The Bryan Times - Crockpot Sips & Snacks for Entertaining - Dec. 3, 2019

As we head into this very busy season of the year, I think it's a great time to put your crockpot 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 crockpot to your Christmas list?) I do hope you'll consider these recipes as you entertain this month.                                               

Crockpot Pumpkin Spice Latte

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 crockpot. 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

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. crockpot, 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 (for a crowd)     

    

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 crockpot on high.  Break almond bark into pieces and place in crockpot.  Break German chocolate baking squares on top of almond bark, then add semi sweet chocolate chips.  Place lid on crockpot. (Tip: Place a paper towel under lid to catch moisture) DO NOT STIR FOR FIRST 45 MINUTES. 

Then, turn crockpot on low.  Pour in the peanuts and stir. Place the lid on and stir candy every 15 minutes for the second hour.  Turn off crockpot.  Drop candy by tablespoonsful 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 - 18 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 over 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 crockpot; 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) rotel 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 crockpot (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

The Bryan Times - October 21, 2019 - Crockpot Recipes

Crockpots can help give you a 'night off' when life keeps you hopping with school activities. Here are some ideas to help you save time in the kitchen.  

Crockpot Peach Crisp

This is an easy way to bake potatoes in the slow cooker on a busy day. Toppings can be made ahead so you can have a quick meal. 

CROCK POT BAKED POTATOES 

4-7 russet baking potatoes

2-3 tsp. olive oil

1-1/2 tsp. salt, optional

aluminum foil

Your choice of toppings: crumbled cooked bacon, chili, sour cream, grated cheese, cooked broccoli, taco-seasoned meat, etc. 

Scrub potatoes and completely dry. Prick each several times with a fork. Rub potatoes with a bit of oil, then salt. (this step can be omitted).  Wrap each potato tightly with foil, being sure to cover completely.  Place potatoes in slow cooker. Cook on high for 4 - 5 hours or low for 8-9 hours, or until soft.  Do not overbake or potatoes could become soggy.  Carefully unwrap potatoes; cut open and serve with desired toppings. 

                                                          

Crockpot Reuben Dip

All cheese lovers will enjoy this one, no matter what their age. 

CROCKPOT MAC 'N' CHEESE 

1-8 ozs. box of macaroni, cooked and drained (do not overcook)

1 Tablespoon oil

1-13 ozs. can evaporated milk

1 1/2 c. milk

1 tsp. salt

1 lb. Velveeta cheese, cut into cubes

1/4 c. melted butter

oss cooked macaroni with oil. Add all remaining ingredients. Pour into lightly greased crock-pot. Stir well. Cook covered on low for 3 – 4 hours. Stir occasionally.

The first time I made this delightful dessert, I served it to company and they went wild.  Serve warm with ice cream (& caramel ice cream topping?) for an impressive treat. 

CROCKPOT PEACH CRISP 

3/4 c. packed brown sugar

1 c. quick oats

1/2 c. flour

1 tsp. cinnamon

fresh grated nutmeg, optional

1/4 cup butter, softened 

2 large cans (20 ozs. each) peaches, well drained

Spray the inside of the crock or butter it. In medium bowl, stir together brown sugar, oats, flour and cinnamon and nutmeg. Cut the butter into the dry ingredients with a pastry blender or 2 forks until the mixture is crumbly.

Place drained peaches in the prepared crock and stir 1/2 the crumbs into the fruit. Top with the rest of the crumbs. (Before placing on the lid, cover the crock with 2 paper towels to keep the moisture from falling on top of your dessert-optional).  Cook on low for 3 - 4 hours.

Use your favorite cooking apple; this freezes nicely.  

CROCKPOT APPLESAUCE (No Sugar Added Option)

12 medium or large apples, cored, peeled and chunked into 1/4ths

1/4 c. (no sugar added) apple juice

1 - 2 cinnamon sticks 

about 1/4 c. agave nectar (does not spike sugar counts)

(You could also use honey or add stevia or sugar when it's done cooking)

Place apples into ungreased 3-4 qt. crockpot along with cinnamon stick. Pour apple juice over the apples, then drizzle with agave nectar, or honey.  Cook on high for at least 2 hours, then check for texture. Or cook it on low for 4 - 5 hours. Stir with wooden spoon or potato masher if you'd like chunks. Use a food processor or a hand held blender for a smoother applesauce. 

This tasty dip is easily doubled to serve a crowd. 

CROCKPOT REUBEN DIP 

1 c. sauerkraut, rinsed and drained

1 pkg. (8 ozs) cream cheese, cut into chunks

1 pkg. (6 ozs) shredded swiss cheese

2 - (3 ozs) thin sliced corned beef, diced

2 Tb. (or more) thousand island dressing 

Spray a 2-1/2 qt. crockpot with cooking spray. Place sauerkraut in the bottom, then add everything else and give it a stir.  Cover and heat on low for about 2 hours until cheese are melted, stirring occasionally to blend all ingredients. Serve warm with crackers, rye bagel chips or cocktail rye bread. 

"Success is getting what you want. Happiness is liking what you get." -Jackson H. Brown 

Leader Enterprise - Dec 19, 2018 - Party Helps

It's party time! December is known as the month when we spend money left and right. I'm here to help you with some easy and somewhat frugal menu ideas. 

The secret to great entertaining? It doesn't have anything to do with the foods you prepare, the drinks you serve, or the music you play. It's all about being friendly and adding that spice of personalized imagination to each and every little piece of celebration. You should be happy and joyful when your guest come to the door. Don't stress about what you have to offer, stay within your budget and you will have the best party ever. Make your guests feel like they are part of something magical. It is the holiday season, of course.

Crockpot Cranberry Sauerkraut Meatballs

These meatballs are a favorite holiday dish. Even folks who think they don't like sauerkraut end up loving this dish too. Recipe is easily doubled. 

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

In 4-qt.slow cooker, combine cranberry sauce, sauerkraut, chili sauce, and brown sugar. Stir in meatballs; cover and cook on low 3-4 hrs. or until heated through. Yield: 5-1/2 dozen delicious meatballs!!

I know I've shared this pretzel recipe before, but it's too good to pass up when feeding a crowd.  Very simple recipe and can be made ahead. Addicting! Is perfect for gift giving also. 

Ranch Pretzels (3 Ingredients)

RANCH PRETZELS    

2# mini pretzels (or 2-20 ozs. bags)

1 (12 ozs) bottle Orville Redenbacher butter-flavored oil

1 pkt. (1 oz) ranch dressing mix, dry

Place pretzels in large 2 gal. ziploc bag (I use a clean 13 gallon garbage bag) and pour oil over pretzels. (I place the bag in a pan to keep the oil from going through the bag onto the counter). Shake bag to cover pretzels evenly with oil - sprinkle dressing mix over and shake again until mixed well. Shake bag about every 2 hours for several hours.  Let set overnight - keep in a sealed container. They keep well for several weeks stored in sealed container. 

PECAN PIE MINI MUFFINS 

1 c. packed brown sugar

1/2 c. all purpose flour

1 c. chopped pecans

2/3 c. butter (no substitutes), softened 

(not melted)

2 eggs  

Preheat oven to 325. Combine sugar, flour and pecans; set aside. In large bowl, combine butter and eggs; blend with mixer or whisk, until well blended. Stir both mixtures together until moistened. (I blend by hand). Fill greased and floured or paper-lined mini muffin cups 2/3 full.  Bake 16 - 18 minutes. Yield: about 2-1/2 dozen 

Crockpot Candy (for a crowd)

CROCKPOT CANDY

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 crockpot on high.  Break almond bark into pieces and place in crockpot. Break German chocolate baking squares on top of almond bark, then add semi sweet chocolate chips.  Place lid on crockpot. (Tip: Place a paper towel under lid to catch moisture) DO NOT STIR FOR FIRST HOUR. Then, turn crockpot on low. Pour in the peanuts and stir. Place the lid on and stir candy every 15 minutes for the second hour.  Turn off crockpot.  Drop candy by tablespoonsful onto waxed paper and let cool until firm.  Store in airtight container.  Keeps well in refrigerator for weeks. Yield: about 30 - 40 pieces

MINI BROWNIE TREATS  

1 box (9" x 13" pan size) fudge brownie mix

48 striped chocolate (peppermint) candy kisses, unwrapped 

Preheat oven to 350. Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake 18-20 minutes or until a toothpick comes out clean. Cool about 30 seconds, then top each with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen yummy little treats

"Gifts of time and love are surely the basic ingredients of a truly merry Christmas" ~ Peg Bracken 

The Leader Enterprise - Nov 28 2018 - Post-Thanksgiving Recipes

Crockpot Candy for a Crowd

It's party time! December is known as the month when we spend money left and right. I'm here to help you with some easy and somewhat frugal menu ideas. 

Wishing you a wonderful holiday as we celebrate the Reason for the Season!

Crockpot Cranberry Sauerkraut Meatballs (Over the top delicious!)

The secret to great entertaining? It doesn't have anything to do with the foods you prepare, the drinks you serve, or the music you play. It's all about being friendly and adding that spice of personalized imagination to each and every little piece of celebration. You should be happy and joyful when your guest come to the door. Don't stress about what you have to offer, stay within your budget and you will have the best party ever. Make your guests feel like they are part of something magical. It is the holiday season, of course.

These meatballs are a favorite holiday dish. Even folks who think they don't like sauerkraut end up loving this dish too. Recipe is easily doubled. 

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

In 4-qt.slow cooker, combine cranberry sauce, sauerkraut, chili sauce, and brown sugar. Stir in meatballs; cover and cook on low 3-4 hrs. or until heated through. Yield: 5-1/2 dozen delicious meatballs!!

I know I've shared this pretzel recipe before, but it's too good to pass up when feeding a crowd.  Very simple recipe and can be made ahead. Addicting! It's perfect for gift giving also. 

RANCH PRETZELS     Simple Ranch Pretzels

2# mini pretzels (or 2-20 ozs. bags)

1 (12 ozs) bottle Orville Redenbacher butter-flavored oil

1 pkt. (1 oz) ranch dressing mix, dry

Place pretzels in large 2 gal. ziploc bag (I use a clean 13 gallon garbage bag) and pour oil over pretzels. (I place the bag in a pan to keep the oil from going through the bag onto the counter). Shake bag to cover pretzels evenly with oil - sprinkle dressing mix over and shake again until mixed well. Shake bag about every 2 hours for several hours.  Let set overnight - keep in a sealed container. They keep well for several weeks stored in sealed container or ziploc bag. 

PECAN PIE MINI MUFFINS 

1 c. packed brown sugar

1/2 c. all purpose flour

1 c. chopped pecans

2/3 c. butter (no substitutes), softened 

(not melted)

2 eggs  

Preheat oven to 325. Combine sugar, flour and pecans; set aside. In large bowl, combine butter and eggs; blend with mixer or whisk, until well blended. Stir both mixtures together until moistened. (I blend by hand). Fill greased and floured or paper-lined mini muffin cups 2/3 full.  Bake 16 - 18 minutes. Yield: about 2-1/2 dozen 

CROCKPOT CANDY

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 crockpot on high.  Break almond bark into pieces and place in crockpot. Break German chocolate baking squares on top of almond bark, then add semi sweet chocolate chips.  Place lid on crockpot. (Tip: Place a paper towel under lid to catch moisture) DO NOT STIR FOR FIRST HOUR. Then, turn crockpot on low. Pour in the peanuts and stir. Place the lid on and stir candy every 15 minutes for the second hour.  Turn off crockpot.  Drop candy by tablespoonsful onto waxed paper and let cool until firm.  Store in airtight container.  Keeps well in refrigerator for weeks. Yield: about 30 - 40 pieces

MINI BROWNIE TREATS  

1 box (9" x 13" pan size) fudge brownie mix

48 striped chocolate (peppermint) candy kisses, unwrapped 

Preheat oven to 350. Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake 18-20 minutes or until a toothpick comes out clean. Cool about 30 seconds, then top each with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen yummy little treats

"Gifts of time and love are surely the basic ingredients of a truly merry Christmas" ~ Peg Bracken