Marvelous Recipes

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

If you’re like most people, your mornings are pretty hectic. You probably don’t have time to put together a crock pot meal before leaving for work.

The easy solution to this problem is to assemble all the ingredients and put them together in your slow cooker pot the night before.

Place the filled, covered crock pot in your refrigerator overnight. All you have to do the next morning is return the pot to the cooking base and turn on the correct heat setting.

Your recipe will probably taste even better, since the flavors will have all night to be absorbed into the food.

This hearty slow cooker meal is sure to please your hungry family after a busy day. Serve up a generous helping of this tender pork and flavorful beans with a slice of warm corn bread. Mmm! So good!!

1 (3 pound) boneless pork loin roast
1 medium onion, sliced
3  (15 ounce) cans pork and beans
1-1/2 cups barbecue sauce  (I like honey hickory flavor)
1/4 cup brown sugar, packed
1/2 teaspoon garlic powder

1. Cut pork loin roast in half.* Place in a 5 quart slow cooker. Top with the sliced onions. In a medium size bowl, combine the beans, barbecue sauce, brown sugar and garlic powder. Pour mixture over the meat.

2. Cover and cook on Low for 6 hours or until meat is tender. Remove cooked roast and shred using two forks. Return the shredded meat to the slow cooker and heat through. Makes 10 servings.

*3 pound or larger roasts should be cut in half to ensure proper and even cooking in a slow cooker. Also, trim as much visible fat from the roast as possible to avoid greasy gravy.