Spaghetti Sauce:

Ingredients:

1 28 ounce can whole peeled tomatoes
1 15 ounce can of tomato sauce
1 12.5 ounce can Italian flavored diced tomatoes.
16 ounces fresh mushrooms
1 Tablespoon Italian seasoning

1 pound super lean ground turkey or hamburger

Directions:

Add the thawed (or fresh) meat to the crockpot. Dump in all the cans of tomatoes and break the ground meat up with a large spoon. Stir in the spices and mushrooms.

Cover and cook on low for 8-10 hours. When done cooking, break up the ground meat a bit more and season to taste. 

Pizza Fondue:

Ingredients:

Cranberry Sauce:

Ingredients:

12 ounces cranberries (fresh or frozen)
1/2 cup orange juice
1/2 cup water
1/2 cup dark brown sugar
1/2 cup white sugar
1/4 teaspoon cinnamon

Directions:

Use a 2- quart crockpot. If you only have a huge crockpot, you can put an oven-safe dish into it to create a smaller cooking vessel.

Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. Add the sugar and the cinnamon. Stir. There will be a lot of liquid and the cranberries will float.

Cover and cook on high. It will take about 3 hours.

Stir every hour or so. When the skin from the cranberries has softened, the cranberries will "pop" when pushed with a spoon up against the side of the crock. Smoosh all of the cranberries. Stir well.

Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes. 

Cream Cheese & Rotel Dip:

Ingredients:

8 ounces block of cream cheese
1 can tomatoes and green chilies (Rotel), drained
1 pound breakfast sausage, browned and drained

Directions:

This is perfect for the 1.5 quart crockpot.

Brown the sausage on the stove, and drain on paper towels. Unwrap the cream cheese, and put it into your crockpot. Chop up the sausage and add on top. Drain the Rotel and then add that.

Cover and cook on low for about 90 minutes, or on high for 45. Stir well and eat with tortilla chips. 

Ingredients:

5 Cups General Mills Rice Chex Cereal
1-2 cups of dry roasted peanuts (salted or not, your choice)
2 cups pretzel sticks
1/2 teaspoon onion powder
1/2 teaspoon seasoned salt
3 Tablespoons butter
1.5 Tablespoons Worcestershire Sauce

Directions:
Put the butter into the bottom of your crockpot and turn it on low.  Add the onion powder, seasoned salt, Worcestershire sauce before adding in the dry ingredients. Stir.

Cover and cook on low for 2-3 hours, stirring every 45 min or so.  Dump out onto a cookie sheet to cool.