CROCKPOT TURKEY BREAST

Boneless Turkey breast (thawed)
1 package onion soup mix
1 can whole berry cranberry sauce

Pour soup mix on bottom of CP, place turkey breast in crock and pour cranberry sauce over it all. Cook on low for 8-10 hours.

CREAMY CHEDDAR CHEESE SOUP

1/4 c. butter
1 onion, chopped
1/4 c. all-purpose flour
3 c. chicken broth
3 c. milk
1 lbs. shredded Cheddar cheese

In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.

Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.

In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.

With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly. Yield: 6 servings.

LEFTOVERS CASSEROLE

1 pkg. Pepperidge Farm dry herb stuffing
1 lb. mushrooms
Butter
1/2 c. milk
1 can cream of mushroom soup
1 c. mayonnaise
1 c. onion, chopped fine
4 c. cooked, diced chicken
Shredded sharp Cheddar cheese

Preheat oven to 325°. Put 1/2-inch layer of dressing on bottom of a greased casserole. Saute chunky mushrooms in butter. Combine with rest of ingredietns, except cheese; pour over dressing. Cover wtih sharp Cheddar cheese. Bake 30 minutes. Serves. Can be made ahead of time and refrigerated, but increase the baking time.

BUTTERY SWEET POTATO CASSEROLE

2 (15-3/4 oz) cans sweet potatoes, drained & mashed
1/2 c. sugar
1 egg
1/4 c. butter, melted
1/2 tsp. ground cinnamon
Dash salt

TOPPING:

1 c. coarsely crushed butter-flavored crackers (about 25 crackers)
1/2 c. packed brown sugar
1/4 c. butter, melted

In a large bowl, combine the first six ingredients. Transfer to a greased 8-in. square baking dish. Combine the topping ingredients; sprinkle over sweet potato mixture.

Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°. Yield: 6-8 servings.

VERMONT MAPLE-PECAN CAKE

3/4 c. plus 1 T. flour
1/4 c. sugar
1/4 c. packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. buttermilk
1/4 c. butter, melted
3 T. maple syrup
1/4 tsp. vanilla extract
1/3 c. finely chopped pecans, toasted

GLAZED PECANS:

3 T. light corn syrup
1/3 c. pecan halves

FROSTING:

1 (3 oz) pkg. cream cheese, softened 3 T. butter, softened 1 T. plus 1 tsp. maple syrup 1-1/2 c. confectioners' sugar

In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans.

Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool.

For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator. Yield: 6 servings.

HOT CRANBERRY CIDER

1/4 c. packed brown sugar
3 cinnamon sticks, plus additinal sticks to use at stirrers
1 T. whole cloves
8 c. cranberry juice
6 c. apple juice

Put the sugar, cinnamon sticks and cloves in the basket of a large coffee percolator. Put the juices in the bottom of the percolator. Let the mixture perk as if making coffee. Serve with cinnamon stick stirrers, if desired