Connie, I haven't tried this one, but it sounds really good. It's from Better Homes & Gardens Slow Cooker Meals Smashed Potato Soup Prep: 25 minutes Cook: 8 to 10 hours (low) or 4 to 5 hours (high) Ingredients 3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes 1/2 cup chopped yellow and/or red sweet pepper 1-1/2 teaspoons bottled roasted garlic 1/2 teaspoon ground black pepper 4-1/2 cups chicken broth 1/2 cup whipping cream, half-and-half, or light cream 1 cup shredded cheddar cheese (4 ounces) 1/2 cup thinly sliced green onions Sliced green onions ((optional) Directions 1. In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all. 2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 3. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings. Nutrition Facts Calories243, Total Fat (g)11, Saturated Fat (g)6, Cholesterol (mg)37, Sodium (mg)644, Carbohydrate (g)30, Fiber (g)3, Protein (g)8, Percent Daily Values are based on a 2,000 calorie diet

We were in need of a sweet potato recipe because Mrs. Paul's is no longer making her candied sweet potatoes; we had grown too accustomed to that convenience food. Jojoco's recipe gave us a good starting point. None of us was keen on the orange liqueur, but Jessyf's suggestions of bourbon and just a pinch of cardamom (although no OJ concentrate for us) hit the spot! The syrup cooks down over time and coats the sweet potatoes in gooey goodness. This one is a keeper! Thank you, Jojoco, for sharing!

Yes indeedy...I do this all the time when I have holidays. Here is the recipe I use but if you google there are alot out there. Make Ahead Mashed Potatoes 5 lbs. potatoes, peeled and quartered 6 oz. cream cheese 1 C. sour cream 1 t. salt 1/2 t. black pepper 2 egg whites, slightly beaten 1 T. butter Cook potatoes in large pot of boiling water until tender, about 20 minutes. Drain; mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Spray a 9 x 13-inch casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. Cool slightly, cover and refrigerate up to 3 days. Take out of refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake, covered, 40 minutes or until steaming hot in center. Note: Alternately, potatoes can be reheated in a slow-cooker. Take potatoes out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more. Makes 12 servings Here is a link that might be useful: Razzledazzlerecipe Link for Thanksgiving

Here are a few of my family's favorites: LEIGH'S BAKED BEANS FOR CROCKPOT 1 lb. ground beef 1/2 lb. bacon (diced) 1 medium sweet onion (diced) 1 red bell pepper (diced) 1/3 cup white sugar 1/2 cup brown sugar 1/2 cup light corn syrup 3/4 cup ketchup 1/2 cup barbeque sauce 1 tsp. each: salt, pepper, chili powder 1 Tblsp. mustard 1 can each: pork and beans, pinto beans, navy beans, and white butter beans. Brown ground beef, bacon, onion, and pepper, drain. Put this in crockpot and add the rest of the ingredients. Cook all day on low heat. SLOW-COOKER ADOBO PORK SANDWICHES WITH ROSEMARY-GARLIC MAYONNAISE 2 cups canned chopped tomatoes, drained 1 Tblsp. brown sugar 1 Tblsp. chili powder 3 Tblsp. red wine vinegar 3 Tblsp. adobo sauce 1 Tblsp. honey 2 garlic cloves, chopped 4-1/2 lbs. pork shoulder 6 sandwich buns Rosemary-Garlic mayonnaise (recipe follows) Toppings: lettuce leaves, tomato slices Process first 7 ingredients in a blender or food processor until mixture is smooth. Cut pork in half, and place in a 5-quart slow cooker. Pour tomato mixture over pork. Cook on HIGH for 8 hours; remove from slow cooker. Cool slightly; shred and serve on buns with Rosemary-Garlic mayonnaise and desired toppings. Yield: 6 servings. Rosemary-Garlic Mayonnaise 1/2 cup mayonnaise 2 garlic cloves, minced 1 Tblsp. chopped fresh or dried rosemary 1 Tblsp. lemon juice 1/8 tsp. salt Stir together all ingredients. Chill. Yield: 1/2 cup. Recipe from Southern Living magazine, Sept. 2001 issue. CROCKPOT MACARONI AND CHEESE 8 oz. elbow macaroni, cooked and drained 4 cups shredded sharp cheddar cheese, divided 1 (12 oz.) can evaporated milk 1-1/2 cups milk 2 eggs 1 tsp. salt 1/2 tsp. pepper Place cooked macaroni in slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup cheese; add rest of cheese and the other ingredients to the macaroni. Mix well. Sprinkle remaining cheese on top. Cook on HIGH at least 2-1/2 hours. Do not remove cover or stir until ready to serve. Recipe courtesy of Mr. Food. CROCKPOT CHINESE PEPPER STEAK 1-1/2 lbs. steak (any cheap cut) 2 Tblsp. vegetable oil 1 clove garlic, minced 1/2 tsp. salt 1/4 cup reduced sodium soy sauce 1 tsp. sugar 1 cup bean sprouts 1 cup tomatoes, diced 2 green peppers, sliced in strips 1 Tblsp. cornstarch 2 Tblsp. water 1 large onion, cut in chunks Cut steak in strips. Brown steak in oil. Mix garlic, salt, soy sauce, and sugar; pour over steak. Cook 6 hours on low in crockpot. Turn to high and add sprouts, tomatoes, green peppers, and onion. Dissolve cornstarch in water and add for thickening. Cover and cook an additional 30 minutes to 1 hour. Serve over hot cooked rice.