Stuffed Potatoes Recipe

6 pcs. washed potatoes (for baking)
3 tbsps. Parmesan
3 tbsps. butter
1/8 tsp. of pepper
1 c. of milk
A tsp. of salt
Cheddar, shredded
Chives, chopped

Put your moist potatoes inside the bottom part of your Crockpot. Cook covered at low settings for about 6-8 hrs. Take out a potato then cut up a lengthwise slice. Repeat with all other potatoes. Scoop the insides out and save the shells.

Add the remainder of your ingredients to your scooped out potato flesh then after mixing it well, stuff them back inside the shells then finish with a topping of shredded cheese. Then, bake inside your oven at around 425′ F for about 15 mins. or just until the cheese bubbles & melts.

Makes 6 servings

German Potato Salad Recipe

2 pcs. potatoes, slice them up
1/2 cup chopped onions
1/2 cup sliced celery
1/4 cup diced green bell peppers
1/4 cup of vinegar
1/4 cup of oil
Parsley, chopped
Bacon slices, cooked & broekn up into crumbs

Blend together all the ingredients aside from the bacon & parsley. Add in pepper & salt for seasoning. Stir it up then cook it for about 5 to 6 hrs. inside your slow cooker/crockpot. Season with sugar as necessary. Finish with a garnishing of parsley & bacon crumbles.

Crockpot-baked Potato Recipe

10 potatoes (large); unpeeled & rinsed
Cheese sauce
3 sliced of bacon; cooked crisp & crumbled
2 sprigs of parsley; chopped

Pierce each of the potatoes on all sides using a fork. Wrap it in aluminum foil. Assemble the potatoes in the crockpot; and then cover. Cook on high ’til potatoes are tender (about 2.5 � 4 hours).

Remove from foil and transfer to a platter. Slit a cross on top of the potatoes; and then press inward to break it open. Pour cheese sauce over the potatoes.

Top with crumbled bacon; and sprinkle with chopped parsley prior to serving.

>> Crockpot-baked Potato Recipe

Scalloped Potatoes Recipe

10 big potatoes, sliced thin
1 c. of milk
2 regular sized cans of condensed soup (Cheddar cheese)
2 pcs. big onions, chop them up

On a bowl, mix together milk & soup. Take your removable liner then layer 1/2 of potatoes & 1/2 of onions then spread about 1/2 of your milk-soup mixture.

Layer again in the same order until all your ingredients have been used up. Put the liner on the base of your crockpot. Cook covered at low settings for about 6 to 8 hrs. or at high settings for about 3 to 4hrs. and if cooking on auto then 5 hrs.

Corn and Potato Chowder Recipe

2 cans of whole kernel corn (16 oz); drained
2-3 potatoes (medium); sliced
1 pc of onion; sliced
A dash of pepper
1/2 tsp of salt
2 c of broth of chicken
1/4 c of butter (or margarine)
2 c of milk

Combine corn kernels, potatoes, onions, salt, pepper, and chicken broth into crockpot. Stir ’til blended well. Cover with lid. Set heat to low. Cook for 7-9 hours, stirring occasionally.

Transfer mixture to blender; and then puree. Return it to the pot. Add butter and milk. Stir well. Cover, set heat to low. Cook for 2 more hours, stirring occasionally.

>> Corn and Potato Chowder Recipe

Simple Saucy Potatoes Recipe

4 (15-ozs.) cans of drained potatoes (white), cut up
6 pcs. of onions (green), sliced thin
2 regular sized cans of undiluted condensed soup (cream of celery)
10 slices of bacon, fried & crumbled
2 c. of sour cream

Put potatoes inside your crockpot. Mix together all other ingredients inside a bowl then pour it on potatoes inside the pot. Blend everything well. Cook covered at high settings for about 4 to 5 hrs.

Hot ‘N’ Spicy Pecans Recipe

1/4 (4-ozs.) c. of butter, broken into pcs.
6 c. of pecans
2 tsps. of powdered chili
1/2 tsp. of salt (onion flavored)
1/2 tsp. of powdered garlic

Get your slow cooker/crockpot and put the butter pcs. Next, heat the pot but without the cover on at high settings for 15-20 mins. Add in pecans and stir them up so that they get coated evenly.

Cook covered at high settings for another 30 mins. then take off the cover & cook still at high settings for 2.5 hrs. more all the while stirring it.

Add in seasonings then stir the contents of the pot to blend everything well. Spread out the mixture onto a sheet for baking so it cools faster then place in containers/jars that are airtight. Can be stored inside the fridge for around six weeks and frozen for 3 mnths.

You can either serve this dish warm or at room temp.

White Chili with Chicken Recipe

1 pound northern white beans (dry)
5 1/4 cup of chicken stock
1 large onion (white), chopped
5 cup of chicken breasts, cooked & diced
1 tablespoon of pepper (white), freshly ground
1 teaspoon of salt
2 garlic cloves, minced
1/2 teaspoon of cloves (ground)
1 tablespoon of oregano (dried)
1 tablespoon of cumin (dried)
1 can (7-oz.) of chilies (green), diced
1 3/4 cup of chicken stock
1 tablespoon jalapeno, diced (if desired)

For the condiments:
Cheese (Monterey Jack), shredded
salsa (chunky)
sour-cream
avocados, diced
olives (black), sliced

Beans should be soaked in some water for about 24 hrs. and drain them off. In your Crockpot, mix together cloves, cumin, oregano, salt, pepper, onions, garlic, chicken stock and beans.

Cook covered at simmering for 5 hrs. just until the beans become softened. Don’t forget to stir every now and then. Add in chilies, 1&3/4 cup stock and chickens.

If you want them hotter, add in jalapenos. Cook covered, simmering for one hour. Best served with the condiments and tortillas (flour).