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Appetizers & Slow Cooker

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Appetizers & Slow Cooker - Page Text Content

S: Appetizers & Slow Cooker

FC: Appetizers & Slow Cooker Favorite recipes of Luke & Jenelle

1: Appetizers Dips Buffalo Chicken Dip Chicken Nacho Dip Green Chile Salsa Fresca Guacamole Jalapeño Popper Dip Jalapeño Ranch Dip Salsa Spinach & Artichoke Dip Spinach, Bacon, & Cheddar Dip Finger Foods Buffalo Chicken Fingers Ham and Gouda Puffs Mini Bacon-Cheese Cups Spinach Cheese Swirls Veggie Pizza | Slow Cooker Fruits Apple Butter Applesauce Triple Berry Cobbler Main Dishes Barbecue Pineapple Pulled Pork Breakfast Scramble Brown Sugar Chicken & Sweet Potatoes Cheddar Beer Chicken Chuck Roast Chicken Tacos Chicken & Noodles Soups Baked Potato Soup White Chicken Chili | Table of Contents

2: Buffalo Chicken Dip Ingredients: 8 ounces cream cheese 4-6 chicken strips, boiled and shredded Blue cheese dressing, to taste Frank's Red Hot Wing Sauce, to taste About 1/3 cup shredded cheese, mozzarella or cheddar 1. Heat cream cheese, wing sauce, and dressing in microwave until contents can be stirred smooth. 2. Add chicken & cheese, stir well. 3. Place in oven safe dish. Top with extra cheese if you like. 4. Bake at 350 for 20-30 minutes or until bubbly and melted. | Chicken Nacho Dip Ingredients: 1 Can Rotel, drained 1 lb. Velveeta, cubed 2 cooked chicken breasts, shredded 1/3 cup sour cream 1/4 cup diced green onion 1 1/2 Tbsp taco seasoning mix 2 Tbsp minced jalapeño pepper 1 cup black beans, rinsed & drained 1. Put Rotel, cheese, chicken, sour cream, onion, seasoning, and pepper into slow cooker. 2. Cook on high, stirring occasionally until dip is melted, 1 to 2 hours. 3. Stir in black beans, and cook 15 more minutes to reheat. | Dips

3: Green Chile Salsa Fresca Ingredients: 2 cups Roma tomatoes, diced 1/2 red onion, diced 1 1/2 green chile, roasted, peeled, seeded, and diced 2 cloves garlic, minced 1/2 bunch cilantro, chopped 6 key limes, juiced Salt and pepper to taste 1. Mix all ingredients in a small bowl. 2. Season with salt and pepper to desired taste. 3. Chill and serve. Keeps for 2 days. | Guacamole Ingredients: 6 ripe avocados, pitted and scooped 2 1/2 oz. lemon juice 4 Tbsp. scallion, sliced 3 Tbsp. fresh cilantro, chopped 3 Tbsp. tomatoes, seeded, diced 1 tsp. fresh garlic, chopped 1 tsp. fresh oregano 1 jalapeño, seeded, chopped Salt to taste 1. Put avocados and lemon juice in a bowl. Mix well with a masher. 2. Add remaining ingredients, season with salt and mix well.

4: Jalapeño Popper Dip Ingredients: 8 ounces cream cheese, softened 1/2 cup mayonnaise 1/2 cup cheddar cheese, shredded 1/2 cup Parmesan, grated 4 ounces sliced jalapeños (pickled), drained 2 jalapeño peppers, chopped 1/4 cup panko bread crumbs 1/4 cup Parmesan, grated 1. Mix cream cheese, mayonnaise, cheddar cheese, parmesan, and jalapeños in a bowl and pour into a baking dish. 2. Mix the panko bread crumbs and parmesan and sprinkle over the dip. 3. Bake at 350F until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20 minutes. | Jalapeño Ranch Dip Ingredients: 10 oz Philadelphia Cooking Creme 8 oz Cream Cheese 16 oz Sour Cream 2 Packets of Ranch Dip Mix Can of Diced Jalapeños 1 Bunch Cilantro 1. Put cooking creme, softened cream cheese and sour cream in Food Processor and combine until well blended. 2. Add both packets of Ranch Dip and mix. Combine until well blended. 3. Add can of diced jalapeños (or less if you prefer mild heat). Combine until well blended. 4. Add 1 bunch cilantro. Combine until well blended. For best results, chill for one hour.

5: Salsa Ingredients: 14 oz can diced tomatoes 10 oz can original Rotel 1/2 small onion, roughly chopped 1 clove garlic, peeled and smashed 1/2-1 jalapeño, seeded or not (depends on how spicy you like it) 1 teaspoon honey 1/2 teaspoon salt 1/4 teaspoon ground cumin small to medium size handful of cilantro, washed juice of 1 lime 1. Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds, until all the ingredients are finely chopped and salsa is desired consistency. 2. Season to taste. Serve with chips or over tacos. | Spinach & Artichoke Dip Ingredients: 10 oz frozen, chopped spinach, thawed 14 oz artichoke hearts, drained & chopped 1 cup shredded Parmesan-Romano cheese 1/2 cup shredded mozzarella cheese 10 oz alfredo sauce 1 teaspoon minced garlic 4 oz softened cream cheese pepper to taste 1. Preheat oven to 350. 2. Combine ingredients in a bowl and spread mixture in baking dish. 3. Bake for 25-30 minutes or until cheese is bubbly. Serve with chips or bread.

6: Buffalo Chicken Fingers Ingredients: 1/4 cup buffalo sauce 1 1/4 cups panko bread crumbs 1/2 tsp. paprika 1/4 tsp. salt 2 tbsp. butter, melted 1 pound boneless, skinless chicken cut into strips 1. Heat oven to 425. Line cookie sheet with sprayed foil. 2. Put buffalo sauce in one shallow dish. Put bread crumbs, paprika, salt, and butter in another shallow dish. 3. Dip each chicken piece into buffalo sauce, then into breadcrumb mixture. Place on cookie sheet. 4. Bake 8 to 10 minutes, or when chicken is no longer pink in center and coating is browned. | Finger Foods | Spinach, Bacon, & Cheddar Dip Ingredients: 1 pkg. frozen chopped spinach, thawed, drained 1 lb. Velveeta cut into 1/2 inch cubes 4 oz. cream cheese, cubed 1 can Rotel, undrained 8 slices bacon, cooked, crumbled 1. Melt Velveeta and Rotel in microwave. 2. When melted, add spinach, Rotel, and bacon. Stir well. 3. Put dip into small crock pot. Keep on warm while dining. Serve with chips, crackers, or fresh vegetables.

7: Ham & Gouda Puffs Ingredients: 2 rolls of crescent dough, each roll cut into 8-10 squares Smoked Gouda with bacon, sliced Ham steak, pan seared in butter and brown sugar, reserve sauce 1. Place crescent pieces on cookie sheets covered with foil. 2. Cut ham steak into small pieces. Place 1 to 2 pieces in the center of each crescent square. 3. Top ham with a couple slices of cheese. 4. Close each dough piece by pulling all sides to top and sealing dough edges. 5. Brush tops of dough with reserved brown sugar & butter sauce. 6. Bake according to crescent package, until bottoms are golden brown. | Mini Bacon-Cheese Cups Ingredients: 1 box pie crusts, softened 3 oz cream cheese, softened 1 egg 1 egg yolk 1/4 cup chopped green onions 2/3 cup shredded cheddar cheese 8 slices bacon, cooked and chopped Additional onion for garnish 1. Heat oven to 425. Spray 16 mini muffin cups. Unroll pie crusts and cut out pieces of dough with a 2 1/2 inch round cutter; 16 rounds. Place one piece in each muffin cup, press down to form cup. 2. In food processor, blend cream cheese, whole egg, yolk, and onions until almost smooth. Put 2 tsp into each cup. Top each with cheese and bacon. 3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 5 minutes; remove from pan. Garnish with onions.

8: Veggie Pizza Ingredients: 2 packages crescent dough sheets 2 8 oz. packages cream cheese, softened 1 cup mayo 1 package ranch dressing mix, to taste fresh veggies cut into small pieces: broccoli, carrots, peppers, black olives finely shredded cheddar cheese 1. Unroll crescent sheets onto large cookie sheet. Slightly stretch to cover bottom of pan, press pieces together in the middle. Bake according to package. 2. Allow crust to completely cool. 3. Mix cream cheese, mayo, and ranch mix in a bowl. 4. Spread ranch mixture evenly over crescent crust. 5. Top with veggies right before serving. | Spinach Cheese Swirls Ingredients: 1 egg 1 tbsp. water 1/2 cup shredded Muenster cheese 1/4 cup grated Parmesan cheese 1 green onion, chopped (about 2 tbsp.) 1/8 tsp. garlic powder All-purpose flour 1 Pepperidge Farm Puff Pastry Sheet, thawed 1 package frozen chopped spinach, thawed and well drained 1. Heat oven to 400F. Beat the egg and water in a small bowl with a fork. 2. Stir the Muenster, Parmesan, onion and garlic powder in a medium bowl. 3. Sprinkle flour on work surface. Unfold the pastry sheet & brush the pastry sheet with egg mixture. Top with cheese mixture and spinach. Starting at a short side, roll like a jelly roll. Cut about 20 (1/2-inch) slices. Place slices, cut-side down, onto 2 baking sheets. 4. Brush slices with egg mixture. Bake for 15 minutes or until the pastries are golden brown. 5. Remove pastries from baking sheets and let cool on wire racks for 10 minutes.

9: Apple Butter Ingredients: 15 medium/large Red Delicious apples, peeled, cored & sliced into wedges 2 Cups sugar 3 teaspoons cinnamon 1. Toss all ingredients together in a large bowl and place in crock pot. 2. Cook on high for 2 hours, then low for an additional 6 to 8 hours. Remove the lid and stir during the last hour of cooking to thicken. 3. Blend with an immersion blender or in your upright blender to make smooth and buttery (be careful, it will be scalding hot!). 4. Serve warm with biscuits, pancakes, over vanilla ice cream, or just with a spoon! | Fruits | Applesauce Ingredients: 15 medium/large apples, differing varieties, peeled, cored, and sliced Cinnamon, to taste 1/2 cup sugar 1 cup water 1. Place all ingredients into slow cooker, turn to low. 2. Cook for 4-6 hours, or until apples are tender and can be mashed. 3. Mash to desired consistency, scraping edges with spatula occasionally. 4. Serve warm or cold.

10: Ingredients: 1 cup all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 eggs, lightly beaten 3 tablespoons vegetable oil 2 tablespoons milk 2 cups fresh or frozen blueberries 2 cups fresh or frozen raspberries 2 cups fresh or frozen blackberries 3 tablespoons quick-cooking tapioca 1 cup sugar 1 cup water | Triple Berry Cobbler | 1. In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside. 2. In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture. 3. Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean. 4. Turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream.

11: Barbecue Pineapple Pulled Pork Ingredients: 4-6 pound pork shoulder, trimmed 1 bottle Sweet Baby Rays Barbecue sauce 8 or 15 ounce can of pineapple tidbits, undrained 1. Rub pork shoulder all over with all purpose seasoning and place in slow cooker. 2. Dump can of pineapples over pork. 3. Pour bottle of barbecue sauce over pork. 4. Lift pork a little to let the sauce get underneath. 5. Cook on high for six (6) hours or low for ten (10) hours. 6. Shred in the pot and mix with the juice. 7. Strain & serve! | Main Dishes

12: Breakfast Scramble Ingredients: 6-8 Strips of bacon 1 onion, peeled and chopped 1 clove garlic, peeled and minced 1 red or green pepper, seeded and chopped 2 lbs. frozen hash browns 1 1/2 cups shredded cheddar cheese 12 eggs 1 cup whole milk 1 tsp. dried dill 1/2 tsp. each of salt and pepper 1. Spray crock pot with non-stick cooking spray. 2. Cook bacon until crisp, cool and chop into bite sized pieces. 3. Sauté onion, garlic, and pepper for 5 minutes. 4. Place 1/3 of hash browns in bottom of crock pot. Add 1/3 bacon, 1/3 pepper/onion mixture, and 1/3 cheese. Repeat layers, ending with cheese. 5. In a large bowl, mix eggs, milk, dill, salt, and pepper. Pour over ingredients in crock pot. Cover and cook on low for 8-10 hours. 6. When dish is finished cooking, thermometer in center should read 160 degrees.

13: Brown Sugar Chicken & Sweet Potatoes Ingredients: 2 lbs. boneless chicken breast 3 sweet potatoes, peeled and cut in chunks 5 Tbs. butter, melted 1/4 cup brown sugar salt and pepper to taste 1. Put the chicken and sweet potatoes in the crockpot. Frozen chicken works too. 2. Stir the brown sugar into the melted butter. Add salt and pepper. 3. Pour over chicken and sweet potatoes. 4. Cook on low for 7-8 hours or high for 5-6 hours.

14: Cheddar Beer Chicken Ingredients: 1 large onion, peeled and diced large 1 package (16-ounce) diced red potatoes 1 cup frozen diced green pepper 4 boneless skinless chicken breasts, rinsed and patted dry 1 1/2 teaspoons garlic salt 1 1/2 teaspoons ground black pepper 1 can (10-ounce) Campbell's condensed cheddar cheese soup 3/4 cup Bass Ale 3/4 cup bacon crumbles Fresh chives, finely chopped, for garnish 1. In a 5-quart slow cooker, combine onion, potatoes, and green peppers. 2. Season both sides of chicken breasts with garlic salt and pepper. Place in slow cooker on top of vegetables. 3. In a small bowl, stir together cheddar soup, Bass Ale, and bacon crumbles. Pour over chicken. 4. Cover and cook on low setting for 3 1/2 to 4 1/2 hours. Serve hot with chive garnish.

15: Chuck Roast Ingredients: 1 chuck roast, about 1 lb. Montreal Steak Seasoning Dried onion flakes Parsley 1. Spray slow cooker with non-stick cooking spray. 2. Place roast in slow cooker. 3. Sprinkle seasoning, onion flakes, and parsley over roast until there is a light covering of each. 4. Cook on low heat about 6 hours, adding additional cook time for a larger roast.

16: Chicken Tacos Ingredients: 1 packet of taco seasoning 1 jar of salsa 6 boneless, skinless chicken breasts 1. Spray crock pot with non-stick cooking spray. 2. Places chicken breasts in pot. 3. Sprinkle taco seasoning over chicken breasts, coating evenly. 4. Pour jar of salsa over chicken. Pull up each chicken piece to allow a little salsa to go underneath. 5. Cook on high for 4-6 hours or on low for 6-8 hours. 6. Shred chicken with a fork. Serve in tortillas with favorite taco toppings.

17: Ingredients: 3-4 chicken thighs 1 carton + 1 can chicken broth 2 cans cream of chicken soup 1 stick of butter, cut into slices 1 bag of wide egg noodles | Chicken & Noodles | 1. Place meat, broth, cream of chicken soup, and butter into crock pot. 2. Cook on low for 7-8 hours. 3. If chicken has bones, pull all chicken pieces out with slotted spoon & remove bones. 4. Pour whole bag of noodles into crock pot and cook on low for 20 minutes. 5. When the chicken is ready add it back to the crock pot. 6. After the noddles have cooked on low for 20 minutes, switch the crock pot to warm for about 20 minutes. Serve with your favorite vegetable.

18: Soups | Baked Potato Soup Ingredients: 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes 1 medium/large yellow onion, diced 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent) 64 ounces (8 cups) chicken stock or broth 16 oz cream cheese, softened (low fat works too) 1 tablespoon seasoned salt, like Aunt Cora's Soulful Seasoning optional garnishes: crumbled bacon, shredded cheese, green onions 1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker. 2. Cook on high for 6 hours or low for 10 hours. 3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate). 4. Stir well, top with your choice of garnishes & enjoy!

19: White Chicken Chili Ingredients: 2 lb. boneless, skinless chicken, cut in half lengthwise, then sliced 1 large onion, chopped 1 large red pepper, chopped 4 medium cloves of garlic, finely chopped 1 15.25 oz. can whole kernel corn, drained 1 15-16 oz. can great northern beans, drained and rinsed 2 8 oz. jars green taco sauce 1/2 cup chicken broth 1/2 tsp. salt 1. Spray slow cooker with non-stick cooking spray. 2. In cooker, mix all ingredients. 3. Cover, cook on low 6-7 hours. 4. Stir well and serve. Top with shredded cheese and tortilla strips, if desired.

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  • By: Jenelle P.
  • Joined: over 7 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Appetizers & Slow Cooker
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  • Started: about 6 years ago
  • Updated: almost 5 years ago