Source: Internet

4 to 6 pork chops

1 can cream of mushroom soup

1 can sliced mushrooms

1 tsp. dried basil

1 tsp. dried oregano

Spray crock with non-stick cooking spray. Place the pork chops into the crock, and cover with the soup and mushrooms. Sprinkle the spices on top. Note: Do not mix the herbs with the soup. Cook on low for 6 to 8 hours or until the pork chops test done.

Potato Soup

Source: Internet

6 potatoes, peeled and cubed

2 medium onions, diced

2 carrots, thinly sliced

2 ribs celery, thinly sliced

28 oz. chicken broth

1 tsp. dried basil

1 tsp. salt

1/2 tsp. pepper

1/4 C. flour

1 1/2 C. cream or half-and-half

Spray crock with non-stick cooking spray.

Combine the potatoes, onions, carrots, celery chicken broth, basil, salt, and pepper in the crock.

Cover, and cook on high for 3 to 4 hours or until the potatoes and carrots are cooked. Mix the flour and cream until smooth, then stir into the crock pot until well mixed. Cook an additional 30 minutes.

Easy Crock Pot Ratatouille

Source: Internet

1 (16 oz.) jar spaghetti sauce

1 eggplant, chopped (peeled or unpeeled)

2 tomatoes, coarsely chopped

2 small zucchini, sliced

1 green bell pepper, cut into 1-inch pieces

1 large onion, chopped

3 cloves garlic, minced

1 tsp. dried basil

1 tsp. dried oregano

red pepper flakes, to taste (optional)

Spray crock with non-stick cooking spray. Mix all ingredients in crock.

Cover and cook on low for 8 to 10 hours. (Carol's note: I served this in pita pockets with grated mozzarella cheese.)

Cheddar Cheese Meat Loaf

Source: Internet

3/4 C. crushed cheese crackers (Cheese Nips or Cheez-Its)

1 onion, finely chopped

2 T. minced green bell pepper

1/4 C. chili sauce

1/2 C. milk

2 eggs, lightly beaten

1/2 tsp salt

1/8 tsp pepper

1 1/2 lbs. lean ground beef

1 C. (4 oz.) shredded cheddar cheese

Spray crock with non-stick cooking spray. In a large bowl, combine cracker crumbs, onion, bell pepper, chili sauce, milk, eggs, salt, pepper, ground beef and cheese.

Form into a 6- or 7-inch round loaf, flattened a little on the top.

Add loaf to crock pot. (Carol's note: I used a round crock pot, and I just dumped the mixture into it and patted down the top.) Cover and cook on low for about 5 hours or until meat loaf tests done.

Chicken Cheesy

Source: Internet

6 skinless, boneless chicken breasts

1 cream of chicken soup

1 cream of mushroom soup

1 can cream of cheddar cheese soup

1 (8 oz.) container sour cream

1 small can of mushrooms, drained

pepper, to taste

1 tsp. garlic powder

Spray crock with non-stick cooking spray.

Rinse chicken and pat dry. (Carol's note: If I'm using frozen chicken tenders, I don't rinse or thaw them.) Sprinkle with pepper and garlic powder, then place in the crock pot. In a bowl, mix together the soups and drained mushrooms then pour over the chicken.

Cook on low for 6 to 8 hours or until the chicken tests done. Add the sour cream just before serving. (Carol's note: I served this over cooked rice.)

White Chili

Source: Internet

48 oz. white northern beans, cooked (Carol's note: I used canned.)

1 large jar salsa

2 C. cooked, diced chicken

8 oz. pepper jack cheese, grated

1 can chicken broth

Spray crock with non-stick cooking spray. Combine everything except for the cheese in the crock, and mix well. Mix all together, and cook until heated through. About thirty minutes before serving, throw in the cheese — stir, and continue cooking. (You may need to stir it a couple of times during this last 30 minutes.)

Bacon and Hot Dog Roll-Ups

Source: Internet

2 pkg. hot dogs, cut in half

brown sugar

1 lb. bacon, cut in half

Spray crock with non-stick cooking spray.

Wrap each hot dog piece with a bacon slice. Place a toothpick in to hold. Repeat until all hot dogs are used. Place in one layer in bottom of the crock, and cover with brown sugar. Repeat until all the hot dogs have been used. Cook on low for 3 to 4 hours.

Trivia

Annette Dawson, of Nacogdoches, wrote she used to make tortoni and she shared this trivia answer regarding it: "sweetened whipped cream (sometimes ice cream) flavored with spirits such as sherry or rum and combined or topped with chopped almonds or macaroon crumbs. This dessert is often called biscuit tortoni, especially when served in small paper cups."

Monthly contest

Every reader who submits a recipe request, correct trivia answer prior to the answer's publication, and/or recipe share to What's Cooking? will be entered in a monthly drawing for a prize. The next contest drawing will be Nov. 30, from all readers who have submitted recipe shares and/or recipe requests received through noon, Nov. 30. Submission address information is found below.

If you have a great cook or local-flavor cookbook to recommend, favorite recipe to share, a recipe request, suggested idea, question, cooking tip, story idea, or answer to a recipe request, please write: Carol Kimbrough, P.O. Box 631719, Nacogdoches, Texas 75963-1719 or e-mail whatscookingcolumn@yahoo.com. Please include your name, address, phone number, and e-mail address (if applicable). Readers who submit a recipe request and/or recipe share will be entered into a monthly drawing for a cooking-related prize.

Please note if you do not want your name published. Winner names will be published.

Carol Kimbrough is a contributing writer.