Slow Cooker French Onion Soup


3 large white onions, sliced

3 tablespoons butter

2 tablespoons brown sugar

64 oz Beef Broth

1 tbsp Worcestershire sauce

1 clove garlic, minced

⅓ cup dry sherry

4 sprigs fresh thyme (1 tsp dried Thyme)

1 Bay Leaf

8 slices dry french bread

¾ cup Gruyere cheese, shredded

½ cup Emmental cheese, shredded

6 tablespoons fresh parmesan cheese

In a large non-stick pan, cook onions, butter and brown sugar over medium low heat until golden and caramelized. (About 20 minutes).  Once golden, add to the slow cooker along with remaining ingredients except bread and cheeses.  Cook on low for 6-8 hours.  Remove and discard bay leaf and ladle the soup into bowls. Top with dry bread slices and cheeses. Broil 2-3 minutes or until cheese is melted and browned.


Christmas Brunch Ham & Cheese Casserole

1 lb. shredded deli ham (can used diced leftover ham)

12 slices bread (approx.)

2 cups shredded cheddar

6 eggs beaten

salt & pepper

2 cups milk

1 heaping tbsp mustard

Topping:  2 tblsp. melted butter    2 cups crushed corn flakes

Place slices of bread to line bottom of greased 9 x 12 pan.  Top each slice with ham and cheese.  Place more slices of bread on top.  Combine milk, mustard, salt, pepper and eggs, blend and pour over bread.  Refrigerate overnight.  In AM mix corn flakes and melted butter and sprinkle over top of egg/bread.  Bake in preheated oven at 350°  for 50 – 60 minutes or until knife inserted in center comes out clean.

Option:  sauté 1 diced bell pepper and 1 small diced onion and sprinkle over top of ham before topping with cheese.  Could also use green onion and mushrooms.

Home Made Mac’n Cheese

4 tablespoons butter

4 tablespoons flour

2 1/2 cups milk, heated

16 oz white extra sharp cheddar cheese



16 oz elbow macaroni cooked as directed

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stir in grated Cheddar cheese stirring until melted.  Pour over cooked macaroni.  Bake at 350 degrees until lightly brown and bubbly.

Cinnamon Roll French Toast Bake


2 tubes refrigerated cinnamon rolls with icing

4 Tbsp. butter, melted

6 eggs

½ cup milk

2 tsp cinnamon

2 tsp vanilla

1 cup maple syrup

Pour the butter on the bottom of a 9×13 glass baking dish.

Cut each cinnamon roll into 8 pieces, and spread evenly over the butter.

In a separate bowl, whisk the eggs, milk, cinnamon, and vanilla, and pour over the cinnamon rolls.

Pour 1 cup of maple syrup over the mixture.

Bake at 375°F for 45 min.

Top with the icing from the cinnamon rolls.

Ham and Noodle Casserole

6 cups water                                                    4 cups uncooked egg noodles

1 onion, chopped                                            1/2 cup sour cream

1 can cream of chicken soup                          2 cups diced cooked ham

2 cups shredded Swiss cheese                         salt and pepper to taste

1/4 cup dry bread crumbs


Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.  Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain.  Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs.  Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.

Slow Cooker Creamy Tortellini Soup

1 pound ground Italian                                    1 onion, chopped

2 large carrots, chopped                                 2 stalks celery, chopped

4 cloves garlic, minced                                   1 tablespoon Italian seasoning

2 teaspoon beef bouillon powder                   ½ teaspoon salt

4 cups beef broth                                            cornstarch mixed and dissolved in ¼ cup water

12-ounce cans full fat evaporated milk or half and half

12 ounce packet three cheese tortellini

5 cups fresh baby spinach

1 cup milk


Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.  Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.  Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.  Serve with crusty warmed bread

Cheesey Smothered Pork Chops


4 thin cut boneless pork chops

1/2 small onion, sliced

1/4 cup Hellman’s mayonnaise (or more, if you really love mayo)

4 oz Kraft extra sharp cheddar cheese, shredded

sea salt, black pepper, to taste


Bring the oven to 350 degrees F. Using a meat hammer (or any other appropriate kitchen utensil) tenderize the meat on each side.

Place meat side by side on a baking sheet lined with Reynold’s aluminum foil.

Season the pork with salt and pepper and then spread sliced onions on top. Spread Hellman’s mayonnaise over meat and onion and then top with Kraft shredded cheese.

Bake 35-45 minutes until cheese is bubbly on top and meat is cooked through to about 165.