CROCK POT CHEDDAR POTATO SLICES

Ingredients:

1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 teaspoon paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick
1 cup shredded cheddar cheese (4 ounces)

Directions:

1. Mix soup, paprika and pepper.

2. In a lightly greased slow cooker/Crock Pot, arrange potatoes in overlapping rows. Sprinkle with cheese.

3. Spoon soup mixture over cheese.

4. Cover and cook on high for 3 to 4 hours, until potatoes are tender. Keep warm (on low) for serving.

CROCK POT CHEESE AND POTATO CASSEROLE

Ingredients:

2 lb. pkg. frozen hash brown potatoes (partially thawed)
2 (10 oz.) cans cheddar cheese soup
1 (13 oz.) can evaporated milk
1 can French fried onion rings, divided
Salt and pepper to taste

Directions:

1. Combine potatoes, soup, milk, and half the can of onion rings; pour into greased Crock Pot and add salt and pepper.

2. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings of top before serving.

CROCK POT CAPONATA

Ingredients:

1 lb. plum tomatoes chopped
1 eggplant in 1/2" pieces
2 medium zucchini in 1/2" pieces
1 onion finely chopped
3 stalks celery sliced
1/2 cup chopped parsley
2 Tablespoons red wine vinegar
1 Tablespoon brown sugar
1/4 cup raisins
1/4 cup tomato paste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons oil cured black olives (optional)
2 Tablespoons capers (optional)

Directions:

1. Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot.

2. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking.

3. Stir in olives & capers, if using.

CROCK POT CAULIFLOWER AND POTATO CURRY

Ingredients:

4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
1 pinch of asafetida
3/4 teaspoon ground turmeric
1/2 teaspoon chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1 big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 teaspoon garam masala

Directions:

1. Add all ingredients to a crock pot and cook on low for approximately six hours.

CROCK POT CHEESY CREAMED CORN

Ingredients:

3 16 oz. pkgs frozen corn 1 8 oz. pkg cream cheese
1 3 oz. pkg cream cheese
4 Tablespoons butter
3 Tablespoons water
3 Tablespoons milk
2 Tablespoons sugar
6 slices American cheese

Directions:

1. Combine all ingrediants in crockpot, mix well.

2. Cover and cook 4 - 5 hours on low, or until heated through and cheese is melted. Stir well before serving.

CROCK POT CORN PUDDING

Ingredients:

8 oz. cream cheese, softened
2 eggs, beaten
1/3 cup sugar
8 1/2 oz package corn bread mix 16 oz can cream style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 Tablespoons margarine, melted
1 teaspoon salt
1/4 teaspoon nutmeg

Directions:

1. Lightly grease crockpot. In a bowl, blend cream cheese, eggs and sugar.

2. Add remaining ingredients and mix well. Pour into crockpot.

3. Cover and cook on High 3 to 4 hours.

CROCK POT SCALLOPED CORN

Ingredients:

3 large eggs
1 cup half and half
1 Tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 to 4 Tablespoons minced onion
2 cups frozen creamed corn, thawed
1 cup coarsely crushed cracker crumbs

Directions:

1. Wisk milk and eggs together, then mix in remaining ingredients.

2. Pour into lightly buttered casserole which will fit in the slow cooker/Crock Pot.

3. Cover and cook on high for 2 1/2 hours, or until knife inserted in center comes out clean.

CROCK POT CHEESY CAULIFLOWER AND BROCCOLI

Ingredients:

1 (10 oz) pkg frozen cauliflower, thawed
1 (10 oz) pkg frozen broccoli, thawed
1 can Cheddar cheese soup
4 slices bacon
salt and pepper to taste
1/4 cup shredded cheddar cheese, if desired

Directions:

1. Fry bacon until crisp; drain well on paper towels then crumble.

2. Place broccoli and cauliflower in crock pot. Top with soup, sprinkle with bacon. Season with salt and pepper.

3. Cover and cook on low for 4 to 5 hours. About 20 minutes before done, top with cheddar cheese if used.

CROCK POT CREAMY CORN

Ingredients:

2 cups corn
2 Tablespoons sugar
2 eggs
1/4 cup flour
2 Tablespoons butter
1 cup milk
1/2 teaspoon salt

Directions:

1. Mix corn, sugar, eggs, flour, butter, milk and salt; place in slow cooker.

2. Cook on high for one hour.
 

CROCK POT CORN PUDDING

Ingredients:

1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped fresh tomato
1 16 oz can cream-style corn
4 large eggs
1/2 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1. Saute onion and green pepper until slightly softened; add tomato and saute for 1 minute more.

2. In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables.

3. Lightly grease a 3 1/2 quart Crock Pot (or a souffle dish which fits in a larger Crock Pot) and pour the mixture in.

4.  Cook on high 2 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted.