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, June 29, 2013


For all my diabetic friends, you can use this recipe by substituting a sugar-free cake mix and no-sugar-added fruit pie filling.  Yummy!

1 -2 cans* (21-oz) fruit pie filling (I prefer cherry but that is just my favorite.  You can use apple, blueberry, etc)
1 stick butter, melted
1 box yellow cake mix
1 tbsp vanilla extract
1/3 to 1/2 cup chopped nuts (use according to pie filling used; ie almonds with cherry, walnut or pecan, etc

Place pie filling in the bottom of the cooker.

In a medium mixing bowl combine the cake mix with the butter and vanilla, mixing well.  This will have the consistency of dough.  Sprinkle over the fruit mixture.  Sprinkle the nuts over the top.

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

*I prefer 2 cans as I like lots of fruit.  If you prefer more dough, use only 1 can.

Really good served warm with ice cream.

Note:  I got the basic idea for this from another site, I believe it was Skinny Diva but not sure.


I have never made this recipe.  It is from the little recipe/instruction book that came with my first crockpot back in the early 1970s.

1 lb ground beef
1 tbsp instant minced onion
1 1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp each: mace, allspice, and pepper
4 ounces dry spaghetti (1 1/2 cups) broken in 4 - 5-inch pieces
8-ounce can tomato sauce
4-ounce can mushrooms
3 cups tomato juice

Brown ground beef well in skillet and place in CROCK-POT.  Add all remaining ingredients except dry spaghetti; stir well.  Cover and cook on low for 6 to 8 hours. (High: 3 1/2 hours) Turn to high last hour and stir in dry spaghetti.

Thursday, June 27, 2013


2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!

Monday, June 24, 2013


2 lbs ground beef
2 eggs, beaten
3/4 C milk
1 tsp salt
1/2 tsp pepper
3 slices bread, crumbled or torn into small pieces
1/2 C diced onion
1 envelope dry Ranch Dressing mix
1/2 C ketchup

Mix eggs, milk, salt, pepper, and bread crumbs. Allow to soften (about 20 minutes). Combine this mixture with ground beef, onion, ranch pack, and ketchup. Mound in a greased crockpot. Cover the top of the mixture with additional ketchup. Put the cover on and turn crockpot on high for 15 minutes, then reduce to low and cook for 7 hours.

I like this because the Ranch Dressing mix gives it a different flavor than the usual meatloaf.  I got this recipe from a friend.

Sunday, June 23, 2013


I keep getting requests for more chicken recipes and summer seems to bring out more requests for citrus recipes.  So for all of you who want it, here is another lemon chicken recipe.

1 (2 1/2 to 3 lbs)whole roasting chicken
1/2 stick butter, softened
1 1/4 tsp lemon pepper
1 thick slice from the center of a lemon
2 or 3 (depending on size) garlic cloves, minced
2 tbsp olive oil
1 3/4 tsp seasoned salt
1 tsp dried thyme
cracked black pepper to suit taste

Remove giblets from chicken and discard.  Rinse chicken and pat dry using paper toweling.  With your fingers, gently loosen the skin over the breast  and thighs.

In a small bowl, mix the lemon pepper into the softened butter.  Insert the butter mixture under the loosened skin.  Place the garlic and lemon slice in the chicken cavity.

Place the chicken into the slow cooker and rub the skin with the olive oil.  Sprinkle with the seasoned salt, thyme, and cracked black pepper.

Place lid on cooker and cook chicken on low for 6 to 8 hours.  Internal temperature should read 160 degrees before serving.  Meat thermometer should not touch the bone as that will cause a misreading.

Thursday, June 20, 2013


Once again, those of you who follow my blogs know I do not eat poultry.  However I do know that it is a favorite for most of you as it is for my family.  Today I saw this blue-ribbon recipe on the Just a Pinch site and thought it would be something most of you would love.  I think my family will too.  This recipe is from a lady in Colorado.  Enjoy!

Recipe Rating:
 4 Ratings
Keywords:lemonCrock PotSlow-cookercitrusorangecurry
Serves:4 - 6
Prep Time:
Cook Time:


2lemons (very ripe)
2 Tbspsoy sauce
1/4 ccornstarch
2knorr's chicken bullions
3 cwater
2 Tbspcurry powder
1 pinchsalt
1/4 csugar
1egg, well beaten
1 lbchicken tenderloins (frozen)
3carrots (shredded)
1head of cabbage, shredded and pan fried with butter
rice to serve over


 Squeeze out the juice of lemons and orange into crockpot (fish out the seeds). Add the well beaten egg, soy sauce, curry powder, bullion, sugar, salt, and the cornstarch blended in water and then the frozen chicken.
 Shred carrots directly into the crockpot. Set on high for 3 hours.
 Serve over stir fried veggies (I did cabbage) and rice or noodles.

Wednesday, June 19, 2013


Here is an easy recipe from the folks at Reynolds.

Reynolds® Slow Cooker Liner
1 pound lean ground beef
2 15-ounce cans seasoned tomato sauce with diced tomatoes
1 15-ounce can chili beans with chili gravy
1 15-ounce can hominy or whole kernel corn, undrained
1 1.25 ounce package taco seasoning mix

Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.

Makes 4 to 6 main-dish servings (8 cups).

Tuesday, June 18, 2013


3 to 4 lb corned beef brisket
3 carrots, cut in 3-inch pieces
2 to 3 medium onions, quartered
cabbage, cut into small wedges
1 to 2 cups water

Place the carrots into crockpot or slow cooker; add brisket, onions, and cabbage.  Pour the water overall.

Place lid on cooker and cook on low 12 to 24 hours or on high 7 to 10 hours.

Remove lid and press cabbage wedges down into the liquid after about 6 hours of cooking on low or 3 hours on high.

Note: This is another recipe I got with my first crockpot.  I like to add a little salt and some freshly ground black pepper to mine in the original step.

Monday, June 17, 2013


This recipe is from a fellow blogger Andrea's Country Home Cookin

1 (32 oz.) bag frozen tater tots
1 pack of cooked bacon
1 pound boneless, RAW skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste
chicken Seasoning

Spray slow cooker with nonstick cooking spray.

Layer half of the frozen tater tots on the bottom of the slow cooker.

Sprinkle with 1/3 of the bacon pieces.

Now top with 1/3 of the shredded cheese.

Add diced chicken on top. Season with salt, pepper, and chicken seasoning. Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.

Put the rest of the frozen tater tots on top.

Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.

Pour 3/4 cup milk all over the top.

Cover and cook on low about 4-6 hours. (If your crockpot is newer, really watch around the 4 hour mark)

Note: If you don't have a crockpot, you could bake it in the oven for at least an hour at 375'. Just check your meat!

Sunday, June 16, 2013


I got this from a friend's site.  If you follow my blogs you know I won't eat this but I know many of you will enjoy this dish.

4-6 chicken breast
1 btl Sweet Baby Ray's sauce -large for normal crocks
1/4 c vinegar - any kind
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder

Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours


Friday, June 14, 2013


This recipe is from the little cookbook that came with my first crock-pot back in the 1970s.

1 1/2 lbs pork steak, 1/2-inch thick, cut into strips
2 tbsp oil
1 large onion, sliced
1 small green pepper, cut into strips
1 can (4-oz) mushrooms, drained
3/4 cup evaporated milk
1 can (8-oz) tomato sauce
3 tbsp brown sugar
1 1/2 tbsp vinegar
1 1/2 tsp salt
2 tsp Worcestershire sauce

Brown pork strips in oil in a skillet to remove excess fat.  Drain on double paper towels.  Place strips into crockpot along with the remaining ingredients.

Cover pot and cook on low for 6 to 8 hours or on high for 4 hours.

Serve over hot fluffy rice.

Tuesday, June 11, 2013


Note: This is also a great diabetic recipe.

2 cups dry pinto beans, rinsed
5 cups cold water

Place the beans and water in a large cooking pot or Dutch oven.  Bring beans to a boil; reduce heat and simmer 10 minutes.  Turn off the heat but allow the beans to sit covered for 1 hour.  Drain beans and rinse.

2 cans (14-oz each) chicken or vegetable broth
1 large yellow onion, chopped
1/2 cup water
3 large garlic cloves, minced
1 tsp ground cumin
1/4 tsp cayenne pepper
1 can (14-15 oz) fire-roasted diced tomatoes with the juice
Shredded Mexican-blend cheese for garnish, optional
Chopped fresh cilantro for garnish, optional

In a crock pot or slow cooker combine the drained beans, broth, onion, water, garlic, cumin, and cayenne pepper.  Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.

Remove lid and add the tomatoes; cook for another 30 minutes.

To serve, dip into serving bowls and garnish with the cheese and/or cilantro, if desired.  Serve with crackers, a crusty bread or corn bread.

Yield: 6 servings

Note: I got the basics of this recipe from a diabetic web site.  But this is a good healthy dish for anyone.

Monday, June 10, 2013


1 tbsp coconut oil
1 lb boneless skinless chicken breasts strips
1 small yellow onion, sliced thin
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 ripe pears, peeled, cored, and sliced lengthwise into strips
1 lb fresh asparagus, trimmed
3 to 5 garlic cloves (depending on size), minced
2 tbsp balsamic vinegar
3 tbsp unsweetened apple juice
1 tsp rosemary
1 tsp ground ginger
2 tbsp brown sugar

In a large skillet over medium heat, heat the oil until hot; add chicken and cook just until browned on all sides, approximately 3 to 4 minutes.  Transfer chicken to a crock pot or slow cooker.

Sprinkle the chicken with the salt and pepper.  Add the onion.

Arrange the pears and asparagus over the onion.

In a small bowl combine the remaining ingredients and pour over all.

Place the lid on the cooker and cook on low around 5 hours.

Note: I got the basics of this recipe from allrecipes.com if I remember correctly.

Wednesday, June 5, 2013


I saw this today on a friend's facebook page.  It sounds good so I am going to try it and I thought some of you might like it, too.  Being diabetic I will leave off the mashed potatoes (no doubt the best part!).

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Credit: realmomkitchen.com

Monday, June 3, 2013


I like this recipe because I love easy and I love mushrooms.  I have had this recipe a couple of years; think I got it the original from Mr. Food but you know me, I have made changes.

1 (approx 3-lb) eye of round roast, trim any excess fat
4 medium to large red potatoes, scrubbed and quartered or halved
3 large carrots, cut into chunks
1 medium onion, sliced into thick slices
1 large garlic clove, minced
1/4 cup brown rice flour
2 tsp salt
1/2 tsp freshly ground black pepper
1 can (4-oz) mushrooms, drained
1 can beef gravy
1 1/2 tsp browning sauce

In a 6-quart slow cooker or crockpot place the vegetables.

In a shallow dish combine the flour, salt, and pepper; use to coat the beef on all sides.  Place the beef over the vegetables.

Combine the mushrooms and the gravy; pour over the roast.  Place lid on cooker and cook on low around 8 hours.  About an hour before serving, turn the roast over and continue to cook.

When roast is finished, remove to a cutting board.

Stir the browning sauce into the vegetables and gently stir to blend.

Slice the roast for serving and serve with the vegetables and gravy.

Yield: 4 servings