Southwestern Roasted Corn Salad

Very colorful and tasty. Perfect Tex-Mex style side for a BBQ. {It's also makes a great tortilla chip dip}!

Ingredients:

• 1 {16 oz} bag roasted corn
• 1/2 red onion, chopped
• 1 green bell pepper, chopped
• 2 to 3 tsp Tabasco hot sauce {amount depending on spice intensity}
• 2 tbsp lime juice
• 1 1/2 tsp cumin
• 1/4 tsp kosher salt
• 1/4 tsp pepper
  
• 8 cherry tomatoes, cut into fourths

1. Combine all ingredients {minus the tomatoes} in the Crock Pot. Mix together. Cook on High for an hour, or until peppers and onions are slightly tender.
   
2. Add tomatoes and cook for another 10 to 15 minutes, until tomatoes are tender.

Enjoy!

Vegetable Paella

This is a great, healthy side dish {even without the Saffron}. I think it would also be good with brown or wild rice.

Ingredients:

• 4 cups vegetable broth
• 2 cups white {or brown or wild} rice
• 1 red or yellow bell pepper, cored, seeded and chopped
• 8 cherry tomatoes, sliced into fourths
• 1 {14 oz} can artichokes, rinsed, drained and quartered
  
• 1 medium yellow onion, chopped
• 1 medium carrots, peeled and diced
• 3 cloves garlic, minced {or 3 tsp}
• 1 tbsp parsley, minced
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1 cup frozen peas

1. Combine all ingredients except for the peas in your Crock Pot. Mix thoroughly. Cover and cook on Low for 4 hours or High for 2 hours, or until rice is tender and veggies are cooked through {don't overcook rice}.
   
2. 15 minutes before serving, add peas. Cover and cook on High for 15 minutes, or until peas are tender. Mix well before serving.

{Tip!} Try adding spinach to this dish as well {1/2 package of frozen chopped spinach, thawed and drained}. As a main dish for lunch, I like to add freshly shredded sharp cheddar cheese on top of this dish when serving. So good.

Enjoy!

Honey Glazed Carrots

I am so proud of these little morsels. They are so good, I dare you to eat just one.

Ingredients:

• 1 (16 oz) bag baby carrots
  
• 2 tbsp olive oil
• 2 tbsp water
• 1 tbsp honey
• 1 tsp kosher salt
• 1/4 tsp pepper

Combine all ingredients into crockpot. Toss to make sure all ingredients saturate carrots evenly. Cook on Low for 4 to 5 hours or High for 2 to 3 hours. {or until carrots are desired tenderness}.

Enjoy!

Brussel Sprouts

Yum. Yum. Yum....I've been munching on these little guys all day.

Ingredients:

• 1 lb brussel sprouts
• 3 tbsp butter
• 1/2 tsp kosher salt (or 1/4 tsp for less salt)
• 1/4 tsp pepper
• 1/4 cup water

1. Wash and trim the ends off of each Brussel Sprout, then cut each in half.
2. Combine all ingredients into Crockpot and cook on Low for 4 to 5 hours. Or, High for 2 to 3 hours. The edges will turn brown and crispy - my favorite!

Enjoy!

Crisscross Applesauce

So easy and so good! One of my all-time Crock Pot favorites {especially during the Fall and Winter season}.

Ingredients:

• 8 apples, peeled, cored and chopped
• 1/2 cup water
• 1/4 cup brown sugar (or, add 1/2 cup for a sweeter sauce)
• 1 tsp cinnamon

Combine all ingredients in Crock Pot. Cover and cook on Low for 6 to 8 hours.
{Tip!} Use as an oatmeal or ice cream topping!

Enjoy!

Creamed Corn

Incredible. Amazing. Fabulous. Delish. This is so good, it's trouble's best friend.

Ingredients:

• 2 bags sweet frozen corn
• 1 (8 oz) cream cheese, cubed
• 1/4 cup butter, cubed
• 1/4 cup heavy cream
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp sugar

Combine all ingredients together in Crock Pot. Cook on High for 3 1/2 hours or until cheese is melted and corn is tender. {Tip!} Sprinkle a dash of Nutmeg on top to make a festive fall side dish.

Enjoy!