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.

Tuesday, June 16, 2015


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.

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