German Dinner in the Crock Pot

**originally posted on WGLR.com on 12-23-13

This week’s recipe is a unique one! I came across this recipe a year or so ago, and having a lot of German heritage in me, thought I should make it! Don’t dismiss it before trying it, it really was delicious. And there is beer in it, so that can’t be bad! Although, if you are one of those people who absolutely cannot stand sauerkraut, then this recipe isn’t for you, haha!

German Dinner in the Crock Pot

2 rings smoked sausage, sliced into 3 inch pieces
2 pounds sauerkraut
8 to 12 red potatoes, washed and halved or quartered depending on the size
1 onion sliced
6 strips bacon, cooked and crumbled
2 apples, cored and sliced
2 bottles (12 ounces) beer
1/4 cup brown sugar
1 tablespoon caraway seeds (optional)

Lay the potatoes in the bottom of the slow cooker. Then add onion, apples, bacon, and sauerkraut. Place sausage on top. pour in beer, brown sugar, and caraway seeds.  Cook on low for 4-6 hours or on high for 2-3.

Dr.Pepper Slow Cooker Roast Beef

Perhaps one of the most popular things to make in a slow cooker is a beef roast. This week, I offer you a recipe for just that, and it uses an unusual ingredeint…it’s  Dr. Pepper Slow Cooker Roast Beef! This would be a nice main dish to prepare for a holiday gathering this year, or just to enjoy year ’round. Nothing says comfort food like a delicious chunk of slow cooked roast on your plate, yum!

Dr. Pepper Slow Cooker Roast Beef

• One 3-5 lb beef roast (make sure it fits in your slow cooker, i used a chuck roast)
• 1 can Dr. Pepper (12oz)
• 1 cup water
• 2 tsp Worcestershire sauce
• 3 cloves minced
• salt & pepper

Place roast in crock pot, and add all ingredients over the top of the roast. Cover and cook on low for 6-8 hours, depending on the size of you roast. When serving, spoon out the juices and pour on roast slices.

Remember, all recipes from ALL the years of Julie’s Crock of the Week are archived on my blog at http://juliescrockoftheweek.blogspot.com/ to view ANYTIME!

- Julie Jacobs

Slow Cooker Ham Tot Breakfast Casserole

**originally posted on WGLR.com on 12-9-13

‘Tis the season for overnight holiday guests! Or just for more hearty breakfasts to warm your belly and carry you through the day. This dish is perfect if you have some family or friends staying at your home for the holidays, for a holiday brunch, or for Christmas morning, especially since opening presents may come before breakfast that day, if you have kids in the house! Eliminate the need to prep breakfast, and enjoy the time with your loved ones with this week’s “Julie’s Crock of the Week,” Crockpot Ham Tot Breakfast Casserole! I did a similar recipe back in season one of Julie’s Crock of the week that used shredded potatoes, but this one uses tater tots (which are their own food group, right? ha!).

Now, this would work best if you have one of those fancy programmable crock pots (I have asked Santa for one this year), because you can make it go to a “warm” setting at 4 or 5 am so it doesn’t scorch at all. I just cook it overnight, but my crock has a hot spot that does make some crispy edges. BUT, I just scoop that part off, and the rest is fine to eat  Just a heads up! You know your own crockpot the best. Also, another “hazard” of this is that the delicious smell of breakfast may wake you in the middle of the night and confuse your mind and body, LOL!

Also, the tater tots WILL NOT HOLD THEIR SHAPE. So, don’t expect that to happen. If you overcook, it may become too mushy for some, but I liked the consistency. My husband said he really enjoyed it, too. This original recipe is called “bacon tot casserole” but that is with Canadian bacon, which I think is more like ham. So I changed the name 

Slow Cooker Ham Tot Breakfast Casserole

• 1 lb. frozen tater tots
• 1/2 lb diced Canadian bacon or ham
• 1 green bell pepper, chopped
• 1-1/2 cups shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 6 eggs (or 1.5 cups egg substitute)
• 1/2 cup whole milk
• 2 Tbsp flour
• salt & pepper

Use a 4-5 quart crock pot for this. Layer ingredients in order: one third of the tater tots, bacon, onions, green peppers, and cheeses. Repeat layers two more times, ending with cheeses. In a medium bowl, combine eggs, milk, and flour and beat with whisk or egg beater until combined. Season with salt and pepper to taste. Pour mixture over layers in crock pot.

Cook on low for about 6 hours. Could be less, could be more, depending on your crock pot. If you have a programmable one, I’d set it on low for 4 to 5 hours, then switch it to warm until you wake up to eat it.

Crockpot Nutella Hot Chocolate

With Thanksgiving behind us, it’s time to bring on the jingle bells! The Jacobs household decked the halls this weekend, and of course, my crock pot had a part in the fun. Yesterday, we hung some lights outside, pulled the tree and decorations up from the basement, and trimmed our 2013 tree. My 4 year old son was my decorating assistant. All of his ornaments are on the bottom half, of course! While we were decorating, I had THIS delicious treat cooking away…Crock Pot Nutella Hot Chocolate! And yes, it is as delicious as it sounds. Make it for your family and friends all winter long to warm them up and make them smile!

To be honest, I didn’t actually use Nutella, I used the new Jif hazelnut spread. We got a free jar of it in our goodie bag at the Taste of Home Cooking School in early November. The stuff is seriously delicious! And let me tell you, this hot chocolate is divine. Thick, rich, & creamy! And yes, I did top it with whipped cream and chocolate sprinkles, because I am an adult, and I can put chocolate sprinkles on my hot chocolate if I want to! HA!

Crock Pot Nutella Hot Chocolate

• 1/2 cup cocoa
• 1/2 cup Nutella
• 1/2 cup white sugar
• 1 cup water
• 5 cups milk

In a saucepan, combine cocoa, Nutella, sugar & water. Bring to a gentle rolling boil. Transfer mixture to crock pot and add milk. Cook on low for 4 hours or high for 2 hours, stirring occasionally. If desired, top with whipped cream or marshmallows when serving!

(originally posted on WGLR.com on 11-25-13)

Well, the holiday food rush is here! Let your slow cooker help you get through all the holiday gatherings at your home over the next weeks. Here is an easy recipe that you can impress everybody with, Crock Pot Cranberry Sauce! Forget the “sauce” in the can that comes out with the ridges from the can on it (although I do love that stuff, haha!)! Throw this in your crock, and you’ll have a delicious, homemade cranberry sauce for all to enjoy. Plus, it makes your house smell divine! I think I love the smells created by crock pot cooking as much as eating the delicious creations that come out of the crock!

Crock Pot Cranberry Sauce

• 12 oz cranberries (fresh or frozen)
• 1/2 cup orange juice
• 1/2 cup water
• 1/2 cup brown sugar, packed
• 1/2 cup white sugar
• 1/4 tsp cinnamon

Put all ingredients into the crock. It will look like a lot of liquid, but don’t worry, it will cook down to a nice sauce. Cook on high for 3 hours, stirring every hour. After a few hours once the skins on the cranberries are soft, you can smash them against the side to “pop” them. It’s fun! Do it!

After 3 hours, remove the lid and cook another 45 minutes or so, until the sauce is a good, thicker consistency. It will thicken upon cooling and refrigerating, too. You can make this a few days ahead of time and store in the fridge!  It also freezes well. I made this the Saturday before Thanksgiving, froze it until Wednesday, then moved it to the fridge again, and it was perfect on Thursday for Thanksgiving!