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.

CROCKPOT PUMPKIN

SPICE LATTE

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’.

CROCKPOT CRANBERRY

SAUERKRAUT MEATBALLS

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!!

CROCKPOT CHOCOLATE

CANDY CLUSTERS

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.

MINISTER’S DELIGHT

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

​sharon@bryantimes.com

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.