Fix-It and Forget-It Christmas Cookbook (4 page)

John D. Allen
, Rye, CO

Makes 4-5 cups

Prep. Time: 10 minutes • Cooking Time: 2 hours

Ideal slow cooker size: 2-qt.

16-oz. can refried beans

1 cup salsa

2 cups (8 oz.) shredded Jack and cheddar cheeses, mixed

1 cup sour cream

3-oz. pkg. cream cheese, cubed

1 Tbsp. chili powder

¼ tsp. ground cumin

tortilla chips

1. Combine all ingredients except chips in slow cooker.

2. Cover. Cook on High 2 hours. Stir 2-3 times during cooking time.

3. Serve warm from cooker with chips.

Note:

This bean dip is a favorite of ours. Once you start on it, it’s hard to leave it alone.

We have been known to dip into it even when it’s cold.

Creamy Taco Dip

Nanci Keatley

Salem, OR

Makes 7-8 cups

Prep. Time: 15 minutes

Cooking Time: 1-2 hours

Ideal slow cooker size: 4-qt.

8-oz. pkg. cream cheese, softened

1 cup sour cream

¾ cup mayonnaise

1 lb. ground beef

1 envelope taco seasoning

12-oz. jar salsa

2 cups (8 oz.) shredded cheddar cheese

garnishes: 4 cups lettuce, shredded; 2 medium tomatoes, chopped; 1 small onion, chopped

tortilla chips

1. In good-sized mixing bowl, mix together cream cheese, sour cream, and mayonnaise. Spread in bottom of lightly greased slow cooker.

2. Brown ground beef in skillet, breaking up clumps of meat with a wooden spoon as it browns. Drain off drippings.

3. Mix taco seasoning and salsa into browned meat. Spoon mixture over cream cheese mixture in slow cooker.

4. Sprinkle shredded cheddar over top.

5. Cover. Cook on Low 1-2 hours, or until cheese is melted.

6. Serve with lettuce, tomatoes, onions, and tortilla chips.

TNT Dip

Sheila Plock

Boalsburg, PA

Makes 8 cups

Prep. Time: 15 minutes

Cooking Time: 1-1¼ hours

Ideal slow cooker size: 3-qt.

1½ lbs. ground beef

10¾-oz. can cream of mushroom soup

half a stick (4 Tbsp.) butter, melted

1 lb. Velveeta, cubed

1 cup salsa

2 Tbsp. chili powder

tortilla chips and/or corn chips

party rye bread

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

2. Add all remaining ingredients, except chips and bread, to slow cooker. Mix well.

3. Cover. Cook on High 1-1¼ hours, or until cheese is melted. If you’re at home, stir occasionally during cooking.

4. Serve with tortilla chips, corn chips, and/or party rye bread.

Variation:

To change the balance of flavors, use only 1 lb. browned ground beef and add 1½ cups salsa.

Note:

My son has hosted a Super Bowl party for his college friends at our house the past two years. He served this Dip the first year, and the second year it was requested.

His friends claim it’s the best Dip they’ve ever eaten. With a bunch of college kids it disappears quickly.

Hot Beef Dip

Paula Showalter

Weyers Cave, VA

Makes about 3 cups

Prep. Time: 15 minutes

Cooking Time: 2-3 hours

Ideal slow cooker size: 2-qt.

2 8-oz. pkgs. cream cheese, softened

2 cups (8 oz.) mild cheddar cheese, grated

1 green bell pepper, chopped fine

1 small onion, chopped fine

¼ lb. chipped dried beef, shredded

assortment of crackers

1. Combine cheeses in slow cooker.

2. Fold in pepper, onions, and beef.

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

4. Serve hot with crackers.

Variation:

For more kick, add a few finely diced chili peppers to Step 2.

Taco Appetizer

Annie C. Boshart

Lebanon, PA

Makes 8 cups

Prep. Time: 15-30 minutes

Cooking Time: 30-60 minutes

Ideal slow cooker size: 3-qt.

½ lb. lean ground beef

½ lb. hot Italian sausage

1 large onion, finely chopped

salt to taste

2 tsp. hot pepper sauce,
or
more or less to taste

2 16-oz. cans refried beans

4-oz. can chopped green chilies, drained

2-3 cups (8-12 oz.) grated Monterey Jack cheese

¾ cup hot,
or
mild, taco sauce

tortilla chips
or
corn chips

garnishes: chopped tomatoes, chopped green onions, chopped ripe olives, smashed ripe avocado, sour cream

1. In skillet, sauté meats with onion until browned. Drain off drippings. Season meat with salt and hot pepper sauce to taste.

2. Meanwhile, spread refried beans in lightly greased slow cooker.

3. Spoon browned meat over refried beans.

4. Top with chopped chilies.

5. Sprinkle with grated cheese.

6. Pour taco sauce on top of cheese. (Do not stir.)

7. Heat in slow cooker for 30-60 minutes on Medium High, or until Dip is heated through.

8. Serve with chips and garnishes.

Cheesy Sausage Dip

Marissa Pinon

Rio Rancho, NM

Cynthia Morris

Grottoes, VA

Makes 4-5 cups

Prep. Time: 15-25 minutes

Cooking Time: 30-60 minutes

Ideal slow cooker size: 3- to 4-qt.

1 lb. loose sausage

14½-oz. can Rotel tomatoes—hot, medium,
or
mild

2 lbs. Velveeta,
or
3 8-oz. blocks cream cheese, cut into 1” squares

chips and/or tortilla scoops

1. Brown sausage in skillet, breaking up clumps of meat as it browns. Drain off drippings.

2. Transfer sausage to slow cooker. Stir in tomatoes and cheese cubes.

3. Cover. Cook on Low until melted, stirring occasionally.

4. Once cheese melts, turn slow cooker to “Keep Warm” or Low setting. Serve with chips or tortilla scoops.