WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather!

Monday, September 1, 2014

CHOCOLATE PEANUT CLUSTERS

1 jar (16-oz) unsalted peanuts

1 jar (16-oz) salted peanuts
1 bag (12-oz) semisweet chocolate chips
1 bag (12-oz) milk chocolate chips
2 bags (10-oz) peanut butter chips
2 pkg (1-lb) white almond bark

Layer the ingredients, in the order given, a large crockpot or SLOW cooker. Put lid on cooker, turn on low setting and leave for 2 hours. Remove lid and stir. Replace lid and leave for another 30 minutes. Stir again and then using a spoon place drops of mixture onto nonstick aluminum foil or waxed paper. Allow to harden for at least an hour.


Saturday, August 30, 2014

WHITE CHILI WITH CHICKEN

1/2 lb dried Great Northern Beans
1 lb boneless skinless chicken breasts
1 small onion, chopped
3 cups chicken broth
1 tbsp seeded and chopped jalapeno pepper
1 1/4 tsp ground cumin
1/2 tsp tsp ground oregano
1/2 tsp garlic powder
1 tomato chopped for garnish, optional
4 oz shredded Mexican cheese for garnish, optional
1/4 cup chopped fresh cilantro for garnish, optional

Place beans in a large bowl and completely cover + 1-inch water; let stand overnight. Drain and rinse beans.

In a slow cooker, combine the beans, chicken, onion, broth, jalapeno, cumin, oregano, and garlic powder. (Whether or not you add salt will depend on how salty the chicken broth is - suit your taste.).

Place lid on cooker and cook on high for 4 hours or on low for 8 hours.

Remove chicken to a cutting board and shred with 2 knives or forks; return to the cooker and stir into the chili.

To serve, dip chili into bowls and sprinkle your choice of the garnishes on the top.




Thursday, August 28, 2014

CRANBERRY APRICOT OATMEAL

8 cups water
2 cups steel-cut oats (no substitutes!)
1/3 cup dried cranberries
1/3 cup dried apricots, cut up
1/4 to 1/2 tsp salt (to suit your taste)

Combine all ingredients in a 5 to 6-quart slow cooker and place lid on cooker.

Turn to low setting and cook for 7 to 8 hours until the oats are tender and the mixture is creamy.

Yield: 8 servings


Note: This is a recipe I received from Eating Well.

Tuesday, August 26, 2014

BAKED ZITI


  • 1/4 pound Italian sausage
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 (15-ounce) container ricotta cheese
  • 2 egg whites
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup Parmesan cheese, divided
  • 1/2 teaspoon oregano
  • 2 (26-ounce) jars spaghetti sauce
  • 1 (16-ounce) box uncooked ziti pasta
  • 1/4 teaspoon chopped parsley

  • Coat a 5-quart slow cooker with cooking spray.
     
  • Rinse uncooked pasta, drain and set aside.
     
  • In a large skillet over medium-high heat, cook sausage, onion, and garlic 6 to 8 minutes, or until browned; drain and set aside.
     
  • In a medium bowl, combine ricotta cheese, egg whites, 3/4 cup mozzarella cheese, 3/4 cup Parmesan cheese, and oregano; mix well.
     
  • In the slow cooker, layer 2 cups sauce, half the sausage mixture, 1/2 cup mozzarella cheese, half the ziti, and half the ricotta mixture; repeat layers. Top with remaining sauce and remaining mozzarella cheese. Sprinkle the remaining Parmesan cheese and parsley on top.
     
  • Cover and cook on low 4 to 5 hours, or until pasta is tender.
  • Note: This recipe has been around so much I am not sure where it originated but I think maybe with the Crockin' Girls.



  • Monday, August 25, 2014

    WORCESTERSHIRE PULLED PORK

    2/3 cup Worcestershire sauce
    1/2 cup tomato ketchup
    1/4 cup firmly packed brown sugar
    1/4 cup tomato paste
    1 medium white onion, chopped
    2 tbsp prepared yellow mustard
    2 tbsp white vinegar
    3 1/2 lb boneless pork shoulder, trimmed & cut into 4 pieces

    In a 6-quart slow cooker, mix all ingredients except pork. Add pork, turning to cover. Cook on low for 8 to 10 hours.

    Remove pork to a cutting board and shred using two forks. Return meat to cook and stir into the sauce.

    To serve, spoon a half cup of meat onto each hamburger bun.

    Yield: 10 servings.

    Tuesday, August 19, 2014

    BEEF AND CARROT RAGU

    This is a Better Homes and Gardens recipe that I adapted to suit myself.

    1 lb boneless beef short ribs
    salt to taste
    freshly ground black pepper to taste
    10 garlic cloves
    8-oz peeled carrots, chopped
    1 lb Roma tomatoes, chopped
    1/2 can (6-oz size) tomato paste with Italian seasonings
    1/2 cup water
    Chopped fresh basil leaves for garnish, if desired

    1. Trim excess fat from rib meat. Cut beef in chunks, then sprinkle lightly with salt and pepper. Place beef in a 3 1/2- or 4-quart slow cooker.
    2. Smash garlic clove with the flat side of a chef's knife or meat mallet. Separate and discard garlic skins. Place smashed garlic on beef. Add carrots and tomatoes to slow cooker.
    3. In a medium bowl, whisk together tomato paste and water or wine. Poor over meat and vegetables. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours.
    4. Stir well before serving. Top servings with basil leaves, if using.

    Note: Shown here with lasagna noodles. I prefer a smaller pasta or mashed potatoes.


    Friday, August 15, 2014

    ROAST BEEF AND GRAVY

    This is a recipe a friend sent me from www.nellsoldfashionrecipes.com

    1 beef sirloin tip roast (4 pounds)
    1/2 cup all-purpose flour, divided
    1 envelope onion soup mix
    1 envelope brown gravy mix
    2 cups cold water
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon garlic powder


    Cut roast in half; rub with 1/4 cup flour. Place in crockpot. 


    In a small bowl, combine soup, salt, pepper, garlic powder and gravy mixes with remaining flour; whisk in water until blended. Pour over roast. 

    Cover and cook on low for 6 hours in crockpot. I like to use this recipe and make open face roast beef sandwiches and mashed potatoes.


    Thursday, August 14, 2014

    CROCK POT DRESSING

    1 cup butter, melted
    2 cups chopped onion
    2 cups chopped celery
    1/2 cup chopped parsley
    2 cups mushrooms (drain if using canned)
    2 eggs beaten
    3 1/2 to 4 1/2 cups chicken broth (enough to moisten well)
    13 cups cubed dry bread
    1 1/2 tsp poultry seasoning
    2 tsp salt
    2 tsp sage
    1 tsp thyme
    1 tsp pepper
    1/2 tsp marjoram, optional

    Melt butter in a large skillet and saute onion and celery until softened. Mix with the remaining ingredients and toss together well. Pack in a large crock pot. Add lid and cook on high for 45 minutes then turn down to low and cook 6 to 8 hours.


    Tuesday, August 12, 2014

    CROCKPOT APPLE-RAISIN OATMEAL

    2 apples, chunked
    1 cup raisins
    2/3 cup brown sugar
    3 tsp ground cinnamon
    2 cups oats
    5 cups water

    Combine all ingredients in the crockpot and cook on low 6 to 8 hours.


    Monday, August 11, 2014

    SLOW COOKER TORTILLA SOUP

    1 lb chicken breasts
    1 can (15-oz) diced Rotel tomatoes
    1 can (10-oz) can enchilada sauce
    1 onion, chopped
    1 can (4-oz) diced green chilies
    2 garlic cloves, minced
    2 cups water
    1 carton (14.5 oz) chicken broth
    1 tsp cumin
    1 tsp chili powder
    1 tsp salt
    1/4 tsp black pepper
    1 bay leaf
    1 pkg (10-oz) frozen corn
    2 tbsp fresh chopped cilantro

    Put all ingredients in the cooker in the order listed above: stir to blend.

    Place lid on cooker and cook on low 6 to 8 hours or in high 3 to 4 hours.  About 30 minutes before soup is done, remove chicken to a cutting board and shred; return chicken to cooker.

    Serve with tortilla chips, shredded Mexi-blend cheese and sour cream, if desired.

    Note: file photo