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!

Friday, July 3, 2015

PORK CHOPS WITH MUSHROOMS AND POTATOES

1 can cream of mushroom soup
1 can golden mushroom soup
1 pkt (1-oz) onion mushroom soup mix
1 tbsp Worcestershire sauce
1/2 cup water
1 medium to large yellow onion, sliced
3/4 lb fresh mushrooms, sliced
4 medium to large potatoes halved or quartered depending on size
4 large bone-in pork chops

In a slow cooker, combine the soups, soup mix, Worcestershire sauce and water; stir with a whisk to blend.

Add the onion, mushrooms and potatoes, stir into the mixture.

Place the chops on the veggies and turn to coat with the soup mixture.

Place lid on cooker and cook on low 6 to 7 hours.

To serve, spoon the 'gravy' mixture over the chops.

Yield: 4 servings.

Note: File Photo

Thursday, July 2, 2015

SOUTHWEST BLACK BEAN CHICKEN SOUP


1 lb cooked chicken, shredded
3 (15.5-oz each) cans black beans, drained and rinsed
2 (14-oz each) chicken broth
2 (10-oz each) cans diced tomatoes with green chile peppers
1 can whole kernel corn
1/2 large-size yellow onion, chopped
1/2 cup chopped jalapeno peppers (wash hands thoroughly after handling)
2 garlic cloves, minced
2 1/2 tsp chili powder
2 tsp red pepper flakes
2 tsp ground cumin
1 tsp ground coriander
salt and freshly ground black pepper to taste
1/2 cup sour cream for garnish (more if desired)
Tortilla chips for serving, if desired

Place the chicken, beans, broth, tomatoes with juices, jalapenos, corn, onion, garlic and other spices in slow cooker.

Cook mixture on low for 8 hours or on high for 4 hours.

To serve, top each serving with a spoonful of sour cream and serve with tortilla chips, if desired.

Wednesday, July 1, 2015

KIELBASA

4 keilbasa sausages
1 large onion, sliced thin
1 large green bell pepper, cut into strips
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp black pepper
1/2 cup chicken broth
4 hoagie rolls, split

Brown the sausages in a nonstick skillet over medium-high heat for 3 to 4 minutes. Transfer to a slow cooker and add the onion, bell pepper, and spices. Stir in the broth.

Place lid on cooker and cook on low setting 7 to 8 hours.

To serve, place the sausages in the rolls and top with the onion and bell pepper.

Condiment suggestions are mustard, pickled peppers, dill pickles.

Yield: 4 sandwiches




Monday, June 29, 2015

SPINACH SPOONBREAD

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
1 red bell pepper, diced
4 eggs, lightly beaten
1 cup cottage cheese
1 pkg (5.5-oz) cornbread mix
6 green onions, sliced
1 stick (1/2 cup) butter, melted
1 1/4 tsp seasoned salt

Lightly grease the interior of the crock of a slow cooker; preheat on high.

In a large bowl, combine all the ingredients and mix together well. Pour mixture into the prepared cooker

Place lid on cooker slightly ajar to allow excess moisture to escape. Cook on low 3 to 4 hours or on high 1 3/4 to 2 hours or until the edges are golden brown and a knife inserted in the center comes out clean.

Serve bread by spooning from the cooker or loosen from bottom and sides with a knife; invert onto a serving platter and cut into wedges.

Yield: 8 servings

Note: File Photo

Friday, June 26, 2015

PORK MEATBALLS WITH SAUERKRAUT

1 1/4 lbs lean ground pork
3/4 cup dry bread crumbs
1 large egg, lightly beaten
2 tbsp milk
2 tsp caraway seeds, divided
1 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1 jar (32-oz) sauerkraut, drained, squeezed dry and snipped into small pieces
1/2 cup chopped onion
6 slices bacon, fried crisp, drained and crumbled
chopped parsley

Combine pork, bread crumbs, egg, milk, half the caraway seeds, salt, Worcestershire sauce and pepper in a large bowl. Mix well and shape into 2-inch size meatballs.

Brown meatballs in a large skillet sprayed with nonstick cooking spray over medium-high heat.

Combine the sauerkraut, onion, bacon, and remaining half of the caraway seeds in a slow cooker. Place meatballs atop the sauerkraut mixture.

Place lid on cooker and cook on low 6 to 8 hours.

Before serving, sprinkle with the chopped parsley.

Yield: 4 to 6 servings.


Saturday, June 20, 2015

HOT AND SOUR SOUP

2 cans (14.5-oz each) chicken broth
1 cup chopped or shredded cooked chicken*
4-oz fresh shiitake mushroom caps, sliced thin
1/2 cup sliced bamboo shoots, cut into thin strips
3 tbsp rice wine vinegar
2 tbsp soy sauce
1 1/2 tsp Chinese chili paste OR 1 tsp hot chili oil
4-oz firm tofu, well drained; cut into 1/2-inch cubes
2 tsp dark sesame oil
2 tbsp cornstarch
2 tbsp cold water
fresh chopped cilantro or sliced green onions for garnish

Combine the chicken broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce and chili paste in a slow cooker; cover and cook on low 3 to 4 hours.

Stir the tofu and sesame oil into the soup.

Blend the cornstarch and water together until smooth; stir into the soup.

Cover and cook on high 15 minutes or until the soup has thickened.

To serve, dip into bowls and garnish with the cilantro or green onion.

Yield: 4 servings

Note: Dark (Asian) sesame oil has a strong nutty flavor. Do not use more than called for without taste-testing soup first.


Friday, June 19, 2015

APPLE SPICE DUMP CAKE

I got this recipe from Mr Food in 2011. Quick, easy, and tasty.

2 cans (21-oz each) apple pie filling
1 box (2-layer size) spice cake mix
1/2 cup butter, melted

Lightly spray the interior of the crock pot with nonstick cooking spray.

Empty both cans of pie filling into the crock pot. Spread out evenly.

In a mixing bowl, pour the melted butter over the dry cake mix; mix until crumbly.

Sprinkle the crumb mixture over the apple pie filling.

Place lid on cooker and cook on high for 2 hours or on low for 4 hours.


Tuesday, June 16, 2015

BEANS AND SAUSAGE

1 lb smoked sausage, cut in half lenthwise and then into slices
1 medium yellow onion, chopped
1 cup ketchup
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 tbsp cider vinegar
2 tbsp molasses
3 tbsp yellow mustard (or brown, if you prefer)
3 cans (approx. 1 lb each) great northern beans
Nonstick cooking spray
Diced white onion for garnish, if desired

Spray the inside of slow cooker with the nonstick cooking spray.

Brown the sausage and onion together in a nonstick skillet; transfer to a slow cooker.

In a large bowl, combine the ketchup, sugars, vinegar, molasses, mustard and beans until blended. Pour mixture over the sausage/onion mixture and stir to blend.

Place lid on cooker and cook on low for 6 to 8 hours until bubbly and heated through.

Yield: Approximately 14 servings.






Monday, June 15, 2015

STUFFING MADE WITH APPLESAUCE

1 stick (1/2 cup) butter
1 cup chopped walnuts or pecans
2 yellow onions, chopped
1 pkg (14-oz) cubed herb stuffing mix
1 1/2 cups no-sugar-added applesauce
1 cup water
Nonstick cooking spray

Melt 2 tablespoons of the butter in a large skillet over medium heat; add the nuts and cook, stirring often, for 5 minutes to toast. Remove nuts to a small dish and set aside.

Add the remaining butter to the skillet, add onion and saute until tender, 3 to 4 minutes.

Spray the inside of a 4 to 6-quart slow cooker with the cooking spray.

Spread the stuffing mix over bottom of cooker; add the butter/onion mixture and stir to combine.

Add the applesauce and water to the cooker and stir gently to combine.

Place lid on cooker and cook on low 4 to 5 hours.

Before serving, sprinkle the toasted nuts over all.

Note: Add some cooked shredded turkey or chicken, if desired.

Note: File Photo





Friday, June 12, 2015

TATOR TOT CASSEROLE

This is my version of a recipe I saw from the Crockin' Girls.

1 bag (32-oz) frozen tator tots
1 lb lean ground beef, browned, crumbled, drained
1 cup light sour cream
1 can cream of mushroom or cream of chicken soup
1/4 lb bacon, cooked crisp and crumbled + 2 slices for garnish, if desired
2 cups Mexican-style shredded cheese, divided
6 green onions, chopped, divided
Nonstick cooking spray

Spray slow cooker interior with nonstick cooking spray.

In a large mixing bowl combine the beef, sour cream, soup, crumbled bacon, 1 cup cheese and half the onions.

Cover bottom of cooker with a layer of tator tots; layer half the beef mixture over tots. Repeat layers.

Sprinkle the remaining cup of cheese overall.

Place lid on cooker and cook on low 5 hours or on high 2 1/2 to 3 hours.

Garnish with the remaining green onions and crumble the other 2 slices of bacon over the top, if using.

Picture Source: Crockin' Girls