• 3 1/2 lbs potatoes, peeled and cut into 3/4 inch pieces
• 1 small sweet red pepper, seeded and chopped
• 1 (10 oz.) pkg frozen chopped broccoli
• 4 cups chicken broth
• 1/3 cup half-and-half
• 1/3 cup reduced-fat sour cream, plus additional for garnish

• 1 Tbsp cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 4 scallions, trimmed and thinly sliced
• 4 slices bacon, cooked and crumbled
• shredded cheddar cheese for garnish

1. Combine potatoes, red pepper and broccoli in a slow cooker
2. Pour broth over the top
3. Cover and cook 3 hours on high, or 6 hours on low (or until potatoes are tender)
4. In a small bowl, stir together half-and-half, 1/3 cup sour cream, cornstarch, salt, and pepper
5. Remove slow cooker cover and mash potatoes slightly.
6. Stir in half-and-half mixture and scallions
7. Spoon soup into bowls and garnish with bacon, shredded cheese, and sour cream

• 4 sweet Italian turkey sausage links, casings removed
• 1 can (28oz.) crushed tomatoes
• 1 cup frozen cut green beans
• 1 large onion, chopped

• 1/2 tsp Italian seasoning
• 1 pkg (9 oz.) refrigerated cheese tortellini
• 1 Tbsp chopped fresh oregano
• 1 cup water

1. Crumble sausages into a bowl and stir together with tomatoes, green beans, onion and Italian seasoning.
2. Place the mixture into the bottom of a slow cooker.
3. Cover and cook on high for 3 hours or low for 6 hours.
4. When there is about 20 minutes remaining, stir in tortellini, oregano, and water.
5. Replace lid and continue cooking for 20 minutes.
6. Serve immediately.

Cake:

• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/3 cup cocoa
• 1 cup sugar
• 1 egg
• 1/3 cup vegetable oil
• 1 tsp vanilla
• 3/4 cup milk

Filling:

• 1 stick margarine, softened
• 1 cup powdered sugar
• 1 heaping Tbsp marshmallow fluff
• 1 tsp peppermint extract
• 4 drops green food coloring

1. Preheat oven to 350.
2. Mix together dry ingredients.
3. Add egg, oil, vanilla, and milk.
4. Beat until smooth.
5. Drop by the tablespoonful onto greased cookie sheet allowing room for spreading.
6. Bake for 10- 12 minutes.
7. Remove from pan and let cool.
8. Combine all filling ingredients in a bowl.
9. Spread filling onto flat side of one cake and top with another cake creating a sandwich.

• 2 (14 oz.) cans diced tomatoes
• 28 oz. can crushed tomatoes
• 15 oz. can butter beans
• 15 oz. can black beans
• 2 (15 oz.) cans mild chili beans
• 2 (6 oz.) cans tomato paste

• 1 bell pepper, diced
• 1 onion, diced
• 1 Tbsp cumin
• 2 Tbsp chili powder
• 2 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp ground fresh chili paste
• 1 tsp oregano

1. Combine all ingredients in a slow cooker or stock pot.
2. Cook for 6 hours on high or medium-high heat.

Note: If chili is still a liquid consistency, boil on high for a few minutes.