‘Tis the Season for Holiday food!

SkyhorseUncategorized0 Comments

With Christmas fast approaching, here’s some last minute must-haves to add to your holiday menu. From an appetizer to an entrée, and of course something for the sweet tooths out there. They’re all quick and easy. With the help of a slow cooker, you can “Fix-It and Forget-It”!

Appetizer: Christmas Sugared Walnuts

Makes 3 – 4 cups
Prep. Time: 2-3 hours
Ideal slow cooker size: 2 – 3 qt.

Ingredients:

1 lb. walnut pieces
1 stick (8 Tbsp.) unsalted butter, melted
1/2 cup confectioners sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground cloves

Directions:

  1. In slow cooker, stir walnuts and butter together until combined.
  2. Add confectioners sugar, stirring to coat nuts evenly.
  3.  Cover. Cook on High 15 minutes. Then reduce heat to Low.
  4. Cook uncovered, stirring occasionally until nuts are coated with a crisp glaze, about 2 hours.
  5. Transfer nuts into a serving bowl.
  6. In a small bowl, combine spices. Sift over nuts, stirring to coat evenly.
  7. Cool nuts completely before serving.

Entrée: Honey-Dijon Holiday Ham

Makes 10 servings
Prep Time: 15 minutes
Cooking Time: 8 hours
Ideal slow cooker size: 6 qt. 

Ingredients:

5-lb. bone-in fully cooked smoked ham
1/3 cup apple juice
1/4 cup packed brown sugar
1 Tbsp. honey
1 Tbsp. Dijon mustard

Directions:

1. Place ham in slow cooker.
2. In a small bowl, mix juice, brown sugar, honewy, and mustard together. Spread over ham.
3. Cover. Cook on Low 8 Hours or until ham is hot through.
4. Slice ham and serve.
5. Pass sauce to top ham slices.

Dessert: Eggnog Gingersnap Custard

Makes 4-6 servings
Prep Time: 5 minutes
Cooking Time: 31/2 – 4 hours
Cooling/Chilling Time: 20 minutes – 4 hours
Ideal slow cooker size: 3- to 4 qt. 

Ingredients:

24 small gingersnaps
4 eggs
1 qt. eggnog

Directions:

  1. Spray interior of slow cooker with cooking spray.
  2. Lay all cookies on bottom of slow cooker.
  3. In a large bowl, beat eggs. Stir in eggnog.
  4. Slowly pour into slow cooker. The cookies will rise in a layer to the top.
  5. 5. Cover. Cook on Low 31/2-4 hours, or until Custard is set.
  6. Remove cover. Let cool 20 minutes for a warm Custard, or chill 4 or more hours for a cold Custard.

Happy Holidays from Skyhorse Publishing!

Fix-It and Forget-It Christmas Slow Cooker Feasts
Phyllis Good
ISBN: 9781-6809-9177-2

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