3 cups cooked macaroni noodles
3 cups shredded Mexican style cheese combination
2 cups evaporated milk
butter
salt and pepper to taste

Combine all the ingredients together. Lightly spray the crockpot liner with oil. Put mixture in crockpot set on low and cook covered for 4 to 5 hours, stirring several times during cooking.

1 1/2 lbs. chicken pieces
1 cup diced cooked ham
1 can (10 oz) Cheddar cheese soup, condensed
1 can (14 oz) diced tomatoes
1/2 cup water

Brown chicken pieces in heavy skillet with a little oil. Arrange chicken in crockpot then put ham over chicken. Mix together the soup, tomatoes, and water, then pour over all. Set crockpot to Low and cook covered for 6 to 7 hours or until chicken is cooked thoroughly.

3 lbs. pork spareribs, cut into serving size pieces
salt and pepper to taste
2 cans (15 oz size) fire roasted garlic diced tomatoes with garlic
1 medium onion, diced
2 stalks celery, chopped
3 Tbsp water
2 Tbsp cornstarch

Put spareribs in heavy skillet with a little oil and cook until browned. Transfer to crockpot, salt and pepper, then add tomatoes, onion, and celery. Mix together water and cornstarch, and pour into skillet, whisking to remove browned bits from skillet. Pour this mixture into the crockpot. Set heat on crockpot to Low and cook, covered, for 6 to 7 hours or until ribs are tender. Remove spareribs to platter and stir mixture in crockpot to combine well, then pour over ribs and serve.

2 lbs. chicken thighs, bones and skin removed, then diced
3 cans (14 oz size) diced tomatoes with chilies and garlic, undrained
1 pkg. (1 oz) taco seasoning mix
2 cans (15 oz size) Great Northern beans, drained
3 cups water

Put everything in crockpot and give it a stir.
Cover, and cook on LOW for 6 to 8 hours or until chicken is tender.

1 cup frozen hash browns with peppers and onions
1 cup cooked ham, diced
1 pkg (10 oz) frozen corn
1 can (10 oz) cream of mushroom soup
2 to 2 1/2 cups milk
salt and pepper to taste

Put all ingredients in crockpot and stir to combine. Set heat to Low and cook for 5 to 7 hours. Add more salt and pepper if desired.

4 lb. beef roast
1 can cream of mushroom soup
1 pkg dry onion soup mix
1/2 cup water
6 small red potatoes, scrubbed
salt and pepper
oil for frying

Put oil in cast iron skillet, salt and pepper roast, and brown over medium heat, turning to brown all sides of roast.
Remove roast to platter and turn heat to low under skillet.
In same skillet mix together soup, dry onion soup mix, and water and stir to mix and get browned bits off bottom.
Pour 1/2 mixture from skillet into crockpot, then lay roast in.
Pour remaining mixture from skillet over the top of roast.
Arrange potatoes around the roast in crockpot.
Cover and cook on low for 6 to 8 hours or until roast falls apart and potatoes are tender.
Serve with candied carrots for a nice combination of sweet and tangy flavors.

1 lb. bratwursts, cut in fourths on a diagnonal
4 tart apples (like Granny Smith) cored, and sliced into 8 wedges each
1 (27 oz) can sauerkraut
1/4 cup brown sugar, packed
1/4 cup water

Put all ingredients in crockpot. Add 1/4 cup water and stir gently. Put cover on and let cook on LOW for 3 to 4 hours.

4 sweet potatoes, cleaned and coarse cut
6 chicken thighs, skin off
1 cup orange marmalade
1/2 cup chicken broth
salt and pepper to taste

Put prepared sweet potatoes in crockpot, add salt and pepper to taste.
Arrange chicken thighs on top of sweet potatoes, sprinkle with salt and pepper.
Mix orange marmalade and chicken broth together in separate bowl, then pour over the chicken.
Set crockpot to LOW and cook covered for 6 to 8 hours.
Spoon sauce over top of chicken when serving. Serve alongside steamed kale for a complete meal.

1 (1.5 lb) honey baked ham
1 can apple pie filling
1/2 cup golden raisins
1/2 cup orange juice
1/4 cup water

Mix together the apple pie filling, raisins, orange juice, and water. Set ham in crockpot and spread mixture over ham. Set crockpot to Low heat, cover, and cook for 4 to 5 hours. This makes a nice dish for any special occasion.

3 lb. beef chuck roast
2 TBSP cooking oil
1/4 cup diced green onion
1 can (16 oz) whole cranberry sauce
3 TBSP water
1 1/2 tsp salt
1/8 tsp black pepper
2 TBSP cold water
2 TBSP cornstarch

In large heavy skillet, brown both sides of chuck roast in hot oil over medium high heat.
When browned, turn off heat, remove meat to plate and set aside.
In same skillet with heat off, mix in the green onion, cranberry sauce, water, salt, and pepper, stirring until mixed well and the brown bits on pan are loosened; then spoon mixture into crockpot.
Put small rack in crockpot and place browned meat on rack.
Put cover on and set crockpot to LOW and cook for 7 to 8 hours.

When meat is done cooking, remove meat and rack from crockpot; put meat on serving platter and keep warm.
In small bowl, mix together the cold water and cornstarch until completely dissolved.
Slowly drizzle the cornstarch into the liquid in crockpot, stirring constantly; continue stirring until mixture thickens and forms gravy.
Serve the gravy over mashed potatoes alongside the beef roast.