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.

Tuesday, August 30, 2011

VEGGIE CHOWDER

1 can stewed tomatoes, chopped, undrained
3 stalks celery, diced
2 medium potatoes, diced
2 carrots, sliced
2 medium onions
1 can green beans, drained
1 can corn, drained
1 can peas
2 beef bouillon cubes
2 chicken bouillon cubes
3 cups water

Put all of the vegetables into the crockpot or slowcooker. Combine the bouillon cubes with the water until dissolved; pour over the vegetables in the pot. Place lid on the cooker and cook on low for 12 or more hours.

SUPREME FRUIT COMPOTE

1 can(29-oz)peach slices
1 cup dried apricots
1/2 cup packed brown sugar
1/2 cup water
1 tsp grated orange peel
1/3 cup orange juice
1/2 tsp grated lemon rind
2 tbsp lemon juice
1 can (16-oz)pitted dark sweet cherries, drained

In crockpot or slowcooker combine undrained peaches, apricots, brown sugar, water, orange juice, orange peel, lemon peel, and lemon juice. Place lid on crockpot and cook on low setting for 9 to 10 hours. To serve, gently stir in the cherries. Cover and cook on low setting for 15 minutes.

Yield: 8 servings

Sunday, August 28, 2011

SPICY CIDER CORNED BEEF

3 medium onions, sliced
1 small head cabbage, cut into wedges
1 (3 to 4-lb)corned beef brisket
1 cup apple cider
1/4 cup packed brown sugar
2 tsp grated orange peel
2 tsp yellow mustard
6 whole cloves
1 jar (14-oz) spiced apple rings

Place the onions and cabbage in the slowcooker or crockpot. Trim excess fat from brisket and place atop the vegetables.

In a bowl, stir together the apple cider, brown sugar, orange peel, mustard, and cloves; pour over the meat. Put the cover on the pot and cook on low for 8 to 10 hours.

To serve, remove to serving platter and garnish with the apple rings.

Yield: 6 to 8 servings

Saturday, August 27, 2011

ROUND STEAK WITH VEGETABLE GRAVY

3/4 cup finely chopped carrot
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1 (2 lb) round steak about 3/4-inch thick
salt and pepper
1/3 cup water
1/2 cup catsup
1 tbsp cider vinegar
1/2 cup cold water
2 tbsp all-purpose flour

In crockpot or slowcooker put the carrot, onion, celery and bell pepper. Trim excess fat from the round steak and cut it into 6 equal-sized pieces. Place the meat atop the vegetales. Sprinkle with salt and pepper. Combine the catsup with the 1/3 cup of water and vinegar; pour mixture over the steak. Place lid on the pot and cook on low setting for 8 to 10 hours.

Remove the meat from the cooker. Skim the excess fat from the cooking liquid then pour the egetable/liquid mixture into a saucepan. Return the meat to the cooking pot.

Slowly pour the cold water into the flour blending well; stir into the vegetable mixture. Cook and stir until thickened and bubbly. Place the meat on a serving platter. Spoon some of the gravy over the meat. Pass the remaining gravy, if others want more.

Serves 6 to 8 people.

Thursday, August 25, 2011

CHOCOLATE -PEANUT BUTTER FONDUE

1 pkg (12-oz) semisweet chocolate chips
1 can (13-oz)evaporated milk
1 cup sugar
1 cup chunky peanut butter
Bananas, Apples, Pears, or Marshmallows for dipping

In cooker combine the chocolate chips, evaporated milk, sugar and peanut butter. Cover and cook on high setting for 30 minutes; stir well to blend.

Serve at once or reduce the heat setting to low or keep warm for 1 to 2 hours. Keep covered and stir occasionally during keep warm time. Dip the "dipper" of your choice into the fondue and swirl to coat.

Yield: 8 servings

Tuesday, August 23, 2011

SMOKED PORK WITH SAUERKRAUT

2 medium yellow onions, cut into 8 wedges
1 (2 b) boneless smoked pork shoulder
1 can (27-oz) sauerkraut, rinsed and drained
1 can (8-oz) diced tomatoes
1 bay leaf
1 tbsp paprika
1 1/2 tsp caraway seed
1/4 tsp black pepper
1/4 cup cold water
2 tbsp cornstarch
1/2 cup sour cream

Place the onion wedges over the bottom of the slowcooker or crockpot. Place the pork shoulder over the onions. In a mixing bowl combine the sauerkraut, undrained diced tomatoes, bay leaf, paprika, caraway seed, and black pepper; pour over the pork. Cover and cook on low setting for 8 hours. Remove the bay leaf. Remove the pork to a warm serving platter and cover with foil to keep warm.

Skim the excess fat from the surface of the sauerkraut mixture, if necessary. Pour the sauekraut mixture into a saucepan. Blend the cold water into the cornstarch until smooth and stir slowly into the sauerkraut mixture. Cook while stirring until slightly thickened and bubbly. Stir in the sour cream. Sprinkle with a dash of paprika for garnish, if desired. Serve the sauerkraut mixture with the pork.

Yield: 6 servings

Monday, August 22, 2011

ROOT VEGETABLE POT ROAST

1 medium turnip, coarsely chopped or diced
1 medium yellow onion, chopped
1 large or 2 medium carrots, chopped
1/4 cup chopped celery
1 clove of garlic, minced
1 (3 lb) chuck roast
2 tablespoons canola oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 tablespoons snipped parsley
1/3 cup cold water
3 tablespoons all-purpose or whole-wheat flour

In slow cooker or crockpot, place the turnip, onion, carrot, celery, and garlic.

Trim excess fat from roast and cut so that it will fit into cooker. Heat the oil in a large skillet, add the roast and brown on all sides; drain. Place the meat over the vegetables in the cooker. Sprinkle the salt and pepper over all and pour the water into the cooker. Place lid on cooker and cook on low setting for 8 to 10 hours. Remove the roast to a warmed serving platter. Strain the vegetables, reserving 2 cups of the cooking juices. Add water if necessary to make 2 cups.

Spoon the vegetables over the roast on the warm serving platter. Sprinkle with the parsley and cover with foil to keep warm.

Skim any excess fat from the cooking liquid then pour liquid into a saucepan. Blend the cold water slowly into the flour until smooth. Stir the mixture into the cooking liquid and cook, stirring, until thickened and bubbly. Serve as a gravy with the meat.

Yield: 6 to 8 servings

Sunday, August 21, 2011

STEAK FAJITAS

1 (1 1/2 lb) beef flank steak
1 can (14.5-oz) diced tomatoes with garlic & onion
1 jalapeno pepper, seeded & chopped
2 cloves of garlic, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1 med onion, sliced
1 med green bell pepper, sliced into thin strips
1 med red bell pepper, sliced into thin strips
1 tbsp minced fresh cilantro
2 tsp cornstarch
1 tbsp water
12 (6-in) flour tortillas, warmed
3/4 cup sour cream
3/4 cup your favorite salsa

Slice the steak across the grain into thin strips and place in a 5-quart slow cooker. Add the tomatoes, with the liquid, jalapeno, garlic, coriander, cumin, chili powder, and salt. Stir to blend ingredients and then cover the cooker. Cook on low for 7 to 8 hours. Add the onion, red and green peppers, and the cilantro; cook another hour or until the meat is tender.

Combine the cornstarch with the water and stir until smooth. Gradually stir the mixture into the slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Using a slotted spoon, spoon about a half cup of the meat mixture down the center of each tortilla. Add a tablespoon of the sour cream and a tablespoon of salsa to each. Fold the bottom of the tortilla up over the filling and roll tortilla up.

Yield: 12 fajitas

Saturday, August 20, 2011

HAMBURGER-PEPPERONI CROCKPOT PIZZA

1 1/2 lbs ground beef
1 yellow onion, chopped
salt to taste
pepper to taste
1 lb rigatoni pasta, cooked according to package directions
1 green bell pepper, chopped
1 small can mushroom stems and pieces, drained
1 small pkg sliced pepperoni
10-oz mozzarella cheese
10-oz pkg cheddar cheese
2 cans (8-oz each) pizza sauce

Brown the ground beef with the onion, salt, and pepper until no longer pink; drain. In the crockpot (or slowcooker) put half the ground beef/onion mixture. Top with half the rigatoni, half the bell pepper, half the mushrooms, and half the pepperoni. Sprinkle the cheddar cheese over the pepperoni and pour 1 can of the pizza sauce over all.

Repeat layer with the remaining ground beef/onion mixture, remaining rigatoni, bell pepper, mushrooms then the sauce, remaining pepperoni and end with the mozzarella cheese.

Cook on low heat in the crockpot for at least 3 hours up to 5 hours or until the cheese is melted and casserole is bubbly.

Sprinkle with Parmesan cheese, if desired, when serving.


Friday, August 19, 2011

BBQ BEEF CHILI

1 tsp canola oil
1 lb lean ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 small butternut squash, peeled and cubed
2 cans (15-oz) pinto or black beans, rinsed and drained
2 cups chicken broth or water
1 can diced chili-ready tomatoes
2/3 cup chipotle barbecue sauce
1/2 tsp salt
2 tbsp chopped cilantro
1/2 cup shredded cheddar cheese

Heat the oil over medium heat in a large nonstick skillet. Add the ground beef, onion, bell pepper, and garlic. Cook until the beef is browned, stirring to break beef apart; drain.

Place the beef mixture into a 5 to 6 quart slow cooker or crockpot. Stir in the squash, beans, broth or water, tomatoes, barbecue sauce and salt. Place lid on cooker and cook 4 to 5 hours on high or 8 to 10 hours on low. Before serving, stir the cilantro into the chili. Top bowls with the shredded cheese.

Thursday, August 18, 2011

SPICY BEEF STEW

1 tbsp mustard seeds
1 1/2 tsp curry powder
1/2 tsp salt
pinch of cayenne
2 tsp canola oil
1 1/4 lb round steak, trimmed and cut into cubes
1 large onion, sliced
4 garlic cloves, minced
2 tsp grated peeled fresh ginger
1 cup low-sodium beef broth
1 can (8-oz) tomto sauce

Place a small heavy skillet over medium heat. Add the mustard seeds and cook, stirring, until lightly toasted and starting to pop. This takes about 3 minutes. Stir in the curry powder. Transfer mixture to a cup and stir in the salt and cayenne pepper.

Heat the oil in a large nonstick skillet over medium-high heat. Add half of the beef and cook, turning occasionally until lightly browned. Using a slotted spoon, transfer meat to the slowcooker or crockpot. Repeat the process with the remaining beef.

Spray skillet with nonstick cooking spray and set over medium heat. Add the garlic and onion to the skillet and cook, stirring frequently, until the onion starts to soften. Add the ginger and the curry mixture. Transfer the mixture to the cooker.

Add the beef broth and tomato sauuce to the skillet. Bring to a boil, scraping bottom of skillet to loosen browned bits. Pour the mixture into the cooker, cover, and cook on high 4 to 6 hours or on low 8 to 10 hours.

Yield: 4 servings

Tuesday, August 16, 2011

MARINATED POT ROAST DINNER

1 approximately 3 lb beef chuck roast
MARINADE:
1 1/2 cups tomato juice
1/4 cup wine vinegar
1 clove of garlic, minced
2 tsp Worcestershire sauce
1 1/2 tsp salt
1 tsp sugar
1/2 tsp basil
1/2 tsp thyme
1/4 tsp pepper

Trim excess fat from the roast. Cut roast if necessary to fit into the slow cooker or crockpot. Place the meat in a large zippered plastic bag sitting in a bowl.

For the marinade, stir together the tomato juice, vinegar, garlic, Worcestershire sauce, salt, sugar, basil, thyme, and pepper. Pour the marinade over the meat in the bag. Marinate overnight in the refrigerator, turning twice.

6 small onions, halved
1 cup chopped carrot
1/2 cup cold water
1/4 cup all-purpose flour

Place the onions and carrots in the bottom of the cooker. Place the meat over the vegetables and add the marinade. Add lid to the cooker and cook on low setting for 8 to 10 hours.

Before serving, remove the roast and vegetables from the cooker. Skim excess fat from the liquid in the cooker. Measure 2 cups of the cooking liquid and pour into a saucepan. Return the meat and vegetables to cooker and cover to keep warm.

Blend the cold water slowly into the flour until smooth. Stir the flour mixture into the cooking liquid in the saucepan. Cook while stirring until mixture is thickened and bubbly. Place the meat on a warm serving platter and top with the vegetables. Pour some of the gravy over all. Set the remaining gravy on table and pass as needed.

Yield: 6 servings

Monday, August 15, 2011

GREEN BEAN CASSEROLE

2 lbs fresh green beans, washed and broken into bite-size pieces
1 can (10 1/2-oz) cream of mushroom soup, undiluted
1 small can French-fried onion rings
1 cup grated Cheddar cheese
1 can water chestnuts, sliced thin
salt to taste
1/8 tsp black pepper
1/2 cup water

Divide the green beans into thirds and layer a third on the bottom of the crockpot or slowcooker. Cover with a third of the mushroom soup. Spread a third of the onion rings over the soup. Top with a third of the water chestnuts. Sprinkle with a little salt and a third of the pepper. Repeat the layers two more times, saving a few of the onion rings for later. Pour the water over all. Put the lid on the cooker and cook on high setting for 8 to 10 hours. About 20 minutes before serving, remove the lid and sprinkle the remaining onion rings over the top for a crunchy topping.

Saturday, August 13, 2011

ROUND STEAK CASSEROLE

2 lb round steak, 1/2-inch thick
garlic salt, according to taste
salt, according to taste
pepper, according to taste
1 onion, sliced
3 large or 4 medium potatoes, peeled and cut into quarters
1 can green beans, drained
1 can (10 3/4-oz) tomato soup
1 can (16-oz) stewed tomatoes

Season the steak with the garlic salt, salt, and pepper according to your taste. Cut into serving-size pieces and place in the crockpot or slow cooker. Add the onion, separated into rings. Add the potatoes and top with the green beans. Pour the tomato soup over all and top with the stewed tomatoes. Cover and cook 8 to 10 hours on low.

Friday, August 12, 2011

FRENCH ONION SOUP

1 quart beef bouillon
3 cups thinly sliced yellow onions
1/4 cup butter
1 1/2 teaspoons salt
1/4 cup sugar
2 tablespoons flour
1 cup grated Parmesan

Pour the bouillon into a 2 to - 3 quart crockpot; place the lid on pot and set on high. Cook onions slowly in the butter in a large skillet; cover and let cook 15 minutes. Uncover and add salt, sugar, and flour; stir well. Add to the crockpot. Cover and cook on low 6 to 8 hours or high for 3 hours.

Thursday, August 11, 2011

SWISS ONION CHICKEN

2 cups sliced yellow onion
2 tablespoons butter
8-cups day-old bread cubes
2 cups chopped or shredded cooked chicken
1 1/2 cups shredded Swiss cheese
4 eggs
2 cups milk
1 teaspoon salt
2 tablespoons snipped parsley

In a skillet cook the onion in the butter until tender.

Grease a large coffee can and place a third of the bread cubes in the bottom of the can. Add half the cooked onions, half the chicken, and half the cheese. Repeat layers ending with the last third of the bread cubes. Press down lightly. Beat the eggs, milk, and salt together; pour over the bread. Cover the can with the foil, pressing edges to the can, to seal. Set the can in the crockpot. Pour half cup of water into the cooker. Place lid on the cooker and cook on low heat setting for 8 to 9 hours. Remove from the cooker and let stand for 5 to 10 minutes.

Run a sharp knife around the inside of the can to loosen. Carefully turn out into a serving bowl. Sprinkle with the snipped parsley to garnish.

Yield: 6 to 8 servings.

Tuesday, August 9, 2011

BEEF-MOSTACCIOLI STEW

1 1/2 lbs beef stew meat
1 to 2 tablespoons canola oil
1 can (16-oz)diced tomatoes
1 cup sliced onion
3/4 cup chopped carrot
1/2 cup chopped celery
1 1/2 cups water
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon chili powder
pinch of black pepper
1 cup (uncooked) mostaccioli
Shredded mozzarella cheese for garnish

In a large skillet heat the canola oil. Brown the meat in the oil; drain off any excess fat.

In a slow cooker or crockpot, layer the carrots, celery, onion, and tomatoes. Place the browned meat over the vegetables.

In a small bowl, combine the water, salt, paprika, chili powder, and pepper; mix together well. Pour the mixture over the meat in the cooker. Cover the cooker and cook on high setting for 4 hours or low setting for 8 hours.

Cook the mostaccioli according to the package directions; drain well. Stir the cooked mostaccioli into the stew in the cooker. When serving, sprinkle mozzarella over the top of the stew.

Yield: 4 to 6 servings

Monday, August 8, 2011

CHUNKY APPLESAUCE

10 large apples
1/2 cup water
1 teaspoon cinnamon
1/2 to 1 cup sugar (depends on natural sweetness of the apples)*

Peel, core, and slice apples. Place the apples into crock pot along with the water, cinnamon, and sugar. Stir gently to combine. Cover the cooker and cook on low overnight all all day 8 to 10 hours). Delicious served warm or can be kept in the refrigerator in a sealed container for around a week.



*Make this a diabetic applesauce by substituting Splenda granular for the sugar. You probably won't need a full cup.

Friday, August 5, 2011

OLD-FASHION CROCKPOT BEEF STEW

3 carrots, cut into chunks
3 potatoes, quartered
2 lb beef chuck or stew meat in 1 to 1 1/2-inch cubes
1 cup water
1 tsp Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1 tbsp salt
1/2 tsp pepper
1 tsp paprika
3 yellow onions, quartered
1 stalk celery, cut up

Put the ingredients into the crockpot in the order listed above. Stir just enough to mix in the spices. Place lid on crockpot and cook on low for 10 to 12 hours or on high for 5 to 6 hours.


Thursday, August 4, 2011

DUTCH-STYLE BEEF AND CABBAGE

1 1/2 lb round steak, 3/4-inch thick
2 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
2 tbsp canola oil
3 large yellow onions, sliced
3/4 cup hot water
1 tbsp vinegar
2 tsp instant beef bouillon granules
1 small head cabbage

Trim any excess fat from the steak and cut meat into cubes. Combine the flour, salt, and pepper; coat meat on both sides with mixture.

In a skillet over medium-high heat, heat the oil. When the oil is hot, quickly add the steak and brown on all sides. Drain off the fat and place the meat into a slow cooker or crockpot.

To the meat in the pot, add the onions. In the same skillet meat cooked in, combine the hot water, vinegar, and bouillon granules. Stir, scraping bits from the skillet. Pour the mixture into the pot with the beef and onions. Cover the pot and cook on low for 8 hours.

About 15 minutes before serving time, cut the cabbage into 4 or 5 wedges and cook in a large sauce pan of boiling, salted water until tender, 10 to 15 minutes. Drain well.

To serve, pour the beef mixture over the cooked cabbage wedges.

Yield: 4 to 5 servings

Tuesday, August 2, 2011

CROCKPOT 5 BEAN BAKE

1 large onion, chopped
6 bacon slices, cut into small pieces
1 garlic clove, minced
1 can (16-oz) lima beans, drained
1 can (16-oz) pork and beans (with the sauce)
1 can (1 lb) red kidney beans, drained
1 can (1 lb) butter beans, drained
1 can (1 lb) garbanzo beans, drained
3/4 cup catsup
1/2 cup molasses
1/4 cup packed brown sugar
1 tbsp mustard
1 tbsp Worcestershire sauce

Cook bacon and onion together in a skillet until bacon is done and onion is crisp tender. Drain the mixture well.

In a big mixing bowl, combine the onion and bacon mixture with the catsup, molasses, brown sugar, mustard, Worcestershire sauce and all 5 types of beans stirring to mix well. Pour the mixture into a 3 1/2 to 4-quart crockpot, add the lid and cook beans on low for 10 to 12 hours or on high for 4 to 5 hours.


Serves 12 to 15.

Monday, August 1, 2011

CHUCK WAGON BEER CHILI

1 1/4 lbs boneless chuck steak, trimmed and cubed
1 1/3 cups beer
2 red onions, chopped
2 large carrots, diced
1/2 lb fresh mushroom, diced
3 cloves of garlic, very thinly sliced
1/4 cup tomato paste
2 to 3 tbsp honey, according to taste
3 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tbsp cornmeal
1 can (15 1/2-oz) black beans, rinsed
1/4 cup sour cream, optional

Spray a large nonstick skillet with nonstick cooking sprayand set over a medium-high heat. Brown beef in the skillet, turning to brown all sides, about 4 to 5 minutes total. Place beef in a 5 or 6-quart slow cooker or crockpot.

Add the 1/3 cup of beer to the skillet, scraping browned bits loose; add to steak in cooker. Add the onions, carrots, mushrooms, garlic, remaining beer, tomato paste, beans, honey, chili powder, cumin, and oregano. Add cover to cooker and 4 to 5 hours on high or 8 to 10 hours on low.

Approximately 15 to 20 minutes before serving time, stir the cornmeal into the cooker until blended. Return cover to cooker, place heat on high and cook another 15 minutes or until chili simmers and thickens. Serve topped with sour cream, if desired.