Chile

1 lb hamburger
1/2 cup chopped onion
3/4 cup water (if desired, we like our chile thick, so I usually don't add this much water)
1/2 c green pepper (chopped)
3 tsp chili powder
1-2 minced garlic cloves
28 oz can diced tomatoes
1 can tomato soup
6 oz can tomato paste
4 oz chopped green chilies
15 oz can kidney beans

Brown the hamburger with the onion. Throw everything in the crock pot. Cook 6- 8 hours on low. Serve with chips & grated cheddar cheese

Italian Spaghetti Sauce (Crock Pot)

2 lbs Ground Beef or Bulk Italian Sausage
3 medium onions, chopped (2 1/4 cusp)
2 cups sliced fresh mushrooms (6 ounces)
6 garlic cloves, finely chopped (I do less)
1 can (28 oz) diced tomatoes, undrained
1 can (29 oz) tomato sauce
1 can (12 oz) tomato paste
2 tbsp dried basil leaves
1 tbsp dried oregano leaves
1 tbsp sugar
1 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper

1. Cook hamburger, onions, mushrooms and garlic in 12 inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.

2. Spoon hamburger mixture into 5-quart slow cooker. Stir in remaining ingredients.

3. Cover and cook on low heat setting 8 to 9 hours, or until vegetables are tender.

This recipe makes a lot, but I always freeze half of it - it freezes really well!!

Frosted Pumpkin Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Ham Casserole

1 cup diced ham
1/2 of a big package of egg noodles - cooked
2 cans mushroom soup
3/4 cup milk
2 tsp. dried onion
1 1/2 cup shredded cheddar cheese

Combine all ingredients. Top with buttered crumbs. Bake for 30 mins @ 400 degrees.
Serves 6 to 8 people

Chicken Spaghetti

1 (7 oz.) pkg. spaghetti
1 1/2 cups shredded, cooked chicken
1 1/2 cups shredded cheese, divided
1 can cream of chicken soup
1 cup milk

Break spaghetti and cook until tender; drain. In pan you cooked spaghetti in, combine 3/4 cup cheese, the soup, and milk. Stir in the chicken and spaghetti. Transfer this to an 8x8 inch baking dish. Sprinkle on remaining 3/4 cup cheese. Bake, uncovered, at 350 degrees about 20 minutes, until heated through.
Yeild: Serves 4