Here's a great recipe to put in your crock pot after a great camping trip.  It will feed the masses for days, and they can dole out and reheat as needed.

• 2 medium onions, finely chopped
• 1 tablespoon canola oil
• 6 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/4 cup packed brown sugar
• 1/4 cup cider vinegar
• 2 tablespoons hot pepper sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground cumin
• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 8 kaiser rolls, split

In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved.

Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.

I have been on high search for a crock pot recipe that would make a thirty apple crisp.  When apple season is at its peak, there is nothing better than the smell of slow cooked apples whisking throughout your house.  

Unfortunately, most recipes I've tried produce soupy, saturated-crisp toppings that never made the grade.  This one is scrumptious and provides that crispy topping everyone is vying for. 

• 8 medium apples, unpeeled and sliced
• 1/4 cup lemon juice
• 1-1/2 teaspoons grated lemon peel
• 2-1/2 cups granola with fruit and nuts
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted

In a large bowl, toss the apples, lemon juice and peel. Transfer to a greased 3-qt. slow cooker. Combine the granola, sugar and cinnamon; sprinkle over apples. Drizzle with butter.

Cover and cook on low for 5-6 hours or until the apples are tender. Serve warm.

I brought this slow cooker recipe in a small compartment sized lunch container to work the other day.  I immediately zapped it for two minutes.  Within 30 seconds I had three comrades at my desk wondering what in the world smelled so divine.  

Once you make it, you're gonna love it.  There is nothing I've tasted that even comes close to a food truck in southern Mexico.

• 1 bone-in pork shoulder roast (4 to 5 pounds)
• 1 can (28 ounces) enchilada sauce
• 1 large green pepper, chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, minced

Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender.

Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with two forks and return to slow cooker.

Stir in the cilantro, lime juice and lime peel; heat through. Serve with a slotted spoon on tortillas if desired. 

I don't know what gets into me this time of year.  But, I can tell you the last place I want to be is in the kitchen.  Don't get me wrong, I still enjoy cooking as much as I enjoy a good home cooked meal, but spring is in the air - and all I want to do is reorganize- throw something in the crock pot and get back to the task at hand.

The other day my son asked me, "Why aren't there any leftovers anymore?"  This is the kid that only enjoys the comfort foods of home.  Not a sandwich man at all.  Well, spring has sprung buddy, and I want to throw on those recipes that are 30-minute specials!

But while shopping at Winn-Dixie the other day I noticed lovely Boston Butts for only $1.49 a pound! Finally a recipe that will offer a stream of leftovers - at least for the following day.  

1 tab. smoked paprika
1 tab. Lowery's garlic salt
2 tab. brown sugar
1 tsp. salt
1/2 tsp. pepper
4-5 lb. Boston butt
BBQ sauce

In a small bowl, combine all seasonings and mix well.  Rub mixture onto meat.  Pot pork butt in crock pot and cook on high for 4 hours.  Then reduce to low setting for 4 more hours until meat begins to fall apart.  Serve with BBQ sauce.

My son loves a rich sauce.  Me, on the other hand, enjoy a lighter sauce with more cubed tomato chunks and veggies.  So, for years here I've been posting my favorite sauces on this blog thinking just about everyone out there must feel the same way I do.

The other night I tried this new version on an old dinner staple.  After the first bite, my son turns to me and says, "Keep this one.  This is really good.  Can you make it this way from now on?"  

"NO!" I'm thinking, and all of a sudden memories flood back to my childhood.  You see, my mother made this same type of sauce.  Mostly paste went into her cauldron along with lots of different types of meat.  It was never my favorite.  But, a few years back my mother made this long ago once-a-week-fare for a family dinner. My son took one bite and was in love.  "Why don't you make it Grandma's way?"  

So I humbly share with you the "richer" sauce recipe for those of you out there that like a sauce that sticks to your ribs.  

1 slice of American bread, torn
1/4 cup of milk
1 large egg, beaten
1 lb. lean ground beef
1/4 cup Parmesan cheese
1 cup minced onion, divided
1 tsp. minced garlic, divided
1 1/2 tsp. oregano, divided
1 tsp. salt
1/4 tsp. pepper
1 can tomato paste
2 cans (15 oz) tomato sauce
1 1/2 cups water

In bowl place bread, milk, egg and mix until it forms a paste.  Add ground beef, 1/2 cup onion, 1 tsp. garlic, 3/4 tsp. oregano, salt, and pepper. Until just combined. Form into about 15 meatballs.  

In crock pot add, paste, tomato sauce, water, remaining onion, garlic, and oregano.  Add a bit more salt and pepper to taste.  

Drop meatballs directly into crock pot.  The flavor will be utterly amazing and will have little fat if your using the lean ground beef.

Here's a great mac and cheese recipe that you can place into the crock pot and set it and forget it.  It is more of a full-bodied recipe chock full of cheesy flavor.  Eggs added to this type of recipe give it more of a diner flare with that rich custard-type filling. 

Best of all, there is no need to precook noodles!

1 8 oz. package of shredded Italian three-cheese blend
1 8 oz package of shredded sharp Cheddar cheese
1 large eggs, beaten
1 12 oz. can of evaporated milk
1 1/2 cups of milk
1 tsp. salt
3/4 tsp. ground mustard
1/3 tsp. red pepper
1/2 tsp. black pepper
8 oz small shell pasta (about 2 1/4 cups)

Combine cheeses in one bowl.

Whisk eggs and next 6 ingredients in a larger bowl. Stir in pasta.  Add 3 cups of combined cheeses. Pour mixture in crock pot.

Top with remaining cheese.  Cook on LOW 4 hours.

Here's a wonderful, easy recipe reminiscent of the Paris' countryside.  Something you'd smell wafting in through white curtains curtailing in a slight breeze.

By marinating the bird, you allow a bit of tenderizing while infusing a delicious combination of flavors once cooked. 


3 quarts of water
1 tab. salt
1 (3-4 lb.) whole chicken, halved
2 tab. margarine, softened 
1 tab. lemon pepper
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 med. onion, coarsely chopped
1 lemon quartered
2 garlic cloves, halved
1 cup chicken broth

Combine water and salt in large bowl, add chicken.  Cover and chill 8 hours.

Drain chicken.  Spread softened margarine evenly over chicken skin.  Sprinkle with lemon pepper and salt/pepper to taste.

Place chicken halves in slow cooker top with rest of ingredients.  Pour broth over all.  Set on HIGH 3 1/2 hours or until done.

This one is a favorite of my youngest boy.  There is nothing that makes his stomach smile more than a good 'ol slow cooker meal that includes a nice piece of beef and some gravy.

Of course, it's just as important to make a bit of those melt-in-your-mouth fluffy potatoes to soak up that awesome gravy.

I know many of you are thinking, "Roast, who's got money for that?" Well, once a month Publix has a nice sirloin roast for only $3.99 a pound.  Pick up a 2 1/2 pd. piece, and you've got dinner for two days.

2.5 pd. boneless beef roast, your favorite
3/4 tsp. pepper
14 oz. can beef broth
10 3/4 oz. can cream of mushroom soup
1 oz. package of dry onion soup mix
2 tab. cornstarch
2 tab. water

Sprinkle roast with pepper; place in 5-quart slow cooker.  Add beef broth, cream of mushroom, and onion soup mix.

Cover and cook on high for 1 hour. Reduce heat to low and cook 7 hours until tender.  Transfer roast to serving platter.

Whisk together cornstarch and water.  Whisk into meat juices in crock pot.  Increase to high and cook uncovered until thickened.  About 1 minute.  Place roast back in and serve.

Oh yum! The perfect recipe when there is a chill in the air.  There is nothing like a slow-cooked soup.  One of the timeless pieces of a rib-sticking dinner that boasts true love.

• 2-1/2 cups 2% milk
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1-3/4 cups frozen corn
• 1 cup frozen shredded hash brown potatoes
• 1 cup cubed fully cooked ham
• 1 large onion, chopped
• 2 teaspoons dried parsley flakes
• 2 tablespoons butter
• Salt and pepper to taste

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

Here'a superb one pot meal that takes minutes to toss together.  Cook three hours on high, and you have a wonderful, nutritious meal for a busy weekend.

I purchased one pound bags of shrimp recently at Winn Dixie for only $5.99 to create this dish.  The quality was excellent for a frozen shrimp, much better than some over the counter fresh varieties.  

The rice ends with fantastic flavor from peppers, onions, garlic, chicken thighs, and shrimp.  Just perfect!

3 1/2 pd. bone-in, skin on, chicken thighs
salt and pepper
2 tab. olive oil
1/4 pd. cooked ham diced
1 large onion, chopped
1 green pepper, diced
3 cloves garlic, diced
1 tsp. Oregano
1/2 cup white cooking wine
1 can 15 oz diced tomatoes
3 cups chicken stock
2 tsp. red wine vinegar
2 cups long grain rice
2 cups frozen peas
1/2 lb. shrimp 
6 green onions, sliced
2 tab. parsley, chopped

Oil the slow cooker.

Pat dry chicken and season with salt and pepper.  Warm oil in frying pan and add chicken cooking on medium until both sides are golden.  About 8 minutes.

Pour off most of the fat.  Add ham, onion, and bell pepper.  Saute about 7 minutes.  Add garlic and oregano and cook for one more minute.  Stir in 1/2 tsp salt and 1/4 tsp. pepper, and wine to dislodge browned bits on the bottom. 

Transfer to slow cooker.  Add tomatoes, stock, and vinegar.  Stir in rice.  Nestle chicken in the rice, cover, and cook on low setting for 3 hours.

Uncover and check to be sure a little liquid is still visible at the bottom of the cooker.  If it appears dry, add 1 tab. water.  Scatter the peas and shrimp evenly over the top.  Re-cover and cook until shrimp are pink, the chicken is cooked through, and the rice is tender, about 15 minutes more.

Transfer contents of cooker to plates.  Top with green onion and parsley.  Serve.