Slow Cooker Provencal Beef Stew

1 lb. boneless stewing beef
3 tbsp. flour
1 lb. sweet potatoes peeled and cut into 1" pieces
1 - 28 oz. can diced tomatoes
1 zucchini cut into 1" slices
1 onion chopped
4 cloves garlic minced
1/2 cup beef broth
1/4 cup sun dried tomato and oregano dressing (I used the epicure homemade sun dried tomato and herb dressing)
1/3 cup chopped fresh basil (I used 1-2 tsp. dried basil)

Toss meat with flour in slow cooker. Add remaining ingredients except fresh basil (I added the dried basil at this point). Stir in basil before serving. Cook on high 4-6 hours or low 6-8 hours.

Mashed Potato Layered Bake

4 large white potatoes, peeled, chopped and cooked
2 large sweet potatoes, peeled, chopped and cooked
1 tub (250 g) Chive & Onion Cream Cheese Product, divided (I used plain cream cheese and about 2 tsp. Herb and Garlic Epicure Dip Mix)
1/2 cup sour cream, divided
1/4 tsp. each salt and black pepper
1/4 cup Parmesan Finely Shredded Cheese, divided
1/4 cup Cheddar Shredded Cheese, divided

HEAT oven to 375°F. Place white and sweet potatoes in separate bowls. Add half each of the cream cheese and sour cream to the potatoes in each bowl; season with salt and pepper. Mash with potato masher or fork until creamy.

STIR half of the Parmesan cheese into bowl of white potatoes. Stir half of the Cheddar cheese into bowl of sweet potatoes. Alternately layer half each of the white potato mixture and sweet potato mixture in 2-L. clear glass casserole dish. Repeat layers.

BAKE 15 min.; sprinkle with remaining cheeses, continue baking 5 min. or until cheeses are melted.

I divided this recipe between two casserole dishes and froze one. This casserole is suppose to freeze well. Just thaw and bake. Add cheesing topping after baking not before freezing.

Sweet Potato Casserole

2 large eggs
3 cups mashed sweet potato (about 2 lbs. uncooked)
1/4 cup granulated sugar
1/4 cup margarine
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Combine in large bowl. Spread evenly in greased 2 quart (2L) casserole dish.

Topping:
1/4 cup margarine
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup all-purpose flour

Melt margarine, add pecans, brown sugar and flour. Stir well. Sprinkle over potato mixture. Bake, uncovered in 350 degree oven for about 30 minutes until heated through and golden. Serves 8. This tastes good enough to be called a dessert!