Cranberry Fluff

1 bag fresh cranberries, process through processor

2 c. Sugar

Refrigerate overnight.

Add:

20 oz. drained pineapple

16 oz. cool whip

-Mandy

This is a recipe from my mom, Karen Bair. We love to eat this at Thanksgiving.

Chicken Croquettes

-Mandy

Karen Bair’s recipe. Nana and I made this recipe with leftover turkey and excluded the sherry. We sprayed the tops with Pam and baked it in a 350 degree oven for 25 minutes. We turned them over half way.

 * for the sauce - use 1 cup broth and 1 cup milk & a very tiny squirt of mustard 

Tres Leches Cake

1 pkg. (2-layer size) devil's food cake mix

2 pkg. (4 oz. each) Semi-Sweet Chocolate, divided

1 can (14 oz.) sweetened condensed milk

1 can (12 oz.) evaporated milk

1/2 cup Sour Cream

1 Tbsp. unsweetened cocoa powder

1 cup thawed COOL WHIP Whipped Topping

Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 min; pierce with large fork at 1/2-inch intervals.

Melt 7 oz. chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate.

Stir cocoa powder into COOL WHIP; spread onto cake. Top with chocolate curls. Keep refrigerated.

- Mandy

Angel Food Cake- GF

Ingredients

3/4 cup sifted gluten free flour

3 tablespoons cornstarch

1 1/4 cups superfine sugar

14 large egg whites (1 3/4 cups), room temperature

1 tablespoon warm water

1/2 teaspoon salt

1 1/2 teaspoons cream of tartar

2 teaspoons pure vanilla extract

Fresh berries and lightly sweetened whipped cream, for serving

Directions

1. Preheat oven to 350 degrees. With a fine sieve, sift together flour, cornstarch and 3/4 cup sugar four times into a small bowl. Set aside.

2. In the bowl of a standing mixer, whisk together egg whites and warm water on medium speed until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form, about 3 minutes. Increase speed to medium-high and sprinkle in remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff but not dry.

3. In six additions, sift dry ingredients over meringue, folding in quickly but gently. Pour batter into an ungreased 10-inch tube pan with removable bottom. Run a knife through the batter to release air bubbles. Smooth top with an offset spatula. Bake until golden brown and springy to the touch, 40 to 45 minutes. Invert pan on its legs and let cool completely, about 1 1/2 hours. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to loosen. Arrange cake on a plate bottom-side up. Use a serrated knife to slice cake. Serve with berries and whipped cream. Store cake at room temperature up to 2 days in an airtight container or wrapped in plastic.

-Mandy

Crockpot Lemon Chicken

Ingredients:

Rub Ingredients for the Chicken

4 tsp salt

2 tsp paprika

1 tsp cayenne pepper

1 tsp onion powder

1 tsp thyme

1 tsp white pepper

1/2 tsp garlic powder

1/2 tsp black pepper

For the Crockpot

1 cup chopped onion, approx 1 medium to large onion

4 to 5 carrots, scrubbed, no need to peel, chopped in halves or thirds

4 celery stalks, cut in thirds

2 garlic cloves, peeled and smashed

1 whole lemon quartered

3 1/2 to 4 1/2 lbs roasting or fryer chicken

Directions:

Combine rub ingredients in a small bowl and set aside. Prep the vegetables and place inside the slow cooker (I use a 7 quart oval one like this one.

Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. Rinse chicken with water and pat dry with paper towels.

Rub garlic all over outside of the chicken. Put garlic inside the chicken. Put the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.

Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer as the original recipe calls for.

Remove chicken and place in a 9x13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.

-Mandy

Crockpot Bacon Pork Loin

INGREDIENTS 

3 pound pork loin, trimmed of excess fat

 1 tablespoon canola oil 

salt and pepper, to taste 

4 garlic cloves, minced 

⅓ cup light brown sugar 

8 slices thick cut bacon 

Rub the tablespoon of canola oil and add Kosher salt and fresh cracked black pepper to taste. Add the garlic and brown sugar to the top of the pork. Wrap the pork with the bacon (I wrapped all the way around, if you want to drape them over the top you can as well.) Place carefully into the slow cooker and cook on low for 4-5 hours. If you finish the cooking time and for some reason the bacon is not as crispy as you would like, remove the pork and put it on a baking sheet in the oven on broil for 2-3 minutes (keep the pork in the middle of the oven, not too close to the top).

-Mandy