Slow Cooker: The Best Cookbook Ever (53 page)

My children know it’s holiday time when they smell snack mix. I’ve added some touches of my own to the original recipe over the years, like goldfish crackers and croutons, and it’s still a winner. The good news is you don’t have to heat up the oven, and you can freeze the snack mix for up to four months.

½ cup (2 sticks) unsalted butter, melted

2 tablespoons Lawry’s seasoned salt

1 tablespoon garlic salt

¼ cup Worcestershire sauce

6 shakes Tabasco sauce

4 cups Crispix cereal

2 cups mixed nuts

One 8- to 10-ounce bag pretzel sticks

One 5-ounce bag plain or Parmesan goldfish crackers

Two 3-ounce bags herbed croutons

combine the butter, seasoned salt, garlic salt, Worcestershire, and Tabasco in the insert of a 5- to 7-quart slow cooker and stir to blend. Add the remaining ingredients and gently stir to coat each piece with the flavored butter.

cook uncovered on high for 2 hours, stirring occasionally. Reduce the heat to low and cook for an additional hour, stirring every 15 minutes, until the mix is dry and crisp.

transfer to baking sheets to cool completely before serving, or store in airtight containers.

serves 8–10

These sweet and savory morsels are easy to make and keep on hand for nibbling when unexpected guests arrive. Once the nuts are “crocked,” they are cooled to room temperature and may then be stored in airtight containers at room temperature for up to two days, or frozen for up to eight months. After a quick defrost, they are ready to serve either as a snack or tossed into salads or vegetable dishes.

4 tablespoons (½ stick) unsalted butter, melted

2 teaspoons Lawry’s seasoned salt

1 teaspoon garlic salt

¹
/
₈
teaspoon cayenne pepper

4 tablespoons sugar

4 cups pecan halves, walnut halves, or whole almonds

combine the butter, seasoned salt, garlic salt, cayenne, and 2 tablespoons of the sugar in the insert of a 5- to 7-quart slow cooker. Cover and cook on high for 20 minutes.

add the nuts and stir to coat with the butter mixture. Cook uncovered for 2 to 2½ hours, stirring occasionally.

sprinkle the remaining 2 tablespoons sugar over the nuts, toss to coat, and remove the nuts to a baking sheet to cool completely before serving.

serves 8

Everyone has a recipe for this terrific dip, and my new favorite is this one, which includes bacon and white Cheddar cheese along with the usual suspects. Serve this with bagel chips, pita chips, or baguette slices.

6 strips bacon, cut into ½-inch pieces

1 medium onion, finely chopped

One 16-ounce package frozen chopped spinach, defrosted and drained thoroughly (see savvy)

One 16-ounce package frozen artichoke hearts, defrosted, drained, and coarsely chopped, or two 14- to 15-ounce cans artichoke hearts, drained and coarsely chopped

¼ teaspoon freshly ground black pepper

1½ cups mayonnaise

2 cups shredded sharp white Cheddar cheese

cook the bacon in a large skillet until crisp and remove it to paper towels to drain. Remove all but 2 tablespoons of the bacon drippings from the pan and heat over mediumhigh heat.

add the onion and sauté until it begins to sof ten, about 2 minutes. Add the spinach and artichoke hearts and sauté until the water in the pan has evaporated. Season the mixture with the pepper and turn it out into the insert of a 1½- to 3-quart slow cooker. Add the mayonnaise and cheese to the cooker and stir until blended. Cover and cook on low for 2 to 3 hours.

garnish the dip with the bacon bits and serve from the cooker set on warm.

serves 8

spinach savvy

A potato ricer has a lot of uses, and squeezing spinach dry is just one of them. If you don’t have a potato ricer, press the spinach in a sieve. The sauté will take the rest of the moisture out of the vegetables, ensuring that the dip isn’t watery.

This dip gives new meaning to the phrase “eat your veggies.” Filled with broccoli and mushrooms in a cheesy sauce, this dip is terrific served with pita chips.

4 tablespoons (½ stick) unsalted butter

1 medium onion, finely chopped

3 stalks celery, finely chopped

8 ounces white mushrooms, sliced

8 ounces broccoli florets (about 3 cups)

2 tablespoons all-purpose flour

1 cup chicken broth (or vegetable broth for a vegetarian dip)

2 tablespoons dry sherry

1 cup milk

1 teaspoon salt

6 drops hot sauce

3 cups finely shredded sharp Cheddar cheese

coat the insert of a 3- to 5-quart slow cooker with nonstick cooking spray. Heat 2 tablespoons of the butter in a large skillet over medium-high heat.

add the onion and celery and sauté until the onion begins to soften, about 3 minutes. Add the mushrooms and sauté until the mushrooms begin to color, 5 to 6 minutes. Transfer the contents of the skillet to the slow-cooker insert and add the broccoli. Melt the remaining 2 tablespoons butter in the same skillet over meduim heat.

add the flour to the skillet and cook, stirring, for 3 minutes. Stir in the broth, sherry, and milk and bring to a boil. Stir in the salt and hot sauce.

transfer the contents of the skillet to the slow-cooker insert and fold in the cheese. Cover and cook on low for 3 to 4 hours, until the broccoli is tender and the cheese is melted. serve the dip from the cooker set on warm.

serves 8

This simple dip is a real crowd pleaser; the smooth beans are balanced by chunky pieces of hot sausage, vegetables, and melting cheeses, giving the dip texture and personality. Serve this with sturdy tortilla chips for dipping.

8 ounces spicy sausages, such as chorizo, andouille, or Italian, removed from its casing

1 medium onion, chopped

2 Anaheim chiles, seeded and chopped

1 medium red or yellow bell pepper, seeded and chopped

Two 14- to 15-ounce cans refried beans (nonfat are fine here)

2 cups finely shredded mild Cheddar cheese, or 1 cup each finely shredded

Monterey Jack and sharp Cheddar cheese

2 tablespoons finely chopped fresh cilantro

Tortilla chips for serving

spray the insert of a 1½ - to 3-quart slow cooker with nonstick cooking spray. Cook the sausage in a medium skillet over high heat until it is no longer pink, breaking up any large pieces with the side of a spoon. Drain the sausage and put it in a mixing bowl to cool. Add the onion, chiles, and bell pepper to the same skillet and sauté until the bell pepper is softened, about 5 minutes. Add to the bowl with the sausage and allow to cool slightly. Add the refried beans to the bowl and stir to blend.

spoon half the bean mixture into the slow-cooker insert and sprinkle with half the cheese. Top with the remaining beans and cheese and sprinkle with the cilantro. Cover and cook on low for 2 to 3 hours.

serve from the cooker set at warm and accompany with sturdy tortilla chips.

serves 8

I discovered this dip shortly after I moved to San Diego in the early 1970s, and it quickly became one of my favorites. There are lots of variations on this theme, some using chorizo for added flavor and others using Velveeta, but I love this one with its smoky chipotle flavor.

One 8-ounce package cream cheese, cut into cubes

2 tablespoons unsalted butter

1 medium sweet onion, such as Vidalia, finely chopped

4 chipotle chiles in adobo, minced

1 medium red bell pepper, seeded and finely chopped

1 medium yellow bell pepper, seeded and finely chopped

2 teaspoons ground cumin

2 cups finely shredded sharp Cheddar cheese

2 cups finely shredded Monterey Jack cheese

Fresh vegetables for serving

Tortilla chips for serving

coat the insert of a 1½- to 3-quart slow cooker with nonstick cooking spray. Turn the machine on low and add the cream cheese. Cover and let stand while preparing the other ingredients.

melt the butter in a large sauté pan over medium-high heat. Add the onion, chipotles, bell peppers, and cumin and sauté until the bell peppers become softened, 4 to 5 minutes. Transfer the contents of the sauté pan into the slow-cooker insert and stir to blend with the cream cheese.

fold in the Cheddar and Jack cheeses. Cover and cook on low for 2 to 3 hours.

serve from the cooker set on warm with fresh vegetables and sturdy tortilla chips.

serves 8

My friend and fellow cookbook author Phillis Carey made this terrific dip when we teamed up to do a fund-raiser for a local cancer center in San Diego. We decided to choose old favorite recipes and then prepared our spin on them. This was her favorite cheesy dip, and it’s a winner, made with melting Havarti and Swiss cheeses. Serve with cold poached shrimp and crab claws or fresh vegetables for dipping.

2 medium sweet onions, such as Vidalia, finely chopped

2 tablespoons finely chopped fresh dill

1½ cups mayonnaise

2 cups finely shredded Havarti with dill

2 cups finely shredded Swiss cheese coat the insert of a 1½- to 3-quart slow cooker with nonstick cooking spray. Combine all the ingredients in a bowl and transfer to the slow cooker. Cover and cook on low for 2 to 3 hours, until bubbling.

serve from the cooker set on warm.

serves 8

This dip is really the basis for a pizza fondue. The delicious marinara, flavored with oregano and garlic, is warmed up and readied for dipping with mozzarella sticks, mini meatballs, bread sticks, crusty bread, fresh mushrooms, or cooked sausage rounds. This concept also makes a terrific casual dinner; just double the ingredients and serve from a larger slow cooker.

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

2 teaspoons dried oregano

2 teaspoons dried basil

Pinch of red pepper flakes

3 cloves garlic, minced

Two 14- to 15-ounce cans crushed plum tomatoes, with their juice

2 tablespoons tomato paste

1 ½ teaspoons salt

½ teaspoon freshly ground black pepper

½ cup finely chopped fresh Italian parsley

heat the oil in a small saucepan over medium-high heat. Add the onion, oregano, basil, red pepper flakes, and garlic and sauté until the onion is softened, about 3 minutes.

transfer the contents of the skillet to the insert of a 1½- to 3-quart slow cooker. Add the remaining ingredients and stir to combine. Cover and cook on low for 3 to 4 hours.

serve from the cooker set on warm.

serves 8

Filled with clams, shrimp, crab, and cheeses, this warm dip is scrumptious as well as luxurious. Serve with baguette slices or water crackers.

Two 8-ounce packages cream cheese at room temperature

½ cup mayonnaise

8 ounces lump crabmeat, picked over for shells and cartilage

4 ounces cooked shrimp, finely chopped

One 8-ounce can minced or chopped clams, drained

1 teaspoon Old Bay seasoning

1 tablespoon Worcestershire sauce

2 teaspoons prepared horseradish

2 cups finely shredded Gruyère cheese

1 cup freshly grated Parmigiano-Reggiano cheese

coat the insert of a 1½- to 3-quart slow cooker with nonstick cooking spray. In a large bowl, stir together all the ingredients until blended.

transfer the mixture to the slow-cooker insert. Cover and cook on low for 2 to 3 hours, until heated through.

serve from the cooker set on warm.

serves 8

My mom’s clam dip gets a warm-up here. It’s terrific served with chips, pita crisps, or baguette slices.

Two 8-ounce packages cream cheese at room temperature and cut into cubes

½ cup mayonnaise

3 green onions, finely chopped, using the white and tender green parts

2 cloves garlic, minced

Three 8-ounce cans minced or chopped clams, drained with ¼ cup clam juice reserved

1 tablespoon Worcestershire sauce

2 teaspoons anchovy paste

¼ cup finely chopped fresh Italian parsley

coat the insert of a 1½- to 3-quart slow cooker with nonstick cooking spray. Combine all the ingredients in a large mixing bowl, adding the clam juice to thin the dip.

transfer the mixture to the slow cooker, cover, and cook on low for 2 to 3 hours, until bubbling.

serve from the cooker set on warm.

serves 6–8

The days of formal cocktail parties at home seem to have given way to either catered affairs or the ubiquitous “get together” with less lavish food and drink. In many ways I miss the mountains of seafood and the chafing dishes filled with sauces for dipping. This is my ode to the good old days: a creamy sauce flavored with sherry and lobster stock that I serve with stone crab claws and colossal-size shrimp (see savvy).

2 tablespoons unsalted butter

2 medium shallots, finely chopped

2 teaspoons Old Bay seasoning

2 tablespoons all-purpose flour

2 cups lobster stock

¼ cup cream sherry

1 cup heavy cream

¼ cup finely chopped fresh Italian parsley

melt the butter in a small saucepan over medium-high heat. Add the shallots and seasoning and cook for 2 minutes, until the shallots are softened. Add the flour and cook for 3 minutes, whisking constantly. Gradually whisk in the stock and sherry and bring the mixture to a boil.

stir in the cream and parsley to combine. Transfer to the insert of a 1½- to 3-quart slow cooker. Cover and cook on low for 2 to 3 hours.

serve from the cooker set on warm.

serves 8

party shrimp savvy

When serving shrimp at a party, plan on 4 jumbo shrimp per person, and then add a few extras just to make sure you don’t run out of them. Jumbo shrimp number 21 to 25 per pound, so plan accordingly.