Recipe Roundup: Dips

With the holiday season in full swing, we'll all be spending more time with friends and family. Dips are a great way to entertain a small group, or a large crowd without having to stretch the budget too far, or spending too much time in the kitchen.

Here is a great dip recipe that my family really enjoys. And, every time I serve this one to guests, I get asked for the recipe.

Artichoke and Spinach Dip
recipe slightly adapted from allrecipes.com...

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (16 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 (8 ounce) package cream cheese, softened

Preheat oven to 350 degrees F (175 degrees C).

Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.

In a medium bowl, combine the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Spoon into 8 x 8 inch (or similar sized) baking dish.

Cover and bake in the preheated oven for 30 minutes. Remove foil and bake for additional 10 minutes, or until bubbly. Serve with tortilla chips or cubed Italian bread.

Now it's your turn. Share a favorite dip recipe with us by linking below, or leave one in the comments section!

Recipe Roundup-Warming Me Up

I LOOOOVE soups, chowders, and chili's during the cold weather. In my area we are having some cold weather in deed. There is something so comforting and warming to have a pot of simmering soups, chowders, and chili's to wrap up the end of the day. Throw some rolls and salad and you have a good meal. Yes, MAM!

This is a family favorite and it is so good.

Cheesy Ham and Cheddar Chowder

10 Bacon Strips
1 large onion
1 cup diced carrots
3 T. flour
3 Cups milk
1 1/2 cup water
2 1/2 cups of cut up peeled potatoes
1 can corn (drained)
2 chicken bouillon cubes
pepper to taste
2 cups of shred cheddar
2 cups fully cooked ham

In a large soup pot cook the bacon until crisp. Drain bacon, saute onion and carrot in bacon drippings. Stir in flour until well blended. Gradually add milk and water. Bring to boil, cook and stir for 2 minutes or until thickened. Add potatoes, corn, bouillon, and pepper. Reduce heat; simmer uncovered for 20 minutes, or until potatoes are tender. Add cheese and ham. Heat until cheese is melted. Stir in bacon.This recipe was in Quick Cooking (Oct 2000).


Share your favorite!

Recipe Roundup - Favorite Side Dishes

With Thanksgiving about at the door, I thought it would be fun to Round Up some favorite side dishes.

If you have one you'd like to share, you may add it in the comments, or post it to your blog with a link to this post and then come back to sign up with Mr. Linky!

This dish was brought to us when a friend from church made a baby meal after the birth of our second child. We absolutely love this cranberry salad - It will be hard to try a new recipe because I don't think any beat this! If you try it, let me know what you think!

Jill's Cranberry Salad
6 oz cherry Jell-O
2 c hot water
2 1/2 - 3 c sugar
20 oz crushed pineapple, drained
1 lb fresh or frozen cranberries
6 large apples
1/2 c chopped walnuts

Dissolve Jell-O in hot water. Add sugar and pineapple. Put the cranberries and apples in a food chopper and then stir them in to the Jell-O mixture. Add walnuts just before serving, to keep them from getting soggy. Serve with whipped topping.

Scripture Cake

Baking a cake while reading the Bible! I guess this is one of those times when you can have your cake and eat it too-LOL!

This is a wonderful recipe to do with your children! I cannot take credit for it. A friend of mine had her mother’s cookbook that was put together by the women of her church. But this recipe dates back to 1906.

Recipe

4-1/2 cup 1 King 4:22

1 cup Judges 5:25 (last clause)

2 cups Jeremiah 6:20

2 cups 1 Samuel 30:12

2 cups Nahum 3:12

2 cups Numbers 17:8

2 Tbsp. 1 Samuel 14:25

A pinch Leviticus 2:13

6 cups Jeremiah 17:11

½ cup Judges 4:19 (last clause)

2 tsp. Amos 4:5

Season to taste 2 Chronicles 9:9

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4-1/2 cup flour

1 cup butter

2 cups sugar

2 cups raisins

2 cups figs

2 cups almonds

2 Tbsp. honey

A pinch salt

6 cups eggs

½ cup milk

2 tsp. leaven (baking powder)

Season to taste spices (I used cinnamon)


Cream butter and sugar; add honey and eggs, well beaten. Sift dry ingredients and alternately with milk. Then add fruits, almonds, and spices. Bake 50-60 minutes at 325-350◦ in a bundt pan (or any type of tube pan).

What yummy cake recipe do you have to share with us?

Recipe Roundup: Salads

Who isn't looking for good salad recipes? I know I'm always scoping out websites and cookbooks looking for fun new ones to try. Whether you're watching the calories, or looking for side salads to compliment your favorite meals, it's great to have some good salad recipes on hand!

We love to eat salads as main dishes at our house, and this Grilled Chicken Caesar Salad recipe is one of our favorites. This recipe is entirely from scratch, but you can substitute any part of it with premade ingredients if you don't want to do the entire salad from scratch. Sometimes, I don't have the energy to make the dressing, so I'll use my favorite brand of store bought Caesar dressing. But, I'll take the time that evening to make the croutons!


Grilled Chicken Caesar Salad

Grilled Chicken

6 boneless, skinless chicken breasts
3 tablespoons lemon pepper
2 tablespoons garlic salt
1 tablespoon onion powder

Sprinkle both sides of each chicken breast with lemon pepper, garlic salt, and onion powder. Grill until juices run clear. Set aside and allow to come to room temperature.

Caesar Salad Dressing

2 tablespoons Dijon mustard
2 teaspoons anchovy paste
2 tablespoons Worcestershire sauce
6-8 drops Tabasco sauce
1 clove garlic, minced
1 teaspoon freshly ground pepper
juice of one lemon
1/2 cup olive oil
4 tablespoons parmesan cheese

Combine first 6 ingredients. Whisk in lemon juice, then olive oil. Add parmesan cheese and thoroughly combine.

Croutons

6 slices Italian bread, cut into large cubes
olive oil
garlic powder

Preheat oven to 400 degrees. Line cookie sheet with aluminum foil. Add bread cubes, and drizzle with olive oil. Sprinkle with garlic powder. Toss to evenly coat. Bake until golden, approximately 10 minutes.

To assemble salad: Chop one head of romaine lettuce and add to large bowl. When ready to serve, toss with dressing. Add croutons, and additional shredded parmesan cheese. Top with freshly ground pepper and toss until combined.


We'd love to have you share one of your favorite salad recipes with us! Use Mr. Linky below to link to your blog, and then leave a comment. If you don't have a blog, simply share your recipe in the comment box.

Recipe Roundup: Five Ingredients Or Less

When I know I'll be in a rush to get to a night-time meeting, I turn to recipes that call for only five ingredients or less. The following is actually one that is based on a recipe I found long ago in a magazine ad. I no longer have that recipe, but it was so easy I have it memorized.

Beef w/Bell Peppers

1 lb. beef, cut thinly for stir-fry
2 jars of bottled beef gravy (I use Heinz)
1-2 cloves garlic
1 med.-sized bell pepper, cut in strips

1) Brown the meat in a large non-stick skillet, and then the garlic.

2) Add the beef gravy. I actually use 1 1/2 jars of gravy. You can use more, or less, depending on how much gravy you like.

3) Add the bell peppers. Simmer until peppers are crisp-tender. Serve over rice.


To see the finished product, as well as other recipes, visit Just Mom Cooking.


Now it's your turn to share a recipe that requires only five ingredients or less. Use Mr. Linky below to link to your blog, and then leave a comment. If you don't have a blog, simply share your recipe in the comment box. Come back next week when our theme will be Chicken Dishes.

Recipe Roundup: Make-Ahead Meals

You've read about how much of a time-saver make-ahead meals are. Now it's time to swap recipes.

The one below is a recipe I found in Tase of Home's October 2007 issue of "Simple & Delicious" magazine. It makes enough for two 8x8-inch pans of spaghetti casserole: one to eat now, and the other to freeze and eat later. Enjoy.

Spaghetti Casserole

1 pkg. (16 oz.) angel hair pasta
1-1/2 lbs. ground beef (I used extra lean)
1 jar (26 oz.) spaghetti sauce
2 cans (8 oz. each) tomato sauce
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 C. (8 oz.) sour cream (I used fat free)
2 C. (8 oz.) shredded Colby-Monterey Jack Cheese

1) Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from heat.

2) Drain pasta. Combine soup and sour cream. In two 8-in.-square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.

3) Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350-degrees for 55-65 minutes, or until the cheese is melted (it won't take long if you're eating it right away).

4) To reheat frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed in step 3).

Each casserole makes about 6 servings.

To see a photo of the finished product, visit Just Mom Cooking.

Now it's your turn to share a favorite make-ahead recipe. Use the Mr. Linky below to link to your recipe, and leave a comment. If you don't have a blog, simply include your recipe in your comment. Don't don't forget to join us next week when the theme will be: Recipes Using Five Ingredients or Less.

Recipe Roundup: What's For Breakfast?

I admit it. During the past week my family has been having nothing but cereal, quick-cook oatmeal or granola bars for breakfast. By the time the weekend rolled around, I was ready for something a little more filling -- and homemade. Enter one of my favorite cookbooks, "What's For Breakfast," by Donna S. Roy and Kathleen Flores.

I bought this cookbook after spotting a recipe for a low-fat version of "Dutch Baby" pancakes. I'm a big fan of the original, fat-is-no-object, version offered at many pancake houses. This low-cal version just makes for good, guilt-free eating. Enjoy.

Oven Puffed Pancake With Apple Filling

1/4 C. egg substitute, thawed
1 whole egg, beaten
1/3 C. skim milk
1/4 tsp. real vanilla extract
1/3 C. flour
1/4 tsp. cinnamon
1 tsp. sugar

1 tsp. light stick margarine
1 tsp. powdered sugar
1/2 C. unsweetened applesauce

Preheat oven to 425 degrees F. Mix first 7 ingredients together with wire whisk until smooth. Let stand for five minutes. Place margarine in 8-inch cast iron skillet and melt in oven until bubbly. Pour pancake batter into skillet. Place back in oven and bake 15-20 minutes until pancake is puffy and golden brown. Remove from oven and top with powdered sugar and applesauce.

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For a photo of the pancake, and to see a recipe for Banana Crumb Muffins, visit Just Mom Cooking.

Now it's your turn to share one of your favorite breakfast recipes. Use the Mr. Linky below to add your recipe(s). If you don't have a blog, please leave your recipe in the comments section. Come back next week when the Recipe Roundup theme will be: Favorite Make-Ahead Meals.

Recipe Roundup: You're A Peach!

Mmmm...peaches! They're deliciously sweet and juicy, and readily available this time of year. At our house, we fill our fruit bowl with them and eat them as a healthy snack all week long. Because my family enjoys them so much, I'm always looking for new ways to use them in sweet and savory recipes.

One of my favorites is Clara's Peach Cake. This easy-to-prepare recipe uses ingredients that are already in your pantry; all you need to add are some fresh, ripe peaches! This cake is great as a breakfast or brunch dish, or served with a scoop of vanilla ice cream as the perfect ending to a savory meal. I hope you enjoy it as much as we do!


Clara's Peach Cake

Crust:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons sugar
6 tablespoons butter
1/2 cup milk

Combine dry ingredients in medium mixing bowl. Cut in butter. Add milk and pat into ungreased 9" x 13" pan.

Peel, pit, and slice 7 peaches. Layer peaches on top of crust, and sprinkle with 1/2 cup sugar.

Topping:

1 cup flour
3/4 cup sugar
dash salt
1/2 cup butter

Crumble mixture together with hands. Place on top of fruit.

Bake uncovered at 350 degrees for approximately 50 minutes, or until top just begins to turn golden brown. Enjoy!


Now it's your turn! Do you have a favorite peach recipe you'd like to share? Use the Mr. Linky below to add your recipe! If you don't have a blog, please leave your recipe in the comments section. And, don't forget to come back for next week's Recipe Roundup: Breakfast Items.

Recipe Roundup Casseroles & One Dish Meals

It's that time of year again when my family loves to eat casseroles. Actually Al and I do more than the kids, but they are starting to like to eat casseroles more and more. Some of our favorites range from goulash to meat and potato hot dishes to rice and chicken casseroles.

Here's one of our favorite casseroles.

Vegetable Beef Casserole

1 lb. ground beef - browned
1 onion diced
6-8 raw med potatoes - sliced
6-8 raw med carrots - sliced
1 can green beans (or peas)
1 can cream of chicken soup (we sometimes substitute with tomato soup)
1 soup can of milk
Salt and Pepper to taste

Place of these ingredients in a 9 by 13 baking dish in layers. Layer of hamburger, layer of onions, layer of potatoes, layer of carrots, layer of canned beans. Salt and pepper each layer.

Mix can of soup with can of milk and pour over the top.

Bake at 350 for 2 hours.

You could also make this casserole in your slow cooker. Cook on low for 6-8 hours.

Now it's your turn. Use the Mr. Linky below to link to your family's favorite casserole or one dish meal. If you don't have a blog, please leave your recipe in the comments section. Oh! Start thinking about next week's Recipe Roundup: Recipes Using Peaches!

Recipe Roundup: Comfort Foods

It's that time of year again, a time during which we turn to certain foods when we want something that satisfies our soul as well as our hunger. It's the time of year when we turn to comfort foods.

For my family, our "comfort food" is a supper of meat loaf, garlic mashed potatoes and a salad. What makes the following recipe even better is that it's a lower calorie version of the usual meat loaf recipes. To see a photo of the finished product, visit Just Mom Cooking.

Oh! I found the following recipe in the August 2000 edition of Cooking Light magazine. I hope you enjoy it as much as my family does.

Italian Meat Loaf with Fresh Basil and Provolone

1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup ketchup
1 cup seasoned breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup (2 ounces) shredded sharp provolone cheese
2 large egg whites
2 garlic cloves, minced
1 pound ground round
Cooking spray
1/3 cup ketchup

Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.

Preheat oven to 350 degrees.

Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350 degrees for 1 hour or until a thermometer registers 160 degrees. Let stand 10 minutes before slicing. Cut into 12 slices.

6 servings (serving size: 2 slices)


Now it's your turn. Use the Mr. Linky below to link to your family's favorite comfort food. If you don't have a blog, please leave your recipe in the comments section. Oh! Start thinking about next week's Recipe Roundup: Casseroles and other one-dish recipes.

Recipe Roundup: My Ultimate Cookbook

Most busy moms have a favorite cooking resource they always turn to: a Web site, a collection of old family recipes, their own moms. Although I do turn to the Kraft and Epicurious websites, as well as my mom, my favorite resource happens to be "The New Basics Cookbook" by Julee Rosso and Sheila Lukins.

There are many reasons why I love my well-worn copy of this 800-page book (849 pages if you count the bibliography and index in the back). One reason is that this is the first cookbook I bought after my husband and I got married 15 years ago. Another reason is the gingersnap recipe the authors included in this book. That particular recipe, with just a few alterations by me, has been a hit at every cookie exchange party I've participated in since 1992. (Stay tuned. I might post that recipe in a roundup closer to the holidays.) But what I really like about this cookbook is all the helpful food hints the authors provide throughout the book.

I can't even count the number of times I've referred to the beef roasting chart; the selecting, storing and preparation methods for various produce; the herb and spice chart (including their best use); and their suggestions for how to stock what they call a "Panic-Proof Kitchen" and a "Basic Pantry."

Most of the recipes aren't the kind you make in 30-minutes or less, but the time you spend on what you prepare is worth the effort. Some of my favorites are recipes for shrimp scampi, olive rosemary bread, chicken Kiev, curried zucchini soup, lemon shortbread cookies, and of course gingersnaps.

If you haven't picked up this cookbook before, I highly recommend that you do. It came in handy for me as a newlywed who didn't know her way around the kitchen, and it comes in handy for me now when I want to try a special recipe or need more information about a specific ingredient.

I love collecting cookbooks, and would love to hear about your ultimate cookbook. Use the Mr. Linky below so others can visit your blog and learn about your favorite cookbook. don't forget to leave a comment to let us know you plan to participate. Also, if you've used "The New Basics Cookbook," let me know some of your favorite recipes. I might try them out and post either for a Recipe Roundup or on my cooking blog, Just Mom Cooking.

Recipe Roundup: Winner and Lunchtime Fun

We Have A Winner!

Jason and Caryn, come on down! You are the winner of a beautiful hand-crafted apron, sponsored by Practically Necessary. Please e-mail your contact information to MultiTaskingMoms@gmail.com.

Thanks to everyone who entered, and keep checking back for more giveaways.

Now, on to the Recipe Roundup for this week. This Roundup of delicious lunchtime ideas was written by Leigh Ann. Enjoy!

Oh! Happy Labor Day, everyone!

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Recipe Roundup

Tired of the same old sandwich? Here are five ideas from the Kraft Foods Food & Family e-mail newsletter. Pack them in your child's lunchbox, eat them at home, or pack up lunch and your children and head to the park (or under a shady tree in the back yard!). If you aren't receiving this fun newsletter, click here to sign up!



1 TACO BELL® HOME ORIGINALS® Flour Tortilla
1 Tbsp. PHILADELPHIA Cream Cheese Spread
2 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
3 slices OSCAR MAYER Shaved Oven Roasted Turkey Breast
2 Tbsp. KRAFT Shredded Cheddar Cheese
2 lettuce leaves

SPREAD tortilla with cream cheese spread, then salsa.
TOP with turkey, cheese and lettuce. Roll up tightly. Wrap in plastic wrap.

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1 pita bread (5 to 6 inch)
1/2 cup torn lettuce
2 slices OSCAR MAYER Smoked Ham
2 slices OSCAR MAYER Smoked Turkey Breast
2 thin tomato slices
1 Tbsp. KRAFT Shredded Cheddar Cheese
1 Tbsp. KRAFT Zesty Italian Dressing

CUT edge from top of pita; fill with lettuce, meats, tomatoes and cheese.
DRIZZLE with dressing; wrap in plastic wrap.
REFRIGERATE until ready to serve.

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1/4 cup drained, canned white tuna in water, flaked
1/4 cup KRAFT Shredded Cheddar Cheese
1 Tbsp. KRAFT Mayo Real Mayonnaise
2 slices whole wheat bread
MIX tuna, cheese and mayo.

SPREAD onto 1 of the bread slices.
COVER with remaining bread slice.

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2 slices whole wheat bread
1 Tbsp. MIRACLE WHIP Dressing
1 slice OSCAR MAYER Beef Bologna
1 KRAFT Singles

SPREAD 1 bread slice with dressing. Top with bologna, Singles and second bread slice.
CUT sandwich into desired shape, using a 2- to 3-inch cookie cutter. Use a small knife to cut the sandwich trimmings into assorted shapes for the remaining "puzzle pieces." Wrap in plastic wrap.


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2 slices whole wheat bread
1 Tbsp. mayo or miracle whip
1 slice beef bologna
1 slice cheese

SPREAD 1 bread slice with dressing. Top with bologna, cheese and second bread slice.
CUT sandwich into desired shape, using a 2- to 3-inch cookie cutter. Use a small knife to cut the sandwich trimmings into assorted shapes for the remaining "puzzle pieces." Wrap in plastic wrap.


Now it's your turn. How do you make lunchtime fun for your children? Whether it be packing lunches for school, when having friends over, or for when it is you and your kids? Use Mr. Linky to post to your favorite homemade lunch, or leave a comment below.

Recipe Roundup: 30-Minutes Or Less

One of the many things I've learned during my first year as a stay-at-home is that you don't suddenly get more time in your day to cook. Between picking up after a busy preschooler and keeping various appointments, there are days I simply forget to throw something in the crockpot for supper. Because the last thing we I want in this house is yet another delivery pizza night, I've been searching for quick and easy 30-minute meals.

I found the following recipe for Speedy Swedish Meatballs in "Semi-Homemade Cooking," by Sandra Lee. I made some adjustments to her recipe because I think her version uses unnecessary amounts of fats. And you know what? The recipe still tastes wonderful. If you're curious about what the final product looks like, visit Just Mom Cooking.

By the way, after you've taken a look at the recipe, scroll down to the fabulous giveaway we've got in store for you, courtesy of Practically Necessary.

Speedy Swedish Meatballs

1/4 C. vegetable oil
2 pounds frozen beef meatballs (for our family of 2 1/2, one bag would have been enough)
2 T. all-purpose flour
1 14-oz. can reduced-sodium beef broth
1 1/2 C. whole milk (I used 1 C. skim milk and 1/2 C. 2% milk because that's what we have in our house)
1/4 C. sour cream (I used non-fat sour cream)
1 pkg. (8.8 oz.) egg noodles (I used No-Yolk brand)

1) Heat oil in a heavy large skillet over medium high heat. Add meatballs and cook until brown, about 8 minutes. Transfer meatballs to a bowl.

2) Add flour to skillet and cook 1 minute, scraping up browned bits from bottom of skillet. Stir in broth and milk.

3) Return meatballs to skillet. Simmer until liquid thickens, about 5 minutes.

4) Remove skillet from heat. Stir in sour cream.

5) Cook noodles ina pot of boiling salted water until tender but still firm. Drain.

6) Transfer noodles to a large bowl. Spoon meatballs and sauce over noodles. Serve immediately.

Now it's your turn. Share one of your favorite recipes that you use when you need to make supper in 30 minutes or less. Just use Mr. Linky to link to your blog. If you don't have a blog, share your recipe in the comments section.

****Another Awesome Sponsor***

Kerry at Practically Necessary is sponsoring this Recipe Roundup and is giving away this beautiful hand-crafted apron to one lucky multi-tasking mom. (Sorry, MTM contributors, we're still not eligible for all the wonderful prizes.)

Front view

Closeup of pocket


To enter, just leave a comment by 11:59 p.m. EST on Sunday, September 2. Winner will be announced on Monday, September 3.

Good luck!

Recipe Roundup: What A Crock!

The start of another school year often means the start of hectic schedules. One way to stay ahead of the game -- and still feed your family a healthy homemade meal -- is by making use of a small appliance you probably received as a wedding gift: your crockpot.

The following is an easy crockpot recipe my family (including my 4-year-old son) enjoys. I got it from the Aug. 3, 2007, issue of all you magazine:

White Bean Chicken Chili

2 15-oz. cans white beans, rinsed and drained
4 C. low-sodium chicken broth
1 T. vegetable oil
2 whole bone-in chicken breasts (3 lb.)
salt and pepper
2 onions, chopped
4 cloves garlic, chopped
2 4-oz. cans roasted green chilies, drained
1 T. ground cumin

1. Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, about 2 hours.

2. Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down, in skillet; cook until brown, about 4 minutes. Turn and cook for 2 more minutes. Transfer to a plate; remove and discard skin. Drain all but 2 T. fat from skillet. Add onions and garlic; cook until softened, about 5 minutes. Add onion mixture, chilies, 1 C. water and cumin to slow cooker. Stir. Add chicken.

3. Cook on low for 6 hours, stirring twice. Remove 1 C. beans plus 1/1 C. liquid from slow cooker. Puree in blender and return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon in to individual bowls and serve. Serves 6.

Note: I like my chili spicy, so I added some more cumin and a touch of curry powder to my bowl.

For another family favorite, visit me at my cooking blog:

Now it's your turn. Post one of your favorite crockpot recipes on to your blog. Then come back and tell us in the comment box when you've posted the recipe. If you don't have a blog, feel free to type up your recipe in the comment box.

Happy crockpot cooking!