Scalloped Potatos

Creamy Slow Cooker Scalloped Potatoes


Prep time:45 min
Cook time:4 hours
Ready in:4 hours 45 min
Yields: 5-qt. crock-pot = 6 - 8 servings


  • 6 - potatoes, medium in size
  • 1 - onion, small & thinly sliced
  • 1/4 - cup flour
  • 1 - teasp. salt
  • 1/4 - teaspoon pepper
  • 2 - tablespoons butter
  • 1 - 10 3/4-oz. can cream of mushroom soup
  • 4 - slices American Cheese


This is for a 5-qt. crock-pot, cut in half for a 3 1/2-qt. crock-pot. Grease the crock-pot.

Put half of the sliced potatoes in the greased crock-pot. Top with half of the onion slices, flour, salt, & pepper. Add remaining sliced potatoes and onions.  Sprinkle with remaining flour. Add the butter and the can of undiluted soup.

Cover and cook on low for 7 to 9 hours. Or on high for 3 to 4 hours. Add the cheese slices 30 minutes before serving.

Sharp chedder cheese is good with this also. For a one dish meal, add some diced ham.





Sausage Swirls

Easy Sausage Swirls

Prep time:30 min
Cook time:20 min
Ready in:50 min
Yields: Serves six people


  • 1 - pound sausage, ground
  • 1 - 8-ounce package cream cheese, soft
  • 2 - packages crescent rolls, Pillsbury or other
  • 1 - egg white, beaten
  • pinch poppy seeds, whole


Separate crescent rolls into 2 rectangulars.

Brown sausage, drain well.

Add cream cheese to sausage and mix well.

Divide in half and spread on the two rectangulars.

Using the long side, roll it up.

Brush with slightly beaten egg white, and sprinkle with poppy seed.

Roll into foil and pinch both ends of foil to seal.

Can be refrigerated, frozen, or used at once after chilling.  Bake on a cookie sheet.


Best Ever Ginger Cookies

Dessert Time

Ginger Crackles


Prep time: 20 min
Cook time: 12 min
Ready in: 32 min
Yields: Over 2 dozen


  • 2 - cups flour, sifted
  • 1 - tbsp. ginger
  • 2 - tsp. baking soda
  • 1 - tsp. cinnamon
  • 1/2 - tsp. salt
  • 1/2 - cup shortening
  • 1 - cup sugar
  • 1 - egg, unbeaten
  • 1/2 - cup molasses, light not dark


Cream shortening and sugar gradually.  Beat in egg and molasses.  Mix in dry ingredients with creamed mixture and blend this well.

Form dough into balls, about 1 inch in diameter, roll each ball in granulated sugar, place on ungreased cookie sheet, about 2 inches apart.  Bake at 350 degrees for 12 to 15 minutes.

Makes a little over 2 dozen.  I always double the recipe because these are a hugh hit in my home.  "Enjoy"

Ton Of Fudge

Ohhh...So Easy Chocolate Fudge

Easy And Best Ever Chocolate Fudge

Prep time:15 min
Cook time:5 min
Ready in:20 min
Yields: Serves 10 - 20


  • 1 - pint Marshmello Fluff
  • 1 - 12 oz. pkg. Simi - Sweet Chocolate Morrsales
  • 1 - 14 oz. Milk Chocolate Candy Bar
  • 1 - tsp. Vanilla
  • 1 - tsp. Salt
  • 1 - can Evaperated Milk
  • 4 1/2 - cup's Sugar
  • 1 - pkg. Walnuts, Chopped


Butter a large cake pan, set this aside.

In a large bowl add, Marshmello Fluff, Simi-Sweet Choc. Morrsales, Milk Choc. Candy Bar, Walnuts, and set this aside.

In small bowl mix, Salt and Vanilla, set this aside.

Add to a sauce pan, Evaperated Milk and Sugar, Bring this to a boil while stirring, and boil exactly 5 min.

Remove from heat and pour this over everything in the large bowl you set aside, and stir well. Add the Salt and Vanilla, and mix well again.

Pour this into your buttered cake pan and let it cool. Once cool cover and place in your refrigerator. When cold and hard cut into squares, and your done. "Enjoy"

Easy Peanut Butter Fudge

Peanut Butter Fudge

Peanut Butter Fudge So Easy A Child Could Make It

Prep time: 30 min
Cook time: 15 min
Ready in: 45 min
Yields: Serves 10 - 20


  • 1 - pint White Frosting
  • 1 - 12 oz. pkg. Peanut Butter Morrsales
  • 1 - cup Peanut Butter
  • 1/2 - cup Butter, Room Temp.


Butter a large one layer cake pan, glass or metal.

Place frosting and peanut butter into a large bowl, set this aside.

Put butter and peanut butter morrsales in a pan. Heat on low and stir until melted and mixed well.

Pour this mixture over the frosting and peanut butter in the bowl you set aside, and mix well.

Pour into your buttered cake pan, let cool, cover, and place in your refrigerator. Cut into small squares, and your done.