Brown Sugar Glazed Carrots

I bought a huge bag of baby carrots from Costco last weekend and I have been pondering many ways to use them up.  My husband hates veggies unless they are covered in ranch so I thought by adding sugar he just might eat them up.  However, he was still not impressed.  HAHA I guess I didn't add enough sugar.  Logan and I both loved them and I will definitely be making these again.

Ingredients:

• 3 cups baby carrots
• 2 tablespoons butter
• 3 tablespoons sugar
• water
• cayenne pepper, optional ( I love a little spice)

Directions:  Melt butter over medium/high heat and add carrots.  Saute carrots for about 5 minutes or until they start to get a little darker and add brown sugar.  When sugar dissolves add enough water until the carrots are about 1/2 covered.  Let simmer and stir frequently until water is gone and  you are left with a glaze!

Crockpot Chocolate Candy

I am an avid country music fan.  I am often laughed at by my husband for dancing in the kitchen while he is secretly watching.  Garth Brooks and Trisha Yearwood are two of my all time favorites and like any fan I am addicted to her show.  This recipe was on over the weekend and it looked so easy and delicious.  So when my husband reminded me that he needed treats for his Christmas party in a couple days I was prepared.   I had to make a few changes because I could not find almond bark at the store.  This is one of the recipes you wish you didn't know how to make because it is so delicious and you can help but eat it up.

Ingredients:

• 1 lb dry roasted peanuts
• 1 bag milk chocolate chips
• 1 box bakers semi sweet chocolate squares (8 pieces)
• 1 10 oz container of vanilla melt able candy dips
• 1/2 teaspoon vanilla

Directions:  In crockpot layer peanuts, chocolate chips, chocolate squares, and melt able candy dips.  Turn on low and heat for about 3 hours without stirring.  After 3 hours stir with wooden spoon until spoon.  By the tablespoon drop into cupcake pan liners and cool completely. 

Leftover Turkey Sandwich

 

Words can not even describe  how AMAZINGLY delicious this is.  I ate every bite and made another one.  I told my husband that every Thanksgiving I am going to make this when dishing up my main plate. 

Ingredients:

• turkey
• bread
• stuffing
• cranberry sauce
• gravy
• mashed potatoes

Directions: Re heat all ingredients minus the cranberry sauce.  Lightly toast two slices of bread then spread cranberry sauce on both pieces.  Top one side with stuffing and one side with mashed potatoes, gravy then add turkey. 

Sweet Potato Fluff

 Before

After

So when I started this recipe I was intending to make twice baked sweet potatoes and I failed.  The skins totally fell apart so I just added the filling into my corningware and went with it.  My husband is not a fan of sweet potatoes unless they are loaded with sugar so I added a little goodness on top!  I thought they looked like little pumpkins before baking so I left it alone.  After being baked it looked ridiculous but tasted scrumptious.  HUSBAND APPROVED 

 

Ingredients:

• 1 sweet potato
• 1/4 cup applesauce ( I totally used 1 jar of apple baby food )
• 1/4 cup butter
• 1 egg
• 1/2 teaspoon vanilla

Topping Ingredients:

• 1 tablespoon softened butter
• 2 tablespoons brown sugar
• 1 tablespoon flour
• 1/2 teaspoon cinnamon

Directions:  Preheat oven to 350 degrees and bake sweet potato for one hour or until soft. Remove skin from potato when cool enough to touch. In mixing bowl add applesauce, butter, egg, vanilla, and sweet potato.  Mix until smooth and pour into greased baking dish. In separate bowl add all topping ingredients and mix with a fork until crumbly or roll in a ball like above.  If you make a crumble just sprinkle over the top of potatoes.  Bake for 30 minutes at 350 degrees.

Overnight Blueberry French Toast

This was simply delicious.  I have a feeling this will be a staple for Easter and Christmas mornings.  I found this recipe on pinterest and only added blueberries in between the layers of toast.  The bottom layer is caramelized and the top is crisp and delicious.  This is a must try!

INGREDIENTS:

• 1/2 cup melted butter
• 1 cup brown sugar
• 1 loaf texas toast or french cut bread
• 4 eggs
• 1 1/2 cup milk
• 1 teaspoon vanilla
• 1 cup blueberries
• Cinnamon

DIRECTIONS: Pre Heat oven to 350 degrees. Mix eggs, milk, and vanilla in small bowl.  In separate bowl melt butter and mix in brown sugar.  Coat bottom of 9 by 13 baking dish with brown sugar mix.  Cover sugar with a layer of bread then pour half of the egg mix over the top.  Sprinkle with blueberries and cover with second layer of bread.  Pour remaining egg mixture over the top and sprinkle with cinnamon.  Cover over night and bake covered for 30 minutes and 15 minutes uncovered.

Pumpkin Pie Bars

Pumpkin Pie Bars

These are so Delicious!  I had lots of pumpkin pie mix and I stumbled across a recipe that sounded really good.  I always tweak them so here is my version.  These were even better 2 days after baking because the crust softened and the flavors combined.  I took them to work and everyone loved them. 

Ingredients:

• 1 package Carrot cake mix
• 3 eggs
• 3 tablespoons melted butter
• 1 8 ounce package cream cheese
• 3/4 can of sweetened condensed milk
• 3/4 can of pumpkin pie mix (15 oz can)
• 1 package instant cheesecake pudding
• 1 tsp vanilla

Directions:  Preheat oven to 350 degrees.  In a large bowl mix cake mix, 1 egg, and butter until crumbly.  Press into greased 9 by 13 cake pan.  In another bowl mix together cream cheese, condensed milk, pumpkin pie mix, pudding, vanilla, and 2 eggs until creamy.  Pour mixture over crust and bake for 30-35 minutes.  Let cool then store in refrigerator.

Crockpot Game Hens

Game Hens are so yummy!  I love making these at the beginning of fall and the end of winter.  Something to remind you of the Holidays before and after.  These are super easy and I love that with the leftovers I can make a delicious Chicken Noodle Soup.  This time however I am going to blame it all on pregnancy brain because when making the soup I added the noodles in for the whole 8 hours in the crock pot.  This is why I do not have a picture of the soup.

Ingredients:

• 2 Game Hens
• 1 large onion diced
• 5-6 carrot sticks 1/2 cut into 3 inch strips 1/2 into circles or chunks
• 5 cut celery sticks
• two cups chicken broth
• salt, pepper, and paprika to taste

Directions:  Rinse and pat dry the game hens.  In a medium bowl add celery and onion with salt and pepper.  ( I let mine marinate together over night if you want to prepare the night before)  Place the carrot sticks in the bottom of a greased crock pot then stuff the game hens with some of the celery and onions then place on top of the carrots.  Place the rest of the carrots, celery,and onions around the game hens and add chicken broth.  Dash salt and pepper over game hens before cooking.  Cook on low for 6-8 hours. 

Chicken Noodle Soup:  My husband I and I usually only eat 1 of the game hens so I peel the meat from the bones and place back in crock pot.  I add two more cups of chicken broth and store in the fridge overnight.  the next day I turn the crock pot on low or high depending on what time I start.  When broth is hot I add 1/2 package of egg noodles for the last 10-15 minutes then serve.  Great dinner to freeze and serve at any time.

Cruch Apple Pie

I came across this recipe on Paula Deans website.  I changed it up a bit but for the most part its a semi homemade version of Paula Deans!  This recipe also makes two pies.
Ingredients:

• 2 packages refrigerated pie crusts
• 3/4 cup sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• Dash Salt
• 3 1/2 cups peeled, chopped cooking apples
• 1/4 cup applesauce
• 1 tablespoon lemon juice
• 2 tablespoons butter, chopped into small pieces

Crunch Topping:

• 6 tablespoons all-purpose flour
• 2 tablespoons sugar 
• Dash salt
• 2 tablespoon butter, at room temperature

Directions:  Preheat oven to 425 degrees.  Line 2 9 inch pie pans with a sheet of pie crust.  In a medium bowl stir apples, applesauce, salt, sugar, flour, and cinnamon.  Place mixture into each pie pan and top with butter pieces.  With the remaining pie crust cut into strips and apple to the top of the pie in a lattice design.  In a small bowl combine all topping ingredients and cut with a fork until it is a crumble mixture.  Sprinkle mixture to the top of each pie.  Sprinkle lemon juice to the top of each pie as well and bake for 45 minutes or until golden brown.

Cookers Note:  I served my pie with homemade whipped cream.  Whip 1 cup heavy whipping cream, 1 tablespoon powdered sugar, and 1 teaspoon vanilla until peaks form. 

Acorn Squash

I have never attempted to make squash before and bought this at the store because I thought it would add some decoration.  After sitting on the counter I decided I would attempt to make something with it.  My attempt was a success.  Really easy and delicious.
Ingredients:

• 1 tablespoon butter
• 1 tablespoon cinnamon
• 2 teaspoons brown sugar 
• 1 teaspoon vanilla

Directions:  Pre-heat oven to 350 degrees.  You will use 1/2 of all the ingredients on each side of the squash.  Cut squash in half then gently coat the inside of each squash with butter leaving a little in the center.  Sprinkle cinnamon and brown sugar over the butter.  Add 1/2 teaspoon vanilla to the center of each squash.
Cookers Note:  This would taste fantastic using pumpkin pie spice instead of the cinnamon.

Sweetface Turkey

First let me apologize for the terrible picture.  I took this picture for my brother to show him what he was missing and this was before I had the idea to start a blog.  However I wanted you to see how it looks in the pan while cooking.  I have never been a fan of turkey so I was really shocked to find myself getting a second helping.  This is extremely moist and delicious.  Also the leftovers make for a great turkey pot pie.
Ingredients:

• Whole Turkey, or Turkey Breast
• 1  1 pound bag baby carrots
• 6 full peeled carrot sticks
• 6-8 celery sticks
• 1 large sweet onion sliced or chopped
• 1 stick butter
• 1 tablespoon pepper
• 1-2 teaspoons cayenne pepper
• 1-2 teaspoons seasoning salt
• 1 teaspoon garlic powder
• 2 cups chicken broth

Directions:  Chop onion, celery, and add to bowl.  Sprinkle with pepper, cayenne pepper, garlic, and seasoning salt.  Marinate in bowl overnight.
Preheat oven to 325 degrees.  Remove neck and giblets from turkey, rinse, and pat dry.  Melt half the stick of butter and add to meat injector.  Inject the breast and thighs with butter.  Place peeled carrot sticks in the middle of the roasting pan.  Stuff turkey with half of the marinated celery and onions.  Place turkey on top of the peeled carrots.  Sprinkle the remaining vegetables around the turkey and add baby carrots.  Add two cups chicken broth and sprinkle with extra salt and pepper if desired.  Rub remaining butter over the turkey.  Cover turkey with foil and cook in oven until turkey temp is 180 degrees.  Baste every hour and leave uncovered for last 30 minutes.
Cookers Note:  You do not have to inject your turkey if you do not have a meat injector.  With leftovers I make a turkey pot pie. The vegetables are a great side dish as well, I always add some to my plate.
Directions  for Pot Pie:  Save chicken broth and vegetables from the roasting pan.  In sauce pan melt 2 tablespoons butter and whisk in 2 tablespoons flour.  Whisk until creamy and add in 1/2 cup chicken broth and 1 can cream of mushroom soup.  Add in more broth if needed.  Whisk until well blended and add in leftover turkey and vegetables (Celery, onions, and carrots).  You can add in other vegetables of your choice if you would like.  Pour into pie crust and add another crust on top.  Cut 4 slits on top of pie and cook at 350 degrees for about 1/2 hour.  I usually have enough for two pies.