Chili Verde

Pork (loin, roast, chops, etc), cut raw in chunks

1 can chicken broth

1 14oz can green chili sauce

2 t. New Mexico chili powder

1 t garlic powder

2 t cumin

In crock pot, put raw pork chunks, chicken broth, and seasonings. Cook for several hours until done. Shred.

This is really good when you have a burrito bar: tortillas, black beans, cilantro rice, pico de gallo, guacamole, and cheese.

Slow Cooker Tacos

This is one of the BEST new recipes I have tried in a long time. So FAST and Easy yet full of flavor. My favorite combo!

Ingredients:
2-3 FROZEN chicken breasts
1 can black beans
1 can corn
1 jar salsa of choice

Put all in slow cooker and set on LOW for 8 hours. When done, shred chicken in separate bowl using two forks. Return to mix and stir well to combine flavor. Heat tortillas in the meantime. Use filling for tacos or taco salad. Garnish with sour cream, guacamole, cheese, etc. Serve with soup and tortilla chips, etc.

DELICIOUS! Sorry I don't have a photo

Slow Cooker Chocolate Bread Pudding

1 loaf french bread, cut in to 1" cubes

4 eggs

1/2 cup sugar

4 cups milk

8 0z dark chocolate, finely chopped

1/2 cup sliced almonds, toasted

2 tsp. vanilla extract

1 tsp cinnamon

pinch of salt

1. Line cooker (or I just sprayed it with olive oil).

2. Divide bread cubes, chocolate chips and nuts in two.

3. Layer first half in cooker, starting with bread cubes. Repeat

4. In large bowl, mix eggs, vanilla, milk, salt, cinnamon, and sugar.

5. Pour milk mixture over layers in cooker and cover.

6. Cook on low 6-8 hours or until liquid is absorbed and bread pulls away from cooker walls.

7. Serve warm or cold with fresh raspberries and/or whip cream.

Camp Stew

2-3 lb. boneless chuck roast
1/2 c. flour
1 tsp. salt
1 tsp. pepper
1/4 c. olive oil
1 large onion, diced
1 head garlic, minced
1 quart hot water
2 packets brown gravy mix
1 packet mushroom gravy mix
2 bay leaves
1 tsp. thyme
1 tsp. sugar
2 Tbsp. worcestershire sauce
1/2 tsp. paprika
1/2 tsp. tabasco
5 carrots, peeled and sliced
4 stalks celery
6 medium potatoes, diced
1 lb. bag frozen corn
1 lb. bag frozen petite peas
1 lb. bag frozen green beans
15 oz. can kidney beans

Trim fat from meat and cut into 1" cubes. In a medium bowl, combine flour, salt, and pepper and stir to mix. Add meat and mix until well coated. Heat 12" deep Dutch oven using 24 briquettes bottom heat. Add olive oil then meat and brown meat on all sides. Add onion and garlic and keep cooking until onions are soft and translucent. Add HOT water, gravy mixes, bay leaves, thyme, sugar, worcestershire sauce, Tobasco, and paprika. Stir to mix completely. Bring to a boil then add carrots and celery. Return to a boil and let cook 15 minutes. Stir in remaining ingredients and bring to a boil. Cover dutch oven and reduce briquettes on bottom to 12 and add 6 to the lid. Simmer 30-45 more minutes or until all veggies are soft. Serves: 15-20

Note: We did not add the corn, peas, green beans or kidney beans b/c we were in a hurry to get it cooking! It was still delicious. So even if you don't have all these ingredients, the base soup is excellent, so just thrown in whatever you've got. (I like recipes like that) You could easily do this in a crock pot on a cool autumn or winter day.

Texas BBQ

4-5 lb 7-bone or chuck roast

2 chopped onions

3/4 c. chopped celery

2 chopped bell peppers

2 c. ketchup (hot, optional)

1/2 c. burgundy cooking wine (may substitute tomato juice or cooking sherry)

3 T balsamic vinegar

3 T Worcestershire sauce

2 T Fresh lemon juice

2 T brown sugar

3/4 c. water

2 T chili powder

1 t. liquid smoke

2 T parsley flakes

2 T prepared mustard

Brown roast in 2 T olive oil. Place in crock pot or roasting pan. Mix together all ingredients and pour over browned roast. Cover and simmer for at least 4 hours. Shred meat/remove bones. Serve on a bun.

Serves 10+

Rose E. P's Baked Beans

1 large can Pork and Beans
1 large can Red Kidney Beans
1 cup Green Lima Beans (or can use canned)
1 can Black Beans
2 cups chopped onion
2 cloves garlic, minced
1 lb bacon
1/2 cup ketchup
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
3 T. Apple Cider Vinegar
3 T. brown sugar
1 T. Worcestershire Sauce

1. Fry Bacon. Saute' onions and garlic in 1 T. bacon grease (or can use olive oil).
2. Drain and rinse beans (except for Pork and Beans) and put in crock pot.
3. Add remaining ingredients, including crumbled bacon, onions and garlic.
4. Simmer in crock pot on high for 4 hours, or until desired consistency.

Optional: cover and bake in a 350 degree oven for 45 minutes.

(This is my Great Grandma Toone's famous recipe for beans. Great for a potluck or a picnic. Always pleases a crowd.)

White Chili

3 15- to 15-1/2 oz cans Great Northern, pinto, or white kidney (cannellini) beans, rinsed and drained
2 1/2 cups chopped cooked chicken
1 cup chopped onion (1 large)
1 1/2 cups chopped red, green, and/or yellow sweet pepper (2 medium)
2 fresh jalapeno chile peppers, seeded and chopped (or I use 1 small can of green chilies)
2 cloves garlic, minced
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
3 1/2 cups chicken broth

Shredded Monterey Jack cheese (optional)
Broken Tortilla chips (optional)

1. in a 3 1/2- or 4 qt-crockpot combine drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt, and oregano. Stir in chicken broth.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle soup into bowls. If desired, top each serving with some of the cheese and tortilla chips.


(If I don't want to use the crockpot, I usually can make this soup in an hour. I just saute the garlic, onions, and sweet peppers in a little olive oil, then add everything else. Simmer for about 20 minutes or until the beans are soft. This is a family favorite!)

Hearty Lentil Soup

3 medium potatoes, peeled and chopped
1 cup onion, diced
1 28 oz. can tomatoes
5 beef bouillon cubes
1/4 c. fresh or 2 tsp. dried basil
1 tsp. salt
2 medium zucchini, chopped
3 carrots, chopped
2 small turnips, diced
3 stalks celery, sliced
5 cups water
8 oz. lentils
1/4 tsp. pepper

Put everything in crock pot except zucchini. Set on high for 2 hours or low for 8 hours. Add zucchini at the end, cook for another 30 min (if on high) or 1 hour (if on low). Serves 12.

*You can add beef soup bones to this if you want - about 2 lbs. Add with the other ingredients. Then, before serving, cut the beef off the bones and cut meat into chunks, returning to the soup.

Lentils are full of iron, protein, and fiber. I love them! I should have a section in my cookbook just for lentils. If anyone has any good recipes with lentils, please share them!