Slow Cooker
Overnight Sausage & Egg Casserole
Cheri Emery
Quincy, IL
This is a great recipe for Christmas morning. Turn on the slow cooker right before you go to bed and it’s ready for you when you wake up!
14 slices bread, quartered
1 lb. ground pork breakfast sausage, browned and drained
2-1/2 c. shredded Cheddar cheese
1 doz. eggs, beaten
2-1/4 c. milk
1-1/2 t. salt
1 t. pepper
In a greased slow cooker, arrange several layers of bread, sausage and cheese, ending with a cheese layer. Beat together eggs, milk, salt and pepper. Pour egg mixture over all. Do not stir. Cover and cook on low setting for 8 to 10 hours. Serves 6 to 8.
Every Christmas afternoon my mom would wash two of her wedding china teacups. She and Dad would sit down together, have their coffee and watch us play. Now that my sister and I are grown and have husbands and children of our own, we also sit down together and have coffee in Mom’s china.
Make-Ahead Scrambled Eggs
Kathy Grashoff
Fort Wayne, IN
Try this for your next holiday brunch. The beauty is you can put it in a slow cooker and keep it warm for four hours!
8 slices bacon
8-oz. pkg. sliced mushrooms
3 T. butter
16 eggs
1 c. half-and-half or milk
1/2 t. salt
1/4 t. pepper
10-3/4 oz. can cream of mushroom soup
2 T. fresh chives, chopped
4 Italian plum tomatoes, quartered and sliced
2 c. shredded Cheddar cheese
In a skillet over medium heat, cook bacon until crisp. Reserving one tablespoon drippings in skillet, drain bacon on paper towels; crumble and set aside. Add mushrooms to drippings in skillet; cook 4 to 5 minutes, until tender, stirring frequently. Remove from skillet; set aside. Wipe skillet clean with a paper towel. Melt butter in same skillet over medium heat. Beat eggs in a large bowl. Mix in half-and-half or milk, salt and pepper. Add egg mixture to skillet; cook over medium heat until firm but still moist, stirring occasionally. Stir in soup and chives. Place half of egg mixture in a 3-1/2 or 4-quart slow cooker. Top with half each of cooked mushrooms, tomatoes, cheese and crumbled bacon. Repeat layers. Cover and keep warm on low setting for up to 4 hours. Makes 12 servings.
Favorite ornaments getting lost on a big tree? Gather them to decorate a petite tabletop tree and set it where you often pass by.
Hot Spinach Dip
Beth Kramer
Port Saint Lucie, FL
The perfect appetizer for a New Year’s Eve party! Just toss the ingredients into a slow cooker and set aside to warm up, while you make the rest of your holiday spread. Yummy with warm sourdough bread, cut into cubes.
2 10-oz. pkgs. frozen chopped spinach, thawed and drained
16-oz. jar jalapeño-flavored pasteurized process cheese sauce
10-3/4 oz. can cream of mushroom soup
3-oz. pkg. cream cheese, softened
2 T. dried, minced onion
Combine all ingredients in a slow cooker that has been sprayed lightly with non-stick vegetable spray. Cover and cook on low setting for about 2 hours, until hot. Stir a few times during cooking time to blend well. Keep warm and serve from slow cooker. Makes 6 to 8 servings.
Send party guests home with whimsical goodie bags. Fill store-bought mittens with wrapped candies, a bag of roasted almonds and a note of thanks for coming!
Cheesy Sausage Dip
Emily Jordan
Sophia, NC
Last year for Christmas, my mom made me a cookbook with recipes from my great-great-grandmas, great-grandmas, grandmas, distant relatives, aunts and even my uncle. The book is a treasure and I love it dearly. This recipe was shared by my dad’s cousin Lisa. It’s a staple when my best friends and I get together for a sleepover or for movie night.
1 lb. ground pork sausage
16-oz. pkg. pasteurized process cheese spread, cubed
1-1/4 c. salsa
tortilla chips, sliced party rye bread
Brown sausage in a skillet over medium heat; drain. Place sausage in a slow cooker. Add cheese. Pour salsa over top. Cover and cook on low setting for 1-1/2 to 2 hours. Serve with tortilla chips or party rye bread. Serves 8 to 10.
Reuse empty plastic containers, potato chip cans and coffee tins into holiday gift containers. Just clean, dry thoroughly and wrap in pretty gift paper or decorate with last year’s Christmas cards.
Vegetable Beef Soup
Diane Cohen
The Woodlands, TX
Easy, good and makes the whole house smell delicious as it’s cooking!
1 lb. ground beef, browned and drained
2 c. tomato juice
2 c. beef broth
16-oz. pkg. frozen mixed vegetables
Combine all ingredients in slow cooker. Cover and cook on high setting for 3 hours. Reduce to low setting; cover and cook for an additional 3 to 4 hours. Makes 4 to 5 servings.
This year, tuck sparkling beaded necklaces into stockings...they’re surprisingly easy to make! Beads can be found at craft shops, and thin ribbon or silk beading cord come in endless colors. Clasps are attached to the ribbon at each end with a simple knot.
Simple Stew for Two
Kristin Gill
San Clemente, CA
If possible, stir this wonderful stew every two hours. At the grocery store, you’ll find the envelope of stew beef seasoning mix with the gravy mixes.
14-oz. can beef broth
2 T. stew beef seasoning mix
1 lb. stew beef, cubed
16-oz. pkg. frozen mixed vegetables
Optional: 1 to 2 potatoes, peeled and diced
Mix together broth and seasoning in a slow cooker. Stir in beef, vegetables and potatoes if using. Add water if needed to cover vegetables. Cover and cook on low setting for 8 hours. Serves 2.
Fill pint-size Mason jars with red cinnamon candies and nestle a votive in the center. They’ll look so welcoming lighting the walkway to your door.
Linda’s Cheatin’ Chili
Linda McWilliams
Fillmore, NY
My kids love chili, but who has time to make it? I created this recipe myself and it tastes like it’s made from scratch. They’ll think you spent hours preparing this homemade chili but it only takes about fifteen minutes!
2 lbs. ground beef
2 14-1/2 oz. cans diced tomatoes
1-3/4 oz. pkg. chili mix
1 c. spaghetti sauce
24-oz. jar chunky salsa
16-oz. can light red kidney beans, drained and rinsed
16-oz. can dark red kidney beans, drained and rinsed
1 to 2 c. water
Garnish: shredded Cheddar cheese, sour cream
In a skillet, brown ground beef; drain. To a slow cooker, add beef, tomatoes with juice and remaining ingredients except garnish. Cover and cook on low setting for 5 to 6 hours. Garnish as desired. Serves 8.
When you share a pot of homemade chili with neighbors, include a stack of bowls tied with a festive ribbon. A warming welcome on the first snowfall.
Buffalo Chicken Wing Soup
Anna McMaster
Portland, OR
This spicy, creamy soup warms you up from your toes to your nose on a cold winter day!
6 c. milk
3 10-3/4 oz. cans cream of chicken soup
3 c. chicken, cooked and shredded
1 c. sour cream
1/4 to 1/2 c. hot pepper sauce
Garnish: shredded Monterey Jack cheese, chopped green onions
Combine all ingredients except garnish in a 5-quart slow cooker. Cover and cook on low setting for 4 to 5 hours. To serve, garnish with cheese and onions. Serves 8.
Crisp, savory crackers are delightful alongside a steamy bowl of soup. Spread saltines with softened butter and sprinkle with Italian seasoning and garlic powder. Bake at 350 degrees for just a few minutes, until golden.
Broccoli & Cheese Casserole
Kristy Markners
Fort Mill, NC
A deliciously simple side dish to take to family dinners...there’s never any left!
10-oz. pkg. frozen chopped broccoli, cooked and drained
1/2 c. butter, melted
1-1/3 c. cooked rice
8-oz. jar pasteurized process cheese sauce
10-3/4 oz. can cream of mushroom soup
In a bowl, combine all ingredients. Spoon into a greased slow cooker. Cover and cook on low setting for 4 hours. Makes 6 to 8 servings.
When slow-cooker side dishes like Broccoli & Cheese Casserole are just about done, whip up a speedy chicken go-with. Simply pound chicken breasts until thin, coat both sides in flour and sprinkle on a bit of seasoning salt. Add a tablespoon of oil to a skillet and cook for 3 minutes per side, until juices run clear.
Corn Pudding
Betty Kozlowski
Newnan, GA
I was glad to find this slow-cooker recipe to use during the holidays when the oven is in use full-time.
2 10-oz. cans corn
2 16-oz. cans creamed corn
2 8-1/2 oz. pkgs. corn muffin mix
1/2 c. margarine
8-oz. container sour cream
Combine undrained corn and remaining ingredients in a slow cooker. Cover and cook on low setting for 2 to 3 hours, until set. Makes 10 to 12 servings.
For the best deals on holiday decorations, shop in November! Outdoor decorations are marked down early in the month, indoor ones in the middle and tree trimmings after Thanksgiving.
Slow-Cooker Baked Eggplant
Megan Brooks
Antioch, TN
My sister brought this side to Christmas dinner a couple years ago. Who knew eggplant was the perfect accompaniment to ham? We now include it as part of our traditional meal. Capers give this dish a little extra zing. Sometimes I even toss in a few pitted olives for more flavor.
1 eggplant, peeled and cut into one-inch cubes
2 onions, thinly sliced
2 stalks celery, cut into one-inch pieces
1 T. olive oil
16-oz. can diced tomatoes
3 T. tomato sauce
1 T. sugar
2 T. balsamic vinegar
1 t. dried oregano
Optional: 1 T. capers, drained
salt and pepper to taste
Garnish: grated Parmesan cheese
Combine eggplant, onions, celery, oil, undrained tomatoes and tomato sauce in a slow cooker. Cover and cook on low setting 3 to 4 hours, until eggplant is tender. Stir in sugar, vinegar, oregano and capers, if using. Season with salt and pepper. Cover and cook on low setting 45 minutes to one hour, until heated through. Garnish with Parmesan cheese. Makes 4 to 6 servings.
Clean-up is a snap when you use disposable votives! Place tealight candles in red or gold cupcake foils...simply toss the foils when the wick is snuffed.
Turkey Dressing
Nancy Fenton
Stillwater, MN
There’s nothing better than homemade dressing, but this one is a very close second!
1 lb. ground turkey, browned and drained
1/2 c. butter
2 c. celery, chopped
2 c. onion, chopped
3 c. chicken broth
2 eggs, beaten
14-oz. pkg. sage & onion-flavored croutons
Place turkey in a slow cooker. Melt butter in a saucepan over medium heat; sauté celery and onion until tender but not browned. Add to slow cooker. Add remaining ingredients, mixing well. Cover and cook on high setting for 45 minutes. Reduce heat and cook on low setting for 4 to 5 hours. Stir every 45 minutes to avoid burning around the edges. Serves 10.
Spoon stuffing into hollowed-out peppers, tomatoes, sweet onions or even acorn squash halves and bake. It’s an extra-special presentation on a buffet.
Cheesy Corn
Karen Kidd
Abilene, TX
My family has never really liked vegetables, so I am always looking for something they all will eat at holiday celebrations. They love this and ask for “that corn stuff” each year.
3 16-oz. pkgs. frozen corn
8-oz. pkg. cream cheese, cubed
1/2 c. butter, cubed
3 T. milk
3 T. water
2 T. sugar
6 slices American cheese, quartered
Mix together all ingredients in a slow cooker that has been lightly sprayed with non-stick vegetable spray. Cover and cook on low setting for 4 hours. Stir occasionally, adding a little more water if it begins to stick. Serves 6 to 8.
Patty’s Au Gratin Potatoes
Patty Hart
Eugene, MO
I’m sharing this recipe in memory of my niece Lindsey. It was her very favorite and she always asked me to bring it to family get-togethers.
32-oz. pkg. frozen shredded hashbrowns
2 12-oz. containers sour cream
2 10-3/4 oz. cans cream of mushroom soup
1/4 c. milk
chopped onion to taste
seasoned salt and pepper to taste
6 to 9 slices American cheese
1/2 c. butter, sliced
Combine all ingredients except cheese and butter in a large bowl. Mix well. In a slow cooker, alternate layers of the hashbrown mixture and cheese, beginning and ending with the hashbrowns. Top with butter. Cover and cook on high setting for 1-1/2 hours; turn to low, cook 2-1/2 hours longer, or until potatoes are tender. Makes 8 to 10 servings.
Unfried Refried Beans
Kristy Markners
Fort Mill, SC
Mexican is my favorite food of all time! This is one of my new easy slow-cooker sides. It makes a bunch and the leftovers are just as good as the first bite! If you can’t find chili salt, just substitute one teaspoon salt plus 1/2 teaspoon chili powder.
16-oz. pkg. dried pinto beans
1 t. chili salt
4-oz. can chopped green chiles
Soak beans in water overnight. Drain beans and place in a slow cooker. Add water to cover 2 inches over beans. Stir in remaining ingredients. Cover and cook on high setting for 8 hours. Drain off all but about 1/4 cup water. Use an immersion blender to blend until smooth. Serves 8.
Cut leftover wrapping paper scraps into small squares and découpage them to a shoebox, patchwork-quilt style. Tuck in holiday cards and family pictures you received this season. A keepsake you’ll enjoy for years to come!
Slow-Cooker Potatoes
Marsha Konken
Sterling, CO
For a hearty main dish, just add cubed cooked ham to this creamy recipe...tasty!
32-oz. pkg. frozen shredded hashbrowns, partially thawed
2 10-3/4 oz. cans Cheddar cheese soup
13-oz. can evaporated milk
1 c. green pepper, diced
2.8-oz. can French fried onions, divided
Spray a slow cooker with non-stick vegetable spray. Add hashbrowns, soup, milk, green pepper and all but 1/4 cup of onion rings. Stir to combine. Cover and cook low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. Sprinkle with remaining onions just before serving. Serves 6 to 8.
A little washable poster paint and a brush is all that’s needed to write cheery holiday greetings on mirrors or windows. And with a little soapy water, it will easily wash off after the holidays.
Festive Apples & Squash
JoAnna Nicoline-Haughey
Berwyn, PA
I love the aroma of the spices throughout the house while this is cooking!
4 lbs. butternut squash
2/3 c. butter, melted
1 c. light brown sugar, packed
1/2 t. salt
3 T. all-purpose flour
1 t. cinnamon
1/2 t. ground ginger
1/2 t. nutmeg
6 Granny Smith apples, peeled, cored and sliced
Cut squash in half; remove seeds, peel and cut into 1/2-inch cubes. Combine butter, brown sugar, salt, flour and spices; mix until crumbly. Layer half of squash in an oval slow cooker. Top with half of the apple slices and half of the spice mixture. Repeat layers. Cover and cook on low setting for 6 hours, or on high setting for 3-1/2 hours. Serves 6 to 8.
Keep all of your family’s favorite holiday storybooks in a basket by a cozy chair. Set aside one night as family night to read your favorites together.
Barbecue Goose Sandwiches
Regina Vining
Warwick, RI
Each year we try to include goose at our Christmas dinner. Our family keeps expanding, so I’m always looking for quick & easy recipes. This one even lets us stick to our family tradition!
1/4 c. butter
2 cloves garlic, minced
1 yellow onion, sliced
2 goose breasts
3 to 4 c. chicken broth
3 T. Worcestershire sauce
16-oz. bottle barbecue sauce
4 to 6 buns, split
Melt butter in a large skillet over medium heat. Add garlic and onion and sauté for 5 minutes. Add goose breasts and brown on both sides. Place meat into a slow cooker that has been sprayed with non-stick vegetable spray. Add broth to cover; stir in Worcestershire sauce. Cover and cook on high setting for 6 to 8 hours, until meat shreds easily. Remove to cutting board; remove bones and shred with 2 forks. In a bowl, combine meat with barbecue sauce. Serve on buns. Makes 4 to 6 servings.
Antique thread spools can be made into old-fashioned candleholders...tuck in a small taper, add holly berries, sprigs of greenery and a bow.
Italian Sammies
Cynthia Malm
Clovis, CA
My family loves this dish and asks for it on almost every occasion they can think of. Since it’s made in the slow cooker, I can spend time with the family instead of working in the kitchen all day and missing the fun! At one gathering, my brother had three servings and then took the leftovers home. His wife reported that he was very stingy and ate most of it up before she could even get to it!
3 to 4-lb. beef round or rump roast
1 T. paprika
16-oz. jar pepperoncini
1 yellow onion, chopped
1 T. garlic, minced
8 to 12 French rolls, split
Garnish: favorite condiments
Rub roast with paprika. In a slow cooker, add roast, pepperoncini with juice, onion and garlic. Cover and cook on low setting for 6 to 8 hours. Shred roast. Serve warm on split rolls. Garnish as desired. Serves 8.
Realistic snow for your Christmas village! Simply lay lengths of rolled cotton along the ground and rooftops, then sprinkle with crystal snow.
Tangy Ham Steaks
Stephanie Mayer
Portsmouth, VA
The ham is juicy, tender and full of flavor...and the green beans make it a whole meal. The simplest holiday dinner ever!
1/4 c. brown sugar, packed
1 t. garlic powder
1 t. salt
1/4 t. pepper
2/3 c. cider vinegar
4 t. Worcestershire sauce
2 lbs. ham steaks
2 c. green beans
Combine all ingredients except ham and beans in a large bowl. Add ham; stir to coat. Cover and refrigerate one hour to marinate. Add ham and brown sugar mixture to a lightly greased slow cooker. Place green beans over ham. Cover and cook on low setting for 8 to 10 hours or on high setting for 4 to 6 hours. Serves 4 to 6.
Tie different lengths of ribbon to Christmas-shaped cookie cutters and hang them from a curtain rod…just the right touch for the kitchen window.
Cola Ham for a Crowd
Lauren Williams
Kewanee, MO
Always a favorite at any of our family gatherings...especially Christmas. The ham falls off the bone, has wonderful texture and is so delicious.
12-oz. can cola
8-lb. bone-in ham
Place ham cut-side down in a large slow cooker, trimming to fit if needed. Pour cola over ham. Cover and cook on low setting for 8 to 10 hours. Makes 12 to 16 servings.
A special family tradition that we have held ever since our eldest was little is our Shepherds’ Meal on Christmas Eve. We try to recreate what it may have been like for the shepherds that starry night so long ago. First, we make a big pot of lentil stew. The table is set with oil-burning lamps, sliced cheeses, sheepherder’s bread and milk. Dad asks a special blessing over our simple meal. We thank God for sending His own dear Son, and allowing humble shepherds to be a part of the greatest event in history!
Cranberry Turkey Breast
Patricia Wissler
Harrisburg, PA
This is so easy to make. The sauce is wonderful on mashed potatoes!
salt and pepper to taste
3 to 5-lb. turkey breast
16-oz. can whole-berry cranberry sauce
1.35-oz. pkg. onion soup mix
2 T. cornstarch
2 T. cold water
Sprinkle salt and pepper on turkey breast; place in a slow cooker. In a microwave-safe dish, heat cranberry sauce for 40 seconds to soften. Add onion soup mix to cranberry sauce; blend well. Spread cranberry mixture over turkey. Cover and cook on low setting 4 to 5 hours, until a meat thermometer registers 180 degrees. Remove turkey from the slow cooker and allow to rest for 10 minutes. While turkey is resting, cover the slow cooker and turn to high. In a small bowl, mix together cornstarch and cold water until smooth. When sauce is boiling, stir in cornstarch paste. Continue to simmer until it thickens. Slice turkey and serve with sauce. Serves 6 to 8.
Add a cozy glow to a nonworking fireplace. Cluster sets of twinkle lights inside, plug them in and enjoy the sparkling display!
Slow-Cooker Chicken & Noodles
Tam Schuster
Lexington, OH
My husband, grown children and grandchildren love this classic dish!
3 to 4 boneless, skinless chicken breasts
2 10-3/4 oz. cans cream of chicken soup
4 10-1/2 oz. cans chicken broth
1/2 c. butter, sliced
1/2 to 1 t. garlic salt
1/4 t. pepper
dried parsley to taste
24-oz. pkg. frozen egg noodles
Combine all ingredients except noodles in a slow cooker. Cover and cook on low setting for 8 hours. Remove and shred chicken; return to slow cooker. Add frozen noodles; stir. Continue cooking on low for one more hour. Serves 6 to 8.
A quick go-with for a slow-cooker meal...toss steamed green beans, broccoli or zucchini with a little olive oil and chopped fresh herbs.
Coconut Curry Chicken
Dawn Salisbury
Pleasant Grove, UT
I love this recipe because it is something I can toss in the slow cooker in less than five minutes. My husband loves it because it’s reminiscent of his time in New Zealand.
6 frozen boneless, skinless chicken breasts
14-oz. can coconut milk
2 T. yellow curry
cooked rice
Place chicken in a slow cooker. Mix together coconut milk and curry; pour over chicken. Cover and cook on low setting for 4 hours, or on high setting for one to 2 hours, until chicken juices run clear. Serve over rice. Serves 6.
Use a sturdy rubber band to secure peppermint sticks to the outside of a cylindrical vase. Tie on a pretty ribbon to cover the band and fill with a favorite holiday bouquet or candle...so easy!
Florence’s Philippine Chicken
Jane Luke
Valrico, FL
My mother was shooed out of her mother’s kitchen, so she learned to cook after she was married. She collected recipes from her friends that were easy and foolproof. I found this one in her recipe box when I was looking for recipes to make for my new husband when we got married. I like it because it’s inexpensive and I always have the simple ingredients on hand.
8 chicken thighs
3 T. cider vinegar
3 T. low-sodium soy sauce
1 clove garlic, minced
1/8 t. pepper
Place chicken in a slow cooker. Combine remaining ingredients and pour over chicken. Cover and cook on low setting for 6 hours. Serves 4.
Small cheer and great welcome
make a merry feast!
Garlic Chicken Alfredo
Laurel Perry
Loganville, GA
Even picky eaters will love this creamy dish. And you’ll love how easy it is!
16-oz. jar garlic Alfredo sauce, divided
4 to 6 boneless, skinless chicken breasts
4-oz. can sliced mushrooms, drained
cooked spaghetti or fettuccine pasta
Garnish: grated Parmesan cheese
Pour half of sauce into a slow cooker. Place chicken on sauce; top with mushrooms and remaining sauce. Cover and cook on low setting for 6 to 8 hours. Serve over pasta; garnish with Parmesan cheese. Serves 4 to 6.
An elegant centerpiece in a jiff! Place white candles in various sizes in a large bowl. Tuck in silver ornaments and strings of beads that spill over the edges.
Slow-Cooker Chicken Cacciatore
Denise Thom
Lake George, NY
An easy recipe to prepare for busy weeknights. It’s nice to come home to a fragrant, hot dinner. I serve this chicken with a tossed salad and fresh garlic bread. A no-fuss meal that’s so good!
1 onion, thinly sliced and separated into rings
2 boneless, skinless chicken breasts, diced
1 T. garlic, chopped
1 t. Italian seasoning
1 t. pepper
1/2 t. salt
28-oz. can crushed tomatoes
6-oz. can tomato paste
3/4 c. water
16-oz. pkg. angel hair pasta, cooked
In a slow cooker, layer onion, chicken, garlic, seasonings, tomatoes, tomato paste and water. Cover and cook on low setting for 6 to 8 hours. Serve over cooked pasta. Makes 6 servings.
Slip a prewarmed ceramic tile into the bread basket before adding a napkin liner. Biscuits and rolls will stay toasty and warm through dinner.
Mediterranean Pork Tenderloin
Andrea Treadwell
Orrington, ME
A four-ingredient dish that packs a lot of flavor! Serve with a tossed vegetable & pasta salad.
1-1/2 to 2-lb. pork tenderloin
14-1/2 oz. can diced tomatoes with garlic and onions
2-1/4 oz. can sliced black olives, drained
8-oz. container crumbled feta cheese
Place pork in a slow cooker. Cover with tomatoes and olives. Sprinkle feta cheese on top. Cover and cook on low setting for 6 to 8 hours. Serves 6.
Give gift cards or movie passes tucked inside easy-to-make pouches. Fold a length of three-inch wide ribbon in half; stitch the long sides together. Trim the short edges with pinking shears and slip the gift inside.
Hoolipsey
Betty Jo Riendel
Stockton, CA
Hoolipsey, or “pigs in a blanket,” was a tradition at Thanksgiving and Christmas. I have my Great-Grandmother Katrine’s meat grinder, patented in 1875, that my mama used to grind the salt pork in the original recipe from the old country. When I was a little girl, I loved the Hoolipsey best the next day and just a little warm. Make sure to use ground pork, not sausage, for this recipe.
1 to 2 heads cabbage
1 lb. ground pork
1 white onion, chopped
1-1/2 c. long-cooking rice, uncooked
salt and pepper to taste
32-oz. jar sauerkraut, drained and juice reserved
Fill a large stockpot half full of water; bring to a boil over medium-high heat. Meanwhile, run a sharp knife around cabbage stems. Reduce water to simmering. Place cabbage stem-side down in stockpot; cover. Meanwhile, combine ground pork, onion, rice, salt and pepper in a large bowl. Pour reserved juice from sauerkraut over pork mixture. Drain cabbage; cool slightly. Remove wilted cabbage leaves and set aside. Put half of sauerkraut into a slow cooker. Wrap a tablespoon of pork mixture in each cabbage leaf; place in slow cooker. Cover with remaining sauerkraut. Cover and cook on low setting for 6 hours. To serve, gently uncover pork rolls from under sauerkraut and remove to a serving platter. Serve with sauerkraut. Serves 10.
For a magical ice wreath, arrange cranberries and pine trimmings in a ring mold and fill with water. Freeze until solid, then pop out of the mold. Hang outdoors from a tree branch with a sturdy ribbon.
Wacky Beef Roast
Lauren Anderson
Grand Rapids, MI
The gravy from this zesty roast is wonderful on mashed potatoes. Use any leftovers for hot roast beef sandwiches.
2 to 3-lb. beef chuck roast
1-oz. pkg. ranch dressing mix
.7-oz. pkg. Italian dressing mix
.87-oz. pkg. brown gravy mix
1/2 to 1 c. warm water
Place roast in a slow cooker. Combine dry dressing and gravy mixes; sprinkle on top of roast. Pour in warm water. Cover and cook on low setting for 6 to 8 hours. Serves 6.
When it’s time to take down the tree, set aside the unbreakable round red ornaments for your summer garden! Hang them on tomato plants early in the season. When birds come to peck, instead of yummy tomatoes, they’ll find the hard bulbs and leave your plants alone by the time the real fruits ripen.
Slow-Cooker Roast with Mushrooms
Gloria Kaufmann
Orrville, OH
It’s great coming home on a fall or winter evening to smell a roast in the slow cooker. Cook the noodles and a vegetable while setting the table and you’ve got a meal that’s good enough for company.
2 to 3-lb. beef chuck roast, trimmed and cut into thin strips
12-oz. pkg. sliced mushrooms
1 onion, chopped
1-1/2 t. salt
1/2 t. pepper
2 T. cornstarch
2 T. cold water
1/2 c. sour cream
1 T. Dijon mustard
cooked egg noodles
Combine beef, mushrooms, onion, salt and pepper in a slow cooker. Cover and cook on low setting for 8 hours, or until beef is tender. Turn off slow cooker. Whisk together cornstarch and water. Remove one cup of liquid from slow cooker and combine with cornstarch mixture. Return to slow cooker; cook until thickened. Stir in sour cream and mustard. Serve over noodles. Serves 5.
Cooking for a crowd? Roasting meats can easily be doubled in a large slow cooker. Add only half again as much seasoning, not twice as much...otherwise flavors may be too strong.
Halibut with Tomatoes
Jen Thomas
Santa Rosa, CA
I’ve been trying to sneak more fish into my family’s diet and this recipe is so good even the kids like it. This version is perfect for a winter meal...even for Christmas with all the red and green. But you can also fix it with fresh tomatoes and basil in the summer.
4 6-oz. halibut fillets
14-oz. can peeled Italian plum tomatoes, drained and chopped
1 T. tomato purée
1 green pepper, chopped
garlic salt to taste
cracked pepper to taste
1 t. dried basil
Arrange fish fillets in a slow cooker that has been sprayed with non-stick vegetable spray. In a bowl, stir together remaining ingredients; pour over fish. Cover and cook on low setting for 3 to 5 hours. Serves 4.
Gourd snowmen look sweet on a tabletop...they’re an easy party craft too. Simply paint bottle gourds with white craft paint and let dry, then paint on features. Add a strip of fleece for a neck scarf and pull on a tiny baby sock for a cap.
Citrus Party Fish
Mia Rossi
Charlotte, NC
My family’s version of the traditional Italian fish dinner! We like to serve this quick & easy (and might I add tasty!) dish on Christmas Eve, just before opening presents.
1-1/2 lbs. tilapia fillets
salt and pepper to taste
5 T. fresh parsley, chopped
1 onion, chopped
4 t. oil
2 t. lemon zest
2 t. orange zest
Garnish: orange and lemon slices
Season fish fillets with salt and pepper; place in a lightly greased slow cooker. Place parsley, onion, oil and zest over fish. Cover and cook on low setting for 1-1/2 hours. Garnish with orange and lemon slices. Serves 6 to 8.
A crisp green salad goes well with all kinds of slow-cooked main dishes. For a zippy lemon dressing, shake up 1/2 cup olive oil, 1/3 cup fresh lemon juice and a tablespoon of Dijon mustard in a small jar and chill to blend.
Baked Apples with Caramel
Beth Holcomb
Webb City, MO
My grandmother made these tasty apples on cold days in the fall. They became a special treat whenever she had extra apples and it was raining outside.
4 tart apples, cored
1/2 c. apple juice
1/2 c. brown sugar, packed
12 red cinnamon candies
1/4 c. butter, softened
8 caramels, unwrapped
1/4 t. cinnamon
Garnish: whipped cream or vanilla ice cream
Peel the top of each apple; place apples in a slow cooker side by side. Pour juice over apples. Fill the center of each apple with 2 tablespoons brown sugar, 3 cinnamon candies, one tablespoon butter and 2 caramels. Sprinkle with cinnamon. Cover and cook on low setting for 4 to 6 hours, until apples are tender. Serve immediately, garnished as desired. Makes 4 servings.
When the holidays are over, save those extra candy canes. Use as stirrers to infuse coffee and tea with peppermint, or crush them to add a minty layer to s’mores.
Apple Peanut Crumble
Charlotte Smith
Tyrone, PA
An absolutely wonderful dessert! Turn on the slow cooker while getting the rest of your meal ready for guests.
4 to 5 baking apples, peeled, cored and sliced
2/3 c. brown sugar, packed
1/2 c. quick-cooking oats, uncooked
1/2 c. all-purpose flour
1/2 t. cinnamon
1/2 t. nutmeg
1/3 c. butter, softened
2 T. creamy peanut butter
Garnish: vanilla ice cream
Place apple slices in a slow cooker. Combine brown sugar, oats, flour, cinnamon and nutmeg. Cut in butter and peanut butter. Sprinkle over apples. Cover and cook on low setting for 5 to 6 hours. Serve warm with vanilla ice cream. Serves 4 to 5.
Every year since I was born, my grandmother gave me a Christmas ornament. Some were handmade, some were store-bought, but each was picked out with a special meaning. Her intention was that when I moved out and had my own tree, I would have quite a nice collection. Now I buy myself special ornaments. And when I pull out the boxes of decorations, I remember each one that came from her. While trimming our Christmas tree, my son loves hearing about every ornament from his great-grandmother!
Creamy Rice Pudding
Darlene Brown
Herndon, PA
I found this easy recipe in a farm newspaper some time ago. It’s as creamy as rice pudding made in the oven or on the stovetop. To cook raisins, simply boil them in water for five minutes, drain and let cool.
9 c. whole milk
1 c. long-cooking rice, uncooked
1/8 t. salt
1 c. plus 1 t. sugar, divided
3 eggs, beaten
1 T. vanilla extract
Optional: 1 c. cooked raisins
Garnish: cinnamon
Combine milk, rice and salt in a slow cooker. Cover and cook on high setting for 2-1/2 to 3 hours. Stir every hour. After rice is cooked, stir and add one cup sugar. In a bowl, beat together eggs, remaining sugar and vanilla. Add to slow cooker. Cover and cook an additional 5 to 10 minutes, until heated through. Fold in raisins, if desired. Sprinkle cinnamon on top. Makes 6 to 8 servings.
Create a sweet candy land on your sideboard. Hot-glue hard candy mints to foam cones from the craft store and arrange around the dessert trays...how pretty!