Berry Lemon Cinnamon Slow Cooker Bread Pudding
1
⁄
4
cup softened butter
1 tsp. ground cinnamon
8 oz. softened cream cheese
1
⁄
4
tsp. ground nutmeg
3/4 cup sugar
8 cups cinnamon bread (cut into 1"
4 eggs
cubes)
2 cups half & half
2 cups frozen mixed berries
1 Tbsp. vanilla extract
1 tsp. lemon zest
Cooking spray (vegetable or canola)
• Cream butter and cream cheese until light and fluffy. Add granulated sugar.
• Slowly add 1 egg at a time into butter/cream cheese mixture.
• Slowly add half & half, vanilla, cinnamon and nutmeg. Set aside custard mixture.
• Spray inside of slow cooker completely with cooking spray.
• In large bowl, mix bread cubes, frozen berries and lemon zest. Add custard and mix.
• Pour mixture into slow cooker.
• Cover and cook on low for 4 hours.
• When done, pour lemon glaze (below) over pudding while in slow cooker, wait 5
minutes and then serve.
Lemon Glaze – for best results, do not make until ready to serve bread pudding
2 cups sifted powdered sugar
1 tsp. vanilla extract
2 Tbsp. half & half
1 tsp. lemon zest
2 Tbsp. lemon juice
• Slowly mix powdered sugar and half & half until it forms thick mass.
• Add remaining ingredients and stir until glaze is smooth.
• Yield: 6-8 servings
Piemonte Pork Loin
3 cloves of garlic, minced
1 Tbsp. dried Italian seasoning
1 yellow onion, diced
1
⁄
2
tsp. garlic salt
1 lb. pkg. dried Great Northern beans, rinsed
1 tsp. black pepper
5 lb. pork loin (remove excess fat)
1 cup apple juice
10 oz. cubed Italian hard salami
1 cup white wine
16 oz. jar mild giardiniera in vinegar, undrained 2 Tbsp. tomato paste
• Place garlic, onion and dried beans in slow cooker.
• Place pork loin on top of beans.
• Add salami and giardiniere (including liquid) to cooker.
• In a bowl, mix Italian seasoning, garlic salt, pepper, apple juice, white wine and
tomato paste. Pour over pork.
• With lid on slow cooker, cook on low for 7 hours (until pork loin registers 160°F on
thermometer). Slice and serve.
• Yield: 6-8 servings
Barcelona Chicken
4 (bone-in) split, chicken breasts,
1
⁄
2
cup orange juice
skin removed
1
⁄
2
cup chicken stock
4 Tbsp. all-purpose flour
1 Tbsp. grated lemon zest
1
⁄
2
tsp. garlic salt
1 Tbsp. grated orange zest
1
⁄
2
tsp. ground black pepper
1 Tbsp. red wine vinegar
4 cloves garlic, sliced
1 Tbsp. honey
1 whole red onion, diced
1
⁄
2
tsp. sweet (or smoked) paprika
1
⁄
2
cup dried apricots or golden raisins
1 bay leaf
1 cup pimento-stuffed olives
1 cinnamon stick
3
⁄
4
cup (4-oz.) diced roasted red peppers
1
⁄
2
cup flat leaf parsley, chopped
1 cup red wine
• Mix flour, garlic salt, pepper in bowl. Dust chicken then set aside.
• Place garlic and red onion in slow cooker.
• Place chicken on top of garlic and onion in slow cooker.
• Add apricots or golden raisins, olives and red peppers to slow cooker.
• Whisk red wine, orange juice, chicken stock, fruits zests, vinegar, honey, paprika
and remaining flour mixture together. Pour over chicken.
• Nestle bay leaf and cinnamon stick among chicken breasts.
• Cover and cook on low for 4 hours (until chicken registers 165° on thermometer).
• Add chopped parsley and stir. Serve.
• Yield: 4 servings.
Beef Tomato Stroganoff
3 cloves minced garlic
2 Tbsp. tomato paste
1 diced onion
1
⁄
2
Tbsp. dried thyme
1 lb. quartered button mushrooms
1
⁄
2
tsp. dried marjoram
3 lb. bottom round roast (1" cubes)
1 Tbsp. red wine vinegar
1 cup diced tomatoes (can substitute 1 cup
1
⁄
3
cup all-purpose flour
drained stewed tomatoes)
1 Tbsp. garlic salt
10.75 oz. can condensed cream of
1 tsp. black pepper
mushroom soup
8 oz. sour cream
2 Tbsp. worcestershire sauce
1
⁄
4
cup chopped fresh dill
• Place garlic, onion, mushrooms and tomatoes in slow cooker.
• Place cubed beef on top of vegetables.
• Mix soup, worcestershire sauce, tomato paste, thyme, marjoram, vinegar, flour,
garlic salt and pepper in bowl. Pour over beef.
• Cover and cook on low for 6 hours.
• When cooked, stir in sour cream and dill.
• Yield: 8-10 servings
Recipes
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