DHM's Saucy Pork Chops and Rice

DHM's Saucy Pork Chops and Rice

The DHM (or Deputy Headmistress) from The Common Room has been kind enough to share her recipe for crock pot saucy pork chops. It looks super simple, easy and DELICIOUS! Here is how she does it:

In a 6 quart crock pot mix the following ingredients....

2 cans or about 56 ounces canned tomatoes (stewed, crushed, whole, whatever works)

1 cup brown sugar

4 T. apple cider vinegar

1 1/2 Tablespoons garlic powder

1 cup diced sweet onion

4 Tablespoons Molasses

2 t. chili powder

Once it is all incorporated, add 3 pounds of pork chops (they will have more flavor if you brown them in a skillet for a few minutes before adding to the crock pot). Cook on medium for about 6 hours. Forty five minutes before serving, add 4 - 5 cups of cooked brown rice. You could also serve the pork chops over the cooked brown rice if you prefer.

This sounds sooooooo good, thanks for sharing this original recipe with us!

*Note* My crock pot(s) don't have a medium setting. I would assume you could cook on low for 6 - 8 hours or on high for 3 - 4 hours

Crock Pot Stuffed Peppers, Tex-Mex Style

Crock Pot Stuffed Peppers, Tex-Mex Style

4 medium sweet red peppers

1 can (15 ounces) black beans, rinsed and drained

1 cup (4 ounces) shredded Mexican cheese blend

3/4 cup salsa

½ c onion, chopped

1/2 cup frozen corn

1 pack ready cooked rice, Mexican or Spanish rice style

1-1/4 teaspoons chili powder

1/2 teaspoon ground cumin

Reduced-fat sour cream, optional

Directions

Cut tops off peppers and remove seeds; place a small amount of cheese (a pinch) into each pepper; set aside. Sauté onion in olive oil for 2 minutes. Add corn and sauté for an additional 2 minutes. Add black beans, salsa, cumin, chili powder and rice to the pan. Simmer on medium low heat for about 3 minutes. Spoon mixture into peppers. Place in a 5-qt. slow cooker coated with cooking spray.

Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Add remaining cheese to top of peppers for the last 15-20 minutes of cooking time. Serve with sour cream if desired. Yield: 4 servings

Pot Meatball-Spinach Casserole

Pot Meatball-Spinach Casserole

"4oz cream cheese, softened

1 1/2 T. 2% Milk

1/4 c. Sour cream

2 T. Dried minced onion

4 oz. Small shell macaroni

1 9oz. package fresh spinach

3/4# frozen meatballs, thawed, cut in half

1 8 oz. can tomato sauce

1/3 c. Spaghetti sauce

1 T. Sugar

1 t. Garlic salt

Pepper to taste

1 c. Cheddar cheese

Combine dairy and onions, set aside. Cook shell pasta slightly less than the package directions. Combine pasta, meatballs, sauces, and dry ingredients. Layer ingredients in a greased four quart slow cooker in the following order:

1/2 meatball mixture, 1/2 dairy mixture, all spinach, 1/2 meatball mixture, 1/2 dairy mixture,

cheddar cheese.

Cook on low 2-3 hours. This may be made ahead and refrigerated overnight. If you do so, cook on high for one hour, then switch to low for two hours. Check and switch to ""keep warm"" if necessary.

Recipe may be doubled if desired. As written, serves four generously

Crock Pot Chicken Noodle Soup

chicken Noodle Soup 2 rotisserie (?) chickens,de-boned 8 chicken boullion cubes
8 cups water
1 cream of chicken soup
1 teaspoon seasoned salt
... 1 can mixed vegetables
... 1/4 teaspoon pepper
1 leek or small onion chopped
1 carrot, chopped
2 stalks celery, chopped
1/4 cup parsley, chopped
1/2 teaspoon dried marjoram or basil
1 bay leaf
6 ounces noodles
Preparation:

Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove bay leaf from pot, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving

Crock Pot Country Scalloped Potatoes

·         Country Scalloped Potatoes

6 medium potatoes, thinly sliced
1 large onion, thinly sliced
1 cup cheddar cheese, shredded
... 1/2 cup fresh Italian parsley, minced
1/2 cup milk
1/2 cup butter, melted
1/2 teaspoon paprika
1/2 tsp black pepper
1/2 teaspoon salt

Lightly grease the CP. Alternate layers of potatoes, onions, cheese, parsley in the stoneware. In a small bowl, combine the milk, butter, paprika, pepper and salt. Pour this mixture over the ingredients in the slow cooker. Cover cook on Low for 7 to 9 hours or on High for 3 to 4 hours

French Dip Crock Pot

French Dip

 French dip recipe. Here is how she does it:

• 3 lb chuck roast
• 1 - 10.5 ounce can of condensed French Onion Soup
• 1 - 10.5 ounce can of condensed beef consume
• 1 - 10.5 ounce can of condensed beef broth
• 1 teaspoon of beef broth granules
• 1 Tablespoon of insant coffee granules (I prefer Folgers)

Place chuck roast in crock pot. In a medium sized bowl, mix remaining ingredients. Pour over roast. Cook on low for 10 hours. If using a 4 lb roast, add a 1/2 soup can of water.

Once cooked, shred beef and place on rolls that have been toasted under the broiler. Place a piece of provolone (or cheese of your choice) on top of shredded beef. Dip in broth from the crock pot and ENJOY!

*My Notes*

1. I would guess that you should use at least a 3 - 4 quart crock pot. Just make sure your roast fits in the crock pot nicely, not overcrowded or too full once the soup mixtures are added.
2. The leftovers would make great meat pies or barbecue

Bacon Ranch Slow Cooked Chicken

BACON RANCH SLOW COOKED CHICKEN

2 Tbsp Real Bacon Bits (I use 1/2 bag or jar)
1 tsp minced garlic (can use powder)
1 pkg Hidden Valley Ranch Dressing Mix
1 can Cream of Mushroom Soup
... 1 cup Sour Cream
4-5 Boneless Chicken Breasts (skinless) (I poke holes in them with fork)

1. Combine first 5 ingredients.
2. Spray crock pot with Pam & put chicken breast in crock pot.
3. Pour ingredients over the chicken breast.
4. Cook 3-4 hours on HIGH until done.
I add spinach at the end as well