Ingredients

• 3 cups rice cereal squares
• 2 cups corn cereal squares
• 2 cups Kix cereal
• 1/2 cup cashews
• 1/2 cup Goldfish crackers
• 1/2 cup margarine, melted
• 1/8 cup Worcestershire sauce
• 1 tbl. garlic powder
• 1/2 cup dried sweetened cranberries
• 1/2 cup dried blueberries
• 1/4 cup raisins

Directions

1. Put all cereals, nuts and crackers into slow cooker.

2. Mix melted margarine, Worcestershire sauce and garlic powder together and pour over cereal.

3. Cook on Low for 2 1/2 hours and uncover. Turn to High for 45 minutes.

4. Remove from slow cooker. Put into large storage bags or containers and add dried fruits. Shake until fruits and cereals are evenly distributed.

Source: The Advocate – Baton Rouge, La.

Ingredients

• 1 (15 1/4-oz.) can Fiesta corn, drained
• 1 (15 1/4-oz.) can white corn, drained
• 1 (14 3/4-oz.) can cream-style corn
• 1 (10-oz.) can Ro-tel tomatoes
• 1/2 cup crushed Ritz crackers
• 1 (8-oz.) pkg. shredded Cheddar cheese
• Jalapeño pepper slices, optional

Directions

1. Place all of the cans of corn into slow cooker and add Ro-tel tomatoes.

2. Cook on Low for 4 hours.

3. At end of cooking time, remove from cooker and top with crushed Ritz crackers and shredded Cheddar cheese. Top with jalapeño pepper slices, if desired.

Serves 6 – 8

Great for Potluck:)

Ingredients

• 4 pounds lean steak, cut into 1 inch cubes
• 2 medium heads garlic, peeled and minced
• 2 bay leaves
• 1 large onion, sliced into rings
• 10 large black olives, sliced
• 1 (28 ounce) can crushed tomatoes
• 1/3 cup olive oil

Directions

Put all ingredients into slow cooker in order listed. Cover and cook on low for 7 to 9 hours.

Remove bay leaves before serving.

Ingredients

• 1/4 cup yellow cornmeal
• 1/3 cup all purpose flour
• DUMPLINGS:
• 2 garlic cloves, minced
• 1-2 tsp chili powder
• 3 cups water or veg broth
• 1 15-oz can red kidney beans, rinsed and drained
• 1 15-oz can black beans or pinto beans, rinsed and drained
• 1 14 1/2-oz can Mexican-style stewed tomatoes
• 1 10-oz package frozen whole kernel corn, thawed
• 2 medium carrots, sliced
• 1 (15 oz can) pinto beans
• 1 large onion, chopped
• 1 4-oz can diced green chili peppers
• 2 tsp instant beef bouillon granules (or veg granules)
• 1 tsp baking powder
• 1 beaten egg white
• 2 Tbsp skim or 1% milk
• 1 Tbsp cooking oil
• salt and pepper

Directions

1. In crockpot combine chicken broth, beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours.
2. At end of 10 hours, make dumplings: In a medium mixing bowl stir together flour, cornmeal, baking powder, salt, and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined.
3. Drop dumpling mixture into 6 mounds atop the bubbling stew. Cover and cook for 30 minutes more. (Do not lift lid while dumplings are cooking.).

Ingredients

• 1 1/4 lb (about 6) boneless skinless chicken thighs
• 2 garlic cloves, minced
• 1/2 cup roasted red bell pepper (from a jar), cut into bite-sized strips
• 1/2 t salt
• 1/4 cup mayonnaise
• 3 tablespoons purchased pesto
• 1 (10-inch) focaccia
• 6 slices tomato

Directions

Place chicken thighs in 3 to 4 quart slow cooker. Sprinkle with garlic, roasted pepper strips and salt.

Cover; cook on low setting for 6 to 7 hours.

Just before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well.

In small bowl, combine mayonnaise and pesto; blend well. Cut focaccia into 6 wedges; split each in half. Spread cut sides with mayonnaise mixture. With slotted spoon, place about 1/3 cup chicken mixture onto bottomhalf of each focaccia wedge. Top each with tomato slice and top half of focaccia.

*Pillsbury Slow Cooker
makes 6 sandwiches