Crock pot Little Smokies
Hot Spinach Cheese Dip
Slow Cooker Chicken Wings
Chicken Wings In BBQ Sauce
Grape Jelly Meatballs
Crockpot Cereal Snack Mix
Sweet and Sour Meatballs over Rice
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Crock pot Little Smokies
2 packages Cocktail wieners
1 Medium bottle chili sauce
1 Medium jar grape jelly
Combine in crock pot and cook on low 6 to 8 hours
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Hot Spinach Cheese Dip
1 ten ounce package frozen chopped spinach, thawed and drained
1 8-ounce package cream cheese softened
1/2 cup chopped scallions
1/2 teaspoon garlic pepper
1 cup shredded cheddar cheese
1/3 cup rehydrated, chopped sun-dried tomatoes or chopped and
drained water chestnuts
crackers and or cut-up assorted fresh vegetables for serving a
few shakes of tabasco sauce...it makes it sooooooooo good...
In a one quart mini electric slow cooker, mix together spinac and cream cheese. Stir in the scallions and garlic pepper. Cover, plug in the cooker and cook for 2 hours, stirring once or twice until very hot. Reserve 2 tablespoons cheese for the top. Stir in the remaininng cheese and sun-dried tomatoes. Sprinkle the reserved cheese on top. Pass crackers and or vegetables for dipping.
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Slow Cooker Chicken Wings
5 lb. chicken wings
2 c. brown sugar
1 c. French's mustard
4 tbsp. soy sauce
Cut each wing into 3 pieces - throw away the tip. Brown in skillet until golden brown and put in slow cooker, turn on low heat. Mix brown sugar, mustard and soy sauce in saucepan and heat until it becomes liquid. Pour over the wings and cook 2-8 hours.
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Chicken Wings In BBQ Sauce
3 pounds chicken wings (16 wings)
salt and pepper to taste
1 1/2 cups any variety barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard or spicy mustard
2 teaspoons Worcestershire sauce
Tabasco to taste, optional
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to crockpot. For sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce and if more heat is desired...Tabasco to taste in a small mixing bowl. Pour over chicken wings. Cover and cook on low for 4-5 hours or on High 2 -2 1/2 hours. Serve directly from crockpot. Makes about 32 appetizers.
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Grape Jelly Meatballs
1 1/2 cups chili sauce
1 cup grape jelly (can use currant jelly)
1 to 3 teaspoons Dijon mustard
1 pound lean ground beef
1 egg, lightly beaten
3 tablespoons fine dry bread crumbs
1/2 teaspoon salt
Combine chili sauce, jelly, and mustard in crock pot and stir well. Cook, covered, on high while preparing meatballs.
Combine remaining ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on low for 6 to 10 hours.
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Crockpot Cereal Snack Mix
2 cups Cheerios
3 cups Rice Chex
2 cups Shredded Wheat
1 cup peanuts, pecans, or cashews
1 cup thin pretzel sticks
1/2 cup butter -- melted
4 tablespoons Worcestershire sauce
1 Dash Tabasco sauce
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
Combine cereals, nuts, and pretzels in Crock-Pot. Mix melted
butter with all remaining ingredients; pour over cereal mixture
in Crock-Pot and toss lightly to coat. DO NOT COVER CROCK-POT.
Cook on High setting for 2 hours, stirring well every 30 minutes;
then turn to Low setting for 2 to 6 hours. Store in airtight container.
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Sweet and Sour Meatballs over Rice
Ingredients:
1 pound lean ground beef
1 egg -- slightly beaten
4 tablespoons cornstarch -- divided
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon dried chopped onion
1 tablespoon vegetable oil
3 tablespoons vinegar
1 15 oz can pineapple chunks in juice
1/2 cup sugar
1 tablespoon soy sauce
1 large green bell pepper -- cut into pieces
hot cooked rice
serves 4 to 5
In a bowl, combine ground beef, egg, 1 tablespoon cornstarch, salt, pepper,
and onion. Shape into 1 1/2-inch balls. In a large skillet, lightly brown
meatballs in oil. Drain fat from skillet.
Transfer meatballs to any size Crock-Pot.
Stir together in a small bowl: vinegar, sugar, soy sauce, remaining
cornstarch, and green pepper. Pour over meatballs. cover and cook on LOW 6 to 8
hours or on HIGH 2 to 4 hours. In the last 30 minutes of cooking stir in the can
of pineapple. Serve over hot cooked rice.
Variation: substitute ground turkey or ground chicken for ground beef for lower fat.
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