October brings Oktoberfest!!! This month, I’ve put together a very simple, yet delicious German inspired meal that you are sure to love AND you can put it together quickly, without spending all your time in the kitchen. So put on your lederhosen and let’s get this Oktoberfest Feast underway!!
Again, you are all familiar how much I LOVE my Crockpot. Two out of our three recipes are made in the crockpot – I actually went out and bought a second one (it was on sale, SCORE) and am looking forward to Thanksgiving, because I’m plotting and planning on how much space in the oven that is going to free up!! But I digress, we are ready to start our Oktoberfest main entrée – Crockpot Beer Brats!! This turned out so scrumptious – they were a hit with the family.
Crockpot Beer Brats
Recipe courtesy of: Familyfreshmeals.com
- 3 bottles (12 oz beer)
- 10 brats
- 1-2 sweet onions, sliced
- 3-4 garlic cloves, minced
- ½ tsp salt
- ½ tsp pepper
- 4 Tablespoons butter
Brown brats and place in slow cooker.
Top brats with onion slices, garlic, salt, pepper and butter.
Pour in beer and cook on High for
4 hours or low for 7-8 hours.
Enjoy with your favorite brat toppings!
My family LOVES potato salad, but they like it cold. I forced them to try our next recipe, and let me tell you, they were on board!! This is another crock pot recipe, so here we go!
German Potato Salad – Crockpot Edition
Recipe courtesy of: recipesthatcrock.com
- 4 c potatoes, peeled and cubed
- 6 slices bacon, crisply cooked and crumbled and 2 T drippings reserved
- ¾ c onion, chopped
- 10¾ oz can cream of chicken soup
- ¼ c water
- 2 T cider vinegar
- ½ t sugar
- pepper and dried parsley to taste
- Garnish: fresh parsley, chopped
Boil your potatoes in a saucepan over medium heat until tender
Drain and set aside to cool
Saute your onions in the reserved bacon drippings over medium-high heat until tender
Mix your soup, water, cider vinegar, sugar and pepper together in a large bowl
Add in your bacon and onion and combine well
Pour in your potatoes and parsley and mix it all together
Place everything in your crock pot
Cover and cook on low for 4 hours
Garnish with fresh parsley and serve warm
And finally for desert who doesn’t love Apple Strudel? This one was soooo easy to put together and was simply tasty. We will be using the oven for this recipe in case you have ran out of crockpots. I myself, have a smaller one in case of emergencies!!
Easy Apple Strudel
Recipe courtesy of: crazyforcrust.com
- 1 can Pillsbury Crescent Rolls (8 rolls) or use the Crescent Roll Sheet if you can find it.
- 3/4 of a 21 ounce can of Apple Pie
- 1 teaspoon heavy whipping cream
- Granulated sugar, for sprinkling
- 1/2 cup powdered sugar
- 1/2 teaspoon vanila
- 1 tablespoon apple juice
Preheat oven to 375°F.
Unroll Crescent Rolls onto a large sheet of parchment paper that will fit on a cookie sheet. Press the seams together and roll using a rolling pin so that the rectangle of Crescent Rolls is about 1” longer than it was when you unrolled them.
Using a knife, cut strips 1” apart up and down both sides of the Crescent Roll rectangle, leaving about 3” of untouched space in the center for the filling. Place the pie filling up and down the center where there are no cuts. Wrap each slice up and over the filling, overlapping as necessary.
Pinch the ends shut using the tines of a fork.
Brush the outside of the Crescent Roll with heavy whipping cream and sprinkle with granulated sugar. Place parchment sheet with the strudel on a cookie sheet.
Bake for 15-16 minutes until golden brown. Cool completely before glazing.
To make the glaze: whisk powdered sugar, vanilla, and apple juice. Drizzle over strudel, slice, and serve.
Store in an airtight container for up to 3 days.