from Fix It and Forget It

5-6 pork chops
salt to taste
pepper to taste
29-oz. can cling peach halves, drained (reserve juice)
1/4 c. brown sugar
1/2 t. ground cloves
8-oz. can tomato sauce
1/4 c. vinegar

Lightly brown pork chops on both sides in saucepan. Drain. Arrange in slow cooker. Sprinkle with salt & pepper.
Place drained peach halves on top of pork chops.
Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 c. peach syrup, and vinegar. Pour over peaches and pork chops.
Cover. Cook on Low 3-4 hours.

I am making this tonight for the first time. It smells so good with the peaches and cloves, mmm. The sauce is a peach BBQ and tastes good.

Wow, it was really good! I mean, pork chops are pork chops but the sauce was tasty and it was nice to have a bit of peach with each bite. We had alfredo noodles and apple sauce with it.

4 frozen boneless skinless chicken breasts
1 pkg dry Italian Dressing mix
1 cup water

Combine in your handy dandy crock pot and cook on LOW for 8-10 hours.  The meat is very moist and excellent served with rice, veggie, and homemade bread (with jam of course).

I found this in my “Fix It & Forget It” cookbook

4 pork chops
salt to taste
pepper to taste
1 tsp. garlic powder
1 Tbsp. oil
2-2 1/2 c. ketchup
1/2 c. brown sugar
1 Tbsp. hickory-flavored liquid smoke
1 c. onions, chopped

Season chops with salt, pepper, and garlic powder.  Brown on both sides in oil in skillet.  Drain.
Combine ketchup, brown sugar, and liquid smoke in bowl.
Place onions in slow cooker.  Dip browned pork chops in sauce mixture and place on onions.  Pour remaining sauce over chops.
Cover.  Cook on Low 7-9 ours or High 4-5 hours.
Makes a great meal served with cole slaw and steak fries.

from Fix It & Forget It

3/4 c. unsweetened apple juice
2 T sugar
2 T soy sauce
1 T vinegar
1 t. ground ginger
1/4 t. garlic powder
1/8 t. pepper
3-lb. boneless pork loin
2-1/2 T cornstarch
3 T cold water

Combine apple juice, sugar, soy sauce, vinegar, ginger, garlic powder, and pepper in crockpot.

Add roast.  Turn to coat.

Cover.  Cook on Low 7-8 hours.  Remove roast and keep warm.

In saucepan, combine cornstarch and cold water until smooth.  Stir in juices from roast.  Bring to boil.  Cook and stir for 2 minutes or until thickened.  Serve with roast.

I am using a pork shoulder roast that I found in my freezer.  The sauce tasted great after I mixed it so I have high hopes for dinner.  I will be serving this with homemade mashed potatoes and corn on the cob.

I found this in my Fix It and Forget It cookbook

1-1/2 c. sliced carrots
1 large green pepper, chopped
1 medium onion, chopped
2 T. quick-cooking tapioca
2-1/2-3lb. chicken, cut into serving-size pieces
8 oz. can pineapple chunks in juice
1/3 c. brown sugar
1/3 c. vinegar
1 T soy sauce
1/2 t. instant chicken bouillon
1/4 t. garlic powder
1/4 t. ground ginger (or 1/2 t. freshly grated ginger)
1 t. salt

Place vegetables in bottom of slow cooker. Sprinkle with tapioca. Add chicken.

In a separate bowl, combine pineapple, brown sugar, vinegar, soy sauce, bouillon, garlic powder, ginger, and salt. Pour over chicken.

Cover. Cook on Low 8-10 hours.
Serves 6
Serve over cooked rice.

This was a great dish and so easy to prepare! It had a sweet taste but not too much so and the chucks of pineapple made it perfect.

1- 10 oz pkg. Lasagne noodles broken into bite size pieces (I use Farfalle)
1 lb. Ground beef
½ lb. Italian sausage
1 onion, diced
1 clove garlic
12 oz mozzarella cheese, grated
12 oz. Cottage cheese
12 oz tomato paste
½ c. water
1/4 salt
½ tsp. Pepper
1 ½ Tbl dried parsley
1 tsp. Basil

Cook noodles for 9 min. Brown meat; drain. Put in lightly greased crock pot. Add all remaining ingredients. Stir to mix thoroughly. Cover; cook on low 7 -9 hours or on low 3-5 hours.

This is a great – great – crockpot lasagne! I love the taste of the Italian sausage in it, and it is easy! I served it with cream corn and toasted garlic french bread.

I found this in an old Taste of Home Quick Cooking magazine.

2-1/2 to 3 lbs. boneless port shoulder roast
1-1/2 c. beef broth
1/2 c. cliced green onions
1 t. dried basil
1 t. dried marjoram
1/2 t. salt
1/2 t. pepper
1 bay leaf
6 medium red potatoes, cut into 2-inch chunks
4 medium carrots, cut into 2-inch chunks
7 to 8 fresh mushrooms, quartered
1/4 c. all-purpose flour
1/2 c. cold water
Browning sauce, optional

Place roast in a slow cooker; add broth, onions and seasonings. Cover and cook on high for 2 hours. Add potatoes, carrots and mushrooms. Cover and cook on low for 6 hours or until vegetables are tender. Remove the meat and vegetables; keep warm. Discard bay leaf. In a saucepan, combine flour and cold water until smooth; stir in 1-1/2 c. cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with roast and vegetables. Yield: 6 servings

*We are having this tonight so a review is forthcoming!

This is my very favorite recipe for crockpot ribs. I buy boneless country style ribs from Costco in the bulk and separate the package into two freezer bags using my FoodSaver. I love that thing!  Anyway, here it is:

Easy Easy BBQ Ribs

3 lbs. country-style spareribs
1/2 t. salt, optional
1/4 t. pepper, optional (I am always light on the pepper)
2 onions, sliced
16-24 oz bottle bbq sauce (depending on how saucy you like it)

First I combine everything except for the meat in the crockpot and turn it on high.

The ribs I buy are pretty long so I cut them in half then brown them in a skillet with some extra virgin olive oil.   Add the ribs to the crockpot and cook on high for one hour.  Turn them down to low and cook for another 7 or 8 more hours.  That is it!  Tonight I am serving them with a salad, rolls, and an orzo dish that I will post later.