Christmas week is finally here! We have been having fun doing our Advent activities and enjoying some goodies afterwards. I figured since I gave some suggestions for the Thanksgiving meal I may as well throw more in for Christmas. Before I do that I want to say that our family wishes your family a very Merry Christmas. May your travels or those of your loved ones be safe.
Crock Pot Hot Cocoa for a Crowd
- 1 1/2 cups sugar
- 1 1/4 cups cocoa powder
- 1 1/4 teaspoons salt
- 3/4 cup hot water
- 1 gallon milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
In large saucepan, combine sugar, cocoa and salt. Add hot water slowly, mixing well. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk; heat to serving temperature, stirring occasionally. DO NOT boil. Remove from heat; add vanilla and cinnamon then whip with a whisk. Transfer to crock pot on low setting.
Serve hot, with whipped cream or marshmallows if desired. Recipe can be doubled for large groups.
Mexican Cheese Appetizer Dip
**You'll need just 4 ingredients to stir up this no-fuss easy appetizer crock pot recipe.
- 1 jar (24 ounces) salsa, hot or mild to taste
- 16 ounces Velveeta cheese, cubed
- 1 small onion, peeled and chopped
- 1 pound ground beef
Place Velveeta cheese and salsa in a crock pot. Cover and heat on LOW for 30 to 60 minutes, until melted, stirring occasionally. Meanwhile, brown ground beef and onion in a skillet until meat is no longer pink; drain. Add ground beef and onion to melted cheese; stir well. Cover and continue heating 30 minutes.
Serve hot, with tortilla chips or corn chips.
Yield - 8 servings
Both of these ideas came from Easy Crockpot Recipes.
Slow Cooker Dressing
8 ounces sliced fresh mushrooms
1 cup sliced celery
1 cup chopped onion
6 tablespoons butter
1/2 teaspoon ground black pepper
1 tablespoon dried basil, crumbled
12 cups toasted bread cubes
1 1/2 cups chicken broth
1/2 cup toasted chopped pecans*
Melt butter over medium-low heat in a heavy skillet. Add mushrooms, celery, and onion; sauté for 5 minutes, until vegetables are just tender. Remove from heat; stir in the pepper and basil. In a large mixing bowl, combine vegetable mixture with the bread cubes. Sprinkle with the chicken broth and toss gently. Pour mixture into crockpot. Cover and cook on LOW setting for 3 1/2 to 4 hours. Stir in toasted pecans just before serving.
Serves 10 to 12.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Slow-Cooked Garlic Turkey Breast
*Put your turkey in the crockpot in the morning and it'll be ready for a houseful of guests at night!
5-7 lb. bone-in turkey breast
4-6 garlic cloves
2 Tbs. dried or fresh lemon peel
2 Tbs. minced fresh parsley
11/2 tsp. freshly ground black pepper
1/2 tsp. kosher or sea salt
1 Tbs. olive oil
Spray inside of crock pot with cooking spray. Remove extra parts and gravy packet from turkey breast, rinse and pat dry. Place the garlic cloves under the skin of the turkey in various places. Combine the lemon peel, parsley, salt, pepper and oil. Rub this mixture on the turkey all over. Place the turkey breast inside the crock pot. Cover and cook on low for 8-9 hours or on high for 5-6 hours. Check for an internal temperature of about 180 degrees to make sure it's done.
