Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, July 15, 2012


When looking for a bit of a different dip to go with your Tex-Mex meal or snacks try this easy dip.

1 lb shredded Mexican blend cheese
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/2 cup cream-style corn
1/2 cup frozen whole-kernel corn
1 can (4-oz) diced green chile peppers
1 tbsp red pepper flakes
1/4 cup chopped tomatoes

Combine all ingredients in a slow cooker or crockpot; stir to blend well.  Place lid on cooker and cook on high for 1 hour or on low for 2 hours.  Serve with your favorite tortilla chips.

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