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, October 17, 2014

TAMMILEE'S CROCK POT APPLE CRISP

Ingredients
4-5 cups apples, sliced
1 cup of oats
1½ cups flour
1 cup packed brown sugar
½ cup regular sugar
3 tsp. cinnamon
¾ cup butter
Instructions
Spray Crock-Pot with nonstick spray.
Line with apples.
Melt butter and mix with all remaining ingredients.
Pour mixture over apples.
Cook on high for 3 hours or low for 4-6 hours.
Enjoy with some ice cream or whipped cream.


DIABETIC-FRIENDLY SHREDDED BEEF STEW

A tasty beef stew for anyone but especially good for diabetics. This recipe is nutrionist approved as a healthy stew. This is a recipe I got from one of my diabetic connections associated with Eating Well.

  • 1 1/2 cups reduced-sodium chicken broth
  • 1/4 cup sherry vinegar
  • 2 stalks celery, thinly sliced
  • 1 large onion, chopped
  • 1 large red bell pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 pounds flank steak, trimmed of fat, each steak cut into thirds
  • 1/2 cup packed fresh cilantro leaves, chopped
  • 1/2 cup chopped pickled jalapenos
  • 10 corn tortillas, heated (see Tip)
  1. Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.
  2. Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
  3. Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.
Tip: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.
Yield: 10 servings
Per Serving: 
  • Calories - 224
  • Carbohydrates - 15g
  • Saturated Fat - 3g
  • Protein - 23g
  • Sodium - 416mg
  • Dietary Fiber - 3g

Thursday, October 16, 2014

CREAMY CROCKPOT COCOA

This is a recipe from Pinterest. It was pinned by onegoodthingbyjillee. Evidently she got it from someone named Amanda.

  • 1 cup whipping cream
  • 1 14oz can sweetened condensed milk
  • 8 cups milk
  • 1 teaspoon vanilla
  • 2 cups of chocolate chips (I used milk chocolate)
Instructions
Pour all the ingredients into a crockpot and whisk together until well combined. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Whisk well before serving. Garnish as desired (which means MARSHMALLOWS of course!)
According to Amanda you can also make it with white chocolate, butterscotch, even MINT chocolate chips! I DO love mint chocolate! The possibilities here are vast! I’m thinking of maybe trying a salted caramel version! Yummmm!

Tuesday, October 14, 2014

PARTY HAM

This is a recipe I received from Kraft Foods. Yummy and easy.

1
 (7-lb.) skinless bone-in ham (shank or butt-end portion)
1/3
cup  KRAFT Original Barbecue Sauce
1/3
cup  honey
1/3
cup  packed brown sugar
1
can  (14 oz.) pineapple tidbits, drained
2
Tbsp.  cornstarch
2
Tbsp.  water

PLACE ham in slow cooker sprayed with cooking spray.
MIX barbecue sauce, honey and sugar in medium bowl until blended. Stir in pineapple; pour over ham. Cover with lid. Cook on LOW 4 hours or until ham is heated through, turning after 2 hours.
TRANSFER ham to platter, reserving sauce in slow cooker; cover ham to keep warm. Whisk cornstarch and water until blended. Add to reserved sauce; cook, uncovered, 5 min. or until thickened, stirring occasionally. Serve with the ham.

Monday, October 13, 2014

HOT DOGS

Yes, you can make tasty hot dogs in your slow cooker. Many years ago I had a Rival slow cooker that was rectangular. I took my Sunday School class to the park one evening for a time of games and food. The small park by my house did not have grills but it did have a gazebo with an electrical outlet. I put hot dogs in my slow cooker and they were perfect. Several of the kids said they were the best hot dogs. I got the idea from this little booklet that came with my very first crockpot back in the 60s.

"Prepare hot dogs in the CROCK-POT  - using no water! Just drop in the dogs (or Knockwurst, or Polish Sausage) and cook them in their own juice on High 45 minutes to an hour. In about one hour, the dogs will begin to 'brown' wherever they touch the sides of the pot."



Saturday, October 11, 2014

ITALIAN-STYLE SAUSAGE WITH RICE

1 lb milk Italian sausage links, cut into 1-inch pieces
1 can (15-oz) pinto beans, rinsed and drained
1 cup your favorite pasta sauce
1 green bell pepper, cut into strips
1 small onion, halved and sliced
1/2 tsp salt
1/4 tsp freshly ground black pepper
Hot cooked rice for serving
Chopped fresh basil for garnish, optional

Brown the sausage in a large nonstick skillet over medium heat; drain and discard fat.

Place the sausage, beans, pasta sauce, bell pepper, onion, salt and pepper into a slow cooker. Cover and cook 4 to 6 hours on low.

Serve with hot cooked rice and garnish with chopped basil, if desired.

Yield: 4 servings


Friday, October 10, 2014

BEEF, APPLES, & SWEET POTATOES

1 (2 lb) boneless beef chuck roast
1 can (40-oz) sweet potatoes, drained
2 small onions, sliced
2 apples, cored & sliced
1/2 cup beef broth
2 garlic cloves, minced
1 tsp salt
1 tsp dried thyme, divided
3/4 tsp freshly ground black pepper, divided
1 tbsp cornstarch
1/4 tsp ground cinnamon
2 tbsp cold water

Trim fat from roast and cut into 2-inch pieces. Place meat, potatoes onions, apples, broth, garlic, salt, half the thyme and half the pepper in slow cooker. Cover and cook on low for 8 to 9 hours or until the meat is tender.

Transfer the meat, potatoes, and apples to a platter and keep warm.

Let liquid stand in cooker for 5 minutes allowing fat to rise; skim off fat.

Combine the cornstarch, remaining thyme and pepper, cinnamon and water; stir until smooth. Stir cornstarch mixture into the liquid in the cooker. Cook for 15 minutes or until the juices are thickened.

Serve the gravy over the meat, potatoes, and apples.

Yield: 6 servings




Thursday, October 9, 2014

PUMPKIN - CRANBERRY CUSTARD

1 can (30-oz) pumpkin pie filling
1 can (12-oz) evaporated milk
1 cup dried cranberries
4 eggs, lightly beaten
1 cup crushed or whole gingersnap cookies (optional)
Whipped cream (optional)

Combine pumpkin, milk, cranberries and eggs in slow cooker; mix thoroughly.

Place lid on cooker and cook on high 4 to 4 1/2 hours.

Serve with crushed or whole ginger snaps and whipped cream, if desired.


Tuesday, October 7, 2014

RICE AND PEAS

1 1/2 cups converted long-grain white rice
3/4 cup chopped onion
2 garlic cloves, minced
2 can (14-oz each) reduced-sodium chicken broth
1/3 cup water
3/4 tsp Italian seasoning
1/2 tsp dried basil
1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts, optional

Combine the rice, onion, and garlic in a slow cooker.

Bring the chicken broth and water to a boil in a saucepan; stir into the rice mixture along with the Italian seasoning and basil.

Place lid on cooker and cook on low for 2 to 3 hours or until the liquid is absorbed by the rice.

Add the peas, replace cover and cook for 1 more hour.

Stir in the Parmesan cheese. Transfer to a serving bowl and sprinkle with the pine nuts, if using.

Yield: 6 servings

Monday, October 6, 2014

RED CABBAGE AND APPLES

1 small head red cabbage, cored and sliced thin
3 medium apples, peeled and grated or diced very small
3/4 cup sugar
1/2 cup red wine vinegar
1 tsp ground cloves
1 cup crisp-cooked and crumbled bacon, optional

Combine the first 5 ingredients in a slow cooker/crock pot. Cover and cook on high for 6 hours, stirring halfway through cooking time.

Before serving sprinkle with the bacon, if using (Makes it soooo good).

Yield: 4 to 6 servings