I have warn you that these are extremely addicting! I strongly suggest to use the non stick foil or buttered parchment paper when making this or you will have a hard time removing from the pan, you may omit the nuts if desired…

This makes a wonderful holiday treat!

Ingredients:

1 (10 ounce) package saltine soda crackers (must be salted and do not break)

1-1/2 cups butter (margarine is not as good to use)

1-1/2 cups brown sugar, packed

1/2 teaspoon vanilla

1 (12-ounce) package milk chocolate chips or semi-sweet chocolate chips

3/4 to 1 cup finely chopped pecans or almonds

Instructions:—————————————-

Preheat oven to 400 degrees F (set oven rack to lowest position).

Line a 10 x 15-inch baking sheet with non-stick foil or butter parchment paper.

Place each cracker into the baking sheet in a single layer rearranging or adding on more crackers if needed to cover the baking sheet completely.

In a medium saucepan bring butter and brown sugar to a boil over medium-high heat.

When the mixture is at a full boil start whisking vigorously to combine the butter with the brown sugar (this may take a few minutes) then set your timer and boil for exactly 3 minutes; remove from heat then mix in vanilla.

Immediately pour the hot mixture over the crackers in the pan, then gently spread out with back of a spoon to cover the crackers.

Bake in preheated oven for 5 minutes.

Immediately sprinkle the chocolate chips over, allow to melt then using a spoon spread to cover (don’t worry if any of the crackers move while spreading the chocolate).

Sprinkle the chopped nuts over the top.

Cool the pan just enough until you are able to place in the refrigerator then chill for about 3-4 hours or until firm

Break into pieces and store in a covered container in the refrigerator.

These won’t last long!

Sweet little cinnamon bread-like muffins dipped in melted butter then a cinnamon-sugar mix after baking… these go great with coffee!

Yield 12 muffins

Ingredients:

1/3 cup butter, softened

1/2 cup sugar

1 large egg

1-1/2 teaspoons vanilla

1-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon, optional

1/4 teaspoon ground nutmeg

1/2 cup milk

COATING:

1/2 cup sugar

1 teaspoon cinnamon

1/3 cup melted butter

Instructions:———————————————-

Preheat oven to 375 degrees F.

Set oven rack to second-lowest position.

Grease 12 regular size muffin tins then line with paper muffin liners.

In a medium bowl beat the butter with 1/2 cup sugar until creamy (about 3 minutes).

Add in egg and vanilla; beat until well combined.

In a small bowl combine the flour with baking powder, salt, nutmeg and if using 1/2 teaspoon cinnamon; add to the creamed mixture alternately with milk beating at low speed until just combined.

Spoon the batter into the muffin cups filling about two-thirds full.

Bake about 15-17 minutes or until golden.

Meanwhile in a small bowl combine combine 1/2 cup sugar with 1 teaspoon cinnamon.

Place the melted butter into another bowl.

After the muffins are baked dip the tops firstly into melted butter then the cinnamon/sugar mix.

This is a great alternative to a whole oven roasted turkey, the recipe as stated will produce some juice but if you want more in a can of low-sodium chicken broth

For the best flavor use a skin on turkey breast you can always remove the skin after cooking and use a fresh breast not previously frozen then thawed, because of the already high sodium content of the dry soup mix is is advised not to add in an addition salt

Since every crock pot cooks differently and depending on the size of the turkey breast that you use the cooking time may need to be adjusted

Servings 6

Ingredients:

1 (6- pound) fresh turkey breast (with skin left on)

2 tablespoons oil, or as needed

1/2 to 1 teaspoon garlic powder (garlic lovers can use more)

1 teaspoon fresh ground black pepper, or to taste (do not use any salt)

1 (1-ounce) package dry onion soup mix (can use flavored soup mix)

Instructions:————————————————

Rinse the breast well under cold water then pat dry using paper towel/s.

Rub the breast with oil all over.

In a small bowl combine the garlic powder with black pepper and dry soup mix, then using your hands rub all over the breast and underneath the skin.

At this point you may cover and refrigerate for up to 24 hours.

Place the turkey breast skin side facing up in the crock pot then cover with lid and cook on HIGH setting for 1 hour.

Reduce to LOW setting and continue cooking for 5 hours for a 6-pound breast ( larger size may need more cooking time).

You will also find this recipe on Recipezazz.com

These are gooey and  similar to a brownie in texture, I used Kahlua for these I imagine that any coffee-flavored liqueur will work just as well…..

You will need cheesecloth and extra Kahlua to make these, plan well ahead these need to “ripen” in the refrigerator for at least 1 week or even better up to 1 month brushing the loaves with a little Kahlua every week

Yield 5 (3 x 6-inch) fruitcakes

Ingredients:

1 cup butter, softened (no substitutes)

6 (1-ounce each) squares semi-sweet chocolate, chopped

1 teaspoon instant coffee granules

1 cup brown sugar, well packed

3 eggs, separated

7 tablespoons Kahlua liqueur, divided

2 teaspoons vanilla

2 cups all-purpose flour, divided

1/2 teaspoon baking soda

1/4 teaspoon salt

1 (10-ounce) container whole pitted dates, chopped (about 1-3/4 cups)

1-1/2 cups toasted chopped pecans

1 cup semi-sweet chocolate chips

3/4 cup dried apricots, chopped

additional Kahlua

Instructions:——————————————————

Preheat oven to 300 degrees F.

Grease 5 (3 x 6-inch) loaf pans then line the bottoms with waxed paper; set aside.

Melt the butter and chocolate squares in a heavy saucepan over low heat stirring constantly until butter and chocolate are melted and combined.

Stir in the coffee granules; remove from heat and cool for 20 minutes.

Pour the butter/chocolate mixture into a large bowl, then stir in brown sugar until combined.

Add in egg yolks stirring until thoroughly combined.

Mix in 2 tablespoons Kahlua and vanilla until blended.

In a bowl combine 1-1/2 cups flour with baking soda and salt; add to the chocolate mixture stirring gently until blended.

In another bowl combine the chopped dates with toasted pecans, chocolate chips and dried chopped apricots; toss with remaining 1/2 cup flour.

Stir the fruit mixture into the wet batter.

In a bowl beat the egg whites at high spreed of an electric mixer until dtiff peaks form; fold into the batter.

Spoon/divide the batter evenly between each loaf pan.

Bake for 1 hour and 15 minutes or until loaves test done.

Cool in pans for 10 minutes then remove onto wire racks.

Brush each loaf with remaining 5 tablespoons Kahlua (using about 1 tablespoon Kahlua per loaf)

Cool completely on wire racks.

Wrap each fruitcake in Kahlua-soaked cheesecloth and store in an airtight container in refrigerator at least 1 week before serving (if desired store for 1 month brushing a small amount of Kahlua over each loaf ever week for 1 month)

Feel free to use whatever veggies that you prefer, I also like to add in one large cooked diced potato, you’ll be surprised at how good this is!

Servings 6

Ingredients:

2 prepared pie crusts (to fit a 9-inch deep-dish pie plate)

2 cups mixed frozen vegetables, cooked in a small amount of water for about 4 minutes then well drained

1 medium potato, cooked and cubed, optional

2 chicken breasts, cooked and cubed

1/2 teaspoon dried thyme (rubbed between fingers to release the flavors)

1/2 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper, or to taste

1/2 (10.75 ounce) can condensed cream of celery soup, undiluted (use 1/2 can only)

1 (10.75 ounce) can condensed cream of potato soup, undiluted

Instructions:

Preheat oven to 400 degrees F.

Set oven rack to lowest position.

Line bottom of a 9-inch deep-dish pie plate with bottom crust.

In a bowl whisk the soups with thyme, garlic powder and black pepper.

Mix in cubed potato, vegetables and chicken.

Transfer filling mixture into the pie shell.

Top with remaining pie pastry, seal and flut the edges.

Using a sharp knife cut two slits in the pastry.

Place the pie plate onto a baking sheet.

Bake for about 50 minutes

These are even better the next day and they freeze well… for this the mixing instructions are a little different

Yield (three 6 x 3-inch loaves)

Ingredients:

1/2 cup butter, softened

1-2/3 cups sugar

2 teaspoons vanilla

2 large eggs

1 teaspoon salt

2 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup sour cream

3  ripe medium bananas, mashed

2 cups cake flour

1 cup mini chocolate chips

1/2 to 3/4 cup chopped walnuts

Instructions:———————————————

Preheat oven to 350 degrees F.

Grease three 6 x 3-inch loaf pans.

In a mixing bowl cream butter with sugar and vanilla until light and fluffy (about 3 minutes).

Add in eggs and salt; beat until well combined.

In a small bowl dissolve the baking powder and baking soda in the sour cream; add to the creamed mixture beating on low speed until combined, then mix in the mashed banana.

Using a wooden spoon gently mix in flour until just combined (do not over mix).

Mix in chocolate chips and nuts.

Transfer/divide the batter between the three loaf pans.

Bake for 45-50 minutes or until the loaves test done.

Taken from my “Favorite Desserts” folder!…  because of the lovely red color this makes a great cake to serve at Christmas

Servings 12

Ingredients:

1 (18.25 ounce) package of white cake mix (such as Duncan Hines)

1 (3-ounce) package cherry gelatin (such as Jell-o gelatin)

1-1/2 cups boiling water

1 (8-ounce) package cream cheese, softened

sugar, optional and to taste (use for a sweeter topping)

2 cups Cool Whip frozen topping, thawed

1 (21-ounce) can cherry pie filling

Instructions:———————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a mixing bowl prepare the cake mix according to the package directions; transfer to baking dish.

Bake for about 30 minutes or until the cake tests done.

Cool the cake for 10 minutes.

In a bowl combine the gelatin with boiling water stirring until no sugar granules remain.

Poke holes all over the cake using a thin straw; slowly pour the gelatin over the cake.

Cool then refrigerate until completely cold.

In a mixing bowl beat cream cheese with sugar if using until light and fluffy.

Fold in the Cool Whip topping until blended.

Carefully spread over the top of the cold cake.

Spread the pie filling on top.

Return to refrigerator for at least 2 hours before serving.