3. SWEET POTATO CASSEROLE
For those of us that love a sweet fix as a side to our dinners, this stunning Sweet Potato Casserole recipe is the perfect sweet side for a roast chicken dinner. Sweet potatoes, pecans and orange juice add a whimsical twist on this Thanksgiving classic, adding a brightness that perfectly adapts it for the summer season!
“This casserole may taste like you slaved away all day in the kitchen, but it can be our secret that it only took about 10 minutes prep!”
Get the full recipe here.
Ingredients
- 2 (29 ounces each) canned sweet potatoes
- 1/4 cup butter softened
- 2 tablespoons white sugar
- Pinch of salt
- 2 and 1/2 tablespoons brown sugar
- 1 tablespoon orange juice
- 2 large eggs
- 1-2 teaspoons vanilla extract
- 1/2 cup milk I used whole
Topping
- 3/4 cup pecan chips
- 2/3 cup brown sugar lightly packed
- 1/4 cup white flour
- 1 teaspoon vanilla extract
- 1/4 cup butter melted
Instructions
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Either line your slow cooker with a disposable liner or spray generously with nonstick spray. I use a 6 quart slow cooker for this recipe.
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Drain the sweet potatoes. Add the sweet potatoes, butter, white sugar, pinch of salt, brown sugar, and orange juice in the slow cooker.
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In a small bowl, lightly beat the eggs with a fork. Pour in the lightly beaten eggs, vanilla extract, and milk into the slow cooker.
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Beat until completely smooth. (Alternatively, you can beat all of these ingredients in a different bowl).
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Smooth the mixture with a spatula.
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In a small bowl, stir together all of the topping ingredients. Spread the topping mixture evenly on top of the sweet potatoes.
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Cover the crockpot and cook on high for 2 and 1/2 to 4 hours depending on how hot your slow cooker cooks.
4. COWBOY CASSEROLE
This cowboy casserole is good for anyone – including any of you city folk reading this. In fact, you might love it so much it could become a household favorite. Like any casserole it’s got warm, gooey, goodness and it’s packed with flavors that remind us of home. This cowboy casserole is filled with beef, onions, beans, tomatoes, and topped in melty cheese.
Get the full recipe here.
Ingredients
- ¼ cup diced onion
- ½ tsp pepper
- 1 tsp salt
- ½ tsp Mrs. Dash
- 1 lbs small red potatoess, sliced thin (about 4-5 small red potatoes),
- 1 can of cream of mushroom soup
- 1 lb ground beef browned and drained
- 1 can of diced tomatoes with liquid
- 1 cup canned corn, drained
- 1 can dark red kidney beans, drained
- 1 cup of shredded cheddar cheese
Instructions
- Place all of the ingredients except the cheese in a 4- 6 quart crockpot and stir well.
- Cover and cook on high for 4 hours or on low for 7-8 hours. Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 30 minutes.
