• 1 1/2 lbs. Cube Steak (cut into pieces)
• 1 T. Butter
• 1 Med Onion (processed)
• 1 C Sliced Mushrooms
• 1 Clove Garlic (minced)
• 2 T. Catsup
• 2 t. Worcestershire
• 1 Can Condensed Cream of Mushroom Soup
• 1/3 C White Wine
• 1 C Sour Cream 

• 3-4 pounds pork shoulder blade country-style ribs
• 3 onions, chopped

directions:

1. Brown in skillet til nicely browned, then trim fat.  Cook 3 chopped onions in fat.
2. Put in crockpot and add bbq sauce (your own) or mine.
3. Cook 6-8 hours or until meat falls off the bone.  Shred meat and serve on your favorite buns.  This recipe will feed a crowd!

ingredients for Sarah’s bbq sauce:

• 1 quart ketchup
• 1 lemon, juiced
• 1/2 cup red wine vinegar
• 5 ounces worcestershire sauce
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons mustard

-submitted by Sarah Kirby

• 1-1/2 pounds ground beef
• 1 medium onion, chopped
• 6-8 ounces cheddar cheese, grated
• 1 can enchilada sauce
• 1 small can tomato sauce
• 32 ounces mexican beans or chili beans, drained
• 1 can corn, drained
• 1 small can sliced black olives
• 6-10 corn tortillas

directions:

1. Brown ground beef together with onion; drain.  Spray crockpot with non-stick cooking spray.  Layer the ingredients several times.
2. Cook on low 5-7 hours.
3. This recipe can also be made as a “lasagna” by doubling the quantities and layering in a 9 x 13 dish.  Then bake (covered with foil) for 2 hours at 325 degrees.

-submitted by Laurie

• 4-5 boneless chicken breasts, frozen
• 1 (15-1/2 ounce) can black beans, drained
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) jar salsa, any kind
• 1 (8 ounce) package cream cheese

directions:

1. Place chicken breasts in crockpot.  Pour black beans, corn and salsa over the chicken.
2. Cook on high 4-5 hours, or until chicken is cooked.
3. Throw the cream cheese on top and let sit for 1/2 hour to an hour.
4. Spoon mixture into tortillas or serve over rice.

• 2 (10 ounce) cans chunky canned chicken, drained
• 1 cup buffalo wing sauce
• 2 (8 ounce) packages cream cheese, softened
• 1 cup blue cheese dressing
• 1-1/2 cups shredded cheddar cheese

directions:

1. Heat chicken and buffalo wing sauce in a skillet over medium heat until heated through.  Stir in cream cheese and blue cheese dressing.  Stir until well-blended and warm.  Add in 1 cup of the shredded cheese.
2. Transfer to crockpot.
3. Sprinkle remaining 1/2 cup cheese over the top, cover and cook on low for 30 minutes, or until hot and bubbly.
4. Serve with celery sticks and crackers.

• 2 pounds pork loin
• 1 can root beer
• 1 bottle bbq sauce

directions:

1. Place pork loin in crockpot.  Pour can of root beer over pork.
2. Cover and cook on low about 8 hours.
3. Drain liquid, shred pork, and mix in bbq sauce to taste.
4. Serve on hamburger buns.

• 4-6 chicken breasts
• bacon strips
• 1 can cream of chicken or cream of mushroom soup
• 8 oz. sour cream
• dash of garlic powder

directions:

1. Wrap chicken with bacon strips.  Secure bacon with toothpick and place in crockpot.
2. Mix remaining ingredients in small bowl and pour over chicken.
3. Cook 6 hours on high.
4. Serve over rice.

• 1 tablespoon olive oil
• 3/4 chicken breast, cubed
• 1 large onion, minced
• 4 cloves garlic, minced
• 2 cans great northern beans, rinsed & drained
• 1 cup white wine or chicken broth
• 1 teaspoon mustard powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup cheddar cheese

directions:

1. Cook chicken in skillet until no longer pink.  Remove it and set aside.  Add onion and garlic to skillet and cook until tender.
2. Place chicken, onion and garlic in crockpot.  Add wine, beans, mustard powder, cumin, salt and pepper.
3. Cook on low 5-6 hours.
4. Serve with cheddar cheese.

• 6 boneless, skinless chicken halves
• 1 cup brown sugar
• 1/4 cup lemon-lime soda
• 2/3 cup vinegar
• 3 cloves smashed & chopped garlic
• 2 tablespoons soy sauce
• 1 teaspoon black pepper

directions:

1. Place chicken in crock-pot. 
2. Mix brown sugar, lemon-lime soda, vinegar, garlic, soy sauce and black pepper in small bowl.  Pour over chicken.
3. Cover and cook on low 6-9 hours, or on high 4-5 hours.
4. Serve over rice.