Recipe of the Month

"Cheesy Enchiladas"

Ingredients:

• 1 (8 ounce) package PHILADELPHIA FREE Fat Free Cream Cheese, softened
• 1 (8 ounce) package KRAFT FREE Shredded Non-Fat Cheddar Cheese, divided
• 1/4 cup sliced green onions
• 6 (6 inch) flour tortilla (6 inch
• 1 (16 ounce) jar TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

Directions:
Beat cream cheese with electric mixer on medium speed until smooth. Add 1 cup of the cheddar cheese and onions; mix until blended.
Spread 1/4 cup cheese mixture down center of each tortilla; roll up tightly and place in small oven bag. Pour salsa over tortillas. Sprinkle with remaining cheddar cheese; roll oven bag tightly closed. Place in HOT POT™ and ride for 45-60 minutes.
Serve hot by slicing open oven bag and eating directly from pan.

Past Recipes

"Alaskan BBQ Salmon"

Ingredients:

• 1/2 cup brown sugar
  
• 1/4 cup honey
  
• 1 dash liquid smoke flavoring
  
• 1/4 cup apple cider vinegar
  
• 1 (2 pound) whole salmon filet
  

Directions:
In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar. Place the salmon filet in a small oven bag. Pour in the sauce, then roll oven bag tightly closed. Place in HOT POT™ and ride for 30-45 minutes. Serve hot by slicing open oven bag and eating directly from pan. Take care not to overcook the salmon as it will lose its juices and flavor if cooked too long.

"Apple Gouda Quesadillas"

"Wonderful change to a plain old quesadilla. Sweet, salty and barbecued! Use any type of firm red apple. Additional options: add barbecued chicken or chopped jalapeno peppers. Serve warm with sour cream, salsa, guacamole or all three."
Original recipe yield: 2 servings.

Ingredients:

• 4 (8 inch) flour tortillas
  
• 1 tablespoon olive oil
  
• 1 tablespoon Dijon mustard
  
• ½ cup green onions, chopped
  
• 1 red apple, cored and thinly sliced
  
• 1 cups shredded Gouda cheese
  

Directions:
Brush oil onto one side of a tortilla, and place in a small oven bag oil side down. Spread about 1/2 tablespoon of mustard on the top side, and top with green onion, apple slices and about 1/2 cup of shredded cheese. Place a second tortilla on top, and brush the top with olive oil. Repeat with remaining ingredients, stacking the quesadillas in the oven bag. Roll oven bag tightly closed. Place in HOT POT™ and ride for 45-60 minutes. Serve hot by slicing open oven bag and eating direct.

"Chili Dogs"

Ingredients:

• 1-12 oz can chili
  
• 6-hot dogs
  
• 6-hot dog buns
  
• 1/2-cup grated cheese
  
• 1-oven cooking bag

Directions:
Pour contents of chili can into oven bag, then add hot dogs and cheese. Roll top tightly to prevent contents from spilling. Place in HOT POT™, ride for approximately 1 hour. Spread over bun. Don't gloat too much or your buddies won't go riding with you again. Better yet -- SHARE!