Crock Pot Candy – So Good and So Easy

Crock Pot Candy is easy homemade candy in your crock pot! This recipe is fantastic, plus very easy to make! Not To mention delicious.

I make candy all the time and most candy recipes are time-consuming and tedious. Not this recipe.

Not only is it a perfect solution for easy to make candy but it’s also a very versatile recipe! Replace the peanuts with dates, raisins,  mini- pretzels or whatever and you’ve got a different candy.

Perfect for holidays or anytime. Give it a try!

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Crock Pot Candy
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Crock Pot Candy
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 

Crock Pot Candy is so easy to make and yet is so good.

Course: Dessert
Cuisine: American
Keyword: Easy Crock Pot Candy
Servings: 8
Calories: 365 kcal
Ingredients
  • 1 16 ounce package dry roasted salted peanuts
  • 1 16 ounce package unsalted dry roasted peanuts
  • 1 12 ounce package semi-sweet chocolate bits
  • 1 4 ounce German chocolate bars
  • 32 ounces white almond bark
Instructions
  1. Put the peanuts in the bottom of the crock pot; add all the other ingredients.
  2. Cook on low setting for 1 1/2 to 2 hours.
  3. Place rounded spoonfuls onto wax paper and allow to cool.

Enjoy!

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No Bake Hershey Bar Pie

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Recipe based on one by Elizabeth Fullerton
Photo by Delicious As It Looks

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Leftover Mashed Potato Meatloaf

Leftover Mashed Potato Meatloaf? Who knew that leftover mashed potatoes were the secret ingredient to great meatloaf? Well, it is.

 

This is one of the best meatloaves I’ve tried – and I’ve tried a lot.

It’s tender, juicy, very flavorful. Highly, highly recommended.

Not only does it have all those qualities but it will also use up your leftover mashed potatoes!

A great way to stretch the meat to serve more people. Really good if you use leftover roasted garlic mashed potatoes.

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Leftover Mashed Potato Meatloaf
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Leftover Mashed Potato Meatloaf
Prep Time
40 mins
Cook Time
1 hr 20 mins
Resting Time
15 mins
Total Time
2 hrs 15 mins
 

Mashed potatoes are a super addition to meatloaf!

Course: Main Course
Cuisine: American
Keyword: Leftover Mashed Potato Meatloaf
Servings: 8
Calories: 325 kcal
Ingredients
  • 1 1/2 cups leftover mashed potatoes
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 3 eggs lightly beaten
  • 2/2 cup seasoned dry bread crumb
  • 1/3 cup ketchup
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds lean ground beef
  • 1/3 cup ketchup
Instructions
  1. Preheat your oven to 375°F.
  2. Place the potatoes in a large bowl and set aside.
  3. In a heavy skillet over medium heat, sauté the onion and garlic in olive oil until tender, about 5 minutes. Add the parsley and oregano.
  4. Add to the potatoes along with the eggs, bread crumbs, 1/3 cup of the ketchup, salt and pepper and mix well until thoroughly combined. Add ground beef and mix gently just until combined.
  5. Place in a casserole pan and shape the mixture into an 8 x 4-inch loaf. Spread the remaining 1/3 cup ketchup over top of the loaf.
  6. Bake at 375°F for 70-75 minutes or until the center is no longer pink and an instant-read thermometer reads 160°F when inserted in the center of the loaf.
  7. Let stand, covered, 15 minutes before slicing.

 

Enjoy!

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Mozzarella Stuffed Meatballs

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Recipe based on one by Rita~
Photo by Rita~

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Carrot Souffle

Carrot-Souffle

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This is an absolute favorite! I usually make this for thanksgiving, but I also make it for other special occasions or no occasion at all. Everyone always loves it, and they always beg for the recipe! A great alternative vegetable side dish.

Prep time does not include time for steaming and the cooling carrots, as this can vary. As a time saver, prepare the carrots early in the day to make the actual souffle preparation even quicker.

Give the recipe a try and I hope you enjoy it as much as I do!

>>CLICK HERE for the recipe<<

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Leftover Mashed Potatoes Tater Tots

These Leftover Mashed Potatoes Tater Tots don’t have the exact same texture as store bought tater tots but it’s a great way to use up leftover mashed potatoes.

In fact it’s worth making extra mashed potatoes just to make this dish.

The recipe uses Panko bread crumbs and they come in flavors so you can vary flavors.

They’re really good fried as the recipe calls for but alternately you can brush with olive oil and bake. Really good either way.

Super tasty. Give the recipe a try.

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Leftover Mashed Potatoes Tater Tots
Ingredients
  • 3 cups prepared mashed potatoes chilled
  • 2 whole eggs beaten
  • 1 ⁄2 cup flour
  • kosher salt
  • 3 cups panko breadcrumbs
  • 4 cups vegetable oil
Instructions
  1. In a medium bowl mix together the cold mashed potatoes and the beaten eggs. Mix in the flour and season with a little salt.
  2. Place the Panko bread crumbs in a shallow bowl. Drop the potato mixture by the spoonful into the bowl of crumbs.
  3. Gently press the panko into the soft potato “tots”. Place them on a sheet pan covered with a sheet of wax paper.
  4. Heat a small pot of oil to between 350-375 degrees F. Gently drop the tater tots into the hot oil and fry for about 1-2 minutes until they are hot and golden.
  5. Pull the tater tots from the hot oil with a strainer and gently place them on a paper towel to drain.
  6. Sprinkle lightly with Kosher salt.

Serve hot with ketchup and enjoy!

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Martha Stewart’s Oatmeal Cookies

Martha Stewart’s Oatmeal Cookies is a delicious and elegant version of the humble oatmeal cookie. They come out of the oven very rich and yummy!

Martha Stewart's Oatmeal Cookies

They’re chock full of goodies but the caramel bits are especially nice.

The first time I had these was at a friends house and I just had to have the recipe. Now everybody that has them at my house has to have the recipe!

Give the recipe a try and I think you’ll love these cookies. Something rich and different from plain old chocolate chip, oatmeal, etc…

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Martha Stewart's Oatmeal Cookies
Ingredients
  • 1 1/2 cups flour sifted
  • 1 teaspoon baking soda sifted
  • 1 cup butter room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup dried cherries
  • 1 cup chocolate chopped
  • 1 cup toffee pieces Skor is good
  • 1 1/2 cups oatmeal
Instructions
  1. Cream the butter, add the white and brown sugar. Scrape down the bowl, add egg and vanilla.
  2. Mix together the flour and the baking soda and add to the creamed mixture.
  3. Add the oatmeal, cherries, chocolate, and toffee.
  4. Using plastic wrap, divide into 3 logs and wrap. Chill and slice 1/2" thick.
  5. Bake on a parchment covered baking sheet at 350* for 8-10 minutes.
  6. Cool on rack.

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Herbed Turkey Breast – Nice and Moist

This Herbed Turkey Breast is a great Thanksgiving recipe if you don’t want to cook a whole turkey. The oil and juice under the skin keep it nice and moist.

The chopped veggies add great flavor to the gravy.

A real winner! Wonderful lemon pepper flavor, and crispy golden skin. Can’t ask for better turkey breast.

Don’t worry about it being too dry like turkey breast can be. This is NOT a problem.

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Herbed Turkey Breast
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Resting
10 mins
 

This Herbed Turkey Breast is great for guests when you don't need a whole turkey.

Course: Main Course
Cuisine: American
Keyword: Herbed Turkey Breast
Servings: 8
Calories: 375 kcal
Ingredients
  • 1 5 lb bone-in turkey breast
  • 3 tablespoons lemon juice divided
  • 2 tablespoons olive oil or 2 tablespoons corn oil divided
  • 1 garlic clove minced
  • 1 tablespoon lemon pepper
  • 2 carrots chopped in large pieces
  • 1 stalk celery chopped coarsely
  • 1 onion
Instructions
  1. Loosen the skin from the turkey with your fingers, leaving the skin attached along the bottom edges.
  2. In a small bowl, combine 1 tablespoon of the lemon juice, 1 tablespoon of oil, the garlic and lemon pepper. Spread evenly under the skin.
  3. Combine the remaining oil and lemon juice and set aside.
  4. Place the turkey on a rack in a roasting pan, with the vegetables under the cavity of the breast. Baste the breast with combined oil and lemon juice.
  5. Bake uncovered at 350 degrees for about 2 1/2 hours or until the juices are clear, basting occasionally with juices. Shield loosely with foil, if browning too quickly.
  6. Let stand covered for 10 minutes.
  7. Discard the vegetables, and make gravy with the juices.

 

Enjoy!

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Crock Pot Chicken And Dressing

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By Kate in Ontario
Photo by PanNan

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Slow Cooker Stuffing – Easy Stuffing Recipe

If you’re a traditional turkey stuffer you might be a little leary of this slow cooker stuffing. But I can assure you it’s delicious! And it’s so easy.

It’s also a great recipe for a beginner cook.

Other than the great taste and ease of preparation another advantage is that it frees up your oven for other items.

This is a keeper for so many reasons. Future generations will brag about your slow cooker stuffing!

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Slow Cooker Stuffing
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Slow Cooker Stuffing
Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
 

Great stuffing recipe and the slow cooker does all the work.

Course: Side Dish
Cuisine: American
Keyword: Slow Cooker Stuffing
Servings: 8
Calories: 225 kcal
Ingredients
  • 1 cup butter
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 1 teaspoon poultry seasoning
  • 1 1/2 teaspoons sage leaves crumbled
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon leaf thyme crumbled
  • 2 beaten eggs
  • 4 cups chicken broth
  • 12 cups dry breadcrumbs
Instructions
  1. Mix the butter, celery, spices, eggs, and broth together in a large mixing bowl. Add the bread crumbs and stir to blend.
  2. Cook in a slow cooker on high for 45 minutes; reduce heat to low for 6 hours.

 

Enjoy!

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Crock Pot Chicken And Dressing

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By Audrey M
Photo by Tea Jenny

 

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Not My Mom’s Oyster Dressing

Mom's-Oyster-Dressing

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I’m from the south and I’ll admit that I grew up on cornbread dressing. Not just at Thanksgiving either. It was economical and Mom served it regularly at our house.

I was grown before I heard of oyster dressing.

The first time I ate it I made it in my own kitchen. Now with nothing to compare to I couldn’t determine if it was the usual oyster dressing or not. But I was hooked!

I absolutely love this recipe!!!

If you’ve never had oyster dressing you owe it to yourself and your family to give it a try.

Not My Mom’s Oyster Dressing

Ingredients

8 cups plain bread cubes or 8 cups cornbread cubes
1 1/2 cups celery, chopped
3/4 cup onion, chopped
2 (8 ounce) cans oysters, with liquid
1/2 cup butter, melted
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground sage
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/2 cup evaporated milk

Directions

Heat the milk, butter, and oyster liquid in small pan.

Combine the bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.).

Add the liquid and stir.

Place in greased foil lined baking dish and bake at 350 degrees for 1 hour.

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Mozzarella Stuffed Meatballs

These mozzarella stuffed meatballs are great on spaghetti or on a hot sub sandwich. They are honestly the best meatballs I have ever tasted.

Mozzarella Stuffed Meatballs

These would be great as an appetizer for your next get together with friends or family for the holidays.

Make a double batch and serve with spaghetti the first day and meatball subs the next. Definitely do this if you have meatball lovers at your table!

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Mozzarella Stuffed Meatballs
Ingredients
  • 1 egg lightly beaten
  • 1 ⁄4 cup prepared Italian salad dressing
  • 1 1 ⁄2 cups Italian bread crumbs
  • 2 tablespoons fresh parsley minced
  • 2 garlic cloves minced
  • 1 ⁄2 teaspoon dried oregano
  • 1 ⁄2 teaspoon pepper
  • 1 ⁄4 teaspoon salt
  • 1 ⁄2 lb ground pork
  • 1 ⁄2 lb ground sirloin
  • 3 ounces fresh mozzarella cheese
  • 2 tablespoons vegetable oil
  • 1 26 ounce jar marinara sauce
  • hot cooked pasta
Instructions
  1. In a large bowl, combine the first eight ingredients. Crumble the pork and beef over the mixture and mix well.
  2. Cut the mozzarella into 18 1/2-inch cubes. Divide the meat mixture into 18 portions; shape each around a cheese cube.
  3. In a large skillet, cook the meatballs in oil in batches until no pink remains; drain.
  4. In a large saucepan, heat the marinara sauce; add the meatballs and heat through.
  5. Serve over pasta or as meatball sandwiches.

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