You Don't Have to Heat Up The Kitchen - Let Your Crockpot Do The Work

in Ice-cream

The wonderful thing about slow cookers and crockpots is that they are year-round versatile.  They aren't just for soups in the cold weather, they are a great way to cook in hot weather when you don't want to heat up the kitchen! Have a sweet tooth on a hot day but you want something more than ice cream?  Make a pandowdy in your slow cooker then top it with ice cream.  Yummy!  Baked Beans in the summer are delicious with cooked-out meats.  Make them in your cooker instead of the oven. And coming home to pulled pork for sandwiches is ideal!

STRAWBERRY-RHUBARB PANDOWDY

1 1/2 lbs rhubarb, cut into 1/2-inch pieces

1 pint strawberries, quartered

1 cup sugar

1 tbsp lemon juice

2 tsp grated lemon zest

Lightly grease a crockpot or slow cooker.

In a large mixing bowl combine the rhubarb, strawberries, sugar, lemon juice and zest.  Pour the mixture into the prepared cooker.

Topping:

3/4 cup baking mix (such as Bisquick)

1/2 cup butter

1/4 cup brown sugar

Combine all the topping ingredients in a bowl until they form a crumbly dough.  Evenly sprinkle the dough over the fruit mixture.  Place lid on cooker and cook on low setting 6 to 8 hours or on high setting 3 to 4 hours.

Serve pandowdy warm topped with ice cream (if desired).

CLASSIC CROCKPOT BAKED BEANS

3 cans (16-oz each) baked beans, 2 cans drained

1 medium yellow onion, chopped

1/4 cup molasses

1/2 cup ketchup

1/4 tsp dry mustard

1/2 tsp freshly ground black pepper

1 tbsp Worcestershire sauce

6 bacon slices, fried crisp and crumbled

Combine all the ingredients together in a crockpot or slow cooker.  Place lid on cooker and cook on low for approximately 8-9 hours or on high for about 4 hours.

Yield: 6 servings

PERFECTLY SPICED PULLED PORK

5 lbs boneless pork butt shoulder

1 1/2 teaspoons smoked paprika

2 teaspoons black pepper

1 teaspoon cayenne pepper

1 teaspoon dried thyme

1 teaspoon garlic powder

1/2 teaspoon salt

1 cup water

buns or rolls for serving

In a small bowl combine the paprika, both peppers, thyme, garlic, and salt; rub evenly over the pork.

Place the pork in a 6-quart slow cooker or crockpot; add the water.  Place lid on cooker and cook for 6 to 8 hours on low setting or 4 to 5 hours on high setting until the meat is tender and cooked through.

Remove pork from cooker and place on a large cutting board or platter and let rest for about 15 minutes.  Pull meat from bones, discard fat, and place on buns or rolls to serve.

Enjoy!

Author Box
Linda Wilson has articles online

You will find more of Linda's slowcooker/crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com  She shares her quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com

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You Don't Have to Heat Up The Kitchen - Let Your Crockpot Do The Work

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This article was published on 2012/05/21