Beer-Braised Beef Brisket

Prep: 15 minutes
Cook/Roast: 4 hours 40 minutes
Serves: 10 (more…)

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Turkey Croque Madame

Prep: 15 minutes
Broil/Cook: 10 minutes • Serves: 4 (more…)

Turkey, Cranberry & Goat Cheese Quesadillas

Prep: 10 minutes
Cook: 10 minutes • Serves: 4 (more…)

Bourbon and Cola Glazed Ham [email_link]

Bourbon and Cola Glazed Ham

Prep: 15 minutes plus standing
Bake: 1 hour 45 minutes • Serves: 10 (more…)

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Mediterranean Roasted Broccolini

Prep: 15 minutes
Roast: 20 minutes • Serves: 4 (more…)

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Turkey Meatloaf with Lemon Rosemary Glaze

Prep: 20 minutes plus standing
Bake: 1 hour • Serves: 8 (more…)

Wild Rice & Butternut Squash Stuffing

Don’t miss out on the tasty flavors of this Wild Rice & Butternut Squash Stuffing that goes with this Stuffed Turkey with Sage Gravy recipe.

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Coborn’s

Cash Wise

MarketPlace Foods

Stuffed Turkey with Sage Gravy

Try some savory new flavors for the Holiday with this Stuffed Turkey with Sage Gravy. It won’t disappoint! Find lots of great recipes for your left over turkey on our Turkey Recipes & Meal Ideas page.

Shop Ingredients

Coborn’s

Cash Wise

MarketPlace Foods

Cheryl

I’ve thought a lot about this blog. Slow Cooker Quinoa has kind of had me stumped.

Quinoa was the subject of my first blog over two years ago. I didn’t want to go down that same research based path again. I’ve already told you about its origins and stellar nutritious powers. Also, I don’t do a whole lot of crock pot cooking anymore. Crock pots and slow cookers are a great appliance when preparing food for families and pot lucks. Cooking for one and crock pots don’t really go together.

I have a small 1.5 quart crock pot that is a pretty, bright yellow, so I pulled it out and set it on my kitchen counter hoping its cheery look would inspire me. It didn’t. So I left. It was a beautiful, sunny Saturday in October with temperatures hitting the low seventies, not a day to be inside making up recipes. Also it was a perfect day to work on my biggest project.

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Hummus Deviled Egg Eyeballs

7 large eggs
1 container (10 ounces) hummus
Salt and pepper
Neon green food coloring
1 small can black olives with pimentos, drained
Red gel icing

Place eggs in small saucepan and add enough cold water to cover eggs 1 inch. Heat to boiling over medium-high heat; reduce heat to medium-low and cook 10 minutes longer, adjusting heat as necessary to maintain a brisk simmer. With slotted spoon, transfer eggs to bowl filled with ice and cold water. Once cooled, peel eggs while submerged in water. Cut eggs lengthwise in half, and carefully remove yolks to medium bowl, keeping whites intact; reserve whites. Mash yolks with fork; stir in hummus, salt and pepper to taste and food coloring. Evenly divide hummus-mixture into the reserved whites. Put sliced black olives in the center of each egg. Use red gel icing to make the eyeballs appear bloodshot.

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Cheesy Mummy

1 package (8 ounces) cream cheese
2 cups shredded sharp Cheddar cheese
5 green onions, thinly sliced
Salt and pepper
1 tub (8 ounces) whipped cream cheese
1 green olive with pimento, wiped dry
Grape tomato

In large bowl, mix together cream cheese, Cheddar cheese and onions; salt and pepper to taste. On a serving plate, form cheese mixture into the shape of a body. Using an icing bag with flat tip, fill with whipped cream cheese; pipe on strips to resemble bandages using the green olive for the eyes and halved grape tomato for the mouth. Serve with crackers.

Creepy Green Punch

1 container (1.5 quarts) lime sherbet
1 bottle (2 liter) lemon-lime soda
Neon green food coloring
Red gel icing

Cut open sherbet container with scissors to remove the sherbet in one piece and place in a large punch bowl. Pour the soda over the sherbet to create lots of bubbles. Stir in several drops of neon food coloring to reach the desired shade of green. Continue to ladle the punch over the sherbet to create more bubbles. Pipe red gel icing around the inside edge of the punch bowl and glasses to resemble blood.

Polenta Breakfast Hot Dish

Prep: 15 minutes plus standing
Bake: 40 minutes • Serves: 8 (more…)