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, November 21, 2014


This is a recipe I got some time ago from a "Just a Pinch" recipes. It is from a lady in Alaska.
1 box Rice-A-Roni Spanish rice
1 1/2 cups frozen corn
1 can diced green chilies
3 cups cooked chicken, diced or shredded
1 can pinto beans, rinsed and drained
1 jar salsa
3/4 cup sour cream
1 can cream of chicken soup
2 1/2 cups shredded Mexican-Blend Cheese
3 tsp chili powder
6 large flour tortillas
Cook rice-a-roni according to directions on box, add corn after you add water and seasoning packet.
While rice is cooking, combine in a large bowl: chilies, chicken, pinto beans, 1/2 the salsa, sour cream, cream of chicken soup, 1 cup of cheese and chili powder. When rice is done cooking, add half the cooked rice to the other ingredients, and stir all together.
Spray crock pot with non-stick spray. Cut the 6 tortillas in half. Put a large spoonful of filling in the middle of tortilla, and put seam-side down in the bottom of crock pot. Spread remaining rice, salsa and cheese over each layer. Depending on how large your crock pot is, you will get either 2 or 3 layers.
Turn crock pot on low, and let everything get all melty and cozy (about 4 hours on low or 2 1/2 hours on high).

Thursday, November 20, 2014


The number of apples and sweet potatoes required will vary, depending on the size of your slow cooker. Just keep the ration at about 2/3 apples and 1/3 sweet potato. 

6-8 large apples (I used Honey Crisp), peeled, cored and coarsely chopped
1-2 medium sweet potatoes, peeled and coarsely chopped
1/4 cup water

Place the ingredients in a slow cooker, cover and cook on HI for about 3 hours or LOW for 6-8 hours until well softened. Blend with an immersion blender unless you prefer a chunkier texture. Cool and store in the refrigerator or freeze. 

This recipe is from Yankee Kitchen Ninja.

Wednesday, November 19, 2014

Latest Poll Results

In our latest poll, 44% of the respondents said they use their crock pot/slow cookers mostly in the winter while 55% said they use theirs year-round. I am in the year-round category.


  • 2 12 oz tubes of cinnamon rolls cut into quarters- divided
  • 4 eggs
  • ½ cup whipping cream
  • 3 Tbsp maple syrup
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  1. Spray your crock with cooking spray.
  2. Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker. (Reserve icing packets)
  3. Beat eggs, cream, maple syrup, vanilla and spices until blended well.
  4. Pour evenly over the rolls in the slow cooker.
  5. Place remaining roll pieces on top and spoon one packet of icing evenly over rolls.
  6. Cover and cook on low for 2½ to 3 hours or until sides are golden and rolls are set.
  7. Drizzle remaining icing over top and serve warm.

Note: I got this recipe from recipesthatcrock.com and they got it from Gooseberry Patch.

Sunday, November 16, 2014


  • 1 (32-ounce) bag frozen whole kernel corn
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/4 cup water
  • 1 (8-ounce) package cream cheese
  • 1/2 cup butter
  • 3 to 4 strips bacon, fried crisp and crumbled, for garnish

    1. Place corn in a 4- to 5-quart slow cooker. Sprinkle corn with salt and sugar; drizzle with water. Place cream cheese and butter on top of corn mixture (do not stir).
    2. Cover and cook on LOW setting 4 hours. Stir well and garnish with the crumbled bacon before serving.
    This is my version of a recipe I saw from Mr. Food several years ago.


    Saturday, November 8, 2014


    This is basically a TOH recipe from 2011.

    1 (4 lb) boneless pork loin
    1 large onion, sliced
    2 cans (8-oz each) unsweetened pineapple chunks, undrained
    1/2 cup sugar
    1/2 cup lime juice
    1/2 cup soy sauce
    1/4 cup packed brown sugar
    2 tbsp teriyaki sauce
    2 garlic cloves, minced
    1 tsp ground ginger
    1 tsp curry powder
    1/4 tsp salt
    1/4 tsp freshly ground black pepper
    1 bay leaf
    1/4 cup cornstarch
    1/2 cup cold water

    Cut roast in half. Place onion in a 4- or 5-qt. slow cooker. Add pork. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the sugar, lime juice, soy sauce, brown sugar, teriyaki sauce, garlic, ginger, curry, salt, pepper, bay leaf and reserved juice. Pour over roast.

    Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°. Add pineapple during the last hour of cooking.
    Remove the meat, onion and pineapple to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. 

    Yield10 servings.

    Friday, November 7, 2014


    1 lb 90% lean ground beef
    1 can (14 1/2-oz) diced tomatoes, drained
    1 cup chopped onion
    1 garlic clove, minced
    1 tbsp chili powder
    1/2 tsp salt
    1/2 tsp ground cumin
    1/2 tsp dried oregano
    1/4 tsp red pepper flakes
    1/4 tsp black pepper
    2 cups cooked elbow macaroni

    Brown beef in a large nonstick skillet over medium-high heat, stirring to break-up; drain off the fat. Transfer meat to a slow cooker and add the tomatoes, onion, garlic, chili powder, salt, cumin, oregano, red pepper flakes, and black pepper; stir to mix well.

    Place cover on cooker and cook on low 4 hours.

    Stir in the cooked macaroni; cover and cook 30 to 45 minutes until macaroni is hot.

    Yield: 4 servings

    Wednesday, November 5, 2014


    2 cans (14 1/2-oz each) reduced-sodium beef broth
    1 can (14 1/2-oz) diced tomatoes, undrained
    1 cup diced potato
    1 cup coarsely chopped green cabbage
    1 cup coarsely chopped carrots
    1 cup sliced zucchini
    3/4 cup chopped onion
    3/4 cup sliced fresh green beans
    3/4 cup coarsely chopped celery
    3/4 cup water
    2 tbsp olive oil
    1 garlic clove, minced
    1/2 tsp dried basil
    1/4 tsp dried rosemary
    1 bay leaf
    1 can (15-oz) cannellini beans, rinsed and drained
    Grated Parmesan cheese, optional

    Combine the broth, tomatoes with juice, potato, cabbage, carrots, zucchini, onion, green beans, celery, water, oil, garlic, basil, rosemary and bay leaf in a 5-quart cooker; mix together well.

    Place lid on cooker and cook on low 5 to 6 hours.

    Add the beans; cover and cook on low 1 hour or until veggies are tender.

    Remove and discard the bay leaf before serving.

    Garnish each bowl with the grated Parmesan, if desired.

    Yield: 8 to 10 servings

    Monday, November 3, 2014


    Our latest poll ask if you make desserts in your crock pot/slow cooker. 80% of respondents say they have never made dessert in their cooker while 20% say they have once. Thanks for participating in the poll. We have some pretty tasty dessert recipes on this blog should you decide to try making a dessert in your cooker. Check them out!


    This is a recipe from When The Dinner Bell Rings.

    Approximately 3 pounds pork back ribs
    1 bottle barbecue sauce (18 ounces)
    1 (6 ounce) can of Coca-Cola
    ⅛ teaspoon salt
    ⅛ teaspoon pepper
    Directions: Cut rib rack in half. Sprinkle ribs with salt and pepper, then place in crock pot. Combine barbecue sauce and coke in bowl, mix well, then pour over ribs in crock pot. Cover crock pot with lid. Cook on high for 4 hours, or low for 8 hours, or until done.