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.

Friday, December 30, 2011


2 pkgs (10-oz each) frozen chopped spinach, thawed, drained
2 cups cream-style cottage cheese
1/2 cup butter, cut-up
1 1/2 American cheese, cubed
3 eggs, beaten
1/4 cup flour
1 tsp salt

In a large mixing bowl, thoroughly combine all the ingredients. 

Spray the interior of the crockpot or slow cooker with nonstick cooking spray; pour the spinach mixture into the cooker.  Cover and cook on high for approximately 1 hour.  Reduce heat setting to low and cook for an additional 4 to 5 hours.

Note: This recipe is from the Rival Crock-pot Cookbook I got with my first crockpot.  My dad bought my mom, sister, and myself all the orange colored crockpot shown in the picture back in the 1970s.  I have been a crock-pot, slow cooker fan ever since!

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