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! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, February 20, 2018


3 tbsp unsalted butter
4 medium ( approx 1 1/2 lb) Granny Smith apples, peeled, cored, diced into 1/2-inch cubes
1 1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp salt (may want to omit if you only have salted butter)
1 1/2 cups aborio rice
1/2 cup packed brown sugar
4 cups apple juice, at room temperature
1 tsp vanilla extract
Optional topping ideas: dried cranberries, sliced almonds, milk (all shown in picture)

Coat slow cooker with nonstick cooking spray; set aside.

Melt butter in a large skillet over medium-high heat. Add apples, allspice, cinnamon, and salt. Cook, stirring, 3 to 5 minutes or until apples begin to release juices. Transfer to the prepared cooker.

Add the rice and stir to coat. Sprinkle the brown sugar evenly over the top. Add the juice and vanilla. Place cover on cooker and cook on high 1 1/2 to 2 hours or until all liquid is absorbed.

Serve in bowls and garnish as desired.

Yield: 6 servings

Monday, February 19, 2018


Two of my favorites; chocolate and peanut butter.  This cake served with ice cream - delicious!

1/2 cup all-purpose flour
1/2 cup white whole-wheat flour
1/2 cup sugar (may use Splenda granulated)
2 tbsp unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 cup low-fat milk
2 tbsp coconut oil
1 tsp vanilla extract
3/4 cup peanut butter chips
3/4 cup sugar (may use Splenda Granulated)
1/4 cup unsweetened cocoa powder
2 cups boiling water
1/2 cup chunky peanut butter
2 tbsp chopped (unsalted) dry-roasted peanuts

In a mixing bowl combine the flours, 1/2 cup of sugar, 2 tablespoons of cocoa powder, and the baking powder.  Add milk, oil, and vanilla extract; stir together until batter is smooth.  Stir in the peanut butter chips.

Spray a 3 1/2 to 4-quart crockpot or slow cooker and spread the batter in the bottom of the cooker.

In another mixing bowl combine the 3/4 cup sugar and the 1/4 cup cocoa powder.

Stir the boiling water and the peanut butter together; stir into the sugar/cocoa mixture.  Pour mixture evenly over the batter in the cooker.

Place lid on cooker and cook on high for 2 to 2 1/2 hours until a toothpick inserted 1-inch into the center of the cake comes out clean.  Turn off cooker and leave lid off and all the cake to stand 30 to 40 minutes to slightly cool.

To serve, spoon pudding into dessert dishes and serve with ice cream for a really tasty treat.  Top with some chopped peanuts or chopped peanut butter cup candy, if desired.

 This is a file photo.

Sunday, February 18, 2018


4 to 5 large red potatoes, sliced 1/4-inch thick
2 large carrots, sliced 1/4-inch thick
1 cups cubed butternut squash, peeled & sliced 1/4-inch thick
1 large yellow onion, sliced
1/4 tsp salt
1/4 tsp pepper
6 large chicken breasts
additional salt and pepper
1/2 lemon
4large garlic cloves, peeled & minced
6 small sprigs fresh rosemary

In a 5 to 6-quart slow cooker, place the potatoes, carrots, squash, and onion; sprinkle with the salt and pepper.

Place the chicken breasts over the vegetables and sprinkle with a dash of salt and pepper.  Squeeze the lemon juice over the chicken.  Sprinkle the garlic over the chicken and lay a sprig of rosemary atop each breast.

Place lid on cooker and cook on low setting 5 to 6 hours or until the chicken is cooked through.

Yield: 6 servings

Friday, February 16, 2018


16 vanilla almond bark squares
2 cups toasted, chopped macadamia nuts
1 can (3-oz) chow mien noodles
1 cup dried cherries

In a 3 or 4-quart slow cooker, combine the almond bark and the nuts.

Place lid on the cooker and cook on low setting for 1 hour and 30 minutes until the almond bark has melted.

Remove lid, turn off cooker, and add the chow mien noodles and cherries; stir to combine well.

Lay out a sheet of waxed paper and drop the candy by tablespoonfuls onto the paper.  Allow to set until dry. 

When completely cooled and dry, store in an airtight container.

Note: File Photo

Thursday, February 15, 2018


As many of you know, I love soup.  Taco soup is one of my favorites so when I saw this recipe I said, "Yes!"  Thought you all might like it, too.  As you might guess from the instructions, I got it from a Reynold's site. Taco soup varies according to different tastes but this is a good start and variations are listed at the end.

  • 2 (16 ounce) cans black beans
  • 1 (11 ounce) can corn
  • 1 (28 ounce) can diced tomatoes
  • 1 (1 1/4 ounce) envelope taco seasoning mix
  • 1 (1 ounce) envelope ranch dressing mix
  • 1 lb ground beef
  • Instructions
    1) First line your slow cooker with Reynolds® Slow Cooker Liner for easy clean up
    2) Cook your ground beef and drain
    3) Add your black beans, corn, tomatoes (do not drain) seasoning and meat all together into the slow cooker and gently stir together

    4) Fill half a can of water in your empty black bean can and dump in.
    5) Cook on high in the slow cooker for 2 hours or low for 4 hours
    What is fantastic about this recipe is that its easily changeable. You can substitute black beans for kidney beans, add two cans of tomatoes instead of 1, add diced chili peppers for a more spicy soup, or alter with shredded chicken and white beans instead! There are countless ways to enjoy and enjoy in a new way that is perfect for YOUR family.
    And when you are done, it's super easy clean up! Once cooled, empty the contents out of the liner before placing in the trash.
    My family likes to serve ours in cute little bread bowls!

    • If you cook too long the water will start to evaporate. Make sure you turn your slow cooker to "warm" after the times noted above. You can always add additional water or even a can of tomato soup if you want more of a soup consistency...or you can let evaporate out and have more of a chunky chili feel.
    • Add cheese, tomatoes, sour cream, and avocado on top.
    • Use tortilla chips to dip!
    • Works as appetizer, dip (with less water), or a full-fledged dinner...you decide!
     Note: File Photo

    Wednesday, February 14, 2018



    You already know I don't like chicken but you are always wanting more chicken recipes so I borrowed this one for you.

    Herbed Slow Cooker Chicken ~~Southern Mama~~

    •1 tablespoon olive oil
    •1 teaspoon paprika
    •1/2 teaspoon garlic powder
    •1/2 teaspoon seasoned salt
    •1/2 teaspoon dried thyme
    •1/2 teaspoon dried basil
    •1/2 teaspoon pepper
    •1/2 teaspoon browning sauce, optional
    •4 bone-in chicken breast halves (8 ounces each)
    •1/2 cup chicken broth

    •In a small bowl, combine the first eight ingredients; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 4-5 hours or until meat is tender.
     This file photo is not this exact recipe.

    Saturday, February 10, 2018


    4 cans Campbell's minestrone soup
    4 soup cans of water
    1 can chopped tomatoes with green chilies
    2 lb ground beef, browned to remove fat
    1 block (16-oz) Mexican-style Velveeta cheese

    Combine all the ingredients together in a crockpot or slowcooker. Place lid on cooker and cook the mixture on low setting for approximately 8 hours.

    Delicious served with cornbread.

    Friday, February 9, 2018


    1 tbsp canola oil
    1/2 lb ground turkey*
    1 can (28-oz) diced tomatoes, undrained
    1 jar (16-oz) chunky salsa
    1 can (15-oz) black beans
    1 can (15-oz) kidney beans
    1 can (15-oz) chili beans
    1 tsp chili powder
    1 tsp ground cumin
    shredded cheddar cheese for topping

    Heat canola oil in a medium skillet, add turkey and cook over medium-high heat until no longer pink. This will probably take about 10 minutes. Stir occasionally during the cooking process.

    Transfer the turkey to a crockpot or slow cooker and add the tomatoes, salsa, black beans, kidney beans, chili beans, chili powder, and cumin. Stir to blend well.

    Place lid on cooker and cook on high setting 3 to 4 hours or on low setting approximately 6 hours.

    To serve, ladle into individual bowls and top with cheddar cheese as desired.

    *Be aware if buying the ground turkey (or chicken). Read the label and be sure mixture does not contain skin which really ups the fat in the meat.

    NOTE:  This recipe is also very diabetic-friendly.

     File Photo

    Thursday, February 8, 2018


    8 medium onions
    salt to taste
    1 can (16-oz) whole kernel corn, drained
    2 tbsp chopped pimiento
    1/4 cup water
    2 tbsp butter
    2 tbsp all-purpose flour
    1/2 tsp salt
    dash of black pepper
    1 cup milk
    1 cup shredded American cheese

    Remove the centers from the onions and chop enough for 1 cup; set aside. (Save remaining centers in a zip-top bag for later uses.) Salt the onion cavities, if desired. Combine the corn and pimiento; divide and place in onion shells. Reserve any leftover corn for the sauce. Wrap each onion individually in foil. Pour the water into the bottom of the cooker and stack the onions in the cooker. Cover and cook on high setting for 4 to 5 hours.

    Just before serving, make the sauce. In a saucepan, cook the reserved onion in the butter until tender but not browned. Stir in the flour, 1/2 teaspoon salt, and pepper. Add the milk all at once and cook while stirring, until thickened and bubbly. Add any reserved corn to the sauce and return to bubbling. Add the cheese, stirring until melted.

    Remove the onions from the cooker using tongs. Unwrap onions and place on a serving platter with elevated sides. Pour some of the sauce over the onions and pass remaining sauce for anyone who wants to add more.

    Yield: 8 servings.
     Note: File Photo