Crockpot Cranberry Sauce

12 oz. pkg. fresh cranberries
1/2 c. orange juice, no pulp
1/2 c. water
1/2 c. brown sugar
1 t. cinnamon

Place all ingredients in a lined crockpot. Stir to combine. Cover and cook on low for 7-8 hours, until cranberries have popped and mixture is bubbly. Sauce will thicken as it cools, or to speed up the process, cook uncovered on high for additional 30-45 minutes. Enjoy!

Simple Crockpot Stuffing

1/4 c. butter
1 c. diced celery
1/2 c. chopped onion
12 oz. pkg Pepperidge Farm Herb stuffing mix
32 oz. chicken broth, or broth from cooking turkey, if preferred

Lightly spray 3-4 qt. crockpot bottom and sides or use liner. Place butter in 10" skillet and melt over medium heat. Add celery and onion. Cook 3-4 minutes, stirring occasionally, until crisp-tender. Place stuffing mix, celery mixture, and broth in crockpot. Toss to combine. Cover and cook on low 3-3 1/2 hours. Stir before serving. *Recipe may be doubled for a larger crockpot.

Mom's Broccoli Casserole

16 oz. frozen chopped broccoli, cooked & drained
1 can cream of chicken soup
2 c. cooked rice
8 oz. jar cheese whiz
1/2 c. chopped celery
1/8 c. chopped onion

Combine all ingredients except cheese whiz. Pour in sprayed 9x13 dish. Top with cheese whiz. Bake at 350 degrees for 35 minutes until heated through.

*This is Chris' favorite and always a hit at family gatherings.

Pecan Cheesecake Squares

Shortbread Layer:
1 1/2 c. plain flour
3/4 c. packed light brown sugar
1/2 c. soft butter
1/2 c. finely chopped pecans
Cheesecake Layer:
2, 8 oz. pkgs. cream cheese, softened
1/2 c. sugar
1/2 c. milk
2 t. vanilla
Pecan Pie Layer:
3/4 c. packed dark brown sugar
1/2 c. light corn syrup
1/3 c. butter, melted, slightly cooled
3 eggs, lightly beaten
1/4 t. salt
1/2 t. vanilla
1 1/2 c. pecans, whole

Preheat oven to 350. Combine flour and light brown sugar. Cut in butter until mixture resembles course crumbs. Stir in finely chopped pecans. Press evenly into sprayed 9x13 pan.. Bake for 10 minutes. Remove from oven and cool 10 minutes. Beat cream cheese at medium speed until smooth. Beat in sugar. Add milk and vanilla. Beat until well combined. Pour over shortbread layer. Bake 16 minutes. Remove from oven and cool 10 minutes. Combine dark brown sugar, corn syrup, and melted butter. Gently stir in eggs, salt, and vanilla. Stir in pecans. Pour over cooled cheesecake layer. Bake 35-40 minutes or until center is set and pecan pie is a rich brown color.
Two of my favorite desserts combined in one! Yum!

Caramel Apple Cinnamon Roll Monkey Bread

2/3 c. sugar
3 cans grands cinnamon rolls with icing
1/3 c. caramel bits
1/3 c. chopped pecans, optional
3/4 c. butter, melted
1 c. packed brown sugar, optional
apple pie spice
finely chopped apple pieces

Heat oven to 350. Spray bundt or angel food cake pan. Place sugar in ziploc bag. Cut each roll into 4 pieces. Place 12-15 pieces in ziploc bag and shake to coat. Place dough in bottom of pan, Top with caramel bits, pecans, and apple pieces. Repeat layers ending with roll pieces. Combine butter with brown sugar (if using). Pour over roll pieces. Bake 45 minutes until done. Cool 10 minutes. Invert onto plate. Combine apple pie spice and icing. Heat icing in microwave safe bowl until pouring consistency, about 20 seconds. To serve, pour over monkey bread. Delicious!

Strawberry Cinnamon Roll Monkey Bread

3 cans grands strawberry cinnamon rolls with icing
2/3 c. sugar
1/3 c. chopped pecans, optional
3/4 c. butter, melted
1 c. brown sugar, optional

Heat oven to 350 degrees. Spray angel food or bundt pan. Place sugar in resealable bag. Separate dough from cans and cut each roll into 4 pieces. Place 12-15 pieces in sealed bad of sugar and shake to coat pieces. Arrange pieces in pan. Sprinkle pecans over dough if using, (I didn't). Repeat. Combine melted butter with brown sugar, if using, (I didn't). Pour melted butter over dough pieces. Bake 45 minutes until done. Cool in pan 10 minutes before inverting onto plate. Place icing in bowl and heat in microwave until melted and pouring consistency. Pour over monkey bread. To serve, pull apart pieces of bread. So yummy! *can make other flavors of monkey bread, depending on what flavors are available in the store.

first picture is right out of the oven, before inverting on to plate and adding icing.

second picture is after inverting and adding icing. So good!

picture below is Peach Monkey bread

Mary's Corn Casserole

2 pkgs. frozen white shoepeg corn, without sauce
8 oz. sour cream
1 c. cream of celery soup
1 c. cheddar cheese, shredded
1 medium onion, chopped
1 stick of margarine, melted
1 roll of Ritz crackers,  crushed
1/2 c. slivered almonds

Spray 9x13 casserole dish. Pour corn on the bottom. Combine soup, sour cream, cheese, and onion. Spread on top of corn. Combine crackers with melted margarine and almonds. Spread on top of sour cream mixture. Bake at 350 until edges bubble.

Mary's Strawberry Pie

1 qt. fresh strawberries
3 T. cornstarch
3 T. strawberry jello
1 c. sugar
1 c. boiling water

Crust:*
1/4 c. boiling water
shortening
flour

Add enough shortening to make 1/2 c. liquid. Add salt and enough flour to make dough. Roll out and place in pie plate. Bake at 375 for 30 minutes and continuing as directed below.

Combine cornstarch, jello, and sugar in saucepan. Add boiling water and cook 2-3 minutes until thick. Place in refrigerator. Add strawberries before firm. Pour into crust. Refrigerate until ready to serve. Top with redi whip if desired.

*may use store bought pie crust, baked if desired.

Mary's Breakfast Casserole

1 lb. ground sausage, cooked and drained
4 eggs, slightly beaten
3/4 lb. cheese slices
2 c. milk
1/4 t. dry mustard
1/4 t. salt
5 slices buttered bread

In 9x13 dish, layer 1/2 of sausage, 1/2 of bread, & 1/2 of cheese, repeat. Combine milk, eggs, and seasonings. Pour over layers. Bake uncovered at 350 degrees for 1 hour, or until golden brown. Let set to stiffen before serving.

*Best if made the night before, cover, and place in refrigerator overnight. Allow to come to room temperature before baking uncovered the next morning.

Mary's Milky Way Ice Cream

8 large Milky Way candy bars
2 c. whole milk
6 whole eggs, well beaten
1 1/2 c. sugar
2 t. vanilla
2 large cans (12 oz. each) evaporated milk

Melt candy & 2 c. milk in top of double boiler. Let cool. Beat eggs well. Add sugar, vanilla, and evaporated milk. Add to first mixture. Place in buttered dish.  Put in freezer til firm.

*alternative way to make:
4 oz. milky way candy bars, chopped
1/2 c. eaglebrand milk
1 c. whole milk
1 c. half and half
1/2 c. chocolate syrup, optional

Melt candy bars and eaglebrand milk in double boiler, stirring until smooth. Remove from saucepan, placing in buttered dish, whisk in the milk, half and half, and syrup. Refrigerate until cold, at least 2 hours. Place mixture in ice cream maker and churn until blended well. Transfer to an airtight container and place in freezer until firm, about 2 hours.

Mary's Orange Congealed Salad

1 large pkg. orange Jell-o
1/2 pt. whipping cream, whipped
1 pt. small curd cottage cheese
15 oz. can crushed pineapple, drained
1/2 c. chopped nuts

Prepare jello as directed on pkg except omitting  c. of water. Chill until slightly congealed. Stir in cottage cheese, pineapple, whipped cream, and nuts. Pour into mold. Chill til firm. Invert onto serving plate.

Mary's Spaghetti Sauce

1 1/2 lbs ground beef, cooked, rinsed and drained
salt, to taste
pepper, to taste
1 c. chopped onion
1 c. chopped celery
1 c. chopped green pepper
8-15 oz. can mushrooms
1 large can tomato soup
2 cans whole tomatoes, diced
2 boxes spaghetti, cooked and drained

Cook all ingredients together in a large skillet until done. Serve over spaghetti.

*May be made in crockpot too. Low for 6-8 hours.

Pumpkin Cinnamon Roll Monkey Bread

2/3 c. sugar
3 cans Pillsbury Grands pumpkin spice cinnamon rolls
1/3 c. chopped caramels or caramel bits
1/3 c. chopped pecans
3/4 c. butter, melted
1 c. brown sugar, packed

Heat oven to 350 degrees. Spay angel food cake or bundt pan. Place sugar in ziploc bag. Separate rolls from cans for a total of 15 rolls. Cut each roll into 4 pieces to make a total of 60. Place 15 pieces in bag with sugar and shake to coat. Place these pieces in sprayed pan. Top with 1/3 of caramels and pecans. Repeat layers, ending with roll pieces on top. Stir brown sugar into melted butter. Pour over contents in pan. Bake 40-45 minutes. Cool in pan 10-15 minutes. Invert onto plate. Scoop icing ot of containers and place in microwave safe bowl. Heat on high a few seconds until spreading consistency. Pour over monkey bread. Pull apart to serve. So yummy, especially when warm.

*May be made year round using pumpkin pie spice mix added to sugar and icing, and using regular cinnamon rolls, when pumpkin spice rolls can't be found. May also use regular cinnamon rolls with chocolate chips if desired.

**original recipe from Pillsbury

1st picture is before baking

2nd picture is after baking, but before adding icing

3rd picture is after adding icing

Crockpot Creamy Cauliflower Soup with Bacon

1 head cauliflower, rough chopped
2 leeks, sliced, leafy tops removed, optional
1 zucchini, diced
1 medium yellow onion, diced
1 carrot, diced
1 potato, diced
2 t. nutmeg
salt & pepper
6 c. chicken broth
1 lb. bacon, cooked and divided, chop half for broth
6 green onions
3 T. butter
2 T. oil
shredded cheese, optional

Place liner in crockpot. Place everything except cheese in crockpot. Cook on low 6-8 hours. Mash cauliflower. Serve in bowls with scallions, bacon, and cheese.

Crockpot Pierogie Soup

2, 15 oz. boxes frozen pierogies , your choice (I used Mrs. T.'s mini cheddar and bacon)
1/2 c. chopped onion
1 c. finely chopped cabbage, packed
3 1/2 c. chicken broth
1/4 t. garlic powder
1/2 t. salt
1/4 t. pepper
1/4 t. paprika, optional
1 c. milk
1 c. shredded cheddar cheese
diced carrots
diced celery
diced potatoes, optional
1 lb. smoked kielbasa, cut into bite size pieces OR
2 c. cubed chicken breasts or tenderloins
fresh or dried dill

Place everything in a lined crockpot, except pierogies, cheese, and milk. Cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally. Cut pierogies in half, then in half again. Add to crockpot and stir. Add milk and shredded cheese to crockpot and stir. Cook n additional 10-15 minutes until cheese is melted and pierogies are heated through. Serve in bowls and top with dill if desired.This makes a thick and hearty soup. Enjoy! This soup freezes well. **I didn't add the milk, cheese, or dill the first time I made it and it was delicious as it was.

This soup can also be made on the stovetop using the same ingredients as before & by following  these directions:

Cut each pierogi  in half lengthwise, then 3x crosswise (each one will be cut into 8 pieces). It's ok if they fall apart. Melt butter in large skillet. Add cabbage and onion. Saute 5-7 minutes until translucent. Do not brown. Add pierogies and broth. Add garlic powder, salt, pepper, & paprika. Bring to a boil. Reduce heat and simmer 15 minutes. Stir occasionally. Add milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes. Serve with dill. This makes a thick and hearty soup. Enjoy!

Easy Crockpot Chicken Cacciatore

6 boneless, skinless chicken breasts, or 18 chicken tenderloins
28 oz. jar spaghetti sauce, I used a 14 oz. can pepper & mushroom, & a 14 oz. can 4 cheese
2 green peppers, seeded and chopped
8 oz. fresh or canned mushrooms, sliced
1 onion, finely chopped
2 T. minced garlic
Italian seasoning to taste
cooked & drained pasta, your choice. I used cavatappi.
Parmesan cheese

Place liner in crockpot. Place chicken in bottom. Add sauce, peppers, onions, mushrooms, Italian seasoning and garlic. Cover and cook on low for 8 hours or on high for 4 hours. Serve over cooked pasta and top with Parmesan cheese. Add a salad and bread for a complete meal. **This recipe freezes well.

first picture is before cooking.

second picture is ready to eat!