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Appetizers & Side Dishes
Spiked and Spiced Almonds
4 tablespoons melted butter
2 pounds almonds (shelled)
1/4 cup cinnamon and sugar blend
ADDITIONAL SEASONINGS OPTIONS
1/4 cup seasoned salt with 1 tablespoon curry powder
1/4 cup sugar with 2 tablespoons vanilla
1/4 cup seasoned salt with 2 tablespoons hot sauce
1/4 cup spiced rum then roll in 1/4 cup brown sugar
1/4 cup taco seasonings
In a skillet placed on stove top set to medium heat, melt butter and
sauté almonds for 15 - 20 minutes. Remove from stove top. In a
separate bowl, mix and coat nuts with your favorite combination of
seasoning and place in small ramekin baking dishes. Save remaining
spice mixture for later use. Stack baking cups into stoneware, cover,
and cook on Low for 4 hours. Before serving, sprinkle remaining
mixture onto each cup and cook on High for 1- 2 hours.
Recommended Unit Size: 4 - 7 Quarts
Appetizers & Side Dishes
Scalloped Potatoes
1 cup margarine or butter, melted
1 cup onion, chopped
2 16 oz. packages frozen hash brown potatoes
2 10 3/4 oz. cans cream of mushroom soup
3 cups milk
2 cups cheddar cheese, shredded
2 small green peppers, chopped
2 cups cheese cracker crumbs, divided
Lightly grease the Crock-Pot
®
Slow Cooker. Stir together the
margarine, onions, hash brown potatoes, cream of mushroom soup,
milk, cheese, green pepper, black pepper and 1/2 cup cracker
crumbs. Transfer to the stoneware and top with remaining cracker
crumbs. Cover and cook on High for 3 - 4 hours.
Recommended Unit Size: 4 - 7 Quarts
Содержание CROCK-POT TOUCHSCREEN
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