IF RECIPE SAYS:	COOK ON LOW*:	COOK ON HIGH:
15-30 minutes	4-6 hours	1 1/2-2 hours
35-45 minutes	6-10 hours	3-4 hours
50 minutes-3 hours	8-18 hours	4-6 hours

ALL-AMERICAN SNACK
3 cups thin pretzel sticks
4 cups Wheat Chex
4 cups Cheerios
13 ounces can salted peanuts
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon seasoned salt
2 tablespoons grated Parmesan cheese
1/4 cup melted butter
In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned salt, and cheese. Pour melted butter over all; toss until well mixed. Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as appetizer or snack.

BEEFY CHIP DIP
1 lb lean ground beef
3 cups grated Monterey Jack
4 oz (can) chopped green chilis
2 tsp Worcestershire sauce
1 cup medium or hot salsa
1/2 tsp chili powder
1/2 tsp onion powder
Brown beef, drain and mash to break up. Put into crock. Add other ingredients. Stir & cover. Cook on LOW for 1-3/4 to 2 hours, stirring occasionally, until warm. Serve with tacos, corn chips or pita strips. Makes 4 cups.

CHEESE FONDUE
2 cans Campbell's cheese soup
Cauliflower, cut up
1 handful dried or fresh chives
1 tbs Worcestershire sauce
2 c Grated sharp cheddar cheese
1 tsp Lemon juice
Celery sticks
Corn chips, French or Italian bread
Combine condensed soup, grated cheese, Worcestershire sauce, lemon juice, and chives. Cover and heat on low in crock-pot for 2 to 2-1/2 hours. Stir until smooth and well blended. Keep hot in the pot. Use celery, chips or bread chunks for dipping.

CHEX MIX
2 cups Cheerios
3 cups Rice Chex
2 cups Shredded Wheat
1 cup peanuts, pecans, or cashews
1 cup thin pretzel sticks
1/2 cup butter -- melted
4 tablespoons Worcestershire sauce
1 Dash Tabasco sauce
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
Combine cereals, nuts, and pretzels in Crock-Pot. Mix melted butter with all remaining ingredients; pour over cereal mixture in Crock-Pot and toss lightly to coat. DO NOT COVER CROCK-POT. Cook on High setting for 2 hours, stirring well every 30 minutes; then turn to Low setting for 2 to 6 hours. Store in airtight container.

CHILI CHEESE DEP
1 1 pound package Velveeta
1 can Chili - no beans
1 pound medium or spicy sausage, browned and crumbled
1 can chopped chilies and tomatoes
Put it in the crock-pot on low, stirring occasionally.

CRAB DIP
1 lb Velveeta cheese
1 stick butter or margarine (I used one stick only)
2 cans crab
Heat together. Keep warm in crockpot. Serve with bread sticks.

CREAMY SPINACH DIP (from Rival)
1 8-ounce package cream cheese, cubed
1/4 cup whipping cream
1/2 of a 10-ounce box frozen chopped spinach, thawed and drained
2 tablespoons grated Parmesan cheese
2 tablespoons diced pimento
2 teaspoons finely chopped onion
1 teaspoon Worcestershire sauce
1/2 teaspoon thyme
1/4 teaspoon garlic salt
Combine cream cheese and milk in greased crockette. Cover and heat until cheese is melted, 30-60 minutes. (The crockette has only one temperature setting.) Add remaining ingredients. Cover and heat 30 minutes. Serve with raw vegetables, crackers or bread pieces.

CYNTHIA'S NACHO DIP
1 lb Ground beef
1 lb Velveeta cheese
1 cn Cream of Mushroom or Celery Soup
1 cn Milk
1 pk Nacho Chips
Brown ground beef and set aside. Cube cheese. Mix cheese with soup and one soup can of milk in a crockpot. Add ground beef. Let cook for 1 to 2 hours until cheese is completely melted. Serve with chips as a dip or serve over tacos.

DRUNKEN DOGS
1/4 cup Bourbon
1/4 cup brown sugar
1 cup ketchup
2 lbs Little Smokies Directions
Mix all the ingredients together in a crock pot or small sauce pan. Simmer on low for about an hour. Add a dash of hot pepper sauce or Bar B Que sauce for a little extra flavor.

FONDUE ITALIAN
What you will need:
1 pound browned lean ground beef, drained
8 oz mozzarella cheese
1 envelope spagetti sauce mix
2 cans tomato sauce (15 oz)
2 TBSP cornstarch
1 pound sharp cheddar cheese
1/2 cup Dry red wine
Add all ingredients into the crockpot EXCEPT wine and cornstarch. Cover and cook for 2 hours. Dissolve wine and cornstarch. Turn control to HIGH Add dissolved cornstarch Heat on high for 10 to 15 minutes Dip chunks of Italian bread, grapes, large cooked pastas, into the fondue while keeping the mixture hot in the crockpot.

GRANOLA
5 c. rolled oats (NOT instant)
1/2 c. honey
1/4 c. salad oil
(Optional: raisins, coconut, nuts, seeds, etc.)
Place oats, honey and oil in the crockpot, mix well. Cook on low, stirring every half-hour or so until dry and golden, about 3 hours or so. Keep lid propped open while crocking; I use a chopstick. When cool, mix in raisins, nuts, etc. Store in air-tight canister.

GREEK CHILI DOGS
1 lbs. ground beef (browned)
2Tbsp.chili powder
2Tbsp. cumin powder
3 tsp. paprika
1tsp. oregano
1/4tsp.red pepper
1tsp. salt
1/4 black pepper
1Tbsp. minced onion
1 1/2 cups water
Put all of the above in crockpot, cook on high 1 hr. the on low 3 1/2 to 4 hrs.

HOT ARTICHOKE DIP
From Sunset Cookery Cookbook
1 jar (6 oz) marinated artichoke hearts
2 tablespoons canned diced green chiles
1/4 cup mayonnaise
1 cup (4 oz) shredded cheddar cheese
Drain artichokes, reserving marinade; chop artichokes coarsely. In a 2- or 4-cup electric slow cooker, combine artichokes, chiles, mayonnaise, and cheese. Cover and heat until cheese is melted (45 minutes to 1 hour). Stir gently to mix ingredients, then blend in 1/2 to 1 tablespoon of the reserved artichoke marinade to give mixture a good dipping consistency. Serve hot. Makes about 1.5 cups (4 to 6 servings).

HOT DOG HORS D'OEUVRES
2 lbs. hot dogs (weiners)
2 lbs. bacon
SYRUP:
1 c. red jelly
1 c. maple flavored syrup
2 c. brown sugar
Cut each wiener in 4 pieces. Cut each strip of bacon in thirds and wrap around wiener pieces, holding each with a toothpick. Mix syrup ingredients and heat. Pour over weiners place in a shallow pan or baking dish. Bake at 225 to 250 degrees for 2 hours. May be served from crockpot to keep warm.

HOT DOG HORS D'OEUVRES
2 (1 lb.) pkgs all beef hot dogs, sliced in half
1 lb. bacon, sliced in half
Brown sugar
Wrap each hot dog half with bacon strip. Fasten with toothpick. Layer in crockpot, sprinkling each layer with a thin layer of brown sugar. Repeat layers until hot dogs run out. Cook on low for 2-3 hours, stirring gently with wooden spoon every 30 minutes.

KRAUT SPREAD
1 lg. can sauerkraut
5 slices American cheese
5 slices Swiss cheese
3 pkgs. chip beef
1 1/2 c. mayonnaise, not Miracle Whip
Drain sauerkraut, break up cheese, cut up chipped beef and stir in mayonnaise. Put in oven, bake until cheese melts then put in crockpot. Put in 2 quart crockpot. Makes 2 batches.

LITTLE SMOKIES CASSEROLE
4 potatoes
2 packages of little smokies
2 cans green beans, drained
2 cans cream of mushroom soup
shredded cheddar cheese
Peel and slice potatoes. Cut little smokies into bite sized pieces. Layer all ingredients in the crockpot, with the soup and cheese being on top. Cook on low for at least 6 hours.

NIPPY FRANKS
from Rival Crockette cookbook
1/2 cup catsup
1/4 cup barbeque sauce
1/3 cup bourbon (optional)
Dash Worcesteshire Sauce
1/2 cup brown sugar
1 package (12 oz) frankfurters
Combine all ingredients except frankfurters (little smokies) in Crock-ette. Slice frankfurters into 1/2 inch pieces (not necessary with little smokies) and stir into sauce mixture. Cover and cook 1 hour; remove lid and heat an additional 2-3 hours.

NIPPY FRANKS
1 jar grape jelly
1/4 cup vodka
1 large package of lil's smokies
Put all in crockpot and cook 2-4 hours and serve at parties.

MARINERS' FONDUE
2 cans (10 3/4 oz each) condensed cream of celery soup
2 c. grated sharp process cheese
1 c. chunked cooked lobster
1/2 c. chopped cooked shrimp
1/2 c. chopped cooked crabmeat
1/4 c. finely chopped, cooked scallops
dash paprika
dash cayenne peppe
1 loaf of French bread, cut into 1 inch cubes.
Combine all ingredients except bread cubes in lightly greased Crock-Pot; stir thoroughly. Cover and cook on High for 1 hour or until cheese is melted. Turn to Low for serving. Using fondue forks, dip bread cubes into fondue. About 1 1/2 qts.

MEATBALLS
1 can jellied cranberry sauce
1 bottle Heinz chili sauce
2 TBLS brown sugar
1 TBLS lemon juice
2-5 pounds frozen meatballs
Put everything except the meatballs in the pot. Turn on high and cook 15 minutes. Stir and add meatballs. Cook on low for 6 hours; stirring occasionally. You can use these as an entree served over rice or as an appetizer with toothpicks.

MEXICAN "REFRIED" BEANS
*2 pounds dried pinto beans Night before: pick over beans, rinse well in colander. Toss in crock (or other container) with water to cover. Let soak overnight. Early in the morning: Rinse beans well, put in crockpot. Add to the beans: 2 cans (15 oz) tomato sauce water to about 2 " over the beans (this will make the finished product fairly thick, you can add more water, as you like.) Some onion and garlic powder Cook on medium or high. The beans are generally done enough to eat in 3-4 hours, but will taste better if given time to flavor through, 12 hours is best. At about 10 hours, add salt. When beans look right (thickened and mushy) just smash them with back of large spoon or potato masher. Then stir in: 1 16 oz. container salsa (I like Reser's fresh salsa, mild) a slosh or two of apple cider vinegar. Makes about 12 cups. I freeze them in pint freezer containers, and use one at a time. These make great meatless tacos!

PINEAPPLE BAKED BEANS
1 pound ground beef
28 ounces baked beans
8 ounces pineapple tidbits -- drained
1 large onion -- chopped
1 large green pepper -- chopped
1/2 cup barbecue sauce
2 tablespoons soy sauce
1 garlic clove -- minced
1/2 teaspoon salt
1/4 teaspoon pepper
In a skillet, brown beef; drain. Transfer to a 5-qt. slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours or until bubbly. Serve in bowls.

PARTY MIX
from: Quick Cooking
4 cups wheat chex®
4 cups cherrios cereal
4 cups pretzel sticks
1 12 oz can salted peanuts
1/4 cup butter or margarine -- melted
2 tablespoons grated parmesan cheese -- up to 3 tbsp
1 teaspoon celery salt
1/2 teaspoon seasoned salt -- up to 3/4 tsp
In a 5 quart slow cooker, combine cereals, pretzels, and peanuts. Combine butter, parmesan cheese, celery salt, and seasoned salt; drizzle over cereal mixture and mix well. Cover and cook on low for up to 3 hours, stirring every 30 minutes. Serve warm or at room temperature. Yield: 3 quarts.

PORK 'n BEANS
Combine one can of baked beans and one can of Ranch Style Beans (come in a black can--I think you can get them almost anywhere), with 4 hot dogs, cut into bite sized pieces. Heat until warm. Serve in a bowl with hot pepper sauce (like Tabasco) and cheese.

SALSA
10 plum tomatoes (Italian/Roma)
2 jalapeno peppers
1 small onion
2 cloves of garlic
Core the tomatoes and make a slice in the side of two of them, push a peeled clove of garlic inside and toss them all whole in crockpot. You can use the peppers without removing the seeds just cut off stems, or if you don't like salsa really hot, cut them in two and remove seeds...toss them in crockpot. Cut the onion into quarters and toss it in too. Cook on high setting 2 1/2 to 3 hours or until veg are tender...some may brown a bit but that's ok...gives a roasted flavor. When veg are tender ladle the hot mix into a blender, add 1/2 teaspoon salt and 1/4 cup fresh cilantro leaves. Blend, chill and enjoy! (this makes a smooth salsa...if you like it chunkier...just blend half of the veg. with the cilantro and salt. Then pulse the rest a couple times just till chopped a bit...mix all together.) Makes about 4 cups.

SPAGHETTI SAUCE
1 eggplant (1 lb.), peeled and cut into 1-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. dried parsley
1 16 oz. can Italian-style tomatoes
1 6 oz. can tomato paste
1 4 oz. can mushrooms, undrained
1 tsp. dried oregano
1 1/2 tsp. salt
1 tsp. sugar (or Succanat)
Combine all ingredients in crock pot and stir well. Cover and cook on low for 10 to 12 hours or on high 2 to 4 hours. Makes 6 cups

TACO DIP
2- 8 oz. cream cheese
4 cans chili (with or without beans)
Place cream cheese and chili in crock pot. Heat on low for 3-4 hours, stirring frequently to blend ingredients. Serve warm with tortilla chips.

TACO SAUCE
10 large tomatoes, peeled (or 2 28 oz. cans whole tomatoes)
5 cloves garlic, chopped
2 tsp. salt
2 large onions, chopped
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. dried thyme
1 Tbsp. sugar (or Succanat)
1 Tbsp. vegan Worcestershire sauce
2 to 3 jalapeno peppers (optional)
1 Tbsp. flour
1 Tbsp. vegetable oil
1 Tbsp. wine vinegar
Place all ingredients except flour, oil, and vinegar in crock pot and stir well. Cover and cook on low setting for 8 to 10 hours. Remove cover and turn to high setting for last hour to reduce excess moisture. Before removing sauce from crock pot, stir in flour, oil, and vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender container and blend until smooth. Makes 8 cups.

HOT BUTTERED RUM
from: http://www.cdkitchen.com
2 cups packed brown suga
r 1/2 cup butter
1 pinch salt
3 sticks cinnamon
6 whole cloves
1/2 teaspoon ground nutmeg
2 cups rum heavy cream -- whipped
ground nutmeg
Put all ingredients, except rum and cream, and nutmeg into crockpot. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours. Add rum; stir to blend. Serve in mugs with whipped cream and nutmeg. Note: Use real butter in this recipe.

HOT COCOA FOR A GROUP
1 1/2 cups sugar
1 1/4 cups cocoa powder
1 1/4 teaspoons salt
3/4 cup hot water
1 gallon milk
1 teaspoon vanilla extract
1/4 teaspoon cinnamon -- * optional
In large saucepan, combine sugar, cocoa and salt. Add hot water slowly, mixing well. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk; heat to serving temperature, stirring occasionally. DO NOT boil. Remove from heat; add vanilla, cinnamon if desired, and whip with a whisk. Serve hot, with whipped cream or marshmallows if desired. This recipe can be doubled and kept in crockpot for easier serving to large groups.

SPICED RUM CIDER
from: TNTRecipes
4 cinnamon sticks -- broken
1 teaspoon allspice -- whole
1 teaspoon whole cloves
7 cups apple juice
1/3 cup packed brown sugar
margarine -- or butter
1 cup rum (optional; use more or less as desired)
Tie cinnamon, allspice, and cloves in spice bag or cheesecloth. In a crockpot, combine spice bag, apple juice, rum and brown sugar. Cover; cook on low-heat setting for 3 to 4 hours. Discard spice bag. Ladle hot punch into cups; float about 1/2 teaspoon of butter on top of the cider in each cup. Yield: 10 servings of 6 ounces each.

TROPICAL TEA WARMER
6c. Boiling water
1 1/2 c. Orange Juice
6 tea bags (black tea)
1 1/2 c. Pineapple juice
1/3 c. sugar
1 orange, sliced (unpeeled)
2T. Honey
Warm cp. first with hot tap water-empty-Put tea bags in bottom of crockpot. Pour boiling water over top. Cover and let stand 5 minutes. Take out tea bags. Stir in the other ingredients. Cover and heat on low 2-3 hours. Serve out of crockpot.

WASSAIL
7 c water
1 1/2 c orange juice
1 1/2 c apple cider
1 1/2 c tea
3/4 c lemon juice
1 1/2 c sugar
1/2 tsp. each - allspice, ginger
4 cloves
2 large cinnamon sticks
1 can each pineapple, mandarin oranges, maraschino cherries
Put spices in a tea ball or herb bag. Simmer all ingredients in crock pot about 1 1/2 hrs before serving.