It's that time of year where we move back inside our homes and focus on getting together for the Holidays. A time where family and good food make a perfect combination. Starting with the biggest food Holiday, Thanksgiving! Recreating history with a big gathering and delicious food! This year try something new such as a slow cooker version of a Thanksgiving staple. They cook on their own while you're busy with another dish and don't need to wait in line for the oven!
Slow cooker green bean casserole
2 pounds fresh green beans or frozen french cut green beans
4 tablespoons unsalted butter
6 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 cup half and half
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground thyme
8 ounces fresh mushrooms, cleaned, stems removed, and sliced
1 cup parmesan cheese, finely grated
6 slices bacon, cooked and crumbled
1/2 cup panko bread crumbs
1 tablespoon butter
1 and 1/2 cups French’s French Fried Onions
In a large saucepan, melt 4 tablespoons unsalted butter over low heat. Whisk in 6 tablespoons flour and let cook for 1-2 minutes. Slowly stir in 1 cup chicken broth, then 1 cup milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season to taste with a bit of salt and pepper. Stir in 1/2 cup half and half, then set aside. In a non-stick skillet, sauté 8 ounces fresh mushrooms slowly so that they release all of their moisture. Season them with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground thyme. When the mushrooms start to turn golden brown (after about 10 minutes), add them to the sauce from step 1. Stir in 1 cup finely grated parmesan cheese. In a large bowl, toss either fresh or frozen green beans with the mushroom sauce. Spray a slow cooker with non-stick cooking spray. Pour the green bean mixture into the slow cooker and sprinkle 1/2 cup French’s French Fried Onions over the top. Fresh beans: cook on low for 4-6 hours Frozen beans: cook on low for 5-6 hours Shortly before serving, heat 1 tablespoon butter in a non-stick skillet over medium heat. Add in 1/2 cup panko bread crumbs and cook until lightly toasted. Add in 1 cup French Fried Onions and cook for a minute longer. When the green bean casserole is done cooking, transfer it to a serving dish. Sprinkle the french fried onion/panko bread crumb mixture over the top and serve.
Slow cooker apple butter yeast rolls
2 1/2 teaspoons dry active yeast (1 packet)
1/2 cup warm water
3 tablespoons sugar
1/2 cup apple butter
1 large egg
1 1/2 teaspoons salt
4 cups bread flour
4 tablespoons melted butter
2 tablespoons brown sugar (optional)
Using an electric mixer with a bread hook, place the warm water (just barely over luke-warm, too hot will kill the yeast) and sugar in the mixing bowl. Sprinkle the yeast over the water and let it foam for 10 minutes.
Then turn on the mixer and add the apple butter, egg and salt. Slowly add the flour. Once all the flour is in the bowl, add the melted butter. "Knead" the dough with the bread hook for 5-8 minutes.
The dough will be smooth, but very tacky. Dump it out onto a floured work surface. Using a floured knife, cut the dough into 4 quarters. Then cut each quarter into 6 equal pieces, to make 24 small dough segments.
Turn the ends of each dough segment under to create little balls. Then place a large piece of parchment paper in a 6 quart slow cooker and press down. Arrange 12 dough balls in the slow cooker. Then carefully lift the parchment paper out, and repeat with the remaining dough balls and another piece of parchment, creating two separate batches. Place the lid on the crockpot and cover the additional dough balls on the counter, with plastic wrap. Allow them to rise for 1 hour at room temperature. *At this point the dough balls could be put in the fridge for up to a week, until ready to bake.
Sprinkle the rolls with a little brown sugar. Turn the slow cooker on high and "bake" for 60-90 minutes, depending on your crockpot. To test, touch the top of the rolls. If they feel slightly firm and are no longer tacky, the rolls are ready. Repeat with the second batch of dough balls. Each batch will cook for 60-90 minutes, 3 hours total.
Recipe by: aspicyperspective.com
Slow cooker mashed potatoes
3 pounds Yukon Gold or Red potatoes, roughly chopped into 1-inch pieces and peeled if desired (*edited: Russet potatoes tend to oxidize more quickly and turn a bit gray while cooking, so I don't recommend them)
1 cup chicken or vegetable stock
1/4 cup butter, cut into small cubes
3 cloves garlic, minced
1/2 cup plain Greek yogurt or sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 - 1/2 cup milk, warmed
(optional add-ins: crumbled bacon bits, shredded cheddar cheese, crumbled blue cheese, chopped green onions or chives, etc.)
Add potatoes and stock to the bowl of a slow cooker, and place butter cubes and minced garlic on top. Cover and cook on high for 3-4 hours, or on low for 7-8 hours, or until the potatoes are cooked and soft. Use a potato masher or an electric mixer to mash the potatoes to your desired consistency. Stir in the Greek yogurt (or sour cream), salt, and black pepper. And add your desired amount of warm milk, until the potatoes reach your desired level of creamy-ness. Stir in any other add-ins if desired.
recipe by: gimmesomeoven.com
Slow cooker creamed corn
4 cans whole-kernel corn, drained (or 2 pounds frozen corn)
1/3 cup milk (I used 2%)
3 Tablespoons butter, roughly diced
1 teaspoon salt
1 (8-ounce) brick cream cheese (I used low-fat), roughly diced
optional: 1 tablespoon granulated sugar, or your desired sweetener
optional toppings: freshly-cracked black pepper, chopped chives or green onions
Add corn, milk, butter and salt (and sugar, if using) in the bowl of a slow cooker, and stir to combine. Place the cream cheese on top of the corn. Then cover and cook on high for 2-3 hours, or on low for 4-6 hours, or until the cheese is completely melted and the mixture is warmed through. Stir until evenly combined.
Transfer to a serving dish and serve immediately, garnished with optional toppings if desired.
recipe by: popsugar.com
Slow cooker caramel apple crisp
6 golden delicious apples
2 boxes yellow cake mix
¼ cup sugar
3 tablespoons cinnamon powder
1 stick butter, melted
¼ cup caramel sauce
Ice Cream (optional)
1. Slice and peel the apples.
2. In a large bowl, combine the yellow cake mix, sugar and cinnamon powder.
3. Add in the melted butter and stir to combine and crumbly.
4. Pour apples into bowl of slow cooker.
5. Set slow cooker to high.
6. Pour the caramel sauce over the apples.
7. Pour dry ingredients over the apples and caramel. Spread it out with a spoon so that the entire surface is covered.
8. Cover and cook on high for 2 hours. After 2 hours, set the slow cooker to low and remove the lid. Let sit for 30 minutes without the lid so that the top of the crisp can harden.
9. Serve with Vanilla Ice Cream and Caramel Drizzle.
recipe by: eatathomecooks.com