SPICY REFRIED BEAN DIP
* 2 cans refried beans, (16ounce each)
* 1 package taco seasoning mix, about 1 1/4 oz
* 1/2 cup chopped onion
* 2 cups Monterey jack cheese, shredded
* a few drops Tabasco sauce, to taste
* chopped jalapeno or mild chiles, to taste
Place refried beans, taco seasoning, onion, cheese, and Tabasco sauce in the slow cooker/Crock Pot; stir well. Stir in chopped chiles. Cover and cook on low until cheese is melted, about 1 hour; add a little water if mixture seems too thick. Serve from the slow cooker/Crock Pot with French bread, crackers, or chips.
Makes about 4 cups.
SPICY MARMALADE MEATBALLS
Meatballs:
* 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
* 3 eggs
Sauce:
* 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.
SPICY FRANKS
* 1 cup ketchup
* 1/4 cup brown sugar, packed
* 1 tablespoon red wine vinegar
* 2 teaspoons soy sauce
* 2 teaspoons Dijon mustard
* 1/8 teaspoon garlic powder
* 1 pound hot dogs, cut into bite-size pieces, or cocktail wieners, smoked sausage, etc.
Combine everything but hot dogs in the Crock Pot; cover and cook on high 1 to 2 hours, until well blended. Add hot dogs, stir, and cook another 1 to 2 hours, until heated through. Turn to low to keep warm and serve from the Crock Pot.
SPICY CHICKEN WINGS
* 3 tbsp. vinegar
* 24 chicken wings, drummettes
* 1/4 c. hot pepper sauce, or less
* 1/2 c. melted butter
* 1 pkg. Hidden Valley Ranch original dry salad dressing mix
Preheat oven to 350 degrees. Mix all ingredients together except chicken wings and salad dressing mix. Place chicken wings in baking dish or pan in a single layer. Pour mixture over wings. Sprinkle with dry dressing mix. Bake 25 – 30 minutes or until browned. Sprinkle with paprika if you like. Chicken wings may be made in slow cooker/Crock Pot – cook on low 4 to 5 hours.
PICANTE CHEESE DIP
* 1 1/2 pounds ground beef (browned)
* 1 can (11 oz.) cream of mushroom soup
* 2 pound processed cheese (Velveeta)
* 1 stick margarine
* 1 onion, chopped
* 2 tbsp. chili powder
* 1 cup picante sauce
Brown meat and onion. Drain. Add all ingredients to slow cooker/Crock Pot and cook on low heat until cheese melts, about 1 1/2 hours. Serve in slow cooker/Crock Pot with tortilla chips.
HOT SPINACH DIP
* 2 (10 oz.) pkgs. frozen chopped spinach
* 1 lg. jar jalapeno Cheez Whiz
* 1 can cream of mushroom soup
* 1 (3 oz.) pkg. cream cheese
* 2 tbsp. dried minced onion
Thaw spinach completely. Drain, and squeeze as much moisture as possible from spinach. Combine all ingredients in the slow cooker/Crock Pot and cook on low about 2 hours, until hot (stir a few times to blend well). Keep warm in Crock Pot or chafing dish. Serve with corn chips or crackers.
HOT ‘N’ SPICY PECANS
* 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.
HOT CHILI CON QUESO
* 1 1/2 cups half-and-half, scalded
* 1/2 pound grated Monterrey Jack cheese
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* 1/2 pound grated sharp process cheese
* 1 tablespoon butter
* 1/2 onion, minced
* 1 medium clove garlic, minced
* 1/4 cup dry white wine or low-sodium stock
* 1/4 cup flour
* 1/4 cup water
* 1 can chopped green chile peppers (4 oz)
* 1 to 2 tablespoons chopped jalapeno (more or less depending on taste)
* salt and pepper
* dash cayenne pepper
Pour scalded half-and-half into buttered Crock Pot. Turn to high and stir in cheeses.
In small skillet, saute onion and garlic in butter until onion is tender. Add wine or stock and stir well. Add to cheese mixture. Combine flour with water and stir in. Cook covered on high for 30 minutes, or until cheese begins to melt. Turn to low and cook about 4 to 6 hours, stirring 2 or 3 times during the first hour and occasionally after that. If the mixture is too thin, mix 2 tablespoons of flour with 2 tablespoons of water and add. Serve warm with tortilla chips and/or other dippers.
FRANKS IN SPICY TOMATO SAUCE
* 1 cup ketchup
* 1/2 cup firmly packed brown sugar
* 1 tablespoon red wine vinegar
* 2 teaspoons soy sauce
* 1 teaspoon Dijon mustard
* 1 clove garlic, minced
* 1 pound beef or chicken frankfurters, cut into 1″ pieces
Place ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in the crockery pot. Cover and cook on High until blended. Stir occasionally. Add frankfurters and stir to coat. Cook until thoroughly blended. Serve with toothpicks or wooden skewers to spear franks.
CROCKPOT SPICY DIP
* 2 lb. Velveeta cheese
* 2 lb. hamburger, cooked and drained
* 1 lg. jar Old El Paso taco sauce (or Rotel tomatoes)
* 1 lg. onion, chopped fine
Mix all together in Crock Pot where cheese will melt and all will remaining warm.
CROCKPOT HOT DIP
* 1 pound Italian Sausage – hot
* 1 pounds velveeta – Mexican type – hot
* 1 can rotel tomatoes (drained)
* 1 jar pace picante sauce – hot
* 1 jalapeno pepper – finely diced
- -Brown sausage and drain along with jalapeno pepper.
- -Add to slow cooker/Crock Pot with other ingredients and simmer on low for 1 hour
or more until melted and blended.
- -Serve with tortilla strips or chips, large Fritos corn chips, or even lightly toasted and cubed sourdough bread.
CROCKPOT HAMBURGER-SAUSAGE DIP
* 1 pound ground chuck
* 1 cup picante sauce
* 1 can cream of mushroom soup
* 2 pound Velveeta cheese…cut into pieces
* 1 pound pork sausage
* 1 teaspoon garlic powder
* 1 can Rotel tomatoes
* 3/4 teaspoon oregano
Combine picante sauce, garlic powder, soup, tomatoes, oregano and cheese in Crock Pot. Brown ground chuck and sausage until it is done. Drain very well and place in slow cooker/Crock Pot. Cook on low until cheese is melted. Serve with your favorite chips.
Art’s Spicy Turkey Chili
2 1/2 Pounds Ground Turkey
4 Large Onions
2 Whole Garlics
1 Green Pepper
2 Small Cans Unsalted Mushrooms
2 Jars Hot Salsa (Or Your Own)
5 Cans Unsalted Whole Tomatoes
5 Cans Kidney Beans
4 Small Cans Tomato Sauce
2 Medium Cans Tomato Paste
1/2 Cup Kahlua or Bourbon
2 Cups Fresh Cilantro
Jalapeno Peppers (To Taste) <SPICES> 3 Tablespoons Parsley
5 Tablespoons Ground Cumin
1 Teaspoon Ground Cinnamon
1 Tablespoon Basil
2 Teaspoons Cayenne — Level
3 Tablespoons Chili Powder
1 Tablespoon Oregano
3 Tablespoons Garlic Powder
1 Tablespoon Black Pepper
2 Tablespoons Liquid Hot Sauce
Brown turkey, drain and place in a large cooking pot. Roughly chop onions and green pepper in food processor. Finely chop garlic, cilantro, and jalapeno pep pers. Saute chopped vegetables and add to pot. Add remaining ingredients (exc luding spices) to pot. Cook over medium heat for about 1/2 hour, stirring freq uently. Add spices, one at a time, stirring well between each addition. Simme r for another 1/2 hour, stirring frequently. Adjust spices to taste. Simmer f or another 1/2 hour, stirring frequently. Again adjust spices to taste.
This recipe makes about 10 quarts of mildly-spiced chili and serves about 20 pe ople. Serve plain or over spaghetti, baked potato or rice, with grated low-fat cheese and chopped onions on the side. Tortilla chips or browned chunks of It alian bread are also good on the side. The chili freezes well. Freeze in plas tic quart containers for quick 2 or 3 person meals.
Approximately 100 calories per serving, 3 grams of fat, and 41 mg sodium.