Not Just Any Pulled Pork Tacos

I must admit, I am leery when it comes to pork recipes. I have been burned before... and often. But this recipe was a home run. I especially enjoyed it the next day on a bed of rice, some sour cream and sliced olives on top. It was a bit spicy for our shorter residents. I would suggest eliminating or half-ing the cayenne if you are making it for kids. Enjoy!

Source: canyoustayfordinner.com via craftyashley on Pinterest

Slow Cooker Pulled Pork via Can You Stay for Dinner

1 lb pork tenderloin, or chicken

1 15 oz can tomato sauce, or one 12 oz jar salsa
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon cayenne pepper
½ teaspoon salt
3 cloves garlic, minced

Place pork in the base of your slow cooker. In a small bowl, stir together all remaining ingredients. Pour evenly over pork. Cook on low for 8 hours. When done, shred the pork using two forks, pulling against the grain of the meat. Serve in warmed tortillas with shredded lettuce, chopped tomatoes, grated cheddar cheese, and sour cream. 

Costa Vida Chicken

Hands down, love this. Especially as a taco salad. And it's super easy to make!

Source: realmomkitchen.com via craftyashley on Pinterest

• 1 (16 oz.) bottle Kraft Zesty Italian Dressing (I used Kroger brand)
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 3 cloves garlic, minced
• 5 skinless, boneless chicken breast

Cook all together in a crock pot on high for 4 hours, shred meat and cook 1 additional hour. (This recipe makes a lot so you can do have or freeze the leftovers for another meal)

Slow Cooker Hawaiian Chicken

2 (18 oz.) bottles of bbq sauce
1 can (15 oz.) pineapple chunks
1 green bell pepper- sliced
1 onion- chopped
2 cloves garlic- minced
8 chicken breasts

1. In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
2. Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
3. Cover, and cook on Low for 8 to 9 hours.

Crock Pot Cherry Jubilee

If you do not try this- I can say with a complete certainty you are missing out on a plate of heaven. Eat it for dinner- eat the whole pot full. Promise me just this one thing.

2 cans (21 oz. each) cherry pie filling
1 pkg (18 oz.) yellow cake mix
1/2 c. melted butter (or margarine)

Spread pie filling in the bottom of a greased slow cooker. Sprinkle dry cake mix powder over the top. Pour melted butter over that, and wham! Cover & cook on high heat for 2 hours or low heat for 4 hours.

Crock Pot Peach Cobbler

3/4 c. Bisquick
1/3 c. sugar
1/2 c. packed brown sugar
1/2 can evaporated milk
2 tsp. margarine or butter, melted
2 large eggs
3 large ripe peaches, mashed
2 tsp. vanilla extract
3/4 tsp. cinnamon

Lightly grease crock pot. In a large mixing bowl, combine sugars and bisquick. Add eggs and vanilla extract. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into crock pot. Cover and cook on low for six to eight hours or on high for 3 to 4 hours. Serve warm. Top with vanilla ice cream if desired.

All-Day Crockpot Beef

I'm contemplating making a roast. The last attempt went poorly. Perhaps this recipe will be better.

1−1/2 pounds beef roast,
1/2 teaspoon black pepper
2 garlic cloves, minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots, sliced
2 celery stalks, diced
1 green bell pepper, chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice

* Use any cut of beef roast desired.

1. Cut beef roast into serving−sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.

2. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.

3. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.

4. Turn to low, cover and cook for 7−9 hours.

It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference. When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot to high and thicken liquid with a little flour or cornstarch.

Cherry Cake Stuff

This reminds me of girls' camp. Scrumptious.

2 (21 oz.) cans cherry pie filling
1 pkg. yellow cake mix
1/2 c. melted butter/margarine

Spread pie filling in the bottom of greased slow cooker. Sprinkle dry cake mix powder over the top. Pour melted butter over the top. Cover and cook on high for 2 hrs or on low for 4 hrs.

Makes 10-12 servings

Crock Pot Lasagna

Yay! No cooking those huge lasagna noodles!

12 lasagna noodles- uncooked
2 lb. ground beef, browned & drained
1 1/2 tea. italian seasoning
1 jar (28 oz.) spaghetti sauce
1/4 cup water
1 carton (16 oz.) cottage cheese
2 c. shredded mozzarella cheese

Put half noodles in crock pot, break to fit. Stir italian seasoning into meat & spread half meat mix over noodles. Then pour the water, 1/2 sauce on top, 1/2 cottage cheese, 1/2 shredded cheese. Repeat the layers in that order. Cover & cook on low for 4-5 hrs. Do not cook more than 5 hrs.

makes 6-8 servings

Red Potatoes & Ham

Warning: this is a bit less than "healthy", but of course, ridiculously yummy.... and don't forget it's a slow cooker recipe.

2 lbs. red potatoes, quartered
2 c. cooked ham- in chunks
1 can cream of potato soup
1 envelope dry ranch dressing
8 oz. cream cheese- softened

Put potatoes and ham in slow cooker. Mix soup and ranch in separate bowl, then pour over potatoes and ham, stir until well combined. Cover and cook on low setting for 8 hrs. Add cream cheese during last hour. Stir before serving.

Note: throw in some frozen vegetables with the potatoes while you're at it. I particularly like broccoli!

Slow Cooker Burrito Bake

Clearly, I'm not a professional food photographer. But I swear it tastes great!

1 lb. ground beef
1 envelope taco seasoning
1 medium onion, chopped
1 green pepper, chopped
1 can black beans, with liquid
1 can pinto beans, with liquid
2 (10 oz.) cans tomatoes & green chiles, drained
10 medium flour tortillas, torn into pieces
4 c. grated cheddar cheese

Brown beef and drain. Stir in taco seasoning. Layer one-third of each ingredient starting with beef in the order listed above. into a greased 4 1/2 to 6-qt. slow cooker. Repeat layers twice more, cover and cook 6-8 hrs. on low or 3-4 hrs. on high.

Makes 8 servings

Note: top with salsa and sour cream.