Ingredients
1/2 c. milk
1/3 c. salsa
Three 8 oz. pkgs. cream cheese, cubed
Three 6 oz. cans crab meat
1 c. thinly sliced green onions
1 c. (4oz.) chopped green chilies
Assorted crackers

Combine milk and salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on low for 3 to 4 hours, stirring every 30 minutes. Serve with crackers.

Incredients

1/4 cup fresh cilantro leaves, lightly packed
1 (8 ounce) package cream cheese
2 cups monterey jack cheese, shredded, divided
1 medium onion (about 2/3 cup chopped)
1 (28 ounce) can enchilada sauce
12 (6 inch) corn tortillas
3 cups cooked chicken (diced or shredded)
fresh cilantro leaves, chopped (optional)

Directions

1. Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
 

2. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
 

3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

Incredients

1/2 package taco seasoning mix
1 cup sour cream
2 avocados mashed with a pinch of salt and lemon juice, or 1 container guacamole dip
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
1 cup diced tomatoes
1/2 cup scallion, green part only, sliced or snipped with scissors
2 cups chopped black olives
2 bags tortilla chips

Directions

Blend taco mix into sour cream and refrigerate for at least an hour or up to several hours. On an oversized platter layer the avocado on the bottom, bringing it almost to the platter rim. Top with the sour cream mixture, making a smaller ring. Sprinkle on the Monterey Jack cheese, then the cheddar cheese. Next layer the olives, followed by the tomatoes and top with the scallions. Serve with chips to scoop.

Incredients

3 c. all-purpose flour
2 c. sugar
2 1/2 tsp. ground cinnamon
1 1/4 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground nutmeg
3 eggs
1 1/2 c. shredded zucchini
1 c. vegetable oil
1 T. vanilla extract
1 c. frozen cranberries
1/2 c. chopped walnuts

In a large bowl, combine the first seven ingredients. In aonther bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 9 x 5 x 3 inch loaf pan. Bake at 350 F for 50 - 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.