WELCOME

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.

Friday, November 13, 2015

EASY CHICKEN CHOWDER

 3 cups cubed cooked chicken
1 can (14-oz) chicken broth
2 cans (10-oz each) cream of potato soup
1 large onion, chopped
3 celery ribs, sliced
1 pkg (16-oz) frozen corn, thawed
3/4 cup water
2/3 cup heavy cream

Combine all ingredients, except cream, in a 5 - 6 quart slow cooker. Place lid on cookers and cook 3 to 4 hours on low.

Add the cream, stir and cook another 15 minutes until heated through.

Yield: Serves 4 to 6

Tuesday, August 25, 2015

TURKEY BREAST WITH ORANGE SAUCE

1 large yellow onion, chopped
3 garlic cloves, minced
1 tsp dried rosemary
1/2 tsp freshly ground black pepper
1 2-3 lbs boneless skinless turkey breast
1 1/2 cups orange juice

Place onion over bottom of slow cooker.

In a small bowl or a cup, combine the garlic, rosemary and pepper; set aside.

Lay turkey breast on a cutting board and with a large slicing knife cut slices at 2-inch intervals about 3/4 way down the turkey. Rub the garlic mixture between the slices.

Place turkey, cut side up, over the onions in the cooker. Pour orange juice overall.

Place lid on cooker and cook on low 7 to 8 hours.

To serve, cut slices through and serve with the sauce in the cooker.

Garnish with fresh orange slices or wedges and sprinkle with fresh rosemary, if desired.

Yield: 4 to 6 servings


Sunday, August 23, 2015

APRICOT GLAZED BABY CARROTS WITH ONION

2 bags (16-oz each) baby carrots
1 medium yellow onion, cut in half lengthwise then sliced
1/4 tsp salt
1/3 cup honey
1/3 cup apricot preserves
2 tbsp chopped parsley

Place carrots and onion in a slow cooker; sprinkle with the salt.

Place lid on cooker and cook on low approximately 9 hours.

Discard the liquid that is in the cooker.

In a small bowl, combine the honey and preserves; pour over the carrots in the cooker.

Turn heat to high and cook another 10 to 15 minutes until hot.

Sprinkle with the parsley before servings.

Note: Carrots will be okay to stay in cooker on low or keep warm for up to two hours.


Note: File Photo

Saturday, August 22, 2015

TROPICAL TURKEY THIGHS

I do not eat poultry but it is a favorite for many of you. To meet your requests, here is another turkey recipe.

2 1/2 lbs (3 to 4) turkey thighs, skin removed
2 tbsp canola or olive oil
1 small yellow onion, halved length-wise and sliced
1 can (20-oz) pineapple chunks, drained
1 red bell pepper, cut into cubes
2/3 cup apricot preserves
3 tbsp low-sodium soy sauce
1 tsp lemon zest
1 tsp ground ginger
1/4 cup cold water
2 tbsp cornstarch
Hot cooked rice for serving

Rinse turkey and pat dry with paper towels.

Heat the oil in a large skillet; add turkey and brown on all sides.

Place onion slices on bottom of slow cooker and top with the chicken pieces. Add the pineapple and bell peppers over the turkey.

In a small bowl, combine the preserves, soy sauce, zest and ginger mixing together well. Spoon sauce over turkey.

Place lid on cooker and cook on low 6 to 7 hours.

Remove turkey from cooker and keep warm.

In a cup or small bowl, blend the cornstarch and water using a small whisk until smooth. Stir into the cooker. Keep lid off cooker and cook mixture on high for 15 minutes to thicken slightly.

Return turkey to the cooker and cook until heated through.

To serve, ladle the turkey and sauce over the rice.

Yield: 6 servings

Note: File Photo

Friday, August 21, 2015

CREAM OF ZUCCHINI SOUP

nonstick cooking spray
1 small onion, minced
3 1/4 - 4 cups grated zucchini with peel
2 cans (14-oz) cans chicken broth
1 tsp seasoned salt
1 tsp dried dill weed
1/2 tsp white pepper
2 tbsp butter, melted
1 carton (8-ox) sour cream

Spray inside of slow cooker with nonstick cooking spray.

Combine all ingredients except sour cream in cooker. Stir to combine.

Place lid on cooker and cook on low approximately 2 hours.

Fold the sour cream into the soup and cook another 10-15 minutes until heated through.

Yield: 4 servings

Note: File Photo

Wednesday, August 19, 2015

CAJUN-STYLE COUNTRY RIBS

2 cups baby carrots
1 large yellow onion, coarsely chopped
1 large green bell pepper, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 tsp minced garlic
2 tbsp Cajun seasoning, divided
4 lbs country-style pork ribs
1 can stewed tomatoes, do not drain
2 tbsp water
1 tbsp cornstarch
Hot rice for serving, optional

Combine carrots, onion, bell peppers, garlic and 2 teaspoons of the Cajun seasoning in a 5 or 6-quart slow cooker; mix well.

Trim any excess fat from ribs. Sprinkle 1 tablespoon of the Cajun seasoning over the ribs and add to the cooker. Pour tomatoes with their juice over the ribs.

Place lid on cooker and cook on low 6 to 8 hours until ribs are tender.

Remove meat and veggies from the cooker to a serving platter.

Allow juices in cooker to set for 5 minutes for the fat to rise; skim off fat.

Blend the water, cornstarch, and remaining Cajun seasoning in a small bowl until smooth; stir into the liquid in cooker. Cook, without lid, on high for 15-30 minutes until sauce is thickened.

Return meat and veggies to the cooker and stir carefully to coat with the liquid.

Serve over hot rice, if desired.

Yield: 6 to 8 servings.


Tuesday, August 18, 2015

CREAMY SPINACH PASTA

1 pkg (12-oz) medium-size noodles
1 cup half-and-half cream
1 pkg (10-oz) frozen chopped spinach, thawed
6 tbsp butter, melted
2 tsp seasoned salt
1 1/2 cup shredded Cheddar-Monterey Jack cheese blend

Cook noodles according to package directions; drain well.

Lightly spray the inside of a 5 to 6-quart size slow cooker.

Combine the noodles, cream, spinach, butter and salt in the cooker.

Cover and cook on low 2 to 3 hours.

Fold in the cheese and it is ready to serve.

Yield: 4 servings

(Ooops. Sorry, didn't take a picture.)

Monday, August 17, 2015

KICK IT UP BACON DIP

1 lb Mexican Velveeta cheese
1 (10-oz) can tomatoes with green chilies
1 tbsp minced dry onion flakes
2 tsp Worcestershire sauce
1/2 tsp dried mustard
1/2 cup half-and-half or whipping cream
16 bacon slices, cooked, drained, crumbled

Spray a slow cooker with nonstick cooking spray.

Place all ingredients except bacon in the cooker and stir to mix well.

Cook on low for 1 hour. Stir a few times during cooking to be sure cheese is melting and blending. Fold in 3/4 of the bacon.

To serve, sprinkle remaining bacon over all. May serve directly from the cooker to keep warm, if desired. Serve with tortilla chips and/or fresh veggies.

Serves: 4 to 6

Note: File Photo

Saturday, August 15, 2015

FIERY GREEN CHILI

This chili recipe is really different as it uses ground pork, ground beef, and butter beans.

1 cup low-sodium beef broth
1 cup tomatillo salsa
1 large green bell pepper, seeded and diced
1 large yellow onion, diced
3 garlic cloves, minced
1 tsp cumin
1 tsp ancho chili powder
3/4 tsp salt
1 lb ground pork
1 lb ground beef
1 can butter beans, rinsed and drained
1/4 cup chopped fresh cilantro
sliced green onions or scallions, lime wedges, sour cream for toppings, optional

Combine the broth, salsa, onion, bell pepper, garlic, cumin, chili powder and salt in a slow cooker. Crumble in both meats; stir to mix well.

Place lid on cooker and cook on high for 6 hours or on low 8 hours.

Break up the meat with a wooden spoon, if needed.

Stir in the beans and cilantro.

Dip into individual bowls for serving and top with the toppings, if desired.

NOTE: This is a high protein, low carb dish making it a good diabetic recipe.

Note: File Photo 

Wednesday, August 12, 2015

CHICKEN AND CORN CHILI

  • large onion, chopped
  • pound boneless, skinless chicken breasts
  • cups low-sodium chicken broth
  • green pepper, seeded and chopped
  • jalapeno chile, seeded and chopped
  • 1 3/4 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 14 1/2 - ounce can diced tomatoes with jalapenos, drained
  • 1 1/2 cups frozen corn, thawed
  • 15 - ounce cans cannellini beans, drained and rinsed
  • tablespoons stone-ground cornmeal
  • Shredded Monterey Jack cheese
  1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
  2. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Nutrition Information for Chicken and Corn Chili

Servings Per Recipe: 6
PER SERVING: 287 cal., 3 g total fat (1 g sat. fat), 45 mg chol., 736 mg sodium, 38 g carb. (9 g fiber), 27 g pro.


Source: Family Circle

Sunday, August 9, 2015

SPICY CHICKEN CACCIATORE

1/2 cup white whole-wheat flour
8 (approximately 2 lb) skinless boneless chicken thighs
1 tbsp olive or canola oil
3 cups chopped onion
2 cups chopped red bell pepper
6 garlic cloves, minced
1/2 cup dry red wine or chicken broth
1/2 cup tomato puree
1 1/2 tsp crushed red pepper
1 tsp dried oregano
1 tsp freshly ground black pepper
1/2 tsp salt
1 can (14.5-oz) petite diced tomatoes, do not drain
1/4 cup chopped fresh parsley or cilantro

Dredge chicken in the flour; shake of excess.

Heat a large skillet over medium-high heat; add the oil and swirl to coat. Add the chicken, in batches if necessary, and cook until browned on each side (approximately 4 minutes per side).

Place chicken into a 6-quart slow cooker.

Reduce heat under skillet to medium; add onion, bell pepper, and garlic, cooking 4 minutes. Add the broth and bring to a boil; simmer 2 minutes.

Add all ingredients to chicken in slow cooker, except for parsley or cilantro. Place lid on cooker and cook on low for 4 hours or until chicken is tender. Sprinkle with parsley or cilantro before serving.

Note: Serve over mashed potatoes or rice, if desired.

Serves 8.

Note: File Photo



Saturday, August 1, 2015

SPICY ASIAN PORK BUNDLES

1 ( approx. 3 lb) boneless pork sirloin roast
1/2 cup soy sauce
1 tbsp chili paste
2 tsp minced fresh ginger
2 tbsp water
1 tbsp cornstarch
2 tsp dark sesame oil
Large lettuce leaves for wrapping

Cut roast into 2 or 3 chunks.

Combine the meat, soy sauce, chili paste and ginger in slow cooker; mix well.

Place lid on cooker and cook on low 8 to 9 hours or until meat is fork tender. Remove meat from cooker and allow to cool enough for you to remove fat. Shred meat using two forks.

Let the liquid stand 5 minutes allowing the fat to rise to the surface; skim off fat.

Blend the water, cornstarch and oil until smooth; stir into the liquid in cooker. Cook, without lid, on high until thickened. Add the shredded meat back into the cooker and mix into the liquid. Replace lid on cooker and cook 20 to 30 minutes until hot.

Place 1/4 cup pork filling into a large lettuce leaf. Wrap to enclose.

Yield: Around 20 bundles.

Note: File Photo



Saturday, July 25, 2015

SWEET POTATO STUFFING

1/2 stick (1/4 cup) butter, cubed
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup low-fat chicken broth
1/2 tsp salt, optional
1/2 tsp sage
1/2 tsp poultry seasoning
1/2 tsp freshly ground black pepper
6 cups dry bread cubes
1 large sweet potato, cooked, peeled and finely chopped
1/4 cup chopped pecans

Heat the butter over medium-high heat in a Dutch oven; add the celery and onion, cooking and stirring until tender. Stir in the broth, salt, sage, poultry seasoning, and pepper. Add the bread cubes, potato, and pecans; toss to combine.

Grease or spray the inside of a 3-quart slow cooker and transfer the stuffing mixture to the cooker.

Place lid on cooker and cook on low 4 hours or until heated through.

Yield: 10 servings.


Friday, July 17, 2015

BEEF AND VEGGIES IN RICH SAUCE

1 pkg (8-oz) baby carrots
1 pkg (8-oz) sliced fresh mushrooms
1 medium-size green bell pepper, cut into strips
1 ( 2 1/2 to 3 lb) boneless beef chuck roast
1 can condensed golden mushroom soup, do not dilute
1/4 cup beef broth
1 tbsp Worcestershire sauce
1 packet (1-oz) dry onion soup mix
1/4 tsp freshly ground black pepper
3 tbsp cornstarch
2 tbsp water
4 cups hot cooked buttered noodles for serving, optional
Chopped fresh parsley (or cilantro), for garnish, optional

Place veggies in slow cooker and place the roast over veggies.

Combine the mushroom soup, broth, Worcestershire, onion soup mix, and pepper in a mixing bowl; mix together well. Pour mixture over the roast and veggies.

Place lid on cooker and cook on low setting 8 to 10 hours until meat is tender.

Remove roast to a cutting board and cover with foil. Allow to stand 10 to 15 minutes before slicing.

Meanwhile, blend the cornstarch in the water until smooth (a small whisk works great); stir into the cooker. Cook another 15 minutes or until broth is thickened.

To serve, place the sliced beef and veggies with gravy over the noodles. Garnish with the parsley or cilantro, if desired.

Yield: Approximately 8 servings


Thursday, July 16, 2015

PEACH UPSIDE-DOWN CAKE

  • 4-5 cups fresh or frozen peaches, peeled and sliced (about 5 or 6 medium peaches)
  • 1 teaspoon vanilla extract
  • 1/2 cups chopped pecans
  • 1/4 cup unsalted butter, plus 2 tablespoons, softened
  • 3/4 cup firmly packed light brown sugar
  • 2/3 cup white sugar
  • 2 tablespoons vegetable shortening
  • 1 large egg
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup half and half
  • Whipped cream or vanilla ice cream, for serving
  • Parchment paper
  • Line a 5 or 6-quart slow cooker with a large sheet of parchment paper, letting the ends reach over the rim, and pushing the paper firmly into the bottom of the slow cooker insert. Spray the parchment paper well with cooking spray. Cut off any excess parchment paper off the top.
In a large bowl, combine the peaches and vanilla. Set aside.

In a small saucepan, melt the 1/4 cup of butter. Then stir in the brown sugar until combined, about 5 minutes. Pour this mixture into the bottom of the slow cooker and spread evenly over the bottom.

Next spoon the peach mixture on top of butter sugar combination. Then, sprinkle the pecans over the peach mixture. Do not stir.

In a medium-sized bowl, use a mixer to cream together white sugar, shortening and the remaining two tablespoons of softened butter. Add the egg, egg yolk and vanilla and mix in. In a separate bowl, combine flour, baking powder, and salt. Alternate adding the flour mixture and the half and half to the creamed sugar mixture. Mix well and spoon on top of the peach layer, spreading the mixture a bit, but not mixing it in. Keep everything layered.

Place several layers of dish towels or paper towels over the slow cooker and replace the lid. Turn the slow cooker to high and cook for 1 1/2-2 hours or until a cake tester or knife inserted into the middle comes out clean. Then, remove the lid to the slow cooker and cook an additional 15-20 minutes for the top to form a soft crust.

Turn off the slow cooker and let the cake cool slightly. Then, carefully lift the cake from the slow cooker using the long ends of the parchment paper and place it on a large dinner plate or serving platter. Place another plate on top. Holding both plates, carefully flip the cake over and remove the parchment paper. Slice the cake and serve topped with freshly whipped cream or vanilla ice cream.

Source: Tastebook

Saturday, July 11, 2015

SMOKY BARBECUED BRISKET

1 (3 to 4 lbs) beef brisket
3 tbsp Worcestershire sauce
1 tbsp chili powder
1 tsp celery salt
1 tsp black pepper
1 to 1 1/2 tsp liquid smoke
2 cloves garlic, minced
2 bay leaves
Your favorite BBQ sauce

Trim excess fat from brisket, if necessary. Place brisket in a large resealable plastic bag.

In a small bowl combine the Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, and garlic; reach inside bag and spread the mixture over the meat on both sides. Seal bag and refrigerate for 24 hours.

Using at least a 4-quart slow cooker, place the meat including the marinade, and the bay leaves into the cooker. Cut meat if necessary to fit in cooker.

Place lid on cooker and cook brisket on low for 7 hours.

Add barbecue sauce to the cooker and cook for another hour.

Serve with additional barbecue sauce, if desired.


Friday, July 3, 2015

PORK CHOPS WITH MUSHROOMS AND POTATOES

1 can cream of mushroom soup
1 can golden mushroom soup
1 pkt (1-oz) onion mushroom soup mix
1 tbsp Worcestershire sauce
1/2 cup water
1 medium to large yellow onion, sliced
3/4 lb fresh mushrooms, sliced
4 medium to large potatoes halved or quartered depending on size
4 large bone-in pork chops

In a slow cooker, combine the soups, soup mix, Worcestershire sauce and water; stir with a whisk to blend.

Add the onion, mushrooms and potatoes, stir into the mixture.

Place the chops on the veggies and turn to coat with the soup mixture.

Place lid on cooker and cook on low 6 to 7 hours.

To serve, spoon the 'gravy' mixture over the chops.

Yield: 4 servings.

Note: File Photo

Thursday, July 2, 2015

SOUTHWEST BLACK BEAN CHICKEN SOUP


1 lb cooked chicken, shredded
3 (15.5-oz each) cans black beans, drained and rinsed
2 (14-oz each) chicken broth
2 (10-oz each) cans diced tomatoes with green chile peppers
1 can whole kernel corn
1/2 large-size yellow onion, chopped
1/2 cup chopped jalapeno peppers (wash hands thoroughly after handling)
2 garlic cloves, minced
2 1/2 tsp chili powder
2 tsp red pepper flakes
2 tsp ground cumin
1 tsp ground coriander
salt and freshly ground black pepper to taste
1/2 cup sour cream for garnish (more if desired)
Tortilla chips for serving, if desired

Place the chicken, beans, broth, tomatoes with juices, jalapenos, corn, onion, garlic and other spices in slow cooker.

Cook mixture on low for 8 hours or on high for 4 hours.

To serve, top each serving with a spoonful of sour cream and serve with tortilla chips, if desired.

Wednesday, July 1, 2015

KIELBASA

4 keilbasa sausages
1 large onion, sliced thin
1 large green bell pepper, cut into strips
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp black pepper
1/2 cup chicken broth
4 hoagie rolls, split

Brown the sausages in a nonstick skillet over medium-high heat for 3 to 4 minutes. Transfer to a slow cooker and add the onion, bell pepper, and spices. Stir in the broth.

Place lid on cooker and cook on low setting 7 to 8 hours.

To serve, place the sausages in the rolls and top with the onion and bell pepper.

Condiment suggestions are mustard, pickled peppers, dill pickles.

Yield: 4 sandwiches




Monday, June 29, 2015

SPINACH SPOONBREAD

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
1 red bell pepper, diced
4 eggs, lightly beaten
1 cup cottage cheese
1 pkg (5.5-oz) cornbread mix
6 green onions, sliced
1 stick (1/2 cup) butter, melted
1 1/4 tsp seasoned salt

Lightly grease the interior of the crock of a slow cooker; preheat on high.

In a large bowl, combine all the ingredients and mix together well. Pour mixture into the prepared cooker

Place lid on cooker slightly ajar to allow excess moisture to escape. Cook on low 3 to 4 hours or on high 1 3/4 to 2 hours or until the edges are golden brown and a knife inserted in the center comes out clean.

Serve bread by spooning from the cooker or loosen from bottom and sides with a knife; invert onto a serving platter and cut into wedges.

Yield: 8 servings

Note: File Photo

Friday, June 26, 2015

PORK MEATBALLS WITH SAUERKRAUT

1 1/4 lbs lean ground pork
3/4 cup dry bread crumbs
1 large egg, lightly beaten
2 tbsp milk
2 tsp caraway seeds, divided
1 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1 jar (32-oz) sauerkraut, drained, squeezed dry and snipped into small pieces
1/2 cup chopped onion
6 slices bacon, fried crisp, drained and crumbled
chopped parsley

Combine pork, bread crumbs, egg, milk, half the caraway seeds, salt, Worcestershire sauce and pepper in a large bowl. Mix well and shape into 2-inch size meatballs.

Brown meatballs in a large skillet sprayed with nonstick cooking spray over medium-high heat.

Combine the sauerkraut, onion, bacon, and remaining half of the caraway seeds in a slow cooker. Place meatballs atop the sauerkraut mixture.

Place lid on cooker and cook on low 6 to 8 hours.

Before serving, sprinkle with the chopped parsley.

Yield: 4 to 6 servings.


Saturday, June 20, 2015

HOT AND SOUR SOUP

2 cans (14.5-oz each) chicken broth
1 cup chopped or shredded cooked chicken*
4-oz fresh shiitake mushroom caps, sliced thin
1/2 cup sliced bamboo shoots, cut into thin strips
3 tbsp rice wine vinegar
2 tbsp soy sauce
1 1/2 tsp Chinese chili paste OR 1 tsp hot chili oil
4-oz firm tofu, well drained; cut into 1/2-inch cubes
2 tsp dark sesame oil
2 tbsp cornstarch
2 tbsp cold water
fresh chopped cilantro or sliced green onions for garnish

Combine the chicken broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce and chili paste in a slow cooker; cover and cook on low 3 to 4 hours.

Stir the tofu and sesame oil into the soup.

Blend the cornstarch and water together until smooth; stir into the soup.

Cover and cook on high 15 minutes or until the soup has thickened.

To serve, dip into bowls and garnish with the cilantro or green onion.

Yield: 4 servings

Note: Dark (Asian) sesame oil has a strong nutty flavor. Do not use more than called for without taste-testing soup first.


Friday, June 19, 2015

APPLE SPICE DUMP CAKE

I got this recipe from Mr Food in 2011. Quick, easy, and tasty.

2 cans (21-oz each) apple pie filling
1 box (2-layer size) spice cake mix
1/2 cup butter, melted

Lightly spray the interior of the crock pot with nonstick cooking spray.

Empty both cans of pie filling into the crock pot. Spread out evenly.

In a mixing bowl, pour the melted butter over the dry cake mix; mix until crumbly.

Sprinkle the crumb mixture over the apple pie filling.

Place lid on cooker and cook on high for 2 hours or on low for 4 hours.


Tuesday, June 16, 2015

BEANS AND SAUSAGE

1 lb smoked sausage, cut in half lenthwise and then into slices
1 medium yellow onion, chopped
1 cup ketchup
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 tbsp cider vinegar
2 tbsp molasses
3 tbsp yellow mustard (or brown, if you prefer)
3 cans (approx. 1 lb each) great northern beans
Nonstick cooking spray
Diced white onion for garnish, if desired

Spray the inside of slow cooker with the nonstick cooking spray.

Brown the sausage and onion together in a nonstick skillet; transfer to a slow cooker.

In a large bowl, combine the ketchup, sugars, vinegar, molasses, mustard and beans until blended. Pour mixture over the sausage/onion mixture and stir to blend.

Place lid on cooker and cook on low for 6 to 8 hours until bubbly and heated through.

Yield: Approximately 14 servings.






Monday, June 15, 2015

STUFFING MADE WITH APPLESAUCE

1 stick (1/2 cup) butter
1 cup chopped walnuts or pecans
2 yellow onions, chopped
1 pkg (14-oz) cubed herb stuffing mix
1 1/2 cups no-sugar-added applesauce
1 cup water
Nonstick cooking spray

Melt 2 tablespoons of the butter in a large skillet over medium heat; add the nuts and cook, stirring often, for 5 minutes to toast. Remove nuts to a small dish and set aside.

Add the remaining butter to the skillet, add onion and saute until tender, 3 to 4 minutes.

Spray the inside of a 4 to 6-quart slow cooker with the cooking spray.

Spread the stuffing mix over bottom of cooker; add the butter/onion mixture and stir to combine.

Add the applesauce and water to the cooker and stir gently to combine.

Place lid on cooker and cook on low 4 to 5 hours.

Before serving, sprinkle the toasted nuts over all.

Note: Add some cooked shredded turkey or chicken, if desired.

Note: File Photo





Friday, June 12, 2015

TATOR TOT CASSEROLE

This is my version of a recipe I saw from the Crockin' Girls.

1 bag (32-oz) frozen tator tots
1 lb lean ground beef, browned, crumbled, drained
1 cup light sour cream
1 can cream of mushroom or cream of chicken soup
1/4 lb bacon, cooked crisp and crumbled + 2 slices for garnish, if desired
2 cups Mexican-style shredded cheese, divided
6 green onions, chopped, divided
Nonstick cooking spray

Spray slow cooker interior with nonstick cooking spray.

In a large mixing bowl combine the beef, sour cream, soup, crumbled bacon, 1 cup cheese and half the onions.

Cover bottom of cooker with a layer of tator tots; layer half the beef mixture over tots. Repeat layers.

Sprinkle the remaining cup of cheese overall.

Place lid on cooker and cook on low 5 hours or on high 2 1/2 to 3 hours.

Garnish with the remaining green onions and crumble the other 2 slices of bacon over the top, if using.

Picture Source: Crockin' Girls



Tuesday, June 9, 2015

EASY BAKED POTATOES

4 - 6 large baking potatoes
olive or canola oil
salt, optional
Aluminum foil
Toppings such as butter, sour cream, crumbled bacon, cheese, broccoli, pine nuts, garbanzo or kidney beans, chopped green onion, chopped boiled egg, etc.

Scrub potatoes well and allow to dry completely.

Rub oil over the potatoes and sprinkle with salt, if using. Wrap each potato in a piece of aluminum foil and seal.

Place potatoes in slow cooker and place lid on cooker.

Cook on low 6 to 8 hours, depending on size of potatoes.

Serve with your choice of toppings.

Note: File Photo

Monday, June 8, 2015

HILLBILLY BAKED BEANS

1/2 lb lean ground beef, browned and drained
1/2 cup chopped yellow onion
1 1/2 cups prepared barbecue sauce
1/3 cup brown sugar
1/2 cup water
1 can red kidney beans, drained
1 can butter beans, drained
1 can pork and beans, do not drain
1/2 lb bacon, fried crisp, drained on paper towels, crumbled

In a 5 or 6-quart slow cooker, combine the beef, onion, barbecue sauce, sugar and water; stir to mix well. Add the beans and bacon, stirring to combine.

Place lid on cooker and cook on low 6 hours or on high 4 hours.

Yield: 8 servings

Note: File Photo



Thursday, June 4, 2015

BREAKFAST COBBLER

4 medium-sized apples, peeled and sliced 
1/4 C. honey 
1 t. cinnamon 
2 T. butter, melted 
2 C. granola cereal 

Spray inside of Crock-Pot with nonstick spray. 

Place apples in slow cooker and mix in remaining ingredients. 

Cover and cook on warm 8-9 hours, or overnight. 

Serve with milk. 

Note: File Photo




Wednesday, June 3, 2015

PIZZA CASSEROLE

1 pkg (16-oz) whole-grain rigatoni, uncooked
1 1/2 lbs lean ground beef
1 small yellow onion, chopped
1 pkg (16-oz) shredded mozzarella cheese
2 cans (15-oz each) pizza sauce
1 can cream of mushroom soup - do not dilute
1 pkg (8-oz) sliced pepperoni

Cook the pasta according to the package directions; drain in a colander.

While the pasta cooks, place the beef and onion in a large skillet and cook until meat is no longer pink. Stir often during cooking to break up the beef. Drain meat and onion well in a colander.

Place the pasta in a 5 or 6-quart slow cooker; stir in the beef and onion mixture. Add the remaining ingredients and stir to mix well.

Place lid on cooker and cook on low for approximately 3 hours or until heated through.

Yield: About 12 servings


Source: This is my version of a recipe I saw in a Holiday Book many years ago. The picture is from TOH.

Friday, May 29, 2015

CILANTRO LIME CHICKEN

If you follow my blogs you know I don't eat chicken in any form. However, my family loves chicken and tell me this recipe I have had since 2011 is a good one.

1 jar (16-oz) your favorite salsa
1 packet dry taco seasoning mix
juice from 1 lime
3 tbsp chopped fresh cilantro
3 lbs skinless boneless chicken breast

Place all ingredients but chicken into a slow cooker; stir well to combine.

Add chicken to cooker and stir to coat the chicken with the salsa mixture.

Place lid on cooker and cook on high 4 hours or on low 8 hours until the chicken is tender.

Use two forks to shred for tacos, burritos, etc.

Note: File Photo

Thursday, May 28, 2015

EASY CHEESY HASH BROWN CASSEROLE

  • 1 (26 to 32 ounces) bag of frozen hash browns
  • 1 (8-ounces) container of sour cream
  • 1 can (10.5-ounces) cream of chicken soup
  • 1/4 cup onion, chopped fine
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup butter melted
  • salt and pepper to taste

  • In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
  • Mix to combine. Spoon hash brown mixture into a greased 4 quart slow cooker.
  • Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout.


  • Source: I got this recipe from recipelion in 2011.

    Wednesday, May 27, 2015

    BLUEBERRY BREAKFAST CAKE WITH LEMON DRIZZLE ICING

    Cake:
    2 cans (7.5-oz) refrigerated biscuits
    1 cup frozen blueberries
    1/4 cup sugar
    1 tsp cornstarch
    1 tbsp melted butter

    Drizzle Icing:
    1 cup powdered sugar
    2 tbsp lemon juice
    1 to 3 tbsp milk (depending on how thin you want the icing)

    Spray crock pot or slow cooker inside well with nonstick cooking spray.

    Too blueberries, sugar, and cornstarch together in a small mixing bowl.

    Cut each biscuit into quarters.

    Arrange half the cut biscuits into the cooker.

    Sprinkle the blueberries over the biscuits and top with the remaining biscuits. Brush the melted butter over the top.

    Place lid on cooker and cook on high 2-3 hours or on low 4-5 hours until the biscuits are cooked through and are no longer doughy.

    Allow cake to cool then remove from the cooker to a platter.

    In a small bowl, combine the powdered sugar, lemon juice, and 1 tablespoon of the milk. Stir until smooth, using more of the milk if needed. Drizzle over the cake, slice and serve.


    Note: A fellow blogger shared this recipe.

    PORK RAMEN NOODLE SOUP

    1/2 lb sliced fresh mushrooms
    1 can (14-oz) chop suey vegetables, drained
    2 tbsp reduced-sodium soy sauce
    2 tbsp chopped fresh ginger
    1/8 tsp crushed red pepper flakes
    1 packet (3-oz) Ramen chicken noodle soup
    5 cups water
    1 lb thick bone-in pork chop
    cooking spray

    Spray the inside of a slow cooker (4-qt works best) with nonstick cooking spray.

    Place the mushrooms, vegetables, soy sauce, ginger, red pepper flakes, seasoning packet from the soup and the water into the slow cooker; stir to mix together. Place pork chops into the cooker.

    Place lid on cooker and cook on low for 8 hours or on high for 4 hours or until the meat is tender.

    Remove chops from the cooker to a cutting board. Using two forks, break the meat into bite-size pieces; discard bones. Return the meat to the cooker.

    Break the Ramen noodles into small pieces and stir into the cooker. Cook on low about 10 minutes more or until the noodles are tender.

    Yield: 6 servings




    Tuesday, May 26, 2015

    BLACK FOREST CAKE WITH PINEAPPLE

    1/2 cup butter, melted
    1 can (8-oz) crushed pineapple, drained - juice reserved
    1 can cherry pie filling
    1 box chocolate cake mix

    Lightly spray the stoneware of slow cooker.

    Combine the butter and pineapple juice; add to the dry cake mix; set aside.

    Spread the pineapple over the bottom of the cooker. Spoon the pie filling over the pineapple.

    Spread the cake mix mixture over the top of the pie filling.

    Place lid on cooker and cook on low for 3 hours.

    To serve, spoon into dessert bowls.

    Top with a scoop of vanilla ice cream, if desired.

    Note: File Photo

    Monday, May 25, 2015

    STEAK FAJITAS

    1 lb beef flank steak
    1 medium onion, cut into thin strips
    1/2 cup medium (or hot, if you prefer) salsa
    2 tbsp chopped fresh cilantro
    2 tbsp fresh lime juice
    2 garlic cloves, minced
    1 tbsp chili powder
    1 tsp ground cumin
    1/2 tsp salt
    1 small-size green bell pepper, cut into strips
    1 small-size red bell pepper, cut into strips
    8 flour tortillas, warmed
    Additional salsa for serving

    Cut steak lengthwise in half then cut crosswise into thin strips. Place meat in slow cooker.

    Combine the onion, salsa, cilantro, lime juice, garlic, and spices in a bowl; put over meat in the cooker.

    Place lid on cooker and cook on low 6 hours; add peppers and cook another hour.

    Place mixture inside the tortillas and garnish with additional salsa.

    Yield: 4 servings of 2 fajitas





    Thursday, May 21, 2015

    S'MORES FONDUE

    1 (14-ounce) can sweetened condensed milk
    2 teaspoons ground allspice
    1/2 cup fat-free caramel topping
    1 (16-ounce) package chocolate-flavored bark candy coating, broken into chunks
    1/4 cup dark chocolate chips
    Graham cracker sticks
    Marshmallows 

    Combine milk, allspice and topping in a 3-quart slow cooker; add candy coating and chocolate chips.

    Cover and cook on LOW setting 1-1/2 hours. Stir and serve fondue with graham cracker sticks and marshmallows.

    Note: You make make the s'mores more traditional by toasting large marshmallows under a broiler for a minute or two. Place a marshmallow on a graham cracker (use regular crackers, not the strips), top marshmallow with another graham cracker and drizzle the fondue over all.

    Note: This is a file photo from Bing.



    Wednesday, May 20, 2015

    ORANGE-SPICE GLAZED CARROTS

    32-oz baby carrots
    1/2 cup packed light brown sugar
    1/2 cup orange juice
    3 tbsp butter
    3/4 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1/4 cup cold water
    2 tbsp cornstarch

    Combine the carrots, brown sugar, orange juice, butter and spices in a slow cooker. Place lid on cooker and cook on low about 4 hours or until carrots are just crisp-tender.

    Using a slotted spoon, transfer carrots into a serving bowl; set aside.

    Transfer the cooking juices to a small saucepan; bring to a boil. Meanwhile mix the cold water and cornstarch together until smooth; stir into the saucepan. Boil mixture 1 minute or until thickened while stirring constantly. Spoon mixture over the carrots.

    Yield: 6 servings


    Tuesday, May 19, 2015

    RED BEAN SOUP WITH ANDOUILLE SAUSAGE

    2 tbsp unsalted butter
    1 large sweet onion, diced
    3 stalks celery, sliced
    2 large garlic cloves, chopped
    8 cups chicken broth
    1 ham hock
    1 1/2 cups dried red kidney beans, soaked in cold water for 1 hour, rinsed, drained
    1 bay leaf
    2 parsnips, diced
    1 sweet potato, peeled and diced
    1 lb andouille* sausage, cut into 1/2-inch thick slices
    Salt and pepper to taste

    In a large saucepan, over medium heat, melt the butter. Add the onion, celery, and garlic; cook, stirring, for 5 minutes or until tender. Remove to a 6-quart slow cooker.

    Add the broth, ham hock, beans, and bay leaf to the cooker. Place lid on cooker and cook for 2 hours on high.

    Remove ham hock from cooker and discard. Add the parsnips and sweet potato; replace lid and cook 2 more hours.

    Add the sausage, replace lid and cook for 30 minutes or until heated through. Remove and discard the bay leaf. Season with salt and pepper to suit taste.

    Yield: 6 to 8 servings


    Wednesday, May 13, 2015

    MINESTRONE WITH ROTINI

    4 stalks Swiss Chard
    2 tbsp olive oil
    1 medium-size red onion, finely chopped
    6 cups vegetable broth
    2 cans (14 1/2-oz each) fire-roasted diced tomatoes, do not drain
    1 can (16-oz) kidney beans, rinsed and drained
    1 can (15-oz) garbanzo beans, rinsed and drained
    1 small-size yellow squash, halved lengthwise and cut into thin strips
    1 small-size zucchini squash, halved lengthwise and cut into thin strips
    1 medium-size red bell pepper, finely chopped
    1 medium-size carrot, finely chopped
    2 large garlic cloves, minced
    1 1/2 cups uncooked rotini pasta (we like the rainbow pasta)
    1/4 cup prepared pesto, optional

    Cut the stems from the chard and cut stems and leaves separately. Set leaves aside for adding later.

    Heat the olive oil in a large skillet over medium heat; add the chard stems and onion. Cook, stirring 3 to 5 minutes until tender. Transfer to a 6-quart slow cooker.

    Stir the broth, tomatoes, beans, squash, pepper, carrot and garlic into the cooker. Place lid on cooker and cook 6 to 8 hours on low until vegetables are tender.

    Stir in the chard leaves and the rotini. Replace lid and cook another 30 minutes or until the rotini is tender.

    To serve, place in serving bowls and top with pesto, if using.

    Note: File Photo


    Friday, May 8, 2015

    CORN CHOWDER

  • 3 bacon slices, diced
  • 1/2 cup onion, minced
  • 1/2 cup celery, minced
  • 2 cups water
  • 3 teaspoons chicken bouillon
  • 2 cups potatoes, minced
  • 2 cups milk or soy/rice milk
  • 2 cups liquid non-dairy creamer, mocha flavor, cream, milk or soy/rice milk
  • 3 cans corn, cream style
  • 2 tablespoons margarine

  • Fry diced bacon until crisp, remove from pan. Add minced onion and celery to bacon grease and saute until limp. 

    Combine above in slow cooker with water, bouillon, potatoes, margarine and corn. 
    Cover and cook on low 7 to 9 hours.

    Add milk and cream, cook 30 minutes more or until heated through.


    LEMON GARLIC CHICKEN

    1 teaspoon dried oregano
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    2 pounds skinless, boneless chicken breast halves
    2 tablespoons butter
    1/4 cup water
    3 tablespoons fresh lemon juice
    2 cloves garlic, minced
    1 teaspoon chicken bouillon granules
    1 teaspoon chopped fresh parsley


    In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

    In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

    Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

    Serve over pasta or as desired.

    Note: File Photo


    BOWTIE PASTA CASSEROLE

    1 1/2 lbs. lean ground beef
    1 onion, chopped
    1 clove garlic, minced
    1 (15 oz.) can tomato sauce
    1 (15 o) can stewed tomatoes
    1 tsp. oregano
    1 tsp. Italian seasoning
    salt/pepper
    10 oz. frozen spinach, thawed (I used fresh spinach)
    16 oz. bowtie pasta, cooked
    1/2 cup parmesan cheese, shredded
    1 1/2 cup mozzarella, shredded



    Brown ground beef with onion and garlic, drain well. Put in crock-pot and add sauce, tomatoes and seasonings. 

    Cook for 6-7 hours on low. 

    Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well. Add the last 1/2 cup of mozzarella to melt on the top.


    Source: When The Dinner Bell Rings