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.
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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.