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.

Friday, February 28, 2014


1 1/2 to 2 lbs beef stew meat, cut into 1-inch cubes
1/8 cup flour
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups beef broth
1 tsp Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1 tsp paprika
4 shiitake mushrooms, sliced
2 medium carrots, sliced
2 medium potatoes, diced
1 small onion, chopped
1 celery stalk, sliced

Place meat in cooker; combine the flour, salt, and pepper and pour over meat. Stir to coat each piece of meat with the flour.  Add remaining ingredients and stir to mix well.

Place lid on cooker and cook on low 10 to 12 hours or on high 4 to 6 hours.

Stir thoroughly before serving.

Yield: 4 to 5 servings.

Thursday, February 27, 2014


21 oz can Cherry Pie Filling
1 yellow cake mix
1/2 cup butter, melted
(When I make this again I think I will use 2 cans of Cherry Pie Filling. I am hoping that will make it last longer.)
1. Pour Cherry Pie filling into greased crock pot
2. Combine dry cake mix and butter until crumbly, sprinkle over cherry filling
3. Sprinkle with walnuts if desired
4. Cook on low for 4 hours or high for 2 hours
5. Serve with ice cream
Note: I got this recipe from Tammilee Tips. That is her note about using two cakes of pie filling which is definitely my favorite way.  NOTE TO DIABETICS: I USE A SUGAR-FREE YELLOW CAKE MIX AND SPLENDA CHERRY PIE FILLING. YUMMY!


medium-size crisp tart apples (Granny Smith or Braeburn), peeled if desired, cut into 1/2-inch-thick slices (about 6 cups)
teaspoon ground cinnamon
cup quick-cooking oats
cup packed brown sugar
cup all-purpose flour
cup cold butter, cut into small pieces
cup chopped pecans
cup toffee bits

Spray 3- to 4-quart slow cooker with cooking spray. In large bowl, mix apples and cinnamon to coat. Place in slow cooker.

In medium bowl, mix oats, brown sugar, flour and butter with pastry blender or fork until crumbly. Stir in pecans and toffee bits. Sprinkle crumb mixture evenly over apples.

Cover; cook on Low heat setting 4 to 6 hours. 

Serve with ice cream, if desired.

Note: If you'd like the apple slices to retain their shape and have a slightly firm texture, use the low end of the cook time range.

Wednesday, February 26, 2014


tablespoon olive or vegetable oil
teaspoon Worcestershire sauce
5- to 6-lb beef boneless sirloin tip roast or boneless rump roast
cloves garlic, finely chopped
tablespoons chopped fresh rosemary leaves
teaspoon salt
teaspoon coarsely ground pepper
medium onion, sliced
cup beef broth
tablespoons chili sauce

cup all-purpose flour

In small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In 5- to 6-quart slow cooker, add onion. Pour 1/4 cup of the broth over onion. Place beef roast on onion. Refrigerate remaining broth.

Cover and cook on Low heat setting 8 to 9 hours.

Remove beef from cooker; cover to keep warm. In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. Increase heat setting to High. Cook uncovered 5 to 10 minutes or until thickened. Serve gravy with beef.

Yield: 10-12 servings

Note: This is my version of a Pillsbury recipe.

Tuesday, February 25, 2014


I got this recipe in my email today from Pillsbury. Obviously I haven't tried it but it looks and sounds delicious for those of you who like poultry so I thought I would share it with you.

teaspoons vegetable oil
medium onion, chopped
medium stalks celery, diced (1 cup)
medium carrots, diced
cup diced smoked turkey (6 oz)
cup uncooked wild rice
teaspoon dried tarragon leaves
teaspoon pepper
3 1/2
cups Progresso® chicken broth (from 32-oz carton)
cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed
can (12 oz) evaporated fat-free milk
cup all-purpose flour
2 tablespoons dry sherry, if desired

In small bowl, mix milk and flour; stir into soup. Cover; cook about 20 minutes or until thickened. Stir in sherry before serving.

In 10-inch skillet, heat oil over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until tender.

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in cooker. Pour broth over top.

Cover; cook on Low heat setting 6 to 8 hours, stirring in peas for last 15 minutes of cooking.

Monday, February 24, 2014


cups water
cup steel-cut oats
cup packed brown sugar
cup instant cocoa mix
teaspoon salt

Chocolate chips and additional brown sugar, if desired

Spray 4- to 5-quart slow cooker with cooking spray. In large bowl, mix water and oats. Pour into slow cooker.

Cover; cook on Low heat setting 6 hours or until oats are cooked through and liquid is absorbed. Stir in 1/3 cup brown sugar, the instant cocoa mix and salt just before serving. Serve with chocolate chips and additional brown sugar.


This is basically an Eating Well recipe with a few Linda touches.

3 lbs sturdy apples such as Granny Smith or Rome
1/4 cup sugar
1/2 tsp ground cinnamon
1 tsp vanilla extract

Peel apples and slice into 1/4-inch slices (you should have around 9 cups).  Place apple slices in a 4-quart or large slow cooker or crock pot. Add the sugar and cinnamon; toss to coat well.

Place lid on cooker and cook until apples are very tender and almost translucent but not pureed for 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low. Stir in the vanilla.

Transfer apples to a bowl and allow to cool slightly. Cover and refrigerate until chilled.

To serve, place is serving dish and top with ice cream and/or chopped nuts, if desired.

Friday, February 21, 2014


2 lb smoked sausage, cut into 2-inch chunks
1 medium onion, sliced
4 tbsp grainy brown mustard
4 tbsp balsamic vinegar
4 tbsp brown sugar
3 tbsp honey

Spread the onion over the bottom of the cooker; top with the sliced sausages.

Combine the mustard, vinegar, brown sugar, and honey together in a cup; pour over the sausages.

Place lid on cooker and cook on low 5 to 7 hours or on high for half that time.

This dish is good served with rice. May also be cut into smaller pieces and served directly from the cooker as appetizers.

Thursday, February 20, 2014


1 1/2 pounds lean ground beef
1/4 teaspoon salt
1 large red onion, chopped (about 2 cups)
2 garlic cloves, minced
3 Tablespoons Worcestershire sauce
1 package (8 oz.) sliced mushrooms
2 Tablespoons Dijon mustard
2 cans (10 3/4 oz. each) fat free condensed cream of mushroom soup
2 cans (14.5 oz. each) beef broth
1/4 cup flour
1 package (8 oz.) shredded sharp Cheddar cheese
1/2 cup chopped fresh chives
Garnishes: Arugula, freshly ground black pepper, cheddar cheese, grape tomatoes

Cook first 4 ingredients in a large nonstick skillet over high heat, stirring occasionally, 8 minutes or until beef is browned. Stir in Worcestershire and cook 1 to 2 minutes.
Place mushrooms in an even layer in bottom of slow cooker crock. Top with cooked beef mixture and drizzle with mustard. Pour soups over mixture.
Cover and cook on HIGH 3 to 3 1/2 hours or LOW 6 to 7 hours. Whisk together flour and 1/2 cup water and whisk into soup. Cook uncovered 8 minutes, stirring occasionally. Turn off slow cooker or place on the WARM setting and add cheese, stirring until melted. Stir in chives. Top with garnishes. 
Notes:This basic recipe is from Hamilton-Beach appliances. It is really good served with toasted garlic bread!

Wednesday, February 19, 2014


Note: This is a Pillsbury recipe I saw and liked. I love Mexican food and pork is my favorite meat. Since I am diabetic I traded the biscuits for whole-grain tortillas but for you who can have them, the biscuits sound delicious!
tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
boneless pork shoulder (3 lb)
can (10 oz) Old El Paso® red enchilada sauce
cans (16.3 oz each) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (16 biscuits total)
cup all-purpose flour
cup vegetable oil

Salsa, shredded lettuce and shredded Mexican cheese blend, if desired

Spray 5-quart slow cooker with cooking spray. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.

Cover; cook on High heat setting 5 to 6 hours or until tender.

During last 20 minutes of cooking, make taco shells: Separate dough into 16 biscuits. Sprinkle flour on work surface; press or roll each biscuit to form 6-inch round. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 biscuit rounds to skillet; cook 1 minute on each side or until light golden brown. Repeat with remaining biscuit rounds, adding more oil as needed.

Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add 1 cup of the strained sauce. Stir well. Spoon pork mixture into taco shells. Top with salsa, lettuce and cheese.