Green Beans in Cheesy Bacon Sauce (Crock Pot)

Ingredients

• 2 (16 ounce) packages frozen cut green beans ( I used fresh that we put in the freezer last summer)
• 1/2 cup finely chopped onion
• 1 (4 ounce) jars sliced pimiento, drained
• 1 (4 ounce) cans sliced mushrooms, drained
• 1 (10 3/4 ounce) cans condensed cream of mushroom soup
• 1 1/2 cups shredded cheddar cheese ( about 6 oz)
• 1/4 teaspoon pepper
• 6 slices bacon, crisp-cooked, drained and crumbled

Directions

1. In a 3 1/2 to 4 quart crock pot, combine green beans, onion, pimiento, mushrooms, soup, cheese and pepper.
2. Sprinkle top with crumbled bacon.
3. Cover, cook on low-heat setting for 4-5 hours or on high for 21/2- 3 hours.
4. Stir before serving.

Slow-Cooker Bacon Corn Chowder

Ingredients

1 lb small red potatoes, cut into 1-inch cubes

1/2 cup chopped onion

2 bags (12 oz each) frozen whole kernel corn

3 cups  chicken broth (from 32-oz carton)

1 teaspoon salt

1/2 teaspoon ground pepper

2 cups half-and-half

2 tablespoons cornstarch

1/2 lb bacon, crisply cooked, crumbled

Directions

1. In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
2. Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
3. In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into corn mixture. Cover; cook 10 to 15 minutes longer or until slightly thickened.

Cinnamon Bread Pudding

INGREDIENTS

1 package Cinnamon Rolls, thawed
8 egg yolks
2 eggs
1 quart heavy cream
1 cup sugar
Pinch of salt
2 tablespoons butter, cut into small cubes
1 cup pecans, coarsely chopped
½ cup golden raisins
1 teaspoon bourbon or vanilla extract

PREPARATION

Preheat oven to 325 degrees. Butter a medium casserole well.

Remove rolls from package, cut each roll into quarters and set aside. Using a large mixing bowl, whisk eggs with egg yolks until light and fluffy. Add cream, sugar and salt, whisking to combine thoroughly. Flavor custard with a teaspoon of bourbon or vanilla extract. Place rolls into prepared casserole and pour custard over. Dot casserole with butter and sprinkle with pecans and raisins. Bake until pudding is golden and center is set, approximately 30-40 minutes. Allow pudding to stand for 5 minutes before serving. Serves 6 Sister says: There's no need for bourbon sauce because the flavor's baked inside. The alcohol cooks out during baking, but if you prefer, substitute vanilla for bourbon.

Slow-Cooker Chicken Broccoli Lasagna

Ingredients

1 bag (12 oz) frozen broccoli florets

3 cups chopped cooked chicken

3 1/2 cups shredded Italian cheese blend (14 oz)

3/4 teaspoon freshly ground pepper

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

1 can (10 3/4 oz) condensed cream of mushroom soup

1 container (8 oz) sour cream

1 package (8 oz) sliced fresh mushrooms (about 3 cups)

9 uncooked lasagna noodles

1 cup freshly shredded Parmesan cheese (4 oz)

Directions

1. Cook and drain broccoli as directed on package, using minimum cook time. In large bowl, mix chicken, 2 cups of the cheese blend, the pepper, both soups, sour cream, mushrooms and broccoli.
2. Spray 5-quart slow cooker with cooking spray. Spread one-fourth of the chicken mixture in slow cooker. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-fourth of the chicken mixture and 1/2 cup of the cheese blend. Repeat layers twice. Sprinkle with Parmesan cheese.
3. Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Sprinkle with additional freshly ground pepper, if desired.

Oreo Slab Pie

Ingredients

1 box  refrigerated pie crusts, softened as directed on box

1 jar (16 oz) hot fudge topping (2 cups)

1 1/2 cups heavy whipping cream

1 package (8 oz) cream cheese, softened

1/3 cup sugar

1/2 teaspoon vanilla

16 Oreo cookies, coarsely crushed

8 Oreo cookies, halved

Directions

1. Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with fork.
2. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside.
3. Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.
4. In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.
5. Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.
6. Spoon cream cheese mixture evenly over hot fudge. Refrigerate 1 hour. Garnish with halved cookies. Cover and refrigerate any remaining pie.

Cinnamon Roll Cream Pie

Ingredients

To make pie crust

• 1 1/2 boxed pie crusts ( total of 3 sheets)
• 6 tablespoons butter ( melted)
• 3/4 cup brown sugar
• 3 teaspoons cinnamon
• 1 teaspoon vanilla extract

To make pie filling

• 3/4 cup sugar
• 1 tablespoon flour
• 1 teaspoon cinnamon
• 1 pinch salt
• 1 large egg
• 2 tablespoons butter ( melted)
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup heavy cream

Directions

1. To make pie crust, combine the 2 pie crust dough and roll it out into a slab shape.
2. In a bowl, add melted butter, brown sugar, cinnamon, and vanilla extract; mix well.
3. Spread the mixture evenly over the slab-shaped dough; make sure to save 1/3 of the mixture (for the top crust layer).
4. Roll the dough, and cut into small cinnamon roll-looking circles.
5. Gently flatten the cinnamon roll discs with a rolling pin.
6. Place the cinnamon rolls over the bottom and sides of a 9" diameter pie baking pan and cinch the outer edges with your fingers and press the edge of a fork down around the perimeter.

7. Repeat making the mini cinnamon roll (flattened) discs to be used for the top layer of the pie.
8. Make pie filling (see below).
9. After the filling is made and poured into the pie pan, bake at 400F for 30-40mins; note to cover the pie with aluminum foil for the final 15mins to prevent the crust from burning.
10. On another baking sheet lined with wax paper, lay out the other set of cinnamon rolls and bake at 350F for 15-20mins.
11. Cover the pie with the baked cinnamon roll discs.
12. To make pie filling, combine sugar, flour, cinnamon, salt; mix well.
13. Add egg and melted butter; mix well.
14. ♣ Add vanilla extract, milk and heavy cream; mix well.
15. Pour the filling into the pie pan that has been lined with the cinnamon roll crust.

Slow Cooker Stuffed Pepper Soup

Ingredients

• 1 lb extra lean ground beef, browned and drained
• 2 (10 3/4 ounce) cans tomato soup
• 1 (14 -15 ounce) cans diced tomatoes, undrained
• 2 cups broth ( chicken, beef or vegetable)
• 2 bell peppers, chopped ( I used one green and one red)
• 1 medium onion, chopped
• 1 tablespoon italian seasoning
• 1 (5 -6 ounce) packages Spanish rice mix, uncooked
• grated parmesan cheese, for serving if desired

Directions

1. Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.).
2. Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.
3. Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.).
4. Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors.
5. Serve with Parmesan cheese sprinkled on top, if desired.