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.

Saturday, August 31, 2013

BALSAMIC GLAZED PORK TENDERLOIN

I got this recipe from another blogger, loved it and thought you might, too!

2 pork tenderloins, approximately 3 lbs total
2 tsp ground sage
1 tsp salt
1/2 tsp ground black pepper
3 garlic cloves, pressed
1 cup water, divided
1/2 cup brown sugar
1 tbsp cornstarch
1/4 cup balsamic vinegar
2 tbsp soy sauce

Lay the tenderloins in the bottom of a large crockpot or slow cooker; rub with the sage, salt, pepper.  Pour half the water in the bottom of the cooker; add the pressed garlic.  Place lid on cooker and cook on low for 6 hours.

In a small microwave-safe bowl combine the remaining water, brown sugar, cornstarch, vinegar, and soy sauce.  Cook on high for one minute; whisk and cook another minute or until thickened.   Pour half the mixture over the tenderloins and continue cooking for another hour or two.

Before serving, warm the remaining glaze and serve with the tenderloin.


This recipe is one I got from Shugary Sweets.

Thursday, August 29, 2013

BARBARA'S NAVY BEAN SOUP

1 lb bag navy beans, sorted and soaked
2 quarts water
1 lb meaty ham bone or ham chunks
1 celery stalk with leaves, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
1 bay leaf

Drain the soaked beans, rinse and place in crockpot or slow cooker.  Add the remaining ingredients and cover the cooker.

Cook soup on high 5 to 6 hours; lower temperature, remove bay leaf and soup is ready to serve.

NOTE: Personally, I like to add some salt and freshly ground black pepper.




Wednesday, August 28, 2013

ZESTY MEATBALLS

2 lbs fully cooked frozen meatballs, preferably cocktail size
1 bottle (16-oz) Catalina salad dressing
1 cup orange marmalade
3 tbsp Worcestershire sauce
3/4 tsp red pepper flakes

Combine the Catalina dressing, marmalade, Worcestershire sauce, and the red pepper flakes in crockpot or slow cooker; mix well.  Add the frozen meatballs, stirring to evenly coat.

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




Tuesday, August 27, 2013

HEAVENLY CROCKPOT DESSERT

1 box Betty Crocker Fudge Brownie Mix
1/2 cup butter, melted
4 eggs
1 pouch Betty Crocker Chocolate Chip Cookie Mix

Mix all ingredients together and put into a crockpot that has been sprayed lightly with cooking oil spray.
Place lid on cooker and cook on low approximately 3 hours.

Delicious served with ice cream.


Friday, August 23, 2013

SLOW COOKER CHICKEN POT PIE

1/3 cup all-purpose flour
1 3/4 tsps poultry seasoning
1 3/4 tsps dried thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp canola oil
2 large carrots, cut-up into bite size pieces
2 celery ribs, sliced
2 large red potatoes, cut into bite-size pieces
8 mushrooms, sliced thin
1 large yellow onion, chopped
1 1/2 cups chicken broth
2 1/4 cups Bisquick or similar product
2/3 cup milk

In a large resealable plastic bag combine the flour, poultry seasoning, 1 teaspoon of the thyme, salt, and pepper; add chicken and shake to coat.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.  Remove chicken pieces, shaking off excess flour and using a slotted spoon, place chicken into the skillet.  Cook for 5 minutes, stirring occasionally to brown on all sides.  Remove from the skillet and place in slow cooker or crock pot.

Add the remaining tablespoon of the oil to the skillet.  Stir in the carrots, celery, potatoes, mushrooms, and onion; cook, stirring, for 5 minutes.  Stir in the remaining seasoned flour and cook for 1 minute.  Add the broth and bring to a boil.  Pour the mixture over the chicken in the cooker.

Place lid on cooker and cook on low for 7 hours or on high for 4 hours.

One hour before the end of cooking time, stir together the Bisquick, milk, and remaining thyme just until mixed.  Drop by tablespoonfuls over the chicken mixture in the cooker.  Place a cotton dish towel over the cooker then place the lid over the towel.  Continue cooking until the biscuits are done.


Note: This is another of my recipes I got from an old Family Circle magazine.

Monday, August 19, 2013

BBQ RIBEYE CHOPS

This is a recipe I got from Pinterest and transferred here to my own recipe file.  Perhaps you would enjoy it, too.  Note: This is pork, not beef.

3 1/2    pounds    beef, ribeye petite roast/filet 
1    cup    barbecue sauce ( I love Sweet Baby Rays ) 
1/2    cup    ketchup 
2    tablespoon    red wine vinegar 
1/4    cup    brown sugar 
1    teaspoon    liquid smoke ( optional ) 
   to taste    garlic powder 
   to taste    onion salt 
   to taste    black pepper 
   to taste    red pepper flakes ( if you want it spicy (optional) ) 


Season the pork with garlic powder, onion salt, and pepper.
Mix the barbecue sauce, ketchup, vinegar, brown sugar, liquid smoke, and pepper flakes together in a seperate bowl.  Layer the pork chops in your slow cooker, making sure to put the sauce on each chop as you go.  Cover and cook on low for 6 hours.  The meat should fall to pieces nicely!


POSTED BY:



Friday, August 16, 2013

MAC AND TRIPLE CHEESE

10-oz dry elbow macaroni
1 cup shredded cheddar cheese
1 cup shredded Gruyere cheese
8-oz American cheese, sliced thin & roughly chopped
1 1/2 cups milk
1 can (12-oz) evaporated milk
1 1/2 tsps Worcestershire sauce
3/4 tsp dry mustard
1/4 tsp salt
1/4 tsp black pepper
1 tbsp butter
1/2 cup panko bread crumbs

Spray the inside of your slow cooker or crock pot thoroughly with nonstick cooking spray.

Combine the macaroni, cheeses, and milks in the cooker; stir well to mix and place lid on cooker.

Cook mixture on high for 3 hours or on low for 4 hours.

30 minutes before the end of the cooking time, stir in the Worcestershire sauce, mustard, salt, and pepper.

In a small nonstick skillet over medium-high heat, melt the butter.  Stir in the bread crumbs and cook, stirring for a couple of minutes until toasted golden.  Sprinkle over the macaroni and cheese and serve immediately.


Thursday, August 15, 2013

TAMALE PIE

I love Tamale Pie so when I saw this slow cooker version from TOH I knew I had to share it with you.

1 lb ground beef
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp black pepper
1 can (15-oz) black beans, rinsed and drained
1 can (14.5-oz) diced tomatoes with green chilies, undrained
1 can (11-oz) whole kernel corn, drained
1 can (10-oz) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg (8 1/2-oz) corn bread/muffin mix
2 eggs
1 cup shredded Mexican blend cheese
sour cream for garnish, optional
fresh chopped cilantro for garnish, if desired

In a large skillet cook the ground beef, cumin, salt, chili powder, and pepper together until the beef is crumbled and no longer pink; drain well.

Transfer meat to a 4-quart or larger slow cooker/crock pot.  Stir in the beans, tomatoes, corn, enchilada sauce, onions, and minced cilantro.  Place lid on cooker and cook on low for 6 to 8 hours.

In a small bowl combine the eggs, and corn bread mix until smooth.  Spread over the mixture in the cooker, replace cover and cook for another hour or until a toothpick inserted in the center of the cornbread comes out clean.

Sprinkle the cheese over all, replace cover and let set around 5 minutes.

Place on individual serving plates and top with sour cream and/or cilantro, if desired.



























POT ROAST WITH CARROTS & PARSNIPS

4 lb lean boneless chuck roast, any fat trimmed off
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 large carrots, scraped and cut into 3-inch pieces
4 parsnips, peeled, quartered lengthwise, cut into 3-inch pieces
2 celery ribs, finely chopped
1 large yellow onion, finely chopped
2 bay leaves
1 can beef broth
1/2 cup water (or red wine)
3 tbsps flour
3 tbsp butter, softened

Place the roast in a slow cooker/crock pot and sprinkle over all with the salt and pepper.  Add the carrots, parsnips, celery, onion, and bay leaves around the roast.

Combine the broth and water (or wine) and pour over the roast and vegetables.

Place cover on cooker and cook on low setting for 10 hours.

Form a paste by mashing the flour and butter together.

Transfer the meat and vegetables to a warm platter; keep warm.

Whisk the paste into the liquid in the cooker then strain into a medium saucepan.  Place pan over medium-high heat and bring to a boil.  Boil for 2 to 3 minutes until mixture thickens.  Remove the bay leaves and discard.  Serve the sauce over the meat and vegetables.



Wednesday, August 14, 2013

Today's recipe is from the Crockin' Girls.  I friend of mine recommended this.  As you all know if you follow my blog, I don't eat chicken.  However, I get more requests for chicken dishes than any other so here you are:

  • 4 Chicken Breasts (boneless, skinless)
  • 2 Tablespoons Butter
  • 1 Can Cream of Chicken Soup
  • 1 Can Cream of Celery Soup
  • 3 1/2 Cups Chicken Broth
  • 1 Onion, finely diced
  • 1 Cup Celery, diced
  • 1 Cup Carrots, diced
  • 2 Chicken bouillon cube
  • 10 Ounces Can of Biscuits, but you can make your own

EXCLUDING THE BISCUITS put all ingredients in, then cover and cook on LOW for 8 hours.

  1. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture.

  2. Place the torn biscuit dough in and cook until the dough is no longer raw in the center.



    Note: This recipe has a 4 out of 5 star rating on the Crockin' Girls site.

Tuesday, August 13, 2013

HOT CRAB DIP

12-oz cream cheese, cubed
1/4 cup heavy cream
1 cup Parmesan cheese
2 cans (6.5-oz each) lump crab meat
1 envelope dry onion soup mix
1 Tbsp Worcestershire sauce
2 garlic cloves, minced
1 tsp lemon juice
salt to taste
minced fresh chives for garnish, if desired

Combine the cream cheese and heavy cream in a crockpot or slow cooker; cover and heat on high setting until the cheese is melted (probably about 45 minutes).

Add the Parmesan cheese, crab meat, onion soup mix, Worcestershire sauce, and garlic, to the cream cheese mixture to the cooker; stir together well.

Replace lid and cook on high for another half hour.

Just before serving add the lemon juice and salt; sprinkle with chives, if using.

Serve with chips, assorted party crackers, etc.

Note: This picture is not exactly this dish.  Some have asked for a picture to save this on fb so this is just a random picture similar to this recipe.

Monday, August 12, 2013

SAVE ENERGY, USE A SLOW COOKER!

I received a post today from my electric company listing ways to save money on your electric bill.  It list the common ones like use ceiling fans, close blinds and curtains, etc.  Then I noticed this one:

Use a slow cooker when you can, since it uses less power than an electric stove top. When you do cook on the stove, use covered pans with well-fitting lids so contents cook faster. - See more at: http://energyinyourlife.com/know-unique-ways-save-power/#sthash.qawuwp8u.dpuf

Just another good reason to keep that slow cooker out!


SLOW COOKER CABBAGE ROLLS WITH V8 JUICE

I love cabbage and by extension cabbage rolls.  A friend of mine posted this recipe on facebook today, I noticed it is a little different from my recipe so I am going to try it.  I love V8 juice so I just know this will be good.  Credit is given at the end to someone (original?, I don't know) who posted it earlier.

Slow Cooker Cabbage Rolls

To **SAVE** this recipe, be sure to click **SHARE** so it will store on your personal page in case you want to find it later.*

•1 large head cabbage
•1 can (8 ounces) tomato sauce
•3/4 cup quick-cooking rice
•1/2 cup chopped green pepper
•1/2 cup crushed saltines (about 15 crackers)
•1 egg, lightly beaten
•1 ounce onion soup mix
•1-1/2 pounds lean ground beef (90% lean)
•1 can (46 ounces) V8 juice
•Salt to taste
•Grated Parmesan cheese, optional

Directions

•Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
•In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
•Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
•Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired

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Sunday, August 11, 2013

PASTA FAGIOLI

I have tried different recipes but have yet to find one that really tastes like my favorite Olive Garden soup.  Going to try this one that I saw on facebook today.  Thought you might like to try it, too.

Pasta Fagioli slow cooker crock pot version... just like Olive Garden 

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta
Directions:

1
Brown beef in a skillet.
2
Drain fat from beef and add to crock pot with everything except pasta.
3
Cook on low 7-8 hours or high 4-5 hours.
4
During last 30 min on high or 1 hour on low, add pasta.



Saturday, August 10, 2013

GROUND BEEF-SAUSAGE SANDWICHES

2 lbs lean ground beef
1 lb bulk Italian sausage
2 cups chopped onion
1 can (15-oz) tomato sauce
1 can (15-oz) diced tomatoes
2 tbsps quick-cooking tapioca
2 tbsps seeded & finely chopped jalapeno peppers
2 tsps sugar
2 tsps oregano
16 French-style rolls, split lengthwise
shredded Monterey cheese

In a large skillet brown the meats together until no longer pink; drain well.

In a 5 or 6-quart slow cooker or crock pot combine the onion, tomato sauce, tomatoes, tapioca, peppers, sugar, and oregano.  Stir in the well drained meat.

Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.

Use a fork to hollow out most of the bread from the bottom half of the rolls, leaving a quarter-inch shell.

Spoon the hot sandwich mixture into the hollowed out rolls, sprinkle cheese over meat and place the top half of the roll over cheese.

Tuesday, August 6, 2013

SLOW COOKER PEACH COBBLER

August is National Peach Month.  Celebrate with the tasty peach cobbler.

4 cups fresh, peeled, sliced peaches
1/4 cup granulated sugar
1/4 tsp ground cinnamon
1 cup baking mix
1/2 cup granulated sugar
3/4 cup milk
1 tsp vanilla
2 tbsps butter
vanilla ice cream for serving

Spray interior of cooker with nonstick cooking spray.

Add the peaches, 1/4 cup granulated sugar, and cinnamon; stir to mix.

In a medium mixing bowl combine the baking mix, 1/2 cup granulated sugar, milk, and vanilla until well blended.  Pour this mixture over the peach mixture in the cooker.  Cut butter into slices and arrange over all.

Place the lid on cooker and cook on low for 2 hours and 45 minutes.  Turn cooker to high and cook another 30 minutes.


Serve warm with ice cream.  Yummy!

Monday, August 5, 2013

APRICOT-GLAZED HAM BALLS

1 large egg, beaten
1/2 cup graham cracker crumbs
2 tbsps pineapple juice (unsweetened)
1 tsp dry mustard
1/4 tsp salt
1/2 lb ground fully cooked ham
1/2 lb ground pork
1/2 cup snipped dried apricots
1 jar (18-oz) apricot preserves
1/2 cup unsweetened pineapple juice
1 tbsp cider vinegar
1/2 tsp ground ginger

Preheat oven to 350 degrees.

In a large bowl combine the egg, cracker crumbs, 2 tablespoons pineapple juice, dry mustard, and salt.  Once combined, add the ham, pork, and apricots; mix together well.

Shape the mixture into 30 meatballs and arrange in a single layer on a 15 x 10 x 1-inch baking pan.  Bake, uncovered, for 20 minutes.  Drain all fat from meatballs and transfer meatballs to a slow cooker/crock pot.

To make the sauce:
In a small bowl combine the preserves, pineapple juice, vinegar, and ginger; pour over the meatballs in the cooker.

Place lid on cooker and cook on low setting 4 to 5 hours or on high setting around 2 hours.

Serve immediately or keep covered on keep-warm setting for 2 hours.

Stir before serving.


Saturday, August 3, 2013

BARBECUE PULLED CHICKEN SANDWICHES

It doesn't get any easier than this.  For you chicken lovers, including my family, give this one a try!

2 lbs boneless, skinless chicken breasts
1 bottle your favorite barbecue sauce
1 large onion, chopped (or sliced, if you prefer)
2 dashes hot sauce, optional

Place ingredients in crock pot or slow cooker in the following order

  • onion
  • chicken
  • barbecue sauce
  • hot sauce, if using

Place lid on cooker and cook on low for 8 hours or on high for 4 hours.

Remove chicken to a cutting board and shred using 2 forks.  Return meat to cooker and stir to blend well.

Place chicken on a hamburger bun and top with your favorite condiments.  (Cole slaw works well on these
sandwiches.)


Yield: 8 sandwiches

Original recipe idea from violet_sierras Photo is a stock photo.

Friday, August 2, 2013

PEPPER, PORK, POTATO STEW

1 lb boneless pork shoulder roast, cut into bite-size cubes
1 tbsp canola oil
1 lb tiny whole new potatoes, quartered
2 medium yellow onions, chopped
2 fresh poblano peppers, seeded, chopped
1 fresh jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 inches of stick cinnamon
3 cups chicken broth
1 can (14 1/2-oz) diced tomatoes
1 tbsp chili powder
1 tsp dried oregano, crushed
1/4 tsp freshly ground black pepper
1/4 cup snipped fresh cilantro
Hot cooked long-grain or brown rice for serving

Heat oil in a large skillet; brown meat in hot oil; drain off any fat.

Place the potatoes, onions, peppers, garlic, and cinnamon in the slow cooker/crock pot in the order listed. Layer the meat over the top.

In a mixing bowl combine the broth, tomatoes - do not drain, chili powder,oregano, and black pepper; pour over all.

Place lid on cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Remove and discard cinnamon.

Stir in the cilantro.

Serve over the hot cooked rice.


I picked up this cookbook a few weeks ago in my library's used book section.  I love pork, peppers, and stew so I knew this was one I would enjoy!



Thursday, August 1, 2013

CROCK POT HERB BREAD

This is another recipe from a favorite blogger.

Crock Pot Herb Bread

If you have been following me for a while, you KNOW how much I love my crockpots! I saw this and knew I would have to try this.  We all liked it--thought it would make a great Thanksgiving stuffing bread, too.  I don't have a round crockpot anymore, so used a 4 qt oval.  Very tasty.  I used a toothpick to prop the lid open.
Crock Pot Herb Bread
Posted By: Easystreetster

1 teaspoon granulated sugar
1 1/3 cups warm water
1 (8 g) envelope active dry yeast (1 Tbsp. )
2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
2 tablespoons cooking oil
1 teaspoon dried oregano
1 teaspoon ground sage
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1 cup unbleached all-purpose flour

1. Stir first amount of sugar into warm water in large warmed bowl and sprinkle with yeast.
2. Let stand for 10 minutes.
3. Stir to dissolve yeast, add next 8 ingredients and beat on low to moisten. Beat on medium for 2 minutes, work in second amount of flour.
4. Turn into greased 3-1/2 quart slow cooker.
5. Smooth top with wet spoon or hand.
6. Place 5 paper towels between top of slow cooker and lid.
7. Put wooden match or an object 1/8-inch thick between paper towels and edge of slow cooker to allow a bit of steam to escape. Beth used a toothpick
8. Do not lift lid for the first 2 hours cooking time.
9. Cook on High for about 2-1/2 hours.
10. Loosen sides with knife and turn out onto rack to cool.
11. Cuts into 14 slices.

Servings Per Recipe: 14   3 PP
Calories 121.7
Total Fat 2.2 g
Total Carbohydrate 22.0 g
Dietary Fiber 0.9 g
Protein 3.0 g