4 chicken breast fillets
1/2 cup apricot jam
1 pkt French onion soup mix
1/2 cup French dressing
1 cup tomato sauce
1/4 cup brown sugar
1/4 cup red wine vinegar
1/2 cup water

Combine all and cook on low 6 hours – add chopped, dried apricots if you wish.

1 (2.5 to 3 lb.) chicken (cut into pieces)
3/4 cup soy sauce
1/4 cup unsweetened pineapple juice
1 Tbs. dried onion flakes
1/2 tsp. dry mustard
1 clove garlic, minced

Wash chicken pieces and pat dry with paper towels. Place chicken in a plastic bag. Combine soy sauce, pineapple juice, onion flakes, mustard and garlic in a small bowl; whisk to blend and pour over chicken in bag. Close bag and marinate in the fridge for at least 4 hours or over night. Remove marinated chicken from bag and place in slow cooker. (Discard marinade.) Cover and cook on low for 4 to 5 hours. Serves 6.

1/4 cup barbecue sauce
1/4 cup Worcestershire sauce
1/4 cup tomato sauce or ketchup
1/4 cup honey

Mix in a small pan over low heat until melted.

1/2 cup chopped onions
2 tablespoons olive oil
2-3 cloves garlic
2 tablespoons Worcestershire sauce
1/2 cup water
3/4 cup ketchup
1 teaspoon chili powder
5-6 pork chops (you may use bone-in, I prefer bone-out)
Salt and pepper

Cook onions in oil until pale brown. Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper. Cover and simmer the sauce for 10 minutes.
Arrange pork chops in crock pot, then pour sauce over the chops. Cover and cook on LOW for 6-7 hours.
Serve the sauce over white or brown rice.

Crust:
2½ cups oatmeal
1 cup sifted flour
1 cup brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 cup butter or margarine

Filling
20 oz. drained crushed pineapple
1/2 cup cream
1 tbs. corn starch
1/2 cup sugar
1 egg yolk

To prepare crust, combine the dry ingredients. Cut in the butter. Press into a 9″ x 13″ dish.

To prepare filling, combine and cook over a medium heat until thickened. Spread over crust. Garnish with maraschino cherries or chopped nuts, if desired. Bake 375° for 30 minutes.

2 cups graham cracker crumbs (about 32 squares)
1 cup semisweet chocolate chips
1 tsp baking powder
Dash of salt
1 can (14 ounces) sweetened condensed milk

In a large bowl, combine all the ingredients.  Spread into a greased 8-inch square baking dish.  Bake at 350 F for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

12 whole graham crackers
1 1/2 cups butter
1 cup packed brown sugar
2 cups sliced almonds

Line a 15 x 10 inch baking pan with heavy-duty foil.  Place the graham crackers in the pan.  In a saucepan, combine the butter and the brown sugar..  Bring to a boil.  Stir constantly.  Carefully pour over the graham crackers.  Sprinkle with the almonds. Bake at 400 F for 6-8 minutes or until bubbly.  Cool in the pan for 4 minutes.  Cut each cracker into four sections.  Transfer to wire racks to cool.