chickinspired

This was delicious with chips, ground beef with taco seasoning, cilantro, and avocados.
1 cup of shreddred monterey jack cheese
1 cup of American cheese
1 cup shredded cheddar cheese
3 roasted poblano peppers (finely chopped)
8 oz tomatoes ( finely chopped)
1 cup heavy cream
1 1/2 tbsp of ground garlic
salt to taste

Directions:
Combine all of ingredients in crockpot. Cover and cook on low for about 2 hours, stirring occasionally, or until cheese is melted. Thin with more milk or cream if necessary. Taste and adjust seasoning. For additional flavor, add finely chopped onion, ground cumin, chopped roasted red pepper, etc..
Serve hot from crock with tortilla chips and toppings

1 1/2 c flour
1 1/2 c old fashioned oats
1/4 tsp salt
1/2 tsp baking soda
1 1/2 packed brown sugar
1 cup plus 2 T butter melted (Okay I never noticed this part before. I never melt the butter, I just dice it up and use a pastry blender or forks to make it crumbly, like I would with my apple crisp recipe. Whatever you want to do is fine though.)
1 14 oz bag of caramels
1/2 c whipping cream
1

12 oz bag of chocolate chips

Directions: In a large bowl combine the first six ingredients to form a crumbly mixture. Unwrap and melt caramels with cream in microwave. (I haven’t had trouble with this when I make it, but watch it carefully and check it so the caramels don’t burn). Sprinkle half of oatmeal mixture into a greased and floured 9×13 pan (I just usually spray it with a little pam). Bake at 350 for 10-15 minutes. Sprinkle chocolate chips over baked mixture and pour caramel mixture over chips. Sprinkle remaining oatmeal mixture on top. Bake at 350 for 15 minutes.

Serve with vanilla ice cream.