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.

Tuesday, September 30, 2014


I don't care much for meat but I do love a good vegetable soup! In my opinion, the cabbage makes this soup!

3 cans (14-oz each) vegetable broth
2 cups unpeeled cubed potatoes
2 cups sliced leeks, white part only
1 can (14.5-oz) diced tomatoes, undrained
1 medium onion, chopped
1 cup chopped or shredded cabbage
1 cup sliced celery
1 cup sliced carrots
3 garlic cloves, chopped
1/8 tsp rosemary
1 can (16-oz) great nothern beans, rinsed and drained
salt to taste
freshly ground black pepper to taste

In a 5-quart slow cooker/crock pot, combine the broth, potatoes, leeks, tomatoes, onion, cabbage, celery, carrots, garlic, and rosemary. Cover and cook on low 8 hours.

Stir in the beans and season with the salt and pepper. Replace cover and cook an additional 30 minutes.

Yield: 8-10 servings

Monday, September 29, 2014


When I saw this recipe from TOH I knew I had to add it to my recipes. Three of the foods I love in one dish!

  •  1/2 teaspoon salt
  •  1/4 teaspoon pepper
  •  1 tablespoon canola oil
  •  3 medium apples, peeled and sliced, divided
  •  1/4 cup honey
  •  1 tablespoon ground cinnamon
  •  Minced fresh parsley, optional

  • Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides; cool slightly. With a paring knife, cut about sixteen 3-in.-deep slits in sides of roast; insert one apple slice into each slit.
  • Place half of the remaining apples in a 4-qt. slow cooker. Place roast over apples. Drizzle with honey; top with onion and remaining apples. Sprinkle with cinnamon.
  • Cover and cook on low for 6-8 hours or until meat is tender. Remove pork and apple mixture; keep warm.
  • Transfer cooking juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with pork and apple mixture. Sprinkle with parsley if desired. Yield: 6 servings.

  • Read more: http://www.tasteofhome.com/recipes/apple-cinnamon-pork-loin#ixzz3El0sz27N

    Saturday, September 27, 2014


    This is the perfect recipe for busy hosts/hostesses. So if the party is at your house purchase these three ingredients, throw them in the slow cooker four hours before the guests are expected and you are set to go!

    1 can (14-oz) Jellied Cranberry Sauce
    1 bottle (12-oz) chili sauce
    1 bag (2 lb) frozen, precooked, cocktail-size meatballs

    Combine the sauces in a bowl and whisk together until smooth.

    Place the meatballs into the cooker and pour the sauce overall.

    Place lid on cooker and cook on high for 4 hours.


    A friend shared this recipe from Chef In Training with me. I don't like sausage in my meatloaf so I do all beef. It works either way.

    • 3 lbs. ground beef
    • 1 lb. sausage
    • ½ cup bread crumbs
    • 3 eggs
    • 1 packet dry powdered ranch mix
    • ¼ cup BBQ sauce, plus more for topping after it is cooked
    • ½ medium onion, chopped finely
    • 1 tsp. salt
    • 1 Tbsp. garlic

    1. In a large bowl, mix beef, sausage, bread crumbs, eggs, ranch packet, ¼ cup of BBQ sauce, onion, salt and garlic together by hand in large bowl.
    2. Add to slow cooker and form into a loaf shape.
    3. Add desired amount of BBQ sauce on top of loaf to glaze and cook on LOW for 6 hours.
    4. Once cooked and ready to serve, top with more BBQ sauce if needed.

    Friday, September 26, 2014


    1. 1 beef Shoulder Roast Boneless (2-1/2 pounds)
    2. 2 cups chopped onions
    3. 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
    4. 1 cup frozen hash brown potatoes (cubes)
    5. 1 cup beef broth
    6. 1 tablespoon minced garlic
    7. 1 teaspoon dried thyme leaves
    8. 1/2 teaspoon salt
    9. 1/4 teaspoon pepper
    10. 2 cups broccoli slaw
    11. 1/2 cup frozen peas
    1. Cut beef roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
    2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

    Note: This is a recipe I got from BEEF It's What's For Dinner.

    Wednesday, September 24, 2014


    This is an old Uncle Ben's Rice Recipe

    6-8 chicken breast
    1 can of cream of chicken soup
    1 can of cream of mushroom soup
    ½ cup of green chilies
    1 tsp of salt
    1 tsp of pepper
    1 tsp of butter
    1 tsp of “secret seasoning” (celery salt)
    1 bag of Uncle Ben’s Creamy Four Cheese Rice

    Combine all ingredients in crock pot and cook on low 8 to 10 hours.

    Tuesday, September 23, 2014


    I do not cook or eat lamb but try to post lamb recipes occasionally for you who do. I recently received this recipe from Better Homes and Gardens so I am sharing it with you.

    1 3/4 lbs boneless lamb leg roast
    nonstick cooking spray
    2 medium Yukon Gold potatoes, cut into 1-inch wedges
    1 large red onion, cut into thin wedges
    3 cups green beans (12-oz), trimmed if desired
    2 tbsp quick-cooking tapioca
    2 tbsp honey
    2 tbsp lemon juice
    1 tbsp snipped fresh rosemary
    4 garlic cloves, minced
    1/2 tsp salt
    1/4 tsp ground black pepper

    1. Trim fat from meat. Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Cook meat in hot skillet until brown on all sides. Set aside.
    2. Coat a 3 1/2- or 4-quart SLOW cooker with cooking spray. Place potatoes in the bottom of the prepared cooker. Add onion; top with green beans.
    3. In a small bowl combine tapioca, honey, lemon juice, snipped rosemary, garlic, salt, and pepper. Pour mixture over vegetables. Top with meat. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
    4. Remove meat from cooker; slice meat. Serve meat with vegetables and some of the cooking juices.
    5. N

      utrition Facts

       (Honey-Rosemary Roast Lamb with Potatoes and Green Beans)
    6. Per serving: 
    7. 343 kcal cal., 
    8. 7 g fat
    10. (3 g sat. fat, 
    11. 0 g polyunsaturated fat, 
    12. 3g monounsatured fat), 
    13. 98 mg chol., 
    14. 380 mg sodium, 
    15. 34 g carb., 
    16. 5 g fiber,
    17. 12 g sugar, 
    18. 36 g pro.

    Monday, September 22, 2014


    I got this recipe from a facebook friend. I haven't tried it yet but I will. Thought you might like to try it, too.

    The Absolute BEST Crockpot Beef Stroganoff Recipe

    2 pounds cubed stew meat
    2 cans Condensed Golden Mushroom Soup
    1 largish onion diced
    2-3-4 tabls of Worcestershire
    1/2 cup water
    8 oz of cream cheese
    couple of dashes of Garlic Salt (1 tsp?)
    couple dashes of Hot Paprika

    In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.

    Cook on Low for 8 hours.

    Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

    Monday, September 15, 2014


    This is an interesting and healthy recipe I got from Taste of Home. It was submitted by Deborah Vliet of Holland, Michigan.

  •  3 garlic cloves, minced
  •  2 cans (15 ounces each) black beans, rinsed and drained
  •  1 can (15 ounces) solid-pack pumpkin
  •  2-1/2 cups cubed cooked turkey
  •  2 teaspoons dried parsley flakes
  •  2 teaspoons chili powder
  •  1-1/2 teaspoons ground cumin
  •  1-1/2 teaspoons dried oregano
  •  1/2 teaspoon salt
  • In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
  • Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. Yield: 10 servings (2-1/2 quarts).
  • NOTE: Of course I won't eat this since it has turkey but may try it with lean ground beef.

  • Sunday, September 14, 2014


    6 boneless skinless chicken beasts
    1 tbsp canola or coconut oil
    1 cup chopped onion
    1 cup ketchup
    1/2 cup brown sugar
    1 can whole-cranberry sauce

    Place chicken in bottom of slow cooker, cover and cook on high while you make the sauce.

    In a saucepan, cook the onions for a minute in the oil; add the ketchup, brown sugar, and cranberry sauce; cook over low-heat while stirring until the brown sugar melts and sauce is broken up.

    Remove lid from cooker and pour the warm sauce over the chicken.

    Turn cooker to low and cook 3 to 4 hours until the chicken is cooked through. Always be sure chicken is cooked through before serving.

    Note: File Photo

    Friday, September 12, 2014


    4 lb pot roast
    2 cups water
    2 cans whole tomatoes
    2 tsp salt, optional
    1 1/2 tsp freshly ground black pepper
    2 tsp chili powder
    2 bay leaves
    1 tsp thyme
    1 large onion, quartered
    1/4 cup cooking sherry, optional
    parsley for garnish, if desired

    Place the roast in the cooker and add the remaining ingredients. Place lid on cooker and cook on high4 to 5 hours or on low 8 to 10 hours or until meat is tender and sauce has cooked down.

    Serve meat with sauce garnished with parsley, if desired.

    Note: File photo

    Thursday, September 11, 2014


    1 gallon apple cider2 cinnamon sticks1 can (12-oz) frozen lemonade concentrate
    Combine all ingredients in slow cooker or crock pot. Cook on high setting for 15 minutes then reduce to low setting and cook 1 to 2 hours before serving.

    May be served directly from the cooker for warm cider or removed and chilled for cold cider. 
    Keep any leftovers in the fridge.
    Serve with a thin slice of lemon, if desired.
    Note: File Photo

    Wednesday, September 10, 2014


    1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
    1 (14 ounce) can artichoke hearts, drained and coarsely chopped
    4 ounces cream cheese, room temperature
    1/2 cup sour cream
    1/4 cup mayonnaise
    1 clove garlic, grated
    1/4 cup grated parmigiano reggiano cheese (or parmesan), grated
    1/4 cup mozzarella, shredded
    cayenne or hot sauce to taste (optional)

    Mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.

    Directions for the oven: Mix everything, place it is a baking dish and bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20-30 minutes.

    Serve with whole-grain crackers or chips.

    Note: File Photo

    Tuesday, September 2, 2014


    1 1/2 lbs beef round steak, 1/2-inch thick
    4 slices bacon
    3/4 cup diced celery
    3/4 cup diced onion
    1/2 cup diced green bell pepper
    1 can (10-oz) beef gravy

    Cut steak into 4 serving pieces. Place a slice on bacon on each piece of meat.

    Mix the celery, onion, and bell pepper together in a bowl. Place approximately 1/2 cup of the mixture on each piece of meat.

    Roll up each piece of meat over the bacon and vegetables; secure ends with wooden picks.

    Wipe beef rolls with paper towels to dry and place in crock pot or slow cooker. Pour the gravy evenly over the meat rolls.

    Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours.

    Skim off any fat and remove wooden picks before serving.

    Note: File photo

    Monday, September 1, 2014


    1 jar (16-oz) unsalted peanuts

    1 jar (16-oz) salted peanuts
    1 bag (12-oz) semisweet chocolate chips
    1 bag (12-oz) milk chocolate chips
    2 bags (10-oz) peanut butter chips
    2 pkg (1-lb) white almond bark

    Layer the ingredients, in the order given, a large crockpot or SLOW cooker. Put lid on cooker, turn on low setting and leave for 2 hours. Remove lid and stir. Replace lid and leave for another 30 minutes. Stir again and then using a spoon place drops of mixture onto nonstick aluminum foil or waxed paper. Allow to harden for at least an hour.