Darlene Michaud

Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
4 cups (32 oz)
1 1/2 cups chopped
5 cups diced peeled potatoes
3 tablespoons cornstarch
2 cups (8 oz) shredded mild cheddar cheese
optional: green onions for garnish

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DIRECTIONS:

1:  Spray 3 1/2 to 4-quart slow cooker with cooking spray.

2:  Reserve 1/4 cup broth in small bowl, cover and refrigerate. Mix onions, potatoes and remaining broth in slow cooker.  Cover and cook on Low heat setting 8 hours.

3:  Increase heat setting to High. In small bowl, beat cornstarch and reserved broth until smooth. Add to cooker and stir. Cover and heat to simmering and cook an additional 10 to 15 minutes or until thickened.

4:  Stir in cheese until well melted. Sprinkle servings of soup with green onions if desired.

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Darlene’s Tips:  You can add a cup of any canned or frozen vegetables to this soup. You can use any cheese that melts well (not stretchy) in this soup. Slices of american cheese would be great. You can also try topping with bacon bits and/or croutons before serving. No croutons? Pieces of  toasted bread will work or how about some cheddar fish crackers!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
1/2 cup (1 stick), cut into tablespoons (NOT margarine)
1 cup packed l
1/4 cup
1 teaspoon
12 cups plain popped
2 cups mini
1 cup

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DIRECTIONS:

1:  Spray 6-quart with cooking spray.

2:  Layer butter, brown sugar and corn syrup in bottom of slow cooker (do not stir). Cover and cook on High heat setting 30 minutes.

3:  Carefully remove slow cooker’s ceramic insert, leaving cover on, and rotate 180 degrees. Continue to cook on High heat setting another 30 minutes or until caramel mixture is bubbling vigorously around edges.

4:  Remove cover and turn heat setting to Low. Stir in baking soda until well blended. The mixture will foam while being stirred.

5:  Add popcorn and stir well to coat popcorn, making sure to reach bottom and all around inside of slow cooker. Continue to cook, uncovered, on Low heat setting 1 hour to 1 hour 30 minutes, stirring every 15 to 20 minutes, until popcorn looks dry and caramel is cooked on.

6:  Spread on waxed paper. Cool 15 minutes. Stir in pretzel twists and nuts. Store at room temperature in airtight container.

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Darlene’s Tips:  Make this caramel corn with different nuts, M&M’s , dried fruit, crackers, chedder fish, even potato chips… whatever ingredients you want! You could also use a bag of pre-popped butter flavored popcorn if you don’t want to pop your own.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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