Fix It and Forget It Cookbook

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 “This surprise bestselling cookbook is the slow-cooker bible, and one look inside will tell you
why. Here are more than 800 tested recipes from slow-cooker enthusiasts all over
the country.
“These are not recipes to pull out once a month for show; these are recipes that will
work hard for you every day —recipes for meat loaf, different kinds of chili, pork
chops with mushroom sauce, pot roasts, bean dishes galore, and chicken cacciatores, all made
in the slow cooker. There are even some surprise slow-cooker recipes for rice pudding and
holiday wassail drinks.
“What are you waiting for? It’s time to put time on your side.”
—from the editors of the Barnes and Noble Review

“Serve up a hearty, homey supper—even if you’re time-starved—with help from

bestselling cookbook author Phyllis Pellman Good.”
—Quick and Simple Magazine
 What the critics say about
FIX-IT and FORGET-IT COOKBOOK —

“I don’t know if I could live without this cookbook. I have the

Entertaining version as well. We’ve tried over half the recipes and there hasn’t been one that we
didn’t like. I HIGHLY RECOMMEND purchasing this book.”
—a reviewer from Amazon.com

“The leader of the pack.”

—Kirkus Reviews

“In an era of celebrity cookbook authors, Phyllis Pellman Good has found an unlikely niche
with her bestselling series of down-home Fix-It and Forget-It cookbooks.”
—USA Today

“Better suited to using rather than displaying.”

—The New York Times

“Simple and straightforward.”

—Philadelphia Inquirer

“Includes hundreds of easy-does-it recipes for soups, stews, chili, main dishes—even
appetizers and desserts.”
—Family Times Magazine

“This New York Times bestseller is filled with more than 800 recipes to kick-start some
super slow-cooker meals.”
—Home Education Magazine

“The granddaddy of slow-cooker cookbooks —stresses the importance of

family meals and homey, hearty foods.”
—Publishers Weekly
Copyright © 2014 by Dawn J. Ranck and Phyllis Pellman Good

All rights reserved. No part of this book may be reproduced in any manner without the express
written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All
inquiries should be addressed to Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018.

Good Books books may be purchased in bulk at special discounts for sales promotion, corporate gifts,
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Good Books in an imprint of Skyhorse Publishing, Inc.®, a Delaware corporation.

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10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication Data is available on file.

Cover design and illustrations by Cheryl Benner

Design by Dawn J. Ranck

Print ISBN: 978-1-56148-317-4 (paperback edition)

978-1-56148-338-9 (hardcover gift edition)
978-1-56148-339-6 (comb-bound paperback edition)
Ebook ISBN: 978-1-68099-003-4

Printed in the United States of America

Library of Congress Cataloging-in-Publication Data

Ranck, Dawn J.
Fix-it and forget-it cookbook : feasting with your slow cooker / Dawn J.
Ranck, Phyllis Pellman Good.
p.cm.
Includes index.
1. Electric cookery, Slow. I. Good, Phyllis Pellman II. Title.
TX827.R35 2000
641.5’884--dc21 00-052110
 Table of Contents
About This Cookbook

Appetizers, Snacks, and Spreads

Breakfast Foods

Breads

Soups, Stews, and Chilis

Main Dishes

Bean Main Dishes

Vegetables

Desserts

Beverages

Index

About the Authors

 About This Cookbook
Slow Cookers have long ago proven to be the efficient friend of those
cooks who are gone all day, but want to offer substantial home-cooked food
to their households.
Slow Cookers have aged, but they haven’t faded. Instead, they’ve shown
themselves to be first-rate adaptable appliances. They handle dried beans
famously well, pleasing the growing numbers of vegetarians. They do their
job whatever their size—1-quart, 3-quart, 6-quart, or in between. Little ones
work well for singles or doubles—or cook the vegetables while the beef stew
burbles away in a bigger Cooker, sharing the counter-space.
And Slow Cookers are mobile tools. You can prepare a dish one evening,
store the filled “lift-out” vessel in the fridge overnight, and then place it into
its electric holder in the morning as you do your dash to the door. Or you
can tote the whole works to a buffet or carry-in meal, doing no damage to
the quality of its contents.
Slow Cookers prefer cheap cuts of meat. Tell that to your favorite graduate
student, or newly independent young adult, or to the parents of a growing
brood.
The recipes in this collection are tried and true favorites from heavy-duty
Cooker-users. We’ve weeded out a lot of duplicates and still have 800 plus
for you to try. There’s tempting variety among the recipes, and many that
differ only by a tantalizing ingredient or two.
What’s more, you’ll find helpful Tips spread among the recipes—the kind
of pointers that you usually learn only after a long acquaintance with a Slow
Cooker. These Tips tell you how to maximize the usefulness of your Cooker,
plus how to realize top flavor from the food you prepare in it.
 May the Fix-It and Forget-It Cookbook help make your meal
preparations less harried and your dinners more satisfying!
— Dawn J. Ranck and Phyllis Pellman Good
 Appetizers, Snacks, and Spreads

Quick and Easy Nacho Dip

Kristina Shull
Timberville, VA

Makes 10-15 servings

(Ideal slow cooker size: 3-quart)

1 lb. ground beef

dash of salt
dash of pepper
dash of onion powder
2 garlic cloves, minced, optional
2 16-oz. jars salsa (as hot or mild as you like)
15-oz. can refried beans
1½ cups sour cream
3 cups shredded cheddar cheese, divided
tortilla chips

1. Brown ground beef. Drain. Add salt, pepper, onion powder, and
minced garlic.
2. Combine beef, salsa, beans, sour cream, and 2 cups cheese in slow
cooker.
3. Cover. Heat on Low 2 hours. Just before serving sprinkle with 1 cup
cheese.
4. Serve with tortilla chips.

Southwest Hot Chip Dip

Annabelle Unternahrer
Shipshewana, IN

Makes 15-20 servings

(Ideal slow cooker size: 3-quart)

1 lb. ground beef, browned, crumbled fine, and drained

2 15-oz. cans refried beans
2 10-oz. cans diced tomatoes and chilies
1 pkg. taco seasoning
1 lb. Velveeta cheese, cubed
tortilla chips

1. Combine ground beef, beans, tomatoes, and taco seasoning in slow

cooker.
2. Cover. Cook on Low 3-4 hours, or on High 1½ hours.
3. Add cheese. Stir occasionally. Heat until cheese is melted.
4. Serve with tortilla chips.
Note:
Serve as a main dish alongside a soup.

Hot Refried Bean Dip

Sharon Anders
Alburtis, PA

Makes 1½ quarts, or 12-20 servings

(Ideal slow cooker size: 3-quart)

15-oz. can refried beans, drained and mashed

½ lb. ground beef
3 Tbsp. bacon drippings
1 lb. American cheese, cubed
1-3 Tbsp. taco sauce
1 Tbsp. taco seasoning
dash garlic salt
tortilla chips

1. In skillet, brown beans and ground beef in bacon drippings. Pour into
slow cooker.
2. Stir in cheese, taco sauce, taco seasoning, and garlic salt.
 3. Cover. Cook on High 45 minutes, or until cheese is melted, stirring
occasionally. Turn to Low until ready to serve, up to 6 hours.

Chili-Cheese Taco Dip

Kim Stoltzfus
New Holland, PA

Makes 10-12 servings

(Ideal slow cooker size: 1-quart)

1 lb. ground beef

1 can chili, without beans
1 lb. mild Mexican Velveeta cheese, cubed
taco or tortilla chips

1. Brown beef, crumble into small pieces, and drain.

2. Combine beef, chili, and cheese in slow cooker.
3. Cover. Cook on Low 1-1½ hours, or until cheese is melted, stirring
occasionally to blend ingredients.
4. Serve warm with taco or tortilla chips.

Leave the lid on while the slow cooker cooks. The steam that condenses on the lid helps cook the
food from the top. Every time you take the lid off, the cooker loses steam. After you put the lid
back on, it takes one to 20 minutes to regain the lost steam and temperature. That means it takes
longer for the food to cook.
Pam Hochstedler
Kalona, IA
 Hamburger Cheese Dip
Julia Lapp
New Holland, PA

Makes 8-10 servings

(Ideal slow cooker size: 1-quart)

1 lb. ground beef, browned and crumbled into small pieces

½ tsp. salt
½ cup chopped green peppers
¾ cup chopped onion
8-oz. can tomato sauce
4-oz. can green chilies, chopped
1 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1 lb. Velveeta cheese, cubed
1 Tbsp. paprika
red pepper to taste
tortilla chips

1. Combine beef, salt, green peppers, onion, tomato sauce, green chilies,
Worcestershire sauce, and brown sugar in slow cooker.
2. Cover. Cook on Low 2-3 hours. During the last hour stir in cheese,
paprika, and red pepper.
3. Serve with tortilla chips.

Variation:
Prepare recipe using only ⅓-½ lb. ground beef.
 Chili-Cheese Dip
Ruth Hofstetter
Versailles, MO
Paula King
Harrisonburg, VA

Makes 10 servings
(Ideal slow cooker size: 3-quart)

1 lb. ground beef, browned, crumbled fine, and drained.

2 lbs. Velveeta cheese, cubed
10-oz. can tomatoes with chilies
1 tsp. Worcestershire sauce
½ tsp. chili powder
tortilla or corn chips

1. Combine all ingredients except chips in slow cooker. Mix well.

2. Cover. Cook on High 1 hour, stirring occasionally until cheese is fully
melted.
3. Serve immediately, or turn to Low for serving up to 6 hours later.
4. Serve with tortilla or corn chips.

Variation:
For a thicker dip, make a smooth paste of 2 Tbsp. flour mixed with 3
Tbsp. cold water. Stir into hot dip.
 Michelle’s Taco Dip
Michelle Strite
Harrisonburg, VA

Makes 6-8 servings

(Ideal slow cooker size: 1-quart)

1½ lbs. ground beef, browned, crumbled fine, and drained

1 pkg. taco seasoning mix
10-oz. jar salsa
1 lb. Velveeta cheese, cubed
¼ cup chopped onion
tortilla chips

1. Combine all ingredients except chips in slow cooker.

2. Cover. Heat on Low for 2-3 hours.
3. Serve with tortilla chips.

Variation:
The recipe can be made with half the amount of meat called for, if you
prefer.

Karen’s Nacho Dip

 Karen Stoltzfus
Alto, MI

Makes 10-12 servings

(Ideal slow cooker size: 3-quart)

1 lb. ground beef

2 lbs. American cheese, cubed
16-oz. jar salsa (mild, medium, or hot, whichever you prefer)
1 Tbsp. Worcestershire sauce
tortilla or corn chips

1. Brown beef, crumble into small pieces, and drain.

2. Combine beef, cheese, salsa, and Worcestershire sauce in slow cooker.
3. Cover. Cook on High 1 hour, stirring occasionally until cheese is fully
melted.
4. Serve immediately, or turn to Low for serving up to 6 hours later.

Mexican Chip Dip Olé

Joy Sutter
Iowa City, IA

Makes 10-12 servings

(Ideal slow cooker size: 3-quart)

2 lbs. ground turkey

1 large onion, chopped
15-oz. can tomato sauce
4-oz. can green chilies, chopped
3-oz. can jalapeno peppers, chopped
2 lbs. Velveeta cheese, cubed
tortilla chips

1. Brown turkey and onion. Drain.

2. Add tomato sauce, chilies, jalapeno peppers, and cheese. Pour into slow
cooker.
3. Cover. Cook on Low 4 hours, or High 2 hours.
4. Serve warm with tortilla chips.

Barbara’s Chili Cheese Dip

Barbara Shie
Colorado Springs, CO

Makes 8-10 servings

(Ideal slow cooker size: 1-quart)

1 lb. ground beef

1 lb. Velveeta cheese, cubed
8-oz. can green chilies and tomato sauce
2 tsp. Worcestershire sauce
½ tsp., or more, chili powder
¼ cup salsa with jalapeno peppers
tortilla or corn chips

1. Brown ground beef, crumble fine, and drain.

2. Combine all ingredients except chips in slow cooker. Stir well.
3. Cover. Cook on High 1 hour, stirring until cheese is melted. Serve
immediately, or turn on Low for serving up to 6 hours later.
4. Serve with tortilla or corn chips.
Note:
Serve over rice, noodles, or baked potatoes as a main dish, making 4-5
servings.

Pizza Fondue
Lisa Warren
Parkesburg, PA

Makes 8-12 servings

(Ideal slow cooker size: 3-quart)

1 lb. ground beef

2 cans pizza sauce with cheese
8 oz. grated cheddar cheese
8 oz. grated mozzarella cheese
1 tsp. dried oregano
½ tsp. fennel seed, optional
1 Tbsp. cornstarch
tortilla chips

1. Brown beef, crumble fine, and drain.

2. Combine all ingredients except tortilla chips in slow cooker.
3. Cover. Heat on Low 2-3 hours.
4. Serve with tortilla chips.
 Super Bowl Super Dip
Colleen Heatwole
Burton, MI

Makes 4-5 cups, or approximately 12 servings

(Ideal slow cooker size: 1-quart)

1 lb. ground beef

1 lb. Mexican Velveeta cheese spread
8-oz. salsa (mild, medium, or hot)
tortilla chips

1. Brown ground beef, crumble into fine pieces, and drain. Place in slow
cooker. Add cheese.
2. Cover. Cook on High for 45 minutes, stirring occasionally until cheese
melts.
3. Add salsa. Reduce heat to Low and cook until heated through.
4. Serve warm with tortilla chips.
 Hamburger Hot Dip
Janice Martins
Fairbank, IA

Makes 6 cups dip

(Ideal slow cooker size: 1-quart)

1 lb. ground beef

1 medium onion, chopped fine
½ tsp. salt
¼ tsp. pepper
8-oz. jar salsa
14-oz. can nacho cheese soup
8 slices Velveeta cheese
nacho chips

1. Brown ground beef and onions in saucepan. Drain. Season with salt
and pepper.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on Low 4 hours. Stir occasionally.
4. Serve with nacho chips.

Chili con Queso Cheese Dip

Melanie Thrower
McPherson, KS

Makes 8 servings
(Ideal slow cooker size: 1-quart)