WELCOME

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.

Friday, January 30, 2015

SANTA FE BAKED BEANS

As a diabetic it is important that I eat beans and legumes. Here is a recipe I found at Kraft Foods that gives me a little different take on baked beans. Hope you enjoy it, too.

1/2
cup  (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1
Tbsp.  (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
1
Tbsp.  milk
1
can  (15 oz.) each dark red kidney, butter and pinto beans, rinsed
1/2
cup  barbecue sauce
1/2
cup  TACO BELL® Thick & Chunky Medium Salsa
1
small  each green pepper and onion, chopped
1
cup  frozen corn
6
slices  OSCAR MAYER Bacon, cooked, crumbled

MIX cream cheese spread, taco seasoning mix and milk until blended. Combine all remaining ingredients except bacon in slow cooker. Stir in cream cheese mixture; cover with lid.
COOK on LOW 4 to 6 hours (or on HIGH 3 hours).
STIR in bacon.
Note: Really good served with some fresh chopped cilantro and a squeeze of fresh lime juice when serving.

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