Simply Delicious Slow Cooker Chowder

Simply Delicious Slow Cooker Chowder

1 cup water
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
4 cups finely diced potato (about 1/4 - 1/2 inch dice)
2 cups finely diced celery
2 cups finely diced carrot
15-16 ounces frozen corn
1 tablespoon corn starch
3 cups skim milk
2 cups shredded sharp cheddar
1 teaspoon paprika
Add ins: steamed broccoli, or 1/2 pound of either crab, clams or shrimp

Combine the water, salt, pepper, potato, celery, carrot, corn and cornstarch in a slow cooker. Stir well. Cook on HI for 5-6 hours, LOW for 10-12 hours. If desired, puree 1-2 cups to make a thicker chowder--you can do this in a food processor, blender or using an immersion blender.

Before serving, add the milk, cheddar and paprika, stirring well to melt the cheese. Add any additional desired ingredients.

Funeral Potatoes Crock Pot

Creamy Hash browns (Funeral Potatoes)

• 1 2-pound package frozen cubed hash brown potatoes
• 8 ounces shredded or cubed Velveeta
• 16 ounces sour cream
• 1 can cream of celtery soup
• 1 can cream of chicken soup
• 1 pound bacon, cooked, crumbled
• 1 large onion, chopped
• 1/4 cup butter or margarine, melted
• 1/4 teaspoon pepper
Directions:
1. Place hash browns in an ungreased crockpot.
2. Combine the remaining ingredients in a bowl, then pour over potatoes and mix well.
Cover; cook on low 4-5 hours or until potatoes are tender and heated through.

Broccoli and Bacon Ranch Pasta

Broccoli and Bacon Ranch Pasta*

1/2 pound small pasta (we used campanelle)
2 cups broccoli florets
6 slices bacon, cooked crisp and sliced
1/2 cup red onion, sliced
1 cup Greek Yogurt
1 tablespoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried dill weed
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Cook the pasta according to package instructions. While the pasta is cooking, place the broccoli in a metal colander and steam over the boiling pasta, 4-5 minutes or until al dente.

Meanwhile, cook the bacon and set aside.

In a large bowl, combine the red onion, bacon and broccoli. Drain the pasta and add to the bowl.

In a medium bowl, combine the yogurt, parsley, onion powder, garlic powder, dill, salt and pepper. Stir well and pour over the pasta.

Toss well and serve immediately.

If making ahead, add a few teaspoons of olive oil to the pasta before serving, as pasta tends to absorb the yogurt sauce.