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.

Monday, December 30, 2013

CHICKEN AND WILD RICE SOUP

Another soup recipe for the cold days of January. Yes, this is two rice recipes in a row but both are hearty, healthy recipes.

1/2 cup uncooked wild rice, rinsed
1/2 cup shredded carrot
3 cans (14-oz each) chicken broth
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup celery, chopped
1/2 cup yellow onion, chopped
1 cup sour cream
1/2 cup white whole-wheat flour
1/2 cup sliced toasted almonds, optional

In slow cooker/crock pot, combine the rice, carrot, broth, chicken, celery, and onion.

Place lid on cooker and cook on low 6 to 8 hours or on high 4 to 6 hours until the chicken and rice are tender.

Before serving, stir the sour cream and flour together until smooth.  With the cooker on high heat setting, stir the sour cream mixture into the soup, stirring constantly.  Replace lid and continue to cook 5 to 10 minutes, stirring often, until the soup starts to thicken and is creamy.

Ladle into soup bowls and top with the almonds, if using.

Serves 6 to 8.
































Sunday, December 29, 2013

WILD RICE HOT DISH

2 cups uncooked wild rice
1/2 cup slivered or plain sliced almonds
1/2 cup chopped onion
1/2 cup chopped celery
1 can (8-12 oz), drained
2 cups cut-up, cooked chicken
6 cups chicken broth
1/4 tsp black pepper
1/4 tsp garlic powder
1 tbsp chopped parsley

Wash and drain rice.

Combine all ingredients in a crockpot (at least 4-qt size); mix together well.

Place lid on cooker and cook on low 4 to 6 hours or until the rice is tender.  Do not remove lid until the rice has cooked at least 4 hours.


Saturday, December 28, 2013

CINNAMON-RAISIN BREAD PUDDING

3 large eggs
1/2 cup packed brown sugar
1/2 tsp ground nutmeg
1 cup milk
1 cup heavy cream
1 tsp vanilla extract
1/4 cup butter, melted
1 loaf (1 lb) cinnamon-raisin bread, cut into 1-inch cubes
1/2 cup cinnamon chips (butterscotch chips if you can't find cinnamon)
1/2 cup chopped, toasted pecans
whipped cream for serving, optional

In a large bowl, whisk together the eggs, brown sugar, and nutmeg; stir in the milk, cream, vanilla extract, and butter.  Add bread cubes, stirring until completely moistened.  Stir in the chips and pecans.

Transfer mixture to a lightly greased 4-quart crockpot.

Place lid on cooker and cook on low setting for 2 hours or until the center is set.

Very carefully, using oven mitts, remove the crock from the heating element portion of the cooker.  Set crock aside and allow to set, covered, for 30 minutes before serving.

Serve warm with a dollop of whipped cream, if desired.


Note: This is a recipe I got a few years ago from Mr. Food.

Friday, December 27, 2013

SKINNY SWEET AND SOUR PORK

15    ounces    tomato sauce 
1    onion ( halved and sliced ) 
1    green peppers ( cut into strips ) 
2    tablespoons    white vinegar 
2    tablespoons    steak sauce 
1    teaspoon    salt 
1 1/2    pounds    pork tenderloin ( cut into 1 inch cubes ) 
20    ounces    pineapple chunks in pineapple juice (not syrup) ( save 1/2 cup of pineapple juice from the can ) 
3    cups    brown rice, cooked ( 1/2 cup of rice per person, can use more if desired ) 

In a large bowl, combine tomato sauce, onion, green pepper,vinegar, steak sauce, pineapple and 1/2 cup of pineapple juice (from the pineapple chunks)
Place pork in the bottom of the slow cooker.  Pour tomato sauce mixture over pork. Cover and cook on low for 7-8 hours or until meat is tender.
Serve with rice.
Serves 6
NOTE: Recipe originally from Six Sisters Stuff but I have made a few healthier substitutions as I am diabetic.


Thursday, December 26, 2013

CHICKEN GNOCCHI SOUP

  1. 2 15-oz jars Alfredo sauce
  2. 2 cups water
  3. 2 cups cooked, cubed chicken
  4. 2 16-oz. pkgs potato gnocchi
  5. 2 cans chopped spinach
  6. 1 can creamed corn
  7. 1 10-oz evaporated milk
    
    Add all ingredients except gnocchi to the slow cooker and combine well.
  1. Cook on high for 2 hours or low 4 hours.
  2. Add gnocchi to soup and combine well. Cook for 1 hour longer on low.
  3. Fills a 6 qt slow cooker to capacity. Cut recipe in half for a 4 qt. cooker.

Note: If you have leftovers to warm later, add a little water.  Soup thickens when it sits.

As you know, I am not a chicken eater.  I saw this recipe and thought my family would like it and you might want it, too.  I cannot give my opinion of this recipe either good or bad.  This recipe is from Marty's Musings.

Saturday, December 21, 2013

RITA'S MIXED BEANS

3 cans pinto beans with jalapeno
3 cans pork and beans
3 cans lima beans
1 cup ketchup
1 cup brown sugar
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1 large onion, chopped
1 large bell pepper, chopped
1 lb ground beef, browned and drained

Saute the onion and bell pepper in some butter until crisp tender.

Stir all ingredients together in slow cooker/crockpot to blend well.

Place lid on cooker and cook on low for 8 hours.

Friday, December 20, 2013

HAMBURGER DIP

2 lbs lean ground beef
1 cup chopped onion
1 cans (8-oz each) tomato sauce
2 pkg (8-oz each) cream cheese, cut into cubes and softened
2/3 cup grated Parmesan cheese
1/2 cup ketchup
2 garlic cloves, minced
2 tsp granulated sugar
1 1/2 tsp oregano
1 tsp mild chili powder
salt to taste

In a large skillet, brown the ground beef along with the onion; drain well.  Tranfer to a crockpot or slow cooker.  Add the tomato sauce, cream cheese, Parmesan cheese, ketchup, garlic, sugar, oregano, chili powder and salt.  Stir to blend.

Place lid on cooker and cook on low for about 2 hours until cheese is melted and thoroughly blended in.  Stir and taste before serving.  Adjust seasonings if desired.

Serve with Fritos or Tortilla Chips.


Note: For a spicier dip, use hot chili powder.

Thursday, December 19, 2013

COUNTRY-STYLE BARBECUE RIBS

4 lbs bone-in country-style pork ribs
2 tsp salt, divided
1 medium onion, chopped
1 cup firmly packed brown sugar
1 cup apple butter
1 cup ketchup
1/2 cup lemon juice
1/2 cup orange juice
1 tbsp A-1 steak sauce
1 tsp freshly ground black pepper
1 tsp minced garlic
1/2 tsp Worcestershire sauce

Cut the ribs apart if necessary to fit into a 5-quart crock pot/slow cooker and trim away any excess fat.  Sprinkle half the salt over the ribs and set aside.

In a bowl, combine the remaining salt with the rest of the ingredients; blend together well.  Pour half of the mixture into the bottom of the slow cooker.

Place the ribs in the cooker over the sauce; top with the remaining sauce.

Place lid on cooker and cook on high for 6 to 7 hours.


Wednesday, December 18, 2013

PAULA DEEN'S CROCK POT POTATO SOUP

1 bag hash browns
2 cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1/3 tsp black pepper
1 8-oz block cream cheese

Combine the hash browns, chicken broth, soup, onion, and pepper together in the crockpot/slow cooker. Place lid on cooker and cook for 5 hours on low.

Stir in the cream cheese and cook for another 30 minutes, stirring occasionally.

Tuesday, December 17, 2013

SMOKED SAUSAGE, SAUERKRAUT, AND APPLES

1 can (14-oz) sauerkraut, rinsed and drained well
1 lb smoked sausage, cut into chunks
3 medium Granny Smith apples, cored and cut into eight wedges each
1/2 cup packed brown sugar
1/2 tsp caraway seeds (or use Bavarian-style kraut instead of regular)
dash of freshly ground black pepper
3/4 cup apple juice

This recipe works best in a 3-quart cooker.

Layer half the sauerkraut in the bottom of the cooker; top with (in order given) sausage, apples, brown sugar, caraway seeds, and pepper.  Spread the remaining sauerkraut over the top.  Pour the apple juice overall.

Place lid on cooker and cook on low for 4 to 5 hours or until the apples are tender.


Monday, December 16, 2013

EASY SLOW COOKER HAM

2 cups packed brown sugar
1 (about 8 lb) bone-in picnic ham
1 can (6-oz) crushed pineapple, optional
Pineapple rings for serving, if desired

Place 1 1/2 cups of the brown sugar over the bottom to a slow cooker/crockpot.  Place the ham over the brown sugar, flat side down.  Trim bottom a little if needed to be able to fit lid over cooker.

Using your hands, rub the remaining brown sugar all over the ham.  Add the pineapple, if using.

Place lid on cooker and cook on low for 8 hours.  (This time is for a picnic ham.  It is too long for a spiral sliced ham!)


Saturday, December 14, 2013

HAM BALLS

3 large eggs
3 cups crushed graham crackers
2 cups milk
2 tsp dried minced onion
1/4 tsp black pepper
2 lbs extra-lean ground ham
1 1/2 lbs lean ground beef
1 1/2 lbs ground pork that has been trimmed of fat
nonstick cooking spray

Beat eggs slightly in a large mixing bowl.  Add the crushed crackers, milk, onion, pepper, and ground meats; mix well.

Form the mixture into 24 balls, using 1/2 cup for each ball.

Make the TOPPING:
1/2 cup ketchup
1/4 cup water
1/2 cup brown sugar
1/4 cup + 2 tbsp vinegar
1/2 tsp dry mustard

Combine all the topping ingredients in a small bowl until well mixed.

Layer the meatballs in a lightly sprayed 6-quart slow cooker or crock pot.  Pour topping over the meatballs.
Do this in layers, meatballs, topping, meatballs, topping if necessary.

Place lid on cooker and cook on high for 1 hour.  Reduce the heat to low and continue to cook 3 to 4 hours until meatballs are cooked through.


CROCK POT CHOCOLATE FUDGE SAUCE

Ingredients
1/2 Cup Stick Butter
1 Cup Dark Chocolate Chips
1 Can Sweetened Condensed Milk
Instructions
  1. Add the ingredients to the crock-pot.
  2. Cook on low for about 5 minutes stirring as the ingredients melt.
  3. Stir until the chocolate has mixed and melted.
  4. Store in a container in the refrigerator.


Read more at http://crockpotladies.com/recipe-categories/desserts/crockpot-homemade-chocolate-fudge-sauce/#hkVtGgfEfjx1e84T.99

Friday, December 13, 2013

SLOW COOKER BAKED APPLES

  • 1/4 cup brown sugar
  • 1/4 cup walnuts, chopped
  • 2 tablespoons trans-fat free margarine or butter
  • 1 teaspoon cinnamon
  • 6 Gala or Macintosh apples, cored
  • 1/2 cup apple juice or apple cider
  • 2 tablespoons orange liquor (optional)
  • In a large bowl, mix brown sugar, walnuts, margarine or butter, and cinnamon. If you don’t want to use walnuts, you could use pecans or go nut-free by substituting with ¼ cup chopped raisins, prunes, or granola! Another great substitution is ¼ cup of rolled quick oats moistened with a tablespoon of water before stuffing the apples.
  • Use a grapefruit spoon that has the sharp edges (or a melon baller or small pairing knife) and core most of the way through, I leave about ½ inch apple left at the bottom. You could remove the skin but I find that it helps to hold the apple together as it bakes - it also adds extra fiber which is always a plus.
  • Fill the apples with the filling and place them in the crock-pot.
  • Pour the apple juice or cider (and the liquor, if using) into the crock-pot, around the apples. If you don’t have apple juice or cider, you can use apple lime juice or apple vinegar (diluted with water and a little sugar).
  • Set the crock-pot on high heat and cook 2½ to 3 hours until the apples are soft and begin to collapse.
  • If you don’t have a crockpot, you can use a 7x11 casserole dish or stock pot. Preheat the oven to 350F and cover the pan with aluminum foil. They’ll take about 45 minutes to one hour. A glass baking dish is also an option, just be sure to lower the heat slightly 5-10 degrees since glass can cause food to burn.
  • If you’re making this recipe for a large crowd, you could do these in the oven in a large disposable roasting pan and just double the recipe. They also taste delish with a scoop of low-fat frozen vanilla yogurt.
  • You can refrigerate these for up to 3 days, but store them in an air-tight container so they don’t pick up odors from the fridge.


Nutritional Stats Per Serving (1 apple): 214 calories, 1 g protein, 34g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 2g fiber, 50 mg sodium.
Weight Watchers® Points Plus: 5
Note: This is from the Skinny Chef.

Wednesday, December 11, 2013

FRUITED PORK CHOPS

  • 6 boneless pork loin chops, approximately 1-inch thick
  • 1 tsp dried thyme
  • 2 pkgs (7-oz each) mixed dried fruit
  • 1 medium-size red bell pepper, seeded and sliced
  • 1 cup favorite barbecue sauce
  • Fresh thyme sprigs for garnish, if desired 
Trim any excess fat from the chops; place in slow cooker or crock pot.  Sprinkle the dried thyme over the chops.  Top with the dried fruit and bell pepper.  Pour the barbecue sauce overall.

Place cover on cooker and cook on low for 4 to 4 1/2 hours or on high for half that time.

Remove pork chops to serving platter, top each with some of the peppers and fruit. Skim fat from the cooking juices in the cooker.  Spoon some sauce over the chops and serve remaining sauce along side, if desired.  

Garnish with the fresh thyme, if desired.


Note: This is my version of a BH&G recipe.

Tuesday, December 10, 2013

YUMMY CHILI CON QUESO

1 lb pasteurized process cheese spread, cut into cubes (Velveeta-type cheese)
1 can (10-oz) diced tomatoes and green chiles, do not drain
1 cup sliced green onions
2 tsp ground coriander
2 tsp ground cumin
3/4 tsp hot pepper sauce
Green onion strips for garnish, optional
Hot pepper slices for garnish, optional

Combine all ingredients except green onion and hot pepper slices in a slow cooker or crock pot until well blended.  Cover and cook on low 2 to 3 hours or until hot.

Garnish with the green onion strips and/or hot pepper slices, if desired.

Yield: Around 3 cups

Serve with tortilla chips or toasted pita chips (directions follow).


To make toasted pita chips:
Cut pita bread into triangles and toast in a preheated 400 degree oven for 5 minutes or until crisp.

Monday, December 9, 2013

TOH SWISS STEAK

Sunday, December 8, 2013

O-CEREAL PARTY MIX

3 cups bite-size rice cereal
2 cups O-shaped oats cereal
2 cups bite-size shredded wheat cereal
1 cup peanuts, pecans or cashews
1 cup thin pretzel sticks (optional)
1/2 cup butter, melted
4 tbsp Worcestershire sauce
Dash of hot pepper sauce
1/2 tsp seasoned salt
1/2 tsp garlic salt
1/2 tsp onion salt

Combine cereals, nuts and pretzels in crock pot or slow cooker.  Mix melted butter with the remaining ingredients in a small bowl; pour over the cereals in the cooker and toss lightly to coat.

DO NOT PUT LID ON COOKER!

Cook on high for 2 hours, stirring well every 30 minutes; turn down to low and continue to cook 2 to 6 hours.

Allow to cool completely before storing in an airtight container.


Saturday, December 7, 2013

SLOW COOKER HEARTY BEEF CHILI

1-1/2
lb.  lean ground beef
2
cans  (15 oz. each) red kidney beans, rinsed
1
can  (16 oz.) no-salt-added tomato sauce
1-1/2
cups  TACO BELL® Thick & Chunky Mild Salsa
1
cup  frozen corn
1
 onion, chopped
2
Tbsp.  chili powder
1
cup  KRAFT Mexican Style Finely Shredded Four Cheese

BROWN meat; drain. Add to slow cooker with all remaining ingredients except cheese; stir. Cover with lid.
COOK on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
STIR before serving. Serve topped with cheese.

Note: As you can tell from reading this recipe, it is from Kraft Foods.  I do not use corn in my chili but for those of you who do, enjoy this recipe.

Thursday, December 5, 2013

CROCK POT ROAST WITH GRAVY

12-3 lb. roast of choice
1 Tbspkitchen bouquet*
3/4 cbeef broth
1can(s)cream of mushroom soup
1 pkgonion soup mix
1 Tbspworcestershire sauce
1 Tbspred wine vinegar
1/2tspgarlic powder
1/2tspdried thyme
1/4tspblack pepper
2Tbspbutter
2Tbspflour

n a medium bowl, combine broth, mushroom soup, onion soup mix, Worcestershire, red wine vinegar, garlic, thyme, and pepper.
Stir to mix well and set aside.
2
 Rub kitchen bouquet over the roast, coating all sides.
Heat a little oil in a large skillet over medium high heat.
Brown both sides of the roast ( you'll know it's ready to flip when the meat no longer sticks).
Transfer to the crock pot.
3
 Reduce heat to medium and add butter to skillet. When melted add flour. Cook for a minute, stirring with a whisk.
Add gravy from bowl to skillet. Using a whisk, loosen up brown bits from the bottom of the skillet. Continue to cook until thickened.
Pour gravy over roast.
4
 Cover and cook on LOW for 7-8 hours, or until roast is fall-apart tender. Serve over buttered egg noodles.
Enjoy!



* Kitchen Bouquet is a browning/seasoning sauce that helps to add color and a little flavor to meats and gravy. You can usually find it in the grocery with the Worcestershire sauce. If you click on the picture next to step 1, you'll see what it looks like- a little brown bottle with yellow cap and a yellow label.
Note: I got this recipe from Just a Pinch

Tuesday, December 3, 2013

"HOT" CHEESE AND BACON DIP

16 slices bacon, diced
2 blocks (8-oz each) cream cheese, softened, cut into cubes
4 cups mild shredded cheddar cheese
1 cup half-and-half cream
2 tsp Worcestershire sauce
1 tsp dry minced onion
1/2 tsp dry mustard
1/2 tsp salt
2 to 3 drops of hot pepper sauce

Fry bacon in a large skillet until crispy, drain on paper towels and set aside.

Place the cheeses, half-and-half cream, Worcestershire sauce, minced onion, mustard, salt, and hot pepper sauce in a crock pot or slow cooker.  Cover and cook on low for about an hour or until the cheese melts, stirring occasionally.  Stir in the bacon and serve dip directly from the cooker, if desired.


Sunday, December 1, 2013

MAPLE PUMPKIN BUTTER

Yield: 8 4-ounce jars
Ingredients

1 29-ounce can pumpkin puree
1 1/4 cups light brown sugar
1/4 cup white granulated sugar
6 tablespoons maple syrup
Juice of 1 lemon
1 tablespoon apple cider vinegar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt

Instructions

Mix all the ingredients in a medium 3 1/2-quart slow cooker. Stir well. Cover and cook on high for 2 hours, stirring occasionally.
Remove the lid and cook on high for 30 minutes to 1 hour more to reach desired thickness.
Turn off the cooker and let the pumpkin butter cool to room temperature. Store in the refrigerator for 6 weeks or freeze for up to 3 months.


Adapted from Not Your Mother’s Slow Cooker Cookbook

Saturday, November 30, 2013

TROPICAL CROCKPOT CHICKEN

6 boneless, skinless chicken breast halves
salt to suit taste
1 can (15-oz) sliced pineapple, drained & juices reserved
1/3 cup packed brown sugar
2 tbsp lemon juice
1/4 tsp ground ginger
1/4 cup cornstarch
nonstick canola oil cooking spray
hot cooked rice for 6, for serving

Spray the interior of crock pot/slow cooker with the cooking spray.

Lightly sprinkle the chicken breasts with salt and place in cooker. Lay the pineapple slices over the chicken.

In a small bowl combine the reserved pineapple juice, brown sugar, lemon juice, ginger, and cornstarch, stirring until the cornstarch is completely blended into the mixture.  Pour mixture over the chicken and pineapple slices.

Place lid on cooker and cook on low 4 to 5 hours.

Serve over hot rice.

Yield: 6 servings.



Friday, November 29, 2013

BARBECUED BRISKET

1 beef brisket (3 to 4 lbs) cut in half in necessary to fit in cooker
3 tbsp Worcestershire sauce
1 tbsp chili powder
1 tsp celery salt
1 tsp freshly ground black pepper
1 tsp liquid smoke
2 garlic cloves, minced
2 bay leaves
1 bottle favorite BBQ sauce

Trim excess fat from meat and discard.

Place meat in a large ziptop plastic food storage bag.

Combine the Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, garlic, and bay leaves in a small bowl.  Spread mixture all over the meat and seal the bag.  Refrigerate for 24 hours to marinate.

Place the meat and marinade in a slow cooker or crock pot.  Place lid on cooker and cook for 7 to 8 hours on low.

Remove the meat from the cooker and pour the juices into a 2 cup glass measuring cup.  Allow to sit for around 5 minutes then skim fat from the top.  Stir one cup of the juices into the barbecue sauce. Return the meat to the cooker along with the barbecue sauce.  Cook for another hour or until the meat is fork tender.


Tuesday, November 26, 2013

CHICKEN STUFFING

Note: This is just as good with turkey and is a good way to use up leftover holiday turkey.

1 pkg (12-serving size) chicken stuffing mix
3 cans (10 3/4-oz each) cream of chicken soup
3 to 4 cups cooked, cubed chicken
1/2 cup milk
2 cups shredded milk Cheddar cheese

Prepare the stuffing mix according to the package directions and place in a 5-quart crock pot/slow cooker. Stir in 2 cans of the cream of chicken soup.

In a mixing bowl, stir together the remaining can of soup, chicken, and milk.  Spread this mixture over the stuffing mixture in the cooker.  Sprinkle the cheese over all.

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


Monday, November 25, 2013

CREAMED CORN

  • 3 (15.25-ounces) cans whole kernel corn, drained
  • 1 cup milk
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper 

  • 8 ounces cream cheese, cubed
  • 1/2 cup (1 stick) unsalted butter, cut into thin slices
  • Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
  • Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
  • Serve immediately.

NOTES
Adapted from Family Fresh Meals