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~Please subscribe to me & make me the happiest mommy in the world! 5 part series: Crock Pot Summer series. Only calling it “summer series” because I am filming this in the summer, any of these recipes would be great all year round. All directions/details I typed up down below. This video was filmed over 8 days & took a lot of work. I sincerely hope you enjoy it! 🙂
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*Crock Pot Pineapple Upside Down Cake*: (Serves 8 people)
Ingredients
1 cup packed brown sugar
1/4 cup butter, melted
1 can (20 oz) pineapple slices in juice, drained, juice reserved
10 maraschino cherries without stems, drained
1 box Betty Crocker™ SuperMoist™ yellow cake mix Vegetable oil and eggs called for on cake mix box
Directions
1. Spray 6-quart slow cooker with cooking spray. In small bowl, mix brown sugar and melted
butter; spread evenly in bottom of slow cooker. Arrange pineapple slices on brown sugar mixture,
cutting as needed to fit in one layer. Place cherry in center of each slice and around slices, as needed.
2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box,
substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Cook on High heat setting 1.5 to 2 1/2 hours or until toothpick inserted in center comes out clean.
Mine took just an hour & a half.
Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Cool 15 minutes.
4. Place heatproof serving plate upside down onto ceramic base; carefully turn plate and ceramic base over.
Remove ceramic base.
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*Crock Pot Summer Corn Chowder*: (Serves 6 people as a meal)
Ingredients:
3.5 Cups Whole Milk
2 cans creamed corn
1.5 cans cream of mushroom soup
1.5 cups frozen corn
1.5 cups shredded has browns
1.5 cups smoked diced ham or cooked crumbled bacon
1 medium yellow onion diced
4 tbsp butter
salt + pepper to liking
Handful of fresh parsely
Directions:
Preheat crock pot to High. Add all ingredients except parsely. Stir WELL to combine. Cover and
let cook for 3.5 hours on high. Or Low for 5.5-6 hours. Stir well and top with fresh chopped parsely.
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*Pork Sauce*: (Serves 4)
Ingredients:
4 Bone-In Pork Chops
1 standard sized glass jar of your preferred marinara sauce
1 8oz can tomato sauce
salt + pepper to liking
Olive oil to sear pork in
Pasta of your choice
Directions:
In large skillet pre-heat pan to medium high and drizzle olive oil around the pan to coat evenly.
Salt + pepper first side of the pork chops, and place that side down into the hot pan for approx
3 mins. Make sure to salt + pepper the other side. Flip for an additional 3 mins. You are
looking for a nice golden brown “crust” to form, remove from pan and place into crock pot.
Pour the jar sauce & the can sauce over top of the meat. Cover & cook on high for 5-6 hours or on Low for 7-8.
The meat will seperate from the bone with ease. Discard bones. Boil pasta/drain. Top with the
Pork sauce & some grated cheese, & enjoy.
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*Chili*: (Serves 4)
Ingredients:
1-1.5 lbs ground beef (or ground turkey)
1 can dark red kidneys
1 small can white corn (regular corn is ok too)
1 small yellow onion, diced
1 can diced tomatoes
1 packet chili seasoning
Pasta or rice is completely optional. I normally make a side of one or the other, but skipped it this time
Directions:
Brown ground beef (or turkey) in skillet. If using beef drain fat in a strainer. Place cooked meat into pre-heated
crock pot and add the rest of the ingredients. Stir WELL. Cover & cook for 6 hours on low, stirring every couple hours
if possible. You can make pasta or rice to serve the chili on if you want to stretch the meal. Top with shredded
cheese and I like my chili with corn bread 🙂
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*BBQ Pulled Pork*: (Serves 6)
3 lb Pork Butt or Shoulder (Ask your local meat counter for one if you can’t find it in the meat case)
2 cups BBQ sauce of your choice
Any seasoning of your liking, I used a mixed grill seasoning
Directions:
Add 1 cup water to crock pot. Place the pork on top and season well with seasoning of your choice.
Cover and cook on low for 2 hours. Remove lid and add the bbq sauce. Re-cover and cook for another
4 hours on low. Use forks to shred the meat, drain any liquid out and add more bbq sauce if you want.
Serve on rolls 🙂
Credit: YouTube
