We've had a sample of hot weather now, and if you're like me, you don't really feel like cooking. So, out come the crock pots and slow cookers. I think I have about 4 different sizes, so all bases are covered.
Slow Cooker Barbeque Ribs
4 lbs. pork baby back ribs
salt and pepper to taste
2 C. ketchup
1 C. chili sauce
1/2 C. packed brown sugar
4 T. vinegar
2 tsp. dried oregano
2 tsp. Worcestershire sauce
1 dash hot sauce
Preheat oven to 400 degrees. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6-8 hours or until ribs are tender.
E-Z Crock Pot Chicken
4 skinless, boneless chicken breast halves
1 can Cream of Chicken soup
1 can Cream of Celery soup
1/2 C. sour cream
Place chicken breasts in slow cooker. In a medium bowl, mix the soups until smooth. Pour over the chicken, making sure it's well coated. Cover; cook on Low heat for 7-8 hours. Stir in the sour cream about 1/2 hour before serving.
A point to ponder: If a man speaks in the middle of a forest, and there is no woman around to hear him, is he still wrong?
Easy Slow Cooker Pot Roast
4 lbs. chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 C. water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped
Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery. Cover and cook on low setting for 8-10 hours.
Slow Cooked Pork and Beans (from Taste of Home magazine)
1 lb. sliced bacon, chopped
1 C. chopped onion
2 cans (15 oz. each) pork and beans, undrained
1 can (16 oz.) kidney beans (I'd use the dark), rinsed and drained
1 can (15 oz.) lima beans, rinsed and drained
1 can (15 oz.) butter beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 C. packed brown sugar
1/2 C. cider vinegar
1 T. molasses
2 tsp. garlic powder
1/2 tsp. ground (dry) mustard
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Remove to paper towels to drain. In a 4-qt. slow cooker, combine the remaining ingredients; stir in bacon mixture. Cover and cook on Low for 6-7 hours or until heated through. Serves about 12.
11 Ways to Maintain Sanity
At lunch time, sit in your parked car with sunglasses on and point a hair dryer at passing cars. See if they slow down.
Page yourself over the intercom; don't disguise your voice.
Every time someone asks you to do something, ask if they want fries with that.
Don't use any punctuation.
Specify that your drive-through order is "to go".
When the money comes out of the ATM, scream "I Won, I Won!"
Order a diet water whenever you go out to eat, with a serious face.
When leaving the zoo, start running toward the parking lot, "Run for your lives, they're loose!"
Finish all your sentences with "In Accordance With the Prophecy."
Go to a poetry recital and ask why the poems don't rhyme.
Tell your children over dinner: "Due to the economy, we are going to have to let one of you go."
Have a good week!