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.