Nancy

Welcome back, Renee! Can't wait for the pics!!

Welcome back, Laura! The material you are looking for is here. (Quit Smoking Discussions)

Three months is a huge accomplishment! So happy for you, Gabby!

NOPE!

NOPE!

So happy that things are getting better...

Oh, Gabby! It will get better...just hang on! I know you are shy...but please reach out when you need us!

OMG...had to spit out my wine I was laughing so hard! :lol2:

So very happy for you, MQ!! Eleven months is a tremendous accomplishment....but looking forward to October! Thanks for the kindness, fun, and wisdom you supply here, and as always thank you for this site!!

NOPE for me!!

Sorry! I fixed it...I didn't think about that when I did it!

Love this!!

No smoking at Beacon's party!!

I am so happy for you, Melanie! Your kindness and humor are a huge gift to this board...I am so glad you are here. One year is a fabulous accomplishment, and you are leading the way for many others. I hope you have a very special day planned!!

So happy for you, Babs! You are a true inspiration!

Thanks so much, Bakon and all, for making me smile....it means a whole lot...

Huge Congratulations!!

That is why I like the frozen tilapia, it is frozen on the boat, so it always tastes good, to me.

I agree. And a glass of wine, too.

Triple Chocolate Mess Ingredients 1 (18 1/2 ounce) packages chocolate cake mix 1 (4 ounce) packages instant chocolate pudding mix 3/4 cup oil 1 cup water 4 eggs 1 (6 ounce) bags chocolate chips 1 pint sour cream Directions Spray crock pot with non-stick spray. (or use crock pot liner) Mix all ingredients and place in crock pot. Cook on LOW for 5-6 hours. Try not to lift the lid!! Serve with vanilla ice cream....Fabulous!!

Southwestern Breakfast Casserole Prep Time: 20 minutes Yield: 10 servings Ingredients: 2 Tbsp. butter 2 lbs. bulk breakfast sausage, cooked and drained (I used Jimmy Dean hot sausage) 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 4-oz. can chopped green chilies (or jalapeno peppers), drained 2-1/2 cups grated Monterey Jack or Pepper Jack cheese 18 eggs 1/4 teaspoon cayenne pepper, if desired 1/2 teaspoon salt 1/4 teaspoon black pepper Preparation: Grease inside of Crockpot with butter (or just use slow cooker liner). Starting with sausage, layer meat, onions, peppers, chilies, and cheese, repeating the layering process until all ingredients are used. In large mixer bowl, beat eggs with wire whisk or eggbeater until combined, then pour over mixture in the Crockpot. Cover and cook on low 7-8 hours. Serve with sour cream or fresh salsa. I like to serve with tortillas, for breakfast burritos If you have a newer, hotter cooking Crockpot, check at 5-1/2 hours. The eggs should reach 165 degrees F. 　

Cheesy Italian Tortellini Cheesy Italian Tortellini Rated: Prep Time: 15 Minutes Ready In: 8 Hours 30 Minutes Cook Time: 8 Hours 15 Minutes Servings: 6 "A delicious marinara sauce is cooked all day in the slow cooker. When it's time for diner, just throw in some tortellini, and sprinkle with cheese. When the noodles are cooked, pass around the bread, and enjoy!" Ingredients: 1/2 pound ground beef 1/2 pound Italian sausage, casings removed 1 (16 ounce) jar marinara sauce 1 (4.5 ounce) can sliced mushrooms 1 (14.5 ounce) can Italian-style diced tomatoes, undrained 1 (9 ounce) package refrigerated or fresh cheese tortellini 1 cup shredded mozzarella cheese 1/2 cup shredded Cheddar cheese Directions: 1. Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain. 2. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours. 3. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Pork Chops and Field Peas Browning the pork chops and onions adds an extra layer of flavor to this dish. We love it served with hot cooked rice and chowchow. Total: 6 hours, 30 minutes Yield: Makes 6 servings Ingredients 1 (16-oz.) package frozen field peas with snaps, thawed 1 1/2 teaspoons dry mustard 1 teaspoon salt 1/2 teaspoon garlic powder 6 (1-inch-thick) bone-in pork chops (about 3 1/2 lb.) 1/2 cup all-purpose flour 2 tablespoons vegetable oil 1 large sweet onion, sliced 1 (10 1/2-oz.) can condensed chicken broth Preparation 1. Place peas in a lightly greased 6-qt. slow cooker. 2. Combine mustard and next 2 ingredients; sprinkle over pork chops. Dredge pork in flour. 3. Cook pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or just until browned. Transfer pork to slow cooker. Reserve drippings in skillet. 4. Sauté onion in hot drippings over medium-high heat 6 to 7 minutes or until tender. Add chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Spoon onion mixture over pork in slow cooker. Cover and cook on LOW 6 hours.

Crockpot Chicken Pot Pie 1 lb of chicken breasts (or thighs) 2 sm can cream of chicken soup 1 14 oz bag of mixed veggies 1/4 tsp black pepper 1 small onion, chopped Sister Schubert Dinner Rolls (frozen) or frozen biscuits 　 Place chicken in crock pot. Pour everything else over chicken. Cover and simmer on low for 8-10 hours. 45 min prior to serving add veggies to mix and break up meat. Cover and simmer on high. Prepare rolls and serve chicken mixture over them. A lot of times I will double or even triple this recipe because it freezes great.