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Red velvet cake has been around for many centuries.

This cake is most popular in the southern United States and is often a staple at many southern family dinner tables, church suppers or even family reunions.

It has a rich and sweet chocolate flavoring. This cake is perfect for special occasions, parties, or even an afternoon snack. For most people, the bright red color immediately attracts the attention. That’s what makes this cake so different from all of the others.

That undeniable red color issue is traditionally brought on by adding a hint of red food coloring (however some people even look to beets for this bold look, Gross!).

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I’m never more delighted than when I get invited to a barbecue cookout at a friends house, not only because it’s my way of cooking but also because it’s a great opportunity to have a chin wag and a glass of “pop” with people that I maybe only get to see once or twice a year.

I’m really fortunate to be part of a great bunch of lads, one group from my school days and another set from university and everyone gets on really well together. We all live at opposite ends of the country so it’s difficult to keep the contact and a barbecue cookout in the summer sure helps. It keeps all the kids outdoors as well which saves on the clearing up!

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Creating a meal with a crockpot is easy. If you have pork on hand, try these crockpot recipes for dinner!

Recipe #1 - APPLE GLAZED PORK ROAST

4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well.

Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low for 10-12 hours, until done.

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If you aren’t in the mood for beef or need a meal with no meat in it, the following are three recipes you can use with your crockpot.

Recipe #1 - VEGETABLES ITALIAN-STYLE

1 teaspoon salt
1 medium eggplant, cut in 1″ cubes
2 to 3 medium zucchini, halved & sliced 1/2″
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4″ thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste

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