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!

Monday, September 15, 2014

BLACK BEAN AND PUMPKIN CHILI

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.



  • Sunday, September 14, 2014

    CRANBERRY CHICKEN

    6 boneless skinless chicken beasts
    1 tbsp canola or coconut oil
    1 cup chopped onion
    1 cup ketchup
    1/2 cup brown sugar
    1 can whole-cranberry sauce

    Place chicken in bottom of slow cooker, cover and cook on high while you make the sauce.

    In a saucepan, cook the onions for a minute in the oil; add the ketchup, brown sugar, and cranberry sauce; cook over low-heat while stirring until the brown sugar melts and sauce is broken up.

    Remove lid from cooker and pour the warm sauce over the chicken.

    Turn cooker to low and cook 3 to 4 hours until the chicken is cooked through. Always be sure chicken is cooked through before serving.

    Note: File Photo

    Friday, September 12, 2014

    TOMATO CHILI POT ROAST

    4 lb pot roast
    2 cups water
    2 cans whole tomatoes
    2 tsp salt, optional
    1 1/2 tsp freshly ground black pepper
    2 tsp chili powder
    2 bay leaves
    1 tsp thyme
    1 large onion, quartered
    1/4 cup cooking sherry, optional
    parsley for garnish, if desired

    Place the roast in the cooker and add the remaining ingredients. Place lid on cooker and cook on high4 to 5 hours or on low 8 to 10 hours or until meat is tender and sauce has cooked down.

    Serve meat with sauce garnished with parsley, if desired.

    Note: File photo

    Thursday, September 11, 2014

    CITRUS APPLE CIDER

    1 gallon apple cider2 cinnamon sticks1 can (12-oz) frozen lemonade concentrate
    Combine all ingredients in slow cooker or crock pot. Cook on high setting for 15 minutes then reduce to low setting and cook 1 to 2 hours before serving.

    May be served directly from the cooker for warm cider or removed and chilled for cold cider. 
    Keep any leftovers in the fridge.
    Serve with a thin slice of lemon, if desired.
    Note: File Photo

    Wednesday, September 10, 2014

    HOT SPINACH AND ARTICHOKE DIP

    1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
    1 (14 ounce) can artichoke hearts, drained and coarsely chopped
    4 ounces cream cheese, room temperature
    1/2 cup sour cream
    1/4 cup mayonnaise
    1 clove garlic, grated
    1/4 cup grated parmigiano reggiano cheese (or parmesan), grated
    1/4 cup mozzarella, shredded
    cayenne or hot sauce to taste (optional)

    Mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.


    Directions for the oven: Mix everything, place it is a baking dish and bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20-30 minutes.

    Serve with whole-grain crackers or chips.

    Note: File Photo

    Tuesday, September 2, 2014

    BEEF ROULADES

    1 1/2 lbs beef round steak, 1/2-inch thick
    4 slices bacon
    3/4 cup diced celery
    3/4 cup diced onion
    1/2 cup diced green bell pepper
    1 can (10-oz) beef gravy

    Cut steak into 4 serving pieces. Place a slice on bacon on each piece of meat.

    Mix the celery, onion, and bell pepper together in a bowl. Place approximately 1/2 cup of the mixture on each piece of meat.

    Roll up each piece of meat over the bacon and vegetables; secure ends with wooden picks.

    Wipe beef rolls with paper towels to dry and place in crock pot or slow cooker. Pour the gravy evenly over the meat rolls.

    Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours.

    Skim off any fat and remove wooden picks before serving.

    Note: File photo



    Monday, September 1, 2014

    CHOCOLATE PEANUT CLUSTERS

    1 jar (16-oz) unsalted peanuts

    1 jar (16-oz) salted peanuts
    1 bag (12-oz) semisweet chocolate chips
    1 bag (12-oz) milk chocolate chips
    2 bags (10-oz) peanut butter chips
    2 pkg (1-lb) white almond bark

    Layer the ingredients, in the order given, a large crockpot or SLOW cooker. Put lid on cooker, turn on low setting and leave for 2 hours. Remove lid and stir. Replace lid and leave for another 30 minutes. Stir again and then using a spoon place drops of mixture onto nonstick aluminum foil or waxed paper. Allow to harden for at least an hour.


    Saturday, August 30, 2014

    WHITE CHILI WITH CHICKEN

    1/2 lb dried Great Northern Beans
    1 lb boneless skinless chicken breasts
    1 small onion, chopped
    3 cups chicken broth
    1 tbsp seeded and chopped jalapeno pepper
    1 1/4 tsp ground cumin
    1/2 tsp tsp ground oregano
    1/2 tsp garlic powder
    1 tomato chopped for garnish, optional
    4 oz shredded Mexican cheese for garnish, optional
    1/4 cup chopped fresh cilantro for garnish, optional

    Place beans in a large bowl and completely cover + 1-inch water; let stand overnight. Drain and rinse beans.

    In a slow cooker, combine the beans, chicken, onion, broth, jalapeno, cumin, oregano, and garlic powder. (Whether or not you add salt will depend on how salty the chicken broth is - suit your taste.).

    Place lid on cooker and cook on high for 4 hours or on low for 8 hours.

    Remove chicken to a cutting board and shred with 2 knives or forks; return to the cooker and stir into the chili.

    To serve, dip chili into bowls and sprinkle your choice of the garnishes on the top.




    Thursday, August 28, 2014

    CRANBERRY APRICOT OATMEAL

    8 cups water
    2 cups steel-cut oats (no substitutes!)
    1/3 cup dried cranberries
    1/3 cup dried apricots, cut up
    1/4 to 1/2 tsp salt (to suit your taste)

    Combine all ingredients in a 5 to 6-quart slow cooker and place lid on cooker.

    Turn to low setting and cook for 7 to 8 hours until the oats are tender and the mixture is creamy.

    Yield: 8 servings


    Note: This is a recipe I received from Eating Well.

    Tuesday, August 26, 2014

    BAKED ZITI


  • 1/4 pound Italian sausage
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 (15-ounce) container ricotta cheese
  • 2 egg whites
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup Parmesan cheese, divided
  • 1/2 teaspoon oregano
  • 2 (26-ounce) jars spaghetti sauce
  • 1 (16-ounce) box uncooked ziti pasta
  • 1/4 teaspoon chopped parsley

  • Coat a 5-quart slow cooker with cooking spray.
     
  • Rinse uncooked pasta, drain and set aside.
     
  • In a large skillet over medium-high heat, cook sausage, onion, and garlic 6 to 8 minutes, or until browned; drain and set aside.
     
  • In a medium bowl, combine ricotta cheese, egg whites, 3/4 cup mozzarella cheese, 3/4 cup Parmesan cheese, and oregano; mix well.
     
  • In the slow cooker, layer 2 cups sauce, half the sausage mixture, 1/2 cup mozzarella cheese, half the ziti, and half the ricotta mixture; repeat layers. Top with remaining sauce and remaining mozzarella cheese. Sprinkle the remaining Parmesan cheese and parsley on top.
     
  • Cover and cook on low 4 to 5 hours, or until pasta is tender.
  • Note: This recipe has been around so much I am not sure where it originated but I think maybe with the Crockin' Girls.