French Fried Chicken

6 to 8 boneless, skinless chicken thighs
1 (16 ounces) package frozen French-style green beans, slightly thawed
2 (10 1/2 ounce) cans cream of celery soup
1 (6 ounces) can French-fried onions

Descriptions :

Put half of the chicken thighs in bottom of the crockpot and cover with 1/2 of the green beans. Spoon 1 can cream of celery soup overall and 1/2 cup of the onions. Top with remaining chicken thighs, beans, the second can of soup, and another 1/2 cup onions, reserving remaining onions. Cook on LOW for 6 to 8 hours, then top with remaining French-fried onions. Continue cooking on HIGH for 15 minutes.
Serves 6.

Hamburger Soup

2 large potatoes, cubed
2 to 3 medium carrots, sliced
1 can whole kernel corn, drained
3 medium onions, diced
1 pound lean ground beef
2 stalks celery, diced
1 (10 ounces) can tomato soup
1 (10 ounces) soup can water

Descriptions :

In a skillet brown ground beef and drain off all the fat.
Place all the vegetables in the crockpot; add the beef and mix well. Mix the water and soup, and pour over ingredients in crockpot. Cover and cook on LOW for 6 to 8 hours or on HIGH for 2 to 4 hours.
NOTE: You can substitute a package of frozen mixed vegetables for the can of corn.

Marshmallow Creme Recipe

6 tablespoons water
1 1/4 cups light corn syrup
3/4 cup plus 1 tablespoon granulated sugar
4 large egg whites
Pinch salt
Pinch cream of tartar
2 teaspoons vanilla extract

Descriptions :

In a small saucepan, fitted with a candy thermometer, bring the water, corn syrup, and 3/4 cup sugar to the firm ball state (246 degrees F).
Meanwhile, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy. Still whisking, sprinkle in the tablespoon of sugar and continue to whisk until the whites hold very soft peaks. With the mixer on slow, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes.
Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla extract. Store refrigerated in a clean, dry jar.
Makes 5 cups.