Slow Cooking Thursday!!!

Welcome to my weekly Crockpot Recipes Exchange. It's such a great way to share your avorite dishes or to learn some new ones to make for your family.

What do you think??? Do You have some great recipes to share, or perhaps you're looking for some delicious ones to give you a reason to pull out the ol' crockpot???

Time to pull out those crockpots and put them to good use. If you want to join in, just grab the banner and add your name to Mr Linky :)

I'm trying these recipes next week, they sound good so we'll keep our fingers crossed.

Lazy Day Crock Pot Brunch

Credit: Better Recipes

A "shell" of shredded hash browns is made in the crock pot and filled with bell peppers, ham & cheese. A mixture of eggs & whipping cream goes on top.


Ingredients:

• 8 slices bacon
• 28 oz pkg frozen shredded hash browns, thawed
• 2 teaspoons EACH salt and pepper, or to taste
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 cup onion, diced
• 2 cups ham, cut into cubes
• 2 cups shredded cheddar cheese
• 12 eggs
• 1/2 teaspoon Dijon-style mustard
• 2 cups heavy whipping cream
• Pam


Method:

Cook bacon, drain grease and set aside. Spray inside of crock pot generously with Pam. Press potatoes on bottom and 1-inch up the sides to form a crust. Season with half of the salt and pepper. Crumble bacon over potatoes. Sprinkle green and red peppers, onions, ham and cheese over potatoes. In a large bowl whisk the eggs, remaining salt and pepper, mustard and cream. Pour over potato mixture. Cover and cook on low for 6 hours or until eggs are set.
Notes:

This is easy and great tasting for a brunch or a morning when you have overnight guests.

Number of servings: 8

Three Potato Soup with Fresh Rosemary

Credit: Better Recipes

Rich and full of flavor, this crock pot soup is flavored with rosemary, onion and three kinds of potatoes.

Ingredients:

• 2 Tablespoons olive oil
• 1 yellow onion, chopped
• 1 medium sweet potato, peeled and chopped
• 1 medium russet baking potato, peeled and chopped
• 2 medium Yukon gold potatoes, peeled and chopped
• 4 cups vegetable stock
• 2 cups water
• 1/4 cup margarine
• 1/2 teaspoon salt
• 2 teaspoons fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
• 6 sprigs fresh rosemary for garnish
Method:

Set crock pot to high and stir in olive oil and onion. Let this cook about 10 minutes, while peeling and chopping the potatoes. Add potatoes, stock, water, margarine, salt and rosemary (reserving the rest for a garnish). Reduce heat to lowest setting, cover and let cook for 6 to 8 hours. Puree soup in crock pot with an immersion blender or a hand mixer. Ladle into 6 bowls and garnish each serving with a sprig of fresh rosemary. Serve with a green salad and crusty bread.