BBQ Pulled Pork by Emily Matthews

cook pork roast in crock ot on low for 8-10 hours (can be frozen) with about 1/2 cup water. Optional: add 1/2 tsp. liquid smoke. When tender and falling apart, shred and pour in a bottle of your favorite bbq sauce. Emily recommends Bulls Eye. Serve on fresh rolls or hamburger buns.

Crock Pot Spaghetti Sauce by Rachel Johnson

1 lb. ground Italian sausage
1/2 lb. ground beef
2 onion, minced
5-6 cloves garlic
1 28 oz. can crushed tomatoes
2 6-oz. cans tomato paste
1 8-oz. can tomato sauce
1 cup beef bouillon
2 TBSP. sugar
1 1/2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
1 tsp. salt
1/4 tsp ground pepper
2 Tbsp. fresh or dried parsley

Brown meat, onion, and garlic in skillet. Toss in crock pot and add all the rest of the ingredients, stir and let cook on low for 6-8 hours or high for 3-4 hours. Serve over pasta or as a sauce in lasagna

Saucy Chicken by Tasha Shorts

1 can cream of mushroom soup
1 can cream of chicken soup
1 8 oz. package cream cheese
4 chopped chicken breasts
salt and pepper to taste

Mix together and cook in crock pot on low for 7 hours. Serve over rice.

Carolina Barbequed Pork

From the Kitchen of Lynda Cramer

2 small onions, quartered
2 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. salt
1/2 tsp ground black pepper
1 4-6 lb. bonless pork butt or shoulder roast
3/4 c. cider vinegar
4 tsp. Worcestershire Sauce
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne
Hamburger buns
coleslaw

Place onions in crock pot. Combine brown sugar, paprika, salt, and pepper. Rub over roast. Place roast over onion. Combine vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic, cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast; cover and refrigerate remaining vinegar mixture. Cover the roast in the stoneware and cook on Low 10-12 hours or High 4-6 hours. Drizzle about one third reserved vinegar mixture over the roast during the last half hour of cooking. Remove meat and onions, drain. Chop or shred meat and onions and serve meat on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.

Wild Rice Chicken Dinner

This casserole is not only easy, but its a favorite with my kids, and the only way I used to get Grace to eat green beans. This is a double recipe, with instructions to freeze half--and it freezes beautifully.

2 (8.8 oz) pkgs. long-grain and wild rice, prepared according to package

In a dutchoven, combine:

2 (16 oz) pkgs frozen french-style green beans, thawed

2 cans cream of celery

2 (8 oz) cans sliced water chestnuts, drained

2/3 c chopped onion

2 jars (4 oz) sliced pimientos, drained

1 c mayo

1/2 c milk

1 t pepper

Bring to a boil

Reduce heat, cover and simmer 5 minutes

Stir in rice and 6 c cubed, cooked chicken

Cook 3-4 minutes

Divide and place 1/2 in a serving dish and 1/2 in a 9x13 baking dish

Top with 1 c slivered almonds, divided

(Freeze 9x13 casserole up to 3 months, thaw in fridge overnight, then bake 350, 40-45 minutes)

Cake Balls

1 box cake (any flavor)
1 8oz. pkg. cream cheese
bark coating (white or milk chocolate for dipping)

1. Mix and bake cake according to package directions and let cool to room temp.

2. In mixer, crumble cake and mix with cream cheese til it makes a dough ball.

3. Form 1 inch balls and put on wax paper on a cookie sheet, then place in freezer.

4. Melt bark and dip each ball. I used a tooth pick, but a spoon works well too. Place on wax paper again and put in fridge till hardened.

5. Put extra chocolate in a sturdy ziplock bag, snip a corner, then drizzle on each ball. Place in fridge till ready to serve.

Cafe Rio Pork

1 Pork Shoulder Roast
1 20 oz. bottle of Dr Pepper
1 cup brown sugar
2 T dry mustard
3 T cumin powder
2 T chili powder
6 cloves minced garlic
1 tsp pepper
1 can Chipotle Peppers in Adobo sauce

First, open the can of Chiles and drain the sauce into the Crockpot. Then discard the chiles (or use for something else, they are hot!) Add and mix together sugar, mustard,cumin,chili powder,garlic,pepper. Add roast and cook on High for 5 hours. Depending on the size of the roast, the cooking time will vary. After 5 hours the meat should be shred-able. Reduce heat to low, pull apart the meat with two forks. Place back in Crockpot and cook until ready to serve. I also cooked this in the oven at 350 for three hours and I rotated and checked on it every 30 minutes. It was so good. When the Pork was done I ended up adding more Chili powder, Cumin, salt and pepper. Taste it and make sure you like the flavors before you serve.