Pork and Pineapple

1 1/2 lb boneless pork loin, cut into cubes
1 (8-oz) can pineapple tidbits in unsweetened juice, undrained
1 medium red or green bell pepper, cut into squares
3 tablespoons brown sugar
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
2/3 cup uncooked regular long-grain white rice
1 1/3 cups water
3 tablespoons water
2 tablespoons cornstarch

1. In 3 1/2 to 4-quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar, and soy sauce; mix well.

2. Cover; cook on low setting for 6 to 8 hours.

3. About 25 minutes before serving, cook rice in 1 1/3 cups water as directed on package.

4. About 5 minutes before serving, in a small bowl, blend 3 tablespoons water and cornstarch until smooth. Stir into pork mixture. Increase heat setting to high; cover and cook an additional 5 minutes or until thickened. Serve pork mixture over rice.

NUTRITION INFORMATION PER SERVING: Serving size: 1/6 of Recipe | Calories 330 | Calories from Fat 80 | % Daily Value: Total Fat 9g 14% | Saturated Fat 3g 15% | Cholesterol 70mg 23% | Sodium 500mg 21% | Total Carbohydrate 35g 12% | Dietary Fiber 1g 4% | Sugars 14g | Protein 28g | Vitamin A 24% | Vitamin C 34% | Calcium 2% | Iron 12%

Beef Dip Sandwiches

4 pounds beef chuck roast

1 tablespoon minced garlic

1 tablespoon dried rosemary

3 bay leaves

1 cup soy sauce

6 cups water

Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better. 

To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the slow cooker too! 

Dulce De Leche (Brazillian Canned Caramel)

• Sweetened Condensed Milk, canned (use however many you like according to how much you need)


• Crock pot/slow cooker

Take labels off the cans. DO NOT OPEN CANS.

Put cans in slow cooker.

Fill the crock pot with water til a few inches higher than top of cans.

Cover and set on low heat; Cook for 8-10 hours.

When time is up, carefully take out cans from crock pot.

Let cool for about 40 minutes.

Open and enjoy!

I used cut green apples and banana chunks to serve with this caramel dip. You can also use some pretzels, graham crackers, or really anything you can dunk in to make a yummy treat. You can also put on top of ice cream sundaes or cakes. By the way, this was THE easiest thing I have ever made...so simple! :-)

Crock Pot Chicken

August 2009: Slow Cooker

2-4 Chicken Breasts
1 package Hidden Valley dressing (Ranch or Caesar)
1/3 cup butter
1 can Cream of Chicken soup
1 8 ounce package cream cheese softened

Place chicken breasts in crockpot. Sprinkle with seasoning packet. Place 1/3 cup butter on top. Cook in crockpot on low for 4-5 hours. Mix soup and softened cream cheese. Pour our chicken and cook for 30 minutes. Serve over mashed potatoes.

Submitted by Christy Pethel

Slower Cooker Lasagna

August 2009: Slower Cooker

1 pound uncooked lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup part-skim ricotta cheese
1 1/2 cups part-skim mozzarella cheese, shredded, divided
6 sheets of uncooked lasagna noodles
1/2 cups shredded Parmesan cheese

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red pepper flakes; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with hald of ricotta mixture. Repeat with another layer and finishe with remaining 1/3 beef mixture.

Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover, turn off heat and season to taste, if desired.

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

Submitted by Kelli Callahan

Crock Pot Triple Chocolate Mess

August 2009: Slow Cooker

1 package chocolate cake mix
1 pint sour cream
1 small package instant chocolate pudding
1 small bag chocolate chips
3/4 cup oil
4 eggs
1 cup water

Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot. Cook on low for 4-5 hours. Serve in a bowl with ice cream.

Submitted by Melanie Rottweiler

Tater Tot Casserole

August 2009: Slow Cooker

32 oz Bag Frozen Tater Tots
1 pound ground beef or turkey, browned
1/2 tsp salt
1/4 tsp pepper
(2) 14 oz cans green beans, drained
10 3/4 ounce can cream of mushroom soup
1 tbsp dried onions
1/4 cup milk

Line slow cooker with frozen tater tots. Combine remaining ingredients, pour over potatoes. Cover and cook on high for 2 to 3 hours.

Note: sprinkle individual servings with your choice of grated cheese or serve with ketchup.

Submitted by Shauna Cooke

Pulled Pork

June 2009: Picnic Foods

1 Pork Roast (3-4 lbs)
1 onion
3 cloves garlic
2 Tbsp liquid smoke
4 cups water
Cajun Seasoning
BBQ sauce

Cut pork roast into big chunks. Liberally season with cajun seasoning. Brown all sides of the meat. Add to slow cooker. Roughly chop the onion and garlic. Add to slow cooker. Add water and liquid smoke over the pork. Cook on low for 10 hours. When it is finished, pull it apart and add your favorite BBQ sauce.

Submitted by Randi DeRoest