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, January 31, 2013

Crockpot Old Santa Fe Soup and Chocolate Pie (suitable for Diabetics) for Dessert

As you can see I am still archiving Internet articles.  I can't believe I have over 1200 of these to go through.  Here is one with a crockpot soup and a chocolate pie for dessert.

For busy cooks, the crockpot or slowcooker is indispensable. This easy soup is another reason why. Versatile for lunch (cook on high three hours) or dinner (cook on low all day), Old Santa Fe Soup is a perfect slowcooker meal. Serve with tortilla chips, corn chips or softened warmed tortillas. What could be easier? For dessert try this chocolate pie that is a perfect dessert for diabetics as well as everyone. There's no need to make two desserts, one for diabetics and one for others. This pie is tasty enough for everyone to enjoy.

8-oz cubed low-fat cheddar cheese
1 lb. lean ground beef, browned and drained
1 can whole-kernel corn, undrained
1 can kidney beans, undrained
1 can diced tomatoes with green chilies
1 can no-salt-added stewed tomatoes
2 tbsp Taco seasoning mix

Combine all ingredients in slow-cooker or crock pot. Cover and cook on low for 6-7 hours or high for 3 hours. This is good served with corn chips or softened tortillas.

1 cup Equal Sugar-Lite
1/2 cup baking cocoa
5 tbsp cornstarch
3 cups milk
3 egg yolks, beaten
1 tsp vanilla extract
1 tsp butter
1 baked 9-inch pie shell
Whipped cream for garnish, if desired

Mix together Equal, cocoa and cornstarch. Set aside. Pour milk into a medium-sized heavy saucepan and heat until warm. Remove 1/2 cup milk and add the yolks; beat until smooth. Add mixture back into milk and stir constantly. Stir in cocoa mixture and continue stirring. Cook, stirring frequently, until thickened. Remove from heat and add vanilla and margarine. Stir until mixed well. Pour into pie shell. Before serving, top with whipped cream. (For diabetics, use Sugar-Free Whipped Topping.) Garnish with dark chocolate curls, if desired.


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