Extra White Meat for a crowd. A slow cooker turkey breast isn’t just an option for small gatherings.  This also works well if you are hosting an extra large group.  The turkey breast provides some extra white meat to help fill your platter and leaves enough to make turkey sandwiches.

Ingredients Needed

• Bone-In Turkey Breast. Make sure that it will fit in your slow cooker ands thaw first if frozen. (4-6 lbs.)
• Carrots
• Celery
• Onion
• Onion Soup Mix
• Butter

How to make a slow Cooker Turkey Breast

• Thaw turkey. Rinse under cold water and pat dry. Remove any giblets.
• Cut carrots and celery into three inch pieces and quarter the onion.
• Place cut vegetables and water in bottom of crock pot.

• Place turkey in the crock pot, resting on the vegetables.
• Loosen turkey skin with fingers and rub half of the onion soup mix under the skin of the turkey.
• Sprinkle remaining soup mix over the top of the turkey.
• Add butter to top of turkey.
• Cook on low and cook for 5-6 hours or until it reaches an internal temperature of 165 degrees F. Time will vary depending on size of turkey breast.

• Let the turkey breast sit for 15 minutes so the juices can absorb and then slice.

Check out more of my favorite turkey recipes:

• Italian Turkey Soup
• Instant Pot Turkey Chili
• How to Cook a Turkey
• Turkey Strawberry Wrap
• Turkey Soup

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Slow Cooker Turkey Breast

Moist, delicious, and stress free, a slow cooker turkey breast is the perfect addition to your holiday meal.

Course Holiday Main Dish, Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 hours hours

0 minutes minutes

Total Time 7 hours hours 10 minutes minutes

Servings 12 servings

Calories 217kcal

Author Leigh Anne Wilkes

Equipment

• Meat Thermometer
• Crock Pot Liner
• Slow Cooker (6qt)

Ingredients

• 5-6 lb. bone in turkey breast
• 2-3 carrots cut into 3 inch pieces
• 2 celery stalks cut into 3 inch pieces
• 1 onion quartered
• 1 package dry onion soup mix
• 2 Tbsp butter
• 1/4 cup water

Instructions

• Thaw turkey. Rinse under cold water and pat dry. Remove any giblets.
• Place cut up vegetables and water in bottom of crock pot.
• Put in turkey.
• Place half of soup mix under the skin of the turkey (loosen with fingers)
• Sprinkle remaining soup mix over the top of the turkey. Add dabs of butter on top.
• Cook on low for 5-6 hours or until it reaches an internal temperature of 165 degrees F.

Notes

1. Have a good meat thermometer on hand and always check the temperature of your meat before serving. Turkey should have an internal temperature of 165 degrees F. Insert the thermometer into the thickest part of the turkey breast to check the temperature.
2. In addition to the onion soup mix you can add some sprigs of fresh herbs if you like, such as thyme or rosemary. You can also make your own seasoning mix instead of using the onion soup mix if you prefer.
3. To crisp up the skin of the slow cooker turkey breast, once the it is cooked, transfer it to a baking dish or roasting pan and put it under the broiler for a few minutes to get that yummy crispy skin. Watch the turkey breast closely and broil it just until the turkey skin starts to turn golden brown.
4. Serve the turkey with some homemade gravy using this recipe.

Nutrition

Calories: 217kcal | Carbohydrates: 2g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 425mg | Potassium: 520mg | Sugar: 1g | Vitamin A: 1825IU | Vitamin C: 1.5mg | Calcium: 35mg | Iron: 1.1mg

Continue reading Slow Cooker Turkey Breast. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

This recipe make me a sweet potato fan!

Easy to Make. The recipe requires a bit of chopping but then all you have to do is toss them in oil and seasoning and bake!

Savory and Sweet. The sweet potato has a natural sweetness which is enhanced by the roasting and if you want a bit more sweet I love to drizzle with some maple syrup. The sweetness is perfectly balanced by the salt and seasonings that you add.

Delicious anytime. This dish can be served at breakfast or at dinner. It is the perfect side dish anytime.

Ingredients Needed

• Sweet Potatoes
• Olive Oil
• Salt and Black Pepper
• Fresh Thyme
• Maple Syrup

How to Make Roasted Sweet Potatoes

• Peel sweet potatoes if desired. Cut the potato into 1/2-3/4 inch wide discs. Cut each disc into 1/2-3/4 inch pieces.

• Place sweet potato cubes on a parchment paper lined baking sheet and drizzle with olive oil. Don’t crowd your potatoes on the baking sheet – they will cook better with air circulation around them. If you need to, use two baking sheets.

• Season with salt, pepper and dried thyme. You can use fresh or dried thyme, use half the amount of dried thyme. You can add in any additional seasoning you like. Toss to coat.

• Put into a 425 degrees F oven. Bake for 30 minutes, tossing every 10 minutes. or until desired doneness. You want them fork tender.

• Serve as is or I like to drizzle them with real maple syrup while they are still warm.

Check out more of my favorite recipes:

• Roasted Vegetables
• Parmesan Roasted Potatoes
• Breakfast Potatoes
• Balsamic Roasted Potatoes

• Sweet Potato Fries
• Smashed Potatoes

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Roasted Sweet Potato Recipe

The caramelized exterior and soft interior of these roasted sweet potatoes is perfection. They can be drizzled with maple syrup for extra sweetness

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 257kcal

Author Leigh Anne Wilkes

Equipment

• Sheet Pan
• Measuring Cups
• Measuring Spoons

Ingredients

• 3-4 sweet potatoes peeled and diced
• 1 Tbsp fresh thyme or 1 tsp dried thyme
• salt and pepper
• 2-3 Tbsp maple syrup
• olive oil

Instructions

• Peel, slice and cube sweet potatoes. Place on a parchment paper lined baking sheet, with space between them.
• Drizzle olive oil over sweet potatoes and toss to coat.
• Sprinkle with salt, pepper, and fresh or dried thyme
• Bake at 425 degrees F for 30 minutes. Tossing every 10 minutes.
• Drizzle with maple syrup to taste and toss to coat.
• Serve warm or room temperature.

Notes

Tips

• When cutting sweet potatoes, start by cutting it into half inch round discs. Then cut each disc into 1/2 inch cubes. Making the pieces the same size with ensure even cooking of the potato.
• Spread out the sweet potatoes as much as possible. They will get crisper if they aren’t touching other potatoes.
• Toss every 10-15 minutes while roasting to prevent burning. 
• Peeling the potatoes is optional but I prefer them peeled. 
• Top the roasted sweet potatoes with some crispy bacon for even more flavor.  Add additional seasonings such as cumin, chili powder, paprika, garlic powder or parsley.
• You can substitute yams or butternut squash for the sweet potatoes.

Nutrition

Calories: 257kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 258mg | Potassium: 476mg | Fiber: 4g | Sugar: 13g | Vitamin A: 16098IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 1mg

Continue reading Roasted Sweet Potatoes. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe

Parmesan Roasted Broccoli and pine nuts is the adult version of covering your broccoli with cheese. The addition of toasted pine nuts adds flavor and crunch.

Ingredients Needed

• Broccoli florets
• Garlic Cloves
• Extra Virgin Olive Oil
• Kosher Salt
• Fresh Ground Pepper
• Lemon Juice
• Pine Nuts
• Parmesan Cheese

How To Make Roasted Broccoli with Parmesan

• Cut the broccoli into florets with a small knife, leaving on part of the stalk. Cut into bite size pieces.
• Toss broccoli in olive oil and garlic.

• Place the broccoli on a baking sheet large enough to hold them in a single layer and sprinkle with the salt and pepper.

• Roast broccoli at 425 degrees F. for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Tossing half way through.
• Drizzle roasted broccoli with lemon juice.

• Sprinkle with parmesan cheese and toasted pine nuts

How to Toast Pine Nuts

• Heat a tablespoon or two of olive oil in a pan over medium heat.
• Add in pine nuts.
• Stir constantly. The oil will foam up, keep stirring.

• The nuts will begin to turn golden brown. Remove pan from the heat before the nuts are totally brown as they will continue to brown .
• Drain off oil and place nuts on a plate. The oil will continue to. cook them and burn them if you don’t get them out of the oil.

Check out these other delicious vegetable side dishes:

• Broccoli Salad
• Broccoli Cheese Soup
• Broccoli Crunch Salad
• Crock Pot Beef and Broccoli
• Broccoli Pasta Salad

• Balsamic Glazed Carrots
• Pan Seared Green Beans
• Roasted Balsamic Asparagus

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Roasted Broccoli with Parmesan

Roasted broccoli topped with parmesan and toasted pine cuts.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings

Calories 37kcal

Author Leigh Anne Wilkes

Equipment

• Sheet Pan
• Measuring Spoons

Ingredients

• 4 pounds broccoli
• 4 garlic cloves minced
• olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons pine nuts toasted
• 1/3 cup freshly grated Parmesan cheese

Instructions

• Preheat the oven to 425 degrees F.
• Cut the broccoli into florets leaving on part of the stalk. Cut into bite size pieces.
• You should have about 8 cups of florets.
• Place the broccoli on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper. Toss to coat.
• Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Toss half way through.
• Drizzle for lemon juice.
• Sprinkle with parmesan cheese and pine nuts

Notes

1. You can prep the broccoli ahead of time by trimming and cutting into small florets but I don’t recommend roasting it ahead of time. It is best served freshly roasted out of the oven.
2. Make sure your broccoli is dry before roasting. Extra moisture makes steam which prevents from the broccoli from getting crispy.
3. Don’t over crowd your broccoli on the baking sheet. This creates steam which prevents it from getting browned and toasting. The contact with the baking sheet is what gives your broccoli those brown, crunchy edges which are so good!. Flip broccoli half way through if possible.

Nutrition

Calories: 37kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Cholesterol: 2mg | Sodium: 400mg | Potassium: 26mg | Vitamin A: 30IU | Vitamin C: 1.6mg | Calcium: 39mg | Iron: 0.2mg

Continue reading Roasted Broccoli with Parmesan. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

They are delicious! Think you don’t like green beans?  Think again!  Combine them with bacon and caramelized onions and they are to die for!  Get yourself some fresh green beans from the grocery store, the farmer’s market or a neighbor who just might have a surplus and give these a try.

Amazing Flavor! The onions are caramelized in brown sugar and balsamic vinegar giving them amazing flavor!  Be sure and save some of the onions to put in the  beans because you are just going to want to eat them right out of the pan. The same goes for the bacon – save some for the beans!

Ingredients Needed

• Green Beans. Use fresh green beans!
• Onion. You can use a yellow onion or a white onion.
• Bacon. Cooked nice and crisp
• Butter. I use salted butter. Add some salt if using unsalted butter
• Balsamic Vinegar.
• Brown Sugar

How to Make Green Beans with Bacon

• Bring a large pot of water to a boil on the stove top. Add the green beans and cook for about 5 minutes or until beans turn bright green and are tender-crisp, about 3-5 minutes.

• Drain beans from water and run cold water over them to stop the cooking process. Set aside.
• Add butter to a large skillet or frying pan and heat over medium heat. Add onions and cook until they just begin to brown.

• Add in brown sugar and cook, stirring often until golden brown.
• Pour in balsamic vinegar and stir to combine and deglaze the pan.

• Transfer onions to a bowl.
• Melt remaining 2 Tbsp butter in pan and add in beans.
• Cook and stir until they begin to get brown spots and reach desired tenderness. About 8 minutes or so

• Salt and pepper to taste.
• Add in caramelized onions and crumbled bacon.

Try these other delicious recipes too!

• Green Beans with Caramelized Pecans
• Restaurant Style Easy Green Beans
• Green Bean Casserole
• Slow Cooker Caramelized Onions
• Chinese Green Beans

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Green Beans with Bacon

Fresh green beans, sautéed in bacon and then toss with caramelized onions.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 193kcal

Author Leigh Anne Wilkes

Equipment

• Frying Pan
• Measuring Spoons
• Measuring Cups

Ingredients

• 1 1/2 lbs fresh green beans
• 5 slices bacon cooked crisp and crumbled
• 1 large onion sliced thinly
• 2 tsp brown sugar
• 1 Tbsp balsamic vinegar
• 4 Tbsp butter divided
• salt and pepper to taste

Instructions

• Bring a large pan of water to a boil on the stove top. Add the green beans and cook for about 5 minutes or until beans turn bright green and are tender crisp, about 3-5 minutes.
• Remove beans from water and run cold water over them to stop the cooking process. Set aside.
• Add butter to a large skillet or frying pan and heat over medium high heat. Add onions and cook until they just begin to brown.
• Add in brown sugar and cook, stirring often until golden brown.
• Pour in balsamic vinegar and stir to combine and deglaze the pan.
• Transfer onions to a bowl.
• Melt remaining 2 Tbsp butter in pan and add in beans.
• Cook and stir until they begin to get brown spots and reach desired tenderness. About 8 minutes or so
• Salt and pepper to taste.
• Add in caramelized onions and crumbled bacon.

Notes

• Do you not cook with fresh green beans because you don’t like snapping the ends off the beans?  Use a knife.  I just line them up on a cutting board and cut the ends off!
• Don’t skip the blanching step. The beans will cook much quickly and more easily when you add them to the butter.
• If you like, add in a teaspoon or two of minced garlic for additional flavor.

Nutrition

Calories: 193kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 197mg | Potassium: 309mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1023IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 1mg

Continue reading Green Beans with Bacon. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe

Quick and Easy! If you love pumpkin pie, but reserve it for Thanksgiving and Christmas because it is too much work, I’m about to rock your world.  This easy pumpkin pie comes together in under 30 minutes and there is no baking required.

Amazing Flavor. The pie filling uses unflavored gelatin to help thicken it and the addition of pumpkin pie spice, orange juice and vanilla give it a great flavor.

Ingredients

• Graham Cracker Pie Crust, prepared or homemade. If making a homemade crust there will be a little baking involved.
• Pumpkin Puree. This 100% pumpkin and is not the same as pumpkin pie filling.
• Sweetened Condensed Milk
• Eggs
• Gelatin, unflavored
• Pumpkin Pie Spice (see below how to make your own)
• Orange Juice, fresh is best!
• Vanilla Extract
• Salt
• Sweetened Whipped Cream or Cool Whip whipped topping for garnish.

How to Make No Bake Pumpkin Pie

Graham Cracker Crust:

If I have time I always like to make a homemade graham cracker crust but if you are short on time use a store bought one. Directions for how to make a homemade one can be found here. 

If you make a homemade crust there is a little baking involved!

Pumpkin Pie Filling:

• Combine gelatin, spice and salt in a heavy pan.
• Stir in condensed milk, orange juice, and eggs, mix well.
• Let stand for one minute and then place over low heat, stirring constantly until it thickens (5-7 mins)
• Remove from heat and stir in vanilla extract.
• Stir in pumpkin puree and mix well.
• Pour mixture into crust and chill for 4 hours before serving
• Garnish with whipped cream or Cool Whip.

Pro Tip: After adding the whipped cream topping, sprinkle some additional pumpkin pie spice on the whipped cream. It’s pretty and delicious.

Check out more of my favorite fall desserts:

• Pumpkin Pie Cake
• Pumpkin Bars
• Small Batch Pumpkin Cookies for Two
• Pumpkin Chocolate Chip Cookies
• Pumpkin Pie Ice Cream

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No Bake Pumpkin Pie Recipe

The most traditional fall treat with a great no bake recipe.  No bake pumpkin pie takes less than 30 minutes to make.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 364kcal

Author Leigh Anne Wilkes

Equipment

• Pie Plate (9in)
• Measuring Cups
• Measuring Spoons

Ingredients

• 1 graham cracker crust 9 inch, prepared or homemade
• .25 oz unflavored gelatin
• 1 Tbsp pumpkin pie spice
• 3 Tbsp orange juice fresh
• 2 tsp vanilla
• 1/2 tsp salt
• 14 oz. sweetened condensed milk
• 2 eggs beaten
• 15 oz pumpkin puree
• whipped cream for garnish

Homemade Graham Cracker Crust

• 9 graham crackers whole, approx. 1 1/4 cups of crumbs
• 3 Tbsp sugar
• 5 Tbsp butter,, salted melted

Instructions

• In a heavy pan combine gelatin, spice and salt.
• Stir in condensed milk, orange juice and eggs, mix well.
• Let stand for one minute and then place over low heat, stirring constantly until it thickens (5-7 mins)
• Remove from heat and stir in vanilla.
• Stir in pumpkin. Mix well.
• Pour into crust.
• Chill 4 hours before serving
• Garnish with whipped cream and a sprinkle of pumpkin pie spice.

Homemade Graham Cracker Crust

• Combine crumbs and sugar
• Add in melted butter and stir to combine.
• Press mixture into a 9 inch pie pan and press firmly to sides and bottom
• Bake at 350 for 8 minutes.
• Cool

Notes

Tips: You can  switch out the graham crackers for a chocolate wafer cookie crust, or use Oreos or vanilla wafers. Even a cinnamon graham cracker would be delish!

How to store your pie:

In the Fridge:  You can store this no bake dessert covered in the fridge for two days.
In the Freezer: It will keep in the freezer for up to two months. Add the whipping cream before serving. Thaw overnight in the refrigerator. Wrap the pie in plastic wrap and foil or place in a zippered freezer bag. Freeze the whole pie or slices of pie.

Recipe adapted from allrecipes

Nutrition

Calories: 364kcal | Carbohydrates: 49g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 405mg | Potassium: 353mg | Fiber: 2g | Sugar: 37g | Vitamin A: 8710IU | Vitamin C: 6.8mg | Calcium: 182mg | Iron: 1.9mg

Continue reading No Bake Pumpkin Pie. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.