Corn Chowder

This was alright, but not my favorite chowder recipe. It really tasted like canned corn. I suppose if you don't like canned corn, you could leave the cream style corn out and just put more frozen corn in. I don't know why it only calls for 1 cup of liquid. I thought that was odd, so I put in 2 cups, but it was still really dry after cooking all day so I added a couple more plus some milk. If I made it again, I would put in at least 4 cups of water at the beginning. This recipe is for a slow cooker.

4 Servings

6 slices bacon, diced

1/2 cup chopped onions

2 cups diced peeled potatoes

2 10-oz pkgs frozen corn

16-oz can cream style corn

1 tbsp sugar

1 tsp Worcestershire sauce

1 tsp salt

1/4 tsp pepper

1 cup water

In skillet, brown bacon until crisp. Remove bacon, reserving drippings.

Add onions and potatoes to skillet and saute for 5 minutes, drain.

Combine all ingredients in slow cooker. Mix well.

Cover. Cook on Low 6-7 hours.

Stuffed Bell Peppers

I cooked these in a slow cooker and they smelled amazing and tasted great!

4 servings

4 large bell peppers

1 lb ground beef, lightly browned

1 large onion, chopped

1 cup cooked brown rice

1 egg, beaten

1/4 cup milk

1/4 cup ketchup

dash hot pepper sauce

1 tsp or less of salt

1/4 tsp or less of pepper

Combine all ingredients except peppers. Gently pack mixture into peppers which have been capped and seeded. Place in greased slow cooker.

Cover. Cook on low 9-11 hours, or High 5-6 hours.

Ham and Bean Soup

I cooked this in the slow cooker and the house smelled so good when I got home from work. The soup tasted just as good and I served it with fresh biscuits and salad.

8 Servings

1 lb dry navy beans

1 lb ham pieces

1 tsp salt

1/4 tsp pepper

3 celery ribs, diced

3 carrots, diced

1 medium onion, diced

2 quarts water

1 bay leaf

Soak beans overnight. Drain, discarding soaking water.

Combine all ingredients in slow cooker.

Cover. Cook on High 8 to 9 hours or Low 11-12 hours.

Stacked Veggie Quesadilla

Really good. Even better the second day because it stays together better.

Bon Appetit, February 2011

Prep: 30 minutes

Total: 30 minutes

4 Servings

4 8-inch diameter flour tortillas

1 8-oz package peeled chopped butternut squash, cut into 1/2-to 3/4 inch cubes

2 tbsp vegetable oil, divided

1 cup chopped white onion

1 15-to 16-oz can black beans, rinsed, drained

1/2 cup salsa, divided

2 garlic cloves, chopped

1 tsp chili powder

1 cup coarsely grated hot pepper Monterey Jack cheese

1/4 cup chopped fresh cilantro

Sour cream

Additional salsa

Fresh cilantro sprigs (for garnish)

Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.

Place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tbsp oil in large nonstick skillet over medium-high heat. Add onion and saute until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tbsp oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.

Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa, and cilantro sprigs.