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Monday, November 20

Slow Cook November

November : Thanksgiving Sides
Learn the Crockpot Basics!!

The point of Thanksgiving is to spend time with family and friends, rather than stressing over the kitchen.  These recipes draw from ready-to-eat ingredients from the store shelf, such as condensed soup and baking mixes, rather than creating everything from scratch.  This should free up some extra time to spend with your loved ones...

Here are a few more Make-Ahead Thanksgiving Dishes to accompany these.  😊

Savory Wild Rice
  • 2 1/3 c chicken broth
  • 3/4 c wild rise
  • 1 chopped carrot
  • 2.5 oz sliced mushrooms
  • 1 Tbsp butter
  • 1 tsp dried marjoram
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/3 c dried cherries
  • 1/3 c sliced green onions
  • 1/4 c crushed pecans
  1. Mix broth, rice, carrot, mushroom, butter, marjoram, salt, and pepper in crockpot.
  2. Cover and cook on low 5-6 hours.
  3. Turn off heat.  Stir in cherries and onions.  Cover and let sit 10 minutes.
  4. Top with pecans before serving.

Apple Butter Yams
  • 3 lb yams, cubed
  • 2 green apples, sliced
  • 1 c whipping cream
  • 1 c apple butter
  • 1 1/2 tsp pumpkin pie spice
  1. Mix everything together in crockpot.
  2. Cover and cook on low 6-7 hours (or high 3-4 hours).
Sweet Herbed Stuffing
  • 16 oz seasoned stuffing mix
  • 1 c golden raisins
  • 1 chopped onion
  • 1 1/2 c water
  • 1 can cream of mushroom soup
  • 8 oz sour cream
  1. Mix everything together in crockpot.
  2. Cover and cook on low 5-6 hours (or high 2-3 hours).

Gingerbread Cake

  • 15 oz gingerbread mix
  • 1/2 c milk
  • 1/2 c raisins
  • 2 1/4 c water
  • 3/4 c brown sugar
  • 3/4 butter
  • ice cream (optional)
  1. Mix together gingerbread, milk, and raisins.  Spread batter into crockpot.
  2. Mix together water, brown sugar, and butter, and bring to a boil.  Pour over batter in crockpot.
  3. Cover and cook on high 2 hours.  Uncover and cool at least 45 minutes.
  4. Serve with ice cream, if desired.
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