Here it is as written: SLOW COOKER PIZZA: 1 (16oz.) pkg of wide egg noodles 1 1/2#'s ground beef or turkey 1/4 chopped onion 1 (26oz.) jar of spaghetti sauce 1 (4 1/2oz.) can drained mushrooms 1 1/2tsp. italian seasoning 1 (3 1/2oz.) pkg of sliced pepperoni, cut in halves 3 C. shredded mozzarella cheese 3 C. shredded cheddar cheese Basically cook noodles and drain. Cook hamburger & onion, stir in mushrooms, sp. sauce, seasoning. In 5Qt. slow cooker, layer in thirds,,meat sauce, noodles, pepperoni, cheese. Do this 2 more times. Cook on low for 3-4 hours. I have a 5.5 Qt ceramic lasagna dish I can make it in. Any idea of time or temp.???? Thanks.

Here are a couple of our family favorites: 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 CHINESE PEPPER STEAK 1-1/2 lbs. steak (any cheap cut) 2 Tblsp. vegetable oil 1 clove garlic, minced 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, 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. 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.

Not a recipe today, but a guideline on converting regular recipes to crockpot. HOW TO ADAPT REGULAR RECIPES TO CROCKPOT COOKING In most cases, all ingredients can go into your Crock Pot in the beginning and cook all day. Many preparatory steps are unnecessary when using the crock pot. A few hints: - Allow sufficient cooking time - Cook with cover on - Remember liquids don't "boil away" as in conventional cooking. Usually you'll have more liquid at the end of cooking instead of less. - It's "one step" cooking: many steps in the recipe may be deleted. Simply add ingredients to the crock-pot at one time and cook 8 to 12 hours (add any liquid last). - Vegetables do not overcook as they do when boiled in your oven or in your range. Therefore, everything can go into your crock-pot at one time. Exception: milk, sour cream or cream should be added during the last hour. Time Guide: If recipe says 15 to 30 minutes, cook in crockpot 1 1/2 to 2 hours on HIGH, or 4 to 6 hours on LOW If the recipe says 35 to 45 minutes, cook in crockpot 3 to 4 hours on HIGH, or 6 to 10 hours on LOW If the recipe says 50 minutes to 3 hours, cook in crockpot 4 to 6 hours on HIGH, or 8 to 18 hours on LOW Most uncooked meat and vegetable combinations will require at least 8 hours on low. Liquids: Use less in slow cooking -- usually about half the recommended amount. One cup liquid is enough for any recipes unless it contains rice or pasta. Herbs and Spices: Leaf or whole herbs and spices are preferred, but their flavor power may increase -- use half recommended amount. If you use ground herbs and spices, add during the last hour of cooking. Beans: Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes. Discard water after boiling. Beans must be softened completely before combining with sugar and/or acid foods (sugar and acid have a hardening affect on beans and will prevent softening). After boiling beans 10 min., reduce heat, cover and allow to simmer 1-1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling. Sauteing vegetables: Generally not necessary. Stir in chopped or sliced vegetables with other ingredients. The only exception is eggplant, which should be parboiled or sauteed, due to strong flavor. Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible and place in bottom of crock-pot with meat on top. Pasta and rice: If recipes calls for cooking noodles, macaroni, etc. Cook before adding to crock-pot. Don't overcook - just till slightly tender. If cooked rice is called for, stir in with other ingredients. Add 1/4 cup extra liquid per 1/4 cup of raw rice. Use long grain converted rice for best cooking results in all-day cooking. Milk: Milk, cream and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. Condensed soups may be substituted for milk etc. and can cook for extended times. Soups: Some soup recipes call for 2 to 3 quarts of water. Add soup ingredients to crock-pot then add water only to cover. If thinner soup is desired, add more liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1 to 2 cups water. Then during last hour of cooking, stir in milk or cream as called for.

I'm not a bean lover but the recipe below should give you the method. Just add the ham hock to it (along with whatever other ingredients you like.) Here is a link that might be useful: Crockpot Beans