Enjoy some delicious recipes!
Program #850Rhonda Matthews
1 cup steel cut oats
1 1/2 cups dried fruit
3 1/2 cups water
1/2 cup half and half
Mix all ingredients into a sprayed crockpot.
Cook on low or warm setting 6-8 hours.
Serve hot oatmeal with your choice of toppings such as nuts, cream, butter, brown sugar, maple syrup, or honey.
(Like oatmeal with chewy texture? Decrease liquid or decrease cook time depending on your specific crockpot.)
1 bone-in ham (5-7 pounds)
1 cup fruit juice
1/2 cup brown sugar or honey
1/4 cup yellow or Dijon mustard
Pour fruit juice into a lined crockpot.
Place ham cut side down into insert.
Mix brown sugar (or honey) with mustard and brush entire surface of ham.
Cover and cook on low 6-8 hours.
Note: the butt end of the ham is shorter and will most likely fit into the crockpot easiest.
The shank portion is taller and might not allow for the crock lid to fit securely.
If your ham is too tall, use aluminum to completely and tightly cover the top, crimping well around edge of pot so steam is trapped inside.
No Peeking! Replacing the aluminum foil on a hot crockpot is not an easy job.
4-5 pounds russet potatoes, peeled and cubed
1 cup water (or chicken broth)
1/4 cup butter
Salt and pepper to taste
Wash, peel and cube potatoes.
As potatoes are cubed, drop pieces into a waiting bowl of 2 cups water plus 2 T lemon juice.
This brief soak time will prevent darkening.
Drain water and cubed potatoes plus remaining ingredients to a sprayed crockpot insert.
Cook on high 4-6 hours or low 6-8 hours.
When potatoes are fork tender, mash together with either
8 oz. sour cream OR
4 ounces cream cheese.
Great toppers: shredded cheese, green onions, crumbled bacon, minced ham
Once prepared, these potatoes will stay in great condition for at least 2 hours on low/warm until your meal is ready to serve.
Fresh Cranberry Relish
Make this quick and yummy relish a day ahead of the holiday meal and store in the refrigerator.
4 cups fresh cranberries
2 cups apples, cored and chopped
1 orange, peeled and seeded
1 3/4 cups sugar OR sugar substitute
1/2 cup chopped walnuts OR pecans
Place washed cranberries, apples and orange in food processor and pulse until ground.
Stir sugar and nuts into mixture until sugar is dissolved.
Store relish in refrigerator until ready to serve.
Not a fan of nuts? They're optional in this recipe!
The non-nutty version is just as delicious.
Spoon this recipe over cream cheese and pair with celery sticks or crackers for a very Southern offering.
Pair it with corn chip scoops for a dipable sweet, salty, crunchy treat.
Use it as a fruity spread on mini-ham biscuits.
Clemson University Cooperative Extension
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