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.

Thursday, January 22, 2015

ANGEL CHICKEN

This basics of this recipe are from an old Midwest Living magazine.

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1 8-oz. pkg. fresh button mushrooms, quartered
1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced (I use button, again)
1/4 cup butter
1 0.7-oz. pkg. Italian dry salad dressing mix
1 10-3/4-oz. can condensed golden mushroom soup
1/2 cup dry white wine (May substitute chicken broth, if desired.)
1/2 of an 8-oz. tub cream cheese spread with chives and onion
Hot cooked rice or angel hair pasta, for serving

Melt the butter in a saucepan and stir in the dry salad dressing mix. Using a wire whisk, stir in the soup, wine or broth, and cream cheese spread; stir until melted and smooth.

Cut up mushrooms and place in bottom of slow cooker; place chicken over the mushroom. Pour the sauce over the chicken.

Place lid on cooker and cook on low for 5 hours.

Serve with the hot rice or pasta, if desired.




Friday, January 16, 2015

UNCLE JACK'S MAC AND CHEESE

This old-time cafeteria-style macaroni and cheese comes from Southern Living Magazine.

(16-oz.) package elbow macaroni
1 1/2 cups heavy cream
(12-oz.) can evaporated milk
large eggs, lightly beaten
1/2 cup butter, melted
1 1/2 teaspoons table salt
1/2 teaspoon freshly ground black pepper
4 cups (16 oz.) shredded extra-sharp Cheddar cheese, divided
Vegetable cooking spray

1. Cook macaroni according to package directions. Stir together cream, next 5 ingredients, cooked macaroni, and 2 1/2 cups cheese in a large bowl.
2. Pour macaroni mixture into a lightly greased (with cooking spray) 6-qt. slow cooker; sprinkle remaining 1 1/2 cups cheese over macaroni mixture.
3. Cover and cook on HIGH 3 hours; reduce slow cooker to LOW, and cook 1 hour.


Monday, January 5, 2015

ROOT BEER BARBECUED CHICKEN WINGS

This recipe for wings is a little different since it uses root beer.

Approx. 12 -14 Chicken Wings, thawed
1 bottle Sweet Baby Ray’s Honey Barbecue Sauce {18 oz.}
1/2 can A&W Root Beer
Place Chicken Wings in Crockpot.
Cover with lid and cook on High for 2.5 hours.
After 2.5 hours, remove juices from crockpot.
In small mixing bowl, combine Root Beer and BBQ Sauce and stir well.
Pour mixture over chicken.
Cover, and cook for 30 minutes more, or until done.