Slow Cooker Scalloped Potatoes and Ham

Well, of course I have to mess it up...I forgot the paprika.  Not sure how much it would have changed the taste, but it was kind of bland tasting.  Everyone seemed to like it, though.

Ingredients

8 cups peeled and thinly sliced potatoes (8 to 10 medium)

salt and pepper to taste

1 medium onion, sliced thin (about 1 cup)

1-1/2 cups cubed cooked ham

1 cup grated low fat cheddar cheese

1 can (10-1/2 ounces) low fat cream of mushroom soup (I used Campbell’s Healthy Request)

paprika

Instructions

I used my 4-Quart slow cooker. A 5-Quart will work well too.

Grease your slow cooker with nonstick cooking spray.

Put half the sliced potatoes in the bottom of your slow cooker, spreading them out evenly.

Sprinkle with salt and pepper to taste.

Sprinkle evenly with half the onion, ham and cheese.

Repeat the layers one more time (potatoes, salt and pepper, onion, ham, cheese).

Pour the soup into a small bowl and stir it until it gets nice and creamy. Spread it over the top of the ingredients in the slow cooker.

Baked Chicken Chimichangas

8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

The Real Scoop

by Andrew

This could have used more taco seasoning.  Mom made mine and Kobe's with ground beef.  Good stuff!

Cheerio Breakfast Cookies

I was having a Rice Krispie Treats craving and I only had Cheerios.  Checked their website and found this one...

Ingredients

1 1/4 cups sugar

1/2 cup butter or margarine, softened

1/2 cup peanut butter

1/4 cup water

1 tablespoon vanilla

1 egg

1 1/2 cups Gold Medal® all-purpose or whole wheat flour

1 cup old-fashioned or quick-cooking oats

1 cup raisins

1/2 teaspoon salt

1/2 teaspoon baking soda

4 cups Cheerios® cereal

Directions

Heat oven to 375°F.

In large bowl, stir together sugar, butter, peanut butter, water, vanilla and egg. Stir in remaining ingredients except cereal. Gently stir in cereal. On ungreased large cookie sheet, drop dough by rounded 1/2 cupfuls (rounded 1/3 cupfuls for 15 cookies) 4 inches apart. Flatten dough to about 1 inch thick. (Bake these crispy cookies as soon as the dough is mixed. Letting the dough stand awhile or refrigerating the dough will make the cookies softer.)

Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.