Cheesy Potato Soup
Loi Palmer, February 2008 MMCW website
1 stick butter, 1/2 cup flour, 2 cups milk, 2 cans chicken broth, 1/2 cup Cheez Whiz, 6 slices bacon cooked crisp and crumbled, 4 medium peeled and diced potatoes, 1 teaspoon salt, 1 teaspoon pepper.
  Melt butter in sauce pan. Add flour and seasonings. Mix well. Add milk and chicken broth. Cook over medium heat until slightly thickened, stirring constantly. Add Cheez Whiz and stir until melted. Add potatoes. Sprinkle with bacon when serving.

Chicken Soup
Loi Palmer, February 2008 MMCW website
  4 boneless chicken breasts, 2 chopped celery ribs, 1 chopped onion, 2 cloves garlic, 2 cups water, 1 teaspoon salt, 2 chopped large carrots, 2 cups cooked egg noodles, 2 cans chicken broth.
  Place the chicken breast, celery, onion, carrots, salt, and water in the crock-pot. Cook on high for three hours. Remove the chicken and chop into bite size pieces. One half hour before serving return chicken to the vegetables in the crock pot, add the canned chicken broth and cooked noodles.

Cream of Mushroom Soup
Loi Palmer, February 2008 MMCW website
  3 tablespoons butter, 1 pound chopped mushrooms, 1 chopped onion, 1 coarsely chopped celery rib, 1 teaspoon salt, 1 cup milk, pepper to taste, 1 cup heavy cream.
  Saute' mushrooms in butter. Add the onion and celery. Cook vegetables until wilted. Put in blender. Add the salt, milk, and pepper. Blend for 30 seconds. Add the heavy cream and blend. Return to the crock-pot to reheat. Keep warm on medium heat to prevent the cream from scorching.

Crock-pot Chicken
Loi Palmer, February 2008 MMCW website
  A whole chicken or chicken breasts, 4 cloves of garlic, 1quartered onion, Italian or balsamic dressing - your choice.
  Place chicken in crock-pot, drizzle dressing over chicken. Place garlic and onion over the chicken. Cover and let cook for four hours on high heat.

Crockpot Lasagna
Michelle Moore, August 2006 MMCW website
8-10 uncooked lasagna noodles, 1 lb ground chuck, 1 teaspoon Italian seasoning, 1 (28 oz) jar spaghetti sauce, 1/3 cup water, 1 small can sliced mushrooms, 15 oz container of ricotta cheese, 2 cups shredded mozzarella cheese.
   Brown and drain meat. Mix meat and seasoning together and set aside. Mix sauce and water together in a bowl. Spray crockpot with non-stick spray. Layer as follows: 1/2 noodles, 1/2 meat, 1/2 sauce, 1/2 mushrooms, 1/2 ricotta cheese, 1/2 mozzarella cheese, repeat. Cook on low for 3-4 hours.

Great Northern Bean Soup
Loi Palmer, February 2008 MMCW website
  1 bag dry Northern beans, 4 cups boiling water, 3 cans chicken broth. Add all ingredients to the crock-pot.
  In a skillet saute' the following and add to the crock-pot: 2 tablespoons olive oil, 1 chopped onion, 3 cloves minced garlic, 1 cup chopped ham, 3/4 teaspoon salt, 1 teaspoon pepper.
  Cook in the crock-pot on high for 5 hours or until the beans are very soft. Add water if you like your soup thinner.

Pot of Pork
Loi Palmer
  1 pork tenderloin, 1 jar salsa, 1 can black beans.
  Cook all day in crockpot on low heat--delicious.

Red Hot Applesauce
Loi Palmer, February 2008 MMCW website
10 to 12 peeled, cored, and chopped apples, 3/4 cup hot cinnamon candies, 1/2 cup apple juice or water.
  Combine apples, candy, and apple juice in crock-pot. Cover and cook on low for 7 to 8 hours or high for 4 hours until desired consistency. Serve warm with ice cream.

Slow-cooked Swiss Steak
Loi Palmer, February 2008 MMCW website
  2 tablespoons plain flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 cans (8 oz) tomato sauce, 1 1/2 lbs. boneless beef round steak cut into 6 pieces, 1 medium chopped onion, 1 celery rib cut into 1/2 inch slices.
  In a large Ziploc plastic bag, combine the flour, salt and pepper. Add the steak; seal the bag and toss to coat. Spray the crock-pot with non-stick cooking spray. Place onion in crock-pot, top with steak, celery, and tomato sauce. Cover and cook on low for 7 hours. Serve over rice.

Sweet and Spicy Pork Picadillo
Loi Palmer, February 2008 MMCW website
  1 tablespoon olive oil, 1diced onion, 2 cloves minced garlic, 1pound boneless pork country-style ribs cut into cubes, 1 can (14 1/2 oz) undrained diced tomatoes, 3 tablespoons cider vinegar, 2 canned (in adobo sauce) chopped chipotle peppers, 1/2 cup raisins, 1/2 teaspoon cumin, 1/2 teaspoon ground cinnamon, salt and pepper to taste.
  Heat olive oil in skillet over medium low heat until hot. Cook and stir onions and garlic until translucent, about 4 minutes. Add pork to skillet and brown. Transfer to crock-pot. Combine tomatoes, vinegar, chipotle peppers, raisins, cumin, and cinnamon in medium bowl. Pour over pork. Cover and cook on low for 5 hours or high for 3 hours. Shred pork using 2 forks. Cook for 30 minutes longer. Great served over yellow rice.