S'more Krispy Treats

Thank goodness for Pinterest!  If you love s'mores, then you will love these bars.  They are just as easy as rice krispy treats to make, but a nice way to change it up.  I think next time I will add some more whole marshmallows when I am mixing everything together in addition to the melted ones.  Hope you enjoy these!

Ingredients

1/4 cup butter

1 (10 oz) bag regular marshmallows

1 box Golden Graham cereal

1-2 cups chocolate chips (I used half of a bag)

Directions

In a large saucepan, melt butter over medium heat.  Add marshmallows and keep stirring until the marshmallows completely melt and you get a marshmallow sauce.  Remove from heat.  Add Golden Grahams and stir until they are all well coated.  You can chose to crush up some before adding them if you want some smaller pieces.  Next, stir in chocolate chips.  Grease a 9 x 13 pan and press s'mores down.  Once they are all pressed down and cooled, drizzle with some melted chocolate chips if you would like additional chocolate.

Bourbon- Cranberry Compote

I decided to change up my cranberry sauce this year, and I am glad I found this recipe.  My little cousin Jenna helped me prepare this, and I think she liked stirring the cranberries and listening to them burst.  I was able to make this the night before Thanksgiving, and refrigerated it covered.  Be sure to bring it to room temperature before serving, however!  Enjoy!

Ingredients

1 (12 oz) bag fresh cranberries

3/4 cup sugar

1/2 cup apple juice

1/4 cup bourbon (I used Jack Daniels)

Directions

In a saucepan, combine the cranberries, sugar, apple juice, and bourbon.  Simmer, stirring occasionally, until the cranberries begin to burst and the sauce thickens, 20-25 minutes.  Let cool before serving.

Roasted Sweet Potatoes with Pecans and Spiced Maple Sauce

My family isn't huge on sweet potatoes for Thanksgiving, but I still bring them each year.  These are by far my favorite ones I have ever made!  They smelled incredible, and the spiced maple sauce was a great addition.  Enjoy!

Ingredients
2/3 cup roughly chopped pecans
3 lbs sweet potatoes, peel and cut into large dice
salt and pepper
2 tablespoons vegetable oil
4 tablespoons unsalted butter
3 tablespoons real maple syrup
1/4 teaspoon cayenne pepper

Directions
Heat oven to 450 degrees F and arrange rack in the middle.  While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes.  Remove from oven and set aside.  Place sweet potatoes on baking sheet, drizzle with oil.  Season well with salt and freshly ground pepper, and toss to coat.  Roast until golden brown and tender when pierced with a knife, about 40-45 minutes.  Meanwhile, melt butter in a small saucepan over medium heat.  When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute.  Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

Turkey Noodle Soup

This was the first year I used my leftover turkey for something other than sandwiches, and it was perfect for a chilly day.  You can substitute a rotisserie chicken if you are all out of leftovers.  It is a light recipe at only 280 calories per serving and 7.2 grams of fat.  Much needed a couple days after Thanksgiving!  Enjoy!

Ingredients

Cooking spray

1 cup (1/4" thick) slices carrot

3/4 cup chopped onion

4 garlic cloves, minced

1 cup (1/4" thick) slices celery

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 cups fat free, less-sodium chicken broth

2 cups uncooked egg noodles (I added more)

1 tablespoon low-sodium soy sauce

1 bay leaf

2 cups shredded turkey

Coarsely ground black pepper (optional)

Directions

Heat a large saucepan (I used my Dutch oven) over medium-high heat.  Coat pan with cooking spray.  Add carrot, onion, and garlic; saute 5 minutes or until onion is lightly browned.  Add celery, salt, and 1/4 teaspoon pepper; saute 3 minutes.  Add broth and next 3 ingredients (through bay leaf); bring to a boil.  Reduce heat, and simmer 5 minutes.  Add shredded turkey; cook 3 minutes.  Discard bay leaf.  Sprinkle with coarsely ground black pepper, if desired.

Makes 4 servings.  

Slow Cooker Oatmeal

My new fall/winter plan is to make my oatmeal for the week every Sunday night to have for the rest of the week.  I had never cooked it this way before, but it is definitely the way to go.  I used old fashioned oats and it cooked really thick, which is the way I like mine.  If you want it creamier, you can also add some additional milk to it in the morning.  I also sprinkled mine with brown sugar.  Enjoy!

Slow Cooker Oatmeal

Ingredients

1 2/3 cup oats (steel cut or old-fashioned rolled, not instant)

2 cups water

2 cups skim milk

pinch of salt

*I also added a little bit of cinnamon

Directions

Combine oats, water, milk, salt, and cinnamon in slow cooker, and stir.  Cover and cook for 8 hours on low heat.

Tangy Slow Cooker Pork Roast

This pork roast turned out very flavorful, and perfect for a day when you don't feel like spending a lot of time getting dinner ready.  I actually forgot to take a picture of the roast when it was finished because we were all so hungry, but you need to try this recipe!  Enjoy!

Ingredients
1 large onion, sliced
2.5 lb boneless pork roast (I used a 3 lb)
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar (I used balsamic)
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Directions
Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onions.  In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce.  Pour over roast.  I also added baby carrots and diced red potatoes.  Cover, and cook on low for 6-8 hours, or on high for 3-4 hours.

Roasted Tomato Basil Soup

Now that the cold weather has set in, there is nothing better than a good tomato soup recipe.  This is one of my favorites, and I am pretty sure I ate most of it.  It was great for leftovers with grilled cheese sandwiches!  I made this in my Dutch oven on the stove, but you could also use a slow cooker.  Enjoy!

Roasted Tomato Basil Soup

Ingredients

2 (28 ounce) cans whole tomatoes

1 medium onion, finely chopped

2 tablespoons brown sugar

6 ounces tomato paste

2 cups chicken broth (or vegetable if you prefer)

5 garlic cloves, pressed

1/4 teaspoon allspice

1/4 cup fresh basil, shredded (about 10 large leaves)

5 ounces evaporated milk

salt and pepper to taste

Directions

Preheat oven to 450 degrees.  Drain and reserve juices from tomatoes (there should be about 3 cups of juice).  Line a baking sheet with aluminum foil and spray with cooking spray.  Place tomatoes in a single layer on foil.  Sprinkle with brown sugar and chopped onion.  Bake for 30-40 minutes until slightly brown and tomatoes appear dry.  Dice tomatoes, careful of the hot juice!  In a crock pot or large pot, combine roasted tomato mixture, reserved juice, tomato paste, chicken broth, garlic, and allspice.  If using a pot, simmer for 4-6 hours over low heat.  In a crock pot, cook for 8 hours on low.  Add basil, evaporated milk, salt, and pepper.  Turn heat on crock pot up to high, or continue to simmer in pot for additional 30 minutes.