Part Two of Two!

For the past few months I have been on the market for updating my 14 year old crock pot.

I had my heart set on this baby…

That was until I started to read the reviews. They were not good, not good at all. And at a price tag of $179.00, which I was even willing to pay, I began to do a little research.

Come to find out, due to new food handling laws, almost all the new crock pots will not cook like your mom’s ole’ olive green one.


A true crock pot has a wrap around heating element to allow for a slow most steady heat. Almost all new crock pots heat from the bottom. Cooking faster at a higher heat. Almost always leaving your food burned on the bottom.


Sadly the All- Clad, the one I could not live without, fell into "heat from the bottom" category.


So my quest began, I researched and googled all types and venders of crock pots.

Until I stumbled upon this

Meet the newest member the Gaines Gang’s kitchen…

Mr. Nesco! Not only does it slow cook it also roasts, bakes and steams, with wrap around heating elements. And best off all it was gifted to be from CSN.COM!

And now for that tailgate recipe I promised you. Perfect for my new crock pot, THAT DIP!



Yes, that’s what everyone calls my Mexican Chicken Dip. They always ask can you bring THAT DIP?

No problem! It’s simple, fast and easy to take wherever, whenever.


Here is what you need:

1 can black beans, drained
1 large can chunk white chicken, drained
1 large bag shredded cheese {about 4 cups}
1 16oz jar On the Border Salsa {MUST be On the Border or it will not taste the same}
1 box frozen spinach, thawed and drained


Dump everything into crock pot and heat on high until cheese melts, stirring occasionally. Serve with tortilla chips! { note: items in picture were for a double batch}


I guarantee a hit wherever you take it!