Akala Westwood - Thanksgiving Crock Pot Recipes

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Serves: 8 Cooking Ingredients: 8 ounces dry elbow macaroni 1 cup water 1 1/2 cups whole milk 1 can evaporated milk 1/4 cup butter, melted 1 teaspoon salt 2 teaspoons pepper 2 large eggs, beaten 5-7 cups of sharp, grated cheddar cheese Dash of paprika 1 teaspoon garlic powder 1 teaspoon onion powder Easy Cooking Steps:
1. Spray a 4-quart slow cooker with cooking spray 2. 3. 3.

Cover and cook on low heat for 3-4 hours until noodles are tender and cheese is gooey and melted. 4. Turn off slow cooker, stir the mixture and let set 10 minutes. Then serve hot. **********************************************************************************

Serves:8 Cooking Ingredients:
8 apples, preferably Gala 1/2 cup honey 2 tablespoons cinnamon 1/2 teaspoon nutmeg 2 tablespoons lemon juice 2 tablespoons butter, melted 4 tablespoons water Easy Cooking Steps:
1. Peel, core, and slice apples into eight pieces 2.

Drop slices into water with lemon juice to prevent them from turning brown 3. Mix honey, cinnamon, nutmeg, lemon juice, water and the butter 4. Drain apple slices and add to honey mixture and coat throughly 5. Cover and cook for 2 1/2 to 3 hours on high 6. Remove apples with slotted spoon and poor liquid over the top. ************************************************************************************

Serves: 6 Cooking Ingredients:
Enough oil to coat the bottom of your slow cooker 1 cup chopped carrots 1/2 cup chopped celery 1/3 cup chopped onion 3 cups peeled potatoes 3 cups chicken broth 1 bay leaf 3/4 teaspoon salt 3/4 teaspoon dried thyme 1/8 teaspoon paprika 4 cups frozen kernel corn 2 cups milk 3 tablespoons cornstarch or flour 2 tablespoons dry white wine 1 tablespoon fresh thyme 4 slices of bacon, crumbled lots of cracked black pepper Easy Cooking Steps:
1.

Cook veggies (carrots, celery, onion) in a medium saucepan for about 7 minutes; transfer to slow cooker, and stir in potatoes, broth, bay leaf, salt dried thyme, and paprika. 2. Cover and cook on low for 3 hours, then stir in corn and milk and cook for about an hour until it's all thoroughly heated. 3. Mix together cornstarch and wine in a small bowl and stir into mixture in cooker, cook for additional 10 minutes and stir in fresh thyme. 4.

Gently mash potatoes with a potato masher until soup is thickened, serve each portion with bacon and lots of cracked pepper. ************************************************************************************

Serves: 5-8 depending on serving size Cooking Ingredients: 4 cups whole cranberries 2 pears, peeled and diced finely 1/4 cup pomegranate juice 1/2 cup apple cider 1 cup sugar 1 cinnamon stick 6 cloves zest of a large orange Easy Cooking Steps:
1. Place all ingredients in a crock pot, set on high for 4 hours. 2. Remove lid, then stir and mash the sauce with a wooden spoon- just pop the cranberries and break up large chunks to make a chunky sauce. Pick out the cloves and cinnamon stick and put the crock pot in the refrigerator overnight.

The sauce will thicken as it sets. ************************************************************************************

Serves: 8 Cooking Ingredients:
4 small or 3 large sweet potatoes, cut up small1/3 cup butter, melted1/2 cup granulated sugar3 tablespoons light brown sugar2 large eggs, lightly beaten1 teaspoon vanilla extract1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg1/3 cup heavy whipping cream3/4 cup chopped pecans3/4 cup firmly packed light brown sugar 1/4 cup all-purpose flour 2 tablespoons butter, melted Easy Cooking Steps:
1. Combine first 8 ingredients in a large bowl and beat at medium speed with an electric mixer until smooth, then add whipping cream and stir in well. Then pour into a lightly greased 3-quart slow cooker. 2. 3. 3.

Cook on high for 3-4 hours 4. Put in oven for 15-20 minutes afterwords if you want a crunchier pecan topping. *************************************************************************************

Serves: 10 Cooking Ingredients:
2 (16-oz.) packages frozen French-cut green beans, thawed 1 10 oz container refrigerated Alfredo sauce 1 8-oz. can diced water chestnuts, drained1 6-oz. jar sliced mushrooms, drained 1 cup shredded Parmesan cheese 1/2 teaspoon freshly ground pepper1 can French fried onions, divided 1/2 cup chopped pecans Easy Cooking Steps:
1. Stir together first 6 ingredients and half of french fried onions; then spoon mixture into a lightly greased slow cooker 2.

Cook on low for 4 and a half hours until it begins to bubble 3. Heat pecans and remaining french fried onions until toasted in the oven for 10 minutes, then sprinkle over casserole before serving. *************************************************************************************

Servings: 10 Cooking Ingredients:
3 lb small red potatoes- no need to peel 4 cloves garlic, finely chopped 2 tablespoons olive oil 1 teaspoon salt 1/2 cup water 1/2 cup chives-and-onion cream cheese 1/4 to 1/2 cup milk depending on what consistency you want to achieve Easy Cooking Steps:
1. Cut potatoes as small as you want to; size really does depend cooking time. Place in 4 to 6 quart slow cooker, adding garlic, oil, salt, and water; make sure to coat all potato pieces well. 2.

Cover and cook on high for 3 and a half to 4 and a half hours until potatoes are tender. 3. With potato masher or fork; mash potatoes and garlic; stirring in cream cheese until the mixture is well blended. Stir enough milk in for soft serving consistency, whatever floats your boat. Serve immediately or store on low for up to 2 hours. *************************************************************************************

Serves 12 8 ounce servings Cooking Ingredients:
8 cups apple cider or apple juice4 cups lemonade2 tablespoons packed brown sugar28 small chunks crystallized ginger8 inches stick cinnamon, broken8 whole allspice1 apple, cored, seeded, and cut into thin wedges Easy Cooking Steps:
1.

Combine cider, lemonade, and brown sugar in a 4 or 5 quart slow cooker. 2. Make a spice bag out of cheesecloth and place four pieces of ginger, cinnamon, and allspice in the cheesecloth package; then add spice bag to slow cooker. 3. Cover and cook on low setting for 5-6 hours; then discard spice bag and add apples. 4.

Drop two pieces of ginger into each glass and pour cider mixture on top. *************************************************************************************

Serves: 6 Cooking Ingredients:
Either 1 frozen turkey breast (NOT thawed) bone-in (about 5 pounds) or boneless (about 3 pounds) 1 pound can of cranberry sauce 1 envelope of dry onion soup mix Easy Cooking Steps: