Butternut Squash, Pumpkin, & Apple Soup with Ham

1 butternut squash
1 medium to large onion
2-3 apples, peeled and cored
1 (15oz) can of pumpkin
2 Tbsp honey
2 tsp curry powder
1 1/2 tsp cinnamon
4-5 cups chicken stock
1 ham steak, cut into small cubes
1 cup heavy whipping cream
salt and pepper to taste

Cut squash in half, lengthwise.  Scoop out seeds.  Place flesh side down on parchment paper-lined cookie sheet.  Half onion and place on parchment paper along side of squash. (I actually just stuck the onion in the hollowed out squash, cut side down; not along side of it.)  Bake at 425 degrees for 45-55 minutes, until flesh is tender.  Let cool a couple of minutes.  Scoop out squash flesh into crockpot.  Throw in onion.  Add apples, pumpkin, honey, spices, and chicken stock.  Cook in crockpot until ingredients are tender.  Use food processor or immersion blender to blend ingredients.  Add more chicken stock to desired consistency.  Add ham into crockpot; let cook until ham is heated through.  Right before serving, stir in heavy cream.  Add salt and pepper to taste.  Serve hot.

Original recipe from Angela

Crockpot Hashbrown Casserole

frozen hash browns
1 lb pork sausage, cooked and drained
1lb bacon, cooked, drained, and crumbled
2 cups shredded cheddar or monterey jack cheese
1/2 medium sized onion, chopped
9 to 10 eggs
3/4 cup milk
1/2 cup sour cream

Whisk eggs, milk, and sour cream together until blended.  Set aside.  In a large, well-greased crockpot, lay down a 1 to 1 1/2 inch layer of hashbrowns, followed by half of bacon and sausage, half of the chopped onion, and 1 cup of cheese.  Repeat with another layer of hashbrowns, bacon, sausage, onions, and cheese.  Pour egg mixture on top.  Sprinkle with more cheese, if desired.  Cook on high for 4 hours, or low for 6-8 hours.

Recipe by Meredith

Applesauce

12 cups apples; peeled, cored, and chopped into chunks
produce protectant or lemon juice
1 cups sugar (or up to 2 if you want it sweeter, less if you don't)
2 tsp cinnamon
1 cup water

Sprinkle produce protectant or lemon juice on apples as you peel and slice them.  Put ingredients into crockpot or large saucepan.  In crockpot, cook on high for 3-4 hours; in saucepan, cook on medium heat for 35-35 minutes, until apples are tender and can be mashed with a fork.  Put into hot, sterile jars and process in hot water bath.  Makes 2 quarts.

Recipe by Meredith

Crockpot Apple Butter

5-6 lbs apples; peeled, cored, and chopped
1 1/2 cup sugar (I used brown and tastes great!)
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt

Put all ingredients into crockpot and cover.  Cook on high for 1 hour.  Reduce to low and cook overnight for 8 or so hours (or all day).  Stir, use hand-held immersion blender to get desired consistency.  Removed lid, cook on high until as thick as you want it.  Process in sterile jars in hot water bath.  Or put in airtight container to freeze.  Makes 5 pints.

Recipe modified by Meredith from one found HERE.

Spicy Dr. Pepper Shredded Pork

• 1 whole Large Onion
• 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
• Salt And Freshly Ground Black Pepper
• 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
• 2 cans Dr. Pepper
• 2 Tablespoons Brown Sugar

Peel the onion and cut it into wedges. Lay them in the bottom of crockpot. Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Cover and cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

*After straining the fat off, I put the juice, onions, and peppers in a blender and blended for a couple of seconds to make it less chunky. Then poured it back into the crockpot, and then added the shredded pork.

Recipe found HERE at the Pioneer Woman.

Crock Pot Chicken Taco Meat

5-7 boneless, skinless chicken breasts
1 can RoTel, drained
1 can black beans, rinsed and drained (optional)
1/2 medium onion, chopped
1 green pepper, chopped
1 jalapeno, chopped
2 cloves garlic, minced OR approx. 1 tsp garlic powder
1/2 tsp cumin (approximately)
1/2 tsp paprika (approximately)
8oz cream cheese
3/4 to 1 cup fresh salsa, drained, or pico de gallo
juice from 1/2 of a lime
salt and pepper to taste

Place chicken, RoTel, beans, onion, pepper, jalapeno, garlic, and spices into a crockpot. Adjust heat to how long you want to cook meal (between 4 and 6 hours). About 20 minutes before mealtime, shred chicken with two forks. Add cream cheese and stir until melted through. Add fresh salsa/pico and lime juice. Salt and pepper to taste. Let shredded chicken mixture cook for about 20 or so more minutes. Serve hot on fresh steamed flour tortillas topped with shredded lettuce and cheese.

Recipe by Meredith and Eric

Pumpkin Butter

1 (29oz) can pumpkin puree
3/4 cup apple juice
2 tsp ground ginger
1/2 tsp ground cloves
1 1/2 cups sugar
2 tsp ground cinnamon
2 tsp ground nutmeg

Combine pumpkin, apple juice, spices, and sugar in a large saucepan. Stir well. Bring mixture to a boil. Reduce heat and simmer for 30 minutes or until thickened. Stir frequently. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles. Wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.

Recipe from Allrecipes.com

Barbecued Beef

1 1/2 cups ketchup
1/4 cup brown sugar
1/4 cup red wine vinegar
2 Tbsp Dijon-style mustard
2 Tbsp Worchestershire suace
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 4lb boneless chuck roast

Place chuck roast in slow cooker. Mix all ingredients and pour over chuck roast. Cover and cook on low for 8-10 hours. Remove roast from slow cooker, shred with a ford, and return to slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Recipe from Allrecipes.com