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.

Sunday, November 30, 2014


1/4 cup orange juice
1 stick butter
1/4 cup brown sugar
2 tsp ground cinnamon
1/2 tsp salt
4-5 lbs sweet potatoes
1 cup dried cranberries

In a 6-quart crock pot, mix the first 5 ingredients. Cover and cook on high while preparing the potatoes.

To prepare potatoes, wash, peel, cut into 1-inch pieces.

Stir the potatoes into the warm mixture in the cooker; cover and cook on high 3 to 4 hours.

Once the potatoes are soft, stir to mashed consistency and add the cranberries.

Turn temperature to low and cook another 30 minutes.

Yield: 6 to 8 servings.

Saturday, November 29, 2014


1 pkg (20-oz) vanilla candy coating, coarsely chopped
6-oz white baking chocolate with cocoa butter, coarsely chopped
3 tbsp butter-flavored vegetable shortening
1/2 tsp peppermint extract
1 pkg (16-oz) pretzel twists, coarsely chopped to make 8 cups
3/4 cup coarsely chopped striped round peppermint candies (approx 28 pieces)
3-oz dark chocolate, coarsely chopped
  1. Place a disposable slow cooker liner in a 3-1/2- or 4-quart slow cooker. Add candy coating, white chocolate, and shortening; stir to combine.
  2. Cover and cook on low-heat setting for 1 to 1-1/2 hours or until mixture is melted and smooth, stirring every 30 minutes. Stir in peppermint extract. Stir in pretzels and peppermint candies.
  3. Line two large baking sheets with parchment paper. Drop candy mixture by heaping tablespoons onto the prepared baking sheets. Let stand at room temperature until firm.
  4. In a small saucepan cook and stir dark chocolate over low heat until melted; cool slightly. Spoon melted dark chocolate into a decorating bag fitted with a 1/4-inch plain tip. (Or fill a heavy resealable plastic bag with melted chocolate; snip a small hole in one corner of the bag.) Drizzle melted dark chocolate over candies. If desired, sprinkle with additional crushed peppermint candies. Let stand at room temperature until firm.
Note: This recipe and picture are from BH&G.

Friday, November 28, 2014


  • A friend made these mashed potatoes and said they are the best!

  • 2 pounds red potatoes, cut into 2 inch pieces (you can peel them but I never do - I love red potato skins in my mashed potatoes!)
  • ½ cup sour cream (or plain Greek yogurt)
  • ¼ cup milk
  • 2 teaspoons minced garlic
  • 2 teaspoons salt
  • 1 teaspoon black pepper

  1. Spray the inside of a slow cooker with cooking spray. Add chopped potatoes. Cover and cook 2-3 hours on high or 5-6 hours on low.
  2. Add sour cream, milk, garlic, salt, and pepper to potatoes. Use a hand mixer to blend together all ingredients. (Please see note below recipe!) Give them a taste and add more salt if desired. Serve plain, or with any favorite toppings such as gravy, or cheese and bacon. 

Wednesday, November 26, 2014

Latest Poll Results

In our latest poll 20% of respondents say they use their slow cookers mostly for making soups and stews. 80% use their cookers for meats. Side dishes and appetizers each got 0%.

Tuesday, November 25, 2014


2 lbs of small red potatoes
1 can of cream of potato soup
1 (8oz) brick of cream cheese, softened
1 ranch seasoning packet
1/2 cup of water

Cut potatoes into bite size pieces.
In a bowl, combine the potato soup, cream cheese, seasoning packet, and water; add the potatoes and mix until potatoes are coated. 

Lightly spray crockpot with nonstick cooking spray and transfer potatoes to crockpot.

Cook on low setting 5 to 6 hours or on high setting 3 to 4 hours. 

Note: From Family Fresh Meals


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 -28 ounces can diced tomato
  • 2 -15 ounces cans red kidney beans, drained and rinsed
  • 1 -1 pound bag frozen corn kernels
  • 1 medium zucchini, grated
  • 1 large orange, yellow or red bell pepper, chopped
  • 1 -32 ounces box vegetable stock

  1. 1. Heat oil in a sauté pan over medium heat.
  2. 2. Add onions and cook for 3 minutes.
  3. 3. Add garlic, chili powder, and cumin, cook for an additional minute and then transfer to a crock pot.
  4. 4. Add the remaining ingredients and stir to combine.
  5. 5. Cook on low 6-8 hours or on high for 3-4 hours.
  6. 6. Serve with desired accompaniments.

Suggested Accompaniments: Sour Cream, Cheddar Cheese, Parmesan Cheese

This recipe and picture is from Weelicious

Friday, November 21, 2014


This is a recipe I got some time ago from a "Just a Pinch" recipes. It is from a lady in Alaska.
1 box Rice-A-Roni Spanish rice
1 1/2 cups frozen corn
1 can diced green chilies
3 cups cooked chicken, diced or shredded
1 can pinto beans, rinsed and drained
1 jar salsa
3/4 cup sour cream
1 can cream of chicken soup
2 1/2 cups shredded Mexican-Blend Cheese
3 tsp chili powder
6 large flour tortillas
Cook rice-a-roni according to directions on box, add corn after you add water and seasoning packet.
While rice is cooking, combine in a large bowl: chilies, chicken, pinto beans, 1/2 the salsa, sour cream, cream of chicken soup, 1 cup of cheese and chili powder. When rice is done cooking, add half the cooked rice to the other ingredients, and stir all together.
Spray crock pot with non-stick spray. Cut the 6 tortillas in half. Put a large spoonful of filling in the middle of tortilla, and put seam-side down in the bottom of crock pot. Spread remaining rice, salsa and cheese over each layer. Depending on how large your crock pot is, you will get either 2 or 3 layers.
Turn crock pot on low, and let everything get all melty and cozy (about 4 hours on low or 2 1/2 hours on high).

Thursday, November 20, 2014


The number of apples and sweet potatoes required will vary, depending on the size of your slow cooker. Just keep the ration at about 2/3 apples and 1/3 sweet potato. 

6-8 large apples (I used Honey Crisp), peeled, cored and coarsely chopped
1-2 medium sweet potatoes, peeled and coarsely chopped
1/4 cup water

Place the ingredients in a slow cooker, cover and cook on HI for about 3 hours or LOW for 6-8 hours until well softened. Blend with an immersion blender unless you prefer a chunkier texture. Cool and store in the refrigerator or freeze. 

This recipe is from Yankee Kitchen Ninja.

Wednesday, November 19, 2014

Latest Poll Results

In our latest poll, 44% of the respondents said they use their crock pot/slow cookers mostly in the winter while 55% said they use theirs year-round. I am in the year-round category.

Sunday, November 16, 2014


  • 1 (32-ounce) bag frozen whole kernel corn
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/4 cup water
  • 1 (8-ounce) package cream cheese
  • 1/2 cup butter
  • 3 to 4 strips bacon, fried crisp and crumbled, for garnish

    1. Place corn in a 4- to 5-quart slow cooker. Sprinkle corn with salt and sugar; drizzle with water. Place cream cheese and butter on top of corn mixture (do not stir).
    2. Cover and cook on LOW setting 4 hours. Stir well and garnish with the crumbled bacon before serving.
    This is my version of a recipe I saw from Mr. Food several years ago.


    Saturday, November 8, 2014


    This is basically a TOH recipe from 2011.

    1 (4 lb) boneless pork loin
    1 large onion, sliced
    2 cans (8-oz each) unsweetened pineapple chunks, undrained
    1/2 cup sugar
    1/2 cup lime juice
    1/2 cup soy sauce
    1/4 cup packed brown sugar
    2 tbsp teriyaki sauce
    2 garlic cloves, minced
    1 tsp ground ginger
    1 tsp curry powder
    1/4 tsp salt
    1/4 tsp freshly ground black pepper
    1 bay leaf
    1/4 cup cornstarch
    1/2 cup cold water

    Cut roast in half. Place onion in a 4- or 5-qt. slow cooker. Add pork. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the sugar, lime juice, soy sauce, brown sugar, teriyaki sauce, garlic, ginger, curry, salt, pepper, bay leaf and reserved juice. Pour over roast.

    Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°. Add pineapple during the last hour of cooking.
    Remove the meat, onion and pineapple to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. 

    Yield10 servings.

    Friday, November 7, 2014


    1 lb 90% lean ground beef
    1 can (14 1/2-oz) diced tomatoes, drained
    1 cup chopped onion
    1 garlic clove, minced
    1 tbsp chili powder
    1/2 tsp salt
    1/2 tsp ground cumin
    1/2 tsp dried oregano
    1/4 tsp red pepper flakes
    1/4 tsp black pepper
    2 cups cooked elbow macaroni

    Brown beef in a large nonstick skillet over medium-high heat, stirring to break-up; drain off the fat. Transfer meat to a slow cooker and add the tomatoes, onion, garlic, chili powder, salt, cumin, oregano, red pepper flakes, and black pepper; stir to mix well.

    Place cover on cooker and cook on low 4 hours.

    Stir in the cooked macaroni; cover and cook 30 to 45 minutes until macaroni is hot.

    Yield: 4 servings

    Wednesday, November 5, 2014


    2 cans (14 1/2-oz each) reduced-sodium beef broth
    1 can (14 1/2-oz) diced tomatoes, undrained
    1 cup diced potato
    1 cup coarsely chopped green cabbage
    1 cup coarsely chopped carrots
    1 cup sliced zucchini
    3/4 cup chopped onion
    3/4 cup sliced fresh green beans
    3/4 cup coarsely chopped celery
    3/4 cup water
    2 tbsp olive oil
    1 garlic clove, minced
    1/2 tsp dried basil
    1/4 tsp dried rosemary
    1 bay leaf
    1 can (15-oz) cannellini beans, rinsed and drained
    Grated Parmesan cheese, optional

    Combine the broth, tomatoes with juice, potato, cabbage, carrots, zucchini, onion, green beans, celery, water, oil, garlic, basil, rosemary and bay leaf in a 5-quart cooker; mix together well.

    Place lid on cooker and cook on low 5 to 6 hours.

    Add the beans; cover and cook on low 1 hour or until veggies are tender.

    Remove and discard the bay leaf before serving.

    Garnish each bowl with the grated Parmesan, if desired.

    Yield: 8 to 10 servings

    Monday, November 3, 2014


    Our latest poll ask if you make desserts in your crock pot/slow cooker. 80% of respondents say they have never made dessert in their cooker while 20% say they have once. Thanks for participating in the poll. We have some pretty tasty dessert recipes on this blog should you decide to try making a dessert in your cooker. Check them out!


    This is a recipe from When The Dinner Bell Rings.

    Approximately 3 pounds pork back ribs
    1 bottle barbecue sauce (18 ounces)
    1 (6 ounce) can of Coca-Cola
    ⅛ teaspoon salt
    ⅛ teaspoon pepper
    Directions: Cut rib rack in half. Sprinkle ribs with salt and pepper, then place in crock pot. Combine barbecue sauce and coke in bowl, mix well, then pour over ribs in crock pot. Cover crock pot with lid. Cook on high for 4 hours, or low for 8 hours, or until done.