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.

Monday, August 17, 2015


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

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