Crock Pot Italian Chicken Florentine

Boneless Chicken
3 Tbs fat-free Italian dressing
1 10-oz. package frozen, chopped spinach
chopped shallot or small onion
1-2 clove(s) garlic, minced
1 Tbs snipped fresh basil leaves
2 Tbs grated Parmesean-Romano cheese
1 14 1/2-oz. can diced tomatoes
1/2 tsp dried Italian spices
1/2 tsp Kosher salt

In crock pot combine all ingredients and cook on high or low till done.
Serve over angel hair pasta.

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These cards were made with digital graphics courtesy of
Miki Ferkul-Microferk Designs at Scrapbook Elements

Thanks Miki!!

Crock Pot French Beef Burgundy

1/4 C flour
1/2 tsp salt
2 lbs boneless beef chuck, cut into 1 -inch cubes
1/2 tsp pepper
1Tbs olive oil
1 onion, sliced
8 button mushrooms, sliced
1/2 C fresh parsley, minced
3 cloves garlic, minced
2 bay leaves
1 C burgundy wine
1/2 C beef broth

Combine the flour, salt and black pepper. Dredge the beef in the flour mixture and brown in the olive oil in a skillet. Place beef and remaining ingredients in the Crock Pot and mix to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours.

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blank for your own wine based recipe

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These cards were made with digital graphics courtesy of
Miki Ferkul-Microferk Designs at Scrapbook Elements

Thanks Miki!!







PS: Here is mine...




and look what I did!
Luckily someone gave me theirs!

Warm Apple Cranberry Compote

Enjoy this easy, warm seasonal dessert!

Apple Cranberry Compote



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for your own apple recipe. on 4shared

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APPLE CRANBERRY COMPOTE
6 cooking apples, peeled, slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoons grated orange peel
1/2 cups water
1/4 cups port wine
sour cream , (low fat)

Arrange apple slices and cranberries in slow cooker/Crock Pot. Sprinkle sugar over fruit.
Add orange peel, water and wine. Stir to mix ingredients. Cover, cook on low 4-6 hours, until apples are tender. Serve warm fruits with the juices, topped with a dab of sour cream.

*I used canned cranberry and skipped the sugar.
I used Sandeman's Reserve Port and
served with Haggen Daas Vanilla Bean ice cream
& plain pound cake instead of sour cream.
I also used different kinds of apples and an asian pear.


This recipe card is made with these
products by Saxon Holt @SBE










Have a warm and yummy holiday!

Thanks Saxon Holt for the use of these graphics!

Mashed Sweet Potato with Nutmeg and Sour Cream

4 large sweet potatoes
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
4 tablespoons sour cream
4 tablespoons unsalted butter, cut into 4 pieces
Preheat oven to 350 degrees F

Rub the sweet potatoes with the oil and place in an
oven proof baking dish and roast potatoes until tender,
about 1 hour, turning once after 30 minutes.
When potatoes are cooked, set aside to cool for 10 minutes.
Cut the potatoes in half and squeeze the potato pulp
into a 3 quart saucepan. Set the flame to medium-low
and mash gently until smooth with a potato masher.
Add the salt, pepper, nutmeg, sour cream, and
butter and fold together until thoroughly combined.
Remove from the heat and serve immediately, or keep warm,
covered, until ready to serve.

Recipe courtesy Emeril Lagasse

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Cards made with 'Holiday Kitchen'
courtesy of Saxon Holt
Get it at Scrapbook Elements

Pear and Cherry Buckle

1 (26-ounce) can cherry pie filling
2 (15-ounce) cans diced pears in syrup
1 teaspoon almond extract
1 (18.25-ounce) box yellow cake mix
1 stick butter, cut into small pieces
1 (1.19-ounce) packet maple and brown sugar instant oatmeal
1/4 cup sliced almonds
Whipped topping, for serving

Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside.

In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.

Place 8 paper towels over slow cooker bowl and secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours.

Serve warm with whipped topping.

Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee/Food Network
Episode: Denim & Diamonds



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Cards made with 'Holiday Kitchen'
courtesy of Saxon Holt
Get it at Scrapbook Graphics

Invitations & Place Cards

Psst... I had to share these.....

Invitations & Place Cards
by Melinda Staley

Made with 'Harvest Kitchen'
by Saxon Holt and Tracey Monette
at Scrapbook-Elements




Download these Printables Here

Asian BBQ Pork

1 Pork Tenderloin
2 TBSP Soy Sauce
1 TBSP Hoisin Sauce (I like Iron Chef)
1-2 TBSP Asian or other Hot Chili Sauce,
1 clove garlic, 1/2 tsp Asian Five-Spice (or similar)
Combine all and cook in pan on high heat to brown.
Transfer to oven at 425, cook 25-30 minutes.

Hot Relish:
Asian or other Red Pear, diced
2 TBSP Chopped Dates or Raisins
1 Chile or other Hot Pepper, minced
1 TBSP Honey
Lemon Zest and/or 2 TBSP Lemon Juice
2 Scallions, finely Chopped
Optional: Chopped Walnuts & Fresh Chopped Mint
Sauteed lightly and serve over sliced pork


SHOPPING LIST:

Pork Tenderloin
Asian or other Red Pear
Chile or other Hot Pepper
Scallions

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Cards made with Digital Kit Harvest Kitchen,
a collab by Saxon Holt & Tracey Monette at SBE