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.

Wednesday, May 20, 2015


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

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