Thank you very much for downloading my book. Please be kind and take a moment to
REVIEW
this recipe book on Amazon. I need your feedback to make the next version better. Thanks a Bunch!!!

"To get even more recipes, tips and ideas, click the link below to

visit the website …"

35 Chicken Recipes Com

Introduction

I would have to say Christmas is one of my favorite times of the year because I love spending time with my family and friends. And, you know what this means? I get to prepare many of my favorite holiday recipes to share at all your gatherings. But, I also have to find the time to do this extra cooking along with the shopping and attending the many special Christmas events.

I have found that slow cooker appetizers are a great time saver and take such a small effort to prepare, and I've even found many can be served as a main course. I'm sure appetizers are as extremely important to your meal planning during the holidays as they are to mine.

And, for those of you who need to watch calories over the holidays, you will be glad to know that by substituting certain slow cooker appetizers you will not only satisfy your hunger feeling but also a hungry crowd.

I researched and compiled 20 slow cooker Christmas appetizer recipes for you and hope they will save you some time and help to make your entertaining much easier so you will get to enjoy every minute with your family and friends.

Appetizers have always been a part of my family's Christmas tradition, so all the meals I serve during the holidays are not complete until my favorite appetizers have been served.

So, if this happens to be one of your Christmas traditions or if you're ready to start a new one, I hope you will find some new ideas here that you would like to prepare and surprise your family and friends with during the holidays.

Hot & Festive Crab Dip

Ingredients:

Cream cheese - 12 ounce (cubed)

Whipping cream - 1/4 cup (heavy)

Parmesan cheese - 1 cup

Lump crab meat - 2 cans ( 6 1/2 ounce)

Dry onion soup mix - 1 envelope

Worcestershire sauce - 1 tablespoon

Garlic - 2 cloves (minced)

Lemon juice - 1 teaspoon

Salt

Fresh chives (for garnish) - minced

Directions:

1. First, combine the cubed cream cheese and whipping cream in the slow cooker.

2. Then cover slow cooker and turn setting on high for approximately 45 minutes or until cream cheese is melted.

3. Next, add the Parmesan cheese, lump crab meat, dry onion soup mix, Worcestershire sauce and minced garlic, stir until mixed thoroughly.

4. Now, cover slow cooker and turn on high for 30 minutes.

5. Before serving, add the lemon juice and mix thoroughly.

6. Add salt to taste and sprinkle with the fresh minced chives.

Christmas Green Spinach and Artichoke Dip

Ingredients:

Cream cheese - 2 packages (8 ounce, softened)

Half and half - 3/4 cup

Cut spinach - 1 bag (10 ounce frozen, thawed, well drained)

Garlic - 1 clove (minced)

Onion - 1 tablespoon (chopped very fine)

Parmesan cheese - 1/2 cup (grated)

Quartered artichoke hearts - 1 can (13 ounce rinsed, drained, chopped)

Monterey Jack cheese - 2/3 cup (shredded)

Directions:

1. In a bowl, combine the softened cream cheese and half and half until well mixed.

2. Next, add the cut spinach, minced garlic, chopped onion, grated Parmesan cheese and quartered artichoke hearts.

3. Now, pour mixture into slow cooker, cover, cook on high 1 1/2 to 2 hours.

4. Sprinkle with shredded Monterey Jack cheese.

Classic Cheese Fondue & Santa Too

Ingredients:

White wine - 2 1/2 cups

Garlic - 3 cloves (minced very fine)

Gruyere cheese - 16 ounce (grated)

Swiss cheese - 1 pound (grated)

Flour - 3 tablespoons

Kirsch - 3 tablespoons

Nutmeg - 3/4 teaspoon (ground)

Directions:

1. First, put the white wine and minced garlic in a large saucepan and bring to a simmer.

2. Next, mix the grated Gruyere cheese, grated Swiss cheese and flour in a large bowl.

3. Now, slowly add the cheese mixture to the wine mixture, stirring constantly until the cheeses are completely mixed and melted.

4. Then add the Kirsch, stir well, pour mixture into slow cooker, sprinkle with the ground nutmeg.

5. Put cover on slow cooker and cook on high setting 1 hour.

6. Remove cover, mix fondue thoroughly, place cover back on, cook on low setting for 2 hours.

North Pole Barbecue Chicken Wings

Ingredients:

Chicken wings - 3 pounds (about 16 wings)

Salt

Black pepper

Barbecue sauce - 1 1/2 cups

Honey - 1/4 cup

Prepared mustard - 2 teaspoons

Worcestershire sauce - 2 teaspoons

Tabasco sauce

Directions:

1. First, rinse off chicken wings, pat dry, then cut off wing tips and discard.

2. Next, cut each wing at the joint and make two sections.

3. Then sprinkle each wing with salt and black pepper and put wings on a broiler pan.

4. Place broiler pan 4 to 5 inches from the heat, heat wings for 20 minutes, turning only once after 10 minutes of heating.

5. Put chicken wings in slow cooker.

6. Now, prepare sauce in a mixing bowl by combining barbecue sauce, honey, prepared mustard, Worcestershire sauce and Tabasco sauce.

7. Pour sauce over chicken wings in slow cooker, cover, cook on low 4 to 5 hours or high 2 to 2 1/2 hours.

Barbecue Meatballs on Parade

Ingredients:

Ground beef - 2 pounds

Onion - 1 medium (chopped)

Breadcrumbs - 1 cup

Italian parsley - 1/4 cup (fresh, minced)

Garlic - 2 cloves (minced)

Black pepper - 1/2 teaspoon

Dry mustard - 1/2 teaspoon

Eggs - 2 (beaten)

Ingredients for Sauce:

Barbecue sauce - 1 1/2 cups (bottled)

Tomato paste - 3/4 cup

Ketchup - 1/3 cup

Brown sugar - 1/3 cup

Water - 1/2 cup

Liquid smoke - 1 teaspoon

Directions:

1. First, preheat over to 350 degrees F.

2. Then combine the meatball ingredients in a mixing bowl and form into walnut size balls.

3. Put meatballs in a shallow baking dish, place in preheated oven and cook for approximately 20 minutes or until browned.

4. Now, drain off any excess fat, then put meatballs into slow cooker.

5. Now, all the sauce ingredients in a different mixing bowl, mix thoroughly, then pour over meatballs in slow cooker.

6. Cover slow cooker, cook on low 4 hours or high 2 hours, stirring and mixing well once halfway through cooking.

7. Remove meatballs from sauce and serve.

Holiday Party Mix

Ingredients:

Pretzels - 3 cups

Salted Peanuts or mixed nuts - 1 can ( 12 ounce)

Cheese crackers - 3 cups

Wheat Chex - 4 cups

Butter or margarine - 1/4cup (melted)

Garlic powder - 1/2 teaspoon

Onion powder - 1/2 teaspoon

Seasoned salt - 3/4 teaspoon

Worcestershire sauce - 1 tablespoon

Directions:

1. First, combine the pretzels, salted peanuts or mixed nuts, cheese crackers and wheat Chex in a slow cooker.

2. Next, combine the melted butter or margarine, garlic powder, onion powder, seasoned salt and Worcestershire sauce in a bowl and mix thoroughly.

3. Then drizzle this mixture over the dry mixture and stir until well blended.

4. Put cover on slow cooker and cook on low for up to 3 hours, stirring every 30 minutes.

5. Serve warm or at room temperature.

The Nutcracker's Pecans

Ingredients:

Pecan halves - 3 cups

Egg white -1 (slightly beaten)

Cayenne - 1/4 teaspoon

Cinnamon - 1 teaspoon

Salt - 1/2 teaspoon

Splenda granular - 1 cup

Directions:

1. First, put pecans in slow cooker, then add the beaten egg white and stir thoroughly until the pecans are evenly coated.

2. Next, blend the cayenne, cinnamon, salt and Splenda together in a bowl.

3. Now, pour the mixture over the pecans in the slow cooker and stir well until the pecans are evenly coated.

4. Then put cover on slow cooker, set on low and cook for 3 hours, stirring every hour or so.

5. Store in an air tight container until all pecans are eaten.

Christmas Cocktail Smokies

Ingredients:

Smoked sausage links - 2 packages (16 ounce)

Grape jelly- 1 jar (8 ounce)

Barbecue sauce - 1 bottle (12 ounce)

Directions:

1. First, put grape jelly and barbecue sauce in a slow cooker and blend well.

2. Then stir in the miniature smoked sausage links.

3. Put cover on slow cooker and cook on high 2 to 3 hours or until heated thoroughly.

Jingle Jangle Cheese Ball

Ingredients:

Cream cheese - 2 packages (8 ounce)

Cheddar cheese - 4 cups (grated)

Apple juice - 4 tablespoons

Onions - 4 tablespoons (diced)

Pecans - 1 cup (chopped)

Directions:

1. First, put cream cheese in slow cooker, cover slow cooker and turn on low until cream cheese melts completely..

2. Next, blend in the grated cheddar cheese, apple juice and diced onions until smooth.

3. Now, put cover back on slow cooker and cook on low one hour.

4. Then pour mixture into a bowl, let mixture cool slightly then form into a ball and roll in chopped pecans until evenly covered.

Other books

Plum Island by Nelson DeMille

Homicide by David Simon

Justicia uniforme by Donna Leon

Johnnie by Dorothy B. Hughes

Revenge by Sierra Rose

Fast Company by Rich Wallace

Don't Get Caught by Kurt Dinan

Embrace the Fire by Tamara Shoemaker

Nothing Left To Want by Kathleen McKenna

Primitive People by Francine Prose