<p>Love mine too. My college age daughter even asked for one for Christmas. Not sure she has used it yet though.</p>
<p>That Pork with the cranberry sauce sounds yummy. I love cranberry sauce as well. May give that a try.</p>
<p>One of H’s favorites, take some baby back ribs, cut them into pieces that fit into your crock pot. Brush them generously with bbq sauce (whatever kind you like, I’m partial to Sweet Baby Ray’s). I use almost a whole jar of sauce. Put them in the crock pot and cook all day on low. I have to stand some of them on end to fit in 2 ribs worth.</p>
<p>When you’re ready for dinner you can serve just as is, or throw them on the grill or under the broiler for a few minutes to brown.</p>
<p>They are DELICIOUS!</p>
<p>swimcat , send her a basic rcipe and she will try it out…I bought one for my recent grad and sent her a couple of suggestions…her roommate and her are loving the cheap eating</p>
<p>That does sound good. I have always wanted to try cooking ribs - i think the one time I tried cooking them they came out really tough. Never thought of putting them in the slow cooker - kind of a “duh” moment when I read your post! I will definitely try this with my fav BBQ sauce, Head Country.</p>
<p>lje - I bought her a book to go with it, but that is a good idea. The reason she likes the chicken and noodles which I cook in the slow cooker (well the chicken and sauce part) and her fiance (who absolutely loves to cook) had asked how I do them.</p>
<p>I use my crockpot frequently, and just bought my third. One of the best recipes I’ve found is this one from Williams-Sonoma:</p>
<p>[Beef</a> Bourguignonne | Williams-Sonoma](<a href=“http://www.williams-sonoma.com/recipe/beef-bourguignonne.html]Beef”>http://www.williams-sonoma.com/recipe/beef-bourguignonne.html)</p>
<p>I find lots of recipes on cookinglight.com.</p>
<p>I also use the crockpot to make tomato sauce; this recipe is incredibly good (and, despite the name, not spicy):</p>
<p>[Spicy</a> Tomato Sauce Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Spicy-Tomato-Sauce-100989]Spicy”>http://www.epicurious.com/recipes/food/views/Spicy-Tomato-Sauce-100989)</p>
<p>I am off to look for the Crockpot Lady!</p>
<p>Oh gosh that does look good. A whole bottle of wine - can you use a cheepoish wine?</p>
<p>I keep thinking of googling “crackpot” lady but am scared about what I will get!</p>
<p>Swimcatsmom, another way to make your ribs more tender is to take a pot of water (I use a soup pot), bring it to a boil. Add the ribs and a sliced onion, bring it back to a boil. Cover, lower heat, and simmer for 1 hour. Then put the ribs on a baking sheet (I line with foil) and brush with barbeque sauce. Bake at 350 degrees for 20-30 minutes, turn and brush with sauce a few times. I usually use boneless pork ribs.</p>
<p>NYMom - do you use the demi glace listed in the beef bourguignonne recipe? I was wanting to try the recipe this weekend but don’t think I will find that here so may have to wait till I go to the city.</p>
<p>Thanks for the tip intparent.</p>
<p>You can cook any stew or casserole in a crockpot. You can cook beans or tomato sauce or soup in a crockpot. Just think: slow cooking or long simmer… it’s a crockpot recipe.</p>
<p>Pulled Pork</p>
<p>1 pork shoulder
1 onion sliced
bbq sauce
1 beer
dry rub</p>
<p>Put your favorite dry rub on the pork shoulder and sear all sides in a skillet </p>
<p>Layer of onions on bottom of crock pot
pork shoulder
brush pork with bbq sauce and cover with a layer of onions
add 1 beer</p>
<p>cook on low 8-10 hours</p>
<p>swimcatsmom, I do use the demi-glace, but not the one they sell at WS. I picked it up at Whole Foods. And I do pour in an entire bottle of wine. I don’t usually make recipes with long list of ingredients, or difficult-to-find ingredients, but this recipe is so good that it is worth it.</p>