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You think "crock pot" and that basic chicken dish you serve every week to the family may come to mind. But take a look at that appliance friend on the counter. It's festive. It wants to party this holiday season too. The best part about inviting your crockpot to the soiree? You get more time with your party guests, to hang mistletoe with the kids or (gasp!) relax. Here are my picks for some fantastic "rock the holiday crockpot" recipes (another little present these recipes give us: they are easy on the wallet)!

Braised Slow-Cooked Short Ribs from ChefMom over at SheKnows

What you need:

2 tablespoons olive oil salt and pepper, for sprinkling
4 lbs. beef short ribs
1 bottle dark beer
1 onion, chopped into chunks
1 teaspoon garlic, chopped

What you do:

Sprinkle each side of the ribs with salt and pepper. In a large skillet on medium high, heat oil, then add the short ribs, browning them for a few minutes on each side. Transfer short ribs to crock pot. Next, heat onions and garlic on the skillet for 3 minutes, then add to crock pot. Pour beer over the meat and onions. Cover and set crock pot to 4 hours on high or 8 hours on low. Remove bones and stir to break up the meat before serving. Serve with egg noodles as an entrée. For a more casual, "serve-yourself" party, serve with onion buns.

 Honey-Mustard Ham from Busycooks.com

What you need:

5 lb. bone in fully cooked ham
1/3 cup apple juice
1/4 cup brown sugar
1 Tbsp. honey
1 Tbsp. mustard
1/8 tsp. pepper

What you do:

Place ham in 4-5 quart crockpot and pour apple juice over ham. Combine brown sugar, honey, mustard, and pepper in a small bowl and blend well. Spread over ham. Cover crockpot and cook on low for 6-8 hours. Slice and serve.

Candied Yams from MyRecipes.com

What you need:

1/4 cup butter
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup granulated sugar
1 cup firmly packed brown sugar
4 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices
2 tablespoons cornstarch

What you do:

Microwave butter in a microwave-safe bowl at HIGH 30 seconds to 1 minute or until melted; stir in vanilla and salt. Stir together granulated sugar and brown sugar in a medium bowl. Layer potatoes and sugar mixture in a lightly greased 6-qt. slow cooker, beginning with potatoes and ending with sugar mixture. Pour butter mixture over top. Cover and cook on LOW 4 hours or until potatoes are tender. Transfer potatoes to a serving dish using a slotted spoon, reserving liquid in slow cooker. Keep potatoes warm. Remove 1/3 cup liquid from slow cooker; whisk cornstarch into 1/3 cup liquid until smooth. Carefully pour remaining liquid from slow cooker into a medium saucepan. Whisk in cornstarch mixture. Bring to a boil over medium heat; cook 1 to 2 minutes or until thickened. Pour over potatoes. Serve immediately.

Loaded Hash Browns from BHG.com

What you need:

1 pound bulk pork sausage
½ cup chopped onion (1 medium)
Plastic slow cooker liner
5 cups frozen diced hash brown potatoes
1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
1 small red sweet pepper, chopped
1 4 ounce can sliced mushrooms, drained
1 10 3/4 ounce can condensed fiesta nacho cheese soup
1/4 cup water
Shredded Monterey Jack cheese with jalapeno peppers (optional)
Thinly sliced fresh jalapeno pepper (optional)
Salsa and/or dairy sour cream (optional)

What you do:

In a large skillet, cook sausage and onion over medium heat until sausage is brown and onion is tender. Drain off fat. Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. In prepared slow cooker, combine sausage mixture, hash browns, the 1 cup cheese, sweet pepper, and mushrooms. In a medium bowl, combine soup and the water. Pour over hash brown mixture in cooker; stir to combine. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Stir before serving. If desired, top with additional cheese and sliced jalapenos. If desired, serve with salsa and/or sour cream.

What is your best holiday crock pot recipe? Do you make yummies for entertaining?   

©iStockphoto.com/ Robynmac

by on Dec. 4, 2012 at 12:00 AM
Replies (41-44):
HisSweetheart07
by Bronze Member on Jan. 1, 2013 at 1:57 AM

I LOVE my crock pot!

erikays
by on Jan. 1, 2013 at 8:41 AM
Love my crock pot! I made some yummy corn recipe, it was a hit.

http://m.bettycrocker.com/recipes/slow-cooker-chive-and-onion-creamed-corn/484ead4d-2c93-4709-9b7b-9533586bc472
Posted on CafeMom Mobile
Kmakksmom
by on Jan. 1, 2013 at 5:48 PM

Yum!

boshs1andonly
by Member on Jan. 1, 2013 at 5:55 PM
This sounds so good, I'll have to try it.


Quoting michiganmom116:

I would serve this at a holiday buffet dinner:

Crock Pot Swedish Meatballs 2


By Mindi Bunch on November 30, 2004






2 Reviews

  • timer
  • Prep Time: 25 mins
  • Total Time: 4 hrs 25 mins

  • Yield: 60
    meatballs


About This Recipe



"OK, this is my variation of the recipe I posted previously.
My family loves this dish. Even making 60 meatballs, I had NO LEFTOVERS
when I made this last time! I serve this over buttered linguine noodles.
Enjoy!"



Ingredients



    • 4 slices
      white bread, finely chopped


    • 2 lbs
      lean ground beef


    • 4
      egg yolks


    • 4 tablespoons
      dried parsley flakes


    • 2 tablespoons
      dried onion flakes


    • 1 teaspoon
      salt


    • 1 teaspoon
      ground mustard powder


    • 1 teaspoon
      ground ginger


    • 1/2 teaspoon
      garlic powder


    • 1/2 teaspoon
      ground black pepper


    • 1 (10 1/2 ounce) cans
      condensed French onion soup, undiluted


    • 1 (10 1/2 ounce) cans
      condensed golden mushroom soup, undiluted


    • 1/4 cup
      all-purpose flour


    • 3/4 cup
      water, divided


Directions


  1. In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).
  2. Stir in beef, yolks, parsley, onion, salt, mustard, ginger, garlic, and pepper.
  3. With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60.
  4. Place in crock pot.
  5. In bowl, mix together soups, flour and 1/4 cup water; pour over meatballs.
  6. Cook on high until cooked through (about 4 hours); stir.
  7. Serve sprinkled with parsley flakes.
  8. **NOTE:Every hour or so, I purged the fat off the top of the sauce.
  9. Since you don't brown your meat first, a lot of fat is left in the crock pot.
  10. Instead of stirring it all up and eating it (ew!), I skimmed it off the top with a ladle and discarded it.


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