**Hot & Spicy**

Spicy food is enjoyed the world over. In some countries, like Indonesia, spicy foods are even fed to newborns and only the dying are kept from enjoying everything the spices have to offer. Eating spicy foods will open up a whole new world of culinary delights to those who dare to venture.

Start with foods that are only slightly more spicy than what you are currently used to. As you eat these foods, note which spices you like, which you don't, and whether they cause any side effects.

Many health benefits are now being associated with spicy foods, such as they may lower the risk of certain types of cancer, increase metabolic rate- which can help burn off fat, improve digestion, and reduce high blood pressure!

*Spicy Nachos*

"Quick and easy to make and delicious to eat! "

Ingredients

Tortilla Chips
Grated Cheddar Cheese
Tomato Salsa
Sour Cream
Sliced Jalapenos

Directions

Spread Tortilla chips out evenly on a plate.

Sprinkle grated cheese generously over the Tortillas.

Bake in the oven on 200 degrees centigrade for 5-10 minutes or until cheese is nicely melted.

Sprinkle some Jalapenos over the top to taste and serve with salsa and sour cream drizzled over.

**Use half cheddar and half a different coloured cheese like red leicester or mozzerella (if you want extra fun when eating!) for a marbled effect and extra visual appeal.**

According to Asian people, it is advisable that when buying pre-ground spices not to buy too large a quantity, as they lose much of their aroma and flavor if they are stored over a long period of time. This loss of pungency can be avoided, to a degree, by ensuring that the spices are kept out of direct sunlight, either by storing them in tinted glass jars or in a cupboard. Though more time consuming, grinding spices, as an when you need them, is the best way to get the strongest, truest flavor. Grinding spices can be done either by hand with a pestle and mortar, or in a small coffee grinder, kept specifically for the purpose.

*Spicy Asian Tuna Salad*

"This tuna salad is one of a kind, simple yet super addictive. Fresh ginger and green chile pepper pair up for this taste explosion!"

Ingredients

• 1 (6 ounce) can solid white tuna packed in water, drained
• 1 teaspoon grated fresh ginger root
• 1/2 teaspoon diced green chile pepper
• 3 tablespoons finely chopped onion
• 1/4 teaspoon curry powder (optional)
• 1/4 cup mayonnaise
• 1/2 teaspoon fresh lemon juice

Directions

1. With a fork, flake tuna into a small bowl. Mix in ginger, pepper, chopped onion, curry powder, mayonnaise, and lemon juice.

*Moroccan Chicken Stew*

"This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!"

Ingredients

• 2 tablespoons olive oil
• 8 (4 ounce) skinless, bone-in chicken thighs
• 2 medium red onions, sliced
• 1 large green pepper, cut into 1-inch pieces
• 2 cloves garlic, finely chopped
• 1 teaspoon ground cinnamon
• 1 tablespoon curry powder
• 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
• 1/3 cup golden raisins
• 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1/3 cup slivered almonds, toasted

Directions

1. Heat the oil in a 5-quart saucepot over medium high heat. Add the chicken in batches and cook until well browned on both sides. Remove the chicken from the saucepot.
2. Reduce the heat to medium. Add the onions, pepper and garlic and cook for 5 minutes or until they're tender-crisp. Add the cinnamon and curry and cook and stir for 1 minute. Stir in the soup and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 15 minutes.
3. Stir the raisins and chickpeas in the saucepot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds.                

*Chipotle Chicken Sandwiches*

"The smoky flavor of chipotle flavors these delicious chicken and peppers sandwiches highlighted by a mouthwatering barbecue sauce."

Ingredients

• 1 tablespoon olive or vegetable oil
• 2 pounds skinless, boneless chicken thighs
• 1 large red pepper, cut into 2-inch-long strips
• 1 large sweet onion, thinly sliced
• 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
• 3/4 cup water
• 1/4 cup cider vinegar
• 2 tablespoons packed brown sugar
• 1 teaspoon ground chipotle chile pepper
• 1 (13 ounce) package Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds
• shredded Cheddar cheese

Directions

1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes until it's well browned on both sides. Remove the chicken and set aside.
2. Add the pepper and onion to the saucepot and cook until the vegetables are tender-crisp.
3. Stir the soup, water, vinegar, brown sugar and chile pepper in the saucepot. Heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is fork-tender.
4. Remove the chicken from the saucepot to a cutting board. Using 2 forks shred the chicken. Return the chicken to the saucepot.
5. Cook for 10 minutes or until the sauce is thickened.
6. Serve the chicken mixture on the buns. Top with the cheese, if desired.

*Spicy Crab Bisque*

"This light and spicy tomato crab bisque is one of my all-time favorite "need something gourmet at the last minute" emergency recipes. It's easy to shop for, requires very little effort, and only takes about 10 to 15 minutes to pull off. Of course, none of that would matter if it didn’t taste any good, but that's really not a problem here."

Ingredients:

1/4 cup chopped green onions

1 tablespoon butter

1/4 teaspoon Old Bay seasoning

1 quart prepared creamy tomato soup

cayenne to taste

8-oz tub lump crabmeat

salt and fresh ground black pepper to taste

2 tablespoon heavy whipping cream

*Mexican Casserole*

"This is a spicy colorful casserole which can be partially prepared the day before serving."

Ingredients

1 can (7 oz) whole green chiles
1 lb. (3 cups) sharp Cheddar cheese, grated
1/2 lb. (2 cups) Monterey Jack cheese, grated
4 eggs
1 can (13 oz.) evaporated milk
Salt and pepper to taste
Generous dash hot pepper sauce
1 bunch green onions, chopped

Directions

Split chiles and cover the bottom of a baking dish. Spread chiles with the grated cheeses.
Stir eggs into milk. Season to taste with salt, pepper and hot pepper sauce. Pour over cheese. At this point, mixture may be refrigerated overnight.
When ready to bake, top with green onions.
Bake at 350F for 35 to 40 minutes or until casserole bubbles and puffs up.

*PORK* "The Other White Meat"

Pork is one of the most widely eaten meats in the world, accounting for about 38% of meat production worldwide, although consumption varies widely from place to place.

According to the USDA's Foreign Agricultural Service, nearly 100 million metric tons of pork were consumed worldwide in 2010. Increasing urbanization and disposable income has led to a rapid rise in pork consumption in China, where 2010 consumption was 20% higher than in 2009, and a further 5% increase projected in 2011.

Head - This can be used to make brawn, stocks and soups. After boiling, the ears can be fried or baked and eaten separately.

Spare rib roast/spare rib joint/blade shoulder/shoulder butt - This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". It is not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. The Boston butt, or Boston-style shoulder, cut comes from this area, and may contain the shoulder blade.

Hand/arm shoulder/arm picnic - This can be cured on the bone to make a ham-like product, or used in sausages.

• Loin - This can be cured to give back bacon or Canadian-style bacon. The loin and belly can be cured together to give a side of bacon. The loin can also be divided up into roasts (blade loin roasts, centre loin roasts, and sirloin roasts come from the front, centre, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops. A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat.
• Fatback - The subcutaneous fat and skin on the back are used to make pork rinds, a variety of cured "meats", lardons, and lard.
• Belly/side/side pork - The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Belly pork may be rolled for roasting or cut for streaky bacon.
• Legs/hams - Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), centre, and shank (lower portion).
• Trotters - Both the front and hind trotters can be cooked and eaten, as can the tail.
• Spare ribs, or spareribs, are taken from the pig's ribs and the meat surrounding the bones. St. Louis-style spareribs have the sternum, cartilage, and skirt meat removed.
• Knuckles, intestines, jowls and all other parts of the pig may also be eaten.

Delicious Pork Recipes

Pork pairs deliciously with fruit flavors as well as all kinds of spices, making it one of the most versatile meats out there. Try these recipes!

*Whisky Grilled Baby Back Ribs*

"Slowly baking these baby back pork ribs before grilling is the secret. That, and the finely-tuned, sweet, basting sauce."

Ingredients

• 2 (2 pound) slabs baby back pork ribs
• coarsely ground black pepper
• 1 tablespoon ground red chile pepper
• 2 1/4 tablespoons vegetable oil
• 1/2 cup minced onion
• 1 1/2 cups water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2 1/2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1/4 teaspoon coarsely ground black pepper
• 1 1/4 teaspoons liquid smoke flavoring
• 2 teaspoons whiskey
• 2 teaspoons garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 tablespoon dark molasses
• 1/2 tablespoon ground red chile pepper

Directions

1. Preheat oven to 300 degree F (150 degrees C).
2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
4. Preheat an outdoor grill for high heat.
5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

*Apple Glazed Pork Tenderloin*

"A pork tenderloin is seared, coated with a sweet and tangy blend of apple jelly and balsamic vinegar, and baked with wine-flavored onions and apples for a delicious fall main dish."

Ingredients

• 1 tablespoon olive oil
• 1 (1 1/4 pound) pork tenderloin
• kosher salt and ground black pepper to taste
• 2 teaspoons chopped fresh parsley
• 1/2 sweet onion, diced
• 1 Gala apple, cut into chunks
• 1/2 cup Riesling wine
• 1 cup apple jelly
• 2 tablespoons balsamic vinegar

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
2. Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
3. Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
4. Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
5. Bake the loin in the preheated oven until an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-on top

*Pork & Green Chili Casserole*



"Make your taste buds feel like they're at a fiesta, with this great dish. It's a brown rice casserole with cubed pork, green chilies, black beans, and spices that blend together to make your taste buds sing. It's great for pot luck dinners, or having friends over for dinner."

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds boneless pork loin chops, cut into bite-size pieces
• 1 1/2 cups instant brown rice, uncooked
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 2 (4 ounce) cans diced green chile peppers
• 3 tablespoons chunky salsa
• 1/4 cup water
• 2 tablespoons ground cumin
• 1 cup shredded Colby cheese

Directions

1. Heat oil in a large saucepan or stock pot over medium-high heat. Add pork, and saute until browned. Drain off grease. Add the rice, cream of chicken soup, black beans, tomatoes, green chiles, salsa and water. Season with cumin. Stir to blend, then bring to a boil. Simmer over medium heat for about 15 minutes, or until the rice is tender.               
2. Meanwhile, preheat the oven to 400 degrees F (200 degrees C). When the pork mixture is cooked, transfer to a 9x13 inch baking dish. Sprinkle cheese over the top.               
3. Bake for 5 to 10 minutes, until cheese is melted. Serve with tortillas.

 

*Sausage Country Gravy*

"In addition to the astronomically high calorie count, another advantage of a milk gravy that’s been thickened with a roux made from the rendered fat of meat scraps, is it’s very cheap. So, when you combine “cheap,” with “filling,” and “delicious,” you have all the makings of a classic."

*Bacon Cheddar Jalapeno Poppers*

"Quick & easy! Only 3 ingredients required: bacon, a block of Cheddar cheese and jalapeno peppers."

Ingredients

• 1 (16 ounce) package Cheddar cheese
• 6 jalapeno peppers, seeded and halved
• 12 slices bacon

Directions

1. Preheat the broiler.
2. Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
3. Broil 5 to 10 minutes, or until the bacon is evenly brown.               

*Asian-Style Pork Chop Bake*

        "Baked loin pork chops with an Asian citrus flair. The marinade will thicken in the oven, creating a thick glaze for the meat."

Ingredients

• 1/2 cup teriyaki sauce
• 1/2 cup orange juice
• 1/4 cup dry sherry
• 2 teaspoons minced fresh ginger root
• 2 cloves garlic, minced
• ground black pepper to taste
• 1 dash ground allspice
• 6 (3/4 inch) thick pork chops

Directions

1. To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.               
2. Preheat oven to 400 degrees F (200 degrees C).               
3. Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 160 degrees F (70 degrees C).

*Pork & Chili Wraps*

"Serve up loads of great flavor with slices of tender, browned pork, avocado, red onions slices, green chiles and salad greens wrapped in warmed tortillas."

Ingredients

• 12 ounces boneless center-cut pork loin chops, 3/4-inch thick, lean
• 1 tablespoon olive oil
• Salt and black pepper
• 4 (8 inch) tortillas, 98% fat free
• 1/4 avocado, pitted, peeled, thinly sliced
• 1/3 cup red onion, thinly sliced
• 1 (4 ounce) can diced green chilies
• 4 cups mixed salad greens

Directions

1. In medium skillet over medium-high heat, warm oil. Sprinkle pork chops with salt and pepper and cook until browned and internal temp. reaches 145 degrees F, about 3 mins. per side. Place chops on a plate and let rest 5 mins.               
2. Cut chops into 1/4-in. slices. Microwave tortillas on high until slightly warm and softened, about 30 sec. Place tortillas on workspace and top with pork, avocado, onion, chiles and salad greens stopping 2 inches short of one edge. Working one tortilla at a time, fold one side of tortilla up and over fillings. Tuck fillings in tightly, then fold in the 2-in. edge. Continue rolling tortilla toward the other side, securing with toothpick if necessary. Repeat with remaining tortillas and serve.

*Bone-In Pork Roast w/Apple Rhubarb Glaze*

"A sage-rubbed pork loin is roasted slow and low, then glazed with a homemade apple-rhubarb glaze."

Ingredients

• 1 (5 pound) bone-in pork loin roast
• salt and ground black pepper to taste
•                    1/4 cup chopped fresh sage                    
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 shallot, minced
• 1/2 onion, chopped
• 1 pound diced rhubarb
• 4 Gala apples - peeled, cored, and diced
• 1/2 cup brown sugar
• 1/4 cup red wine vinegar
• 2 cups apple juice
•                  2 quarts chicken stock                 
• 1/4 cup cornstarch
• 1/2 cup cold water

Directions

1. Preheat an oven to 200 degrees F (95 degrees C). Place the pork onto a roasting rack, and rub all over with salt, black pepper, and sage.
2. Slow roast the pork in the preheated oven until the pork is no longer pink near the bone, about 5 hours. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).
3. While the pork is cooking, melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the rhubarb, apple, brown sugar, vinegar, apple juice, and chicken stock. Bring to a boil over high heat, then reduce heat to medium, and simmer until the sauce has reduced to half of its original volume, about 30 minutes. Dissolve the cornstarch in the cold water, then stir into the simmering sauce. Continue to cook and stir until the sauce has thickened to the consistency of maple syrup.
4. Once the pork has reached an internal temperature of 155 degrees F (68 degrees C), spoon enough rhubarb glaze over the pork roast to cover completely. Return the pork to the oven, and continue baking until the glaze has set, and the internal temperature has reached 160 degrees F (71 degrees C), about 20 minutes. Let rest 10 minutes before slicing. Serve with the remaining apple-rhubarb glaze.

*Balsamic Roasted Pork Loin*

"A zesty, yet simple meal with an olive oil and balsamic vinegar marinade. A crowd pleaser!"

Ingredients

• 2 tablespoons steak seasoning rub
• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 2 pounds boneless pork loin roast

Directions

1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.               

*Crock Pot Cooking* Great Recipes & More

A slow cooker, Crock-Pot (a US trademark that is often used generically), or Slo-Cooker (a UK trademark that is often used generically) is a countertop electrical cooking appliance that allows moist-heat cooking method of simmering which requires maintaining a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying), for many hours allowing unattended cooking of pot roast, stew, and other suitable dishes.

A basic slow cooker consists of a lidded round or oval cooking pot made of glazed ceramic or porcelain, surrounded by a housing, usually metal, containing an electric heating element. The lid is often of glass seated in a groove in the pot edge; condensed vapour collects in the groove and provides a low-pressure seal to the atmosphere. The contents of a crock pot are effectively at atmospheric pressure, despite the water vapor generated inside the pot. A crock pot is quite different from a pressure cooker and presents no danger of an abrupt pressure release.

Recipes intended for other cooking methods must be modified for slow cookers. Quantities of liquids may have to be adjusted as there is little evaporation, but there should be enough liquid to cover the food. Many published recipes for slow cookers (aka crock-pots) are designed primarily for convenience and use few ingredients, often prepared sauces. The long, moist cooking is particularly suitable for tough and cheap cuts of meat—for many slow-cooked dishes these cuts give better results than more expensive ones.

Cheaper cuts of meat with connective tissue and lean muscle fibre are suitable for stewing, and tastier than stews using expensive cuts, as long slow cooking will soften the connective tissue without toughening the muscle. Slow cooking leaves the gelatinised tissue in the meat, so that it may be advantageous to start with a richer liquid.  The low temperature of slow-cooking makes it impossible to burn food even if cooked too long; however, meat and vegetables will become nearly tasteless or "raggy" if overcooked.

Food can be set to slow-cook before leaving for the day, and will be ready on return. Some models include timers or thermostats which bring food to a given temperature, and then lower it. With a timerless cooker it is possible to use an external timer to stop cooking after a set time, or both to start and stop.

*Pot Roast*

"Amazing flavor, and so simple! No salt needed here, in fact, you may wish to use half the Ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there so I thought I'd try it."

Ingredients

• 1 (4 -5 lb) beef roast, any kind
• 1 (1 1/4 ounce) packages brown gravy mix, dry
• 1 (1 1/4 ounce) packages dried Italian salad dressing mix
• 1 (1 1/4 ounce) packages ranch dressing mix, dry
• 1/2 cup water

Directions

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

*Crock Pot Turkey Breast*
"A great dish for Thanksgiving*


Ingredients

• 3 1/2 lbs boneless turkey breast
• 1 (14 ounce) cans chicken broth or 1 (14 ounce) cans homemade stock
• 2 tablespoons melted butter
• 3 tablespoons Worcestershire sauce
• 1 teaspoon thyme

Directions

1. Rinse turkey breast and pat dry with paper towels.
2. Place in crock pot breast side down.
3. Pour chicken broth over turkey.
4. Two hours into cooking time, mix other ingredients and pour over turkey.
5. Make gravy with juices if desired.
6. Cook 8-10 hours in crock pot on low.

*Cider Braised Pork Shoulder Roast*

"One thing to remember about reduction sauces is that a little goes a long way. You’re taking an already flavorful liquid and reducing down to maybe 25% of its original volume. This is also the reason you shouldn’t season it until the end. After the cold butter is whisked into the sauce, and your herb of choice has been added, give it a taste and adjust for salt then."

*Crock Pot Potato Soup*

"This recipe is well worth the list of ingredients. Most are items you already have around the kitchen."

Ingredients

• 3 slices bacon, cooked and crumbled
• 4 red potatoes, peeled and cut into 1/2 inch chunks
• 1/4 cup butter
• 1/2 onion, chopped
• 3 cloves garlic, coarsely chopped
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 cup sour cream
• 1/4 cup shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons seasoned salt
• 1 tablespoon chopped fresh parsley
• 1 tablespoon crushed red pepper flakes
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried basil
• chives for garnish (optional)

Directions

1. Preheat a large slow cooker by turning it to the High setting and covering with the lid.
2. Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
3. While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
4. Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.

*Chicken Stew w/Cheddar Cornmeal Dumplings*

"I got this recipe from MSN Lifestyles. This is really quick and easy to make on a busy or cold weeknight. I have posted my slightly modified version."

Ingredients

• 2 cups carrots, chopped
• 2 cups potatoes, chopped
• 1 large onions, diced roughly
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 teaspoon sage
• 1/2 teaspoon black pepper
• 2 lbs chicken thighs, cut into 1 inch cubes
• 1 (14 ounce) cans chicken broth
• 1 (10 3/4 ounce) cans condensed cream of chicken soup
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup sharp cheddar cheese, shredded fine
• 1/3 cup cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large eggs, beaten
• 2 tablespoons milk
• 2 tablespoons butter, melted

Directions

1. In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
2. Place chicken on top of the vegetables.
3. In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.

*Slow Cooker Brat Stuffed Onions*

"Created for the "Eastman outdoors Slow Cooker Recipe Contest" by Merry Graham."

*BBQ Pork For Sandwiches*

"This is so easy and very tasty. Serve on buns with French fries or potato chips."

Ingredients

• 1 (14 ounce) can beef broth
• 3 pounds boneless pork ribs
• 1 (18 ounce) bottle barbeque sauce

Directions

1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.