Fix-It and Forget-It Christmas Cookbook (3 page)

Red Pepper-Cheese Dip

Ann Bender

Ft. Defiance, VA

Makes 4-5 cups

Prep. Time: 10 minutes

Cooking Time: 2 hours

Ideal slow cooker size: 3-qt.

2 Tbsp. olive oil

4-6 large red peppers, cut into 1” squares

crackers and/or pita bread

½ lb. feta cheese, crumbled

1. Pour oil into slow cooker. Stir in peppers.

2. Cover. Cook on Low 2 hours.

3. Serve on crackers or pita bread, topped with feta cheese.

Ratatouille

Barb Yoder

Angola, IN

Makes about 3½ cups

Prep. Time: 20-30 minutes

Cooking Time: 7-8 hours

Ideal slow cooker size: 4-qt.

1½ cups chopped onion

6-oz. can tomato paste

1 Tbsp. olive oil

2 minced cloves garlic (1 tsp.)

1½ tsp. crushed dried basil

½ tsp. dried thyme

15-oz. can chopped tomatoes, with juice drained but reserved

1 large zucchini, halved lengthwise and sliced thin

salt and pepper to taste

slices of French bread
or
baguette

1. Mix all ingredients except bread in slow cooker.

2. Cover. Cook on Low 7-8 hours.

3. If mixture is stiffer than you wish, stir in some of reserved tomato juice.

4. Serve hot or cold on top of French bread or baguette slices.

Hot Cheddar Mushroom Spread

Amber Swarey

Honea Path, SC

Makes 3¼-½ cups

Prep. Time: 10 minutes

Cooking Time: 1-1½ hours

Ideal slow cooker size: 2-qt.

1 cup mayonnaise

1 cup (4 oz.) shredded cheddar cheese

⅓ cup grated Parmesan cheese

2 4½-oz. cans sliced mushrooms, drained

half an envelope Ranch salad dressing mix

minced fresh parsley

assorted crackers

1. Combine mayonnaise, cheeses, mushrooms, and dressing mix in slow cooker.

2. Cover. Cook on Low 1 hour, or until cheeses are melted and Dip is heated through.

3. Sprinkle with parsley and serve with crackers.

Nacho Dip

Rose Hankins

Stevensville, MD

Makes 3-4 cups

Prep. Time: 5 minutes

Cooking Time: 3-4 hours

Ideal slow cooker size: 4-qt.

4 cups (16 oz.) shredded cheddar cheese

14-oz. can diced tomatoes, drained, with juice reserved

7-oz. can chopped green chilies, drained

1 cup chopped onions

1 Tbsp. cumin

1 tsp. chili powder

1 tsp. hot pepper sauce

tortilla chips

1. Mix all ingredients except chips in slow cooker.

2. Cover. Cook on Low 3-4 hours.

3. Stir before serving. If Dip is stiffer than you like, stir in some of reserved tomato juice

4. Serve with tortilla chips for dipping.

I like to keep a basket full of small gifts by the door to give to guests as they leave. These are simple gifts like home-made dip mixes in jars or freshly baked cookies, wrapped in colorful papers or gift bags. Sending friends home with a little something extra is a fun way to end a get-together.

Mary Rogers, Waseca, MN

Hot Chili Dip

Lavina Hochstedler

Grand Blanc, MI

Anna Stoltzfus

Honey Brook, PA

Kathi Rogge

Alexandria, IN

Makes 5-6 cups

Prep. Time: 5-10 minutes

Cooking Time: 1-2 hours

Ideal slow cooker size: 3-qt.

24-oz. jar hot salsa

15-oz. can chili with beans

2 2¼-oz. cans sliced ripe olives, drained

12 ozs. mild cheese, cubed

tortilla chips

1. Combine all ingredients except tortilla chips in slow cooker.

2. Cover. Cook on Low 1-2 hours, or until cheese is melted, stirring halfway through.

3. Serve with tortilla chips.

Hot Hamburger Dip

Kristi See

Weskan, KS

Makes 7-8 cups

Prep. Time: 20 minutes

Cooking Time: 1-2 hours

Ideal slow cooker size: 2-qt.

1 lb. ground beef

1 small onion, chopped

1 lb. Velveeta cheese, cubed

8-oz. can tomatoes and green chilies, undrained

2 tsp. Worcestershire sauce

½ tsp. chili powder

1 tsp. garlic powder

½ tsp. pepper

10¾-oz. can tomato soup

10¾-oz. can cream of mushroom soup

corn chips

little barbecued smokies

1. Brown ground beef and onions in skillet. Drain off drippings. Place beef and onions in slow cooker.

2. Add remaining ingredients, except corn chips and smokies, and stir well.

3. Cover. Simmer until cheese is melted.

4. Serve with corn chips and little barbecued smokies.

Cheesy Hot Bean Dip