Roasted Pepper and Artichoke Spread

From Jocely Denyer

1 c grated Parmesan cheese
1/2 c mayonnaise
8 oz cream cheese, softened
1 clove garlic, minsed
14 oz artichoke hearts, drained and chopped finely
1/3 c finely chopped roasted red bell peppers (from 7 oz jar)
Crackers, cut-up vegetables or snack bread slices

Combine parmesan cheese, mayonnaise, cream cheese, and garlic in food processor.  Process until smooth. Place in slow cooker.  Add artichoke hears and red bell pepper.  Stir well.  Cover.  Cook on low 1 hour.  Stir again.  Serve with crackers, veggies, or bread.

Slow Cooker Lasagana

From Kiersten Isom

1 lb Italian sausage or ground beef
3 cans (15 oz each) Italian style tomato sauce
1/2 tsp salt
15 oz ricotta cheese
15 uncooked lasagna noodles
1 med onion, chopped
2 tsp basil
2 c shredded moxxarella cheese
1 c grated Parmesan cheese

Cook sausage and onion in skillet over medium heat 6 - 8 minutes.  Stir in tomato sauce, basil and slat.  Mix 1 c mozzarella dnd the ricotta and Parmesan.  Spoon 1/4 of the sausage mixture into slow cooker, top iwth 5 noodles broken to fit.  Spread with half of the cheese mixture and 1/4 sausage mixtre.  Top with 5 more noodles, remaining cheese mixturek and 1/4 of sausage mixture.  Top with remaining 5 noodles and remining sausage mixture.  Cover and cook on low heat setting 4 - 6 hours until noodles are tender.  Sprinkle top of lasagna with remaining 1 c mozzarella.  cover and let stand about 10 m inutes or until cheese is milted.    NOTE:  I have made it without meat before and used bottled spaghetti sauce instead of the tomato sauce, basil and slat.  I have also used cottage cheese instead of ricotta.

Hot Fudge Pudding Cake for the Crock Pot
From Salena Thomas

1 c packed brown sugar
1 c flour
3 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 c milk
2 Tbsp melted butter
1/2 tsp vanilla
3/4 c packed brown sugar
1/4 c cocoa powder
1 3/4 c booiling water

Mix together 1 c brown sugar, flour, 3 Tbsp cocoa, baking powder and slat.  Stir in milk, butter and vanilla.  Spread over the bottom of slow cooker.  Mix together 3/4 c brown sugar and 1/4 c  c cocoa.  Sprinkle over mixture in slow cooker.  Pour in boiling water.  Do not stir.  Cover and cook on high 2 - 3 hours or until a toothpick inserted comes out clean.

Shepherd's Pie

From Shirley Pauole

1 lb ground meat

1 tbsp vinegar

1 tsp hot pepper

1 tsp paprika

1/4 tsp dried oregano

1 tsp chili powder

1 small onion

15 oz corn - drained

3 large potatoes

1/4 cup milk

1 tsp butter

1/4 tsp salt

dash of pepper

Shredded cheese

Combine meat, vinegar and spices. Cook in skillet until browned. Add onion and cook until onions begin to glaze. Spread on bottom in slow cooker. Spreak corn over meat mixture. Boil potatoes until soft. Mash with milk, butter, salt and papper. Spread over meat and corn. Cover and cook on low 3 hours in a crock pot. Sprinkle with cheese before serving. (I didn't use any hot pepper and I didn't have any dried oregano so I substituted one drop of oregano essenial oil).