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.

Thursday, November 8, 2012


3/4 cup water
1/2 cup chopped onions
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1/4 tsp salt
1/2 tsp pepper

Combine the above ingredients in a 4-quart slow cooker.  Cover and cook on high 4 to 6 hours until vegetables are getting tender.

1 can (15-oz) whole-kernel corn, drained
1 can (15-oz) cream-style corn
1 1/2 cups milk
1 1/2 cups half & half cream
1 cup grated cheddar cheese

Add the above ingredients to the cooker and stir to mix well.  Continue cooking on high for an hour then turn heat to low or keep warm until ready to serve.

Yield: 6 to 8 servings

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