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, May 29, 2012

SLOW COOKER HASH BROWN CASSEROLE

1 pkg (32-oz) frozen shredded hashbrown potatoes, thawed enough to break up some
2 cartons (12-oz each) sour cream
2 cans cream of mushroom soup
1/4 cup milk
2 tsp dried onion flakes
salt to taste
freshly ground black pepper to taste
6 to 9 slices (depending on size and shape of cooker) American cheese
1/2 cup butter, cut-up into pats

In a large mixing bowl combine the potatoes, sour cream, soup, milk, onion flakes, salt and pepper; mix together well.  Layer in cooker as follows: potato mixture, cheese, potato mixture, cheese, potato mixture.  Layer the pats of butter over the top layer of the potato mixture.  Place lid on cooker and cook on high for 1 1/2 hours then turn to low and cook another 2 1/2 hours or until the mixture is hot all the way through, cheese has melted, and the potatoes are tender.

Yield: 8 (or 10 small) servings

Monday, May 28, 2012

CORN MUFFIN PUDDIN'

2 cans (10-oz each) whole kernel corn
1 cans (16-oz each) creamed-style corn
2 pkgs (8.5-oz each) corn muffin mix
1 stick of butter, melted
1 carton (8-oz) sour cream

Combine the undrained whole kernel corn with the creamed-style corn in a medium mixing bowl.  Stir in the corn muffin mix and the butter just until blended.  Fold in the sour cream. Pour the mixture into a slow cooker or crockpot, cover and cook on low setting 2 to 3 hours until cooked through.

Yield: approximately 10 servings.

Friday, May 25, 2012

CARAMELIZED ONIONS

6 large Vidalia (or other sweet onions)
4 tbsp butter
1 can (10-oz) chicken (or vegetable) broth

Peel onions and remove stems and root ends.  Place the onions in a 4-quart slow cooker.

Melt the butter and combine with the broth.  Pour mixture over the onions.

Place lid on cooker and cook on low 12 hours.


Thursday, May 24, 2012

MUSHROOM-DIJON CHUCK ROAST

1 (2 2/3 to 3 lbs) beef chuck roast, fat trimmed, meat cut into strips
1 pkg (12-oz) fresh white mushrooms
1 medium onion, chopped
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp cornstarch
2 tbsp cold water
1/2 cup sour cream
1 tbsp Dijon mustard
hot cooked buttered noodles for serving

Combine the meat, mushrooms, onion, salt and pepper in slow cooker or crockpot.  Place lid on cooker and cook on low for 8 to 10 hours until beef is tender.

Whisk the cornstarch and cold water together until smooth. Carefully remove 1 cup of the cooking liquid from the cooker and combine with the cornstarch mixture.  Carefully return liquid to the cooker and cook until thickened.  Turn cooker to off.

Stir the sour cream and Dijon mustard into the cooker.  Serve beef and liquid over the hot buttered noodles.

Yield: 4 to 6 servings

Wednesday, May 23, 2012

APPLE-PEANUT BUTTER CRUMBLE

4 to 5 (depending on size) Granny Smith apples, peeled, cored, sliced
2/3 cup packed brown sugar
1/2 cup raw quick oats
1/4 cup all-purpose flour
1/4 cup whole-wheat flour
3/4 tsp ground cinnamon
1/2 tsp nutmeg
1/3 cup butter, slightly softened
2 tbsp peanut butter

Place apples in the bottom of crockpot or slow cooker.

In a small mixing bowl combine the brown sugar, oats, flours, cinnamon, and nutmeg; cut in the butter and peanut butter.  Sprinkle the eat mixture over the apples.  Place lid on cooker and cook on low for 5 to 6 hours.

This is really good topped with ice cream.

Tuesday, May 22, 2012

CROCKPOT BREAKFAST CASSEROLE

14 slices whole-wheat bread, quartered
1 lb sausage, browned, crumbled, drained
2 1/2 cups shredded Mexican-blend cheese
1 dozen eggs, beaten
2 1/4 cups low-fat milk
1 1/2 tsp salt
1 tsp freshly ground black pepper

Spray the liner of a crockpot or slow cooker with nonstick cooking spray.  Make layers in the cooker in the following order; bread, sausage, cheese, repeat at least twice possibly more times until all the ingredients are used up. 

In a large mixing bowl beat together the eggs, milk, salt, and pepper; pour over the layers in the cooker.
DO NOT STIR! 

Place lid on cooker and cook for on low overnight for 8 to 10 hours.

Yield: 6 to 8 servings

CREAMY RICE-RAISIN PUDDING

9 cups milk
1 cup long-cooking rice, uncooked
dash of salt
1 cup granulated sugar
3 eggs, beaten
1 tbsp vanilla
1 tbsp granulated sugar
1 cup cooked raisins
Cinnamon for garnish

In a slow cooker or crockpot combine the milk, rice, and salt; cover and cook on high 2 to 3 hours.  Stir every hour while  rice is cooking. Once the rice is cooked, stir in the cup of sugar.

In a small mixing bowl beat the eggs, vanilla, and 1 tablespoon of sugar together.  Add the egg mixture to the cooker, stirring to mix in well.  Replace lid and cook another 10 minutes until heated through.  Fold in the raisins.

Sprinkle top with cinnamon as a garnish when serving.

Serves 6 to 8

Sunday, May 20, 2012

ALL-AMERICAN TURKEY MEATLOAF

1 1/2 lbs lean ground turkey (read label to be sure you are getting lean - no skin)
2 cups bread crumbs
1 cup ketchup
1/2 cup chopped onion
2 large eggs, beaten
1 tsp salt
1 tsp pepper
8 slices American cheese, cut into 2 strips each
2 tbsp tomato paste

In a large mixing bowl, using your hands, combine the turkey, bread crumbs, ketchup, onion, eggs, salt and pepper.  Shape half the mixture into a loaf and top half the cheese strips.  Make the remaining meat into a loaf and top the cheese, sealing the two loaves together to seal in the cheese.  Place meatloaf in the slow cooker.  Spread  tomato paste over the top of the meatloaf and top it with the remaining slices of cheese.

Place cover on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

Yield: 6 servings

Saturday, May 19, 2012

TRISHA YEARWOOD'S CROCKPOT MACARONI AND CHEESE

This is from Singer (and cook) Trisha Yearwood's Second Cookbook -- home cooking with tricia yearwood

8 ounces elbow macaroni, cooked
1 12-ounce can evaporated milk
1 1/2 cups whole milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
Dash of pepper
2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper, and all but 1/2 cup of the grated cheese.  Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.  Cook on low heat for 3 hours and 15 minute Turn off the crockpot, stir the mixture, and serve hot.

If you don't have a crockpot, grease a 9 x 13 x 2-inch pan with butter, add the mixture, and bake at 350 degrees for 50 minutes.

Friday, May 18, 2012

Diabetic-Friendly Beef Stew

2 lbs. beef chuck, cubed, fat cut away
1/4 cup whole-wheat flour
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp paprika
1 tsp Worcestershire sauce
1 1/2 cups beef broth
1 minced garlic clove
1 bay leaf
4 medium carrots, chopped into bite-sized pieces
2 medium yellow onions, quartered
1 celery rib, sliced into bite-sized pieces
3 medium to large red potatoes, unpeeled, large diced

Place the meat cubes into the slow cooker or crockpot.  In a small bowl combine the flour, salt, pepper, and paprika; stir into the meat until the meat is thoroughly coated.

Add the remaining ingredients, mixing up well.

Place lid on cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Yield: 6 servings
Per serving: 278 calories, 6 g (1.9 g sat) fat, 75 mg chol, 598 mg sodium, 28 g carbs, fiber 4 g, 28 g protein

Thursday, May 17, 2012

CLASSIC CROCKPOT BAKED BEANS

3 cans (16-oz each) baked beans,  2 cans drained
1 medium yellow onion, chopped
1/4 cup molasses
1/2 cup ketchup
1/4 tsp dry mustard
1/2 tsp freshly ground black pepper
1 tbsp Worcestershire sauce
6 bacon slices, fried crisp and crumbled

Combine all the ingredients together in a crockpot or slow cooker.  Place lid on cooker and cook on low for approximately 8-9 hours or on high for about 4 hours.

Yield: 6 servings

Wednesday, May 16, 2012

ITALIAN SAUSAGE AND TOMATO

1 lb hot Italian sausage, casing removed
1/2 a large red onion, chopped fine
1 carrot, finely chopped
1 red bell pepper, finely chopped
1 can (28-oz) crushed tomatoes with roasted garlic
1 can (6-oz) tomato paste
1 1/8 tsp oregano
1 tsp fennel seed
1 tsp sugar
1/4 tsp freshly ground black pepper
whole-wheat pita chips
1 pkg (8-oz) mozzarella cheese

Heat a large nonstick skillet over medium-high heat.  Add the sausage, onion, carrot, and red bell pepper; cook, stirring with a wooden spoon to break-up.  Cook 7 to 8 minutes until well  browned.  Transfer meat to a slow cooker or crockpot; stir in the tomatoes, tomato paste, spices, and sugar.  Add lid to cooker and cook for 2 to 3 hours on high setting or 4 to 6 hours on low setting.  Mixture should be simmering and thickened when it is done.  Before serving, stir in the mozzarella cheese and stir to start melting.

Serve with the pita chips.

Serves 10 to 12.

Tuesday, May 15, 2012

PERFECTLY SPICED PULLED PORK

5 lbs boneless pork butt shoulder
1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water
buns or rolls for serving

In a small bowl combine the paprika, both peppers, thyme, garlic, and salt; rub evenly over the pork.

Place the pork in a 6-quart slow cooker or crockpot; add the water.  Place lid on cooker and cook for 6 to 8 hours on low setting or 4 to 5 hours on high setting until the meat is tender and cooked through.

Remove pork from cooker and place on a large cutting board or platter and let rest for about 15 minutes.  Pull meat from bones, discard fat, and place on buns or rolls to serve.


Add condiments to suit taste.

Monday, May 14, 2012

LEMON-DIJON CHICKEN

1/4 cup canola oil
3 tbsp Dijon mustard
1/2 cup lemon juice
salt to taste
pepper to taste
1/2 tsp dried basil
2 tbsp minced onion
3 to 4 lb whole chicken

In a small bowl combine the oil, mustard, lemon juice,salt, pepper, basil, and onion.

Place the chicken in crockpot or slow cooker; pour the seasoning mixture over chicken.

Place lid on cooker and cook on high for 1 hour, lower temperature to low and cook another 3 to 4 hours until chicken is cooked through.

Serving suggestion: serve over cooked brown rice.

Friday, May 11, 2012

SLOW COOKER BLACK BEAN SOUP WITH TURKEY

2 red onions, halved
2 tbsp extra-virgin olive oil
3 medium carrots, cut down to large chunks
4 cloves garlic, smashed
1 tbsp all-purpose flour
2 tbsp water
1 lb dried black beans, cleaned, rinsed and drained
1 large smoked turkey drumstick
2 tbsp pickling spices, tied in cheesecloth
3/4 tsp red pepper flakes
salt and freshly ground pepper to taste
8 cups water
1/2 cup chopped fresh cilantro for garnish
Sour cream for serving

Set aside half an onion and chop the remaining

Heat the olive oil in a large skillet over medium-high heat.  Add the chopped onions, carrots, and garlic.  Sprinkle the flour over all and cook, stirring, until lightly browned (about 5 minutes).  Add the 2 tablespoons of water and scrape up any browned bits.  Transfer all to a slow cooker or crockpot. 

Add the beans, turkey, spice packet, red pepper flakes and some salt and pepper.  Place lid on the cooker and cook on low for 6 hours.

Remove the pickling spice from the cooker.  Remove turkey and pull meat off the bone and shred; keep warm.  Remove about 2 cups of the beans from the pot and blend until smooth.  Return turkey and blended beans to the cooker.  Add more salt and pepper if needed.

Mince the remaining half an onion.  Ladle the soup into the serving bowls and top with the minced onion and the fresh cilantro.  Place a dollop of sour cream in the center of each bowl for serving.
Yield: 6 servings

Note:  This is basically a food network magazine recipe

Wednesday, May 9, 2012

QUILTER'S CALICO BEAN SOUP

1/2 cup dry navy beans
1/2 cup dry black beans
1/2 cup dry lima beans
1/2 cup dry garbanzo beans
1/2 cup dry split peas
6 cups water
2 cups chopped ham
1 cup chopped onion
1 cup chopped carrot
1 tsp dried basil
1 tsp dried oregano
3/4 tsp salt
1/4 tsp pepper
2 bay leaves
6 cups water

Rinse and drain all the beans.

In a large pot, combine the beans with the first 6 cups of water and bring to a boil.  Reduce heat, simmer 10 minutes, uncovered.  Drain and rinse.

In a crockpot or slow cooker combine the beans, ham, onion, carrot, basil, oregano, salt, pepper, bay leaves, and the second 6 cups of water.  Place lid on cooker and cook 8 to 10 hours on low or 4 to 5 hours on high.

Note: 2 1/2 cups of any combination of dried beans may be used rather than the ones listed above.

Tuesday, May 8, 2012

CHICKEN CURRY SALAD

1 (3 lbs) whole chicken
1 1/2 tsp salt, divided
1/2 tsp freshly ground black pepper
1/4 cup water
1/2 cup mayonnaise
1/2 tsp cayenne pepper
2 1/2 tbsp curry powder
1/2 tsp garlic powder
2 tbsp mango chutney
1 small green apple, cored, chopped fine
2 stalks celery, sliced thin
3 large green onions, sliced fine
1/4 cup golden raisins, if desired
1/4 cup sliced almonds

Season the chicken with 1 teaspoon of the salt and the pepper; place into a slow cooker or crockpot. Pour the water into the cooker, cover, and cook on low for 8 to 10 hours or on high for 3 1/2 to 5 hours. 

Remove the chicken from the stoneware and after cooling enough to handle, remove the meat from the bones.  Cut the meat into bite-size pieces.  Combine 3 cups of the chicken meat with the remaining ingredients.  If mixture is too dry, you can add a little additional mayonnaise.

Yield: 4 servings.

Note: This is a good recipe to cook in the pot overnight for making the salad the next day.

Friday, May 4, 2012

WARM FRUIT SALAD

3/4 cup granulated sugar
1/2 cup butter, melted
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of salt, optional
2 cans (15 1/4-oz each) sliced peaches, drained
2 cans (15 1/4-oz each) sliced pears, undrained
1 jar (23-oz) chunky applesauce
1/2 cup dried apricots, chopped
1/4 cup dried cranberries

In a 3-quart slow cooker or crockpot, combine the sugar, butter, cinnamon, nutmeg, and salt, if using.  Stir in the drained peaches, pears with juice, applesauce, apricots, and cranberries. 

Place lid on cooker and cook for about 2 hours on high until heated through.
To serve, dip up into individual dessert dishes.  Decorate each with a sprig of mint if desired.

Yield: 8 to 10 servings