Holiday Magic
Ring in the season with family classics, such as sweet potato casserole and turkey and dressing.
Big Batch • 15 Minutes or Less to Prep
Hot Cider Punch
1 (64-ounce) bottle apple cider
2 cups orange juice
¾ cup fresh lemon juice
¼ cup honey
10 whole allspice
5 whole cloves
1 (2½-inch) cinnamon stick
1 lemon, sliced
• Combine first 7 ingredients in a 4- or 5-quart slow cooker.
• Cover and cook on HIGH 4 hours or on LOW 8 hours. Pour liquid through a wire-mesh strainer into a large container, discarding spices. Add lemon slices just before serving. Serve warm. Makes 11 cups.
Slow-Cooker Size: 4- or 5-quart
Prep: 8 minutes
Cook: 4 hours or 8 hours
Spice Bag
For easy removal of whole spices, tie them in a cheesecloth bag.
Honey offers a natural sweetness to this beverage.
Company’s Coming • 15 Minutes or Less to Prep
Breakfast Casserole
1 pound ground pork sausage
1 (28-ounce) package frozen country-style hash browns, thawed
2 cups (8 ounces) shredded sharp Cheddar cheese
12 large eggs, lightly beaten
1 cup milk
2 teaspoons salt
1 teaspoon pepper
½ teaspoon dry mustard
• Cook sausage in a medium nonstick skillet until it crumbles and is no longer pink. Drain and pat dry with paper towels.
• Place hash browns in a lightly greased 6-quart slow cooker. Spoon sausage over hash browns; sprinkle with cheese.
• Whisk together eggs and remaining 4 ingredients; pour over cheese.
• Cover and cook on LOW 4 to 4½ hours or until set. Uncover and let stand 15 minutes. Makes 6 to 8 servings.
Slow-Cooker Size: 6-quart
Prep: 8 minutes
Cook: 4 hours, 30 minutes
Other: 15 minutes
Spicy!
To spice things up, try using hot sausage and Monterey Jack cheese with peppers instead of regular sausage and Cheddar cheese.
Southern Classic • Editor’s Favorite
Grandma Dean’s Chicken and Dressing
Many grocery delis offer baked cornbread; just steer away from the sweet variety for this recipe.
1 (2½-pound) rotisserie chicken, skinned, boned, and shredded (about 4 cups)
6 cups coarsely crumbled cornbread
8 (1-ounce) firm white bread slices, torn into pieces
2 (14-ounce) cans chicken broth
2 (10¾-ounce) cans cream of chicken soup
1 medium onion, chopped
3 celery ribs, chopped
4 large eggs, lightly beaten
2 teaspoons ground sage
½ teaspoon pepper
¼ teaspoon salt
½ cup butter, softened
• Combine first 11 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter.
• Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. Stir well before serving. Makes 8 to 10 servings.
Slow-Cooker Size: round 5-quart
Prep: 29 minutes
Cook: 4 hours or 7 minutes
Cornbread Prep
We used 2 (6-ounce) packages cornbread mix, prepared according to package directions, to equal 6 cups coarsely crumbled cornbread. Both mixes can be baked at the same time in a 9-inch square pan.
Homemade cornbread works best in this recipe, but you can take a shortcut by using cornbread from a mix or the deli.
Kids Love It! • 15 Minutes or Less to Prep
Green Bean Casserole
This holiday classic is sure to become a convenient family favorite throughout the year with the help of your slow cooker.
2 (14.5-ounce) cans cut green beans, drained
1 (10¾-ounce) can cream of mushroom soup, undiluted
1 (8-ounce) package shredded Cheddar cheese
2 (4.5-ounce) jars sliced mushrooms, drained
1 cup milk
1 tablespoon Worcestershire sauce
¼ teaspoon pepper
1 (6-ounce) can French fried onion rings, divided (we tested with Durkee’s)
• Combine first 7 ingredients in a large bowl; stir in half of French fried onion rings. Spoon casserole mixture into a lightly greased 2- or 3-quart slow cooker.
• Cover and cook on LOW 2 hours. Sprinkle remaining onion rings on top of casserole. Cover and cook on LOW 30 more minutes. Makes 8 to 10 servings.
Slow-Cooker Size: 2- or 3-quart
Prep: 6 minutes
Cook: 2 hours, 30 minutes
Quick Menu
• Roasted turkey
• Garlic mashed potatoes
• Cranberry sauce
Adding the onion rings toward the end of cooking the casserole keeps them crunchy.
Company’s Coming • 15 Minutes or Less to Prep
Sweet Potato Casserole with Pecan Topping
2 (29-ounce) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed)
⅓ cup butter, melted
½ cup granulated sugar
3 tablespoons light brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅓ cup heavy whipping cream
¾ cup chopped pecans
¾ cup firmly packed light brown sugar
¼ cup all-purpose flour
2 tablespoons butter, melted
• Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker.
• Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.
• Cover and cook on HIGH 3 to 4 hours. Makes 8 servings.
Slow-Cooker Size: 3-quart
Prep: 14 minutes
Cook: 4 hours
Alternative to the Oven
This is a great holiday side that cooks on the countertop while your turkey and dressing fill your oven.
Dual Slow-Cooker Menu
• Roasted turkey
• Cornbread dressing
• Cranberry sauce
A crunchy pecan topping decks creamy sweet potatoes.
Southern Classic • 15 Minutes or Less to Prep
Squash and Cornbread Casserole
1 (10¾-ounce) can cream of mushroom soup, undiluted
1 (8-ounce) container sour cream
1½ pounds yellow squash, cut into ½-inch slices
1 cup chopped onion
1 cup shredded carrot
1 (11-ounce) can sweet whole kernel corn, drained
1½ cups cornbread stuffing mix
¼ cup butter or margarine, melted
2 teaspoons dried sage
• Combine soup and sour cream in a large bowl. Add vegetables, stirring gently to coat.
• Spoon vegetable mixture into a lightly greased 4-quart slow cooker.
• Combine stuffing mix and remaining 2 ingredients; sprinkle over vegetable mixture.
• Cover and cook on LOW 5 hours. Uncover and let stand 10 minutes before serving. Makes 8 servings.
Slow-Cooker Size: 4-quart
Prep: 14 minutes
Cook: 5 hours
Other: 10 minutes
Quick Menu
• Cornish hens
• Roasted asparagus
Carrot and corn are welcome additions to this Southern favorite.
Editor’s Favorite • 15 Minutes or Less to Prep
Jalapeño Creamed Spinach
4 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
2 (8-ounce) packages cream cheese, cubed
½ (16-ounce) loaf hot Mexican pasteurized prepared cheese product
1 cup chopped onion
⅓ cup butter, melted
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
⅛ teaspoon ground red pepper
• Stir together all ingredients in a large bowl. Spoon into a lightly greased 5-quart slow cooker.
• Cover and cook on LOW 4 to 5 hours. Makes 8 servings.
Slow-Cooker Size: 5-quart
Prep: 13 minutes
Cook: 5 hours
Appetizer Tip
This creamy side dish can also be served as a dip with sturdy chips or toasted baguette slices.
Comfort Food • 15 Minutes or Less to Prep
Mushroom-Rice Pilaf
¼ cup butter or margarine, melted
1 cup uncooked long-grain converted rice (we tested with Uncle Ben’s)
1 (10½-ounce) can condensed beef broth
1 (10½-ounce) can beef consommé
1 cup coarsely chopped fresh mushrooms
2 tablespoons sliced green onion (1 onion)
2 tablespoons slivered almonds, toasted
• Combine butter and rice in a lightly greased 3½-quart slow cooker, stirring until rice is coated. Stir in broth, consommé, and mushrooms.
• Cover and cook on LOW 4 to 4½ hours. Add green onion and almonds; fluff with a fork. Makes 4 to 6 servings.
Slow-Cooker Size: 3½-quart
Prep: 6 minutes
Cook: 4 hours, 30 minutes
Rice Tips
Thoroughly coating rice with butter before adding broth helps rice grains retain a pleasing texture. Converted rice works best in this recipe.
Quick Menu
• Roasted chicken
• Green beans
Steeped in beef broth and consommé, white rice takes on a buttery new identity.
Kids Love It! • 15 Minutes or Less to Prep
Extra-Cheesy Macaroni and Cheese
Using Italian and Cheddar cheeses updates this family favorite that is sure to please kids as well as impress adults.
1 (8-ounce) package shredded Italian three-cheese blend
1 (8-ounce) package shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1 (12-ounce) can evaporated milk
1½ cups milk
1 teaspoon salt
¾ teaspoon dry mustard
¼ teaspoon ground red pepper
½ teaspoon black pepper
8 ounces small shell pasta (about 2¼ cups), uncooked
• Combine cheeses in a bowl; set aside.
• Whisk together eggs and next 6 ingredients in a large bowl. Stir in pasta and 3 cups cheese mixture. Pour mixture into a lightly greased 3-quart slow cooker; sprinkle with ¾ cup cheese mixture.
• Cover and cook on LOW 4 hours. Sprinkle servings evenly with remaining cheese mixture. Makes 6 to 8 servings.
Slow-Cooker Size: 3-quart
Prep: 6 minutes
Cook: 4 hours
No Precook
The best part of this simple recipe is that you don’t have to precook the pasta!
Kids Love It!
Spiced Apple Butter
8 large Granny Smith apples, peeled and cut into ½-inch cubes (about 10 cups)
½ cup apple cider
½ cup granulated sugar
½ cup firmly packed light brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground allspice
• Combine all ingredients in a 5-quart slow cooker.
• Cover and cook on LOW 6 hours. Mash apples. Cover and cook on LOW 6 more hours or until mixture is deep brown and a spreading consistency. Cool. Cover and chill 8 hours. Store in refrigerator up to 3 weeks. Makes 4 cups.
Slow-Cooker Size: 5-quart
Prep: 20 minutes
Cook: 12 hours
Other: 8 hours
Test Kitchen Secret
For an extra-fresh homemade flavor, use fresh apple cider from a local apple orchard or the produce section of your supermarket.
A wonderful aroma fills the air when apple butter simmers on the countertop.
Company’s Coming
Cranberry-Apple Cobbler
5 Granny Smith apples, peeled and sliced (about 3 pounds)
2 cups fresh or frozen cranberries
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 teaspoons cornstarch
¼ cup water
1 vanilla bean, split
1 cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
⅓ cup butter, softened
⅓ cup granulated sugar
1 tablespoon milk
1 large egg
Vanilla ice cream
• Combine first 5 ingredients in a lightly greased 5-quart slow cooker.
• Whisk together cornstarch and ¼ cup water until smooth; add to slow cooker, stirring well.
• Cover and cook on HIGH 1½ hours.
• Meanwhile, use a small, sharp knife to scrape seeds from vanilla bean, discarding pod. Combine vanilla seeds and next 3 ingredients; set aside.
• Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating well; add milk and egg, beating until blended. Stir in flour mixture.
• Stir apple mixture. Drop flour mixture, 1 tablespoon at a time, evenly over apple mixture.
• Cover and cook on LOW 2½ hours. Serve warm with ice cream. Makes 6 to 8 servings.
Slow-Cooker Size: 5-quart
Prep: 21 minutes
Cook: 4 hours
Any Time of Year
You can enjoy this festive cobbler year round by using frozen cranberries when fresh are not available.
Kids Love It!
Holiday Gingerbread Pudding
1 (12-ounce) French bread loaf, cut into 1-inch cubes
1½ cups chopped pecans, toasted
1 cup raisins
3 large eggs, lightly beaten
3 cups half-and-half
1 cup firmly packed light brown sugar
¾ cup molasses
¼ cup butter, melted
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
Spiced Whipped Cream
• Combine first 3 ingredients in a 4½-quart slow cooker. Whisk together eggs and next 9 ingredients in a medium bowl. Pour over bread mixture, stirring well to coat; cover and let stand 30 minutes. Stir again to coat bread evenly with egg mixture.
• Cover and cook on LOW 4 hours or until set. Let stand 15 minutes before serving. Serve with Spiced Whipped Cream. Makes 8 to 10 servings.
Slow-Cooker Size: 4½-quart
Prep: 21 minutes
Cook: 4 hours
Other: 45 minutes
Dual Slow-Cooker Menu
• Holiday ham
• Brown sugar-glazed carrots
Spiced Whipped Cream
1 cup whipping cream
3 tablespoons brown sugar
1 tablespoon pecan liqueur (optional; we tested with Praline Pecan Liqueur)
• Beat whipping cream, sugar, and, if desired, liqueur at medium speed with an electric mixer until stiff peaks form. Serve with Holiday Gingerbread Pudding. Makes 2 cups.