McDowell Farms Bean Soup
4 – 16 oz cans Great Northern beans (precooked)
4 – 16 oz cans Pinto beans (precooked)
1 – jar McDowell Farms Salsa (we prefer medium)
1 – medium onion
1 – 16 oz. skinless kielbasa cut into small pieces
Put all ingredients in slow cooker on low for 10 hours.
McDowell Farms Cheese Spread
1 – 8 oz. cream cheese
1 tbsp green onion (finely chopped)
2 tsp. diced jalapeno peppers (use the ones in a jar)
½ tsp. of juice from the pepper jar
1 clove garlic (minced)
2 heaping tablespoons of McDowell Farms Peach jalapeno jelly
¾ cup grated jalapeno cheese (or pepper jack cheese)
Mix soft cream cheese with all ingredients. Be sure all ingredients
are mixed well. When done, place in covered bowl and let sit
overnight in refrigerator.
Serve at room temperature with your favorite plain crackers.
McDowell Farms Tex-Mex Chicken
3 lbs. chicken tenderloin or boneless, skinless chicken breasts
1 jar McDowell Farms Black Bean and Corn Salsa
8 oz. bag shredded Mexican cheese
Place chicken in baking dish. Salt and pepper to taste. Pour salsa over chicken and bake at 350 degrees until chicken is done. Sprinkle cheese over chicken and place back in oven until cheese melts
McDowell Farms Strawberry Cheese Spread
1 – 12 oz. container of WHIPPED cream cheese spread
1 heaping tbsp. McDowell Farms Salsa Strawberry pepper jelly
Mix jelly and cream cheese until thoroughly mixed. Serve on club crackers.
McDowell Farms Peach Pork
1 jar McDowell Farms Peach Glaze
1 pork loin 3-5 lbs .
Cook pork loin in Crock Pot for 8 hours. Drain off most of the juice. Stab pork loin with a fork. Pour jar of McDowell Farms Peach Glaze over the pork loin. Cook in Crock Pot for 1 hour.