HOT 'N' SPICY PECANS CROCK POT RECIPE

* 1/4 cup butter, cut in pieces (4 oz)
* 6 cups pecans
* 2 teaspoons chili powder
* 1/2 teaspoon onion salt
* 1/2 teaspoon garlic powder
Place cut up butter in Crock Pot and heat, uncovered, on high until melted (15 to 20 minutes). Add pecans; stir to coat.
Cover and cook on high 30 minutes. Uncover and cook on high 2 1/2 hours longer, stirring occasionally.
Sprinkle with the seasonings and toss to coat; Spread on a baking sheet to cool.
Store in an airtight container in the refrigerator for up to 6 weeks, or freeze for up to 3 months. Serve at room temperature or warm.

HOT SPINACH DIP

* 2 (10 oz.) pkgs. frozen chopped spinach
* 1 lg. jar jalapeno Cheez Whiz
* 1 can cream of mushroom soup
* 1 (3 oz.) pkg. cream cheese
* 2 tbsp. dried minced onion
Thaw spinach completely. Drain, and squeeze as much moisture as possible from spinach. Combine all ingredients in the slow cooker/Crock Pot and cook on low about 2 hours, until hot (stir a few times to blend well). Keep warm in Crock Pot or chafing dish. Serve with corn chips or crackers.

INDIAN PUDDING

* 3 c. milk
* 1/2 c. cornmeal
* 1/2 tsp. salt
* 3 eggs
* 1/4 c. light brown sugar
* 1/3 c. molasses
* 2 tbsp. butter
* 1/2 tsp. cinnamon
* 1/4 tsp. allspice
* 1/2 tsp. ginger
Lightly grease crockpot. Preheat on high for 20 minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes. In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth. Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours.

INSTANT APPETIZER MEATBALLS

I find the following to be a real crowd pleaser: I take about half a bag of those great frozen meatballs from Sam's Club and dump them into the slow cooker/Crock Pot. Then I take 2 packages of brown gravy, mix them up according to the directions and then pour over the meatballs. Heat on low for 4 hours or so and you have instant appetizers.