brown sugar and balsamic glazed pork loin {winner!}

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Brown Sugar and Balsamic Glazed Pork Loin from Lauren:

1 (2 lb) boneless pork loin

1 tsp ground sage

1/2 tsp salt

1/4 tsp pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 T corn starch

1/4 cup balsamic vinegar

1/2 cup water

2 T soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

baked custard.

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Baked Custard from Jenn:

3 eggs

1/2 cup sugar or 1/3 cup honey

1/8 tsp salt

1 tsp vanilla

2 cups milk, scalded

nutmeg

Beat eggs slightly. Add sugar, salt and vanilla. Slowly stir in hot milk. Pour into a 1 quart round oven safe bowl. Sprinkle with nutmeg. Pour water into crockpot to 1/2 inch. Place bowl in crockpot. Cover and cook on hight 2 hours.

Sweet Pork.

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Sweet Pork from Beckie:

6 lbs pork (I use tenderloin from Costco)

1 16 oz bottle red salsa

1 can coke (or diet or caffeine-free works)

2 cups brown sugar

Place pork in crockpot and fill 1/2 way up pork with water. Cook on high for 5 hours. Drain water - cut pork into large pieces. Mix all other ingredients and pour over pork. Cook 3 more hours on high. Shred with forks and serve.

Tomatillo Dressing

(mix in blender)

1 package Hidden Valley Ranch dressing

1 cup mayo

1 cup buttermilk (or 1 cup milk and 1 T vinegar)

1 small can diced green chiles

1/2 - 1 avocado

1/2 - 3/4 can tomatillos

1/8 to 1/4 t. cayenne pepper

lime juice (about 1 lime worth)

I serve this with the cilantro lime rice and cook to serve tortillas (Costco), lettuce, cheese, beans, etc.

Chicken Parmesan.

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Chicken Parmesan from Brittany:

(via fix it and forget it cookbook)

1 egg

1 tsp salt

1/4 tsp pepper

6 boneless, skinless chicken breast halves

1 cup Italian bread crumbs

2-4 T butter

14 oz jar pizza sauce

6 slices mozzarella cheese

grated parmesan cheese

Beat egg, salt and pepper together. Dip chicken into egg and coat with bread crumbs. Saute chicken in butter in skillet. Arrange chicken in slow cooker. Pour pizza sauce over chicken. Cover. Cook on low 6-8 hours. Layer mozzarella cheese over top and sprinkle with parmesan cheese. Cook an additional 15 minutes.

crockpot chocolate lava cake.

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Chocolate Lava Cake from Shalee:

2 cups brown sugar

2 cups all purpose flour

6 T unsweetened cocoa powder

4 tsp baking powder

1 tsp salt

1 cup milk

4 T butter, melted

1 tsp vanilla

For the Fudge Topping:

1 1/2 cups brown sugar

1/2 cup unsweetened cocoa powder

3 cups boiling water

artichoke spinach dip.

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Artichoke Spinach Dip from Jocelyn:

10 oz frozen spinach

2 pkg cream cheese

16 oz sour cream

1 cup mayo

1 bag parmesan cheese

1-2 cups artichokes

garlic salt and pepper to taste

Put all ingredients in crock put for 1 hour on low: add sour cream last 10 minutes.

chicken tortilla soup.

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Chicken Tortilla Soup from Jenni:

1 1/2 pounds boneless chicken, cooked and shredded

1 can (15 oz) diced tomatoes

1 can (10 oz) enchilada sauce (green is what I use)

1 medium onion, chopped

1 can (4 oz) chopped green chiles

1 clove garlic, minced

2 cups water

1 can (14 1/2 oz) chicken broth

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/4 tsp black pepper

1 bay leaf

1 package frozen corn

1 T dried chopped cilantro

In a crock pot combine chicken, tomatoes, enchilada sauce, onion, green chiles and garlic. Add water, chicken broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low for 6-8 hours or high for 3-4 hours. Garnish with lime, tortilla chips, sour cream and avocado.