Hard Cider Braised Pork Roast

Tonight was the second time I’ve made a pork roast using this recipe. And while the recipe was quite good as written, this time we made a substitution that changed it enough (in a good way) that I think it deserves its own post. Since Jason doesn’t love beer, I swapped out the beer for hard cider (I used Woodchuck), and the result was, in my opinion, markedly more delicious, even though I really like the beer version too. (I also used regular paprika, since smoked paprika isn’t my favorite. I really don’t know if it makes a difference or not.)


  • 2 tablespoons dark brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon seasoned salt
  • 3 pounds pork butt roast, cut into 3– to 4–inch chunks
  • 2 tablespoons olive oil
  • 1 medium onion, cut into quarters
  • 4 cloves of garlic, peeled
  • 1 medium carrot, cut into big chunks
  • 8 ounces sliced mushrooms
  • 2 12-ounce bottles Woodchuck or other hard cider
  • 1 can (10.5 ounces) beef broth


  1. Combine the brown sugar, paprika, black pepper, oregano, and seasoned salt in a small bowl and set aside.
  2. Rub the dry spice mixture over the pork pieces until well coated and refrigerate 4–24 hours.
  3. Heat the oil in a large, heavy skillet over medium high heat. Sear the meat on each side and add to a large slow cooker.
  4. Add the onion, garlic, carrot, mushrooms, hard cider, and beef broth to the slow cooker.
  5. Stir all of the ingredients and cook 4 hours on high or 8 hours on low.

Zesty Slow Cooker Chicken BBQ

Easy and quick recipe for the cook who is feeding a crowd. And if you’re not feeding a crowd, then you’ll be able to feed your family the rest of the week. Sandwiches, salads, with corn on the cob—yum! From allrecipes.com.

  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12 ounce) bottle barbeque sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce


  1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Angel Chicken

This recipe comes from my friend Kasey. It’s creamy without being too rich. And it’s a slow cooker recipe — really good comfort food for a fall/winter eve.


  • 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
  •  1 (8-ounce) package fresh button mushrooms, quartered
  • 1/4 cup butter
  • 1 (0.7-ounce) package Italian dry salad dressing mix
  • 1 (10 3/4-ounce) can condensed golden mushroom soup
  • 1/2 cup dry white wine
  • 4 ounces cream cheese spread with chives and onion
  • Hot cooked rice or angel hair pasta
  1. Melt butter in a saucepan. Add italian dressing mix, soup, wine, and cream cheese, and stir until all is melted and well combined.
  2. Place mushrooms in the bottom of slow cooker. Place chicken on top of mushrooms. Top with sauce.
  3. Cook on low for 4 to 5 hours.

Chocolate Cobbler in the Slow Cooker

I found that this is a good recipe to let the kids help out with. I let each of the boys stir one of the bowls of dry ingredients while I melted the butter and boiled the water. Easy, easy, and so delicious. (FWIW, this recipe is very similar tastewise to this one.)



  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 7 tablespoons cocoa, divided
  • 1 1/4 cup white sugar, divided
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1 1/2 teaspoons vanilla
  • 1/2 cup brown sugar
  • 1 1/2 cups hot water


  1. Spray the inside of the slow cooker crock with cooking spray.
  2. In a large bowl, stir together flour, baking powder, salt, 3 tablespoons cocoa, and 3/4 cup white sugar.
  3. Stir milk, melted butter, and vanilla into the flour mixture until smooth. Pour into the greased crock.
  4. In a small bowl, combine the rest of the white sugar (1/2 cup), brown sugar, and cocoa (4 tablespoons). Sprinkle over the top of the batter in the crock.
  5. Pour hot water over the top of ingredients in the slow cooker. Do not stir.
  6. Put the lid on the slow cooker and cook on low for 3–4 hours. Remove the lid and let stand for several minutes before serving. At first, it will be a bit too liquidy, but it should thicken up after several minutes.

Slow-Cooked Curried Chickpeas

This is a recipe from Clean Eating.  I had to ask the produce guy what a rutabaga looked like (I would have guessed right; it looks kind of like a turnip but bigger and waxy).


  • 1 pound dry chickpeas, rinsed and picked over (about 2 1/4 cups)
  • 1 rutabaga (1 1/2 to 2 pounds), peeled and cut into 3/4-inch dice (4 to 4 1/2 cups)
  • 1/2 large onion, chopped (about 3/4 cup)
  • 3 cloves garlic, chopped
  • 1 bay leaf
  • 5 teaspoons curry powder
  • 2 teaspoons mild chile powder
  • 1 pound mustard or collard greens, thick stems removed and leaves chopped (about 8 cups), divided
  • 1 1/4 teaspoon sea salt, divided
  • Fresh ground black pepper, to taste
  • 1 1/2 cups uncooked brown rice
  • 3/4 cup jarred water-packed roasted red peppers, patted dry and sliced
  • 1 cup nonfat plain Greek-style yogurt
  • 1/4 cup chopped cilantro
  • lime wedges, for garnish, optional


  1. Place chickpeas in a large saucepan and add water to cover by about 3 inches. Bring to a boil over high heat and cook for 5 minutes.  Reduce heat to medium and simmer, partially covered, for 1 hour. Stir occasionally and add additional water, if needed, to cover chickpeas. Drain and rinse.
  2. Place chickpeas, rutabaga, onion, garlic, and bay leaf in a 5- to 7-quart slow cooker, then add 5 cups water. Cover with lid and cook on high 4 to 5 hours or low 8 to 10 hours. About 30 to 45 minutes before chickpea mixture is done cooking, add curry and chile powders and stir to combine. Add about half of greens and replace lid for 5 minutes, until wilted. Then add remaining greens and continue cooking for remaining time until chickpeas are tender. Stir in 1 teaspoon salt and black pepper.
  3. Meanwhile, combine rice, remaining 1/4 teaspoon salt, and 3 cups water in a small saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 50 minutes. Remove from heat and keep covered for 10 minutes. Serve chickpeas over rice and top with red peppers, yogurt, and cilantro. Garnish with lime wedges on the side, if desired.

Andrew’s Delicious Pot Roast

A few days after outpatient surgery I found myself wandering somewhat aimlessly in a grocery store, trying to figure out what to make for dinner. My little brother came to the rescue and texted me his formula for a yummy crockpot pot roast.

3lb beef roast
3-5 potatoes, cut into wedges
1 onion, thickly sliced
carrots (opt)
24oz cream of mushroom soup
2 bay leaves
1 packet onion soup mix
1 C water

Place potatoes, carrots and onion on the bottom of the crockpot. Place roast on top of them and pour soups and water over the top. Add bay leaves and place lid on top of the pot. Cook on low for 6-8 hours or high for 3-4 hours.

**We ate the meal right out of the pot (sooo perfect for a cold winter night!), but Andrew recommends making a gravy with the sauce: Strain the leftover juice and place in a sauce pan. Make a roux with 1 C cold water and 2 T cornstarch, add to pan and heat.

Curried Baked Chicken

Here’s a versatile recipe from the OZC (old Zion Cookbook, the green one). Renae made it one night for our church small group and Lindsay M. made it for our freezer meal co-op. I’m trying to share more of these delicious freezer-friendly recipes. This one is so yummy. Double up–make one for dinner and freeze the second for later. You won’t be sorry!


  • 4 chicken breasts (with bone)
  • 1/3 c. honey
  • 1 tsp. salt
  • 2 tsp. mustard
  • 1 tsp. curry
  • 1/3 c. butter, melted
  • handful baby carrots
  • cubed red potatoes


  1. Preheat oven to 350 degrees.
  2. Place chicken in a baking dish.
  3. Mix together honey, butter, mustard, salt, and curry; pour over the chicken.
  4. Bake for 1 1/2 hours.


  • Can also cook in the crockpot, just add a little water and carrots/potatoes.
  • If a boneless, skinless chicken breast is used, the baking time will be decreased.