BALSAMIC GLAZED PORK TENDERLOIN

I got this recipe from another blogger, loved it and thought you might, too!

2 pork tenderloins, approximately 3 lbs total
2 tsp ground sage
1 tsp salt
1/2 tsp ground black pepper
3 garlic cloves, pressed
1 cup water, divided
1/2 cup brown sugar
1 tbsp cornstarch
1/4 cup balsamic vinegar
2 tbsp soy sauce

Lay the tenderloins in the bottom of a large crockpot or slow cooker; rub with the sage, salt, pepper.  Pour half the water in the bottom of the cooker; add the pressed garlic.  Place lid on cooker and cook on low for 6 hours.

In a small microwave-safe bowl combine the remaining water, brown sugar, cornstarch, vinegar, and soy sauce.  Cook on high for one minute; whisk and cook another minute or until thickened.   Pour half the mixture over the tenderloins and continue cooking for another hour or two.

Before serving, warm the remaining glaze and serve with the tenderloin.

This recipe is one I got from Shugary Sweets.

HEAVENLY CROCKPOT DESSERT

1 box Betty Crocker Fudge Brownie Mix
1/2 cup butter, melted
4 eggs
1 pouch Betty Crocker Chocolate Chip Cookie Mix

Mix all ingredients together and put into a crockpot that has been sprayed lightly with cooking oil spray.
Place lid on cooker and cook on low approximately 3 hours.

Delicious served with ice cream.

BBQ RIBEYE CHOPS

This is a recipe I got from Pinterest and transferred here to my own recipe file.  Perhaps you would enjoy it, too.  Note: This is pork, not beef.

3 1/2    pounds    beef, ribeye petite roast/filet 
1    cup    barbecue sauce ( I love Sweet Baby Rays ) 
1/2    cup    ketchup 
2    tablespoon    red wine vinegar 
1/4    cup    brown sugar 
1    teaspoon    liquid smoke ( optional ) 
   to taste    garlic powder 
   to taste    onion salt 
   to taste    black pepper 
   to taste    red pepper flakes ( if you want it spicy (optional) ) 

Season the pork with garlic powder, onion salt, and pepper.

Mix the barbecue sauce, ketchup, vinegar, brown sugar, liquid smoke, and pepper flakes together in a seperate bowl.  Layer the pork chops in your slow cooker, making sure to put the sauce on each chop as you go.  Cover and cook on low for 6 hours.  The meat should fall to pieces nicely!

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TAMALE PIE

I love Tamale Pie so when I saw this slow cooker version from TOH I knew I had to share it with you.

1 lb ground beef
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp black pepper
1 can (15-oz) black beans, rinsed and drained
1 can (14.5-oz) diced tomatoes with green chilies, undrained
1 can (11-oz) whole kernel corn, drained
1 can (10-oz) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg (8 1/2-oz) corn bread/muffin mix
2 eggs
1 cup shredded Mexican blend cheese
sour cream for garnish, optional
fresh chopped cilantro for garnish, if desired

In a large skillet cook the ground beef, cumin, salt, chili powder, and pepper together until the beef is crumbled and no longer pink; drain well.

Transfer meat to a 4-quart or larger slow cooker/crock pot.  Stir in the beans, tomatoes, corn, enchilada sauce, onions, and minced cilantro.  Place lid on cooker and cook on low for 6 to 8 hours.

In a small bowl combine the eggs, and corn bread mix until smooth.  Spread over the mixture in the cooker, replace cover and cook for another hour or until a toothpick inserted in the center of the cornbread comes out clean.

Sprinkle the cheese over all, replace cover and let set around 5 minutes.

Place on individual serving plates and top with sour cream and/or cilantro, if desired.

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Today's recipe is from the Crockin' Girls.  I friend of mine recommended this.  As you all know if you follow my blog, I don't eat chicken.  However, I get more requests for chicken dishes than any other so here you are:

• 4 Chicken Breasts (boneless, skinless)
• 2 Tablespoons Butter
• 1 Can Cream of Chicken Soup
• 1 Can Cream of Celery Soup
• 3 1/2 Cups Chicken Broth
• 1 Onion, finely diced
• 1 Cup Celery, diced
• 1 Cup Carrots, diced
• 2 Chicken bouillon cube
• 10 Ounces Can of Biscuits, but you can make your own

EXCLUDING THE BISCUITS put all ingredients in, then cover and cook on LOW for 8 hours.

1. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture.

2. Place the torn biscuit dough in and cook until the dough is no longer raw in the center.

   
   
   
   
   
   Note: This recipe has a 4 out of 5 star rating on the Crockin' Girls site.

SAVE ENERGY, USE A SLOW COOKER!

I received a post today from my electric company listing ways to save money on your electric bill.  It list the common ones like use ceiling fans, close blinds and curtains, etc.  Then I noticed this one:

Use a slow cooker when you can, since it uses less power than an electric stove top. When you do cook on the stove, use covered pans with well-fitting lids so contents cook faster. - See more at: http://energyinyourlife.com/know-unique-ways-save-power/#sthash.qawuwp8u.dpuf

Just another good reason to keep that slow cooker out!

SLOW COOKER CABBAGE ROLLS WITH V8 JUICE

I love cabbage and by extension cabbage rolls.  A friend of mine posted this recipe on facebook today, I noticed it is a little different from my recipe so I am going to try it.  I love V8 juice so I just know this will be good.  Credit is given at the end to someone (original?, I don't know) who posted it earlier.

Slow Cooker Cabbage Rolls

To **SAVE** this recipe, be sure to click **SHARE** so it will store on your personal page in case you want to find it later.*

•1 large head cabbage
•1 can (8 ounces) tomato sauce
•3/4 cup quick-cooking rice
•1/2 cup chopped green pepper
•1/2 cup crushed saltines (about 15 crackers)
•1 egg, lightly beaten
•1 ounce onion soup mix
•1-1/2 pounds lean ground beef (90% lean)
•1 can (46 ounces) V8 juice
•Salt to taste
•Grated Parmesan cheese, optional

Directions

•Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
•In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
•Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
•Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired

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SLOW COOKER PEACH COBBLER

August is National Peach Month.  Celebrate with the tasty peach cobbler.

4 cups fresh, peeled, sliced peaches
1/4 cup granulated sugar
1/4 tsp ground cinnamon
1 cup baking mix
1/2 cup granulated sugar
3/4 cup milk
1 tsp vanilla
2 tbsps butter
vanilla ice cream for serving

Spray interior of cooker with nonstick cooking spray.

Add the peaches, 1/4 cup granulated sugar, and cinnamon; stir to mix.

In a medium mixing bowl combine the baking mix, 1/2 cup granulated sugar, milk, and vanilla until well blended.  Pour this mixture over the peach mixture in the cooker.  Cut butter into slices and arrange over all.

Place the lid on cooker and cook on low for 2 hours and 45 minutes.  Turn cooker to high and cook another 30 minutes.

Serve warm with ice cream.  Yummy!