Crock Pot - Pork Chops

Recipe by: Sue Wilbur

6 pork chops

1 cup apricot jam

3 tablespoons brown sugar

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon cloves

1 (11-ounce) can mandarin oranges (and juice!)

The Directions.

Use a 4-6 quart crockpot. I switched Alison's recipe up a bit to reflect ingredients I had in the house. She'd approve, because that's the way she cooks. I know she wouldn't have wanted me to wake up my napper to go to the store, I just know it.

Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Sppon over pork chops. Add the entire can of mandarin oranges evenly over the top. Cover and cook on low for about 8 hours, or on high for about 4.

Service with rice to soak up the yummy juice.

Crock Pot - Sweet and Sour Chicken

Recipe by: Sandra Hales

1 can pineapple chunks

1 can mandarin oranges

1/4 cup corn starch

1/4 cup brown sugar

3 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon ginger

5 pieces of skinless & boneless chicken

Double the ingredients for a large family; turn on your crock pot to high for about 1-2 hours or on low for double the time. Or, you can put the ingredients in a huge stock pot and just cook it for about 45 minutes or until thick and chicken is tender. Pour over rice! How easy!

Cherry-Blackberry Cobbler

Recipe by: Deborah Barton

1 can (21 ounces) cherry pie filling

1 can (21 ounces) blackberry pie filling

1 yellow or white cake mix

2 eggs

1/3 cup evaporated milk

1 teaspoon cinnamon

Spread pie filling on bottom of greased 4 1/2 to 6-quart slow cooker. In a bowl, mix cake mix, eggs, milk, and cinnamon together. Spoon cake mixture evenly over pie filling. Cover and cook on low heat 3 hours or on high heat 1 1/2 hours. Turn off slow cooker and allow cobbler to cool 20 minutes. Makes 10-12 servings

Serve warm with a scoop of vanilla ice cream.

VARIATION: Add 2 cans of one flavor pie filling in place of one of each pie filling.

Substitute German chocolate cake mix for the yellow or white cake mix.

Ranch Egg Salad Croissant Sandwiches

Recipe by: Deborah Barton

9 hard cooked eggs, peeled
1/4 cup chopped green onions (4 medium)
1/4 tsp salt
1/4 teaspoon coarse ground black pepper
1/2 cup ranch dressing
6 croissants, split
3 cups torn lettuce

Cut each egg in half. Remove yolks; place in large bowl. Mash yolks with fork. Stir in onions, salt, pepper and ranch dressing. Chop egg whites; stir into yolk mixture.

To make each sandwich, top bottom half of 1 croissant with about ½ cup lettuce and ½ cup egg mixture. Cover with to9p half of croissant. Repeat for remaining sandwiches.