Every year I write a Christmas gift guide on what to get for your husband/boyfriend and all of the significant men in your life over at JordonCooper.com.  It has become quite popular and I encourage you to wander over and check out my holiday gift suggestions.

• 1/2 cup chopped onion
• 2 tablespoons butter
• 2 cans (12 ounces each) of evaporated milk
• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted.
• 2 cans (10-3/4 ounces each) of chicken soup, undiluted.
• 1 can (11 ounces) white or shoepeg corn, drained
• 1 teaspoon Creole seasoning
• 1/2 teaspoon garlic powder
• 2 pounds cooked small shrimp, peeled and deveined.
• 2 packages (3 ounces) cream cheese, cubed.

1. In a small skillet, sauté onion in butter until tender. 
2. In a 5 qt slow cooker, combine the onion mixture, milk, soups, corn, Creole seasoning, and garlic powder.
3. Cover and cook on low for 3 hours.
4. Stir in shrimp and cream cheese.
5. Cook 30 minutes longer or until cream cheese is melted.
6. Stir to blend.

1. 1 boneless beef sirloin tip roast (about 3 pounds) cut in half.
2. 1/2 cup of water
3. 1 can (4 ounces) diced jalapeno peppers, drained.
4. 1 envelope Italian salad dressing mix
5. 12 crusty rolls (5 inches)

1. Place beef in a 5-qt slow cooker.
2. In a small bowl, combine the water, jalapenos and dressing mix; pour over beef. 
3. Cover and cook on low for 8-10 hours or until meat is tender. 
4. Remove beef and shred using two forks. 
5. Skim fat from the cooking juices.
6. Serve beef on buns with juice on the side.

• 1-1/2 cups chopped green onions
• 6 garlic cloves, minced
• 1 tablespoon of butter
• 1 tablespoons of mayonnaise
• 8 cups (32 ounces) shredded Monterey Jack cheese
• 4 cans (6 ounces each) crabmeat, drained, flaked, and cartilage removed.
• Assorted crackers

1. In skillet, sauté onions and garlic in butter until tender.  Transfer to a 3 quart slow cooker, add mayonnaise.  Stir in cheese and then cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. 
2. Stir in crab, cover and cook for one hour longer or until heated through.  Serve spread warm with assorted crackers.
3. Reduced fat or fat free mayonnaise is not recommended for this recipe.

• 2 jars of process cheese sauce (8 ounce jars).  I recommend Tex-Mex Cheese Whiz
• 1 (10-3/4 ounce) can of condensed cream of chicken soup, undiluted
• 1 package (10 ounces) frozen chopped broccoli, thawed and drained.
• 1/2 pound fresh mushrooms, chopped
• 2 tablespoons chopped, seeded jalapeno peppers
• Assorted fresh vegetables

1. In a 1-1/2 quart slow cooker, combine the cheese sauce and soup.  
2. Cover and cook on low for 30 minutes and or until cheese is melted, stirring occasionally. 
3. Stir in the broccoli, mushrooms, and jalapenos.  
4. Cover and cook on low for 2 hours or until heated through.  Serve with vegetables.   

Ingredients

• 1/2 tablespoon unsalted butter, softened, plus more for buttering bread
• 1/2 tablespoon extra virgin olive oil
• 1 medium onion, thinly sliced
• 4 slices whole wheat or sourdough bread
• 1 teaspoon fresh parsley, chopped
• 12 slices Swiss cheese, sliced very thin
• warm beef stock for dipping, if desired

Directions

• Add butter and oil to a medium frying pan.
• Add onions and cook over low-medium heat for 30 minutes. The onions should be a dark brown color.
• Butter each slice of bread. Place buttered side down in a large frying pan
• Add 3 extra thin slices of cheese on each side. (6 slices on each sandwich total).
• Place onions on one side of bread. When the cheese has melted put sandwiches together and take out of the pan.
• Cut in half and serve immediately with a side of hot beef broth if desired.