crockpot Tangy Pork Chops

6 pork chops 3 Tbsp. Ketchup 1 10-1/2 oz. Can cream of chicken soup 2 tsp. Worcestershire sauce   Brown pork chops in skillet. Place pork chops in crockpot. Mix other ingredients in bowl and pour over pork chops. Cook on low at least 6 hours.

Slow Cooker Sweet and Tangy Chicken

• 2 (18 ounce) bottles barbeque sauce
• 1 (15 ounce) can pineapple chunks
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 boneless, skinless chicken breast halves

In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic. Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top. Cover, and cook on Low for 8 to 9 hours. 

Moo Shu Beef

1 pound beef flank steak or boneless top sirloin or top round steak, cut 3/4-inch thick 

1/2 ounce dried shiitake mushrooms (optional)
3 cups packaged coleslaw mix
2/3 cup sliced green onions
1 tablespoon cornstarch dissolved in 1/4 cup water

Moo shu wrappers, warmed or Tortilla wraps
1/3 cup hoisin sauce

Marinade: 
2 tablespoons each reduced-sodium soy sauce and water
1 tablespoon dark sesame oil
2 teaspoons granulated sugar
2 cloves garlic, minced

1. Soak mushrooms in 1 cup hot water 20 minutes or until softened. Drain well; remove and discard stems. Cut caps into thin strips.
2. Cut beef steak lengthwise in half, then crosswise into thin strips. Stack 3 or 4 strips at a time; cut lengthwise in half. Combine marinade ingredients in large bowl. Add beef; toss. Refrigerate 20 minutes.
3. Drain beef, discarding marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened and bubbly.
4. Spread hoisin sauce on moo shu wrappers; spoon beef mixture down center. Fold bottom edge over filling; fold right and left sides to center, overlapping.

Makes 4 servings.

Sour Cream Potatoes ( Crockpot)

This simple five ingredient crockpot recipe is the perfect side dish for entertaining a large group or a potluck.

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Ingredients:

• 10 oz. can condensed cream of mushroom soup with roasted garlic
• 8 oz. container sour cream
• 1-1/2 cups shredded Cojack cheese
• 32 oz. pkg. frozen cubed hash brown potatoes

Preparation:

Spray 4-6 quart slow cooker with cooking spray. Combine soup, sour cream and cheese in medium bowl and mix well. Pour half of potatoes into prepared crockpot. Top with half of sour cream mixture. Top with rest of potatoes, then remaining sour cream mixture. Spread evenly. Cover and cook on high for 3-1/2 to 4-1/2 hours. 12 (1/2 cup) servings

PEANUT BUTTER AND JELLY MUFFINS

2 c. All-purpose flour

1/2 c. Sugar
2 1/2 tsp. Baking powder
1/2 tsp. Salt
3/4 c. Crunchy-style peanut butter
3/4 c. Milk
2 eggs
1/4 c. Fruit preserves

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, and salt in a mixing bowl. Cut in peanut butter with two knives or a pastry blender until mixture resembles coarse crumbs. Add milk and eggs all at once, stirring just until flour is moistened. Place 2 tbs. of the batter in greased, fluted, or plain muffin cups. Place 1 teaspoon of preserves in center of batter and top with 2 tablespoons more batter. Repeat, making 12 muffins. Bake in a 400 degree oven for 15-17 minutes.