3 (11 oz) cans of corn with red and green peppers, drained
10 oz. can of RO*TEL Orginal diced tomatoes and green chilies, drained
8 oz. package of cream cheese, softened and diced
½ cup Mexican shredded cheese
¼ cup diced green onions
½ tsp. minced garlic
½ tsp. chili powder
In a slow cooker, mix together the corn, RO*TEL, cream cheese, shredded cheese, green onions, garlic and
Cook on high for an hour or on low for a few hours
1 pound pecan halves
4 Tbs butter, melted
1 Tbs chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Combine all ingredients in Crock Pot. Cover and cook on high for 15 minutes. Turn on low, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely.
(Pack into glass jars and decorate with bows for holiday gifts)
1 1/2 Pounds ground beef
2 to 3 Garlic cloves, finely chopped
1 Medium onion, diced
1 Can kidney beans
1 Can black beans
1 Can pinto beans
1 Small can chipotle chilis in adobe sauce
2 Cans diced tomatoes
1 Small can tomato paste
1 Tablespoon chili powder
1 Teaspoon cumin
1/2 Teaspoon cinnamon
Salt and pepper to taste
Brown the ground beef in a skillet until no longer pink. Drain liquid and transfer to Crock-Pot® slow cooker stoneware.
Add chopped garlic and diced onion on top of meat.
Drain and rinse the kidney, black and pinto beans. Pour on top of rest of ingredients.
Finely chop and add 2 of the chipotle chilies. Add 3 Tablespoons of sauce from can.
Add 2 cans diced tomatoes.
Add 1 can of tomato paste.
Add chili powder, cumin, and cinnamon.
Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours.