Pulled pork in the Crock - 3-4 lbs makes 10 servings

Ingredients:

1 (4 1/2 to 5 pound) boneless or bone-in pork shoulder

2 teaspoons salt, plus more as needed

1 teaspoon fresh ground black pepper

2 tablespoons neutral flavored oil

1 medium onion, peeled and chopped small

4 cloves garlic, peeled and minced

2 tablespoons tomato paste

1 tablespoon mild chili powder

2 teaspoons ground cumin

1 cup water

3 tablespoons apple cider vinegar

1 tablespoon fish sauce or Worcestershire sauce

FOR SERVING 

Brioche (round) rolls

Coleslaw

• PREPARE PORK
Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients. (See notes below if you plan to sear the pork first).
Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges. Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste turns from bright red to orange in color; about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.
• COOK PORK
Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6.
• TO FINISH
Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat. Remove the cooking liquid and skim most of the fat from its surface. Discard and set aside.
If using barbecue sauce, add it to the slow cooker and stir in the shredded pork. For even more flavor, add back some of the reserved cooking liquid. Season with more salt, addit'l vinegar.

Crock pot lemon chicken thighs

8 or so chicken thighs, skin-on, about 2 pounds

1 tablespoon Dijon grain mustard

1 tablespoon lemon zest (1 teaspoon for rub and 2  for sauce)

1 1/2 teaspoons dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon fine sea salt

1 tablespoon olive oil

1/4 cup lemon juice (from 1 large lemon)

1 1/4 cups low-sodium chicken stock

2 tablespoons flour

DIRECTIONS

Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, 1/4 teaspoon of salt and 2 teaspoons of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub. In another bowl combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside. 
• COOK CHICKEN
Heat remaining teaspoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the chicken, skin-side down, and cook 3 to 5 minutes or until the skin has turned golden brown and some fat has rendered. Place chicken in slow cooker and arrange (1 layer) with the skin facing up.cook on LOW for 5 to 6 hours 
• MAKE SAUCE
Remove all but 2 tablespoons of fat from the skillet used to brown the chicken. If there is not enough fat, add butter so that 2 tablespoons of fat are in the pan.
Place over medium heat until hot then whisk in the flour. Continue to whisk until the flour and fat turn into a smooth paste and look medium blonde in color; about 1 minute. Pour in the lemon juice-stock mixture and whisk until smooth. Bring the sauce to a low simmer until thickened.  When the chicken is done, transfer to a plate then skim off as much fat  as possible. There should be almost 2 cups of liquid left in the slow cooker.  Warm the lemon gravy made earlier then add the lemon broth and stir until blended. Place the chicken thighs back into the slow cooker for serving or serve with the gravy drizzled on top. Garnish with chopped parsley and sliced lemon.  Serve with mashed potatoes and green beans or peas and carrots.

Fast, cheap and tasty: Sesame Ramen and Pad Thai Ramen

Sesame Ramen Ingredients

• 2 -3 Packages of Ramen Noodles, Seasoning Packet Discarded
• 2 Teaspoons Sesame Oil
• 2 Cloves Garlic, Minced
• 1/4 Cup Soy Sauce
• 1 Teaspoon Brown Sugar
• 2 teaspoons Sriracha

• Cook the ramen noodles without the seasoning packet as directed on package. Drain and set aside.
• Heat the sesame oil in a small skillet or saucepan over medium heat.
• Cook the garlic, stirring constantly for 2 minutes.
• Remove the pan from the heat and whisk in the soy sauce, brown sugar, and sriracha until combined.
• Toss the noodles with the sauce.
• Garnish with green onions and sesame seeds, if desired.

https://thesaltymarshmallow.com/sesame-garlic-ramen-noodles-recipe/

Thai Peanut Ramen Noodles

• 3 -3 Ounce Packages Ramen Noodles
• 1/4 Cup Creamy Peanut Butter
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Chili Garlic Sauce
• 2 teaspoons Sesame Oil
• 2 Teaspoons Honey
• 2 Green Onions Sliced 
• 2 Tablespoons Crushed Peanuts 

• Cook the ramen noodles according to package directions (without the spice packet). Drain and set aside.
• In a medium bowl whisk together the peanut butter, soy sauce, chili sauce, sesame oil, and honey.
• Pour the sauce over the noodles and toss to coat.
• Serve topped with sliced green onions and crushed peanuts if desired.

https://thesaltymarshmallow.com/thai-peanut-ramen-noodles/

CHOCOLATE AND BANANA MUFFINS

Ingredients 

1/3 cup vegetable oil
1/2 cup sugar
1 egg
1 cup mashed bananas
1 10-oz. package semi-sweet chocolate chips
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Recipe

Preheat oven to 350 degrees.  Line 12-cup muffin tin with muffin papers or spray with cooking spray.  In a bowl whisk together oil, sugar and egg.  Add bananas and half the chocolate chips; mix well.  In another bowl combine flour, baking soda, salt and cinnamon.  Add to liquid ingredients; stir just until blended.  Spoon batter into prepared muffin tin, filling 3/4 full.  Sprinkle evenly with remaining chips.  Bake in preheated oven for 15 to 20 minutes.

GLAZED DONUT MUFFINS

Ingredients

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. ground nutmeg
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla extract
2 2/3 cups flour
1 cup milk

Glaze:
3 tbsp. butter, melted
1 cup powdered sugar
3/4 tsp. vanilla
2 tbsp. hot water

Recipe 

Preheat oven to 425 degrees.  Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.  In a large bowl or a bowl of a stand mixer (with paddle attachment), beat together butter, oil and sugars until smooth.  Beat in eggs, one at a time.   With the mixer on low speed, add baking powder, soda, nutmeg, cinnamon, salt and vanilla until just combined.  Stir the flour into the butter mixture alternating with milk (beginning and ending with flour) until thoroughly combined.  Spoon batter into cups, dividing equally, and smooth the tops.  Bake until muffin tops are a pale golden and springy to the touch (15 to 17 minutes), rotating halfway through baking time.  Cool muffins in pan for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze, in a medium bowl mix together melted butter, powdered sugar, vanilla and water.  Whisk until smooth.  When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.  Once hardened, dip a second time and allow to harden again.

Wendy's Chili

Ingredients:
2 pounds fresh ground beef (I would substitute ground turkey for the ground beef.)
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

I'm saving this recipe for those cool evenings that should show up in the next few months.
Found at http://donnawright.sbcspecial.com/

JONAH'S GRANOLA

Mix the following together in Kitchen Aid mixer (or can mix by hand in a big bowl):

• 4 C rolled oats (not quick oats - but quick oats will do if that's all you've got)
• 1 t salt
• 1 t vanilla
• 3/4 C chopped nuts (walnuts, pecans, almonds, macadamia nuts if you're Jonah and live in Hawaii, whatever you've got)
• 1 C wheat germ
• 3/4 C ground flax seed
• 2 C flaked dry coconut
• 1 C honey
• 1/2 C canola oil (or coconut oil - a little better that way)
• 1/2 cup raw unsalted sunflower seeds (optional)

Then add:

• 4C rolled oats (1/2 cup at a time until you can't fit any more in w/o it flying out of the mixer - I can fit about 3 3/4 cups)

Spread out evenly over two cookie sheets.

Bake at 275 for 30 mins, checking at 20 minutes to see if it's getting too brown. It's done when everything's golden and the edges are a bit brown. It'll be soft when you take it out of the oven but after cooling, it'll become quite crispy. When it's totally cooled, you can put it into a container, breaking up the big clumps as you scoop it off the cookie sheets.

• Mix in 1-2 cups raisins or craisins after cooking or upon serving if you like.

Makes the equivalent of two big boxes of store-bought granola.