Slow Cooker Giveaway Update

Hey all,

The slow cooker giveaway post was deleted by Facebook. Their promotion guidelines do not allow contestants to be eligible for a giveaway by “liking” a page as an entry, so although I encourage you to like the page in support of the site, I cannot use it as a means of promoting the page through the contest. As a result of this, I am extending the date of the contest from Saturday, January 15th to Friday, January 20th so that people can resubmit their entries to me. I will be accepting them via email at foodette.reviews@gmail.com only and encourage all new submissions and resubmissions as well but due to my awful memory, can only consider submissions that are emailed or commented on NOW (as opposed to the deleted comments) to be eligible.

Again, to be eligible for the contest you must:
– Comment/email on the post with your best slow cooker recipe idea
– Posts must include a recipe! It doesn’t have to be yours and can be from the internet or passed down from Grandma. Your call.

I will announce the winner on the 21st and cook their recipe!

Sorry for all the trouble. I’m readjusting the format so that this won’t happen again.

Jess

7 thoughts on “Slow Cooker Giveaway Update”

  1. Hmmm did the post disappear because of their giveaway rules? We looked into doing it but i got so tired reading all the rules i gave up. That and i didn’t want to get a third party app to run it.

  2. CEN- good feedback! Thanks! That’s exactly what it was. I actually wasn’t aware that there was any specific protocol for conducting a giveaway. Now that I’ve seen them and have realized the impracticality of doing so on Facebook, I’ve revised the rules to make a contestant eligible by emailing me a recipe only.

    Thanks again!
    Jess

  3. North Carolina Style Pulled Pork BBQ

    Ingredients

    Pork Roast (approximately 5 pounds)
    1 tablespoon salt
    1 teaspoon black pepper
    1-1/2 cups cider vinegar
    2 tablespoons brown sugar
    1 tablespoon hot sauce
    1 teaspoon crushed red pepper flakes

    Instructions

    Put roast in slow cooker and sprinkle salt and pepper over. Pour cider vinegar over. Cover with lid and cook on low for twelve hours (can be cooked overnight). Remove pork roast and shred with forks (this will be very easy). Drain juices from slow cooker, reserving two cups of liquid. Return pork to slow cooker. To the reserved liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Stir well. Pour over shredded pork and place lid back on. Place on low or warm setting until ready to serve. Can be made ahead of time and refrigerated, reheating in the microwave.
    This should make enough for about eight sandwiches, give or take.
    *This sauce is not spicy. If you prefer a spicier sauce double the hot sauce and crushed red pepper flakes. Add more to taste.

  4. Well I make BBQ pork most often, but since someone else has got you covered there, here is something else I’ve enjoyed. It comes from Christy Jordan at Southern Plate, with notes by me. The flavor reminded me of Chef Boyardee lasagna, which I thought was a good thing, because I love that stuff but never eat it.

    Crockpot Lasagna
    1 box lasagna noodles
    16 oz cottage cheese
    2 lbs ground beef, cooked and drained (I used only 1 lb)
    2 – 26 ounce cans or jars of spaghetti sauce
    2 cups mozzarella (I prefer using shredded Italian Blend)

    In bowl, stir two cheeses together until well combined (I personally would add garlic and oregano to this). Spoon a layer of sauce in bottom of crock pot. Sprinkle small amount of ground beef over top. Top with a layer of noodles, breaking to make them fit. Be sure to alternate which way the noodles go with each layer. Top noodles with a layer of cheese. Repeat process until all ingredients are used, ending with sauce.
    Cover and cook on low 6-8 hours.

  5. Peach Pie Cake with Dulche De Leche

    Ok so first make the dulce de leche:
    1: Remove the label from the cans of sweetened condensed milk.
    2: Place the cans on their side inside the crock pot.
    3: Fill the crock pot with water so that there is at least an inch of water covering the top of the cans. Make sure that there is always enough water completely covering the cans.
    4: Set the crock pot on low and cook the cans in water for 8 hours.
    5: When cooking is complete let the cans COOL until they are room temperature.
    DO NOT OPEN the cans when they are hot, because there is the potential chance for explosion.

    Then make the cake
    1 can peach pie filling
    1 box yellow cake mix
    1 stick butter, softened
    1/3 cup chopped nuts

    Grease the interior of a crockpot. Place pie filling in prepared crockpot.

    In a bowl, combine the dry cake mix and margarine, mixture will be crumbly. Sprinkle over pie filling, then sprinkle with nuts. Do not stir.

    Cover and cook on LOW for 2-3 hours. Top with dulce de leche

  6. This is off my blog. Here’s my recipe for crock pot beef stew for two.

    3 cups of water
    1 can of tomato paste
    1-2 lbs of beef stew meat
    2 medium potatoes diced
    5-6 small/medium carrots sliced
    1 medium onion sliced
    2 teaspoons of salt
    1/4 teaspoon of pepper
    3 tablespoons of Worchestershire sauce
    2 tablespoons of brown sugar
    McCormick Beef Stew Seasoning Mix
    3 tablespoons of Flour
    Few shakes of Goya Adobe all purpose seasoning. (Red Lid)

    Put all the ingredients into the crock pot, stir. (You may need to whisk the flour into the sauce). Cover and cook on low for 8 hours.

  7. My famous Bananas Foster!

    I make this just about every chance I can get!!!!

    INGREDIENTS
    6 bananas, peeled and cut in quarters
    1/2 cup flaked coconut
    1/2 tsp cinnamon
    1/4 tsp salt
    1/2 cup dark corn syrup
    1/3 cup unsalted butter, melted
    1 tsp lemon zest, grated
    3 Tbs lemon juice
    1 tsp rum
    12 slices pound cake
    1 quart French vanilla ice cream, softened
    confectioners sugar, for garnish

    DIRECTIONS
    Combine the bananas and coconut in the slow cooker. In a medium mixing bowl, combine the cinnamon, salt, corn syrup, butter, lemon zest, lemon juice and rum. Pour over the banana and coconut mixture. Cover cook on Low for 1 to 2 hours. To create individual servings, place one scoop of the ice cream between two slices of pound cake. Ladle the bananas and sauce over each ice cream sandwich and dust with confectioners sugar.

    John D
    Rockets15@charter.net

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