Read Online Fix-It and Forget-It Pink Cookbook by Phyllis Pellman Good - Free Book Online
Authors: Phyllis Pellman Good
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minutes
Cooking Time: 1 hour
Ideal slow-cooker size: 2-qt
2 8-oz. pkgs. cream cheese, either regular or low-fat, softened
1 cup sour cream, either regular or low-fat
½ tsp. hot sauce
10-oz. can Rotel tomatoes, your choice of hot or mild
1 tsp. cumin
4-oz. can green chilies, chopped
8-oz. pkg. grated Monterey Jack cheese, or grated Mexican cheese mix
Combine cream cheese, sour cream, and hot sauce in a bowl with a mixer until smooth.
Drain half the liquid off the tomatoes and discard.
Add tomatoes with half their juice, cumin, chilies, and grated cheese to creamy mixture. Stir to combine.
Pour mixture into slow cooker.
Turn to High until cheese melts, about 1 hour. Stir about every 15 minutes.
Turn to Low to keep dip warm while serving.
Serve with tortilla chips .
Short-Cut Fondue Dip
Jean Butzer
Batavia, NY
Makes 8-10 servings
Prep. Time: 10 minutes
Cooking Time: 2-2½ hours
Ideal slow-cooker size: 1½- to 2-qt
2 10¾-oz. cans condensed cheese soup
2 cups grated sharp cheddar cheese
1 Tbsp. Worcestershire sauce
1 tsp. lemon juice
2 Tbsp. dried chopped chives
Combine soup, cheese, Worcestershire sauce, lemon juice, and chives in slow cooker.
Cover. Heat on Low 2-2½ hours. Stir until smooth and well blended.
Serve warm dip with celery sticks , cauliflower florets , and corn chips .
Chili Verde con Queso Dip
Bonita Ensenberger
Albuquerque, NM
Makes 1 quart (8-10 servings)
Prep. Time: 5 minutes
Cooking Time: 3 hours
Ideal slow-cooker size: 1½-qt
2 10¾-oz. cans cheddar cheese soup
7-oz. can chopped green chilies
1 garlic clove, minced
½ tsp. dried cilantro leaves
½ tsp. ground cumin
Mix together all ingredients chips in slow cooker.
Cover. Cook on Low 1-1½ hours. Stir well. Cook an additional 1½ hours.
Serve with corn chips .
Variation:
Make this a main dish by serving over baked potatoes.
Mexican Cheesecake
Janie Steele
Moore, OK
Makes 6-8 servings
Prep Time: 10-15 minutes
Cooking Time: 1 hour
Ideal slow-cooker size: 2-qt
3 8-oz. pkgs. cream cheese, softened
2 eggs
2 tsp. chicken bouillon
½ cup hot water
4-oz. can green chilies, chopped
½-1½ tsp. chili powder, depending upon how much heat you enjoy
½ tsp., or less, hot sauce, optional
1 cup cooked chicken, chopped
Combine all ingredients in slow cooker until smooth.
Cook on High 1 hour.
Turn to Low to keep warm while serving.
Serve with tortilla chips or crackers .
Reuben Spread
Clarice Williams
Fairbank, IA
Julie McKenzie
Punxsutawney, PA
Makes 5 cups spread
Prep. Time: 10 minutes
Cooking Time: 1-2 hours
Ideal slow-cooker size: 3-qt
½ lb. corned beef, shredded or chopped
16-oz. can sauerkraut, well drained
1-2 cups shredded Swiss cheese
1-2 cups shredded cheddar cheese
1 cup mayonnaise
Combine all ingredients in slow cooker. Mix well.
Cover. Cook on High 1-2 hours until heated through, stirring occasionally.
Turn to Low and keep warm in cooker while serving.
Put spread on rye bread slices. Top individual servings with Thousand Island dressing if desired.
Note:
Low-fat cheese and mayonnaise are not recommended for this spread.
Variation:
Use dried beef instead of corned beef.
Cheesy New Orleans Shrimp Dip
Kelly Amos
Pittsboro, NC
Makes 3-4 cups dip
Prep. Time: 20 minutes
Cooking Time: 1 hour
Ideal slow-cooker size: 2- to 2½-qt
1 slice bacon
3 medium onions, chopped
1 garlic clove, minced
4 jumbo shrimp, peeled and deveined
1 medium tomato, peeled and chopped
3 cups Monterey Jack cheese, shredded
4 drops Tabasco sauce
1 / 8 tsp. cayenne pepper
dash of black pepper
Cook bacon until crisp. Drain on paper towel. Crumble.
Sauté onion and garlic in bacon drippings. Drain on paper towel.
Coarsely chop shrimp.
Combine all ingredients in slow cooker.
Cover. Cook on Low 1 hour, or until cheese is melted. Thin with milk if too thick.
Serve with chips .
Broccoli Cheese Dip
Carla Koslowsky
Hillsboro, KS
Makes 6 cups dip
Prep. Time: 10
Cooking Time: 1 hour
Ideal slow-cooker size: 2-qt
2 8-oz. pkgs. cream cheese, either regular or low-fat, softened
1 cup sour cream, either regular or low-fat
½ tsp. hot sauce
10-oz. can Rotel tomatoes, your choice of hot or mild
1 tsp. cumin
4-oz. can green chilies, chopped
8-oz. pkg. grated Monterey Jack cheese, or grated Mexican cheese mix
Combine cream cheese, sour cream, and hot sauce in a bowl with a mixer until smooth.
Drain half the liquid off the tomatoes and discard.
Add tomatoes with half their juice, cumin, chilies, and grated cheese to creamy mixture. Stir to combine.
Pour mixture into slow cooker.
Turn to High until cheese melts, about 1 hour. Stir about every 15 minutes.
Turn to Low to keep dip warm while serving.
Serve with tortilla chips .
Short-Cut Fondue Dip
Jean Butzer
Batavia, NY
Makes 8-10 servings
Prep. Time: 10 minutes
Cooking Time: 2-2½ hours
Ideal slow-cooker size: 1½- to 2-qt
2 10¾-oz. cans condensed cheese soup
2 cups grated sharp cheddar cheese
1 Tbsp. Worcestershire sauce
1 tsp. lemon juice
2 Tbsp. dried chopped chives
Combine soup, cheese, Worcestershire sauce, lemon juice, and chives in slow cooker.
Cover. Heat on Low 2-2½ hours. Stir until smooth and well blended.
Serve warm dip with celery sticks , cauliflower florets , and corn chips .
Chili Verde con Queso Dip
Bonita Ensenberger
Albuquerque, NM
Makes 1 quart (8-10 servings)
Prep. Time: 5 minutes
Cooking Time: 3 hours
Ideal slow-cooker size: 1½-qt
2 10¾-oz. cans cheddar cheese soup
7-oz. can chopped green chilies
1 garlic clove, minced
½ tsp. dried cilantro leaves
½ tsp. ground cumin
Mix together all ingredients chips in slow cooker.
Cover. Cook on Low 1-1½ hours. Stir well. Cook an additional 1½ hours.
Serve with corn chips .
Variation:
Make this a main dish by serving over baked potatoes.
Mexican Cheesecake
Janie Steele
Moore, OK
Makes 6-8 servings
Prep Time: 10-15 minutes
Cooking Time: 1 hour
Ideal slow-cooker size: 2-qt
3 8-oz. pkgs. cream cheese, softened
2 eggs
2 tsp. chicken bouillon
½ cup hot water
4-oz. can green chilies, chopped
½-1½ tsp. chili powder, depending upon how much heat you enjoy
½ tsp., or less, hot sauce, optional
1 cup cooked chicken, chopped
Combine all ingredients in slow cooker until smooth.
Cook on High 1 hour.
Turn to Low to keep warm while serving.
Serve with tortilla chips or crackers .
Reuben Spread
Clarice Williams
Fairbank, IA
Julie McKenzie
Punxsutawney, PA
Makes 5 cups spread
Prep. Time: 10 minutes
Cooking Time: 1-2 hours
Ideal slow-cooker size: 3-qt
½ lb. corned beef, shredded or chopped
16-oz. can sauerkraut, well drained
1-2 cups shredded Swiss cheese
1-2 cups shredded cheddar cheese
1 cup mayonnaise
Combine all ingredients in slow cooker. Mix well.
Cover. Cook on High 1-2 hours until heated through, stirring occasionally.
Turn to Low and keep warm in cooker while serving.
Put spread on rye bread slices. Top individual servings with Thousand Island dressing if desired.
Note:
Low-fat cheese and mayonnaise are not recommended for this spread.
Variation:
Use dried beef instead of corned beef.
Cheesy New Orleans Shrimp Dip
Kelly Amos
Pittsboro, NC
Makes 3-4 cups dip
Prep. Time: 20 minutes
Cooking Time: 1 hour
Ideal slow-cooker size: 2- to 2½-qt
1 slice bacon
3 medium onions, chopped
1 garlic clove, minced
4 jumbo shrimp, peeled and deveined
1 medium tomato, peeled and chopped
3 cups Monterey Jack cheese, shredded
4 drops Tabasco sauce
1 / 8 tsp. cayenne pepper
dash of black pepper
Cook bacon until crisp. Drain on paper towel. Crumble.
Sauté onion and garlic in bacon drippings. Drain on paper towel.
Coarsely chop shrimp.
Combine all ingredients in slow cooker.
Cover. Cook on Low 1 hour, or until cheese is melted. Thin with milk if too thick.
Serve with chips .
Broccoli Cheese Dip
Carla Koslowsky
Hillsboro, KS
Makes 6 cups dip
Prep. Time: 10
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