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 - Nov. 18, 2019 - Thanksgiving menu options

It’s that time of year when we stop and ponder our ‘attitude of gratitude’. People who are grateful are happy people. Learning to be thankful reduces stress and helps you to be less susceptible to illness.

May you and yours enjoy a blessed Thanksgiving feast and season. I wish you sweet love, great relationships, and most of all, thankful hearts.                             

Cranberry Apple Salad

This is a favorite holiday dish.

CRANBERRY APPLE SALAD

2 cans (1# each) whole cranberry sauce

2 c. boiling water

1 lg. (6 ozs.) pkg. strawberry (raspberry or cherry) jello

2 Tb. lemon juice

(Keeps the apples from turning brown)

1/2 tsp. salt, optional

1 c. mayonnaise

2 c. diced apples

1/2 c. chopped nuts 

Place cranberry sauce in saucepan on stove top; melt over medium heat, being sure to stir.  Drain; reserving liquid and berries. Mix together cranberry liquid, boiling water and jello; stir until jello is dissolved. Add lemon juice and salt. Chill until mixture mounds slightly on a spoon. Whisk in mayonnaise, beating until smooth. Fold in cranberries, apples and nuts. Pour into 2 qt. mold or dish. Chill overnight.  Yield: 10 - 12 servings

I was so tickled to find this recipe because it tastes just like my mama's!

CROCKPOT BREAD DRESSING (FOR A CROWD)

1/2 c. butter

1/2 c. diced celery

1/2 c. diced onion 

12-13 cups dry bread crumbs

1-1/2 c. chicken (or turkey), optional

3 eggs, beaten

2 cans (10.75 ozs each) cream of chicken soup

2 cans (15 ozs each) chicken broth, divided 

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. Place clean tea towel over crock to catch moisture; 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. 

                                                             

                                   Ultimate Creamed Corn (Crockpot)

Oh.my.word delicious! You're welcome. 

SLOW COOKER ULTIMATE CREAMED CORN

2 (16 ozs) bags frozen whole kernel corn

12 ozs. cream cheese, cut into cubes

3/4 c. milk

1/2 c. butter or margarine, melted

2 tsp. sugar (or equivalent in sugar substitute)

1 tsp. salt (or less)

1/4 tsp. pepper

Spray bottom and sides of 3 - 4 qt. slow cooker with cooking spray.  Spread corn over bottom. Top with cream cheese cubes, placing them in the middle of the corn so it doesn't burn on the sides.  In small bowl, stir together remaining ingredients; pour over corn and cream cheese.  Cover; cook on high for 2  to 2-1/2 hours. Stir well before serving. Corn will hold on low heat up to 1 hour; stir occasionally.

PARADISE PUMPKIN PIE

1 - 8 ozs. pkg. cream cheese, room temperature

1/4 c. white sugar (or sugar substitute)

1/2 tsp. vanilla extract

1 egg

1 - 9" unbaked pie shell

1-1/4 c. canned pumpkin

1/2 c. white sugar

2 eggs, slightly beaten

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

dash of salt

1 c.  evaporated milk 

Preheat oven to 350. In small bowl, combine cream cheese, sugar and vanilla, mixing until well blended. Add egg and beat until smooth. Spread in bottom of unbaked pie crust.

In large bowl, combine remaining ingredients; mix well. Carefully pour mixture over cream cheese (I pour slowly from the bowl onto a big spoon so it doesn't pour directly 'into' the cream cheese) Bake 1 hour and 5 minutes. Cool. Brush with maple syrup or honey while still warm.

This is a terrific soup to use up your leftover turkey.  Sip! Slurp! Gobble! 

TURKEY & WILD RICE SOUP 

1/4 c. butter 

1-1/2 c. carrots, finely chopped 

1/2 c. flour

Cook rice according to package directions. In large pot on stovetop, melt butter, then add carrots, celery and onion. Saute until tender; stir in flour. Whisk in broth and bring to a boil. Stir until thick, about 10 minutes. Add remaining ingredients and reduce heat, simmering a few minutes to allow flavors to blend. Yield: 7 - 8 servings

A very Happy THANKS-LIVING to you all! 

I Chronicles 16:34 - O give thanks unto the Lord; for He is good; His mercy endures forever.