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 9, 2014


1 can (30-oz) pumpkin pie filling
1 can (12-oz) evaporated milk
1 cup dried cranberries
4 eggs, lightly beaten
1 cup crushed or whole gingersnap cookies (optional)
Whipped cream (optional)

Combine pumpkin, milk, cranberries and eggs in slow cooker; mix thoroughly.

Place lid on cooker and cook on high 4 to 4 1/2 hours.

Serve with crushed or whole ginger snaps and whipped cream, if desired.

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