Sue Spitler - 1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker Cookbook Youll Ever Need

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ACKNOWLEDGMENTS

Many thanks to Perrin Davis, the dedicated editor of this book. The 1,001 series of cookbooks would not have been possible without my first Surrey Books publisher, Susan Schwartz. Current publisher Doug Seibolds continued enthusiasm for the series is greatly appreciated. Thanks also to the creative team that was invaluable in testing the recipes that went into this bookSusan Barnes, Jane Ellis, Jean Ann Morton, Carol Roessler, Chef Kevin Stantz, and Fran Wagner. And to Pat Molden, for her help in recipe editing.

ONE

Appetizers and Beverages

Garlic-Rosemary Cashews

This recipe is delicious made with any type of nut. Store in airtight container.

Per Serving:

Calories: 212
% of calories from fat: 69
Fat (gm): 17.3
Saturated fat (gm): 3.4
Cholesterol (mg): 0.0
Sodium (mg): 22
Protein (gm): 5
Carbohydrate (gm): 12.0
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 1.0
Meat: 0.0
Fat: 3.0

24 servings (cup each)

6 cups cashews
3 tablespoons margarine or butter, melted
1 tablespoon sugar
3 tablespoons crushed dried rosemary leaves
teaspoon cayenne pepper
teaspoon garlic powder

1. Heat slow cooker on high 15 minutes; add cashews. Drizzle margarine over cashews and toss; sprinkle with combined remaining ingredients and toss. Cover and cook on low 2 hours, stirring every hour. Turn heat to high; uncover and cook 30 minutes, stirring after 15 minutes. Turn heat to low to keep warm for serving or remove from slow cooker and cool.

Garlic-Pepper Almonds

Try a mixture of coarsely ground black, red, and green peppercorns for a gourmet touch!

Per Serving:

Calories: 155
% of calories from fat: 76
Fat (gm): 13.9
Saturated fat (gm): 1.3
Cholesterol (mg): 0.0
Sodium (mg): 23
Protein (gm): 5
Carbohydrate (gm): 4.9
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 0.0
Meat: 1.0
Fat: 3.0

24 servings (aboutcup each)

6 cups whole unblanched almonds
4 tablespoons margarine or butter, melted
3 cloves garlic, minced
2-3 teaspoons coarse ground pepper

1. Heat slow cooker on high 15 minutes; add almonds. Drizzle margarine over almonds and toss; sprinkle with garlic and pepper and toss. Cover and cook on low 2 hours, stirring every 30 minutes. Turn heat to high; uncover and cook 30 minutes, stirring after 15 minutes. Turn heat to low to keep warm for serving or remove from slow cooker and cool.

Sugar-Glazed Five-Spice Pecans

A sugar-glazed treat thats hard to resist!!

Per Serving:

Calories: 230
% of calories from fat: 86
Fat (gm): 23.4
Saturated fat (gm): 2.4
Cholesterol (mg): 0.0
Sodium (mg): 44
Protein (gm): 3
Carbohydrate (gm): 6.0
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 0.0
Meat: 0.0
Fat: 5.0

24 servings (aboutcup each)

8 tablespoons margarine or butter, melted
cup powdered sugar
1 teaspoon ground cinnamon
teaspoon five-spice powder
6 cups pecan halves

1. Heat slow cooker on high 15 minutes. Mix margarine, sugar, and spices; pour over pecans in large bowl and toss. Transfer mixture to slow cooker; cover and cook on high 30 minutes; uncover and cook until pecans are crisply glazed, 45 to 60 minutes, stirring every 20 minutes. Pour pecans in single layer on jelly roll pans and cool.

Variation

Pumpkin-Glazed NutsMake recipe as above, substituting 1 teaspoon pumpkin pie spice for the five-spice powder and mixed nuts for the pecans.

Curry-Spiced Mixed Nuts

The blend of sweet and savory flavors is delicious.

Per Serving:

Calories: 225
% of calories from fat: 73
Fat (gm): 19.5
Saturated fat (gm): 2.7
Cholesterol (mg): 0.0
Sodium (mg): 26
Protein (gm): 6
Carbohydrate (gm): 19.5
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 0.5
Meat: 0.0
Fat: 4.0

24 servings (aboutcup each)

6 cups mixed nuts
4 tablespoons margarine or butter, melted
2 tablespoons sugar
1 teaspoons curry powder
1 teaspoon each: garlic powder, ground cinnamon

1. Heat slow cooker on high 15 minutes; add nuts. Drizzle margarine over nuts and toss; sprinkle with combined remaining ingredients and toss. Cover and cook on low 2 hours, stirring every 20 minutes. Turn heat to high; uncover and cook 30 minutes, stirring after 15 minutes. Turn heat to low to keep warm for serving or remove from slow cooker and cool.

Sweet Curried Soy Nuts

Peanuts, walnuts, blanched almonds, or pecans can be substituted for the soy nuts.

Per Serving:

Calories: 186
% of calories from fat: 46
Fat (gm): 9.5
Saturated fat (gm): 1.6
Cholesterol (mg): 0.3
Sodium (mg): 26
Protein (gm): 16
Carbohydrate (gm): 9.5
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 0.0
Meat: 2.0
Fat: 2.0

24 servings (cup each)

4 tablespoons margarine or butter, melted
6 cups roasted soy nuts
1 tablespoons sugar
1 tablespoon curry powder
Salt, to taste

1. Heat slow cooker on high 15 minutes. Drizzle margarine over soy nuts in large bowl and toss; sprinkle with combined remaining ingredients, except salt, and toss. Transfer to slow cooker; cover and cook on low 2 hours, stirring every 15 minutes. Turn heat to high; remove lid and cook 30 minutes, stirring after 15 minutes. Season to taste with salt. Turn heat to low to keep warm for serving or remove from slow cooker and cool.

Soy Noshers

Healthy soy beans and dried cranberries star in this savory-sweet snack mix.

Per Serving:

Calories: 196
% of calories from fat: 28
Fat (gm): 6.4
Saturated fat (gm): 1
Cholesterol (mg): 0.0
Sodium (mg): 93
Protein (gm): 12
Carbohydrate (gm): 25
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.5
Bread: 1.0
Meat: 1.0
Fat: 1.0

8 servings (about 1/3 cup each)

1 cups roasted soy beans
cup each: wheat squares cereal, mini pretzel twists
1 cup dried cranberries or blueberries
Vegetable cooking spray
teaspoon each: crushed dried rosemary and

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