Well, I tried taking notes of what I was doing at each moment in time, but I stopped right around noon. I lasted a whole 4 hours. Then, the crazy humidity got to me and I literally passed out sitting up on the couch. Oops! I’m glad I set an alarm so I remembered to do the dishes. And that I had dinner already started in the crock pot (pictures of that coming!).
Another morning. Another time I don’t want to get up. Like seriously. Why do I have to keep doing this “getting up” thing? When’s Winter Break again? 😉
It’s getting seriously cold here in Topeka, so I’m on the hunt for something warm and something that I can “set and forget”. I got a new cookbook for the holidays, the newest Betty Crocker and it has several recipes for me to try out for the crock pot! YAY!
1-1/2 cups thinly sliced carrots (3 medium) 1-1/2 cups thinly sliced celery (3 stalks) 1 medium onion, cut in very thin wedges 1-1/4 pounds turkey breast tenderloin, cut into 3/4-inch cubes 1 14 ounce can reduced-sodium chicken broth 1 10.75 ounce can condensed cream of chicken soup 2 teaspoons dried sage, crushed 1 cup all-purpose flour 1 teaspoon baking powder 2 tablespoons shortening 1/2 cup milk 1/4 cup all-purpose flour
In a 3-1/2- or 4-quart slow cooker combine carrots, celery, and onion; stir in turkey. Reserve 1/2 cup of broth. Combine remaining broth, soup, sage, and 1/4 teaspoon black pepper; stir into cooker. Cover; cook on low-heat setting 6 hours to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
For dumplings, stir together 1 cup flour, baking powder, and 1/2 teaspoon salt. Use a pastry blender to cut in shortening until mixture resembles coarse crumbs. Add milk and stir just until moistened.
If using low-heat setting, turn cooker to high-heat setting. In a small bowl, whisk together reserved 1/2 cup broth and the 1/4 cup flour; stir into mixture in cooker. Drop dumpling dough by small spoonfuls on top of mixture in cooker. Cover and cook for 45 minutes more. Remove ceramic liner from cooker or turn off cooker. Let stand, covered, for 15 minutes before serving.
1. Which do you like better: Cooking at your house, or going elsewhere?
I prefer cooking at home, just for the fact that I know my appliances. After almost 4 years, I’ve learned their nuances, even better than my parents or Josh’s
2. Do you buy a fresh or frozen bird?
Neither. Mark buys it, but he buys frozen 🙂
3. What kind of stuffing?
Um, stuff from a bag? I have no idea. Like I said, Mark does that, :lol:. Continue reading →