Recipe 60 : Special BBQ Sauce

1 cup vinegar

2 slices lemon, rind removed

1 Tbs dried mustard

1 Tbs chili powder

4 cans tomato sauce

1 Tbs soy sauce

1 Tbs brown sugar

2 Tbs honey

1 Tbs red pepper (cayenne pepper)

1 Tbs pickling spice

Place all ingredients into slow cooker and cook on LOW for at least 2 hours.

Since its summer, it is hard to get motivated to pull out the Crock Pot.  I did it, religiously, last year because I was dedicated to The Challenge!  The motivation is not completely there this year.  Unless it is raining cats and dogs with hail the size of golf balls, weather we are familiar with here during Colorado summers, soups and heavy foods do not sound appetizing.  Not wanting to let my followers down, I figured I better post something.  Now, throughout my lifetime travels, I have collected refrigerator magnets from far away places.  While traveling through Memphis, my parents saw this magnet and, knowing my affinity to Elvis AND cooking, thought this was a perfect, cheesy addition to my collection.  During these hot summer months, we want to be outside- GRILLING!  I thought this would be a good, versatile recipe to use this summer on whatever you choose.  When I read that the recipe called for a whole tablespoon of cayenne pepper, i decided that it sounded like too much- so I only used half.  Next time, I will use a whole to give it the intended kick.  Even without the spicy heat, this sauce is delicious.  Tangy and sweet.  I am planning on using it on grilled chicken or shredded chicken sandwiches from the slow cooker.  This recipe makes A LOT of sauce too.  Reading online about homemade BBQ sauce, I have decided that it should last about a month.  Or, longer if you throw it in the freezer.  

So, flip on your smaller slow cooker, fire up the grill, and eat like a KING!

Recipe 59 : Shepard's Pie

2 lbs. ground beef

1 onion, diced

2 cans cream of celery soup

carrots, coarsely chopped

green beans, halved

mashed potatoes

2 cups cheddar cheese

Brown the ground beef in a large skillet; drain.  Add onion and saute until tender.  Stir in soup and vegetables.  Place the ground beef mixture in the slow cooker.  Spread mashed potatoes over the top.  Sprinkle with cheddar cheese.  Cook on LOW for 5-6 hours, taking the lid off the last 30 minutes.

Who doesn't love a good dose of comfort food?  And this hits the spot!  This delicious meal is so easy to make and a hit with everyone who has tried it!  There is definitely room to play with this recipe, but this exact one is pretty good.  I used regular carrots instead of the baby carrots- about 3.  Just a handful of fresh green beans- washed and chopped in half.  I used a bag of the frozen steam and mash potatoes.  Of course, if you have leftover potatoes, feel free to use them for this.  Also, use whatever vegetables you please.  Canned vegetables, fresh vegetables, no vegetables.  It doesn't matter with this one- tinker with it to fit your taste!  And what best to serve it with- Sheep Herder's Bread of course!  Yum!