CROCK POT PORK CHOPS

6 to 8 lean pork chops, 1 inch thick
2/3 cup flour
2 tsp. dry (hot) mustard
1 tsp. garlic powder
2 Tbls. oil
2 cans Cream of Mushroom soup

Trim all the fat from the chops. Coat chops with dry ingredients. Brown well in hot oil. Put chops in Crock Pot. Add soup, cover and cook on low 6 to 8 hours or 3 to 4 hours on high.

NOTE: The 'HOT' mustard does not make this dish 'hot'.

Scalloped Potatoes & Ham

Scallopped potatoes & ham:
use whatever left over ham you may have from
a ham dinner or buy a little ham
for # of potatoes figure out how many potatoes per person (don't forget to have some for leftover!)
peel & cut potatoes
dice or slice ham into pieces or chunks
combine in cooker with 1/2 cup of milk
a couple tbs of butter or margerine
(optional: mix a can of cream of ckn soup with some milk, then pour in pot.)
salt, pepper, toss in some diced onion (optional) & let cook on med for 2-3 hrs. 

ASIAN BBQ PORK

Found this at Minidika Moments
(Recipe adapted from Cuisine at Home)

1 jar hoisin sauce (8 oz.)
½ C. honey
½ C. chicken broth
¼ C. chili garlic sauce
¼ C. rice vinegar
2 T. soy sauce
2 T. toasted sesame oil
2 T. garlic, minced
2 T. fresh ginger, minced

2 T. veg. oil
8 Country style spare ribs or pork chops

1. Combine first 9 ingredients for the BBQ sauce; mix well.
2. Heat the veg. oil in a large skillet over medium-high heat.
3. Season ribs or chops with salt and pepper.
4. Sauté the meat until browned on all sides, about 5 minutes.
5. Add half the BBQ sauce and bring to a boil.
6. Reduce heat to medium-low, cover and allow to cook for 15 minutes.
7. Flip ribs, cover and continue to cook for an additional 15 minutes.
8. Add the rest of the BBQ sauce and continue to cook uncovered for another 15 minutes.
9. Serve over rice.
10. Serves 8 people.

*This recipe could easily be adapted to a crock pot. Follow steps 1 – 4. At this point remove pork from the skillet and put it into a crock pot. Pour the sauce over the top and cook on low for 4-6 hours. The meat will be fall-apart tender. Serve over rice.

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SPLIT PEA AND SAUSAGE CROCKPOT SOUP

16 oz. pkg. green or yellow split peas
4 cups water
10.5-oz. can chicken broth
1 cup chopped carrots
6 oz. sliced sausage or chorizo, casing removed
¼ tsp.salt
¼ tsp. pepper
½ cup sliced green onions
11-oz. can corn

Rinse and sort peas. Combine all ingredients in crockpot except onions and corn; stir gently to mix. Cover; cook on LOW setting for 7-9 hours. About 10 minutes before serving, stir in onions and corn. Increase heat setting to high; cover and cook an additional 5-10 minutes or until corn is thoroughly heated.

I prefer the yellow split peas because it’s a nicer color. Leftover soup will be thick the next day. Add a little bit of water before heating up to return it to the desired consistency.

CrockPot Refried Beans (cheap & delicious!)

Soak your dried pinto beans in your crockpot in the fridge overnight. (Fill it half full with beans and cover to top with water. For a yummy variation add 2 handfulls of black beans.) Drain water and rinse beans. Put back in crockpot and fill to top with water. Cook on high for 8 hours--make sure it never runs out of water. Drain some of the excess liquid, but keep liquid in a separate container. Add 1-2 tsp. salt and 1-3 TBS butter and about 1 cup mild salsa. Blend with hand mixer until mostly smooth. Add additional reserved liquid if it is not desired consistency. Serve with tacos, burritos, eggs or any other dishes you eat beans with. Delicious and so very, very cheap. You will never buy refried beans again!
bsolutely you can freeze the refried beans! (I should've added that, sorry. ) I always divide it up into smaller containers that we get out as we need to use them. You can defrost them easily. I think refried beans are one of those magic freezer foods that seems to stay good in the freezer for forever. I have even frozen them in ziploc bags to keep them compact and small. They're great to take that way camping.

One last tip--cooking beans in the house is very aromatic. My Dad and sisters love the smell, but I think it is overwhelming. I always cook mine in the crockpot on the back porch in good weather and in the garage in bad.

Yoshida Shredded pork

Pork roast (I used pork sirloin roast)

Cook roast alone in crock pot until done, shred, then add
1/2-3/4 C Yoshida's gourmet sauce
1/2 - 1 tsp liquid smoke
1/4 C soy sauce

Serve on buns.

Slow Cooked Potatoes

friend told me how to have baked potatoes ready by the time I was home from work! I tried it and it worked. :
Line your crock pot with foil and put in 4-5 : potoates, whole. Put your crock to low heat, then when you get home they are ready to eat! You do not even need water at the bottom!

Ham & broccoli with tator tots

2 lbs. tator tots
1 can cream of mushroom soup
1/2 c. mayonnaise
2 c. diced ham
1 pkg. frozen broccoli
1 c. shredded cheese
onion to taste
1 c. shredded cheese
1 Tbsp. prepared mustard

Grease bottom & sides of crock pot. Put a layer of frozen tator tots on the bottom of the crock pot. Mix together soup, mayonnaise, ham, broccoli, onions, cheese, & mustard. Top with another layer of tator tots. Cook on low for 4 hours or on high for 3 hours.

Meal in a Pot

Another simple thing to do is to put pork chops or chicken in the pot, pour bbq sauce over it and the place potatoes that have been wrapped in foil on top of the meat. It cooks both at the same time.