16 slices bacon, diced, fried and drained
2 8-ounce packages cream cheese, softened and cubed
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
Put all ingredients in the Crock Pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread.
Chicken Holiday Wreath
2 pk refrigerated crescent rolls--8 oz.
1/2 c red bell peppers--chopped
1/2 c fresh broccoli--chopped
1/4 c water chestnuts--drained and chopped
2 tb onion--chopped
1 c Colby Jack cheese--shredded
1 cn chunk chicken--drained and flaked
2/3 c canned condensed cream of chicken soup
Preheat oven to 350 degrees F. Unroll crescent dough; separate into triangles. Arrange triangles in circle on greased 14-inch pizza pan with wide ends overlapping in center and points toward the outside.
In large bowl, combine bell pepper, broccoli, water chestnuts, onion, cheese, chicken and soup. Scoop mixture evenly onto widest end of each triangle. Bring outside points of triangles down over filling and tuck under wide ends of dough at center. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown. Serve warm. Yield: 6 servings.
Recipes from the Heart, The Pampered Chef, 1997, Page 62.
Hot 'n Spicy Pecans-crockpot
1/4 cup butter, cut in pieces (4 oz)
6 cups pecans
2 teaspoons chili powder
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
Place cut up butter in Crock Pot and heat, uncovered, on high until melted (15 to 20 minutes). Add pecans; stir to coat.
Cover and cook on high 30 minutes. Uncover and cook on high 2 1/2 hours longer, stirring occasionally.
Sprinkle with the seasonings and toss to coat; Spread on a baking sheet to cool. Store in an airtight container in the refrigerator for up to 6 weeks, or freeze for up to 3 months. Serve at room temperature or warm.
Spicy Marmalade Meatballs-crockpot
2 lbs ground beef (chuck)
1/2 cup bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, minced
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
2 cups ketchup
1/4 cup Worcestershire sauce
1 jar orange marmalade (10 to 12 ounces)
dash cayenne, more or less to taste
1 teaspoon chili powder
Combine sauce ingredients in slow cooker/Crock Pot; cover and cook on high while preparing meatballs. Combine meatball ingredients. Heat a large skillet over medium high heat. Add meatballs; brown on all sides. You might have to do this in batches. Place browned meatballs in a 325° oven and bake for 45 minutes (if the skillet isn't ovenproof, transfer to a baking dish). Transfer meatballs to slow cooker/Crock Pot with a slotted spoon or drain on brown paper first. Cover and reduce to LOW for 2 to 4 hours. Serve hot as an appetizer or over rice for a main dish.
Makes 24 to 48 meatballs, depending on size.
Honeyed Chicken Wings-crockpot
3 lb. chicken wings
Salt & pepper, to taste
1 c. honey
1/2 c. soy sauce
2 tbsp. vegetable oil
2 tbsp. ketchup
1/2 garlic clove, minced
Cut off and discard chicken wing tips. Cut each wing into 2 parts and sprinkle with salt and pepper. Combine remaining ingredients and mix well. Place wings in slow cooker and pour sauce over. Cook 6 to 8 hours on low.
Baked Brie With Cranberry Chutney
3 cups fresh cranberries
1/2 cup firmly-packed brown sugar
1/3 cup currants or small -- seedless raisins
1/4 cup water
1/8 teaspoon dry mustard
1/8 tablespoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
2 packages refrigerated crescent rolls
1 4 inch round brie
1 egg -- beaten
Wash and pick over cranberries. Combine first 4 ingredients AND all the spices in a saucepan. Cook until cranberries pop, then cool completely. Open each can of crescent rolls. Divide each rectangle into 2 sections (each section will have 4 triangles) - press perforations together. Place one section on top of another section - YOU NOW HAVE TWO PIGGY-BACKED SECTIONS. Roll each section of two with a rolling pin into about 6"-squares.
Place each square in a small (about 8") torte tin. Cut the Brie in half. Remove the crust. Plop on a generous amount of chutney. Pull the pastry up and gather at the top (so it looks like a pretty little bag that has been tied at the neck, kinda...sorta). Brush each one with egg. Bake in preheated 350oven for about 20 minutes, or until bubbly and pastry is browned.
Now - if you want to do without making the chutney, you just prepare the crescent rolls as described, put in a nice chunk of decrusted Brie by itself, and proceed.
Hazelnut, Brie and Apple Appetizer
1 cup chopped hazelnuts, roasted
4 oz. cream cheese, at room temperature
8 oz. brie cheese, rind trimmed, at room temperature
1 tart apple, grated
Blend well the cream cheese with the brie cheese. Add the hazelnuts and apple; blend. Spread on melba toast or crackers.
Chef: Kathleen Morrison
Sausage and Cranberry-filled Tarts
1 lb (500 g) Bratwurst or your favourite fresh Pork sausage
1/2 cup (125 mL) chopped leeks
2/3 cup (150 mL) coarsely chopped cranberries*
1/2 tsp (2 mL) ground allspice
3/4 cup (175 mL) whipping cream
30 2-inch (5 cm) frozen unsweetened tart shells, thawed to package directions
Remove Pork sausage from casings and crumble; saute over medium heat about 7 minutes, until no longer pink.
Add leeks, cranberries and allspice; stir and cook until leeks are tender, about 2 minutes. Stir in cream; saute until mixture thickens, about 1 minute.
Spoon into tart shells; bake in a preheated 400*F ( 200°C) 12 to 14 minutes or until golden. Serve hot.
Fresh or frozen cranberries may be used.
Per serving: 127 Cal / 533 kJ
Protein: 3.3g Fat: 8.8g Carbohydrate: 7.5g
2 pounds sweet potatoes
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon brown sugar
1 bag mini marshmallows
1 cup gingersnap crumbs
Cut sweet potatoes into chunks and boil until tender. Add butter and spices and mash. Add egg and continue to mix; refrigerate until firm. Form into ball and place 1-2 marshmallows into each ball. Roll in gingersnap crumbs and bake on cookie sheet for 10-15 minutes at 400°F.
Savory Appetizer Pork Meatballs
1 pound Ground Pork
1/2 cup soft bread crumbs
1 Large White Egg, beaten
2 tablespoons minced onion
1 tablespoon minced green pepper
1 clove garlic, minced
1 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Vegetable Oil
1 8-ounce can Tomato Sauce
1/4 cup Apple Jelly
1/4 teaspoon curry powder
In a mixing bowl combine ground pork, bread crumbs, egg, onion, green pepper, garlic, salt and pepper; mix well. Shape pork mixture into about 30 one-inch meatballs. In a large skillet, brown meatballs in hot oil. Drain well. For the sauce, in a small saucepan combine tomato sauce, apple jelly and curry powder; simmer until jelly is melted, stirring occasionally. Pour the sauce over the meatballs. Cover and simmer for 15-20 minutes, stirring often.