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Make this tasty, easy corn chip dip, which includes just two ingredients, for an appetizer at your next casual get-together.
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INGREDIENTS
2 15-ounce cans chili without beans
2 1-pound packages process cheese spread with jalapeno peppers, cubed
Corn chips or tortilla chips
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DIRECTIONS
1. In a 3-1/2- or 4-quart electric crockery cooker, combine chili and cheese spread. Cook on high-heat setting about 1 hour or until cheese is melted. Stir to combine. Reduce heat to low-heat setting to keep warm, stirring occasionally.
2. Serve with chips. Makes 28 servings (7 cups total).
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Five-spice powder is often used in Chinese-inspired dishes such as these tantalizing appetizer wings.
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INGREDIENTS
3 pounds chicken wings (about 16)
2 tablespoons butter, melted
1 teaspoon five-spice powder
Thin orange wedges and pineapple slices (optional)
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DIRECTIONS
1. If desired, use a sharp knife to carefully cut off tips of the wings; discard wing tips. In a foil-lined 15×10x1-inch shallow baking pan arrange wing pieces in a single layer. Bake in a 375 degree F oven for 20 minutes. Drain well.
2. For sauce, in a 3-1/2- or 4-quart slow cooker combine plum sauce, melted butter, and five-spice powder. Add wing pieces, stirring to coat with sauce.
3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
4. Serve immediately or keep covered on low-heat setting for up to 2 hours. If desired, garnish with orange wedges and pineapple slices. Makes about 32 pieces.
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Make this appetizer dip ahead and let it heat in your slow cooker until party time.
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INGREDIENTS
6 cups shredded American cheese (1-1/2 pounds)
1 8-ounce package cream cheese, cut up
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DIRECTIONS
1. In a 3-1/2- or 4-quart slow cooker combine salsa, shredded American cheese, cut up cream cheese, and beer.
2. Cover and cook on low-heat setting for 2 to 3 hours. Serve immediately or keep warm, covered, on low-heat setting for up to 2 hours, stirring occasionally. Stir just before serving with tortilla chips. Makes 22 (1/4-cup) servings.
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Cocktail meatballs and weenies are made special for party serving with this recipe that has a zesty spark of cranberry in the sauce. Make and serve the appetizers in a slow cooker.
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INGREDIENTS
1/2 cup finely crushed graham crackers
1/4 cup finely chopped onion
2 tablespoons snipped dried cranberries
8 ounces ground cooked ham
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1 16-ounce can jellied cranberry sauce
1 12-ounce bottle chili sauce
1 16-ounce package small fully cooked smoked sausage links
DIRECTIONS
1. Preheat oven to 350 degree F. For meatballs, in a large mixing bowl combine the egg, crushed graham crackers, onion, cranberries, milk, and cloves. Add ground pork and ham. Shape into 50 meatballs.
2. Lightly coat a 15×10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan. Bake in the preheated oven for 15 minutes or until no longer pink inside. Drain meatballs.
3. Meanwhile, in a medium saucepan stir together the cranberry sauce, chili sauce, vinegar, and dry mustard. Cook over medium heat until cranberry sauce is melted, stirring occasionally.
4. In a 3-1/2- to 5-quart crockery cooker combine the baked meatballs and smoked sausage links. Pour sauce over meatballs and links. Cover; cook on high-heat setting for 2 to 3 hours. Serve immediately or keep warm on low-heat setting for up to 2 hours. Serve with toothpicks. Makes 25 appetizer servings.
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The meatballs for this appetizer recipe can be made ahead and then baked and added to the slow cooker with the sauce before guests arrive.
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INGREDIENTS
1/2 cup seasoned fine dry bread crumbs
1/2 cup dried cranberries, snipped, or golden raisins, snipped
1/4 cup finely chopped onion
1/2 teaspoon ground cloves or allspice
2 pounds uncooked ground chicken or turkey
1 16-ounce can jellied cranberry sauce
1 cup bottled barbecue sauce
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DIRECTIONS
1. Preheat oven to 350 degrees F . For meatballs, in a very large bowl, beat egg with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt, and cloves or allspice. Add ground chicken or turkey; mix well. Shape into 60 meatballs.
2. Lightly coat a 15×10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan.
3. Bake for 15 to 18 minutes or until done (165 degrees F ).*
4. Meanwhile, in a 3 1/2- to 4-quart slow cooker, stir together cranberry sauce and barbecue sauce. Add cooked meatballs, stirring gently to coat. Cover and cook on low-heat setting for 2 to 3 hours or on high-heat setting for 1 to 1 1/2 hours. (Meatballs may be kept warm on low-heat setting for up to 1 hour more.) Serve with toothpicks.
5. *Note: The internal color of a meatball is not a reliable doneness indicator. A poultry meatball cooked to 165 degrees F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of meatball.
6. Make-Ahead Directions: Prepare meatballs as directed through step 2. Cover and chill for up to 24 hours. Continue as directed in steps 3 and 4, using the maximum timings to bake and to heat in slow cooker.
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Three ingredients and a slow-cooker are all you need for a crowd-pleasing appetizer.
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INGREDIENTS
2 16-ounce packages frozen cooked plain meatballs, thawed (32 meatballs each)
1 16-ounce can jellied cranberry sauce
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DIRECTIONS
1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve meatballs with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours.
3. Makes 64 meatballs
4. Cranberry-Chipotle Meatballs: Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.
5. Mexi-Meatballs: Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.
6. Saucepan variation: In a large saucepan combine thawed meatballs and desired sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes minutes or until heated through, stirring occasionally.
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