All-day Apple Butter

5 1/2 pounds apples, peeled and finely chopped
4 cups sugar
2-3 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt

Place apples in crock pot. Combine sugar, cinnamon, cloves, and salt. Pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thick and dark brown, stirring occasionally. Uncover and cook on low for 1 hour longer. Spoon into freezer containers, leaving 1/2 inch headspace. If not freezing, cover and refrigerate.
Yield: 4 pints

--Delena
Kansas City, MO

Slow Cooker Potatoes and Sausage

1 package cheesy scalloped potatoes
1 can cream of chicken soup
1 lb. fully cooked kielbasa sausage, cut into 2 in. pieces
1 cup frozen green peas

Spray crock pot with cooking spray. Place uncooked potatoes in pot. Mix soup, 1 soup can filled with water, and potato sauce packet. Pour over potatoes. Top with sausage. Cover and cook 4-5 hours or until potatoes are tender.

--Delena
Kansas City, MO

Enchilada Dip

2 lbs. chicken breasts, diced
10 oz. can enchilada sauce
2 packages cream cheese
4 cups shredded cheddar, mexican blend, etc. cheese

Combine chicken and sauce in crock pot. Cover and cook on low 8-10 hours or until chicken is thoroughly cooked. Cut cream cheese into cubes and stir in crock pot along with shredded cheese. Mix well. Cover and cook on low 30 minutes, stirring twice, until blended and melted. Serve with chips or serve over brown rice to make a meal!

--Delena
Kansas City, MO

Brookville Corn

1 lb. frozen corn
8 oz. cream cheese
2 T. water
1 T. sugar

Place in the crock pot on low setting for 2-3 hours. Watch it the first time you make it to make sure it doesn’t burn.

--Jeanette
Kingman, KS

Chimichangas

So simple!

1 large beef roast

1 large can Rotel tomatoes

10-12 burrito sized tortillas

Place the roast and the Rotel tomatoes in a crock pot and cook all day on low, turning the meat occasionally to sit in the juices. Shred the meat. Drain the tomatoes from the liquid and mix together with the meat. (You do not have to completely drain the tomatoes.) Place the meat and tomato mixture in a tortillas and roll up tight. Deep fat fry and drain. You can serve this with lettuce, salsa, cheese and sour cream.
Yield: 10 - 12 servings

--Jeanette
Kingman, KS

Chicken Jambalaya

6 boneless, skinless chicken breasts, cut into 1-in. cubes
1 lb. kielbasa, sliced
1 can diced tomatoes, undrained
1/2 bell pepper, chopped
1/2 cup chicken broth
1 tsp. oregano
1 tsp. cajun seasoning (creole seasoning works well, too)
1/4 tsp. cayenne pepper
1 onion, chopped
1 stalk celery, chopped

Place everything in crock pot and turn on low for 7 hours. Serve over brown rice.
Yield: 4 servings
--Delena
Kansas City, MO