Can someone give me some ideas for crock pot appetizers for tonight?!
INGREDIENTS:
2 packages Cocktail wieners, little smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly
PREPARATION:
Combine cocktail wieners or little smokies in Crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.
Cranberry Cocktail Meatballs
INGREDIENTS:
2 pounds ground beef
1 cup cornflake crumbs
2 eggs
1/2 cup chopped, fresh parsley
1/3 cup ketchup
3 tablespoons minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
.
Sauce:
16 ounces can, jellied or whole cranberry sauce
12 ounces chili sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
PREPARATION:
In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter.
Place in a casserole or baking pan. Heat oven to 300°. Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to slow cooker and keep on low for serving.
Bacon & Cheese Dip
INGREDIENTS:
16 slices bacon (about 12 ounces), diced, fried and well drained
16 ounces cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
PREPARATION:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve.
Serve with cubed or sliced French bread or other dippers.
Spicy Chicken Wings in Bar B Q Sauce
INGREDIENTS:
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
PREPARATION:
Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on an lightly oiled broiler pan.
Broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to crockpot.
In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce, and Tabasco. Pour sauce over chicken wings. Cover and cook on LOW for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from slow cooker, keeping temperature on LOW. Makes about 30 chicken wings.
Hamburger Dip
INGREDIENTS:
2 pounds lean ground beef
1 cup chopped onion
1 jalapeno pepper, seeded and minced, optional
2 cloves garlic, crushed and minced
1 can (4 ounces) mild chile peppers, chopped
1/2 teaspoon salt, or to taste
2 cans (8-ounces each) tomato sauce
1/2 cup ketchup
1 teaspoon oregano
16 ounces cream cheese, softened and cut in cubes
1/2 cup grated Parmesan cheese
1 1/2 teaspoons chili powder, mild to medium heat
PREPARATION:
In skillet, brown ground beef with onion, and jalapeno pepper, if using. drain off fat. Pour browned meat mixture into crockpot. Add garlic, mild chile peppers, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, Parmesan cheese and chili powder.
Set crockpot on LOW for about 2 hours, until cream cheese has melted and is thoroughly blended. Stir, taste, and adjust seasoning if desired. Serve directly from the crockpot or move to a chafing dish, with tortilla chips for dipping.
Sweet & Sour Sasuage Balls
INGREDIENTS:
1/2 c. brown sugar
2 lbs. bulk pork sausage, mild or spicy
1 1/4 c. ketchup
1 tbsp. soy sauce
1 tbsp. lemon juice
1 can chunk pineapple
PREPARATION:
Form sausage into balls. Brown in skillet; transfer to slow cooker. Combine remaining ingredients; add to slow cooker. Cover and cook 3 to 5 hours.
nfd?
Answers: Crock Pot Little Smokies
INGREDIENTS:
2 packages Cocktail wieners, little smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly
PREPARATION:
Combine cocktail wieners or little smokies in Crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.
Cranberry Cocktail Meatballs
INGREDIENTS:
2 pounds ground beef
1 cup cornflake crumbs
2 eggs
1/2 cup chopped, fresh parsley
1/3 cup ketchup
3 tablespoons minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
.
Sauce:
16 ounces can, jellied or whole cranberry sauce
12 ounces chili sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
PREPARATION:
In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter.
Place in a casserole or baking pan. Heat oven to 300°. Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to slow cooker and keep on low for serving.
Bacon & Cheese Dip
INGREDIENTS:
16 slices bacon (about 12 ounces), diced, fried and well drained
16 ounces cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
PREPARATION:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve.
Serve with cubed or sliced French bread or other dippers.
Spicy Chicken Wings in Bar B Q Sauce
INGREDIENTS:
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
PREPARATION:
Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on an lightly oiled broiler pan.
Broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to crockpot.
In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce, and Tabasco. Pour sauce over chicken wings. Cover and cook on LOW for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from slow cooker, keeping temperature on LOW. Makes about 30 chicken wings.
Hamburger Dip
INGREDIENTS:
2 pounds lean ground beef
1 cup chopped onion
1 jalapeno pepper, seeded and minced, optional
2 cloves garlic, crushed and minced
1 can (4 ounces) mild chile peppers, chopped
1/2 teaspoon salt, or to taste
2 cans (8-ounces each) tomato sauce
1/2 cup ketchup
1 teaspoon oregano
16 ounces cream cheese, softened and cut in cubes
1/2 cup grated Parmesan cheese
1 1/2 teaspoons chili powder, mild to medium heat
PREPARATION:
In skillet, brown ground beef with onion, and jalapeno pepper, if using. drain off fat. Pour browned meat mixture into crockpot. Add garlic, mild chile peppers, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, Parmesan cheese and chili powder.
Set crockpot on LOW for about 2 hours, until cream cheese has melted and is thoroughly blended. Stir, taste, and adjust seasoning if desired. Serve directly from the crockpot or move to a chafing dish, with tortilla chips for dipping.
Sweet & Sour Sasuage Balls
INGREDIENTS:
1/2 c. brown sugar
2 lbs. bulk pork sausage, mild or spicy
1 1/4 c. ketchup
1 tbsp. soy sauce
1 tbsp. lemon juice
1 can chunk pineapple
PREPARATION:
Form sausage into balls. Brown in skillet; transfer to slow cooker. Combine remaining ingredients; add to slow cooker. Cover and cook 3 to 5 hours.
nfd?
Google it. You'll find more recipes than you can ever use.
Each of these is a 5 star dip. All heavily requested at our catering service.
Shanghai Shrimp Dip
1 t. kosher salt
1 pound medium uncooked shrimp in the shell
4 green onions, including green tops, finely minced
1 rounded T. finely minced fresh ginger root
1 t. finely minced garlic
1/4 cup mayonnaise
1 1/2 T. sour cream
4 t. fresh lemon juice
1 1/2 t. Asian sesame oil
1/2 t. ground white pepper, Crostini, pita chips, bagel chips, salty wonton crisps vegetable chips
Fill a 3 quart pan two thirds full of water, add 1/2 t. of the salt and bring to a boil over high heat. Add the shrimp and cook just until they are pink and firm, about 2 minutes. Drain and rinse under cold water. Peel and devein the shrimp. Finely chop the shrimp and transfer to a medium mixing bowl. Mix the green onions, ginger root, garlic and remaining 1/2 t. salt with the shrimp. Add the mayonnaise, sour cream, lemon juice, sesame oil and pepper. Stir until the ingredients are well combined. Taste and adjust the seasoning. Transfer to a serving bowl. Cover and refrigerate for at least 1 hour to allow the flavors to blend. Serve slightly chilled. To do ahead: This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 20 minutes before serving.
Makes about 3 cups.
Not Your Mother's Onion Dip
3 T. pure olive oil
3 large sweet onions, about 3 pounds, such as Walla Walla, Vidalia, or Maui, cut into 1/2" dice
2 large shallots, finely diced
1 1/2 T. sugar
1/3 cup balsamic vinegar
1/3 cup sour cream
3 T. mayonnaise
3/4 t. kosher salt
1/2 t. freshly ground black pepper
Bruschetta, crostini, pita chips, bagel chips, wonton crisps, potato chips for dipping
IN a 12" sauté pan over medium low heat, warm the oil and swirl to coat pan. Add onions and cook, covered, stirring frequently, until the onions soften and turn translucent, about 10 minutes. Uncover the pan and continue sautéing, adjusting the heat to low if the onions begin to brown, until the onions are completely softened and begin to caramelize, about 15 minutes longer. Add the shallots and sauté until softened, about 5 minutes longer. Add the sugar and continue to cook, stirring constantly, until the onions turn a beautiful caramel color, 5 to 7 minutes longer. Add balsamic vinegar and stir to combine. When the vinegar has evaporated, remove the pan from the heat. Transfer the onion mixture to a bowl and cool about 15 minutes.
Notes: If your mother was anything like mine, onion dip meant opening a package of onion soup mix and mixing it with sour cream. A bowlful of ridged potato chips was set out and, ta-da, chips and dips were ready to serve. Remove that image from your mind; instead, envision a spectacular dip for which onions are cooked until softened, sweet, and deeply caramelized and a touch of mellow balsamic vinegar is added to heighten and round out the flavor.
Baked Artichoke Parmesan Dip
1 large shallot, halved
2 cans artichoke hearts, packed in water, well drained (13.75 oz. each)
1/2 cup mayonnaise
1/2 cup sour cream
3 T. fresh lemon juice
1 cup grated Parmesan cheese
1/2 t. kosher salt
Freshly ground black pepper
1/3 cup unseasoned dry bread crumbs
1 1/2 t. finely minced fresh oregano
2 t. pure olive oil
Parmesan breadsticks, Crostini, pita chips, bagel chips, vegetable chips for dipping
In the bowl of a food processor fitted with the metal blade, pulse the shallot and artichoke hearts until coarsely chopped In a medium bowl, combine the mayonnaise, sour cream, lemon juice, Parmesan cheese and salt. Add the chopped shallots and artichokes and mix until well combined. Season to taste with pepper. Transfer to a buttered 1 1/2 quart shallow baking dish. In a small bowl, combine the bread crumbs, oregano and olive oil. Position rack in upper two thirds of oven and preheat oven to 400. Just before baking, sprinkle the bread crumb mixture on top of the artichoke dip. Bake the dip until the bread crumbs are toasty brown and the dip is bubbling at the edges, about 20 to 25 minutes. Serve hot.
Dip do ahead: The dip, without the bread crumb topping, can be prepared, covered and refrigerated up to 2 days in advance. Remove the dip from the refrigerator 40 minutes before baking. The topping can be prepared up to 8 hours ahead and sprinkled on just before baking.
Buffalo Chicken Dip
4 boneless skinless chicken breast halves,
boiled, drained and shredded with 2 forks
1 (12 ounce) bottle Frank's Hot Sauce
16 ounces cream cheese
1 (16 ounce) bottle Ranch dressing
1/2 cup minced celery
8 ounces shredded Monterey jack or sharp Cheddar cheese
Heat oven to 350 degrees F.
In a 13 x 9 x 2-inch baking pan, combine the shredded chicken meat
with entire bottle of Frank's hot sauce, spreading to form an even
layer.
In a large saucepan over medium heat, combine the cream cheese with
entire bottle of Ranch dressing, stirring until smooth and hot. Pour
evenly over the chicken mixture. Sprinkle celery over top. Bake
uncovered for 20 minutes, then sprinkle cheese over top and bake
uncovered for another 15 or 20 minutes until just hot and bubbly. Let
stand 10 minutes before serving with celery sticks or any sturdy
dipping chip.
I am asked to bring this to ever party am invited to:
It's Fast,Easy and Cheap.
3 bags frozen (any flavor) meatballs
1 can jellied cranberry sauce
1 bottle your fav BBQ Sauce
Put all in crock-pot and heat on high till hot and steamy.
Yummy!!!!!!!
You can do this with cocktail wieners or precooked chicken wings.
Want an even more interesting flavor use Jellies instead of the Cranberry sauce....like grape,apricots or any berry kind.
The cocktail weiners and meatballs above are one of my favorites....give them a try....
This one isn't for the crockpot,but I thought if you needed another recipe because your crockpot was being used for something else...anyway here it is...it is so good....
Bread Pot Fondue
Our area is famous for its sourdough bread, and this is my favorite way
to serve it! The fondue is fun to prepare and even more fun to serve. It
works well for any occasion—plain or fancy. Sometimes we even have
it for dinner!
SERVINGS: 40
Ingredients:
1 firm, round loaf of bread (1-1/2 pounds, 8 to 10 inches in diameter)
FILLING:
2 cups (8 ounces) sharp shredded cheddar cheese
2 packages (3 ounces each) cream cheese, softened
1-1/2 cups dairy sour cream
1 cup (5 ounces) diced cooked ham
1/2 cup chopped green onion
1 can (4 ounces) whole green chilies, drained and chopped
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Assorted raw vegetables for dipping -broccoli, pepper strips,
cauliflower, celery, carrot sticks, mushroom caps
Directions:
Slice off top of bread loaf, reserving top. Carefully hollow out inside
of loaf with small paring knife, leaving 1/2-in. shell. Cut the removed
bread into 1-in. cubes (about 4 cups); reserve. To make filling, combine
the cheeses and sour cream in bowl; stir in ham, green onion, chilies
and Worcestershire sauce. Spoon filling into hollowed loaf; replace top.
Wrap loaf tightly with several layers of heavy-duty aluminum foil; set
on baking sheet. Bake at 350° for 1 hour and 10 minutes or until
filling is heated through. Meanwhile, stir together bread cubes, oil and
melted butter. Arrange on a separate baking sheet. Bake at 350°,
turning occasionally, for 10-15 minutes or until golden brown. Remove
filled loaf from oven; unwrap and transfer to platter. Remove top from
bread; stir filling and serve with toasted cubes and vegetables as
dippers. Yield: 5 cups.
store bought meat balls with sauce.
store bought appetizers