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!

Wednesday, October 1, 2014


1 tsp salt
1/2 tsp freshly ground black pepper
1 (2 lb) butternut squash, peeled and seeded
2 apples, cored and cut in slices
1 medium onion, quartered and sliced
1 1/2 tbsp butter

Combine the salt and pepper in a small bowl; set aside.

Cut squash into 20-inch pieces and place in slow cooker; add the apples and onion. Sprinkle with salt/pepper mixture, stir well.

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

Right before serving, stir in the butter and adjust salt/pepper if needed.

For a variation, add 1/4 cup of packed brown sugar and 1/2 teaspoon of ground cinnamon with the butter.

Yield: 4 to 6 servings.

Tuesday, September 30, 2014


I don't care much for meat but I do love a good vegetable soup! In my opinion, the cabbage makes this soup!

3 cans (14-oz each) vegetable broth
2 cups unpeeled cubed potatoes
2 cups sliced leeks, white part only
1 can (14.5-oz) diced tomatoes, undrained
1 medium onion, chopped
1 cup chopped or shredded cabbage
1 cup sliced celery
1 cup sliced carrots
3 garlic cloves, chopped
1/8 tsp rosemary
1 can (16-oz) great nothern beans, rinsed and drained
salt to taste
freshly ground black pepper to taste

In a 5-quart slow cooker/crock pot, combine the broth, potatoes, leeks, tomatoes, onion, cabbage, celery, carrots, garlic, and rosemary. Cover and cook on low 8 hours.

Stir in the beans and season with the salt and pepper. Replace cover and cook an additional 30 minutes.

Yield: 8-10 servings

Monday, September 29, 2014


When I saw this recipe from TOH I knew I had to add it to my recipes. Three of the foods I love in one dish!

  •  1/2 teaspoon salt
  •  1/4 teaspoon pepper
  •  1 tablespoon canola oil
  •  3 medium apples, peeled and sliced, divided
  •  1/4 cup honey
  •  1 tablespoon ground cinnamon
  •  Minced fresh parsley, optional

  • Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides; cool slightly. With a paring knife, cut about sixteen 3-in.-deep slits in sides of roast; insert one apple slice into each slit.
  • Place half of the remaining apples in a 4-qt. slow cooker. Place roast over apples. Drizzle with honey; top with onion and remaining apples. Sprinkle with cinnamon.
  • Cover and cook on low for 6-8 hours or until meat is tender. Remove pork and apple mixture; keep warm.
  • Transfer cooking juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with pork and apple mixture. Sprinkle with parsley if desired. Yield: 6 servings.

  • Read more: http://www.tasteofhome.com/recipes/apple-cinnamon-pork-loin#ixzz3El0sz27N

    Saturday, September 27, 2014


    This is the perfect recipe for busy hosts/hostesses. So if the party is at your house purchase these three ingredients, throw them in the slow cooker four hours before the guests are expected and you are set to go!

    1 can (14-oz) Jellied Cranberry Sauce
    1 bottle (12-oz) chili sauce
    1 bag (2 lb) frozen, precooked, cocktail-size meatballs

    Combine the sauces in a bowl and whisk together until smooth.

    Place the meatballs into the cooker and pour the sauce overall.

    Place lid on cooker and cook on high for 4 hours.


    A friend shared this recipe from Chef In Training with me. I don't like sausage in my meatloaf so I do all beef. It works either way.

    • 3 lbs. ground beef
    • 1 lb. sausage
    • ½ cup bread crumbs
    • 3 eggs
    • 1 packet dry powdered ranch mix
    • ¼ cup BBQ sauce, plus more for topping after it is cooked
    • ½ medium onion, chopped finely
    • 1 tsp. salt
    • 1 Tbsp. garlic

    1. In a large bowl, mix beef, sausage, bread crumbs, eggs, ranch packet, ¼ cup of BBQ sauce, onion, salt and garlic together by hand in large bowl.
    2. Add to slow cooker and form into a loaf shape.
    3. Add desired amount of BBQ sauce on top of loaf to glaze and cook on LOW for 6 hours.
    4. Once cooked and ready to serve, top with more BBQ sauce if needed.

    Friday, September 26, 2014


    1. 1 beef Shoulder Roast Boneless (2-1/2 pounds)
    2. 2 cups chopped onions
    3. 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
    4. 1 cup frozen hash brown potatoes (cubes)
    5. 1 cup beef broth
    6. 1 tablespoon minced garlic
    7. 1 teaspoon dried thyme leaves
    8. 1/2 teaspoon salt
    9. 1/4 teaspoon pepper
    10. 2 cups broccoli slaw
    11. 1/2 cup frozen peas
    1. Cut beef roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
    2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

    Note: This is a recipe I got from BEEF It's What's For Dinner.

    Wednesday, September 24, 2014


    This is an old Uncle Ben's Rice Recipe

    6-8 chicken breast
    1 can of cream of chicken soup
    1 can of cream of mushroom soup
    ½ cup of green chilies
    1 tsp of salt
    1 tsp of pepper
    1 tsp of butter
    1 tsp of “secret seasoning” (celery salt)
    1 bag of Uncle Ben’s Creamy Four Cheese Rice

    Combine all ingredients in crock pot and cook on low 8 to 10 hours.

    Tuesday, September 23, 2014


    I do not cook or eat lamb but try to post lamb recipes occasionally for you who do. I recently received this recipe from Better Homes and Gardens so I am sharing it with you.

    1 3/4 lbs boneless lamb leg roast
    nonstick cooking spray
    2 medium Yukon Gold potatoes, cut into 1-inch wedges
    1 large red onion, cut into thin wedges
    3 cups green beans (12-oz), trimmed if desired
    2 tbsp quick-cooking tapioca
    2 tbsp honey
    2 tbsp lemon juice
    1 tbsp snipped fresh rosemary
    4 garlic cloves, minced
    1/2 tsp salt
    1/4 tsp ground black pepper

    1. Trim fat from meat. Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Cook meat in hot skillet until brown on all sides. Set aside.
    2. Coat a 3 1/2- or 4-quart SLOW cooker with cooking spray. Place potatoes in the bottom of the prepared cooker. Add onion; top with green beans.
    3. In a small bowl combine tapioca, honey, lemon juice, snipped rosemary, garlic, salt, and pepper. Pour mixture over vegetables. Top with meat. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
    4. Remove meat from cooker; slice meat. Serve meat with vegetables and some of the cooking juices.
    5. N

      utrition Facts

       (Honey-Rosemary Roast Lamb with Potatoes and Green Beans)
    6. Per serving: 
    7. 343 kcal cal., 
    8. 7 g fat
    10. (3 g sat. fat, 
    11. 0 g polyunsaturated fat, 
    12. 3g monounsatured fat), 
    13. 98 mg chol., 
    14. 380 mg sodium, 
    15. 34 g carb., 
    16. 5 g fiber,
    17. 12 g sugar, 
    18. 36 g pro.

    Monday, September 22, 2014


    I got this recipe from a facebook friend. I haven't tried it yet but I will. Thought you might like to try it, too.

    The Absolute BEST Crockpot Beef Stroganoff Recipe

    2 pounds cubed stew meat
    2 cans Condensed Golden Mushroom Soup
    1 largish onion diced
    2-3-4 tabls of Worcestershire
    1/2 cup water
    8 oz of cream cheese
    couple of dashes of Garlic Salt (1 tsp?)
    couple dashes of Hot Paprika

    In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.

    Cook on Low for 8 hours.

    Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

    Monday, September 15, 2014


    This is an interesting and healthy recipe I got from Taste of Home. It was submitted by Deborah Vliet of Holland, Michigan.

  •  3 garlic cloves, minced
  •  2 cans (15 ounces each) black beans, rinsed and drained
  •  1 can (15 ounces) solid-pack pumpkin
  •  2-1/2 cups cubed cooked turkey
  •  2 teaspoons dried parsley flakes
  •  2 teaspoons chili powder
  •  1-1/2 teaspoons ground cumin
  •  1-1/2 teaspoons dried oregano
  •  1/2 teaspoon salt
  • In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
  • Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. Yield: 10 servings (2-1/2 quarts).
  • NOTE: Of course I won't eat this since it has turkey but may try it with lean ground beef.