Corn Chowder - crockpot

recipe from: recipezaar.com

SERVES 4 (change servings and units)

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Ingredients

• 6 slices bacon, sliced
• 1/2 cup onion, chopped
• 2 cups potatoes, diced, peeled
• 20 ounces frozen whole kernel corn, broken apart
• 16 ounces cream-style corn
• 1 tablespoon sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1 cup water

Directions

1. In skillet or microwave, fry bacon until crisp; remove and reserve.

2. Add onion and potatoes to bacon drippings and saute' for about 5 minutes; drain well.

3. Combine all ingredients in Crock pot. Stir well.

4. Cover and cook on LOW setting for 6 - 7 hours.

Broccoli Cheese Soup

recipe from Weight Watchers

This recipe is FAST n' EASY and tastes oh sooooo yummy!!! I just doubled the recipe, made it on the stove top earlier in the day and then had it warming in the crockpot until dinner time. It worked out perfectly! And would you believe it is a Weight Watcher recipe!? You won't believe it!

Broccoli Cheese Soup
Points: 4
Prep: 2 minutes
Cook: 8 minutes

1 (12oz) package fresh broccoli florets, coarsely chopped (I just used fresh broccoli steamed and chopped)
2 1/4 cups fat-free half-and-half
1/3 cup all-purpose flour
2 1/2 cups fat-free, less-sodium chicken broth
12 oz light processed cheese cubed (such as Velveeta light)

1. Place chopped broccoli in microwave safe bowl, and cover with plastic wrap. Microwave at HIGH 5 minutes or until tender.

2. While broccoli cooks, combine half-and-half and flour in pan stirring with a whisk. Cook over medium-high heat 5 minutes or until thick, stirring CONSTANTLY with whisk. Add chicken broth & cheese; cook over medium heat until cheese melts, stirring CONSTANTLY. Add broccoli and cook 2 minutes or until thoroughly heated.

Yields: 7 servings (serving size: about 1 cup).
Calories per serving: 194 (30% from fat)
Fat: 6.5g
Fiber:1.6g

Slow Cooker Fall Favorites

recipe from: a year of slow cooking

a whole bunch of Fall Favorites that are bound to please the crowds!

Beverages

Holiday (non-alcoholic) Punch (although "Holiday" is in the title, I've been making this a lot. Wednesdays can totally be the new Holiday.)
Pumpkin Spice Latte (yummers)
Chai Tea Latte (I don't actually like this so much, but my mother-in-law loves it, and so do her friends.)

Appetizers

Brie with Balsamic Apricot Topping (just made this again on Saturday, and have been requested to make it on Thursday for my friend Jennifer's jewelry party. Oh! anyone want to buy jewelry? I think there might be an online form.)
Sundried Tomato Dip (one of the very first things I made during my challenge)
Cream Cheese, Sausage, and Rotel Dip (AKA Mommy Crack)
Pizza Fondue (liquid pizza)
Fancy Cheese Fondue

Main Courses

Apricot Chicken (the kids LOVE this)
Pomegranate Beef (from Karina's Kitchen, the Gluten Free Goddess. She is wonderful.)
Pizza Soup (because you need more liquid pizza)
Cowboy Stew (from Headless Mom)
Pasta Fagioli (copy cat(ish) from the Olive Garden. We eat this monthly.)
Coq au Vin (red wine for purple, white wine for not-purple)
Azorean Stew (from Sean at Hedonia)
Salsa Chicken and Black Bean Soup (I get the nicest thank you notes about this one)
Java Roast (doesn't taste like coffee. I promise.)
Chile Verde (I make this for guests. Often.)
Margarita Chicken (from Alanna, of Kitchen Parade)
Mongolian Beef (lots of ingredients, but totally worth it)
Korean Ribs (from Stefania, of City Mama)
Orange Apricot Pork Chops (a favorite with kids)
Cranberry Pork Tenderloin (my little buddy Austin's review is priceless on this one)
Asian Peanut Butter Pork (mmm. peanut butter.)
Sausage Vegetable Medley (we eat this an awful lot. super easy.)
Autumn Sausage Casserole (C. Beth reminded me to add this!)
Jamaican Pumpkin Soup (amazingly delicious)

Desserts

Cheesecake (I was crazily ecstatic at how this turned out. I think the neighbors could hear my squealing)
Crustless Pumpkin Pie (exactly what it sounds like!)
Apple Crisp (the people in the audience at GMA liked this)
Peach (or whatever fruit you'd like) Pie (I had canned peaches in the house)
Pumpkin Pie Dip (fondue-y)
5 Layer Brownies (use a small slow cooker for this, or your middle won't set)
Pound Cake (I can't believe I ate the whole thing)
Rice Krispies Treats (the kids can do this alone. while I nap. It's a good thing.)
Caramel Apples (great surprise as an after school snack)
Brownie-in-a-Mug (So. Much. Fun.)

The Best Baked Potato Soup Ever! (crockpot)

(from Fix It and Forget It Cookbook)

4 large baked potatoes OR 1 bag of Steam ‘n Mash Potatoes

2/3 cup butter

2/3 cup flour

6 cups milk, whole or 2%

¾ tsp. salt

½ tsp. pepper

4 green onions, chopped and divided

12 slices bacon, fried, crumbled, and divided OR 12 slices MICROWAVE bacon, cooked, crumbled, and divided

2 cups shredded cheddar cheese, divided

1 cup (8 oz.) sour cream, plus some for topping

1. If using baked potatoes, cut potatoes in half. Scoop out pulp and put in a small bowl.

If using Steam ‘n Mash Potatoes, cook in the bag for 10 minutes.

2. Melt butter in large skillet. Add flour. Gradually stir in milk (sometimes I only add half of the milk and put the other half in the crock pot, set on LOW). Continue to stir until smooth, thickened, and bubbly.

3. Transfer milk mixture to crock pot and set on LOW.

4. Stir in potatoes, salt, pepper, and three-quarters of the onions, bacon, and cheese. Cook until heated. Stir in sour cream.

5. Cook on LOW until all well mixed and heated.

Serve with remaining onions, bacon, cheese, and sour cream.