Submitted by: Leigha

What you will need:

One lb. boneless, skinless chicken breasts

One small onion

1-2 cups your favorite bottled BBQ sauce

Put all ingredients in the crock-pot. Cover. Cook on high for 3-4

Hours. Remove lid, use two forks or any other utensils to pull the

Chicken apart. Cover and cook on low for another 3-4 hours.

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Also submitted by: Leigha

Cheesy Crock-Pot Chicken

What you will need:

6 chicken breasts (boneless skinless)

Salt and pepper, to taste

Garlic powder, to taste

2 cans condensed cream of chicken soup

1 can condensed cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix

Undiluted soup and pour over chicken in a crock pot. Cook on low

All day (6 to 8 hours). Serve over rice or noodles.

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Also Submitted by: Karen

What you will need:

2-LB pkg. frozen hash browns

2 C sour cream

1 can cream of mushroom soup

2 C grated Cheddar cheese

2 TBS minced onions

1 tsp. salt

1/2 C melted butter

2 C crushed corn flakes

1. Thaw the hash browns.

2. Combine sour cream, soup, cheddar cheese, minced

Onions & salt. Blend well.

3. Add thawed hash browns to mixture.

4. Place mixture in greased 9x13 pan.

5. Melt margarine.

6. Mix corn flakes and margarine and then sprinkle on

Top of hash brown mixture.

7. Bake 1 hour at 350

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Submitted by: Sharon

What you will need:

2 lbs. ground chuck

3 6oz. Cans tomato paste

1 medium stalk celery

Salt

Pepper

Oregano

2 medium bell peppers

1 large onion

3 garlic cloves

4 Tbsp. bacon drippings (yes I'm from the south...LOL) or oil

Sauté vegetables in bacon drippings or oil until limp and

Transparent. Sear meat, but don't brown, stirring and mashing

To keep meat from lumping. Transfer meat and vegetables to

Crockpot and add tomato paste and seasonings. Cook covered

On low hat for 4 hours stirring frequently (if possible). Do not

Add water. NOTE: This makes a very thick meat sauce

For spaghetti and wonderful sloppy Joe's.

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Submitted by: Kecia

If fixing a roast take the desired size and put in crockpot,

Put water over it, then add mushroom soup. Let cook over night.

Or until tender, you will have the roast and the gravy all

Together. If you like you can wait until the roast is almost done

To add the cream of mushroom soup.

PLEASE ONLY USE CREAM OF MUSHROOM SOUP.

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Also submitted by: Kecia

WHAT YOU NEED:

1 Roast about 2-5 lbs.

Dash of pepper

1 pkg. onion soup mix

Water to fill above roast

Onion, big

Carrots

2cups of frozen peas

4 potatoes washed, peeled and sliced

Fist wash your roast, we know just to use water ladies, then put your

Roast in your crockpot and cover with water and put in soup mix.

Let cook until tender or almost tender, then add carrots, onion, and

Potatoes. Let cook until done.

If you don't want to use onion soup mix you can always substitute

Cream of mushroom soup. Just make sure not to water it down.

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Submitted by: Sonja

What you will need:

1 to 1 1/2 pounds ground beef 1 large jar of picante sauce

1 medium onion chopped 1 pkg. (2 cups) shredded cheddar

1 can cream of mushroom soup cheese

1 can cream of chicken soup 1 pkg. corn tortillas

Brown ground beef and chopped onions. Mix soups and picante sauce together

In a bowl. Cut tortillas into fourths. Put one layer of each (ground meat and

Onion mixture, soup mixture, cheese, tortillas) in crock-pot. Repeat layering

Until all ingredients are used. Cook on high until bubbly (for about an hour).

Note: Recipe can be varied depending on how spicy you like it. Hot picante,

Chunky picante or Mexican cheese all adds flavor. I also use Lowfat cream

Soups, fat free cheese and low fat tortillas to make this recipe lower in fat!)

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Submitted by: Linda

6 to 8 servings (about 3 1/2 quarts)

What you will need:

3 slices of bacon, diced

1/2 lb. hot Italian link sausage cut into 1-inch pieces

1/2 lb. ground chuck

2 medium onions chopped

1 small green pepper, seeded and chopped

2 cloves garlic, minced

1 jalapeno pepper, seeded and chopped

2 teaspoons Worcestershire Sauce

1 to 3 teaspoons chili powder

1/2 teaspoon dry mustard

1/4 teaspoon freshly ground pepper

2 cans (14 to 16 oz. each) Italian-style tomatoes

1 can (16 oz.) pinto beans, drained

1 can (16 oz.) garbanzos or kidney beans, drained

In large skillet, brown bacon pieces until crisp. Remove from skillet;

Drain well. Brown sausage and ground chuck with onions over medium

Heat; drain and add to crockpot. Add bacon and remaining

Ingredients; stir well. Cover and cook on Low setting for 6 to 14

hours. Taste for season.

I'll warn you that this gets hotter the longer it sits.

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1 1/2 cups French dressing

2 carrots, pared and cut into 1-inch pieces

1 large onion coarsely chopped

1 small green pepper, seeded and coarsely chopped

3 stalks celery cut into 1-inch pieces

1 can (16 oz) whole tomatoes, mashed

1/4 cup quick-cooking tapioca

1 whole clove

1 bay leaf

Salt and Pepper

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Submitted by: Kimmie

What you will need:

2 lbs. polish sausage

1 medium onion

BBQ sauce

Diced green peppers

Cut polish sausage in 1-inch slices and put in crock-pot. Put onion and

Enough BBQ sauce to cover sausage; mix well. Cover and cook on low for

Eight hours.

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Submitted by: Heather

What you will need:

2 pounds of Southern-style frozen hash brown potatoes, thawed

1 can of cream of chicken soup

1/4 cup of melted butter

2 cups (16 ounces) sour cream

2 cups cooked cubed ham

1/2 teaspoon pepper

1 1/2 cups shredded cheddar cheese (6 ounces)

Topping:

2 cups of crushed cornflakes

1/4 cup melted butter

Combine all casserole ingredients and mix well. Place in 13-in. X 9-in. X

2-in. Baking dish. Combine topping ingredients; sprinkle on casserole.

Bake at 350 for 1 hour. Yield: 10 servings

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Submitted by: Jennifer

What you will need:

2 medium-sized eggplants, diced

3 tbs. olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

5 ripe tomatoes, peeled & seeded

Salt

Black pepper

5-oz small green beans

1 sweet green bell pepper {seeded & cut

1 sweet yellow bell pepper into small pieces}

Oregano

1 LB Conchiglie (pasta shells)

1 1/2 oz Parmesan cheese, freshly grated

Cover diced eggplant w/ salt & let sit for 1 hour. Cook the beans in boiling

Salted water until they are not quite tender. With your crock-pot on LOW, add

The oil, onion, garlic, tomatoes & rinsed dried eggplant. Season to taste.

Then

Add the sweet yellow & green bell peppers, oregano & a little salt. Mix the

Drained beans with all other veggies. Cook for 6 - 8 hours on LOW. 45 mins.

Before you serve the meal, add the pasta, check half an hour after adding pasta

To test the noodles. If they are al dente at 30 mins. Then turn off crock pot &

Serve. If not let them cook 15 more mins or till all done.

Serves 6

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Also submitted by: Jennifer

What you will need:

2 lbs. Bacon

1 med. Green Pepper, chopped

1 med. Onion, chopped

1 28-oz Can Tomatoes

2 8- oz Cans Tomato Sauce

1 Cup Water

2 1/2 tsps. Chili Powder

1/2 tsp. Salt

2 Tsps. Worcestershire Sauce

1 Cup Raw Rice (Converted)

Brown the bacon, drain & crumble it. Put al ingredients in Crockpot. Stir

Thoroughly. Cover; cook on LOW 7 to 9 hours (High 3 hours)

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Submitted by: Stacia

What you will need:

3 1/2 LB Pork style ribs

1 Cup catsup

1/2 Cup finely chopped onion

1/4 Tsp. hot pepper sauce

1/2 Tsp chili powder

1/2 Tsp liquid smoke

1/4 Cup packed brown sugar

1 Tbsp Worcestershire sauce

1/4 Tsp garlic powder

Broil ribs 10 minutes or until brown. Transfer ribs to crockpot.

In a bowl, combine, catsup, onion, brown sugar, Worcestershire

sauce. Chili powder, liquid smoke, garlic powder, and hot pepper sauce.

Pour sauce over ribs. Cook on high for 5 to 6 hours. Transfer ribs to

platter. If desired, pour sauce into medium sauce pan. Simmer sauce until

reduced and thick. Pour over ribs and serve.

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Also Submitted by: Stacia

What you will need:

1 (3-4 LB) WHOLE frying chicken

1 Tsp salt

1 Tsp olive oil

1 Medium bulb of garlic

1 Tsp paprika

1/2 Tsp pepper

1 Large onion (sliced)

Remove giblets from chicken and remove as much fat as possible.

Rinse and drain chicken; pat dry inside and out with paper towels.

In a bowl mix salt, paprika, pepper, and oil; Mix to form a paste.

Spread evenly over chicken. Put onion in crockpot. Put chicken,

breast side up over onions. Separate garlic into cloves. Put garlic

cloves in and around chicken. Cover and cook on low for 7 hours.

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Submitted by: Melissa

What you will need:

2 lb box of velveeta

1 can Hormel Chili

1 lb of roll sausage

1. Cook and drain your sausage.

2. Cube cheese and put into crockpot.

3. Add sausage and Hormel Chili

4. Cook on high until cheese starts to melt then turn on low and let it

warm. Stir often. If it seems to thick I add a little bit of milk to

thin it out.

5. Serve with tortilla chips

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Submitted by: Kathy

What you will need:

2 carrots, sliced

2 onions, sliced

2 celery stalks with leaves, cut in 1 inch pieces

3 pound broiler/fryer chicken

1 tsp. salt

1/2 tsp. black pepper

1/2 cup water, chicken broth or white wine

1/2 tsp. basil

Put carrots, onion and celery in bottom of Crockpot. Add whole

chicken. Top with salt, pepper, liquid. Sprinkle basil over top.

Cover; cook on Low 8 to 10 hours (High: 3 1/2 to 5 hours, using 1 cup

water). Remove chicken and vegetables with spatula. Serves 4.

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Submitted by: Christy

What you will need:

1 cup chopped onion

3 pounds skinless chicken

1 cup water

1/2 cup soy sauce

2 Tbsp chopped fresh ginger

2 Tbsp sugar

1 garlic clove chopped

Place 1/2 cup onion on bottom of crockpot. Add chicken. Combine

water, soy sauce, ginger, sugar, and garlic. Pour over chicken. Add

the other 1/2 cup onions on top. Cover and cook on low for 6 to 8

hours.

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Also submitted by: Christy

What you will need:

1 (2 to 21/2 lb.) beef chuck roast

1 envelope dry onion soup mix

1 can condensed cream of mushroom soup

Place roast in crock pot. Add dry onion soup and top with undiluted

mushroom soup. Cover and cook on low for 6 to 8 hours. Serve with

mashed potatoes. YUMMY!

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Also submitted by: Christy

What you will need:

1 (14 oz) can tomatoes

1 small chopped onion

1 clove minced garlic

1/2 Tsp ground red pepper

1/2 Tsp salt

1 can (6oz) tomato paste

1 lb. ground beef, browned

1 pkg. dry taco seasoning

2 cups shredded cheddar cheese

9 corn tortillas

Blend tomatoes with onion and garlic in blender. Pour into medium

saucepan. Add pepper, salt, and tomato paste. Heat until boiling,

then simmer about 5 to 10 minutes. Place 3 tortillas in bottom of

crockpot. Layer tortillas with 1/3 ground beef, 1/3 tomato sauce and

1/3 cheddar cheese. Add 3 more tortillas and repeat each layer 2

more times, ending with cheese. Cover and cook on low 6 to 8 hours.

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Also submitted by: Christy

What you will need:

1 pkg. boneless and skinless chicken

1 can cream on mushroom soup

1/4 cup flour

1 jar sliced mushrooms

salt, pepper, and paprika

Put salt, pepper, and paprika on both sides of chicken, Place into

crock pot. Mix other ingredients and add to crock-pot. Cook on low

6 to 8 hours. Serve over noodles or mashed potatoes.

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Submitted by: Becki

What you will need:

1 med. turnip (I didn't use this *yuck*)

1 med. onion

1/4 cup chopped carrot

1/4 cup chopped celery

1 clove garlic (you can always add more, good for you!)

1 3 Lbs beef chuck pot roast

2 Tablespoons Oil

1 teaspoon salt

1/4 teaspoon pepper

1/2 red wine or water (I used water, cause of BreAnna)

2 Tablespoons Snipped parsley

1/3 cup cold water

3 Tablespoons all-purpose flour

In a crockpot, place the chopped turnip, carrots, celery and garlic.

Trim fat off roast; cut in half to fit. Brown the roast on all sides in

a skillet, in hot oil; drain. Place meat on top of veggies, sprinkle

roast w/ salt and pepper; pour the wine or water on top of roast. Cover

and cook on low-heat for 8-10 hours. Remove roast to a warm serving

platter. Strain veggies, reserve 2 cups cooking liquid, adding water if

necessary. Put veggies on top or around roast, sprinkle w/ parsley.

Cover meat to keep warm or place in oven in warm setting. Pour liquid

into sauce pan. Blend the 1/3 cup cold water slowly into flour, stir

into liquid from roast. Cook and stir until thickened and bubbly. Serve w/

bread, roast and veggies!

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Also submitted by: Becki

What you will need:

1 29 Ounce can Peach Halves

2 Tablespoons Sugar

1 Tablespoon Vinegar

6 Inches stick cinnamon, broken

1/4 teaspoon Whole Cloves

1/4 Cup Brandy

Combing undrained peaches, sugar, vinegar, and spices in crockpot. Stir

to make sure syrup covers fruit. Cover; cook on low heat setting for 4

hours. Stir in brandy. Chill 48 hours. Remove whole spices. Serves

about 6

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Submitted by: Serena

What you will need:

1 chuck roast (about 4 lbs?)

3-4 baking potatoes(depending on who your serving)

1/2 cup of finely chopped onions

GARLIC GARLIC GARLIC till your hearts content!

1/2 cup of finely chopped bellpeppers

1/2 cup finely chopped celery

2-3 cleaned and chopped (about 1") carrot sticks

Any other fresh veggie you like (turnips are great in this)

1 can of cream of mushroom soup

Worcestershire Sauce

Kitchen Bouquet (just a tad)

Tony Chacherie's Cajun Seasoning (or any other season all)

Salt and pepper

Stuff your roast with the onions, bell peppers and garlic (in my case

the more garlic the better)

Season it well! Put in the bottom of the crock pot.

Then add the can of Cream of Mushroom Soup, fill the can with water

and add that too and you may need to add an additional can of water

cause you want everything, but the potatoes to be almost covered.

Add as much Worcestershire as you like and a little bit of Kitchen

Bouquet for color. Add the rest of your chopped onions, celery and

bell peppers along with the carrots and any other fresh veggie you

decided to use.

Now wash your potatoes and prick them ... wrap them in foil

and put them right on top. Cover the Crock Pot cook away! In about 4

hours you have a complete feast! Oh yeah GARLIC bread is great on the

side!

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Submitted by: Chris

What you will need:

1 5-7 pound pork roast

1 jar of BBQ sauce or homemade

1 cut up onion

Put the pork roast into the crock pot, with about 2 cups of water

and the onion. You may need to add more water if the roast is

lean. Let the roast cook for about 4-5 hours, or until it is falling

apart. Then let it cool, in the refrigerator, I put the whole crock pot

in there. Then I like to remove anything other then the meat, fat or

bones, etc. And then shred the meat until its in at least bite size chunks,

cut up the onion too or you can chop another one up, that way they will

be crisper. Wash out the crock pot and put the meat back into it with

the BBQ sauce. Then you can let it stay warm in the crock pot until

serving it. Then just load up the bun with it.

*TIP: We serve this with fries, and our snicker salad (recipe to follow).

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Also Submitted by: Chris

What you will need:

3 king size snickers

3-4 green tart apples

1-2 cups of whip cream

Chunk up the snicker and cut the apple into small pieces, you may

need to remove the skin. Then mix all three ingredients together.

*This ones a church potluck favorite.

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Submitted by: Robyn ([email protected])

What you will need:

1 cup chopped onion

sliced ripe olives

1 cup chopped green pepper

2 teaspoons oregano

1 Tbsp butter or margarine

1lb gr. beef browned (optional)

1 can (28 oz) tomatoes with liquid, cut up

12 oz spaghetti, cooked and drained

1 can (4 oz) sliced mushrooms, drained

2 cups (8 oz) shredded cheddar cheese

1 can (10 3/4 oz) cream mushroom soup

1/4 cup water

1/4 cup grated Parmesan cheese

In large skillet, saute onion and green pepper in butter

until tender. Add tomatoes, mushrooms, olives and oregano.

Add ground beef if desired. Simmer, uncovered, for 10 minutes.

Place half of the cooked spaghetti in a greased 13x9 baking dish.

Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar

cheese. Repeat layers. Mix the soup and water until smooth; pour

over casserole. Sprinkle with Parmesan cheese. Bake uncovered,

at 350* for 30-35 minutes or until heated through. Serves 12

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Also submitted by: Robyn ([email protected])

What you will need:

1/2 lb. noodles

1-1/2 C. cooked ham, diced

2 eggs, beaten

1-1/2 C. milk

Cook noodles in salted boiling water until soft. Pour into colander,

drain and rinse. Into a well greased casserole put alternate

layers of noodles and ham. Beat eggs with the milk and pour

over noodles and ham. Set casserole in pan of hot water and bake

in moderate oven (350*) for 30 minutes.

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Also submitted by: Robyn ([email protected])

What you will need:

1/2 lb. pork bulk sausage

2 Cup Prego spaghetti sauce

1 egg, well beaten

2-1/2 Cup cooked spaghetti (4 oz. uncooked)

1 Cup ricotta cheese

1 pkg. (10 oz) frozen chopped spinach, thawed and well drained

1 Tbsp grated Parmesan cheese

In a 10" skillet over medium heat, cook sausage until browned,

stirring to separate the meat. Spoon off fat. Stir in 1-1/2 cups

of the Prego sauce. Remove from the heat. In bowl, combine

remaining 1/2 cup Prego sauce with egg and spaghetti; toss until

well mixed. Spread mixture on bottom and sides of greased 9"

pie plate, making a small rim.

In bowl, stir together ricotta and spinach. Spread on spaghetti

shell. Top with sausage mixture. Sprinkle with Parmesan cheese.

Bake at 350* for 30 minutes. Let stand 5 minutes before serving.

Makes 6 servings.

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Submitted by: Shellee

What you will need:

1 pound ground beef

1 small can kidney beans

2 small cans pinto beans

1 large can tomato sauce

1 whole tomato (chopped)

1 tablespoon chili powder

season to taste

3 boxes of cornbread mix (follow the directions on the box to prepare)

Brown ground beef in a large skillet. Drain. Add kidney beans, pinto beans,

chopped tomato, tomato sauce and chili powder. Season to taste with salt,

pepper, onion powder, garlic powder etc. Bring to a boil.

Place in the bottom of a 9x13 pan and cover with cornbread mixture. Bake in the

oven at 400 degrees for 20-25 minutes.

Very Yummy! Makes a great all in one.

**Quick tip: To cut back on prep time you can use canned chili if you like.

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Submitted by: Michelle

What you will need:

4 large boneless skinless chicken breast

1 med. onion chopped or sliced

1 t. salt

dash of pepper

1/4 t. each of marjoram and thyme

1 large clove of garlic

1 bay leaf

1/2 cup of white wine or chicken broth ( I prefer the broth it gives

the dumplings a saltier taste that we like)

1 cup sour cream

DUMPLINGS

1 cup flour

2 t. baking powder

1 t. salt

1 T. dried parsley (optional)

1/2 cup milk

Add chicken and onion to pot and sprinkle herbs over them. Pour

broth over top and turn heat on low. Cook covered 6-8 hours. Turn

heat to high and stir in sour cream. Mix ingredient for dumplings

into thick batter and drop by spoonfuls around the sides of the pot.

Cover and cook 30 minutes.

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Submitted by: Kimberly

What you will need:

1 lb. ground beef or turkey

1 med. onion, chopped

1 clove garlic, minced

1/2 c. green pepper, chopped

2 drops Tabasco sauce

15 oz. can tomato sauce

1 tsp. chili powder

1 c. frozen corn

2 (16 oz.) cans chili with beans

3/4 lb. grated cheese

Nacho cheese tortilla chips

Brown ground meat and drain. Add onion, garlic and pepper and

cook until transparent. Add remaining Tabasco, tomato sauce, and

chili powder. Grease crock pot and layer in 5 layers, beginning with

meat mixture and nacho cheese tortilla chips, then the corn, chili, and

grated cheese. Cover and cook 6 to 8 hours on low.

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Submitted by: Sharla

*Decide for yourself how much you need to feed your family as far

as whether you like a lot of meat or meatballs or such.

Brown ground meat with diced onions and some garlic in a skillet.

Drain well

In the crockpot pour in a semi thick layer of sauce (enough to cover

the bottom) Add a layer of dry noodles (I break mine in half) The

first layer I lay one way and the next the opposite.

Spoon in a layer of meat or meatballs. Repeat the layers until you

have put in all your ingredients. The top layer should be sauce. I

usually rinse out my jar of sauce with warm or hot water and add it

last also. Do not use too much water that it will make the sauce soupy.

Cook on low for 6-8 hours and never need to stir. By putting the sauce

next to the noodles is helps them to cook and by putting the meat layer

on top of that it allows the sauce from the higher layers to trickle down.

Serve with garlic rolls and a tossed salad. :)

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Also submitted by: Sharla

Peel and thinly slice potatoes

Spray baking pan with PAM

Layer potatoes with the following mixture:

Cream of mushroom soup 1 large family can

Sour cream 16oz

One packet of Lipton dry onion soup

Add another layer of grated cheese (I use cheddar)

Optional: add frozen peas or frozen broccoli florets

The top layer should be the soup mixture until the last 15 minutes.

Once the potatoes test done with a fork, add a final layer of grated

cheese, turn the oven off and let the heat of the oven melt the cheese.

If you want to make this an all in one meal, add ham or hamburger

(precooked) as a layer of ingredients.

Serve with salad and rolls.

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Submitted by: Marilyn

What you will need:

1/2 Cup chopped onion

2 C chp or canned tomatoes

2 C kidney or pinto beans

2 C mushrooms

1/2 C chiles (use taco sauce or salsa)

1/4-1/2 tsp gr cumin

8 corn tortilla cut into 1" strips

8 oz. or 2 C shred. lowfat Cheddar

1 C. sour cream

Saute onions, add tomatoes, beans, chiles. Saute or simmer 15 min. In

Pyrex loaf dish alternate layers of tortillas, sauce, cheese, etc.

Top with a little cheese and a few dollops of (reg.) sour

cream. Bake 350* 30 min. Makes enough for one good meal for

2 adults and 2 small children-if they'll eat it.

**My comments: This is a Richard Simmons recipe that I hastily copied from a

TV show. No matter what you do to this recipe it comes out good. Either

corn or flour tortillas are fine, don't bother cutting into strips, just to

the size of your baking dish. The low-fat ones get mushy. I skip the

chiles, too expensive, hot for the kids and I always have salsa or sauce to

use up. Use all the tomato juices or it'll come out dry on top- push the

tortillas into the sauce or cover loosely. Sometimes I double the sauce

and save extra for tacos or omelettes. I use fat-free sour cream but add it

the last few minutes of baking or it bakes like merangue.

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Submitted by: Connie

Depending on the amount of mouths you are feeding:

Add Chuck Roast...cut into small pieces with most of the fat removed)

(you can use any type of roast)

Add Onion-Mushroom soup mix and enough water to cover the meat.

Cook in crock pot over nite...or all day

Remove meat from "juice" and "shred" with a fork

put meat back into "juice" and let it get hot again.

Serve on Kieser (sp) Rolls or whatever type of rolls your family likes!

I add chopped garlics and chopped onions too but it is seasoned enough just from

the soup mix!

YUMMY!! ENJOY!!

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Submitted by: Trish

What you will need:

6 Pork chops

1/4 tsp. salt

1/4 tsp. pepper

1/2 can cherry pie filling

2 tsp. lemon juice

1/2tsp chicken bouillon granules

1/8 tsp. ground mace

Brown chops in skillet with oil first. Sprinkle each chop with the

salt and pepper in a separate bowl combine the cherry,lemon,

choke and mace. Stir well and pour into crockpot. Add chops after

draining grease from them. Cover and cook on low for 4-5 hours.

Place chops pn platter and and pour cherry sauce over them and serve hot.

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Also submitted by: Trish

What you will need:

8 cups cooked apples

4 cups sugar

1/2 c vinegar

2 tsp cinnamon

Place all the inredients in crockpot on HIGH for 6 hours. Can serve on

homemade bread. Can be stored.

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Submitted by: Michelle

What you will need:

1/2 c butter

1 10 1/2 oz can of beef consommi (undiluted)

1 10 1/2 oz can onion soup (undiluted)

1 8 oz can water chestnuts (drained and sliced)

1 8oz can sliced mushrooms (drained)

1 6 oz box long grain & wild rice

Place butter & soups in a 1 1/2 qt casserole & place in 350* over until

butter is melted.

Add water chestnuts,mushrooms, and rice with the seasonings. Stir

to mix and cook for 1 hr uncovered .

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Submitted by: Sheri

1/2 c. butter or margarine

1/2 tsp. salt

2 T. all-purpose flour

1 (6oz.) box Uncle Bens long-

grain and wild rice, cooked

1 Cup milk

1 (3 oz.) pkg. cream cheese, cubed

1 lb. mushrooms, sliced and

sauteed

Melt butter or margarine in double boiler. Add flour, stirring

constantly. Slowly add milk, stirring until thickened. Add cream

cheese and salt; blend until smooth. Alternate layers of rice, mushrooms

and cream sauce in 1 1/2 quart dish until it is filled, ending with a

generous amount of sauce. Bake, uncovered, at 325 for 20-30 minutes.

Yields 10-12 servings. Very flavorful and rich.

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Submitted by: Michelle

What you will need:

2, 1 pound flank steaks. (Round steak can work too)

1/2 tsp salt

1/2 tsp garlic powder

1/8 tsp pepper

1 can tamales in sauce (15 oz)

1/4 cup beef broth

8 oz tomato sauce

cayenne pepper sauce to taste (at least a dash..for flavor)

2 TBSP cold water

4 tsp cornstarch

1/2 - cup shredded monterey jack cheese

Pound meat with mallet (both sides).

Season with salt, garlic, and pepper.

Unwrap tamales and place tamales and sauce in bowl.

Break up tamales slightly with fork.

Spread over steaks.

Rollup each steak jelly roll style (starting with the shorter side).

Tie or scewer securely.

Place in crockpot.

Combine broth, tomato sauce, and pepper sauce.

Pour over meat.

Cover; cook on low for 8-10 hours.

Lift out meat rolls; remove scewers/strings.

Pour cooking liquid into saucespan. (skim fat)

Blend the cold water into cornstarch and stir into the cooking liquid.

Cook and stir until thickened and bubbly.

Spoon over meat. Sprinkle cheese atop each roll.

Serving size: 6

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Also Submitted by: Michelle

What you will need:

1 pound browned lean ground beef, drained

8 oz mozzarella cheese

1 envelope spagetti sauce mix

2 cans tomato sauce (15 oz)

2 TBSP cornstarch

1 pound sharp cheddar cheese

1/2 cup Dry red wine

Add all ingredients into the crockpot EXCEPT wine and cornstarch.

Cover and cook for 2 hours.

Dissolve wine and cornstarch.

Turn control to HIGH

Add dissolved cornstarch

Heat on high for 10 to 15 minutes

Dip chunks of Italian bread, grapes, large cooked pastas, into the

foundu while keeping the mixture hot in the crockpot.

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Submitted by: Kimberly

What you will need;

1- lb. Hamburger

2- Tbsp butter

1- Cup chopped celery

3- small onions

1- can cream of chicken soup

1- can cream of Mushroom soup

1- can chop suey vegetables

1- can liquid plus water

3/4- cup uncooked rice

1/4- cup soy sauce

1- can chow mein noodles (add When done)

Brown Hamburger. Add celery, onions, and cook some. Add

butter and other ingredients and mix well. Bake covered for

30 minutes then uncovered for another 30 minutes at 350 degree's.

Add noodles and Bake 15 more minutes.

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Submitted by: Suzanne

WHAT YOU WILL NEED:

1/2 LB STEWING BEEF

1 CUP KETCHUP

1/2 CUP FLOUR

1/2 CUP BROWN SUGAR

TO TASTE SALT AND PEPPER

1/2 CUP VINEGAR

1/2 CUP VEGETABLE OIL

2 TBLSP WORCESTERSHIRE SAUCE

1 1/2 CUP WATER

1 LARGE ONION CHOPPED

5-6 CARROTS SLICED

- MIX TOGETHER FLOUR SALT & PEPPER, AND COAT THE MEAT

WITH THIS IN A PAN, BROWN THE MEAT, TRANSFER TO A

OVENPROOF DISH

MIX TOGETHER KETCHUP, SUGAR, VINEGAR AND

WORCESTERSHIRE SAUCE AND POUR OVER MEAT

ADD ONION AND SEASONNING

COOK AT 350 FOR 1 1/2 TO 2 HOUR (DEPENDING ON THE MEAT)

OR UNTIL MEAT IS TENDER, 15 MINUTES BEFORE REMOVING

FROM OVEN ADD CARROTS

* EXCELLENT SERVED ON RICE

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What you will need:

1 cup cola, regular

1 cup catsup

1 onion-sliced

1 chicken-whole

Wash and pat dry chicken. Salt and pepper to taste. Put in crockpot

with onions on top. Add cola and catsup cook on low 6 to 8 hours.

When cooked place in refrigerator to cool and then skim off fat.

Reheat and eat.

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Also Submitted by: Charmel

What you will need:

6 potatoes-cut into bite size pieces

2 onions-chopped

1 carrot-pared, and sliced

1 stalk celery-sliced

4 chicken bouillon cubes

1 tb Parsley flakes

4 cups water

1 1/2 tsp. salt

1 1/2 tsp. pepper

2 tb butter

1 can evaporated milk - 13 oz

chopped chives

Put all ingredients expect milk and chives in crockpot. Cook on low

10-12 hours or on high 3-4. Stir in milk in last hour. Serve topped

with chives.

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Submitted by: Kristin

What you will need:

4 tablespoons butter or margarine

1/4 cup all-purpose flour

1 - 141/2 - ounce can (1 2/3)cups) evaporated milk

1 cup of chicken broth

3 cups cooked long-grain rice

2 1/2 cups diced cooked chicken

1 - 3-ounce can sliced mushrooms, drained

1/3 cup chopped green pepper

1/4 cup chopped canned pimiento

In saucepan, melt butter; blend in flour. Add milk, broth, and 1/2 cup

of water. Cook and stir till thickened and bubbly. Add rice, chicken,

mushrooms, green peppers, pimiento, and 1 1/2 teaspoons salt. Pour into

greased 2-quart casserole. Bake at 350 for 40 minutes or till hot. If

desired, top with 1/4 cup toasted silvered almonds. Makes 8 to 10

servings.

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Also Submitted by: Kristin

What you will need:

2 pounds ground beef

1 1/2 cups chopper onion

8 ounces medium noodles, cooked and drained

8 ounce sharp process American cheese, shredded (2cups)

2 - 10 3/4 - ounces cans condensed tomato soup

1/3 cup chopped green pepper

1/4 cup chili sauce

2 tabelspoons salt

1 1/2 cups soft bread crumbs

3 tablespoons butter or margarine, melted

In skillet, cook beef and onion till meat is lightly browned and onion

is tender. Drain off fat. Combine meat and onion with noodles, cheese,

soup, 1 cup water, green pepper, chili sauce, pimiento, salt, and dash

pepper. Mix well, Turn into 13x9x2-inch baking dish. Combine crumbs and

butter. Sprinkle atop. Bake at 350 for 40 to 45 minutes or till hot,

Trim with green pepper rings, if desired. Serves 12

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Submitted by: Sharon S.

What you will need:

1 lb. ground beef

1 can Campbell's condensed Tomato Soup

1 cup salsa

1/2 cup milk

8 corn tortillas cut into 1" pieces

1 1/2 cup shredded cheddar cheese

In skillet over medium high heat, cook beef until browned, stirring

to separate meat. Pour off fat. Pour meat into baking dish. Add

soup, salsa, milk, tortillas and 1 cup cheese. Mix together. Bake at

400 degrees covered for 30 minutes. sprinkle with remaining cheese.

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Submitted by: Rachel

What you will need:

1 1/2 lbs. ground chuck

1 1/2 tsp. salt

1 c. chopped onion

1/2 tsp. pepper

2 cans corn (drained)

1 10 oz. pkg. cooked noodles

2 cans cream of chicken soup

Brown meat and onions until meat is done and onions are tender.

Add all other ingredients. Mix. Pour into a 2 1/2 qt. casserole dish.

Bake at 350 degrees for 30 minutes.

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Submitted by: Kim

What you will need:

1 package small package tater tots

chicken breast pieces(or any chicken), cooked

white sauce mix

1 can cream of chicken soup

1 C. cheddar cheese

2 C. corn flakes, crushed

3 T butter

Layer bottom of 9x13 pan with tater tots, then add the chicken

layer. Mix the white sauce and add the cream of chicken and the

cheese, mix. Pour over the chicken and tater tots. Melt butter and

mix with crushed corn flakes and top the casserole. Bake at 350

for 30 min. uncovered.

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Submitted by: Laurie

Makes 8-10 servings

What you will need:

1 (16 ounce) package dried Great Northern or small white beans, rinsed and

picked over

8 cups very hot water

1/3 cup dark run

1/2 cup molasses

1/3 cup packed brown sugar

2 teaspoons dry mustard

1 medium onion, chopped

1/4 teaspoon freshly ground pepper

1/4 pound salt pork, rind removed, pork chopped

Salt

In a large pot or saucepan, combine the beans and 6 cups of the hot

water. Heat to boiling on top of the stove over high heat. Reduce the heat

to medium and cook 10 minutes: drain.

Add the beans to a 3 1/2 quart electric slow cooker. Add the

remaining 2 cups hot water, the rum, molasses, brown sugar, mustard, onion,

pepper, and the salt pork. Mix well.

Cover and cook on the high heat setting 5 to 6 hours, or until the

beans are tender. Season with salt to taste and serve.

*TIPS

*1/3 cup of rum can be replaced with more molasses.

* I don't chop the salt pork I slice it down to the rind and keep it in one

piece and remove before serving.

* Keep a good eye on it during the last hour or so. You may need to add an

additional 1/2 cup of water to keep it from burning.

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Submitted by: Andrea

What you will need:

3 Cups Cooked Chicken, Cut Up

1/2 small Onion, Chopped

10 3/4 oz Canned Condensed Cream of Chicken Soup

1/2 Cup Mayonnaise

3 Tbls Flour

2 Stalks Celery, Sliced Thin

10 oz Broccoli, Cut Into 1" Pieces

1/2 tsp Curry Powder

1 Tbls Lemon Juice

Hot Buttered Noodles

Combine all the ingredients except the noodles in a bowl. Lightly grease

the interior of the slow cooker. Pour the mixture into the slow cooker;

cover. Cook on LOW for 7 to 9 hours. Serve on hot buttered

noodles with the sauce spooned over. Yields 4 Servings

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Also Submitted by: Andrea

What you will need:

8 oz Noodles

3 c Chicken; cooked, diced

1/2 c Celery; diced

1/2 c Green pepper; diced

1/2 c Onion; diced

4 oz Mushrooms; canned, drained

1/2 c Chicken broth

1/2 c Parmesan cheese

2 Tbsp Butter; melted

1 c Sharp cheddar; grated

1/2 Tsp Basil

1 1/2 c Small curd cottage cheese

1 can Cream of chicken soup

Cook noodles according to package directions until barely tender; drain and

rinse thoroughly. In large bowl, combine the remaining ingredients with

the noodles, making sure the noodles are separated and coated with

liquid. Pour mixture into a greased crockpot.

Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours.

Serves 6.

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Also submitted by: Andrea

What you will need:

3-4lbs (more or less) chicken pieces 1/4lb butter

1 cup chicken broth (Campbell's) 2 cups orange juice

1 cup raisins (I like sultanas better) 1/4 tsp cinnamon

1 Tbs flour salt & pepper to taste

Heat butter in a large skillet, and brown chicken. Remove

chicken to cooker as they brown. Combine all other ingredients,

except flour, in skillet. Mix well and pour over chicken. Cover

pot, turn on LOW and cook 4-6 hrs, or until chicken is tender.

Remove one cup of sauce from the pot and combine with flour,

mixing well. Return sauce flour mixture to the pot. Turn pot

on HIGH, and cook an additional half hour. Serves 4-6

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Submitted by: Theresa

What you will need:

2lb Round steaks, cut in 1/2" cubes

1 c Onion; chopped

1 Garlic clove; minced

2 T Flour

1 ts Salt

1/2 ts Pepper

1 1/2 ts Paprika

1/4 ts Thyme, dried; crushed

14 1/2 oz Tomatoes

1 c Sour cream

Noodles

Put steak cubes, onion, garlic in crockpot. Stir in flour and

mix to coat steak cubes. Add all remaining ingredients except

sour cream. Stir well. Cover and cook on Low 8-10 hours Add

sour cream 30 minutes before serving, and stir in thoroughly.

(High: 4-5 hours, stirring occasionally.) Serve over hot

buttered noodles.

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Submitted by: Shannon

Wrap potatoes in foil and put in the crockpot. Leave them cook all day and

check them like you would if you were baking them in the oven. Remove when

done and enjoy. Oven baked taste without the heat.

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Submitted by: Melissa

1-1 1/2 lb ground chuck

1 jar 16oz grape jelly

1 bottle 12oz chili sauce

Combine grape jelly and chili sauce in crockery.

Form ground meat into balls and drop in. Stir well to coat the meatballs

Cook on low 6-8 hours

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Also Submitted by: Melissa

What you will need:

1 pkg. choc. cake mix

1 pt sour cream

1 pkg. instant choc. pudding mix

1 small bag choc chips

3/4 cup oil

4 eggs

1 cup water

Spray crockery with nonstick spray. Mix all ingredients until smooth

pour into crockery. Cook on low 6-8 hours. Serve in a bowl with ice cream.

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Submitted by: Debbie

What you will need:

6-- Boneless Chicken Breasts

1-- large container sour cream

1--can Cream of Mushroom soup

1--package Lipton's dry Onion Soup mix

Mix all together and put into crockpot. Cook on low for 4-6 hours or until

chicken is tender. Serve over cooked noodles or rice.

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Submitted by: Tiffany

What you will need:

2 eggs

2/3 c. vegetable oil

1 1/4 cup sugar

1 1/3 c. zucchini, peeled and grated

2 tsp. vanilla

2 Cup flour

1/4 tsp. salt

1/2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 to 1 Cup chopped nuts

With mixer, beat eggs until light and foamy. Add oil, sugar,

grated zucchini and vanilla. Mix well. Stir dry ingredients with

nuts. Add to zucchini mixture. Mix well. Pour into greased and

floured 2 pound coffee can or 2 quart mold. Place in crock pot.

Cover top with 8 paper towels. Cover and bake on high 3 to 4

hours. DO NOT CHECK OR REMOVE cover until last hour of

baking. Let stand 5 minutes before unmolding.

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Submitted by: Whitney

What you will need:

Chicken, whole cut up, we like breasts.

season salt

garlic powder

oregano

chili powder(optional)

olive oil (1 tble spoon)

Put olive oil and seasonings in a bowl, mix, put chicken in and cover with

spice mixture. Wrap chicken in foil and put in crock pot on low 6-8 hours.

Comes out like roasted chicken.

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Submitted by: Vickie

Start your crock pot up early in the morning with this yummy recipe and your

house will smell like "home, sweet home" and you'll have a tasty hot drink, all

day long!

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Submitted by: Theresa

4 Tbsp. butter

1 tsp. salt

1/2 tsp. pepper

1 10 3/4 oz. can chicken broth

1 tsp. steak sauce

1 # onion, sliced

6 carrots, sliced

6 potatoes, sliced

2 ham steaks, 1/2 "thick

Combine all seasonings and broth in saucepan on stovetop and

bring to a boil. Layer vegetables in crock pot (6 quart size works best

for this much. If your crock is smaller, cut recipe in half.),

sandwiching ham steaks between layers of veggies. Pour broth

mixture over layers. Cook on low until vegetables are tender. Serves 8.

**Note** To make sure this is DONE at dinner time, start cooking on

low in the AM hours. I usually start mine around 10 to be done by dinner

time at 5.

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Submitted by: Linda

What you will need:

1(2-1/2 or 3 lb) boneless chuck roast

2 small(or 1 large) onion, coarsely chopped

1-1/2 cups cola beverage (coke or Pepsi type)

1/4 cup Worcestershire sauce

1/4 cup barbecue sauce

1-1/2 tablespoons vinegar (cider or white)

1 teaspoon beef bouillon granules

1/2 teaspoon dry mustard

3/4 teaspoon chili powder

1/4 teaspoon tobasco (or red pepper)

3 cloves garlic minced

2 tablespoons brown sugar

1 teaspoon liquid smoke(optional)

Place roast in 4 quart slow cooker: add onion. Combine cola

and remaining ingredients; reserve 3/4 cup sauce, cover

and refrigerate. Pour remaining sauce over meat. Cover and

cook on LOW for 9 hours or HIGH for 6 hours or until roast is

very tender. Remove roast and onions from cooker, using a

splotted spoon. Shred meat with two forks.

1 cup ketchup 1 tablespoon margarine

Combine reserved sauce, ketchup and margarine in sauce

pan and cook over medium heat, stirring constantly until

thoroughly heated. Pour sauce over shredded meat, stirring

gently. Serve on buns.

Yields 8-10 servings

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Submitted by: Eydie

What you will need:

1 pound ground beef

2 cans of ABC vegetable soup

1 can biscuits

Directions

Brown ground beef and drain; mix soup with ground beef; bake in a

glass casserole dish (cover lightly with foil) for 30 minutes at 350

degrees; remove biscuits from can and cut in half; cover top of

casserole with halved biscuits and bake uncovered 8-10 minutes until

biscuits are cooked.

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Submitted by: Tracy

What you will need:

1 2-3 pound steak (round or top sirloin)

1 can of cream of mushroom soup

1 package of Lipton onion soup mix

1/2 cup of milk

cut the steak up in bite size pieces and add all the other ingredients, stir

together well

cook on high for the first two hours then on low for the last 2.

enjoy it with mashed potatoes and your favorite vegetable

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