Cherry Pork Chops Crock Pot Recipe

Cherry Pork Chops Crock Pot Recipe

6 pork chops, cut 3/4 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cherry pie filling
2 teaspoons lemon juice
1 teaspoon chicken bouillon
1/8 teaspoon ground mace

Trim excess fat from pork chops. Brown pork chops in hot skillet with butter. Sprinkle each chop with salt and pepper.

Combine cherry pie filling, lemon juice, chicken bouillon and ground mace in crockpot. Stir well. Place chops in crockpot. Cover. Cook on LOW for 5 hours.

Place chops on platter. Pour cherry sauce over the pork chops.

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Crockpot Recipe for Caramel Apple Heaven

Crockpot Recipe for Caramel Apple Heaven

Yield: 7 servings

2 cooking apples, peeled, cored and cut into 1/8-inch wedges
1/2 cup apple juice
24 squares individually wrapped caramels
1 teaspoon vanilla extract
1/8 teaspoon cardamom
3/4 teaspoon cinnamon
1/3 cup creamy-style peanut butter
7 slices angel food cake

In a crockpot, combine apple juice, caramels, vanilla extract, cardamom and cinnamon. Drop in peanut butter, 1 teaspoon at a time, stirring to combine. Add apple wedges. Cover and cook on LOW for 5 hours.

Stir. Cover and cook on LOW for 1 hour.

To serve, pour 1/3 cup mixture over each angel food cake slice.

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Crock Pot Mexican Hamburger Casserole

1 (10 ounce) can tomatoes and green chiles (Ro-tel)
2 cups grated cheese
1 (10 ounce) cream of mushroom soup
1 medium onion, chopped
3 cups corn chips, divided
1 pound ground beef

Brown ground beef and drain off fat. Mix well with undiluted mushroom soup and tomatoes and chiles. Line bottom of crockpot with 1 cup of corn chips. Add 1/3 of onion, sprinkle with 1/3 of grated cheese and add 1/3 of meat mixture. Repeat layers.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 hours. 6 to 8 servings

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Hamburger Casserole Recipe

Recipe for Cheesy Garlicky Chicken

6 to 8 boneless skinless chicken breasts
2 cans cream of chicken soup
1 can Cheddar cheese soup
Several dashes of garlic powder

Place chicken breasts in crockpot. Mix the soups and garlic powder together. Pour over the top of the chicken. Cook on LOW for about 8 hours.


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Crock Pot Chicken

Crock Pot Beef Barley Stew

1 1/2 pounds beef chuck, cut into 1-1/2-inch cubes
2 tablespoons olive oil
2 medium carrots, cut into 1-inch chunks
1 cup chopped onion
1 cup chopped celery
2 (14 ounce) cans peeled tomatoes, with juice
1 (14 ounce) can water
1/2 cup uncooked barley
2 tablespoons granulated sugar
1 tablespoon salt
1/2 teaspoon pepper
3 cooked and peeled potatoes, cut into chunks (optional)

Brown meat in olive oil in skillet over medium heat, about 3 minutes.

Remove meat from pan and set aside.

Add carrots, onion and celery to pan and cook until slightly browned, 2 to 3 minutes.

Add vegetables to crockpot. Place meat on top of vegetables. Add tomatoes, water and barley. Stir in sugar, salt and pepper.

Cover and cook on LOW for about 7 hours, adding cooked potatoes to stew during last 30 minutes of cooking.
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Vegetable Soup

1 pound lean stew meat, cut into small pieces and rinsed
1 (28 ounce) can tomatoes
12 ounces frozen mixed vegetables
4 beef bouillon cubes
1 medium onion, chopped
Water
1/3 cup barley or 1/2 thin noodles

Put meat, tomatoes, vegetables, bouillon cubes and onion into a crockpot in order listed. Fill crockpot to within 1 inch of the rim with water. Cook on LOW for 24 hours. Add barley or noodles 3 to 4 hours before serving.

Makes 3 quarts.


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Crockpot Vegetable Soup

Crockpot Recipe for Barbecue Bean Soup

Source: Rival Crock-Pot Cookbook

1 pound Great Northern beans, soaked
2 teaspoons salt
1 medium onion, chopped
1/8 teaspoon ground pepper
2 pounds beef short ribs
6 cups water
3/4 cup barbecue sauce

Place all ingredients except barbecue sauce into crockpot. Cover and cook on LOW for 10 to 16 hours.

Before serving, remove short ribs and cut meat from bones. Return meat to crockpot. Stir in barbecue sauce before serving.


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