Spinach & Artichoke Dip

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

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Jalapeno Popper Spread

Jalapeno Popper Spread for Holiday Parties!

2 (8 ounce) packages cream cheese - softened

3/4 cup mayonnaise

1 (4 ounce) can chopped green chilies, drained

2 ounces canned diced jalapeno peppers, drained

1 cup grated Parmesan cheese

Cream all ingredients together

Warm up in a small crock pot. Serve with crackers or tortilla chips!

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Easy Pot Roast

3-4 medium potatoes peeled and cut
baby carrots
3-5lb roast
1 can Cream of Mushroom Soup
1 packet Onion Soup Mix
Place all items into the crock pot, salt and pepper to taste, and cook on low heat 8-10 hours. There's no need to add water and you have plenty of gravy.
I sometimes add a small onion or the onions from a drained can of French Onion Soup for extra flavor. Adding the soup changes the consistency of the gravy a little and it's not as thick

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Beefy Noodles

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (1.25 ounce) package Lipton beefy onion soup mix
3 pounds beef stew meat
Pour the cream of mushroom soup, cheese soup and onion soup mix into a slow cooker, and mix well. Add beef, cover and cook on Low for 8 hours, or on High for 4 to 5 hours.
Serve over egg noodles or garlic mashed potatoes. We usually have green beans or a salad with this meal.
No water - no need to brown meat first! This recipe could not be easier!

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BACON RANCH CHICKEN

2 Tbsp Real Bacon Bits (I use 1/2 bag or jar)
1 tsp minced garlic (can use powder)
1 pkg Hidden Valley Ranch Dressing Mix
1 can Cream of Mushroom Soup
1 cup Sour Cream
4-5 Boneless Chicken Breasts (skinless) (I poke holes in them with fork)

Combine first 5 ingredients.Spray crock pot with Pam & put chicken breast in crock pot.Pour ingredients over the chicken breast.Cook 3-4 hours on HIGH until done.I add spinach at the end as well.

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Mexican Meatloaf

1 egg, beaten
1/3 cup taco sauce
1 cup coarsely crushed corn chips
1/3 cup shredded Mexican cheese blend
2 tablespoons taco seasoning mix
1/2 teaspoon salt, optional
2 pounds ground beef
additional taco sauce or salsa

Combine ingredients; mix well. Shape into a round loaf and place in a slow cooker. Cover and cook on low for 6-8 hours or until a meat thermometer reads 160 F. Serve with additional taco sauce or salsa.

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CROCK POT SWISS STEAK

1 1/2 lbs. round steak
1 chopped carrot
1 cup chopped celery
1 can tomato sauce
1 onion, sliced
2 Tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper

 Cut steak into serving pieces. Combine flour, salt & pepper & sprinkle over meat. Mix well & put into crock pot. Add carrot, celery, & onion. Pour tomato sauce on top. Cook on low for 8 to 10 hours.

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