Not sure if these are the ones, but I had them in my computer files under GON recipes.

Scalloped potatoes and ham

6-8 slices ham/cubed if desired
8-10 med. potatoes, peeled and thinly sliced
1 med. onion, peeled and thinly sliced
Salt and pepper
1 c. grated Cheddar cheese
2 cans cream of celery or mushroom soup
Paprika

Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8-10 hours or on high 4 hours.

Cheesy Chicken

6 boneless chicken breast halves, without skin
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup

Sprinkle chicken with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in Crock Pot. Cook on low 6 to 8 hours. Serve over rice or noodles.
Serves 6.

If you have some Christmas Cheer leftover, a tasty new way to make meatballs.

Crock Pot Brandy Meatballs

2 lb Ground beef
1/4 c Cracker crumbs
1 pk Dry onion soup mix
1 Egg

1 c Barbecue sauce
1/2 c Ketchup
1 tb Dried onion
1/2 c Water
1/3 c Brandy

Mix the first 4 ingredients and make into meatballs. Brown. Put into crock pot. Mix together the last 5 ingredients and pour over meatballs and cook for 5 to 6 hours on low.

One of my favorites.

Crockpot Lasagne

1 lb ground beef
1 large onion, finely diced
2 garlic cloves, minced (or 2 tsp prepared garlic
1 lb jar tomato spaghetti sauce
8 oz fresh lasagna sheets (no boil type)
1lb mozzarella cheese - grated
1lb ricotta cheese
2 oz parmesan cheese - grated
1/4 cup milk
1 egg - lightly beaten
1 tsp oregano
salt and pepper

Fry the beef, onion and garlic in a frying pan, using a tiny amount of oil until slightly browned. Pour off any excess oil. Add tomato sauce and heat through. Meanwhile, gently combine the ricotta, milk and egg. Then mix in the mozzarella and parmesan. Set aside about 1 tbls of parmesan for later.

Using a large serving spoon or ladle, place about 1/4 of the meat mixture in the crock pot - spread evenly. Top this with a layer of lasagna sheets, cut to size. Top this with 1/3 of the cheese sauce. Repeat steps 6, 7 and 8 once more. You should now have cheese sauce on top. Now repeat step 6, then 7 and 6 again. Top with remaining cheese sauce. Sprinkle the retained parmesan on top. Cook on low for 4-6 hours.

Thanks lynnim, I think those are the ones!

Crockpot corned beef.

I just had to share this one. DH absolutely loved it, kept raving about it, and I now like corned beef after trying it. It makes great sandwiches, either plain with mustard or with sauerkraut or melty cheese. I used Harp lager beer.

2 (3 pound) corned beef briskets with spice packets
1/4 cup peppercorns
2 (12 fluid ounce) bottles beer
2 bay leaves
1 bulb garlic cloves,separated,peeled and crushed

1 small cabbage chopped(optional)

Place the corned beef briskets into crockpot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and add two cups water. Add the bay leaves,peppercorns and garlic cloves. Add cabbage if desired. Cook on low for 8 to 10 hours.

Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. Discard the cooking liquid or save to cook cabbage or other vegetables in if you didn't add cabbage or potatoes to the pot.

Serves 6 to 10

I'm making this tomorrow night. My husband really likes it.

Red Raisin Cornish Hens (Also called Game Hens)

1 (6 oz.) pkg. stove-top stuffing mix or make your own
4-5 Cornish hens--usually frozen in our stores so I thaw in fridge for a couple days before cooking (I actually only make two hens--plenty for us)
Salt & pepper (I skip this)

SAUCE:

1 (10 oz.) jar red currant jelly
1/2 cup golden raisins (or regular are fine)
1/4 cup butter or margarine
2 tsp. lemon juice
1/4 tsp. allspice

Mix stuffing according to package directions & stuff hens. Sprinkle with salt & pepper, if desired. Place in slow cooking pot (recipe says to put them on a trivet but I don't have one). In sauce pan, combine jelly, raisins, butter, lemon juice & allspice. Cook on low heat, stirring constantly, until blended. Brush some of the sauce on the hens in the pot. (Since you will be saving some of the sauce for later, I put a small amount in a bowl to brush on the hens now so as not to cross-contaminate the rest of it with the raw poultry.)

Put the rest of the sauce in the fridge. Brush hens once during cooking, if possible. You will need to heat sauce up again before you can brush it as it will have hardened in the fridge. Again, I put a small amount in a bowl (& using a cleaned brush, of course) to do the basting. Return remaining sauce to fridge.

Cover slow-cooker pot & cook on low 5-7 hours. Spoon remaining sauce (will need to be heated again) over hens at serving time.

Does anyone have a recipe for bbq sauce and beef cube, stew?

I've been using a cooking website with a search capability and have been using my crock pot four days a week, only two of the recipies aren't worth repeating.

if anyone wants to know where I'm finding them, just PM me.

advice> I want to post some recipes, but how can I give the credit where I found them, without breaking Maria's rules?

Gabby, Either you or I can email Maria and ask her how she wants to handle that.

I emailed Maria about how to acknowledge a source, if I need to, without breaking the rules.

In the past, I saw a recipe for the following on the GON site (I believe in the Recipes section), and even printed it out, but cannot currently find it.

Does someone have the recipe for COLA ROAST? If so, I'd appreciate your either posting it, or sending it to me at jrankin48 at comcast dot net.

Many thanks.