Slow Cooker Nacho Dip

The other night we had a RS activity where everyone brought something in their crockpot to share, and the recipe.  We had some tasty treats.  I'm always ready for some new crockpot ideas.  I tried a new one myself.  Nacho Dip.  Super easy, and pretty darn good.

1 pound of hamburger
2 cloves garlic
2 16oz jars of your favorite salsa
1 pint sour cream
1 can refried beans
3 cups cheese

Brown the hamburger with crushed garlic.  Mix in crockpot with salsa, sour cream, beans, and 2 cups of cheese.  Heat on low for 2 hours.  Sprinkle with remaining cheese and serve with corn chips.

(recipe from my Fix-it and Forget-it cookbook)

Lion House Cheesecake

For Mother's Day we had all of the family over for a tasty dinner including: roasted chicken, mashed potatoes, fresh green salad, frog eye salad, roasted asparagus, dinner rolls, and cheesecake with fresh strawberries for dessert.  Cheesecake.  Yum.

Crust:

• 1 1/2 C graham cracker crumbs rolled fine
• 3 T sugar
• 6 T melted butter
• 1 t cinnamon

Filling:

• 3   8 oz packages cream cheese softened
• 1 C sugar
• 3 eggs
• 1 t vanilla

Topping:

• 1 pint sour cream
•  3 T sugar
• 1/2 t vanilla

1. Mix the ingredients for the crust together and press along the bottom and about 1 inch up the sides of a 9 inch spring form pan. Use a small measuring cup to press the crumbs into the side of the pan. 

2. In a mixing bowl beat the cream cheese until very smooth. Add the sugar 1/4 at a time, mixing well between. 

3. Add the eggs one at a time, mixing well in between. Add the vanilla and mix thoroughly.

4. Pour the cream cheese mixture into the crust.

5. Bake at 300 for about 1 hour and 15 minutes. You want it to be almost done before you put the sour cream topping on. Stick a knife into the center, and be sure it comes out almost clean.

6. Mix the ingredients for the topping together.

7. Spread  the sour cream mixture on the top of the cheesecake and bake for another 15 minutes. Check it with a knife as well. It should come out clean this time. 

8. Let it cool on a wire rack. Refrigerate overnight, at least. Two or three days of chilling out in the fridge makes it taste even better.

(I doubled the recipe and used my pyrex pan that is just larger than 9x13 - worked great!)