Christmas Crack

1 (10 ounce) bag mini pretzels
5 cups corn chex
2 cups salted peanuts
2 cups cheerios
1 (14 ounce) bag holiday colored M&M's (plain or peanut)
1 (11 ounce) bag chocolate chips (white, dark, mint chocolate, butterscotch, whatever you like)

1) Line several baking sheets with waxed paper or parchment.
2) In a large bowl, combine pretzels, chex, peanuts, cheerios and M&M's.
3) In microwave-safe bowl, heat chips on medium-high for 2 minutes, stirring once. Continue microwaving until melted smooth.
4) Pour chocolate over cereal mixture and mix well.
5) Spread onto prepared baking sheets. Cool. Break apart and store in an airtight container.

Feel free to add or substitute other cereals, nuts, granola, etc.

Nacho Mac 'n' Cheese

3 cups uncooked gemelli or spiral pasta
1 pound ground beef
2 cups chopped sweet red pepper
1/2 cup butter, cubed
1/4 cup all-purpose flour
1 envelope taco seasoning
1/4 teaspoon pepper
2 1/4 cups milk
2 cups shredded cheddar cheese
1 cup frozen corn, thawed
1 cup crushed tortilla chips

1) Cook pasta according to package directions.
2) In large pan cook beef and red peppers over medium heat until meat is no longer pink. Drain.
3) Stir in the butter, flour, taco seasoning and pepper.
4) Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
5) Remove from heat. Stir in cheese and corn until cheese is melted.
6) Drain pasta. Add to beef mixture and stir to coat. Sprinkle with tortilla chips.

From Simple & Delicious, November/December 2007

Italian Sausage Egg Bake

8 slices white bread, cubed
1 pound Italian sausage links, casings removed and sliced
2 cups shredded sharp cheddar cheese
2 cups shredded part-skim mozzarella cheese
9 eggs
3 cups milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed

1) Place bread cubes in a greased 13-in. x 9-in. baking dish.
2) Cook sausage over medium heat until no longer pink. Drain. Spoon sausage over bread.
3) Sprinkle bread/sausage mixture with cheese.
4) In large bowl whisk the eggs, milk & seasonings. Pour over casserole. Cover and refrigerate overnight.
5) Remove from the fridge 30 minutes before baking. Bake, uncovered, at 350F for 50 minutes or until golden brown. Let stand 5 minutes before cutting.

From Taste of Home, December/January 2007

Chicken Cacciatore

1 1/2 pounds boneless skinless chicken thighs or breasts
1 jar pasta sauce
1 green pepper, sliced
1 onion, sliced
3 tablespoons chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

1) Arrange chicken in Crock-Pot. Add pasta sauce, bell pepper, onion, chicken broth, garlic powder and black pepper.

2) Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours or until chicken is thoroughly cooked. Serve, if desired, over cooked rice or pasta.

From Rival Crock-Pot Cookbook

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Easy Meals at Danielle Bean

Taco Soup

1 pound ground beef
1 large onion, chopped
16-ounce can Mexican-style diced tomatoes
16-ounce can whole-kernel corn, undrained
16-ounce can kidney beans, undrained
16-ounce can black beans, undrained
16-ounce can ranch-style beans
16-ounce jar picante sauce
tortilla chips
sour cream
shredded cheddar cheese

1) Brown mean and onions in skillet. Drain.
2) Combine with all other vegetables and picante sauce in slow cooker.
3) Cover. Cook on low 4-6 hours.
4) Serve with tortilla chips, sour cream and shredded cheese as toppings.

(For healthier version look for low-sodium canned vegetables.)

Caesar Rotini

1 box whole wheat rotini
1 12 ounce jar of roasted red peppers, sliced
4 cups of fresh baby spinach OR frozen spinach, sugar peas, artichoke hearts, broccoli florets
1 cup of creamy Caesar dressing or creamy peppercorn Parmesan dressing
shredded Parmesan cheese to taste
pepper to taste
salt to taste

1) Cook pasta according to package directions.
2) Heat a large saute pan with a light film of oil, toss in red peppers and spinach; heat until warmed.
3) In the large saute pan, add in cooked pasta and Caesar dressing, stirring frequently until heated through (about 3-5 minutes).
4) Top with Parmesan cheese, salt & pepper to taste.

Saucy Cheeseburger Sandwiches

2 1/2 pounds lean ground beef
1 10.75-ounce can condensed tomato soup
1 cup finely chopped onion (2 medium)
1/4 cup water
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
2 teaspoons dried Italian seasoning
1/4 teaspoon ground black pepper
2 cloves garlic, minced
hamburger buns, toasted
sliced American cheese

1) In a large skillet, brown ground beef over medium heat. Drain off fat. Transfer meat to 3 1/2 or 4-quart Crockpot. Stir in remaining ingredients.
2) Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Serve on hamburger buns topped with sliced cheese. Makes 12 servings.