Place the roast in the slow cooker place onion slices over the top and then sprinkle on seasoning salt. Pour in can of coke and cook for 8 hours.
Once it's done shred/cut into pieces, fry in pan with onion soup mix and water, fry until combined and hot.
Serve on buns or over texas toast.
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.
Rub chops with salt and pepper and paprika. In a medium skillet over medium heat, heat the olive oil and brown chops on both sides. Transfer to crockpot.
Add garlic and onion slices to porkchop pan with the residual oil and drippings. Cook and stir for 1 minute. Add soy sauce and wine/broth, brown sugar and red pepper flakes. Cook until the brown sugar is dissolved.
Pour over the pork chops in the crockpot and cook on low for 7 hours. Remove pork chops.
In a small bowl combine cornstarch and water, whisk until smooth. Slowly stir into crockpot.
Return the pork chops to the crockpot and cook for 30-45 minutes or until the sauce has thickened to desired consistency.
***Tips: I had to add more corn starch, it still didn't thicken so I simmered on the stove for a few moments. I served with mashed potatoes
Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet.
Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken. Cook on high for 3-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken.
Per Serving: 384 Calories; 3g Fat; 56g Protein; 30g Carbohydrate; 1g Dietary Fiber; 137mg
Combine the ground beef, onion and garlic in a large skillet. Cook over medium-high heat until the beef is browned and crumbly, about 10 minutes; drain off any fat. Add 1 cup water, the tomato sauce, tomato paste, salt and oregano and mix well.
Combine the mozzarella, cottage cheese and Parmesan in a medium bowl and mix well. Spoon one-fourth of the meat sauce into a 5-quart slow cooker. Layer one-third of the noodles over the sauce, breaking the noodles as needed. Layer one-third of the cheese mixture over the noodles. Repeat noodle and cheese layers twice. Top with the remaining sauce.
Cover and cook on Low until the noodles are tender, 4 to 5 hours.
**Tips: We only used about 3 cups of mozzarella. Also I did 3 layers of pasta and cheese, then put sauce, then noodles, and a little play mozzarella cheese. I also used jarred spaghetti sauce instead of making my own.
Fry hamburger and onion together. Place in slow cooker with seasoning, cook for 3-4 hrs at least, but for best taste cook for 6-8.
***Tips: I didn't have an cajun seasoning so used steak seasoning, I also added about a tablespoon more of the brown mustard. I mixed it up let it cook for 2 or so hours and tasted and adjusted. This is also not a really BBQ sauce recipe, more of a spice flavored one. My dad adds different seasonings, sometimes Worshershire sauce, etc.
Butter an 8x8" pan. Mix melted butter with brown sugar-beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour. Mix in any additions (some ideas below). Pour into prepared pan. Bake at 350 degrees for 20-25 minutes or until set in the middle. Cool on rack before cutting.
Add in ideas:
I also made this sauce for on top...
Maple butter sauce (Copy Cat Recipes)
Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Remove from heat and beat in cream cheese and maple extract until smooth. Heat again either over low heat or in the microwave at short intervals to reach desired sauce consistency. Serve over blondies topped with vanilla ice cream. (Should be enough sauce to generously top a 9- by 13-inch pan recipe)
***Tips: I halved this recipe, and didn't have any maple extract so added about a Tablespoon more of maple syrup.
