Budget Travel: 2017

Slow Cooker Turkey Chili

SERVES 6 | PREP TIME 15 Min | COOK TIME 4 Hours 15 Min

3-4 cups of roasted turkey, chopped
1 green bell pepper, chopped
1 red onion, chopped
4 garlic cloves, minced
2 cans (14.5 oz) diced tomatoes, undrained
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) chicken broth
1 can (6 oz) tomato paste
2 cups frozen corn
1 tablespoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Salt and pepper to taste

Optional garnishes
shredded Monterey jack cheese
chopped cilantro
sour cream
tortilla strips

Add all ingredients (except garnishes) to a 5-quart slow cooker and stir to combine.

Cover and cook on low for 4 hours or until heated through. Top with your favorite garnishes. Serve and enjoy!

COOK'S NOTES: You can use 1 pound of ground turkey fried in 1 tablespoon of extra virgin olive oil, in place of the roasted turkey.

Recipe developed by Kimberly Sneed for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

One Pot Creamy Chicken Tortellini

SERVES 4 | PREP TIME 5 Min | COOK TIME 20 Min

4 chicken thighs, boneless, skin-on
3 tablespoons olive oil, divided
1 clove garlic, finely diced
3 tablespoons all-purpose flour
1 1/2 cup chicken stock
1 cup heavy cream
1/2 cup Parmesan cheese, grated
20 ounces tortellini, refrigerated
4 strips bacon, cooked and chopped
1 ounce sun-dried tomatoes
2 ounces baby spinach

In a large skillet over medium-high heat add 1 tablespoon of olive oil and the chicken thighs (skin down). Cook chicken thighs for about 6 minutes on each side or until the internal temperature reaches 165 degrees F.
Remove chicken from skillet and place on a plate covered with foil.

Add 2 tablespoon of remaining olive oil and the garlic to the skillet. Cook for 1 minute. Then add flour and cook for 2 minutes.

Pour chicken stock and heavy cream into the skillet whisking until the mixture is smooth. Bring to a boil and add Parmesan cheese.

Turn heat down to medium and add tortellini, bacon, sun-dried tomatoes, and spinach to the cream sauce. Cover pot and let cook for 5 minutes stirring occasionally to make sure the tortellini is coated in the sauce and doesn't stick to the bottom of the skillet.

After 5 minutes nestle the chicken thighs into the pasta and continue to cook with the lid on for 3-4 minutes until tortellini is heated through.

Serve with a little more Parmesan sprinkled on top.

Recipe developed by Kat Jeter and Melinda Caldwell for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Crockpot French Dip Sandwiches

SERVES 8 | PREP TIME 10 Min | COOK TIME 4 Hours 30 Min

3-4 pounds beef chuck roast
2 cans (10.5 ounces each) condensed French Onion Soup
1 can (10.5 ounces) Beef Consommé
2 cloves minced garlic
1 tablespoon Worcestershire sauce
8 sandwich or hoagie rolls
8 slices provolone cheese

Place the roast in crockpot. Pour the soup and consomme over the top and then add garlic and Worcestershire sauce.

Cover and cook on low for 8 hours or high for 4 hours. (For the most tender beef, cook on low)

For the dipping sauce, once beef is done cooking, remove 3 cups of the juice from the crockpot and place in small saucepan. Turn heat to medium and bring to a boil. Reduce heat and let cook for about 10 minutes or reduced by about half.

Preheat oven to 350°F.

Transfer the beef to a plate or cutting board and cut into thin slices or shred with a fork.

Open sandwich rolls and lay out on a baking sheet, place meat on each roll and top with provolone cheese. Cover with foil and bake for 5 minutes or until cheese is melted and rolls are slightly toasted.

Serve immediately with the dipping sauce on the side.

So pile some tender beef on a toasted deli roll and let's eat!!

Recipe developed by Erin Henry for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

30-Minute Chicken and Dumplings

SERVES 8 (1 cup size) | ACTIVE TIME 15 Min | TOTAL TIME 30 Min

4 cups chicken broth
1 cup water
2 tablespoons unsalted butter
2 teaspoons poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breast
1 cup all-purpose flour
3 cups milk
2 cups frozen peas and carrots

Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon butter (softened)
1 cup milk

In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.

Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.

In a sealable container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.

Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well. Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.

Hot Chocolate Cupcakes

SERVES 12 | ACTIVE TIME 10 Min | TOTAL TIME 30 Min

Cupcakes:
3/4 cup all-purpose flour
1/2 cup dutch processed cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
1/2 cup milk
12-16 large marshmallows

Frosting:
1 cup butter, room temperature
1 teaspoon almond extract
3-4 cups powdered sugar
1 (7 oz) container marshmallow creme
Chocolate sprinkles, optional

Preheat oven to 350°F. Line a 12 count cupcake pan with liners and spray with cooking spray, set aside.

In large bowl whisk together your flour, cocoa powder, baking powder and baking soda. Add in your eggs, both sugars, oil, vanilla and milk and beat on medium speed for 1-2 minutes until combined.

Fill each cupcake liner half full with batter and bake for about 20 minutes or until top springs back and toothpick comes out clean.

Remove from oven and immediately remove the center of each cupcake (using the cupcake corer or a spoon or melon baller) and press the center down slightly.

Stuff with marshmallows and let sit until cooled. The marshmallows should melt slightly, if you choose to let cupcakes cool before your stuff then return to heated oven for 1-2 minutes.

Meanwhile to make your frosting in large bowl beat your butter until smooth and fluffy. Add in your extract and continue to beat until blended.Add in your powdered sugar 1 cup at a time, lastly add in your marshmallow cream and beat until incorporated.

Place frosting in piping bag fitted with a star tip and pipe swirls on top of your cupcakes. Sprinkle with chocolate sprinkles if desired.

Recipe developed by Allison Miller for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Slow Cooker Taco Soup

SERVES 6 | PREP TIME 10 Min | COOK TIME 8 Hours

For the Soup:
1 pound lean ground beef
1 1/2 cups fire roasted corn, canned or frozen
1 medium white onion, diced
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (7 ounce) can green chilies
1 (14.5 ounce) can fire roasted diced tomatoes
1 can (15 ounce) tomato sauce
2 cups beef stock
1 package taco seasoning (2 tablespoons)

For the toppings:
Avocado
Cheese
Cilantro
Sour Cream
Tortilla chips

Brown the beef in a medium skillet over medium-high heat. Drain off the fat, and transfer to the slow cooker. Add the remaining soup ingredients, stir together, and cook on low for 6-8 hours (or 3-4 hours on high) until onions and beef are tender.

Ladle into bowls and top with cheese, sour cream, avocado, cilantro, and tortilla chips.

Recipe developed by Melanie Dueck for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Slow Cooker Sausage Vegetable Soup

SERVES 4-6 | ACTIVE TIME 15 Min | TOTAL TIME 4 Hours 15 Min

1 pound bulk Italian sausage, mild or hot
2 cloves garlic, minced
28 ounce can crushed tomatoes
14 ounce can diced tomatoes
2 cups beef stock
3 stalks celery, sliced into 1/4”
3 carrots, peeled, halved lengthwise and sliced
1 medium onion, diced
2 tablespoons Italian seasoning
4 small red potatoes, diced into 1/2” cubes

1 cup frozen peas
1 cup frozen corn
Salt and pepper, to taste

In a large skillet set over medium heat, add the sausage. Use a wooden spoon to break it up into small chunks. When the sausage is almost done, add the garlic. Saute about 2 minutes. Set aside.

Pour the crushed tomatoes, diced tomatoes, stock, celery, carrots, onions, and seasoning to the insert of a slow cooker. Add in the sausage and garlic mixture; stir to combine.

Cook on HIGH for 3 hours, or low for 6 hours.

Stir in the cubed potatoes, frozen peas and frozen corn; season with salt and pepper to taste. Cook on HIGH for 1 additional hour, or low for 2 additional hours.

Ladle into bowls and serve.

Recipe developed by Jacqueline DiNuoscio for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Bacon Burger Bombs

SERVES 18 | ACTIVE TIME 30 Min | TOTAL TIME 1 Hour 30 Min

18 frozen dinner roll dough balls
1 pound Jones Dairy Farm Cherrywood Smoked Sliced Bacon
1 pound lean ground beef
1/2 sweet potato, finely chopped
1 large egg, lightly beaten
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice

Lightly flour a large cutting board or a countertop. Place frozen dough balls on the counter to thaw flipping them once after about 30 minutes. Shortcut method in Donna's notes.

Meanwhile: In a cold large (12") cast iron skillet add bacon. Turn heat to medium and cook until crisp, stirring occasionally. This will take about 25 minutes. Remove bacon from pan and place on a plate. Once the skillet has cooled, pour bacon drippings through a sieve into a resealable container. I use a mason jar. Set aside.

Meanwhile: Combine beef, sweet potato, bacon (including any bacon drippings on the plate), egg, and spices in a large bowl. Mix with clean hands until combined.

Preheat the oven to 425°F.

Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3-4” across. I like to use a rolling pin to make sure that I do not get any thin spots.

Add about 2 tablespoons of the beef mixture to the center of the flattened dough. Grab the top and bottom edges of the dough and crimp together on the right side. Pull the left edge up to meet the crimped dough. crimp the two edges to the dough to make a triangle package. Place on a cookie sheet. Repeat until there are 9 on each cookie sheet.

Brush bombs with the strained bacon drippings. If you did not reserve the bacon drippings, you can use canola oil.

Bake the bombs for 12-15 minutes until the tops are golden brown and the bombs are no longer doughy, swapping the trays half way during cook time. And brushing with bacon drippings again. If your dough is still cold, you may need to bake them longer. I have baked them up to 20 minutes.

Serve and enjoy!

DONNA'S NOTES: To defrost the rolls quickly, place dinner rolls on a microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked).

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

White Chocolate Peppermint Crockpot Candy

SERVES 16 | PREP TIME 10 Min | COOK TIME 1 Hour

1 cup cocktail peanuts
1 cup cashews
1/2 cup slivered almonds
1 cup peppermint candy, crushed
1 cup white chocolate chips
20 ounces white chocolate melting wafers

Garnish:
1/4 cup peppermint candy, crushed
1 tablespoon green sanding sugar

Add nuts, crushed peppermint candy, white chocolate chips and white chocolate melting wafers to the slow cooker. Distribute evenly. Close.

Cook on low for 1 hour. Stir the mixture every 30 minutes.

If after one hour the chocolate is not fully melted, cook for another 15-20 minutes.

Once the chocolate is fully melted, stir well to combine.

Line a cookie sheet with parchment paper and using a 2 tablespoon cookie scoop, scoop the candy onto the baking sheet.

Immediately garnish with crushed peppermint candies and green sanding sugar.

You can refrigerate the candy for 15 minutes to settle quicker, or just leave it at room temperature and it will settle in about 30-40 minutes.

Enjoy!

Recipe developed by Catalina Castavet for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

One-Pot Taco Spaghetti

SERVES 6-8 | PREP TIME 5 Min | COOK TIME 20 Min

1 pound lean ground beef
1 medium yellow onion, diced
3 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon beef bouillon
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional for heat)
16 ounces uncooked spaghetti, pieces broken in half
2 (14.5 oz) cans fire roasted diced tomatoes, with liquid
1 (4 oz) can mild diced green chilies
5 3/4 cups water
2 cups freshly grated sharp cheddar cheese

Garnishes (optional)
Shredded sharp cheddar cheese
Diced tomatoes
Diced avocadoes
Chopped cilantro
Sour cream

Brown ground been and onions in a Dutch oven or large soup pot over medium high heat, crumbling beef as you cook. Drain off grease. Add garlic, beef bouillon and all seasonings and cook an additional 30 seconds over medium high heat.

Stir in spaghetti, tomatoes, green chilies and water. Bring to a boil then reduce heat to a simmer over medium-low heat. Cover and cook 12-15 minutes OR until pasta is al dente, stirring occasionally and replacing lid. Add additional water a little at time if water evaporates before spaghetti is cooked. Once cooked, there should be a little water remaining.

Remove from heat and stir in cheese a handful at a time until melted. Season with additional salt and pepper to taste. Top with desired garnishes.

Recipe developed by Jen Sattley for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Salted Caramel Pecan Toffee Bars

SERVES 24 | PREP TIME 10 Min | COOK TIME 10 Min

12 graham cracker sheets
1 cup light brown sugar, packed
3/4 cup unsalted butter (1.5 sticks)
2 tablespoons heavy whipping cream
1 teaspoon pure vanilla extract
1 cup chopped pecans
Pinch of flaked sea salt (or kosher salt)

Preheat oven to 350°F. Line a 15×10 inch jelly roll pan with aluminum foil, sprayed lightly with cooking spray. Place graham cracker sheets in a single layer on prepared baking sheet.

In a saucepan, bring brown sugar, butter and heavy whipping cream to a boil, over medium heat, stirring often. Once melted and smooth, add vanilla.

Pour caramel sauce over the graham cracker sheets and spread into an even layer. Sprinkle with chopped pecans.

Bake for 10 minutes, until lightly golden brown and bubbly.

Remove from oven and sprinkle with salt. Carefully lift out the bars (using the aluminum foil) and cool on wire racks about 30 minutes, or until completely cooled.

Break into squares.

Recipe developed by Amanda Batcher for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

3-Ingredient Peanut Butter Cookies

SERVES 18 | ACTIVE TIME 3 Min | TOTAL TIME 20 Minutes

1 cup honey roasted peanut butter
1 cup granulated sugar (plus extra for top of cookies)
1 large egg

Preheat oven to 350°F. Line a baking sheet with parchment paper (for easy clean up).

Mix ingredients in a medium bowl until well combined. Use an electric mixer, stand mixer or a wooden spoon.

Using a 1 tablespoon scooper, drop onto baking sheet. Dip fork into extra sugar and press cookie down. Repeat until all cookies are pressed.

Bake 10-12 minutes (until barely golden brown around the edges) and allow to cool on baking sheet for 5 minutes before transferring to a cooling rack.

Serve and enjoy.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Pecan Pie Christmas Cracker Toffee

SERVES 40 | PREP TIME 5 Min | COOK TIME 8 Min

40 saltine crackers
1 cup packed light brown sugar
1 cup butter
1 cups chopped pecans
1 cup your favorite chocolate chips
Christmas sprinkles

Preheat the oven to 350°F.

Place a silicone mat or parchment paper on a baking half sheet pan. Place saltine crackers in rows covering most of the pan. Combine the brown sugar, and butter in a medium sized pot. Heat over medium low until the butter is melted. Raise the temperature to medium high and bring to a boil. Boil for 3 minutes, stirring constantly.

Carefully pour sauce evenly over the top of the saltine crackers. Sprinkle pecans over the top.
Place pan in preheated oven and bake for 5 minutes. Remove pan from oven.

Melt chocolate chips in the microwave in 30 second increments, stirring till smooth after each (mine took 1 minute). Drizzle melted chocolate over the toffee. Sprinkle with Christmas sprinkles if desired.

Place pan in the fridge for 2 hours to set. Once set, break into pieces. Store in an airtight container for 1.5 -2 weeks.

Recipe developed by Aimee Berrett for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Slow Cooker Orange Honey Ham

SERVES 8-10 | PREP TIME 10 Min | COOK TIME 5 Hours 30 Min

8-10 pound fully cooked spiral cut ham
1/2 cup honey
1/2 large orange, thinly sliced
1 cup orange juice
1 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground mustard
2 teaspoons whole cloves, divided

Place ham in slow cooker flat/cut side down. Score the end facing up, by using a sharp knife to make criss cross marks about 1/8" deep.

Push about 1 teaspoon of the cloves into top of ham.

In a medium sized saucepan, combine honey, oranges slices, orange juice, sugar, ginger and mustard, and the remaining teaspoon of cloves.

Cook on medium for 5 minutes, until the glaze has reduced in half.

Drizzle half of the glaze mixture over ham, saving 1/2 the glaze to drizzle as it cooks. Cover slow cooker and cook on low 4-5 hours.

Add more glaze every hour of cooking, and in the last hour, add more glaze every 25 minutes.

When ham has developed a crunchy, dark brown glaze, remove from pan and serve immediately.

Recipe developed by Courtney O'Dell for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Candy Cane Buttercream Frosting

MAKES 2 Cups | ACTIVE TIME 5 Min | TOTAL TIME 5 Min

1 cup (2 sticks) unsalted butter, room temperature

3 cups powdered sugar

1 tablespoon International Delight French Vanilla Liquid Creamer
1 tablespoon pure peppermint extract

2-3 drops red gel food coloring, optional

Pinch salt, optional

Crushed candy canes, optional garnish

In a standing mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), cream the butter for 1 minute. Scrape down the sides of the bowl if necessary. Turn the mixer to low and add powdered sugar one cup at a time. Mix until well blended.

Add creamer, extract and a pinch of salt if desired (I add it to take the edge off of the sweetness) and continue to beat on medium speed for 1 minute more, adding more creamer as needed until desired consistency is reached. Add red food coloring (I use gel so it does not thin out the frosting, but if you must use liquid that is fine, just add additional powdered sugar as necessary to thicken it back up).

Enjoy on your favorite dessert, or with a spoon! We especially love it on our Best Ever Sugar Cookies and Easy Chocolate Cake.

DONNA'S NOTES: This recipe will frost a 9x13 inch cake or 24 cupcakes (12 with a stacked swirl).

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Microwave Peanut Brittle

SERVES 15-20 Pieces | ACTIVE TIME 5 Min | TOTAL TIME 1 Hour 10 Min

1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon butter
1 cup unsalted roasted peanuts

In a small bowl, combine baking soda, cinnamon and nutmeg. Set aside.

Spray a baking sheet generously with cooking spray, then set aside.

In a large microwave-safe bowl, add granulated sugar and light corn syrup. Use a spatula to stir until combined. Mixture will be very sticky and difficult to stir near the end; this is okay.

Microwave sugar syrup mixture on HIGH for 4 minutes, then stir. Return bowl to microwave and heat for another 3 to 5 minutes or until mixture turns a light golden color. Be careful not to overheat; a dark brown hue means the sugar has burned.

Remove bowl from microwave and quickly begin to add the following ingredients: vanilla, butter, the prepared spices from step 1, and the peanuts. Stir mixture so that all the ingredients are combined. Mixture will lighten and may rise or appear "fluffy.”

Spray rim of bowl with more cooking spray, then pour brittle mixture on the prepared baking sheet. Working quickly, use a spatula or a spoon to smooth the peanut brittle out in a layer roughly the same thickness as the peanuts.

Let peanut brittle cool and harden for at least 1 hour. Once cooled and firm, use your hands to break the brittle into sizes of your choice (usually 2x2 inch in size)

COOK'S NOTES: Because working with heated sugar can be tricky and temperamental, it is best to make this recipe only for the listed portion. Doubling this recipe is not recommended.

Recipe developed by Chrisy Elliott for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

No-Bake Rocky Road Avalanche Bars

from The Simple Kitchen Cookbook by Chad and Donna Elick

SERVES 24 | ACTIVE TIME 10 Min |TOTAL TIME 30 Min

16 ounces chocolate-flavored candy coating (I use Almond Bark or Candiquik)
2 cups semisweet chocolate chips
4 oz Bakers German’s sweet chocolate bar, broken into chunks
1 (16.9-oz) jar super chunky peanut butter
3 cups crispy rice cereal
3 cups mini marshmallows
1/2 teaspoon salt

Line a 9 x 13-inch baking pan with parchment paper or aluminum foil sprayed with non-stick cooking spray.

Melt the chocolate candy coating, chocolate chips and German chocolate in a
large heatproof bowl. Microwave at half power for 30 seconds at a time until
melted and smooth, stirring after each interval. Stir the peanut butter into the
warm chocolate until melted and smooth. Add the rice cereal, marshmallows and
salt and stir to combine.

Pour the mixture into the prepared pan. Allow it to set in a cool place until firm.
You can refrigerate the pan if your kitchen is too warm, or, if you are impatient like
me, pop them in the freezer for 20 minutes. Once they are solid, cut them into
24 pieces.

Store in the refrigerator.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

No-Bake Peppermint Cheesecake Bars

SERVES 12 | PREP TIME 20 Min | CHILL TIME 3-8 Hours

No-Bake Peppermint Cheesecake Bars

Crust:
3 cups graham cracker crumbs
1/3 granulated sugar
1 cup unsalted butter, melted

Cheesecake:
15 Peppermint hard candies, crushed
1/2 cup hot, boiling water
2 (7 gram) packets unflavored gelatin
3 (8 ounce) package full fat cream cheese, room temperature
1 cup granulated sugar
1 1/2 cups heavy whipping cream, cold

Garnish:
10 Peppermint hard candies, crushed
1 1/2 cups heavy whipping cream
2 tablespoons white granulated sugar

Prepare the Crust: Add all the ingredients to a large bowl, mix with a fork until well combined and press into a lightly greased 9x13 inch pan.

Prepare the Cheesecake: Add peppermints to a large Ziploc bag. Seal the bag well, but do not make the bag air tight, or the bag will perforate on the first smash. To avoid a mess, place the bag inside another Ziplock bag.Place the bag on a wooden cutting board and using a kitchen mallet, crush the candies.

Add the crushed candies to a medium bowl and pour hot, boiling water over them. Using a spoon, stir the mixture for 3-5 minutes, until the candies completely melt.

Sprinkle the two packets of gelatin over the peppermint mixture, let it bloom for 1 minute and whisk it until fully combined. Set aside.

Add room temperature cream cheese and sugar to a large bowl and using a hand mixer (you can also you a stand mixer for this), whisk it on medium-high speed until creamy and fully combined. Scrape the sides and bottom of the bowl a few times.

Add the gelatin mixture to the cream cheese, mix it in with the electric mixer starting on low speed and increasing it to high. Scrape the sides and bottom of the bowl a few times.

Add cold heavy whipping cream to a preferably chilled, cold bowl and beat it on medium-high speed until soft peaks form and the whipped cream holds its shape, about 1-2 minutes. Fold whipped cream into the cheesecake mixture and stir well to combine.

Add the cheesecake mixture to the pan, level the top with a spatula. Chill for at least 3 hours, better 5-8 hours.

Garnish: When ready to serve, add cold heavy whipping cream and sugar to a preferably chilled, cold bowl and whisk it on medium-high speed until soft peaks form and the whipped cream holds its shape, about 1-2 minutes.

Garnish each peppermint cheesecake bar with whipped cream and top with crushed peppermints.

Enjoy!

Recipe developed by Catalina Castavet for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Slow Cooker Nacho Dip

SERVES 8 | PREP TIME 10 Min | COOK TIME 1 Hour 20 Min

1 pound ground beef
1 teaspoon taco seasoning
1 medium sweet onion, diced
1 (4 ounce) can diced green chiles, or more
1 (15.5 ounce) jar chunky mild salsa, (or hot)
1 (32 ounce) brick Velveeta cheese, sliced into 4 smaller logs

Add ground beef to hot, 9 or 10 inch cast iron skillet, over high heat. Don't break down the beef right away, let it cook for 3-4 minutes first, this way it caramelizes first. Start breaking it down after that, add 1 teaspoon of taco seasoning to it, or just salt and pepper and cook for 5-6 more minutes stirring often, or until the beef is fully cooked and nicely browned. Drain excess fat.

Transfer cooked and drained beef to the slow cooker, add diced onion, diced green chiles, salsa and Velveeta cheese.

Cook on high for 1 hour or on Low for 1 1/2-2 hours. Stir the mixture every 30 minutes.

The dip is done when the cheese is fully melted and combined with the other ingredients when stirred. Place slow cooker on warm to keep the dip creamy and melty and serve with corn chips.

Garnish dip with sour cream and homemade or store bough Pico de Gallo, chopped fresh parsley and green onions.

Recipe developed by Catalina Castavet for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

One-Pot Creamy Garlic Parmesan Shrimp Pasta

SERVES 6 | ACTIVE TIME 5 MIN | TOTAL TIME 20 Min

3 tablespoons butter
3 cloves garlic, minced
2 cups water
2 cups milk
1 1/2 cups heavy cream
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground pepper, or to taste
1 pound angel hair pasta
1 cup parmesan
1 pound jumbo shrimp, peeled and deveined
3 tablespoons chopped parsley

In a wide deep skillet (I love this 4-qt braiser), melt the butter over medium-high heat. Add the garlic and saute until lightly golden.

Pour the water, milk, cream, salt, and pepper in the skillet and whisk together. Bring to a simmer, then add in the angel hair pasta. Cover and cook until almost al dente, about 5-7 minutes.

Stir in the Parmesan cheese. Top with the shrimp and sprinkle with parsley. Re-cover and simmer for an additional 5 minutes, until shrimp is cooked through, pasta is tender, and sauce is thickened. Serve immediately.

Recipe developed by Jacqueline DiNuoscio for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Christmas Pinwheel Cookies

SERVES 24

Christmas sugar cookie dough (click for recipe)
red food coloring (gel is best)
Christmas nonpareil sprinkles

Separate prepared dough into 2 halves. Add red food coloring to one half. Add 1/2 of your cookie dough to a stand mixer and add red food coloring until your mixture reaches your desired color. You can also knead food coloring into dough until completely combined if you do not have a stand mixer.

Place red cookie dough on parchment paper. Roll red cookie dough to about 1/4 inch thick rectangle. Set aside.

Place plain cookie dough on a parchment paper (or wax paper). Roll plain cookie dough out to about 1/4 inch thick rectangle. Stack cookie dough sheets on top of one another with the parchment on the outside. Remove the top parchment and roll over the dough gently with a rolling pin (to help the 2 doughs become one). Begin on one end and roll the cookie dough into a log (removing the remaining paper as you go). If dough is too soft to work with, refrigerate for 30 minutes and then try again.

Once dough is formed into a log, wrap tightly with plastic wrap and refrigerate for 1 hour . Meanwhile: pour sprinkles into a cookie sheet. Unwrap dough and roll into sprinkles. Rewrap and refrigerate 3 hours to overnight.

Preheat oven to 350ºF.

Slice cookies and place on cookie sheet about 1 inch apart. Bake according to your sugar cookie directions or until the cookies feel set. Allow to cool for 5 minutes on the cookie sheet and then transfer to a cooling rack to cool completely.

Enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

Spaghetti Carbonara

SERVES 4 | PREP TIME 5 Min | TOTAL TIME 15 Min

8 ounces dry spaghetti
4 slices bacon, diced
3 cloves garlic, minced
1/2 cup Parmigiano Reggiano, freshly grated (plus more for garnish)
1 large egg
1 egg yolk
Flat leaf parsley, minced (optional)

Cook spaghetti in heavily salted water (about 1 1/2 tablespoons) as directed on box. Reserve about 1 cup starchy pasta water before draining.

Meanwhile, cook the bacon over medium in a medium skillet, until almost crisp. Add the garlic for the last 30 seconds. Drain on a paper towel lined plate.

Meanwhile, in a large bowl, whisk parmigiano and eggs together. Set aside.

After draining the pasta, add it to the egg mixture and toss quickly to coat the noodles. Add a little starchy pasta water at a time to achieve desired consistency (about 1/4- 1/2 cup). Mix in the bacon/garlic and serve immediately topped with fresh parsley and more Parmigiano.

Recipe developed by Melanie Dueck for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Slow Cooker Beef Brisket

SERVES 8-10 | PREP TIME 10 Min | COOK TIME 8 Hours 40 Min

4-5 pounds beef brisket, trimmed of excess fat

1 cup water
2 tablespoons Worcestershire sauce
1 tablespoon reduced sodium soy sauce

1 tablespoon beef bouillon
1/2 cup homemade barbecue sauce (recipe below)

Preheat oven to 425°F. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy clean up. Set aside. Spray 6 quart (or larger) slow cooker with non-stick cooking spray.

Trim brisket of excess fat and rinse and pat dry.

Add 1 tablespoon Spice Rub to a medium bowl for the barbecue sauce and set aside.

Rub all remaining Spice Rub evenly all over the meat then place brisket on prepared baking sheet. (You can let sit at room temperature for 30 minutes or refrigerate up to 24 hours if desired). Bake for 30 minutes at 425°F to sear meat.

Meanwhile, add all of the Barbecue Sauce ingredients (recipe to follow) to the 1 tablespoon reserved Spice Rub and whisk to combine. Remove 1/2 cup barbecue sauce and add to slow cooker along with water, Worcestershire, reduced sodium soy sauce and beef bouillon. Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking).

Using tongs (so you don’t burn yourself) carefully transfer the brisket to slow cooker. It will be large so you will have to squish it in. Not all of it will be under the liquid.

Cover and cook on LOW for 8-10 hours until brisket is very tender, flipping over half way through cooking. Remove brisket to a foil lined baking sheet. Brush with barbecue sauce and broil 5-10 minutes, until slightly caramelized. Meanwhile, simmer barbecue sauce until warmed through.

Brush brisket again with barbecue sauce and slice across the grain. Serve with remaining barbecue sauce.

Spice Rub
2 tablespoons paprika
2 tablespoons packed brown sugar
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon ground chipotle pepper
1 teaspoon black pepper
1 teaspoons onion powder
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional for more heat)

In a medium bowl, whisk together Spice Rub ingredients.

Barbecue Sauce
1 tablespoon Spice Rub (recipe above)

1 1/2 cups ketchup
1/3 cup molasses
1/3 cup packed brown sugar
1/4 cup seedless blackberry preserves
1/4 cup apple cider vinegar
1 tablespoon mesquite liquid smoke (optional but recommended)

MAKE AHEAD: I often will cook my brisket until tender then remove the removable ceramic insert and refrigerate the brisket in the juices. The next day, I skim off all the hardened fat then cook on low for 1-2 hours until warmed through.

RECIPE NOTES: Liquid smoke can be found next to the barbecue sauce in most grocery stores. It adds a wonderfully smoky flavor.

Recipe developed by Jen Sattley for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Slow Cooker Mashed Sweet Potatoes

SERVES 8 | ACTIVE TIME 10 Min | TOTAL TIME 4 Hours 30 Min

4-5 large sweet potatoes
1 cup water
1 cup butter, softened
1/4 cup honey
2 tbsp smoked paprika
2 tbsp celtic sea salt
1 tbsp fresh cracked pepper
1 tbsp garlic powder
1 tbsp red pepper flakes
1/2 cup chopped pecans or walnuts

Wash potatoes and stab each 4-6 times with a sharp knife to create steam vent holes.

Add water to slow cooker cover and cook 4 hours, until potatoes are soft.

In a small bowl, add butter , honey, and all herbs and spices (everything but the nuts), blend well to create compound butter. Cover with plastic wrap and leave in refrigerator.

Remove potatoes and drain water. Wait until potatoes are cool enough to touch (but still very warm), and remove peels. They should slide right off when sweet potatoes are cooked. Add peeled sweet potatoes back to slow cooker.

Add 1/2 compound butter mix to potatoes and using a handheld mixer, whip potatoes and butter until soft, fluffy, and creamy.

Optional: Cook potatoes in slow cooker another 30 minutes to bring out the rich flavors from the compound butter even more!

Mix nuts into potatoes, serve, and top with pats of compound butter for extra-indulgent sweet potatoes your guests will love!

Recipe developed by Courtney O'Dell for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Best Ever Bacon Jalapeno Popper Dip

SERVES 8 | ACTIVE TIME 5 MIN | TOTAL TIME 25 MIN

8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon New Mexico chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 pound bacon, (cooked and crumbled) divided
1 1/2 cups (6 ounces) shredded Colby Jack Cheese, divided
1 1/2 cups (6 ounces) shredded pepperjack cheese, divided
1 (4 ounce) can diced jalapenos , well drained (or 2 fresh jalapenos, deveined, deseeded and diced)
1 tablespoon fresh parsley
1 or 2 (4.5 ounce) packages Crunchmaster Roasted Garlic Multi-Grain Crackers

Preheat oven to 350°F.

In a large bowl combine cream cheese, sour cream, mayonnaise, New Mexico chili powder, ground cumin, pepper, garlic powder. Stir with a spoon until well mixed. Add 3/4 of the bacon, 1 cup Colby Jack cheese, 1 cup pepperjack cheese, and drained jalapenos.

Spread into a 10" cast iron skillet (or (2) 5" skillets for the perfect party plate). Top with the remaining cheese.Bake for 15-20 minutes until the cheese is bubbly.

Sprinkle with reserved bacon and parsley.

Serve with a bag of Crunchmaster Crackers. I love the garlic with this dip!

Enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Crockpot Beef Stroganoff

SERVES 6 | PREP TIME 10 Min | COOK TIME 8-9 Hours

1 1/2 pounds cut beef stew meat

1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 cups low-sodium beef broth
2 cups (about 6 ounces) coarsely chopped white mushrooms
1 medium onion, chopped
3 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 heaping tablespoon dijon mustard
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 (12 ounce) package egg noodles
1 cup sour cream (light or regular)

Place beef in 6-quart crockpot, add salt and pepper. Then add beef broth, mushrooms, onion, Worcestershire sauce, garlic, Dijon mustard, parsley and thyme. Mix well.

Cook on low 8-9 hours, or high 4-5 hours. I prefer cooking the beef on low to make sure it's nice and tender.

Cook egg noodles according to the package directions.

Add the cooked and drained noodles to the crockpot as well as sour cream. Mix well. Let simmer for another 15 minutes, stirring occasionally.

Recipe developed by Erin Henry for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Slow Cooker Sausage and Ravioli

SERVES 6 | PREP TIME 5 Min | COOK TIME 4 Hours

1 pound Italian sausage links, cut into bite size pieces
1 pound frozen cheese ravioli
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
3 tablespoons chopped fresh basil
Salt to taste
Fresh Parmesan for garnish

Add sausage, ravioli, diced tomatoes, tomato sauce, and basil to the slow cooker.

Set slow cooker to LOW for 4 hours, or until sausage is fully cooked.
Salt to taste.

Remove from slow cooker and serve with a garnish of Parmesan cheese.

Enjoy!

Recipe developed by Kat Jeter and Melinda Caldwell for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Crazy Caramel Apple Pie Bombs

SERVES 12 | ACTIVE TIME 15 Min | TOTAL TIME 45 Min

4 tablespoons melted unsalted butter, divided
2 medium apples, peeled cored and diced (I used gala)
6 tablespoons light brown sugar, packed
1 tablespoon ground cinnamon
30 caramels, unwrapped and divided (I use Kraft)
All-purpose flour, (for dusting)

12 frozen white dinner roll dough balls, (I used Rhodes)
2 tablespoons heavy cream

Preheat the oven to 350°F. Butter an 8 x 8-inch
baking pan with 2 tablespoons of the butter and set aside.

Combine the apples, 2 tablespoons of the brown sugar and the cinnamon in a medium bowl and toss to coat. Set aside. Unwrap the caramels and cut 18 of them into quarters. Set aside. Lightly flour your counter top.

Flatten each dough ball into a circle about 3 inches across. You can use a
rolling pin or you can pull the dough around the edges like you are making a mini
pizza. Add 1 tablespoon of the apple mixture and 6 of the cut caramel pieces.

Carefully pull each side over the center to create a “package,” and then roll the
dough into a ball. Be careful to make sure you cannot see through the dough. If you
have any tears or can’t seal the dough, tap your fingertips in flour, pinch any tears
and roll again.

Place the dough ball in the prepared dish, seam side down. Repeat until all of the
apple pie bombs are in the dish. Brush the apple pie bombs with the remaining
2 tablespoons of melted butter and sprinkle with the remaining 4 tablespoons
of brown sugar. Bake the bombs for 30 to 35 minutes, until the tops are
golden brown and they are no longer doughy.

Meanwhile, place the remaining 12 caramels and the heavy cream in a microwavesafe
bowl and microwave until melted, 30 seconds at a time, stirring after each
interval. Once you have a smooth mixture, set aside to cool.

Remove the apple pie bombs from the oven and drizzle with the caramel sauce.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Chicken Tetrazzini

SERVES 8 | ACTIVE TIME 20 Min | TOTAL TIME 55 Min

1/2 cup butter, plus 1 tablespoon melted
8 ounces sliced cremini mushrooms
1 medium yellow onion, diced
3-4 cloves garlic, minced
1 tablespoon fresh thyme, minced (can substitute 1 tsp dried thyme leaves)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup all-purpose flour
3 cups chicken stock
1 cup heavy cream
16 ounces egg noodles, cooked according to package directions
3 cups cooked, shredded chicken (or 2 large chicken breasts cooked and shredded – see recipe notes below)
2 cups frozen peas
1 1/2 cups shredded Parmesan cheese
1/3 cup Panko breadcrumbs

Preheat oven to 350°F.

Heat a large cast iron (or other oven safe pot) skillet over medium heat. Add 1/2 cup of butter and cook until melted. Add mushrooms and onion. Cook, stirring occasionally, until tender, about 5-6 minutes. Add garlic and cook for 1 minute.

Stir in thyme, salt and pepper, then add flour, stirring to coat completely.

Add chicken stock and cream, stirring frequently to remove any lumps. Cook, stirring often, about 8-10 minutes, or until thickened.

Stir in cooked egg noodles, shredded chicken, peas and Parmesan cheese.

In a small bowl, stir together melted butter and panko breadcrumbs, then sprinkle over the top of the dish. Season with additional pepper if desired, then bake 35-45 minutes, until bubbly and golden brown.

COOK'S NOTES: To make using fresh chicken breasts, add a drizzle of olive oil to pot over MED heat. Season chicken breasts with salt and pepper, to taste, and cook 5-6 minutes per side, until cooked through and golden. Remove chicken from skillet and drain excess grease. Shred chicken with two forks and set aside. Preheat oven, add butter and cook recipe as directed, starting with step 2 above.

Recipe developed by Amanda Batcher for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Pumpkin Roll

SERVES 12 | PREP TIME 25 Min | COOK TIME 15 Min

3 large eggs
1 cup granulated sugar

3/4 cup all-purpose flour
2/3 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon baking soda

1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger
Powdered sugar for dusting

Filling:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract

Preheat oven to 375°F.

Line a 15”x10” jelly roll pan with parchment paper, set aside.

In a medium bowl whisk together your eggs, sugar, pumpkin, baking soda, nutmeg, ginger, cinnamon and flour until no lumps remain.

Pour the batter into your prepared baking pan and spread it out to the sides.

Bake for about 10-15 minutes or until the top springs back when touched, remove from oven.
Liberally sprinkle the hot cake with powdered sugar. Place a tea towel that is slightly larger than your cake over top. Top with a cooling rack or larger baking sheet on top of that. Hold the stack together firmly and flip the cake over onto the cooling rack. Remove the parchment paper.

While the cake is still hot, fold the towel over the short edge on the cake. Slowly roll up your cake (with the tea towel inside) and leave it rolled until it is completely cooled, about 1-1 1/2 hours.

Meanwhile to make your filling beat your cream cheese in a medium bowl until it is light and fluffy.
Add in your butter, powdered sugar and vanilla and continue to beat until smooth, set aside.

Carefully unroll your cooled cake roll, remove the towel and spread your filling all over the cakes surface. Then roll the cake back up tightly. Wrap the cake in plastic wrap and refrigerate until chilled, about 1 hour.

Once chilled, dust with powdered sugar, slice and serve.

Recipe developed by Allison Miller for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Easy Roasted Garlic No Knead Skillet Bread

SERVES 8 | PREP TIME 3 Hours | COOK TIME 45 Min

600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups (473.18mL) lukewarm water
1½ tablespoons salt
1 envelope dry active yeast (7g, about 2¼ teaspoons)
1/4 cup lightly roasted garlic - whole or diced, depending on preference (pat dry if using jarred or deli-style pre roasted garlic)
1 tbsp celtic sea salt (optional, but great sprinkled on top for extra crunch).
2 tsp Italian herb seasoning blend (rosemary, oregano, thyme), optional for topping

In a small bowl, add water and stir yeast packet in (make sure water is warm, but not too hot - if it is too cold or too hot it will not bloom properly).

Let yeast bloom for about 5 minutes - it will have a light foam on it. In a large bowl, mix flour and salt with a spoon.Make a small well in the middle of the dry ingredients, and when yeast is proofed, slowly pour into flour.

Mix by hand (either with your hands, or a spoon). The dough will turn begin to come together and pull away from the bowl.

If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 teaspoon at a time. (Be sure to reference high altitude directions for water above if you live over 4,000 feet.) Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).

Uncover the dough and give it a few pokes with your finger. If the dough has risen correctly, it should indent under the pressure of your fingers and slowly deflate.Add roasted garlic to dough, mix well.

Gently scoop up the dough and make sure to remove it from the sides of the bowl (you want it to fully rise again, if it is still stuck to the sides of the bowl in parts, it won't). Place back in bowl, cover, and allow the dough to continue to rise for another 1.5-2 hours.

Preheat oven to 450 degrees (230 degrees C, gas mark 8) and add skillet to it, (you want it to be incredibly hot). Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, shape into a ball.

Place dough on parchment paper and sprinkle top lightly with flour. Top with any extra herbs or a sprinkle of celtic sea salt. Top with a sheet of plastic wrap and let rest 30 minutes. Remove skillet from oven.

Uncover dough and carefully transfer to skillet, with or without parchment paper beneath (if bottom of skillet is not coated with enamel, keep parchment paper beneath dough- I always use parchment paper because it is just the easiest and I never have to worry about anything sticking).

Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing

Recipe developed by Courtney O'Dell for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Pumpkin Spice Latte Rice Pudding

SERVES 6 | ACTIVE TIME 10 Min | TOTAL TIME 30 Min

1 cup uncooked Arborio rice
2 cups water
2 cups International Delight French Vanilla Creamer
1/2 cup pumpkin puree
1 1/2 teaspoons ground cinnamon
1 teaspoon espresso coffee powder
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove

Combine ingredients in a large (8 quart) saucepan over high heat. Stir to combine. Bring to 'medium' boil. *SEE NOTE. Reduce to simmer (on medium-low temperature) for 20 minutes. Cover.

Remove cover, increase temperature to medium-high and stir constantly until rice is tender and pudding is thick and creamy, about 3-5 minutes.

Remove from heat. Pour into serving dishes. Serve warm immediately or chill in the refrigerator until ready to serve.

Enjoy!

DONNA'S NOTES: Do not bring to a full rolling boil and then cover. It will boil over and you will be left with a nasty stove to clean. Don't ask me how I know, just trust me on this one.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Simple Cranberry Sauce

MAKES 4 Cups

12 ounces fresh cranberries
1 cup granulated sugar
1 cup fresh orange juice

Place cranberries in a strainer and rinse. Then pick through them for any bad cranberries. Remove any sticks or stems.

Combine ingredients in a large saucepan over medium-high heat, stirring occasionally. As the cranberry sauce comes to a boil, the berries will begin to burst, about 5-7 minutes.

Reduce the heat to simmer. Stir occasionally as the cranberry sauce thickens, about 3 minutes.

Refrigerate and serve cold or at room temperature.

DONNA'S NOTES: If you prefer your cranberry sauce smooth, you can use a stick blender in the pot and blend until smooth. You can also transfer the sauce to a blender and blend until smooth.

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

Slow Cooker Sweet and Spicy Barbecue Wings

from The Simple Kitchen Cookbook by Chad and Donna Elick

SERVES 6 | ACTIVE TIME 15 Min | TOTAL TIME 2 Hours 15 Min

1/4 cup good honey
1/2 cup packed light brown sugar
1/2 cup ketchup
2 tablespoons soy sauce
2–3 tablespoons chili pepper paste, to taste
1 teaspoon kosher salt
2 cloves garlic, minced
3 pounds fresh chicken wing drumettes*

In a 5-quart slow cooker on low, add the honey, brown sugar, ketchup, soy sauce, chili pepper, salt and garlic. Stir to combine. Add the chicken wings. Stir until the wings are well-coated. Cover and cook for 1 to 2 hours on high (or 2½ to 3 hours on low), until the wings are cooked through.

Remove the wings from the slow cooker and place on a baking sheet lined with foil.

Transfer the sauce from the slow cooker to a saucepan and bring to a boil over medium-high heat. Cook the sauce until it is thick enough to coat the back of a spoon, 7 to 10 minutes, stirring occasionally. Then slather the thickened sauce over the wings.

Broil for 2 to 3 minutes, until the sauce starts to darken and caramelize. And don’t leave the oven. Broiling can go from caramelized to burned in a blink, just trust me on this one. Open the oven and brush another layer of sauce on the wings and broil again. Repeat until you have three layers of sauce on the wings. Remove from the oven.

*You can use frozen wings; the cook time will be 2 to 3 hours on high (4 to 6 hours on low).

DONNA’S SIMPLE KITCHEN TIP: I use the “stir-in” chili pepper paste from a tube; it is found in the produce department by the herbs. You can also find chili pepper paste in tubes in the Italian food aisle.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Cheesy Bacon Green Bean Casserole

SERVES 8 | ACTIVE TIME 20 Min | TOTAL TIME 60 Minutes

1 pound Jones Dairy Farm Dry Aged Hickory Smoked Bacon, cut into 1/2"-3/4" pieces
8 ounces sliced baby bella (aka crimini) mushrooms
1/2 medium yellow onion, sliced
3 garlic cloves, minced
1/4 cup all-purpose flour *see gluten-free notes
1 teaspoon kosher salt, more to taste
1/2 teaspoon fresh ground black pepper
1-2 pinches red pepper flakes, to taste
2 cups whole milk
1 cup (4 ounces) shredded sharp cheddar cheese
24 ounces frozen green beans, thawed

In a cold large (12") cast iron skillet add bacon. Turn heat to medium and cook until crisp. Stirring occasionally. This will take about 25 minutes. See the shortcut method if you want to make this quicker.

Remove bacon from the skillet with a slotted spoon and place on a paper towel lined plate. Set aside. Pour bacon drippings into a jar to save for later use and return 4 tablespoons bacon drippings to the pan.

Return skillet to medium heat. Add mushrooms, onion and garlic. Cook the vegetables until they are browned, about 5 minutes, stirring occasionally.

Add 2 tablespoons bacon drippings, into the pan (or butter if you are out of bacon drippings). Add flour, salt, pepper, and red pepper flakes. Stir until the flour dissolves into the vegetables. Cook 1 minute to cook out the floury taste.

Add milk and stir to combine. Remove from the heat, add the cheese a handful at a time and stir between each addition. Once the cheese is completely melted into the sauce add green beans and half of the cooked bacon. Stir to combine, cook until green beans are warmed through, about 2 minutes. Top with remaining bacon.

Serve and enjoy!

DONNA'S NOTES: You can also use blanched fresh green beans, when available.

Shortcut method: bake bacon in the oven until crisp. Cool and crumble. Set aside. Add 4 tablespoons butter to skillet. Once the butter is melted add mushrooms, onions and garlic. Continue with recipe as written above.

Gluten-free instructions: Mix 1/4 cup of corn starch with 1/2 cup of milk in a resealable container. Seal and shake the living tar out of it to create a slurry. Omit the flour called for in the recipe. Add the remaining 1 1/2 cups of milk to the recipe. Cook until it starts to bubble. Add the slurry and stir to combine. Proceed with the recipe.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Pumpkin Slab Pie

SERVES 24

For the Pie Crust:

4 cups all purpose flour
1 tsp salt
1 tsp sugar
1 1/2 cups + 2 TBS (3 sticks + 2 TBS) cold butter, cubed
3/4 cup ice water

For the Pumpkin Pie Filling:

1 29oz can (or 2 15oz cans) pumpkin puree (not pumpkin pie filling)
2 cups evaporated milk
1 1/2 cups brown sugar
1/2 cup sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1 tsp salt
4 eggs

For the Egg Wash:

1 egg
1 TBS water or milk

To Make the Pumpkin Pie Crust:

Mix the flour, salt and sugar in a large bowl. Add in the butter pieces. Using a pastry cutter (or two forks - though its much harder), cut the butter into the mixture until it resembles coarse crumbs, with some pea sized pieces.
Drizzle the cold water in about 1 tablespoon at a time and stir with a rubber spatula. Continue kneading the dough together with your holds until the flour and butter are fully incorporated together into a nice dough. It shouldn't be too sticky.
Separate about 1/4 of the dough (this will be for the top decorative leaves if you want them. Flatten each section into 1 inch thick discs. Wrap in plastic wrap and place in the fridge for about 2 hours.

To Make the Pumpkin Pie Filling:

In a large bowl combine your pumpkin puree, evaporated milk, brown sugar, sugar, cinnamon, nutmeg, ginger, cloves, salt and eggs. Stir until mixed. Cover the bowl and place in the fridge till needed.

To Make the Pumpkin Slab Pie:

Preheat the oven to 375 degrees.
Remove the larger piece of pie crust from the fridge. Roll that out evenly into an approximately 18x13 rectangle. Place the pie crust into a greased 10x15 jelly roll pan (it should be about 1inch thick so you can fit more of the filling) Smooth the crust so it fits into the corners and crimp the edges with your fingers.
Pour the pumpkin pie filling into the crust. Carefully place the pie in the oven to bake, make sure not to spill any of the filling. Bake for 35-45 minutes until the middle is barely jiggly.
Remove from oven and allow to cool on a wire rack completely.
Roll out the second disc of pie crust to be about 1/8 inch thick. Using leaf or pumpkin shaped cookie cuters, cut into the shapes. Cut veins with a sharp knife if desired. Brush each with egg wash (beat egg and water together in a small bowl). Place on a baking sheet and bake for about 10 minutes or until lightly browned. Remove and place on pie when serving.
Serve pie with fresh whipped cream.
Cover any leftovers and store in the fridge for 5-6 days.

Recipe developed by Aimee Berrett for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Bacon Beer Cheese Stuffing

SERVES 8 | PREP TIME 15 Min | COOK TIME 70 Min

3/4 cup butter
2 stalks celery, chopped (roughly 1/2 cup)
1 large sweet onion, chopped (roughly 1/2 cup)
1 pinch salt
1 pinch pepper
1/2 cup beer (such as Blue Moon)
2 large eggs
1 teaspoon Worcestershire sauce
2 cups low-sodium chicken broth
10 cups French bread, cubed, dried out overnight
10 slices thick-cut bacon, cooked, drained, and chopped, divided
1 cup shredded mild cheddar cheese, divided
1 tablespoon fresh thyme, chopped and divided
2 teaspoons fresh sage, chopped

INSTRUCTIONS
Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray, then set aside.

Melt butter in a skillet over medium heat. Add celery and onions and season with salt and pepper, to taste. Cook for 6-8 minutes or until veggies are tender. Add beer to skillet and bring to a simmer. Cook for 2-4 minutes, stirring occasionally, or until liquid is reduced by 1/2 and an opaque golden color. Remove skillet from heat.

In a small bowl, whisk eggs until well beaten, then pour in Worcestershire sauce and chicken broth. Stir until mixed, then set aside.

In a large mixing bowl, add French bread, 1/2 of the bacon, 1/2 cup mild cheddar, 1/2 tablespoon thyme, and sage, then toss to mix. Pour beer buttery veggies and chicken broth mixture in the bowl and then gently mix until bread is thoroughly saturated.

Pour stuffing in prepared baking dish and gently smooth into an even layer. Garnish the top of the stuffing with the remaining bacon, mild cheddar, and thyme.

Cover baking dish with aluminum foil and cook for 40 minutes. Remove foil and bake for another 20-30 minutes or until the top of stuffing is lightly crisp and golden brown.

Serve Bacon Beer Cheese Stuffing immediately.

Recipe developed by Chrisy Elliott for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Tuscan Garlic Chicken and Linguine

from The Simple Kitchen Cookbook by Chad and Donna Elick

SERVES 4 | ACTIVE TIME 20 Min | TOTAL TIME 20 Min

1 teaspoon kosher salt, plus more for pasta water
1 pound linguine pasta, uncooked
3 tablespoon extra virgin olive oil
1 pound boneless skinless chicken breasts
1/2 teaspoon freshly ground black pepper
4 cloves garlic, minced
2 red bell peppers, cored, seeded and cut into thin strips
1/4 teaspoon crushed red pepper flakes
1 cup Chardonnay
2 teaspoons Tuscan-Style Italian Seasoning Blend
2 cups half-and-half
1 cup freshly shredded Parmesan cheese
5 ounces fresh spinach
1/4 cup chopped fresh Italian parsley

Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it’s al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.

Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it’s a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.

Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.

Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley.

DONNA’S SIMPLE KITCHEN TIP: Covering your pot while bringing it to a boil will cut your cooking time. Be sure not to leave it unattended, or you may have a boil-over to clean up.

If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.