Sunday, December 7, 2014

Leader Enterprise - Dec. 3, 2014 - Crockpot Christmas Recipes

When you all read this, I will be in North Carolina at an Operation Christmas Child shoebox processing center, hopefully enjoying a little warmer temps too.Trust you enjoyed a wonderful Thanksgiving with those you love most.
(I am home now and had a delightful time away!!!) 

As we prepare to celebrate the REASON FOR THE SEASON, 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?)

What a way to be able to serve warm sweet rolls! Yes,from the crockpot! This recipe begins with canned biscuits and ends with lots of M-M-M's!!


1 c. brown sugar
1 tsp. cinnamon
1/2 c. butter or margarine,melted
2 - 10 ct. tubes refrigerated (buttermilk) biscuits

Line the crockpot (4-5 qt.) with parchment paper. (I cut out a circle using the lid as a guide for the bottom, using a long piece to place around the sides.Then spray the paper with cooking spray. 

Mix brown sugar and cinnamon together in bowl. Separate biscuits and dip into the melted butter, then into brown sugar mixture, coating both sides. Place in crockpot. (Standing them more on the edge allows them to overlap and fit into the crockpot). Place a paper towel over the top before placing lid on (this keeps the moisture from falling onto the rolls). Cook on high for 1-1/2 hours. Check after an hour to see how close they are to being done. Let stand 10 minutes, then place on plate and drizzle with frosting or glaze. 


1/4 c. melted butter or margarine
1 tsp. vanilla
1 Tb. milk
2 c. powdered sugar

Mix well until smooth.Add more milk if needed for desired consistency. 

This is a new recipe to me and I immediately fell in love with it. It reminded me so much of my mama's bread dressing. What a terrific idea to free up the oven for the side dishes and rolls! 


(for a crowd!)

1/2 c. butter
(margarine would work, but won't be as tasty)
1/2 c. diced celery
1/2 c. diced onion 
12-13 cups dry bread crumbs
(I like to tear my bread slices into pieces, spread over a cookie sheet, then toast them in the oven a while on a low temp)
1-1/2 c. chicken (or turkey), optional
3 eggs, beaten
2 cans (10.75 ozs.each) cream of chicken soup
2 (15 ozs) chicken broth
(Save some to add if too dry after mixing everything) 
1/2 tsp. each pepper and salt
about 1 tsp. sage OR poultry seasoning to taste 

Spray a 4-6 qt. crockpot with cooking spray. In skillet, melt butter; saute celery and onions. Place bread crumbs in very large bowl; add sauteed veggies. In medium bowl, combine remaining ingredients, saving some broth to add if needed before placing in crockpot. (You want the dressing to be moist, but not soaked wet). Pour mixture into crockpot. Cover with lid. Cook on high 3 hours and 45 minutes or on low for 4-6 hours. Let stand a few minutes before serving. 

This is an easy chocolate-y, caramel-y candy to make in the crockpot when you have plenty else to do. Feel free to substitute your favorite nuts for the peanuts.

1 - 16 ozs. pkg. chocolate bark
4 ozs. block German chocolate
1 - 12 ozs. bag butterscotch chips
1 - 16 ozs. jar salted peanuts
1 - 16 ozs. jar unsalted peanuts
10 Kraft caramels (the individuals from a bag)
Break the chocolate bark into blocks and place in crock pot. Now break up the German chocolate block and put in crock pot. Add the remaining ingredients. Place a paper towel on top of the crock pot before placing the lid on. Turn the crock pot on low and cook for two hours. DO NOT remove lid. I know it's tempting, but it's very important to not remove it. After two hours, carefully remove lid and paper towel. Stir mixture to incorporate everything well. Drop by the spoon full onto waxed paper and let them set up well. Share (if you can bring yourself to do so) and ENJOY!


7 - 8 pound spiral-cut ham (bone-in or boneless)
1 c. brown sugar
1/2 c. maple syrup
2 c. pineapple juice

Use a 6 - 7 quart crock pot. Unwrap ham from wrapper; discard the flavor packet. Place ham inside crock pot, flat side down. Rub the brown sugar over all sides of the ham. Then pour on the maple syrup and pineapple juice. Cover and cook on low heat for 4 - 5 hours. Baste ham with juices an hour or so before serving. When cooking is done, carefully remove ham from crock pot and place on a cutting board. Let rest 15 minutes before carving.

I believe I've shared this one before, but just in case you missed it, this is a wonderful dessert for the holidays. Use your favorite pie filling flavor. It will be ready when you are.

1 (20 ozs) can apple, cherry, blueberry or peach pie filling
1 c. crushed pineapple, partially drained, optional
1 (16-18 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 pineapple. Sprinkle nuts on top, if desired. Serve warm with ice cream or whipped topping.