Crock-Pot Twice-Baked Potatoes (Crock pot recipe exchange) When you have leftover baked potatoes, make the filling and heat in the slow-cooker. 2 baked potatoes, cut in half and insides removed and reserved 1 cup of cooked broccoli, mashed with back of fork to break up 1/2 cup of sour cream 3/4 - 1 cup of cheese 1/2 teaspoon ground black pepper 1 teaspoon salt In a medium bowl mix the broccoli, potatoes, sour cream, pepper, salt and 1/2 cup of cheese til a smooth consistency. Spoon into potato shells. Stack the potatoes loosely on top of one another in a crock pot. If you're using a large oval pot, you may not need to stack them. Cook on low for 2 - 3 hours. The last 15 minutes of cooking sprinkle the remaining cheese on top of the potatoes and place lid back on. This will nicely melt the cheese.

Here are some dressings/marinades for grilling. From Fine Cooking Italian Dressing Marinade Bottled Italian dressing is a popular marinade, but this is so much fresher, and you can change the herbs to suit your taste. The small amount of mayonnaise helps emulsify the ingredients. Use for steak, pork, lamb, chicken, fish, scallops, shrimp, or vegetables. Yields about 2 cups, enough to marinate 2 lb. food 2/3 cup red wine vinegar 1/3 cup dry white wine 1 tsp. mayonnaise 3 medium cloves garlic, chopped 2 Tbs. chopped fresh flat-leaf parsley 1 Tbs. chopped fresh oregano 2 tsp. chopped fresh sage 1 tsp. dried minced onion 1 tsp. dried minced garlic 1/2 tsp. crushed red pepper flakes Fine sea salt 1 cup olive or canola oil In a medium bowl, combine the vinegar and wine. Whisk in the mayonnaise until the color is milky white and there are no lumps. Whisk in the fresh garlic, parsley, oregano, sage, dried onion and garlic, red pepper flakes, and 1/2 tsp. salt. Slowly whisk in the oil until completely incorporated. The marinade will keep, tightly covered, in the refrigerator for up to 2 days. Asian Citrus-Ginger-Sesame Marinade Most Asian-style marinades are heavy on soy sauce, but it's used just as an accent in this bright, citrusy marinade. Confectioners' sugar may seem an odd ingredient here, but it's an ideal substitute for granulated sugar because it dissolves so easily. This marinade is great for steak, pork, chicken, fish (especially salmon), shellfish, vegetables (especially asparagus and zucchini), or pineapple. Yields about 1-1/3 cups, enough to marinate 1-1/2 lb. food 1 medium orange, finely grated to yield 1/2 tsp. zest, squeezed to yield 1/3 cup juice 2 medium limes, finely grated to yield 1 tsp. zest, squeezed to yield 1/4 cup juice 2 Tbs. Asian sesame oil 2 Tbs. canola oil 2 Tbs. lower-sodium soy sauce 5 medium cloves garlic, grated on a rasp 2 Tbs. finely grated fresh ginger (from a 2- to 3-inch piece) 1 Tbs. Sriracha or Asian chili garlic sauce 1 Tbs. confectioners' sugar Fine sea salt Combine the orange zest and juice, lime zest and juice, sesame and canola oils, soy sauce, garlic, ginger, Sriracha, confectioners' sugar, and 1/2 tsp. salt in a medium bowl. The marinade will keep, tightly covered, in the refrigerator for up to 2 days. Spicy Mexican Marinade Mayonnaise is the perfect base for a marinade. Here, it takes the place of oil and keeps the marinade ingredients suspended. The lime juice cuts through the richness of the smoky chipotle marinade, and the beer adds depth of flavor. Use for steak, pork, chicken, or fish (especially tuna or halibut steaks). Yields about 2-1/2 cups, enough to marinate 2-1/2 lb. food 1 7-oz. can chipotles en adobo 1/2 medium white onion, coarsely chopped 1/4 cup dark beer (such as Negra Modelo) 1/4 cup packed fresh cilantro 2 Tbs. fresh lime juice (from 1 medium lime) Fine sea salt 1 cup mayonnaise; more as needed In a blender, puree the chipotles and the adobo sauce until smooth. Transfer to a small bowl. In the blender, puree the onion, beer, cilantro, lime juice, and a large pinch of salt. Transfer the mixture to a large nonreactive bowl. Fold in the mayonnaise and 1/4 to 1/3 cup of the chipotle puree, to taste. (Refrigerate the remaining puree for another use; it will keep in an airtight container for at least 1 month.) Three-Mustard Bistro Marinade This marinade combines three favorite mustards with classic French ingredients: butter, white wine, and scallions. Honeycup is a brown sugar and spice mustard available nationally; if you can't find it, substitute a honey mustard. Use for steak, pork, lamb, chicken, fish (especially salmon), or vegetables (especially mushrooms and potatoes). Yields about 3 cups, enough to marinate 3 lb. food 1 8-oz. jar Dijon mustard 1/2 cup grainy mustard 1/4 cup Honeycup mustard 1 cup white wine 4 oz. (1/2 cup) unsalted butter 4 or 5 scallions, trimmed, white and green parts chopped Fine sea salt and coarsely ground black pepper In a medium bowl, whisk together the Dijon, grainy mustard, Honeycup mustard, and white wine. Melt the butter in a 3-quart nonreactive saucepan over low heat. Whisk in the mustard mixture, scallions, 1 tsp. salt, and 1/2 tsp. pepper and heat, whisking, until the sauce has emulsified. Cool completely before using. Red Wine and Coffee Marinade The wonderful thing about this marinade is that you're likely to have most of the ingredients on hand. It doesn't contain added salt, so remember to salt your food just before grilling. This marinade is especially good for steak or pork. Yields about 2-1/2 cups, enough to marinate 2-/2 lb. food 1 cup brewed espresso or very strong black coffee, at room temperature 1 cup full-flavored red wine, such as Cabernet Sauvignon, Shiraz, or Zinfandel 1/2 cup extra-virgin olive oil 4 medium cloves garlic, grated on a rasp grater 2 Tbs. Dijon mustard 1-1/2 Tbs. packed dark brown sugar 1 Tbs. Worcestershire sauce 1/4 tsp. ground cinnamon Coarsely ground black pepper In a medium nonreactive bowl, whisk the coffee, wine, olive oil, garlic, mustard, brown sugar, Worcestershire sauce, cinnamon, and 2 tsp. pepper until well blended.

I haven't tried this yet, but I usually like Tyler's recipes. I may leave out the bacon, or at least part of it. SPINACH BACON LASAGNE (Tyler Florence) 1 pound ricotta cheese 8 ounces finely chopped spinach, drained 1 tablespoon Romano cheese 2 eggs 16 no-boil lasagna noodles Sauce: 1/4 cup unsalted butter 1/4 cup all-purpose flour 3 cups whole milk, warmed 1/4 teaspoon ground nutmeg 1/4 teaspoon red pepper flakes 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 cup grated Gruyere cheese 1 cup grated Parmesan 1/4 cup heavy cream 2 cups shredded provolone 1 cup mozzarella cheese 1 pound bacon Topping: 2 cups panko breadcrumbs 1/4 cup grated Parmesan 1/4 cup finely chopped fresh parsley (for garnish) Preheat the oven to 375 degrees F. Combine the ricotta, spinach, Romano and eggs in a medium bowl. Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish. For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat. For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce. Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.

I used to make a slush similar to that years ago, too Nodakgal. It was very popular!!! (pssssst, glad to see ya) This is on the agenda for dinner tonite. I'm using 3 boneless breasts and I'll decrease the sauce ingredients. Sticky Chicky (Eat, Shrink and Be Merry) 16 boneless skinless chicken thighs 1/2 cup barbecue sauce 1/4 cup reduced-sodium soy sauce 1/4 cup red wine vinegar 1/4 cup honey or maple syrup 1 tbsp chili powder 1 tbsp Dijon mustard 1 tbsp grated gingerroot 2 tsp minced garlic 1 tsp cumin 1 tbsp cornstarch Preheat oven to 400* Spray a 9x13" baking pan with cooking spray. Arrange chicken in a single layer. Whisk all sauce ingredients, except cornstarch. Pour evenly over chicken. Turn pieces to coat both sides. Bake, uncovered, 40 minutes or until chicken is no longer pink into the center. Remove chicken from pan and keep warm. Pour sauce into a small pot and bring to a boil over medium-high heat. Combine cornstarch with an equal amount of water and mix until smooth and stir into sauce to thicken.