Crockpot Custard

3 eggs, lightly beaten
1/3 cup sugar
1 teaspoon vanilla
2 cups milk
1/4 teaspoon ground nutmeg

In a mixing bowl combine eggs, sugar, vanilla and milk; mix well. Pour into a lightly buttered 1- or 1 1/2-quart baking dish or souffle which will fit in the slow cooker/crockpot, and sprinkle with the nutmeg. Place a rack or ring of aluminum foil in the slow cooker/crockpot, then add 1 1/2 to 2 cups of hot water to the pot. Cover the baking dish with aluminum foil and place on the rack in the slow cooker/crockpot. Cover and cook on high for 2 1/2 to 3 hours, or until set.

Serves 4 to 6.




Crockpot Dressing

1 (8 inch) pan cornbread
8 slices dry white bread
4 eggs
2 c. chicken broth
2 cans cream of chicken soup
1 tsp. sage
1/2 tsp. black pepper
celery to taste
1 med. onion
2 tbsp. butter

Mix ingredients except butter. Place in crockpot. Dot butter on top. Cook 2 hours on High then 4 hours on low.

Crockpot Creamy Spinach Noodle Casserole

8 ounces dry spinach noodles
2 tbsp. vegetable oil
1 1/2 cups sour cream
1/3 cup all-purpose flour
1 1/2 cups cottage cheese
4 green onions, minced
2 tsp. Worcestershire sauce
1 dash hot pepper sauce
2 tsp. garlic salt

Cook noodles in a pot of salted, boiling water until just tender. Drain and rinse with cold water. Toss with vegetable oil.

Combine sour cream and flour in a large bowl, mixing well. Stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce and garlic salt. Fold noodles into mixture until well combined.

Generously grease the inside of a slow cooker and pour in noodle mixture. Cover and cook on high for 1 1/2 to 2 hours.

Serve alongside baked or roasted chicken. Makes approximately 5 side servings.




Crockpot Creole Black Beans

1 to 2 pounds smoked sausage, cut into 1" slices
3 15 oz cans black beans, drained
1 1/2 cups onions, chopped
1 1/2 cups green pepper, chopped
1 1/2 cups celery, chopped
3 cloves garlic, minced
2 teaspoons leaf thyme
1 1/2 teaspoons leaf oregano
1 1/2 teaspoons white pepper
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 chicken bouillon cube
5 bay leaves
1 can 8-oz. tomato sauce
1 cup water
hot boiled rice

Brown sausage in a skillet over med. heat. Drain fat and transfer to crockpot.

Combine remaining ingredients in crockpot. Cover and cook on low 8 hrs. or on high 4 hrs. Remove bay leaves.

Serve over cooked rice.

Serves 6 to 8.

Crockpot Creamy Chicken Dinner

4 boneless/skinless chicken breasts seasoned with garlic powder, onion powder and season salt
1 large can cream of chicken soup
2 cans cream of mushroom soup
3/4 c frozen cut carrots
3/4 c frozen green beans

Dump it all in the crockpot and cook it about 7 hours on low. Add 2 cups of minute rice to it the last 5 minutes before dinner.




Crockpot Creamy Hash Browns

1 2-lb pkg frozen cubed hash brown potatoes
8 oz shredded or cubed Velveeta
16 oz sour cream
1 can cream of celery soup
1 can cream of chicken soup
1 lb bacon, cooked and crumbled
1 lg onion, chopped (optional)
1/4 C butter or margarine, melted
1/4 tsp pepper

Place potatoes in an ungreased crockpot. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours (until potatoes are tender and heated through).

You can serve it with biscuits and fruit salad.