Crock Pot Grape Jelly Meatballs

For a little while in High School I thought I wanted to become a caterer.  My Mom, being the intelligent woman she is, came up with the idea of having me cater my sisters graduation party.  I had so much fun finding recipes and preparing for her big day, but I realized it was not the career path for me.  A co worker or mine at the time gave me this recipe and I have been making them ever since.

Ingredients:

• 2 12 oz jars Heinz chili sauce
• 1 32 oz jar grape jelly
• 1 bag frozen meatballs (around 80 or so)

Directions:  In a medium sauce pan heat chili sauce and jelly until smooth, stirring frequently. Add meatballs to crock pot and cover with sauce.  Cook on low for 3-4 hours. 

Crock Pot Scalloped Potatoes

I came across this recipe a while back and have been wanting to try it.  I am so glad I did because it is such a time and space saver that tastes fantastic.  The potatoes are perfectly cooked and the sauce is thick and creamy.  I made a couple changes and will be making this many times to come.

Ingredients:

• 3 lbs small red potatoes, sliced ( I peeled half of them)
• 1 1/2 cups sour cream
• 2 cup cheddar cheese, shredded
• 1 can cream of mushroom
• 1 tablespoon Worcestershire
• 1 tablespoon flour
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• paprika, for garnish
• chives, for garnish

Directions:  Thinly slice potatoes and set aside.  In a large bowl mix sour cream, cream of mushroom, Worcestershire, pepper, and garlic powder.  Add in potatoes and mix until all potatoes are thoroughly coated.  Lay half of the potatoes in a lightly greased crock pot and sprinkle with 1 cup cheese and repeat with remaining potatoes and cheese.  Cook on low for 8 hours or high for 8 hours. Stir flour in for the last hour.  Top with paprika and chives before serving.

Crock Pot Ham and Potato Chowder

I needed to use up lots of ham I had leftover from Christmas and this chowder was PERFECT.  I also had about five pounds of potatoes because it was so much cheaper to buy a 10 pound bag.  This is exactly the kind of dinner I needed after spending hours cooking the last couple of days.  I threw everything into the crock and relaxed all day, it was amazing.  My husband and I loved it and I was even able to freeze half of it for another lazy day!

Ingredients:

• 4 cups vegetable broth
• 1 1/2 cups milk
• 8 oz cream cheese, cubed
• 1 1/2 cup cheddar cheese, shredded
• 2 cup ham, cubed
• 2 large russet potatoes, cubed
• 3 celery stalks, diced
• 1/2 sweet onion, diced
• 1 14 oz bag frozen mixed vegetables
• 1/4 teaspoon garlic powder
• 1/4 teaspoon mustard powder
• salt and pepper, to taste
• dash of Tabasco

Directions:  Add everything except milk and cheddar cheese to crock pot and cook on low for 8 hours or high for 4 hours.  Slowly stir in milk and cheddar cheese and cook for another 15 minutes and serve!