Honey Roasted Red Potatoes

1 pound red potatoes cut into bite size pieces
1 medium onion sliced
6 tablespoons melted butter
3 tablespoons honey
1 tablespoon dry mustard
pinch of salt
pinch of ground black pepper

Put potatoes on a plate and cover tightly.  Cook in microwave until almost tender.  Transfer to a foil lined 11x7 baking dish.  Spray the foil with Pam first.  Spread onion rings over potatoes.

Combine the remaining ingredients and drizzle over the potatoes and onions.  Liquids will carmelize over the potatoes and onions.

Bake in 375 degree oven for about 35 minutes, turning once about half way through.  When potatoes are tender, place in broiler for about five minutes to brown and crisp them.

Pot O'Smores

Pot of S'mores

Mom’s easy Dutch oven version of the popular campout treat is so good and gooey. The hardest part is waiting for the S’mores to cool so you can devour them. Yum! —June Dress, Boise, Idaho

12 ServingsPrep/Total Time: 25 min.

Ingredients

• 1 package (14-1/2 ounces) whole graham crackers, crushed
• 1/2 cup butter, melted
• 1 can (14 ounces) sweetened condensed milk
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup butterscotch chips
• 2 cups miniature marshmallows

Directions

• Prepare grill or campfire for low heat, using 16-18 charcoal
• briquettes or large wood chips.
• 
  
• Line a Dutch oven with heavy-duty aluminum foil. Combine cracker
• crumbs and butter; press onto the bottom of the pan. Pour milk over
• crust and sprinkle with chocolate and butterscotch chips. Top with
• marshmallows.
• 
  
• Cover Dutch oven. When briquettes or wood chips are covered with
• white ash, place Dutch oven directly on top of six of them. Using
• long-handled tongs, place remaining briquettes on pan cover.
• 
  
• Cook for 15 minutes or until chips are melted. To check for doneness,
• use the tongs to carefully lift the cover. Yield: 12 servings.
• 
  

Nutrition Facts: 1 serving equals 584 calories, 28 g fat (17 g saturated fat), 31 mg cholesterol, 326 mg sodium, 83 g carbohydrate, 3 g fiber, 8 g protein.

Lentil Soup

homemade lentil soup, which isn’t really a recipe but goes like this”
2 cups dry red lentils (rinsed)
2 cans chopped tomatoes (can be seasoned or not…include all liquid)
4 cloves chopped fresh garlic
1 chopped onion (red onion is nice and sweet)
2 tsp chicken base concentrate
2 cups leftover finely diced ham, chicken, cooked beef, cooked ground beef (change to beef base if using beef)
4 chopped peeled carrots
2-3 stalks chopped celery
1 cup diced red/yellow peppers (you could use green peppers too if that’s all you have handy)
2 cups thinly sliced spinach leaves
2 tsp dried parsley
1 tsp black pepper
1 tsp sea salt
2 cups water
cook on high for 6 hrs or until lentils and veggies are done to your liking. If you like your lentil soup creamier, take out about 2-3 cups and puree in your blender or with a stick mixer and return to the pot.add 1/4 c balsamic vinegar or let individuals add balsamic vinegar to taste. top with fresh plain yogurt or sour cream. i like to add a tsp of curry powder towards the end too, but i like curry in almost everything. serve with fresh whole grain bread or rolls and a green salad.

From Ravelry Crockpot Message Boards

Crock Pot Apple Pudding

PAM cooking spray
3-4 apples, cored and cut into 1/2 inch slickes
2 TBSP flour
1 tsp salt
1 pinch allspice
1/3 cup raisins (optional)
2/3 cup steel-cut oatmeal
cinnamon stick
1 TBSP sugar
Spray Little Dipper crock with PAM.
Coat cut-up apples with flour. Stir in everything through the oatmeal. Pour 1/2 mixture into crockpot. Bury cinnamon stick in apples. Add rest of apples. Top with sugar. Fill with water to within 1 inch of top.
Turn Little Dipper on, leave for 8 hours or so.
This works really well as a breakfast. Just put it in when you go to bed and when you get up, you should have delicious apple pudding.

From Ravelry Crock Pot Message Board

Potato Casserole

This is THE best casserole for a potluck.  Yes, it has come from my kitchen, what seems like, hundreds of times - no one ever seems to tire of it!  I originally got the recipe from Southern Living, which used to publish a small monthly cookbook...you know, the kind at the checkout right next to the gossip rags? They don't publish them anymore, unfortunately, and the magazine itself just isn't the same for me.  Boo.

Anyway, I got some real gems from those mini-cookbooks and this is one of them.  As usual, I tweaked this recipe a bit - I know you are shocked.

Liz' Potluck Potato Casserole

2 packages refrigerated shredded hash browns (or 1 pkg regular and 1 pkg Mexican style)
1 medium yellow or sweet onion, diced small
1 can Cream of Potato Soup
1 can Cheese Soup (or Nacho Cheese Soup)
2 cups shredded cheese, I like cheddar/jack mix
pepper to taste (no salt for this one!)

In a 9 x 13 baker combine all ingredients and mix well. Cover with foil and bake at 450 degrees for one hour.

From the Cook Contrary Blog

Scalloped Pineapple

SCALLOPED PINEAPPLE
3/4 C. Butter
2 C. sugar
3 eggs/beaten
14 slices cubed white bread
1 large and 1 small can of pineapple chunks or tidbits WITH juice
1/2 C. milk
pinch of salt to taste
Melt butter. Stir in sugar and beaten eggs.
Pam a 9x13 pan.
Mix cubed bread with pineapple, juices and milk.
Pour butter-egg mixture over bread mix and stir gently.
Dump all of it into the baking dish.
BAKE: 350 degrees for 1 hour.
This recipe is also good as a warm dessert with Cool Whip or whipping cream on top.

Tender Crock Pot Pork Roast

Tender Pork Roast

Rated: Submitted By: LaVerne Peterson Photo By: Christina Prep Time: 5 Minutes Cook Time: 8 Hours Ready In: 8 Hours 5 Minutes Servings: 8

"LuVerne Peterson of Minneapolis, Minnesota shares this melt-in-your mouth fall-apart-tender pork roast. 'It's wonderful to serve to company because it never fails to please,' she promises."

Ingredients:

1 (3 pound) boneless pork roast 1 (8 ounce) can tomato sauce 1/4 cup soy sauce (must be low sodium) 1/4 cup water

1/4 cup sugar 2 teaspoons ground mustard Suggestions: add onion rings and whole cloves of garlic; sub brown sugar for white; sub 1/4 cup Worcestershire sauce & 3/4 cup red wine vinegar for soy sauce

Directions:

1.

Cut roast in half; place in a 5-qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until a meat thermometer reads 160 degrees F-170 degrees F. Remove roast to a serving platter and keep warm. If desired, skim fat from pan juices and thicken for gravy.