Pineapple Chicken

2 lbs. skinless, boneless chicken tenders or breasts
Paprika, to taste
1- 20 oz. can Pineapple slices with juice
2 Tble. Soy sauce
3 Tble Brown Sugar
½ tsp garlic powder
1 Tble Ground Ginger
1 green pepper, cut into strips

Arrange chicken in bottom of crock pot. Sprinkle with paprika. Place pineapple slices and sliced green pepper on top of chicken. Mix pineapple juice, soy sauce, brown sugar, garlic powder, and ground ginger together in a bowl. Pour mixture over chicken, pineapple and green pepper. Cover and cook on Low for 7-9 hours.Makes 6 servings.

Pepper Steak for Crockpot

1 lb. round steak, sliced thin (see note)
3 Tbl. soy sauce
½ tsp. ground ginger
1 garlic clove, minced
½ tsp. crushed red pepper
1 green pepper, thinly sliced
4 oz. can of sliced mushrooms, drained, or 1 cup sliced fresh mushrooms
1 onion, thinly sliced

Put steak, soy sauce, ginger, garlic, and red pepper in quart sized freezer bag. Freeze flat.

To cook, thaw steak mixture overnight in refrigerator. Place in crockpot and cook on LOW for 6-8 hours.

One hour before serving, turn crock pot up to HIGH and add green pepper,mushrooms, and onions. Stir once and cook for the remaining hour.

Serve over cooked rice.(Adapted from the Fix It and Forget It cookbook)

Triple Chocolate Mess

We have made this several times and it gets better and better.

A good dessert for the chocoholic!
SERVES 8 -10 (change servings and units)

Ingredients
1 (18 1/2 ounce) package chocolate cake mix
1 (4 ounce) package instant chocolate pudding mix
3/4 cup oil
1 cup water
4 eggs
1 (6 ounce) bag chocolate chips
1 pint sour cream

Directions:

Spray crock pot with non-stick spray.Mix all ingredients and place in crock pot.Cook on LOW for 5-6 hours.Try not to lift the lid. Serve with ice cream.

Corn Chowder -a family favorite

This is my favorite Corn Chowder recipe.

3 slices bacon
1 medium onion, thinly sliced & separated in rings
2 medium potatoes, peeled & diced
1/2 cup water
17 oz can cream-style corn
2 cups whole milk
1/2 tsp salt
Pinch of pepper
2 tbl butter or margarine, optional

In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble & set aside. Reserve 2 tablespoons of the drippings in the pan & discard the remainder.

Add the onions & cook until lightly browned.

Add the potatoes & water & cook over medium heat until the potatoes are tender, about 10-15 minutes.

Add the corn, milk, salt & pepper & cook until heated through. Do not boil.

Pour into warmed bowls & top each serving with the crumbled bacon & a bit of butter, if using.