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This simple ham chowder recipe makes use of the slow cooker.
Just throw in the ingredients and cook on high for 4 hours and enjoy this creamy ham and potato chowder.
Add some broccoli the last 15 minutes of cooking time and you have a complete meal.

Slow Cooker Ham Chowder

Preparation Time: 15 minutes | Cooking Time: 4 hours

Servings: 6

INGREDIENTS

1 large baking potato
2 can (10 3/4 oz.) cream of celery soup
2 cups diced ham, cooked
1 pkg. (10 oz.) frozen corn
1/2 tsp. dried thyme
1/2 cup milk

DIRECTIONS

1. Peel the baking potato and cut into bite size chunks.

2. In the slow cooker, combine the potato, soup, ham, frozen corn and thyme and mix well. Cover and cook on high for 4 hours or low for 8 hours.

3. Stir in the milk. Cover and cook on high for 15 minutes.

Nutrition Facts

Serving size: 1/6 of a recipe (8.6 ounces).
Points: 6 Per Serving

Amount Per Serving

Calories 208.48
Calories From Fat (29%) 60.16
% Daily Value
Total Fat 6.8g 10%
Saturated Fat 1.88g 9%
Cholesterol 33.47mg 11%
Sodium 1014.49mg 42%
Potassium 721.67mg 21%
Total Carbohydrates 26.29g 9%
Fiber 2.53g 10%
Sugar 4.48g
Protein 12.78g 26%

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This is a guest post by Crystal Donner.

This is an intense onion soup. Made with red, white and yellow onions and shallots cooked in a rich burgundy beef broth and topped with fresh basil. This is the ultimate soup for all onion lovers.

Rich Onion Soup

Preparation Time: 30 minutes | Cooking Time: 1 hour

Servings: 6

INGREDIENTS

1/3 cup butter
1 large red onion, sliced
1 large white onion, sliced
1 large yellow onion, sliced
1 cup chopped shallots
1/2 tsp. minced garlic
2 1/2 cups beef broth
2 cups water
1 1/4 cups burgundy
1 tbsp. granulated sugar
1/2 tsp. chopped fresh basil
1 tsp. salt
1/2 tsp. black pepper

DIRECTIONS

1. In a large stockpot, melt the butter on medium high heat. Saute the red onion, white onion, yellow onion, shallots and garlic for 15 minutes or until tender.

2. Add the broth, water, burgundy, granulated sugar and basil and mix well. Reduce to low heat.

3. Cover and cook for 1 hour.

4. Add the salt and black pepper and mix well.

Nutrition Facts

Serving size: 1/6 of a recipe (11.2 ounces).
Points: 4

Amount Per Serving

Calories 183.86
Calories From Fat (50%) 92.77
% Daily Value
Total Fat 10.54g 16%
Saturated Fat 6.61g 33%
Cholesterol 27.09mg 9%
Sodium 855.96mg 36%
Potassium 174.03mg 5%
Total Carbohydrates 12.34g 4%
Fiber 1.23g 5%
Sugar 4.23g
Protein 2.37g 5%

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A creamy clam chowder favorite lightly seasoned with white pepper and thyme. To add a splash of color to this chowder garnish with bell pepper strips and sprigs of thyme or parsley.

Favorite Clam Chowder

Preparation Time: 10 minutes | Cooking Time: 25 minutes

Servings: 4

INGREDIENTS

2 cans (5 oz.) whole baby clams, undrained
2 large potatoes
1 cup chopped onion
11 oz. evaporated milk
1/4 tsp. white pepper
1/4 tsp. dried thyme
1/8 cup butter

DIRECTIONS

1. Drain the clams and reserve the juice. Add enough water to the reserved liquid to measure 1 1/3 cups.

2. Peel and chop the potatoes into bite size pieces. In a large saucepan, combine the clam juice mixture, potato and onion. Bring to boiling on high heat.

3. Reduce to medium low heat. Simmer for 8-10 minutes or until potato is tender.

4. Add the milk, pepper and thyme and mix well. Increase to medium high heat. Cook for 2 minutes, stirring constantly. Add the butter.

5. Cook for 5 minutes or until chowder begins to thicken, stirring frequently. Stir in the clams. Cook for 5 minutes or until the clams are firm, stirring frequently.

Nutrition Facts

Serving size: 1/4 of a recipe (9.1 ounces).
Points: 5 per serving

Amount Per Serving

Calories 191.28
Calories From Fat (27%) 52.49
% Daily Value
Total Fat 5.97g 9%
Saturated Fat 3.76g 19%
Cholesterol 20.5mg 7%
Sodium 298.34mg 12%
Potassium 846.86mg 24%
Total Carbohydrates 27.32g 9%
Fiber 1.75g 7%
Sugar 10.55g
Protein 8.19g 16%

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I think I have had this recipe for over 20 years and never got around to making it until last year. The reason why is because I did not have a fondue pot or fondue forks. Last Christmas I was looking for a dip to try as I was quite bored with all of the standard dips and appetizers that I go to year in and year out. This was really good. I bought some fresh apples and pears and cut them in wedges and dipped them in this cheesy, creamy fondue. I’ll probably make it again this year.

Cheese Fondue

Preparation Time: 10 minutes | Cooking Time: 15 minutes

Servings: 20

INGREDIENTS

2 lbs. Gruyere cheese
12 oz. white wine
1 1/2 tbsp. all purpose-flour
1 tbsp. water
1/4 cup kirsch
1/8 tsp. ground nutmeg
1/8 tsp. black pepper

DIRECTIONS

1. Grate the Gruyere cheese.

2. In a chafing dish, combine the Gruyere and wine. Bring to boiling and cook until the cheese is melted, stirring constantly.

3. In a small bowl, combine the flour and water and mix well. Add slowly to the Gruyere mixture, stirring after each addition.

4. Add the kirsch, nutmeg and black pepper and mix well.

5. Place the mixture in a fondue pot. Serve with fruit wedges and French bread cubes.

Nutrition Facts

Serving size: 1/20 of a recipe (2.4 ounces).

Amount Per Serving

Calories 205.77
Calories From Fat (63%) 130.11
% Daily Value
Total Fat 14.81g 23%
Saturated Fat 8.59g 43%
Cholesterol 49.9mg 17%
Sodium 190.86mg 8%
Potassium 53.58mg 2%
Total Carbohydrates 1.26g <1%
Fiber 0.1g <1%
Sugar 0.33g
Protein 13.74g 27%

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Not having a Chinese restaurant anywhere near me, I have to settle for homemade treats when I’m in the Chinese food mood. These homemade egg rolls come very close to the real thing. I confess to not being a fan of bean sprouts, so I will often substitute shredded cabbage for the bean sprouts.

Big City Egg Rolls

Preparation Time: 25 minutes | Cooking Time: 15 minutes

Servings: 12

1/2 cup chopped onion
1 tbsp. olive oil
1/2 lb. ground beef
1 cup shredded carrot
1 tbsp. soy sauce
1/2 tsp. garlic salt
3 cups bean sprouts
Vegetable oil for deep frying
12 egg roll wrappers

1. In a large skillet, saute the onion in 1 tablespoon of olive oil on medium high heat until onion is tender. Add the ground beef, carrots, soy sauce and garlic salt. Cook for 8-10 minutes or until the ground beef is browned, stirring frequently. Drain the ground beef in a colander. Place the ground beef back in the pan and add the bean sprouts. Allow to cool.

2. Preheat the vegetable oil for deep frying the egg rolls to 375°F.

3. Spoon 1 tablespoon of the ground beef mixture onto each egg roll wrapper.

4. Fold in the bottom and the side corners to enclose. Moisten the top corner with water. Fold the top corner down and press the seam to seal.

5. Deep fry the egg rolls a few at a time for 3 minutes or until golden. Drain well.

Nutrition Facts

Serving size: 1/12 of a recipe (3.5 ounces).

Amount Per Serving

Calories 179.2
Calories From Fat (37%) 66.6
% Daily Value
Total Fat 7.33g 11%
Saturated Fat 2.39g 12%
Cholesterol 17.62mg 6%
Sodium 447.78mg 19%
Potassium 141.01mg 4%
Total Carbohydrates 21.27g 7%
Fiber 1.25g 5%
Sugar 1.62g
Protein 6.79g 14%

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This cream cheese dip is made with cottage cheese, cream cheese, green onions and to give it a little zip a touch of cayenne pepper. It’s super easy and quick to make. You can add other ingredients to suit your taste or leave out the cayenne pepper if kids will be eating it.

Zesty Cream Cheese Dip

Preparation Time: 5 minutes | Total Time: 5 minutes

Servings: 10

INGREDIENTS

8 oz. cream cheese
2/3 cup cottage cheese
1 tsp. Dijon mustard
1/4 tsp. cayenne pepper
1/4 cup finely chopped parsley
1/8 cup finely chopped green onion

DIRECTIONS

1. Combine the cream cheese and cottage cheese in a blender or food processor. Process using the pulse function until smooth.

2. Place the cheese mixture in a medium bowl. Stir in the Dijon and cayenne pepper until smooth.

3. Add the parsley and green onions and mix well.

4. I like to chill this for a couple of hours before serving but you can serve it immediately without chilling.

Nutrition Facts

Serving size: 1/10 of a recipe (1.4 ounces).

Amount Per Serving

Calories 92.74
Calories From Fat (80%) 73.88
% Daily Value
Total Fat 8.41g 13%
Saturated Fat 4.62g 23%
Cholesterol 27.33mg 9%
Sodium 131.08mg 5%
Potassium 59.17mg 2%
Total Carbohydrates 1.64g Fiber 0.11g Sugar 1.15g
Protein 3g 6%

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These deviled eggs take about 2 hours to make, including the standing and chilling time. This is one of the thousand ways you can make deviled eggs and I have made these many times and they turn out a crowd pleaser each time.

Deviled Eggs

Preparation Time: 30 minutes | Inactive Time: 1 hour and 35 minutes
Servings: 12

INGREDIENTS

6 large eggs
1/8 cup mayonnaise
2 tsp. sweet pickle juice
1 tbsp. sour cream
1 tbsp. finely chopped green onion
1 tbsp. finely chopped pimiento
1/4 tsp. salt
1/16 tsp. white pepper

DIRECTIONS

1. In a medium saucepan, cover the eggs with cold water. Bring to boiling on high heat. Gently boil for 15 minutes. Remove from heat. Let stand to cool for 20 minutes. I find the eggs are easier to peel when they are still hot but most people like to allow the eggs to cool first before handling.

2. Remove the shells from the eggs and cut the eggs in half lengthwise. Remove the egg yolks and place in a small bowl. Using a potato masher, mash the egg yolks.

3. Add the mayonnaise, pickle juice, sour cream, green onions, pimiento, salt and pepper and mix well.

4. Spoon the egg yolk mixture into the egg halves. For special occasions, I use a pastry bag and pipe in the egg yolk mixture. Adds a special touch to the presentation. Cover and chill for 1 hour.
Nutrition Facts

Serving size: 1/12 of a recipe (1 ounces).

Amount Per Serving

Calories 55.07
Calories From Fat (73%) 40.27
% Daily Value
Total Fat 4.51g 7%
Saturated Fat 1.17g 6%
Cholesterol 93.52mg 31%
Sodium 96.96mg 4%
Potassium 38.08mg 1%
Total Carbohydrates 0.27g <1%
Fiber 0.02g <1%
Sugar 0.15g
Protein 3.17g 6%