PICANTE CHEESE DIP CROCK POT RECIPE

* 1 1/2 pounds ground beef (browned)
* 1 can (11 oz.) cream of mushroom soup
* 2 pound processed cheese (Velveeta)
* 1 stick margarine
* 1 onion, chopped
* 2 tbsp. chili powder
* 1 cup picante sauce
Brown meat and onion. Drain. Add all ingredients to slow cooker/Crock Pot and cook on low heat until cheese melts, about 1 1/2 hours. Serve in slow cooker/Crock Pot with tortilla chips.

PIZZA DIP

* 1 large cream cheese softened
* 1 jar pizza sauce
* 1 small can chopped olives
* 1 medium onion chopped
* 1 pkg. sliced pepperoni
* 1 pkg. grated cheese for pizza
Spread cream cheese in bottom of slow cooker/Crock Pot. Then mix up the pizza sauce, onion, olives and pepperoni and spread on top of the cream cheese. Sprinkle with the pizza cheese and cook on low until the cheese on top melts. Serve with tortilla chips.
You could add other pizza toppings to this or delete some that are listed.

PIZZA FONDUE

* 1 lb. ground beef
* 2 cans Chef Boy-ardee pizza sauce with cheese
* 8 oz. grated cheddar cheese
* 8 oz. grated Mozzarella
* 1 tsp. oregano
* 1/2 tsp. fennel seed
* 1 tbsp. cornstarch
Brown ground beef and drain. Add all other ingredients place in slow cooker/Crock Pot and heat through.
Serve with tortilla chips.

POTATO CASSEROLE

1 pkg frozen hash browns
1 small carton Ranch Dip
1 can Cream of Potato Soup
salt, pepper
dried onions to taste
4-5 oz of grated cheddar cheese
Mix 1st 4 ingredients. Put into slow cooker/Crock Pot. Place grated cheese on top. I cooked on high for about 4 hours. They were delicious. You could probably add ham or other meat, for a complete
meal in one.

POTATOES PERFECT

1/4 pound Bacon, diced
2 md Onions, thinly sliced
4 md Potatoes, thinly sliced
1/2 pound Cheddar cheese, thinly slice
Salt and pepper
Butter
Line slow cooker/Crock Pot with aluminum foil, leaving enough to overlap poatoes when finished.
Layer half each of the bacon, onions, potatoes and cheese in slow cooker/Crock Pot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Overlap with remaining foil. Cover and cook on low setting for 10 to 12 hours.