Grandma's Lentils and Rice Video Instructions by Claudia lamascolo

This recipe includes a video, lentils were cooked in the crockpot over night, now here's what we did with them!

Beans Beans Beans, Dried Beans Rule! by Claudia lamascolo

The easiest way to make sure they are always cooked perfectly. Here is a video in the link to show you how~

Cheese Fondue by Deborrah Justice

Guinness Beef Stew in the slow cooker by Jessica

A healthy take on the Irish St. Patrick's Day dish.

Homemade BBQ Sauce by Debbie Vaughan

I am a Certified Kansas City Master BBQ Judge who judges in competitions over the east coast, so I know good a sauce when I taste it. I have worked on the sauce that would please my taste buds for some time. Guess What? I have finally found it!!! This sauce is so good, you will be preparing dishes just to to load on the sauce.…

Slow Cooker Apple Butter by Jae C Jones

Typically this is made with lots of sugar and commercial brands may contain high fructose corn syrup. I use agave nectar because we know for sure it's vegan, and it's a low GI food, so if your diabetic or have diabetics in your social circle,then this can be a nice sweet treat for you/them. Apples have a lot of natural sugars so go…

FLORA'S ACKEE AND SALT FISH by FLORA A. GORDON

THIS RECIPE WAS SHARED BY MY LATE HUSBAND HE WAS FROM JAMAICA. THIS IS THEIR NATIONAL DISH AND IS USUALLY SERVED FOR BREAKFAST IT IS SO DELICIOUS

Honey BBQ Chicken Wings-Crocked by Tammi Forcier

I made this recipe up myself while I was thinking of something to make for my husband since he loves chicken wings but wanted to make it different.

Velveeta Salsa Dip by Holly Laverdure

Note: This recipe can be varied by adding chopped chile peppers, Ro-Tel tomatoes instead of the salsa, a few dashes of hot sauce, or other additions. Makes about 1 quart of dip.

CROCKPOT PIZZA MEATBALLS by JUDY B

Chicken Tagine by Michael Klinger

Bengali Mustard Fish Curry by Padma Priya Manikam

The people originating from Bengal/Calcutta loves their fish and mustard. The basis of this curry is by making a paste from mustard seeds. The curry is best served with rice or various bread/chapatis.

CHILE CHEESE DIP by GARY ESTESS

YOU KNOW I ALWAYS HUNGRY AT THE LAKE SO I GOT SOME VELVEETA CHEESE AND A CAN OF CHILE THEN. PACE MEDIUM PACANTE SAUCE IT IS SO GOOD YOU CANT STOP EATING. MAKES GOOD BETWEEN BREAD.

Callaoo, by Ingrid Marie

This is a Sunday staple in Trinidad and Tobago. It is very rich and high in calories , as it is made with coconut milk made by blending the meat of a dry ( brown on the outside ) coconut. We use a local spinach call dasheen bush , but regular spinach will do.

LITTLE SMOKIES IN GOOFY GRAVY by Bill H

Unbelievably easy and likewise unbelievably tasty ! Can be done in a crockpot (best), stovetop, or microwave (needs monitoring this method)