Jennifers Citrus Holiday Ham Crock Pot

• 1 3-4 pound precooked ham, boneless
• 1 orange
• 1 lemon
• 1/2 cup brown sugar
• 1 (12 oz) can ginger ale
• 3 or 4 cloves - whole

Jennifer’s Citrus Holiday Ham

1. Place ham in the bottom of the pot.
2. Thinly slice up the orange and lemon and then layer alternately over the ham.
   (Use toothpicks to hold in place, if needed)
3. Spread the brown sugar over the citrus slices on top of the ham.
4. Lightly sprinkle ginger ale over the brown sugar until barely moist.
5. Then pour the rest of the ginger ale around the ham on the bottom of the crockpot so that the ham can simmer in the ginger ale.
6. Put 3 or 4 cloves in the ginger ale.
7. If desired, you can put some cloves into the ham itself.
8. Cover and Cook for 6 hours on low.

Clam Chowder in the Crock Pot

Clam Chowder in the Pot

6-8 depends Servings with a 4-6qt pot. ~ 8 hours low 4-6 hours high

Home » Soup » Clam Chowder in the Pot

• 4 cans (6 1/2 ounces) chopped clams in their juices
• 1 can cream of mushroom soup
• 3 medium potatoes, peeled and finely cubed
• 2 stalks of celery, cleaned, cut in half length-wise and diced
• 2 teaspoons garlic, minced
• 1 medium onion, diced
• 1/2 pound bacon, diced into 1/4 inch strips
• 3 cups half-and-half
• 1 1/2 teaspoons basil
• 1 1/2 teaspoons thyme
• 1 teaspoon black pepper, ground
• 1 bay leaf

Clam Chowder in the Pot

1. Saute the bacon in a skillet until golden brown.
2. Drain the grease and place the bacon into the pot.
3. Drain the clam juices from the cans into a measuring cup until you have collected 2 cups of clam juice.
4. If you do not have 2 cups, either add more clam juice (available at any grocery story) or water until you have a combined total of 2 cups of liquid.
5. Pour this liquid into the pot, and place the clams into the fridge.
6. Add the cream of mushroom soup, potatoes, celery, garlic, onion and spices to the pot.
7. Leave the actual clams and half-and-half in the fridge.
8. Stir the pot, then Cover and Cook on high for four hours.After four hours, slowly stir the clams and Half & Half into the pot. Then cook on high for one more hour.

Soups on when it’s bubbling.

Buffalo Chicken Dip 2 Crock Pot

Buffalo Chicken Dip 2


Ingredients:
12 oz Cooked White Meat Chicken Chunks (off the bone or canned/drained)
1/2 Cup Light Ranch or Blue Cheese Dressing
1/4 Cup Hot Sauce (use less if you want to take it down a notch)
8 oz Soft Light Cream Cheese
4 oz Reduced Fat Shredded Sharp Cheddar

Directions (Crock Pot):
Place all ingredients, in crock pot (2 quart or smaller)
Mix everything together well.
Optional: Top with additional shredded cheese
Cook on low for 1 ½ hours.

Serve immediately with Baked Tortilla Chips, french bread, and/or celery sticks.
Makes a good amount for 4-6 people. Can easily be doubled, tripled depending on party size

Turkey Cutlets and Sausage with Succhini

Ingredients

• 1 1/2 pounds turkey breast cutlets
• Salt and pepper
• 1 teaspoon poultry seasoning
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup bread crumbs
• 1/2 cup cornmeal
• 1/2 cup grated Parmigiano-Reggiano
• 1 orange, zested
• 2 sprigs fresh rosemary, leaves finely chopped
• Olive oil or vegetable oil
• 1 pound bulk sweet Italian sausage or 3 short links removed from casing
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 large cloves garlic, crushed
• 2 small to medium zucchini, cut into bite-size chunks
• 2 tablespoons chopped fresh thyme leaves
• Salt and freshly ground black pepper

Gravy:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup red wine (recommended: Pinot Noir)
• 2 cups turkey or chicken stock
• Salt and freshly ground black pepper

Directions

Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the bread crumbs combined with cornmeal, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the bread crumb mixture.

In a medium skillet, heat a drizzle of oil over medium-high heat. Add the sausage, and brown and crumble for 5 minutes. Stir in the onions, peppers, garlic, zucchini, thyme and salt and pepper, to taste. Cover and cook until the zucchini is tender, about 10 to 12 minutes

Heat a saute pan with 1/4-inch of oil over medium to medium-high heat.

Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp.

For the gravy:

Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3 to 4 minutes. Season with salt and pepper, to taste.

Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve