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 - November 4, 2019 - Squash

I am excited to share these squash dishes that make great 'sides' for any time of the year, but especially for Thanksgiving! 

Golden butternut, green-skinned acorn and orange-amber squash are all considered winter squash. Most winter squash has a similar nutritional make-up and contain high levels of vitamin A, beta-carotene, potassium and dietary fiber. Winter squash is relatively low in calories. One cup of baked, cubed butternut squash, for example, contains 82 calories. Winter squash is a good source of potassium, and also contains other essential minerals, such as iron, calcium, zinc and selenium.

                                   

Butternut Squash Bake

(To cook a whole squash, I poke several holes in it then cook on a microwave-safe plate in the microwave for about 15 - 18 minutes or until tender. Allow to stand a few minutes, cut open and cool; remove seeds. The 'meat' comes right off the skin so peeling it is nearly effortless.) 

CREAMY BUTTERNUT TWICE-BAKED POTATOES 

4 large baking potatoes

3 c. cooked butternut squash 

4 ozs. spreadable garden vegetable cream cheese

3 Tb. butter 

1/2 tsp. salt

1/2 tsp. pepper

Scrub and pierce potatoes. Bake at 375 for 50 - 55 minutes or until tender. Cool potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp; leaving thin shells. 

In large bowl, combine potatoes and squash; mash until smooth. Add cream cheese, butter, salt and pepper; mix until creamy. Pipe or spoon into potato skins. Bake, uncovered, at 375 for 10 - 15 minutes or until heated through. 

May be made a day ahead and refrigerated.  Add an extra 10 - 12 minutes when baking if chilled. 

                                 

             Baked Acorn Squash with Cinnamon Apples

This amazing combo is most definitely a favorite fall MUST-HAVE!  

BAKED ACORN SQUASH WITH CINNAMON APPLES

2 - 3 acorn squash

1/2 c. packed light brown sugar

1/4 c. butter, melted

1 Tb. all purpose flour

3/4 tsp. salt 

1 tsp. cinnamon

1/2 tsp. ground allspice

2 - 3 lg. apples - cored and chopped, unpeeled

1/2 c. water for steaming, optional

Preheat oven to 350. In small bowl, stir together brown sugar, butter, flour, salt, cinnamon and allspice.

Wash and halve the squash. Clean out the seeds and 'stringy stuff' and arrange in ungreased 9" x 13" baking dish.  Fill the 'holes' with chopped apple, then drizzle the sugar mixture lavishly on top. Add water to baking pan. Cover with foil.  Bake 60 - 70 minutes or until squash is tender.  

Is it a side dish or dessert?  Either way you serve it, it's amazing.  

BUTTERNUT APPLE CRISP 

2/3 c. packed brown sugar, divided

2 Tb. lemon juice

1 tsp. ground cinnamon

1/2 tsp. salt

3 - 4 c. peeled sliced uncooked butternut squash, about 1-1/2#

1 (20 ozs) can apple pie filling

1/2 c. all-purpose flour

1/2 c. quick-cooking oats

6 Tb. butter or margarine, softened

Preheat oven to 375. Grease 6" X 10" X 2" baking dish. Combine 1/2 c. brown sugar, lemon juice, cinnamon, salt, squash and pie filling.  Spoon into prepared baking dish. Cover and bake for 30 minutes. 

Combine remaining brown sugar, flour, oats, and margarine until crumbly. Sprinkle over squash mixture. Bake, uncovered, about 45 minutes longer or until squash is tender.  Serve warm.

I've been told this delightful dish 'tastes like dessert'!  It's a very popular recipe at my blog. I'm tickled to say I won $100 for this recipe in a contest in the American Profile 'magazine' years ago. My family requests it often too, so it's a sure fire winner. 

BUTTERNUT SQUASH BAKE

1/3 c. butter or margarine, softened

2/3 c. granulated sugar

2 eggs

1 can (5-ozs) evaporated milk

1 tsp. vanilla extract

2 c. mashed, cooked butternut squash

TOPPING:

1/2 c. crispy rice cereal (if using chex, crush slightly)

3 Tb. packed brown sugar

1/4 c. chopped pecans

2 Tb. melted butter or margarine

Preheat oven to 350. Grease an 11" X 7" baking pan. Cream the butter, and granulated sugar in a bowl using a mixer. Beat in the eggs, evaporated milk, and vanilla. Stir in the squash. The mixture will be thin. Pour into the prepared pan. Bake for 45 minutes, or until almost set.

For the topping, combine the cereal, brown sugar, pecans and melted butter in a bowl; mix well. Remove the casserole from oven and sprinkle on the topping. Return to the oven for 5 - 10 minutes or until bubbly. {I normally double the topping recipe for added crunch and flavor}

You can't go back and change the beginning, but you can start where you are and change the ending. - C.S. Lewis 

The Bryan Times - October 7, 2019 - Apple Dishes

I thought it fitting to get your juices (er, cider?:) flowing about the most popular fruit in America - Apples. This versatile fruit is thought to help reduce the risk of heart disease, cancer, stroke, type 2 diabetes and asthma. No wonder they say "An Apple a Day Keeps the Doctor Away"!

                                   

Caramel Apple Salad (Sugar Free Option)

Select apples that are firm and bruise free. Chilled properly, they should last about 90 days. When I was a kid, we always wrapped apples separately in newspaper and stored them in a horse tank in our cool basement. When one apple went bad, the ones around it were protected. There's another saying with much truth "One Bad Apple Spoils the Bunch". I know that refers to other things besides the fruit itself.

It's difficult to choose a few apple recipes to share. I have nearly 100 recipes using apples on my blog, so you may see more in upcoming columns.   

EASY CINNAMON BAKED APPLES

For 6 Apples: Cream 1 stick butter, 3/4 c. brown sugar and 1/2 tsp. vanilla. Core each apple leaving bottom intact. Fill with creamed sugar mixture. Then divide 1/4 c. red hot candies evenly on top. Place in baking dish; pour 1 c. apple cider (or juice) in bottom of dish. Bake uncovered at 375 for 45 minutes. Or you could 'bake' them in your crockpot - 4 - 5 hours on low or 2 - 3 hours on high. They're sure to make your house smell wonderful.

This fabulous salad is addicting and so simple. A terrific dish for those needing to watch their sugar intake. 

CARAMEL APPLE SALAD (Sugar free option) 

1 (20 ozs) can (no sugar added) crushed pineapple, slightly drained

1 sm. (4-serving size) box (sugar free) butterscotch

pudding mix

1 (8 ozs) tub frozen (fat free) whipped topping, thawed

4 unpeeled apples, diced

1/2 c. dry roasted peanuts, chopped

Place pineapple in medium bowl. Stir in dry pudding mix and blend well. Add whipped topping, then stir in apples and nuts. (I prefer to add nuts on top as they tend to soften). Refrigerate until ready to serve. Best eaten within first day. 

                                 

Grandma's Waldorf Salad

This is a deliciously crunchy salad recipe I found in a Gooseberry Patch Cookbook. 

GRANDMA'S WALDORF SALAD 

2 Gala apples, cored and diced

1 Granny Smith apple, cored and diced

1/2 c. chopped pecans or walnuts

1/2 c. celery, diced

1/3 c. sweetened dried cranberries

1/3 c. mayonnaise

a few sprinkles each of salt & sugar 

Stir together all ingredients in a large bowl. Cover and chill until serving time.  

Even some who think they don't like butterscotch go wild over this moist cake. 

BUTTERSCOTCH APPLE CAKE

1-1/4 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1 c. white sugar (I use 3/4 c.)

1/2 c. vegetable oil

(I use half applesauce)

2 eggs, beaten

2 c. peeled, chopped apple

1/2 c. pecans, chopped

1/2 c. butterscotch chips, divided

Preheat oven to 350. Grease an 8" square baking dish. In large bowl, combine flour, baking powder, soda, salt and cinnamon.  Blend sugar, oil and eggs until smooth; stir wet mixture into dry and mix just until combined.  Stir in the apples, pecans and 1/4 cup butterscotch chips. 

Pour into prepared pan.  Sprinkle with remaining butterscotch chips.  Bake 40 - 45 minutes or until toothpick inserted in center comes out clean.  Cool on a wire rack. Yield: 4 - 6 good-sized servings

One more fun fall idea - a healthy one even. Make  "Pumpkin Oranges" and "Ghostly Bananas" for a fun treat.  Peel mandarin oranges (or clementines), pith removed, then place a small stick of celery in it for the 'stem'.  Push chocolate chips, upside down, into the banana, for a face. The kids will enjoy helping you! 

"Winter is an etching, spring, a watercolor, summer, an oil painting and autumn, a mosaic of them all." ~Stanley Horowitz 

The Bryan Times - September 16, 2019 - Filling Fall Fare

When the temps start dipping, we tend to think about spending more time in the kitchen. Here's a hodgepodge of recipes that are filling fall fare. 

This tasty chowder makes for a marvelous family meal. Add a sandwich and you're all set to enjoy.                  

Smoked Sausage, Bean and Potato Chowder

SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER

2-1/2 c. (low sodium) chicken broth 

3 c. potatoes, diced

(may use cubed frozen southern hash browns)

2 stalks celery, chopped

1/2 c. onion, chopped

1/2 c. carrots, diced

1-1/2 c. smoked sausage or ham, chopped

3 Tb. butter, melted

3 Tb. all purpose flour

2 c. half & half (or whole milk)

1-15 ozs. can northern beans, drained and rinsed

1/2 chicken bouillon cube, crushed

black pepper to taste

1  c. diced Velveeta or cheddar cheese, optional 

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts. Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 

FAMILY FAVORITE GOULASH 

2# ground beef

1 onion, chopped

1 green pepper, chopped

8 ozs. sliced fresh mushrooms

6 garlic cloves

3 c. water

1 can (29 ozs.) tomato sauce

1 can (28 ozs.) diced tomatoes, undrained

1 TB. Italian seasoning

1 tsp. smokey paprika

1 tsp. sugar

1-1/2 tsp. crushed red pepper flakes, optional

garlic powder, salt & pepper to taste

3 Tb. worcestershire sauce

3 c. uncooked elbow macaroni 

shredded cheese of choice to melt over the top

In large stock pot, cook beef over medium high heat, until no longer pink.  Add onion, pepper and mushrooms.  Cook until tender, about 3 - 5 minutes. Add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, red pepper flakes, garlic powder, salt, pepper and worcestershire sauce. Bring to a boil; cover and reduce heat. 

Allow to simmer for 20 minutes.  Add elbow macaroni, stirring well.  Cover and simmer 15 minutes longer, or until macaroni is done. (Check to see if you need to add more water). If there's already too much, just allow to simmer until it thickens. 

If using cheese, add now. Allow to set covered for 10 minutes before serving. Yield: 8 servings

Simple Apple Crisp

I've taken this recipe with me all over the country as it is a favorite. 

SIMPLE APPLE CRISP

4 cups peeled, sliced cooking apples

1/4 cup water

1 tsp. cinnamon

1/2 tsp. salt

1/4 cup sugar

3/4 cup all purpose flour 

(substitute half the amount in oatmeal if desired) 

1/3 cup butter

Preheat oven to 350. Spread apples in bottom of 8" x 8" pan. Sprinkle with water. In medium bowl, combine remaining ingredients with pastry blender, until crumbly. Sprinkle over apples. Bake uncovered for 40 minutes at 350 or bake in microwave-safe dish for 12 - 15 minutes on high, testing after 10 minutes. Serve warm with milk or ice cream. Feel free to drizzle it with some caramel syrup if you'd like. YUUUUUM!

What a great way to help take off the chill. Sip-Sip-Hurray! 

(CROCKPOT) HOT CARAMEL APPLE CIDER

1/2 gal. apple cider, or juice (8 c.)

1/2 tsp. ground cloves

2 cinnamon sticks 

1/2 tsp. ground allspice

3/4 - 1 c. jarred caramel sauce (may use homemade) 

sweetened whipped cream (or from a can)

Pour cider into 5-6 qt. slow cooker (or saucepan on stove). Heat on low for 1 hour, stir again, then stir in spices and caramel. Continue heating on low for 3 more hours. If cooking on stove top, simmer for 30 minutes.  (It will make your house smell wonderful!) Ladle into mugs, top with whipped cream, then drizzle with caramel and add a sprinkle of cinnamon if desired. 

A lot of what weighs you down isn't yours to carry.~Unknown