Shepherd's Pie with a Twist

 As most of you know by now, I am a fool for shepherd's pie of any variety. Whether a mashed potato topping, beef or pork or turkey, any type of vegetable, gravy or tomatoes, this is my comfort food. So after freezing diced tomatoes with their juice a couple of weeks ago - yes, I will include the recipe for that - I went "aha!" when looking through our admittedly sparse pickings right now. We obviously 'dug into it' because this is the remnants of dinner tonight. Here is my little tutorial on one pot (and a casserole) Shepherd's Pie.

Frozen Diced Tomatoes

1. Wash all tomatoes thoroughly. I just put cold water in a sterilized sink and let them soakdwhile I prepared for freezing, then wiped them with paper towel before the next step to ensure they were cleaned (these were garden tomatoes)
2. Place water in a large pot - fill about half-way - add tomatoes and bring to a slow boil. Make sure the water covers the tomatoes totally so they can blanch properly.
3. Sterilize sink or use a large bowl, place ice water inside and let sit.
4. When skins start to split, turn off element and remove tomatoes one at a time with slotted spoon. Place in ice bath that you have created. Let rest until cool enough to handle. Dice each tomato with a paring or other sharp knife, placing in container with juice. Do not fill to more than 1 inch from the top of the container and pop on the lid.
5. Place in freezer or if you prefer, simply use right away in your favorite recipe (or this one).

Shepherd's Pie

Ingredients

• Potatoes 6 or 8 (enough for 2c of mashed potatoes)
• Diced tomatoes (1 1/2 c canned or as frozen above)
• Ground beef (approximately 1 lb)
• 1 tbsp vegetable oil
• Mixed vegetables of your choice
• Grated cheddar cheese (1 cup)
• Seasoning of your choice: salt and pepper, Italian seasoning, dry beef bouillion, a tbsp of ketchup, minced or chopped onions etc.

Preparation 

Preheat oven to 350 degrees

1. Cook diced potatoes on medium heat in a saucepan with enough water to cover them and boil until tender when poked with a fork (approximately 20 minutes). Drain some of the water and mash the potatoes. You can add a splash of milk and a couple of tbsp of butter as well as 1/2 tsp pepper and 1 tsp salt for flavor and texture.

2. Brown ground beef in oil in a saucepan on medium-high heat with chopped or minced onions, stirring until brown (about 5-10 min.). Every stove is different so it's best to stay while the meat is browning.

3. Drain the fat from the saucepan (I used a small colander to make it easier).

4. Add diced tomatoes, frozen mixed vegetables and your choice of seasoning to the meat and stir gently with a spoon until heated through and thick - 10-15 min.

5, Pour into a 2 qt casserole dish. Spread mashed potatoes to cover the top of the casserole and sprinkle with grated cheese.

6. Bake in oven until the cheese is melted and the meat mixture begins to bubble and seep through the mashed potatoes. This will take approximately 30 minutes.

7. Let sit for 15 minutes with a piece of foil to cover the top to cool it slightly and enjoy! Great with a side salad or garlic toast. With any luck you will have left-overs for the next day.

Twice-Baked Potato Casserole

This recipe is an adaptation from a recipe at allrecipes.com, one of my favorite go-to sites. It is perfect for potlucks, family dinners and with a bit of tweaking (see below), is just right for large gatherings (2 pans). This is the perfect dish to prepare the night before and bake the following day. And yes, I had to taste it for "quality control" <koff koff>.

Ingredients

• 2 large baking potatoes (or 6 regular)
• 1/2 pound lean bacon (or Real Bacon Bits)
• 3/4 cup shredded sharp Cheddar cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tablespoons butter, melted

• 1 teaspoon dried chives
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder (optional)
• 3/4 cup shredded mild Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
2. Poke a few holes into each potato using a toothpick.
3. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
4. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
5. Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
6. Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.
7. 
   

*Let the 'tweaking' begin. I baked 5 lbs of potatoes and, after letting them cool slightly, I scraped the contents into a big bowl and chopped them up with my spoon. I added a full bag (8 oz) of sharp cheddar, 1 1/2 c of sour cream, 2 tbsp of dried chives, half bag of Kroger 'real bacon bits', ground pepper and salt (didn't measure, just poured some on my hand and then into the bowl). I didn't use garlic salt because the chives provided sufficient seasoning). I used about a cup of milk and about 4 tbsp of butter. The potatoes were still hot enough to melt the butter when mixed in. I folded everything together, put it in one larger foil lasagna pan and one smaller, more shallow aluminum foil cake pan (about 8.5" by 12.5") for us. I used another half bag of shredded sharp cheddar to top the two pans and sprinkled liberally with dried chives and about half the pack of bacon bits. The casserole was moist, not wet, before baking and because I like my casseroles well cooked, the small one took about 25 minutes to warm through with bubbly cheese. I will probably cook the large one for about 30-40 minutes. Turned out tasty, slightly puffy and smelled delicious!*

Follow-Up on Tomato Junk and Tomato Junk Beef Stew

Tomato "Junk"

Apparently the Tomato Junk recipe I provided earlier (in October) makes a great stew! Being in a rush, I thawed the concoction in the microwave (Ziploc bag and all) while I got out the slow cooker. I heat the contraption up, sauteed onions, garlic and chunks of steak (a bit of a waste, I thought, but softer and tastier than stewing beef) and 1/3 pack of frozen (chunky) hashbrowns for about an hour. Then I added the "junk," half a jar of homemade salsa plus enough water to almost cover the stew and let it simmer for another couple of hours, until it was simmering. I added 1/4 c flour mixed with water to make a gravy and let it simmer away on low for another 4 hours. My hubby said it was delicious (with a bit of zing to it because of the salsa) but I haven't had a chance to sample it yet. I will tonight! The funny thing is, he doesn't really like some of the veggies in there but liked the flavor so much it didn't matter! Who woulda thunk it?

Tomato Junk Stew

Creamy Chicken and Wild Rice Soup

Creamy Chicken & Wild Rice Soup Before the Addition of the Cream Sauce

I got this recipe online and it's a real keeper. I made a few adjustments, but I still owe the owner a debt of thanks for a great cream soup recipe! I did use low fat milk because I added a can of Cream of Chicken soup to the boullion and water in the recipe. There are quite a few spices and the addition of the white sauce as she posted it adds to temper the flavor. All in all, a good soup! Even better when paired with a loaf of fresh bread. I used a loaf of Rhodes dough that I thawed and shaped into an angel food cake pan for this one. Yum!

CREAMY CHICKEN WILD RICE SOUP (for the slow cooker)

Idea from Author: Little Spice Jar

• 1 c uncooked wild rice blend (I used a box of Uncle Ben's and added it an hour before the soup was done)
• 1 pound boneless, skinless chicken breast
• 1 onion, chopped
• 3 stalks celery, chopped
• 4 large carrots, chopped
• 3-4 cloves garlic, minced
• 1 tbsp seasoned salt
• 2 bay leaves
• 1 can low sodium chicken broth
• 1 can cream of chicken soup (low fat or regular)
• 4 cups water
• 1-2 tablespoons salt-free poultry seasoning
• 5 tbsp butter
• ½ cup all purpose flour
• 1 1/2 - 2 cups low-fat milk 
• salt and pepper to taste

INSTRUCTIONS

1. *Rinse wild rice under running water*. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, seasoned salt and poultry seasoning in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last ½ hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
2. When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for about 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy (this is how you make a basic cream sauce).
3. Add this creamy mixture to the slow cooker. Stir to combine. I didn't add any additional  liquid because it was just right - nice and thick. Let it simmer in the slow cooker for 1/2 hour to 1 hour, until thick and creamy and well-blended.

*Do NOT use quick cook rice because it will get all mushy. If you use an uncooked package of rice such as Uncle Bens Wild Rice add it for the last hour, just before you put the cream sauce in.

**To reheat, add a bit more milk or water because it will be very thick once it stands in the fridge. Make sure to refrigerate as soon as it's cool enough to avoid spoiling.

Great served with fresh bread

Everything But the Kitchen Sink Slow-Cooker Casserole

Sometimes you just gotta do what you gotta do. This includes having a variety of veggies on hand, and a little bit of meat, and not wanting the veggies to go bad before you have the chance to use them. That was the case when I was blessed with my Winder Farms delivery the other day, and had so much in the fridge and in the delivery that I got creative. And guess what? It was good, too!

Ingredients
2 medium zucchini, sliced and halved
4 Roma tomatoes, cut into chunks
1/2 red onion, peeled and sliced 
 1 red and 1 green pepper, roughly chopped
3 tomatillos (peeled and cut into small pieces) - optional
1/2 -3/4 c pearl barley
2 breasts boneless  chicken, cut into cubes
2 c boiling water mixed with 2 chicken bouillion cubes (enough to almost cover veggies)
2 tbsp red pepper flakes
1 tbsp celery flakes
1/4 c chopped fresh parsley (or 1 tbsp dried parsley)
1 tsp each salt and pepper
1/4 c light golden sugar
1 tbsp apple cider vinegar

Preparation
Spray slow cooker with 'Pam' cooking spray. Set on high. Place all ingredients in slow cooker, making sure the liquid covers the vegetables and meat. Cook on 'high' for approximately 4 hours, until everything is cooking and vegetables are softening. Cook an additional 2 hours on 'low' or 'medium', until fully cooked. Keep on 'warm' until ready to serve. May be served with rice, pasta or potatoes. The amount of pearl barley you use will determine the thickness or density of the casserole.

Scalloped Potatoes (Escalloped Potatoes) au Gratin

Here's a dish that seems to be French in nature but American/Canadian in flavor. It's just right for those cool fall and winter evenings, when you are craving something warm and comforting. Perfect with everything from roast to ham, and great for a special dinner or potluck. You can't beat a good scalloped potato dish as a crowd- or family-pleaser. (p.s. 'au gratin' means 'with cheese,' for those who may not know). Hint: You will want enough milk to cover the potatoes/onions before baking. As you can see, it evaporates slightly and puffs up the sides to create the tasty golden crust.

Scalloped potatoes au gratin

Ingredients

• 4-6 potatoes, peeled and thinly sliced
• 1 large sweet onion, peeled and thinly sliced
• 1/4- 1/2 stick of butter or margarine
• 2 tbsp corn starch or flour
• 1 1/2 to 2 c scalded milk
• 1/2 pkg (6 oz or so) grated sharp cheddar cheese

Directions

1. Heat oven to 350 F.
2. Mix potatoes and onions and place in greased 8c casserole
3. Dot with little pieces of butter or margarine and sprinkle with corn starch or flour
4. Heat milk until scalded (steaming but not boiling)
5. Pour over the potatoes and onions; ensure they are totally covered
6. Sprinkle with grated cheese
7. Bake in 350 F oven, on middle rack, for approximately 45 minutes until the potatoes are tender and the top is golden and puffy.

Shepherd's (Sheppard's) Pie

I always had a romantic vision of this dish: probably after watching "Heidi" when I was young. I envisioned shepherds sitting it their little huts eating this dish after a long, hard stint on the hills. Maybe that's not so far-fetched, but lately I have been seeing it written as "Sheppard's Pie," not "Shepherd's Pie." I think I like my lonely shepherd version more :)

Shepherd's Pie

Ingredients:

• 4 oz green beans, chopped in 1 inch pieces
• 2 each yellow corn cobs (cut corn from the cobs) or use 1 can corn
• 4 each Roma tomatoes, diced
• 1 red and 1 yellow pepper, diced
• 1/2 sweet onion, sliced and diced
• 2 cloves garlic, minced
• 1 lb ground beef or chicken (I prefer beef)
• 1 c turkey gravy (the original recipe called for beef gravy)
• 1/4 c water
• 4 oz (1/2 an 8-oz pkg) Neufchatel or soft cream cheese)
• 1 c milk, divided
• 4 -5 medium potatoes, peeled, cubed,boiled and drained
• 1/2 c grated Parmesan cheese

Directions

1. Blanch green beans and cut corn in salted boiling water. Drain and set aside
2. Brown meat with garlic and onion. Pour off the excess fat. Stir in gravy, vegetables and water; simmer for 5 minutes or heated through, stirring occasionally. 
3. Microwave cream cheese and 1/4 c milk in medium microwavable bowl on HIGH for 30 seconds; beat with whisk until blended.
4. Mash potatoes with cream cheese mixture to make a creamy texture (not runny)
5. Spoon meat mixture into bottom of a large, greased casserole (I used "Pam"). Top with mashed potato mixture, spreading to edge of casserole. Sprinkle with Parmesan, swirling it gently into the potato mixture to give it a bit of texture and taste. 
6. Bake at 350 degrees for approximately 30 min. It gives the potatoes a nice golden edge and combines the flavors. 
7. Let sit for 10 minutes before spooning out of the dish. Serve with a green salad or your choice of side dish. It's literally a meal in a casserole.

Note from The Little Cook: The original recipe called for potato flakes. I prefer the 'real deal' to commercial. It also had the potatoes spooned on top of the meat combination to look like little ghosts, with pea eyes. Cute, but with just the 2 of us, we prefer it as a casserole. I have discovered that Neufchatel is much creamier for dishes such as this and tastes every bit as good with half the calories. I actually enjoyed cutting the corn from the cob, but some folks prefer canned or frozen corn. Whatever suits you best, or even better, whatever you have in the house to save you a bit of cash! Also, I think beef gravy would be very strong. I deliberately used turkey gravy (commercial) and we preferred the taste.

Nana's Meat Pie

Nana's Meat Pie

This is a recipe that I have made for at least 30 years. It's an adaptation of a Mennonite recipe which my mom made as a staple in our household while I was growing up. Paired with a good white sauce (recipe to follow), you can't beat it for taste, plus it's a great introduction to sauerkraut and all its health benefits! You can use a commercial pie crust (boxed or frozen) or make your own. I've given directions to making a simple, no-fail crust that holds together quite well while still being flakey and tasty.

INGREDIENTS

Pie Filling

• 1 lb ground beef
• 1/2 medium onion, chopped
• 2 tbsp vegetable/canola oil
• 2 c sauerkraut
• 1/2 c water
• salt and pepper to taste

Pie Crust

• 2 c all-purpose flour
• 1 c shortening
• 1 tsp salt
• ice water (approx 2-3  tbsp) - enough to make pastry dough stick together

White Sauce

• 2 tbsp flour (approx.)
• half stick butter or margarine
• 1 1/2 - 2 c milk (for calorie's sake, I use non-fat)
• pinch of salt and pepper

PREPARATION

Pie Filling

Heat oil in a large heavy saucepan. Break up ground beef and place in saucepan with onion. Stir and cook til onions are translucent and ground beef is no longer pink inside. Add sauerkraut, water, salt and pepper and cook for approximately half an hour, until ingredients are combined and soft (this is when I like to sneak some to eat - shh).

Pie Crust

Place flour in a medium bowl and chop in shortening using a pastry blender or 2 knives. Add salt. Add water, one tbsp at a time until mixture forms a ball and holds together. Spread 2 tbsp flour on a work surface (covered with waxed paper). Gently roll and knead the pastry until it's smooth. Divide into 2 balls and roll each out into a circle. Place one on bottom of pie pan, put filling inside; cover with the other circle. Crimp sides of crust to hold together. Prick pie top with a fork. Bake pie at 400 degrees for 10 minutes, then reduce to 350 degrees for approximately 30-35 minutes, or until the crust is light golden in color and the filling is bubbly. Cover edges with foil if crust gets too dark.

White Sauce

Melt butter or margarine in a heavy non-stick medium saucepan on medium-high heat. Add flour, salt and pepper. Cook and stir constantly for approximately 1 minute, or until a thick roux (base) is made. It will look dry. DO NOT SCORCH. Add milk, 1/4 c at a time, Cook and stir between additions to keep sauce creamy. Add enough milk to give the consistency you prefer. We likes our thick and velvety. 

Voila! Nana's Meat Pie!

Bangers and Mash with onion gravy

Living up on the Prairies in Canada was an ethnic treat. One set of neighbors may be Sicilian, with their wonderful dishes, while across the street you probably had a Russian, Polish, Eastern European or British family. Growing up experiencing a wide variety of gastronomical experiences really tends to open up your eyes (and your taste buds) in the most wonderful way. Here is a great recipe for the British treat, "Bangers and Mash" which is one of the best-known foods where I grew up. Bangers? The sound of un-pricked sausages exploding! Mash? Mashed potatoes, of course! Note: the gravy will be thin but absolutely delicious! Also, finely chopped green onions may be boiled and mashed with the potatoes for a bit of color.


Bangers and Mash

Ingredients

• 4 links quality pork sausage or bratwurst
• 2 pounds potatoes, peeled and cubed
• 1/4 cup butter
• 2 tablespoons milk (optional)
• 1 teaspoon dry mustard powder
• salt and ground black pepper to taste

Traditional Onion Gravy

• 1 tablespoon butter
• 2 large onions, chopped
• 6 cups beef broth
• 2 cups red wine (most of the alcoholic content burns off while boiling)

Directions

1. Preheat oven to 200 degrees F (95 degrees C).
2. Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
3. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.

Gravy

Melt 1 tbsp butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown (for flavor), about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to half its volume, about 10 minutes. Season with salt and black pepper. 

To serve: Place a sausage on a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over both. 

Bubble 'n Squeak

Why "bubble 'n squeak," you ask? This traditional British dish features cabbage, ham and/or bacon and potatoes, and the cabbage squeaks as it bubbles! It's also the perfect way to use up a cabbage, left-over potatoes and ham! Simply delicious! 


Bubble 'n Squeak

Ingredients

• 1/2 medium head cabbage, sliced
• 3 slices bacon, diced
• 1 onion, thinly sliced
• 1 cup cubed cooked ham
• 1 tablespoon butter
• 3 cups potatoes - baked, cooled and thinly sliced
• 1/2 teaspoon paprika
• salt and pepper to taste

• 
  
• Directions

1. In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
2. In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

Quick 'n Easy Corned Beef Hash Cakes

Some things just naturally go together, and corned beef hash is synonymous with St. Patrick's Day. If you have left-over corned beef and mashed potatoes after your St. Paddy's Day dinner, this is the perfect dish for the next day! Best yet, you can make and freeze the cakes for breakfast, brunch or lunch another time. They can be served with the traditional fried eggs, poached eggs or even an omelet.


Corned Beef Hash Cakes (for the day after St. Patrick's Day)

Ingredients

• 2 cups shredded cooked corned beef (leftover)
• 4 cups mashed potatoes (leftover)
• 1 medium onion, chopped
• 2 tbsp vegetable oil
• salt and pepper to taste

In a large skillet heat 1 tablespoon of oil over medium heat and sautee onion in until translucent. Put onion into a medium bowl, and mix with mashed potatoes and corned beef. Season with salt and pepper to taste. Form mixture into 6 to 8 patties. Fry patties in remaining oil over medium-high heat until golden brown and crispy on both sides.

Old-Fashioned Strawberry Shortcake

Here's the real deal - a "real" old-fashioned Strawberry Shortcake recipe that will bring back memories of days on the farm, lush fields of berries and the heat of the sun upon your face. Well, at least it should bring back the memory of Gramma's favorite dessert! Mercy!

Old-Fashioned Strawberry Shortcake

Ingredients

• 3 c all-purpose flour
• 5 tsp baking powder
• 1/8 tsp grated nutmeg (optional)
• 1 tsp salt
• 1 c sugar (or more to taste)
• 1 stick plus 2 tbsp unsalted butter, chilled and cut into small pieces
• 1 large egg, beaten
• 1/2 c milk
• 3 qts ripe fresh strawberries
• Whipped cream for serving

To Prepare

1. Preheat oven to 400 degrees
2. Sift flour, baking powder, nutmeg, salt and 1/2 c of sugar into a large bowl. 
3. Using a food processor (if desired), transfer mixture to food processor and add 1/2 c of the butter and pulse until the mixture resembles small peas. Otherwise cut mixture with 2 knives or pastry blender until it resembles the same.
4. With dough in the bowl, make a well and add the egg and milk. Knead gently with your fingertips or a pastry spatula until it just holds together (approx. 10 seconds). Dots of dough should still be visible; do not overwork the dough (makes it tough).
5. Generously flour a work surface and roll or pat the dough out to form two circles that are 1/2 inch thick and 8-10 inches in diameter.  Wrap tightly and place in the fridge.
6. Set aside 16 of the best berries. hull the rest, halve them and place in a bowl with the remaining 1/2 c (or so) of sugar. Let the berries sit for at least 15 - 30 minutes.
7. Remove the dough disks from the fridge and place on 2 ungreased baking sheets. Bake for 12 to 15 minutes, until golden on the outside and just cooked through in the center. Remove from oven and cool 10-15 minutes.
8. Slather the remaining 2 tbsp butter evenly over the disks (to soften). Transfer one disk to a large plate that will hold the shortcake and the berries running off it. Pile the cut-up sugared berries on top and cover with the other biscuit. Garnish with the reserved whole berries and serve with whipped cream.

"Red Lobster's" Cheese Biscuits

I am not that much of a seafood lover, with the exception of smoked salmon and tullibee, trout, whitefish, canned salmon and tuna... Well, maybe I am selective in my preferences. But whenever we went to Red Lobster, we had to have their cheese biscuits. Here is a pretty decent "knock-off" version of their recipe, for your dining pleasure. Just remember to keep the butter cold and follow the directions carefully. Pass the biscuits, please!


"Red Lobster's" Cheese Biscuits

Ingredients:

• 2 ½ cups Bisquick baking mix
• ¾ cup cold whole milk
• 4 tablespoons cold butter (1/2 stick)
• ¼ teaspoon garlic powder
• 1 heaping cup grated cheddar cheese

Bush on Top:

• 2 tablespoons butter, melted
• ¼ teaspoon dried parsley flakes
• ½ teaspoon garlic powder
• pinch salt

Directions:

1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Slow-Cooker Turkey with Cranberry Sauce

Ah, turkey dinner. One of the most nostalgic comfort foods around. Here is a slow-cooker version that won't disappoint! Simply serve with cranberry sauce, stuffing and whipped potatoes. For color, broccoli, carrots or mixed vegetables would go well with this, too. Originally found in a Taste of Home cookbook and adapted from their recipe. This is a large recipe, and may be halved if desired for a family dinner with left-overs for sandwiches.

Slow-Cooker Turkey With Cranberry Sauce

Ingredients

• 2 boneless skinless turkey breast halves (about 4 lbs each)
• 1 can (14 oz) jellied or whole berry cranberry sauce
• optional: 1 Fuji apple, peeled, cored and finely chopped, and/or 1/2 c chopped walnuts or pecans
• 1/2 c plus 2 tbsp water, divided (note: you may opt to use half orange juice and half water, which tastes even more delicious)
• 1 envelope onion soup mix
• 2 tbsp cornstarch

Directions

• Cut each turkey breast in half; place in a large 5-qt slow cooker. In a bowl, combine the cranberry sauce (and apple/nuts, if desired), 1/2 c water/juice and soup mix; mix well. Pour over the turkey.
• Cover and cook for 4-6 hours or until the turkey is no longer pink and a meat thermometer reads 170 degrees.
• Remove turkey, keep warm.
• Transfer the cranberry mixture to a small saucepan. Bring to boil while mixing the cornstarch and remaining water/juice until smooth. Add cornstarch mixture to the cranberry mixture and simmer and stir for 2 minutes, until thickened. 
• Serve turkey, warm with cranberry sauce and sides of whipped potatoes, broccoli or carrots and Stove Top Stuffing, if desired.

Yield: Serves 18-24.

Stuffed Sweet Peppers for the Slow-Cooker

I love slow-cooker meals. There's something comforting in knowing that a meal is cooking with a minimum of fuss and bother, for you to enjoy when it's ready to eat. It's almost like having someone else cook a meal for you. Here is one of my favorites, originally found in a Taste of Home cookbook:

Stuffed Sweet Peppers

Ingredients

• 6 medium sweet peppers - 2 red, 2 green, 2 yellow
• 1 jar of spaghetti sauce (approx. 14 to 16 oz) divided
• 1 lb bulk uncooked Italian sausage - turkey or other
• 1 c uncooked instant rice
• 1/2 c crumbled feta or blue cheese, or shredded mozzarella or cheddar if preferred
• 1/2 c chopped onions
• 1/2 c chopped tomato (preferably Romas)
• 1/4 c parsley (fresh, minced) or 2 tbsp dried
• 2 tbsp ripe olives
• 3/4 tsp garlic powder
• 3/4 tsp salt
• 3/4 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes

Preparation

1. Cut tops off peppers. Chop tops and set aside.
2. Discard stems and seeds and set pepper cups aside
3. Reserve approx 3/4 - 1 c spaghetti sauce. Pour remaining sauce into a slow cooker
4. Combine sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, red pepper flakes and reserved chopped peppers and spaghetti sauce
5. Spoon mixture into pepper cups; place in slow cooker.
6. Cover and cook on LOW for 4-5 hours, until peppers are tender and meat is cooked.

Yield: 6 servings.