Okay, I know that it's not Autumn yet, but a girl can dream, right?  Besides, this just looks yummy!

Autumn Sausage Casserole:

Ingredients:
1 pound sausage
1 large, or 2 small apples, chopped (no need to peel)
1 yellow onion, chopped
1/2 cup chopped carrots
3 cups already cooked long-grain rice
1/2 cup raisins
1 Tablespoon dried parsley flakes
1 Tablespoon brown sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup chicken broth

Directions: 

If you are using uncooked pork sausage, brown it on the stove top and drain it before adding it and the rest of your ingredients to your crockpot. Otherwise, dump all the ingredients into the crock, and stir well.

Cover and cook on low for 5-7 hours, or on high for 3-4.
Easy peasy! Enjoy!






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I looove cranberries. It's true. At Thanksgiving, I do a cranberry rice instead of regular rice. I drink cranberry juice. I just love cranberries. I hope you love this recipe!

Cranberry Pork Roast:

Ingredients:
2-3 pounds pork roast
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce
1 (16-ounce) whole berry cranberry sauce

Directions:

Place the meat into the crockpot and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top.

Cover and cook on low for 7-9 hours, or on high for 5-6.

Serve over mashed potatoes and with a green salad.

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Are you feeling a little bit adventurous today? Looking for something with a new twist? I think this week's recipe might be just the thing you're looking for.

Peking Pork Chops:

Ingredients:
6 pork chops
1/4 cup brown sugar
1 teaspoon ginger
1 teaspoon 5 Spice Powder
1/2 cup soy sauce
1/4 cup ketchup
4 cloves garlic, chopped

Directions: 

Place chops into the crockpot. In a small bowl, combine sugar, spices, soy sauce, ketchup, and garlic. Pour evenly over the top of chops.

Cover and cook on low for 6-8 hours, or on high for about 4.

Serve with rice and veggies; ladle sauce on top. 
Nice and easy, but oh so yummy!







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I really do love this time of year when everything is blooming and my allergy meds are working overtime. After so many months of grey skies and cold, it's such a welcome change. What does this have to do with Sweet Mustard Roast? Not a thing except that when you're out enjoying the kids' spring sports, this is really nice to come home to.

Sweet Mustard Roast:

Ingredients:
3 pounds pork roast
1/3 cup molasses
1/3 cup dijon mustard
1 teaspoon garlic powder
2 Tablespoons white vinegar

Directions: 

Place meat into crockpot. Top with molasses, Dijon mustard, and vinegar. Add in the garlic powder. Using tongs, flip the meat over a few times to coat it nicely with the sauce.

Cover and cook on low for 6-8 hours or on high for about 4.





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Does April scream pork to you? It does to me and I really don't know why. I have been noticing that I'm sneaking more summer like ingredients in with it though. Don't worry, I am in zero hurry for the heat and humidity of summer! I just like fruit.

Pineapple Pork Tenderloin:

Ingredients:
3 pound pork tenderloin
2 Tablespoons brown sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 Tablespoons cornstarch
2 cloves garlic, chopped
1 orange bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
2 Tablespoons soy sauce
1/2 cup apple juice
16 ounces frozen pineapple

Directions: 

Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat. Pour contents of bag into crockpot. Add garlic and peppers. Pour in soy sauce, apple juice, and an entire bag of frozen pineapple.

Cover and cook on low for 7-9 hours, or on high for 4-6.







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Yay! April! Spring is trying really hard to be here and I am so, so glad. I'm not as thrilled that I've already managed to acquire a sunburn but if it means not freezing, I'll slap on the aloe and keep on going. Speaking of going...how about I go ahead and give you this week's recipe?

Orange-Apricot Pork Chops:

Ingredients:
6 pork chops
1 cup apricot jam
3 Tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 (11-ounce) can mandarin oranges (and juice!)

Directions: 

Use a 4-6 quart crockpot. Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Spoon over pork chops. Add the entire can of mandarin oranges evenly over the top.

Cover and cook on low for about 8 hours, or on high for about 4.

Serve with rice to soak up the yummy juice.



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Here it is...our last week of pork for a while! Summer = picnics, reunions, cookouts, and tons of opportunities to pull out your favorite recipes! I hope some of ours come in handy for you!

Cola Pork Roast:

Use your favorite cola! I'm not going to start a soda/pop war by saying which I'd use...hehe




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Tired of ham yet? I sure hope not because both this week and next week are all about different types of yummy, sweet glazes! Mix it up! This one goes perfectly sliced and served alongside some pancakes or eggs or waffles or ....well, you get the idea!

Maple Glazed Ham:

Slice, serve, enjoy!




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Ham...ham makes some of the yummiest sandwiches that I know and as we wrap up baseball season for the year, I've been looking for something delicious to pack in our baseball bag. Don't save this just for sandwiches though! Use it for a delicious, easy dinner!

Honey Glazed Ham:

Serve with your favorite sides and then turn those leftovers, if there are any, into other delicious creations!





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I love ribs. I don't think there's anything about ribs that I don't like, unless it's when they're all gone. For me, they're one of those foods that once it gets warm outside, I start thinking about them. I can't wait to get this recipe back into my crock pot!

Greek Spiced Ribs:

So, so good!




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I can't believe that I'm about to say this, but my oldest's last day of high school is in a mere 11 days. It doesn't seem possible that he's 18 and about to graduate. One of our big discussions around here has been what to serve at his open house. He wanted a dessert bar, but his stepmother wouldn't hear of it. So, she's going with hot dogs and the like along with a cake. Should be tasty...but I'm a tiny bit sad that they aren't going with the open house staple of pulled pork. What's a girl to do? Pull out her own tasty recipes for pork and dive right in!

Dry Rub Pork:

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The day after Christmas and a day that I am so, so thankful for my crockpot. The boys come back from their dad's today after spending yesterday with him and his family. I love having them back, but we're always on the worn out side of things! What better then than tacos that can cook away in the crockpot all day and all I have to do is serve up the deliciousness while we relax in front of the tv with a movie?

Chipotle Pulled Pork Soft Tacos:
Ingredients:
4 to 5 pound pork shoulder roast/butt
3 Tablespoons extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 medium yellow onion, peeled and sliced into rings
4 cloves garlic, chopped
2 Tablespoons ground coriander
1 Tablespoon cumin
1 Tablespoon chipotle chili powder
3 Tablespoons honey
1 cup orange juice (about 2 oranges, or you can use bottled)
1 cinnamon stick
2 limes, juiced (to add at the very end)
½ cup chopped cilantro leaves (to add at the very end)

Suggested toppings:
corn tortillas for serving
4 cups finely shredded red cabbage
1 cup sour cream
2 cups grated cheese
2 avocados, diced

Directions:

Rub salt and pepper on all sides of the meat, and brown in olive oil on the stovetop in a large skillet. Using kitchen tongs, place the browned meat into your crockpot. Using the same skillet, caramelize the onion and garlic until transparent and remove from heat. Whisk in the coriander, cumin, chipotle chili powder, honey, and orange juice. Pour this mixture evenly over the top of the meat. Toss in the cinnamon stick.

Cover, and cook on low for 10 hours, or on high for about 5 hours. Shred meat completely using two large forks and stir in fresh lime juice and cilantro leaves.

Serve in warmed corn tortillas with your desired toppings.



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Does your family have a favorite winter time meal? For mine, it's without a doubt, chili. Every once in a while though I like to mix it up and instead of a "normal" chili (as in what my kid's expect), I do a chili verde.

Chili Verde:
Ingredients:
4 pound chuck roast, or pork shoulder/butt
1 green bell pepper, seeded and diced
1 small onion, diced
1 (4 ounce) can diced chilies
1 (14.5 ounce) can diced tomatoes
10 tomatillos, diced
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes
1/4 cup chopped cilantro leaves

Directions:

Trim any visible fat from the meat, and place into your crockpot. Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely. Add them to the crockpot. Pour in the contents of the diced chili can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.

Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork.


Serve with rice, corn tortillas, shredded cheese, and a dollop of sour cream and some refried beans.



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I cannot wait to use this recipe this week! It's always a favorite, super yummy and lovely to come home to the smell of!

Carnitas:
Ingredients:
2 pounds pork shoulder
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole and intact)
1/2 Tablespoon kosher salt
1 Tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, sliced avocado (optional)

Directions:

Use a 6 quart crockpot. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then place into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork.


Shred meat fully and serve on warmed corn tortillas with desired toppings.



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How do you feel about peanut butter in entree style dishes? For me, it was a no go but I'm slowly coming around. I'm always a little bit proud of myself when I break out of a misconception of something..like that peanut butter only belongs in desserts!

Asian Peanut Butter Pork:
Ingredients:
1.5-2 pounds pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 Tablespoons white wine vinegar
3 Tablespoons water
2 garlic cloves, chopped
1/2 cup creamy peanut butter
2 Tablespoons chopped peanuts (optional garnish)
1 lime, cut in wedges (optional garnish)

Directions:

Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot. Add the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir.


Cover and cook on low for 8 hours, or on high for 4-6. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the sauce. Garnish with chopped peanuts, and serve with lime wedges



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Holy cow, where has the year gone? It's already the end of November! Football is done and basketball is starting for one child and jazz band is already a few weeks into practices for the other one. December is insane with concerts, games, and holiday fun! Thank goodness for my crockpots!

I don't know about you, but nothing screams holiday more than the scents of apples and cinnamon...okay, I suppose nothing screams fall more, but since there's no snow on the ground yet, I say it counts!

Apple Cinnamon Pork Roast



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Everything is in full swing now and as predicted, it's total insanity with Roger taking 3 honors classes, being in band, and playing football. On top of that, Ben has a full course load and is managing the girls swim team! Between homework and sports, there are days that I wonder if I'm going to see home again!



Yummy Pork Tenderloin:

Ingredients:
2 lb. pork tenderloin
1 envelope dry onion soup mix
1 c. water
3/4 c. red wine
3 Tbsp. minced garlic
3 Tbsp. soy sauce
1/4 tsp. black pepper

Directions:
Combine all ingredients into a gallon sized freezer bag. Squeeze out any excess air, seal, and place in freezer.

Cooking Instructions:
Thaw in refrigerator overnight. Place into crock pot and cook on low 4-6 hours. If desired, serve with liquid on the side.




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Whew! Summer is rolling right along! It's been a roller coaster around here and there were weeks that I was so incredibly thankful for the meals in the freezer because there weren't funds in the account. This week, Roger has gone away to his first year at band camp and while I'm so proud of him, my mom heart mourns his growing up just a little. What's better for that then comfort food? Nothing! Okay, maybe a few things, but let's go with this...

Cranberry-Apple Glazed Porkchops

Ingredients:
1/2 c apple juice
2 peeled, cored, and diced apples
2 cloves crushed garlic
1 tsp. salt
1/2 tsp. black pepper
1 can whole cranberry sauce
2 lb thick cut pork chops

Instructions:
Place all ingredients into a gallon sized freezer bag. Squeeze out any extra air, seal and place into freezer.

Cooking instructions:
Thaw in refrigerator. Place into crockpot and cook, on low, for 6-8 hours.





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It's summer and summer means bbq, corn on the cob, baked beans, pasta and potato salads... and just general yumminess. As much as I hate the heat, I do love the food! It just doesn't feel right to try eating these things in the dead of winter. Plus, it's really hard finding good veggies during the off season! Dang corn only growing during nice weather! There is nothing more delicious than fresh corn on the cob or tomato slices... dang it, I'm drooling now. I'd better give you this recipe!

BBQ Pulled Pork:

Ingredients:
2.5 - 3 pound pork roast
1/2 bottle of bbq sauce
1/2 small onion, sliced
 1/2 c water*
Buns*
Place all of your ingredients into a gallon size freezer bag. Feel free to add more onion if it's your thing! My boys aren't sold on onion so I keep the amount down. Squeeze out excess air, seal, and freeze.

Cooking Instructions:
Thaw and place into crockpot. Add 1/2 cup of water. Cook on low 6-8 hours. Shred meat and add more bqq sauce, if desired. Serve on buns.



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I can't believe it, but the boys have been out of school for nearly 5 days now. As predicted, the summer schedule is insane with one boy doing football workouts three days a week and the other one helping with swim practices three days a week and never the same days or times. Thank god for my crockpot. Seriously. I can take five minutes in the morning, dump the bag into it, turn it on and walk out the front door and then, when my exhausted self comes in the front door, I'm greeted with the aroma of homemade deliciousness. What's your biggest summer challenge?

Ranch Pork Chops:

Ingredients:
1-2 lbs. thick sliced, boneless pork chops
6 medium red potatoes, chopped
10.75 oz can cream of celery soup
10.75 oz can cream of chicken soup
2 - 1oz dry Ranch dressing mix packages
1 c milk

Mix soup, milk and ranch packets together in a bowl and then pour into a gallon sized freezer bag. Add remaining ingredients, remove excess air, seal and freeze.

Cooking instructions: Thaw in refrigerator, pour into crockpot and cook on low for 6-8 hours.




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