The wonderful thing about slow cookers and crockpots is that they are year-round versatile. They aren’t just for soups in the cold weather, they are a great way to cook in hot weather when you don’t want to heat up the kitchen! Have a sweet tooth on a hot day but you want something more than ice cream? Make a pandowdy in your slow cooker then top it with ice cream. Yummy! Baked Beans in the summer are delicious with cooked-out meats. Make them in your cooker instead of the oven. And coming home to pulled pork for sandwiches is ideal!
1 1/2 lbs rhubarb, cut into 1/2-inch pieces
1 pint strawberries, quartered
1 cup sugar
1 tbsp lemon juice
2 tsp grated lemon zest
Lightly grease a crockpot or slow cooker.
In a large mixing bowl combine the rhubarb, strawberries, sugar, lemon juice and zest. Pour the mixture into the prepared cooker.
3/4 cup baking mix (such as Bisquick)
1/2 cup butter
1/4 cup brown sugar
Combine all the topping ingredients in a bowl until they form a crumbly dough. Evenly sprinkle the dough over the fruit mixture. Place lid on cooker and cook on low setting 6 to 8 hours or on high setting 3 to 4 hours.
Serve pandowdy warm topped with ice cream (if desired).
CLASSIC CROCKPOT BAKED BEANS
3 cans (16-oz each) baked beans, 2 cans drained
1 medium yellow onion, chopped
1/4 cup molasses
1/2 cup ketchup
1/4 tsp dry mustard
1/2 tsp freshly ground black pepper
1 tbsp Worcestershire sauce
6 bacon slices, fried crisp and crumbled
Combine all the ingredients together in a crockpot or slow cooker. Place lid on cooker and cook on low for approximately 8-9 hours or on high for about 4 hours.
Yield: 6 servings
PERFECTLY SPICED PULLED PORK
5 lbs boneless pork butt shoulder
1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water