since we are talking superbowl recipes this is one my husband always asks for we both love it. Great for cold weather. Black Bean Creole Ingredients 3 pounds smoked sausage, cut into 1-inch pieces 5 cans (15 ounces each) black beans, partially drained 1-1/2 cups onions, chopped 1-1/2 cups green pepper, chopped 1-1/2 cups celery, chopped 4 cloves garlic, chopped 2 teaspoons leaf thyme 1-1/2 teaspoons leaf oregano 1-1/2 teaspoons black pepper 1/4 teaspoon cayenne pepper 1 chicken bouillon cube 5 bay leaves 8 ounces tomato sauce 1 cup water Instructions Combine all ingredients in a crockpot. Cover and cook on low 8 hours or high 4 hours. Remove bay leaves. Serve with corn chips, cheese and sour cream. Or over cooked rice. I like mine with blue corn tortilla chips crumbled on top and some grated colby jack cheese. This recipe makes plenty to share! (I have also added shredded cooked rotisserie chicken to this along with sausage and it is good)

Slow-Cooker Molten Chocolate Lava Cake (This Chick Cooks Blog) serves about 6 people 1 cup all-purpose flour 2 teaspoons baking powder 6 tablespoons butter 2 ounces semisweet chocolate (or 1/3 cup chocolate chips) 1 cup sugar (2/3 cup & 1/3 cup, added separately) 3 tablespoons plus 1/3 cup Dutch-processed cocoa 1 tablespoon vanilla extract 1/4 teaspoon salt 1/3 cup milk 1 egg yolk 1/3 cup brown sugar 11/2 cups hot water Coat the inside of a 2.5 to 5 quart crock with cooking spray. Mix the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the chocolate and butter in the microwave. Mix well. Stir in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until well combined. Spread the batter in the slow cooker. Now mix the remaining sugar, cocoa, and hot water until the sugar is dissolved. I just stuck the sugar and water in the microwave for a minute or two and then added the cocoa. I used the same bowl from earlier. Less dishes :) Pour the water mixture over your batter in the crock pot. Cook on high for 1-2 hours. You will know when the cake is done because it will be pulling away from the edges and it will look mostly set (cooked). It will still be floating on its chocolate sauce. When you check the cake try not to let the moisture from the lid drip on it. Once the cake is done turn off the crock, remove the lid, and let it sit for 25 minutes before serving. Serve it up with some whipped cream or ice cream. It is excellent with fresh berries on top too.

Haha, Barb-45, we aim to please. This one is pretty good, too. It's really a quiche, but my picky eater wouldn't eat quiche, but she loved pie :-) Hamburger Pie 1 (9 inch) pie shell, unbaked 1/2 lb. ground beef 1 can cream of mushroom soup 1/2 c. milk 2 eggs, lightly beaten 1/4 c. onions, diced 1/3 tsp. salt Dash of pepper Dash of red pepper sauce 1 (4 oz.) can mushroom pieces, drained 3/4 c. Swiss cheese, shredded Prick bottom and sides of the ie shell with a fork. Bake at 450 degrees for 12 minutes. Remove from oven and reduce heat to 350. Brown ground beef and onion. Remove from pan with a slotted spoon; set aside. Mix soup, milk, eggs , spices and pepper sauce. Add meat, mushrooms and cheese. Pour into shell and bake 60 minutes or until knife comes out clean. Gazania, my grandmother used to pick all kinds of tender young weeds in the spring--queen anne's lace, mustard, dandelion and I forget what all. She'd wash them in her big sink 3 or 4 times and cook them like you would mustard greens or turnip greens. Sure were good.

Many kinds of fritters: Apricot Fritters Ingredients 12 small apricots OR 6 large apricots, halved 12 whole almonds 2 Tbsp white rum ½ cup unbleached all-purpose flour ½ cup cornstarch 3 Tbsp sugar ½ tsp salt ½ tsp cinnamon ½ tsp baking powder ½ cup water plus 1 Tbsp water 3 Tbsp melted butter 1 ½ quarts vegetable oil for frying Confectioners' sugar Instructions Rinse the apricots, slit the sides and remove the pits with a small spoon, leaving the apricots intact. Replace each pit with an almond. Place the apricots in a bowl and sprinkle the slit sides with the rum. For the batter, combine the dry ingredients in a bowl and whisk in the water, then the melted butter. Pour the oil into a 4-quart pan and heat it to 350° F. With a fork, dip the apricots into the batter and add to the hot oil 3 or 4 at a time, frying them about 6 or 7 minutes, until the batter is a deep golden and the apricots are cooked, but still firm. Drain the fritters on absorbent paper as they are fried and keep them warm in a 300° F oven. To serve, sprinkle the fritters generously with confectioners' sugar. Yield: 8 servings ...and three from "Low Country, Up Scale"... Elote en Tortita (Mexican Corn Fritters) Ingredients: 2 cups sifted all-purpose flour 1 tablespoon baking powder 1 ½ teaspoons salt ¼ teaspoon chili powder 4 eggs, separated 2/3 cup milk 2 tablespoons melted butter 1 cup small-diced ham 1 cup corn kernels 2 tablespoons cilantro, chopped Directions: Into a large mixing bowl, sift together the flour, baking powder, salt, and paprika. In a separate bowl or large measuring cup, beat egg yolks; whisk in milk. Stir egg mixture into the dry ingredients until all ingredients are moistened. Beat egg whites until stiff peaks form. Fold egg whites into the batter, along with ham, corn, and cilantro. Drop by tablespoonfuls into hot deep fat at about 370°. Fry for 4 to 5 minutes, until crisp and browned. Makes about 18 fritters. Shrimp-corn Fritters 2 cups frozen corn ½ lb medium shrimp, shelled and de-veined, coarsely chopped 1 tsp garlic, minced ½ cup shallots, minced (or green onions) 1 tsp ground coriander ¼ tsp ground cumin 2 Tbs cilantro, chopped 3 Tbs flour (I like half wheat flour and half rice flour) 1 tsp salt 2 large eggs, beaten Peanut and/or vegetable oil Sambal Ulek (chili sauce) - for dipping Directions: In a large bowl, combine corn, shrimp, garlic, shallots, ground coriander, cumin, cilantro leaves, flour, salt and eggs. Heat a thin layer of oil in a skillet over medium-high heat. Pour ¼ cup of corn mixture into pan. Add as many as will fit into the pan with 1/2-inch of space between the fritters. Fry until golden brown and crisp; turn. Cook about 1 minute on each side. Remove and drain on paper towels. Keep warm while frying remaining fritters. Serve hot or at room temperature with sambal ulek for dipping. Peach Fritters (with Almond Ice Cream) Ingredients: 2 cups all-purpose flour 2 tsp baking powder 2 tsp salt 3 large eggs, slightly beaten 2/3 cup milk 2 Tbs vegetable oil 2 ½ cups peaches, diced ½ cup sugar 2 Tbs cinnamon Directions: In large bowl combine all ingredients, except peaches. Blend well. Fold peaches into batter. Drop by teaspoon into deep fryer or tall pan with hot fat/oil: 375° F. for 2 to 3 minutes. Mix sugar and cinnamon and roll hot fritters in mixture until coated. Serve while warm is best. Makes 2-½ dozen. Almond Ice Cream Ingredients: 7 ounces almond paste 2/3 cup sugar 3 large eggs ½ tsp almond extract ¼ tsp salt 2 cups half-and-half 1 cup heavy cream Directions: Combine the almond paste and sugar in a medium bowl and beat with an electric mixer until the mixture is completely smooth. Add the eggs one at a time, beating well after each addition. Beat in the almond extract and salt. Bring the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the almond paste mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot almond custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, and then stir in the heavy cream. Cover and refrigerate until cold or overnight. Stir the chilled custard and then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours. Joe