Lipton Soup Pork Roast

Ingredients:
3 lbs. pork roast
1 package Lipton Onion Soup mix
1/2 c. ketchup
1 t. cracked black pepper
1 t. garlic powder
1 can chicken broth

Directions:
Place pork roast in crock pot. Combine remaining ingredients and pour over roast. Cook on low 8 hrs. or until done. You can thicken juices for gravy when done. Or, I've used the sauce as liquid when cooking wild rice to serve on the side. Yum!

Broccoli Chicken

Ingredients:
3-4 chicken breasts
1-2 small cans of cream of broccoli (or cream-of-whatever)
Fresh broccoli

Directions:

Place the chicken breasts in the crock pot, pour the cream of broccoli on top, if too thick, thin it w/some milk and cook on high for 4 hrs. After that add the broccoli florets on top of everything for another 15-20 mins (depending on how hard/soft you like your broccoli) and it's done.

Serve over rice, super yummy and quick.

Chicken Azteca

Ingredients:
1 lb boneless skinless chicken breast
1 can black beans, rinsed
1 cup salsa
2 cup corn
cumin
8 oz cream cheese
salt
pepper

Directions:
Mix 1/2 of salsa, whole can of black beans, and about a half teaspoon of cumin together and put on bottom of crock pot. Place chicken on top of bean and salsa mix, then spoon rest of salsa over chicken. Season with salt and pepper. Cook on low 8-10 hours or high 4 hours. 30 minutes before serving shred chicken, add corn and cream cheese. Stir to distribute cheese before serving. I like to serve over rice.

This is a very forgiving recipe, I use different amount of everything each time and it always turns out great.

Warm Spinach Spread

Ingredients:
10 oz package frozen spinach
1 tbsp oil
1 garlic clove, minced
1/4 cup milk
1/2 tsp salt
3 to 4 drops Tabasco sauce
11 oz cream cheese, cut up

Directions:
Cook spinach; drain well and press out excess liquid. Set aside. In saucepan, saute garlic in oil, then add milk, salt, Tabasco and cheese. Cook and stir over low heat till cheese is melted and heated through. Stir in spinach.

Can transfer to slow cooker.

Serve with crackers and/or veggies.

Amazing Pork Tenderloin (from Allrecipes)

Ingredients:
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Directions:
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Taco Soup

Ingredients:
1 pound ground beef (I always use ground chicken, because it's healthier)
1 onion
a few cloves of minced garlic
1 can diced tomatoes
1 can rotel tomatoes
1 can corn
1 can black beans
1 packet taco seasoning

Directions:
Brown the beef (chicken), with the chopped up onion and minced garlic. Put the beef in the crockpot with all the other ingredients (usually I drain everything). Fill up the pot with water and cook on low for a few hours.

You can add chili powder, if you want it spicier. It's good to garnish/serve with sour cream, cheese, and crushed tortilla chips. (Although I think it's fine without.)

Curried Apple Chicken

Ingredients:
6 boneless, skinless chicken breasts, cut into bite-sized pieces
1 1/2 cups plain croutons (I just tear up some bread)
½ cup apple juice
1 tsp salt
1 tsp freshly ground pepper
½ cup celery, sliced
½ cup raisins (I actually never put these in)
1 large cooking apple, chopped
½ cup onion, chopped
2 tsp brown sugar
2 tsp curry powder

Directions:
Mix everything but the chicken in a bowl. Spray a baking dish with non-stick spray. Place chicken in the dish and cover with the mix. Bake at 400 for 30 minutes or until done. (This can also be done in a crockpot.)

Hot Apple Cider

Ingredients:
1 gallon apple cider
1/2 cup brown sugar
2 cinnamon sticks
1 tsp. whole cloves
1 tsp. whole allspice

Directions:
In stockpot or slowcooker, blend cider and sugar. Stir till sugar is dissolved. Place cinnamon, cloves, and allspice in a double thickness of cheesecloth; bring up corners and tie with a string to form a small bag. Cut off excess and add spice
bag to cider. For stockpot, heat and simmer 5 minutes. For slowcooker, cover and cook on low for 2 to 5 hours. Remove spice bag before serving.

Can float orange slices on top.

Notes:

• can add 4 cups dry red wine for Wassail.
• can use 1/2 gallon apple cider and 1/2 gallon cranberry juice, proceed as above.

Caryn's Reuben Dip

Ingredients:
1 cups corned beef, finely cut
1/2 14 oz. can sauerkraut, drained/chopped
1/2 cup 1000 island dressing
1 1/2 cups mozzarella or Swiss cheese shredded

Directions:
Mix, and place in small slow cooker. Heat 2 hours and serve with party rye bread or crackers.