Creamy Tomato Basil Soup

Ingredients:

1/2 cup butter
2 heaping Tbsp. of minced garlic
1/2 cup flour
3 cups half and half
2 1/2 Tbsp chicken base
2 cans (28 ounces) diced tomatoes (I used tomatoes with basil and garlic)
1 cup tomato purée
1/3 cup sugar
2 1/2 Tbsp dried basil (I omitted)
Salt and pepper to taste

Melt butter in saucepan (large); add garlic and sauté for 1-2 minutes. Stir in flour and make a roux. Slowly pour in half and half and stir as pouring. Stir until it thickens. Stir in chicken base, tomatoes, tomato purée, sugar, basil and salt and pepper.

Add milk if needed to thin.

Roast

Ingredients:

Flour to coat roast
Salt and pepper, to taste
3-4 pound beef roast
1 pound package baby carrots
1 white onion, cut into rings
3 potatoes, cut into chunks
1 1/2 cups beef broth
1 1/2 cup water

Mix flour with salt and pepper and coat- brown in skillet. Place in the crock pot with carrots, onions, and potatoes. Add beef broth and water. Cover and cook on low for 8-10 hours.

Cheesy Potatoes

Ingredients:

2 pound package of cubed hash brown potatoes (partially thawed)
2 (10 ounce) cans cheddar cheese soup
1 (13 ounce) can evaporated milk
1 can French-fried onion rings
Salt and pepper, to taste

Combine potatoes, soup, milk, and 1/2 of the onion rings. Pour into a 5 qt. greased crock pot. Salt and pepper to taste. Cover and cook on low for 8-9 hours or high for 3 to 4 hours, stirring occasionally. Sprinkle with remaining onion rings in top before end of cooking or before serving.

Shrimp Creole- Ryan's favorite

Ingredients:

1/2 cup Zesty Italian dressing
1 medium green pepper ( I omit)
1 medium onion ( I omit)
1 can whole peeled tomatoes, drained and chopped
1 pound uncooked medium shrimp, cleaned
1/8 tsp crushed red pepper
2 cups hot cooked rice

In medium skillet, heat dressing and cook green pepper and onion over medium heat, stirring occasionally, 5 minutes or until tender. Stir in tomatoes and simmer uncovered 15 minutes. Add shrimp and red pepper and simmer 5 more minutes or until shrimp are pink. Serve over rice.

Party potatoes- from the crockin girls slow Cookin' companion

Ingredients:

6-8 large potatoes
1/4 to 1/2 cup butter
8 ounce pkg shredded cheddar cheese
1 bunch chopped green onions (optional)
4 ounce pkg real bacon pieces
Salt and pepper to taste

Wash and dry potatoes, wrap in foil, cut a slit in each one, and place in crock pot. Cook on low for 8 hours or high for 4 hours. Remove potatoes from the cooker and unwrap. Remove potato skin and cut potatoes into bite-size pieces. Place liner in the crock pot and add back potatoes.add the remaining ingredients and stir gently. Cook on low for an additional 20-30 minutes, or until cheese is melted through.

Caramel bars

Ingredients:

German chocolate cake mix
60 caramels
1/2 cup evaporated milk
3/4 cup margarine
1/3 cup evaporated milk
1 cup nuts (optional)
1 cup semi-sweet chocolate chips

Combine caramels with 1/2 cup evaporated milk. Cook over low heat until mixed; set aside. Grease 9x13 pan.

In bowl, mix cake mix, melted butter, 1/3 cup evaporated milk and nuts. Press half the dough in pan with chocolate chips, spread caramel over. Crumble remaining dough over the top. Bake 18-20 minutes. Allow to set for 30 minutes before cutting. Refrigerate.

Puppy chow- who doesn't love this

Ingredients:

8 cups crispix cereal
1/2 cup peanut butter
1 cup chocolate chips
1 1/2 cup powdered sugar

Melt chocolate chips on low; stir in peanut butter. Once mixed pour over cereal and toss until coated. Put in brown grocery bag and shake with powdered sugar.