.
NOTE: YOU MAY USE A BONE-IN HAM (RECOMMENDED) OR BONELESS, WHOLE OR SPIRAL-CUT, CURED OR UNCURED, SMOKED OR NOT, BUTT, OR SHOULDER.
NOTE: TO DETERMINE NUMBER OF SERVINGS, ESTIMATE APPROXIMATELY 1/2 LB OF BONELESS HAM PER PERSON AND 3/4 LB OF BONE-IN HAM PER PERSON.
6 oz shredded crabmeat
1 c mayo
1/2 tsp lemon juice
1/4 c chopped vidalia onion
1 egg white
ritz crackers
In a small mixing bowl, combine crabmeat with mayo, and season with lemon juice. Add chopped onion. Beat egg white until stiff (not dry) and fold into crabmeat mixture. Place approximately 1 tsp crab mixture on each ritz cracker and cook 45-60 seconds on HIGH in microwave, or until heated thoroughly. Serve immediately.
Yields 25 canapes
2 qts strong coffee
1 pint cold milk
2 tsp vanilla
2 qts vanilla ice cream
1/2 pint whipping cream
ground nutmeg
Combine coffee, milk, vanilla, and sugar; chill. (This mixture may be made a day ahead.) Break ice cream into chunks in punch bowl just before serving; pour chilled coffee mixture over ice cream. Whip cream; spoon into mounds on top of punch. Sprinkle with nutmeg.
Serves 15-18
NOTE: GOOD TO USE HALF OR ALL CHOCOLATE ICE CREAM, TOO. IT ALSO LENDS ITSELF DELICIOUSLY TO A LITTLE SPIKE OF BOURBON, RUM, OR AMARETTO IN THE CUP.
1/3 c instant coffee
3 1/2 c sugar
2 c water
1 fifth vodka
1 tbs PLUS 1 tsp vanilla
Combine coffee, sugar, and water. Heat until dissolved; cool. Add vodka and vanilla. Pour into half gallon glass container. Age 2 weeks. Use as is for Kahlua, or serve mixed with milk.
