Food with Friends

Pintos & Pork Over Corn Chips

Susan Butters
Bountiful, UT

A hearty dish that feeds a crowd of hungry people...easily!

16-oz. pkg. dried pinto beans

3-lb. pork loin roast, trimmed

7 c. water

4-oz. can chopped green chiles

1/2 c. onion, chopped

2 cloves garlic, minced

2 T. chili powder

1 T. ground cumin

1 T. salt

1 t. dried oregano

Garnish: corn chips, sour cream, shredded Cheddar cheese, chopped tomatoes,
shredded lettuce

Cover beans with water in a large soup pot; soak overnight. Drain. Add beans and remaining ingredients except garnish to a slow cooker. Cover and cook on low setting for 9 hours. Remove meat, discarding bones; return to slow cooker. Cook, uncovered, for 30 minutes, until thickened. Serve over corn chips; garnish as desired. Makes 10 servings.

Hot Buffalo Dip

Vickie

One of my favorite party dips...oh-so easy to make and we all love it!

3 to 4 boneless, skinless chicken breasts, cooked and chopped

1 c. hot wing sauce

2 8-oz. pkgs. cream cheese, cubed and softened

1/2 c. shredded Cheddar cheese

1/4 c. blue cheese salad dressing

corn chips, celery stalks

In a slow cooker, mix together all ingredients except corn chips and celery stalks. Cover and cook on low setting for 3 to 4 hours. Serve with corn chips and celery stalks for dipping. Makes 8 to 10 servings.

Honey Sesame Wings

Kimberly Hancock
Murrieta, CA

Always a hit with young & old alike...these wings are sweet and tangy, but not too spicy. We just love ’em!

3 lbs. chicken wings

salt and pepper to taste

2 c. honey

1 c. soy sauce

1/2 c. catsup

1/4 c. oil

2 cloves garlic, minced

Garnish: sesame seed

Place chicken wings on an ungreased broiler pan; sprinkle with salt and pepper. Place pan 4 to 5 inches under broiler. Broil for 10 minutes on each side, or until chicken is golden. Transfer wings to a slow cooker. Combine remaining ingredients except sesame seed; pour over wings. Cover and cook on low setting for 4 to 5 hours, or high setting for 2 to 2-1/2 hours. Arrange on a serving platter; sprinkle with sesame seed. Makes about 2-1/2 dozen.

Tahitian Rice Pudding

Beth Kramer
Port Saint Lucie, FL

Scrumptious served warm or cold.

3/4 c. long-cooking rice, uncooked

15-oz. can cream of coconut

12-oz. can evaporated milk

2-3/4 c. water

Optional: 1 T. dark rum

2/3 c. sweetened flaked coconut

In a slow cooker, stir rice, cream of coconut, evaporated milk and water until combined. Cover and cook on low setting for 4 to 5 hours. Remove crock from slow cooker. Stir in rum, if using. Let pudding cool for 10 minutes. Heat a small non-stick skillet over medium heat. Add coconut; cook and stir for 4 to 5 minutes, until toasted. Transfer coconut to a plate. Spoon pudding into dessert bowls; sprinkle with coconut. Makes 6 to 8 servings.

Hawaiian Kielbasa

Aemelia Manier
West Branch, MI

A crowd pleaser. I have learned to carry a copy of the recipe with me whenever I serve it, because people are always asking for it!

3 lbs. Kielbasa, sliced into 2-inch chunks

15-1/4 oz. can crushed pineapple

18-oz. bottle barbecue sauce

1/2 c. brown sugar, packed

1 T. ground ginger

1 t. onion powder

1 t. garlic powder

Combine all ingredients in a slow cooker. Mix well. Cover and cook on low setting for about 2 hours, until warmed through, or on high setting for about 30 minutes. Makes 10 to 15 servings.

Hot Broccoli-Cheese Dip

Rogene Rogers
Bemidji, MN

Be sure to serve this yummy dip with hearty crackers...you’ll want to get every drop!

3/4 c. butter

3 stalks celery, thinly sliced

1 onion, chopped

4-oz. can sliced mushrooms, drained

3 T. all-purpose flour

10-3/4 oz. can cream of celery soup

3 c. shredded Cheddar cheese

10-oz. pkg. frozen chopped broccoli, thawed

Melt butter in a skillet over medium heat; sauté celery, onion and mushrooms. Stir in flour; mix well. Transfer mixture to a lightly greased slow cooker; mix in remaining ingredients. Cover and cook on high setting until cheese is melted, stirring every 15 minutes. Continue cooking, covered, on low setting for 2 to 4 hours. Makes 10 to 12 servings.

French Dip Sandwiches

Debbie DeValk
Springfield, TN

Serve the savory broth from the slow cooker in small cups for dipping.

3-lb. beef chuck roast, trimmed

2 c. water

1/2 c. soy sauce

1 t. dried rosemary

1 t. dried thyme

1 t. garlic powder

1 bay leaf

3 to 4 whole peppercorns

8 French rolls, split

Place roast in a slow cooker; add remaining ingredients except rolls. Cover and cook on high for 5 to 6 hours. Remove roast from broth; shred with 2 forks and keep warm. Discard bay leaf; serve beef on rolls. Makes 6 to 8 sandwiches.

Cajun Spiced Pecans

Kerry Mayer
Dunham Springs, LA

Fill small ribbon-tied bags with these delightful nuts to send home with guests...they’ll love it!

16-oz. pkg. pecan halves

1/4 c. butter, melted

1 T. chili powder

1 t. dried basil

1 t. dried oregano

1 t. dried thyme

1 t. salt

1/2 t. onion powder

1/4 t. garlic powder

1/4 t. cayenne pepper

Combine all ingredients in a slow cooker. Cover and cook on high setting for 15 minutes. Turn to low setting and cook, uncovered, for 2 hours, stirring occasionally. Transfer nuts to a baking sheet; cool completely. Store in an airtight container. Makes 12 to 16 servings.

Aunt B’s Sloppy Joes

Bryna Dunlap
Muskogee, OK

For a quick & easy meal, ladle leftovers over cooked rotini pasta.

3 lbs. ground turkey

1 c. onion, chopped

1 c. green pepper, chopped

2 cloves garlic, chopped

1-1/2 c. catsup

1/2 c. water

1/4 c. mustard

1/4 c. cider vinegar

1/4 c. Worcestershire sauce

1 T. chili powder

10 whole-wheat hamburger buns, split

In a skillet over medium heat, cook ground turkey, onion, pepper and garlic until browned and tender; drain. Combine in a slow cooker with remaining ingredients except buns. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. Spoon onto buns. Makes 10 sandwiches.

Creamy Hot Corn Dip

Tanya Miller
Millersburg, OH

My husband calls this dip “man food!” The last time I made this dip, people were eating it by the spoonful!

2 8-oz. pkgs. cream cheese, softened

2 15-1/4 oz. cans corn, drained

1/2 c. butter

2 jalapeño peppers, diced

tortilla chips

Combine all ingredients except tortilla chips in a slow cooker. Cover and cook on high setting for 30 minutes; stir until smooth. Reduce setting to low to keep warm. The longer it cooks, the spicier it will get. Serve with tortilla chips. Makes 15 servings.

Pepperoncini Italian Beef Roast

Vickie

These sandwiches are zesty and oh-so easy to fix!

4-lb. beef chuck roast

8-oz. jar pepperoncini peppers, drained and juice reserved

1 onion, sliced

2 1-oz. pkgs. au jus mix

8 to 10 hoagie rolls, split

Place roast in a slow cooker; pour reserved pepper juice over top. Cover and cook on low setting for 6 to 8 hours, until very tender. Remove roast and shred with 2 forks; stir back into juice in slow cooker. Add peppers and onion. Blend au jus mix with a little of the juice from slow cooker until dissolved. Pour over meat; add water if needed to cover roast. Cover and cook for an additional hour. Serve beef spooned onto rolls. Makes 8 to 10 sandwiches.

Honeyed Fruit Juice

Brenda Smith
Gooseberry Patch

Coming in from ice skating, we were chilled to the bone. Luckily Mom had this wonderful juice blend warming in the slow cooker!

64-oz. bottle cranberry-apple juice cocktail

2 c. apple juice

1 c. pomegranate juice

1/2 c. orange juice

2/3 c. honey

3 4-inch cinnamon sticks

10 whole cloves

2 T. orange zest

Combine juices and honey in a slow cooker. Wrap cinnamon sticks and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to slow cooker along with zest. Cover and cook on low setting for one to 2 hours. Discard spice bag before serving. Makes 3 quarts.

Midwest Chicken Sandwich

Linda Ketcham
Columbus, OH

This is so quick & easy to put together, it’s a recipe I can count on for every large gathering.

50-oz. can dark and white boned chicken, drained and shredded

26-oz. can cream of chicken soup

salt and pepper to taste

24 sandwich buns, split

Optional: pickle slices

Mix chicken and soup in a slow cooker. Cover and cook on low setting for 3 to 4 hours. Add salt and pepper to taste; stir well. Spoon onto buns and garnish with pickle slices, if desired. Makes about 24 sandwiches.

Seaside Crab Dip

Lisa Columbo
Appleton, WI

This couldn’t be easier to whip up. The slow cooker keeps it warm and creamy until the party ends.

2 8-oz. pkgs. cream cheese

3 T. butter

1 bunch green onions, chopped

1 lb. crabmeat

onion and garlic salt to taste

garlic melba toast

In a microwave-safe bowl, mix all ingredients together except melba toast. Microwave on high setting until warm. Pour into a slow cooker; cover and keep warm on low setting. Serve with melba toast. Makes 24 servings.

Chipotle Shredded Beef

Lisa Sett
Thousand Oaks, CA

My family asks for this often...it smells so good while it’s cooking! Add a side of beans and dinner is served.

2-1/2 lb. beef chuck roast, trimmed

14-oz. can diced tomatoes

7-oz. can chipotle sauce

4-oz. can diced green chiles

1 onion, chopped

2 T. chili powder

1 t. ground cumin

2 c. beef broth

salt and pepper to taste

6 to 8 6-inch corn tortillas, warmed

Garnish: shredded Cheddar cheese, shredded lettuce, sliced black olives, chopped tomato

Place roast in a slow cooker. Top with remaining ingredients except tortillas and garnish. Cover and cook on low setting for 8 to 10 hours. With 2 forks, shred roast in slow cooker; stir well. Spoon into warmed tortillas; add desired garnishes. Makes 6 to 8 servings.

Country-Style Bread Pudding

Patricia Wissler
Harrisburg, PA

This is the best-tasting bread pudding ever, and so much easier than making it in the oven.

3/4 c. brown sugar, packed

8 slices cinnamon-raisin bread, buttered and cubed

4 eggs, beaten

3-1/2 c. milk

1-1/2 t. vanilla extract

Garnish: whipped topping

Sprinkle brown sugar in a slow cooker that has been sprayed with non-stick vegetable spray. Add bread to slow cooker. Whisk together remaining ingredients except whipped cream; pour over bread. Cover and cook on high setting for 2 to 3 hours, until thickened. Do not stir. Spoon pudding into individual bowls. Drizzle brown sugar sauce from slow cooker over pudding. Garnish with dollops of whipped topping. Makes 8 to 10 servings.

Beans & Weenies

Sharon Crider
Junction City, KS

A year ‘round favorite...a standby for summer picnics, yet hearty and satisfying during cold weather too!

1 lb. hot dogs, sliced

3 16-oz. cans pork & beans

1/4 c. onion, chopped

1/2 c. catsup

1/4 c. molasses

2 t. mustard

Combine all ingredients in a slow cooker; stir well. Cover and cook on low setting for 3 to 4 hours. Makes 6 to 8 servings.

BBQ Pulled-Pork Fajitas

Jackie Valvardi
Haddon Heights, NJ

We like to spice these up with shredded Pepper Jack cheese, guacamole and sour cream.

2-1/2 lb. boneless pork loin roast, trimmed

1 onion, thinly sliced

2 c. barbecue sauce

3/4 c. chunky salsa

1 T. chili powder

1 t. ground cumin

16-oz. pkg. frozen stir-fry peppers and onions

1/2 t. salt

18 8 to 10-inch flour tortillas, warmed

Place roast in a slow cooker; top with onion. Mix sauce, salsa and spices; pour over roast. Cover and cook on low setting for 8 to 10 hours. Remove roast and place on a cutting board; shred, using 2 forks. Return to slow cooker and mix well; add stir-fry vegetables and salt. Increase setting to high; cover and cook for an additional 30 minutes, until hot and vegetables are tender. With a slotted spoon, fill each warmed tortilla with 1/2 cup pork mixture. Makes 18 servings.

Texas Queso Dip

Amy Shilliday
San Antonio, TX

Everyone will love this dip...once they sample it, be ready to share the recipe!

1 lb. hot ground pork sausage, browned and drained

32-oz. pkg. pasteurized process cheese spread, cubed

10-oz. can diced tomatoes with green chiles

1/2 c. milk

white corn tortilla chips

Combine all ingredients except tortilla chips in a slow cooker. Cover and cook on low setting until cheese is melted, about 2 hours. Serve with tortilla chips. Makes 10 to 12 servings.

Family Favorite Party Mix

Nola Coons
Gooseberry Patch

A no-watch, fix & forget version of this crunchy party starter!

1 c. bite-size crispy wheat cereal squares

1 c. bite-size crispy rice cereal squares

1 c. bite-size crispy corn cereal squares

1 c. peanuts

1 c. pretzel sticks

1/4 c. butter, melted

2 T. Worcestershire sauce

1 t. seasoned salt

1 t. garlic salt

1 c. candy-coated chocolates

1 c. raisins

Combine cereals, nuts and pretzels in a slow cooker. Mix together butter, sauce and salts; gently stir into cereal mixture. Cover and cook on low setting for 3 to 4 hours. Uncover and cook on low setting for an additional 30 minutes; stir occasionally. Drain on paper towel-lined baking sheets; transfer to a large bowl. Cool. Add chocolates and raisins; toss to mix. Store in an airtight container. Makes 7 cups.

Pizza Fondue

Shannon Finewood
Corpus Christi, TX

Try dipping warm bread sticks or crisp pretzel rods into this fondue.

28-oz. jar spaghetti sauce

16-oz. pkg. shredded mozzarella cheese

1/4 c. grated Parmesan cheese

2 T. dried oregano

2 T. dried parsley

1 T. garlic powder

1 t. dried, minced onion

Italian bread cubes, pepperoni chunks, whole mushrooms, green pepper slices

Combine sauce, cheeses and seasonings in a slow cooker; mix well. Cover and cook on low setting for 2 hours, until warmed through and cheese is melted; stir. Serve with desired dippers. Makes 10 servings.

Peanutty Clusters

Margaret Erhardt
Beavercreek, OH

For a special candy-box finish, drop by spoonfuls into mini paper muffin cup liners.

2 lbs. white melting chocolate, chopped

4 1-oz. sqs. bittersweet baking chocolate, chopped

12-oz. pkg. semi-sweet chocolate chips

24-oz. jar dry-roasted peanuts

Combine all ingredients except nuts in a slow cooker. Cover and cook on high setting for one hour. Reduce setting to low; cover and cook an additional hour, or until chocolates are melted, stirring every 15 minutes. Stir in nuts. Drop by teaspoonfuls onto wax paper; let stand until set. Store covered at room temperature. Makes 3 to 4 dozen pieces.

Toffee Fondue

Michelle Riihl
Windom, MN

Just perfect for sharing with girlfriends! Try dipping pretzel twists too...the salty-sweet combo is delectable.

14-oz. pkg. caramels, unwrapped

1/4 c. milk

1/4 c. strong black coffee

1/2 c. milk chocolate chips

apple wedges, banana chunks, marshmallows, angel food cake cubes

Mix together caramels, milk, coffee and chocolate chips in a small slow cooker. Cover and cook on low setting until melted, 2 to 3 hours. Stir well. Serve with fruit, marshmallows and cake cubes for dipping. Makes about 10 servings.

Just Peachy Cider

Jennie Gist
Gooseberry Patch

We ran across this little farm stand with all varieties of cider...bing cherry, peach and cinnamon apple. Yum!

4 5-1/2 oz. cans peach nectar

2 c. apple cider

3/4 t. pumpkin pie spice

4 slices orange

In a slow cooker, combine nectar, juice and spice; top with orange slices. Cover and cook on low setting for 4 to 6 hours. Stir before serving. Serves 4.

Lemon-Poppy Seed Cake

Rogene Rogers
Bemidji, MN

An upside-down cake that makes its own custard-like topping...yum!

15.8-oz. lemon-poppy seed bread mix

1 egg, beaten

8-oz. container sour cream

1-1/4 c. water, divided

1 T. butter

1/2 c. sugar

1/4 c. lemon juice

Combine bread mix, egg, sour cream and 1/2 cup water in a mixing bowl. Stir until well moistened; spread in a lightly greased slow cooker. Combine remaining water and other ingredients in a small saucepan; bring to a boil. Pour boiling mixture over batter in slow cooker. Cover and cook on high setting for 2 to 2-1/2 hours, until edges are golden. Turn off slow cooker; let cake cool in slow cooker for about 30 minutes with lid ajar. When cool enough to handle, hold a large plate over top of slow cooker and invert to turn out cake. Serves 10 to 12.