Read 101 Slow-Cooker Recipes for Free Online Page B

mom feed our large family. It was always a welcome meal on a cold winter day.
    2 to 3-lb. pork roast
    1/4 t. dried basil
    1/4 t. dried oregano
    salt and pepper to taste
    3 eggs, beaten
    1 sleeve round buttery crackers, crushed
    4-oz. jar chopped pimentos, drained
    1 green pepper, chopped
    20 sandwich buns, split and warmed
    Place roast in a slow cooker; sprinkle with seasonings. Cover and cook on high setting for 2 to 3 hours, until fork-tender. Remove roast; cool. Reserve 1/2 cup cooking liquid. Grind roast with a meat grinder. Add remaining ingredients except buns, reserved liquid and enough water to obtain consistency of thick soup. Return mixture to slow cooker and cook on low setting for an additional 2 hours. Spoon onto buns. Makes 20 sandwiches.

    Special Beef Fajitas
    Erin Neuhaus
Lincoln, NE
    These are always a favorite for casual dinner parties...the slow cooker does all the work!
    1-1/2 lbs. beef round steak
    14-1/2 oz. can diced tomatoes, drained
    1 onion, sliced
    1 green pepper, sliced into strips
    1 red pepper, sliced into strips
    1 jalapeño, chopped
    2 cloves garlic, minced
    1 t. fresh cilantro, chopped
    1 t. chili powder
    1 t. ground cumin
    1 t. ground coriander
    1/4 t. salt
    8 to 10 6-inch flour tortillas
    Garnish: sour cream, guacamole, salsa, shredded Cheddar cheese, shredded lettuce
    Place beef in a slow cooker. Combine vegetables and seasonings; spoon over beef. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 5 hours. Shred beef; serve with a slotted spoon on tortillas. Add favorite toppings; roll up tortillas. Makes 8 to 10 servings.

    Spaghetti Sauce for a Crowd
    Kathie Lorenzini
Ignacio, CO
    This is my daughter Kerrie’s recipe...we think it’s the best!
    28-oz. can crushed tomatoes
    15-oz. can tomato sauce
    12-oz. can tomato paste
    1/2 c. onion, chopped
    2 cloves garlic, minced
    3 T. sugar
    1 t. dried basil
    1 t. dried oregano
    1/2 t. salt
    20-oz. pkg. Italian pork sausages, browned, drained and sliced
    2 16-oz. pkgs. spaghetti, cooked
    Stir together all ingredients except sausages and spaghetti in a slow cooker. Add sausages; cover and cook on low for 8 hours. Serve sauce over cooked spaghetti. Serves 12 to 14.

    Warm Fruity Punch
    Virginia Watson
Scranton, PA
    Serve up mugs of this warm-you-up punch after a family outing in the frosty air.
    32-oz. bottle cranberry juice cocktail
    32-oz. can pineapple juice
    1/3 c. red cinnamon candies
    4-inch cinnamon stick
    Optional: additional cinnamon sticks
    Combine juices, candies and cinnamon stick in a slow cooker. Cover and cook on low setting for 2 to 5 hours. Remove cinnamon stick before serving. Use additional cinnamon sticks as stirrers, if desired. Makes 8 servings.

    Triple Chocolate Cake
    Joan Brochu
Harwich, MA
    This ooey-gooey dessert is a chocolate lover’s delight!
    18-1/2 oz. pkg. chocolate cake mix
    8-oz. container sour cream
    3.9-oz. pkg. instant chocolate pudding mix
    12-oz. pkg. semi-sweet chocolate chips
    4 eggs, beaten
    3/4 c. oil
    1 c. water
    Garnish: vanilla ice cream
    Place all ingredients except ice cream in a slow cooker; mix well. Cover and cook on high setting for 3 to 4 hours. Serve warm, garnished with scoops of ice cream. Makes 8 to 10 servings.

    Harvest Pecan Sweet Potatoes
    Nancy Girard
Chesapeake, VA
    A delicious addition to a holiday meal...I always get lots of compliments!
    2 29-oz. cans sweet potatoes, drained
    1/3 c. plus 2 t. butter, melted and divided
    2 T. sugar
    1/3 c. plus 2 T. brown sugar, packed and divided
    1 T. orange juice
    2 eggs, beaten
    1/2 c. milk
    1/3 c. chopped pecans
    2 T. all-purpose flour
    Mash sweet potatoes in a large bowl; blend in 1/3 cup melted butter, sugar and 2 tablespoons brown sugar. Beat in juice, eggs and milk; spoon into a lightly greased slow cooker and set aside. Combine pecans, flour, remaining brown sugar and remaining butter. Spread mixture over sweet potatoes; cover and cook on high setting for 3 to 4 hours. Makes 8 to 10 servings.

    Spoon Bread