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.

Thursday, October 31, 2013

CROCKPOT CHEESECAKE

Ingredients
3 8oz Packages of Philadelphia Cream Cheese
3 Eggs
3/4 Cup Sugar
6 Graham Crackers (full pieces), pulverized into crumbs
3 Tablespoons of Stick Butter, melted
Instructions
  1. Allow Cream Cheese to get to room temperature.
  2. Open cream cheese and place in large bowl.
  3. Add Sugar.
  4. Mix until sugar and cream cheese are well blended.
  5. Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
  6. In a separate bowl, add graham cracker crumbs and melted butter.
  7. Mix well as this will form your crust.
  8. Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
  9. Add the graham cracker crumbs mixture to the bottom of the pan.
  10. With a spoon, pat the graham crackers out til you have a smooth layer.
  11. Add the cream cheese mixture to the top of the graham crackers.
  12. Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
  13. Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
  14. Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
  15. The cheesecake will begin to crack on the sides.
  16. Let cool for 30m to 1h.
  17. Remove and let set in the refrigerator for at least 1 hour.
  18. Serve.


Read more at http://crockpotladies.com/recipe-categories/desserts/crockpot-cheesecake/#RZqF7Jh40f9qHESM.99

Wednesday, October 30, 2013

ASIAN SPICED CHICKEN WINGS

3 lbs chicken wings
1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
2 tsp fresh ginger, minced
2 garlic cloves, minced
1/4 cup dry sherry or chicken broth
1/2 cup hoisin sauce
1 tbsp fresh lime juice
3 tbsp toasted sesame seeds
1/4 cup thinly sliced green onions

Preheat broiler.

Broil the wings for 10 minutes per side or until browned.  Transfer to a crockpot or slow cooker.

Add the soy sauce, brown sugar, ketchup, ginger, garlic, and sherry or broth to the cooker.  Place lid on cooker and cook on low 5 to 6 hours or on high 2 to 3 hours.  Stir halfway during the cooking time to baste wings.

Remove wings from cooker to a serving platter.

Remove 1/4 cup of the juice in the cooker and stir together with the hoisin sauce and lime juice; drizzle sauce over the wings.

Sprinkle with the sesame seeds and green onions.


Tuesday, October 29, 2013

3 ENVELOPE ROAST

A friend sent me this recipe today so I am sharing it with you.  Sounds good and easy - my two favorite things about food!

3 Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

SLOW-COOKED ENCHILADA DINNER

I love Mexican food and I find that Taste of Home Recipes are almost always very good.  Having said that, I will say I have not yet tried this recipe.  I got it this morning from a friend who credits it to Taste of Home and that is good enough for me!

1 lb 90% lean ground beef
1 small onion, chopped
1 can (15-oz) Ranch-Style Beans
1 can (10-oz) diced tomatoes with green chilies, do not drain
1/4 cup chopped green bell pepper
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
6 (6-inch) flour tortillas

In a large skillet cook the beef and onion until the beef is not longer pink; drain.

Stir the beans, tomatoes, bell pepper, chili powder, salt, cumin, and black pepper into the beef mixture.

Combine the cheeses in a small bowl; set aside.

Cut 3 25-inch by 3-inch strips of heavy duty aluminum foil and crisscross so they resemble spokes of a wheel.  Place onto the bottom and up sides of cooker.  Spray with nonstick cooking spray.

Place two tortillas in the cooker, overlapping if necessary; top with a third of the beef mixture then 1/3 of the cheese.  Repeat layers twice.

Place cover on cooker and cook on low for 2 to 2 1/2 hours.

Use the foil strips as handles to remove from cooker to serving platter.


Thursday, October 24, 2013

CROCK POT PINEAPPLE SALSA CHICKEN

For all of you who love chicken recipes here is one for you.  I don't eat chicken but my family does and I do love simple so I am going to give this one a try.  I got it from the frugal girls.

  • 4 – 5 Boneless Skinless Chicken Breasts, thawed
  • 1 jar Smucker’s Pineapple Preserves {18 oz.}
  • 1 jar Pace Medium Chunky Salsa {16 oz.}
  • Cook chicken in crockpot on high for 3 hours {covered}
  • After 3 hours, drain juices from crockpot
  • Mix together Salsa and Pineapple Preserves
  • Pour mixture over chicken, and cook on high for 30 more minutes {covered}, or until done.

Wednesday, October 23, 2013

CROCK POT CHERRY POUND CAKE

1 pkg (16-oz) pound cake mix
2 eggs, well beaten
1 can (16-oz) cherries and juice

Lightly grease the inside of a stoneware crock pot or slow cooker.

In a medium mixing bowl blend the cake mix and eggs together; fold in the cherries and juice.  Pour batter into the prepared cooker.  Place lid on cooker.

Cook on high 2 1/2 to 3 hours.  Cake is done when a wooden toothpick inserted in the center comes out clean.

Allow to cool before removing or remove by scooping out into individual serving bowls. Top with ice cream topped with a maraschino cherry.


Monday, October 21, 2013

STUFFED CHICKEN BREASTS

1 cup ricotta cheese
1/4 cup Parmesan cheese
1/2 cup pesto sauce
6 skinless boneless chicken breasts, pound out thin
salt and pepper to suit your taste
1/2 (10 1/2-oz size) can cream of mushroom soup
1/4 cup milk
1/4 cup white cooking wine
fresh basil leaves for garnish, if desired

In small mixing bowl combine the cheeses and pesto; place a dollop on each of the chicken breast.  Roll chicken breast around the mixture and secure with a wooden toothpick.

Season rolls with salt and pepper then place in crock pot or slow cooker.

In a mixing bowl whisk together the soup, milk, and wine (or chicken broth); pour over the chicken in the cooker.

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

NOTE: REMOVE TOOTHPICKS BEFORE SERVING!


Garnish with fresh basil leaves for serving, if desired.

Sunday, October 20, 2013

HEALTHIER SLOW COOKER CHICKEN STROGANOFF

I got this recipe from allrecipes.com for all my readers who want more chicken recipes and healthy recipes.



1 tablespoon chopped carrot

Thursday, October 17, 2013

CROCK POT CARAMEL APPLE CIDER

  • 12 c. apple juice (if you buy a gallon you will have some left over)
  • 6 cinnamon sticks
  • 1/2 c. caramel sauce,, plus more for drizzling
  • Whipped cream for the top
  1. In a 5 quart crock pot, heat apple juice and cinnamon sticks.
  2. Cover. Cook for about 4 hours on High.
  3. NOTE: Cinnamon sticks will soften and uncurl.
  4. Just before serving, stir in 1/2 cup of caramel sauce and serve in heat proof cups.
  5. Top with whipped cream and a drizzle of caramel.
Delicious and pretty! Even the kids will love it!

This recipe is from get crocked or Crock Pot Girl.

Wednesday, October 16, 2013

Spicy Ground Beef and Bean Soup with Cabbage and Spinach

2-3 tsp. olive oil (depending on your pan)
1 lb. lean ground beef (use ground beef with less than 10% fat for South Beach Diet)
1 cup chopped onion
1/2 cup chopped celery
2 tsp. crushed garlic (or more)
2 cans (14.5 oz.) petite dice tomatoes with juice 
(rinse each can of tomatoes with 1/2 can of water)
4 cups homemade beef stock (or use 2 cans beef broth and a little water)
1 can vegetable broth
1 can kidney beans, rinsed
1 T dried parsley
1 1/2 tsp. dried thyme
salt and fresh-ground black pepper to taste
2 cups very thinly sliced and chopped green cabbage
1 cup chopped spinach
pinch red pepper flakes (optional)
2-3 T sherry vinegar (or use any mild vinegar that you like)
sour cream or grated Parmesan cheese for serving (optional)

Instructions:
Heat the olive oil in a large heavy frying pan and cook ground beef until it's well-browned, breaking apart with the turner as you cook.  If desired, place the cooked ground beef in a fine mesh strainer and rinse with VERY HOT water to remove most of the fat. 

Chop the onion and celery and crush the garlic (or use crushed or pureed garlic from a jar.)  Rinse the kidney beans with cold water until no more foam appears.  

Put the ground beef, chopped onion, chopped celery, garlic, canned tomatoes and water you rinse the cans with, beef stock, vegetable broth, kidney beans, dried parsley, and dried thyme into the slow cooker and cook about 4 hours on high or 8-9 hours on low. Taste soup and add salt and fresh-ground black pepper as desired.  (I added a tiny bit of each.)

While soup cooks, thinly slice the cabbage and chop the spinach.  After soup has cooked 4 hours on high or 8-9 hours on low, add the cabbage and spinach, turn slow cooker to high if needed, and cook about 1 hour more, or until the cabbage is done.  Stir in the sherry vinegar (start with 2 T and taste to see if you want to add more.)  Serve hot, with sour cream or grated Parmesan cheese to add at the table.


(If making this to cook all day while you're at work, I recommend you brown and rinse the ground beef, chop onions, chop celery, crush garlic, slice and chop cabbage, and chop the spinach the night before to make it easy to put the soup together in the morning.  Store these prepped ingredients in containers in the fridge, not in the slow cooker crock.)

This freezes well.  Let thaw in the refrigerator overnight and then heat in the microwave or in a small pan on the stove.

- See more at: http://www.kalynskitchen.com/2012/01/slow-cooker-recipe-for-spicy-ground.html#sthash.FFObmYVj.dpuf

Tuesday, October 15, 2013

TARRAGON TURKEY AND PASTA

1 1/2 -2 lbs turkey tenderloins
1/4 cup dry white wine or chicken broth
1/2 cup thinly sliced celery
1/4 cup thinly sliced green onions
4 tbsp minced fresh tarragon
1 tsp salt
1 tsp freshly ground black pepper
1/2 cup plain yogurt
1 tbsp fresh Italian parsley, minced
1 tbsp lemon juice
1 1/2 tbsp cornstarch
2 tbsp water
4 cups bow-tie, cooked al dente

In a crockpot or slow cooker, combine the turkey, wine OR broth, celery, green onions, half the tarragon, salt, and pepper; mix together thoroughly.

Place lid on cooker and cook on low setting 6 to 8 hours or on high setting 3 1/2 to 4 hours.

Remove the turkey from the cooker and cut into 1/2-inch medallions.

Turn cooker to high; add the yogurt, remaining tarragon, parsley, and lemon juice.

In a small bowl, combine the cornstarch with the water until smooth.  Pour mixture over the juices to thicken sauce.  When sauce thickens dish is ready to serve.

To serve, place the turkey over the hot pasta and drizzle the sauce over all.

Monday, October 14, 2013

ENGLISH BREAD PUDDING

16 slices day-old firm-textured white bread
1 3/4 cups milk
1 pkg (8-oz) mixed dried fruit, cut into small pieces
1/2 cup chopped pecans
1 medium apple, cored and chopped
1/4 cup butter, melted
1/3 cup packed brown sugar
1 egg, slightly beaten
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Tear bread into 1-inch to 2-inch size pieces and place in crockpot or slow cooker.  Pour the milk over the bread and let soak for 30 minutes.  Stir in the dried fruit, pecans, and apple.

In a small bowl, combine the butter, brown sugar, egg, cinnamon, nutmeg, and cloves; pour over the bread mixture and stir well to blend.

Place lid on cooker and cook on low for 3 1/2 to 4 hours or until a wooden toothpick or skewer inserted in the center comes out clean.


Tuesday, October 8, 2013

Slow-Cooked Taco Chicken

You all know I don't eat chicken and I know most of you do, a lot!  So here is a recipe from Campbell's Kitchens that you and my family can enjoy!

2 1/2 pounds skinless, boneless chicken breast halves 
Salt and ground black pepper 
medium onions, diced (about 1 1/2 cups) 
cups Swanson® Mexican Tortilla Flavor Infused Broth 
tablespoons tomato paste 
20 flour tortillas (8-inch) or taco shells, warmed 
Shredded lettuce, sour cream, shredded Cheddar cheese, salsa and/or guacamole 



  • Season the chicken with the salt and black pepper.  Place the chicken into a 6-quart slow cooker.  Add the onions and broth.
  • Cover and cook on HIGH for 4 to 5 hours or until the chicken is fork-tender.  Using 2 forks, shred the chicken.  Stir in the tomato paste.
  • Spoon about 1/3 cup chicken mixture in the center of each tortilla.  Top with the lettuce, sour cream, cheese, salsa and/or guacamole, if desired.  Fold the tortillas around the filling.


Monday, October 7, 2013

NAVY BEAN AND BACON CHOWDER

1 1/2 cups dried navy beans, rinsed
2 cups cold water
6 slices thick cut bacon
1 med carrot, cut in half lengthwise then into 1-inch pieces
1 celery rib, chopped
1 med onion, chopped
1 small turnip, cut into 1-inch pieces
1 tsp dried Italian seasoning
1/8 tsp freshly ground black pepper
1 large can (46-oz) reduced sodium chicken broth
1 cup milk
Fry and crumble a couple extra slices of bacon for garnish, if desired.

Soak the beans in the cold water overnight; drain.

Cook bacon until crisp over medium heat; drain and crumble.

Combine the carrot, celery, onion, turnip,seasonings, beans, and bacon in a slow cooker or crock pot; mix together.

Pour the broth over the vegetables in the cooker.  Cover and cook on low 8 to 9 hours or until the beans are crisp tender.

Remove two cups of the soup and place into a blender or food processor; process until smooth.  Return the mixture to the cooker; add milk, cover and cook on high 10 minutes or until heated through.


Friday, October 4, 2013

CHICKEN WINGS IN HONEY SAUCE

3 lbs chicken wings
salt to taste
freshly ground black pepper to taste
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup canola oil
2 garlic cloves, minced
sesame seeds for garnish, optional
thin green onion swirls for garnish, optional

Rinse wings and pat dry.  Cut off and discard tips.

Cut each wing at the joint to make 2 pieces.  Sprinkle wings with the salt and pepper.

Place wings on broiler pan and broil 4 to 5 inches from the heat for 20 minutes turning halfway through cooking time.  Transfer wings to crock pot or slow cooker.

Make sauce by combining the honey, soy sauce, ketchup, canola oil, and garlic in a bowl; pour over the wings in the cooker.

Place cover on cooker and cook on low 4 to 5 hours on or high 1 to 2 1/2 hours.

To serve garnish with the sesame seeds and/or green onion swirls if desired.


Thursday, October 3, 2013

CAPONATA

1 med (approx. 1 lb) eggplant, peeled and cut into 1/2-inch pieces
1 can (14.5-oz) diced Italian tomatoes, undrained
1 med onion, chopped
1 red bell pepper, seeded and cut into 1/2-inch pieces
1/2 cup salsa (your choice of heat)
1/4 cup olive oil
2 tbsp capers, drained
2 tbsp balsamic vinegar
3 garlic cloves, minced
1 tsp dried oregano
1/4 tsp salt
1/3 cup packed fresh basil, cut into thin strips
Sliced, toasted Italian or French bread

Combine the first 11 ingredients in a slow cooker or crockpot.  Place lid on cooker and cook on low for 7 to 8 hours until the veggies are crisp tender.  Stir in the basil.

Serve at room temperature on the toasted bread.


Wednesday, October 2, 2013

CROCKPOT STUFFED BELL PEPPERS

  • 6 bell peppers, green, red, or orange (washed, topped, and seeded)
1 tbsp shortening
1 1/2 lb ground beef
1 cup cooked brown rice
1 small onion, chopped
1 tsp salt
1/8 black pepper
1/8 tsp basil
1/2 cup ketchup
1 8-oz can tomato sauce 
Heat shortening in skillet and brown beef.  Combine meat and next 6 ingredients.  Stuff bell peppers.  Arrange peppers in large crock pot (may be stacked if necessary).  Pour tomato sauce over peppers.  Cook on low for 6-7 hours or on high for 3-4 hours.


Personal note: I like to use 2 red, 2 green, and 2 orange bell peppers for color and replace the ketchup and tomato sauce with a favorite pasta sauce.
Note: I got the main ideas for this recipe from Recipes4Living.


Tuesday, October 1, 2013

BEEF BURGUNDY AND BACON

1 slice bacon, cut into squares
2 lbs sirloin tip or round steak, cubed, trimmed
1 tsp canola oil
1/4 cup flour
1/8 tsp salt
1/2 tsp seasoning salt
1/4 tsp dried marjoram
1/4 tsp dried thyme
1/4 tsp pepper
1 garlic clove, minced
1 beef bouillon cube, crushed
1 cup burgundy cooking
wine
1/4 lb fresh mushrooms, sliced
2 tbsp cornstarch
2 tbsp cold water
Hot butter noodles for 6, for serving

Cook the bacon in a skillet until browned; remove bacon.

Coat the beef with the flour and brown on all sides in canola oil. Cut meat into bite-size pieces.

Combine steak, bacon drippings, bacon, seasonings, garlic, bouillon, and wine in the slow cooker or crock pot.

Place lid on cooker and cook on low 6 to 8 hours.

Add the mushrooms.

Dissolve the cornstarch in the cold water and stir into the cooker.

Replace lid on cooker and cook on high for 15 minutes.

Serve over hot buttered noodles.