Here we are everyone - one month to Thanksgiving and Hanukkah and less than 2 months to Christmas.  I'm not sure about your clocks and calendars but it seems like mine all of a sudden hit warp speed right about now.  One minute carving pumpkins and handing out candy and next thing I know we have a family room littered with wrapping paper on Christmas morning.  Over the next few weeks my posts here on the blog and and on Facebook will be focused on things to help you stay organizing, prepared and peaceful so you can enjoy the craziness of the weeks to come.  

Each Monday as an alternative to our regular Crock Pot feature - I'll be featuring one of our family holiday favorite recipes.  I have also posted here before about the idea of gathering your family favorites and making your own cookbook via Shutterfly or similar site.  I did this several years ago and gave out as Christmas gifts to many people in my family.  It's fun to have all your beloved recipes in one place along with pictures to relive the people and places that made them special in the first place.

Today's feature Stuffed Celery is one of my husband's family's most beloved recipes and 20 years ago when I first had it - I wasn't a huge cream cheese or olive lover but I thought this stuff was the bomb. This is great all year long but is always a holiday staple - make in a double batch as I promise your crew will love it too.  The stuffing part can be made a couple of days in advance and then stuff celery right before serving.  Also great with other veg or even a spread for crackers.

8oz light cream cheese softened
2 garlic cloves  - chopped
1/2 c. toasted pecans
1/2 c. green olives with pimentos
4 or so shakes tabasco
1-2 T light mayo (for spread-ability)


Chop up the olives, garlic and pecans in food processor into small chunks. Add to bowl w/ softened cream cheese, mix with mayo to blend and add tabasco to taste.  Chill at least 1 hour to let flavors meld and then stuff celery. 

Another FULL Disclosure - These were delicious!!!  Thanks to Missy Smith who sent the recipe to me.  We had them last night and received thumbs up all around


3 lb beef chuck roast
16 oz beef broth
1 can french onion soup
6 oz. red wine 
1/8 cup of Worceshire 
1 tsp Garlic powder/ or I used squeeze of fresh from tube
salt and pepper
sliced provolone or swiss cheese (whichever you prefer)
good sub rolls 

Trim fat off of meat and season with salt and pepper. Pour broth, soup, wine and garlic into crockpot. Place roast in pot and cook on low for 6-8 hours. Slice meat very very thin or chop into bite sized pieces. Put meat on yummy sub roll, top with cheese and broil for a couple minutes to melt cheese.

Use the "soup" from the crockpot as the Au Jus for dipping. 

OK so full disclosure:  It's been a crazy week/weekend full of sports and I just didn't find time to create/try a new recipe to feature for today...SOOO I went back into the archives and found this one that we love for week's just like this - originally on blog last November but hey who's checking :)

In a large crockpot with a liner add:
6-8 chicken boneless/skinless breasts
1 bottle italian dressing
1 jar mild peperonchini (do not drain first - add whole jar)

Cook on low 8 hrs.  Remove chicken and shred.  Add some of liquid (discard peperonichini) from crock to keep moist.  Serve on buns of choice with bbq sauce or sauce of choice.  Tangy and delicious!