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Comfy Cuisine- Home Recipes from Family & Friends: Slow-Cooker Thanksgiving Sides

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Forget about juggling bake times and wedging casseroles around the turkey in the oven.  Using your slow cooker is the secret to an easy Thanksgiving Dinner. BALSAMIC ROOT VEGETABLES

Ingredients

  • 1 1/2  pounds  sweet potatoes
  • 1  pound  parsnips
  • 1  pound  carrots
  • 2  large red onions, coarsely chopped
  • 3/4  cup  sweetened dried cranberries
  • 1  tablespoon  light brown sugar
  • 3  tablespoons  olive oil
  • 2  tablespoons  balsamic vinegar
  • 1  teaspoon  salt
  • 1/2  teaspoon  freshly ground pepper
  • 1/3  cup  chopped fresh flat-leaf parsley

1. Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top. 2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)

3. Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.

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If you are from New Jersey or New York you will love this recipe for "crumb buns".  We would get them every Sunday from the local bakery (now closed).

Preheat oven to 350 degrees F.  Spray 8 x 8 baking pan with nonstick spray.  Set aside.  In a medium bowl, sift together 1-1/2 cups flour, granulated sugar, baking powder and salt.  In a second bowl, whisk together egg, milk, canola oil and vanilla.  Fold dry ingredients into egg mixture.

Spread batter evenly into prepared pan.  In a medium bowl, combining remaining 2-1/2 cups flour, brown sugar and cinnamon.  Pour melted butter over flour mixture and toss together until large crumbs form.  Sprinkle crumbs over batter.

Bake for 25 to 30 minutes until a cake tester comes out clean.  Transfer to a wire rack to cool.  Dust liberally with confectioner's sugar.  Cut into squares.

~Adapted from Martha Stewart