2 onions, chopped

2 cloves garlic

1 lb. lean hamburger

2 Tbs. chili powder

cumin to taste (optional)

2 cans (16 oz. ea.) tomatoes

2 cans tomato soup

2 cans kidney beans, drained

salt and pepper to taste

optional: shredded cheese and/or sour cream for topping

Cook onions and garlic in 2 Tbs. oil till onions are yellow. Add hamburger and cook till browned. Stir in chili powder and optional cumin; cook 2 minutes more.

Meanwhile, in crockpot, combine remaining ingredients. Stir in browned meat mixture. Cover and cook on Low setting for 8-10 hours.

To serve: ladle chili into bowls. Top with optional shredded cheese and/or sour cream, if desired.

Note: This can be made on top of the stove, too. Let it cook for 1 hour, but stir, so it doesn't stick to the bottom.

Congressional Bean Soup in a Crockpot

1 lb Small white beans

8 c Water

2 c Ham, diced

1 c onion, diced

1 c Celery, chopped

2 tb Parsley, chopped

1 ts Salt

1/4 ts Pepper

1 Bay leaf

Assemble ingredients in Slow Cooker. Cover and cook on low 8-10 hours or until beans are tender.

2 cans (16 oz) whole kernel corn, drained

2 to 3 medium potatoes, chopped

1 onion, chopped

1/2 teaspoon salt

pepper to taste

2 cups chicken broth

2 cups milk

1/4 cup butter or margarine

Combine first 6 ingredients in crockpot. Cover and cook on low for 7 to 9 hours. Puree in a blender or food processor, if desired, then return to pot. Stir in milk and butter; cook on high about 1 hour more.

Serves 6 to 8.

4-5 cups apples

2 tbsp flour

1/3 cup sugar

1/3 cup raisins

1/4 tsp cinnamon

2/3 cup oatmeal

3 tbsp butter

3/4 cup brown sugar

Peel, slice and coat apples with flour and 1/3 cup sugar. Stir in the raisins, cinnamon, and oatmeal. Pour 1 cup water into crockery. Add apple mix. Pour melted butter over apples and then brown sugar. Cook on Low 4-6 hours.

Serves 6.

You can serve over vanilla ice cream, use as a crepe filling or over oatmeal for breakfast.

2 medium-size Granny Smith apples

1 small onion, finely chopped

1 small green bell pepper, seeded and finely chopped

3 cloves garlic, minced or pressed

2 tablespoons dried currants

1 tablespoon curry powder

1 teaspoon ground ginger

1/4 teaspoon ground red pepper (cayenne)

1 can (about 14 1/2 oz.) diced tomatoes

6 small skinless, boneless chicken breast halves (about 1 3/4 lbs. total)

1/2 cup chicken broth

1 cup long-grain white rice

1 pound large raw shrimp, shelled and deveined

1/3 cup slivered almonds

Salt

Chopped parsley

Quarter, core, and dice unpeeled apples. In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of tomato mixture. Pour in broth. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).

Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 degree oven. Stir rice into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes). Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes).

Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside.

To serve, season rice mixture to taste with salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds.

Makes 6 servings.

2 teaspoons melted butter or margarine

1/2 cup chicken broth

1 large apple, cored and chopped

1/2 cup chopped onion

1 stalk celery, chopped

1 cup whole berry cranberry sauce

3/4 teaspoon poultry seasoning

2 cups seasoned crumb-style stuffing

2 to 3 pounds turkey breast cutlets.

Combine butter, chicken broth, apple, onion, celery, cranberry sauce, poultry seasoning and stuffing. Place 3 tablespoons stuffing mix on each turkey cutlet.

Roll up and tie. Place in stoneware. Cover; cook on LOW 8 hours (HIGH 4 hours).

1 lb. Velveeta cheese

1 lb. butter or margarine

2 cans crab meat

Heat together. Keep warm in fondu or slow cooker/crockpot.

Serve with bread sticks.

2 pounds ground beef

1 cup cornflake crumbs

2 eggs

1/2 cup chopped, fresh parsley

1/3 cup ketchup

3 tablespoons minced onions

2 tablespoons soy sauce

1/4 teaspoon garlic powder

1/4 teaspoon pepper

sauce

16 ounces can, jellied or whole cranberry sauce

12 ounces chili sauce

1 tablespoon brown sugar

1 tablespoon lemon juice

In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter. Place in a casserole or baking pan. Heat oven to 300 degrees F. Meanwhile in a saucepan,combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to crockpot and keep on low for serving.

1 frying chicken, cut up

2 tbsp melted butter

salt and pepper to taste

1 package of dry Italian seasoning mix

1 can cream of chicken soup

1 8 oz brick of cream cheese, cut up in cubes

1/2 C chicken broth

1 large onion

crushed garlic to taste

Brush chicken with butter and sprinkle with the dry Italian seasoning mix. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the butter and then add the cream cheese, soup, and chicken broth to the saucepan. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy.

chicken tenders (3 per person)

cream of mushroom soup (1 can for 2-3 people, 2 for 4-6)

Mrs. Grass onion Soup Mix (1 per each can of soup)

1 Tbsp olive oil

long grain brown rice (1 cup per can of soup)

1 Tbsp whole thyme, crushed

salt and pepper to taste

desired amount of broccoli florettes (optional)

diced red pepper (optional)

When using brown rice, you need 2 1/4 cups liquid for each 1 cup rice. Empty can of soup into a measuring cup, and add water (or white wine) to equal 2 ½ (you need the extra for the onion soup mix). Heat olive oil in a saute pan, and add rice until it begins to crackle, but not brown. This will make the rice dense, and help it keep it's shape while cooking. Whisk together the soups and additional water, herbs and seasonings. Combine all ingredients (except veggies) in crockpot, and cook on high 4-6 hours, or 8-10 hours on low. During last 30-45 minutes, add desired veggies.

Great with crusty bread, and a fresh salad.

2 cups corn

2 tablespoons sugar

2 eggs

1/4 cup flour

2 tablespoons butter

1 cup milk

1/2 teaspoon salt

Mix corn, sugar, eggs, flour, butter, milk and salt; place in slow cooker. Cook on high for one hour.

Crust:

3/4 cup cookie or graham cracker crumbs

2 tablespoons sugar

3 tablespoons melted butter

Filling:

16 ounces cream cheese (light)

2/3 cup sugar

2 eggs

1 egg yolk

1/4 cup frozen orange juice concentrate, thawed

1 teaspoon orange or lemon zest, or dried grated rind

1 tablespoon flour

1/2 teaspoon vanilla

Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a 7-inch springform pan.

In a medium bowl, cream together the cream cheese and sugar. Add eggs and yolk and beat for about 3 minutes on medium with a hand-held electric mixer. Beat in orange juice, zest, flour, and vanilla. Beat for another 2 minutes. Pour batter into prepared crust; place on a rack or aluminum foil ring in the crockery cooker (so it doesn't rest on the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to remove. Cool completely and remove the sides of the pan. Chill before serving, and store leftovers in the refrigerator.

3 cups thinly sliced carrots

3 tablespoons butter or margarine

2 cups water

3 tablespoons orange marmalade

1/4 teaspoon salt

2 tablespoons chopped pecans

Combine carrots, water, and salt in crockpot. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20-30 minutes.

Makes 5 to 6 servings.

8 ounces Cream cheese, cubed

5 ounces Frozen chopped spinach

2 tablespoons Pimento, diced

1 teaspoon Worcestershire sauce

1/4 teaspoon Garlic salt

1/4 cup Whipping ceram

2 tablespoons Parmesan cheese, grated

2 teaspoons onion, finely chopped

1/2 teaspoon Thyme

Combine cream cheese and cream in crockpot. Cover and heat until cheese is melted, 30 to 60 minutes. Add remaining ingredients. Cover and heat 30 minutes.

Serve with raw vegetables, crackers, or bread pieces.

1/2 pound Lean ground beef

1 pound Kielbasa sausage, sliced

1 Can whole tomatoes (28 ounces), undrained

9 ounces Frozen French-cut Green beans

1 Can pitted black olives (6 ounces), drained and left whole

1/2 cup Red wine

3 Garlic cloves , minced

1 medium onion, sliced

1 medium Green pepper, chopped

1 teaspoon Basil, crushed

1 teaspoon Oregano, crushed

1/2 teaspoon Thyme, crushed

1/4 teaspoon Pepper

1 pound Pasta of your choice

4 ounces Parmesan, freshly grated

In a medium skillet, saute ground beef. When browned, transfer to crockpot. Add all other ingredients except pasta and parmesan. Simmer on low for 6-8 hours. Cook pasta according to directions. Ladle Crocked Kielbasa over pasta in large bowls. Pass the Parmesan cheese to garnish.

1 box rotini (or ziti), any fun, flavorful pasta will do

2 - 28-oz jars pasta sauce (one with tomato chunks works well)

1 egg

1/2 lb ground beef

1/2 lb sausage

2 tbsp olive oil

1 C. parmesan cheese

1/2 C italian breadcrumbs

1 bag mozzarella cheese

16-20 oz. ricotta cheese

2 eggs

1 C. parmesan cheese

1 1/2 tsp. parsley flakes

dash salt and pepper

Grease crockpot, or spray with non-stick cooking spray. Cook rotini according to package directions, drain. Brown and drain meat. Toss pasta with olive oil. Add pasta sauce to mixture, toss well. Stir together parmesan cheese, breadcrumbs, egg, 1/2 bag mozzarella cheese, and browned meat. Can sprinkle lightly with garlic powder. Beat together ricotta, 2 eggs, parmesan, parsley, salt and pepper. Pour half of pasta/sauce/meat mixture into crock-pot. Spread entire ricotta mixture over first layer of pasta. Cover ricotta layer with remaining pasta mixture, and cover with remaining cheese. Cover, and cook on low 4-6 hours.

1 corned beef brisket

1 quart apple juice

1 cup brown sugar

1 Tbsp prepared mustard

8 small red potatoes

2 medium carrots, pared and cut into chunks

1 onion, peeled and cut into eights

1/2 head cabbage, cut into chunks

Place all ingredients in large crockpot (cut meat in half if necessary). Stir to mix.

Cook on high for 4 to 5 hours on high or 8 to 10 hours on low. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain.

Serve with the vegetables and some of the liquid.

3 lbs. cooking apples

10 slices of bread, cubed (about 4 cups)

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. salt

3/4 c. brown sugar

1/2 c. butter or margarine, melted

Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours.

Makes 6 to 8 servings.

Peel and core apples, cut in quarters, enough to fill a 4 quart crockpot to about 1 1/2 inches from the top:

ADD:

4 tsp. Cinnamon

1/2 tsp Cloves

1/2 tsp Salt

3 Cups Sugar

Start on high with about 4 TB water, til it gets hot, then turn on low and cook all day. When it is done and apples are fully cooked down put small amounts into food processor and zap quickly till smooth.

NOTE: If you are canning this, put into jars and seal while "HOT".