Garden Harvest Chicken Soup *

 1 pound chicken breast, cut into bite size pieces

1 tsp season salt

1/2 tsp ground black pepper

3/4 tsp garlic powder

2 unpeeled red potatoes, cut into 1/2 inch pieces

2 carrots, sliced

1 onion, coarsely chopped

2 cans (14 oz each) chicken broth

2 cups broccoli flowerets

1 yellow summer squash, coarsely chopped

2 Tbsp chopped fresh basil leaves 

Place crock pot liner in crock pot.  Place chicken in crockpot.  Sprinkle with salt, pepper and garlic powder.  Add potatoes, carrots, onion and chicken broth.  Cover and cook on low for 7 hours.  Stir in broccoli, squash, and basil.  Increase heat to high.  Cover and cook 15-20 minutes or until vegetables are tender.  Serve with crusty bread.

Serves 6

Slow Cooker Sausage Pizza Sloppy Joes *

 1  pound italian sausage, browned and drained

1 1/2 cups frozen stir fry bell peppers and onions, thawed

2 oz chopped pepperoni

1 can (15 oz) pizza sauce

1/2 tsp italian seasoning

2 roma tomatoes, coarsely chopped

8 sandwich buns

3/4 cup shredded mozzarella

Spray crock pot with nonstick cooking spray.  Mix sausage, stir fry vegetables, pepperoni, pizza sauce and italian seasoning in slow cooker.  Cover and cook on low 4 hours.  Stir in tomatoes.  To serve, fill buns with sausage mixture and sprinkle with cheese.

Makes 8

White Chocolate Raspberry Cheesecake Bars *

 12 oreo cookies, finely crushed

2 Tbsp butter, melted

3 squares bakers white chocolate

2 pkg (8 oz each) cream cheese, softened

1/2 cup sugar 

1 tsp vanilla

2 eggs 

1/4 cup red raspberry preserves

Heat oven to 350.  Mix cookie crumbs and butter; press into bottom 8 inch square pan.  Melt 2 chocolate squares as directed on package.  Beat cream cheese, sugar, and vanilla with mixer until blended.  Add melted chocolate, mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.  Bake 25-28 minutes or until center is almost set.  Cool 5 minutes; spread with preserves.  Melt remaining chocolate square; drizzle over cheesecake.  Cool cheesecake.  Refrigerate 4 hours.  

Makes 9 servings

Loaded Baked Potato Pizza *

 1 can (13.8 oz) refrigerated pizza crust

1 white potato

1 Tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

10 oz frozen broccoli and cheese sauce

2/3 cup sour cream

2 Tbsp ranch dressing

1 cup shredded colby jack cheese

5 slices cooked bacon, coarsely chopped

1 tomato, seeded and chopped

2 green onions, chopped

Heat oven to 375.  Spray large cooking sheet with non stick cooking spray.  Unroll pizza crust dough on sheet; press dough into 13x9 rectangle.  Bake 10-13 minutes or until crust is light golden brown.  (It's okay if it is not completely cooked as there will be additional cooking time). Remove from oven and set aside.  Meanwhile, pierce potato with fork.  Microwave 4-5 minutes, turning once, until tender.  Cover; let stand 5 minutes.  When potato is cool enough to handle, peel potato and cut into 1/4 inch cubes.  In small bowl, mix potato, oil, sat and pepper; set aside.  Cook broccoli in microwave as directed on package. Empty pouch into another small bowl to cool slightly; set aside.  In another small bowl, mix sour cream and ranch dressing.  Spread mixture over pizza crust to withing 1/2 inch of crust edges.  Sprinkle 1/2 cup cheese evenly over sour cream mixture.  Sprinkle with bacon.  Spread broccoli mixture and potato mixture evenly over bacon.  Sprinkle tomato, onions, and remaining 1/2 cup cheese evenly over potato mixture.  Bake 15-22 minutes longer or until crust is golden brown and cheese is melted.  Let stand 5 minutes before cutting. 

Serves 4