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This simple ham chowder recipe makes use of the slow cooker.
Just throw in the ingredients and cook on high for 4 hours and enjoy this creamy ham and potato chowder.
Add some broccoli the last 15 minutes of cooking time and you have a complete meal.

Slow Cooker Ham Chowder

Preparation Time: 15 minutes | Cooking Time: 4 hours

Servings: 6

INGREDIENTS

1 large baking potato
2 can (10 3/4 oz.) cream of celery soup
2 cups diced ham, cooked
1 pkg. (10 oz.) frozen corn
1/2 tsp. dried thyme
1/2 cup milk

DIRECTIONS

1. Peel the baking potato and cut into bite size chunks.

2. In the slow cooker, combine the potato, soup, ham, frozen corn and thyme and mix well. Cover and cook on high for 4 hours or low for 8 hours.

3. Stir in the milk. Cover and cook on high for 15 minutes.

Nutrition Facts

Serving size: 1/6 of a recipe (8.6 ounces).
Points: 6 Per Serving

Amount Per Serving

Calories 208.48
Calories From Fat (29%) 60.16
% Daily Value
Total Fat 6.8g 10%
Saturated Fat 1.88g 9%
Cholesterol 33.47mg 11%
Sodium 1014.49mg 42%
Potassium 721.67mg 21%
Total Carbohydrates 26.29g 9%
Fiber 2.53g 10%
Sugar 4.48g
Protein 12.78g 26%

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A creamy clam chowder favorite lightly seasoned with white pepper and thyme. To add a splash of color to this chowder garnish with bell pepper strips and sprigs of thyme or parsley.

Favorite Clam Chowder

Preparation Time: 10 minutes | Cooking Time: 25 minutes

Servings: 4

INGREDIENTS

2 cans (5 oz.) whole baby clams, undrained
2 large potatoes
1 cup chopped onion
11 oz. evaporated milk
1/4 tsp. white pepper
1/4 tsp. dried thyme
1/8 cup butter

DIRECTIONS

1. Drain the clams and reserve the juice. Add enough water to the reserved liquid to measure 1 1/3 cups.

2. Peel and chop the potatoes into bite size pieces. In a large saucepan, combine the clam juice mixture, potato and onion. Bring to boiling on high heat.

3. Reduce to medium low heat. Simmer for 8-10 minutes or until potato is tender.

4. Add the milk, pepper and thyme and mix well. Increase to medium high heat. Cook for 2 minutes, stirring constantly. Add the butter.

5. Cook for 5 minutes or until chowder begins to thicken, stirring frequently. Stir in the clams. Cook for 5 minutes or until the clams are firm, stirring frequently.

Nutrition Facts

Serving size: 1/4 of a recipe (9.1 ounces).
Points: 5 per serving

Amount Per Serving

Calories 191.28
Calories From Fat (27%) 52.49
% Daily Value
Total Fat 5.97g 9%
Saturated Fat 3.76g 19%
Cholesterol 20.5mg 7%
Sodium 298.34mg 12%
Potassium 846.86mg 24%
Total Carbohydrates 27.32g 9%
Fiber 1.75g 7%
Sugar 10.55g
Protein 8.19g 16%

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I think I have had this recipe for over 20 years and never got around to making it until last year. The reason why is because I did not have a fondue pot or fondue forks. Last Christmas I was looking for a dip to try as I was quite bored with all of the standard dips and appetizers that I go to year in and year out. This was really good. I bought some fresh apples and pears and cut them in wedges and dipped them in this cheesy, creamy fondue. I’ll probably make it again this year.

Cheese Fondue

Preparation Time: 10 minutes | Cooking Time: 15 minutes

Servings: 20

INGREDIENTS

2 lbs. Gruyere cheese
12 oz. white wine
1 1/2 tbsp. all purpose-flour
1 tbsp. water
1/4 cup kirsch
1/8 tsp. ground nutmeg
1/8 tsp. black pepper

DIRECTIONS

1. Grate the Gruyere cheese.

2. In a chafing dish, combine the Gruyere and wine. Bring to boiling and cook until the cheese is melted, stirring constantly.

3. In a small bowl, combine the flour and water and mix well. Add slowly to the Gruyere mixture, stirring after each addition.

4. Add the kirsch, nutmeg and black pepper and mix well.

5. Place the mixture in a fondue pot. Serve with fruit wedges and French bread cubes.

Nutrition Facts

Serving size: 1/20 of a recipe (2.4 ounces).

Amount Per Serving

Calories 205.77
Calories From Fat (63%) 130.11
% Daily Value
Total Fat 14.81g 23%
Saturated Fat 8.59g 43%
Cholesterol 49.9mg 17%
Sodium 190.86mg 8%
Potassium 53.58mg 2%
Total Carbohydrates 1.26g <1%
Fiber 0.1g <1%
Sugar 0.33g
Protein 13.74g 27%

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Not having a Chinese restaurant anywhere near me, I have to settle for homemade treats when I’m in the Chinese food mood. These homemade egg rolls come very close to the real thing. I confess to not being a fan of bean sprouts, so I will often substitute shredded cabbage for the bean sprouts.

Big City Egg Rolls

Preparation Time: 25 minutes | Cooking Time: 15 minutes

Servings: 12

1/2 cup chopped onion
1 tbsp. olive oil
1/2 lb. ground beef
1 cup shredded carrot
1 tbsp. soy sauce
1/2 tsp. garlic salt
3 cups bean sprouts
Vegetable oil for deep frying
12 egg roll wrappers

1. In a large skillet, saute the onion in 1 tablespoon of olive oil on medium high heat until onion is tender. Add the ground beef, carrots, soy sauce and garlic salt. Cook for 8-10 minutes or until the ground beef is browned, stirring frequently. Drain the ground beef in a colander. Place the ground beef back in the pan and add the bean sprouts. Allow to cool.

2. Preheat the vegetable oil for deep frying the egg rolls to 375°F.

3. Spoon 1 tablespoon of the ground beef mixture onto each egg roll wrapper.

4. Fold in the bottom and the side corners to enclose. Moisten the top corner with water. Fold the top corner down and press the seam to seal.

5. Deep fry the egg rolls a few at a time for 3 minutes or until golden. Drain well.

Nutrition Facts

Serving size: 1/12 of a recipe (3.5 ounces).

Amount Per Serving

Calories 179.2
Calories From Fat (37%) 66.6
% Daily Value
Total Fat 7.33g 11%
Saturated Fat 2.39g 12%
Cholesterol 17.62mg 6%
Sodium 447.78mg 19%
Potassium 141.01mg 4%
Total Carbohydrates 21.27g 7%
Fiber 1.25g 5%
Sugar 1.62g
Protein 6.79g 14%

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This cream cheese dip is made with cottage cheese, cream cheese, green onions and to give it a little zip a touch of cayenne pepper. It’s super easy and quick to make. You can add other ingredients to suit your taste or leave out the cayenne pepper if kids will be eating it.

Zesty Cream Cheese Dip

Preparation Time: 5 minutes | Total Time: 5 minutes

Servings: 10

INGREDIENTS

8 oz. cream cheese
2/3 cup cottage cheese
1 tsp. Dijon mustard
1/4 tsp. cayenne pepper
1/4 cup finely chopped parsley
1/8 cup finely chopped green onion

DIRECTIONS

1. Combine the cream cheese and cottage cheese in a blender or food processor. Process using the pulse function until smooth.

2. Place the cheese mixture in a medium bowl. Stir in the Dijon and cayenne pepper until smooth.

3. Add the parsley and green onions and mix well.

4. I like to chill this for a couple of hours before serving but you can serve it immediately without chilling.

Nutrition Facts

Serving size: 1/10 of a recipe (1.4 ounces).

Amount Per Serving

Calories 92.74
Calories From Fat (80%) 73.88
% Daily Value
Total Fat 8.41g 13%
Saturated Fat 4.62g 23%
Cholesterol 27.33mg 9%
Sodium 131.08mg 5%
Potassium 59.17mg 2%
Total Carbohydrates 1.64g Fiber 0.11g Sugar 1.15g
Protein 3g 6%

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These deviled eggs take about 2 hours to make, including the standing and chilling time. This is one of the thousand ways you can make deviled eggs and I have made these many times and they turn out a crowd pleaser each time.

Deviled Eggs

Preparation Time: 30 minutes | Inactive Time: 1 hour and 35 minutes
Servings: 12

INGREDIENTS

6 large eggs
1/8 cup mayonnaise
2 tsp. sweet pickle juice
1 tbsp. sour cream
1 tbsp. finely chopped green onion
1 tbsp. finely chopped pimiento
1/4 tsp. salt
1/16 tsp. white pepper

DIRECTIONS

1. In a medium saucepan, cover the eggs with cold water. Bring to boiling on high heat. Gently boil for 15 minutes. Remove from heat. Let stand to cool for 20 minutes. I find the eggs are easier to peel when they are still hot but most people like to allow the eggs to cool first before handling.

2. Remove the shells from the eggs and cut the eggs in half lengthwise. Remove the egg yolks and place in a small bowl. Using a potato masher, mash the egg yolks.

3. Add the mayonnaise, pickle juice, sour cream, green onions, pimiento, salt and pepper and mix well.

4. Spoon the egg yolk mixture into the egg halves. For special occasions, I use a pastry bag and pipe in the egg yolk mixture. Adds a special touch to the presentation. Cover and chill for 1 hour.
Nutrition Facts

Serving size: 1/12 of a recipe (1 ounces).

Amount Per Serving

Calories 55.07
Calories From Fat (73%) 40.27
% Daily Value
Total Fat 4.51g 7%
Saturated Fat 1.17g 6%
Cholesterol 93.52mg 31%
Sodium 96.96mg 4%
Potassium 38.08mg 1%
Total Carbohydrates 0.27g <1%
Fiber 0.02g <1%
Sugar 0.15g
Protein 3.17g 6%

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Not being a fan of the traditional ham for Christmas dinner, instead I serve this delicious beef roast every Christmas. Rubbed with a red raspberry sauce and hot pepper sauce and baked for 1 hour. I only make this on Christmas so this roast doesn’t become an ordinary meal.

Keep a close eye on the roast the last hour of baking. Baking time is for well done. Adjust time according to your preference.

Christmas Beef Roast

Preparation Time: 20 minutes |Cooking Time: 3 hours |Total Time: 3 hours and 20 minutes

Servings: 10

INGREDIENTS

3/4 cup ketchup
3/4 cup almond flavored liqueur
1/3 cup red raspberry jam
1/2 tsp. hot pepper sauce
1 (3 lb.) eye of round roast
1 1/2 tsp. lemon pepper

DIRECTIONS

1. For sauce: In a medium saucepan, combine the ketchup, almond liqueur, raspberry jam and hot pepper sauce and mix well. Bring the mixture just to a boil, stirring constantly. Remove from heat and keep warm.

2. For the beef: Preheat the oven to 350°F. Spray a roasting pan with cooking spray. Heat over high heat. Rub the roast with the lemon pepper.

3. Brown the beef in the hot pan until browned on all sides. Bake in the oven about 3 hours for well done. Turn off the oven.

4. Remove the roast from the oven. Spoon a small amount of the sauce over the roast. How much you use is personal preference. Return the roast to the oven and let stand for 10 minutes.

5. Reheat the remaining sauce and serve with the beef.

Nutrition Facts

Serving size: 1/10 of a recipe (3.4 ounces).

Amount Per Serving

Calories 209.57
Calories From Fat (46%) 95.59
% Daily Value
Total Fat 9.57g 15%
Saturated Fat 3.89g 19%
Cholesterol 50.55mg 17%
Sodium 252.61mg 11%
Potassium 264.84mg 8%
Total Carbohydrates 11.39g 4%
Fiber 0.17g Sugar 4.1g
Protein 15.39g 31%

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This Hot Spinach dip is made with dry vegetable soup mix and half and half. Use sliced French bread or dipping crackers to scoop out the dip. Even your pickiest eaters will love this dip.

Hot Spinach Dip

Preparation Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes

Servings: 8

INGREDIENTS

1/8 cup butter
4 tbsp. chopped green onion
1 tsp. minced garlic
1 tbsp. all purpose-flour
14 oz. half-and-half
2 pkgs. (9 oz.) frozen spinach, thawed, drained and chopped
1 pkg. (1 oz.) dry vegetable soup mix

DIRECTIONS

1. Preheat the oven to 425°F. In a large saucepan, melt the butter on medium heat. Add the green onion and garlic and cook for 3 minutes or until onion is tender, stirring frequently.

2. Stir in the flour and cook for 1 minute more, stirring constantly.

3. Add the half-and-half and cook for 2 minutes or until mixture thickens, stirring constantly.

4. Remove the saucepan from heat. Stir in the spinach and vegetable soup mix. Spoon the dip into a casserole baking dish.

5. Bake for 15 minutes or until hot. Serve the spinach dip warm.

Nutrition Facts

Serving size: 1/8 of a recipe (4.7 ounces).

Amount Per Serving

Calories 121.11
Calories From Fat (65%) 78.4
% Daily Value
Total Fat 8.96g 14%
Saturated Fat 5.43g 27%
Cholesterol 25.98mg 9%
Sodium 315.95mg 13%
Potassium 472.6mg 14%
Total Carbohydrates 8.1g 3%
Fiber 2.04g 8%
Sugar 1.16g
Protein 4g 8%

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These chicken wings are the perfect appetizer for any game day. Chicken wings marinated in a citrus and salsa mixture with a touch of ginger. If you like your wings spicier, add some hot pepper sauce to the marinade.

Spicy Chicken Wings

Preparation Time: 10 minutes | Cooking Time: 45 minutes | Inactive Time: 6 hours | Total Time: 6 hours and 55 minutes

Servings: 8

INGREDIENTS

3 lbs. chicken wings
3/4 cup hot and spicy salsa
2/3 cup honey
1/3 cup soy sauce
4 tbsp. Dijon mustard
1/8 cup vegetable oil
1/8 tsp. ground ginger
1/2 tsp. grated lemon peel
1/2 tsp. grated orange peel

DIRECTIONS

1. Cut the wing tips from the chicken and discard. Cut each wing in half at the joint. Place the wings in a 13×9 inch baking dish.

2. In a small bowl, combine the salsa, honey, soy sauce, mustard, vegetable oil, ginger, lemon peel and orange peel and mix well.

3. Pour the salsa mixture over the chicken wings and stir to coat well. Cover with plastic wrap and refrigerate for 6 hours.

4. Preheat the oven to 400°F. Place the wings on a large baking sheet in a single layer. Pour the salsa mixture over the chicken wings.

5. Bake for 45 minutes or until wings are browned.

Nutrition Facts

Serving size: 1/8 of a recipe (8.7 ounces).

Amount Per Serving

Calories 686.21
Calories From Fat (54%) 367.61
% Daily Value
Total Fat 40.85g 63%
Saturated Fat 10.18g 51%
Cholesterol 134.38mg 45%
Sodium 1482.21mg 62%
Potassium 285.45mg 8%
Total Carbohydrates 44.61g 15%
Fiber 1.64g 7%
Sugar 24.91g
Protein 35.5g 71%

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These little meatballs are the perfect appetizer for any occasion. You can make extra sauce for dipping the meatballs in or serve as is.
Use the decorative toothpicks for serving this appetizer.

Holiday Sweet And Sour Meatballs

Preparation Time: 20 minutes | Cooking Time: 20 minutes |Total Time: 40 minutes

Servings: 12

INGREDIENTS

1 1/2 lbs. ground beef
1/2 cup bread crumbs
1 large egg
1 tbsp. Worcestershire sauce
1 tsp. water
1/2 tbsp. prepared mustard
12 oz. grape jelly
12 oz. chili sauce

DIRECTIONS

1. Preheat the oven to 400°F. Spray a large baking sheet with cooking spray.

2. In a small bowl, mix the Worcestershire with the water.

3. In a large bowl, combine the ground beef, bread crumbs, egg, half of the Worcestershire mixture and mustard and mix well. Shape into 1 inch balls. An ice cream scoop or melon ball utensil to form perfectly shaped meatballs.

4. Place the meatballs on the baking sheet.

5. Bake for 10 minutes or until cooked through.

6. In a 2 quart baking dish combine the remaining Worcestershire mixture, grape jelly and chili sauce and mix well.

7. Add the meatballs to the sauce and mix gently to coat. Cover and bake for 10 minutes or until hot.

Nutrition Facts
Serving size: 1/12 of a recipe (4.6 ounces).

Amount Per Serving

Calories 319.88
Calories From Fat (50%) 160.46
% Daily Value
Total Fat 17.77g 27%
Saturated Fat 6.6g 33%
Cholesterol 59.73mg 20%
Sodium 126.22mg 5%
Potassium 276.67mg 8%
Total Carbohydrates 31.81g 11%
Fiber 0.39g 2%
Sugar 3.5g
Protein 10.14g 20%