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One Pot Thanksgiving Dinner


This is a great one pot quick dinner! Serve with cranberry sauce and green beans.

-2 Turkey Tenderloins – approx. 2 lbs
-2 pkgs stovetop stuffing mix
– 1/2 cup chopped pecans
-1/2 cup craisins
-1/2 onion, chopped
-1/2 cup chopped celery
– 2 cloves garlic, minced
-2 tbls butter
-2 links spicy turkey sausage
– 1/2 cup chicken broth
-olive oil
-poultry seasoning
-cayenne pepper
-salt & pepper

-saute onions, garlic and celery in fry pan with butter. set aside
-remove turkey sausage casings, brown until crispy mix in onion mixture and let meld flavors.
-in large bowl, combine one pkg of stuffing mix with craisins & pecans. Stir in onion/sausage mixture.
-in large pot (i use cast iron with a lid) drizzle olive oil in bottom of pan
-season turkey with spices to taste-place in bottom of pan
-pour chicken broth over turkey
-cover turkey with stuffing mixture – pat down firmly.
-cook on low on stove top for 2 hours


Paula Deen’s “Iconic Horse Race” Pie


4 large eggs, lightly beaten
2 cups sugar
1 (12-ounce) package semisweet chocolate morsels, melted
1 cup sifted self-rising flour
1 cup (2 sticks) butter, melted
2 teaspoons vanilla extract
2 cups chopped pecans
2 (9-inch) deep dish unbaked pie shells or 3 (9-inch) unbaked regular pie shells
Ice cream, optional


Preheat oven to 350 degrees F.

Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells. Bake 50 to 60 minutes.

Jalepeno Cheddar Skillet Cornbread


-Jiffy cornbread mix (milk and egg as package calls for)
-1 cup corn (canned or frozen)
-1 tablespoon minced jalapeno (more or less to taste)
-1 (4 oz.) can chopped green chiles (if there’s liquid in the can, drain it)
-1 cup shredded sharp cheddar cheese
-2 packets of Splenda
-pinch of salt and pepper

1.Spray Cast Iron Skillet with cooking spray and pre-heat the oven to 400 degrees
2.Mix the egg, milk and jiffy mix in a bowl until incorporated
3.Fold in the remaining ingredients and pour into the skillet. Bake for 30-40 minutes until knife comes out clean.

Sweet and Spicy Chipotle Chicken for Tacos or Sandwiches


When it’s too hot to turn on the stove we normally grill … but it’s been 110 degrees all week and who wants to stand in front of a 400 degree grill in that mess. So I pulled out the good old crock pot today and made some delicious chicken. This is probably my new favorite recipe.

1 onion
4-6 Chicken Breasts
1 can of chipotle peppers in adobo
4 cloves of garlic, chopped
1 can of Cherry Coke Zero
1/4 cup of Brown Sugar (or Splenda Brown Sugar)
1 tablespoon of Cocoa Powder

Quarter the onion and spread it out around the bottom of your crock pot, lay the chicken breasts over the onions and throw in the chopped garlic. Dump in the can of chipotle peppers and the brown sugar, cocoa and pour in the can of cherry coke.

set on low for 4-5 hours. When done carefully pull out the breasts and shred with a fork

I served this with sour cream, shredded cheese, shredded lettuce, cherry tomatoes and flour tortillas. Delicious.

Beef Stew


The night before I want to make this, I put everything except the broth in a crock pot bag and keep it in the fridge overnight. That way the only things I have to do is stick the bag in the crock pot and add the broth. This is a Swanson recipe that i really like.


  • 1 1/2  pounds  beef for stew, cut into 1 inch pieces
  • Ground black pepper
  • 1/4  cup  all-purpose flour
  • 1  tablespoon  vegetable oil
  • 2  potatoes, cut into cubes
  • 4  medium carrots, sliced
  • 2  medium onions, cut into wedges
  • 4  cloves garlic, minced
  • 3 1/4  cups  Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
  • 1  tablespoon  Worcestershire sauce
  • 1  teaspoon  dried thyme leaves, crushed
  • 1  bay leaf
  • 1  cup  frozen peas, thawed


If you have time, marinade the beef with some olive oil, lots of salt and pepper and some garlic

Season beef with black pepper. Coat beef with 2 tbsp. flour. Heat oil in 12″ skillet over medium-high heat. Add beef and cook until well browned, stirring often.

Place potatoes, carrots, onions and garlic into 5-qt. slow cooker. Top with beef. Add 3 cups broth, Worcestershire, thyme and bay leaf.

Cover and cook on LOW 10 to 11 hr.* or until beef is fork-tender. Remove and discard bay leaf.

Stir remaining flour and broth in small bowl. Stir flour mixture and peas in cooker. Turn heat to HIGH. Cover and cook 15 min. or until mixture boils and thickens.

Chicken Manicotti

  • 6 oz cream cheese, softened
  • 1 cup sour cream
  • 1/4 cup minced parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 cups cubed, cooked chicken
  • 1 medium onion, finely choppped
  • 1 can mushrooms, stems and pieces, drained
  • 1 tbsp butter
  • 14 manicotti shells, cooked and drained


  • 6 tbs butter
  • 6 tbs all purpose flour
  • 1/4 tsp salt
  • 3 1/2 cups milk
  • 3 cups shredded monterey jack or cheddar cheese
  • 4 tblsp shredded parm, divided
  1. In a small skillet cook mushrooms and onions in butter until tender
  2. In a large mixing bowl, beat cream cheese until fluffy
  3. Beat in the sour cream, parsley, salt and pepper
  4. stir in the chicken and mushroom/onion mixture
  5. stuff manicotti shells
  6. In a large saucepan, melt butter, stir in flour and salt until smooth
  7. Gradually wisk in milk, bring to a boil; cook and stir for 2 minutes until thickened
  8. Stir in 2 1/2 cups cheese and 2 tblsp parm cheese until melted
  9. Spread about 1 cup sauce in the bottom of a 13×9 pan and line the pan with stuffed shells
  10. pour the rest of the sauce over the shells
  11. cover and bake at 350 for 25 minutes
  12. uncover, sprinkle with remaining cheeses and bake 15 mins longer until cheese is bubbly and melted