Yesterday we had our "fall holiday" (seriously? Must we be so politically correct ALL the time?) potluck at work for lunch.
First off - thank you to all my participating co-workers...it was FAB!
Second, i'm sharing the two recipes that I used...because once people realized that my crockpot was NOT full of lil' smokies...it was a constant chorus of "hey - who made the carrots?" - carrots...who knew?
- shared by
- 2 pounds baby carrots
- 1/2 cup orange marmalade
- 3 tablespoons cold water, divided
- 2 tablespoons brown sugar
- 1 tablespoon butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 1 tablespoon cornstarch
- In a 3-qt. slow cooker, combine the carrots, marmalade, 1 tablespoon water, brown sugar, butter and seasonings. Cover and cook on low for 5-6 hours or until carrots are tender.
- Combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high for 30 minutes or until thickened. Serve with a slotted spoon.
and because I really can't go anywhere without making dessert...
Cranberry Ice Cream Pie
- shared with Taste of Home's Simple & Delicious Magazine by Geordyth Sullivan
- Pastry for single-crust pie (9 inches)
- 3/4 cup cold 2% milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 3 cups vanilla ice cream, softened
- 1 can (14 ounces) jellied cranberry sauce, cut into slices
- 2 cups whipped topping
- Red food coloring, optional
- Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in ice cream. Arrange half of the cranberry slices in the crust. Spread with half of the ice cream mixture; repeat layers.
- Cover and freeze for at least 2 hours or until firm. In a small bowl, tint whipped topping with red food coloring if desired. Just before serving, spread over pie. Yield: 8 servings.
This one is a keeper. Not too sweet and you can prep it about 10 minutes (aside from letting the ice cream soften up a little). I will also increase the milk just a touch next time as my pudding stayed lumpy - needed a bit more liquid added to it, but I don't normally change recipes the first time I make them so I stuck with the list amount figuring if anything it would be a little runny since skim milk is more watery. Nope...it tasted fine, I just didn't like the yellowish pudding lumps in the ice cream - for appearance sake. Like I said - it was GONE in a flash...