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.

Wednesday, April 25, 2012

EASY SLOPPY DOGS

8 to 10 hot dogs cut-up into 1-inch pieces
1 can (15-oz) chili beans
1 can (6-oz) tomato paste
1/4 cup ketchup
1 small green bell pepper, chopped
1 small onion, chopped fine
1 tsp prepared mustard
1 tbsp brown sugar
1/2 tsp salt, optional
1/2 tsp chili powder
1 cup shredded cheddar cheese
hot dog or hamburger buns

Place all the ingredients except the cheese and buns in a crockpot or slow cooker; stir to combine well.  Place lid on cooker and cook on low setting for 6 to 8 hours or on high for 3 to 4 hours.  Approximately 10 minutes before serving, stir in the cheese to melt slightly.  Serve on the buns.

Yield: 6 sandwiches

Tuesday, April 24, 2012

STRAWBERRY-RHUBARB PANDOWDY

1 1/2 lbs rhubarb, cut into 1/2-inch pieces
1 pint strawberries, quartered
1 cup sugar
1 tbsp lemon juice
2 tsp grated lemon zest

Lightly grease a crockpot or slow cooker.

In a large mixing bowl combine the rhubarb, strawberries, sugar, lemon juice and zest.  Pour the mixture into the prepared cooker.

Topping:
3/4 cup baking mix (such as Bisquick)
1/2 cup butter
1/4 cup brown sugar

Combine all the topping ingredients in a bowl until they form a crumbly dough.  Evenly sprinkle the dough over the fruit mixture.  Place lid on cooker and cook on low setting 6 to 8 hours or on high setting 3 to 4 hours.


Serve pandowdy warm topped with ice cream (if desired).

Friday, April 20, 2012

SCALLOPED POTATOES WITH HAM

6 medium potatoes, sliced thin
12-15 thin slices cooked ham
1 onion, sliced into thin slices
1 cup shredded cheddar cheese
1/4 cup fresh chopped parsley
10 button mushrooms, sliced thin
1/2 cup milk
1/2 cup butter, melted
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1/2 tsp salt
dash of garlic powder, optional

Lightly grease crock pot or slow cooker.

Alternate layers of potatoes, ham, onion, cheese, parsley, and mushrooms in the cooker.

In a small bowl combine the milk, butter, paprika, pepper, salt, and garlic powder, if using.  Pour mixture evenly over the layers in the cooker.  Place lid on cooker and cook on low setting for 7 to 9 hours or on high setting 3 to 4 hours.

Yield: 6 servings


Thursday, April 19, 2012

SAUCY MEATBALLS

1 1/2 lb ground beef
1/2 lb hot sausage
2/3 cup Italian-style dry bread crumbs
2 eggs
1 tsp salt
1 onion, chopped

Mix all the above ingredients together well, form into meatballs, and brown on all sides in a large skillet.  Transfer from the skillet to a crockpot or slow cooker using a large slotted spoon.  All drippings to drip through the spoon before placing meatballs into the cooker.

Make a sauce by combining the following ingredients to gether in a mixing bowl then pour over the meatballs in the cooker:

1 medium onion, chopped
4 small cans tomato sauce
1 small can tomato paste
1/2 small green bell pepper, chopped
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp celery salt
1/4 tsp parsley
4 bay leaves
2 garlic cloves, minced
1 tbsp brown sugar
salt to taste
freshly ground black pepper to taste

Cook meatballs in the sauce in cooker on high setting for 3 hours.


Tuesday, April 17, 2012

CREAM CHEESE CREAMED CORN

3 pkg (16-oz each) frozen corn
1 (8-oz) brick of cream cheese, cubed
1 (3-oz) brick of cream cheese, cubed
1/4 cup butter, cut into pieces
3 tbsp water
3 tbsp milk
2 tbsp sugar
6 slices American cheese, cut into small pieces

Very lightly grease slow cooker or crock pot.

In a large mixing bowl combine all the ingredients stirring to mix well.  Pour the ingredients into the cooker.  Place lid on cooker and cook on low for 4 hours or until heated through and cheese is melted.


Tuesday, April 10, 2012

MANGO & SPICE RIBS

3 lbs beef short ribs
1 cup mango chutney
1 garlic clove, minced
1 tbsp curry powder
1/2 tsp cinnamon
1/2 tsp salt

Brown the ribs in some canola oil in a large skillet.  Pour off the excess fat.

In a small bowl, combine the chutney, garlic, curry powder, cinnamon, and salt; rub mixture all over the ribs then place the ribs in the crockpot or slow cooker.  Drizzle any remaining chutney mixture over the ribs.  Place lid on the cooker and cook on low for 6 to 8 hours or on high 3 to 4 hours.

Makes 12 to 15 appetizer servings or 4 regular servings.


Tuesday, April 3, 2012

FIRE-ROASTED SALSA STEAK FAJITAS

1/2 cup jarred fire-roasted salsa
1 garlic clove, minced
1 tbsp fresh lime juice
1 tsp fresh ground black pepper
1/2 tsp salt
1 1/2 lbs beef flank steak, trimmed of excess fat
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1 large onion, thinly sliced
2 tsp fresh cilantro, minced
flour tortillas for serving

In a small bowl combine the salsa, garlic, juice, pepper and salt. 

Place the steak into a crock pot or slow cooker and pour the sauce mixture over the steak coating it well.  Add the three bell peppers and onion, place the lid on the cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Remove the steak, peppers, and onion and let stand for 10 minutes before slicing the steak.  Slice the steak in thin slices across the grain.  Serve with the peppers and onion with flour tortillas.