Preisthood

Thank you to Sister Bray for the great lesson on the Priesthood. Helping us gain a better understanding of the responsibilities each one holds. The game gave us thought, knowledge and fun. What a great way to teach us.

Great recipes for the crock-pot

Using the crock pot is so handy. You can put it all in the night before, refrigerate it and pull it out in the morning and plug it in. Head out for the day and when you come home it's all ready to eat. Crock pot cooking is great for the summer days too, doesn't heat up the house.

Sweet Pork Tacos:


4-6 lbs. pork roast

1 jar Pineapple Peach or Mango Chipotle

Cook on low 4-6 hours or until pork is done and shreds easily

Shred pork and serve on tortillas with brown rice, cheese, black beans (rinsed) and sour cream

French Dip

1 Can Beef Consomme

1 Can French Onion Soup

1 Package Dry French Onion Soup Mix

Pour over beef roast and cook all day on low.

Shred meat and serve on buns. Use liquid for au jus
Convert your favorite recipes to slow cooker recipes


Taco Soup

1lb hamburger 2 cans water

½ chopped onion 1 can corn

1 large can Mexican style diced tomatoes 1 can black beans

2 small cans tomato sauce 1/3-1/2 pkg taco seasonings

Place all ingredients in crock pot cook on low 6-8 hours. Stir and serve over corn chips with sour cream and cheese.

Pulled Pork

4-6 lb pork roast 1 cup vinegar

1 sliced onion 2 bottles bbq sauce

Seasonings -salt, pepper@ garlic or your favorite rub

Place onions on bottom of crock pot, rub pork with seasonings place on top of onions, pour 1 ½ bottles of bbq sauce and vinegar over pork. Cook on low 8-10 hours. Shred with fork, eat on rolls or over rice.

Apple Crisp Slow-cooker solutions (Family Circle April 1-08 p.116)


8 servings

Prep: 10 minutes Cook: slow cook 2 hours on HIGH; 4 hours on LOW Ingredients

Topping:

1/2 cup flour

1/4 cup light-brown sugar

1/4 cup granulated sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg (I left out-I’m not a fan)

Pinch salt

4 tablespoons cold unsalted butter, cut into pieces

1/2 cup chopped pecans

(I added ½ cup quick oatmeal—I like oatmeal crisp topping)

Filling: (I used Better Homes and Garden’s Apple Pie fillingp.276)

3 tablespoons granulated sugar

2 teaspoons lemon juice

1-1/2 teaspoons cornstarch

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

6 large Granny Smith apples,peeled, cored and cut into 1/2-inch wedges (10 cups)

Vanilla ice cream (optional)

Directions

1. Coat 2- to 4-quart slow-cooker bowl with nonstick cooking spray; set aside.

2. Topping: In a small bowl, mix together flour, sugars, cinnamon, nutmeg and salt. Add butter; work into flour mixture using a pastry blender or fingers until coarse crumbs form. Stir in pecans and set aside.

2. Topping: In a small bowl, mix together flour, sugars, cinnamon, nutmeg and salt. Add butter; work into flour mixture using a pastry blender or fingers until coarse crumbs form. Stir in pecans and set aside.


3. Filling: In a large bowl, whisk together sugar, lemon juice, cornstarch, ginger and cinnamon. Stir in apples; toss to coat.

4. Spoon apple mixture into slow cooker and sprinkle topping over it. Cover and cook on HIGH for 2 hours or LOW for 4 hours, or until apples are tender. Serve with vanilla ice cream, if desired.

240 Calories, 11 g fat (4g Sat.); 2 g protein; 37 Carbs; 4 g fiber; 41 mg sodium; 15 mg Cholesterol.