Monday, April 5, 2010

Slow Cooker BBQ Pork Chops

Prep Time:
2 Min
Cook Time:
4 Hrs
Ready In:
4 Hrs 2 Min


Ingredients

* 8 pork chops
* 1 (18 ounce) bottle barbecue sauce

Directions

1. Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.
2. Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.

Sunday, April 4, 2010

Slow Cooker Country-Style Spareribs

Prep Time:
30 Min
Cook Time:
10 Hrs
Ready In:
10 Hrs 30 Min


Ingredients

* 4 pounds pork spareribs
* salt and pepper to taste
* 1 onion, chopped
* 1 green bell pepper, chopped
* 2 stalks celery, chopped
* 2 (8 ounce) cans tomato sauce
* 3 tablespoons brown sugar
* 2 tablespoons white wine vinegar
* 1/4 cup lemon juice
* 2 tablespoons Worcestershire sauce

Directions

1. Season ribs with salt and pepper to taste. In a large skillet, over medium-high heat, brown ribs on all sides.
2. Place half of the onion, green pepper, and celery in the bottom of a slow cooker. Place half of the ribs on top the vegetables, then repeat layering with the remaining vegetables and ribs. In a medium bowl, stir together the tomato sauce, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Pour mixture over the top of the ribs.
3. Cover, and cook on High for 1 hour. Reduce to Low, and cook for another 8 to 9 hours.

Saturday, April 3, 2010

Tangy Slow Cooker Pork Roast

Ingredients

* 1 large onion, sliced
* 2 1/2 pounds boneless pork loin roast
* 1 cup hot water
* 1/4 cup white sugar
* 3 tablespoons red wine vinegar
* 2 tablespoons soy sauce
* 1 tablespoon ketchup
* 1/2 teaspoon black pepper
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 1 dash hot pepper sauce, or to taste

Directions

1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Friday, April 2, 2010

Awesome Slow Cooker Pot Roast

Prep Time:
10 Min
Cook Time:
8 Hrs
Ready In:
8 Hrs 10 Min


Ingredients

* 2 (10.75 ounce) cans condensed cream of mushroom soup
* 1 (1 ounce) package dry onion soup mix
* 1 1/4 cups water
* 5 1/2 pounds pot roast

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Thursday, April 1, 2010

Banana Cream Pie with Caramel Drizzle

Prep Time:
15 Min

Ready In:
4 Hrs 15 Min


Ingredients

* 1 medium banana, sliced
* 1 (6 ounce Graham Pie Crust
* 2 cups cold milk
* 2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
* 2 cups thawed French Vanilla Whipped Topping, divided
* 1/4 cup Caramel Topping

Directions

1. Arrange banana slices on bottom of crust.
2. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spoon into crust.
3. Refrigerate 4 hours or until set. Top with remaining 1 cup whipped topping just before serving. Drizzle with caramel topping. Store leftover pie in refrigerator.