"This recipe came from a bowling partner several years ago. It is by far the easiest and tastiest baked bean recipe I've ever used. It can easily be doubled or tripled to accommodate large gatherings. I find it handy because I usually have the ingredients on hand to throw it together."
Salmon and peas is a classic New England pairing that's traditionally eaten in Maine on the Fourth of July as a final hurrah to the all too brief season. Usually after the Fourth, the temperature climbs and the peas are done, at which point everyone moves onto sweet corn and tomatoes.
"These are quite possible the best you can make! I came up with this recipe to satisfy my carnivorous family and incorporate my love for Italian food. These have a ton of meat, but still a nice amount of the traditional ricotta cheese and spinach. These can also be great appetizer, due to the large amount the recipe yields."
"This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping that I'd like to try. Update: I have made this soup and really like it. I did use 3-4 skinless chicken breasts in place of the whole chicken, and I substituted 8 cups of canned chicken broth for the water. If you do this, you might want to add a little less salt unless you use a low-sodium chicken broth. I'm not sure why some reviewers say that their egg noodles dissolve, unless they are using the very fine egg noodles. I use a wide noodle and they are just fine after 20 minutes in the Crock-Pot."
"A super-simple way to get a hearty breakfast on the table without any work! This recipe was inspired by an overnight maple and brown sugar oatmeal on MelsKitchenCafe.com (http://www.melskitchencafe.com). Make sure to use steel-cut oats, otherwise you'll end up with a pot of gummy paste."
"This is a kid pleaser-very cheesy and topped with pepperoni. It makes 2 large (9x13) casseroles or 4 small ones; I often divide it in fourths and freeze 3. This originally came from TOH's Quick Cooking."
"This recipe comes from kraftfoods.com. It sounded good and comforting for the winter months. I have made some adjustments to the recipe. Remember not all slow cookers are created the same, adjust the cooking times accordingly."
"OH MY! It is apple season here and what a recipe to have. While you are cooking, canning, reading a book, listening to music, dancing, what better way then to make in the crockpot? Bonus- YOUR house smells divine! (Cookbook Swap 2008, ALSKANN)"
"I grew up working in our family restaurants around New Orleans, which is known as "The Big Easy" or "The Crescent City" (due to the shape of the Mississippi River which runs through the heart of this southern city). Like most mom & pop places, we always served Red Beans & Rice on Monday. Always! I've changed the restaurant version a bit to reflect the fact that I use my Crockpot now. I hope you enjoy these yummy beans as much as I did growing up and as my own family now does. Serve over hot, fluffy white rice and a warm piece buttered and grilled French Bread with a side salad or bowl of coleslaw. Sweet iced tea rounds this awesome southern dish off quite nicely."
