EASY SOUTHERN BRUNSWICK STEW

2 to 3 lbs pork butt

17-oz can white whole-kernel corn, undrained

14-oz bottle ketchup

2 cups diced cooked potatoes

1 lb pkg frozen green peas

2 cans (10 1/2-oz) tomato soup

2 tsp hot sauce

1 tsp salt

1 tsp pepper

Place pork in a slow cooker. Cover and cook on high 1 hour; turn heat to low and cook another 4 to 6 hours. Remove meat from the bone and shred, Discard the juices.

Combine all ingredients in the slow cooker, cover and bring to a boil on high. Reduce heat to low and cook another 30 minutes.

Yield: 10 to 12 servings

file photo for reference, not this exact recipe

FRUITED PORK CHOPS

• 6 boneless pork loin chops, approximately 1-inch thick
• 1 tsp dried thyme
• 2 pkgs (7-oz each) mixed dried fruit
• 1 medium-size red bell pepper, seeded and sliced
• 1 cup favorite barbecue sauce
• Fresh thyme sprigs for garnish, if desired 

Trim any excess fat from the chops; place in slow cooker or crock pot.  Sprinkle the dried thyme over the chops.  Top with the dried fruit and bell pepper.  Pour the barbecue sauce overall.

Place cover on cooker and cook on low for 4 to 4 1/2 hours or on high for half that time.

Remove pork chops to serving platter, top each with some of the peppers and fruit. Skim fat from the cooking juices in the cooker.  Spoon some sauce over the chops and serve remaining sauce alongside, if desired.  

Garnish with the fresh thyme, if desired.

Photo and basic recipe from an old BH&G

 

HAMBURGER-PEPPERONI CROCKPOT PIZZA

1 1/2 lbs ground beef
1 yellow onion, chopped
salt to taste
pepper to taste
1 lb rigatoni pasta, cooked according to package directions
1 green bell pepper, chopped
1 small can mushroom stems and pieces, drained
1 small pkg sliced pepperoni
10-oz mozzarella cheese
10-oz pkg cheddar cheese
2 cans (8-oz each) pizza sauce

Brown the ground beef with the onion, salt, and pepper until no longer pink; drain. In the crockpot (or slowcooker) put half the ground beef/onion mixture. Top with half the rigatoni, half the bell pepper, half the mushrooms, and half the pepperoni. Sprinkle the cheddar cheese over the pepperoni and pour 1 can of the pizza sauce over all.

Repeat layer with the remaining ground beef/onion mixture, remaining rigatoni, bell pepper, mushrooms then the sauce, remaining pepperoni and end with the mozzarella cheese.

Cook on low heat in the crockpot for at least 3 hours up to 5 hours or until the cheese is melted and casserole is bubbly.

Sprinkle with Parmesan cheese, if desired, when serving.

 

PORK STROGANOFF

1 1/2 lbs boneless pork shoulder, cubed 

1 tbsp canola oil 

1/2 cup chopped onion 

1 garlic clove, minced 

1 cup water 

1 can (3-oz) mushrooms stems and pieces, drained 

1 tbsp instant beef bouillon granules 

1 tsp dillweed 

1/8 tsp pepper 

1/2 cup dairy sour cream 

1/4 cup cooking white wine, optional 

3 tbsp flour 

Hot cooked noodles for 6 servings. 

Heat the canola oil in a large skillet and brown the pork cubes with the garlic and onion; drain. Transfer the meat mixture to the cooker. In a small bowl combine the water, mushrooms, bouillon, dillweed, and pepper; pour over the meat in the cooker. Add lid to the cooker and cook on the low setting for 8 to 10 hours. Turn cooker heat to high and heat until bubbly, about 15 or 20 minutes. Blend the sour cream, wine-if using, and the flour together until smooth. Stir sour cream mixture into the cooker and cook about another 15 minutes until heated through and slightly thickened. To serve, place stroganoff over the hot cooked noodles. Garnish with fresh parsley, if desired.

file photo for reference

file photo for reference

CROCK POT CHOCOLATE FUDGE SAUCE

Ingredients

1/2 Cup Stick Butter

1 Cup Dark Chocolate Chips

1 Can Sweetened Condensed Milk

Instructions

1. Add the ingredients to the crock-pot.
2. Cook on low for about 5 minutes stirring as the ingredients melt.
3. Stir until the chocolate has mixed and melted.
4. Store in a container in the refrigerator.

I got this recipe from the crockpotladies in 2013

 

GLAZED MEATBALLS

 1 squeeze bottle (2/1/2 cups) Welch's Concord Grape Jelly

1 bottle (18-oz) barbecue sauce (Sweet Baby Ray's recommended)

1 pkg (2-lb) frozen prepared meatballs

Add jelly and barbecue sauce to a slow cooker, stir to blend well. Stir in meatballs to coat. Cover and cook on high 3 to 3 1/2 hours, stirring halfway through cooking time,

file photo for reference

CREAMY CROCKPOT COCOA

This is a recipe from Pinterest in the Fall of 2014. It was pinned by onegoodthingbyjillee. Evidently, she got it from someone named Amanda.

• 1 cup whipping cream
• 1 14oz can sweetened condensed milk
• 8 cups milk
• 1 teaspoon vanilla
• 2 cups of chocolate chips (I used milk chocolate)

Instructions

Pour all the ingredients into a crockpot and whisk together until well combined. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Whisk well before serving. Garnish as desired (which means MARSHMALLOWS of course!)

According to Amanda you can also make it with white chocolate, butterscotch, even MINT chocolate chips! I DO love mint chocolate! The possibilities here are vast! I’m thinking of maybe trying a salted caramel version! Yummmm!

BUTTERNUT SQUASH WITH CORN AND TOMATOES

1 butternut squash (approx. 2 lb) peeled, seeded, diced

1 can (14.5-oz) tomatoes, including juice
1 can (15-oz) whole-kernel corn, drained
1 medium onion, coarsely chopped
1 garlic clove, minced
1 green bell pepper, seeded and cut into 1-inch pieces
1 canned green chili, coarsely chopped
1/2 cup chicken (or vegetable for vegetarians) broth
1/2 tsp salt
1/4 tsp black pepper
1 1/2 tbsp tomato paste

Combine everything except the tomato paste in a slow cooker or crockpot.  Place lid on cooker and cook on low for 6 hours or until the squash is tender.

Remove 1/4 cup of the cooking liquid and mix with the tomato paste; stir into the cooker.  Cook another half hour or so until the mixture is slightly thickened and heat through.

Yield: 6 to 8 servings

file photo for reference only - not this recipe

OLD FASHION RICE PUDDING WITH RAISINS

2 1/2 cups cooked rice
1 1/2 cups evaporated milk
2/3 cup brown sugar
3 tbsp soft butter
2 tsp vanilla extract
1/2 tsp nutmeg
3 beaten eggs
3/4 cup raisins

Lightly grease or spray with nonstick cooking spray the inside of a crockpot or slow cooker.

In a mixing bowl thoroughly combine the rice with the remaining ingredients.  Pour the mixture into the prepared cooker.  Place lid on cooker and cook on low setting for 4 to 6 hours or on high setting for 1 to 2 hours.  Stir once or twice during the first 30 minutes of cooking to rice from clumping together.

file photo

TRISHA YEARWOOD'S CROCKPOT MACARONI AND CHEESE

This is from Singer (and cook) Trisha Yearwood's Second Cookbook -- home cooking with tricia yearwood

8 ounces elbow macaroni, cooked
1 12-ounce can evaporated milk
1 1/2 cups whole milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
Dash of pepper
2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper, and all but 1/2 cup of the grated cheese.  Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.  Cook on low heat for 3 hours and 15 minute Turn off the crockpot, stir the mixture, and serve hot.

If you don't have a crockpot, grease a 9 x 13 x 2-inch pan with butter, add the mixture, and bake at 350 degrees for 50 minutes.