Pulled Pork~by Kelsey

I found this recipe in a magazine.  It really tenderizes the meat fast, I cooked a couple-pound pork loin that was still frozen for about 5-6 hours on a combination of low and high and it was almost over-tenderized.

2 pound pork tenderloin (or really any cut would work)
12 oz root beer

All you do is put the meat in there, and then dump in the root beer.  After it cooked, I took the meat out of the root beer and I shredded it and mixed in bbq sauce and served it on hoagies or hamburger buns with coleslaw.  An easy way to feed a crowd!

BBQ Pork Loin and Jasmine Rice~by Kelsey

My mother-in-law has made this for us a couple of times and we all loved it, so I had to try it out myself.  It is simple, makes good left overs, and is easy to transport for tailgating, etc.

Ingredients:
Pork Loin
Bottle of BBQ Sauce, your choice of brand, but we insist on Sweet Baby Ray's
Jasmine Rice (I had no idea that there was such a thing.  I used white rice the first time and it just didn't work.  Then I found out that there is actually JASMINE rice, so make sure you get that!)

Put the pork loin in the slow cooker and dump the bottle of bbq sauce over it.  Cook on low all day, or on high half the day.  When you are ready to eat, grab a couple forks and shred the pork in the slow cooker.  It should pretty much just fall apart as you stir it around.  Cook the rice according to the package directions and based on how many servings you need.  Spoon the pork and sauce over the rice and enjoy!  Trust me, you won't be sorry that you made this!

Commissioner's Corn~by Kelsey

Another fine recipe from the Bring 'Em On Home cook book.  It's a really great cook book and I highly recommend it.

Ingredients:
30 oz frozen corn
2-8 oz packages cream cheese
1/2 cup butter
4 oz can diced green chilies
1 small can Jalapenos, or to taste (I used a full can, and it was very spicy.  I think I would recommend half a can.)

Combine all ingredients together in a crock pot and cook on low heat for about two hours.  Serve with crushed Ritz crackers on top.

Orange-Spiced Sweet Potatoes~by Kelsey

This recipe is from my Crock Pot Best-Loved Slow Cooker Recipes cook book.  I really like sweet potatoes, and this actually seems more like a dessert than a vegetable.  Maybe it's all the butter.  And sugar.  But it's really good and smells awesome!

Ingredients:
2 lbs sweet potatoes
1/2 cup packed brown sugar
1/2 cup butter, cut into small pieces
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon grated orange peel
Juice of one medium orange
1/4 teaspoon salt
1 teaspoon vanilla
toasted pecans (optional)

Chili Mac in the Slow Cooker ~ by Kelsey

Another fabulous recipe from my Taste of Home Ground Beef Cookbook.  It was good, the kids even ate it!  The onions, celery, and green pepper cook down to almost nothing, so the kids didn't even see them in there.

Ingredients:
1 pound ground beef, cooked
2 cans (15 oz each) chili beans (The recipe calls for hot chili beans.  I used regular and it was plenty spicy!)
2 large green peppers, chopped
1 large onion, chopped
4 celery ribs, chopped
1 can (8 oz) tomato sauce
1 envelope chili seasoning
2 garlic cloves, minced
1 package (7 oz) elbow macaroni, cooked and drained

In a slow cooker, combine the first eight ingredients; mix well.  Cover and cook on low for 6 hours or until heated through.  Stir in cooked macaroni; mix well.  Season with salt and pepper as needed.  Don't forget to look up our cornbread recipe!

*When I made this, I made a few changes.  I didn't have elbow macaroni, I used the little round ones.  Also, I decided to throw the uncooked noodles in about an hour and a half before we ate.  It worked out fine, EXCEPT that the noodles will absorb all the liquid out of the crock pot while they cook.  Luckily I checked on it, because it was starting to burn and I had to add a couple cups of water.  In the end it was okay, but just be aware that if you add UNCOOKED noodles, you will have to add more liquid.  I have learned to always add the noodles in the last hour of cooking, too, otherwise they over-cook and turn to mush.

Three Packets and a Roast ~ by Sarah

This is a Mary Hunt from Everyday Cheapskate recipe.  It is the best pot roast you'll ever make.  I guarantee it!

Ingredients:
1 beef roast (chuck, London broil, round...the cheaper the better--mine was only six bucks!)
Three packets of dry mix:
   brown gravy dry mix
   Italian dressing dry mix
   ranch dressing dry mix

Directions:
Place beef in the slow cooker.  Tear open the packets and pour them on the raw meat.  Add one cup of water.  Cover and cook on low 8 hours for a large roast or on high for 5 hours.  Check after a few hours to make sure it's not getting too done.  The gravy this creates is incredible and even the cheapest cut of meat will be so tender! 

Variations:

If you have a pork roast, substitute the brown gravy mix with pork gravy mix.  If you have a whole chicken, substitute it with chicken gravy.

Slow Cooker Pork or Beef Roast ~ by Sarah

This recipe is a combination of ideas from Angela and ideas from me.  You can use a pork roast or a beef roast--the cheaper the better!  It is incredibly delicious!  This is one of Wes's favorite meals.

Ingredients:
1 pork or beef pot roast
1 envelope dry onion soup
1 can golden mushroom soup
1 heaping spoonful diced, jarred garlic
seasoning salt, garlic salt, pepper

Directions:
Drizzle olive oil in large skillet.  Heat over medium-high until oil is hot.  Place roast in skillet and brown on all sides.  Season well while browning. 

 Place roast in crock pot.  Pour golden mushroom soup over roast, then sprinkle the envelope of onion soup.  Add a small amount (about 1/2 a cup) of liquid--water, or beef broth if you're using a beef roast. 

Cook on low for about 6 hours.

Depending on how watery the roast is, the gravy in the crock pot may be thick enough to serve as is.  If it's not, add some flour and milk (I use heavy cream if I have it) and cook over medium-high heat until it's at your desired thickness.

You can add potatoes and/or carrots to the roast when a few hours of cooking time is left.  It makes the gravy a lot more watery, so sometimes I cook them separately.

Pork Chops in the Slow-Cooker ~ by Kelsey

This is another frequent dinner at our house.  It's easy, it smells good, and the kids love it.

Ingredients:
Pork chops (assorted, bone-in, loin chops, whatever you like)
Cream of mushroom soup
Seasonings of your choice (I use garlic powder or whatever special seasonings we have at the time)

Lightly brown the pork on both sides in a frying pan, using the seasonings you like.  Put the soup in the slow cooker, add a can of water.  Put the pork in the slow cooker.  Cook on low for about five hours.  It can be difficult to get the meat out of the cooker in one piece because it will be falling apart.