Cauliflower-crusted, Veggie Pizza-Pie (Pi{e} Night- Year Five: Volume 12; March, 2015)

Prep time: 20 min

Cook time: 20- 30 min
Ready in: 40- 50 min
Serves: 2- 4

Ingredients: 
1 medium cauliflower
1/4 c. Parmesan cheese-  shredded
1 3/4 c. mozzarella cheese
1 egg
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. basil

1/4 tsp. rosemary
1/2 tsp. oregano
1 c. marinara sauce

5 mini bell peppers- thinly sliced

1 T. parsley

Directions:
- Preheat oven to 500
- Remove stems from cauliflower and cut into chunks
- Place cauliflower into a food processor and pulse it until it resembles rice -OR- grate cauliflower with any grater
- Microwave cauliflower, uncovered, on high 4 1/2 min
- Remove from microwave and cool 5 min
- After cauliflower is slightly cooled, place it in a kitchen towel and squeeze ALL the liquid out of it; this should yield 2- 3 c. cauliflower
- Combine cooked cauliflower, egg, garlic, Parmesan cheese, 1/4 c. mozzarella cheese, and seasonings
- Stir until a dough texture forms
- Spread cauliflower mixture out onto a lightly greased pizza pan
- Bake crust until crust is golden and crispy, about 10- 15 min
- Reduce oven to 450
- After crust is golden, remove from oven and spread sauce over top
- Sprinkle remaining mozzarella cheese
- Spread peppers and parsley over top
- Bake until cheese melts and toppings are cooked, 5- 10 min

*I found recipe here

Meredith's Madre's Tamale Pie (Pi{e} Night- Year Five: Volume 12; March, 2015)

Prep time: 15 min

Cook time: 50 min
Ready in: 1 hour, 5 min
Serves: 6- 8

Ingredients: 
CORNBREAD CRUST:
1/2 c. cornmeal
2/3 c.  flour
1 T. baking powder
Pinch of salt
3 T. olive oil
1/3 c. milk
1 egg
1 small can diced green chili peppers
1 can of creamed corn

PIE:
1 lb. ground turkey
1 tsp. cumin
1 tsp. chili powder
Salt- to taste

Pepper- to taste
1 c. enchilada sauce
2 c. sharp cheddar- shredded
Cilantro (for garnish)


Directions:
- Preheat oven to 400 degrees F.
- Whisk together cornmeal, flour, baking powder, and salt

- Whisk in olive oil until crumbles form

- Whisk in milk and egg

- Fold in chili peppers and corn

- Pour into greased cast iron skillet (or baking pan)

- Bake until set but not browned, about 20 min

- While crust is baking, cook turkey and seasonings and in a sauté pan until fully meat is browned

- Drain grease and set cooked meat aside
- When cornbread is done baking, reduce oven to 350

- Use a fork to poke holes in cornbread and spread 3/4 c. enchilada sauce over it

- Top with meat and remaining enchilada sauce

- Top with cheese

- Cover with foil

- Bake for 20 min

- Remove foil and bake until cheese starts to turn brown, about 10 min
- Top with cilantro and serve

Cheesy Mushroom and Onion Hand Pies (Pi{e} Night- Year Five: Volume 12; March, 2015)

Prep time: 30 min

Cook time: 1 hour, 10- 20 min
Ready in: 1 hour, 40- 50 min
Serves: 6- 12

Ingredients: 
1 T. olive oil
1 large yellow onion- thinly sliced
1 T. butter
16 oz. white button mushrooms- thinly sliced
1 clove garlic- chopped
1/2 tsp. thyme
Salt- to taste

Pepper- to taste
1/4 c. white wine
2 sheets puff pastry- thawed according to package directions
1 c. Gruyere cheese- shredded

1 egg + 1 T. water- beaten together
Handful of parsley- chopped (for garnish)

Directions:- Preheat oven to 400
- Line two baking sheets with parchment paper
- Heat olive oil in a wide, heavy-bottomed pan over medium-low heat
- Add onions and cook, stirring occasionally, until they begin to caramelize, about 20 min
- Add butter to pan
- Once melted, add mushrooms and sauté, stirring occasionally, until they are completely soft and all liquid evaporates, about 20 min
- Add garlic and thyme and sauté until fragrant, about 1 min
- Season with salt and pepper to taste
- Add wine, scraping bottom of pan to pull up all browned bits, and cook until all liquid has evaporates, about 15 min
- Remove from heat
- Unfold thawed puff pastry and cut out circles from dough, placing them evenly spaced on baking sheets
- Using a very sharp knife, make four small scores around perimeter of dough, about 1/4- 1/2" from the edge
- Top puff pastry rounds with a small spoonful of onion and mushroom mixture, trying to keep filling within score marks
- Top with Gruyere
- Brush edges of dough rounds with egg wash
- Bake until pastry is golden brown, about 15- 25 min
- Garnish with parsley

*Jen found recipe here

It's Its (I Left My Heart in San Francisco- Year Five: Volume 11; February, 2015

Prep time: 1 hour

Cook time: 8- 10 min
Chill time: 1 hour, 30 min
Ready in: 2 hours, 38- 40 min
Serves: 8

Ingredients: 

COOKIES:

1/4 c. butter- room-temperature
1/4 c. brown sugar
1/4 c. sugar
1/2 tsp. vanilla
1/2 egg
1 c. flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. cinnamon
3/4 c. oats

CHOCOLATE SHELL:

8 oz. semi-sweet chocolate- chopped
1 1/2 T. coconut oil

3 3/4 c. vanilla ice cream

Directions:
- Combine butter, sugar and brown sugar in bowl of an electric mixer
- Cream together until they are well combined, 2- 3 min
- Beat in egg and vanilla
- In a separate bowl, mix flour, salt, baking soda, and cinnamon until they are well combined
- Mix dry ingredients into creamed mixture
- Once dry ingredients have been incorporated, mix in oats
- Cover bowl and refrigerate dough for at least 1 hour
- Preheat oven to 375
- Grease cookie sheet
- Remove dough from refrigerator and roll into 16 (1") balls
- Place dough balls on the cookie sheets at least 2" apart
- Gently press down on dough balls to flatten into a cookie shape
- Bake 8- 10 min
- Remove cookies from oven and cool 5 min
- Move cookies from cookie sheet to cooling racks and cool completely
- Match up cookies for consistent size
- Line cookie sheet with parchment paper
- Sandwich 1 scoop ice cream between 2 cookies and place on prepped cookie sheet
- Repeat for all sandwiches and freeze for 30 min
- Over a double-boiler, melt chocolate and oil, whisking until melted
- Remove from heat into a deep bowl
- Keeping tray of sandwiches in freezer, spear 1 sandwich with a skewer, dip into chocolate sauce (use a spoon if you need to touch up any areas), and place back on parchment paper lined sheet in freezer
- Freeze for 1 hour

*Jen found recipe here

SF Giants' Ballpark Garlic Fries (I Left My Heart in San Francisco- Year Five: Volume 11; February, 2015)

Prep time: 15 mn

Cook time: 40 min
Ready in: 1 hour, 5 min
Serves: 2- 4

Ingredients: 
1 lb. Yukon Gold potatoes
3 T. olive oil
2 tsp. garlic- finely minced
2 tsp. parsley- finely minced
1/4 tsp. pepper
1/8 tsp. salt

Directions:
- Wash and peel potatoes
- Cut potatoes into thin spears, about 1/4" wide
- Add fries to a large bowl and cover with cold water

- Allow fries to soak for 30 min to overnight (place in fridge if soaking longer than an hour)
- After fries have soaked, drain, rinse, and lay them on a paper towel lined cooling rack to dry

- Preheat oven to 400

- Blot tops of fries with additional paper towels to absorb any excess moisture
- Line a baking pan with parchment paper or foil and spray with non-stick spray

- Toss dried fries in 2 T. oil a large bowl until fries are well-coated

- Spread out fries in a single layer on prepared baking pan

- Bake fries 20 min

- Toss fries well

- Continue baking until crispy, about 20 min
- While fries are baking, combine remaining ingredients
- Put cooked french fries into a large bowl and spoon garlic blend over them

- Toss until fries are well coated

*I found recipe here

The San Francisco Treat... aka: Rice-a-Roni (I Left My Heart in San Francisco- Year Five: Volume 11; February, 2015)

Prep time: 15 min

Cook time: 20 min
Ready in: 35 min
Serves: 4- 6

Ingredients: 
1 T. oil
1/2 lb. pasta- vermicelli or spaghetti
1 c. long grain rice
1 small onion- chopped
1 T. fresh parsley leaves- chopped
2 c. chicken or beef broth

Directions:
- Begin by placing oil in a pot and breaking dried noodles into 1/2- 1" pieces
- Turn on heat and stir noodles in oil until they begin to brown slightly
- Add rice, onion, parsley, and broth
- Stir mixture, cover tightly, and cook as you would regular rice, approximately 20 min
- Fluff rice with a fork and serve

*Jen found recipe here

The Original, Palace Hotel Chicken Tetrazzini (I Left My Heart in San Francisco- Year Five: Volume 11; February, 2015)

Prep time: 35 min

Cook time: 1 hour
Ready in: 1 hour, 35 min
Serves: 6- 8

Ingredients: 
9 T. butter
2 T. olive oil
4 boneless, skinless chicken breasts
2 1/4 tsp. salt
1 1/4 tsp. pepper
1 lb. white mushrooms- sliced
1 large onion- finely chopped
5 cloves garlic- minced
1 T. fresh thyme leaves- chopped
1/2 c. dry white wine
1/3 c. flour
4 c. whole milk- room temperature
1 c. heavy whipping cream- room temperature
1 c. chicken broth
1/8 tsp. ground nutmeg
12 oz. linguine
3/4 c. frozen peas
1/4 c. fresh Italian parsley leaves- chopped
1 c. Parmesan- grated
1/4 c. dried, Italian-style breadcrumbs

Directions:
- Preheat oven to 450
- Spread 1 T. butter over a 13x9x2" baking dish
- Melt 1 T. each of butter and oil in a deep, large, nonstick frying pan over medium-high heat
- Sprinkle chicken with 1/2 tsp. each of salt and pepper
- Add chicken to hot pan and cook until pale golden and just cooked through, about 4 min per side
- Transfer chicken to a plate to cool slightly
- Coarsely shred chicken into bite-sized pieces and into a large bowl
- Meanwhile, add 1 T. each of butter and oil to same pan
- Add mushrooms and sauté over medium-high heat until liquid from mushrooms evaporates and they become pale golden, about 1- 2 min
- Add onion, garlic, and thyme, and sauté until the onion is translucent, about 8 min
- Add wine and simmer until it evaporates, about 2 min
- Transfer mushroom mixture to bowl with chicken
- Melt 3 T. butter in same pan over medium-low heat
- Add flour and whisk for 2 min
- Whisk in milk, cream, broth, nutmeg, and remaining salt and pepper
- Increase heat to high, cover, and bring to a boil
- Simmer, uncovered, until sauce thickens slightly, whisking often, about 10 min
- Bring a large pot of salted water to a boil
- Add linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 min
- Drain
- Add linguine, sauce, peas, and parsley to chicken mixture
- Toss until sauce coats pasta and mixture is well blended
- Transfer pasta mixture to prepared baking dish
- Stir cheese and breadcrumbs in a small bowl to blend
- Sprinkle cheese mixture over pasta
- Dot with remaining 3 T. butter
- Bake, uncovered, until golden brown on top and sauce bubbling, about 25 min

*Julie found recipe here

Little Italy's Crostini with Sun-dried Tomato Jam (I Left My Heart in San Francisco- Year Five: Volume 11; February, 2015)

Prep time: 15 min

Cook time: 45 min
Ready in: 1 hour
Serves: 4- 6

Ingredients: 
JAM:
1 (8 oz.) jar sun-dried tomatoes packed in oil- drained (oil reserved), chopped
1 T. olive oil
1/2 onion- thinly sliced
1 clove garlic- minced
2 tablespoons sugar
1/4 c. red wine vinegar
1 c. water
1/2 c. chicken broth
1 tsp. fresh thyme leaves- chopped
1/2 tsp. salt
1/2 tsp. pepper

CROSTINI:
1 baguette- cut into 3/4" slices
1/4 c. olive oil
Salt
Pepper
5 oz. goat cheese- room temperature
2 tsp. fresh thyme leaves- chopped

Directions:
- Place a medium saucepan over medium heat
- Add chopped sun-dried tomatoes, 1 T. of reserved sun-dried tomato oil, olive oil, onion, and garlic
- Stir and cook until onions are soft and beginning to brown at edges, about 5- 7 min
- Add sugar, vinegar, water, chicken broth, thyme, salt, and pepper
- Bring liquid to a boil, reduce heat, and simmer, covered, for 30 min
- Remove cover and continue simmering until most liquid is reduced and mixture is consistency of jam, about 5- 10 more min
- Remove from heat and set aside
- Preheat oven to 400
- Line a baking sheet with foil
- Place baguette slices on baking sheet
- Using a pastry brush, lightly coat baguette slices with olive oil
- Sprinkle with salt and pepper
- Bake until lightly toasted, about 8 min
- Place soft goat cheese in a small bowl
- Stir in thyme
- Spread crostini with jam and top with goat cheese and herb mixture
- Transfer to a serving plate and serve

*Christina found recipe here

North Beach Bagna Cauda Platter (I Left My Heart in San Francisco- Year Five: Volume 11; February, 2015)

Prep time: 30 min

Cook time: 30- 35 min
Ready in: 1 hour- 1 hour, 5 min
Serves: 4- 8

Ingredients: 
1 c. French bread- cubed

1 c. hard cheese- cubed

1 c. squash- cut into spears

1 c. celery- cut into spears

1 c. carrots- cut into spears
24 large garlic cloves- unpeeled
2 T. butter
1 (2 oz.) can anchovy fillets- drained, chopped
1/3 c. olive oil

Salt

Pepper

Directions:
- Simmer garlic cloves in medium saucepan of salted water until tender, 20- 25 min
- Drain, cool, and peel
- Place garlic in shallow bowl; mash with back of fork until smooth
- Melt butter in skillet over medium heat
- Add anchovies and stir 1 min
- Add garlic, then whisk in olive oil
- Reduce heat to medium-low
- Simmer, whisking occasionally, 5 min
- Season with salt and pepper
- Serve dip with bread, cheese, and veggies

*Karen found recipe here

Mini Apple Bundt Cakes with Caramel Glaze (Back to the Beginning- Year Five: Volume 10; January, 2015)

Prep time: 25 min

Cook time: 1 hour, 5 min
Ready in: 1 hour, 30 min
Serves: 10- 12

Ingredients: 
CAKE:
1 T. butter- melted, cooled

3 c. + 1 T. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 c. sugar
1 c. brown sugar- packed
1 c. vegetable oil
1/2 c. applesauce
2 large eggs- room temperature, beaten
2 tsp. vanilla extract
2 c. Granny Smith apples- peeled, chopped
3/4 c. pecans- chopped (optional)

GLAZE:
1/2 c. brown sugar- packed
1/4 c. butter
3 T. milk
1 tsp. vanilla extract
1 c. powdered sugar


Directions:
- In a small bowl, mix butter with 1 T. flour
- With a pastry brush (or fingers) grease a 10" bundt pan
- Set aside
- Preheat oven to 350
- In a large mixing bowl, whisk together 3 c. flour, baking powder, baking soda, cinnamon, cloves and salt
- Set aside
- In another large mixing bowl beat sugar, brown sugar, oil, applesauce, eggs and vanilla with an electric mixer on medium speed for 2 min
- Add dry ingredients and beat on low until combined (the batter will be thick)
- Stir in chopped apples
- Scrape batter into prepared pan
- Bake cake until toothpick inserted near center comes out clean, about 1 hour
- Cool cake for 10 min in pan
- Place a large plate over top of bundt pan and invert cake onto plate
- Let cool completely
- As cake is cooling, in a medium saucepan, combine brown sugar, butter and milk
- Bring to a boil, whisking constantly
- Remove from heat, stir in vanilla, and cool for 10 min
- Add sugar, whisking until drizzling consistency
- If glaze is too thick, add more milk
- Drizzle over cooled cake
- If using pecans, sprinkle over almost set glaze

*Meredith found recipe here

Green Bean Salad (Back to the Beginning- Year Five: Volume 10; January, 2015)

Prep time: 32 min

Cook time: 18- 23 min
Ready in: 50 min- 1 hour, 5 min
Serves: 4

Ingredients: 
1 1/2- 2 c. goat cheese
8 (8 1/2x14") sheets frozen phyllo dough- defrosted
4 T. butter- melted
2 T. bread crumbs

3/4 lb. green beans- trimmed
1/2 c. olive oil
1 1/2 T. white wine vinegar
1 1/2 T. Dijon mustard
2 shallots- minced
1 tsp. salt
1/2 tsp. pepper
2 T. fresh dill- minced
1 c. salad greens

Directions:
- Bring a large pot of salted water to a boil
- As it comes to a boil, core goat cheese rind at 1/2" intervals and make 4 slices by pulling dental floss through log
- Place stack of phyllo dough sheets on a cutting board and cover it with a slightly damp towel
- Place 1 sheet of phyllo on separate cutting board, brush it with butter, and sprinkle it with 3/4 tsp. bread crumbs
- Place a second sheet of phyllo on top, brush it with butter, and sprinkle it with 3/4 tsp. bread crumbs, continuing until you have 4 sheets of phyllo stacked up
- Cut phyllo in half crosswise to make two (7x8 1/2") rectangles
- Place a slice of goat cheese in middle of one stack of phyllo, fold a corner diagonally over the cheese, and pleat the rest of the dough up and around the cheese, enclosing it completely
- Place package, folded side up, on a sheet pan lined with parchment paper
- Repeat process, until you have 4 packages filled with goat cheese
- Brush packages all over with melted butter, cover, and refrigerate until ready to bake
- Preheat oven to 375

- Prepare an ice water bath (for green beans)

- Add green beans to boiling water and reduce heat to low
- Simmer until crisp-tender, about 3 min
- Drain immediately and immerse beans in ice water
- Drain well
- Whisk together olive oil, vinegar, mustard, shallots, salt, and pepper
- Stir in dill and set aside
- Bake goat cheese packages until golden brown, about 15- 20 min
- Toss beans and greens with enough dressing to moisten
- Divide salad on 4 plates, top each with a warm goat cheese package, and serve immediately

*Julie found recipe here

Cheesy Green Chili Rice Casserole (Back to the Beginning- Year Five: Volume 10; January, 2015)

Prep time: 15 min

Cook time: 20- 25
Ready in: 35- 40 min
Serves: 6- 8

Ingredients: 
1/3 c. onion- diced
2 T. butter
1/4 c. sour cream
1/4 c. ricotta
1/2 tsp. salt
1/8 tsp. pepper
1 can (4 oz.) green chilies- drained, chopped
2 c. cooked rice
1 c. cheddar cheese- shredded
Parsley- chopped (for garnish)

Directions:
- Preheat oven to 350
- In a medium skillet, over medium heat, melt butter
- Add onions and cook for 5 min
- Stir in ricotta, sour cream, salt, pepper, and green chilies
- Cook for 3 min
- Add cooked rice and mix well
- Transfer mixture to a greased, 8x8", casserole dish
- Sprinkle cheese over top
- Bake until cheese is bubbly, about 10- 15 min
- Garnish with parsley and serve

*Karen found recipe here

Carrot Soup (Back to the Beginning- Year Five: Volume 10; January, 2015)

Prep time: 15 min

Cook time: 45- 55 min
Ready in: 1 hour- 1 hour, 10 min
Serves: 4- 8

Ingredients: 
1/4 c. butter
1 large onions- chopped
2 lb. carrots- finely chopped
4 1/3 c. milk
2- 3 sprigs fresh thyme
3 T. fresh chives- finely chopped
2 T. fresh parsley- finely chopped
1/2 c. butter
Salt- to taste
Pepper- to taste

Directions:
- In a large saucepan on low heat, melt 1/4 c. butter and cook onion until transparent
- Added carrots and cook until tender, about 15 min
- In another saucepan, bring milk to a boil, stirring in thyme, 2 T. chives, and parsley
- Strain milk into saucepan with veggies
- Bring mixture to a boil
- Simmer on low for 5 min
- Blend soup until smooth
- Return soup to large saucepan and bring to a boil
- Add salt, pepper, and remaining butter
- Simmer, uncovered, until butter has melted, 3- 4 min
- Serve with remaining 1 T. chives as garnish


*I found recipe in The Traveling Soup Pot

Herbed Pork Tenderloin (Back to the Beginning- Year Five: Volume 10; January, 2015)

Prep time: 15 min

Cook time: 20- 25 min
Rest time: 15 min
Ready in: 50- 55 min
Serves: 6- 8

Ingredients: 
2 (1 1/4- 1 1/2 lb.) pork tenderloins
1 T. fresh rosemary leaves- minced
1 T. fresh thyme leaves- chopped
1 T. salt

1 tsp. pepper
2 T. olive oil
10- 12 slices prosciutto

Directions:
- Preheat oven to 450
- Place tenderloins on a sheet pan and pat dry with paper towels
- Combine rosemary, thyme, salt, and pepper in a small bowl
- Rub tenderloins all over with olive oil
- Sprinkle all sides with herb mixture
- If there is a thinner "tail", fold it underneath so tenderloin is an even thickness throughout
- Wrap tenderloins completely with a single layer of prosciutto- placing prosciutto sideways with the ends wrapping under tenderloin
- Tie in several places with kitchen string to hold the prosciutto and "tail" in place
- Roast until thermometer inserted in the middle of the end of the tenderloin reads 140 for medium-rare (145 for medium), about 20- 25 min
- Cover tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 min
- Slice diagonally in thick slices and serve warm


*Jen found recipe here

Red and Gold Cocktails (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 5 min

Ready in: 5 min
Serves: 6

Ingredients: 
1 bottle champagne
1 bottle Chambord

Directions:
- Pour champagne into flutes to about 2/3 full
- Pour Chambord in, very slowly, against inner wall of flute so that it sinks
- Serve!

Hot Crab Dip (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 20 min

Cook time: 4- 6 hours
Ready in: 4- 6 hours, 20 min
Serves: 6- 12

Ingredients: 
1 lb. cream cheese
1/4 c. mayonnaise
1/2 c. Parmesan cheese- shredded
1 T. hot sauce
1 tsp. Worcestershire sauce
1 T. fresh, flat leaf parsley- finely chopped
1 T. fresh dill- finely chopped
3 scallions- chopped
2 garlic cloves- finely chopped
1/8 tsp. cayenne
1 lb. fresh, Dungeness crab


Directions:
- Bring cream cheese to room temperature
- Combine all ingredients except crab in a bowl
- Gently fold in crab
- Put all ingredients in crockpot and cook on low 4- 6 hours

Coconut Chicken Curry Stew (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 20 min

Cook time: 6- 8 hours

Ready in: 6- 8 hours, 20 min

Serves: 6

Ingredients:
8 oz. boneless, skinless chicken thighs- cut into 1" pieces

6 large carrots- chopped

2 large onions- coarsely chopped

6 cloves garlic- minced

1 T. fresh ginger- grated

1 (14 1/2 oz.) can chicken broth

1 c. unsweetened coconut milk

1 T. curry powder

1/2 tsp. salt

1/4 c. fresh cilantro- snipped

1 T. lemon juice

Directions:

- Coat a medium nonstick skillet with cooking spray and heat over medium-high heat

- Add chicken and cook, stirring, until light brown,  about 3 min

- Drain off fat

- In a crock pot, layer carrots, chicken, onions, garlic, and ginger

- In a medium bowl whisk together broth, coconut milk, curry powder, and salt

- Pour over mixture in cooker

- Cover and cook on low for 6- 8 hours

- Just before serving, stir in cilantro and lemon juice

*Jen found recipe here

Charlie & Brenda Wilson's Chicken (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 10 min

Cook time: 5- 6 hours

Ready in: 5-6 hours, 10 min

Serves: 4- 8

Ingredients:
4 chicken breasts

2 T. butter

1/2 c. sherry

1 pkg. Italian salad dressing mix

1 can cream of chicken soup

6 oz. cream cheese- cut into cubes

Salt- to taste

Pepper- to taste

Directions:

- Put everything in the crock pot

- Cook on low for 5- 6 hours

*My family ate this dish, over rice, when I was growing up. I recently learned that my Mom got the recipe from my Dad's childhood best friend and his wife! Thank you Charlie and Brenda!

Simple Crock Pot Ranch Potatoes (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 5 min

Cook time: 5- 6 hours

Ready in: 5- 6 hours, 5 min

Serves: 6

Ingredients:

1 (28 oz.) bag mini, red potatoes

2 T. olive oil

1 pkt. ranch dressing mix

Directions:

- Place potatoes in crock pot and drizzle with olive oil

- Sprinkle with ranch dressing mix

- Cook on low for 5- 6 hours

- Serve

*Jen found recipe here

Slow Cooker Glazed Carrots (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 10 min

Cook time: 3 hours, 45 min- 4 hours, 15 min

Ready in: 3 hours, 55 min- 4 hours, 25 min

Serves: 8- 16

Ingredients:

2 (32 oz.) pkg. baby carrots

1 c. brown sugar

1 c. orange juice

1/4 c. butter

1 tsp. cinnamon

1/2 tsp. nutmeg

2 T cornstarch

1/4 c. water

Directions:

- Combine first 6 ingredients in the slow cooker

- Cover and cook on low for 3 1/2- 4 hours

- Transfer carrots to a bowl

- Transfer juices to a saucepan and bring to a boil

- Mix cornstarch and water in a bowl until blended and smooth

- Stir into saucepan and boil for 1 min

- Pour sauce over carrots and serve

*Karen found recipe here