Slow-Cooker Chicken and Dumplings

8 skinless, boneless chicken breast halves
4 tablespoons butter
1 large family size can cream of chicken soup (you can use lowfat)
2 (10.75 ounce ) can of cream of celery soup
1 med onion, finely diced (I use dry minced onion)
2 teaspoons minced garlic (I use garlic salt as a substitute)
4 teaspoons dried parsley or basil
2 teaspoons poultry seasoning (or cumin)
pepper to taste
2 cans mixed peas and carrots
1-2 cans chicken broth (I added water to cover chicken, then added 3 chicken bouillon cubes)
2-3 (10 ounce) package of refrigerated biscuit dough, torn into pieces



DIRECTIONS
Place the chicken, butter, soup, onion, garlic, poultry seasoning, pepper and parsley in a slow cooker, and fill with enough chicken broth (or water) to cover.
Cover, and cook for 5 to 6 hours on High. ( I cooked for 8 and made bisquits in the oven). About fours hours into it place peas/carrots and the torn biscuit dough in the slow cooker. Cover and cook another two hours...

* I cook the bisquits in the oven when the chicken is done and serve it over the bisquits warm.

* Because I cook bisquits seperately, I shred chicken and add it back into the crockpot.

Crab Spread

1-8ounce cream cheese, softened
1 tablespoon milk
1 teaspoon lemon juice
1/8 teaspoon salt
1/4 cup onion, finely chopped
1 small garlic clove, pressed
1 medium tomato, seeded and chopped small
1/2 cup green pepper, chopped
4 ounces flake or leg-style imitation crab meat, coarsely chopped
2 tablespoons fresh parsley, snipped
Pillsbury french bread or crackers of your choice

Combine cream cheese, milk, lemon juice and salt. Finely chop onion. Add to cream cheese mixture along with garlic. Mix well. Mix in tomato, pepper and crab. Sprinkle parsley over top. Serve with bread made in bread tubes. (the tubes I use are from Pampered Chef. If by chance you have these tubes, cook the tubes staight up and not on their sides. The bread should bake perfectly then.) Can also toast the bread in the oven and that tastes good too.

Italian Salad

1 box spiral noodles, boiled and drained
1 pint cherry tomatoes
2 cans pitted black olives, drained
1 head cauliflower
broccoli...enough to match head of cauliflower
1/4 cup chopped onion, optional
2 packages Italian Salad Dressing mix. Make according to pkg. directions

Mix all in large bowl. Pour dressing over all. Mix well. Store in refrigerator. Stir before serving.

* I like this best right after making it.
* The kids also like this dressing just poured onto the noodles.

Deluxe Mashed Potatoes

4 to 5 large potatoes (about 2-1/2 pounds)
3 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon chopped chives
3/4 teaspoon onion salt
1/4 teaspoon pepper
1 tablespoon butter
paprika, optional

Peel and cube the potatoes; place in a saucepan and cover with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in the cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1-1/2 quart baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350 degrees for 35-40 minutes or until heated through. 4-6 servings.

Seasoned Mashed Potatoes

3 pounds potatoes, peeled and quartered (about 9 medium)
6 ounces cream cheese, softened
6 tablespoons butter, softened
1/4 cup milk
3/4 teaspoon seasoned salt
3/4 teaspoon pepper
1/4 teaspoon onion salt

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large mixing bowl, mash the potatoes. Add the remaining ingredients; beat until fluffy. 6 servings

Slow-Cooked Swiss Steak

3/4 cup flour
1 teaspoon pepper
1/4 teaspoon salt
2 to 2-1/2 pounds boneless round steak
1 to 2 tablespoons butter or margarine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups water
1 cup sliced celery, optional
1/2 cup chopped onion
1 garlic clove, minced
1 to 3 teaspoons beef bouillon granules

In a shallow bowl, combine flour, pepper and salt. Cut steak into six serving-size pieces; dredge in flour mixture. In a skillet, brown steak in butter. Transfer to a slow cooker. Combine the remaining ingredients; pour over steak. cover and cook on low for 8-9 hours or until the meat is tender.
about 6 servings

* I double this recipe and cook on high for about 8 hours. Instead of doubling the water I just add 3 cups. I also use dried onion and garlic salt or powder when I am out of the other.

*With any leftovers you can make stroganoff. Just crumble the meat, add worcestershire and sour cream to the gravy and serve it over noodles.

Pumpkin Waffles

2 cups flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
3 beaten eggs
1 3/4 cups milk
3/4 cup mashed pumpkin
1/2 cup cooking oil

In a large bowl, mix together the flour, baking powder,cinnamon, ginger, nutmeg and salt.
In another bowl, mix the eggs, milk, pumpkin and cooking oil.
Combine the egg mixture with the flour mixture.
Mix well.
Cook the batter in a hot waffle iron.
Serve with butter, and maple syrup or honey.

You will want to double this for a large family!