Crockpot BBQ pulled pork

1 pork tenderloin
Dried minced onion
1 bottle Stubb's BBQ sauce
Heiner's New England Split Top Weiner Buns

Spray crockpot with cooking spray

Place tenderloin in crockpot. Sprinkle with onion to taste. Add sauce.

Cook 8-10 hours on low or until falling apart.

Pull apart with fork while still in crockpot(or I sometimes use a knife and fork to shred and then cut so the pieces aren't too long for sandwiches). Stir to get all the pork coated well with sauce.

Serve on buns or just eat on a plate if you like.

Crockpot Turkey Breast

1/4 cup butter, cut into patties
1 bone-in turkey breast, thawed
Seasonings

Spray crockpot with Pam and place butter in bottom of crockpot. Turn on to low.

Rinse turkey breast and pat dry. Place in crockpot.

Season liberally with your favorite seasonings - I used garlic powder, seasoned salt, dried minced onion and Mrs. Dash. When the turkey cooks, the seasonings are watered down so be generous with your seasonings. Turn over and season the other side as well. Season under the skin also.

Cook all day on low - meat will be falling off the bone. I pour the drippings over the meat when I serve it.

Crockpot Roast Beef

---Crockpot Roast Beef---

1 beef chuck roast
1 envelope Adolph's Marinade in Minutes tenderizing meat marinade
1 family size can cream of mushroom soup
1 Tbsp. corn starch
1 Tbsp. cold water

Place roast in crockpot and pierce deeply with fork on each side. Mix marinade according to package directions and pour over roast. Turn to coat. Spread soup over roast.

Cook on low all day or overnight (8-10 hours), until roast is so tender it's falling apart. I like to turn it occasionally if I'm home to keep the top from drying out (yeah I know you aren't supposed to open the lid on a crockpot - but I *always* do).

Gravy: Remove roast from crockpot. Spoon liquid from crockpot into sauce pan. Mix corn starch and water, then add to sauce pan and mix well. Bring to boil and then boil one minute, stirring constantly. Serve with roast beef and mashed potatoes. [or just pour the liquid in the crockpot straight over the beef and potatoes - it tastes just as good!]

For variety, make a Hot Roast Beef Sandwich: Place roast beef between two slices of fresh white bread. Cut sandwich in half diagonally and spread apart on plate. Place a spoonful of mashed potatoes between the two halves and cover everything with gravy.

The key to the best roast is finding good meat. Look in a local butcher shop or meat market instead of the grocery store. In Charleston, try Johnny's Meat Market at the Capitol Market. In the Elkins area, you can't beat Campbell's Market in Beverly.

Cheddar Delight Chicken

4 boneless, skinless chicken breasts
1 can cream of mushroom soup
1 1/2 cups Kraft 2% shredded Cheddar cheese
Seasoned Salt

Preheat oven to 350. Place chicken in lightly greased baking or casserole dish and lightly season with seasoned salt. Spread soup over chicken. Sprinkle cheese on top. Bake 30-45 minutes.

For variety, change the cheese to Kraft's cheddar/mozzarella mix.

Also good fixed in the crockpot - cook on low 6-8 hours.

(Recipe modified slightly from recipe from Victorian Guest House in Towanda PA.)

NOTE: Sprinkle a little meat tenderizer over the chicken before topping with soup for more tender chicken. When I did this, I skipped the other seasoning.

Crockpot BBQ Ribs

3-5 pounds country style pork ribs
Vinegar
Water
Accent (optional)
Seasoned meat tenderizer (and/or Seasoned Salt)
Garlic Powder
Stubb's BBQ sauce

Place ribs in large dutch oven or pot. Pour vinegar over ribs, enough so it fills the pot up to about 1/4 to 1/3 of the way full. Make sure all the ribs are coated with vinegar. Add enough water to cover ribs. Boil for 45 minutes.

Transfer ribs to crockpot. After placing each layer in crockpot, season with seasonings to taste and coat with BBQ sauce. Cook on low about 6 hours.