Appetizer Ribs



4 pounds spareribs



1/2 teaspoon salt



1 teaspoon freshly ground black pepper



2 cups water



8 ounces Russian salad dressing



6 ounces canned pineapple juice



1/2 teaspoon garlic salt



Cut ribs into individual ribs before cooking.



Sprinkle ribs with salt and pepper then place in a crock pot and pour water over them to cover.



Cook on low for 8 hours then drain well.



Arrange ribs on a broiler pan then sprinkle with garlic salt.



Make sauce by combining salad dressing with pineapple juice.



Brush ribs with half the sauce then broil until brown.



Turn and brush the other side and brown.

Drunken Dogs
2 pounds hot dogs
1 cup bourbon
1 cup catsup
1 cup packed brown sugar

Cut each hot dog into four pieces. Place in crockpot.

Mix bourbon, catsup and brown sugar; pour over hot dogs. Cook in crockpot for 1
hour on HIGH.

Reduce heat to LOW and simmer 2 more hours.

Leave in crockpot on LOW heat to serve or transfer to a chafing dish.

Bacon Cheese Dip



16 slices bacon diced, fried & drained

2 (8 oz) pkg. cream cheese, softened & cubed

4 C. shredded cheddar cheese

1 C. half & half

2 t. Worcestershire sauce

1 t. minced onion

1/2 t. dry mustard

1/2 t. salt

dash hot sauce



Put all ingredients in crock pot & cook on low stirring occasionally

until cheese melts about 1 hour. Taste and adjust seasonings, add bacon

& keep on low to serve. Serve with cubed French bread.

Appetizer Franks



1/2 cup ketchup

1/2 cup brown sugar, packed

1/4 teaspoon Worcestershire sauce

1/2 cup barbecue sauce

3 tablespoons Bourbon

1 pound cocktail wieners or little smokies



Combine all ingredients except cocktail wieners in

slow cooker. Stir wieners into the sauce mixture.

Cover and heat on HIGH for 1 hour; remove lid and cook

1 hour longer. Serve hot.

Sweet and Sour Sausage Balls



1/2 c. brown sugar

2 lbs. bulk pork sausage, mild or spicy

1 1/4 c. ketchup

1 tbsp. soy sauce

1 tbsp. lemon juice

1 can chunk pineapple



Form sausage into balls. Brown in skillet; transfer to

slow cooker. Combine remaining ingredients; add to

slow cooker. Cover and cook 3 to 5 hours.

Slow Cooker Creamy Beef Dip



2 pkg cream cheese, softened

2 pkg (2.25 oz each) dried beef, chopped

1 cup shredded Swiss cheese

1/3 cup sliced green onions (about 5)

3/4 tsp ground mustard

1/2 cup beer or reduced-sodium beef broth

About 1 1/2 lb sliced pumpernickel cocktail bread



In medium bowl, mix all ingredients, except bread. Spoon into 2-3 quart slow cooker.



Cover; cook on low heat setting 1-2 hours, stirring occasionally until mixture is melted and hot. Dip will hold on low heat setting up to 2 hours. Serve with bread.

Crock Pot Boiled Peanuts



1-1/2 quarts green uncooked peanuts

1/2 cup salt*

2-1/2 quarts water



Wash peanuts until water runs clear. Put peanuts in crock pot. Add salt and

water. Stir well.



Cover and cook on HIGH heat setting for 5 to 7 hours. If necessary, add

additional water to keep

peanuts covered.



*The peanuts will get saltier the longer they sit in their cooking liquid.



Note: I store mine in the liquid in the refrigerator. We love to eat them hot

or cold.

Barbecue Sausage Bites



1 lb. pkg. miniature smoked sausage links

3/4 lb. fully cooked bratwurst links, cut into 1/2"

slices

3/4 lb. fully cooked kielbasa or Polish sausage, cut

into 1/2" slices

18 oz. bottle barbecue sauce

2/3 cup orange marmalade

1/2 tsp. ground mustard

1/8 tsp. ground allspice

20 oz. can pineapple chunks, drained



In a 3-quart slow cooker, combine the sausages. In a

small bowl, whisk the barbecue sauce, marmalade,

mustard and allspice. Pour over sausage mixture;

stir to coat. Cover and cook on high for 2-1/2 to 3

hours or until heated through. Stir in pineapple.

Serve with toothpicks.

Slow Cooker Party Mix

Serving Size : 24



4 cups Wheat Chex(R)

4 cups Cheerios(R)

3 cups pretzel sticks

1 12 ounce can peanuts

1/4 cup butter -- melted

2 tablespoons grated Parmesan cheese (2-3 tablespoons)

1 teaspoon celery salt

1/2 teaspoon seasoned salt (1/2-3/4 teaspoon)



In a 5 quart slow cooker, combine cereals, pretzels,

and peanuts. Combine butter, Parmesan cheese, celery

salt, and seasoned salt; drizzle over cereal mixture

and mix well.



Cover and cook on LO for up to 3 hours, stirring every

30 minutes. Serve warm or at room temperature.



Source: "Taste of Home's Slow Cooker Classics"

Yield: "3 quarts"

Slow Cooker Party Mix

Serving Size : 24



4 cups Wheat Chex(R)

4 cups Cheerios(R)

3 cups pretzel sticks

1 12 ounce can peanuts

1/4 cup butter -- melted

2 tablespoons grated Parmesan cheese (2-3 tablespoons)

1 teaspoon celery salt

1/2 teaspoon seasoned salt (1/2-3/4 teaspoon)



In a 5 quart slow cooker, combine cereals, pretzels,

and peanuts. Combine butter, Parmesan cheese, celery

salt, and seasoned salt; drizzle over cereal mixture

and mix well.



Cover and cook on LO for up to 3 hours, stirring every

30 minutes. Serve warm or at room temperature.



Source: "Taste of Home's Slow Cooker Classics"

Yield: "3 quarts"

Hot Chile Cheese Dip--CP

1 tablespoon oil
1/2 cup chopped onion
2 cans (4 ounces each) chopped mild green chile peppers
1 can (14.5 ounces) Mexican style stewed tomatoes
1 pound Velveeta cheese (American cheese), shredded or cubed

Heat oil in a skillet; sauté onion until tender. Add chile peppers and tomatoes; bring to a boil. Add cheese. Pour mixture into slow cooker and cook on LOW heat for 2 hours.
Serve with tortilla chips.