Holiday Entertaining Guide - Page 30 - Have a Crock-Pot Christmas (4)

Holiday Entertaining Guide
- Page 30
Have a Crock-Pot Christmas (4)
• 1 tablespoon instant coffee granules
• 1 teaspoon kosher salt
• 1 thinly sliced onion
• 1 (12-ounce) bottle beer
• 1/2 to 1 cup beef broth, or more as needed

Put roast into a 4-quart slow cooker. Combine garlic, sugar, paprika, cumin, coffee and salt in a small bowl. Rub paste all over sides of meat. Separate onion rings and place on top of meat. Pour in beer. Add broth to cover the beef, if necessary.

Cover and cook on low 8 to 10 hours, or until the meat is fork tender.

Macaroni and cheese
Yield: 8-10 servings

From “365 Slow Cooker Suppers,” by Stephanie O’Dea (HoughtonMifflin Harcourt, 2013).

• Cooking spray
• 4 cups milk
• 2 cups elbow macaroni
• 8 ouncesAmerican cheese, cubed or shredded
• 1/4 teaspoon ground black pepper
• 2 cups shredded cheddar cheese

Spray inside of a 4-quart slow cooker with cooking spray. Add milk and pasta, American cheese and pepper. Top with cheddar cheese.

Cover and cook on low for 4 to 5 hours, or on high for about 21/2 hours.The pasta will break down if overcooked but the taste will be amazing.

Sweet potato casserole
Yield: 8-10 servings

From Betty Blackburn of Newton

• 3 cups cooked, mashed sweet potatoes
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/3 cup evaporated milk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup light or dark brown sugar
• 1/3 cup all-purpose flour
• 1 stick butter or margarine, melted
• 1 cup chopped pecans

Place mashed sweet potatoes, sugar, eggs, evaporated milk, cinnamon, vanilla, salt and nutmeg in a slow cooker. Stir to combine.

Combine brown sugar, flour, butter and pecans in a small bowl. Sprinkle sugar mixture over sweet potatoes. Cover and cook on high for 3 hours.