Italian Dressed Broccoli

4 c fresh broccoli florets
1 med onion, halved and sliced
2/3 c water
1/3 c Italian dressing
1 tbsp butter
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp dried parsley flakes
1/4 tsp salt

Bring broccoli, onion and water to a boil in a large skillet. Reduce heat, cover and simmer for 3 mins. Add the remaining ingredients. Cook and stir over med heat for 2-4 mins or until veggies are tender and liquid is reduced.

Chicken and Corn Chowder

1 can (10 3/4 ounces) cream of potato soup

1 can (10 3/4 ounces) cream of chicken soup

1 cup diced chicken or about 2 cans (4 to 6 ounces each) chunk chicken

1 can (12 to 15 ounces) whole kernel corn, drained

1 cup chicken broth

1/4 cup diced red bell pepper or roasted red bell pepper

1 can chopped mild green chile

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon dried leaf thyme

1 cup milk

Preparation:

Combine the soups, chicken, corn, chicken broth, bell pepper and chile, salt, pepper, and thyme in a 4- to 6-quart crockpot. Cover and cook on LOW for 4 to 5 hours. Add milk and cook for about 30 minutes longer, or until hot.

Peanut Butter Cereal Treats

30 large marshmallows
3 tbsp butter
1 tbsp peanut butter
6 cups Peanut Butter Cap n Crunch
1 1/2 c milk chocolate M&Ms

In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over med-low heat until melted. Remove from the heat. Stir in the cereal and M&Ms. Pat into a 9x13 pan coated with cooking spray. Cool and cut into bars.

Black Eyed Peas and Ham

• 1 pound frozen black eyed peas
• 1 cup chicken broth
• 2 ribs celery, thinly sliced
• 4 cloves garlic, minced
• 1 bunch (6 to 8) green onions, thinly sliced
• 6 ounces diced ham
• 1/8 teaspoon coarsely ground black pepper
• 1/2 teaspoon Creole seasoning

Preparation:

Combine all ingredients in slow cooker. Cover and cook on LOW for 6 to 8 hours. Serves 6.

Creamy Ham and Broccoli

• 1/2 cup. chopped onion
• 3 cups chopped ham, or use cooked chopped chicken or turkey
• 16 oz. frozen cut broccoli, thawed
• 1 can condensed cream of mushroom soup
• 1 jar (8 oz.) pasteurized process cheese spread
• 1 can (8 oz.) sliced water chestnuts, drained
• 1 cup. uncooked converted rice
• 1/2 cup water
• 1/2 cup milk
• 1/2 cup. chopped celery
• 1/2 tsp. pepper
• paprika (optional)

Preparation:

In slow cooker, combine ham, broccoli, soup, cheese spread, water chestnuts, rice, milk, celery, onion and pepper. Stir until blended. Smooth top, pushing rice into mixture. Cover and cook on high for 2 - 2 1/2 hours or on low for 4-5 hours or until rice and onion are tender, stirring occasionally if possible. Check near end of cooking time to make sure the rice does not get too mushy.

Ham and Potato Casserole

• 6 to 8 slices ham, deli or from leftover ham, about 1/8-inch thick
• 8 to 10 medium potatoes, peeled and thinly sliced
• 1 med. onion, peeled and thinly sliced
• salt and pepper
• 1 1/2 cups grated Cheddar cheese
• 2 cans condensed cream of celery or cream of mushroom soup
• paprika

Preparation:

Put half of ham, potatoes and onions in Crock Pot. Sprinkle with salt and pepper, then 1 cup of the grated cheese. Add remaining ham, potatoes and onions, and spoon undiluted soup over th top. Sprinkle with remaining 1/2 cup cheese and paprika. Cover and cook on low for 8 hours or on high 4 hours.

Kielbasa with Cabbage

• 1/2 head of cabbage, coarsely sliced
• 1 medium potato, diced
• 1 teaspoon salt
• 1/2 teaspoons caraway seeds, if desired
• 1 large onion, halved and thinly sliced
• 1 1/2 to 2 pounds Polish sausage, cut into 1" pieces
• 1 can (14oz) chicken broth (1 1/2 cups)

Preparation:

Combine all ingredients in slow cooker/Crock Pot, mixing well. Cover and cook on low for 8 to 10 hours, or high for 3 to 4 hours.
Serves 4 to 6.