CHILI CHICKEN CROCKPOT RECIPE

3 whole chicken breasts (1 1/2 to 2 lbs, cut in 1 inch pieces)
1 cup chopped onion
1 cup chopped bell pepper
2 garlic cloves
2 tbsp. vegetable oil
2 cans Mexican stewed tomatoes (16 ounce each)
1 can chili beans
2/3 cup picante sauce
1 teaspoon. chili powder
1 teaspoon. cumin
1/2 teaspoon. salt
Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are wilted. Transfer to slow cooker/Crock Pot and add remaining ingredients. Cook, covered, on low, for 4 to 6 hours. Serve over rice.
Serves 4 to 6.

CHILI CON QUESO

* 2 tablespoons butter
* 1 medium onion, chopped
* 1 can jalapeno peppers, chopped
* 1 15 1/2 oz. tomatoes, chopped, undrained
* 1 jar pimiento, chopped, drained
* 3/4 cup cheddar cheese, grated
* salt and pepper, to taste
Saute onion in butter in medium saucepan. Combine next 3 ingredients with onion. Heat to boiling, let simmer for 10 - 15 minutes to meld the flavors. Add cheese, mixing thoroughly until melted. Serve immediately. Note: you can add browned ground beef or sausage if you'd like; and use Velveeta instead of the cheddar cheese.

CHILI DIP

* 1 lg. jar (16oz) picante sauce, mild
* 2 cans refried beans
* 8 ounces sour cream
* 1/2 tsp. chili powder
* 1 lb. ground beef
* 1 onion, chopped
* Salt and pepper to taste
* 8 oz. Cheddar cheese, shredded
* Jalapenos or mild chile, chopped, to taste
Cook ground beef with onion; drain. Mix everything together in slow cooker/Crock Pot and cook slowly. Serve with favorite vegetables or chips.

CHOCOLATE-AMARETTO CHEESECAKE

Crust:
3/4 cup wafer-cookie or graham cracker crumbs
1/8 teaspoon almond extract
1 tablespoon sugar
3 tablespoons butter, melted
Filling:
1 cup ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 cup sugar
2 eggs
3 tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 tablespoon cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/3 cup semi-sweet chocolate mini-morsels
Combine crust ingredients and pat into a 7-inch springform pan.
Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric hand-held mixer. Add amaretto, cocoa, flour and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels; pour into prepared pan. Place the cheesecake on a rack in the Crock Pot (or use a "ring" of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before  serving; store leftovers in the refrigerator.