As we head into this very busy season of the year, I think it’s a great time to put your Crock-pot to work. I love that a dish can be cooking, with little/no attention, while preparing the rest of the meal, or delivering goodies across town.
Maybe after seeing these yummy recipes, you’ll want to add a Crock-pot to your Christmas list. I do hope you’ll consider these recipes as you entertain this month.
2 c. milk
1/2 c. brewed espresso or 3/4 c. strong brewed coffee
2 Tb. pumpkin
2 Tb. sugar or sweetener
2 Tb. vanilla (yes, TB.)
1/2 tsp. pumpkin pie spice
(or substitute 1/4 tsp. cinnamon, 1/8 tsp. cloves, 1/8 tsp. nutmeg, and pinch of ground ginger)
Place milk and espresso/coffee in Crock-pot. Whisk in pumpkin, sugar, vanilla and spices. Cover and cook on high for 2 hours if everything is cold. Whisk again before serving. Ladle into mugs and garnish with whipped cream and additional cinnamon.
These meatballs are a fabulous creation. A taste tester once told me the sauerkraut puts this dish ‘over the top’.
1 (14 ozs) can whole-berry (or jellied) cranberry sauce
1 (14 ozs) can sauerkraut, rinsed and drained well
1 (12 ozs) bottle chili sauce
3/4 c. brown sugar
1 (2 #) pkg. frozen fully cooked original meatballs, thawed
In 4 or 5- qt. Crock-pot, combine cranberry sauce, sauerkraut, chili sauce, and brown sugar. Stir in meatballs; cover and cook on low 4 — 5 hrs. or until heated through. Yield: about 5 dozen delicious meatballs!!
1 (20 ozs) pkg. white almond bark
1 (4 ozs) box German chocolate baking squares
1 (12 ozs) bag semi sweet chocolate chips
1 (16 ozs) jar dry roasted peanuts
1 (16 ozs) jar unsalted dry roasted peanuts
Turn Crock-pot on high. Break almond bark into pieces and place in Crock-pot. Break German chocolate baking squares on top of almond bark, then add semi sweet chocolate chips. Place lid on Crock-pot. (Tip: Place a paper towel under lid to catch moisture.) DO NOT STIR FOR FIRST 45 MINUTES.
Then, turn Crock-pot on low. Pour in the peanuts and stir. Place the lid on and stir candy every 15 minutes for the second hour. Turn off Crock-pot. Drop candy by tablespoonful onto waxed paper and let cool until firm. Store in airtight container. Keeps well in refrigerator for weeks. Yield: about 30 — 40 pieces
This one is named because you can ‘bake’ it while you’re at church on Sunday morning.
1 (20 ozs) can apple, cherry, blueberry or peach pie filling
1 c. crushed pineapple, partially drained, optional
1 (15 — 16 ozs) box yellow cake mix
1/2 c. butter, melted
Optional: 1/3 c. chopped pecans or walnuts
Garnish: ice cream or whipped topping
Spray a 3 — 4 qt. slow cooker with non-stick vegetable spray. Add pie filling; spread pineapple over top, if using. In medium bowl, combine dry cake mix and butter; mix with fork until crumbly. Sprinkle over pie filling. Sprinkle nuts on top, if desired.
Place 2 paper towels on top of slow cooker to catch any condensation. Cover and cook on low for 2-1/2 — 3 hours. Serve warm with ice cream or whipped topping. Yield: 5 — 6 servings
CROCKPOT HOT VANILLA MILK
1/2 c. white sugar
1 c. hot water
5 c. milk
2 Tb. French vanilla coffee syrup, like Torani
(more or less according to preference)
In large saucepan, combine sugar and hot water. Stir; heat just until it just begins to boil. Transfer to Crock-pot; add milk and flavored syrup. Stir; cook on high for 1 hour or low for up to 3 hours. Serve in mugs; top with whipped cream and sprinkles of cinnamon if desired.
WHITE CHILI DIP
1(1#) pkg. Bob Evans sausage roll
2 (10 ozs. each) Ro-Tel tomatoes (with green chilies), well drained
2 (8 ozs. each) cream cheese, softened
1 (15 ozs) can refried beans, optional
Brown sausage; drain. Thoroughly drain tomatoes. In large microwavable bowl, combine all ingredients.
Microwave 2 — 3 minutes until mixture is smooth, stirring every minute. Place in Crock-pot (sprayed with non-stick cooking spray) on low to keep warm up to 2 hours. Serve with tortilla chips.
”Gifts of time and love are surely the basic ingredients of a truly Merry Christmas”. – Peg Bracken