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.

Saturday, July 28, 2012


2 lb boneless beef chuck eye roast
1/4 cup steak sauce
1 medium onion, sliced into thin rings
1 can (14 1/2-oz) diced tomatoes
2 tbsp all-purpose flour
1/4 cup water

Cut the roast into bite-size pieces and place in a crockpot or slow cooker.  Add the steak sauce (I recommend A1 but use your choice) and stir to mix.  Top with the onion slices; pour the undrained tomatoes over all.  Place lid on cooker and cooker on low 9 to 10 hours or on high 4 to 5 hours.

Combine the flour and water together until smooth; stir into the beef mixture.  Replace lid and cook about 5 more minutes until juices are thickened, stirring a couple of times.
Yield: 6 to 8 servings

Tuesday, July 24, 2012


1 1/2 cups water
3 tbsp sugar
1/2 cup fresh basil, finely shredded
1 cinnamon stick
8 fresh nectarines, pitted and quartered
1 tbsp lemon juice

Combine the water, sugar, basil, cinnamon stick and nectarines in a crockpot or slow cooker.  Place lid on cooker and cook on high 2 to 3 hours.  Remove the nectarines and set aside.  Remove the cinnamon stick and discard.  Let the syrup cool then strain.

Stir the lemon juice into the strained syrup; place nectarines back into the syrup.

This is a great topping for ice cream, pound cake, etc.

Saturday, July 21, 2012


This is good on toast or biscuits, as a pancake topping, and even as an ice cream or pound cake topping.

6 large apples, cored, peeled, thinly sliced
1 cup unsweetened apple juice
1/2 cup fresh cranberries
1 tbsp grated lemon zest
2 tbsp fresh lemon juice
3/4 cup granulated sugar

Combine all the ingredients together in a slow cooker or crockpot; mix thoroughly.

Place lid on cooker and cook on low for 8 to 10 hours (high half that long).

Stir the ingredients every couple of hours during the cooking process.  After the first 3 hours of cooking, remove the lid.  This will allow the steam to escape and the mixture to cook down.

Spoon the mixture into hot sterilized jars and seal with hot sterilized lids.  Process a few minutes in a hot water bath if jars do not seal immediately.  You will know jars have sealed if they make a popping sound and the lid indents slightly in the center.

Wednesday, July 18, 2012


1 can (14 1/2-oz) diced tomatoes, undrained
1 can (6-oz) tomato paste
2 green bell peppers, chopped
1 pkg (8-oz) sliced fresh mushrooms
1 small onion, chopped
1 lb pork tenderloin
1 tsp oregano
2 cups whole-grain penne, raw
1 tbsp cornstarch
1/4 cup water
1 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese

Pour the tomatoes and tomato paste into a slow cooker or crockpot; stir together to blend well.  Stir in the bell peppers, mushrooms, and onion.

Cut the pork into 8 to 10 pieces approximately 1/2-inch thick.  Sprinkle the oregano over the meat; place into the cooker.  Using the back of a large spoon, press the meat into the tomato mixture.  Place the lid on the cooker and cook on low 4 to 5 hours or on high 2 1/2 to 3 hours.

Cook the penne according to the package directions, omitting salt called for. 

Transfer the meat to a plate leaving the sauce in the cooker.  Cover meat with foil to keep warm. 

Mix the cornstarch and water together until smooth; add to the sauce and stir.  Cover and cook another 6 to 8 minutes until thickened.

Drain the penne and spoon into serving bowls.  Top with the meat, sauce, and cheeses.
Yield: 4 servings.

Tuesday, July 17, 2012


3 lb chicken legs
1/2 cup apricot preserves
1/4 cup pineapple jam
2 tbsp soy sauce
1 tsp ground ginger
1 tsp fresh grated lemon peel
3/4 cups pineapple chunks, drained

In a small shallow bowl combine the preserves, jam, soy sauce, ginger, and lemon peel; dip chicken legs, one at a time, into the mixture and place into a crockpot or slow cooker.  Pour any remaining mixture over the chicken.  Add the pineapple chunks and mix thoroughly.

Place lid on cooker and cook on low 4 to 6 hours or on high 2 to 3 hours.

Remove chicken and the pineapple chucks to a broiler pan.  Broil approximately 10 minutes until chicken is browned.  Turn to brown both sides!

Note: This is a file photo.

Saturday, July 14, 2012


1 1/2 cups diced ham
5 cups frozen hash browns
2 cups grated cheddar cheese
1 cup milk
1/2 cup evaporated milk
1/2 cup sliced green onions
1 cup frozen peas
1 tsp salt
1 tsp freshly ground black pepper
1 tsp paprika

Combine all the ingredients together in a crockpot or slow cooker.  Place lid on cooker and cook approximately 8 hour on low or 3 to 4 hours on high.

Yield: 8 servings

Friday, July 13, 2012


1 (3 to 4 lbs) beef arm or chuck roast
3 tbsp flour
1 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp canola oil
1 beef bouillon cube
1/2 cup boiling water
2 bay leaves
1/2 tsp marjoram
1/4 tsp basil
1/2 tsp garlic salt
1/2 tsp dried parsley flakes
flour to thicken gravy

In a shallow dish or pie plate, combine the flour, salt, and pepper; dredge the roast on both sides through the flour mixture.

Heat the canola oil in a large skillet and brown the roast on both sides.  Remove meat to a slow cooker or crockpot.

Dissolve the bouillon cube in the boiling water; combine with the bay leaves, marjoram, basil, garlic salt, and parsley flakes.  Pour the mixture over the roast.

Place lid on cooker and cook on low for 7 to 8 hours or until the meat is tender.  Remove meat to a heated platter to keep warm.

Remove and discard the two bay leaves.  Add flour as needed to the cooking liquid and stir together well.  Cook on high a few minutes to thicken to gravy consistency.

Serve with gravy as a side to the meat.

Thursday, July 12, 2012


 1 chicken (about 3 lbs) whole
2 large carrots, sliced into medium chunks
2 medium onions, thick sliced
2 celery stalks, cut into 10-inch pieces
2 tsp salt
1/2 tsp pepper
1/2 cup water
1 tsp dried basil

Place half of the carrots, half of the onion, and half of the celery in bottom of a crockpot or slow cooker.  Sprinkle the chicken with the salt and pepper and place atop the vegetables.  Add the remaining vegetables and the water.  Sprinkle the basil over all.

Cover and cook on low for approximately 8 hours or about 4 hours on high.  If you cook on high, add another cup of water.

Wednesday, July 11, 2012


1 lb ground beef
2 tbsp chopped onion
1 tsp salt
1/4 tsp garlic powder
1/2 cup milk
3/4 cup raw oats
dash of black pepper

Mix the above ingredients all together in a bowl until the ingredients are well combined.  Add a tablespoon of catsup is too dry.  Form mixture into medium-size balls and brown all sides in a skillet.  Remove meatballs to a crockpot or slow cooker.

2 tbsp Worcestershire sauce
1 cup catsup
1 cup water
1/4 cup chopped onion
1 tbsp butter

Brown the onion in a medium skillet over medium heat until tender.

In a bowl combine the Worcestershire sauce, catsup, and water; stir into the meatballs in cooker.  Cook on low for around 2-3 hours.

Tuesday, July 10, 2012


This is a recipe from one of my old school classmates!  We went to school together from the 1st through 12th grades in a small Indiana country school.

several potatoes
chopped onion
2 cups cream or evaporated milk
2 tbsp butter
salt and pepper to taste
smoked sausage
Shredded cheese for garnish, if desired

Boil potatoes still in jackets in enough water to cover well.  Remove from the water and cut up.  While still firm, mash about half of the potatoes and return to the cooking water along with the chopped onion.  Add the cream or milk, butter, salt, and pepper.  Add the remaining cut up potatoes.  Place mixture in a crockpot or slow cooker.

Cook the sausage and drain.  Cut sausage into bite-size pieces and add to the soup.  You may add other veggies such as celery and or diced carrots, if desired.

Place lid on cooker and cook for 1 to 2 hours on high or on low about 4 hours.

Sprinkle with cheese when serving, if desired.

Thursday, July 5, 2012


1 large onion, chopped fine
1 garlic clove, minced
1 tbsp canola oil
2 tsp cumin seed
3 cups chicken stock
2 medium potatoes, peeled & chopped
1 can cream-style corn
2 cups fresh or frozen whole-kernel corn
1 cup shredded cheddar cheese
1 can (13-oz) evaporated milk
2 tbsp fresh chives, chopped

Saute the onion and garlic in the canola oil until onion is softened.  Drain; place into a crockpot or slow cooker.

Add the cumin, chicken stock, potatoes, and both types of corn to the cooker; mix together well.  Place lid on cooker and cook on low 6 to 9 hours until potatoes are tender.  May be cooked on high for 2 to 4 hours.

Add the cheese and milk during the last hour of cooking.

To serve, place into serving bowls and garnish with the fresh chives.

Yield: 6 servings

Note: File Photo

Tuesday, July 3, 2012


2 racks baby back ribs
2 packets (individual serving size) apple cider drink mix
1 package (1 1/4-oz) chili seasoning, mild
1 1/2 cups your favorite barbecue sauce
1/4 cup frozen apple juice concentrate
1/4 cup apple cider vinegar
1 tsp dried onion flakes

Preheat broiler.
Line a large baking sheet with foil; set aside.

Combine the cider drink mix and chile seasoning; set aside.

Cut ribs into serving-size pieces and dredge through the cider/chile mixture; place on the prepared baking sheet with the meat side up.  Broil approximately 10 minutes, turn, cook another 10 to 12 minutes to brown.

Place the ribs in a large slowcooker or crockpot, meat side up.

Combine the barbecue sauce, apple juice concentrate, vinegar, and onion flakes; pour over the ribs.  Cover pot and cook ribs on low for approximately 8 hours.

Yield: 10 to 12 servings

Sunday, July 1, 2012


2 bags (1-lb each) frozen rhubard, thawed and drained
1 jar (12-oz) strawberry preserves
1 cup granulated sugar
1/4 cup quick tapioca
juice of half a lemon
1/4 cup water

Spread rhubard in the bottom of a crockpot or slow cooker.

In a small mixing bowl combine the preserves, sugar, tapioca, lemon juice, and water; stir to blend together well.  Pour the mixture over the rhubarb stirring together thoroughly.

Place lid on cooker and cook on high for approximately 2 hours until tender and thickened.  Remove from heating element and allow to cool down.

While the topping cooks, make the lemon tarlets and allow to chill for a couple of hours or until set.

8 mini graham cracker tart shells
2 (4-serving size) pkgs instant lemon-flavored pudding mix

Make the pudding according to package directions. Divide evenly into the tart shells.  Refrigerate for 2 hours or until set.

To serve, remove chilled tarts from refrigerator and top with the rhubarb mixture.