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Put a meal together in no time with these slow cooker–inspired menus.
Southern Veggie Delight
Serves 8
Comfort Food
Mexican Corn Pudding
2 large eggs
1 (15.25-ounce) can whole kernel corn, undrained
1 (14¾-ounce) can cream-style corn
1 (4.5-ounce) can diced green chiles
1 (8½-ounce) box corn muffin mix (we tested with Jiffy)
½ cup butter, melted
1 teaspoon cumin
• Whisk eggs in a large bowl. Add remaining ingredients, and mix well. Pour into a lightly greased 3-quart oval slow cooker.
• Cover and cook on LOW 5 hours or until edges are set. Let stand 5 minutes. Stir before serving. Makes 8 servings.
Slow-Cooker Size: 3-quart oval
Prep: 21 minutes
Cook: 5 hours
Other: 5 minutes
Extra-Special
Give this pudding added “yum” by adding ¼ cup cheese of your choice at the end of the cooking time. Recover the crock for 10 minutes or until the cheese is melted; then serve.
Simple ingredients dress up a box of corn muffin mix.
Southern Classic
Sweet and Hot Black-Eyed Peas
1 (16-ounce) package dried black-eyed peas
¼ cup butter
2 cups hot water
2 cups chopped onion
1½ cups chopped red bell pepper
2 cups chopped green bell pepper
1 small jalapeño pepper, seeded and chopped
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon ground red pepper
¼ teaspoon black pepper
• Sort and wash peas; place in a 5-quart slow cooker. Cover with water 2 inches above peas; let soak 8 hours. Drain. Return peas to slow cooker.
• Combine butter and remaining ingredients in slow cooker. Cover and cook on HIGH 4 hours. Makes 9 servings.
Slow-Cooker Size: 5-quart oval
Prep: 18 minutes
Cook: 4 hours
Other: 8 hours
Soak Up the Flavor
Dried beans and peas are ideal for slow cooking because they really soak up ingredient flavors when they’re cooked over long periods of time.
Southern Classic
Nana’s Collard Greens
4 bacon slices
1 large carrot, chopped
1 large onion, chopped
2 garlic cloves, minced
2 to 3 tablespoons balsamic vinegar
4 (1-pound) packages fresh collard greens, washed, trimmed, and chopped
1½ cups low-sodium fat-free chicken broth
½ teaspoon dried crushed red pepper
½ teaspoon salt
¼ teaspoon black pepper
• Cook bacon slices in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon.
• Cook carrot in hot bacon drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes. Add onion, and cook, stirring occasionally, 5 minutes or until carrot and onion begin to caramelize. Add garlic; cook, stirring constantly, 30 seconds. Add balsamic vinegar, and cook 30 seconds. Add collards, crumbled bacon, broth, and remaining ingredients.
• Bring to a boil; cover, reduce heat, and simmer 1 hour or until collards are tender. Makes 6 to 8 servings.
Prep: 20 minutes
Cook: 1 hour, 15 minutes
Make-Ahead Tip
You can make these greens up to 2 days ahead and reheat just before serving, if desired.
Add a sprinkling of pepper sauce to each serving for extra kick.
Kids’ Night
Serves up to 12
Grilled Cheese Sandwiches
Ice Cream Sundaes
15 Minutes or Less to Prep
Spicy Vegetable-Beef Soup
1 pound ground chuck
1 onion, chopped
2 (28-ounce) jars tomatoes, peppers, and spices pasta sauce (we used Newman’s Own Sockaroni)
1 (10½-ounce) can condensed beef broth, undiluted
1½ cups water
½ cup dry red wine
1 (14½-ounce) can garlic and olive oil petite diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (16-ounce) package frozen mixed vegetables, thawed
½ teaspoon pepper
• Cook beef and onion in a large skillet 7 minutes, stirring until beef crumbles and is no longer pink; drain well.
• Combine beef mixture, pasta sauce, and remaining 7 ingredients in a 5-quart slow cooker.
• Cover and cook on HIGH 6 hours or on LOW 12 hours. Makes 4 quarts.
Slow-Cooker Size: 5-quart
Prep: 12 minutes
Cook: 6 hours or 12 hours
Spicy!
If you don’t want the spice, substitute your favorite flavor of diced tomatoes for the tomatoes with green chiles.
Eye-Opening Comfort
Serves 8
Black Pepper-Brown Sugar Bacon
Kids Love It! • 15 Minutes or Less to Prep
Caramel Apple Oatmeal
3 cups uncooked regular oats
1 cup chopped dried apples
¾ cup firmly packed light brown sugar
1 vanilla bean, split
2 teaspoons ground cinnamon
¼ teaspoon salt
4 cups milk
3 cups apple cider
3 tablespoons butter, divided
1 cup raisins
• Combine first 8 ingredients and 2 tablespoons butter in a 3½-quart slow cooker.
• Cover and cook on LOW 3 to 4 hours or until thickened.
• Remove vanilla bean; scrape seeds from inside of bean, discarding bean. Stir vanilla seeds, remaining 1 tablespoon butter, and raisins into oatmeal. Serve warm. Makes 8 servings.
Slow-Cooker Size: 3½-quart
Prep: 6 minutes
Cook: 4 hours
Make-Ahead Tip
This oatmeal reheats well in the microwave if you want to prepare it the night before. It also keeps up to 3 days in the fridge.
Chock-full of apple and raisins, a bowl of creamy caramel-flavored goodness starts the day off right.
Comfort Food • 15 Minutes or Less to Prep
Black Pepper-Brown Sugar Bacon
12 ounces thick bacon slices
3 tablespoons cracked black pepper
1 cup firmly packed dark brown sugar
• Quarter each slice of bacon, and arrange in a single layer in an aluminum foil-lined broiler pan. Press cracked black pepper onto bacon slices; cover evenly with brown sugar.
• Bake at 425° for 25 minutes or until done. Let stand 2 to 3 minutes or until sugar is set. Makes 12 servings.
Prep: 5 minutes
Cook: 25 minutes
Other: 3 minutes
Test Kitchen Secret
To easily apply the brown sugar, use a teaspoon to sprinkle sugar over the bacon strips; then press the sugar into the bacon with your fingers.
15 Minutes or Less to Prep
Sparkling Apple Juice
4 cups apple juice, chilled
4 cups ginger ale, chilled
• Combine apple juice and ginger ale. Serve over ice. Makes 8 cups.
Prep: 2 minutes
Sunday Crock Supper
Serves 6
Roast with Onion-and-Mushroom Gravy
Steamed Sugar Snap Peas
Bakery Rolls
Iced Tea
Company’s Coming • 15 Minutes or Less to Prep
Roast with Onion-and-Mushroom Gravy
Due to the salty nature of the soup mix, use low-sodium broth for this roast.
1 (2.5-pound) boneless beef chuck shoulder roast, trimmed
¾ teaspoon pepper
1 (14-ounce) can low-sodium beef broth
1 (10¾-ounce) can cream of mushroom soup
1 (1.0-ounce) envelope dry onion soup mix
2 tablespoons cornstarch
2 tablespoons water
• Sprinkle roast with pepper; place in a 5-quart slow cooker. Add beef broth, cream of mushroom soup, and onion soup mix.
• Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 7 hours or until tender. Transfer roast to a serving platter, reserving juices; keep warm.
• Whisk together cornstarch and water; slowly whisk into juices. Increase heat to HIGH, and cook, uncovered, 1 minute or until slightly thickened, whisking frequently. Serve roast with gravy. Makes 6 to 8 servings.
Slow-Cooker Size: 5-quart
Prep: 6 minutes
Cook: 8 hours, 1 minute
Sandwich Fixin’s
Leftovers make great sandwiches. Just shred meat and spoon over toasted hoagies or bakery rolls.
Southern Classic
Simple Mashed Potatoes
Using the paddle attachment with your stand mixer makes quick work of mashing the potatoes. Be sure not to overmix.
2½ pounds red potatoes
¼ cup butter
1 teaspoon salt
½ teaspoon pepper
¾ cup whipping cream
Garnish: pats of butter
• Bring potatoes and cold water to cover to a boil in a large Dutch oven; boil 25 minutes or until tender. Drain.
• Beat potatoes at low speed with an electric mixer just until mashed. Add ¼ cup butter, salt, and pepper, beating until butter is melted. Gradually add cream, beating just until smooth. Serve immediately. Garnish, if desired. Makes 6 servings.
Prep: 10 minutes
Cook: 35 minutes
Substitution Tip
Yukon gold or russet potatoes may be substituted.
Double Dip Party
Serves 12
Potato Chips
Carrot Sticks
Company’s Coming • 15 Minutes or Less to Prep
Toffee Cappuccino Fondue
This yummy coffee fondue tempts partygoers to dip the night away!
1 (14-ounce) can sweetened condensed milk
1 (10-ounce) package almond toffee bits
½ cup fat-free caramel topping (we tested with Smuckers)
2 tablespoons instant coffee or espresso granules
1 (16-ounce) package vanilla bark coating, broken into chunks (we tested with Eagle Brand)
¼ cup dark chocolate morsels (we tested with Hershey’s Special Dark Chocolate Chips)
Buttery cracker sticks (we tested with Ritz Cracker Sticks)
• Combine first 4 ingredients in a 3-quart slow cooker. Stir vanilla bark coating into milk mixture.
• Cover and cook on LOW 1 hour. Add chocolate morsels; stir fondue mixture until melted and smooth. Keep warm on LOW. Serve with cracker sticks. Makes 4 cups.
Slow-Cooker Size: 3-quart
Prep: 12 minutes
Cook: 1 hour
Leftover Delight
Reheat refrigerated leftover fondue in the microwave to serve as an ice cream topping.
Company’s Coming • 15 Minutes or Less to Prep
French Dip Sandwiches
1 (3½- to 4-pound) boneless chuck roast, trimmed and cut in half
½ cup soy sauce
1 beef bouillon cube
1 bay leaf
3 to 4 peppercorns, crushed
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
12 French sandwich rolls, split
• Place roast in a 5-quart slow cooker. Combine soy sauce and next 6 ingredients; pour over roast. Add water to slow cooker until roast is almost covered.
• Cover and cook on LOW 7 hours or until very tender. Remove roast, reserving broth; shred roast with 2 forks. Place shredded meat evenly in rolls, and serve with reserved broth for dipping. Makes 12 servings.
Slow-Cooker Size: 5-quart
Prep: 5 minutes
Cook: 7 hours
Party Plan
Feel free to substitute smaller rolls to make bite-size sandwiches, if desired.
Casual Fiesta
Serves 10
Tortilla Chips
Blue Margaritas (Double Recipe)
Taquitos
Guacamole Salad
5 Ingredients or Less
Chunky Sausage Queso
1 pound ground hot pork sausage
1 (16-ounce) jar processed cheese spread
1 (16-ounce) loaf pasteurized prepared cheese product, cubed
1 (20-ounce) jar hot salsa
• Brown sausage in a large skillet, stirring until it crumbles and is no longer pink; rinse and drain.
• Stir together sausage and remaining ingredients in a 2½-quart slow cooker. Cover and cook on LOW 2 hours or until cheese melts. Serve with tortilla chips. Makes 6 cups.
Slow-Cooker Size: 2½-quart
Prep: 15 minutes
Cook: 2 hours
Substitution Tip
If you prefer mild queso, use regular ground pork sausage instead of hot.
15 Minutes or Less to Prep
Blue Margaritas
1 (10-ounce) can frozen margarita mix
¾ cup tequila
¼ cup blue curaçao liqueur
2 tablespoons lime juice
• Combine all ingredients in a blender. Fill with ice to 5-cup level, and process until smooth. Serve immediately. Makes about 5 cups.
Prep: 5 minutes
Perfectly Sugared
For an even coating around the rim of each glass, first dip in lime juice and then in colored sugar.
Relishing the Grill
Serves 6
Editor’s Favorite • 5 Ingredients or Less
Sweet Pepper Relish
2 red bell peppers, seeded and cut into thin strips
2 yellow bell peppers, seeded and cut into thin strips
¾ cup firmly packed brown sugar
8 serrano chile peppers, seeded and cut into thin strips
• Combine all ingredients in an airtight container. Cover and chill at least 8 hours.
• Spoon mixture into a lightly greased 3-quart slow cooker. Cover and cook on LOW 7 hours. Serve warm or cold. Makes 2½ cups.
Slow-Cooker Size: 3-quart
Prep: 14 minutes
Cook: 7 hours
Other: 8 hours
Serving Suggestion
Use this versatile relish over roasted meats, poultry, and fish. It’s also tasty for spicing up sandwiches, hamburgers, black-eyed peas, or cream cheese appetizers.
Comfort Food • 5 Ingredients or Less
Marinated Flank Steak
3 (2-pound) flank steaks
1 (12-ounce) can beer
1 (8-ounce) bottle Italian dressing
¼ to ⅓ cup fajita seasoning (we tested with Bolner’s Fiesta Brand)
• Place each flank steak in a large zip-top freezer bag. Combine beer, Italian dressing, and fajita seasoning; pour evenly over steaks. Seal bags, and chill 8 hours, turning occasionally.
• Remove steaks from marinade, discarding marinade. Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, only light one side.) Place food grate on grill. Place steaks on lighted side of grill. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 20 minutes or to desired degree of doneness. Let stand 10 minutes before slicing. Makes 12 servings.
Prep: 20 minutes
Cook: 20 minutes
Other: 8 hours, 10 minutes
Leftover Delight
Top a crisp green salad with leftover slices of steak for lunch the next day.
Comfort Food
Cheesy Mashed Potatoes
2 pounds Yukon gold potatoes, peeled and cubed
2 (5.2-ounce) packages buttery garlic-and-herb spreadable cheese
⅔ cup half-and-half
¼ cup butter or margarine
¼ teaspoon salt
¼ teaspoon pepper
• Bring potato and water to cover to a boil in a large saucepan; reduce heat, and cook 15 to 20 minutes or until tender. Drain.
• Combine potato, cheese, and remaining ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Spoon into a lightly greased 2½-quart baking dish. Bake at 350° for 15 minutes or until top begins to brown. Makes 6 servings.
Prep: 35 minutes
Cook: 15 minutes
Test Kitchen Secret
Garnish these potatoes with fresh chopped thyme for taste and visual appeal.
Simple Ladies’ Luncheon
Serves 6
Marinated Slaw
Yeast Rolls
Lemonade
Southern Classic
Peach Holiday Ham
1 (8-pound) smoked fully cooked ham
1 cup peach preserves
1 cup peach nectar
3 tablespoons coarse grained mustard
¼ teaspoon ground cloves
• Remove skin and excess fat from ham. Score fat on ham in a diamond pattern. Place the ham, fat side up, in a heavy-duty aluminum foil-lined roasting pan.
• Stir together peach preserves and remaining 3 ingredients; pour mixture evenly over ham.
• Bake at 325° for 1½ hours or until a meat thermometer inserted in ham registers 140°, basting every 20 minutes. Shield with foil after 30 minutes to prevent excess browning. Let stand 10 minutes before slicing. Makes 8 to 10 servings.
Prep: 25 minutes
Cook: 1 hour, 30 minutes
Other: 10 minutes
Leftover Delight
Serve leftover ham and rolls for a light lunch the next day.
Mustard gives this sweet ham savory charm.
Comfort Food • 15 Minutes or Less to Prep
Cranberry Rice Pudding
1½ cups uncooked instant brown rice (3¾ cups cooked; we tested with Uncle Ben’s)
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 vanilla bean, split
1 (16-ounce) bottle hazelnut-flavored half-and-half (we tested with Coffeemate)
1 (14-ounce) can sweetened condensed milk
1 cup chopped hazelnuts, toasted
1 cup sweetened dried cranberries
• Cook rice according to package directions, using 1 tablespoon butter and ¾ teaspoon salt. Combine cooked rice and next 6 ingredients in a lightly greased 4-quart slow cooker.
• Cover and cook on HIGH 3½ hours or until thickened, stirring once. Remove vanilla bean; scrape seeds from inside bean, discarding bean. Stir vanilla seeds, hazelnuts, and cranberries into pudding. Serve warm or at room temperature. Makes 6 servings.
Slow-Cooker Size: 4-quart
Prep: 5 minutes
Cook: 3 hours, 30 minutes
Creamier
To ensure a creamy texture of this pudding, don’t mistake hazelnut-flavored half-and-half with liquid creamer. Hazelnut half-and-half is not available everywhere, but regular Coffeemate half-and-half is. If using the latter as your substitution, also add ½ cup brown sugar and ¼ cup hazelnut liqueur for a comparable product.
Crockin’ Around the Christmas Tree
Serves 4
Stuffed Cornish Hens with Orange-Cranberry Sauce
Sautéed Brussels Sprouts with Chestnuts
Company’s Coming • 15 Minutes or Less to Prep
Stuffed Cornish Hens with Orange-Cranberry Sauce
1 (6-ounce) package cornbread stuffing mix
1 tablespoon fresh lemon juice, divided
½ cup sweetened dried cranberries, chopped (we tested with Craisins)
⅓ cup chopped pecans, toasted
1 teaspoon minced fresh ginger
1 tablespoon grated orange rind
¾ cup orange marmalade
½ teaspoon salt
½ teaspoon coarsely ground pepper
4 (1¼-pound) Cornish hens
• Prepare stuffing mix according to package directions, omitting butter. Stir in 1 teaspoon lemon juice, dried cranberries, and next 3 ingredients.
• Combine marmalade, remaining 2 teaspoons lemon juice, salt, and pepper in a small microwave-safe bowl. Microwave at HIGH 1 minute or until marmalade is melted, stirring once.
• Spoon stuffing mixture evenly into hens. Place hens, stuffing sides up, in a 5½- or 6-quart slow cooker. Pour marmalade mixture over hens.
• Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 to 6 hours or until hens are done. Makes 4 servings.
Slow-Cooker Size: 5½- or 6-quart
Prep: 12 minutes
Cook: 7 hours
Party Plan
Cornish hens are ideal for a dinner party or special occasion. Aim for using hens no larger than 1¼ pounds each for the best fit in your slow cooker.
For the Holidays
Scalloped Potato Duo with Ham
Two types of potato, nutty Gruyère cheese, and salty ham give this entrée unusual appeal.
1 medium onion
1 tablespoon vegetable oil
3 garlic cloves, finely chopped
2 sweet potatoes, peeled and cut into 1/4-inch slices (about 1½ pounds)
2 baking potatoes, peeled and cut into ¼-inch slices (about 1½ pounds)
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
2 cups chopped ham
2 cups (8 ounces) shredded Gruyère cheese, divided
1¾ cups whipping cream
2 tablespoons butter, cut into pieces
• Sauté onion in oil over medium-high heat 5 minutes. Add garlic; cook 30 seconds. Remove from heat, and set aside. Place potatoes in a large bowl.
• Combine flour, salt, and pepper; sprinkle over potatoes, tossing to coat. Arrange half of potato mixture in a greased 13- x 9-inch baking dish or 3-quart gratin dish. Top with onion, ham, and 1 cup cheese. Top with remaining potato mixture. Pour cream over potato mixture. Dot with butter, and cover with aluminum foil.
• Bake at 400° for 50 minutes. Uncover, top with remaining 1 cup cheese, and bake 20 more minutes or until potatoes are tender and cheese is browned. Let stand 10 minutes before serving. Makes 6 servings.
Prep: 20 minutes
Cook: 1 hour, 15 minutes
Other: 10 minutes
Double Duty
This dish eats like a meal. If you happen to have leftovers, reheat this potato duo the next day for lunch.
For the Holidays
Sautéed Brussels Sprouts with Chestnuts
1 teaspoon margarine
2 tablespoons minced shallots
1 garlic clove, minced
1 pound Brussels sprouts, trimmed and quartered
⅓ cup dry white wine
⅓ cup water
¾ cup cooked, shelled, and halved chestnuts (about ¾ pound in shells)
2 tablespoons chopped pecans
¼ teaspoon salt
¼ teaspoon pepper
• Melt margarine in a nonstick skillet over medium heat. Add shallots and garlic; sauté 2 minutes. Add sprouts; sauté 3 minutes. Add wine and water; bring to a boil. Cover; reduce heat. Simmer 10 minutes. Uncover; cook over medium heat 1 minute or until most of liquid is absorbed. Stir in remaining ingredients. Makes 5 servings.
Prep: 10 minutes
Cook: 21 minutes
Wine Selection
Use Chardonnay or Sauvignon Blanc for the ⅓ cup dry white wine, and serve the rest at dinner.
Company’s Coming
Pumpkin Cheesecake
1¼ cups gingersnap crumbs (25 to 30 cookies)
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1¼ cups granulated sugar, divided
1 tablespoon vanilla extract
6 large eggs, separated
2 (16-ounce) cans pumpkin
2 large eggs
1 cup whipping cream
1 tablespoon powdered sugar
• Combine gingersnap crumbs and butter; press into bottom and 1 inch up sides of a lightly greased 12-inch springform pan. Set aside.
• Beat cream cheese at medium speed with an electric mixer until smooth; add 1 cup granulated sugar and vanilla, beating until creamy. Stir in 6 egg yolks. Pour 2½ cups mixture into prepared crust; set aside.
• Add pumpkin and 2 eggs to remaining cream cheese mixture, stirring well; set aside.
• Beat egg whites at high speed until foamy. Add remaining ¼ cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold into pumpkin mixture; pour over cream cheese mixture in crust.
• Bake at 300° for 1½ hours. Turn oven off, and run a knife around edge of cheesecake to loosen. Let stand in oven with door partially open 1½ hours. Remove sides of pan; cover and chill cheesecake.
• Beat whipping cream and powdered sugar at high speed with an electric mixer until soft peaks form; spread on top of cheesecake. Makes 12 servings.
Prep: 30 minutes
Cook: 1 hours, 30 minutes
Other: 1 hours, 30 minutes
Make-Ahead Tip
Save time on Christmas day by making this cheesecake a day or two ahead. Top the cheesecake with whipped cream when ready to serve.
Lucky New Year’s Menu
Serves 8
Slice-and-Bake Chocolate Chip Shortbread
Pomegranate-Champagne Cocktail
Comfort Food • 15 Minutes or Less to Prep
New Year’s Soup
1 (16-ounce) package dried black-eyed peas
3 (14-ounce) cans chicken broth
2 (14½-ounce) cans diced tomatoes with celery, onion, and green bell pepper
1 (10-ounce) can diced tomatoes and green chiles
1 large onion, chopped
2 cups diced cooked ham
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
7 garlic cloves
1 (1-pound) package chopped fresh collard greens
Hot sauce
• Place peas in a 6-quart slow cooker. Cover with water 2 inches above beans; let soak 8 hours. Rinse and drain; return peas to slow cooker.
• Stir broth and next 7 ingredients into peas; add greens. Cover and cook on LOW 10 hours or until peas and greens are tender. Serve with hot sauce. Makes 8 servings.
Slow-Cooker Size: 6-quart
Prep: 12 minutes
Cook: 10 hours
Other: 8 hours
Lucky Combination
Making this recipe is a great way to use up that leftover holiday ham. It also combines good luck black-eyed peas and greens in one simple recipe.
15 Minutes or Less to Prep
Jalapeño Cornbread
1 cup self-rising cornmeal
½ teaspoon baking soda
¼ teaspoon salt
1½ cups (6 ounces) shredded Cheddar cheese
½ cup chopped onion
1 cup milk
3 tablespoons bacon drippings
1 teaspoon garlic powder
3 large eggs, lightly beaten
3 jalapeño peppers, seeded and chopped
1 (7-ounce) can sweet whole kernel corn, drained
1 (2-ounce) jar diced pimiento, drained
• Combine first 3 ingredients in a large bowl; add Cheddar cheese and remaining 8 ingredients, stirring just until dry ingredients are moistened. Spoon batter into a greased 10-inch cast-iron skillet.
• Bake at 350° for 45 minutes or until golden. Cut into wedges. Makes 10 servings.
Prep: 10 minutes
Cook: 45 minutes
Alternative Use
Cornbread and greens are a match made in heaven for New Year’s. But this cornbread also makes a colorful addition to the Christmas dinner table with its specks of green jalapeño and red pimiento.
Kids Love It!
Slice-and-Bake Chocolate Chip Shortbread
1 cup butter, softened
¾ cup powdered sugar
1 cup (6-ounce package) semisweet chocolate morsels
2 teaspoons vanilla extract
2 cups all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon salt
• Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until mixture is smooth. Stir in chocolate morsels and vanilla.
• Stir together flour, baking powder, and salt. Gradually add to butter mixture, beating at low speed until blended.
• Shape dough into 3 (10-inch) logs; wrap logs separately in wax paper, and chill 4 hours. Cut each log into 28 slices, and place slices 1 inch apart on lightly greased baking sheets.
• Bake at 350° for 10 to 12 minutes or until edges are golden. Cool on wire racks. Makes 7 dozen.
Prep: 45 minutes
Cook: 12 minutes per batch
Other: 4 hours
Make-Ahead Tip
Once you shape the logs, they can be kept in the refrigerator up to 1 week or frozen up to a month.
For the Holidays
Pomegranate-Champagne Cocktail
1 turbinado sugar cube
2 tablespoons pomegranate juice
½ cup Champagne or sparkling wine, chilled
• Place sugar cube in a Champagne flute; add 2 tablespoons pomegranate juice and ½ cup Champagne. Serve immediately. Makes 1 serving.
Prep: 5 minutes
Sweet Treat
Turbinado is a raw, very coarse sugar with a mild brown sugar-like taste. It’s located with other sugars in the grocery store.