Edna, I do a cinnamon mustard pot roast in my crock pot. I rub a mixture of 2 tsps. cinnamon, 2 tsps. dry mustard, 1/2-1 tsp. of salt and 1 tsp. of cracked pepper on both sides of the roast (3-5 pounds). The recipe calls for a 1/2 cup of water in the crock pot, but I use 2 cups of water because I like meat stock. I add one medium size chopped onion.

Start the crock pot off on high to bring it up to temperature faster. About an hour is good. Then cook on the low setting for 6-8 hours. Usually meats should be browned prior to crock pot cooking for visual appeal, because they don't brown in a crock pot. This recipe basically blackens the meat with a nice crust. Usually the interior of the roast is slightly pink, although it is well cooked. The stock can be cooled, defatted and used for a sauce or gravy. I use the stock for the leftover meat.

Dry beans cook up really well in crock pots. I make Boston baked beans in my crock pot. Stews are good, chili, and soups, too. I'm sure you will like your crock pot. You can get your meal started in the morning, and come home to a cooked meal, which needs little additional preparation.

Lorna

Thank you, Lorna!!! Pot roast sounds great! I'll try the recipe tonight.

Edna

Crock pots are great. I used to use mine (I have 2 - small and large) all the time when I was working.

Here is a site you might enjoy looking at with tons of crock pot recipes.
Vikki

Here is a link that might be useful: crock pot cooking

I don't really use recipes, persay. I have roasted a whole chicken - best I've ever cooked. I usually start with a layer of sliced onions on the bottom. The Chicken I put in breast end first, then stuffed sliced potatoes around it, some veggies on top and a cup of broth, or wine - I like broth best. If I have some fresh herbs, I'll tuck them in - chef's choice. I've done the same with Venison, Beef and Pork, but I usually brown them on all sides first. I use red wine for them - yummy flavour. If you want an easy gravy with the meats, I have added mushroom soup to the wine - no one will know!!! I have done pot roast by browning first, then throwing a jar of chili sauce over the top - great over rice!! And Lorna is right, they make the best beans, just don't make my mistake by cooking them on high!!

Nancy, who now wants pot roast for dinner!

My tummy is grumbling :-)

I made Mexican beef last night and were using it for burritos tonight (one of Vikki's recipes).

Tomorrow I'm using Lorna recipe and the next night I'm using Nancys. Perhaps there's a cook in me after all.

Crock Pot Mexican Beef

4 lbs chuck roast
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons oil
1 onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
2 (4.00 ounces) cans green chilies, undrained
3/4 cup hot pepper sauce (adjust for your tastes)
water

Season roast with salt and pepper. Place in slow cooker. Mix together remaining ingredients except water, and spoon over meat. Pour water down along the sides of the crockpot (so as not to wash off the topping) until roast is 1/3 covered. Cover. Cook on high 6 hours. Reduce to low 2-4 hours, until meat falls apart. Thicken sauce with flour if you like. Serve in tacos, burritos or your favorite Mexican dish. 6 servings

Ednafeffa,
I love my crockpot and don't use it near enough.

For the summer when we are having cookouts we shortcut with the crockpot cause we don't eat really heavy when it's hot.
And DH tends to forget to watch the grill when we have company and we end up with hockey pucks!!!!

Sooo, the day of company coming precook brats or Italian sausages on grill. Then a couple of hours before serving throw them in the crock with onions and peppers and 1 can of beer. Cover. Yum!
For Italian sausage I sometimes substitute some spaget. sauce instead of beer. Either is yum and the alcohol cooks away and just leaves a rich flavor plus the meat is really really tender.

I'm e-drooling now!!
g'feffa

Here is "Crockpot Apple Pie". The recipe is from another website. I made, photographed and reviewed recently. It is excellent---I highly recommend!!! See my review and tips below. Enjoy! :) Becky

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CROCKPOT APPLE PIE

Probably more cobbler than pie, but whatever it is.....it is AMAZING. I love making this when we have company, because it makes the house smell wonderful. It is a great dessert at the Holidays, because it doesn't take up oven space when you have so many other things to cook. It is great with fresh whipped cream or vanilla ice cream.

SERVES 10

My review: Oh my gosh!!! This was heavenly! We LOVED it! Didn't know what to expect as have never tried baking in the crockpot before---it's excellent and people you MUST try this!!! Used a combo of 4 Granny Smith and 3 Fuji apples (the apples were kind of large so 7 instead of 8 apples worked well). I did add just a squeeze of fresh lemon juice to the apples in the crockpot (personal preference), right before adding the topping. My crockpot is an older model, so it is slow; I used the HIGH heat setting instead of low,and it was done to perfection in 6 hours, although another hour would also have been fine. Otherwise made exactly as written. I loved using the crockpot vs. the oven, which kept me and my kitchen from overheating here in the warm summertime. ;-) This is a gem of a recipe that is now a family favorite! Can't wait to serve to company over the holidays! Thank you so much, Liz, for sharing this wonderful recipe. Made for the Pies, Cobblers and Tarts challenge in the photos forum.

Ingredients

* 8 tart apples, peeled and sliced
* 1 1/4 teaspoons ground cinnamon
* 1/4 teaspoon allspice
* 1/4 teaspoon nutmeg
* 3/4 cup milk
* 2 tablespoons butter, softened
* 3/4 cup sugar
* 2 eggs
* 1 teaspoon vanilla
* 1/2 cup Bisquick baking mix
* 1 cup Bisquick baking mix
* 1/3 cup brown sugar
* 3 tablespoons cold butter

Directions

1.Toss the apples in a large bowl with the cinnamon, nutmeg and allspice. Place in lightly greased crockpot.

2.Combine milk, softened butter, sugar, eggs, vanilla and the 1/2 cup Bisquik. Spoon over apples.

3.Combine 1 cup Bisquik and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over the top of the apple mixture.

4.Cover and cook on low 6-7 hours.

Looks like I'm going to have to look for a crock pot, are they still sold or are slow cookers all you can get now. Crock pots have a ceramic insert don't they? What's a good brand to look for. All these yummy recipes are getting to me.
Annette

Yes, Annette, crock pots are still sold. They are the same difference as a slow cooker. They have much nicer crockery these days than they used to have. I bought a mid-size at Walmart a couple of years ago. I think it was $22, maybe $25 (US).

I did a pork tenderloin in mine this week. The results were excellent. Stock comes out super rich because one uses less water than for stove top cooking.

Lorna

Oh my goodness...I've gotta make that apple pie.

Illustrations with recipes are most welcome :-)

Here is a recipe I got from Allrecipes.com. I have made it several times and it is super.

INGREDIENTS

* 2 pounds beef stew meat, cut into 1 inch cubes
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 clove garlic, minced
* 1 bay leaf
* 1 teaspoon paprika
* 1 teaspoon Worcestershire sauce
* 1 onion, chopped
* 1 1/2 cups beef broth
* 3 potatoes, diced
* 4 carrots, sliced
* 1 stalk celery, chopped

DIRECTIONS

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper;
   pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf,
   paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6
   hours.

For roasts and I mean all kinds including briskets or pork shoulders, I just place it in the heated crock pot, sprinkle over the top a package of onion soup mix. Cook for 6 hours.

I don't use mine enough either. They are super in the summer for not heating up the kitchen and they don't require any attention. do not lift the lid! All moisture must stay in.

There will be lots of deep, rich, dark brown juice from the roasts. I take out the roast, remove the juice to a sauce pan (strain if you want, I don't) thicken with corn starch for gravy.

The apple pie sounds wonderful as do the roasts. I am copying all these for future use.

These recipes look good! I just got done peeling and cutting onions from my garden in half, and slicing them, then layering them in my large slow cooker with olive oil, and will now let them be for 8 hours, then stir and let them cook around 12 hours. I had printed several caramelized onion recipes from the internet, then made the one that was easiest.

I just got on because of the news about the earthquake and aftershocks, and have looked around here a little. I had not posted on this side before. Now, I need to go check on my so called "keeper" onions, to make sure they are in good shape, because some of my others had some mushiness starting in the centers.

Edna, I see you are in CA.

Be safe,
Sue

I want to try that mock apple pie recipe, becr. I've never tried doing a dessert in the crock pot. I don't buy Bisquick, but I found a recipe for homemade biscuit mix on the Web.

Biscuit Mix

1 cup white flour
1-1/2 tsps. baking powder
1/4 tsp. salt
1 Tblsp. vegetable shortening

Cut shortening into dry ingredients. Store biscuit mix in refrigerator. Use within one month. Makes one cup.

Sue, the carmelized onions are also something I'd like to try. Add a few apples, raisins, or currants and you've basically got a chutney.

Lorna

I don't have recipes but I have a tip my mom gave me. She puts her's outside when it is hot out so it does not warm up the house.

Becky and all...I made the Crockpot Apple Pie today. WOW really good and simple to put together. I only had cool whip on hand so we used that on top but I think vanilla ice cream would be devine. Thanks for posting this recipe.
Vikki

Here is a real easy one:

boneless pork chops
can of Italian or Mexican tomatoes

Oh here is another really tasty one:
boneless pork chops
chopped up hard apple like Braeburn
some brown sugar added to the broth just before eating!

Leasa

These recipes are all looking real good, people!

Lorna, I usually don't buy Bisquick either, but did just for the crockpot apple pie recipe. Wish I had your homemade bisquick recipe, before I went and bought the box of Bisquick. Must give your recipe a try sometime, it sounds simple and good, thank you!

Vikki, I'm glad you enjoyed the crockpot apple pie as much as I did!

Cheers everyone,

:) Becky

p.s. Edna, I sent you an email last week re the purple sweet pea seeds. Have not heard back from you, did you get my email? B

A question occurred to me this am - does anyone cook rice with their meats/veg in the crock pot? Would you add it at the beginning, or towards the end.....

Tia, Nancy.

There isn't anything that I haven't tried in my crockpot!
I have crockpots in various sizes and shapes. I have big ones for major meals, medium ones for football game parties and small ones for dips and sauces. I especially love a good chocolate recipe cooked in one.

Here are a few of mine:
Crockpot Sweet-Spiced Sweet Potatoes

2 lbs. sweet potatoes, cut into 1/2" pieces
1/4 cup dark brown sugar, packed
1 tsp. ground cinnamon
1/2 tsp/ ground nutmeg
pinch of salt
2 tbsps. butter, cut into 1/8" pieces
1 tsp. canilla extract

Combine all of the ingredients except the butter and vanilla, in a crockpot. Mix well.

Cover and cook on LOW for 7 hours. Add butter and vanilla; stir to blend.

Makes 4 servings
-------------------------------------------------------
Citrus Simmered Steak

2 lb. round steak
1/2 cup drained mushrooms and stems
1 medium onion sliced
2 tablespoons catsup
1 tablespoon soy sauce
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 cup water
1 tablespoon cornstarch

Cut round steak into pieces to fit in the crock pot. Put
the steak in the pot. Mix together all other ingredients
and pour over the steak. Cover and cook on high for
about 4 hours or until the meat is done. ( I usually
double the sauce ingredients to have more.)

Enjoy!
óÃò .·:*Ãö®öñåQüéëñ*:·. óÃò

Here is a link that might be useful: Crockpot Caramel-Apple Slices (Kid Friendly)

Thanks so much for the crockpot apple pie. It looks delicious. I definitely plan on making this during the holidays.

Found a couple more to add:

This first one is perfect for the holidays.

Crockpot Sweet-Spiced Sweet Potatoes

2 lbs. sweet potatoes, cut into 1/2" pieces
1/4 cup dark brown sugar, packed
1 tsp. ground cinnamon
1/2 tsp/ ground nutmeg
pinch of salt
2 tbsps. butter, cut into 1/8" pieces
1 tsp. canilla extract

Combine all of the ingredients except the butter and vanilla, in a crockpot. Mix well. Cover and cook on LOW for 7 hours. Add butter and vanilla; stir to blend.

Makes 4 servings

You can add this one for a great stuffing recipe that is so moist:
Crockpot Stuffing

Enjoy!
óÃò HAPPY THANKSGIVING óÃò
.·:*Ãö®öñåQüéëñ*:·.

Here is a link that might be useful: Prevention Buzz Blog

Ya'll may already know about crockpot apple butter but this year was my first time & everyone on my Christmas list will be receiving it this year! For those who don't know,

Crockpot Apple Butter

5-8 lbs of peeled, cored & chunked, apples-depends on the size of your crockpot-just fill'er up!
Cook on high 1 hour, turn to low & cook 9-12 hours
after 8 or so hours add 1-2 teaspoons cinnamon, 1/2 teaspoon nutmeg & 1/2 teaspoon of cloves-or adjust to your taste.
After 9-12 hours take lid off & cook still on low for 1 hour. If a spoonful on a saucer no longer has a ring of liquid around it it's done! Use several kinds of apples or whatever you have on hand. It also makes the house smell wonderful! Enjoy!
Susan

I like to make chicken stock in my crock pot. I throw in whatever bones I've saved in the freezer, peel and chop some carrots, onions, add celery, cracked peppercorns and top it off with water. Let it cook on low for at least 12 hours. If you want to get more flavor, you could try roasting the bones and vegetables first.

I always make apple butter in the crock pot, too. It works perfectly and never scorches. YUM!!

Crock pot beef stew or lamb stew is superb! And soups are remarkably good from the pot as well. I've made soup early in the day and let it simmer while getting the house ready for guests. The Crock pot really takes the last minute pressure off preparing meals when guests are expected.

When cooking a solid food item like ham, roast, meatloaf etc. Use some aluminum foil to make two long strips that will hang over one side, go down to the bottom of the crock and up the other side and hang over the opposite outside edge. Cris-cross a second strip over the first strip. Place your meat in the crock over the foil strips. When your meat is finished cooking just gather the ends of the foil strips together and twist. Now you can just lift the meat out of the crock and allow as much or as little juice to drip off as you like. Much easier than trying to lift it with forks and spatulas and so forth.

MeMo ~ who has used her crock pot so much that the glaze has worn off the inside. Good thing they now make cooking bags for them!