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INGREDIENTS

• 2 lbssmoked pork chops
• 2 cups apple butter
• 2 teaspoons quick-cooking tapioca
• 1 teaspoonitalian seasoning
• 5 red apples

DIRECTIONS

1. Combine apple butter, Italian seasoning and tapioca in crock pot.
2. Peel and slice apples put in crock pot.
3. Put pork chops on top of apples and spoon sauce over all.
4. Cook on low 5-6 hrs or high 3-3 1/2 hours.

INGREDIENTS

• 3 eggs
• 1 (16ounce)can solid-pack pumpkin
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 3 tablespoons sweet sherry
• 3/4 cup sugar
• 2 cups milk
• 3 cups packed 3/4 inch cubes Italian bread or French bread or sourdough bread
• 1/2 cup chopped walnuts
• heavy cream

DIRECTIONS

1. In a large bowl, whisk the eggs until smooth.
2. Whisk in the pumpkin, cinnamon, nutmeg, and cloves until well mixed.
3. Whisk in the sherry, sugar, and milk until smooth.
4. Stir in the bread cubes and nuts.
5. Turn the mixture into a 3 1/2-quart electric slow cooker.
6. Cover and cook on the high heat setting 2 1/4 to 2 1/2 hours, or until puffed (do not cook on the low heat setting for a longer time).
7. Remove the lid and continue cooking on high 20 to 30 minutes longer.
8. Serve warm or at room temperature, topped with heavy cream.

INGREDIENTS

• 3-4 lbsboneless pork butt (shoulder)
• 1/4 cup soy sauce
• 1 large yellow onion
• salt and pepper
• any other dry seasoning , your family likes (i use season salt, lemon pepper, garlic powder, onion powder and cayenne pepper)
• 1/2 cup water

DIRECTIONS

1. Season both sides of pork roast with your choice of dry seasonings.
2. In a shallow roasting pan brown the roast under the broiler about 5 minutes on each side or you can brown on top the stove in a cast iron skillet with a touch of oil.
3. This step enhances the flavor and seals the juices in the meat, and renders any excess fat from the roast.
4. While roast is browning, slice large onion into thick slices and separate into rings.
5. Place 1/2 of the rings in the bottom of the crock pot.
6. Take the browned pork roast and place on top of the onion rings in the crock pot then cover with the other half of the onion rings.
7. Pour the 1/4 cup soy sauce over the top of roast, then pour the 1/2 cup water on sides of roast.
8. Cook on low for 8-10 hours or on high for 5 hours.
9. You may have leftovers depending on family size and is great for sandwiches!
10. Meat should be falling apart.

INGREDIENTS

• 1 (3lb) roasting chickens
• salt and pepper
• parsley
• butter
• basilor tarragon (optional)
• lemon pepper seasoning

DIRECTIONS

1. Wash chicken and pat dry.
2. Sprinkle cavity with salt, pepper and parsley generously.
3. Place in crock pot.
4. Dot with butter.
5. Sprinkle with parsley, basil or tarragon and lemon pepper seasoning.
6. Cover, cook on high one hour then low 8-10 hours.

INGREDIENTS

• 5 slices bacon
• 1/2 lbsliced mushrooms
• 2 teaspoons salt
• 1/3 cup flour
• 1 teaspoon thyme leaves
• 1 1/2 cups Burgundy wine
• 12 small whole white onions
• 1/4 cup parsley
• 3 1/2 lbs beef chuck, cubed
• 2 garlic cloves, crushed
• 1/2 teaspoon pepper
• 4 whole cloves
• 1 bay leaf
• 1 lb carrots, sliced(optional)
• 11 ouncesfrozen peas(optional)

DIRECTIONS

1. Fry bacon; remove.
2. Saute beef in bacon drippings.
3. Remove beef from fat and put beef in crock pot.
4. Add garlic, salt and pepper to beef.
5. Sprinkle flour over beef and stir to blend.
6. Put cloves, thyme and bay leaf in cheesecloth packet; add to pot.
7. Add wine and parsley; mix.
8. Crumble bacon and add to pot.
9. Add carrots and onions.
10. Cover and cook on low 8-9 hours.
11. Saute mushrooms, then add the peas and mushrooms to pot and cook another 3 to 5 minutes.