Cheesy Potato Soup: 1 pkg frozen, diced hashbrowns; 2 cans cream of chicken; 1 can cream of celery; 1 pint half and half; 1/2 cup melted butter; salt and pepper to taste. Cook in crock pot on high for 3 - 4 hours. Add 1 cup of shredded cheddar cheese about 15 minutes before serving - heat long enough to melt cheese. Garnish with shredded cheddar.
Yes We Mexi-Can - Taco night, meet your new BFF! Throw out that ugly packet of "seasoning" and replace it with a hefty handful of our hearty blend! We've combined the smoky spiciness of high quality chipotle pepper and cumin with a hint of lime. It's awesome for any dish you’re looking to give the south-of-the-border treatment!” You can also rub directly onto something like a skirt or flank steak before throwing on the grill or spice up some chicken for fajitas. Sombrero not included.