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, April 29, 2013

BACON CHEESE POTATOES


This is not my original recipe but I'm not sure where it originated.  If you love potatoes, bacon, cheese, etc, this is the dish for you.
1/4 pound bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
1/2 pound cheddar cheese, thinly sliced
salt and pepper
butter
Green Onions (optional)

Instructions

1. Line crockpot with foil, leaving enough to cover the potatoes when finished.

2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.

3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.

4. Cover with remaining foil.

5. Cover and cook on low for 10-12 hours.

Notes

Make this recipe bigger if you are expecting company. Great to serve for a brunch!

Sunday, April 28, 2013

RED CURRY POT ROAST

Here is a different pot roast recipe for you.  I love spicy food and spicy food is good for you so when I saw this recipe I knew I had to try it!  I also have a good friend from Vietnam and have learned to love some of the Asian foods.

1 (2 to 3 lb) chuck roast
salt to taste
freshly ground black pepper to taste
2 tsp canola oil
1 yellow onion, chopped
1 tsp red curry paste
2 tsp ground cumin
1 tsp ground coriander
2 cups broth (I use vegetable, I believe the original recipe I saw said chicken)
1 can (14-oz) coconut milk
1 can (10-oz) diced tomatoes with green chiles
3 tbsp fish sauce (Asian section at the grocery store)
1/4 cup brown sugar
4 garlic cloves, minced
1 tbsp tomato paste
3-inch piece fresh ginger, peeled and sliced
juice of 1 lime
2 bay leaves
1 1/2 lbs red potatoes, halved
4 small heads baby bok choy, cut-up, leaves intact
1 1/2 tsp cornstarch
1 tbsp water
1/4 cup chopped roasted peanuts for garnish
1/4 cup chopped fresh cilantro for garnish

Generously sprinkle the meat with the salt and pepper.  Heat the oil in a large skillet; when hot add the beef and cook a few minutes to brown both sides.   Remove skillet from the heat.

Spread onion over the bottom of the cook; top with the meat.

Spoon the curry paste into the skillet; add the cumin and coriander.  Using the back of a large spoon, blend the mixture.  Return skillet to medium heat.

Pour the broth into the skillet; stir in the coconut milk.  Add the tomatoes, fish sauce, brown sugar, garlic, tomato paste, ginger, and lime juice.  Bring the mixture to a boil and pour over the meat in the cooker.  Add the bay leaves and stir to blend.

Place lid on cooker and cook on low setting approximately 8 hours.

Remove lid, take meat out of cooker and place on a cutting board.  Turn heat to high and add the potatoes and bok choy.  Replace lid and cook until potatoes are tender, about 15 minutes.

Meanwhile cut the meat into large chunks.

Blend the cornstarch into the water; stir into the mixture until smooth.  Return the meat to the cooker and cook on high until heated through, 10 to 15 minutes.

Ladle into bowls for serving.  Garnish with the peanuts and cilantro.

Yield: 6 servings.


Friday, April 26, 2013

TERIYAKI CHICKEN WINGS

3 lbs chicken wings
1 large onion, chopped
1 cup soy sauce
1 cup brown sugar
2 tsp ground ginger
2 garlic cloves, minced
1/4 cup dry cooking sherry, optional
Sesame seeds for sprinkling, if desired

Rinse chicken, pat dry, and cut off and discard the tips.  Cut wings at the joint to make 2 pieces.

Place wings on broiler pan and broil about 4-inches from the heat for about 20 minutes, turning after 10 minutes.

Transfer wings to crockpot or slow cooker.

In a bowl, combine the remaining ingredients; pour over the wings in the cooker.

Place lid on cooker and cook on low 5 to 6 hours or on high around 3 hours.  Stir about halfway through cooking time to ensure the wings are all coated with the sauce.  Sprinkle with sesame seeds, if using, before serving.


SALISBURY STEAK FROM THE CROCKIN' GIRLS


I got this recipe email today.  I thought it worth sharing with you.  When I make it I will make some changes including using whole-grain crackers instead of saltines.  I will use canola or coconut oil and low-fat or fat-free cream of mushroom soup.

  • 2 Pounds lean ground beef
  • 1 Package onion mushroom soup mix
  • 1/2 Cup crushed saltine crackers
  • 1 egg
  • 1/4 Cup milk
  • 2 Tablespoons vegetable oil
  • 1/4 Cup flour
  • 2 Cans cream of mushroom soup
  • 1 Package brown gravy mix

In a large bowl, mix together beef, onion mushroom soup mix, crushed saltine crackers, egg, and milk.

  1. Using your hands, shape beef mixture into 8 patties.

    Heat oil in a large skillet over medium-high heat.

    Dredge the patties in flour to coat and brown on both sides.

    Place the browned patties into the slow cooker (overlapping is ok).

    In a medium bowl, prepare the brown gravy according to package instructions.  Mix in both cans of mushroom soup; pour gravy mixture over the patties.

    Cook on LOW for 4 to 6 hours, or until beef is done.



Wednesday, April 24, 2013

CHEESE POTATO PUFF

An old recipe from Rival, maker of the crockpot.

12 medium potatoes, peeled and quartered
water
1 tsp salt, divided
3/4 cup butter, melted
2 cups shredded cheddar cheese
1 cup milk
2 eggs, beaten
dried chopped chives for garnish, if desired

Place the potatoes in a large saucepan, cover with water, sprinkle with half the salt and bring to a boil.  Cook about 15 minutes until tender.


Lightly grease (I now use nonstick cooking spray) crockpot or slow cooker.


Drain potatoes and mash.  Place mashed potatoes into the cooker.

Stir the remaining salt, butter, cheese, milk, and eggs into the potatoes till well blended.

Place lid on cooker and cook on high setting for 3 to 4 hours.

Before serving sprinkle with the chives, if desired.

Yield: 10 to 12 servings.



Monday, April 22, 2013

BASIC COOKED CHICKEN

You can cook chicken in your slow cooker/crockpot to have on hand for quick chicken enchiladas, tacos, casseroles, etc.  You will also have homemade chicken stock for use from this recipe.

2 to 3 lbs chicken breasts, thighs, etc
4 cups water
2 tbsp chopped fresh parsley
2 tsp garlic powder or two to three large garlic cloves, minced
1 bay leaf
1 tbsp minced onion
1 tsp seasoned salt

Place all the ingredients into the cooker; cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

Remove chicken from the cooker to a cutting board.  When cool enough to handle, debone and skin.  Chop or shred chicken to use in recipes.  May be refrigerated for a few days or frozen for later use.

Discard bay leaf and save stock for use in recipes.


Saturday, April 20, 2013

BEEF AND BROCCOLI


6 Medium Carrots (cut into 1" pieces)
2 Medium Onions (cut into wedges)
1 1/2 Pounds Beef Round Steak (cut into 1/2" strips)
1 TBSP Minced Fresh Ginger
2 Large Cloves Garlic, minced
1/2 Cup Water
2 TBSP Reduced Sodium Soy Sauce
1 packet (.75-oz) Dry Beef Gravy Mix 
4 Cups Broccoli Florets
1 cup sliced fresh mushrooms

- In a 4 quart slow cooker place carrots, onions, meat, optional ginger, and garlic. In a small bowl combine water, soy sauce and beef gravy mix. Pour over meat and veggies.

- Cover and cook on low heat** setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.

**If using low heat setting, turn to high heat setting. Add the broccoli and mushrooms; stir to blend in. Cover and cook for another 15 minutes or until broccoli is crisp and tender and mushrooms are cooked through.


Note: I got the main idea for this recipe from Penny Smart.

Wednesday, April 17, 2013

SLOW COOKER BLACK BEAN ENCHILADA CASSEROLE


  • Lately I have been searching out some new slow cooker recipes and I have found some good ones.  This week I have decided to share them with you, my readers.  This one is from ZAGLEFT.

  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 3 15-oz. cans of black beans, rinsed and drained
  • 3 cups packed fresh baby spinach
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 24-oz. jar of your favorite salsa
  • 9 large flour tortillas
  • 1 cup cheddar cheese
  1. Heat the oil on medium heat in a large skillet. Add the onions to the pan and cook for 2 minutes.
  2. Add the garlic and cook for 2 minutes more.
  3. Stir in the cumin, salt and pepper.
  4. Add the beans and cook for 2 minutes.
  5. Stir in the spinach until it just begins to wilt, about 2 minutes.
  6. Remove pan from heat and set aside.
  7. Place 1/2 of the jar of salsa on the bottom of the slow cooker and spread.
  8. Place 3 of the tortillas on top of the salsa (or use more so that the salsa is covered)
  9. Place a scoop or two, (depending on the size of your slow cooker) of the bean and spinach mixture on top of the tortillas.
  10. Place 3 more tortillas on top of the bean and spinach mixture.
  11. Repeat the layers until you've used all of the ingredients and ending with a layer of tortillas on top.
  12. Top with the remainder of the salsa and the cheddar cheese.
  13. Place the lid on the slow cooker.
  14. Cook for 4 hours on low.


Tuesday, April 16, 2013

SLOW-COOKED REFRIED BEANS

A friend posted that she made these beans and they were very good.  Thought I would share this recipe from  Six Sisters with you.  Personally, I won't eat anything with all that chicken broth but I will try them with vegetable broth.  My friend said rather than mash them she left them whole.  I think this is a recipe each of us can personalize to suit our own family's taste.

Slow Cooker Refried Beans
Ingredients:
1 onion, peeled and halved 
3 cups dry pinto beans, rinsed 
1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 because I wanted my kids to eat it and not think it was too hot) 
2 tablespoons minced garlic 
3 teaspoons salt 
1 3/4 teaspoons fresh ground black pepper 
1/8 teaspoon ground cumin (optional) 
5 cups water 
4 cups chicken broth

Directions: 
    -Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
    -Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
     -If you want to turn this into a big batch of bean dip, add the following: 
     2 cups salsa
    2 cups shredded Colby Jack cheese
    2 cups shredded pepperjack cheese
    8 oz. cream cheese
    16 oz. sour cream 
    2 Tbls chili powder
    1/2 tsp. ground cumin
    Mix in with the beans and let cook a couple hours longer so flavors can blend. Makes a huge batch so just freeze leftovers!


    Monday, April 15, 2013

    CROCK POT RAVIOLI CASSEROLE

    1 1/2 lbs. lean ground beef
    1 onion, chopped
    1 clove garlic, minced
    1 (15 oz.) can tomato sauce
    1 can stewed tomatoes
    1 tsp. oregano
    1 tsp. Italian seasoning
    salt/pepper to taste
    10 oz. frozen spinach, thawed (I used fresh spinach)
    16 oz. whole-grain bowtie pasta, cooked
    1/2 cup Parmesan cheese, shredded
    1 1/2 cup mozzarella, shredded

    Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. I added the fresh spinach, pasta, Parmesan and 1 cup of the mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of mozzarella to melt on the top.


    This is from a fellow blogger's site: becomingbetty.blogspot.com


    CHEESE STEAK SANDWICHES

    2 lbs beef tri-tip steak
    1 cup beef broth
    1 tbsp red wine vinegar
    1 tbsp Worcestershire sauce
    2 tsp olive or canola oil
    1 large onion, sliced
    1 large green bell pepper, sliced
    8 oz sliced fresh mushrooms
    12 slices white American or Provolone cheese
    6 French (or Italian) sandwich rolls, split

    Place the steak in the slow cooker or crockpot; pour the broth, vinegar, and Worcestershire sauce over the steak.  Cook on low 3 to 4 hours for medium (adjust time for rare or well done).

    Remove steak from the broth; set aside.  Reserve the broth.

    Preheat oven to 350 degrees.

    Heat the oil in a large skillet over medium-high heat.  Add mushrooms and cook until they begin to soften; add the onion and bell pepper.  Cook vegetables, stirring, until veggies are soft, approximately 5 minutes.

    Slice the steak very thin.  Divide the beef between the 6 rolls.  Divide the vegetable mixture over the steak.  Add 2 slices of cheese to each sandwich.  Wrap sandwiches in foil.

    Place foil wrapped sandwiches in the preheated oven until the cheese is melted.  This should take about 10 minutes.  Serve the sandwiches hot and with the reserved beef broth, if desired.

    Yield: 6 sandwiches










    Thursday, April 11, 2013

    EASY SLOW COOKER CHICKEN AND DUMPLINGS

    Sharing this recipe that a friend posted on her fb page for chicken and dumplings in the slow cooker/crockpot.  This is how I make mine but had never thought of making them in my slow cookers.  Going to have to try this one for my chicken-loving family. Yuk!

    4 skinless, boneless chicken breast halves
    2 tablespoons butter
    2 (10.75 ounce) cans condensed cream of chicken soup
    1 onion, finely diced
    2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

    Directions:

    Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
    Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.




    I would add some freshly ground black pepper.

    I believe my friend got this recipe from FOODIE TV.

    Wednesday, April 10, 2013

    CHICKEN AND VEGGIES POT

    4 to 5 large red potatoes, sliced 1/4-inch thick
    2 large carrots, sliced 1/4-inch thick
    1 cups cubed butternut squash, peeled & sliced 1/4-inch thick
    1 large yellow onion, sliced
    1/4 tsp salt
    1/4 tsp pepper
    6 large chicken breasts
    additional salt and pepper
    1/2 lemon
    4large garlic cloves, peeled & minced
    6 small sprigs fresh rosemary

    In a 5 to 6-quart slow cooker, place the potatoes, carrots, squash, and onion; sprinkle with the salt and pepper.

    Place the chicken breasts over the vegetables and sprinkle with a dash of salt and pepper.  Squeeze the lemon juice over the chicken.  Sprinkle the garlic over the chicken and lay a sprig of rosemary atop each breast.

    Place lid on cooker and cook on low setting 5 to 6 hours or until the chicken is cooked through.

    Yield: 6 servings

    BROWNIE CREAM CHEESE PUDDING CAKE

    1 pkg (18-oz) brownie mix
    4 large eggs, divided
    1/4 cup canola oil
    2 tbsp water
    1 brick (8-oz) cream cheese, softened
    1/4 cup butter, softened
    1/2 cup sugar
    1 tsp vanilla
    2 tbsp 100% whole-wheat white flour
    1/2 cup milk chocolate chips

    Spray a 3-quart slow cooker lightly with nonstick cooking spray.

    Combine the brownie mix, 2 of the eggs, oil, and water together in a mixing bowl.  Spread half the batter into the bottom of the prepared cooker.

    Beat the cream cheese and butter together on medium speed of electric mixer until completely blended and creamy;  gradually beat in the sugar.  Add the remaining 2 eggs, one at a time, beating well after each one.  Stir in the vanilla.  Fold in the flour and the chocolate chips.

    Pour the cream cheese over the brownie mixture in the cookie.  Using a large spoon, dollop the remaining batter over the cream cheese mixture.  Using a butter knife, swirl the dollops into the cream cheese mixture.

    Place lid on cooker and cook on low setting for 5 1/2 hours or until completely set.  Using pot holders, carefully remove the insert from the heating unit.  Allow to stand 45 minutes before serving.


    Note: This is my version of a Mr. Foods recipe.

    Tuesday, April 9, 2013

    CHEESY CHICKEN AND POTATOES

    Even though I don't eat chicken, my family loves it.  This is my version of a Kraft recipe.  I took their idea and changed it to suit my family's taste.

    1 green bell pepper, sliced
    1 medium yellow onion, sliced
    6 red potatoes, quartered
    1 tsp smoked paprika
    1 tsp salt
    1/2 tsp black pepper
    4 skinless chicken breast halves
    4 skinless chicken thighs
    1 can cream of chicken soup
    1/2 tsp garlic powder
    1/2 tsp dried onion flakes
    1 cup Mexican-style shredded cheese
    1 tbsp Worcestershire sauce
    1 tbsp dried parsley flakes


    Spray slow cooker interior with nonstick cooking spray.  Layer bell pepper slices, onion slices, and potatoes in the cooker.
    Sprinkle the paprika, salt, and pepper over the chicken; place chicken over the veggies in cooker.
    Combine the uncondensed soup, garlic powder, onion flakes, and Worcestershire sauce; pour over all in cooker.  Sprinkle with the cheese and parsley flakes.
    Place lid on cooker and cook on low 6 to 8 hours or on high approximately half that time until the chicken is thoroughly cooked.


    Sunday, April 7, 2013

    BALSAMIC PEAR, ASPARAGUS, CHICKEN

    As those of you who follow my blogs know, I absolutely refuse to eat chicken.  Actually, I can't eat chicken. I have tried at special lunches and dinners and I gag and have to excuse myself to the restroom to spit it out.  But I get more requests for chicken recipes on this blog than any other type.  So today when this recipe showed up in my mailbox, I thought of you readers.  I love pears and I love asparagus but I don't want them with chicken, however, I thought you might.  So here is this recipe for those of you who might be interested.


    • 4 skinless, boneless chicken breast halves, cut into strips
    • 1 onion, sliced thin
    • salt and ground black pepper to taste
    • 2 ripe Bartlett pears, cored and sliced
    • 1 pound fresh asparagus, trimmed
    • 4 cloves garlic, minced
    • 2 tablespoons balsamic vinegar
    • 3 tablespoons apple juice
    • 1 teaspoon dried rosemary
    • 1 tablespoon grated fresh ginger
    • 2 tbsp dark brown sugar

    • Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
    • Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
    • Cook on Low for 4 to 6 hours.
    • Note: This is a recipe from allrecipes.com  submitted by Sarah May,

    • .

    Friday, April 5, 2013

    HOT FUDGE CAKE

    1 cup + 3/4 cup packed brown sugar, divided
    1 cup flour
    1/4 cup + 3 tbsp unsweetened baking cocoa, divided
    2 tsp baking powder
    1/2 tsp salt
    1/2 cup milk
    2 tbsps butter, melted
    1/2 tsp vanilla
    1 3/4 cups boiling water

    Combine the 1 cup of brown sugar, flour, 3 tablespoons of cocoa, baking powder and salt in a mixing bowl until well blended. Stir in the milk, butter, and vanilla.  Spread the mixture over the bottom of a 3 1/2-quart crockpot or slow cooker.

    In a separate bowl, mix the 3/4 cup of brown sugar and the 1/4 cup cup cocoa.  Sprinkle the mixture evenly over the mixture in the cooker.  DO NOT STIR.

    Pour the boiling water over the ingredients in the cooker.  Again, DO NOT STIR.

    Place lid on cooker and cook on high 2 to 3 hours or until a wooden toothpick inserted in the center comes out clean.

    Serve cake warm topped with ice cream or whipped cream, if desired.


    Wednesday, April 3, 2013

    MUSTARD BARBECUED PORK

    This is a recipe I got a few years ago from Southern Living magazine.  I love mustard and pork is one of the few meats I eat so this one was a natural for me!  Since I am a diabetic, I substitute 1 1/2 tablespoons of Splenda Brown Sugar Blend for the brown sugar listed.  With the pork, I have never had a blood sugar problem from the honey.

    1/3 cup firmly packed light brown sugar
    2 1/2 teaspoons salt
    1 1/2 teaspoons garlic powder
    1 1/2 teaspoons paprika
    1 teaspoon onion powder
    1/2 teaspoon ground red pepper
    1 (4- to 5-lb.) bone-in pork shoulder roast (Boston butt)
    1 cup yellow mustard
    1/3 cup honey
    1/4 cup apple cider vinegar
    1 1/2 teaspoons Worcestershire sauce
     
    Stir together the brown sugar, salt, garlic powder, paprika, onion powder, and red pepper; rub brown sugar mixture over roast; place roast in a lightly greased 6-qt. slow cooker.

    Whisk together mustard, honey, vinegar, and Worcestershire sauce. Pour mixture over top of roast. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours) or until meat shreds easily with a fork. Let stand 15 minutes. Shred pork with a fork; stir until sauce is incorporated.