All-American Snack

3 cups thin pretzel sticks
3 cups Wheat Chex
3 cups Cheerios
3 cups Corn Chex
12-oz. can salted peanuts
1/4 cup melted butter
1 tsp. garlic powder
1 tsp. celery salt
1/2 tsp. seasoned salt
2 Tbsp. grated Parmesan cheese

Combine pretzels, cereal, and peanuts in a large bowl. Melt butter. Stir in garlic powder, celery salt, seasoned salt, and Parmesan cheese. Pour over pretzels and cereal. Toss until well mixed. Pour into large slow cooker and cover. Cook on Low for 2 1/2 hours, stirring every 30 minutes. Remove lid and cook another 30 minutes on Low. Serve warm or at room temperature. Store in tightly covered container.

Note: For a little extra spice - add in 1 tsp. of cayenne pepper!

Breakfast Casserole

6 eggs, beaten
1 lb. little smokies or 1 1/2 lbs. sausage, browned & drained
1 1/2 cups milk
1 cup shredded cheddar cheese
8 slices bread, torn into pieces
1 tsp. salt
1/2 tsp. dry mustard
1 cup shredded mozzarella cheese

Mix together all ingredients except mozzarella cheese. Pour into greased slow cooker. Sprinkle mozzarella cheese over top. Cover and cook 2 hours on High, and then 1 hour on Low.