piper--Haven't checked out the thread at cooking yet, but will go there next. Your question about the largest crock does seem valid. A lot of that large crock is outside of the cooking surface. I found a forum reviewing crocks (lord knows where). Some people liked this cooker, some didn't. One gal was very scientific. She used a thermometer and checked temps using water in the various sized crocks, at the different settings. She determined that she liked the crock but only if she "fooled" the cooker by using different settings for different sized crocks. For instance--she used the 4 quart setting for the 6 quart crock and had good cooking results. Who knows. All I know is that I do not need a huge slow cooker (one child grown, one at college, two littles at home). Do not get the versaware. That thing is worthless. I do not want to buy 10 slow cookers and put each one in a garage sale to find one I like--how about you? I saw this 3 in one at Target Sunday--and the control seemed flimsy--like the dial might fall apart easily. Off to the cooking forum to find that thread. Thanks!

After a sleighride? hot soup or hot spice cranberry tea! TACO SOUP 2 pounds ground round (I usually use less, 1 1/2 lb.) 1 large onion, diced 1 packet taco seasoning 1 packet Hidden Valley Ranch original 1 can kidney beans (with liquid) 1 can pinto beans with jalapeños (with liquid) 1 can yellow hominy or 1 can whole kernel corn 1 can diced tomatoes and green chilies (Rotel) 2 cans stewed tomatoes (I use Mexican stewed tomatoes) 1 8 oz. can tomato sauce 1 cup of water Cook beef and onion until beef is browned, drain excess grease. Add the remaining ingredients. Bring to a boil then reduce heat and simmer for 30 to 45 minutes. Or put everything in a slow cooker and cook on low or high depending on how long you want simmer. Hot Spiced Cranberry Tea 1 large bottle cranberry juice cocktail 1 quart freshly made hot tea, tea bags removed after steeping brown sugar to taste whole cinnamon sticks - several whole cloves - 6 or so put everything in a slow cooker, taste for additional brown sugar; heat for a couple of hours on low; serve hot

This is "about" a recipe as I'm not big on measuring and mostly go by taste. I usually make double batches of the 50%flour 50% grit dumplings ahead, cook, freeze and add to soup after it simmers a bit. Then simmer a bit more. Don't go any heaver on the pepperoni because it will overpower the soup, if anything go a bit lighter to start depending on the brand. If you add extra dumplings besides the basic amount below you might want a bit more crushed tomatoes or puree. The dumplings with garlic, parsley and parm act as the pizza dough crust in the soup. I use the grits in this mix so it doesn't get soggy in the sauce. Terri's meat lovers pizza stew w/grit dumplings 1 lb ground beef 1 1/2 lb Italian sausage 2/3 cup of boars head pepperoni diced (use a good pepperoni) 1 Onion 1 Green pepper 1 Red pepper 2) 28 oz crushed tomatoes or puree w/garlic 1 cup mushrooms 1 large grated carrot 1/4 or so cup cream cheese 2 T parm 2 or 3 garlic Fresh basil Fresh oregano (or use dry spices to taste) S & P Pinch of red pepper flakes Use your frozen cooked ahead in broth 50/50 grit flour dumplings at end. Simmer Basic dumplings (I always double the recipe below but you don't have to). 2 cups of unbleached all-purpose flour or fast grits mix (use 50/50 for pizza soup and add garlic) 2 to 3 tablespoons of parmigiano reggiano 1 tablespoon of baking powder 1 tablespoon of parsley 3/4 tea salt 3 tablespoons unsalted butter 1 cup of milk (warm 1/2 the milk w/butter and add the rest in increments). In a large pot bring some stock to a boil, if I don't have homemade stock I use organic Better Than Bouillon vegetable base concentrate because its not just salt water like some. After boil set to low and spoon in dumplings. I make my dumplings a bit smaller, about a rounded teaspoon size. Cook on low for around 30 minutes or until done. If freezing put the the dumplings on pans, space them so they are not touching. When they get hard throw them in some ziplocks and freeze.

Pfmastin, below is the link to Amazon's page for Nesco's. Which one did you buy? I have a question. My old crockpot has the "circular" elements in it and it never browned chicken. How does the roaster brown meat when the condensation drips down on it from the lid? Although most of the reviews are good, many say it's too hot on the outside & you can burn yourself. How does that help keep the kitchen cooler? I'd love to bake a chicken in there and have it crisp up! And is the 6 qt. big enough for a large chicken?