You might just be getting over the hectic time that was Thanksgiving and Christmas, but there’s now another holiday that is right around the corner – Easter! Speaking from experience, Easter tends to be one of those holidays that just creeps up on you, you're enjoying a warm, spring Saturday afternoon, when all of a sudden you remember that you’re supposed to be hosting a group of people for Easter brunch the next day…
This scenario has happened to us more times than we’d care to admit, but it’s one that we have learned a lot from. You see, there’s a way to pull off a tasty Easter brunch with minimal effort, and it has everything to do with that handy slow cooker of yours. Below are 4 spring-inspired crock-pot recipes that are as simple to make as they are delicious:
1. Add the eggs, milk and black pepper to a large bowl, and whisk well.
2. Add the shredded cheese (save some for later), the French bread, the bacon, and the green onions. Mix well.
3. Take one sheet of foil and fold it in half lengthwise, twice. Repeat this with the second sheet of foil. Fold the remaining sheet so it fits into the back edge of your slow cooker. Criss-cross the foil strips and use them to line the bottom and sides of your slow cooker. Then spray the inside with some cooking spray.
4. Add the mixture to the slow cooker, set it on low, and cook for four hours. Sprinkle the remaining cheese on top during the remaining 15 minutes.
1. Put the pork loin roast in the inner pot of the slow cooker.
2. In a medium bowl, mix the oregano, basil, black pepper, minced garlic, salt, honey, soy sauce, and Parmesan cheese. Once mixed, pour over the pork loin roast.
3. Cover the slow cooker and cook on low for 6-8 hours.
4. Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred the meat.
5. Add the reserved cooking liquid to a saucepan and bring to the boil. Reduce the heat and simmer until reduced and thickened.
6. Pour the sauce over the shredded meat and serve alongside potatoes and vegetables.
1. Using butcher’s twine, tie the fresh rosemary and thyme together.
2. Place all the ingredients, except the diced tomatoes and salt and pepper, into the slow cooker.
3. Cover the crock-pot and cook on high heat for 4 hours or on low heat for 6 hours.
4. Add the diced tomatoes and their juice to the slow cooker, season with salt and pepper to taste. Continue to cook the soup for an additional 2 hours on high heat, stirring occasionally.
5. Remove the herb bundle and bay leaf before serving the soup with crusty bread.
1. In a large bowl, whisk together the eggs, milk, ground cinnamon, salt, and vanilla extract, until combined. Spray the inside of your slow cooker insert with some non-stick spray.
2. Add the diced bread to the slow cooker and pour the egg mixture over it. Cover and let the bread soak for at least 4 hours.
3. In a small bowl, mix together the butter, brown sugar, cinnamon, pecans, salt, and nutmeg.
4. When ready to bake, crumble the topping mixture over the top of the soaked bread. Cover and cook for 4 hours on low or 2 hours on high.
5. Remove from the slow cooker, let it cool for 15-20 minutes, and serve warm.