Sweet Pork from Karen Merkley

3 lbs. boneless pork roast (boston butt works great)
1/2 cup soy sauce
1 T. chili garlic sauce or paste. (if you can find this,chop some cloves of garlic (3 to 4) and about 1/2 T. chili powder together.
2 tsp. ginger

Cook above ingredients in crockpot- 6 or more hours then shred meat.
Add 2 tsp. sesame oil
If there is a lot of liquid and you would like to thicken it, combine 1 T. cornstarch with 2 T. water and add to meat.
Serve on tortillas and top with lettuce, cilantro and lime juice. It also taste great made into a quesadilla.

BBQ Chicken

1 cup of your favorite BBQ sauce
1/4 cup brown sugar
4 chicken breasts
Put all ingredients in crockpot and cook on low 6-8 hours or high 3-4 hours. (when I made this I didn't measure anything. I used 1/2 bottle bbq sauce and then sprinkled just a little brown sugar on it. ) If it starts looking dry add some water. I shredded my chicken 30 mins before dinner and served it in rolls. It made excellent chicken sandwiches.

Easy sweet and sour meatballs

Sweet and Sour Meatballs (or mini Sausages)

I got this recipe from one of my mission companions but have forgotten about it until I saw it on a blog so I made it last night for dinner and it was good. Also a very easy recipe for potlucks or other get togethers.

1 12 oz jar Chili Sauce (you can find this by the ketchup at the grocery store. I recommend using Hienz brand over the store brand)
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages

*note that you could use the smaller jar of jelly instead, I think it’s more like 10oz. I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.

Put the ingredients in a crockpot and cook for 2-5 hours on low. Serve with toothpicks for an appetizer or serve meatballs over rice for a quick dinner.

Wendy's Chili

2 lbs ground beef
1-29 oz can of tomato sauce
1-29 oz can of pinto beans
1-29 oz can of kidney beans
1 c onion, diced
1/2 c green chilies, diced (1 lg can)
1/4 c celery, diced
3 medium tomatoes, diced
2 tsp cumin
3 Tbsp chili powder
1 1/2 tsp black pepper
2 tsp salt
2 c water
Brown meat. Combine all ingredients in crock-pot. Simmer on low for 8 hours, or 3-4 hours on high. Stir occasionally. You can add more beans and spices if desired. It makes a lot but it freezes well!

Cream Cheese Chicken

This is a really good and super easy!
1 cube butter
1 pkg Good Seasons Italian dressing
6 chicken breasts
1 can cream of chicken soup
8 oz. cream cheese
Melt butter and add package of dressing in crock pot; add chicken and simmer on high for 2 hours. Add soup and cream cheese to hot sauce and chicken; simmer for 1 hour. Serve over rice or noodles. (I turned it on low and put the soup and a frozen cream cheese in right before we left for church so it cooked for over 3 hours and was fine. I also shredded the chicken breast so my kids would eat it.)

Chicken Chili

Chicken Chili
4 chicken breasts, cubed
1 chopped onion
2 garlic cloves
1 tsp chili powder
S&P to taste
Brown all this together. Put in crock pot and add
3 cans Great Northern Beans (16 oz)
1 can diced green chilies (4 oz)
2 cubes chicken bullion
2 cubes beef bullion
1 tsp. cumin
Cook on low for 6-8 hours. If it is too thick, add a little water. Before serving add grated cheese to the chili,or garnish individual bowls with grated cheese.

Thyme Roast and baked potatoes

My sister came up with this one and said it was yummy. It's a great way to use the herbs in your garden. These are the ones I have and a hard time using but you could substitute them for others like oreganofor roast or green onions on the potato.

1 yellow onion, halved and sliced
1 roast
1 bunch fresh thyme
2 cups water
Salt and pepper

russett potato for each person
fresh chives

In a pan put roast in the middle and surround with onions and fresh thyme sprigs. season with salt and pepper and put 2 cups of water in. Cook at 350 for 4-6 hrs.

Put potatoes in oven about 1 hour til roast is done.

Serve potatoes with fresh chives and sour cream.

Kathy Merrills Roast

So i was able to get this from Kathy Merrill a long time ago when we first got married. Jordan said I had to get the recipe because it's 'sooo good' and it is. My favorite part is that it's soo easy!

1 roast (cheap is great and I get about a 3-5 lb one)
1 pkg au jus seasoning packet
1 pkg italian dressing seasoning packet
water

Put roast in crockpot. put both seasoning packets in and fill crockpot with water about halfway up the roast. turn on low for 6-8 hrs. serve with rolls.

Shredded BBQ

I just wanted to post one more shredded BBQ beef recipe that is similar to the sweet pork. This recipe reminds me of a meal that was brought to us when Ashlyn was born. It is simple to make, tasty and it freezes well. I love having it for left overs or to send with Adam for lunch. I freeze some and then when I am ready to use it I just put it in the fridge the night before or I have even put it in the crock pot frozen. If you reheat it in the crock pot just be careful not to let the meat dry out. It makes great sandwiches or serve it over rice.
Shredded BBQ
3-4 lb. chuck roast *also great with pork roast or chicken
1 C. ketchup
3 T. Dijon mustard
2 T. Worcestershire sauce
1 T. balsamic vinegar
½ C. brown sugar
2 T. hot sauce
1 t. garlic powder
1 t. lemon pepper
½ t. ground ginger
1 t. salt
½ t. black pepper

Rinse and pat dry your meat. Place it in a large crock pot. Season with salt and pepper. In a mixing bowl combine the rest of the ingredients. Pour over meat in crock pot. Cook on high for 3-4 hours or on low for 4-6 hours. When the roast is done, remove it from the crock pot and shred. Return the shredded meat to the crock pot and mix into the juices. Allow to cook for an additional 30 minutes with the lid off. Serve on buns or over rice.

Sweet Pork- Cafe Rio Style

I know everyone probably has this recipe but I will post it on here for a quick reference. This recipe is one Andrea shared with the family. She made it on conference weekend a while back and we have all been hooked since.
Sweet Pork:
3-5lb pork loin or pork roast
1 1/2 cans classic coke (just over 2 cups)
3/4 c sugar (I tried using 1/2 brown sugar-and like it)
7 oz can of chipolte chilies in adobo
1 tsp dry ground mustard
1 tsp heaping cumin
1 tsp minced garlic (or the equivalent of garlic powder) (I’ve left this out)

Remove the chilies from the adobo and place all ingredients in the blender. Rinse can of adobo with the coke and dip peppers in there to get the adobo sauce off them. Blend until well mixed, place pork in crock pot and pour sauce over it. Cook for 4-6 hours on high or 7-9 hours on low. Carefully turn roast over half way through. Cook in sauce until pull apart tender and then shred. Shred meat 30 mins. before ready and put back in sauce.

Cilantro Lime Rice
1 c. rice
2 c water
3 cubes chicken boullion or 1 ½ tsp. chicken base
1/2 tsp dried onion
1/4 bunch cilantro
1 tbsp oil
1 fresh lime
Cook all ingredients together then squeeze lime on before serving. Mix and fluff rice.

Creamy Cilantro Dressing
1 packet buttermilk ranch dressing powder
1 c mayo
1 c milk
1/2 bunch cilantro (can use the stems)
2 tomatillos
1/2 serrano pepper seeded
Blend in blender and let thicken. (This is always pretty runny for me. I cut the milk down once but then it tasted really salty.)

Honey Mustard Chicken

I got this recipe from Adam's Aunt Laurel. It is the recipe she brought to our "recipe shower." It is quick, easy, and tasty.
Honey mustard chicken:
4 chicken breasts
1 can cream of chicken soup
6 tbsp. honey
6 tbsp. mustard
1 tsp. lemon pepper
Brown chicken in oil. Before juices cook out add soup, honey & mustard. Sprinkle lemon pepper over top. Cook on low 45-60 mins. Serve with rice and broccoli. *I have never done it that way* I always just cook it in a crockpot. Just add all ingredients (don't need to brown chicken. It can even be frozen.) I do it 4-6 hours on low. Easy Sunday dinner.