3 small breakfast sausage links, cut into small pieces
1/2 cup chopped onion
2 cans (15 oz size) Great Northern beans, undrained
1 can (16 oz) Fire Roasted diced tomatoes with garlic
2 cups water
salt and pepper to taste

Turn crockpot on HIGH and put sausage and onion in to cook, stirring frequently, until sausage is browned a bit and onion is transparent.
Dump in the beans, diced tomatoes, and water, stir and cover.
Turn heat down to LOW and cook for 5 to 6 hours.

3 lb. boneless pork roast
1/2 cup soy sauce
2 TBSP brown sugar
1 can (8 oz) crushed pineapple
dash ground ginger
salt and pepper to taste

Put pork roast in a glass bowl.
In separate bowl, whisk together the remaining ingredients, then pour over pork roast; cover with plastic wrap and refrigerate overnight.
When ready to cook, put pork roast in crockpot, and pour marinade over.
Cover and cook on LOW heat for 6 to 7 hours.
Remove pork roast to platter and spoon sauce over when serving.

3 to 5 lb. cooked ham
1/2 cup brown sugar, packed
1 TBSP Dijon mustard
3 TBSP orange juice
1 TBSP cold water
1 TBSP cornstarch

Place ham in crockpot.
In separate bowl, mix together brown sugar, mustard, and orange juice.
Pour mixture over ham, put cover on crockpot, and cook on HIGH for 1 hour.
Turn crockpot down to LOW temperature and cook for 6 to 7 hours.
Remove ham from crockpot and keep warm, and turn crockpot to HIGH.
Mix cold water and cornstarch in small bowl until cornstarch is dissolved.
Whisk cornstarch mixture into drippings in crockpot, cook until sauce begins to thicken, whisking several times.
Serve ham with thickened glaze spooned over slices.

2 cans (15 oz size) black beans, drained and rinsed
2 andouille sausages, bite size cut
1 can (15 oz) fire roasted diced tomatoes with garlic
4 cups chicken broth
salt and pepper to taste

Combine all in crockpot. Set heat to Low and cook covered for 5 to 6 hours.

3 lbs pork loin ribs, cut into 3 rib sections
1 tsp smoked paprika
1 tsp salt
1 tsp black pepper
1 1/2 cup favorite barbecue sauce
1/2 cup water

Mix together the smoked paprika, salt, and pepper in bowl, then rub into pork loin ribs. Lay ribs in crockpot.
Stir together barbecue sauce and water, and pour over ribs in crockpot. Give the crockpot a little shake to be sure the ribs are completely covered and sauce settles to bottom.
Cook covered on LOW for 8 to 10 hours or until ribs are tender.
Serve alongside favorite potato salad for a summer-like meal anytime.

2 cans (28 oz each) crushed tomatoes
1 small onion, diced
2 garlic cloves, minced
1 tsp crushed oregano
hot cooked pasta

Put tomatoes, onion, garlic, and oregano in crockpot. Turn heat to low, and let cook for 6 to 9 hours. Serve over hot cooked spaghetti with Parmesan cheese on top.

3 lbs. chicken thighs
4 oz. fresh mushrooms
1 cup dry white wine
1 tsp Italian seasoning
salt and pepper to taste

Season chicken with salt and pepper, then brown in oil in heavy skillet over medium high heat.
Place browned chicken in crockpot.
In same skillet, add mushrooms and saute over medium high heat until browned slightly.
Add wine to skillet and scrape browned bits from bottom.
Pour mushroom-wine mixture over chicken in crockpot and sprinkle Italian seasoning over the top.
Cover and cook on LOW for 8 to 9 hours.
Serve with rice.

1 lb beef stew meat
1 can (10 oz) golden cream of mushroom soup
1 can (4 oz) sliced mushrooms
1 cup water
1/2 tsp onion flakes
salt and pepper to taste
6 cups hot cooked wide egg noodles

In crockpot mix together meat, soup, mushrooms, water, and onion flakes.
Set crockpot to LOW heat, cover and cook for 6 to 8 hours or until meat is tender.
Serve over hot cooked noodles with sprig of parsley.

4 double pork chops, for stuffing
1 bag (16 oz) frozen whole kernel corn, thawed
1 1/2 cups herbed stuffing mix
1 can (8 oz) tomato sauce
salt and pepper to taste

Cut pork chops to form pocket. Season with salt and pepper.
In bowl, combine corn and stuffing mix.
Stuff pork chops with mixture and close pork chops up with wooden toothpicks.
Put any extra stuffing mixture into bottom of crockpot and lay pork chops on top.
Spoon tomato sauce over each pork chop.
Cover and cook on LOW for 8 to 10 hours.

2 lbs pork stew meat, cubed
2 TBSP frying oil
salt and pepper to taste
1 cup water
3 TBSP curry powder
1 Granny Smith apple, cut into 8 wedges
1 medium sweet onion, cut into 8 wedges
hot cooked rice to serve

In skillet, brown pork stew meat in hot oil, then put pork in crockpot and season with salt and pepper.
Mix water and curry powder and pour into same skillet, stirring to combine and loosen bits in bottom.
Add apple and onion to crockpot and pour mixture from skillet over all.
Cover and cook on LOW for 7 to 9 hours or until pork is tender.
Serve over hot cooked rice.