EASY CHOCOLATE CLUSTERS CROCK POT RECIPE

* 2 pounds white candy coating , broken into small pieces
* 2 cups semisweet chocolate chips
* 1 pkg.( 4 oz) German sweet chocolate
* 1 jar ( 24 oz ) dry roasted peanuts
In a slow cooker, combine candy coating, German chocolate and chocolate chips.
Cover and cook on high for 1 hour, then reduce heat to low. Cover and cook 1 hour longer or until melted, stirring every 15 minutes. Add peanuts and mix well. Drop by teaspoonfuls onto waxed paper; let stand until set. Store at room temperature.
Makes about 3 1/2 dozen.

EGGPLANT PARMIGIANA

* 4 large Eggplant
* 2 Eggs
* 1/3 cup Water
* 3 tablespoons Flour
* 1/3 cup Seasoned bread crumbs
* 1/2 cup Parmesan cheese
* 1 can Marinara sauce, 2 lb
* 1 pound Mozzarella cheese, sliced
* Olive oil, extra virgin
Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels. Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Saute a few slices at a time quickly in hot olive oil. Combine seasoned bread crumbs with the Parmesan cheese. In removable liner, layer one-fourth of the eggplant, top with one-fourth of the crumbs, one-fourth of the marinara sauce and
one-fourth of the mozzarella cheese. Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Place liner in base. Cover and cook on low 4-5 hours or auto 3 hours.

FAVORITE CROCKPOT CHILI

2 lbs. coarsely ground beef chuck
2 (16 oz.) cans red kidney beans, drained
2 (14 1/2 oz.) cans tomatoes, drained
2 med. onions, coarsely chopped
1 green pepper, seeded and coarsely chopped
2 cloves garlic, peel and crushed
2-3 tbsp. chili powder
1 tsp. black pepper
1 tsp. cumin
Salt and pepper to taste
In a large, preferably non-stick, saucepan brown the chuck and drain off the fat. Put the ground beef and other ingredients in a 3 1/2 to 4 quart Crock Pot. If you have a small Crock Pot, cut the recipe in half. Stir well. Cover and cook on low for 10-12 hours. Makes 12 cups of chili

FIESTA CHICKEN

* 2 tablespoons oil
* 3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
* 1 medium onion, chopped
* 1 teaspoon oregano
* 1 small jalapeno pepper, finely chopped
* 3 cloves garlic, minced
* 1 can (14 1/2 ounce) Mexican style diced tomatoes
* 1/4 teaspoon ground cumin
Heat oil in skillet. Cook chicken pieces until browned. Remove and drain. Place onion, green bell pepper, garlic and jalapeno pepper in skillet and saute until slightly cooked. Add all ingredients to crockpot and stir to combine. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve on flour tortillas.