Layered Spicy Black Bean Dip

8 servings

Ingredients

• 1 (8-oz.) package cream cheese, softened
• 1 (16-oz.) jar spicy black bean dip
• 1/2 (8-oz.) package shredded Mexican cheese blend
• Toppings: sliced green onions, chopped tomatoes, sliced black olives
• Assorted tortilla and corn chips

Preparation

• 1. Layer cream cheese, dip, and cheese in a 1-qt. serving dish. Add toppings, and serve with chips.
• Note: For testing purposes only, we used Desert Pepper Trading Company Spicy Black Bean Dip.

Slow-Cooker Barbecue Beef Sandwiches

12 servings

Ingredients

• 1 (3 1/2-pound) eye-of-round roast, cut in half vertically
• 2 teaspoons salt, divided
• 2 garlic cloves, pressed
• 1 (10-ounce) can condensed beef broth
• 1 cup ketchup
• 1/2 cup firmly packed brown sugar
• 1/2 cup lemon juice
• 3 tablespoons steak sauce
• 1 teaspoon coarse ground pepper
• 1 teaspoon Worcestershire sauce
• 12 Kaiser rolls or sandwich buns
• Dill pickle slices

Preparation

• Sprinkle beef evenly with 1 teaspoon salt.
• Stir together remaining 1 teaspoon salt, garlic, and next 7 ingredients. Pour half of mixture into a 5 1/2-quart slow cooker. Place beef in slow cooker, and pour remaining mixture over beef.
• Cover and cook on HIGH 7 hours.
• Shred beef in slow cooker with two forks. Serve in rolls or buns with dill pickle slices.

Honey BBQ Chicken

8-10 servings

Ingredients

• Vegetable cooking spray
• 6 bone-in chicken breasts
• 8 chicken drumsticks
• Honey Barbecue Sauce

Preparation

• Coat food grate with cooking spray; place on grill over medium-high heat (350° to 400°). Place chicken on grate, and grill, covered, 5 to 10 minutes on each side. Reduce heat to low (under 300°); grill, covered, 40 to 50 minutes for breasts and 30 to 40 minutes for drumsticks or until done. Brush with 1 cup Honey Barbecue Sauce during last 10 minutes of grilling. Serve with remaining 1 cup sauce.