Hamburger Hash

This Betty Crocker recipe (original here) is described as an “Easy hamburger dish that’s made in slow cooker—perfect for a dinner.” Certainly worth a try. The Expert Tip with the recipes says, “This recipe is a tried-and-true kid pleaser. Take it to Cub Scouts, Girl Scouts or school events, and there’s little chance you’ll have leftovers.”


  • 3 pounds lean ground beef
  • 1 can (15 oz) tomato puree
  • 1 can (10¾ oz) condensed cream of mushroom soup
  • 1 can (10½ oz) condensed French onion soup with beef stock
  • ¾ cup water
  • 1 bag (28 oz) frozen O’Brien potatoes with onions and peppers, thawed
  • 4 medium carrots, diced (2 cups)
  • 1 teaspoon salt


  1. Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain.
  2. Mix tomato puree and mushroom soup in medium bowl.
  3. Stir in onion soup and water.
  4. Spray 5- to 6-quart slow cooker with cooking spray.
  5. Reserve 1 cup of the potatoes.
  6. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker.
  7. Sprinkle with reserved 1 cup potatoes.
  8. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.
  9. Hash will hold on low heat setting up to 2 hours.


  • NOTE: For tender potatoes, make sure to thaw them before adding to the slow cooker.

Carrot Cake Cookies

We have a family weakness for carrot cake, so a cookie that mimics the taste of the decadent cake was a sure hit. Carrot Cake Cookies are the fifteenth of my 25 Cookies of Christmas.


  • 1 pkg carrot cake mix (any brand)
  • 1 stick butter or margarine, melted
  • 2 eggs, beaten
  • ½ cup chopped pecans or walnuts
  • 1 cup shredded carrots
  • 1 cup raisins
  • (optional) ½ cup shredded pineapple


  1. Preheat oven to 350 °F.
  2. Spray cookie sheets with nonstick spray.
  3. Combine cake mix, eggs, and butter.
  4. Stir in nuts, carrots, raisins, and, if desired, pineapple.
  5. Drop dough by spoonful onto prepared cookie sheet
  6. Bake 8 to 10 minutes.
  7. Cool on wire racks, and store in a tightly covered container.

Time Required: 25 minutes

Servings: 2 dozen