Spend more time with your sweetheart this weekend while cooking these sure-to-be delicious meals in your slow cooker.

BEEF BURGUNDY

Makes: Eight servings

Prep time: 30 minutes

Cooking time: 6 1/4 to 8 1/4 hours

Ideal slow cooker size: 4-quart

2 slices lean turkey bacon, cut in squares

2 pound lean sirloin tip or round steak, cubed

1/4 cup flour

1 teaspoon salt

1/2 teaspoon seasoned salt

1/4 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

1 garlic clove, minced

1 low-sodium beef bouillon cube, crushed,

1 cup burgundy wine

1/4 pound fresh mushrooms, sliced

2 tablespoons cornstarch

2 tablespoons cold water

Cook bacon in nonstick skillet until browned. Remove bacon, reserving drippings.

Coat beef with flour and brown on all sides in bacon drippings. Combine steak, bacon drippings, bacon, seasonings, garlic, bouillon and wine in slow cooker. Cover. Cook on low six to eight hours. Add mushrooms. Dissolve cornstarch in water. Add to slow cooker. Cover. Cook on high 15 minutes. Serve over noodles.

CHICKEN CORDON BLEU BUNDLES

Makes: Six servings

Prep time: 15 minutes

Cooking time: Four to five hours

Ideal slow cooker size: 4-quart

3 whole chicken breasts, split and deboned

6 pieces thinly sliced ham

6 slices Swiss cheese

salt to taste

pepper to taste

6 slices bacon

1/4 cup water

1 teaspoon chicken bouillon granules

1/2 cup white cooking wine

1 teaspoon cornstarch

1/4 cup cold water

Flatten chicken to 1/8- to 1/4-inch thickness. Place a slice of ham and a slice of cheese on top of each flattened breast. Sprinkle with salt and pepper. Roll up and wrap with strip of bacon. Secure with toothpick. Place in slow cooker. Combine 1/4 cup water, granules and wine. Pour into slow cooker. Cover. Cook on high four hours. Combine cornstarch and 1/4 cup cold water. Add to slow cooker. Cook until sauce thickens.

CRANBERRY MUSTARD PORK TENDERLOIN

Makes: Six servings

Prep time: 15 minutes

Cooking time: Six to eight hours

Ideal slow cooker size: 5-quart

16-ounce can whole cranberry sauce

3 tablespoons lemon juice

4 tablespoons Dijon mustard

3 tablespoons brown sugar

2 pork tenderloins, about 2 pounds total

In a small bowl, combine first four ingredients. Place about a third of mixture in the bottom of slow cooker. Place tenderloins on top of sauce. Pour remaining sauce over tenderloins. Cover and cook on low six to eight hours or until meat is tender.

Allow meat to stand 10 minutes before slicing.

Tip: To thicken the juices, mix two tablespoons cornstarch with two tablespoons water in a small bowl.

After removing meat from the cooker, turn it to high. When juices are simmering, stir in cornstarch-water mixture.

Continue stirring until it is absorbed. Simmer until juices thicken, about 10 minutes, stirring occasionally. Serve over or alongside sliced pork.