Crock Pot BBQ Pork Roast

This has become one of our favorites, so I figured it was time to record it as a keeper.

Ingredients:

• 1 pork roast (I use tenderloin, about 3 lbs)
• 1 cup Southern Comfort
• 1 jar sweet honey barbecue sauce
• 3 strips (uncooked) thick cut maple bacon
• 1 sweet onion, chopped
• 1 jar apple butter
• 2 pouches Uncle Ben’s Ready Rice (I use long grain and wild or brown)
• salt, pepper, garlic to taste

Put pork roast in large ziploc baggie (I use meat tenderizer on it, both sides)

Add Southern Comfort and barbecue sauce

Zip bag (I double bag) and shake well so entire roast is covered.  Marinate in refrigerator overnight.

Put roast in crock pot with marinade.  Season with salt, pepper, garlic to taste.  Lay strips of maple bacon across the top of the roast.  Add chopped onions.

Cover roast with apple butter.  Use a spatula to spoon marinade from bottom of pot into the apple butter covering the roast until well mixed and covered.

Cover pot and cook on low all day, at least 6 hours (I cook 8 – 10 hours).

Option 1:  30 minutes before serving, shred pork in crock pot.  Add pouches of rice and stir in until well mixed.  Let cook the last 30 minutes so rice thickens.

Option 2:  If you want more liquid, cook rice separately (90 seconds in microwave) and plate.  Put pork on top and pour sauce over everything.

Makes 6 servings.

Apple-Bacon Monkeybread!

Apple-Bacon Monkeybread!.

Chicken Stroganoff(ish) in Crock Pot

Weird concoction I’m trying tonight, and just getting the recipe down so if it sucks I can tweak it later.

Ingredients:

1 package of Costco (Foster Farms) boneless, skinless chicken thighs

2 cans Cream of Mushroom with Roasted Garlic soup

4 tablespoons sour cream

1 packet McCormick Brown Gravy mix

1 pouch Uncle Ben’s Ready Rice, Long Grain & Wild

salt, pepper, garlic, seasonings to taste

Instructions:

Put chicken pieces in bottom of crock pot

Season to taste

Cover in two cans of soup

Mix in sour cream

Stir in brown gravy mix

Mix well

Cover and cook on low for 6-8 hours

30 minutes before serving:

Add rice and mix well

Let cook final 30 minutes to let rice absorb extra liquid in pot

Slutty Brownies

These look amazing, and I have to try them!

From: The Londoner

Slutty Brownies
Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are…

The Best Brownies In The WORLD.

I know, big statement.
They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy.

They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again).

They take about 45mins to make, including baking time.
The ultimate comfort food, whipped up within the hour.
You will need…

1 Box of cookie mix,
1 Box of brownie mix,
2 Eggs,
2 Packs of Oreos (double stuffed ones are even better if you can find them)
Some oil
& your favourite ice-cream (optional)

Preheat your oven to 350°F, 180°C, gas mark 4.
Line a baking tray with grease proof paper.
Follow the instructions on the cookie mix box & stir furiously until you have gooey cookie dough, I usually add a little extra water and oil to what they suggest, it just keeps it moist as you’ll be baking it for longer than suggested. An extra teaspoon of each is just right.

Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom.

Cover this layer with your Oreos. Don’t use the broken ones, eat them as you go. This recipe is too glorious to use substandard Oreos.

Mix up your brownie batter. Just stick to the recipe on the box for this one.

& pour over your Oreos.

Bake for 30mins.

Remove from the oven and leave to cool.
When its still a little bit warm, use the paper to lift your creation out of the tray and rest it on a chopping board.
Use a large, sharp knife to cut it into manageable chunks, sections, slabs… depending on how many calories you think you can handle in one sitting.

Drop onto a plate and scoop on your ice cream.

Enjoy, and don’t forget to lick the bowl!

If you’re feeling particularly domesticated, you could always make these with real cookie mixture and home made brownie batter, but as far as I’m concerned, life’s just too short!

Ps, if you like these, you might like my Mars Bar Melts recipe, 4 ingredients, 7 mins… gooey cookie heaven!

Chocolate Thunder Cake

From my friend Michelle and her husband Jeff – this sounds incredible!

Chocolate Thunder Cake

1 box Devil’s Food cake mix
1 (14oz) can sweetened condensed milk
1 (12oz jar) fudge topping (we used Smuckers), slightly warmed to spread
1 (12 oz) whipped topping, aka cool whip
2 (8oz) heath bars, crushed

Bake cake in a 9×13 according to package.
Let cool for 30 mins.
Poke holes in cake with wooden spoon handle.
Pour on the sweetened condensed milk, spread evenly.
Wait 5 minutes then spread the fudge topping over that.
Spread the whipped cream next, then sprinkle the candy bits on last.
Chill before serving.

Crock Pot Pork Chops with Apple Butter

Extremely easy recipe for moist, sweet pork chops

Ingredients:

4 boneless pork chops
4 strips maple bacon
1/2 sweet onion, chopped
8-12 oz apple butter (I used one whole jar)
salt and pepper to taste

Directions:

* Place pork chops side-by-side in crock pot
* Season to taste with salt and pepper (I threw in a little garlic powder too)
* Lay strips of maple bacon across the top of the pork chops
* Sprinkle chopped onion on top and around pork chops
* Cover completely with apple butter

Cook on low heat for 6-8 hours.

Spread leftover apple butter onto biscuits, mix into mashed potatoes, or save as a spread for deli-meat lunch sandwiches.

Cornbread

Lisa U.’s recipe

preheat oven to 375

in a large bowl, sift the following
2 cups cornmeal
1 cup unbleached flour
1 T baking powder
1 t salt
1/2 cup sugar (I use brown)

in another bowl, mix
2 cups buttermilk
4 eggs
1 can creamed corn

put 1/2 stick of butter in a 9×13 baking dish, and put the dish in the preheated oven. Mix the wet ingredients into the dry ingredients. If you’re going to add cheese, bacon, fruit or whatever, add that after you’ve thoroughly combined the wet and dry ingredients. Take the baking dish out of the oven and tilt it to coat the bottom and sides with the melted butter. Pour in the cornbread mixture. Bake for 45 minutes, or until a knife inserted into the center comes out clean.

This makes a very moist, dense and slightly sweet corn bread.

Maple-Whiskey Glazed Beef Brisket

As recommended by @CrockPotWizard (Twitter)

Original recipe here.

Ingredients:

* 1 tsp. ground red pepper
* 1 tbsp. coarse salt
* 1/2 tsp. freshly ground black pepper
* 1 1/2 to 2 lbs. beef brisket, scored with a knife on both sides
* 2 tbsp. olive oil
* 1/2 cup maple syrup
* 1/4 cup whiskey
* 2 tbsp. packed brown sugar
* 1 tbsp. tomato paste
* Juice of one orange
* 2 cloves garlic, mashed
* 4 slices (1/16″ thick each) fresh ginger
* 4 slices (1/2″ X 1 1/2″) orange peel

Directions:

1.) Combine red pepper, salt & black pepper in small mixing bowl. Rub over brisket. Place brisket in resealable plastic good storage bag. Set aside.
2.) Combine oil, syrup, whiskey, sugar, tomato paste, orange juice, garlic, ginger & orange peel in mixing bowl. Stir to mix. Pour mixture over brisket in resealable storage bag.
3.) Marinate brisket, refrigerated, at least 2 hours or overnight.
4.) Transfer brisket & marinade to slow cooker. Cover, cook on LOW 7 – 9 hours, turning brisket once or twice. Adjust seasonings to taste. Slice thinkly across the grain & serve.

Beef Stroganoff

From my friend Betty Ann.

Ingredients

* 2 pounds beef chuck roast
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 4 ounces butter
* 4 green onions, sliced (white parts only)
* 4 tablespoons all-purpose flour
* 1 (10.5 ounce) can condensed beef broth
* 1 teaspoon prepared mustard
* 1 (6 ounce) can sliced mushrooms, drained
* 1/3 cup sour cream
* 1/3 cup white wine
* salt to taste
* ground black pepper to taste

Directions

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.

4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Japanese Beef Stew

As recommended by @CrockPotWizard (Twitter)

Original recipe here.

Cook Time
10-12 hours on LOW
6-8 hours on HIGH
Slow Cooker
4 – 4.5 Quarts
5 – 5.5 Quarts
Yields
6-8 servings

Ingredients

2 tablespoons vegetable oil
2 pounds beef stew meat, cut in 1-inch cubes
1 cup water
1/2 cup Japanese sake (or dry white wine)
1/4 cup sugar
1/4 cup soy sauce
1 teaspoon salt
4 medium carrots, peeled and sliced on the bias
3 medium Yukon Gold potatoes, peeled and chopped
1 white onion, peeled and chopped

Directions

1. In a large skillet placed on stovetop set to medium-high heat, add oil.
2. Once the oil is hot, sear beef on all sides, turning as each piece browns.
3. Transfer the beef to the stoneware and place on slow cooker heating base. Add all of the remaining ingredients and mix well.
4. Cover and cook on High for 4 to 6 hours or on Low for 10 to 12 hours.