Nice idea! :) Ill postr some when some nice dinner gets cooking :)

I know its the end of summer, so its time for CrockPot cooking and FALL PIES! Here is a family favorite!

A fall favorite, made with yummy Concorde grapes!

Prep Time: 30 mins
Cook Time: 50 mins
# of Servings: 8
Ingredients:
2 pie crusts
4 cups concorde grapes
1 cup sugar
1/16 tsp salt
3 Tbs flour
1 tsp lemon juice
1 Tbs butter, cut up.

Directions:
Preheat oven to 400 degrees.

Line pie plate with unbaked crust. Place in refrigerator to chill.

Remove the skins from grapes by pinching at the end opposite the stem. Reserve the skins.

Place pulp in saucepan and bring to a boil until softened.

In separate pan, place skins and a 1/4 cup of water and bring to boil; cook until softened, about 5 minutes.

Set skin mixture aside.

While still hot, strain pulp through collander to remove seeds.

Mixed strained pulp with skins.

Stir in flour, sugar, lemon juice, & salt.

Bring to boil until it starts to thicken.

Place hot grape mixture into pastry lined plate.

Dot crust top with butter and flute.

Cut in vents for steam. You may also sugar the crust.

Bake at 400 degrees for 45-50 minutes.

1 peck basket makes approximately 4 pies.

For added flavor, mix 1 TBS of peanut butter with a container of Coolwhip for a PB&J flavored topping!

CROCK POT RECIPIE

Italian Chicken Dish
8 Chicken Pieces (legs, thighs breasts) bone in
1 can stewed tomatoes
1 can tomato sauce
1 onion cut into wedges
4 celery stalks, cut

Add onion and celery to the crockpot, top with chicken, then add sauce and tomatoes. 4-6 hours on high (or 8-10 on low for a work day). I serve this over egg noodles or mashed potatoes. Super easy!!

CROCK POT RECIPIE

London Broil crockpot recipe

1 London Broil
1 can of Beer
1 can of Tomato Soup
3 Medium sized potatoes halved
4-5 whole carrots peeled and halved
1 Medium onion quartered

Toss it all in (Veggies on top)
Let it cook while you’re at work and you’ll have a great dinner when you get home!

CROCK POT RECIPIE

Apricot Glazed Pork Roast

1 can Condensed Chicken Broth (regular soup can size)
1 jar (18 oz.) apricot preserves
1 large onion, chopped
2 T. Dijon-style mustard
3 1/2 – 4 lb. boneless pork loin roast

Mix broth, preserves, onion and mustard in slow cooker. Add pork and turn to coat.
Cover and cook on low for 8-9 hours or until done. Serve with sauce on side.
For thicker sauce: After cooking pork, remove from cooker. Mix 2 T. cornstarch and 2 T. water. Stir into cooker liquid. Cover and cook on high for 10 minutes or until mixture boils and thickens.
Serves 7 to 8.

Note: I usually use a shallot instead of an onion. This is fall apart tender and the kitchen smells great while it’s cooking!


That's enough for now! I have lots more, let me know if anyone is interested or if you try any!

Thanks for sharing these!

Kyle, you are more than welcome! I have more! I love food! Love to hear if you try any of them!

I definitely will try some and post some pics soon,

REALLY?!? NO ONE ELSE?? I know Craig and Goeff and Mareko love to cook...but I thought SOMEONE would add another. jeez this place died!