Pots de Creme or French Silk

Luxuriously smooth

Decadent

Elegant

This ain't no pudding in a cloud.

Pots De Creme

Just so you sound as elegant and refined as this tastes, 

here's how it's pronounced

Poe-duh-Krem 

(with a big, phlemy, back of your throat, French twist on the Krem)

Or, you can just call this 

French Silk.  

Now you now what I'm talking about, don't ya. 

 This is so unbelievably smooth and creamy.  

I love it because it's a great make-ahead dessert when you are having company over, plus looks as decadent as it tastes.  

But the part that makes your eyes roll back into your head is the phenomenal creaminess.  

Let me just give a shout out to the egg yolks. They are the champions, the reason it's smoother than a used car salesman.

 But unlike many Pots de Creme recipes, this one partially cooks them custard-style first so you can fully savor every mouthful without being grossed out.

And as a former chicken farmer, that's a good thing.

This is the kind of dessert that brings people into 

submissive silence without them knowing it. 

Pots de Creme

2 1/2 cups good quality chocolate chips, semi sweet or milk
1 1/2 cups whole milk (can't use skim in this one)
1 1/2 cups heavy cream
7 egg yolks, room temperature (important - makes a difference)
1/3 cup sugar
1/4 t. salt
1 T vanilla

Top with: 1 cup cream
1/4 cup powdered sugar
1 t. vanilla

Place the chocolate chips in a blender, and give a rough pulse or two to kind of break them up. Add vanilla.  

In a heavy saucepan, combine milk, cream, egg yolks, sugar, and salt.  Whisk over medium heat until slightly thickened - enough to coat a spoon, about 6 minutes or so.  Stir constantly.

Immediately pour milk mixture over the chocolate chips in the blender, cover and blend until combined and smooth, stopping to scrape down the sides as needed.  I blended mine while I poured, which worked great except I 'Pots de Cremed' the whole kitchen one droplet at a time with my Ninja.

Pour into six serving dishes (or 8 if you want way-too-small portions/disappointed guests).  Chill for at least 2 hours.  Whip remaining cream until soft peaks form, add powdered sugar and vanilla.  Top pots de creme, and garnish with grated chocolate if desired. 

Note:  Separating the eggs takes a minute but it's also what makes this an over-the-top dessert, so don't try and substitute 3 or 4 whole eggs.  Also, your results will be so much better if they are at room temperature.

Note:  This is basic, there are many other flavor options you can add that would be wonderful with this.  Or, leave the Pots de Creme the same and flavor the whipped cream.  I'm making round 2 of this today and am using white chocolate chips and adding fresh raspberries to the whipped cream.

It's most wonderful.

So right for the most wonderful time of the year.

Cheesy Corn Chowder

Oh, the weather outside is frightful!

- Like a friggin' frozen -9 degrees.  

What's up with that?

Emergency precautions must be taken.

Hot Tub

Good Movie

Cuddling

and

Cheesy Corn Chowder

I love this soup!!

Cheesy Corn Chowder is so flavorful with the sweet corn and savory bacon, delightfully creamy like Broccoli Cheese Soup (I burned out of that one in the 90's), and has just the right amount of texture and color.  Just throw in a big green salad and you're good to go. 

And like most chowdery soups, it tastes even better the next day.  Serve it in mugs and you dim the lights, sit by the fire or watch a great movie at the same time.

With a high of 27 degrees this week, nothing says 'bring it on' like a steaming hot mug of flavorful goodness (and some fuzzy socks).

Cheesy Corn Chowder

1/2 pound bacon
2 large onions, chopped
1/4 cup flour
1/4 cup butter
1/2 t. pepper
1 t. salt
1/4 t. turmeric
1 1/2 lbs. red potatoes, diced with skins left on
6 cups water
3 T chicken base or bouillon
1 1/2 lb. pkg. frozen corn (I used white)
1 1/2 cups half and half
2 cups grated cheddar cheese, plus more for garnish

In a large dutch oven, brown bacon until crisp.  Remove from heat and set aside.  Add butter to pan, along with the bacon fat, and add onions.  Saute until translucent, about 10 minutes. 

Stir in the flour, turmeric, salt, and pepper.  Cook, stirring occasionally for about 4 minutes.  Add hot water and chicken soup base and potatoes.  Simmer gently for about 15 minutes or until potatoes are tender.  Add corn, half and half and cheddar cheese.  Cook gently for another 5 minutes or until cheese is melted.  

Garnish with crumbled cooked bacon and additional cheddar cheese.  
Note:  You could use fresh corn, but here's the deal with that... Even though it would be most delicious, if fresh corn is in season, it's sure won't be cold enough to be making chowder. 

Festive Mini Cheese Balls

I love when the kids come to visit!

One of our favorite things to is put the little munchkins to bed and bust out the cheese and crackers. 

We catch up on everything and laugh till we cry.

 You won't find any squirt cheese here.
Save that for scout camp.

Store bought cheese balls.  

 Pungent, neon orange, tastes like bandaids.
We can't have that now, can we?

But, how can Christmas go on without a 
cheese ball?

Well, it can't.  

So unless you want to be responsible for cancelling Christmas, I suggest you make a cheese ball.  Or better yet,

Festive Mini Cheese Balls

As long as there are cheese balls, Christmas may continue.

Check out these adorable little cheeseballs!
They just scream Christmas Partay.

These were rolled in either Parmesan Cheese or toasted pecans. I can't emphasize enough how much better your pecans will be if you toast them.  The stepped up flavor and texture you will get is well worth it.

 This is about how fine you want them.

So gather everyone around, bond and get cheesy.

Festive Mini Cheese Balls

1 8 oz. pkg cream cheese, softened
2 T butter, softened
3/4 cup grated sharp white cheddar cheese (I used an Irish Cheddar)
1/2 cup feta or blue cheese (blue would be better, but if you have to err on the safe side, go with feta)
3/4 cup craisins, finely minced (I did this in the food processor, dried cherries would also be great)

1 cup pecans, toasted and finely chopped

Cheese Mixture:
Mix together the cream cheese, butter, cheddar cheese, and feta or blue cheese.  Blend well then add the craisins.  

Make balls:  
Using a 1 T. scoop, scoop balls onto a tray.  You don't want them a whole lot bigger than this because you want one cheese ball per cracker. Otherwise, people are gonna be wondering what to do with it.  Don't worry too much if they're not perfectly round yet.  Let chill for about an hour, and then they should be firm enough to roll perfectly round.  Here's your chance to show your skills - no flying saucer shapes here.

For pecans:  
Toast in a skillet over medium heat for 5-6 minutes.  Stirring (or tossing them in the air) frequently. Let cool and finely chop.  I did this in a food processor because I wanted them really fine.  Roll balls in pecans.  Refrigerate until ready to serve.

I rolled a few of them in Parmesan cheese for a friend with a nut allergy.

Serve:
Place a pretzel stick in each cheese ball and arrange on a tray.  Don't put the pretzel in ahead of time or it will get soggy.  Serve with crackers or toasted baguette slices.

Makes about 28.

Chicken Broccoli Casserole

Casseroles - 

mystery ingredients hidden under a layer of melted cheese. 

Confusing and classy.

Economical, yet still tasty. 

Comfort food where it's legal to lick your plate - 

Although plate licking may be prohibited in some countries.

Why I dig this recipe: 

There's no thick layer of unrecognizable paste (that once might have been noodles or tortillas) and no tasteless cream-of-something soup. 

Chicken Broccoli Casserole is delightful

and strictly adheres to the Rule of Casseroles which states that "all layers comprising the casserole must maintain independent textures and flavors. Mushy is cause for immediate termination. Must also have enough variety to eat with a fork and enough sauce to eat with a spoon".

Check. Check. And check. 

 So come along with me to the table, tell me about your day and rediscover the beauty of a tender, saucy, flavorful casserole. 

Chicken Broccoli Casserole

1 lb. fresh broccoli florets, or about 8 cups
4 cups chicken breast, cubed into chunks
2 cups Cheddar cheese, grated
2 tubes Ritz crackers (seasoned Panko crumbs would also be great!)
1 stick  (1/2 cup) melted butter

Sauce
1/2 cup melted butter
1/4 cup cornstarch, dissolved in 1/2 cup cold water
2 cups chicken broth
1 can evaporated milk
1/2 t. curry
salt and pepper
2 cups Cheddar cheese, grated

1. Steam broccoli for 2 minutes in salted water, drain.

2. Grease a 9 x 13 pan, layer the chicken (don't make your chunks too small!), and then the broccoli. 

3. In a heavy saucepan over medium heat, combine the melted butter, dissolved cornstarch, chicken broth, curry and evaporated milk.  Stir well until thickened.  Add cheese and whisk until smooth.  

4. Pour over broccoli and chicken.

5.  Top with the 2 cups cheese.

6. Make crunchy topping (don't leave this off!) by crushing Ritz crackers in a Ziploc bag and adding the melted butter.  Sprinkle evenly over grated cheese.

7.  Bake uncovered at 350 degrees for about 35 minutes, or until hot and bubbly. 

NOTE:  I simmer my chicken breasts in broth with onion and celery, let cool in the broth for added tenderness, then strain and use that 'enhanced' broth for the sauce.  

Gee, that was swell. 

Cinnamon almonds, AKA, mall nuts!

 

One of the BEST things about going to the mall this time of year is THAT SMELL! There aren't many things that smell as good as they taste, but this is one of them. 

 

!!WARNING!!

Highly addicting.

 

My kids seriously could NOT stay out of these.

 

 

 

 

Cinnamon almonds:
Whip until peaks form, 2 egg whites and 1 teaspoon of vanilla
Toss in 4 1/4 cup raw almonds and stir until coated
Mix together 3/4 cup white sugar, 1/2 cup brown sugar, 1 tablespoon cinnamon, 1/2 t. salt
Toss egg white coated almonds in the sugar mixture until coated
Dump almonds on parchment paper covered baking sheet and spread
Bake @ 275 for about an hour, stirring every 15 minutes

*These are HEAVEN served warm and fresh but also crazy good over the next couple days. If they last that long, that is.

 

 
 

Posted by Cambria

 

Homemade Big Hunks

Not THIS Big Hunk... although, this recipe excites me almost as much.

One of the happiest times in my life is when my husband and I were first dating- he would pick me up in his shiny blue truck, we would stop at a gas station, and buy the essentials.  A bag of sunflower seeds, a big Diet Pepsi for me, and a couple of Big Hunks.  Life.was.GOOD.  It still is good, but our time alone these days is very limited due to our 4 little people we have since acquired.

For me, Sunday evenings need to include 2 things.  People and FOOD.  I've been in the Christmas candy-making mood since our last week's Relief Society night on candy making.  A sweet lady from our ward shared this recipe and I knew it would need to be included in our Sunday night snacking.  This tastes exactly like a Big Hunk, only softer and more fresh.  My family and friends LOVED these.  I can hardly wait to add them to the Christmas baking list.  Enjoy!

 Ingredients:
20 ounces of marshmallow cream (3 small jars or 1 1/2 big jars)
2 1/4 cup sugar
2 1/4 cup corn syrup
2 tsp vanilla
6 TB butter
1/2 tsp salt
1 large jar of salted peanuts

Bring corn syrup and sugar to a boil in a heavy saucepan, stirring constantly.  Once it begins to boil, clip on your candy thermometer and let the mixture boil until it reaches 285.  While this is cooking, add the marshmallow cream, butter, and salt into a large bowl.  Pour sugar mixture over marshmallow mixture and stir to combine, then add the vanilla and peanuts.  Pour into a buttered cookie sheet and let sit at room temperature for a couple hours.  Cut into small (I did 1x1 inch squares) and wrap in wax paper.  Share with all the people you love :)

You're welcome.

Posted by: Tiffany :)

Sonoma Chicken Salad Sandwich

Before all the hustle and bustle of the holidays hit, before the feasting, shopping and parties begin... don't you just want to sit down on a Wednesday night with a great sandwich, with fuzzy socks on and watch Office reruns?

Sonoma Chicken Salad Sandwiches - a most tasty, feel-good sandwich, the calm before the storm, the real reason people show up to wedding receptions. 

I just love the combination of ingredients in this recipe, and I happened to have all of them on hand.  

There are some things that will never come close to homemade. This sandwich would be one of them.  Toasting  the pecans is an extra step but adds incredible flavor and an unmatched tender crunch.  

My new favorite bread.  

I read the back of this package and turns out 'Dave' is a reformed felon who turned his life around after he hit rock bottom. Thought his story was so cool, I bought the bread just to support him.  It just so happens that the bread is nothing short of amazing and healthy.

Here's what I love about this recipe:

#1 - It has onion powder in it. Gives great flavor without the harsh bite of a raw onion.
  
#2 - Makes a yummy salad atop a pile of lovely greens. And by greens, iceberg lettuce is not included.  

#3 - A lovely way to use up leftover turkey or chicken, or just quick and easy by picking up a rotisserie chicken.  

I happened to make a huge bowl of this earlier in the day.

If you make it, they will come.

And if they don't, you won't be hatin' eating this for a few days.

 The nurturer in me won't let me send anyone out into the cold cruel world hungry, so when a couple of hungry guys (weird, both their names were 'Elder') stopped by I made a monster tray of these. 

Glass of cold milk, an empty tray and they were good to go. 

  

It's the simple things in life that bring the most joy.

Sonoma Chicken Salad Sandwich

3 1/2 cups diced chicken 
1 cup finely chopped celery
1/2 cup Craisins
2/3 cup toasted pecans, chopped
1 T poppy seeds

2/3 cup mayonnaise 
1/4 cup apple juice
1 t. onion powder
1 t. mustard
1/2 t. salt

Mix together the mayonnaise, apple juice, onion powder, mustard, and salt in a small bowl.  Add to remaining ingredients and mix gently.  Serve on croissant or whole grain bread.  Top with greens if desired. 

I used leftover turkey breast from here: http://flannerykitchen.blogspot.com/2013/10/turkey-french-dip-slow-cooker.html...   because a 7 lb. turkey, 2 people meant lots of leftovers.  

"Just any chicken salad?  FALSE. The best".

Posted by: Rona

Dev's Clam Chowder

It's COLD outside.  And when it's cold outside, it's only natural to make something warm and delicious to combat the outside temps.  This soup is among my husbands top 5 favorite foods.  It might have something to do with the fact that it is in the "beige food group".  You know meat, potatoes, pasta, and sauces of sorts.  He affectionately dubbed this group a few years back as superior to the other 4.  This soup was a perfect Sunday dinner paired with toasted garlic bread and you could even mix up the beige-ness and throw in a salad.  Make it tonight, you won't be sorry.

In a soup pot add:
1 cup chopped onion
1 1/4 cup chopped celery
3-ish cups of potatoes (I really like to chop them up into small pieces rather than big chunks)

Cover by about 1 inch with water and boil until tender.  Once tender add in 3 cans of clams WITH the juices.  Meanwhile, in another pot or skillet you're going to make a roux using 3/4 cup butter and 3/4 cup flour.  Heat over medium-high until it is melted together, using a whisk.  Cook for about 1-2 minutes to avoid the roux tasting floury or chalky.  Slowly add 1 quart of half and half into the roux, while whisking.  Continue to whisk and add your spices:

1 tsp sugar
1 1/2 tsp salt
1/2 tsp black pepper
1-2 teaspoons Old Bay seasoning
2 TB red wine vinegar.

Whisk mixture until it is hot and thick, then dump into the vegetable mixture.  Add additional S&P to suit your taste.  So. So. So Good.  This would be great made ahead of time and kept on low in the crock pot too :)

Posted by Tiffany :)

Butterfinger Muddy Buddies

Oh they're muddy buddies all right...  

The Twins

Flashback...

Hose left on - garden turned mud bog - 2 year old twins - buck naked - WWF throw down - hysterical laughter - mud from hell to breakfast - mom profanes/laughs/cries/snaps pics...

And that's how it went down. 

No wonder these two Muddy Buddies LOVE Muddy Buddies. 

It's what they do.  

It's who they are.

  Let me introduce a stepped-up, embellished Muddy Buddy... 

BUTTERFINGER MUDDY BUDDIES

Not puppy chow - we're not at girls camp people.

Butterfinger Muddy Buddies

1 bag (12 oz) milk chocolate chips
1/4 cup butter
3/4 cup peanut butter
1 15 oz. bag mini butterfingers , coarsely chopped - minus one (I'm no idiot)
8 cups Corn Chex cereal
3-4 cups powdered sugar

In the microwave, melt together the chocolate chips, peanut butter and butter.  Stop and stir occasionally, and don't melt the chocolate chips all the way, just stir them until smooth.

Put cereal and butterfingers in a huge bowl, and mix gently until the cereal is fully coated. Put the powdered sugar in a ziploc bag, adding chocolate/cereal mixture in batches and shake to coat.  Let set up on waxed paper.

Addicting little morsels.

Make some.  Everybody's doing it.

Posted by: Rona

Pomegranate Pear Salad

I'm a disaster in the kitchen.

Ask my mom.

She used to come home from work and apparently (so she says) there'd be things like honey on the door knobs, unidentified ooze dripping from the cupboards or a flour-covered winter wonderland.

I thought she was exaggerating, but now my own kids, my own flesh and blood who I birthed through my loins are saying the same thing.

They should have been here to see the pomegranate meteor shower.

I finally found a successful seed extraction method, which involved 'tapping'  (not striking apparently) the pom with a wooden spoon, over a bowl.  Stand back and watch.

For right-brained people like me, creative messes are daily occurances. But hey, I clean them up like an OCD germaphobe so itr all balances out.

This household's been making this amazing salad for many moons. 

Years, in fact...  And although the salad ingredients are subbed out on a regular basis, it's really all about that dressing.  That, that perfect dressing - I never sub (except maybe just a little just because I'm not the best conformist).

  

When you can find them, pomegranate arils make the most lovely addition.  

The red glistening jewels add such a nice tart crunch, 

plus they're a potent form of antioxidants. 

How do you know if a pomegranate is ripe?  

Well, they pick them ripe and ready, unlike other fruits (so I guess only the pom pickers get to know when they are truly ripe).  Just look for one that's heavy and smooth, and firm.  And if you really don't want to deal with it, use Craisins - you can't go wrong.

 So, enjoy this lovely combination of sweet, tart, crisp and crunchy.  It will bring an enlivening freshness to your fall menu.

Pomegranate Pear Salad
1 large head Romaine (or about 1/2 lb. any kind of greens)
1 cup Swiss Cheese - julienne strips
Arils from one pomegranate OR 1 cups Craisins (you're going for tart, small, and red here)
1 pear, diced (peeling optional)
1 red apple, diced (leave peel on)
1 cups cashews

DRESSING
1/2 cup sugar
2 t. finely grated purple onion (I sub out 1/2 t. onion powder all the time)
1/2 t. salt
2/3 cup canola or olice oil
1/3 cup lemon juice, fresh
1 t. Dijon mustard
1 T. poppy seeds

Combine sugar, onion, salt, lemon juice and mustard in a bowl or blender.  Whisk until smooth, slowly adding the oil. When blended, add the poppy seeds.

NOTE:  This makes a LOT of dressing, sometimes I only make 1/2 that amount and it's still great.

What I do:  Make this is a quart sized mason jar, then add the diced pear and apple to the jar and shake up lightly to coat to prevent them from browning.  That way, I can make this a little bit ahead of time, which is always important in my book.

Combine salad ingredients and toss with dressing just before serving. As soon as you add the dressing, the fresh clock starts ticking.  

I subbed the cashews for some pecans that I toasted up in a little saute pan for about 5 minutes and used some Irish white cheddar instead of the Swiss, used spring greens instead of Romaine.

POM - it's what's for dinner.

Posted by Rona

Harvest Vegetable Soup

There are some things in life that give me a rush, 

like a Styx concert, 

a newborn babe, 

a fast Camaro, 

and a case lot sale.
Oh yeah.

You know what I'm talking about - you've lined up cans likes soldiers in a row and 
felt your heart rate soar off the charts.

There's a certain indescribable satisfaction (maybe it's just the Mormon girl in me) that comes from nesting/stashing/hoarding/prepping food storage.

  I fully acknowledge that 'pantry staples' sounds about as exciting as beige socks.  
Enter fresh vegetables.  
And now you have the best of both worlds.  

Hearty - Healthy - Homey
"How do I know if this is right for me?", you ask.  Well, if you're stepping on crunchy leaves and wearing a jacket and it's dark at 6:00, then it's the perfect thing for you.

It's kind of a 'stewp' - somewhere between a soup and a stew.

Harvest Vegetable Barley Soup (Slow Cooker)

1 onion diced (can sub 1/4 dried minced onion)

1/2 t. garlic powder

2 stalks celery, chopped

1 sweet potato, peeled and chopped into 1/2" cubes

2 t. dried thyme leaves

1/4 t. black pepper
3 T dried parsley

6 cups chicken broth

1/2 cup pearl barley

1 15 oz can any white beans (no need to drain)

1 15 oz can any dark beans (drain these, they have pasty juice)

 6 oz. can tomato paste

Combine all ingredients, onion through beans, in a slow cooker. Cook on high for 4-6 hours, add tomato paste and cook for another 1/2 hour. 

Note: In my immediate stash I had rice, brown rice, arborrio rice, wild rice, lentils, split peas, red lentils, quinoa, steel cut oats, chia seeds, whole wheat, bulgar, oat bran and flax seed.  Everything but BARLEY.  I wasn't about to walk a block and a half in this brisk 60 degree weather for another trip to the store, so I used bulgar.  You do what you can.

This soup would be great with a grilled cheese sandwich, or cornbread and honey butter, some warm crusty bread, or some fresh greens lightly dressed.  

Get on this, you only have until 2022 to use up that stash.

Posted by Rona

Chocolate Malt Pudding

Straight from the 50's

to you

with love.

Shoo bop shoo wadda wadda yeah.

YEAH!

If you ever get a chocolate malt somewhere 

and they think it's the same as a chocolate shake, 

they can no longer be your friends

because friends don't let friends have chocolate shakes.

Chocolate and Malt

They go together like

womp bop a looma a womp bam boom

So smooth and creamy, yet so easy!

Then top it with billowy 'real' whipped cream and garnish a Whopper.  

dip da dip da dip do whap de dobby do

You forgot how good this is, didn't you?

And just like that, 

you'll be in lo uh uh uh uh uh ve too.

Chang chang changity chang shoo bop
that's the way it should be...

Waoooh yeah!

Chocolate Malt Pudding

1/4 cup cornstarch
1/2 cup sugar
1/2 cup malt powder
2 T cocoa
1/8 t. salt
2 cans evaporated milk

3/4 cup chocolate chips
1 T butter
2 t. vanilla

Mix together the cornstarch, sugar, malt, salt, cocoa and evaporated milk.  Cook over medium heat while stirring with a whisk often.  Bring mixture to a boil, remove from heat and add chocolate chips, butter and vanilla.

Pour into serving dishes, cover with plastic wrap directly on pudding to prevent 'skin'.  Chill. Top with whipped cream.

Makes 4  1-cup servings.

Chocolate and Malt
They'll always be together.

yippity boom de boom

Posted by Rona

Turkey French Dip (Slow Cooker)

Oh my heavens to Betsy.  Move over beef... 
(well, not that far over, we still love you).

But Geez Louise - kind of falling for your best friend - TURKEY. 

Made in a slow cooker, tender slices of turkey on a crispy, grilled baguette, drenched in the most flavorful Au Jus you ever laid your lips on,  then topped with a spoonful of tart, fresh cranberry sauce, and you've got the perfect fall sandwich.

The turkey is so moist and tender, plus the amazing aroma just screams "You got in goin' on girl...".  But, the real hero is the au jus - you can't get this from a packet, or from a can of chicken broth.  This comes from slow cooking savory mouth-watering flavors together for hours.  

It's seriously sandwich foreplay.  

The homemade cranberry sauce is so vibrant and the perfect compliment.  I wouldn't put it right on the sandwich or you'll have a soggy mess that will closely resemble eating ribs at a 5-Star restaurant in your prom dress.  

Don't use loser baguettes.  Not those fake puffy ones that are too airy and light, but more of a chewy texture one, crispy outside that can hold up to enthusiastic sloshing in the Au Jus.

So here's how you eat it:  

1: Dip sandwich in Au Jus  

2: Dab on a spoonful of cranberry sauce. A little dab won't do ya here.  You'll need a bigger type dab. 

3: Eat it and moan like you mean it.

Turkey French Dip (Slow Cooker)

1 6 1/2  or 7 pound turkey breast

2 onions

 2 cups celery tops and root (more flavor than the stalks, but great way to use up the unusable)

1/4 cup butter (margarine is illegal in this house)

1 t. dried sage (I've used thyme and it equally amazing)

1 t. dried rosemary

1/2 t. salt

2 cups chicken broth
3 T Worcestershire 

Chunk up the onions and celery and place in the bottom of a slow cooker.  Mix together the softened butter, sage, salt and rosemary.  Gently lift up the skin, grab a small handful of the butter mixture and slide it underneath. Do both sides, and after patting the top with a paper towel, smear the rest on the top.  Add to slow cooker. 

Add the chicken broth and Worcestershire, cover and cook on high for 6 -7 hours.  Before assembling, remove breast, let sit covered with foil for about 10 minutes.

To assemble, butter sliced baguettes and grill on medium heat until golden and crispy.  Strain the veggies out of the remaining juices.  Slice turkey (my Black Friday 5$ electric knife worked great), run through the juices and lay on grilled baguette.  Serve cranberry sauce on the side. 

Cranberry Sauce

1 bag fresh cranberries

1 cup sugar 

1 cup water

Bring water and sugar to a boil over medium heat, add cranberries and simmer until most of the cranberries pop.  Cool to room temp.  Mixture thickens as it cools. 

Now count your blessings because that's what you do when you eat turkey - name them one by one.


Posted by: Rona