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, June 30, 2014


  • 1 cup dried black beans
  • 1-1/2 cups medium pearled barley
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 8 cups water
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1/2 cup honey mustard salad dressing
  • 2 tablespoons Dijon mustard
  • 1/4 cup Parmesan cheese
  • 2 red or orange bell peppers, chopped
  • 2 cups cherry tomatoes
  • 1 cup cubed Havarti cheese
Start the night before you want to make the recipe.
Pick over beans, rinse, cover with water, and soak overnight.
In the morning, drain well and place in 4-quart slow cooker along with barley, onion, garlic, and carrot. Cover with 8 cups water. Cover and cook on low for 8-9 hours until beans are tender.
In large bowl, combine yogurt, mayonnaise, honey mustard salad dressing, mustard, and Parmesan cheese. Drain mixture in crockpot and stir into bowl. Stir in bell peppers, cherry tomatoes, and Havarti cheese. Cover and chill for 1-2 hours before serving.
Note: I went web-surfing for something new to make in my slow cookers. This recipe caught my eye as I need beans and grains in my diet for health reasons. Haven't made it yet but plan to soon.

Friday, June 27, 2014


  • 3½ cups all purpose flour
  • 1 packet dry active yeast (2¼ teaspoons)
  • 1¼ cups warm water
  • ¼ cup fresh rosemary, chopped, divided
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 teaspoon sugar
  • 1 teaspoon sea salt or kosher salt, divided

  1. In a large bowl, mix together the water, yeast, and sugar. Let sit 10 minutes. The mixture should become bubbly.
  2. Stir in half of the salt (1/2 teaspoon), half of the rosemary (2 tablespoons), the 3 tablespoons of extra virgin olive oil, and all of the flour. Mix until fully combined. Work it together with your hands, if necessary.
  3. Lightly grease a large bowl and place the dough in. Cover it with a kitchen towel and leave the dough in a warm, draft-free area. Let it sit and rise for 1 hour.
  4. Remove the dough from the bowl and gently roll it into a ball on a floured surface. Let it sit for another 20 minutes.
  5. Set the crock pot to high. Line the crock pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the crock pot. Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary.
  6. Drape paper towels over the top of the crock pot and then place the lid on. This should capture any moisture that would sit on the lid and prevent it from dripping back onto your bread.
  7. Cook the bread for 2 hours, and remove from the crock pot. It will most likely still be a bit pale on the outside. It tastes great this way, but I like to put mine on a baking sheet lined with parchment paper and put it under the broiler for a quick 3 - 5 minutes to get a crunchier, darker crust.
  8. Let cool before slicing. Serve with extra olive oil drizzled on top.

Note: This is a recipe I got from Pinterest. I love crusty breads and I love rosemary so this was a perfect fit for me. I think it is perfect with soups. Below is a quote from the lady I got the recipe from:

"This Rosemary Olive Oil Crock Pot Bread has the same flavors as the Macaroni Grill favorite, but is made in the Crock Pot so you don't have to heat up the whole house. Best of all, it's extremely easy to make, and you don't even need a stand mixer!" Morgan

Thursday, June 26, 2014


This is a recipe a friend shared with me. I don't eat chicken but my family loves it so this is a hit.

 18 large chicken drumsticks
onion powder
garlic powder
about 20 oz. of your favorite BBQ sauce (I use Sweet Baby Ray’s)

Place a layer of frozen or fresh drumsticks on the bottom of a large crock pot. Sprinkle with onion powder, garlic powder, salt and pepper. Pour about 10 oz. of the barbecue sauce over the chicken. Drizzle with Sriracha. Repeat with another layer of chicken, seasonings and sauces. Cover crock pot. Set it on low and let it cook for about 8 hours, or until chicken is done to your liking!

Wednesday, June 25, 2014


Love this recipe I got from Country Woman magazine in 2006 for short ribs. I love the addition of mango chutney, one of my favorites. I thought some of you would probably love these ribs, too.

  • 3/4 cup dry red wine or beef broth
  • 1/2 cup mango chutney
  • 3 tablespoons quick-cooking tapioca
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 3 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 4 pounds bone-in beef short ribs
  • 2 medium onions, sliced
  • Hot cooked egg noodles

  • In a 5-qt. slow cooker, combine the first 11 ingredients. Add ribs and turn to coat. Top with onions.
  • Cover and cook on low for 8-10 hours or until meat is tender. Remove ribs from slow cooker. Skim fat from cooking juices; serve with ribs and noodles. Yield: 8 servings.

  • Tuesday, June 24, 2014


    1 lb lean ground beef
    1 lb hot sausage
    1 small onion, chopped fine
    1 lb Velveeta cheese
    1/2 tsp garlic powder
    1 can diced tomatoes with peppers
    1 can cream of mushroom soup
    Worcestershire sauce to suit taste

    In a large skillet, brown the beef and sausage together with the onion; stir to crumble. Cook until meat is no longer pink; drain well.

    Place the meat mixture into a crock pot or slow cooker; add remaining ingredients and stir to mix together well. Cook on high for 1/2 to 1 hour. Ready to serve or may be served directly from the cooker while kept on low or warm.

    Serve hot with tortilla chips.

    Monday, June 23, 2014


    • 16 oz frozen blueberries
    • 1 cup quick oats
    • 1/2 cup pecan pieces
    • 1/2 cup almond meal*
    • 1/2 tsp. salt
    • 1/4 cup honey
    • 5 Tbs. butter, softened
    1. Spray the inside of the crock with cooking spray.
    2. Place blueberries in the bottom of the crock (no need to thaw).
    3. Stir together oats, pecans, almond meal.
    4. Add honey and softened butter, using a fork to make crumbles.
    5. Loosely crumble the topping over the blueberries.
    6. Cover and cook on low 3-5 hours.
    *Use whole wheat flour or oats that are ground fine if you don't have almond meal.

    Saturday, June 21, 2014


    I got this recipe from a friend who got it from Pinterest. So yummy. Too bad this diabetic can't overindulge on these!

  • 1 (10 3/4 oz) cream of chicken soup
  • 1 c. sour cream
  • 1 Tbsp onion flakes
  • 1/4 c. butter, melted
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 (32 oz) frozen cubed hash brown potatoes, thawed
  • 2 c. sharp cheddar cheese

  • Combine the cream of chicken soup, sour cream, onion and butter in a large bowl. Add hash browns and 1 1/2 c. cheese and stir until combined. Pour into 4 qt slow cooker, cover.
  • Cook for 4-5 hours on low or until potatoes are tender. Sprinkle the remaining cheese over potatoes and continue to cook 5 minutes or until cheese is melted.

  • From http://www.julieseatsandtreats.com/2014/04/crock-pot-comforting-cheesy-potatoes/2/#I1vy8OQ7IrI3z6oz.99

    Thursday, June 19, 2014


    I got this email today from Family Circle and thought some of you chicken lovers might like it. You know I won't be making it!

    • 1 1/2 cups  low-sodium chicken broth
    • 1/4 cup  balsamic vinegar
    • tablespoon  grated orange zest
    • 3/4 teaspoon  salt
    • 1/2 teaspoon  black pepper
    • 8 ounce package dried Mission figs, stems removed
    • tablespoons  vegetable oil
    • pounds  boneless, skinless chicken thighs
    • large onion, thinly sliced
    • tablespoons  flour
    • 16 ounce tube prepared polenta
    • 2/3 cup  crumbled blue cheese

    1. In a small bowl, stir together broth, vinegar, orange zest and 1/4 tsp each salt and pepper; set aside. Coarsely chop figs.
    2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to skillet and cook 5 minutes per side or until browned. Remove chicken to slow cooker and add onion to skillet. Sprinkle with 1/4 tsp each salt and pepper and cook, stirring often, for 2 minutes. Stir in flour and cook for 1 minute. Pour in broth mixture and bring to a boil. Pour skillet contents into slow cooker and add figs.
    3. Cover and cook on LOW for 5 hours.
    4. Meanwhile, prepare polenta following package directions. Sprinkle remaining 1/4 tsp salt into chicken mixture. Serve polenta with chicken and fig mixture; divide blue cheese among servings.

    Nutrition Facts
    Servings Per Recipe 6

    • Amount Per Serving
    • cal.(kcal)459
    • Fat, total(g)17
    • chol.(mg)160
    • sat. fat(g)5
    • carb.(g)42
    • fiber(g)5
    • pro.(g)37
    • sodium(mg)997

    Monday, June 16, 2014


    • Another recipe for all you chicken lovers out there!
    • 1/3 cup honey
    • 2 teaspoons orange zest
    • 2 tablespoons orange juice
    • 3 tablespoons reduced-sodium soy sauce 
    • 3 cloves garlic, minced
    • 1 1/2 tablespoons minced fresh ginger
    • 1 tablespoon rice vinegar
    • 1/4 teaspoon crushed red pepper
    • 12 medium chicken drumsticks (3-3 1/2 pounds), skin removed (see Tip)
    • 2 tablespoons chopped fresh cilantro
    • 2 teaspoons toasted sesame seeds

    1. Combine honey, orange zest, orange juice, soy sauce (or tamari), garlic, ginger, vinegar and crushed red pepper in a small bowl.
    2. Coat a 5- to 6-quart slow cooker with cooking spray. Add drumsticks, pour in the sauce and mix to coat. Cover and cook until an instant-read thermometer registers 165°F when inserted into the thickest part of the meat without touching bone, 2 to 3 hours on High or 4 hours on Low.
    3. Transfer the drumsticks to a bowl. Very carefully pour the liquid from the slow cooker into a medium skillet. Bring to a boil over high heat. Boil until reduced and syrupy, 10 to 15 minutes. Pour the sauce over the drumsticks and stir to coat. Serve sprinkled with cilantro and sesame seeds.
    Yield: 6 servings of 2 drumsticks
    Per serving: 245 calories

    Saturday, June 14, 2014


    When I saw this today I thought of the hundreds of readers out there who are always wanting chicken recipes. If you are a regular on my blogs you know I do not allow chicken in my mouth so this is for all you! Enjoy!

    Crock Pot Cheesy Chicken, Bacon, & Tator Tots is a delicious and super easy meal to put together! Your whole family will love it!
    Recipe type: main
    • 1 (32 ounce) bag tater tots
    • 3 ounce crumbled bacon pieces
    • 1 lb skinless chicken breasts
    • 1½ cups grated colby cheese
    • 1½ cups grated monterey jack pepper cheese
    • ¾ cup milk
    • salt and pepper

    1. Grease the bottom of the crock pot
    2. Layer ½ the tater tots on the bottom of the pot
    3. Sprinkle ½ of the bacon pieces on top of the tator tots
    4. Combine the two cheeses, and sprinkle ⅓ of it over the bacon and tots
    5. Top cheese with the chicken breasts
    6. Sprinkle chicken with salt and pepper to taste
    7. Top chicken with another ⅓ of cheese
    8. Sprinkle with other ½ of the bacon pieces
    9. Add remainder of the tater tots
    10. Top with final ⅓ of the cheese
    11. Pour milk over the top
    12. Set crock pot to high and cook 4-5 hours (3 was perfect for me)

    Thursday, June 12, 2014


    This is a favorite recipe from Kraft Foods. Slices of roasted eggplant added to this recipe make it even better.
    1 tbsp. oil

    lb.  sliced fresh mushrooms

     red peppers, coarsely chopped

    pkg.  (6 oz.) baby spinach leaves

    can  (15 oz.) HUNT'S® Tomato Sauce

     egg, beaten

    container  (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese

    pkg.  (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

    cup  KRAFT Grated Parmesan Cheese, divided

     whole wheat lasagna noodles, uncooked

    HEAT oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in tomato sauce.
    MIX egg, ricotta, 1-1/2 cups shredded cheese and 2 Tbsp. Parmesan until blended.
    SPOON 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.
    COOK on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.