Crockpot Cherry Pork Chops

1 (21 ounce) can cherry pie filling
4 pork chops

Pour cherry pie filling into slow cooker. Add pork chops and stir to coat with filling. Cover and cook on low all day. Cook until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).

serves 4

Slow Cooker Ham

1/2 cup unsweetened pineapple juice
2 cups brown sugar
1 (7-8 lb) whole cured picnic ham

Pour the pineapple juice into the bottom of the crockpot/slow cooker.
Sprinkle about 1-1/2 cups brown sugar onto the juice.
Place the ham flat-side down into the crockpot (depending on the size of your crockpot you may need to trim the ham slightly to make it fit).
Using clean hands rub the remaining brown sugar onto the ham.
Cover and cook on LOW for 8-9 hours.
You may baste the ham halfway through cooking if desired.

Crock Pot Orange Chicken

3 1/2 lbs boneless skinless chicken breasts (4 large)
6 tablespoons flour
2/3 cup smuckers sugar-free orange marmalade
2/3 cup jack daniel's barbecue sauce
4 tablespoons kikkoman light soy sauce
2 tablespoons fresh ginger, grated (or jarred)

Put chicken and flour into a bag and toss together. Place the chicken in the crock pot. Add the rest of the ingredients, cover and cook on low for 6 - 8 hours, or on high for 3 - 4 hours

Crock Pot Apple Sauce

12 cups pared cored, thinly sliced, cooking apples
1/2 cup sugar
1/2 teaspoon cinnamon
1 cup water
1 tablespoon lemon juice
freshly grated nutmeg (optional)

Place apples in slow cooker.
Combine sugar & cinnamon.
Mix with apples.
Stir in water, lemon juice, & nutmeg (optional).
Cover & cook on low 5-7 hours or on high 2 1/2 - 3 1/2 hours.

Crockpot Chicken With Cranberries

6 boneless skinless chicken breasts
1 small onion, chopped
1 cup fresh cranberries
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 tablespoons brown sugar or honey
1 cup orange juice
3 tablespoons flour, mixed with 2 tablespoons cold water

Place all ingredients, except flour-water mixture, in the slow cooker/Crock Pot.
Cover and cook on low 6 to 7 hours, until chicken is tender.
Add flour mixture in the last 15 to 20 minutes and cook until thickened.

Pot Pork Roast With Apricot and Horseradish

1 (3-4 lb) pork roast
1 (12 ounce) jar apricot preserves
1 (12 ounce) jar horseradish sauce
1 medium onion, sliced

Place onion slices in the bottom of a crock pot.
Brown pork roast in a skillet on all sides.
Place roast on onion slices.
In a bowl, mix apricot preserves with horseradish sauce; pour over roast in crock pot.
Cook on low for 8-10 hours.

Raspberry Cider

1 cup apple-raspberry juice concentrate, thawed (see note below)
10 cups fresh apple cider
1-2 tablespoon sugar (white or brown)
4 cinnamon sticks

Combine everything in a large pan or crock-pot.
Heat to a simmer, then turn down and keep warm until closer to serving time.
May be served hot, warm or even cooled completely with equally tasty results.

Lazy Apricot Preserves

1 pound dried apricots
1-3/4 cups sugar
3-1/2 cups water

In food processor (or blender/chopper), process the apricots until very finely chopped
Transfer to 3-1/2 or 4 qt crockpot
Stir in the sugar and water
Cover & Cook on high heat for 2-1/2 hours, stirring twice, if possible
Uncover, & cook on high, stirring occasionally, 2 hours longer, or until the jam has thickened
Let jam cool; then ladle into freezer containers or jars
Freeze up to 3 months, or refrigerate up to 3 weeks


Apricot-Orange Jam
Stir in 1 Tbsp grated orange rind at the end of the cooking time
Makes about 4-1/2 cups

Easy All Day Apple Butter

5-6 lbs apples, peeled & finely chopped
4 cups sugar
2-3 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
Place apples in a slow cooker
Combine sugar, cinnamon, cloves and salt
Pour over apples and mix well
Cover & cook on high for 1 hour
Reduce heat to low, cover & cook 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking)
Uncover and cook on low an additional hour (or longer, if desired)
Stir with a whisk until smooth
Spoon into freezer containers, leaving 1/2 inch headspace
Let cool
Cover to refrigerate or freeze

You can make several batches and it freezes well...you might want to add more sugar, so adjust to taste

Aloha Pork Steaks

4 pork shoulder steaks, cut 1/2-inch thick
2 tsp cooking oil
1 (8-oz) can crushed pineapple, do not drain
1/2 cup chopped green pepper
1/2 cup water
1/3 cup packed brown sugar
2 Tbsp quick-cooking tapioca
2 Tbsp catsup
2 tsp soy sauce
1/2 tsp dry mustard
2 cups hot cooked rice

In a large skillet brown pork steaks on both sides in hot oil. Drain off fat.
Transfer steaks to 3-1/2 or 4-quart crockery cooker.
In a bowl combine undrained pineapple, green pepper, water, brown sugar, tapioca, catsup, soy sauce, and dry mustard; pour over steaks.
Cover; cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
Skim fat from sauce.
Serve over hot cooked rice
Makes 4 servings

Baked Pineapple

2 (20-oz.) cans pineapple chunks, drained
1 cup firmly packed brown sugar
3/4 cup round butter cracker crumbs
3 tbls. butter or margarine

Place half of pineapple into slow cooker. Cover with half of brown sugar and half of cracker crumbs; dot with half of butter.

Layer remaining ingredients. Bake on Low setting for 2 hours.

Serve warm.

Pina Colada Bread Pudding

1 1-lb unsliced loaf French or sourdough bread
1 10 oz can frozen Pina Colada drink mix
1 (6-oz) can pineapple juice
1 12-oz can evaporated skimmed milk
1/2 cup cream of coconut
2 (7-8-oz each) bananas, sliced crosswise
3 eggs
1/3 cup Irish cream or 1/4 cup light-rum, optional
1 cup golden raisins
1 8-oz can crushed pineapple and juice
1 tsp grated lemon peel
8 or 10 fresh mint sprigs

With sharp knife, trim crust from bread; discard crust or make into breadcrumbs for use in another recipe.
Cut bread in 1" cubes; set aside.
In blender or food processor fitted with metal blade, combine 1/2 of following ingredients: drink mix, pineapple juice, milk, cream of coconut and banana slices
Process until pureed. Pour puree into 6-cup bowl
Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liquer (if using)
Combine both purees
Combine raisins and crushed pineapple with juice; set aside
Place about 2/3 of bread cubes in slow cooker
Sprinkle 1/2 teaspoon grated lemon peel
Spread 1 cup raisin-pineapple mixture over bread in slow cooker
Top with remaining bread cubes
Then top with remaining lemon peel and raisin-pineapple mixture
Pour pureed ingredients into slow cooker
Cover and cook on LOW for 6 hours
Spoon pudding into 8 or 10 dessert dishes and serve hot
Garnish with mint if desired

Apple Brown Betty

3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted

Wash apples, peel, core, cut into eighths; place in bottom on crock.

Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover.

Place crock into outer shell. Cook on low setting 2 to 4 hours.

Makes 6 to 8 servings.

Lemon-Poppyseed Upside Down Cake

1 pkg. Lemon-Poppyseed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water
Sauce:

1 tablespoon butter
3/4 cup water
1/2 cup sugar
juice from one lemon (about 1/4 cup)

Mix the first 4 ingredients together until well moistened.
Spread batter in a lightly greased 3 1/2 quart crockpot.
Combine sauce ingredients in a small saucepan; bring to a boil. Pour boiling mixture over the batter; cover and cook on high for 2 to 2 1/2 hours. Edges will be slightly browned.
Turn heat off and leave in the pot for about 30 minutes with cover slightly ajar.
When cool enough to handle, hold a large plate over the top of the pot then invert.

Crockpot Banana Bread

1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)

Sift together the flour, baking powder, baking soda and salt.
With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually.
Beat in the eggs in a slow stream.
With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts.
Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.
Place on a rack in the slow cooker.
Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape.
Cook on high for 4 to 6 hours.
Cool on a rack for 10 minutes. Serve Warm.
(Makes 4 to 6 servings)

Picadillo

2 pounds ground beef
1 large onion chopped
1 cup raisins
2 teaspoons chili powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cloves garlic finely chopped
2 medium apples peeled and chopped
2 10 ounces each cans diced tomatoes and green chilies undrained
1/2 cup slivered almonds toasted

Cook beef and onion in 12 inch skillet over medium heat, stirring occasionally until beef is brown; drain.

Mix beef mixture and remaining ingredients except almonds in 3 1/2 to 6 quart slow cooker. Cover and cook on low heat setting 3-4 hours or until most of the liquid is absorbed

Stir in almonds.

Makes 12 servings