Not your usual suspects.

Most (not all...to be fair) of the recipes I've found/used have involved a few ingredients that keep showing up. Soup. I'm pretty sure that prior to crocking, I'd never bought a can of condensed soup other than tomato and I haven't even bought that in forever. Now, I grab a can of condensed cream of something nearly every time I go to the store. And I go to the store A LOT! No worries though, I have a ton of recipes lined up that are completely sans soup. Eggs. I've been using all 12 eggs before they expire (for a change) and have even upgraded to grabbing cartons of 18 because I was sick of having to buy them so often. Chocolate cake. I like chocolate. Sue me.

Today's meal contains no condensed soup. Zero eggs. Not a single sliver of chocolate.

I made a slightly different version of this turkey based dish just before the birth of this blog. Last time, I accidentally made quadruple the amount of herb mix. There's a big difference between 4 pounds of chicken and 4 cutlets that = about 1 pound total. Oops. I CAN read and follow directions. Just not in the morning...or something. This time, I attempted (my math skills in the morning are also SEVERELY limited) to do 1/4 of the amounts with the exception of the garlic. I halved that because we're garlic lovers. Stinking Rose, anyone? Also, the initial recipe calls for "fresh" sage and tarragon, but I took the easier route and used dried.

"'Fresh' Herbed Turkey Cutlets" (6 quart pot)

~4 turkey cutlets (about 1 lb)
~2 T sage
~2 T tarragon
~1.5 T butter, softened
~1 clove garlic, minced
~1/2 t black pepper
~1/4 t salt
~1 T cornstarch

Place cutlets in crock pot.
Combine sage, tarragon, butter, garlic, pepper, and salt.
Sprinkle turkey cutlets as evenly as possible with herb mix.
Cover and cook on low for 8 hours.
Remove cutlets from crock pot.
Turn crock pot to high. Slowly add cornstarch to turkey drippings and whisk until desired thickness for gravy.
Spoon gravy over turkey.

4 servings.
The herbs give the turkey a little kick, so if you're weak someone who doesn't like spices, you probably wouldn't be a fan.

"Pecan-Cinnamon Pudding Cake" (3.5 quart pot)

~1 1/3 cups flour
~1/2 cup sugar
~1 1/2 t baking powder
~1 1/2 t cinnamon
~2/3 cup milk
~5 T melted butter, divided 3 & 2
~1 cup chopped pecans
~1 1/2 cups water
~3/4 packed light brown sugar

Grease crock pot.
Combine flour, sugar, baking powder, and cinnamon in medium bowl.
Add milk and 3 T butter. Mix until blended. Stir in pecans. Spread in crock pot.
Combine water, brown sugar, and remaining butter in small saucepan. Bring to boil. Pour over batter in crock pot.
Cover and cook on high for 1 1/4 hours or until toothpick inserted into center comes out clean.
Let stand, uncovered, for 30 minutes, then invert onto serving plate.

8 servings.

Sweet, but not overly so. It's yummy and "different".