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

Wednesday, August 16, 2017

HAM AND GREEN BEANS

1/4 packed cup brown sugar
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup cider vinegar
4 tsp Worcestershire sauce
2 lb lean ham steaks
2 cup fresh green beans

In a large bowl combine the brown sugar, garlic powder, salt, pepper, vinegar, and Worcestershire sauce.  Add the ham coating well.  Cover and refrigerate for 1 hour.

Lightly grease slow cooker or crockpot.  Add the ham and marinade to the cooker.  Place the green beans over the ham.  Cover and cook on low for 6 to 8 hours or on high 4 hours or until the green beans are tender.

Yield: 6 servings
Note: File Photo

Monday, August 14, 2017

SLOW COOKER HASH BROWN CASSEROLE

1 pkg (32-oz) frozen shredded hashbrown potatoes, thawed enough to break up some
2 cartons (12-oz each) sour cream
2 cans cream of mushroom soup
1/4 cup milk
2 tsp dried onion flakes
salt to taste
freshly ground black pepper to taste
6 to 9 slices (depending on size and shape of cooker) American cheese
1/2 cup butter, cut-up into pats

In a large mixing bowl combine the potatoes, sour cream, soup, milk, onion flakes, salt and pepper; mix together well.  Layer in cooker as follows: potato mixture, cheese, potato mixture, cheese, potato mixture.  Layer the pats of butter over the top layer of the potato mixture.  Place lid on cooker and cook on high for 1 1/2 hours then turn to low and cook another 2 1/2 hours or until the mixture is hot all the way through, cheese has melted, and the potatoes are tender.

Yield: 8 (or 10 small) servings

  Note: File Photo

Monday, August 7, 2017

CORN MUFFIN PUDDIN'

2 cans (10-oz each) whole kernel corn
1 cans (16-oz each) creamed-style corn
2 pkgs (8.5-oz each) corn muffin mix
1 stick of butter, melted
1 carton (8-oz) sour cream

Combine the undrained whole kernel corn with the creamed-style corn in a medium mixing bowl.  Stir in the corn muffin mix and the butter just until blended.  Fold in the sour cream. Pour the mixture into a slow cooker or crockpot, cover and cook on low setting 2 to 3 hours until cooked through.

Yield: approximately 10 servings.

Note: File Photo

Friday, August 4, 2017

CARAMELIZED ONIONS

6 large Vidalia (or other sweet onions)
4 tbsp butter
1 can (10-oz) chicken (or vegetable) broth

Peel onions and remove stems and root ends.  Place the onions in a 4-quart slow cooker.

Melt the butter and combine with the broth.  Pour mixture over the onions.

Place lid on cooker and cook on low 12 hours.

 Note: File Photo

Thursday, August 3, 2017

MUSHROOM-DIJON CHUCK ROAST OVER NOODLES

1 (2 2/3 to 3 lbs) beef chuck roast, fat trimmed, meat cut into strips
1 pkg (12-oz) fresh white mushrooms
1 medium onion, chopped
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp cornstarch
2 tbsp cold water
1/2 cup sour cream
1 tbsp Dijon mustard
hot cooked buttered noodles for serving

Combine the meat, mushrooms, onion, salt and pepper in slow cooker or crockpot.  Place lid on cooker and cook on low for 8 to 10 hours until beef is tender.

Whisk the cornstarch and cold water together until smooth. Carefully remove 1 cup of the cooking liquid from the cooker and combine with the cornstarch mixture.  Carefully return liquid to the cooker and cook until thickened.  Turn cooker to off.

Stir the sour cream and Dijon mustard into the cooker.  Serve beef and liquid over the hot buttered noodles.

Yield: 4 to 6 servings

Note: File Photo

Saturday, July 29, 2017

APPLE-PEANUT BUTTER CRUMBLE

4 to 5 (depending on size) Granny Smith apples, peeled, cored, sliced
2/3 cup packed brown sugar
1/2 cup raw quick oats
1/4 cup all-purpose flour
1/4 cup whole-wheat flour
3/4 tsp ground cinnamon
1/2 tsp nutmeg
1/3 cup butter, slightly softened
2 tbsp peanut butter

Place apples in the bottom of crockpot or slow cooker.

In a small mixing bowl combine the brown sugar, oats, flours, cinnamon, and nutmeg; cut in the butter and peanut butter.  Sprinkle the eat mixture over the apples.  Place lid on cooker and cook on low for 5 to 6 hours.

This is really good topped with ice cream.

Note: File Photo

Friday, July 28, 2017

CROCKPOT BREAKFAST CASSEROLE

14 slices whole-wheat bread, quartered
1 lb sausage, browned, crumbled, drained
2 1/2 cups shredded Mexican-blend cheese
1 dozen eggs, beaten
2 1/4 cups low-fat milk
1 1/2 tsp salt
1 tsp freshly ground black pepper

Spray the liner of a crock
pot or slow cooker with nonstick cooking spray.  Make layers in the cooker in the following order; bread, sausage, cheese, repeat at least twice possibly more times until all the ingredients are used up. 


In a large mixing bowl beat together the eggs, milk, salt, and pepper; pour over the layers in the cooker.
DO NOT STIR! 

Place lid on cooker and cook for on low overnight for 8 to 10 hours.

Yield: 6 to 8 servings
Note: File photo

Thursday, July 27, 2017

CREAMY RICE-RAISIN PUDDING

9 cups milk
1 cup long-cooking rice, uncooked
dash of salt
1 cup granulated sugar
3 eggs, beaten
1 tbsp vanilla
1 tbsp granulated sugar
1 cup cooked raisins
Cinnamon for garnish

In a slow cooker or crockpot combine the milk, rice, and salt; cover and cook on high 2 to 3 hours.  Stir every hour while  rice is cooking. Once the rice is cooked, stir in the cup of sugar.

In a small mixing bowl beat the eggs, vanilla, and 1 tablespoon of sugar together.  Add the egg mixture to the cooker, stirring to mix in well.  Replace lid and cook another 10 minutes until heated through.  Fold in the raisins.

Sprinkle top with cinnamon as a garnish when serving.

Serves 6 to 8
Note: File Photo

Wednesday, July 26, 2017

TURKEY-CHEESE MEATLOAF

1 1/2 lbs lean ground turkey (read label to be sure you are getting lean - no skin)
2 cups bread crumbs
1 cup ketchup
1/2 cup chopped onion
2 large eggs, beaten
1 tsp salt
1 tsp pepper
8 slices American cheese, cut into 2 strips each
2 tbsp tomato paste

In a large mixing bowl, using your hands, combine the turkey, bread crumbs, ketchup, onion, eggs, salt and pepper.  Shape half the mixture into a loaf and top half the cheese strips.  Make the remaining meat into a loaf and top the cheese, sealing the two loaves together to seal in the cheese.  Place meatloaf in the slow cooker.  Spread  tomato paste over the top of the meatloaf and top it with the remaining slices of cheese.

Place cover on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

Yield: 6 servings

Note: I do not have a picture of this recipe so I am just posting a picture of one of my faithful standby crock pots which is currently cooking barbecue chicken legs!


Tuesday, July 25, 2017

Diabetic-Friendly Beef Stew

2 lbs. beef chuck, cubed, fat cut away
1/4 cup whole-wheat flour
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp paprika
1 tsp Worcestershire sauce
1 1/2 cups beef broth
1 minced garlic clove
1 bay leaf
4 medium carrots, chopped into bite-sized pieces
2 medium yellow onions, quartered
1 celery rib, sliced into bite-sized pieces
3 medium to large red potatoes, unpeeled, large diced

Place the meat cubes into the slow cooker or crockpot.  In a small bowl combine the flour, salt, pepper, and paprika; stir into the meat until the meat is thoroughly coated.

Add the remaining ingredients, mixing up well.

Place lid on cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Yield: 6 servings
Per serving: 278 calories, 6 g (1.9 g sat) fat, 75 mg chol, 598 mg sodium, 28 g carbs, fiber 4 g, 28 g protein

 Note: File Photo