Slow Cooker Cheesy Sausage and Potato Casserole

SERVES 6 | ACTIVE TIME 20 Min | TOTAL TIME 3 Hrs 20 Min

8 ounces cream cheese, cut into pieces
4 tablespoons unsalted butter
1/2 cup half-and-half
1 tablespoon reduced sodium chicken base
1/8 - 1/4 teaspoon cayenne pepper, to taste
1/4 yellow onion, diced
14 ounces hot smoked sausage, cut into moons (halved and sliced)
1 (20-ounce) bag Simply Potatoes Diced Potatoes
2 cups (8 ounces) sharp cheddar cheese, shredded (divided)
1 cup pepper jack cheese, shredded
2 tablespoons chopped fresh parsley

In a 6-quart slow cooker combine cream cheese, butter, half-and-half, chicken base, and cayenne pepper. Whisk to combine. Sprinkle onion and sausage over the top. Layer potatoes on top. Cover and cook on high for 1 hour, do not stir or uncover.

After 1 hour, stir and re-cover. Cook an additional 1 1/2 - 2 hours, until the potatoes are tender. Remove the cover and stir until the sauce is completely smooth, and the cream cheese melts into the sauce. Add 1 cup sharp cheddar cheese and the pepper jack cheese. Stir to combine. Sprinkle the remaining 1 cup sharp cheese over the top of the casserole.

Cover and cook until cheese is melted, about an additional 30 minutes (a total of 3 - 3 1/2 hours). Remove cover and sprinkle with fresh parsley.

Serve and enjoy!

DONNA'S NOTES: If you do not like spicy food, you can leave out the cayenne pepper. The smoked sausage and the pepper jack cheese will just give enough heat to warm your tongue.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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No-Bake Avalanche Cookies

MAKES 18 LARGE TREATS

1/2 cup mini chocolate chips
16 ounces vanilla-flavored candy coating (Almond Bark or CandiQuik)
1 (15 ounce) jar creamy peanut butter
2 cups Rice Krispies cereal
1 1/2 cups mini marshmallows

Prepare 2 cookie sheets with a silpat mat or parchment paper. Set aside.

Place chocolate chips in the freezer, until ready to use.

Melt Almond Bark in a heat safe bowl, microwave at half power for 30 seconds at a time until melted and smooth. Meanwhile: Add rice krispies to a large bowl. Set aside.

Add peanut butter to Almond Bark. Stir to combine. Pour vanilla candy mixture over rice krispies. Stir until combined. Allow mixture to cool to room temperature (or until barely warm). Add marshmallows. Mix until combined. Add frozen chocolate chips. Stir to combine.

Use a 2 tablespoon scoop to portion treats onto prepared cookie sheet. Allow to set in a cool place, until firm. You can pop them in the fridge if your kitchen is too warm.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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Cranberry Maple Donut Bread Pudding

SERVES 8 |  ACTIVE TIME 10 Min  |  TOTAL TIME 60 Min

8-12 stale glazed cake donuts
4 large eggs
1 teaspoon cinnamon
3/4 teaspoon salt, divided
2 cups half-and-half
7 tablespoons unsalted butter, melted
6 tablespoons maple syrup
6 ounces fresh or frozen cranberries
2 tablespoons International Delight French Vanilla Creamer
3/4 cup powdered sugar

Preheat oven to 350°F. Butter a deep 9" pie pan (or 9x9 baking pan).

Chop donuts into bite size pieces. You want enough donuts so that your pie plate is heaping, they will be pressed down later. Place them in the buttered baking dish. Set aside.

Whisk the eggs in a large bowl and add cinnamon and 1/2 teaspoon salt. Whisk to combine. Add half-and-half, 4 tablespoons melted butter, 4 tablespoons maple syrup. Whisk until well combined.

Pour egg mixture over the donuts. Toss donuts to coat and press down into the egg mixture if necessary so they can absorb the mixture. Rest for 15 minutes. Add cranberries and toss to combine. Gently press the donuts into the pan so they will stick together, not so much that you flatten them.

Cover with foil and bake for 30 minutes. Remove foil and bake for 15-20 additional minutes, until it is set.

Meanwhile, add powdered sugar to a medium bowl. Add remaining 3 tablespoons butter, 2 tablespoons maple syrup, creamer and remaining 1/4 teaspoon salt. Whisk to combine.

Pour or drizzle frosting over warm bread pudding.

Serve and enjoy!

DONNA'S NOTES: If you are using fresh donuts, you can bake the cut pieces in the oven until they are dry and stale.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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