Corn casserole

1 bag of frozen corn 1 (14.5 oz) can of chicken broth 1 can of green chiles,drained 1/4 cup diced red pepper 1 cup of cheddar cheese 1/2 cup cornmeal sprinkle of salt and pepper Whisk in corn meal and broth and pour in slow cooker. Put the rest of the ingredients in the slow cooker. Cover and cook on low for 4 to 5 hours. Read More »

Jalapeno Popper Spread

Jalapeno Popper Spread

2 (8 ounce) packages cream cheese – softened 3/4 cup mayonnaise 1 (4 ounce) can chopped green chilies, drained 2 ounces canned diced jalapeno peppers, drained 1 cup grated Parmesan cheese Cream all ingredients together Warm up in a small crock pot. Serve with crackers or tortilla chips! Read More »

Parmesan Mushrooms


1 Container, fresh Mushrooms 1 stick of butter (1/2 Cup) 1 Hidden Valley Ranch Dressing Packet Parmesean Cheese. Directions 1. Place Mushrooms in the Slow Cooker. 2. Melt the butter in a microwave safe bowl. 3. Add the Ranch packet to the melted butter. 4. Mix well and pour over mushrooms in slow cooker. 5. Sprinkle with 2 teaspoons of Parmesean Cheese or you can add more to taste. 6. Cook on low heat for 4 hours. Read More »