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.

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