Archive for Appetizer

Cream Cheese Sausage Dip

(It may not look that appetizing, but it’s good. I promise.)

I made this recipe once before, way back when. I’m pretty sure it was one of the first recipes I ever made in my crockpot, long before I started this blog. It’s kind of sad that it took me this long to get around to making it again. Possibly because it’s so obviously unhealthy that I feel guilty about it (although that doesn’t usually stop me, so maybe that’s not the reason after all). But, no matter the reason, I decided to make this dip for book club because, well, it just sounded good.

This dip was a big hit with the book club ladies, but an even bigger hit with Rick. As soon as everyone left, Rick finished off almost all of what was left. I promised I’d make this dip again soon so he can have more of it without have to share. 🙂

Cream Cheese Sausage Dip

8 oz. block cream cheese
1 lb. breakfast sausage, browned and drained
1 can tomatoes with green chiles


I used a 1.5 quart crockpot that I borrowed from my mom (thanks Mom!), which seemed to be the perfect size.

Plop the cream cheese in the bottom of your crockpot. Add the crumbled sausage on top, then dump in the can of diced tomatoes.

Cook on high for about 45 minutes or low for 90 minutes. At end of cook time, stir well. Serve with tortilla chips and enjoy!


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Manhattan Meatballs

Source: Lemons and Love

Holiday Party #2: check.
Meatball recipe #2: check.

As I mentioned in my previous post, last week I had two holiday parties to attend. The second one was my company holiday party, and I decided to contribute these Manhattan meatballs to the festivities.

These meatballs were a hit! My boss’s boss told me TWICE that he really liked them, and another person carried on about them as well. That made me feel pretty good (although, honestly, there’s not much to this recipe. But they don’t need to know that.)

So, what’s the verdict? Between the Manhattan Meatballs and the Party Meatballs, which recipe wound up on top? Well, Rick and I both agree that these Manhattan Meatballs are the stronger of the two. The biggest advantage, in my opinion, is that the sauce is thicker in these meatballs. But, try them both for yourself and see which one you like better!

Manhattan Meatballs

2 lb. frozen meatballs
10 oz. jar apricot preserves (I used about 5 oz.)
1/2 cup bbq sauce (I used abut 3/4 cup)

Place frozen meatballs in your crockpot. Add the apricot preserves and the bbq, stirring gently to combine as best you can. Cook on high for 2 hours or low for 4 hours until heated through. Enjoy!

Shared eat Eat at Home Cook’s Ingredient Spotlight: Jams and Jellies

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Party Meatballs


As the holiday season approaches, so do the holiday get togethers. Already last week, I had two parties to attend! The first party was book club, so that’s not holiday related, but the second was my company’s holiday luncheon. I decided, to make things easy on myself, I would buy a big bag of frozen meatballs (shhh!), find two different party meatball recipes, and call it a day.

I decided to make this recipe for my book club girls, and to save the Manhattan Meatball recipe for my holiday party at work, so look for that recipe coming soon (along with a comparison between the two)!

Party Meatballs

2 lb. frozen meatballs
1/2 cup white grape juice
1/2 cup apple jelly
1/2 cup ketchup
4 oz. tomato sauce

Place meatballs in the crockpot. In a small saucepan, heat the grape juice, jelly, ketchup, and tomato sauce over medium heat until jelly is melted. Pour over the meatballs in your crockpot and gently stir to combine. Cook on high for 2 hours or low for 4 hours until heated through. Enjoy!

Shared eat Eat at Home Cook’s Ingredient Spotlight: Jams and Jellies

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Cheesy pizza fondue

Adapted from here and here

I really enjoy planning. I love to make lists and plan pretty much anything, even if it’s a “dinner party” with just Rick and me. For special occasions, or even sometimes if I just feel like making a normal weekend special, I’ll plan little dinner parties for the two of us, with fun foods and drinks that we usually munch on while watching a movie.

For our most recent “celebration,” I wanted to do a fondue night, so we whipped up this cheesy pizza fondue. I had made it once before when some friends came up, but I barely got to taste any of it before it was all gone! I’m so glad I decided to make it again, because it was delicious, and the perfect dip for these breadsticks.

These measurements fit perfectly in the Little Dipper, with a little room to spare. This was a good amount of food for Rick and me, but if you are serving this to more than 2-3 people, I would recommend doubling the recipe and using a larger crockpot.

Cheesy pizza fondue
1 cup pasta sauce
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/2 cup shredded mozzarella cheese (or more if you like it extra cheesy!)
1/8 cup grated parmesan cheese

Place pasta sauce in Little Dipper. Sprinkle seasonings on top. Push the cheeses into the sauce just enough so that everything fits inside. Cover and plug in for about 45 minutes to an hour. Stir to combine, and serve!

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Cranberry sauce

Believe it or not, this is the only Thanksgiving dish I cooked in the crockpot this year. You could do mashed potatoes, stuffing, and even turkey in your crockpot, but seeing as how this is my first time making a Thanksgiving dinner, I wanted to go the more traditional route. 

I got this recipe from the Crockpot Lady. I made it the day before Thanksgiving, and it was so easy to just toss in the crockpot and forget about while I was busy preparing for all our guests the next day!

This recipe was a huge hit. My mom said it was the dish that she was most impressed with! It’s so easy, I definitely recommend it for your holiday celebration.


12 oz. cranberries, fresh or frozen
1/2 cup orange juice
1/2 cup water
1/2 cup brown sugar
1/2 cup white sugar
1 tsp. cinnamon

Rinse cranberries and place in your crockpot. Add the water and orange juice. Add the sugars and cinnamon, and stir to combine.

Cover and cook on high, stirring every hour or so. After about 2 or 2.5 hours, your cranberries will be soft enough to smoosh against the side of the crockpot with the back of a spoon.

Smoosh all the cranberries and stir well. At this point, continue cooking, uncovered, for about 30 to 45 minutes.

Refrigerate for at least 2 hours before serving, in order to get the right consistency.

Happy Thanksgiving!

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Chili cheese dip



I actually made this yummy dip for our Halloween celebration a couple weeks ago, and just got around to posting it (sorry!). We didn’t do anything special for the holiday, but I wanted to make sure we had yummy foods to snack on while watching scary movies. This dip went well with the mummy dogs we made for our “main course” (although our mummy dogs did not exactly look as pretty as they do on the Pillsbury website, haha). It’s not anything special or exotic, but if you’re looking for a fun snack to have, this is super easy to whip up!


8 oz. block cream cheese, softened
15 oz. can chili
1 cup shredded cheddar cheese

Place block of cream cheese in bottom of crockpot. Pour chili over top. Cover and cook on low for 1-2 hours. Stir in cheese and mix well. Serve with Fritos!

Shared at Foodie Friday, For the Love of the Slow Cooker

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Chicken wings


Source: CDKitchen

Rick’s friend Jon came down to visit over the weekend. While they were hanging out around the house, I wanted to make sure they had something to munch on all day. We can’t have our visitors getting hungry! 🙂 I thought these chicken wings would be a good bet. I cooked them on high for 4 hours, so they were ready when Jon got here, and just left them in the crockpot all day on warm, so they could grab some whenever they wanted. These were a hit, and great for the next time you’re having people over.


5 lb. bag frozen chicken wings (mine was 4 lbs., so I adjusted all other ingredients accordingly)
2 cups brown sugar
1 cup mustard
4 tbsp. soy sauce

Place chicken wings in crockpot. In a large bowl, combine brown sugar, mustard and soy sauce, stirring until well combined. Dump over chicken wings, and toss to cover as much as you can. Cook on low for 8 hours or high for 4 hours.

Note, this makes a lot of extra sauce — we ended up dumping a lot of it. So if you wanted to cut down on the measurements a little, that would probably work as well.

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