Hazel's Crockpot Thursdays

First, I want to thank everyone who participated in the First Blookie (Blogging Cookie) Exchange...I can't wait to try all of these great recipes...thank you all for making them easy enough that I think I will be able to make them without messing them up...grin...

Second, Hazel is feeling a little left out, so she has decided to give you a Breakfast, Lunch and Dinner recipe...She's soooo spoiled...grin....

BREAKFAST:

Egg and Cheese Bake

3 cups toasted bread cubes (toast bread, cut into cubes)
1 1/2 cups shredded cheese
fried, crumbled bacon, or ham chunks, optional
6 eggs
3 cups milk
3/4 tsp salt
1/4 tsp pepper

Combine bread cubes, cheese and meat in greased slow cooker. Mix together eggs, milk, salt and pepper. Pour over bread mixture. Cook on Low 4-6 hours

LUNCH:

Meatball Sub Sandwich

24 frozen pre-cooked meatballs

26 ounces spaghetti sauce

6 ounces shredded mozzarella cheese

4 sub sandwich rolls -- toasted or plain

Combine meatballs and spaghetti sauce in crockpot. Cook on low for 3-5 hours or until heated through. Serve on submarine sandwich buns. Top with cheese.

DINNER:

Pepper Steak Oriental

1 lb round steak, sliced thin (partially frozen for easier slicing)

3 TBL soy sauce

1/2 tsp ground ginger

1 garlic clove, minced

1 green pepper, thinly sliced

4-oz can mushrooms, drained or 1 cup fresh mushrooms

1 onion, thinly sliced

1/2 tsp crushed red pepper

Combine all ingredients in slow cooker. Cover. Cook on Low 6-8 hours. Serve over rice with provolone cheese.

DESSERTS:

Cherry Delight

21-oz can cherry pie filling

1 pkg yellow cake mix

1/2 cup butter, melted

1/3 cup walnuts, optional

Place pie filling in greased slow cooker. Combine dry cake mix and butter (mixture will be crumbly). Sprinkle over filling. Sprinkle with walnuts. Cover and cook on Low 4 hours, or on High 2 hours. Allow to cool, then serve in bowls with dips of ice cream.

Note: For a less rich, less sweet dessert, use only half the cake mix and only 1/4 cup butter, melted.

Enjoy!