CROCKPOT WHITE CHICKEN CHILI

2 to 3-lb boneless chicken breasts

8-oz sour cream

48-oz jar great northern beans

10-oz can fat-free cream of chicken soup

Chili powder to taste

1/2 regular size can of evaporated milk

1 cup frozen corn kernels, optional

Salt and pepper to taste

Cook chicken and cut into bite-size pieces. Place in a crockpot that has been lightly sprayed with cooking spray. 

Cover the chicken with remaining ingredients, except sour cream. Cook 2 to 3 hours, adding the sour cream last 30 minutes of cooking.

To serve, ladle into serving bowls and garnish as desired. Garnish ideas, sour cream, peppers, grated cheese, tortilla chips, etc.

 

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PUFF PASTRY TURKEY BASKETS

1 pkg (10-oz) frozen puff pastry shells

2 lbs turkey breast cut into bite-size pieces
1 lb sliced fresh mushrooms
1 cup frozen tiny pearl onions
2 garlic cloves, minced
1 1/2 tsp poultry seasoning
1 can cream of mushroom soup
1/2 cup chicken broth
1 tsp salt
3/4 tsp freshly ground black pepper

Combine the turkey breast, fresh mushrooms, onions, garlic, poultry seasoning, soup, chicken broth, salt, and pepper together in a large mixing bowl.  When completely combined, transfer mixture to a crockpot or slow cooker.  Place lid on cooker and cook mixture on low for approximately 4 hours.

About 30 minutes before turkey mixture is finished cooking, preheat the oven to 400 degrees.  Remove pastry shells from freezer and cook according to the package directions.

When pastry shells are baked, place on serving plates and fill with the turkey mixture allowing some to run over the edges of the shells.

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PLAIN OLD BURROS

Found this recipe in an old cookbook. I have no idea how it got its' name, but it is pretty tasty.

2 1/2 beef stew meat, cut into bite-size pieces

1 medium yellow onion, chopped
1 pkg taco seasoning mix
1 tsp oregano
1 tsp garlic powder
1 can (4-oz) chopped green chilies
1 can (16-oz) tomatoes, do not drain
flour tortillas

Layer the ingredients into a crock-pot or slow cooker in the order listed above (except tortillas)!  Cover and cook on low 5 hours.  Stir mixture.  Replace lid and cook another 2 hours or so.  Warm the tortillas and serve mixture on the tortillas.

Yield: 4 servings

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WARM FRUIT SALAD

3/4 cup granulated sugar

1/2 cup butter, melted
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of salt, optional
2 cans (15 1/4-oz each) sliced peaches, drained
2 cans (15 1/4-oz each) sliced pears, undrained
1 jar (23-oz) chunky applesauce
1/2 cup dried apricots, chopped
1/4 cup dried cranberries

In a 3-quart slow cooker or crock-pot, combine the sugar, butter, cinnamon, nutmeg, and salt, if using.  Stir in the drained peaches, pears with juice, applesauce, apricots, and cranberries. 

Place lid on cooker and cook for about 2 hours on high until heated through.
To serve, dip up into individual dessert dishes.  Decorate each with a sprig of mint if desired.

Yield: 8 to 10 servings

This recipe and photo are from an old TOH.

CHEESY CORN CHOWDER II

1 large onion, chopped fine

1 garlic clove, minced
1 tbsp canola oil
2 tsp cumin seed
3 cups chicken stock
2 medium potatoes, peeled & chopped
1 can cream-style corn
2 cups fresh or frozen whole-kernel corn
1 cup shredded cheddar cheese
1 can (13-oz) evaporated milk
2 tbsp fresh chives, chopped

Saute the onion and garlic in the canola oil until onion is softened.  Drain; place into a crockpot or slow cooker.

Add the cumin, chicken stock, potatoes, and both types of corn to the cooker; mix together well.  Place lid on cooker and cook on low 6 to 9 hours until potatoes are tender.  May be cooked on high for 2 to 4 hours.

Add the cheese and milk during the last hour of cooking.

To serve, place into serving bowls and garnish with the fresh chives.

Yield: 6 servings

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HEARTY PORK CACCIATORE

1 can (14 1/2-oz) diced tomatoes, undrained

1 can (6-oz) tomato paste
2 green bell peppers, chopped
1 pkg (8-oz) sliced fresh mushrooms
1 small onion, chopped
1 lb pork tenderloin
1 tsp oregano
2 cups whole-grain penne, raw
1 tbsp cornstarch
1/4 cup water
1 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese

Pour the tomatoes and tomato paste into a slow cooker or crockpot; stir together to blend well.  Stir in the bell peppers, mushrooms, and onion.

Cut the pork into 8 to 10 pieces approximately 1/2-inch thick.  Sprinkle the oregano over the meat; place into the cooker.  Using the back of a large spoon, press the meat into the tomato mixture.  Place the lid on the cooker and cook on low 4 to 5 hours or on high 2 1/2 to 3 hours.

Cook the penne according to the package directions, omitting salt called for. 

Transfer the meat to a plate leaving the sauce in the cooker.  Cover meat with foil to keep warm. 

Mix the cornstarch and water together until smooth; add to the sauce and stir.  Cover and cook another 6 to 8 minutes until thickened.

Drain the penne and spoon into serving bowls.  Top with the meat, sauce, and cheeses.

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POT ROAST WITH HERB GRAVY

1 (3 to 4 lbs) beef arm or chuck roast

3 tbsp flour
1 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp canola oil
1 beef bouillon cube
1/2 cup boiling water
2 bay leaves
1/2 tsp marjoram
1/4 tsp basil
1/2 tsp garlic salt
1/2 tsp dried parsley flakes
flour to thicken gravy

In a shallow dish or pie plate, combine the flour, salt, and pepper; dredge the roast on both sides through the flour mixture.

Heat the canola oil in a large skillet and brown the roast on both sides.  Remove meat to a slow cooker or crock-pot.

Dissolve the bouillon cube in the boiling water; combine with the bay leaves, marjoram, basil, garlic salt, and parsley flakes.  Pour the mixture over the roast.

Place lid on cooker and cook on low for 7 to 8 hours or until the meat is tender.  Remove meat to a heated platter to keep warm.

Remove and discard the two bay leaves.  Add flour as needed to the cooking liquid and stir together well.  Cook on high a few minutes to thicken to gravy consistency.

Serve with gravy as a side to the meat.

 

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PROVENCALE CHICKEN DINNER

4 (approximately 6-oz each) skinless, bone-in chicken breast halves

2 tsp basil

1/4 tsp salt

1/r4 tsp pepper

1 cup diced yellow bell pepper

1 can (15-16 oz) navy beans, rinsed and drained

1 can (15-oz) pasta ready chunky tomatoes, do not drain

Place chicken in a slow cooker and sprinkle with the basil, half the salt and half the pepper.

Place the remaining salt and remaining pepper with the remaining ingredients in a bowl and stir to combine.

Place lid on cooker and cooker chicken on high setting for 1 hour. Reduce heat to low and cook for 5 more hours.  Spoon the bean mixture into each of 4 shallow bowls and top each with a chicken breast half. Garnish with fresh basil leaves, if desired.

Yield: 4 servings

Per serving: Approximately 238 calories, 32 g protein, 24 g carbs, 550 mg sodium

file photo used for reference only

CHILI SLOPPY JOES

3 lbs lean ground beef

1 cup chopped onion
3 garlic cloves, minced
1 1/4 cups ketchup
1 cup chopped red bell pepper
5 tbsp Worcestershire sauce
4 tbsp brown sugar
3 tbsp prepared mustard
3 tbsp cider vinegar
1 tbsp chili powder
Hamburger Buns for serving

In saucepan or skillet brown the ground beef with the onion and garlic; drain excess fat and rinse with hot water.

In a slow cooker or crockpot, combine the ketchup, bell pepper, Worcestershire sauce, brown sugar, mustard, vinegar, and chili powder stirring until well combined.  Stir in the drained beef mixture.  Place lid on cooker and cook on low setting 6 to 8 hours. 

To serve, spoon meat mixture on hamburger buns and serve with a relish tray, coleslaw, or other condiments.

Yield: 8 to 10 sandwiches

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RHUBARB-STRAWBERRY TOPPED LEMON MINI TARTS

2 bags (1-lb each) frozen rhubarb, thawed and drained

1 jar (12-oz) strawberry preserves
1 cup granulated sugar
1/4 cup quick tapioca
juice of half a lemon
1/4 cup water

Spread rhubarb in the bottom of a crockpot or slow cooker.

In a small mixing bowl combine the preserves, sugar, tapioca, lemon juice, and water; stir to blend together well.  Pour the mixture over the rhubarb stirring together thoroughly.

Place lid on cooker and cook on high for approximately 2 hours until tender and thickened.  Remove from heating element and allow to cool down.

While the topping cooks, make the lemon tartlets and allow to chill for a couple of hours or until set.

Tartlets:
8 mini graham cracker tart shells
2 (4-serving size) pkgs instant lemon-flavored pudding mix

Make the pudding according to package directions. Divide evenly into the tart shells.  Refrigerate for 2 hours or until set.

To serve, remove chilled tarts from refrigerator and top with the rhubarb mixture.

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MOLASSES BABY BACK RIBS

2 racks baby back ribs

1 tbsp steak seasoning
1 cup favorite barbecue sauce
1 cup chili sauce
1 envelope (1-oz) dry onion soup mix
1/4 cup prepared yellow mustard
2 tbsp apple cider vinegar
1/2 cup molasses
1 fresh jalapeno pepper, seeded and diced*

Rinse ribs and pat dry.  Cut into portions.

Line a cookie sheet that has sides with heavy-duty foil and place ribs, meat side up, on the foil.  Rub the steak seasoning on the ribs and broil about 6-inches from the heat for approximately 10 minutes; turn and cook other side an additional 10 minutes.

While ribs are cooking, in a large bowl combine the barbecue sauce, chili sauce, onion soup mix, mustard, vinegar, molasses and jalapeno pepper together and mix well.  Dip the ribs into the sauce mixture and turn to coat.  Place coated ribs in the slow cooker or crockpot.  Pour any remaining sauce over the ribs in the pot.

Place lid on cooker and cook on low for 6 to 8 hours.

Before serving, strain the sauce and skim any fat away; serve with the ribs.  Have lots of napkins handy!!

*When handling jalapeno peppers wear gloves or be very careful.  You do not want to get into any cuts or scrapes on hands and do not rub face or eyes while working with jalapenos!  Be sure to remove all seeds as they are very hot!

GRANDMA'S SLOW-COOKED MEATBALLS

1 lb ground beef

2 tbsp chopped onion
1 tsp salt
1/4 tsp garlic powder
1/2 cup milk
3/4 cup raw oats
dash of black pepper

Mix the above ingredients all together in a bowl until the ingredients are well combined.  Add a tablespoon of catsup if too dry.  Form mixture into medium-size balls and brown all sides in a skillet.  Remove meatballs to a crock-pot or slow cooker.

Sauce:
2 tbsp Worcestershire sauce
1 cup catsup
1 cup water
1/4 cup chopped onion
1 tbsp butter

Brown the onion in a medium skillet over medium heat until tender.

In a bowl combine the Worcestershire sauce, catsup, and water; stir into the meatballs in cooker.  Cook on low for around 2-3 hours.

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BEEF AND CHIPOTLE BURRITOS

2 1/2 lbs. boneless beef round steak, cut 3/4-inch thick

2 (14.5-oz) cans no-salt-added diced tomatoes, undrained

3 medium onions, cut into thin wedges

2 to 3 chipotle peppers in adobo sauce, chopped

2 cloves garlic, minced

1 tsp dried oregano, crushed

1/4 tsp salt

1/4 tsp ground cumin

8 8-inch whole wheat or low-fat flour tortillas, warmed

1 cup shredded reduced-fat cheddar cheese, optional

Fresh Pico de Gallo, for serving, optional

Trim fat from the round steak and cut into six pieces. Place steak in a slow cooker. Add tomatoes, onion, peppers, garlic, oregano, salt and cumin. Cover and cook on low setting for 8 to 9 hours or on high 4 to 4 1/2 hours.

Remove meat from cooker, reserving cooking liquid. Using two forks, pull meat apart into shreds. Unsing a slotted spoon, remove tomatoes and onion from the cooker, set aside. Stir some reserved cooking liquid into the meat to moisten. Discard remaining liquid.

To serve, spoon 1/2 cup of the meat just below the center of each warm tortilla. Top each with about 3 tablespoons of the tomato-onion mixture. If desired, top with cheese and/or Pico de Gallo. Roll up tortillas.

Yield: 8 burritos

Photo for reference

 

BEEF AND MUSHROOM DINNER

2 lb lean beef stew meat, cut into bite-size pieces

1 tsp salt
1/2 tsp freshly ground black pepper
1 garlic clove, minced
1 small onion, sliced thin
1 pkg (16-oz) fresh sliced mushrooms
2 cups sliced carrots, fresh or frozen
1 box (6-oz) long-grain and wild rice
2 cans (14-oz each) beef broth

Place the stew meat in a large bowl; sprinkle with the salt, pepper and garlic tossing to coat well. 

Place the onion slices in a 5-quart slow cooker or crockpot.  Place seasoned meat atop the onion.  Add the mushrooms, carrots, rice, and beef broth.  Stir mixture thoroughly.

Place lid on cooker and cook on low for 6 to 8 hours until the meat is cooked through and tender.  Carrots should also be tender.

Yield: 4 to 6 servings.

 

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CHICKEN AND RICE CASSEROLE

4 large chicken breasts

1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
1 can cream of mushroom soup, undiluted
1/2 cup diced celery
1 cup minute rice

In a crock-pot or slow cooker combine the 3 types of soup, and the rice.  Place the chicken on top of the rice/soup mixture.  Add the celery over the chicken.  Place lid on cooker and cook on high for 3 hours or on low for 4 to 5 hours.
Yield: 4 servings.

 Note: I suggest using the soups in the lower-fat or lower-salt versions.

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HONEY-WHEAT BREAD

2 cups milk, scalded

2 tbsp oil

1/4 cup honey

3/4 tsp salt

1 pkg dry yeast

3 cups whole-wheat flour

Preheat crock-pot on high for 30 minutes.

Allow milk to cool to lukewarm. Combine milk, oil, honey, salt, yeast and 1 1/2 cups flour in a large bowl. Beat for 2 minutes. Mix in remaining flour and pour into a greased 3-lb coffee can. Let stand 5 minutes. Place in the crock-pot and cook on high 2 to 3 hours, until bread tests done. Remove from crock-pot and let stand 5 to 10 minutes then remove from can. Delicious served warm (with butter, I'm sure).

Note: DO NOT use a plastic coffee can!

recipe for reference only

SPICY BARBEQUE

3 to 4 lb boneless chuck roast

1 cup spicy barbeque sauce

2 cups chopped celery

1 cup chopped onion 

1 cup ketchup

1 cup water

2 tbsp brown sugar

2 tbsp Worcestershire sauce

2 tbsp vinegar

1 tsp chili powder

1 tsp salt, optional

1/2 tsp pepper 

Hamburger buns for serving

Combine all ingredients, except the roast and buns, in a slow cooker, mix well. All roast to the cooker and cook on high 6 hours. Remove roast and shred the meat. Return meat to the sauce and stir well to coat. Serve on the buns with condiments of your choice.

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SLOW-COOKER POT ROAST

4-lb beef rump roast

4 large potatoes, peeled and quartered

8-10 baby carrots

1 onion, peeled and sliced

1 envelope dry onion soup mix

1 can low-fat cream of mushroom soup

Trim fat from roast. Place potatoes, carrots, and onions in a slow-cooker.. Place roast over vegetables and sprinkle with the dry soup mix. Spread the soup over the top. Cook on low 6 to 8 hours.

Yield: 8 servings

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LAMB IN DILL SAUCE

2 large boiling potatoes, peeled and cut into 1-inch cubes

1/2 cup chopped onion
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried dill OR 4 dill springs
1 bay leaf
2 lbs lean lamb stew meat, cut into 1-inch cubes
1 cup + 3 tbsp water, divided
2 tbsp all-purpose flour
1 tsp sugar
2 tbsp lemon juice
fresh dill for garnish, optional

In a slow cooker or crockpot layer the potatoes, onion, salt, pepper, dill, bay leaf, lamb and 1 cup of water.  Place lid on cooker and cook on low setting for 6 to 8 hours.

Remove the lamb and potatoes with a slotted spoon; cover and keep warm.

Remove the bay leaf and discard.  Turn the heat to high.  In a small bowl, blend the remaining water and the flour together until smooth.  Add half the cooking juices and the sugar mixing together well; return to the cooker.  Cover and cook on high 15 minutes.  Stir in the lemon juice.  Return the lamb and potatoes to the cooker, replace lid, and cook for another 10 minutes or until heated through. 

Garnish with fresh dill, if desired.

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HAM AND CHEESE HASH BROWNS

1 1/2 cups diced ham

5 cups frozen hash browns
2 cups grated cheddar cheese
1 cup milk
1/2 cup evaporated milk
1/2 cup sliced green onions
1 cup frozen peas
1 tsp salt
1 tsp freshly ground black pepper
1 tsp paprika

Combine all the ingredients together in a crock-pot or slow cooker.  Place lid on cooker and cook approximately 8 hours on low or 3 to 4 hours on high.

Yield: 8 servings

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MEATBALLS AND MUSHROOMS

1 medium onion, finely chopped

1 tbsp vegetable oil

2 lbs lean ground beef

1 lb lean ground pork

4 eggs

1 tbsp fresh dill, chopped

1 tsp salt

1 tsp pepper

4-oz mushrooms, cut up

1 cab cream of mushroom soup

1 cup seasoned breadcrumbs

2 tbsp lemon juice 

12-oz beer

Chopped parsley

Brown the onion in the oil. Mix the ground beef and ground pork, onion. eggs, dill, salt, pepper and beer. Shape the mixture into bite-size meatballs. Brown meatballs in an ungreased skillet.

Blend mushrooms with the soup and lemon juice. Layer the meatballs in the slow cooker, moistening each layer with the soup and lemon mixture. Place lid on cooker and cook on low for 4 hours. Before serving, skim any fat off the top and sprinkle with the chopped parsley.

Yield: Approximately 9 to 10 dozen meatballs. Serve alone as appetizer. 

May be served as a main dish by serving over hot noodles or rice. If serving as a main dish, add another can of soup. The mushroom soup with roasted garlic works good as the second soup.

Betty Crocker file photo for reference only - not this exact recipe

BACON AND ONION POT ROAST

1 (approx. 3 lbs) beef roast

1 lb small red potatoes
2 tsp hamburger/steak seasoning of your choice
8 slices bacon, cooked but not crispy
1 can cream of mushroom soup
2 garlic cloves, minced
1/2 lb fresh mushrooms, sliced
1 large onion, peeled and sliced into medium-thick slices, divided

Wash potatoes and cut any large ones in half; place in the bottom of a slow cooker or crockpot. Lay half the onion slices atop the potatoes.

Sprinkle 1 teaspoon of the seasoning on each side of the roast, rubbing in slightly; place roast over the potatoes and onion slices.  Arrange the bacon slices over the roast.

In a small bowl blend the soup and garlic cloves.  Pour mixture over the roast and bacon.  Top with the remaining onion slices and the mushrooms.

Place the lid on the cooker and cook on low setting for 8 to 10 hours or on high setting for 4 to 5 hours.

When serving, garnish with fresh sprigs of rosemary or thyme, if desired.
The basic idea for this recipe and the photo came from Sandra Lee.

CATALINA CHICKEN

2 lbs chicken breast tenders, rinsed

2 green bell peppers, cut into large strips
1 red bell pepper, cut into large strips
1 yellow bell pepper, cut into large strips
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp lemon pepper
1 cup Catalina-style bottled salad dressing
2 1/2 tbsp frozen orange juice concentrate, thawed

Layer the bell peppers in the bottom of a crock-pot or slow cooker.

Combine the salt, black pepper, and lemon pepper together in a small bowl or cup; sprinkle evenly over both sides of the chicken strips.  Layer atop the bell peppers.

In a 2-cup glass measuring cup combine the salad dressing and orange juice concentrate; pour over the chicken.

Place lid on cooker and cook on low for approximately 4 hours.

Suggestion: Serve over brown rice.
Yield: 4 servings
Note: I got the basic idea for this recipe from a Sandra Lee Semi-Homemade Recipe.

PINEAPPLE CHICKEN DRUMSTICKS

3 lb chicken legs

1/2 cup apricot preserves
1/4 cup pineapple jam
2 tbsp soy sauce
1 tsp ground ginger
1 tsp fresh grated lemon peel
3/4 cups pineapple chunks, drained

In a small shallow bowl combine the preserves, jam, soy sauce, ginger, and lemon peel; dip chicken legs, one at a time, into the mixture and place into a crockpot or slow cooker.  Pour any remaining mixture over the chicken.  Add the pineapple chunks and mix thoroughly.

Place lid on cooker and cook on low 4 to 6 hours or on high 2 to 3 hours.

Remove chicken and the pineapple chucks to a broiler pan.  Broil approximately 10 minutes until chicken is browned.  Turn to brown both sides!

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RHUBARB-STRAWBERRY PANDOWDY

1 1/2 lbs rhubarb, cut into 1/2-inch pieces

1-pint strawberries, quartered
1 cup sugar
1 tbsp lemon juice
2 tsp grated lemon zest

Lightly grease a crock-pot or slow cooker.

In a large mixing bowl combine the rhubarb, strawberries, sugar, lemon juice and zest.  Pour the mixture into the prepared cooker.

Topping:
3/4 cup baking mix (such as Bisquick)
1/2 cup butter
1/4 cup brown sugar

Combine all the topping ingredients in a bowl until they form a crumbly dough.  Evenly sprinkle the dough over the fruit mixture.  Place lid on cooker and cook on low setting 6 to 8 hours or on high setting 3 to 4 hours.

Serve warm pandowdy topped with vanilla ice cream, if desired.

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SPIRAL PASTA WITH TURKEY MEATBALLS

2 cans (14.5-oz each) no-salt-added tomatoes with juice

1 can (8-oz) tomato sauce
1/4 cup finely chopped yellow onion
1/4 cup grated carrot
2 tbsp tomato paste
2 tbsp chopped fresh basil (or 1/2 tsp dried basil)
1 garlic clove, minced
1/2 tsp thyme
1/4 tsp sugar
black pepper
1 bay leaf
1 lb lean ground turkey
1 egg, lightly beaten
1 tbsp milk
1/4 cup dry Italian seasoned breadcrumbs
2 tbsp chopped fresh parsley
8-oz uncooked spiral (fusilli) pasta

Combine the tomatoes, tomato sauce, tomato paste, onion, carrot, basil, garlic, thyme, sugar, 1/8 teaspoon black pepper, and the bay leaf in a crock-pot or slow cooker.  Using a large spoon, gently break up the tomatoes.  Place lid on cooker and cook for 4 to 5 hours.

About 45 minutes before the end of the cooking time, prepare the meatballs.  To prepare, preheat oven to 350 degrees.  Combine the ground turkey, egg, and milk together well.  Add the milk; blend in the breadcrumbs and parsley and 1/8 tsp black pepper.  Wet hands and shape the mixture into small meatballs.  Spray a baking sheet with nonstick cooking spray and arrange the meatballs on the baking sheet.  Bake for 25 minutes or until cooked through and no longer pink in the center.  Add to the slow cooker or crock-pot.  Replace lid and cook for another 45 minutes to 1 hour. 

Prepare the pasta according to the package directions, drain.

To serve, divide pasta into 4 serving shallow bowls.  Remove bay leaf from meatball mixture.  Divide the meatballs and sauce evenly over the pasta in the bowls.  Garnish as desired.

 Note: This photo came with this recipe.

EASY MOCK SWISS STEAK

2 lb boneless beef chuck eye roast

1/4 cup steak sauce
1 medium onion, sliced into thin rings
1 can (14 1/2-oz) diced tomatoes
2 tbsp all-purpose flour
1/4 cup water

Cut the roast into bite-size pieces and place in a crock-pot or slow cooker.  Add the steak sauce (I recommend A1 but use your choice) and stir to mix.  Top with the onion slices; pour the undrained tomatoes overall.  Place lid on cooker and cooker on low 9 to 10 hours or on high 4 to 5 hours.

Combine the flour and water together until smooth; stir into the beef mixture.  Replace lid and cook about 5 more minutes until juices are thickened, stirring a couple of times.

Yield: 6 to 8 servings 

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NECTARINE SYRUP TOPPING

1 1/2 cups water

3 tbsp sugar
1/2 cup fresh basil, finely shredded
1 cinnamon stick
8 fresh nectarines, pitted and quartered
1 tbsp lemon juice

Combine the water, sugar, basil, cinnamon stick and nectarines in a crockpot or slow cooker.  Place lid on cooker and cook on high 2 to 3 hours.  Remove the nectarines and set aside.  Remove the cinnamon stick and discard.  Let the syrup cool then strain.

Stir the lemon juice into the strained syrup, place nectarines back into the syrup.

This is a great topping for ice cream, pound cake, etc.

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EASY MIXED BAKED BEANS

3 cans (15-oz each) great northern beans

2 cans (15-oz each navy beans
1/2 lb bacon, fried, drained, crumbled
1 small yellow onion, chopped
1/2 cup molasses
1 cup ketchup
3 tbsp prepared mustard
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp freshly ground black pepper
salt, as desired

Combine the two types of beans, bacon, and onion in a crock-pot or slow cooker.

Stir the molasses, ketchup, mustard, and spices together in a medium bowl.  Pour over the bean mixture and stir to mix well.

Place lid on cooker and cook on high 4 to 6 hours.

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PERFECTLY SPICED PULLED PORK

5 lbs boneless pork butt shoulder

1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water
buns or rolls for serving

In a small bowl combine the paprika, both peppers, thyme, garlic, and salt; rub evenly over the pork.

Place the pork in a 6-quart slow cooker or crockpot; add the water.  Place lid on cooker and cook for 6 to 8 hours on low setting or 4 to 5 hours on high setting until the meat is tender and cooked through.

Remove pork from cooker and place on a large cutting board or platter and let rest for about 15 minutes.  Pull meat from bones, discard fat, and place on buns or rolls to serve.

Add condiments to suit your taste.

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