Slow Cooker Thursday / Hashbrown Casserole

Slow Cooking Thursday is hosted by Sandra at Family Corner. Go check out her site for more recipes ,and join in if you like..

INGREDIENTS:
2 cups sour cream
1 can cream of mushroom soup
1/4 teaspoon Watkins pepper
2 cups Velveeta cheese, shredded or cubed
1/2 cup chopped onions
3/4 teaspoon salt
2 pounds frozen hash brown potatoes

PREPARATION:
In a large bowl, combine sour cream, soup, pepper, cheese, onions, salt and pepper; gently stir in potatoes. Spoon mixture into lightly buttered slow cooker . Cover and cook on high for 1 1/2 hours; turn to low and cook 2 1/2 hours longer.

Serves 8 to 10.

Kids love this!

And check out my Watkins On-Line Catalog. It's not just spices, it's lots more..

Have a great day!

Bunches of hugs.....

Slow Cooker Thursday

Slow Cooking Thursday is hosted by Sandra at Family Corner

With the Olympics starting in China, I thought I would do a Chinese dish...

Sweet and Sour Meatballs

Ingredients
1 can pineapple pieces
½ cup white vinegar
3 tbls.soy sauce
½ cup Brown Sugar

1.25 lb pre-cooked meat balls

shredded mozzarella cheese (optional)
Directions

1. Place vegetable and then meatballs into pot.
2. Mix Other ingredients together and pour into Crock Pot.
3. Cover and cook for 5-6 hours on Low OR 3-4 hours on High.

4. Serve over your favorite pasta, rice, vegetables or just as an appetizer and sprinkle with cheese.

5. Finish off the meal with a Chinese Fortune cookie

Serves 4