Slow Cooker Pumpkin Spice Latte

Ingredients

• 8 cups whole milk
• 1/4 cup instant espresso granules
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1 Tablespoon vanilla
• 2 teaspoons ground ginger
• 2 teaspoons nutmeg1/2 teaspoon whole cloves5 whole cinnamon sticks
• Whipped cream and cinnamon to garnish, if desired[ingredient_name

Directions

1. Place all ingredients, except the garnish, in a large slow cooker.  Stir to combine.
2. Cover and cook on low for 3 hours or until heated through.  Do not bring to a boil.
3. Turn slow cooker to warm.
4. Ladle 2 cups of the latte mixture into each of your favorite mugs.  Top with whipped cream and cinnamon if desired

Tasty Chicken or Turkey Soup

INGREDIENTS

½ box pasta, I used Ditalini or a short macaroni type pasta

2 C shredded turkey or chicken

4 C chicken broth

1 Tbsp olive oil

½ onion, chopped

1 green pepper, diced

1 whole jalapeno, seeded and diced

2 stalks celery, diced

2 15 oz. cans petite cut tomatoes

1 can water

1 C heavy cream

1 tsp dry oregano

1 tsp dry basil

salt and pepper to taste

INSTRUCTIONS

Cook pasta according to directions. Be sure and cook it al dente. Drain and rinse with cold water.

In a frying pan add olive oil, onion, celery, green pepper, jalapeno and saute until tender.

In a large soup pot combine chicken broth, water, shredded turkey or chicken, tomatoes with their juice and sauteed vegetables.

Add in herbs. Salt and pepper to taste

Bring to a boil and simmer for 20 minutes.

Add in pasta and cream.

Easy Honey Mustard Shrimp

Honey Mustard Anyone??? How About Easy Honey Mustard Shrimp!!!


Marinate shrimp and fresh broccoli in our Organic Cherry Honey Mustard or any of your favorite Honeys Mustards for one hour and bake at 350 until done.
Serve over rice, my favorite! You will love it.

Slow Cooker Kielbasa and Cabbage:

Slow Cooker Kielbasa and Cabbage:
A simple meal of polish sausage and cabbage cooked in a slow cooker.

Ingredients
1 head cabbage, diced
2-3 potatoes, chopped
1 onion, diced
14 oz Kielbasa sausage, sliced
1 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons vinegar
2 tablespoons mustard
Salt and pepper to taste


Preparation
Layer cabbage, potatoes, and onions in the slow cooker.
Mix chicken broth, garlic powder, onion powder, vinegar, and mustard together in a separate bowl. Pour mixture over veggies.
Salt and pepper to taste.
Cook on low for 6-8 hours, until potatoes are tender.
Before serving, brown the sausage in a skillet over medium heat and stir into crock pot.

Spinach Salad w/ Salmon and Warm Bacon Dressing

---

 
Spinach Salad w/ Salmon and Warm Bacon Dressing

DRESSING
3    tablespoons bacon drippings
2    tablespoons olive oil
1/3  cup red wine vinegar
1    tablespoon Dijon mustard
2    tablespoons honey
Pinch of salt
Combine all ingredients in a saucepan and bring to simmer. Remove from heat and cover. Can be placed in fridge and rewarmed later.

SALAD
4    ounces salmon filet, seasoned & grilled
2    cups spinach
3    fresh strawberries
1    tablespoon dried cranberries
1    tablespoon pecan pieces
1    hard-boiled egg

Mix salad ingredients. Top with warm salmon from the grill and warm bacon dressing

Rose Victoria's Chicken Marsala

---

Tender Chicken

This Chicken Marsala tastes great and if fairly simple to make. The sauce is a rich wine sauce that is blended with a variety of mushrooms. The chicken is then pounded thin, seasoned, browned and braised.

This old Italian favorite can be served by itself or over pasta. I prefer it alone smothered in exotic mushrooms. Using a good Marsala wine is the key to making a good dish great.

Chicken Marsala has been around for generations. Like many Italian recipes each family have their favorite way of preparing it. This just happens to be mine. Enjoy!

INGREDIENTS

4 boneless, skinless chicken breasts, pounded thin

1 cup of all purpose flour

1 tsp of salt

1 tsp of fresh ground black pepper

1 tsp of dried marjoram

2 eggs, beaten with a little milk

2 Tbls of extra virgin olive oil

3 Tbls of butter

2 shallots, chopped

2 cloves of garlic, chopped

2 cups of sliced mushrooms (white button. baby portabella, porcini, etc.

3/4 cups of sweet Marsala wine

1 cup of chicken broth

1/2 cup of heavy whipping cream (optional)

1/4 cup of fresh flat leaf parsley
PREPARATION

Using a medium size bowl, season the flour with the salt, pepper and marjoram. 

Place the beaten eggs in another bowl.

Dip the chicken in the egg mixture and then in the flour mixture.

In a large frying pan heat the olive oil and butter.

Saute the chicken for 2 minutes on each side until browned.

Remove the chicken from the pan and drain on a paper towel.

In the meantime sauté the shallots, garlic and onions in the remaining butter and oil.

Cover and cook on medium heat for around 4 to 5 minutes until the mushrooms are tender.

Turn the heat up and deglaze the pan with the Marsala and broth while scraping all the bits off the bottom with a wooden spoon..

Reduce the mixture to about half.

Stir in the cream if you wish.

Lower the heat and return the chicken to the pan and cook covered for 2 minutes until the chicken is heated through and tender.

Plate the chicken and top with the Marsala and mushroom sauce.

Garnish with parsley and serve.
Enjoy this Chicken Marsala dish with a nice warm loaf of Italian bread.

Apple Slab Pie

When I made this I intended to just make an Apple Slab Pie. But as … I was glad that I did because it added such a delicious finishing touch!

Ingredients
1 box refrigerated pie crusts, softened as directed on box
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt 1 1/2 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk

Directions:
Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.
Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.
Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.

Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.