2 fluid ounces vodka
2 fluid ounces orange liqueur
2 fluid ounces pomegranate juice
1 cup crushed ice
1 twist lemon zest

Preparation:
Pour vodka, orange liqueur, and pomegranate juice in a shaker, and add crushed ice. Shake and strain into glass. Garnish with twist of lemon.

Three stacks of bacon, sausage, elk meat, onions and cheese between tortillas all topped with sour cream, two fried eggs and scallions.

16oz Sour Cream
 
1 PKT Dry ranch Dip
 
1 Can water Chestnuts
 
1 PKG of Frozen Spinach
 
Preparation:
Defrost Spinach and drain - Mix all together and chill.  Serve with Pita Chips.

1 pkg 6oz. stuffing mix (chicken favor)
1 cup HOT water
1 1/2 lb chicken breasts ( 2 breasts )
1 can 10 3/4 oz low fat reduced sodium condensed cream of chicken soup
1/3 cup light sour cream
1 1/4 cups shredded cheddar cheese (add more if you like cheese)
1 bag frozen mixed veggies
 
Preparation:
Preheat oven to 400. 
 
Hit the bottom of the pan with some PAM cooking spray
 
Sprinkle 1/2 cup of the dry stuffing mix on the bottom of 13×9 pan and set aside.  Add 1 cup HOT water to remaining stuffing mix in a seperate bowl.  Stir until moist.  Set aside
 
Cut up chicken into cubes and place on top of dry stuffing in pan.
 
Mix soup, sour cream, cheese and veggies in bowl and then spread in pan.  Top it all off with the moist stuffing.
 
I then like to sprinkle garlic powder and ground black pepper over the whole thing.
 
Bake 35-40 mins at 400.
 
PIG OUT!

6 to 8 frozen chicken legs
1 bottle thick barbecue sauce

Preparation:
Put frozen chicken legs in slow cooker. Pour BBQ sauce over them. Cover and cook on HIGH for 6 to 8 hours.

CBS4 News has been doing bits on Beating the Recession, and with crock pot sales on the rise, they turned to the one person they knew who would represent those slow cookers best…Jeremy!  He talks about why crock pot meals are so great (and tasty!), and shows you some steps in how to make his infamous Chicken Corn Chowder.  Click here to watch it!

16 slices bacon diced, fried and drained
16 oz cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup half-and-half
1/2 teaspoon dry mustard
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon salt
A Dash or 2 of Red Hot!

Preparation:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Add bacon, and keep on low to serve. Serve with sliced French Bread.

1 8oz package cream cheese softened
1 jar pizza sauce (16 ounces)
1 small can sliced ripe olives
1/2 cup chopped onion
1 pkg. sliced pepperoni
8 ounces shredded Mozzarella cheese
 
Preparation:
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. Feel free to add different “toppings”!

This is a great recipe.  I got it from Alton Brown on the Food Network!
 
1 cup steel cut oats
1 cup dried cranberries
1 cup dried figs
4 cups water
1/2 cup half-and-half
 
Preparation:
In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.

Stir and remove to serving bowls. This method works best if started before you go to bed.  This way your oatmeal will be finished by morning.

I also like to add a bit of cinnamon and brown sugar!

1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup Butter
1/2 cup peanut butter
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup sugar
48 milk chocolate candy kisses, unwrapped

Preparation:
Heat oven to 375°F. Combine 1/2 cup sugar, brown sugar, butter and peanut butter in large bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda. Continue beating, scraping bowl often, until well mixed.

Shape dough into 1-inch balls (if dough is too soft, refrigerate 30 to 60 minutes). Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove from cookie sheets; cool completely on wire racks.