Fix-It and Forget-It Holiday Appetizers, Finger Foods, and Beverages [NOOK Book]

Overview

Fifty scrumptious and savory slow-cooker recipes for the holiday season
Present your friends and family with a holiday meal they?ll never forget using these time-tested, easy-to-manage recipes for appetizers, snacks, and beverages. Including tips for putting together a flawless feast, this collection of recipes?drawn from the Fix-It and Forget-It Christmas Cookbook?features delicious treats and drinks such as:...
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Fix-It and Forget-It Holiday Appetizers, Finger Foods, and Beverages

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Overview

Fifty scrumptious and savory slow-cooker recipes for the holiday season
Present your friends and family with a holiday meal they’ll never forget using these time-tested, easy-to-manage recipes for appetizers, snacks, and beverages. Including tips for putting together a flawless feast, this collection of recipes—drawn from the Fix-It and Forget-It Christmas Cookbook—features delicious treats and drinks such as:

·      Creamy Artichoke Dip·      Cranberry Meatballs·      Caramel Peanut Butter Dip·      Orange Cider Punch
And much more!
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Product Details

  • ISBN-13: 9781453277003
  • Publisher: Good Books
  • Publication date: 10/30/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 70
  • Sales rank: 221,492
  • File size: 3 MB

Meet the Author

Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 10 million copies. Good is the author of the nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on the New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense.

Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 10 million copies. Good is the author of the nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on the New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense

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Read an Excerpt

Fix-It and Forget-It

Holiday Appetizers, Finger Foods, and Beverages


By Phyllis Pellman Good

Good Books

Copyright © 2010 Good Books
All rights reserved.
ISBN: 978-1-4532-7700-3



CHAPTER 1

Appetizers, Snacks, and Spreads


Creamy Artichoke Dip

Jessica Stoner

West Liberty, OH

Makes 7-8 cups


Prep. Time: 15-20 minutes
Cooking Time: 1-1½ hours
Ideal slow cooker size: 3-qt.


2 14-oz. cans water-packed artichoke hearts, coarsely chopped (drain one can; stir juice
from other can into Dip)
2 cups (8 oz.) shredded, part-skim mozzarella cheese
8-oz. pkg. cream cheese, softened
1 cup grated Parmesan cheese
½ cup mayonnaise
½ cup shredded Swiss cheese
2 Tbsp. lemon juice
2 Tbsp. plain yogurt
1 Tbsp. seasoned salt
1 Tbsp. chopped, seeded jalapeño pepper
1 tsp. garlic powder
Dippers: tortilla chips

1. In slow cooker, combine artichoke hearts, cheeses, mayonnaise, lemon juice, yogurt, salt, jalapeño pepper, and garlic powder.

2. Cover. Cook on Low 1 hour, or until cheeses are melted and Dip is heated through.

3. Serve with tortilla chips.


Variation:

1. Add 2 10-oz. pkgs. frozen chopped spinach, thawed and squeezed dry, to Step 1.

Steven Lantz

Denver, CO


Red Pepper-Cheese Dip

Ann Bender

Ft. Defiance, VA

Makes 4-5 cups


Prep. Time: 10 minutes
Cooking Time: 2 hours
Ideal slow cooker size: 3-qt.


2 Tbsp. olive oil
4-6 large red peppers, cut into 1" squares
crackers and/or pita bread
½ lb. feta cheese, crumbled

1. Pour oil into slow cooker. Stir in peppers.

2. Cover. Cook on Low 2 hours.

3. Serve on crackers or pita bread, topped with feta cheese.


Ratatouille

Barb Yoder

Angola, IN

Makes about 3½ cups


Prep. Time: 20-30 minutes
Cooking Time: 7-8 hours
Ideal slow cooker size: 4-qt.


1½ cups chopped onion
6-oz. can tomato paste
1 Tbsp. olive oil
2 minced cloves garlic (1 tsp.)
1½ tsp. crushed dried basil
½ tsp. dried thyme
15-oz. can chopped tomatoes, with juice drained but reserved
1 large zucchini, halved lengthwise and sliced thin
salt and pepper to taste
slices of French bread or baguette

1. Mix all ingredients except bread in slow cooker.

2. Cover. Cook on Low 7-8 hours.

3. If mixture is stiffer than you wish, stir in some of reserved tomato juice.

4. Serve hot or cold on top of French bread or baguette slices.


Hot Cheddar Mushroom Spread

Amber Swarey

Honea Path, SC

Makes 3¼-½ cups


Prep. Time: 10 minutes
Cooking Time: 1-1½ hours
Ideal slow cooker size: 2-qt.


1 cup mayonnaise
1 cup (4 oz.) shredded cheddar cheese
1/3 cup grated Parmesan cheese
2 4½-oz. cans sliced mushrooms, drained
half an envelope Ranch salad dressing mix
minced fresh parsley
assorted crackers

1. Combine mayonnaise, cheeses, mushrooms, and dressing mix in slow cooker.

2. Cover. Cook on Low 1 hour, or until cheeses are melted and Dip is heated through.

3. Sprinkle with parsley and serve with crackers.


Nacho Dip

Rose Hankins

Stevensville, MD

Makes 3-4 cups


Prep. Time: 5 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 4-qt.


4 cups (16 oz.) shredded cheddar cheese
14-oz. can diced tomatoes, drained, with juice reserved
7-oz. can chopped green chilies, drained
1 cup chopped onions
1 Tbsp. cumin
1 tsp. chili powder
1 tsp. hot pepper sauce
tortilla chips

1. Mix all ingredients except chips in slow cooker.

2. Cover. Cook on Low 3-4 hours.

3. Stir before serving. If Dip is stiffer than you like, stir in some of reserved tomato juice

4. Serve with tortilla chips for dipping.


Hot Chili Dip

Lavina Hochstedler

Grand Blanc, MI

Anna Stoltzfus

Honey Brook, PA

Kathi Rogge

Alexandria, IN

Makes 5-6 cups


Prep. Time: 5-10 minutes
Cooking Time: 1-2 hours
Ideal slow cooker size: 3-qt.


24-oz. jar hot salsa
15-oz. can chili with beans
2 2¼-oz. cans sliced ripe olives, drained
12 ozs. mild cheese, cubed
tortilla chips

1. Combine all ingredients except tortilla chips in slow cooker.

2. Cover. Cook on Low 1-2 hours, or until cheese is melted, stirring halfway through.

3. Serve with tortilla chips.


Hot Hamburger Dip

Kristi See

Weskan, KS

Makes 7-8 cups


Prep. Time: 20 minutes
Cooking Time: 1-2 hours
Ideal slow cooker size: 2-qt.


1 lb. ground beef
1 small onion, chopped
1 lb. Velveeta cheese, cubed
8-oz. can tomatoes and green chilies, undrained
2 tsp. Worcestershire sauce
½ tsp. chili powder
1 tsp. garlic powder
½ tsp. pepper
10¾-oz. can tomato soup
10¾-oz. can cream of mushroom soup
corn chips
little barbecued smokies

1. Brown ground beef and onions in skillet. Drain off drippings. Place beef and onions in slow cooker.

2. Add remaining ingredients, except corn chips and smokies, and stir well.

3. Cover. Simmer until cheese is melted.

4. Serve with corn chips and little barbecued smokies.


Cheesy Hot Bean Dip

John D. Allen, Rye, CO

Makes 4-5 cups


Prep. Time: 10 minutes
Cooking Time: 2 hours
Ideal slow cooker size: 2-qt.


16-oz. can refried beans
1 cup salsa
2 cups (8 oz.) shredded Jack and cheddar cheeses, mixed
1 cup sour cream
3-oz. pkg. cream cheese, cubed
1 Tbsp. chili powder
¼ tsp. ground cumin
tortilla chips

1. Combine all ingredients except chips in slow cooker.

2. Cover. Cook on High 2 hours. Stir 2-3 times during cooking time.

3. Serve warm from cooker with chips.


Note:

This bean dip is a favorite of ours. Once you start on it, it's hard to leave it alone.

We have been known to dip into it even when it's cold.


Creamy Taco Dip

Nanci Keatley

Salem, OR

Makes 7-8 cups


Prep. Time: 15 minutes
Cooking Time: 1-2 hours
Ideal slow cooker size: 4-qt.


8-oz. pkg. cream cheese, softened
1 cup sour cream
¾ cup mayonnaise
1 lb. ground beef
1 envelope taco seasoning
12-oz. jar salsa
2 cups (8 oz.) shredded cheddar cheese
garnishes: 4 cups lettuce, shredded; 2 medium tomatoes, chopped; 1 small onion,
chopped
tortilla chips

1. In good-sized mixing bowl, mix together cream cheese, sour cream, and mayonnaise. Spread in bottom of lightly greased slow cooker.

2. Brown ground beef in skillet, breaking up clumps of meat with a wooden spoon as it browns. Drain off drippings.

3. Mix taco seasoning and salsa into browned meat. Spoon mixture over cream cheese mixture in slow cooker.

4. Sprinkle shredded cheddar over top.

5. Cover. Cook on Low 1-2 hours, or until cheese is melted.

6. Serve with lettuce, tomatoes, onions, and tortilla chips.


TNT Dip

Sheila Plock

Boalsburg, PA

Makes 8 cups


Prep. Time: 15 minutes
Cooking Time: 1-1¼ hours
Ideal slow cooker size: 3-qt.


1½ lbs. ground beef
10¾-oz. can cream of mushroom soup
half a stick (4 Tbsp.) butter, melted
1 lb. Velveeta, cubed
1 cup salsa
2 Tbsp. chili powder
tortilla chips and/or corn chips
party rye bread

1. Brown ground beef in skillet. Drain off drippings. Place browned beef in slow cooker.

2. Add all remaining ingredients, except chips and bread, to slow cooker. Mix well.

3. Cover. Cook on High 1-1¼ hours, or until cheese is melted. If you're at home, stir occasionally during cooking.

4. Serve with tortilla chips, corn chips, and/or party rye bread.


Variation:

To change the balance of flavors, use only 1 lb. browned ground beef and add 1½ cups salsa.


Note:

My son has hosted a Super Bowl party for his college friends at our house the past two years. He served this Dip the first year, and the second year it was requested.

His friends claim it's the best Dip they've ever eaten. With a bunch of college kids it disappears quickly.


Hot Beef Dip

Paula Showalter

Weyers Cave, VA

Makes about 3 cups


Prep. Time: 15 minutes
Cooking Time: 2-3 hours
Ideal slow cooker size: 2-qt.


2 8-oz. pkgs. cream cheese, softened
2 cups (8 oz.) mild cheddar cheese, grated
1 green bell pepper, chopped fine
1 small onion, chopped fine
¼ lb. chipped dried beef, shredded
assortment of crackers

1. Combine cheeses in slow cooker.

2. Fold in pepper, onions, and beef.

3. Cover. Cook on Low 2-3 hours.

4. Serve hot with crackers.


Variation:

For more kick, add a few finely diced chili peppers to Step 2.


Taco Appetizer

Annie C. Boshart

Lebanon, PA

Makes 8 cups


Prep. Time: 15-30 minutes
Cooking Time: 30-60 minutes
Ideal slow cooker size: 3-qt.


½ lb. lean ground beef
½ lb. hot Italian sausage
1 large onion, finely chopped
salt to taste
2 tsp. hot pepper sauce, or more or less to taste
2 16-oz. cans refried beans
4-oz. can chopped green chilies, drained
2-3 cups (8-12 oz.) grated Monterey Jack cheese
¾ cup hot, or mild, taco sauce
tortilla chips or corn chips
garnishes: chopped tomatoes, chopped green onions, chopped ripe olives, smashed ripe
avocado, sour cream

1. In skillet, sauté meats with onion until browned. Drain off drippings. Season meat with salt and hot pepper sauce to taste.

2. Meanwhile, spread refried beans in lightly greased slow cooker.

3. Spoon browned meat over refried beans.

4. Top with chopped chilies.

5. Sprinkle with grated cheese.

6. Pour taco sauce on top of cheese. (Do not stir.)

7. Heat in slow cooker for 30-60 minutes on Medium High, or until Dip is heated through.

8. Serve with chips and garnishes.


Cheesy Sausage Dip

Marissa Pinon

Rio Rancho, NM

Cynthia Morris

Grottoes, VA

Makes 4-5 cups


Prep. Time: 15-25 minutes
Cooking Time: 30-60 minutes
Ideal slow cooker size: 3- to 4-qt.


1 lb. loose sausage
14½-oz. can Rotel tomatoes—hot, medium, or mild
2 lbs. Velveeta, or 3 8-oz. blocks cream cheese, cut into 1" squares
chips and/or tortilla scoops

1. Brown sausage in skillet, breaking up clumps of meat as it browns. Drain off drippings.

2. Transfer sausage to slow cooker. Stir in tomatoes and cheese cubes.

3. Cover. Cook on Low until melted, stirring occasionally.

4. Once cheese melts, turn slow cooker to "Keep Warm" or Low setting. Serve with chips or tortilla scoops.


Bacon Cheese Dip

Genelle Taylor

Perrysburg, OH

Makes 6 cups


Prep. Time: 10-20 minutes
Cooking Time: 2 hours or less
Ideal slow cooker size: 3-qt.


2 8-oz. pkgs. cream cheese, cubed
4 cups shredded sharp cheddar cheese
1 cup half-and-half
2 tsp. Worcestershire sauce
1 tsp. dried minced onion
1 tsp. prepared mustard
16 bacon strips, cooked and crumbled
tortilla chips and/or French bread slices

1. Combine first six ingredients in slow cooker.

2. Cover. Cook on Low 2 hours, or until cheeses are melted. Stir occasionally if you're home and able to do so.

3. Just before serving, stir in bacon.

4. Serve warm with tortilla chips and/or French bread.


Cheesy Spinach and Bacon Dip

Amy Bauer

New Ulm, MN

Makes 3½ cups


Prep. Time: 15 minutes
Cooking Time: 1 hour
Ideal slow cooker size: 3-qt.


10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 lb. Velveeta, or your choice of soft cheese, cut into ½" cubes
3-oz. pkg. cream cheese, softened
14½-oz. can Rotel diced tomatoes and green chilies, undrained
8 slices bacon, cooked crisp and crumbled
crackers and/or chips

1. Combine all ingredients except bacon, crackers and chips in slow cooker.

2. Cover. Heat on Low 1 hour, or until cheeses have melted and Dip is heated through. Stir occasionally if you're around to do so.

3. Just before serving, stir in crumbled bacon.

4. Serve warm with crackers and/or chips.


Variation:

This is also tasty with half a package of spinach.


Creamy Pizza Dip

Rosalie Buckwalter

Narvon, PA

Makes 4½ cups


Prep. Time: 15-20 minutes
Cooking Time: 2-4 hours
Ideal slow cooker size: 3-qt.


8-oz. pkg. cream cheese, cubed and softened
¾ cup salad dressing, or mayonnaise (regular or light)
1 cup shredded mozzarella cheese
8 oz. sliced pepperoni, chopped
2 ripe plum tomatoes, chopped
10 large, black olives, chopped
4 crusty Italian rolls, toasted if you wish, and then cut into ½" cubes
and/or crackers

1. Mix all ingredients, except rolls and crackers for dipping, in slow cooker.

2. Cover. Cook on High 2-4 hours, or until cheese is melted and Dip is heated through.

3. Turn on Low to keep warm while serving.

4. Remove cover. Allow to cool slightly before serving with rolls and/or crackers for dipping.


Cheese Pizza Fondue

Annie C. Boshart

Lebanon, PA

Makes 6-7 cups


Prep. Time: 30 minutes
Cooking Time: 1¼ hours
Ideal slow cooker size: 2-qt.


1 lb. ground beef
½ cup chopped onions
3 8-oz. cans pizza sauce with cheese
1 Tbsp. cornstarch
¾ tsp. oregano
¼ tsp. garlic powder
1 cup shredded mozzarella cheese
2 cups shredded cheddar cheese
cubed French bread, tortilla chips, crackers

1. Brown ground beef and onion in skillet. Stir frequently with wooden spoon, breaking up clumps of meat. When brown, drain off drippings. Spoon meat and onion into slow cooker.

2. Add pizza sauce, cornstarch, oregano, and garlic powder to slow cooker. Stir into meat mixture.

3. Cover. Cook on Low 1 hour, or until mixtures bubbles and thickens. Stir occasionally if you're able to.

4. Add cheese gradually, stirring well until it melts.

5. Serve hot with bread cubes, chips, and/or crackers for dipping.


Tester's Idea:

I served this to my family as a main dish for supper. I made angel-hair pasta and we put the fondue over it as a sauce. We loved it! I also offered breadsticks for dipping into the sauce.


Curried Almonds

Barbara Aston

Ashdown, AR

Makes 4 cups nuts


Prep. Time: 5 minutes
Cooking Time: 3-4½ hours
Ideal slow cooker size: 3-qt.


2 Tbsp. melted butter
1 Tbsp. curry powder
½ tsp. seasoned salt
1 lb. blanched almonds

1. Combine butter with curry powder and seasoned salt.

2. Pour over almonds in slow cooker. Mix to coat well.

3. Cover. Cook on Low 2-3 hours. Turn to High. Uncover cooker and cook 1-1½ hours.

Serve hot or cold.


Meatless Pizza Fondue

Virginia Graybill

Hershey, PA

Makes 4 cups


Prep. Time: 5 minutes
Cooking Time: 3 hours
Ideal slow cooker size: 3-qt.


29-oz. jar meatless spaghetti sauce
2 cups (8 oz.) shredded mozzarella cheese
¼ cup shredded Parmesan cheese
2 tsp. dried oregano
1 tsp. dried minced onion
¼ tsp. garlic powder
1 lb. unsliced loaf Italian bread, cut into cubes

1. Combine spaghetti sauce, cheeses, oregano, onion, and garlic powder in slow cooker.

2. Cover. Cook on Low 3 hours, or until cheese is melted and sauce is hot.

3. Serve with bread cubes.


Note:

Each Christmas season, we have an evening set aside for a fondue meal. This recipe is always a hit.


Note from Tester:

I had some leftover sauce that I served as a topping for steamed cauliflower. My family loved it!


(Continues...)

Excerpted from Fix-It and Forget-It by Phyllis Pellman Good. Copyright © 2010 Good Books. Excerpted by permission of Good Books.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Welcome to Fix-It and Forget-It Holiday Appetizers, Finger Foods, and Beverages,
Appetizers, Snacks, and Spreads,
? Creamy Artichoke Dip,
? Red Pepper-Cheese Dip,
? Ratatouille,
? Hot Cheddar Mushroom Spread,
? Nacho Dip,
? Hot Chili Dip,
? Hot Hamburger Dip,
? Cheesy Hot Bean Dip,
? Creamy Taco Dip,
? TNT Dip,
? Hot Beef Dip,
? Taco Appetizer,
? Cheesy Sausage Dip,
? Bacon Cheese Dip,
? Cheesy Spinach and Bacon Dip,
? Creamy Pizza Dip,
? Cheese Pizza Fondue,
? Curried Almonds,
? Meatless Pizza Fondue,
? Slow-Cooker Reuben Dip,
? Cranberry Meatballs,
? Buffalo Chicken Dip,
? Sweet Chili Chicken Bites,
? Sweet and Sour Chicken Wings,
? Hot Crab Dip,
? Cheese and Crab Dip,
? Liver Paté,
? Snack Mix,
? Spicy Party Mix,
? Holiday Sugared Walnuts,
? Caramel Peanut Butter Dip,
Beverages,
? Cider Snap,
? Maple Mulled Cider,
? Orange Cider punch,
? Wassail,
? Hot Cranberry Cider,
? Pomegranate Punch,
? Fruity Hot Punch,
? Spicy Citrus Warmer,
? Golden Wassail Punch,
? Hot Buttered Lemonade,
? Hot Fruit Tea,
? Johnny Appleseed Tea,
? Ginger Tea,
? Triple Delicious Hot Chocolate,
? Crockery Cocoa,
? Hot Chocolate with Stir-Ins,
? Vanilla Steamer,
? Viennese Coffee,
Tips,

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 4, 2013

    Sounded good

    Although several recipes sounded really good unfortunately every non-drink recipe I've tried has failed. I really wanted the cheese dip to turn out well, and used completely fresh ingredients the second time in case that was the problem, but if the recipe is followed as written, then the dip will fail. I even checked with others and a pro site. The bean dip tasted good, but was odd and my husband refused to eat it, which is really rare. I'd recommend you borrow this from the library first and see if they work for you.

    1 out of 1 people found this review helpful.

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