Marvelous Recipes

Cinnamon sticks and red hot candies simmered in water for several minutes in a saucepan or for 1 to 2 hours in your slow cooker, will fill your home with a delicious aroma.

What a great way to welcome guests into your home!

I came up with this recipe quite by accident. Because I needed to go grocery shopping, I was a little low on cooking ingredients. I decided to use what I had and this was the result. My husband and son liked it so well, they both had to have seconds!

4-5 large potatoes, cut into eighths
1 large onion, chopped
8 ounces cheese spread (Velveeta), cut into cubes
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
8 ounces sour cream
1 envelope ranch dressing mix
6 lean, boneless pork chops*

1. Place potatoes and onions in bottom of well buttered 5 quart slow cooker. In a large bowl, microwave cheese spread and milk on High for about 3 minutes until cheese is melted and smooth, stirring after each 1 minute. Add salt, pepper, garlic powder, sour cream and ranch dressing mix. Stir until well blended.

2. Pour 1/2 the mixture over the potatoes and onions in bottom of slow cooker. Place pork chops on top and pour the remaining 1/2 mixture over the chops. Cook on Low for 7-9 hours or on High for 5-6 hours. Makes 6 servings.

* You may use 5-6 small boneless chicken breast halves instead of pork chops if desired.

Vegetables tend to cook slower than meat in a crock pot or slow cooker. To be sure the vegetables and meat are all ready at the same time, place the vegetables on the bottom and around the sides with the meat on top.

A creamy and comforting side dish your whole family will enjoy after a busy and stressful day!

1-(32 ounce) package frozen cubed hash brown potatoes
1-(10-3/4 oz.) can cream of chicken soup, undiluted
1-1/2 cups milk
1 cup shredded cheddar cheese
1/2 cup butter or margarine, melted
1/4 cup dried minced onion
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
3/4 cups crushed cornflakes
1/2 tablespoon butter or margarine

1. In a large bowl, combine hash browns, soup, milk, cheese, 1/2 cup butter, onion, salt and pepper. Pour into a greased 5 quart slow cooker. Cover and cook on Low for 4-1/2 to 5 hours or until potatoes are tender.

2. Just before serving, combine cornflake crumbs and 1/2 tablespoon butter in a pie plate. Bake at 350 degrees F for 4-6 minutes or until golden brown. Stir the potatoes; sprinkle with crumb topping. Yields 10-12 servings.

Emily