Slow Cooker Pork Chops with Mushroom Gravy

Ingredients:
4 bone-in center cut pork chops
2 Tablespoons Steak Seasoning
2 Tablespoons oil
1/4 cup diced onions
1 can cream of mushroom soup

Instructions:

• Rub both sides of each pork chop with the Steak Seasoning.

• Pour oil into skillet and heat to warm on medium heat.
• Place pork chops into skillet.
• Sear both sides until chops are golden brown.

• After one side is browned, add diced onions to skillet so that they can begin to saute as well.

• Remove chops from skillet and place in slow cooker on low heat.
• Stir soup into onions and remaining bit of oil loosening and blending to add the bits of flavor from the chops that are left in the pan.

• When blended well and all bits are stirred into the soup mixture, pour into slow cooker.

• Cook on low for at least four hours but not longer than eight hours - depends upon the thickness of the chops.  (The thicker the chop, the longer the cooking time needed.)

Serve with mashed potatoes or rice and use sauce for gravy!

Rocky Road Chocolate Cake - A Crock Pot Recipe

I put this together for a Super Bowl Party we hosted right after Mike and I got married.  It must have been delicious that time because I didn't get a bit of it!  I did go back and make it again one time when we had folks come over and it was fabulous.

1 package German chocolate cake mix

1 package chocolate instant pudding mix

3 large eggs, lightly beaten

1 cup sour cream

1/3 c. butter, melted

1 teaspoon vanilla extract

3¼ cups milk, divided

1 package chocolate cook and serve pudding mix

½ cup chopped pecans

1½ cups miniature marshmallows

1 cup semisweet chocolate morsels

vanilla ice cream

·        Beat cake mix, next 5 ingredients and 1 ¼ cups milk at medium speed with an electric mixer for 2 minutes, stopping to scrape down the sides of bowl as needed.

·        Pour batter into a lightly greased 4-quart slow cooker.

·        Cook remaining 2 cups milk in a heavy non-aluminum saucepan over medium heat, stirring often, 3-5 minutes or just until bubbles appear (do not boil); remove from heat.

·        Sprinkle cook and serve pudding mix over batter.  Slowly pour hot milk over pudding.  Cover and cook on LOW 3½ hours.

·        Meanwhile, heat pecans in a non-stick skillet over medium-low heat, stirring often, 3-5 minutes or until lightly toasted and fragrant.

·        Turn off slow cooker.  Sprinkle cake with pecans, marshmallows, and chocolate morsels.

·        Let stand 15 minutes or until marshmallows are slightly melted. 

·        Spoon into dessert dishes and serve with ice cream if desired.

Makes:  8-10 servings

I'm not that crazy about marshmallows; so, I think this would be just as tasty without that addition.