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, October 30, 2012

CHEESY CAULIFLOWER

2 pkgs (10-oz each) frozen cauliflower, slightly thawed
2 tbsp butter, melted in a saucepan
1 tbsp flour
1 cup evaporated milk
1/4 cup cheddar cheese
2 tbsp cottage cheese
1 tbsp Parmesan cheese
4-5 slices bacon, fried crisp, drained, crumbled

Place the cauliflower evenly in a crockpot or slow cooker.

Stir the flour and evaporated milk into the butter, stirring until smooth.  Heat over low heat, stirring constantly, until thickened.  Stir in the cheddar, cottage, and Parmesan cheeses; pour over the cauliflower in the cooker.

Sprinkle the crumbled bacon over all.  Place lid on cooker and cook on low heat 4 to 5 hours.

Yield: 4 to 6 servings

Note: This is a stock photo.

NOTE: This recipe is good for diabetics, too.  However it is best to use low-fat evaporated milk and cheeses.

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