Crockpot Chili

2 lbs. ground beef
1 lg. onion
1 lg. green pepper
1 lg. jalapeno pepper
Chili powder to taste
Garlic salt to taste
Salt to taste
Pepper to taste
Sugar to taste
2 cans crushed tomatoes
1 can tomato puree
1 can kidney beans
2 cans chili hot beans

Brown beef. Saute chopped onion and green pepper in grease. Mix beef, onion and green pepper. Add spices; let stand 1 hour. Add tomatoes, tomato puree, beans; cook in crock pot all day. Best if refrigerated and warmed the next day.

Hot and Sour Chicken

4 to 6 chicken breast halves -- skinned & boned
1 cup low sodium chicken broth
1 package Knorr's Hot and Sour Soup Mix

Put chicken breasts in the crock pot; add soup mix. Pour broth over all and cook on low for 5 to 6 hours. Serve with rice or noodles.

Spinach Souffle

2 pounds frozen spinach -- thawed and drained
1/4 cup grated onion
1 8 oz pkg light cream cheese -- softened
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
2 eggs -- beaten
1/4 teaspoon white or black pepper dash nutmeg

Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in spinach mixture. Spoon mixture into a lightly buttered 3 1/2-quart crock pot (or souffle dish to fit in a larger crock pot) and cook on high for 2 to 3 hours.

Pork Roast with Sweet Potatoes

1 (3 lb) boneless pork roast (or cubed lean pork)
2 to 3 large sweet potatoes
1 green bell peppers (optional)
1/2 cup apple cider
3 tablespoons brown sugar
1 teaspoon cinnamon
salt and pepper to taste

Put roast or cubed pork in the crock pot. Cut sweet potatoes and green peppers in large pieces and add them. Mix the remaining ingredients and pour over all; cook all day on low or about 4 hours on high. Serve with rice. (You may add a cornstarch-water mixture to thicken the sauce.)

Barbeque Pork For Sandwiches

1 1/2 lbs. cubed pork
1 lb. cubed beef
1 (6 oz.) can tomato paste
1/4 c. vinegar
1/2 c. brown sugar
1 tsp. salt
1 tbsp. chili powder
1 lg. chopped onion

Mix together in crock pot, cooking at least 8 hours. Shred meat with fork before serving on good buns or hard rolls.

Crock Pot Pork Chops

5-6 pork chops
1/4 c. brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
8 oz. can tomato sauce
29 oz. can cling peaches (halves)
1/4 c. vinegar
Salt and pepper

Brown chops lightly on both sides in skillet. Pour off excess fat. Combine sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar. Season chops and arrange in slow cooker. Put drained peach halves on top. Pour tomato mixture over all. Cover and cook on low for 4-6 hours.

Crock Pot Ham

1 small ham
Apple juice to cover
1 c. brown sugar
2 tsp. dry mustard
1 tsp. ground cloves
2 c. white raisins(optional)

Cook ham in juice 8-10 hours on low. Before serving turn oven to 375 degrees. Make a paste of the sugar, mustard, cloves and about 1 tablespoon of the hot juice. Smear on ham. Place ham in a baking pan and pour in a cup full of the hot juice and the raisins. Bake 30 minutes or until the paste has turned into a glaze.

Easy Cherry Cobbler

1 16 oz can cherry pie filling -- light
1 pkg cake mix for 1 layer cake -- or sweet muffin mix
1 egg
3 tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts -- optional

Put pie filling in lightly buttered 3 1/2-quart crock pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low. You may also use a lightly greased souffle dish in a larger crock pot. 6 servings.