German Potato Salad in the Crock Pot

4 to 6 cups sliced potatoes, about 1 1/2 to 2 pounds
1/2 cup onions, chopped
1/2 cup celery sliced
1/4 cup green peppers, diced
1/4 cup vinegar
2 to 3 tablespoons sugar
1/4 cup oil
Chopped parsley
Sliced bacon, cooked and crumbled
sugar, optional

Combine all ingredients except parsley and bacon.

Add salt and pepper to taste.

Stir and cook for 5 to 7 hours in crock pot.
Garnish with bacon and parsley.

Peach Cobbler - CROCK POT STYLE

3/4 cup all-purpose baking mix
1/3 cup sugar
1/2 cup brown sugar, packed
1/2 can evaporated milk
2 tsp butter or margarine, melted
2 eggs
3 ripe peaches, large, mashed
2 tsp vanilla
3/4 tsp cinnamon

Lightly grease crock pot or spray with non-stick cooking spray. In a large bowl, combine sugar and baking mix. Add eggs and vanilla. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into crock pot. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. Serve warm. Top with vanilla ice cream if desired.

Crock Pot Macaroni & Cheese

8-oz elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12-oz) can evaporated milk
1 1/2 cup milk
2 eggs
1/2 tsp. ground black pepper

In a large pot cook macaroni pasta until al dente. Drain. In a large bowl, mix together 3 cups of the sharp Cheddar cheese, cooked macaroni, evaporated milk, milk, eggs, and salt and pepper.

Transfer to a slow cooker which has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.

Cook on LOW for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking.

Italian-Aprioct Glazed Pork Chops

2/3 cup apricot preserves
1/2 cup light Italian salad dressing
2 tablespoons Dijon mustard
2-3 tablespoons veggie oil
4 boneless pork loin chops - I use thick cut
Seasonings of your choice - I used garlic salt, fresh cracked pepper, & pork gilling rub

Heat oven to 425*

In a small bowl mix preserves, dressing and mustard.

In a 12 inch skillet heat 1/2 of the preserve mix and oil, lay the chops on top. Sprinkle your seasoning on top of each chop to your liking. Cook each side for 5-7 minutes.

In a 9x9 glass dish coat the bottom with preserve mix (reserving enough to drizzle on top of the chops) and put the chops on top. Put enough water in the dish so it covers about 1/2 way up the chops. Pour remaining mix over the top of the chops. Cover tightly with foil, and bake for 30-45 minutes or until done in the center.

Deep Dish Chicken Cordon Bleu

1 can (8oz) refrigerated crescent dinner rolls
2 tablespoons butter
1 tablespoon olive oil
1 clove garlic, minced
1 (13.25oz) box frozen honey battered chicken tenders, cut into 1/2 inch pieces
16 slices Muenster cheese
1/4 cup grated Parmesan cheese
1/4 cup mayo
2 tablespoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon honey
1/2 teaspoon chopped fresh thyme leaves
1 pound shaved cooked brown-sugar ham

Heat oven to 375*. Spray a 9x13 dish with PAM and unroll crescent rolls on the bottom pressing the seams together. Bake 10-13 minutes or until golden brown.

Meanwhile, in a 10 inch skillet, heat butter and oil over medium heat. Add garlic, cook for 2 minutes. Stir in chicken tenders and cook for 5 minutes.

Place 8 slices of the cheese over baked crust. In a small bowl, stir Parmesan cheese, mayo, mustard, lemon juice, honey, and thyme until well blended. Spoon 1/2 of the mayo mix over the cheese on the crust.

Spoon chicken over mayo mix on the crust. Spoon remaining mayo mix evenly over chicken. Cover chicken evenly wiht ham. Top with remaining 8 slices of cheese.

Bake 15-20 miuntes or until cheese is melted and filling is heated through.