Crock Pot Chip Dip

Whether your having a big bash to watch the game, or a cozy night in watching a movie chip dip is always a must. Try this recipe in your crock pot!

Southwest Chip Dip:

1 lb. ground beef (browned and crumbled)
2 15-oz. cans refried beans
2 10-oz. cans diced tomatoes and chilies
1 pack of taco seasoning
1 lb. Velveeta cheese (cubed)
tortilla chips

1. Put the beep, beans, tomatoes and seasoning in the crock pot.
2. Cover, cook on low 3-4 hours or on high 1 and a half hours.
3. Add cheese, stirring occasionally. Heat until cheese is melted.
4. Serve with chips!

There are many other dips you can create using your crock pot, try them all!

pumpkin seeds

One of my favorite salty snack of the fall is roasted pumpkin seeds. After carving a masterpiece in a pumpkin, roasting the seeds is a must.

Here's how:

When you are hollowing your pumpkin out, keep the insides in a big bowl.  When you are finished carving, fill the bowl with water--this will help separate the seeds from the pumpkin flesh--the gooey orange stuff. After you have gathered all of the seeds (be patient, it could take a while) put them in a strainer and wash the rest of the gooey orange stuff off. Next, spread them out on a cookie sheet and let them dry.  To accelerate the drying process, place them in a warm oven (120-150 degrees) or use a hair dryer.

After they are dry, season them as you please. Check out these different seasoning ideas.

Heat the seeds at 275 degrees for 10-20 minutes, or until they are golden brown. Make sure to stir them every five minutes.  Once they are done, let them cool a little, and enjoy!

Here are the pumpkins the seeds I made came from. Mine is in the middle.