Cranberry Swiss Dip

Recipe

I used a 2 1/2 -3 quart crock for this.  A 1 1/2-2 quart crock would work as well.

Ingredients:

• 8 oz cream cheese, softened
• 2/3-3/4 cups Jarlsberg cheese, grated (Swiss works, too)
• 2 Tbls orange juice
• zest of 1/2 a tangerine (orange or cutie would work, too)
• 1/2 cup dried cranberries
• 2 tsps sugar

Spread the cream cheese on the bottom of the crock.  Spread the grated Jarlsberg evenly over the top.  Sprinkle with orange juice and zest.  Sprinkle the cranberries on top and dust the cranberries with the sugar.  Cover and cook on high for about an hour, until the cheese is melted.  Stir and serve straight from the crock on the warm setting.  We served them with wheat thins.

Cinnamon ice cream

Ingredients:

1 cup white sugar 1 1/2 cups half-and-half cream 2 eggs, beaten

1 cup heavy cream 1 teaspoon vanilla extract 2 teaspoons ground cinnamon

Directions:

1.

In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.

2.

Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

Crock Pot Chili

1 lb lean ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1/4 cup dry red wine or 1/4 cup water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 (15 ounce) can kidney beans, undrained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes, undrained
6 tablespoons shredded reduced-fat sharp cheddar cheese

Directions:

1
Cook ground round in large non-stick skillet over medium-high heat until borwn, stirring to crumble.
2
Add next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender.
3
Place mixture in an electric slow cooker and stir in beans and tomatoes.
4
Cover with lid and cook on low heat setting for 4* hours.
5
Spoon into bowls and sprinkle with cheese.
6
This can also be done on the stove top: After adding beans and tomatoes, bring to a boil. Reduce heat and simmer, partialy covered, 1 1/2 hours.
7
*I leave mine in the crockpot about 8 hours while I'm at work and it comes out fine.

Read more at: http://www.food.com/recipe/cooking-light-crock-pot-chili-137337?oc=linkback