Slow Cooker Pork Chop Meal

Not the best picture....but it was yummy!


Ingredients:
6 boneless porkchops
2 cans cream of mushroom soup
1/2 cup of water
2 cans green beans (i used french cut)
5 or 6 large russet potatoes- peeled and cubed
salt and pepper to taste

Directions:
Spray slow cooker with cooking spray.
Dump 1 can of soup in slow cooker, add water and stir to combine.
Place the pork chops in the slower.  Layer them on top of each other.
Add potatoes, then salt and pepper on top.
Dump other can of soup over the potatoes and spread with a spoon to cover potatoes.
Cook on high for 4 or 5 hours. Until potatoes are tender.
Reduce heat to low and add green beans.  Cook for 1 hour more.

*Recipe adapted from Allrecipes.com

Rate it!
Jen: 8
Kile: 9
Kiley:
Madee: 5
Destrie: didn't like the beans...8 or 9 for the rest!

Crockpot Honey and Parmesan Pork Roast

 
 Photo from Six Sisters Stuff

Ingredients
1 (2-3 pound) boneless pork roast
⅔ cup grated Parmesan cheese
½ cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
½ tsp salt
2 Tbsp cornstarch
¼ cup cold water

Directions
Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours.

Remove meat from crockpot and shred.  Return to juices.
Serve on hard rolls.

Rate It!
Jen: 8
Kile:
Kiley:
Madee: 7
 Destrie: 7

APPLE- CHEDDAR SAUSAGE MEATBALLS WITH DIJON- BALSAMIC GLAZE

www.RecipeGirl.com

Ingredients:

1 package Maple-flavored Jimmy Dean pork sausage ( can use regular)
1 large egg, lightly beaten
½ cup fine bread crumbs
½ cup coarsely grated peeled tart baking apple
1 cup grated sharp Cheddar cheese 
½ cup dijon mustard
¼ cup tomato sauce
¼ cup maple syrup
¼ cup balsamic vinegar
1. Combine sausage, egg, breadcrumbs, apple and cheese in a large mixing bowl; stir well. Shape into 4 dozen (1-inch) balls. In a large skillet over medium-high heat, cook in batches of 12 or 24, turning frequently until lightly browned, about 10 minutes. Drain if desired, then return to skillet.
2. In a small bowl, combine mustard, tomato sauce, maple syrup and vinegar. Pour over sausage balls. Cover and simmer for 30 minutes. Transfer to slow cooker; serve hot with toothpicks.
Yield: 4 dozen
Rate It!
Jen: 6.5
Kile:  6
Kiley: 6.5
Madee: 6.5
Destrie: good- he asked for seconds!

Dr. Pepper Pulled Pork

I got this recipe from my friend Sarah's blog and Sarah got it from our friend Amber. This photo is from Sarah's blog also.
Anyway, I had a bottle of this in my cupboard and was waiting for a chance to use it. YUM!

Ingredients:
1 pork roast (I always get the one that says "butt" portion- the meat is more tender)
2 12 oz cans of Dr.Pepper
1 bottle Dr. Pepper BBQ sauce
1 bottle honey BBQ sauce (I used Famous Dave's Sweet and Sassy)

Put pork roast in the crock pot with two cans of Dr. Pepper.
Cook on low for 6-8 hours (I did mine for 12 hours on low-overnight)
Pour out the Dr. Pepper and shred the pork with a fork.
Add 1 bottle of Dr. Pepper BBQ sauce and 1 bottle of your favorite honey BBQ sauce
Cook for one more hour in the crock pot.

Rate It!
Jen: 10
Kile: 9.5
Kiley: 8
Madee: 10
Destrie: Good

Sausage Cups

Ingredients

• 1 (12 ounce) package won ton wrappers
• 1 pound Bob Evans® Original Sausage Roll
• 1 cup Monterey Jack cheese, shredded
• 1 cup Cheddar cheese, shredded
• 1/2 cup Ranch dressing

Directions

1. Preheat oven to 350 degrees F. Crumble sausage into medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain. Spray mini muffin tins and insert won ton wrappers to form a small cup. Bake 5 minutes in preheated oven. Allow wrappers to cool. Mix sausage, cheeses and ranch dressing together. Fill won ton wrappers. Bake for 10 minutes until bubbly. (I use home made ranch dressing-the recipe is on this blog.)
   

Rate It!

Jen:8.5
Kile: 6
Kiley: 9
Madee: 6.5
Destrie: good