Oooh--your gonna have a good dinner! Hope you get lots of responses today. I love using my crockpot. This recipe is from Marlen and it it delicious. The whole house smells wonderful while it cooks.

CUBAN POT ROAST

3-4 lbs. round eye of beef or chuck roast
4 (or more) chorizo sausage links (Spanish style*) El Ebro or Goya El Mino brand
1 large can tomato sauce
2 bay leaves
1 Tbsp. oregano, dried
1/2 Tbsp. basil, dried
1/4 c. olive oil
3 garlic cloves, mashed
4 red potatoes, quartered
1/4 c. green olives

Cut a slit in the meat and stuff with chorizo. Place all ingredients in a crock pot, potatoes and green olives on top. Add a little water, salt and pepper to taste. Set crock pot on low for about 8 hours. Serve over yellow (or whilte) rice. *Do not use Mexican chorizo. You could use ham chunks or not stuff at all.

Crockpot Beef Fajitas
1 1/2 pounds beef flank steak
1 cup chopped onion
1 green sweet pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tbsp. cilantro
2 garlic cloves, minced (or 1/4 tsp. garlic powder)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1 can (8oz) chopped tomatoes
12 8inch flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese and salsa

Cut flank steak into 6 portions. In any size crockpot combine meat, onion, green pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low 8-10 hours or high 4-5 hours.

Remove meat from crockpot and shred. Return meat to crockpot and stir. To serve, spread meat mixture into flour tortillas and top with toppings. Roll up

All sounds delicious! I don't have a crockpot!

Slow Cooker Easy BBQ Pork Ribs

2-3 lbs. pork shoulder country style ribs
2 onions
12 oz. BBQ sauce (I used Bull's Eye with Guinness)
1/4 cup honey or brown sugar

Cook on High 1-2 hours then on low 6-7 hours, total 8 hours. Serve with heated extra sauce poured over the top. Buy a bigger bottle so you have extra.

I got it from the "Fix-It and Forget-It Cookbook" by Dawn Ranck & Phyllis Good. It is one of the best slow cooker cook books and I have a dozen slow cooker cookbooks.
Clare

Glenda, check out the prices of crock pots at Wally World. They aren't expensive and make cooking so easy.

My absolute favorite:

Mom's Mushroom Chicken

1.5 - 2lb boneless skinless chicken *
1 family sized can Cream of Mushroom soup
1 8oz brick cream cheese, softened
1 small can mushroom stems and pieces, drained
1 16oz container sour cream

Place chicken in crock. Mix cream cheese, undiluted soup, and drained mushrooms together and pour over chicken. Cook on low for 6-8 hours or high for 2-4 hours, stirring in sour cream for last 30 minutes of cooking. Serve over egg noodles, sauce will thicken while cooling.

* I've used all different "parts" of chicken - thighs, breasts, etc skin on and off and with/without bones. I greatly prefer without the skin - it tends to be a bit gummy and fall off into the sauce. Bones don't seem to matter too much to me, other than being hard to find and fish out (the chicken falls off of the bone). I've also used golden mushroom soup and it turns it richer, almost like a stroganoff. I also sometimes will add 2 family-size cans of soup - I LOVE this gravy and usually over-serve myself with it :-P

april

I got this one either here or at the cooking forum, and I apologize to whoever I snagged it from - I can't remember so I can't give you credit! It's another favorite, and it's getting to be the season for it:

Pumpkin Pudding

1 can (15oz.) solid pack pumpkin
1 can (12oz.) evaporated milk
3/4 cup sugar
1/2 cup bisquick baking mix
2 eggs, beaten
2 T. butter or margarine., melted
2 1/2 tsp. pumpkin pie spice

In a large bowl mix together the first eight ingredients. Transfer to crockpot coated with Pam. Cover and cook on low for 6-7 hours. Serve in bowls with whipped cream, if desired.

* I've made this with Splenda for baking and low-fat bisquick and it came out just fine.

april

My go-to roast recipe:

1 rump roast
1 envelope dry onion soup mix
1 jar chili sauce
whatever veggies I have on hand, usually onions, carrots, maybe some green or red peppers

Dump everything into the crock pot and cook on low 6-8 hours. The gravy is scrumptious! The leftovers also make a sweeeeeet barbecue sandwich - just shred the leftover meat and veggies, and heat up in a pan with some barbecue sauce and serve on buns (onion buns are our favorite).

april

Sharing a favorite Thanksgiving Recipe...
Posted by babblingbetty in 2003

Dressing has never been the same at our house! Get lots of request for the recipe....if you don't have a Crock Pot...it bakes up nicely in a 9X13 pan...just be careful not to overbake...remembering there really isn't a lot to cook...because if you were real smart...you cooked the eggs in the cornbread when it was baking! This is a very moist dressing...just in case you prefer a dry one...my family says yuck to dry dressing!

This is a family favorite....so good and so easy! Gives you time to sit and visit a while with your family. Notice #1 calls for celery...my family does not care for celery so I use #2

Crockpot Cornbread Dressing #1

Cornbread Dressing

1 cornbread, 8 inch pan
8 slices day old bread, toasted and cubed
4 eggs
1 medium onion
1/2 cup chopped celery
1 tsp. poultry seasoning
1/2 tsp. black pepper
2 cans cream of chicken soup
2 Tbsp butter

Lightly grease crock pot. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into crock pot. Dot top with butter. Cook on high 2 hours or on low 3-4 hours.
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Crockpot Dressing #2

1 (8 inch) pan cornbread
8 slices dry white bread
4 eggs
2 c. chicken broth
2 cans cream of chicken soup
1 tsp. sage
1/2 tsp. black pepper
Celery to taste
1 med. onion
2 tbsp. butter

Mix ingredients except butter.
Place in crock pot. Dot butter on top.
Cook 2 hours on High then 4 hours on low.

Have a Wonderful Holiday!

Sorry, I forgot to change the length of time to cook #2 version in your crock pot! #1 is exactly right....but #2 should be exactly the same... Cook on high 2 hours or on low 3-4 hours.

SORRY! Fat fingers on the key board tonight!

Not only is this DELICIOUS, it makes the house smell yummy!!!

Crock Pot BBQ Beef

2 & 1/2 to 3 # lean chuck roast or bottom round
1 & 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder

Put all ingredients, except meat, in the pot and mix well. Add meat. Cook for 8 hrs. on low, turning meat once or twice. Take meat out around 7-8 hrs. and shred it, then put it back in the pot. Add flour to sauce to thicken if necessary.

***** I usually do this on high for 3-4 hrs & it turns out just as well.

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