This is easy but delicious (from eatingwell.com) Slow cooker braised pork with tomatillo salsa 3 pounds boneless pork shoulder, or butt [i use loin] 1 1/2 cups prepared tomatillo salsa 1 3/4 cups reduced-sodium chicken broth [I use 1 cup or less] 1 medium onion, thinly sliced 1 teaspoon cumin seeds, or ground cumin 3 plum tomatoes, (1/2 pound), thinly sliced [I usually use drained diced fire roasted tomatoes from a can] 1/2 cup chopped fresh cilantro, divided 1/2 cup reduced-fat sour cream Directions: Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro. Note---I usually I don't have time to start and/or finish the sauce on the stovetop, and it still tastes very good.

We were in need of a sweet potato recipe because Mrs. Paul's is no longer making her candied sweet potatoes; we had grown too accustomed to that convenience food. Jojoco's recipe gave us a good starting point. None of us was keen on the orange liqueur, but Jessyf's suggestions of bourbon and just a pinch of cardamom (although no OJ concentrate for us) hit the spot! The syrup cooks down over time and coats the sweet potatoes in gooey goodness. This one is a keeper! Thank you, Jojoco, for sharing!

Here are a few of my family's favorites: LEIGH'S BAKED BEANS FOR CROCKPOT 1 lb. ground beef 1/2 lb. bacon (diced) 1 medium sweet onion (diced) 1 red bell pepper (diced) 1/3 cup white sugar 1/2 cup brown sugar 1/2 cup light corn syrup 3/4 cup ketchup 1/2 cup barbeque sauce 1 tsp. each: salt, pepper, chili powder 1 Tblsp. mustard 1 can each: pork and beans, pinto beans, navy beans, and white butter beans. Brown ground beef, bacon, onion, and pepper, drain. Put this in crockpot and add the rest of the ingredients. Cook all day on low heat. SLOW-COOKER ADOBO PORK SANDWICHES WITH ROSEMARY-GARLIC MAYONNAISE 2 cups canned chopped tomatoes, drained 1 Tblsp. brown sugar 1 Tblsp. chili powder 3 Tblsp. red wine vinegar 3 Tblsp. adobo sauce 1 Tblsp. honey 2 garlic cloves, chopped 4-1/2 lbs. pork shoulder 6 sandwich buns Rosemary-Garlic mayonnaise (recipe follows) Toppings: lettuce leaves, tomato slices Process first 7 ingredients in a blender or food processor until mixture is smooth. Cut pork in half, and place in a 5-quart slow cooker. Pour tomato mixture over pork. Cook on HIGH for 8 hours; remove from slow cooker. Cool slightly; shred and serve on buns with Rosemary-Garlic mayonnaise and desired toppings. Yield: 6 servings. Rosemary-Garlic Mayonnaise 1/2 cup mayonnaise 2 garlic cloves, minced 1 Tblsp. chopped fresh or dried rosemary 1 Tblsp. lemon juice 1/8 tsp. salt Stir together all ingredients. Chill. Yield: 1/2 cup. Recipe from Southern Living magazine, Sept. 2001 issue. CROCKPOT MACARONI AND CHEESE 8 oz. elbow macaroni, cooked and drained 4 cups shredded sharp cheddar cheese, divided 1 (12 oz.) can evaporated milk 1-1/2 cups milk 2 eggs 1 tsp. salt 1/2 tsp. pepper Place cooked macaroni in slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup cheese; add rest of cheese and the other ingredients to the macaroni. Mix well. Sprinkle remaining cheese on top. Cook on HIGH at least 2-1/2 hours. Do not remove cover or stir until ready to serve. Recipe courtesy of Mr. Food. CROCKPOT CHINESE PEPPER STEAK 1-1/2 lbs. steak (any cheap cut) 2 Tblsp. vegetable oil 1 clove garlic, minced 1/2 tsp. salt 1/4 cup reduced sodium soy sauce 1 tsp. sugar 1 cup bean sprouts 1 cup tomatoes, diced 2 green peppers, sliced in strips 1 Tblsp. cornstarch 2 Tblsp. water 1 large onion, cut in chunks Cut steak in strips. Brown steak in oil. Mix garlic, salt, soy sauce, and sugar; pour over steak. Cook 6 hours on low in crockpot. Turn to high and add sprouts, tomatoes, green peppers, and onion. Dissolve cornstarch in water and add for thickening. Cover and cook an additional 30 minutes to 1 hour. Serve over hot cooked rice.

This is another favourite of ours, for a pork roast. Sweet and Savory Slow-Cooker Pork Roast This is a delicious pork roast with a sweet and lightly spiced glaze. 1 boneless pork roast, 4 to 6 pounds 1 clove garlic, halved salt and pepper 1 1/3 cups brown sugar, divided 1 tablespoon Dijon mustard 1 tablespoon balsamic vinegar 1/4 teaspoon cinnamon Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer. In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast. Cover and cook on low 6 hours. Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer. Drain off juices to make gravy. And this is one that I've shared with a number of people and it gets raves from everyone who tries it. We love pork roast made this way in the slow-cooker. Has definite Asian flavours and is so good. It does call for marinating overnite first, but I'm not 100% sure that it is absolutely necessary. Slow-Cooker Sesame Pork Roast 1 (4 pound) boneless pork shoulder roast, trimmed 2 cups water 1/2 cup soy sauce 1/4 cup sesame seeds, toasted 1/4 cup molasses 1/4 cup cider or white vinegar 4 green onions, sliced 2 teaspoons garlic powder 1/4 teaspoon cayenne pepper 3 tablespoons cornstarch 1/4 cup cold water Cut roast in half if necessary; place in large resealable plastic bag or glass dish. In a bowl, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast, marinate overnight. Reserve remaining marinade. Drain pork, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook 8-9 hours longer or until meat is tender. Remove the roast and keep warm. In a saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; boil and stir for 2 minutes. Serve with the roast.