This slow-cooker dinner is a warmer-upper on a cold winter night. The German-influenced Sauerkraut and Pork Shoulder Roast is a great centerpiece for a dinner that includes Carrot and Celery Salad, Spaetzle, and Pumpkin Pie. The Spaetzle is easy to make from a mix, and pumpkin pie is full of flavors used in German desserts: warm cinnamon, ginger, and nutmeg. Pick up a baked pie, or look in the freezer section at the grocery store.
Prepare Spaetzle according to package directions. Toss with a dab of butter and chopped fresh parsley. Season to taste.
Mix equal parts shredded carrot and thinly sliced celery. Stir in just enough mayonnaise to moisten; add a few drops of lemon juice. Season to taste.
Serve pumpkin pie with a dollop of whipped cream and a dusting of pumpkin pie spice mixed with sugar.