1 bag (32 oz. ) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained OR 1 lb. cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 cups shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the slow cooker mixture, cover and turn on low. Cook for 10-12 hours.

6 medium white potatoes ( about 2 lbs. ) peeled and cubed
6 medium carrot, peeled and cut diagonally into 1/4-inch slices
1 onion, coarsely chopped
1 celery rib, chopped
2 lbs. lean boneless beef stew meat, or boneless chuck roast, trimmed of fat
and cut into 1-inch cubes
3 tbsp all-purpose flour
1/2 cup beef broth
1 cup dry red wine
1 can corn, drained
1 can green bean, drained
1/2 bag frozen peas
Salt & pepper to taste

In a 6-quart slow cooker, mix the potatoes, carrots, onion and celery. Toss the beef with flour to coat evenly. Add to the slow cooker. Top with the beef broth and red wine, pepper and salt. Cover and cook on the high setting 1-1 1/2 hours. Reduce the heat setting to low and cook 7 hours longer, or until the beef is tender, stirring once or twice during cooking. Add the corn, beans and peas and cook for one more hour or until hot through. Season with salt and pepper to taste.

3/4 lb Mild Italian sausages
2 Eggs
1/2 c Milk
2 sl Bread
1 ts Salt and Worcestershire
1 ts Dry mustard
1 ts Beef stock
1 sm Onion
1 1/2 lb Ground chuck
1/4 c Catsup
1 ts Dijon-style mustard
1 1/2 tb Brown sugar
4 lg Boiling potatoes
2 ts Butter; softened

Simmer sausages in water to cover 10 min. Drain. Place eggs, milk, bread, salt, Worcestershire, dry mustard, stock base and onions in blender container. Cover. Blend until smooth. Place ground meat in mixing bowl. Pour in blender contents. Mix until smooth. Pat half of meat loaf mixture in bottom of slow cooker. cover with sausages. Top with remaining meat loaf. Pat to seal. Combine catsup, mustard, and brown sugar. Spread over meat. Peel potatoes. Cut in strips (French Fry style). Coat well with butter and place around meat. Cover. Cook on high 1 hr. and reduce to LOW and cook for 6 hrs.

2 packages corn muffin mix - (8 oz ea)
1 can creamed corn - (15 oz)
2 eggs
1/2 cup sour cream
1 can chopped green chiles - (4 oz) -- undrained
2 tablespoons soft margarine
3 tablespoons chunky salsa - (to 4 tbsp)

In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and margarine. Whisk together until well combined. Add corn muffin mix, stirring well to combine.

Generously grease a 3 1/2-quart slow cooker with margarine or butter. Pour batter into the slow cooker. Spoon salsa over the top and cut into the batter. Cover and cook on HIGH for about 2 1/2 hours.

Turn heat off and let cool with lid ajar, for about 15 minutes. Loosen sides with a knife and invert onto a large plate. If a little of the top sticks to the bottom of the pot, dollop a little salsa on the top, or decorate with sour cream and chopped green onion. Delicious side dish!

This recipe yields 6 to 8 servings.

4 cn ( 5 1/2 ounces each) peach or apricot nectar
2 c Apple juice
1/4 To 1/2 tsp. ground ginger
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
4 Fresh orange slices ( 1/4 " thick), halved

Combine the first five ingredients in a slow cooker. Top with the orange slices. Cover and cook on low for 4-6 hours or until heated through. Stir before serving. Yield: about 1 quart

1 cup shredded mozzarella cheese
1 (8-ounce) package cream cheese, cubed
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can artichokes, drained and finely chopped
1 (10-ounce) package rinsed fresh spinach leaves, stems removed and finely chopped
Tostada or tortilla chips

Combine all ingredients in a 3 1/2-quart or smaller slow cooker. Cover and cook on high heat setting 2 hours, until hot and bubbling. Stir well and serve with tostadas or other tortilla chips. Makes 6 to 8 servings.