quote:

ORIGINAL: xxblushesxx

*lol* I hoped no one would ask for that one, as that is the one I cheat at. I buy the mccormicks seasoning for slow cooked pulled pork. (You add in 1/2 cup of brown sugar, 1/2 cup of ketchup, and 1/3 cup of apple cidar vinegar. You can also add some beer, if you like.)
Put a 3-5 pound pork loin (well-trimmed) into the slow cooker, and then pour the barbeque mixture over the pork. You cook it on low for at least eight hours, or high for four or more.
It is ready when you can take two large forks, and tear the meat into pieces easily. Or you could check it the conventional way. It is ready when a meat thermometer inserted into the middle reads 195-200 degrees (f)
(It also makes the house smell very good.)

quote:

ORIGINAL: Aynne88

That is so not cheating, cheating is buying one already made and sticking it in the cooker, my sister is famous for that!
I am making this soon, that sounds yummy as hell. I think I will throw in a bottle of dark beer, just for another layer of flavor.  Thank you christina!  

• 2 (14 ounce) cans beef broth
  
• 1 (10 1/2 ounce) can beef consomme
  
• 1 tablespoon beef bouillon (not a cube, the kind that comes in a paste)
  
• 2 large onions sliced 1/4-inch thick
  
• 2 tablespoons butter
  
• 2 pressed garlic cloves
  
• 1 dash worcestershire sauce
  
• red wine
  
• 1 cup shredded mozzarella, swiss or provolone cheese.
  
• 4 slices toasted French bread either older bread, or, if using fresher bread, toast it slowly for a lonnnnnng time at 200 (f)

1. Place onions and butter in saucepan.
   
2. Sauté on medium heat until onions are tender.
   
3. Add garlic and sauté 1-2 minutes (don't let garlic burn).
   
4. Add beef broth, consomme,bouillon, wine and Woschershire sauce.
   
5. Bring to a boil for 1 minute. Simmer for a while; just don't cook out all of your broth!
   
6. Take ovenproof bowls and place 0.125 cup of cheese in bottom of each bowl.
   
7. Fill bowl with soup leaving room at the top.
   
8. Place toasted French bread on top.
   
9. Top with  cheese.
   
10. Place bowls on a cookie sheet lined with foil. Place under broiler until cheese is bubbly. (this will happen fairly quickly, so pay attention!)
    
11. Serve immediately.
    
12. Caution--bowls will be hot!

• 1/2 cup butter
• 1 cup packed light brown sugar
• 2 eggs
• 1/2 pound golden raisins
• 1/2 pound raisins
• 1/4 pound red candied cherries
• 1/4 pound red candied pineapple
• 1/4 pound green candied cherries
• 1/4 pound green candied pineapple
• (or substitute all candied fruit for 16 oz of prepared candied fruit for fruit cakes)
  
• 1 tablespoon milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1-3/4 cups all-purpose flour
• 1/2 pound walnut halves
• 1/2 pound pecan halves (optional)

1. In a medium bowl, dredge candied fruit and raisins in 1 cup flour.
   
2. In a large bowl, cream together brown sugar and butter. Beat in eggs.
   
3. Gradually beat in milk. Mix in remaining flour and spices. Stir in fruit and nuts.
   
4. Refrigerate overnight.(or at least 6 hours for mixture to hold together properly)
   
5. Preheat oven to 350 degrees F (175 degrees C). Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
   
6. Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.