It's been snowing lightly for several hours now---- :o) Perfect...
Holiday Sweet and Sour Cranberry Crock Pot Chicken
6 thawed, boneless and skinless chicken breasts
1 can whole berry cranberry sauce
3/4 cup chili sauce (In a bottle)
2 T apple cider vinegar
2 T brown sugar
1 pkg. onion soup mix
Mix well everything except chicken in a medium bowl.
Add a layer of chicken and top with some sauce and continue to layer chicken and sauce and top with remaining sauce.
Cover and cook on low for 6-8 hours. - Can serve over rice.
Cornbread Casserole - Base Recipe by Paula Deen
Used my almost 9 x 13- inch Italian scene casserole dish
Yield: 6 to 8 servings
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 stick butter, melted
2 T sugar (I also added)
1 to 1 -1/2 cups shredded Cheddar - Added in the last 10 min. of baking
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar cheese and smoked paprika
Return to oven for 5 to 10 minutes, or until cheese is melted and browned a bit. Let stand for at least 5 minutes and then serve warm.
Stove Top Dressing - 2 boxes chicken flavor prepared as on box.
Then add 1/2 cup dried cranberries and stir. Bake in round, amber casserole dish for about 1/2 hour to 45 min. until browned on top.
Green Bean Casserole
Mix well -
1 can mushroom soup
2 cans drained cut green beans
1/2 cup milk
1 tsp. soy sauce
1/8 tsp. ground black pepper
3/4 cup French fried onions to stir in and 1/2 cup or so for the top.
Put mixture in 8 x 8 square glass casserole dish. Bake in 350 degree oven for about 40 min. or until hot and bubbling. Add the remaining French fried onions and bake for about 5 min. longer or until onions are browned.
Note - This dish and the stuffing and the cornbread casserole can ALL be baked at the same time.
Then - Bake the Sweet Potato Casserole
Kitchen-Klatter Carmel Sweet Potato Casserole
6 to 7 medium sweet potatoes (3# ?) Boiled in Dutch Oven filled with hot tap water whole with skins on until JUST tender. Cool and peel and cut into large chunks and add to LARGE clear green casserole dish. OR use 2 - 15 oz. cans of drained sweet potatoes. Use 1 cup of the drained liquid instead of hot water.
Boil together -
1 cup hot water, 1-1/2 cups packed brown sugar, 2 T butter, 1 tsp. salt, 1/4 tsp. cinnamon, and 1/4 tsp. of powdered cloves. (OR 1/2 tsp. of pumpkin pie spice instead)
Pour over the sweet potatoes in dish and bake in 350 degree oven for about 30 min.or until bubbly. Don't over bake or will be mushy. Cool a bit and top with small marshmallows.