Chapter 6
Snacks, Dips, and Beverages
In This Chapter
Making treats for munching and dipping
Preparing popular party fare
Using the slow cooker as a punch bowl
Recipes in This Chapter
Good Morning Granola
Slow Cooker Party Mix
Chunky Chili Sauce
Holy Guacamole Tomato Salsa
Nacho Cheese Sauce
Sweet ’n’ Sour Meatballs
Spicy Lil’ Piggies
Asian Chicken Wings
Ruby Red Cider
Mulled Wine
Spiced Cider
Irish Coffee for a Crowd
Mexican Coffee — Café de Olla
Spirited Tea
I t should come as no surprise that snack food is as American as slow cookers. In fact, according to the Snack Food Association, Americans spend an average of $22 million a day on snack food. Slow cookers have been used in preparing snack foods since they were sold in the early 1970s, and they continue to be as popular as ever. What could be more convenient than preparing a tasty dip or snack mix and serving it straight from the slow cooker that it was made in?
You may want to invite a few friends over for snacks, appetizers, and steaming cups of cider or mugs of Irish coffee. Slow cookers demonstrate their convenience most noticeably in party and entertaining situations. Because the slow cooker cooks while you make other party-related preparations, you can think of it as a helper in getting the party together. Chatting with friends and family, we came up with some new versions of slow cooker party classics, such as sweet and sour meatballs and spicy cocktail franks, that are sure to satisfy your guests. You’ll definitely want to invite your slow cooker to the next social function you host!
Slow Cooker Munchies and Dipping Sauces
Even though you may not be able to imagine that food items like granola and salsa were either unknown or far from mainstream 30 years ago, they’ve become standard fare in today’s culture. This section includes our slow cooker versions of granola and salsa and such snack and party favorites as Chex party mix, chunky chili sauce, and nacho cheese sauce for you to adapt to your snack recipe repertoire.
You may be surprised that you can make things like granola and Chex party mix in your slow cooker, but when we adapted our favorite recipes, we found that our trusty slow cooker outperformed the conventional oven every time. With its slow, even cooking, we never had to worry that the cereals would overcook and burn if not supervised continuously. The same was true with nacho cheese sauce, which usually requires frequent stirring. What a pleasure to let it cook almost on autopilot while we were busy doing something else.
Good Morning Granola
Granola has a natural goodness, especially when it’s homemade. Although store-bought granola is convenient, it can be very high in fat. We reduced the amount of oil as much as possible in our recipe and added powdered milk for calcium, and honey for sweetness. Making granola in a slow cooker is easy and better than in the oven because it cooks more evenly and doesn’t burn. Try some today with milk and fresh fruit, or sprinkle some over plain yogurt for a delicious snack or dessert.
Preparation time: 10 minutes
Cooking time: High 2 hours, Low 4 to 6
Yield: About 24 half-cup servings
10 cups old-fashioned oats (do not use quick-cooking oats)
1 cup sliced almonds
1 cup nonfat powdered milk
2 cups dried cranberries or raisins
1 can (12 ounces) frozen, unsweetened apple juice concentrate, thawed
1/4 cup vegetable oil
1/2 cup honey
1/2 teaspoon salt
1 Lightly spray a 6-quart slow cooker with vegetable oil cooking spray.
2 Combine the oats, almonds, powdered milk, and dried cranberries in the slow cooker.
3 Combine the apple juice concentrate, oil, honey, and salt in a bowl and pour over the oat mixture. Stir to combine.
4 Cook, uncovered, on high for 2 hours, stirring every 30 minutes. Reduce to low and continue cooking, uncovered, for 4 to 6 hours, or until dry and crisp. Stir frequently while the granola is on low to prevent overbrowning.
5 Let cool to room temperature and store in an airtight container.
Per serving: Calories 305 (From Fat 70); Fat 8g (Saturated 1g); Cholesterol 0mg; Sodium 70mg; Carbohydrate 50g (Dietary Fiber 5g); Protein 8g.
Slow Cooker Party Mix
This classic Chex cereal party mix from the ’50s is as popular today as it was back then. Even though you can buy it already made in the snack section of most supermarkets, we think the homemade version still tastes better!
Preparation time: 15 minutes
Cooking time: High 1 hour, Low 30 minutes
Yield: About 24 half-cup servings
1/2 cup (1 stick) butter or margarine, melted
1 1/4 teaspoons seasoned salt
4 teaspoons Worcestershire sauce
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
3/4 cup salted mixed nuts
1 Lightly spray a 6-quart slow cooker with vegetable oil cooking spray.
2 Combine the melted butter, seasoned salt, and Worcestershire sauce in the slow cooker. Add the cereal and mixed nuts. Stir to combine.
3 Cook, uncovered, on high for 1 hour, stirring every 30 minutes. Reduce to low and continue cooking, uncovered, 30 minutes, or until dry and crisp.
4 Let cool to room temperature and store in an airtight container.
Vary It: Make Curry Party Mix by adding 2 teaspoons curry powder along with the melted butter. Add 1 cup golden raisins with the cereal.
Per serving: Calories 138 (From Fat 70); Fat 7.5g (Saturated 3.5g); Cholesterol 13mg; Sodium 376mg; Carbohydrate 16g (Dietary Fiber 1.5g); Protein 2g.
Chunky Chili Sauce
We don’t know what’s better, the smell of this sauce as it cooks or eating it afterward! Perfect for dipping chips or nachos, mixing in with ground meat for meat loaf, or even slathering on barbecued meat and poultry, this sauce is so tasty that you’ll be coming back for more. Don’t be put off by the long list of ingredients — we’re sure that you likely have much of it on hand. If you have a food processor, by all means use it to save time chopping the fruit and vegetables. You can store the chili sauce in sealed containers up to 30 days in the refrigerator, or 2 months in the freezer.
Preparation time: 25 minutes
Cooking time: Low 8 to 9 hours
Yield: 40 fourth-cup servings
2 cans (28 ounces each) crushed tomatoes
1 can (5 ounces) tomato paste
2 cups chopped and peeled Granny Smith apples (about 2 medium apples)
2 cups chopped Spanish or Vidalia onions (1 large onion)
1 1/2 cups packed light brown sugar
1 1/2 cups (12 ounces) cider vinegar
1 large green bell pepper, cored, seeded, and chopped
1 large red bell pepper, cored, seeded, and chopped
1 cup chopped celery
2 tablespoons ground chili powder
2 teaspoons mustard seed
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1 tablespoon salt
1 Lightly spray a 4- or 6-quart slow cooker with vegetable oil cooking spray.
2 Combine all the ingredients in the slow cooker.
3 Cover and cook on low for 8 to 9 hours, or until the sauce is thick and the vegetables are tender.
Tip: If you have a food processor, use it to chop the apples and vegetables. Before placing the ingredients in the food processor, slice the apples, quarter the onion, and cut the pepper into eighths and the celery into 1-inch pieces. Chop the apples and onions separately in the food processor by pressing the pulse switch twice. Chop the peppers and celery together by pressing the pulse switch twice.
Per serving: Calories 43 (From Fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 287; Carbohydrate 11g (Dietary Fiber 1g); Protein 1g.
Holy Guacamole Tomato Salsa
More salsa is sold in this country than ketchup, which is amazing when you consider that a little over 20 years ago virtually no one even knew what it was! Our homemade version outshines any store-bought salsa. Its bright, fresh flavors make it great for dipping or to use in preparing any of your other favorite south-of-the-border recipes. This salsa can be stored in sealed containers up to 30 days in the refrigerator, or 2 months in the freezer. Garnish with avocado, for a traditional guacamole touch!
Preparation time: 25 minutes
Cooking time: Low 8 hours
Yield: 40 fourth-cup servings
2 cans (28 ounces each) crushed tomatoes
2 cans (14.5 ounces each) diced tomatoes
6 stalks celery, diced
4 large onions, finely chopped
4 cloves garlic, minced
2 tablespoons minced pickled jalapeño pepper
2/3 cup packed light brown sugar
1/2 cup cider vinegar
1/2 cup freshly squeezed lime juice
2 tablespoons salt
1 Lightly spray a 4- or 6-quart slow cooker with vegetable oil cooking spray.
2 Combine all the ingredients in the slow cooker.
3 Cover and cook on low for 8 hours.
Tip: If you have a food processor, use it to chop the vegetables. Before placing the vegetables in the food processor, cut the celery into 1-inch pieces and quarter the onions. To chop the celery, press the pulse switch twice, or until chopped. Then chop the onions and garlic together by pulsing twice.
Per serving: Calories 30 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 511mg; Carbohydrate 7g (Dietary Fiber 1g); Protein 1g.
Nacho Cheese Sauce
Cheesy with as much zip as you want, our nacho cheese sauce is the perfect accompaniment to a big bag of your favorite tortilla chips at your next party. Spoon some of the nacho cheese sauce over tortilla chips on a plate. Top with sliced scallions, sliced black olives, and pickled jalapeño slices. Add hot pepper sauce to taste for another way to spice up the nacho cheese sauce.
Preparation time: 15 minutes
Cooking time: Low 3 to 4 hours
Yield: 24 third-cup servings
1 package (2 pounds) Velveeta Pasteurized Prepared Cheese Product, cut into 1-inch cubes
2 cups (8 ounces) shredded sharp cheddar cheese
4 cups Holy Guacamole Tomato Salsa (see recipe earlier in this chapter) or your favorite store brand
2 cans (6 ounces each) chopped green chiles, undrained
1 Lightly spray a 4- or 6-quart slow cooker with vegetable oil cooking spray.
2 Combine all the ingredients in the slow cooker.
3 Cover and cook on low for 3 to 4 hours. Stir after the first 1 1/2 hours. Stir again before serving.
Per serving: Calories 182 (From Fat 113); Fat 13g (Saturated 8g); Cholesterol 41 mg; Sodium 696mg; Carbohydrate 5g (Dietary Fiber 0g); Protein 11g.
A New Twist on Some Classic Party Favorites
Savory appetizer and finger foods are a 20th-century phenomenon. Preceded by bland and simple canapés in the late 1800s, the art of making and serving tasty appetizers to guests grew in popularity from the 1920s throughout the century, with each decade making its own unique contribution. One of our favorites, cocktail-sized meatballs, was the hit of the 1950s, cocktail hot dogs emerged in the 1960s, Buffalo wings became popular in the 1970s, and anything and everything Tex-Mex was in vogue in the 1980s. The 1990s were a time of reflection and moderation, but that didn’t stop homemakers from serving appetizers. In fact, we saw many updated and “lighter” versions of favorites from years gone by. Over the years we’ve tweaked and changed our favorite recipes and are pleased to share them with you.
Sweet ’n’ Sour Meatballs
This is our version of that classic, all-time favorite, slow cooker party recipe. People just can’t seem to get enough of these tasty little meatballs. If short on time, you can also use frozen meatballs rather than make your own. Because they are precooked, just let them defrost about 30 minutes at room temperature before adding to the slow cooker. Figure on about 2 to 2 1/2 pounds of frozen meatballs.
Preparation time: 20 minutes
Cooking time: Low 2 to 3 hours
Yield: 25 servings
2 pounds lean ground beef
2 large eggs, slightly beaten
1/4 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 jars (12 ounces each) apple or grape jelly
2 bottles (12 ounces each) chili sauce, or 3 cups Chunky Chili Sauce (see the recipe earlier in this chapter)
1/4 cup minced onions
1 Mix thoroughly the ground beef, eggs, bread crumbs, salt, and black pepper. Shape into 100 small 1/2-inch meatballs. Arrange in two shallow baking pans. Broil 4 inches from heat until browned, turning once. Pour off the fat.
2 Lightly spray a 4-quart slow cooker with vegetable oil cooking spray. Combine the jelly, chili sauce, and minced onions in the slow cooker. Add the browned meatballs and stir well.
3 Cover and cook on low for 2 to 3 hours. Serve from the slow cooker.
Per serving: Calories 187 (From Fat 60); Fat 7g (Saturated 2.5g); Cholesterol 42mg; Sodium 321mg; Carbohydrate 24g (Dietary Fiber 1g); Protein 8g.
Spicy Lil’ Piggies
At times it wouldn’t seem like a party without cocktail franks. We especially like them spicy in a tomato barbecue sauce. Serve these straight from the slow cooker on the buffet table at your next party. This recipe can be doubled and made in a 6-quart slow cooker.
Preparation time: 15 minutes
Cooking time: High 2 to 3 hours
Yield: About 40 appetizer servings
2 cans (5 ounces each) tomato paste
4 cups water
1/4 cup minced onion
1/4 cup Worcestershire sauce
1/4 cup packed light brown sugar
2 tablespoons white vinegar
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon salt
2 pounds cocktail franks, separated if attached
1 Lightly spray a 4-quart slow cooker with vegetable oil cooking spray.
2 Combine all the ingredients except the franks in the slow cooker.
3 Cover and cook on high for 1 to 2 hours, or until hot. Add the franks and cook for 1 hour longer.
Shortcut: Eliminate Step 2 and substitute 5 cups of Chunky Chili Sauce (see the recipe earlier in this chapter) for the sauce ingredients. Proceed with Step 3.
Per serving: Calories 77 (From Fat 29); Fat 3g (Saturated 1g); Cholesterol 12mg; Sodium 273mg; Carbohydrate 9g (Dietary Fiber 0g); Protein 3g.
Asian Chicken Wings
Our Asian Chicken Wings, smothered with the tasty mixture of honey, soy, and spices, are finger-licking good at almost any party or get-together. They also make a great entrée when served with white rice and stir-fried Asian vegetables. Check to see whether your supermarket carries those extra-large chicken wings that are already separated at the joint. They are perfect for appetizers because the part that was originally attached to the chicken is exceptionally meaty, resembling a tiny chicken leg. The flat part of the wing is much meatier, too.
Preparation time: 20 minutes
Cooking time: Low 4 to 5 hours
Yield: 32 appetizer servings, or 4 entrée portions
Salt and pepper
3 pounds (about 16 large) chicken wings, separated at the joint to make wing drums and flats (see Figure 6-1)
1 1/2 cups barbecue sauce, or Chunky Chili Sauce (see the recipe earlier in this chapter)
1/4 cup honey
1/4 cup soy sauce
4 scallions, white and green parts, sliced thin
2 cloves garlic, minced
2 tablespoons finely chopped fresh gingerroot
3 tablespoons toasted sesame seeds
1 Salt and pepper the chicken wings. Place on a broiler pan. Broil 4 to 5 inches from heat about 5 to 8 minutes on each side, or until browned.
2 Lightly spray a 4- or 6-quart slow cooker with vegetable oil cooking spray.
3 Combine the barbecue sauce, honey, soy sauce, scallions, garlic, ginger, and sesame seeds in the slow cooker. Add the browned wings and stir to combine.
4 Cover and cook on low for 4 to 5 hours, or until the chicken is tender and tests done.
Per serving: Calories 162 (From Fat 70); Fat 9g (Saturated 1g); Cholesterol 10mg; Sodium 516mg; Carbohydrate 8g (Dietary Fiber 0g); Protein 12g.
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Figure 6-1: Separating chicken wings from the joint. |
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Drinks That Warm Down to Your Toes
Because many people are cocooning and entertaining more at home nowadays, we have turned the slow cooker into a heated punch bowl of sorts and have come up with some delicious hot toddies to warm you, your family, and friends on even the coldest of days. These punches and hot beverages are sure to be the hit of your next get-together.
Ruby Red Cider
This hot punch is as ruby red as its name says it is. Besides looking pretty and tasting great, it fills your home with the spicy aroma of cinnamon and citrus. You can double this recipe and make it in a 6-quart slow cooker.
Preparation time: 10 minutes
Cooking time: High 1 to 2 hours
Yield: About twelve 6-ounce servings
1/2 gallon (64 ounces) cranberry juice
2 large oranges
4 pieces cinnamon stick, 3 inches long
4 pieces of fresh gingerroot, 1 inch long, peeled and crushed
1/4 to 1/2 cup sugar
1 Pour the cranberry juice into a 4-quart slow cooker.
2 Using a sharp paring knife, remove four 3-inch-long strips of peel from the oranges. Juice the oranges and strain out the pulp. Add the peel and juice to the slow cooker along with the cinnamon sticks and ginger. Stir to combine.
3 Cover and cook on high for 1 to 2 hours, or until hot. Add sugar to taste and stir until dissolved. Turn to low and serve in mugs.
Vary It: You can also use cranapple or raspberry-cranberry juice in this recipe.
Per serving: Calories 117 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 3mg; Carbohydrate 30g (Dietary Fiber 0g); Protein 0g.
Mulled Wine
To mull means to flavor a hot beverage with sugar and spices. One of our personal favorites, mulled wine, has been enjoyed throughout the world for centuries — especially in cold weather climates. Make sure that you use a full-bodied red wine so that it holds up well when heated with the citrus fruit and spices. This recipe can be doubled and made in a 6-quart slow cooker.
Preparation time: 10 minutes
Cooking time: High 1 to 2 hours
Yield: 12 servings
2 bottles (750 ml each) dry red wine
2 lemons, sliced thin
2 oranges, sliced thin
1/2 teaspoon grated nutmeg or ground cardamom
1 teaspoon whole cloves
4 pieces cinnamon stick, 3 inches long
1/2 to 2/3 cup sugar
1 Combine the wine, lemon and orange slices, nutmeg, cloves, and cinnamon sticks in a 4-quart slow cooker.
2 Cover and heat on high for 1 to 2 hours, or until hot. Add sugar to taste and stir until dissolved. Turn to low and serve in mugs.
Per serving: Calories 134 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 7mg; Carbohydrate 14g (Dietary Fiber 10g); Protein 0g.
Spiced Cider
Cider has always been an important American beverage. Made from pressed apples picked in the autumn months, cider is a harbinger of cooler days ahead. Although it’s delicious served cold, we also enjoy it warm mulled and provide you (on the following page) with our secret combination of mulling spices to make at home. Packaged in a decorative jar, the Mulled Spice Mix makes a great gift to give along with a gallon of locally pressed cider. This recipe can be doubled and made in a 6-quart slow cooker.
Preparation time: 10 minutes
Cooking time: High 1 to 2 hours
Yield: 8 servings
1/2 gallon (64 ounces) unfiltered apple cider
1/4 cup Mulled Spice Mix (see following recipe)
1/2 cup golden raisins (optional)
1 Pour the cider into a 4-quart slow cooker.
2 Add the Mulled Spice Mix (see recipe on the following page) and stir to combine.
3 Cover and cook on high for 1 to 2 hours, or until hot. Turn to low. Warning: To prevent pieces of Mulled Spice Mix from getting into your drink, strain before serving or take care not to stir up when serving. Add the raisins, if desired, ten minutes before serving.
Per serving: Calories 122 (From Fat 27); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 1mg; Carbohydrate 10g (Dietary Fiber 0g); Protein 0g.
Mulled Spice Mix
You can purchase mulled spice mix at most specialty or gourmet food stores during the holidays and winter months. It’s so simple to prepare, however, you can also make it at home, as shown in Figure 6-2.
Rather than buy chopped dried orange rinds, make your own. When peeling oranges to eat, use a sharp paring knife and cut off the thin top layer of the orange peel. Place the rinds on a cookie sheet and let them dry at room temperature until brittle. When you’ve accumulated a sufficient quantity, chop them in a food processor by using the pulse switch.
Preparation time: 5 minutes
Yield: Approximately 1 1/2 cups
3/4 cup crushed cinnamon sticks
3/4 cup chopped dried orange rinds
1/3 cup whole allspice
1/4 cup whole cloves
Combine all the ingredients in a clean glass jar. Cover and seal well.
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Figure 6-2: Making mulled spice mix. |
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Irish Coffee for a Crowd
Glenna and I have fond memories and recollections of our annual Irish coffee — a San Francisco creation — at the Buenavista after an after-dinner walk through Fisherman’s Wharf. We especially like to make our slow cooker Irish coffee when celebrating an important occasion like a birthday or anniversary. It is indeed a special finale to a special day. This recipe can be doubled and made in a 6-quart slow cooker.
Preparation time: 15 minutes
Cooking time: High 1 to 2 hours
Yield: Ten 8-ounce servings
8 cups (32 ounces) hot fresh brewed coffee
1/2 cup sugar
2 cups (16 ounces) Irish whiskey
1/2 pint heavy cream, whipped to soft peaks
1 Combine the hot coffee and sugar in a 4-quart slow cooker. Add the whiskey and stir to combine.
2 Cover and heat on high for 1 to 2 hours before serving. Turn to low and serve in mugs with a dollop of whipped cream on top.
Per serving: Calories 239 (From Fat 70); Fat 9g (Saturated 5.5g); Cholesterol 33mg; Sodium 11mg; Carbohydrate 11g (Dietary Fiber 0g); Protein 0g.
Mexican Coffee — Café de Olla
Traditional Mexican coffee is called café de olla. It is usually prepared in an earthenware pot with cinnamon sticks and cloves and then sweetened with piloncillo, unrefined Mexican sugar. Our slow cooker recipe, made in the stoneware crock, is a close approximation.
Preparation time: 5 minutes
Cooking time: High 1 to 2 hours
Yield: 12 servings
12 cups hot, strong brewed coffee
1/2 cup packed dark brown sugar
2 cinnamon sticks, 3 inches long
1/2 teaspoon whole cloves
1 Combine the hot coffee, brown sugar, cinnamon sticks, and cloves in a 4-quart slow cooker.
2 Cover and heat on high for 1 to 2 hours before serving. Turn to low and serve in mugs.
Per serving: Calories 39 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 8mg; Carbohydrate 10g (Dietary Fiber 0g); Protein 0g.
Spirited Tea
Although cookbooks often contain recipes for spirited hot toddies, ones made with tea are not that common — so here’s one for you tea lovers! Feel free to use whatever kind of tea you prefer, as long as it is brewed strong for maximum flavor. This recipe can be doubled and made in a 6-quart slow cooker.
Preparation time: 15 minutes
Cooking time: High 1 to 2 hours
Yield: 8 servings
4 cups hot, strong fresh brewed tea
1 cup packed light brown sugar
1 bottle (375 ml) brandy
1 bottle (375 ml) dark rum
1/2 cup freshly squeezed lemon juice
2 cinnamon sticks, 3 inches long
Lemon slices for garnishing
1 Combine the hot tea and brown sugar in a 4-quart slow cooker. Add the brandy, rum, lemon juice, and cinnamon sticks. Stir together.
2 Cover and heat on high for 1 to 2 hours before serving. Turn to low and serve in mugs with lemon slices.
Per serving: Calories 290 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 12mg; Carbohydrate 19g (Dietary Fiber 0g); Protein 0g.