Salsa is the number one condiment and do you know why? Cause people like to say salsa! I watch why too much Seinfeld!

Ingredients:
1 lb ground beef
1 medium onion, chopped (1/2 cup)
2 cups Old El Paso Thick ‘n Chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) Old El Paso® chopped green chiles
2 teaspoons chili powder
1 can (15 to 16 oz) pinto beans, drained, rinsed
Shredded Cheddar cheese
Sliced green onions

Directions:
1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2. In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.

3. Cover; cook on Low heat setting 8 to 10 hours.

4. Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.

Ingredients:
2 lb. boneless pork loin, cut into bite-sized pieces
1/2 cup Honey Barbecue Sauce
1 can (20 oz.) pineapple chunks in juice, undrained
3 Tbsp. cornstarch
2 large green peppers, coarsely chopped
2 large red peppers, coarsely chopped
6 cups hot cooked rice
1/4 cup Peanuts, chopped

Directions:
1. Place pork in slow cooker. Add barbecue sauce; mix well.

2. Drain pineapple, reserving 1/4 cup of the juice. Add reserved juice to cornstarch; stir until well blended. Add to pork mixture; stir until well blended. Top with the pineapple chunks and peppers; cover with lid.

3. Cook on Low for 6 to 8 hours (or on HIGH for 5 hours). Serve over hot rice. Sprinkle with the peanuts.

Ingredients:
1 boneless pork shoulder (2 lb.)
3 onions, sliced, separated into rings
1/2 cup Barbecue Sauce
8 kaiser rolls, split
8 Cheese Singles

Directions:
1. Place meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW for 8 to 10 hours (or on HIGH for 4 to 5 hours).

2. Remove meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir until evenly coated with sauce.

3. Fill rolls with meat mixture and Singles just before serving.

Ingredients:

3 pounds beef boneless chuck roast
1 cup barbecue sauce
1/2 cup peach or apricot preserves
1/3 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoons packed brown sugar
1 small onion, sliced
hamburger buns

Directions:

1. Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker.

2. Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender.

3. Remove beef to cutting board. Cut into thin slices; return to cooker.

4. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.

Ingredients:

2 lbs. ground chuck
1 cup chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
1 large (28 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
2 cans kidney or pinto beans, drained
1 tsp. pepper
3 tsp. chili powder

Directions:

In a large skillet, brown the ground beef. Drain well. Combine all ingredients in a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done.

My husband loves ribs and when I found this recipe I just had to try it. He was a little reluctant since they are made in a slow cooker but after tasting them he was extremely happy that I fix them for him. I did eliminate the garlic cloves and onions since Mike doesn’t particularly like ether one.

Ingredients:

3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke
2 garlic cloves, chopped
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce

Directions:

Spray inside of 4- to 5-quart slow cooker with cooking spray.

Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layers ribs and onion in slow cooker. Pour cola over ribs.

Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.

Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

(Total time will vary with appliance and setting.)

This is on my list to do! I really want to try this and when I told my Mom about it, it peaked her curiosity and she has been pushing me to try it so she can get a taste.

Ingredients:

1 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water

Directions:

Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.

Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.

Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.

Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.