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.

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.