In 31⁄2- to 6-quart slow cooker, mix all ingredients except tomatoes and olives.

Cover; cook on High heat setting 4 to 5 hours.

Before serving, stir in tomatoes and olives.

In 4- to 5-quart slow cooker, mix all ingredients except rice and pepper sauce.

Cover; cook on High heat setting 4 to 5 hours.

Stir in rice.

Cover; cook on High heat setting 15 to 20 minutes longer or until rice is tender.

Serve with pepper sauce.

In 3- to 4-quart slow cooker, mix all ingredients except rice.

Cover; cook on High heat setting 6 to 8 hours.

Remove bay leaves.

Serve beans over rice.

Pierce potatoes with fork.

In large resealable food-storage plastic bag, place potatoes and oil; toss to coat potatoes with oil.

Sprinkle with salt and pepper.

Wrap potatoes individually in foil.

In 5- to 6-quart slow cooker, place wrapped potatoes.

Cover; cook on Low heat setting 6 to 8 hours.

Serve potatoes with remaining ingredients as toppings.

Potatoes will hold on Low heat setting up to 2 hours.

Spray 3- to 4-quart slow cooker with cooking spray.

In slow cooker, mix all ingredients except almonds.

Cover; cook on Low heat setting 3 to 4 hours.

(If slow cooker has black liner, do not cook longer than 4 hours or mixture may burn around edge.

)

Before serving, stir in almonds.

*To toast almonds, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.

Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Generously spray 8-inch skillet with cooking spray.

Add onion; cook over medium heat about 3 minutes, stirring occasionally, until crisp-tender.

Spray 3- to 31⁄2-quart slow cooker with cooking spray.

In slow cooker, mix crumbles, onion, beans and enchilada sauce.

In medium bowl, stir muffin mix, milk, butter and egg just until moistened (batter will be lumpy).

Stir in cheese and chiles.

Spoon over mixture in slow cooker.

Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes or until toothpick inserted in center of cornbread comes out clean.

Spray 3- to 31⁄2-quart slow cooker with cooking spray.

In slow cooker, mix crumbles, tomatoes, soup, seasoning mix (dry) and water.

Gently stir in tortilla strips.

Cover; cook on Low heat setting 4 to 5 hours.

Spread sour cream over casserole; sprinkle with cheese.

Cover; let stand about 5 minutes or until cheese is melted.

Sprinkle with onions.

In 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat.

Add onion and garlic; cook about 4 minutes, stirring occasionally, until onion is tender.

Stir in pasta sauce, tomato sauce and Italian seasoning.

Spray 5- to 6-quart slow cooker with cooking spray.

Place 1 cup of the sauce mixture in cooker.

Add 1 bag frozen ravioli; top with 1 cup of the cheese.

Top with remaining bag of ravioli and 1 cup cheese.

Pour remaining sauce mixture over top.

Cover; cook on Low heat setting 5 hours 30 minutes to 6 hours 30 minutes.

Before serving, sprinkle with parsley.

Ravioli will hold on Low heat setting up to 30 minutes.

Spray 10-inch skillet with cooking spray.

Add onion; cook over medium heat about 3 minutes, stirring occasionally, until crisp-tender.

Stir in crumbles, tomato sauce, basil and salt.

In medium bowl, mix 2 cups of the mozzarella cheese, the ricotta cheese and Parmesan cheese.

Spray 31⁄2- to 4-quart slow cooker with cooking spray.

Into slow cooker, spoon one-fourth of the crumbles mixture; top with 4 noodles, broken into pieces to fit.

Top with half of the cheese mixture and one-fourth of the crumbles mixture.

Top with 4 noodles, remaining cheese mixture and one-fourth of the crumbles mixture.

Top with remaining 4 noodles and remaining crumbles mixture.

Cover; cook on Low heat setting 6 to 8 hours.

(If slow cooker has black liner, do not cook longer than 8 hours or mixture may burn around edge.

)

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese.

Cover; let stand about 10 minutes or until cheese is melted.

Cut into pieces to serve.

Heat oven to 425°F.

Spray cookie sheet with cooking spray.

In medium bowl, mix mushrooms, zucchini, bell pepper and onions.

Sprinkle with garlic salt and basil; mix well.

Unroll dough; place on cookie sheet.

Starting at center, press out dough to form 14-inch square; cut into four 7-inch squares.

Place 1⁄4 cup cheese on half of each square; spread to within 1⁄2 inch of edge.

Top each with one-fourth of vegetable mixture.

Fold dough in half over filling; press edges firmly with fork to seal.

Brush each with beaten egg white.

With sharp knife, cut 2 or 3 slits in top of each for steam to escape.

Bake 12 to 15 minutes or until golden brown.