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)

We sometimes (almost every week) make two six quart crock pots filled with stew. We use the usual, potatoes, carrots, onions, celery and throw in garlic, bacon, frozen spinach, etc to add some depth to the flavor. Don't forget the spices and worstershire sauce. But the biggest enhancement is adding about 1/4 of wine approximately one hour before we unplug the crock pot. Not only do we eat stew for dinner that night (family of nine) but my husband and I eat stew for luch for the next five or six days. We pack the stew into Rubbermaid disposable round containers and stack all ten of them (or so) in the fridge. Lunch is easy, delicious and filling all week long. Plus, I feel that the nutrition can't be beat, that meat is swimming in all those lovely vegetables, and since the meat is trimmed the fat is somewhat under control.

Deedles, I didn't think they were either, the fluffed up nicely, but were still substantial, and not like lead sinkers! SJG, rather then interlocking the sheets by a slight vertical offset, they were installed in a straight line with loose tiles to fill in the gaps. So instead of a seamless pattern I have a striped one. There are pics posted if you want to see. Autumn4, mine ended up kind of like gravy. I just kept stirring, and eventually decided it wasn't getting any thicker. I did use whole milk though. I figured since I took a pass on the canned soup I'd throw caution to the wind and live a little! I'm curious to hear how yours came out! We just finished the leftovers and it heated up very well. I wish my stomach was a little bigger, my mouth wants more.

This is close to what I do but I cook mine in my dutch oven lo temp for 8 hours. Kahula Pork Makes 12-14 servings 5-6 pound pork butt roast 1 1/2 tablespoons Hawaiian sea salt (coarse sea salt) **I use kosher salt 1 1/2 tablespoons liquid smoke flavoring **My addition to the recipe, one unpeeled banana on top of the roast Pierce the pork roast all over with the tip of a sharp knife. Place the roast in a large slow cooker and rub the salt all over the meat. Drizzle the liquid smoke over the meat. Cover the slow cooker and cook on Low Heat for 16 to 20 hours, turning the roast over once half-way through the cooking time. Depending on how hot your low setting is on your slow cooker, you may or may not need the full 20 hours. When the meat easily shreds with a fork it is ready. Remove the meat from the slow cooker and shred with two forks, adding drippings from the slow cooker as needed to moisten the meat. **I remove the dripping, put in refrigerator, when chilled skim off the fat. Then add the heated drippings to the meat, as much as needed. *Note: DonâÂÂt be tempted to add any additional liquid��"you donâÂÂt need it. The fat in the roast will provide more than enough liquid. For this size of roast, you will need a 6-qt. slow cooker. If you have a smaller slow cooker, use a smaller roast and reduce the amount of the other ingredients accordingly.