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, September 30, 2013

EASY SWEET POTATO CASSEROLE


2 cans (18-oz each) sweet potatoes, drained and mashed
1/3 cup butter, melted
2 tbsp granulated sugar
2 tbsp + 1/3 cup brown sugar, divided
1 tbsp orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
2 tbsp all-purpose flour
2 tbsp butter, melted

Lightly grease a crock pot or slow cooker.

In a large mixing bowl mix the sweet potatoes, 1/3 cup margarine, granulated sugar and the 2 tablespoons of brown sugar. Beat in the orange juice, eggs, and milk. Transfer the mixture to the greased cooker.

In a small bowl combine the pecans, flour, and 2 tablespoons melted butter. Spread this mixture over the sweet potato mixture. Place lid on the cooker and cook on high 3 to 4 hours.

Yield: 6 to 8 servings.

Wednesday, September 25, 2013

FORGOTTEN JAMBALAYA RECIPE

This is a Taste of Home recipe that was submitted by a lady from my neighboring city of Coppell, Texas a few years ago.

1 can (14.5-oz) diced tomatoes, undrained
1 can (14.5-oz) beef or chicken broth
1 can (6-oz) tomato paste
3 celery ribs, chopped
2 medium green bell peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 tsps dried parsley flakes
2 tsps dried basil
1 1/2 tsp dried oregano
1 1/4 tsps salt
1/2 tsp cayenne pepper
1/2 tsp hot pepper sauce
1 lb boneless, skinless chicken breasts, cubed
1 lb smoked sausage, halved and cut into 1/4-inch slices
1/2 lb uncooked medium shrimp, peeled and deveined
Hot cooked rice for serving

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage.

Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turns pink. 

Serve with rice. 

Yield: 11 servings.

Tuesday, September 24, 2013

VIENNESE COFFEE

3 cups freshly brewed strong coffee
3 tbsp chocolate syrup
1 tsp sugar
1/3 cup heavy cream
1/4 cup creme de cacao
Whipped cream
chocolate shavings for garnish

In the crockpot or slow cooker combine the coffee, chocolate syrup, and sugar.  Place the lid on the cooker and cook on low setting fo 2 to 3 hours.  Stir in the heavy cream and the creme de cacao.  Replace lid and cook another half hour or until heated through.

To serve, ladle the coffee into cups or mugs and top with the whipped cream and chocolate shavings.

Yields 3 to 4 servings    

Monday, September 23, 2013

CROCK POT BUFFALO PULLED CHICKEN

As most of you know by now, I simply do not put chicken into my mouth!  However, most of you request chicken recipes and my family members all love chicken.  I got this recipe from A Family Feast.

Ingredients
  • Non-stick cooking spray
  • 1 pound skinless boneless chicken breast
  • 1 pound skinless boneless chicken thighs
  • 1 cup plus 2 tablespoons Franks' RedHot Original sauce
  • 1 stick butter
  • 1 teaspoon ground cumin
Instructions
  1. In a large slow-cooker, spray the bottom and sides of the insert. Add chicken in single layer.
  2. In a microwave safe bowl or saucepan, melt butter. Add 1 cup of hot sauce and cumin and stir to combine. Pour over chicken.
  3. Cover and set on high for four hours.
  4. When done, remove chicken and shred with two forks and place in bowl. Stir liquid from pot and add ¼ cup to shredded chicken. Add two tablespoons (or more if you like it hotter) of Franks' hot sauce and mix well.

Wednesday, September 18, 2013

CROCK POT PEANUT BUTTER CUP CAKE

  • 1 (18.25 oz) pkg chocolate cake mix
  • 1 1/2 cups sour cream
  • 1/2 cup peanut butter
  • 1 (3 or 4 oz) pkg of instant chocolate pudding mix any size will be fine
  • 1 cup mini peanut butter cups, or 1 cup chopped peanut butter cups
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 cup water
  1. Spray crock pot with non stick spray. I used my 8 qt crock pot.
  2. Mix all ingredients together and pour in crock.
  3. Cover and cook on low for 6 1/2-7 hours until center is set.
  4. Serve warm with ice cream.
I got this from a cookies and cups pinterest post.  However, I believe it is a Kraft Foods Recipe.

Tuesday, September 17, 2013

TURKEY LASAGNA FROM FAMILY CIRCLE

If you know me or you follow my blog you know I don't like chicken or turkey.  In fact, I refuse to eat it or anything that has it in it.  However, I get more requests for chicken/turkey recipes than for anything else so here is a recipe for you that Family Circle sent me.

  • medium-size onion, chopped
  • cloves garlic, minced
  • 1 1/4 pounds  ground turkey
  • teaspoon  dried oregano
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 15 ounce container low-fat ricotta
  • cup  Italian-blend shredded cheese
  • 12 lasagna noodles (12 ounces) broken in half
  • 10 ounce package frozen chopped broccoli, thawed and squeezed dry
  • 26 ounce jar chunky tomato sauce

1. In a large nonstick skillet, cook onions and garlic over medium-high heat for 4 minutes or until softened. Add turkey to skillet and cook, breaking up large chunks, for about 6 minutes or until no longer pink; drain fat. Season turkey with oregano, salt and pepper. Set aside.
2. In a small bowl, combine ricotta and 1/2 cup of the Italian shredded cheese.
3. In a 5- to 6-quart slow cooker, layer half the uncooked noodles, overlapping as necessary. Spread half of both the meat mixture and broccoli over noodles, then top with about half of the tomato sauce and 1/4 cup water. Gently spread ricotta mixture on top, and continue layering with remaining noodles, meat, broccoli, sauce and an additional 1/4 cup water.
4. Cover and cook on HIGH for 4 hours or LOW for 5 hours. Sprinkle remaining 1/2 cup of Italian cheese on top for last 15 minutes of cooking time or until melted.


Monday, September 16, 2013

POT ROAST WITH ROSEMARY AND WORCESTERSHIRE

1 med onion, sliced
2 lbs boneless beef chuck roast
2 tsp chopped fresh rosemary
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
3 carrots, peeled & cut into 1-inch pieces
3/4 lb small new potatoes, scrubbed but not peeled
1 cup beef broth
2 tbsp Worcestershire sauce
2 tbsp flour
3 tbsp water

In the bottom of a 4 or 5-quart slow cooker or crockpot, scatter half the onion slices.

Season the beef with half the rosemary, salt garlic powder, and pepper.  Place in the cooker atop the onion slices.

Place the carrots and potatoes along with the remaining onion slices around and over the roast.  Sprinkle the last half of the rosemary over all.

In a small mixing bowl, using a wire whisk, combine the broth and Worcestershire sauce; pour over the vegetables.

Place lid on cooker and cook on high for 6 1/2 hours or on low for 8 hours.

Using a large slotted spoon, remove the vegetables to a serving platter and place the meat in the center of the platter.

Skim any fat from the cooking liquid and transfer liquid to a small saucepan. Combine the flour and water together until smooth and whisk into the liquid.  Bring mixture to a simmer over medium heat.  Cook 3 minutes and serve alongside the meat and vegetables or pour over the meat.

 


Saturday, September 14, 2013

TEX-MEX BEEF TACO STEW

  • beef chuck, cut into 1-inch pieces
  • onion, sliced
  • 14 1/2 ounces  diced tomatoes with jalapeno
  • 1 ounce packet reduced sodium taco seasoning
  • 15 1/2 ounce can pinto beans, drained and rinsed
  • 15 1/2 ounce can kidney beans, drained and rinsed
  • 10 ounce package frozen corn, thawed
  • Sour cream, sliced scallions and tortilla chips for garnish (optional)

1. Coat slow-cooker bowl with nonstick cooking spray. Place beef and onion in bottom of slow cooker. Combine tomatoes and taco seasoning; pour over beef.
2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. One hour before end of cooking time, stir in beans and corn.
3. Serve with sour cream, sliced scallions and tortilla chips, if desired.


Yield: 6 servings.

This recipe is suitable for diabetics as it has 42 g carbs and 41 g protein per serving.

Note: This is a Family Circle recipe.

Friday, September 13, 2013

PUMPKIN SPICE LATTES

I got this perfect for Fall recipe from Urban Nester.

8 T of pumpkin puree
8 T of vanilla
2 t of cinnamon
8 cinnamon sticks
4 cups of strongly brewed coffee
6 cups of milk
8 T of sugar
whipping cream [optional]


Combine the milk and coffee, and pour into the crockpot. Whip together the other ingredients [minus the cinnamon sticks and whipping cream] and pour into the crockpot. Mix together well.
Cover the crockpot, and cook on high for 2 hours.


Yield: 8 servings


Wednesday, September 11, 2013

CROCK POT SAUSAGE & VEGGIES WITH PEPPERS

A friend of mine posted this on her facebook page.  I thought it was worth sharing.  I will try this as I have grandkids who love sausage.

1 pound smoked sausage, cut in pieces
6 potatoes, peeled and halved
1 large onion, peeled and sliced or chopped
3 or 4 large carrots, scraped and cut in pieces
1 large green pepper
1 large red sweet pepper
1 (14 ounce) can beef broth or 2 cups
1 package onion soup mix
2 bay leaves
1 teaspoon basil
1 teaspoon minced garlic
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
 
Place sausage and vegetables in crock pot.  Mix together the broth, onion soup, spices and Worcestershire sauce and pour over the vegetables.  Cook on low for 5 or 6 hours or high for 3 to 4 hours until the potatoes and carrots are done.  Makes six to eight servings. 

Tuesday, September 10, 2013

HEALTHY CHICKEN BREASTS WITH WILD MUSHROOMS

6 skinless, boneless chicken breasts
1 tsp fresh lemon juice
1 tsp freshly ground black pepper
1 tsp salt
1 tsp garlic powder
1 can (10 3/4-oz) fat-free cream of chicken soup
1 can (10 3/4-oz) fat-free cream of mushroom soup
8 cremini mushrooms, sliced
2 shiitake mushrooms, sliced
2 tbsps dried porcini mushrooms
1 tbsp fresh Italian parsley, minced
1 garlic clove, minced
1 pkg (16-oz) eggless noodles, cooked and drained

Season chicken with the lemon juice, pepper, salt, and garlic powder; place in crockpot or slow cooker.

In a mixing bowl combine the soups, mushrooms, parsley, and garlic clove; pour over the chicken.

Place lid on cooker and cook 6 to 8 hours on low or 3 to 4 hours on high.

To serve place chicken over the noodles and drizzle the cooking sauce over all.


Monday, September 9, 2013

SWEET SPICY SLOW COOKER BAKED BEANS

Slow Cooker Baked Beans
thehalfbakedlife.com
Serves 8

A slow cooker baked bean recipe that is sweet, spicy and loaded with flavor.

Prep Time 12 hr
Cook Time 10 hr

Ingredients

4 slices cooked bacon - crumbled
2 cups dry navy beans - soaked and drained
1 onion - chopped
3 tbsp molasses
2 tbsp ketchup
3 tbsp brown sugar
2 tbsp. minced garlic
1 tbsp mustard
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
4 1/2 cups water

Instructions

Fill a large bowl with water to cover the beans with 1/2 inch-1 inch of water. Soak for at least 6 hours, but overnight is best.

Pick out the ones that float to the top, drain and rinse

Cook bacon and crumble

In a large bowl combine remaining ingredients, taste and adjust seasoning if needed

In a large slow cooker place beans and sauce and stir gently

Cook on low for 8 hours, check and continue cooking until desired consistency is reached. We cooked ours for 9 hours.




Notes
Each serving (about 1/2 cup) is 2 points

**Calories: 81 Total Fat: 0.7 g Saturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 0.7 mg Sodium: 592.2 mg Total Carbs: 17.8 g Dietary Fiber: 2.7 g Sugars: 12.6 g Protein: 1.7 g

Thanks Lavonne Lea Rae for sharing this recipe with us.

Saturday, September 7, 2013

CHICKEN AND TWO POTATO STEW

You know I don't eat chicken but since so many of you do and are always requesting chicken recipes, here is one for you that is a little different.

4 boneless, skinless chicken breasts, cut into bite-size pieces
2 medium-size sweet potatoes, peeled and cubed
2 medium-size Yukon Gold potatoes, peeled and cubed
2 medium-size carrots, peeled and cut into 1/2-inch slices
1 can (28-oz) whole stewed tomatoes
1 tsp salt
1/2 tsp freshly ground black pepper
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp paprika
1 tsp celery seed
1/4 cup fresh basil, chopped
1 cup chicken broth

Combine all the ingredients in a crockpot or slow cooker.  Place lid on cooker and cook for 6 to 8 hours on low or 3 to 4 hours on high.
Note: This is a Rival recipe I adapted.

Wednesday, September 4, 2013

EASY PEACH BUTTER

6 cups unsweetened peaches, chunky pureed
3 cups sugar
1 cup apricot nectar
1 tsp vanilla extract

Combine all the ingredients in crockpot or slow cooker.  Place lid on cooker and cook for 4 hours on high. After 2 hours, remove the lid so the mixture can cook down.

Spoon the peach butter into hot sterilized jars, seal with hot lids and process in a hot water bath.

Make sure all jars are sealed and refrigerate any jars that do not seal.




Monday, September 2, 2013

RIVAL CROCK-POT SMOTHERED STEAK

1 1/2 lbs chuck or round steak, cut in strips
1/3 cup flour
1 tsp salt
1/4 tsp pepper
1 large onion, sliced
1 - 2 green peppers, sliced
1 lb can tomatoes
1 4-oz can mushrooms, drained
2 tbsp molasses, optional
3 tbsp soy sauce
1 10-ounce package frozen green beans, french-style, optional

Put the steak strips, flour, salt and pepper in crock-pot.  Stir well to coat steak.  Add all the remaining ingredients.  Cover and cook on High 1 hour then turn to Low for 8 hours. (High: 5 hours). Serve with rice.

Note: This is a recipe that came in the booklet pictured below that came with my first crockpot in the 1970s.