Five Ingredients or Less Slow Cooker Cookbook - Softcover

O'Dea, Stephanie

Softcover

ISBN 10: 0544284224 ISBN 13: 9780544284227

Publisher: Houghton Mifflin Harcourt, 2015

Synopsis

Stephanie O'Dea, New York Times best-selling author of Make it Fast, Cook lt Slow and 365 Slow Cooker Suppers, is back with her easiest assortment of recipes ever in Five Ingredients or Less Slow Cooker Cookbook. Just because these recipes are a breeze to throw together doesn't mean they're lacking in flavour or creativity. O'Dea knows how to make standard slow-cooker fare delectable, with recipes like Pulled Pork Jalapefio Dip, Pureed Pumpkin Soup, and Cornbread Casserole, while also providing plenty of unexpected slow-cooker dishes like Ginger Glazed Mahi Mahi, Artichoke Angel Hair Pasta, Flan, and Cheesecake. There is also a whole chapter for vegetarian meals, as well as gluten-free options for every recipe in the book. And she does it all with five ingredients or less!

About this title

About the Authors

STEPHANIE O'DEA is a New York Times best-selling author and award-winning blogger who has been featured on Rachael Ray and Good Morning America. Her websites garner over a million hits a month, and she currently has over 60,000 email subscribers.

STEPHANIE O'DEA is a New York Times best-selling author and award-winning blogger who has been featured on Rachael Ray and Good Morning America. Her websites garner over a million hits a month, and she currently has over 60,000 email subscribers.

Excerpt. © Reprinted by permission. All rights reserved.

5 Ingredients or Less Slow Cooker Cookbook

By Stephanie O'Dea, Tara Donne

Houghton Mifflin Harcourt Publishing Company

Copyright © 2015 Stephanie O'Dea
All rights reserved.

ISBN: 978-0-544-28422-7

Contents

Acknowledgments, 
Introduction, 
Beverages, 
Appetizers, 
Breakfast, 
Soups and Stews, 
Side Dishes, 
Beans, 
Pasta and Casseroles, 
Meatless Mains, 
Fish and Seafood, 
Poultry, 
Beef and Lamb, 
Pork, 
Dessert, 
Index, 

CHAPTER 1

Beverages

Apple Cider Rum Punch
Cranberry Punch
Caramel Latte
English Christmas Punch
Hot Toddy
Mulled Pumpkin Cider
Mulled Wine
Party Punch for Twenty
Peanut Butter Cup Hot Chocolate
Red Velvet Hot Chocolate
Semisweet Hot Chocolate
Spiced Rum Punch
Spiked Hot Apple Pie

Apple Cider Rum Punch

Serves 10

8 cups apple cider
2 cups dark rum
1 inch fresh ginger, peeled and sliced
8 whole cloves
3 cinnamon sticks, broken in half

Use a 4-quart slow cooker. Add the apple cider and rum to the insert. Using a bit of cheesecloth or a few loose tea holders, make a little packet with the sliced ginger, cloves, and cinnamon sticks. Plop the cheesecloth bundle or filled tea holders into the slow cooker. (This is not absolutely necessary, but will ease serving.) Cover and cook on Low for 4 hours or on High for about 2 hours. Remove the spices and serve.

The Verdict

This isn't a drink for the faint of heart. It's definitely quite rummy, but I wanted to try it because I like the scene from Mary Poppins where she sips her "Spoonful of Sugar" medicine and then hiccups, declaring that it tastes like rum punch. It's delightful!

Cranberry Punch

Serves 10

4 cups cranberry juice or cranberry cocktail
4 cups pineapple juice
1/3 cup dark brown sugar
1 teaspoon whole cloves
2 cinnamon sticks, broken in half
1 cup water

Use a 4- or 6-quart slow cooker. Add the juices to the insert, and then stir in the brown sugar. Float the cloves and cinnamon sticks on top, and add the water. Cover and cook on Low for 4 hours or on High for about 2 hours. Serve hot right out of the crock, or at room temperature.

The Verdict

I like getting this drink super-hot in the slow cooker to combine flavors and melt the brown sugar, but it's best when cooled to room temperature. This recipe comes from all free slow cooker recipes.com, a great online resource to which I contribute.

Caramel Latte

Serves 8

2 cups milk (any variety)
2 cups half-and-half
½ cup prepared caramel sauce
1/3 cup dark brown sugar
4 cups brewed strong coffee or espresso
  Sweetened whipped cream (optional)

Use a 2- or 4-quart slow cooker. Add the milk, half-and-half, caramel sauce, and brown sugar to the insert, and then stir in the coffee. Cook on High for 1 hour or on Low for about 2 hours. The latte can stay on the Warm setting for up to 6 hours. Stir before serving, and add a dollop of whipped cream on top if desired.

The Verdict

I always forget to plug in the coffee pot when we're entertaining, which is why I love having a ready-to-go after-dinner drink simmering away in the slow cooker. Guests can serve themselves when they are ready for a bit of caffeine, and I don't have to rush around at the end of a great meal.

English Christmas Punch

Serves 14 to 16

1 (750 ml) bottle dry red wine (like Cabernet Sauvignon)
1 (750 ml) bottle dark rum
3 cups extra-strong brewed tea
2 cups white granulated sugar
1 cup freshly squeezed orange juice (about 4 oranges)

Use a 6-quart slow cooker. Add all of the ingredients to the insert, and then stir to combine. Cover and cook on Low for 3 to 4 hours or on High for about 2 hours. When the drink is nice and hot, serve in a small teacup, garnished with a cinnamon stick, if desired. This drink can be kept on the Warm setting of the slow cooker throughout the day.

The Verdict

Bernice, a reader from Canada, wrote in and said that it was a neighborhood tradition when she was growing up to have this punch served in thermoses for the Christmas carolers. I think Bernice had the kind of neighborhood I want to live in!

Hot Toddy

Serves 2

2 cups water
2 tablespoons honey
1/3 cup fresh lemon juice (about 2 medium lemons)
2 black tea bags (I use Lipton)
3 ounces brandy or whiskey

Use a 2-quart slow cooker. Add the water to the insert, and then the honey and lemon juice. Float the tea bags on top. There's no need to stir, as the honey won't incorporate until the water is quite hot. Cover and cook on Low for 5 hours or on High for about 2 ½ hours. Remove the tea bags and stir. Serve over 1 ½ ounces of the brandy in a glass mug.

The Verdict

If you like tea, you'll really like this. I'm more of an iced tea drinker, but I did like the honey and lemon flavor. The color through the glass mug looks just like a regular cup of tea — which I suppose is a good thing if you want to find a way to sneak in whiskey.

Mulled Pumpkin Cider

Serves 8

2 quarts apple cider
3 tablespoons dark brown sugar
1 tablespoon vanilla extract
1 teaspoon pumpkin pie spice
2 cinnamon sticks, broken in half

Use a 4-quart slow cooker. Add the cider to the insert, and then stir in the pumpkin pie spice, vanilla, and brown sugar. Float the cinnamon sticks on top. Cover and cook on Low for 4 hours or on High for about 2 hours. Serve in mugs.

The Verdict

Even though there isn't any pumpkin in this cider, you'll be certain a pumpkin pie is baking away in the oven. This warm treat is a great way to kick off your night of trick-or-treating or to serve during book club. Try serving it with a dollop of whipped cream and a sprinkling of cinnamon.

Mulled Wine

Serves 10

2 (750 ml) bottles dry red wine
1 cup sugar
3 oranges
1 teaspoon allspice
4 cinnamon sticks, broken in half

Use a 6-quart slow cooker. Add the wine to the insert, and then stir in the sugar. Juice 2 of the oranges, and add the juice to the pot. Stir in the allspice and drop in the cinnamon stick halves. Slice the remaining orange, and float the slices on top. Cover and cook on High for 2 hours, then remain on Warm for up to 4 hours while serving guests.

The Verdict

Feel free to use a less expensive variety of wine than you'd normally serve – there's no need to break out the good stuff! The sugar and orange greatly sweeten the wine, and I love the warm cinnamon flavor. Serve in mugs with an orange wedge for garnish.

Party Punch for Twenty

Serves 20

1 (6-ounce) can frozen lemonade concentrate
1 (6-ounce) can frozen cranberry juice concentrate
1 (6-ounce) can frozen orange juice concentrate
8 cups water
½ cup granulated sugar
3 cinnamon sticks, broken in half

Use a 6-quart slow cooker. Add the contents of the juice cans to the insert, and then the water and sugar. Float the cinnamon sticks on top. Cover and cook on Low for 4 to 5 hours or on High for about 2 hours. Stir well before serving in mugs.

The Verdict

You'll love the beautiful magenta color of this punch, and your guests will love how the tart cranberry and cinnamon make this a not-over-the-top sweet drink. If you're serving grown-ups, you can add a bit of whiskey to each mug for an added punch in your punch!

Peanut Butter Cup Hot

Chocolate

Serves 8

There are two ways to make this: the easy way, or the even easier way!

Easy Way

4 cups milk (any variety)
4 cups half-and-half
1 (16-ounce) bag mini semisweet morsels
1/3 cup all-natural peanut butter
2 tablespoons granulated white sugar

Even Easier Way

4 cups milk (any variety)
4 cups half-and-half
1 (16-ounce) package peanut butter cups, unwrapped

Use a 4-quart slow cooker. Add the milk to the insert, and then stir in the rest of the ingredients you are using (either the easy way or the even easier way). Cover and cook on Low for 4 hours or on High for about 2 hours. Stir well and ladle into mugs. If you'd like a smoother texture (the peanut butter will be a bit grainy) you can strain the finished hot chocolate through cheesecloth or a fine mesh strainer.

The Verdict

Hey, you got peanut butter in my chocolate! No, you got chocolate in my peanut butter! Creamy, delicious, and comforting — it doesn't get any better than this!

Red Velvet Hot Chocolate

Serves 4

1 quart skim milk
2 cups semisweet chocolate chips
  Red food coloring (enough to get a deep rich color)
1 tablespoon vanilla extract
  Sweetened whipped cream, for garnish

Use a 2- or 4-quart slow cooker. Add the milk to the insert, and then stir in the chocolate chips, food coloring, and vanilla. Cover and cook on Low for 4 hours or on High for about 2 hours. When the chocolate has fully melted and the drink is nice and hot, serve in a large mug with a dollop of whipped cream.

The Verdict

I've got to admit that I just do not understand the popularity of red velvet — it's a trend that I am not all that into. I must be missing something though: Everywhere I look, there is a new food in red velvet. This is good hot chocolate, but it's red, so you should drink it carefully.

Semisweet Hot Chocolate

Serves 8

1 (12-ounce) package bittersweet chocolate, chopped
4 cups milk (any variety)
4 cups half-and-half
1 tablespoon vanilla extract
2 cinnamon sticks, broken in half

Use a 4- or 6-quart slow cooker. Add the chopped chocolate to the insert, and then the milk and half-and-half. Stir in the vanilla, and float the cinnamon sticks on top. Cover and cook on Low for 4 to 5 hours or on High for about 2 hours. Stir well before serving in large mugs.

The Verdict

I like that this isn't an over-the-top sweet hot chocolate — the sweet flavor comes from the natural sugar in the milk, plus the chocolate. This recipe also works well with almond, soy, or coconut milk. If your milk is already vanilla-flavored, simply omit the extra vanilla extract. Serve with whipped cream or marshmallows.

Spiced Rum Punch

Serves 8

3 cups pineapple juice
1 ½ cups rum
½ cup granulated sugar
1 cup water
6 limes, juiced (about ¼ cup)
6 cinnamon sticks, broken in half

Use a 6-quart slow cooker. Add the pineapple juice, rum, sugar, water, and lime juice to the insert, then whisk together. Drop in the cinnamon sticks. Cover and cook on Low for 4 hours or on High for about 2 hours. Serve hot in mugs, or let cool completely and serve over ice. Store leftovers in the fridge for up to 2 weeks.

The Verdict

I like this punch both hot and cold. On a stormy evening this will really warm your belly, yet it's just as tasty and refreshing cold, over ice with a wedge of lime, on a warm afternoon. Cathy, from Minneapolis, wrote in that this is her father-in-law's specialty drink. He likes it hot, she likes it cold!

Spiked Hot Apple Pie

Serves 8

1 cup vanilla vodka (1 ounce per person)
8 cups apple cider
2 cinnamon sticks, broken in half
8 whole cloves
Sweetened whipped cream, for garnish

Use a 4-quart slow cooker. Add the vodka to the insert, and then the apple cider. Float the cinnamon sticks and whole cloves on top. Cover and cook on Low for 4 hours or on High for about 2 hours. Serve in clear mugs with a dollop of whipped cream.

The Verdict

This is not a drink for children, as the alcohol most definitely does not cook off! A very tasty drink, it will certainly warm you up on a rainy or snowy day when stuck indoors. For a fancy touch you can dust it with ground cinnamon or nutmeg.

CHAPTER 2

Appetizers

Baked Goat Cheese with Tomatoes and Garlic
Brie with a Cranberry Balsamic Sauce
Blue Cheese Fondue
Buffalo Wing Dip
Cheeseburger Fondue
Cheesy Spinach and Artichoke Dip
Cinnamon Walnuts and Pecans
Classic Cheese Fondue
Famous Football Dip
Finger Lickin' Good Little Smokies
Fiesta Chicken Fondue
Hot Artichoke Dip
Pineapple-Glazed Meatballs
Pulled Pork Jalapeño Dip
Pizza Dip
Ranch Croutons or Crackers
Rosemary Roasted Pecans
Sloppy Joe Fondue
Smoky Snack Mix
Sweet Chipotle-Glazed Party Meatballs

Baked Goat Cheese with Tomatoes and Garlic

Serves 6 to 8

8 ounces cream cheese, softened
6 garlic cloves, chopped
1 teaspoon fresh lemon juice (approximately ½ lemon)
8 ounces goat cheese
2 cups cherry tomatoes, sliced in half
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper

Use a 4- or 6-quart slow cooker with an oven-safe dish inserted. Spray the baking dish with cooking spray and place it into the slow cooker. In a small mixing bowl, combine the cream cheese, garlic, and lemon juice. Spread half of the cheese mixture into the prepared baking dish. Pinch the goat cheese into ½ -inch pieces and sprinkle on top of the cream cheese mixture. Place half of the tomato pieces on top of the goat cheese, and layer on the rest of the cream cheese mixture.

Top with the remaining tomato pieces, and sprinkle the salt and pepper on top.

Cover and cook on Low for 3 to 4 hours or on High for about 2 hours. The dip is finished when it is hot and bubbly and the tomato skins have wilted. Serve with crackers or bagel chips. (We use gluten-free options.)

The Verdict

We have a goat farm we like to visit in Pescadero, California, and I try my hardest to remember not to eat our purchases before we make it home so that I can make this appetizer. The cream cheese blends beautifully to balance the tartness of the goat cheese.

Brie with a Cranberry Balsamic Sauce

Serves 8

1 (8-ounce) wheel of brie
½ cup dried sweetened cranberries
1 cup hot water
2 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh rosemary

Use a 4-quart slow cooker. Use a sharp knife to trim away the very top rind of the brie, and place the trimmed wheel in the insert. Soak the dried cranberries in the hot water for 10 to 15 minutes. Drain the water completely, and sprinkle the wet cranberries, vinegar, and rosemary evenly on top of the brie. Cover and cook on Low for 3 hours or on High for about 1 hour. Serve right out of the cooker.

The Verdict

This flavor combination is quite possibly the best thing on the planet. Unless you don't like brie. Or cranberries. If that's the case, you're pretty much out of luck. I could easily eat the entire crock all by myself with a glass of wine and a Downton Abbey marathon. Serve with your favorite crackers, sliced apples, or toast wedges.

Blue Cheese Fondue

Serves 8

4 ounces blue cheese, crumbled
½ cup buttermilk
½ cup dry white wine, divided
1 tablespoon cornstarch Celery sticks or homemade crostini,
  for dipping

Use a 2-quart slow cooker. Crumble the cheese into the insert, and add the buttermilk and half of the wine. In a small mixing bowl, whisk together the rest of the wine and the cornstarch until it's smooth. Pour this into the cooker, and stir to combine. Cover and cook on Low for 3 hours or on High for about 90 minutes. Stir well and serve with celery sticks or homemade crostini.

The Verdict

We really like blue cheese in our family, and love this tart, tangy dip. If you'd like a bit of a Buffalo-wing component, you can add a few dashes of Tabasco Sauce. To make homemade crostini, cut bread into long strips and drizzle olive oil on top. Sprinkle on salt and pepper and bake in a 375ºF oven for about 20 minutes, turning once.

Buffalo Wing Dip

Serves 12

2 cups cooked and shredded chicken
1 (1-ounce) packet ranch dressing mix (for homemade, see
  recipe)
12 ounces cream cheese, softened
2 cups shredded cheddar cheese
1 cup Buffalo wing sauce (I like Frank's RedHot)

Use a 4-quart slow cooker. Add the cooked chicken to the insert and then add the powdered ranch dressing mix. Add the softened cream cheese, cheddar cheese, and Buffalo wing sauce. Cover and cook on Low for 4 to 5 hours or on High for about 2 hours. Stir well before serving.

The Verdict

Buffalo wing sauce is one of my most favorite tastes — I can't seem to get enough of that amazing "twangy" flavor. This dip is awesome, satisfies any and all cravings, and is a home run at parties. Serve with sliced carrots and celery.

Cheeseburger Fondue

Serves 12

1 pound ground turkey or beef
1 (10-ounce) can diced tomatoes and chiles (Ro*Tel)
1 (8-ounce) package cream cheese, softened
2 cups grated extra sharp cheddar cheese Corn tortilla chips
  or bread cubes, for dipping (I use gluten-free)

Use a 4-quart slow cooker. In a large skillet on the stovetop over medium heat, add the ground meat and cook, stirring to break up the meat, until no longer pink. Drain any accumulated grease. Add the drained meat to the insert. Add the entire can of tomatoes and the softened package of cream cheese. Cover and cook on Low for 2 to 3 hours or on High for about 1 hour. When the cream cheese has melted fully, stir in the cheddar cheese. Re-cover and cook on High for an additional 30 minutes, or until the cheese is hot and creamy. Serve with corn tortilla chips, bread cubes, or your favorite dippers.

The Verdict

I made this recipe for a Ro*Tel challenge that was posted on Twitter and it was a hit! This makes a fantastic nacho topping, and can be stretched to feed more by adding rinsed, canned pinto beans.

Cheesy Spinach and Artichoke Dip

Serves 12

1 (10-ounce) package frozen chopped spinach, thawed and
  drained
1 (14-ounce) can artichoke hearts, drained and chopped
¾ cup mayonnaise or sour cream
½ cup shredded Swiss cheese
½ cup shredded mozzarella cheese

Use a 2-quart slow cooker, or an oven-safe casserole dish inside of a 6-quart slow cooker. Take the time to squeeze out any additional moisture from the drained spinach, and place it into a large mixing bowl. Add the chopped artichokes, mayonnaise or sour cream, and cheeses. Stir well to combine. Add the dip mixture to the insert, or to the dish (no need to add water).

Cover and cook on Low for 3 to 4 hours or on High for about 90 minutes. Serve hot and bubbly.

The Verdict

There's a lot of delicious cheese in here — make sure you've got napkins on hand to wipe the strings off of your chin! Although this dip should really serve an entire houseful, I accidentally ate the most while I was taste testing. Serve with your favorite crackers or cubed bread — I use gluten-free baguettes cut into thin rounds as our dippers.

(Continues...)

Excerpted from 5 Ingredients or Less Slow Cooker Cookbook by Stephanie O'Dea, Tara Donne. Copyright © 2015 Stephanie O'Dea. Excerpted by permission of Houghton Mifflin Harcourt Publishing Company.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Edition details

• Publisher: Houghton Mifflin Harcourt
• Publication date: 2015
• Language: English
• ISBN 10: 0544284224
• ISBN 13: 9780544284227
• Binding: Paperback
• Number of pages: 288