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Click below to download : Crock_pot - Nacho Cheese Dip (Format : PDF)
Crock_pot - Nacho Cheese Dip
1 lb Velveeta Cheese - cubed (or Healthy Choice Fat Free Cheese)1 (10 ounce) can Campbell's Cheddar Cheese Soup
1 (10 ounce) can Ro-tel diced tomatoes & chilies
3/4 lb ground beef
Brown ground beef and drain.
In a microwavable dish with lid, melt cheese and soup for 3-4 minutes. Add ground beef and tomatoes. Stir well. Microwave an additional 2 minutes.
OR
Place browned beef in slow cooker. Stir in soup and tomatoes. Stir in cubed cheese. Set cooker on low and let everything melt together a few hours. Stir before serving.
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12-14 c. cooking apples (16 c. chopped) 1 c. apple cider 1/2 c. brown sugar 1 cinnamon stick Peel and chop apples. Combine all ingredients in crockpot and cook on low about 8 hours. Stir and mash to a smooth consistency (you could use a food mill) and cook about 8 more hours on low. (May need to be drained in a sieve to thicken it up.)
Crock_pot - Crockpot Apple Butter
12-14 c. cooking apples (16 c. chopped) 1 c. apple cider 1/2 c. brown sugar 1 cinnamon stick Peel and chop apples. Combine all ingredients in crockpot and cook on low about 8 hours. Stir and mash to a smooth consistency (you could use a food mill) and cook about 8 more hours on low. (May need to be drained in a sieve to thicken it up.)
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1 (10 ounce) package frozen chopped spinach, thawed and drained 1 (8-ounce) package cream cheese softened 1/2 cup chopped scallions 1/2 teaspoon garlic pepper 1 cup shredded cheddar cheese 1/3 cup rehydrated, chopped sun-dried tomatoes or chopped and drained water chestnuts crackers and or cut-up assorted fresh vegetables for serving few shakes of tabasco sauce In a one quart mini electric slow cooker, mix together spinach and cream cheese. Stir in the scallions and garlic pepper. Cover, plug in the cooker and cook for 2 hours, stirring once or twice until very hot. Reserve 2 tablespoons cheese for the
Crock_pot - Hot Spinach Cheese Dip
1 (10 ounce) package frozen chopped spinach, thawed and drained 1 (8-ounce) package cream cheese softened 1/2 cup chopped scallions 1/2 teaspoon garlic pepper 1 cup shredded cheddar cheese 1/3 cup rehydrated, chopped sun-dried tomatoes or chopped and drained water chestnuts crackers and or cut-up assorted fresh vegetables for serving few shakes of tabasco sauce In a one quart mini electric slow cooker, mix together spinach and cream cheese. Stir in the scallions and garlic pepper. Cover, plug in the cooker and cook for 2 hours, stirring once or twice until very hot. Reserve 2 tablespoons cheese for the
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