Ok I will preface this recipe with the fact that while our family does like barbeque (ok well everyone but my husband likes barbeque) this is a NEW recipe for us. It’s sounds so good and will be tomorrow night’s meal so I’m sharing it before I taste it. This however is not something I’m fearful of because Diana Rattray and recipes from Southernfood.about.com have never let me down before – I don’t have any reason to believe they will this time either. On that note – on with the recipe!

INGREDIENTS:

• 3 to 4 pounds boneless pork country-style ribs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup light brown sugar, packed
• 2 cloves garlic, minced
• 1 large onion, halved, thinly sliced
• 1/2 cup apple juice
• 1 bottle (16 to 18 ounces) barbecue sauce, about 1 1/2 cups

PREPARATION:

Lightly grease the crockery insert of a 5 to 6-quart slow cooker. Wash pork, trim excess fat and pat dry with paper towels. Put the sliced onions in the bottom of the slow cooker, then place pork on top.

Sprinkle the pork with salt and pepper, brown sugar, and minced garlic; turn the pork ribs to coat all pieces. Pour apple juice evenly over the pork. Cover and cook on LOW for 8 to 9 hours. Drain liquids from the pork. Pour barbecue sauce over the pork and stir slightly to distribute the sauce. Cover and cook on LOW for 1 hour longer.
Serves 6 to 8.

Originally published by Diana Rattray Southernfood.about.com Honey Mustard Pork Tenderloin

INGREDIENTS:

• 2 pork tenderloins, about 1 pound each
• salt and pepper
• 1 medium clove garlic, minced (original recipe calls for 1 small clove)
• 4 tablespoons grainy Dijon mustard or country-style
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon cider vinegar or balsamic vinegar (we prefer cider)
• 1/2 teaspoon dried leaf thyme, crumbled
• 1 tablespoon cornstarch
• 1 tablespoon cold water

PREPARATION:

• Grease the slow cooker with a little oil or use a cooking bag to make cleanup easier.

• Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly.

• Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.

• Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

Serves 6

Originally published by Diana Rattray Southernfood.about.com

Chicken Paprikas with Dumplings

INGREDIENTS:

• 6 boneless, skinless chicken breast halves
• 1/2 cup chopped onion
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tbsp. sweet Hungarian paprika
• 1 cup chicken broth
• 8 ounces sour cream
• 1 tbsp. cornstarch or flour

• Dumplings
• 3 eggs
• 1/3 cup water
• 2 1/2 cup all-purpose flour, sifted

PREPARATION:
Add onions to slow cooker. Add seasonings, chicken and chicken broth. Cover and cook on low 5 to 6 hours. Shortly before serving, turn to high and stir together sour cream and cornstarch. Stir into slow cooker and heat through.

Taste and adjust seasonings. Serve with dumplings.

Dumplings: Beat 3 eggs; add 1/3 cup water and 2 1/2 cups flour Beat with spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, about 10 minutes.
Serves 6.

Originally published by Mary Hunt of Everyday Cheapskate and Debt Proof Living

Slow Cooker Lasagna

Ingredients

• 1 pound bulk Italian sausage
• 1 medium onion, chopped (1/2 cup)
• 3 15-ounce cans Italian-style tomato sauce
• 2 teaspoons dried basil leaves
• 1/2 teaspoon salt
• 8 ounces mozzarella cheese, shredded (2 cups)
• 1 15-ounce container part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• 15 uncooked lasagna noodles

Directions

• Cook sausage and onion in a skillet over medium heat stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
• Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Set remaining mozzarella cheese aside in refrigerator.
• Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with five noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with five noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with re maining five noodles and remaining sausage mixture.
• Cover and cook on Low 4 to 6 hours or until noodles are tender. Sprinkle top of lasagna with remaining one cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Originally published by Mary Hunt of Everyday Cheapskate and Debt Proof Living

Slow Cooker Enchiladas

• 1 19-ounce can enchilada sauce
• 6 boneless chicken breast halves
• 2 cans cream of chicken soup
• 1 small can sliced black olives
• 1/2 cup chopped onion
• 1 4-ounce can chopped mild chilies
• 16 to 20 corn tortillas
• 16 ounces sharp Cheddar cheese, shredded

Cook chicken in simmering water or in the oven until no longer pink. Cool and shred. Place soup, olives, chilies and onions in a medium bowl. Mix until incorporated. Cut tortillas in wedges. Layer slow cooker with enchilada sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cover and cook on Low for 5 to 7 hours.

Servings: 8 to 10.

As originally found on AllRecipes.com

PREP TIME: 10 Min
COOK TIME: 7 Hrs
READY IN: 7 Hrs 10 Min
YIELD: 9 servings

INGREDIENTS

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

DIRECTIONS

• Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
• Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

We like to add cheese to ours – usually shredded mozzarella!!

As the parent of a special needs child I am frequently out and on the road at doctors appointments, IEP meetings and after school special activities. Rachael Ray may be the queen of the 30 minute meal – I’ve become the queen of the 8 hour meal! The crock pot is my hero! I throw a bunch of ingredients in the crockpot first thing in the morning, set the time I want it to cook (typically 8-10 hours) and off I go to only open it up in time to serve dinner to the hungry hordes. Weekly on Sundays I will share some of our family’s favorites.

Zesty Beef and Vegetable Soup

This week’s favorite comes from the Better Homes and Garden Crockery Cookbook

Preparation Time: 15 minutes
Cooking time: 8 hours on low
Yield: 6 servings

Ingredients:

• 1 lb ground beef
• ½ cup chopped onion
• 2 cloves garlic, minced

• 2 cups pre-shredded coleslaw mix
• 1 – 10oz package frozen whole kernel corn
• 1 – 9oz package frozen cut green beans
• 4 cups hot-style vegetable juice (if you don’t like it too hot you can use regular)
• 1 – 14 ½ oz can Italian-style stewed tomatoes
• 2 Tbsp Worcestershire sauce
• 1 tsp dried basil, crushed
• ¼ tsp pepper

Directions:

• In a large skillet cook ground beef, onion and garlic until meat is brown and onion is tender. Drain off fat.
• In a 3 ½, 4 or 5 quart crockery cooker combine meat mixture, coleslaw mix, frozen corn, frozen beans, vegetable juice, UNDRAINED tomatoes, Worcestershire sauce, basil, and pepper.
• Cover; cook on low-heat setting for 8-10 hours or high heat setting for 4-5 hours.

Great served with cornbread!!

As the parent of a special needs child I am frequently out and on the road at doctors appointments, IEP meetings and after school special activities. Rachael Ray may be the queen of the 30 minute meal – I’ve become the queen of the 8 hour meal! The crock pot is my hero! I throw a bunch of ingredients in the crockpot first thing in the morning, set the time I want it to cook (typically 8-10 hours) and off I go to only open it up in time to serve dinner to the hungry hordes. Weekly on Sundays I will share some of our family’s favorites.

This week’s favorite comes from Slow Cookers for Dummies

Minestrone Soup
Preparation Time: 20 minutes
Cooking time: 8 hours on low
Yield: 6 servings

Ingredients:

• 3 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp dried Italian Seasoning
• 1 can (14.5 oz) basil, oregano, and garlic flavored diced tomatoes
• 1 cup finely diced carrots
• 1 cup finely diced celery
• 1 cup finely diced zucchini
• 1 cup string beans, cut into ½ inch pieces
• 2 cups shredded cabbage
• 1 cup peeled and finely diced potatoes
• 1 tbsp salt
• ½ tsp freshly ground black pepper
• 8 cups water
• 1 can (19 oz) red kidney beans, drained and rinsed in cold water
• 1 ½ cups ditalini (small tube shaped pasta)
• ⅓ cup freshly grated Parmesan or Pecorino Romano cheese

Directions:

• Spray a 6 Qt slow cooker with vegetable oil cooking spray
• Heat the olive oil in large nostick skillet over medium heat. Add the onion and garlic and cook until soft, 7 or 8 minutes. Add the italian seasoning, tomatoes, carrots, celery, and zucchini and cook for 5 minutes.
• Place the cooked vegetable mixture in the slow cooker. Add the string beans, cabbage, potatoes, salt, pepper, and water. Stir to combine.
• Cover and cook on low for 8 hours. Add the kidney beans and pasta 20 minutes before serving. Cook until the pasta is tender.
• Stir in the cheese and serve immediately. (We tend to put the cheese on after we’ve dished it into bowls)

Great with a crusty Italian loaf, sourdough or ciabatta bread

We hope you enjoy as much as our friends and family seem to whenever I make these. This is a great recipe for appetizer type meatballs – they never fail to disappear at any party I bring them to!!

Original recipe by Janet Anderson on AllRecipes.com

Ingredients:

• 1 cup grape juice
• 1 cup apple jelly
• 1 cup ketchup
• 1 8oz can tomato sauce
• 4 lbs frozen Italian meatballs

Directions

• In a small saucepan, combine the juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted; remove from heat.

• Place meatballs in slow cooker. Pour sauce over top and gently stir to coat. Cover and cook on low for 4 hours or until heated through.

Substitutions/Additions that have also worked well:

• Add worcestershire sauce to taste
• Add hot sauce to taste
• Substitute apricot or peach preserves for apple jelly
• Substitute apple juice for grape juice
• Use ½ cup bbq sauce and ½ cup ketchup

From food.com – Sandra Lee

5 Bean Chili
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 8 hours
Yield: 8 servings

INGREDIENTS:

• 1 1/2 pounds lean ground beef (we’ve also substituted ground turkey)
• 2 cups chopped onion
• 1 (15-ounce) can light red kidney beans, drained
• 1 (15-ounce) can dark red kidney beans, drained
• 1 (15-ounce) can cannellini beans, drained
• 1 (15-ounce) can butter beans, drained
• 1 (15-ounce) can pinto beans, drained
• 2 (14 1/2-ounce) cans diced tomatoes with jalapenos
• 2 (1 1/4 ounce) packets chili seasoning mix
• 1 (8-ounce) can tomato sauce
• 1 cup water
• Salt and pepper

DIRECTIONS:
Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro

In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.

Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.

Ladle into bowls and serve with your favorite chili fixings.