2 pounds pork
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 cups apple cider
1 tablespoon vinegar
1/2 cup cold water
1/4 cup flour
Cube boneless pork, slice onion and carrot, quarter potato, chop apple. Combine 3 tbls flour, salt, thyme and pepper, toss with meat. Put carrots, potatoes, onion and apple in cooker. Top with meat cubes. Combine apple cider and vinegar, pour over meat. Cover, cook on low for 10-12 hours. Turn cooker to high. Blend 1/4 cup flour and 1/2 cup cold water, blend well. Stir into liquid in Crock Pot. Cover, cook 15 minutes or until thickened. Season to taste.
5 to 6 cups hot cooked macaroni, drained (about 12 oz dry)
2 tablespoons butter
1 can (12 oz) evaporated milk
1 can Nacho Cheese Soup
2 cups shredded Mexican cheese
1 can (4 oz) chopped green chile
1 can (4 oz) sliced black olives, optional
3/4 cup thick medium salsa
salt and pepper to taste
Lightly grease the slow cooker. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.
1 med onion, chopped
1tbl butter or margarine
2 c milk
1 c ranch salad dressing
1 lb boneless trout fillets, skin removed
1 pkg (10 oz) frozen broccoli cuts, thawed
1 c cubed or shredded cheddar cheese
1 c cubed or shredded monterey jack cheese
1/4 tsp garlic powder
In a skillet, saute onion in butter till tender. Transfer to slow cooker; add milk, salad dressing, fish, broccoli, cheeses and garlic powder. Cover and cook on high for 1 1/2 hours to 2 hours, or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.
10 pieces of cooked bacon, chopped
3 c. Potatoes O’Brien, frozen
4 oz. Monterey Jack Cheese, shredded +
1 c. Milk salt & pepper, to taste
dash or two of your favorite hot sauce
Refrigerated, uncooked tortillas
Grease a 5-Quart programmable slow cooker with non-stick cooking spray
Place Potatoes O’Brien in the slow cooker
Sprinkled chopped bacon over top potatoes
Next, add 4 oz. of the shredded cheese over bacon & potatoes
Sprinkle with salt & pepper to your liking.
In a separate bowl, combine eggs, milk and your favorite hot sauce, if desired. Whisk.
Pour egg mixture over ingredients in the slow cooker. Stir to combine.
Cover and Cook on LOW for 5 Hours and allow to stay on Warm for up to 3 hours more.
Stir eggs and replace lid to keep warm while heating tortillas.
To make quesadillas, heat a tortilla for 15 seconds over a dry skillet. (I like the uncooked tortillas in the refrigerated section at the grocery store)
Flip tortilla and add about ½ egg mixture to one half of the tortilla.
Sprinkle with additional shredded Monterey jack cheese (or add pepper jack, if you’d prefer) and fold tortilla in half to secure ingredients.
Cook for 15-20 seconds longer or just until tortilla starts to crisp on one side.
Flip and heat other side, pressing down with a spatula to flatten the quesadilla.
Remove from heat.
Slice into wedges with a pizza cutter. Serve with sour cream and/or salsa.