Slow Cooker Garlic Mashed Potatoes

INGREDIENTS:

* 2 pounds red potatoes, diced with peel
* 1/4 cup water
* 1/4 cup butter
* 1 1/4 teaspoons salt
* 1/2 teaspoon garlic powder
* 1/4 teaspoon ground black pepper
* 1/2 cup milk, or as needed

DIRECTIONS:

1. Place the potatoes, water, and butter into a slow cooker. Season with salt, garlic powder, and pepper. Cover, and cook on Low for 7 hours, or High for 4 hours.
2. Mash potatoes with a masher or electric beater, adding the desired amount of milk to achieve a creamy consistency. Keep warm on low until serving.

Herb and Garlic Cheese Spread

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3/4 teaspoon McCormick® Dill Weed
1/2 teaspoon McCormick® Thyme Leaves
1/4 teaspoon McCormick® Oregano Leaves
1/4 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Ground Black Pepper
1/4 teaspoon McCormick® Season-All® Seasoned Salt

Directions
Combine all ingredients in food processor or mixer. Mix until well blended. Cover and refrigerate at least 2 hours or up to one week.

(From McCormick.com)

Slow Cooker Beef Stew

Ingredients
5 cups fresh vegetable pieces, such as potatoes, carrots, celery, and onions
3 cups water
1 package McCormick® Beef Stew Seasoning
2 pounds cubed stew beef, cut into 1-inch pieces
1/4 cup flour

Directions:

1. Combine vegetable pieces, water and beef stew seasoning in a 3 1/2 - 4 quart slow cooker.

2. Coat beef with flour and stir into ingredients in slow cooker.

3. Cook on HIGH for 5 hours or LOW for 8 - 10 hours, or until beef is tender.

Tip: For a shorter cook time, more flavor and more tender beef, brown flour-coated beef in 2 tablespoons oil over medium-high heat in a large skillet. Drain, then add browned beef to remaining ingredients in slow cooker. Cook on HIGH for 4 hours.

--McCormic.com

Taco Casserole

1 1/2 pounds lean ground beef or turkey
1 package (1.25 ounces) McCormick® Taco Seasoning
2 cans (8 ounces each) or 1 can (15 ounces) tomato sauce
1 can (16 ounces) pinto beans, drained and rinsed (optional)
1 can (11 ounces) Mexican corn mixture or whole kernel corn, drained
1 cup shredded Cheddar cheese
1 cup coarsely crushed tortilla chips

Directions:

1. Preheat oven to 400°F. Brown meat in a large skillet over medium-high heat; drain.

2. Stir in Taco Seasoning, beans, tomato sauce, and corn. Simmer 5 minutes.

3. Spoon mixture into a 2-quart baking dish. Top with cheese and tortilla chips. Bake until cheese is melted, about 5 to 10 minutes.

Serving suggestion: Garnish casserole with sour cream and sliced green onions, and serve with shredded lettuce and chopped tomatoes.

(From mccormick.com)

Dear Abby's Famous Pecan Pie

Abby's Famous Pecan Pie

* 1 9-inch unbaked pie crust
* 1 cup light corn syrup
* 1 cup firmly packed dark brown sugar
* 3 eggs, slightly beaten
* 1/3 cup butter, melted
* 1/2 t. salt
* 1 t. vanilla
* 1 heaping cup pecan halves


Heat oven to 350 degrees. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; sprinkle with pecan halves. Bake for 45 to 50 mins or until center is set. (Toothpick inserted in center will come out clean when pie is done.) If crust or pie appears to be getting brown, cover with foil for the remaining baking time. Remove from oven and cool.

You can top it with a bit of whipped cream, but even plain, nothing tops this!